Beef back straps and making method thereof

A technology of beef tendon and seeds, applied in the direction of food ingredients as taste improver, food ingredients as taste improver, food science, etc. Improve acceptability, good tenderization effect, good effect of removing beef odor

Inactive Publication Date: 2018-09-04
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the texture of beef ribs is very hard, which brings great difficulties to processing and utilization. The existing processing technology is to cook or precook under high pressure, which takes a long time and consumes a lot of energy. The processing method of spicy beef gluten skewers, CN105310008A, improves the traditional steaming method, first steams the beef gluten for 1.5-2 hours, and then puts the beef gluten into the pickling solution containing papain In this method, vacuum tumbling for 100-110 minutes is used to achieve the purpose of structural tenderization. However, this method needs to be in vacuum conditions, and the tumbling time is relatively long. Long-term tumbling will cause excessive damage to the structure of the beef ribs, resulting in the water holding capacity of the protein. The ability will decrease, which will affect the taste; and it will lead to the precipitation of too much salt-soluble protein, which will absorb water and form a sticky substance, which will make the beef ribs stick to each other and affect the next processing procedure.

Method used

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  • Beef back straps and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of beef tendon, its composition and parts by weight are as follows:

[0038] 60 parts of fermented beef tendon, 5 parts of spicy oil, 2 parts of chopped spicy pepper, 1 part of salt, 1 part of white sugar, 0.3 part of monosodium glutamate.

[0039] Wherein, the preparation method of described fermented beef tendon is as follows:

[0040] (1) Pretreatment of raw materials: After the beef tendon is cleaned in running water, put it into boiling water to cook for 5-10 minutes, and remove the surface impurities after removing it;

[0041] (2) Cooking: Put the beef tendon in step (1) into boiling water, cook for 1-2 hours, then take it out and cool it to below 60°C, cut the beef tendon into long strips by longitudinal cutting, and then cut it into 2-4cm beef. Spare plate section;

[0042] (3) Fermentation: add 2-10% inulin by weight to the beef tendon segment prepared in step (2), mix evenly, add liquid seeds, the inoculation amount is 3-10%, mix evenly, and ferment,...

Embodiment 2

[0059] A kind of beef tendon, its composition and parts by weight are as follows:

[0060] 80 parts of fermented beef tendon, 8 parts of spicy oil, 3 parts of crushed spicy pepper, 3 parts of salt, 3 parts of white sugar, 2 parts of monosodium glutamate.

[0061] Wherein, the preparation method of described fermented beef tendon is as follows:

[0062] (1) Pretreatment of raw materials: After the beef tendon is cleaned in running water, put it into boiling water to cook for 5-10 minutes, and remove the surface impurities after removing it;

[0063] (2) Cooking: Put the beef tendon in step (1) into boiling water, cook for 1-2 hours, then take it out and cool it to below 60°C, cut the beef tendon into long strips by longitudinal cutting, and then cut it into 2-4cm beef. Spare rib section;

[0064] (3) Fermentation: add 2-10% by weight of inulin to the beef tendon segment prepared in step (2), mix well, add liquid seeds, the inoculation amount is 3-10%, mix well, and ferment, a...

Embodiment 3

[0070] A kind of beef tendon, its composition and parts by weight are as follows:

[0071] 90 parts of fermented beef tendon, 10 parts of chili oil, 4 parts of chopped spicy pepper, 5 parts of salt, 1 part of white sugar, 1 part of monosodium glutamate.

[0072] Wherein, the preparation method of described fermented beef tendon is as follows:

[0073] (1) Raw material pretreatment: After the beef tendon is cleaned in running water, it is put into boiling water and boiled for 10 minutes, and the surface impurities are removed after being pulled out;

[0074] (2) Cooking: put the beef tendon in step (1) into boiling water, cook for 1 hour, then take out and cool to below 60°C, cut the beef tendon into long strips by longitudinal cutting, and then cut into 2cm beef Spare rib section;

[0075] (3) Fermentation: add 5% inulin by weight to the beef tendon section obtained in step (2), mix well, add liquid seeds, the inoculum size is 6%, mix well, and ferment, and the fermentation ...

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PUM

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Abstract

The invention discloses beef back straps. The beef back straps consist of the following components in parts by weight of 60-90 parts of fermented beef back straps, 5-10 parts of spicy oil, 2-5 parts of spicy broken substances, 1-5 parts of table salt, 1-5 parts of white granulated sugar and 0.3-2 parts of monosodium glutamate. The beef back straps are soft and tender in mouth feel, free from residue sense, high in chewiness, free from hard sense, chewy in biting sense after being put into mouths, and high in tenacity, and have unique fermentation flavor; the flavor types of foods namely the beef back straps are enriched, and are not limited to familiar flavor of being pungent and hot, barbecue and the like; and the pursuit of people for enjoying novel flavor can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a beef tendon and a preparation method thereof. Background technique [0002] Beef tendon refers to the two main tendons on the back of cattle that connect the muscles of the whole body. The main components are animal fibers and collagen. It is an ideal natural green food with low calorie, low fat, and no pollution. It has the functions of immune regulation and anti-fatigue. The unique fibrous structure of the rib gives it a strong bite and full toughness. At present, it is mainly in the field of catering, presented in the form of dishes, including dry roast beef tendon, spicy beef tendon, etc., as well as spicy, barbecue and other flavored casual snacks. [0003] However, the texture of beef tendon is very hard, which brings great difficulties to processing and utilization. The existing processing technology is cooking or high-pressure pre-cooking, which takes a long ti...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L27/00
CPCA23V2002/00A23L13/20A23L27/00A23V2200/14A23V2200/16
Inventor 张勇李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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