Preparation method of beef pie

Abstract

The invention relates to a preparation method of a beef pie. The method comprises the following steps: slowly melting, mincing, preparing egg liquid, preparing auxiliary materials, stirring, forming, steaming and baking, quickly freezing, packaging, detecting and warehousing. According to the present invention, the egg liquid and the auxiliary material are matched so as to further achieve the fragrance of the beef pie, the steaming and baking manner is adopted so as to completely volatilize the fishy smell of the beef, further improve the taste, lock the nutritional components in the beef pie without loss, make the beef pie chewy, and improve the taste of the beef pie. And the processed beef pie is packaged, so that the beef pie is convenient to carry, can be eaten after being subjected to microwave treatment in a microwave oven for 1-2 minutes, and is rapid and rich in juice. The problems that an existing beef pie cannot be conveniently carried, meanwhile, the beef pie can be quickly eaten, and the nutritional ingredients of beef cannot be lost are solved.

Description

Technical Field

[0001] The invention relates to the technical field of meat food processing, in particular to a method for preparing beef patties. Background Art

[0002] Beef patties are a common food in our lives. Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is particularly suitable for people who are growing and developing, or who are recovering from surgery or illness, in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter has a warming effect on the stomach, making it a good tonic for the cold winter. Chinese medicine believes that beef has the effects of replenishing the middle qi, nourishing the spleen and stomach, strengthening the tendons and bones, resolving phlegm and calming the wind, and quenching thirst and saliva.

[0003] As the pace of social development is getting faster and faster, consumers' demand for food is not only delicious and nutritious but also healthy and quick to eat. However, the beef patties currently available on the market cannot be eaten quickly, have a poor taste, and lose a lot of nutrients in beef. For example, Chinese patent CN111973020B discloses a method for making beef patties, in which beef patties are processed by weighing, mixing, shaping, shaping beef, and filling materials, and Chinese yam starch is used to improve the taste of beef patties. However, the taste of beef patties is not simply guaranteed by starch, but by how to lock the nutrients in the beef and prevent them from being lost. In this patent, the beef patties are fried until cooked through, and the nutrients inside are lost when they are fried by oil. After the beef patties are cooled, they are hard as a whole and have a poor taste when chewed. In addition, this patent cannot be eaten quickly and cannot be carried easily. In camping or outdoor life, meat cannot be quickly supplemented.

[0004] Therefore, in order to satisfy the requirements of being able to conveniently carry and quickly eat beef patties in the wild without losing nutrients and having a good taste, a method for preparing beef patties is proposed. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a method for preparing beef patties, which solves the problem that the existing beef patties cannot be conveniently carried while being able to be quickly eaten and preventing the loss of nutritional components of the beef.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing beef patties, comprising the following steps:

[0007] S1. Slowing down: Put the best beef in a low temperature environment of 0-4℃ for slowing down;

[0008] S2. Mincing: The slowed beef is put into a mincer and minced into meat particles. The beef (fat-free) is put into a 5-10mm perforated plate for mincing, and the beef fat is put into a 3-8mm perforated plate for mincing;

[0009] S3. Prepare egg liquid: Take good mountain eggs, wash the eggs, peel them, keep the whole egg liquid, and then stir to make egg liquid;

[0010] S4. Auxiliary material configuration:

[0011] (1): Weigh collagen powder and water in a ratio of 1:10, stir evenly, heat for 10-20 minutes, and place in a 0-4℃ static room for 12-24 hours. Chop the collagen jelly into 3-5mm particles. The chopped finished product should not stick together. The finished product temperature should be 0-4℃, and the storage environment temperature should be controlled at 0-4℃;

[0012] (2) Peel and root the purple onion, clean it, and chop it into 3-5 mm particles. Peel and root the celery, clean it, and chop it into 3-5 mm particles.

