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Making method of quick-frozen flavored beef

A production method and beef technology, which can be applied to the preservation of meat/fish by freezing/cooling, food freezing, and food ingredients as antioxidants, etc., can solve the problems of easy oxidation and discoloration, and the taste cannot meet the needs of consumers. Small ice crystal size and good taste

Active Publication Date: 2022-01-14
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art of frozen cooked beef products, the taste of which cannot meet the needs of consumers and is easy to oxidize and discolor, the invention provides a method for making quick-frozen flavored beef, which uses a three-stage freezing method to keep the beef Tight, good taste, supplemented by the selection of natural antioxidants, the quick-frozen beef of the present invention can be eaten directly after natural thawing, easy to operate, good sensory experience for eaters, and good flavor

Method used

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  • Making method of quick-frozen flavored beef
  • Making method of quick-frozen flavored beef
  • Making method of quick-frozen flavored beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (S1) 108 parts of marinated beef rib beef slices (obtained by marinating 100 parts of beef rib beef slices), 700 parts of water, 8-13 parts of ginger, 10-15 parts of green onions, 3-5 parts of rock sugar, 1 Angelica, 1.3 tangerine peel, 2 star anise, 1.3 prickly ash, 2.2 cinnamon, 0.7 fragrant leaves, 1.1 fragrant fruit, 0.3 licorice, 0.02 5'-nucleotide disodium, 0.02 sodium diacetate Put it into a marinating pot, heat to 75°C, and marinate for 2 hours. During the marinating, keep turning the material to make the taste of each part even, then heat to 100°C and boil, collect the soup until a little soup remains at the bottom of the pot, and let the marinated beef slices cool naturally To below 30°C, spray vitamin C and astaxanthin on the surface with 40g / L antioxidant solution prepared according to the mass ratio of 7:1 (the solvent is 20% ethanol aqueous solution), and the spraying amount is to spray 1mL antioxidant solution per 100g beef, quantitatively Weigh, vacuum-p...

Embodiment 2

[0032] Other conditions and operations are the same as in Example 1, the difference is that in the step (S2), the high-pressure freezing stage is to use a refrigerator to cool the high-pressure container at a temperature of minus 22°C and a pressure of 20 MPa, and freeze for 1 hour to obtain quick-frozen flavored beef with an ice crystal size of Between 50-60μm.

Embodiment 3

[0034]Other conditions and operations are the same as in Example 1, the difference is that in the step (S2), the high-pressure freezing stage is to use a freezer to cool the high-pressure container at minus 28°C and a pressure of 10MPa, and freeze for 1h to obtain quick-frozen beef with an ice crystal size of Between 40-50μm.

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Abstract

A making method of quick-frozen flavored beef comprises the following steps: (S1) marinating: marinating pickled beef and marinating materials in a marinating pot at medium temperature, performing boiling to collect soup, performing cooling, and performing packaging in vacuum; (S2) performing a three-stage freezing process of pre-freezing, freezing and high-pressure freezing on the beef subjected to vacuum packaging in the step (S1), so that the ice crystal diameter in the final beef body is 30-50 microns, and the central temperature of the beef body is -18 DEG C to -22 DEG C; and (S3) performing warehousing and refrigerating when the warehouse temperature is lower than -18 DEG C. A three-stage freezing process is adopted in the invention, so that ice crystals in the frozen beef are small in size; the influence on the beef fiber structure is small; the unfreezing basically does not influence the taste of beef ribs; by selecting the types and dosage of the marinating materials and a natural oxidizing agent, the quick-frozen beef has certain oxidation resistance while the taste and flavor of the beef are not influenced; and the unfrozen beef does not change color and lose flavor after being placed for a period of time, and is still satisfactory in taste and flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing quick-frozen flavored beef. Background technique [0002] Frozen livestock and poultry meat plays a very important role in the modern meat and meat processing industry. With the development of cold chain technology, more and more meat products and quick-frozen food products have appeared, which have been marinated or marinated in advance. Cooked quick-frozen meat is more and more popular among consumers due to its convenience. At present, the problem with this kind of quick-frozen meat products is that during the quick-freezing and thawing process, the liquid juice of the meat products is much lost, which seriously affects the quality of the final product and the experience of consumers. The freezing technology of meat food is mainly divided into direct freezing and two-stage freezing, wherein the two-stage freezing is to pre-freeze first and then freeze. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/06A23L3/015A23B7/154
CPCA23L13/428A23L13/72A23B4/06A23L3/0155A23B7/154A23V2002/00A23V2300/20A23V2300/46A23V2200/02A23V2250/708A23V2250/082Y02A40/90
Inventor 吴其明吴加明吴维镇
Owner FUJIAN YAMING FOOD