Method for inhibiting advanced browning of minced beef cutlets during cooking
A beef patty, cooking technology, applied in the function of food ingredients, the use of chemicals to preserve meat/fish, food ingredients as antioxidants, etc., can solve the problem of meat patty collapse and other problems, to reduce the degree of browning and ensure the color of meat The effect of stability
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[0034]The raw materials and weight percentages of beef patties are: 15% fat, 2% salt, 10% water, 0.1 g / kg tea polyphenols or 0.1 g / kg grape seed extract or 0.1 g / kg tea polyphenols + 0.1 g / kg grape seed extract, and the balance is meat, and the meat is beef longissimus dorsi.
[0035] The preparation method comprises the following steps:
[0036] (1) Mix table salt, tea polyphenols or grape seed extract according to the above proportions, add water to dissolve, mix well with fat and raw meat, chop and mix at a low speed for 15 s, and control the temperature of the minced meat during chopping to less than 15 ℃, to prepare minced meat;
[0037] (2) Use a meat patty forming machine to make meat patties with a diameter of 9 cm and a thickness of 1.5 cm with the meat material chopped and mixed in step 1;
[0038] (4) Vacuum skin-packing the meatloaf;
[0039] (5) Store the meatloaf at low temperature;
[0040] (6) Cook the meatloaf until the central temperature is 66°C and 72°C...
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