Beef tendon rinsing and roasting slice processing method

A processing method and technology for beef tendon, which are applied to the processing field of beef tendon shabu-shabu slices, can solve the problems of low added value of products and extensive process, and achieve the effect of more muscular taste, good flavor and taste, and good taste.

Inactive Publication Date: 2019-02-19
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef tendons are skinned and boneless beef hooves. The traditional processing method is deboning and hair removal. After simple marinating, it is used together with other beef offal to make brine platters, beef offal soup, etc. The process is relatively extensive and the added value of the product is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for processing beef tendon rinsing and roasting slices, comprising the following steps:

[0029] S1, Weigh raw materials according to the following parts by weight: 1000 parts of beef tendons with skin, 9 parts of salt, 1.2 parts of white sugar, 0.5 parts of monosodium glutamate, 3 parts of dark soy sauce, 0.8 parts of pepper powder, 1.0 parts of star anise powder, 20 parts of bovine collagen 1.0 parts of clove powder, 5 parts of transglutaminase, 200 parts of ice water;

[0030] S2, performing a second cleaning of the beef tendon with skin in step S1, cleaning the stubble and hard bones; then cleaning the beef tendon with skin with clean water to obtain clean beef tendon;

[0031] S3, add ice water to the joint cutting machine, then add salt, white sugar, monosodium glutamate, dark soy sauce, pepper powder, star anise powder, clove powder in sequence, and cut at high speed for 30 seconds; then add bovine collagen, cut at high speed for 3 minutes, and the Semi...

Embodiment 2

[0039] A method for processing beef tendon rinsing and roasting slices, comprising the following steps:

[0040] S1, weigh raw materials according to the following parts by weight: 800 parts of beef tendon with skin, 7 parts of salt, 0.9 part of white sugar, 0.4 part of monosodium glutamate, 1 part of dark soy sauce, 0.7 part of pepper powder, 0.5 part of star anise powder, 12 parts of bovine collagen 0.4 parts of clove powder, 2 parts of transglutaminase, 150 parts of ice water;

[0041] S2, performing a second cleaning of the beef tendon with skin in step S1, cleaning the stubble and hard bones; then cleaning the beef tendon with skin with clean water to obtain clean beef tendon;

[0042] S3, add ice water to the joint cutting machine, then add salt, white sugar, monosodium glutamate, dark soy sauce, pepper powder, star anise powder, clove powder in sequence, and cut at high speed for 15 seconds; then add bovine collagen, cut at high speed for 2 minutes, and the Semi-fluid ...

Embodiment 3

[0050] A method for processing beef tendon rinsing and roasting slices, comprising the following steps:

[0051]S1, raw materials were weighed according to the following parts by weight: 900 parts of beef tendon with skin, 8 parts of salt, 1.0 part of white sugar, 0.45 parts of monosodium glutamate, 2 parts of dark soy sauce, 0.75 parts of pepper powder, 0.75 parts of star anise powder, 16 parts of bovine collagen 0.7 parts of clove powder, 3.5 parts of transglutaminase, 175 parts of ice water;

[0052] S2, performing a second cleaning of the beef tendon with skin in step S1, cleaning the stubble and hard bones; then cleaning the beef tendon with skin with clean water to obtain clean beef tendon;

[0053] S3, add ice water to the joint cutting machine, then add salt, white sugar, monosodium glutamate, dark soy sauce, pepper powder, star anise powder, clove powder in sequence, and cut at high speed for 20 seconds; then add bovine collagen, cut at high speed for 2.5 minutes, It...

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PUM

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Abstract

The invention discloses a beef tendon rinsing and roasting slice processing method. By adoption of traditional food materials and an advanced enzymatic reaction technique, intrinsic collagen and protein of the raw materials are subjected to cross-linking reaction with substances such as external cattle collagen, then modern slicing equipment is adopted for accurate shaping and slicing, and high collagen content is realized. In addition, beef tendon rinsing and roasting slices processed according to the method is chewy in taste, rich in nutrition, convenient to consume and suitable for cold dishes, rinsing, roasting and the like.

Description

technical field [0001] The invention relates to the technical field of meat products, in particular to a method for processing ox tendon slices. Background technique [0002] Beef is rich in protein and amino acids, which are closer to the needs of the human body and can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Beef tendons are skinned and boneless beef hooves. The traditional processing method is deboning and hair removal. After simple marinating, it is used together with other beef offal to make brine platters, beef offal soup, etc. The process is relatively extensive and the added value of the product is low. Contents of the invention [0003] The object of the present invention is just to overcome above-mentioned deficiency, provides a kind of processing method of ox tendon rinsing slice. [0004] To achieve the above...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70
CPCA23L13/20A23L13/74
Inventor 买银胖皇甫幼宇郝振修徐飞孙森伟马路石高雪琴付丽张一鸣申晓琳刘沛凯
Owner 河南伊赛牛肉股份有限公司
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