[0013] (3) Liquid preparation: for every 100 kg of meat patties, take 50-70 kg of diced beef, 10-20 kg of beef fat, 5-10 kg of eggs, 5-10 kg of peptone, 5-10 kg of fruit and vegetable fiber powder, 5-10 kg of ice water, 5-10 kg of diced onion, 5-10 kg of diced celery, 2-5 kg ​​of spices, 1-2 kg of edible salt, 1-2 kg of white sugar, 3-5 kg ​​of soy sauce, and 3-5 kg ​​of oyster sauce, weigh them and store them separately for later use;

[0014] S5. Stirring:

[0015] (1) Use a blender to mix the diced beef and beef fat salt until uniform. At the 4th minute, add about 1 / 2 of ice water and stir until completely absorbed. The total time is about 6-10 minutes.

[0016] (2) Add the egg liquid and stir at low speed, then add the soy sauce / oyster sauce and stir evenly for about 3-6 minutes;

[0017] (3) Add sugar, spices, diced onion, and diced celery and mix well. The total time is about 3-6 minutes;

[0018] (4) Add 1 / 2 of ice water and collagen peptone and stir evenly. The total time is about 3-6 minutes;

[0019] (5) Finally, add the fruit and vegetable fiber powder and stir for about 3-6 minutes;

[0020] S6. Molding: The stirred meat filling is molded using a molding machine, and the meat patty weighs 100-110g;

[0021] S7. Steaming and baking: putting the formed meat patties into a steaming and baking machine for steaming and baking;

[0022] S8. Quick freezing: The cooked product enters the quick freezing machine for quick freezing;

[0023] S9. Packaging: Packed by stretch film packaging machine, 1 piece / bag, net content 50±5g, seal firmly, seal straight, no seal tilt;

[0024] S10. Detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, remove them;

[0025] S11. Warehousing: The packaged products are packed into boxes and stored in a -18℃ finished product warehouse.

[0026] Through the above technical solution, further, in the step S1, when slowing down the beef, the fat of the beef needs to be separated.

[0027] Furthermore, during the slowing down in step S1, the core temperature of the beef is 4-0°C.

[0028] As a preferred technical solution, in the step S2, the minced meat particles are kept at a temperature of 0-4°C.

[0029] Furthermore, the temperature of the whole egg liquid mixed in step S3 is required to be 0-4°C, and the use time shall not exceed 8 hours when placed in a 0-4°C environment.

[0030] As a preferred technical solution, in the step S7, the temperature of the front and rear zones during steaming and baking is 120-180°C; the dew point front and rear zones are 60-90°C, the time is 10-20min, the wind speed is 1-4m / s, the product range after steaming and baking is between 53-60g, and the center temperature of the finished product is above 75°C.

[0031] Furthermore, the S8 step requires that the quick freezing equipment temperature is less than -30°C, the time is 20-50 minutes, and the CT of the quick-frozen product is ≤-18°C.

[0032] As a pre-selected technical solution, the filling temperature after stirring in step S5 is required to be 0-10°C.

[0033] Compared with the prior art, the present invention provides a method for preparing beef patties, which has the following beneficial effects:

[0034] 1. The beef patty processing technology can well cover up the fishy smell in the beef through the combination of auxiliary materials, including the configuration of egg liquid. However, if you want the finished beef patty to be more fragrant, the auxiliary materials, including the configuration of collagen powder, various vegetables and liquid, can be fully infiltrated with the beef during subsequent processing, so that the flavor of the beef patty stands out. Compared with simple material filling, the fragrance is more prominent, and the use of vegetables as auxiliary materials for filling has higher nutritional content and is safer to eat, which is incomparable with other additives.

[0035] 2. The beef patty processing technology of the present invention is that the processed beef patty is quickly frozen and then packaged, so that it is more convenient to carry and eat. When living in the wild, it only needs to be heated before eating, and it has a good taste and can achieve the meat supplement required by the human body. Compared with the existing beef patties, it is easier to eat and solves the problem that the existing beef patties are not easy to carry and cannot achieve rapid meat supplementation.

