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Beef processing technology

A processing technology, beef technology, applied in the direction of climate change adaptation, food science, protein-containing food ingredients, etc., can solve the problems of impure taste, monotonous beef taste, and hard-to-appetize roast beef, etc., and achieve the effect of unique and delicious taste

Inactive Publication Date: 2018-07-20
孟敏
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  • Description
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Problems solved by technology

At present, the production process of roast beef on the market often adds chemical additives to improve the shelf life of beef, and roast beef is difficult to taste, and the taste of beef tends to be single and impure.

Method used

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  • Beef processing technology

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Embodiment Construction

[0026] The present invention will be described in further detail below in conjunction with the accompanying drawings and specific embodiments:

[0027] like figure 1 As shown, the beef processing technology of the present invention mainly includes material selection, cutting, injection, tumbling, primary cooking, cooling, dicing, re-cooking, dehydration, roasting, drying, secondary roasting, steaming, cooling, Seasoning, vacuum packaging steps. The specific processing steps are:

[0028] 1) Material selection: Use fresh beef ham or three cut beef as raw materials, and remove the tallow, beef tendon and other substances in the beef. Among them, the finished beef three-steak needs to be thawed naturally, and the finished beef three-steak is cut into pieces of about 1kg, soaked in cold water for 1 hour, and then taken out to dry naturally;

[0029] 2) Slicing: Use good beef to cut into pieces. And the direction of cutting is along the direction of muscle fibers to ensure the ...

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Abstract

The invention discloses a beef processing technology. The beef processing technology mainly comprises the following steps of selecting materials, carrying out cutting, carrying out injecting, carryingout rolling, carrying out pre-cooking, carrying out cooling, carrying out dicing, carrying out re-cooking, carrying out dewatering, carrying out baking, carrying out drying, carrying out second baking, carrying out steaming, carrying out cooling, carrying out seasoning, and carrying out vacuum packing. The beef processing technology is free of chemical additives during the whole processes, and thus, the processed beef is green and healthy with nutrients, including protein and the like, of the beef preserved; moreover, the second baking step is performed on the beef so that the processed beefis better flavored, and thus, the processed beef is unique and delicious in flavor; and therefore, taste of most consumers is met. In addition, large-scale production processes are adopted so that requirements of large-scale beef processing and production can be satisfied; and relevant requirements of safe food production are also met.

Description

technical field [0001] The invention belongs to the field of beef food processing industry, and particularly relates to a beef processing technology. Background technique [0002] Beef is one of the meat foods with high protein and amino acid content, low fat content and delicious taste. And the composition is closer to the needs of the human body than pork, which can improve the body's disease resistance, and is suitable for people who grow and develop and nurse after surgery. Therefore, beef is popular among the crowd. At present, chemical additives are often added to the roast beef production process in the market to improve the shelf life of the beef, and the roast beef is difficult to taste, and the taste of the beef tends to be simplistic and impure. SUMMARY OF THE INVENTION [0003] In order to solve the above problems, the present invention provides a beef processing technology. [0004] The technical scheme of the present invention is: a beef processing technol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23L13/72A23V2002/00A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/54Y02A40/90
Inventor 孟敏
Owner 孟敏
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