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Technology for producing instant translucent bull paddywack with barbecue flavor

A production process, 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: 2020-07-28
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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  • Technology for producing instant translucent bull paddywack with barbecue flavor

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 barbecue-flavored ingredients (the weight ratio of Dengying beef ribs to ingredients is 1:1), and the ingredients consist of edible salt, monosodium glutamate, white sugar, sesame, spices, chili sauce, cumin oil, and compound seasonings , other additives, etc., the weight ratio is 1:0.75:1.25:10:0.5:6:1.25...

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 The oil-removed Dengying beef ribs add barbecue flavor ingredients (the weight ratio of beef ribs to ingredients is 1:1), and the ingredients consist of edible salt, monosodium glutamate, white sugar, sesame, spices, chili sauce, cumin oil, compound Condiments, other additives, etc., the weight ratio is 1:0.75:1.25:10:0.5:6:1.25:14.85:0.25, the ingred...

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 The oil-removed Dengying beef ribs add barbecue flavor ingredients (the weight ratio of beef ribs to ingredients is 1:1), and the ingredients consist of edible salt, monosodium glutamate, white sugar, sesame, spices, chili sauce, cumin oil, compound Condiments, other additives, etc., the weight ratio is 1:0.75:1.25:10:0.5:6:1.25:14.85:0.25, t...

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Abstract

The invention provides a technology for producing instant translucent bull paddywack with a barbecue flavor. The technology comprises the steps of stewing frozen bull paddywack in running water, fullyunfreezing and deicing the frozen bull paddywack into a loose state, adding a compound protease for treatment for 2.0 hours, immediately carrying out high-temperature cooking by using a sandwich heating pot for 3 minutes after soaking is ended, and quickly cooling the bull paddywack to remove beef tallow on an outer membrane or not to remove the beef tallow; cutting the bull paddywack into sections by using a cutting machine and drawing the bull paddywack by using a drawing machine; obtaining translucent bull paddywack from which the beef tallow is removed through the operations; weighing seasoning powder with a barbecue flavor and oil, and mixing and stirring the bull paddywack with the seasoning powder and the oil; carrying out vacuum packing and full inspection by using an automatic packing machine, and then carrying out sterilization treatment at 107 DEG C by using a full-automatic two-pot parallel sterilization pot for 20-30 minutes, carrying out cleaning and drying, removing defective products, packing and warehousing dried finished products after selection and inspection qualification. Samples are stored at room temperature, and the samples are taken and sent to a testing room of a company for accelerated stability tests through a heat insulation box.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a manufacturing process of instant barbecue lamp shadow beef ribs. 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 metho...

Claims

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Application Information

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