Strip-shaped beef granules

A beef grain and beef technology, which is applied in the fields of climate change adaptation, food coating, food science, etc., can solve the problems of reducing the microbial activity, poor taste and taste of strip beef grains, and achieves the reduction of microbial activity and moderate spicyness. , strong aftertaste effect

Pending Publication Date: 2019-11-05
福建全家福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a striped beef granule, which has the advantages of delicious and mellow taste, moderate spicy, sweet and salty, strong aftertaste, and significantly reduces the microbial activity contained in the striped beef granule. The technical problems of the taste and bad taste of strip-quality beef cubes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Submerge 500 parts by mass of beef hindquarters in a saline solution with a mass fraction of 30% and a temperature of 30°C, take it out after immersion for 10 minutes, wash it with warm boiling water at 30°C for 3 times, drain the surface moisture, and then Wrap the beef hindquarters with plastic wrap, store them in a freezer at -18°C for 10 hours after quick freezing, and take them out to obtain sterilized beef hindquarters;

[0037] (2) Thaw the sterilized beef hindquarters prepared in step (1) in a microwave oven, remove the plastic wrap after thawing, and place the beef hindquarters on a clean plate covered with oil-absorbing paper , adding ice to keep fresh, so as to obtain pretreated beef hindquarters;

[0038] (3) Place the beef hindquarters prepared in step (2) on a meat cutting board covered with oil-absorbing paper, roll them with a rolling pin for 10 times, then turn the beef hindquarters over, and turn over the beef hindquarters after turning over. The ...

Embodiment 2

[0048] (1) Submerge 500 parts by mass of beef hindquarters in a saline solution with a mass fraction of 35% and a temperature of 37°C, take it out after immersion for 15 minutes, wash it with warm boiling water at 37°C for 4 times, drain the surface moisture, and then Wrap the beef hindquarters with plastic wrap, store them in a freezer at -18°C for 11 hours after quick freezing, and take them out to obtain sterilized beef hindquarters;

[0049] (2) Thaw the sterilized beef hindquarters prepared in step (1) in a microwave oven, remove the plastic wrap after thawing, and place the beef hindquarters on a clean plate covered with oil-absorbing paper , adding ice to keep fresh, so as to obtain pretreated beef hindquarters;

[0050] (3) Place the beef hindquarters prepared in step (2) on a meat cutting board covered with oil-absorbing paper, roll them with a rolling pin for 15 times, then turn the beef hindquarters over, and turn over the beef hindquarters after turning over. The ...

Embodiment 3

[0060] (1) Submerge 500 parts by mass of beef hindquarters in a saline solution with a mass fraction of 40% and a temperature of 40°C, take it out after immersion for 20 minutes, wash it with warm boiling water at 40°C for 5 times, drain the surface moisture, and then Wrap the beef hindquarters with plastic wrap, store them in a freezer at -18°C for 12 hours after quick freezing, and take them out to obtain sterilized beef hindquarters;

[0061] (2) Thaw the sterilized beef hindquarters prepared in step (1) in a microwave oven, remove the plastic wrap after thawing, and place the beef hindquarters on a clean plate covered with oil-absorbing paper , adding ice to keep fresh, so as to obtain pretreated beef hindquarters;

[0062] (3) Place the beef hindquarters prepared in step (2) on a meat cutting board covered with oil-absorbing paper, roll them with a rolling pin for 20 times, then turn the beef hindquarters over, and turn over the beef hindquarters after turning over. The ...

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Abstract

The invention discloses strip-shaped beef granules. The strip-shaped beef granules are made by the following making method. The making method comprises the following steps of firstly immersing cattlerear leg meat in a saline solution of which the mass percentage is 30-40% and the temperature is 30-40 DEG C, then cleaning the immersed cattle rear leg meat with lukewarm water of 30-40 DEG C, performing quick freezing on the cattle rear leg meat, storing the cattle rear leg meat in a freezer of minus 18 DEG C to perform freezing for 10-12h, then putting the frozen cattle rear leg meat in a microwave oven for unfreezing, adding ice for keeping fresh of the unfrozen cattle rear leg meat, massaging the cattle rear leg meat, putting the massaged cattle rear leg meat in boiling seasoning and preserving solutions for seasoning and preservation, putting the seasoned and preserved cattle rear leg meat in a pressure cooker containing cooking seasonings for cooking, cutting the cooked cattle rearleg meat into beef granules, wrapping the beef granules with wrapping pulp, putting the beef granules wrapped with the wrapping pulp in a middle layer of an oven for baking, and finally, making the strip-shaped beef granules. The strip-shaped beef granules disclosed by the invention have the technical advantages of being fresh, delicious and mellow in flavor, moderate in spicy degree, moderate insweet and salty degree and rich in aftertaste.

Description

technical field [0001] The invention relates to the technical field of beef processing, in particular to strip-quality beef grains. Background technique [0002] Beef meat is delicious, unique in flavor and high in nutritional value. It is not only rich in high-quality protein, amino acids, carnitine, etc., but also low in fat and sugar. Beef also contains Niacin, calcium, zinc, iron, V A , V B1 , V B2 and other rich trace elements and vitamins, so beef products have always been loved by consumers. [0003] Making beef into beef grains for people to eat in leisure and entertainment can not only improve the mouthfeel of food eaten in leisure and entertainment, but also effectively improve the health and nutrition of the food eaten. [0004] But there is the technical problem that taste and mouthfeel are not good in the beef grain that the existing beef grain production method makes. Contents of the invention [0005] (1) Solved technical problems [0006] Aiming at th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23P20/10A23L5/20
CPCA23L13/10A23L13/428A23L13/72A23P20/10A23L5/20Y02A40/90
Inventor 姚美聪林永能
Owner 福建全家福食品有限公司
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