Making method of high-fat tendon-free fat beef

A production method, the technology of fattening cattle, is applied in the direction of food ingredients as emulsifiers, food ingredients as thickeners, food ingredients as taste improvers, etc., which can solve the problems of not being tender enough, nutrient loss, and preparation that is not regular and beautiful. Achieve neat appearance, simple manufacturing process, and improve competitiveness

Pending Publication Date: 2022-06-03
国澳(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making high-fat gluten-free fat cattle, which solves the problem that the preparation of the current general fat cattle is not neat and beautiful, and there is a lot of nutrient loss, not fresh enough, and cannot meet people's requirements The problem

Method used

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  • Making method of high-fat tendon-free fat beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] refer to figure 1 , a preparation method of high-fat gluten-free beef, comprising the following steps:

[0033] S1: Material selection, select high-fat and gluten-free beef brisket, clean it, put the raw material into the buffer zone after cleaning, remove the outer packing box, get the well-packaged beef raw material, and perform acid removal on it For processing, choose beef breast meat when selecting materials, which can ensure that it is high in fat and basically does not contain beef tendon, which improves the taste and lowers the cost. The temperature is not higher than 8 degrees Celsius;

[0034] S2: cutting, the processed beef is cut into regular rectangular parallelepipeds, and the beef is cut into beef slices with a thickness of 4 cm, a length of 20 cm and a width of 12 cm when cutting in S2;

[0035] S3: Injection, put the cut beef slices into the injection machine, and inject the prefabricated liquid;

[0036] S4: tumble and knead, put the injected beef s...

Embodiment 2

[0043] refer to figure 1 , a preparation method of high-fat gluten-free beef, comprising the following steps:

[0044] S1: Material selection, select high-fat and gluten-free beef brisket, clean it, put the raw material into the buffer zone after cleaning, remove the outer packing box, get the well-packaged beef raw material, and perform acid removal on it For processing, choose beef breast meat when selecting materials, which can ensure that it is high in fat and basically does not contain beef tendon, improves the taste, and costs less. The temperature is not higher than 8 degrees Celsius;

[0045] S2: cutting, the processed beef is cut into regular cuboids, and the beef is cut into beef slices with a thickness of 5 cm, a length of 22 cm and a width of 15 cm when cutting in S2;

[0046] S3: Injection, put the cut beef slices into the injection machine, and inject the prefabricated liquid;

[0047] S4: tumble and knead, put the injected beef slices into the tumbler for vac...

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Abstract

The invention relates to the technical field of fat beef making, and discloses a making method of high-fat tendon-free fat beef, which comprises the following steps: S1, material selection: selecting high-fat tendon-free beef breast meat, cleaning the selected high-fat tendon-free beef breast meat, putting the cleaned raw material into a slow melting area, removing an outer packaging box to obtain a well-packaged fat beef raw material, and carrying out acid discharge treatment on the well-packaged fat beef raw material; s2, performing cutting: performing cutting treatment on the treated beef, and cutting the beef into regular cuboids; s3, injection: putting the cut beef slices into an injection machine, and injecting the pre-prepared liquid; s4, tumbling: putting the beef slices subjected to injection treatment into a tumbling machine, and carrying out vacuum tumbling treatment; and S5, primary profiling is carried out. The preparation technology is simple and rapid, the processing time is short, the efficiency is high, the situation that the whole quality is affected due to the fact that the fat cattle melts during box arrangement can be prevented by limiting the box arrangement time, the shape of the fat cattle can be more attractive and neat through secondary profiling treatment, and the competitiveness is improved.

Description

technical field [0001] The invention relates to the technical field of fattening cattle production, in particular to a production method of high-fat and gluten-free fattening cattle. Background technique [0002] Beef is a nutrient-rich food. Beef contains a variety of vitamins and minerals. There are many ways to eat beef. After slaughtering, the beef on the carcass needs to be divided and classified according to the different parts of the beef body. For sale, generally beef belly refers to beef with tendons, meat, fat and lean meat in the belly. This part of the meat contains more lean meat, while beef breast meat is the opposite, with less beef tendon and high fat. [0003] Fat beef refers to a kind of beef slices that are cut into thin slices, fat and thin, and easy to be eaten in hot pot after acid removal treatment. Fat beef is also a high-density food, delicious and nutritious, not only providing rich protein , iron, zinc, calcium and vitamin B group needed every day...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23L13/72A23V2002/00A23V2200/14A23V2200/222A23V2200/242A23V2250/5036A23V2250/5066A23V2300/20
Inventor 吴振兴王名恭
Owner 国澳(福建)食品有限公司
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