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Processing method of patterned beef product

A processing method and technology of beef, applied in the direction of meat processing equipment, processed meat, functions of food ingredients, etc., to achieve the effect of tender texture and improved flavor

Pending Publication Date: 2022-02-15
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef products have always been people's favorite food. Beef can be used as ingredients in chafing dish, also can be used as a kind of important raw material of western food, and can be made into instant food, but there is no such thing as squid roll made of beef block at present. products that require tenderization and curing of beef cuts prior to processing

Method used

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  • Processing method of patterned beef product
  • Processing method of patterned beef product
  • Processing method of patterned beef product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A processing method for embossed beef products, comprising the following specific steps:

[0049] (1) Wash the fresh beef, cut it into 2cm thick pieces, put it into the tumbler, add tenderizer with 1.5% weight of fresh beef and tumble for 12 minutes, then let it stand for 10 minutes;

[0050] (2) Add appropriate amount of salt, ginger, pepper powder, chili powder, cinnamon powder and marinate for 60 minutes;

[0051] (3) Take out the marinated beef block, and process oblique hob lines and vertical hob lines on the surface of the beef block.

[0052] The raw material composition of the tenderizer in step (1) is calculated in parts by weight: 15 parts of soybean powder, 10 parts of fig pulp, 12 parts of kiwifruit pulp, and 2 parts of salt; wherein the soybean powder is directly ground into fine powder from soybeans; The mashed kiwi fruit is made by mashing the hard raw kiwi fruit with sour fruit.

Embodiment 2

[0054] A processing method for embossed beef products, comprising the following specific steps:

[0055] (1) Wash the fresh beef, cut it into 2cm thick pieces, pour it into the tumbler, add tenderizer with 1% weight of fresh beef and tumble for 10 minutes, then let it stand for 10 minutes;

[0056] (2) Add appropriate amount of salt, ginger, pepper powder, chili powder, cinnamon powder and marinate for 60 minutes;

[0057] (3) Take out the marinated beef block, and process oblique hob lines and vertical hob lines on the surface of the beef block.

[0058] The raw material composition of the tenderizer in step (1) is calculated in parts by weight: 10 parts of soybean powder, 10 parts of fig pulp, 10 parts of kiwifruit pulp, and 2 parts of salt; wherein the soybean powder is directly ground into fine powder from soybeans; The mashed kiwi fruit is made by mashing the hard raw kiwi fruit with sour fruit.

Embodiment 3

[0060] A processing method for embossed beef products, comprising the following specific steps:

[0061] (1) Wash the fresh beef, cut it into 2cm thick pieces, pour it into the tumbler, add tenderizer 2% by weight of fresh beef and tumble for 15 minutes, then let it stand for 10 minutes;

[0062] (2) Add appropriate amount of salt, ginger, pepper powder, chili powder, cinnamon powder and marinate for 60 minutes;

[0063] (3) Take out the marinated beef block, and process oblique hob lines and vertical hob lines on the surface of the beef block.

[0064] The raw material composition of the tenderizer in step (1) is calculated in parts by weight: 20 parts of soybean powder, 20 parts of fig pulp, 20 parts of kiwifruit pulp, and 3 parts of salt; wherein the soybean powder is directly ground into fine powder from soybeans; The mashed kiwi fruit is made by mashing the hard raw kiwi fruit with sour fruit.

[0065] Tenderization experiment

[0066] Embodiment 1 group: the beef bloc...

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Abstract

The invention provides a processing method of a patterned beef product. The method is characterized in that inclined hobbing patterns and longitudinal hobbing patterns are processed on the surfaces of pickled beef cubes. The processing method comprises the following specific steps: (1) cleaning fresh beef, cutting the fresh beef into cubes with thickness of 1-2 cm, pouring the fresh beef cubes into a tumbling machine, adding a tenderizer with a weight of 1-2% of the weight of the fresh beef, conducting tumbling for 10-15 minutes, and then carrying out standing for 10 minutes; (2) adding a proper amount of table salt, fresh ginger granules, paprika powder, chilli powder and cinnamon powder, and conducting pickling for 60 minutes; and (3) taking out the pickled beef cubes, and processingthe inclined hobbing patterns and longitudinal hobbing patterns on the surfaces of the beef cubes. According to the processing method of the patterned beef product, a new beef product can be prepared; the prepared beef cubes are then sliced and then boiled in water or fried to form rolls, and knurls like squid rolls are formed on the outer surfaces of the roll-shaped beef; and the beef product becomes a new beef product and is widely loved by consumers.

Description

technical field [0001] In particular, the invention relates to a method of processing embossed beef products. Background technique [0002] Beef products have always been people's favorite food. Beef can be used as ingredients in chafing dish, also can be used as a kind of important raw material of western food, and can be made into instant food, but there is no such thing as squid roll made of beef block at present. products, beef cuts require tenderization and curing prior to processing. [0003] There are many tenderization methods for meat, including physical, chemical and biological tenderization methods. The protease tenderization method in the biological tenderization method uses proteases from various plants and microorganisms to properly decompose the protein in animal raw materials , effectively tenderize rough muscle tissue and connective tissue, because of its good tenderizing effect, short processing cycle, and easy operation, especially after tenderization w...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L33/10A23L19/00A23L11/00A22C17/00
CPCA23L13/428A23L13/72A23L13/74A23L33/10A23L19/09A23L11/07A22C17/0006A22C17/0093A23V2002/00A23V2200/30A23V2200/324
Inventor 张建仙
Owner 福建佳客来食品股份有限公司
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