[0036] 3. Through steaming and baking, the nutrients are fully locked into the beef. During steaming and baking, the auxiliary materials are fully mixed with the beef, making it taste better, and the steamed and baked beef is crisper. When the bag is opened and heated for consumption, compared with the traditional fried steak, the steaming and baking method combines the performance of "steaming" to properly add moisture to the ingredients being baked. This prevents the beef from losing too much moisture during the baking process, keeping the meat fresh and juicy. Through steaming and baking, the beef can absorb more spices and seasonings, making the flavor richer and more unique. DETAILED DESCRIPTION

[0037] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0038] Example

[0039] The present invention provides the following technical solution: a method for preparing beef patties, comprising the following steps:

[0040] S1. Slowing down: Put the best beef in a low temperature environment of 0-4℃ for slowing down. When slowing down the beef, the fat of the beef needs to be separated because the melting points of the fat and muscle fibers in the beef are different. Generally, the melting point of fat is lower than that of muscle fibers. This means that under the same temperature conditions, fat will begin to melt and soften faster than muscle fibers, so there is no need to thaw the fat of the beef. Secondly, during slowing down, the core temperature of the beef (that is, the internal temperature of the beef) is 4-0℃. This is because at a temperature of 4-0℃, the growth rate of most bacteria will be significantly slowed down. This temperature range is considered to be the safe storage temperature for foods such as beef, which can effectively extend the shelf life of beef while reducing food safety risks. Secondly, within this temperature range, the water in the beef will not be lost too quickly, thereby maintaining the texture and taste of the beef. If the temperature is too high, the water in the beef will evaporate faster, causing the meat to become dry; if the temperature is too low, the beef may freeze, affecting the taste and cooking effect. For frozen beef, slow thawing at a temperature of 4-0℃ can achieve slow and even thawing. This thawing method can reduce the damage of ice crystals in the beef to muscle fibers, thereby maintaining the taste and nutritional value of the beef.

[0041] S2. Mincing: The slowed beef is put into the mincer and minced into meat particles. The beef (fat-free) is put into a 5-10mm perforated plate for mincing, and the beef fat is put into a 3-8mm perforated plate for mincing. During the mincing process, the beef muscle fibers are sheared and squeezed to form a gel and sol state, so that the fat can be evenly distributed in the protein hydration system. This change increases the viscosity and elasticity of the meat filling, making products such as beef balls easier to shape, more chewy, and easier to digest, improving their nutritional value. The fat-free beef and beef fat are minced separately, which can make it more refreshing when chewing. In addition, it should be noted that the minced meat particles are kept at a temperature of 0-4°C, which can better maintain the taste and nutritional value of the meat.

[0042] S3. Prepare egg liquid: Take good pheasant eggs, wash the eggs, peel them, keep the whole egg liquid, and then stir them to make egg liquid. The role of the egg liquid is to maintain the tenderness and moisture retention of the beef, and it can also cover the fishy smell of the beef itself, and it can be used as a binder to facilitate better combination of ingredients. In addition, the temperature of the mixed whole egg liquid product is required to be 0-4°C. It is placed in an environment of 0-4°C and the use time shall not exceed 8h, which is more conducive to preserving and ensuring the taste of the egg liquid;

[0043] S4. Auxiliary material configuration:

[0044] (1): Weigh collagen powder and water in a ratio of 1:10, stir evenly, heat for 10-20 minutes, and place in a 0-4℃ static room for 12-24 hours. The purpose of heating for 10-20 minutes is to promote the dissolution and uniform distribution of collagen. The purpose of standing is to allow the collagen to fully dissolve and stabilize, and to allow sufficient time for possible chemical reactions (such as hydrolysis reactions) to occur. The collagen jelly is chopped into 3-5mm particles. The chopped finished product must not stick together. The finished product temperature is required to be 0-4℃, and the storage environment temperature is controlled at 0-4℃. It should also be noted that collagen should avoid direct exposure to sunlight or strong light, because light may accelerate its degradation and denaturation. Avoid corrosive and oxidizing substances: Collagen should avoid contact with corrosive and oxidizing substances such as acids, alkalis, heavy metal salts, and oxidants to avoid chemical reactions that destroy its molecular structure and biological activity;

