Making tool and preparation method of beef granules mixed with rice

Abstract

According to the rice-mixed beef granule making tool and the preparation method, beef cubes can be steamed and baked in the state of injecting beef fat under negative pressure and high pressure. A steaming and baking process is used for replacing traditional stir-frying, so that the temperature, humidity and time can be controlled in a relatively standard and stable manner, the water-retaining property and the nutrition of the beef cubes can be improved, the taste of the beef granules is improved, and the beef granules are promoted to be tender and soft.

Description

Technical Field

[0001] The invention relates to the technical field of cooking devices and methods, and in particular to a tooling and a method for making beef cubes for rice. Background Art

[0002] The ever-accelerating pace of life has promoted the development of the fast food industry. However, as people's requirements for the taste, flavor and health of food increase, the production requirements of fast food products have also increased accordingly. As a common form of fast food, bibimbap can well meet people's requirements for convenience, health and nutrition of fast food products, and has a good market prospect. Beef bibimbap is popular because of its rich nutrition and deliciousness. The beef is rich in nutrients such as protein, iron and zinc, which can provide people with a balanced diet when paired with vegetables and rice.

[0003] Although beef has high nutritional value, its hard texture and difficulty in stewing have long been an important factor affecting its taste. In the production process of traditional bibimbap beef granules, it generally goes through the processes of cutting, thawing, blanching, frying, stewing, etc. Because it is difficult to control the heat during frying and stewing, the process is relatively unstable, resulting in uneven quality, and large differences in taste and block shape. In addition, the commonly used large-pot frying and stewing methods are difficult to control the heat, and the meat granules are stirred violently, which is easy to cause nutrient loss. Not only will a large amount of fat and water in the meat be lost, but also a large amount of minced meat, broken bone residue, etc. will be produced. These residues are rich in nutrients, and directly discarding them wastes resources. In addition, the traditional production method of beef granules uses relatively more auxiliary materials, which not only produces a large amount of soup, residue, etc., but also easily causes the product flavor and shape to be unstable. It is difficult to achieve standardization, scale and industrialization in large-scale production, which seriously hinders the industrialization development of beef granule products. Summary of the invention

[0004] In view of the problem that the taste of beef cubes prepared by existing cooking devices and cooking methods is relatively poor, the present invention provides a tooling and a preparation method for preparing beef cubes for rice, which can improve the taste of beef cubes and make the beef cubes tender and soft.

[0005] The technical solution adopted by the present invention to solve the technical problem is:

[0006] A tool for making beef cubes for rice mixing comprises a bottom box, a supporting plate, a top cover, a plurality of blades and a fat injection part.

[0007] A supporting flange is formed in the middle of the inner wall of the bottom box, and the supporting flange can support the supporting plate so that the supporting plate is fixedly suspended in the cavity of the bottom box.

[0008] A circle of edge plate is formed on the upper end surface of the supporting plate, and a plurality of strip-shaped through grooves are alternately distributed along the front-to-back direction on the supporting plate inside the edge plate.

[0009] The top cover can be fixedly sealed at the upper port of the bottom box. A docking port connected to a negative pressure pump is provided on the upper part of the bottom box or on the top cover.

[0010] A plurality of blades are fixed alternately on the inner bottom surface of the top cover along the front-rear direction and extend downward relative to the top cover. The vertical extension length of the blades is not less than 1.2 to 1.5 times the vertical extension height of the edge plate.

[0011] After the top cover is sealed on the upper end of the bottom box, the blade can be matched with the strip-shaped through slot one by one, and the edge side of the blade can pass through the strip-shaped through slot and extend to the bottom of the supporting plate.

[0012] The grease injection part comprises a cavity body fixed on the top cover and a plurality of grease injection needles. The grease injection needles extend downward relative to the inner bottom surface of the top cover and are distributed in a plurality of rows alternately spaced in the front-back direction, and each row contains a plurality of grease injection needles.

[0013] The multiple rows of grease injection needles formed by distribution correspond to between two adjacent blades, the front side of the frontmost blade, and the back side of the rearmost blade.

[0014] The length of the grease injection needle extending downward relative to the inner bottom surface of the top cover is not greater than the vertical extension height of the edge plate. Meanwhile, the free end position of the grease injection needle is not lower than the upper edge position of the blade upper edge side.

