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Making method of beef egg cakes

A production method and technology of omelette, which is applied in the field of beef omelette production, can solve the problems of little research on beef omelette technology and no large-scale production, and achieve the effect of low price, easy operation and production, and excellent taste

Inactive Publication Date: 2018-06-08
邹兰英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are very few technical researches on beef omelets, and no large-scale production has yet been formed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Preparation of meat slices Chop 65g of beef and 8g of tallow into minced meat, stir the two evenly, add 0.8g of salt, 0.5g of brown sugar, 0.2g of monosodium glutamate, 13g of water, 0.08g of white pepper, 2.4g of potato starch and bread flour 0.8g, mix and stir evenly, then put it into a plastic bag with a diameter of 8cm, freeze it until the center temperature is 2°C, cut it into 0.8cm thick slices with a slicer, and then send it to the steamer It is heated, the heating temperature is 100°C, the central temperature reaches 80°C, and it is maintained for 2 minutes. After cooling to room temperature, evenly dip both sides of the meat slices with 3g of buckwheat flour;

[0018] 2. Preparation of egg liquid: mix the mixture of pectin and olive oil together with the mixture of buckwheat flour, salt, water and egg liquid and stir evenly to make egg liquid. The weight of each component is: pectin 0.35g, olive oil 2.6g , buckwheat flour 7.35g, salt 1.2g, water 34g, egg liq...

Embodiment 2

[0022] 1. Preparation of meat slices: Chop 60g of beef and 5g of tallow into minced meat, stir the two evenly, add 0.48g of salt, 0.77g of brown sugar, 0.08g of monosodium glutamate, 1.2g of water, 0.12g of white pepper, 4g of potato starch and bread flour 1.2g, mix and stir evenly, then put it into a plastic bag with a diameter of 6cm, freeze it until the center temperature is 0°C, cut it into 0.5cm thick slices with a slicer, and then send it to the steamer It is heated, the heating temperature is 90°C, the central temperature reaches 70°C, and it is maintained for 3 minutes. After cooling to room temperature, evenly dip both sides of the meat slices with 2g of buckwheat flour;

[0023] 2. Preparation of egg liquid: mix the mixture of pectin and olive oil together with the mixture of buckwheat flour, salt, water and egg liquid and stir evenly to make egg liquid. The weights of each component are: egg liquid 49g, pectin 0.09g, Olive oil 0.7g, buckwheat flour 4.4g, salt 0.8g, ...

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Abstract

The invention discloses a making method of beef egg cakes. The method includes the steps that a mixture of beef ham, beef tallow, salt, brown sugar, monosodium glutamate, white pepper, potato starch,bread flour and water is quick-frozen, sliced and steamed to obtain meat slices; egg liquid, pectin, olive oil, buckwheat powder, salt and water are evenly mixed to obtain egg liquor; the meat slicesand the egg liquor are baked to obtain the beef egg cakes. The obtained beef egg cakes are high in protein content, delicious in taste and attractive in appearance. The method has a low requirement for raw meat, and even minced meat can be used for production; meanwhile, the cut meat slices are regular in shape and uniform in size, and compared with the prior art, the thickness of the meat slicescan be obviously increased; the making process is reasonable, low in cost and high in operability and facilitates large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing beef omelette. Background technique [0002] Beef and eggs are foods that often appear in people's lives. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than beef, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. The combination of beef and eggs is combined with cooking, and the organic combination of beef and egg liquid has achieved the technical effect of nutrition and good taste. But at present, there are few technical researches on the beef omelette, and scale production has not yet been formed. Contents of the invention [0003] In order to solve the above problems, the invention provides a method for making beef omelette, through the following steps [000...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D2/34
CPCA21D13/31A21D2/34A21D2/36A21D13/38
Inventor 邹兰英
Owner 邹兰英