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A production process, the technology of beef ribs, applied in metal processing, food science, etc., can solve the problems of inconvenient tearing, and achieve the effect of convenient tearing operation, convenient layering, and avoiding damage
Active Publication Date: 2022-01-18
湖南汇湘轩生物科技股份有限公司
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Problems solved by technology
In the process of manual shredding, one of the main reasons affecting the shredding process is that for thicker beef ribs, in order to ensure the fineness of the beef ribs after being processed into filaments, it is usually necessary to divide the pieces of beef ribs into two layers, However, because the beef ribs are relatively tight, it is inconvenient to tear them apart when layering them manually
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Embodiment 1
[0027] The production technology of beef ribs comprises the steps:
[0028] Step 1: Prepare 45g of beef gluten and soak it in clear water, then prepare 3g of edible salt, 3.5g of white sugar, 8g of vegetable oil, 3g of sesame, 3g of pepper, 5g of cumin, 2g of spices and 3g of food essence, and mix them Put it in a basin for later use;
[0029] Step 2: Put the beef gluten soaked in step 1 into a pot filled with water and cook for 1.5 hours until cooked;
[0030] Step 3: Prepare a figure 1 The beef tendon slicing equipment shown includes a first support plate 1, a second support plate 2, a cylinder 3 and a layering mechanism, and the first support plate 1 is fixed on the frame, such as Figure 4 As shown, the right end of the second support plate 2 is hinged to the left end of the first support plate 1 through pins.
[0031] Such as figure 1 As shown, on the first support plate 1 and the second support plate 2, the cooked beef tendon 4 is placed, wherein the support rod 5 is...
Embodiment 2
[0041] The difference from Example 1 is that in step 1, prepare 40 g of beef ribs, 2 g of edible salt, 3 g of white sugar, 5 g of vegetable oil, 2 g of sesame, 2 g of pepper, 4 g of cumin, 1 g of spices and 2 g of food essence;
Embodiment 3
[0043] The difference from Example 1 is that in step 1, prepare 50 g of beef gluten, 5 g of edible salt, 4 g of white sugar, 10 g of vegetable oil, 4 g of sesame, 3 g of pepper, 6 g of cumin, 3 g of spices and 4 g of food essence.
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Abstract
The invention relates to the field of beef gluten and its processing, in particular to beef gluten and its production process. The beef gluten is composed of the following ingredients in parts by weight: 40-50 parts of beef gluten, 2-5 parts of edible salt, and white sugar 3‑4 parts, 5‑10 parts of vegetable oil, 2‑4 parts of sesame, 2‑3 parts of pepper, 4‑6 parts of cumin, 1‑3 parts of spices, 2‑4 parts of food essence; the production process of beef gluten, The method includes the following steps: step 1: soaking beef tendon and preparing ingredients; step 2: cooking beef tendon; step 3: preparing a beef tendon slicing device; step 4: opening and cutting the beef tendon; step 5: Tear the beef tendon into filaments; Step 6: Stir the beef tendon filaments with the ingredients. When the technical proposal is adopted, a more tasty beef tendon can be provided.
Description
technical field [0001] The invention relates to a beef tendon and its production field, in particular to a beef tendon and a production process thereof. Background technique [0002] Beef gluten is rich in collagen and has a delicious taste, which is very popular in the market. Existing beef gluten can not obtain liking of consumers in general because of not appetizing. [0003] At the same time, in the processing of beef ribs, it is first necessary to slice the beef ribs, and then tear the sliced beef ribs into filaments. Now some food manufacturers usually use special complete sets of equipment to tear the beef ribs into shreds. However, the expensive unit price of these equipments often discourages small and medium-sized food processing enterprises and cannot be fully promoted. At the same time, although the special equipment is used to tear the beef ribs faster, it is easy to make the beef ribs appear powdery, which is a waste of raw materials. [0004] Therefore, ma...
Claims
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