Preparation process of instant spicy Dengying beef back strap

A production process and beef tendon technology, applied in food ingredients as taste improver, food science and other directions, can solve problems such as affecting consumers' shopping experience, reducing product sales, unfavorable mass production, etc., to improve product aesthetics, The effect of reducing production costs and improving production efficiency

Inactive Publication Date: 2020-07-24
吴高峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are few reports on processing methods for Dengying beef tendons: CN108175046A discloses a kind of processing of beef tendons, which uses soaking, trimming, boiling, cooling, pressing, freezing, slicing, pressing, freezing, For the shredded process, the total processing time of the product is 4-6 days, and the production cycle is too long, which is not conducive to mass production and has a great impact on quality
However, there is no report on the Dengying beef tendon made after wire drawing
[0005] The defect of the prior art is: the beef ribs belong to the two main tendons on the back of the cow that connect the muscles of the whole body. Improper handling will cause the original fishy smell to remain and chew for a long time, which will affect the shopping experience of consumers and reduce the Product sales

Method used

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  • Preparation process of instant spicy Dengying beef back strap

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Get 1000 grams of frozen beef ribs, let the tap water stand to thaw, remove ice and impurities, add a compound protease to treat for 2.0 hours, the compound enzyme is composed of flavor protease, papain and subtilisin, and the weight ratio is 1:3:1, The dosage of the compound protease is 0.05% of the weight of beef tendons after thawing. Then immediately boil in water above 90°C for 3 minutes, take out the water and remove the oil, check whether the butter adhesion film and butter on the beef ribs are completely removed, cut into sections with a cutting machine, and then draw them with a wire drawing machine, and then cut them into pieces The oil-removed beef ribs add spicy ingredients (the weight ratio of Dengying beef ribs to ingredients is 1:1), and the ingredients consist of white sugar, monosodium glutamate, salt, sesame, spices, chili sauce, bean paste, compound seasoning, Other additives etc., the weight ratio is 1:0.5:0.5:6.7:0.38:7:2.3:14.57:0.24. Mix the ingr...

Embodiment 2

[0023] Get 1000 grams of frozen beef ribs, let the tap water stand to thaw, remove ice and impurities, add a compound protease for 1.5 hours, and the compound enzyme is composed of flavor protease, papain and subtilisin, and the weight ratio is 1:3:1. The dosage of compound protease is 0.01% of the weight of beef tendon after thawing. Then immediately boil it in water above 90°C for 1 minute, take out the water and remove the oil, check whether the butter adhesion film and butter of the beef ribs are completely removed, cut into sections with a cutting machine and then draw them with a wire drawing machine, and then pull them out Spicy ingredients are added to the oil-removed Dengying beef ribs (the weight ratio of beef ribs and ingredients is 1:1), and the ingredients are white sugar, monosodium glutamate, salt, sesame, spices, chili sauce, bean paste, compound seasoning Ingredients, other additives, etc., the weight ratio is 1:0.5:0.5:6.7:0.38:7:2.3:14.57:0.24, the ingredien...

Embodiment 3

[0025] Get 1000 grams of frozen beef gluten, let it stand for thawing in tap water, remove ice and impurities, add compound protease to treat for 3.0 hours, and the compound enzyme is composed of flavor protease, papain and subtilisin, and the weight ratio is 1:3:1, The dosage of compound protease is 0.1% of the weight of beef tendon after thawing. Then immediately boil in water above 90°C for 5 minutes, take out the water and remove the oil, check whether the butter adhesion film and butter of the beef ribs are completely removed, cut into sections with a cutting machine, and then draw them with a wire drawing machine, and then draw them Spicy ingredients are added to the oil-removed Dengying beef ribs (the weight ratio of beef ribs and ingredients is 1:1), and the ingredients are white sugar, monosodium glutamate, salt, sesame, spices, chili sauce, bean paste, compound seasoning Ingredients, other additives, etc., the weight ratio is 1:0.5:0.5:6.7:0.38:7:2.3:14.57:0.24, the ...

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PUM

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Abstract

The invention relates to a preparation process of instant spicy Dengying beef back strap. The process comprises the following steps: standing frozen beef back strap with tap water for full unfreezingand deicing to a loose state, adding compound protease, performing treating for 2.0 hours, immediately performing boiling with an interlayer heating pot at high temperature for 3 minutes for enzyme deactivation after soaking, and performing quick cooling to remove outer membrane beef tallow or not remove oil; cutting the beef back strap into sections by using a section cutting machine, and performing drawing by using a drawing machine; through the above operation, obtaining the Dengying beef back strap with the oil removed cleanly; weighing spicy seasoning powder and oil, performing mixing andstirring, carrying out vacuum packaging and full inspection by using an automatic packaging machine, performing sterilizing for 20-30 minutes at 107 DEG C by using a full-automatic double-pot parallel sterilization pot, carrying out cleaning, carrying out drying, removing defective products, selecting the dried finished product, carrying out inspection to be qualified, and carrying out packagingand storage; and storing the sample at normal temperature, taking the sample and sending the sample to a detection room of a sample company to perform an incubator stability acceleration test.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of instant spicy Dengying beef gluten. Background technique [0002] Beef gluten is rich in collagen protein, and its fat content is lower than that of fatty meat, and it does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, delay the aging of the skin, help the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly people. Beef gluten is a kind of animal product that has been widely eaten in recent years. However, due to its tight texture and hard taste, it has a chewy feeling when it is called. Neither is acceptable. There is a tight film on the surface of beef ribs, and a large amount of butter is attached to the surface of the film, which affects the taste and is very troublesome to handle. In the past, the method of pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/10A23L5/20
CPCA23L13/20A23L13/428A23L13/48A23L5/13A23L5/21A23V2002/00A23V2200/14
Inventor 吴高峰肖伟罗光辉
Owner 吴高峰
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