[0015] On the cavity wall of the grease injection needle, a plurality of through holes, preferably micro through holes, are distributed on a section close to the free end.

[0016] Optionally, the bottom box, the supporting plate and the top cover are all made of stainless steel.

[0017] Optionally, a plurality of stepped through holes are distributed on the four side edge arms of the top cover, so that the stepped through holes are alternately distributed along the front-to-back direction on the left and right edge arms, and alternately distributed along the left-to-right direction on the front and rear edge arms. Correspondingly, strip grooves are respectively distributed on the upper parts of the four side wall panels of the bottom box, so that the strip grooves extend along the front-to-back direction on the left and right side wall panels, and extend along the left-to-right direction on the front and rear side wall panels.

[0018] The outer end of the stepped through hole is formed as an internal thread section and matched with a bolt.

[0019] An external thread section matching the internal thread section is formed in the middle of the bolt, and a radial protrusion is formed on one side of the free end of the bolt.

[0020] After the top cover is sealed at the upper port of the bottom box, the stepped through hole can correspond to the strip groove and screwing the bolt can cause the free end of the bolt to extend into and move out of the strip groove.

[0021] After the free end of the bolt extends into the strip groove, a gap in the vertical direction can be relatively formed between the outer arc surface of the radial protrusion on the bolt and the lower side surface of the strip groove, and an interference fit can be formed between the outer arc surface of the radial protrusion on the bolt and the upper side surface of the strip groove.

[0022] A method for preparing beef cubes for rice includes the following steps:

[0023] (1) Raw material processing: After the frozen beef block is slightly thawed to a core temperature of -4 to -6°C, it is cut into pieces using the above-mentioned production tooling to obtain beef cubes of uniform volume;

[0024] (2) Steaming and baking: the process includes placing the production tool containing the beef cubes into a steaming and baking machine, and performing steaming and baking in a state where the inner cavity of the production tool is at negative pressure and beef fat is injected;

[0025] Adjust the operating parameters of the steam oven as follows: adjust the temperature of the front and rear zones of the steam oven to 80℃ to 160℃, adjust the wind speed to 1m / s to 4m / s, set the steaming and baking time to 5 minutes to 20 minutes, and the dew point temperature to 75℃ to 90℃.

[0026] After steaming and baking, pour the beef cubes out of the production tooling, cool them at room temperature, and set aside.

[0027] Optionally, the method further comprises step (3) of marinating the beef cubes:

[0028] 1) To prepare the sauce, mix 8-10 parts of soybean oil, 10-20 parts of sugar, 10-20 parts of monosodium glutamate, 15-30 parts of soy sauce, 20-30 parts of oyster sauce, 10-20 parts of beef powder, 1-5 parts of onion powder, 1-5 parts of garlic powder, and 1-5 parts of ginger powder, stir well and set aside;

[0029] 2) Mixing the steamed and roasted beef cubes and the sauce in a proportion and bagging them, wherein the proportion of the beef cubes to the sauce is 50-100 parts of beef cubes and 10-50 parts of the sauce;

[0030] 3) Use a drum to stir, pour the bagged beef cubes and sauce into the drum, and as the drum runs, promote uniform mixing of the beef cubes and sauce in the bag. Adjust the speed of the drum to 5 rpm to 8 rpm, and set the drum running time to 4 minutes to 10 minutes.

[0031] Optionally, the method further comprises step (4) constant temperature, high pressure stewing and step (5) cooling;

[0032] (4) Constant temperature and high pressure stewing: After the marinated beef cubes are placed in a container, they are placed in a stew pot for constant temperature and high pressure stewing. The temperature in the stew pot is controlled at 80°C to 100°C, the pressure in the stew pot is controlled at 0.1MPa to 0.40MPa, and the stewing time is controlled at 1 hour to 3 hours.

[0033] During stewing, the temperature in the stew pot should not fluctuate more than 1°C to 2°C.

[0034] (5) Cooling: After stewing, the beef cubes are cooled in the stew pot. During the cooling period, the pressure in the stew pot is controlled at 0.06 MPa to 0.18 MPa. The cooling cycle time is 20-50 minutes, and the center temperature of the cooled beef cubes is finally below 30°C.