[0045] (2) Peel and remove the roots of purple onions, wash them, and chop them into 3-5 mm particles. Peel and remove the roots and leaves of celery, wash them, and chop them into 3-5 mm particles. Chopping into smaller particles can increase the surface area of ​​the food, which is conducive to more even heating and flavor release during the cooking process. In addition, purple onions are rich in phytochemicals, such as anthocyanins and diallyl disulfide, which have multiple effects such as lowering blood pressure, lowering blood lipids, lowering blood sugar, and anti-oxidation. Chopping into granules is conducive to the better release and absorption of these beneficial ingredients during the cooking process. Celery is rich in nutrients, such as vitamins, minerals and dietary fiber, which have multiple effects such as lowering blood pressure, diuresis, and detoxification. Chopping into granules can also better retain and utilize these nutrients. By increasing the above parts, the nutrition of the beef patties can be enriched and the taste can be further improved;

[0046] (3) Liquid preparation: for every 100 kg of meat patties, take 50-70 kg of diced beef, 10-20 kg of beef fat, 5-10 kg of eggs, 5-10 kg of peptone, 5-10 kg of fruit and vegetable fiber powder, 5-10 kg of ice water, 5-10 kg of diced onion, 5-10 kg of diced celery, 2-5 kg ​​of spices, 1-2 kg of edible salt, 1-2 kg of white sugar, 3-5 kg ​​of soy sauce, and 3-5 kg ​​of oyster sauce, weigh them and store them separately for later use;

[0047] S5. Stirring:

[0048] (1) Use a blender to mix the diced beef and beef fat salt until uniform. At the 4th minute, add about 1 / 2 of ice water and stir until completely absorbed. The total time is about 6-10 minutes.

[0049] (2) Add the egg liquid and stir at low speed, then add the soy sauce / oyster sauce and stir evenly for about 3-6 minutes;

[0050] (3) Add sugar, spices, diced onion, and diced celery and mix well. The total time is about 3-6 minutes;

[0051] (4) Add 1 / 2 of ice water and collagen peptone and stir evenly. The total time is about 3-6 minutes;

[0052] (5) Finally, add the fruit and vegetable fiber powder and stir for about 3-6 minutes;

[0053] S6. Molding: The stirred meat filling is molded using a molding machine, and the meat patty weighs 100-110g;

[0054] S7. Steaming and baking: Put the formed meat patties into the steaming and baking machine for steaming and baking. The temperature of the front and rear zones during steaming and baking is 120-180℃. Such a temperature range can ensure that the food is heated evenly during the steaming and baking process to avoid overheating or undercooking. The dew point is 60-90℃. The dew point refers to the temperature when the water vapor in the air reaches saturation. By controlling the dew point, the humidity of the food during the steaming and baking process can be affected, and then the taste and texture of the food can be affected. The time is 10-20min, and the wind speed is 1-4m / s. Appropriate air flow can help distribute heat more evenly on the surface and inside of the food. The product range after steaming and baking is between 53-60g, and the center temperature of the finished product is above 75℃, in order to ensure that the inside of the food is fully cooked, kill possible bacteria or parasites, and ensure food safety.

[0055] S8. Quick freezing: The cooked product enters the quick freezing machine for quick freezing;

[0056] S9. Packaging: Packed by stretch film packaging machine, 1 piece / bag, net content 50±5g, seal firmly, seal straight, no seal tilt;

[0057] S10. Detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, remove them;

[0058] S11. Warehousing: The packaged products are packed and stored in a -18℃ finished product warehouse. In addition, the temperature of the quick freezing equipment is less than -30℃, the time is 20-50min, and the CT of the quick-frozen products is ≤-18℃.

