Beef ball can and method for making same
A production method and technology of beef balls, which are applied in the fields of meat/fish preservation, food preservation, food science, etc., can solve problems such as inability to preserve for a long time, short shelf life, and not delicious enough taste, and achieve high added value and prolongation of the product. The effect of shelf life and convenience
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Embodiment 1
[0039] Embodiment 1: the raw material of beef ball and preparation method
[0040] (A) Raw material method 1:
[0041] Lean beef 50kg, refined salt 2.65kg, vitamin C 0.05kg, white sugar 0.9kg, ice water 0.01kg, monosodium glutamate 0.15kg, glucose 750kg, skimmed milk powder 800kg, edible gelatin powder 500kg, edible red pigment 0.17g and the following weight raw materials Spice water made: cumin 0.01kg, anise 0.01kg, meat 0.02kg, ginger 0.01kg, amomum 0.02kg, cinnamon 0.01kg, grass fruit 0.02kg, bay leaf 0.5kg, ginger powder 0.3kg, Osmanthus 0.02kg.
[0042] (B) Raw material method 2:
[0043] Lean beef 50kg, refined salt 3kg, vitamin C 0.07kg, white sugar 1.2kg, ice water 0.02kg, monosodium glutamate 0.18kg, glucose 900kg, skimmed milk powder 1000kg, edible gelatin powder 800kg, edible red pigment 0.2g and the following raw materials Spice water: cumin 0.02kg, anise 0.02kg, meat 0.03kg, galangal 0.03kg, amomum 0.03kg, cinnamon 0.02kg, grass fruit 0.04kg, bay leaves 0.8kg, ...
Embodiment 2
[0053] Embodiment 2: nutrient solution formula and production process
[0054] (A) Method 1:
[0055] (1) Spice water: 50kg of pure water required for cooking meat, using spices including: cumin 0.2kg, anise 0.1kg, meat 0.08kg, galangal 0.01kg, amomum 0.03kg, cinnamon 0.04kg , Caoguo 0.06kg, fragrant leaves 0.5kg, ginger powder 0.5kg, sweet-scented osmanthus 0.5kg. Put the above-mentioned spices in a new fine gauze bag and put them in a meat cooking pot to cook. After boiling for 40 minutes, the spice water will be boiled, which is also called the base liquid of the nutrient solution.
[0056] (2) Nutrient solution: multi-dimensional elements, including: 0.02kg ginseng, 0.02kg ganoderma lucidum, 0.01kg hemp, 0.01kg cordyceps sinensis, a certain amount of multi-dimensional elements and Refined salt 1kg, white sugar 0.2kg, glucose powder 1kg, skimmed milk powder 1kg, defatted soybean protein powder 1kg, soft-shelled turtle powder 0.5kg. Mix them together, mix them well, put t...
Embodiment 3
[0060] Embodiment 3: the manufacturing process of beef ball can:
[0061] Put the processed beef balls into the dwarf large-caliber pop-top cans according to the planned quantity, then inject the planned quantity of nutrient solution, seal the seal in time, and then put it in a high-temperature water brake pot for high-temperature brake bacteria. When the temperature reaches 100°C, the water The braking time is 25-30 minutes; take out the can from the high-temperature pot; put it in the cooling room to cool down, and at this time, the effect of braking and quality preservation is achieved. The taste is delicious, tender but not greasy, that is: the whole production process of high-quality beef ball cans is completed.
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