[0035] Optionally, the method further comprises step (6) of quick freezing: quick freezing and packaging the cooled beef cubes at a temperature of -30°C to -40°C, wherein the CT of the quick-frozen product is ≤-18°C.

[0036] Optionally, the method further comprises step (7) X-ray detection: detecting whether the beef granules contain ceramic balls, SuS and glass balls.

[0037] Optionally, the method further comprises step (8) packing and warehousing: packing the packaged beef granules and storing them in a low constant temperature warehouse.

[0038] The beneficial effects of the present invention are as follows: the present invention can improve the taste of the beef cubes and make the beef cubes tender and soft. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a schematic diagram of the main cross-sectional structure of the tooling for making beef cubes for rice (including beef cubes).

[0040] Figure 2 for Figure 1 Schematic diagram of the local enlarged structure at point A in the middle.

[0041] Figure 3 This is a schematic diagram of the main cross-sectional structure of the tooling for making beef cubes for rice (beef cubes are not included).

[0042] Figure 4 Schematic diagram of the cross-sectional structure of the grease injection needle.

[0043] Figure 5 It is a schematic diagram of the top view of the supporting plate.

[0044] Figure 6 A flow chart of the method.

[0045] In the figure: 10 bottom box, 11 supporting flange, 12 strip groove, 121 upper side, 122 lower side; 20 supporting plate, 21 edge plate, 22 strip through groove; 30 top cover, 31 edge arm, 32 stepped through hole, 321 internal thread section, 33 bolt, 331 external thread section, 332 radial protrusion, 34 ear; 40 blade; 50 grease injection part, 51 cavity, 511 injection interface, 52 grease injection needle, 521 through hole; 60 beef chunks. DETAILED DESCRIPTION

[0046] The structures, proportions, sizes, etc. illustrated in the drawings of the specification are only used to match the contents disclosed in the specification for people familiar with this technology to understand and read, and are not used to limit the limiting conditions for the implementation of the present invention, so they have no substantial technical significance. Any modification of the structure, change of the proportion relationship or adjustment of the size, without affecting the effects and purposes that can be achieved by the present invention, should still fall within the scope of the technical contents disclosed by the present invention. At the same time, the terms such as "upper", "lower", "front", "back", "middle" and so on quoted in this specification are only for the convenience of description, and are not used to limit the scope of the implementation of the present invention. The change or adjustment of their relative relationship should also be regarded as the scope of the implementation of the present invention without substantially changing the technical contents.

[0047] like Figures 1 to 5 The tooling for making beef cubes for rice is shown, comprising a bottom box 10, a supporting plate 20, a top cover 30, fifteen blades 40 and a grease injection portion 50.

[0048] A support flange 11 is formed in the middle of the inner wall of the bottom box 10, and the support flange 11 can support the support plate 20 so that the support plate 20 is fixedly suspended in the cavity of the bottom box 10. At this time, a vertical distance is formed between the support plate 20 and the inner bottom surface of the bottom box 10.

[0049] A circle of edge plate 21 is formed on the upper end surface of the supporting plate 20 , and fifteen strip-shaped through grooves 22 are alternately distributed along the front-to-back direction on the supporting plate 20 located inside the edge plate 21 .

[0050] The top cover 30 can be fixedly sealed at the upper end of the bottom box 10 .

[0051] A docking port connected to a negative pressure pump (not shown) is provided on the upper part of the bottom box 10 or on the top cover 30. Starting the negative pressure pump can form a negative pressure space inside the space surrounded by the top cover 30 and the bottom box 10.

[0052] A plurality of blades 40 are fixed alternately on the inner bottom surface of the top cover 30 along the front-back direction and extend downward relative to the top cover 30. The extension length of the blades 40 in the vertical direction is not less than 1.3 times the extension height of the edge plate 21 in the vertical direction. After the top cover 30 is sealed at the upper end of the bottom box 10, the blades 40 can be matched with the strip-shaped through slots 22 one by one, and the blade side of the blade 40 can pass through the strip-shaped through slots 22 and extend to the bottom of the supporting plate 20.