[0059] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing beef patties, characterized in that: The steps include: S1. Slowing down: Put the best beef in a low temperature environment of 0-4℃ for slowing down; S2. Mincing: The slowed beef is put into a mincer and minced into meat particles. The beef (fat-free) is put into a 5-10mm perforated plate for mincing, and the beef fat is put into a 3-8mm perforated plate for mincing; S3. Prepare egg liquid: Take good mountain eggs, wash the eggs, peel them, keep the whole egg liquid, and then stir to make egg liquid; S4. Auxiliary material configuration: (1): Weigh collagen powder and water in a ratio of 1:10, stir evenly, heat for 10-20 minutes, and place in a 0-4℃ static room for 12-24 hours. Chop the collagen jelly into 3-5mm particles. The chopped finished product should not stick together. The finished product temperature should be 0-4℃, and the storage environment temperature should be controlled at 0-4℃; (2) Peel and root the purple onion, clean it, and chop it into 3-5 mm particles. Peel and root the celery, clean it, and chop it into 3-5 mm particles. (3) Liquid preparation: for every 100 kg of meat patties, take 50-70 kg of diced beef, 10-20 kg of beef fat, 5-10 kg of eggs, 5-10 kg of peptone, 5-10 kg of fruit and vegetable fiber powder, 5-10 kg of ice water, 5-10 kg of diced onion, 5-10 kg of diced celery, 2-5 kg ​​of spices, 1-2 kg of edible salt, 1-2 kg of white sugar, 3-5 kg ​​of soy sauce, and 3-5 kg ​​of oyster sauce, weigh them and store them separately for later use; S5. Stirring: (1) Use a blender to mix the diced beef and beef fat salt until uniform. At the 4th minute, add about 1 / 2 of ice water and stir until completely absorbed. The total time is about 6-10 minutes. (2) Add the egg liquid and stir at low speed, then add the soy sauce / oyster sauce and stir evenly for about 3-6 minutes; (3) Add sugar, spices, diced onion, and diced celery and mix well. The total time is about 3-6 minutes; (4) Add 1 / 2 of ice water and collagen peptone and stir evenly. The total time is about 3-6 minutes; (5) Finally, add the fruit and vegetable fiber powder and stir for about 3-6 minutes; S6. Molding: The stirred meat filling is molded using a molding machine, and the meat patty weighs 100-110g; S7. Steaming and baking: putting the formed meat patties into a steaming and baking machine for steaming and baking; S8. Quick freezing: The cooked product enters the quick freezing machine for quick freezing; S9. Packaging: Packed by stretch film packaging machine, 1 piece / bag, net content 50±5g, seal firmly, seal straight, no seal tilt; S10. Detection: The bagged meat after quick freezing in step S9 is sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, remove them; S11. Warehousing: The packaged products are packed and stored in the -18℃ finished product warehouse.

2. The method for preparing beef patties according to claim 1, characterized in that: In the step S1, when the beef is slowed down, the fat of the beef needs to be separated.

3. The method for preparing beef patties according to claim 1, characterized in that: During the slowing down in step S1, the core temperature of the beef is 4-0°C.

4. The method for preparing beef patties according to claim 1, characterized in that: In step S2, the minced meat particles are kept at a temperature of 0-4°C.

5. The method for preparing beef patties according to claim 1, characterized in that: The temperature of the finished whole egg liquid mixed in step S3 is required to be 0-4°C. It should be placed in a 0-4°C environment and should not be used for more than 8 hours.

6. The method for preparing beef patties according to claim 1, characterized in that: In the step S7, the temperature before and after steaming and baking is 120-180°C; the dew point before and after zone is 60-90°C, the time is 10-20min, the wind speed is 1-4m / s, the product range after steaming and baking is between 53-60g, and the center temperature of the finished product is above 75°C.

7. The method for preparing beef patties according to claim 1, characterized in that: In the step S8, the quick freezing equipment temperature is required to be less than -30°C, the time is 20-50 minutes, and the CT of the product after quick freezing is ≤-18°C.

8. The method for preparing beef patties according to claim 1, characterized in that: The filling temperature after stirring in step S5 is required to be 0-10°C.