Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing method of beef

A processing method and technology of beef, applied in food ingredients as odor improvers, climate change adaptation, food science, etc., can solve problems such as nutrient loss, low production efficiency, scenes and groups of people who limit processing and use, and achieve the purpose of increasing taste Effect

Inactive Publication Date: 2021-09-03
青海零拓文化创意有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the low-temperature dry pickling takes a long time, generally takes about 1 week, the production efficiency is low, and the product quality is not easy to control during the pickling process, it is easy to be spoiled and deteriorated, the pickling is uneven, the loss is heavy, and the color is poor; the low-temperature wet pickling method has serious nutritional loss. And high moisture content is not easy to preserve
At present, the above methods are generally used to marinate beef, but the damage to the organizational structure of beef is relatively large, and the operation is complicated, which is not suitable for home production or use in ordinary catering stores, which limits the scene and crowd of processing and use to a certain extent.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Depend on figure 1 Given, the present invention provides the following technical solutions: a processing method for beef, comprising the steps of:

[0027] Step 1. Selection of raw meat: Select high-quality beef that has passed the quarantine inspection, select its breast and abdomen meat, remove excess fat and rubber bands, wash the beef, freeze it, and cut it into cubes with a width of 1.7cm, a thickness of 1.7cm, and a length of 1.7cm shape;

[0028] Step 2, marinating: take 30% of the weight of the beef in the marinade and fully mix with the thawed beef, set aside;

[0029] Step 3. Forming the marinated beef: take out the marinated beef, put it into a container, add white sesame seeds with 1% of the weight of the beef on the surface to prepare the marinated beef that can be roasted.

[0030] Preferably, the step 1 also includes taking the chest and abdomen meat as follows: bright red to deep red muscle color, shiny, no obvious fat on the surface, milky white or re...

Embodiment 2

[0040] Depend on figure 1 Given, the present invention provides the following technical solutions: a processing method for beef, comprising the steps of:

[0041] Step 1. Selection of raw meat: Select high-quality beef that has passed the quarantine inspection, select its breast and abdomen meat, remove excess fat and rubber bands, wash the beef, freeze it, and cut it into cubes with a width of 1.7cm, a thickness of 1.7cm, and a length of 1.7cm shape;

[0042] Step 2, marinating: take 30% of the weight of the beef in the marinade and fully mix with the thawed beef, set aside;

[0043] Step 3. Forming the marinated beef: take out the marinated beef, put it into a container, add white sesame seeds with 1% of the weight of the beef on the surface to prepare the marinated beef that can be roasted.

[0044] Preferably, the step 1 also includes taking the chest and abdomen meat as follows: bright red to deep red muscle color, shiny, no obvious fat on the surface, milky white or re...

Embodiment 3

[0054] Depend on figure 1 Given, the present invention provides the following technical solutions: a processing method for beef, comprising the steps of:

[0055] Step 1. Selection of raw meat: Select high-quality beef that has passed the quarantine inspection, select its breast and abdomen meat, remove excess fat and rubber bands, wash the beef, freeze it, and cut it into cubes with a width of 1.7cm, a thickness of 1.7cm, and a length of 1.7cm shape;

[0056]Step 2, marinating: take 30% of the weight of the beef in the marinade and fully mix with the thawed beef, set aside;

[0057] Step 3: Forming the marinated beef: take out the marinated beef, put it into a container, and add white sesame seeds with 1% of the weight of the beef on the surface to prepare the marinated beef that can be roasted.

[0058] Preferably, the step 1 also includes taking the chest and abdomen meat as follows: bright red to deep red muscle color, shiny, no obvious fat on the surface, milky white or...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of beef. The processing method comprises the following steps: step I, selection of raw beef: selecting slaughtered quarantine inspection passed high-quality beef, selecting chest and abdomen beef, removing redundant fat and skins and tendons, cleaning the beef, freezing the beef, and then cutting the beef into square blocks with the width of 1.7 cm, the thickness of 1.7 cm and the length of 1.7 cm; step II, salting: taking a salting solution which is 30% of the weight of the beef, and fully and uniformly stirring the salting solution and the thawed beef for later use; and step III, salted beef forming: taking out the salted beef, putting the salted beef into a container, and adding white sesame seeds which is 1% of the weight of the beef on the surface of the beef to obtain the salted beef capable of being baked. The beef salted by the method disclosed by the invention does not need a complicated preparation means, and conventional manufacturing methods such as dry salting, wet salting and saline injection rolling and kneading salting are replaced, but the taste of the salted beef is improved as well.

Description

technical field [0001] The invention relates to the technical field of beef processing, in particular to a beef processing method. Background technique [0002] With the development of economy and society and the improvement of people's living standards, great changes have taken place in the diet structure of the people. Beef has become an important part of the daily diet and is deeply loved by consumers. In order to improve the taste and flavor of beef, it is good for cooking. It is often necessary to marinate beef. Traditional methods of marinating meat include dry-curing, wet-curing, and brine injection and tumbling marinating. [0003] There are many traditional beef processing methods with different flavors, so as to meet the tastes of different people. However, when the traditional beef is processed, too much seasoning is added for processing, so that the tenderness of the beef is not real, the flavor of the beef is not obvious, and the process is complicated and diff...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/00
CPCA23L13/72A23L13/428A23L13/03A23V2002/00A23V2200/15Y02A40/90
Inventor 龚莉娟穆骏尧郑永孝李诺辰
Owner 青海零拓文化创意有限公司