[0053] The top cover 30 is rotated to extend the blade 40 fixed on the top cover 30 in the front-to-back direction, and then the top cover 30 is closed to the upper port of the bottom box 10, and each blade 40 can gradually extend into the cavity of the bottom box 10. After the blade side contacts the beef block 60 placed on the support plate 20, the beef block 60 can be cut into multiple strips (each strip is in the front-to-back direction). After the strip cutting operation is completed, the blade 40 is pulled out of the bottom box 10. The top cover 30 is rotated again,

[0054] The blade 40 fixed on the top cover 30 is extended in the left-right direction, and then the top cover 30 is covered toward the upper port of the bottom box 10 again, and each blade 40 is gradually extended into the cavity of the bottom box 10. The blade side can cut the multiple beef strips placed on the supporting plate 20 into pieces. After the top cover 30 is sealed on the upper port of the bottom box 10, the blade side of the blade 40 can pass through the strip-shaped through slot 22 and extend into the cavity of the bottom box 10 located below the supporting plate 20.

[0055] The grease injection part 50 includes a cavity 51 fixed on the top cover 30 and a plurality of grease injection needles 52. The grease injection needles 52 extend downward relative to the inner bottom surface of the top cover 30 and are arranged in a plurality of rows alternately spaced in the front-to-back direction, and each row contains a plurality of grease injection needles 52. The plurality of rows of grease injection needles 52 are arranged correspondingly between two adjacent blades 40, in front of the frontmost blade 40, and in the rear of the rearmost blade 40.

[0056] The length of the grease injection needle 52 extending downward relative to the inner bottom surface of the top cover 30 is not greater than the extending height of the edge plate 21 in the vertical direction.

[0057] The free end of the grease injection needle 52 is not lower than the upper edge of the blade 40. In order to prevent the grease injection needle 52 from being inserted into the beef block 60 during the operation of cutting the beef block 60, which would make it difficult to separate the grease injection needle 52 from the beef strip, affect the operation, and reduce the working efficiency.

[0058] On the cavity wall of the grease injection needle 52, a plurality of through holes 521 are distributed on a section near the free end, preferably micro through holes. After the melted beef suet is sent into the cavity of the cavity 51 through the injection interface 511 provided on the cavity 51, the pressure force causes the beef suet in liquid state to flow into the grease injection needle 52, and finally ejected from the through holes 521 provided at the lower part of the grease injection needle 52. Because it is driven by high pressure, the beef suet in liquid state will be injected into the surrounding beef in the form of penetrating flow. At the same time, because the enclosed space surrounded by the top cover 30 and the bottom box 10 is in a negative pressure state and specifically a high temperature (here, a temperature greater than 60 degrees Celsius can be regarded as a high temperature) negative pressure state, the beef suet (beef fat) can be injected into each beef block when the beef block 60 is in an expanded and fluffy state as a whole, and a relatively firm combination with the beef fiber is formed. After the negative pressure fat injection operation, on the one hand, the nutritional value of the beef chunks can be increased, and on the other hand, the taste of the beef chunks can be improved, making it soft and tender.

[0059] The thickness of the beef block 60 placed on the support plate 20 is preferably 1 / 2 to 2 / 3 of the height of the edge plate 21, so as to provide sufficient space for the beef block 60 to expand upward. Therefore, the length of the through hole 521 provided on the grease injection needle 52 should be adapted to the thickness of the beef block 60, so as to avoid the situation where part of the through hole 521 is located above the beef block 60 (during the grease injection operation).

[0060] The bottom box 10 , the supporting plate 20 and the top cover 30 are all made of stainless steel, so that they have good thermal conductivity, and the beef chunks 60 can be steamed and roasted (in the early stage) for cooking.

[0061] A plurality of stepped through holes 32 are distributed on the four side edge arms 31 of the top cover 30, so that the stepped through holes 32 are alternately distributed along the front-to-back direction on the left and right edge arms 31, and alternately distributed along the left-to-right direction on the front and rear edge arms 31. Correspondingly, strip grooves 12 are respectively formed on the upper portions of the four side wall panels of the bottom box 10, so that the strip grooves 12 extend along the front-to-back direction on the left and right side wall panels, and extend along the left-to-right direction on the front and rear side wall panels.

