Processing method of beef short ribs

A processing method, cowboy bone technology, which is applied in the field of food processing, can solve problems such as dry taste, difficulty in chewing, and insufficient tenderness of steak, and achieve the effects of reducing oxidation, preventing infection, and avoiding the astringency of meat texture

Inactive Publication Date: 2017-12-22
PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the thick fibrous tissue of the beef itself, most of the beef steaks have not been processed in the process of acid...

Method used

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  • Processing method of beef short ribs
  • Processing method of beef short ribs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of processing method of cowboy bone, concrete steps are:

[0029] (1) Specification cut into pieces:

[0030] Clean and disinfect the bone sawing machine according to the requirements of the "Sanitary Standard Operating Procedure SSOP", slice the trimmed cowboy bone raw materials according to the thickness of 9 mm and the width of 40-45 mm, and each piece weighs 50-60 grams; slice it well The denim bones are put into the sterilized stainless steel bucket and weighed;

[0031] (2) Natural thawing:

[0032] Put the weighed cowboy bone into the designated thawing area and let it thaw naturally until it is completely thawed;

[0033] (3) Tumbling and standing still:

[0034] According to the seasoning required for 100 kg of cowboy bones: A ingredients: sodium tripolyphosphate 150g, black pepper 80g, margarine 500g, black pepper marinade 1200g, white sugar 1300g; B ingredients contain: soybean protein 1kg, 1kg soy sauce, 4kg modified starch;

[0035] Add ingredie...

Embodiment 2

[0041] A kind of processing method of cowboy bone, concrete steps are:

[0042] (1) Specification cut into pieces:

[0043] Clean and disinfect the bone sawing machine according to the requirements of the "Sanitary Standard Operating Procedure SSOP", slice the trimmed cowboy bone raw materials according to the thickness of 9 mm and the width of 40-45 mm, and each piece weighs 50-60 grams; slice it well The denim bones are put into the sterilized stainless steel bucket and weighed;

[0044] (2) Natural thawing:

[0045] Put the weighed cowboy bone into the designated thawing area and let it thaw naturally until it is completely thawed;

[0046] (3) Tumbling and standing still:

[0047] Seasonings required according to the ratio of 100 kg of cowboy bones: A ingredients: 160g of Balmiphos, 100g of black pepper, 600g of margarine, 1500g of black pepper marinade, 1500g of white sugar; B ingredients include: 2kg of soybean protein, soy sauce 2kg, modified starch 5kg;

[0048] P...

Embodiment 3

[0055] A kind of processing method of cowboy bone, concrete steps are:

[0056] (1) Specification cut into pieces:

[0057] Clean and disinfect the bone sawing machine according to the requirements of the "Sanitary Standard Operating Procedure SSOP", slice the trimmed cowboy bone raw materials according to the thickness of 9 mm and the width of 40-45 mm, and each piece weighs 50-60 grams; slice it well The denim bones are put into the sterilized stainless steel bucket and weighed;

[0058] (2) Natural thawing:

[0059] Put the weighed cowboy bone into the designated thawing area and let it thaw naturally until it is completely thawed;

[0060] (3) Tumbling and standing still:

[0061] According to the ratio of 100 kg of cowboy bones, the seasoning required: A ingredients: 180g of balmephos, 110g of black pepper powder, 700g of margarine, 1900g of black pepper marinade, 2000g of white sugar, 500g of white fungus polysaccharide; B ingredients: soybean protein 3kg, soy sauce ...

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Abstract

The present invention belongs to the field of food processing and particularly relates to a processing method of beef short ribs. Based on a ratio of 100 kilograms of the beef short ribs, an accessory material A comprises 150-180 g of a phosphorus providing agent (a food additive), 80-110 g of black pepper powder, 500-700 g of margarine, 1,000-1,900 g of a black pepper marinating material and 1,000-2,000 g of white granulated sugar; an accessory material B comprises 1-3 kg of soybean proteins, 1-4 kg of soy sauce and 4-6 kg of modified starch; the accessory material A, accessory material B and a certain amount of water at 60-80 kg are added into a rolling machine to be subjected to a vacuum rolling with the beef short ribs together; and a temperature of a rolling chamber, a temperature of rolled products and a rolling time are controlled well to prepare the beef short rib products with a unique flavor, a fresh and tender meat quality, an attractive color and luster, and a long shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing cowboy bones. Background technique [0002] With the continuous acceleration of people's pace of life, the demand for "semi-finished" convenience foods continues to expand. Among them, steak is high in protein and low in fat, especially the composition of amino acids is close to the needs of the human body. It is rich in nutrition and delicious in taste. , The effect of quenching thirst and saliva is widely loved by people. Frozen semi-finished cowboy bones are favored by people for their safety and hygiene, nutrition and health, good freshness and recovery, and convenient storage and consumption. [0003] Steak is a traditional Western delicacy, and there are many ways to eat it. In China, it is mainly fried and grilled. However, because the fibrous tissue of beef itself is relatively thick, most of the beef steaks are not treated with acid d...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70
CPCA23L13/20A23L13/426A23L13/428A23L13/72
Inventor 徐智勇苏清雄郭德雄
Owner PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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