[0062] The outer end of the stepped through hole 32 is formed with an internal thread section 321 and matched with a bolt 33. The middle of the bolt 33 is formed with an external thread section 331 matched with the internal thread section 321, and a radial protrusion 332 is formed on one side of the free end of the bolt 33.

[0063] After the top cover 30 is sealed at the upper end of the bottom box 10 , the stepped through hole 32 can correspond to the strip groove 12 and screwing the bolt 33 can cause the free end of the bolt 33 to extend into and move out of the strip groove 12 .

[0064] A sealing ring is provided between the end surfaces of the bottom box 10 and the bottom cover 30 that are matched with each other. In the illustrated scheme, a sealing strip / sealing ring is fixedly embedded on the upper end surface of the side wall of the bottom box 10 .

[0065] After the free end of the bolt 33 is extended into the strip groove 12, a gap in the vertical direction can be relatively formed between the outer arc surface of the radial protrusion 332 on the bolt 33 and the lower side surface 122 of the strip groove 12, and an interference fit can be formed between the outer arc surface of the radial protrusion 332 on the bolt 33 and the upper side surface 121 of the strip groove 12, thereby improving the sealing effect of the top cover 30 on the upper port of the bottom box 10.

[0066] Ears 34 are provided on the top cover 30 to facilitate taking and holding the top cover 30 .

[0067] The invention relates to a method for preparing beef cubes for rice, which comprises the following steps.

[0068] (1) Raw material processing: After the frozen beef block 60 is thawed to a core temperature of -4 to -6°C, it is cut into blocks using the above-mentioned production tooling to obtain beef cubes (in the shape of cubes) of substantially uniform volume.

[0069] (2) Steaming and baking: Place the production tool containing the beef cubes into a steaming and baking machine (spiral steaming and baking machine), and when the inner cavity of the production tool is under negative pressure and beef lard is injected at high pressure, adjust the operating parameters of the steaming and baking oven as follows: adjust the temperature of the front and rear zones of the steaming and baking oven to 80°C to 160°C, adjust the wind speed to 1m / s to 4m / s, set the steaming and baking time to 5 minutes to 20 minutes, and the dew point temperature to 75°C to 90°C.

[0070] During steaming and baking, liquid beef fat is intermittently injected into the beef cubes in a pulsed manner. During steaming and baking, the pressure state of the inner cavity of the production tool can be cyclically changed between normal pressure and negative pressure, but the injection of beef fat is required to correspond to a stable negative pressure period. After steaming and baking is completed, the beef cubes are poured out of the production tool and cooled at room temperature for standby use.

[0071] The steamed and baked beef cubes can not only retain an appropriate amount of moisture, but are also evenly filled with fat particles, which effectively changes the structural state of the beef tissue, thereby improving its nutritional value and taste.

[0072] The steaming and baking process of the present invention uses a double-screw steaming and baking machine and is divided into two steaming and baking stages. The first stage is the stage of negative pressure fat injection, and the second stage is the stage of exposure of the beef cubes to the inner cavity of the steaming and baking oven after they are loaded on the tray / mesh plate. The time ratio of the two stages is 1:2 to 1:3.

[0073] The second stage can be divided into two processes: In the first stage cooking process, horizontal airflow is used, and the temperature and dew point are strictly controlled. In the second stage cooking process, horizontal airflow is used to use the fully controlled temperature to dry or color the surface of the product, so that the browning degree of the beef is consistent from top to bottom. This makes the color and shape of the surface of the product uniform after steaming and baking.

[0074] (3) Marinated beef cubes:

[0075] 1) Making the sauce, including mixing 8-10 parts of soybean oil, 10-20 parts of sugar, 10-20 parts of monosodium glutamate, 15-30 parts of soy sauce, 20-30 parts of oyster sauce, 10-20 parts of beef powder, 1-5 parts of onion powder, 1-5 parts of garlic powder, and 1-5 parts of ginger powder, stirring evenly for use;

[0076] 2) Mixing the steamed and roasted beef cubes and the sauce in a proportion and bagging them, wherein the proportion of the beef cubes to the sauce is 50-100 parts of beef cubes and 10-50 parts of the sauce;

[0077] 3) Use a drum to stir, pour the bagged beef cubes and sauce into the drum, and as the drum runs, promote uniform mixing of the beef cubes and sauce in the bag. Adjust the speed of the drum to 5 rpm to 8 rpm, and set the drum running time to 4 minutes to 10 minutes.

[0078] After the beef cubes have cooled to room temperature, they can be marinated to lock in moisture and nutrients. Stirring them in a bag can prevent the beef cubes from being squeezed hard when in direct contact with the stirring device, resulting in significant loss of moisture and nutrients. Therefore, sealing the bag and stirring can prevent mechanical damage to the beef cubes during the stirring process, promote the density of the sauce wrapping around the beef cubes, improve the marinating effect, and make the flavor more even and sufficient.

[0079] (4) Constant temperature and high pressure stewing:

[0080] After the marinated beef cubes are placed in a container, they are placed in a stew pot and stewed at a constant temperature (the temperature is considered constant temperature if it is kept around the set value) and high pressure (high pressure if it is greater than the standard atmospheric pressure).

[0081] The temperature in the stew pot is controlled at 80°C to 100°C, the pressure in the stew pot is controlled at 0.1MPa to 0.40MPa, and the stewing time is controlled at 1 hour to 3 hours.

[0082] During stewing, the temperature in the stew pot should not fluctuate more than 1°C to 2°C.

[0083] (5) Cooling:

[0084] After stewing, the beef cubes are cooled in the stew pot. During the cooling period, the pressure in the stew pot is controlled at 0.06MPa to 0.18MPa. The cooling cycle time is 20-50 minutes, and finally the center temperature of the cooled beef cubes is below 30°C.

[0085] (6) Quick freezing:

[0086] The cooled beef cubes are quickly frozen and packaged at a temperature of -30°C to -40°C, and the CT of the quick-frozen product is ≤-18°C.

[0087] (7) X-ray detection:

[0088] Detect the presence of ceramic balls, SuS and glass balls in beef cubes.

[0089] (8) Packing and storage:

[0090] The packaged beef granules are packed in boxes and stored in a low-temperature warehouse.

[0091] The present invention relates to a tooling and a method for making beef cubes for bibimbap, which can steam and bake beef cubes under a state of negative pressure and high-pressure injection of beef fat. The steaming and baking process replaces the traditional frying process, which can relatively standardize and stably control the temperature, humidity and time, improve the water retention and nutritional value of the beef cubes, enhance the taste of the beef cubes, and make the beef cubes tender and soft. Moreover, it avoids the factors such as poor stability and unstable quality of the traditional blanching and frying processes. Through constant temperature and high-pressure cooking, the shape of the beef cubes is effectively maintained, the yield and water retention of the beef are improved, and the loss of the nutrients in the beef during the cooking process is effectively reduced. In addition, the present invention is conducive to the realization of process, standardization and industrialization, which promotes the improvement of production efficiency, the reduction of energy consumption, the reduction of product loss, the uniformity and stability of the products, and the uniformity of taste and flavor, which can realize standardized, industrialized and large-scale production.

[0092] The beef form involved in the present invention is not limited to beef cubes, but can also involve other product shapes such as beef slices and beef shreds. In addition to beef, other meats such as chicken, mutton or pork can also be considered to be used to make similar rice cubes. Different meats may bring different tastes and flavors.

[0093] In addition, in the marinade, you can also increase the variety of vegetables, such as potatoes, peas, corn, etc., to increase the diversity of taste and nutrition. You can also explore different seasonings, and try to use different seasoning combinations, such as curry powder, cumin, mashed garlic, red oil, etc., to create different flavors of bibimbap beef cubes. In addition, new functional ingredients can be introduced. In addition to dietary fiber, protein powder, vitamins, etc., other functional ingredients such as probiotics and plant extracts can also be studied to further increase the health value of the product.

[0094] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. The present invention can be improved in many aspects without violating the overall concept, and those familiar with the technology can modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A tool for making beef cubes for rice, characterized by: It includes a bottom box, a supporting plate, a top cover, a plurality of blades and a grease injection part; A supporting flange that can match the supporting plate is formed in the middle of the inner wall of the bottom box to support the supporting plate and to make the supporting plate fixedly suspended in the cavity of the bottom box; A circle of edge plates are formed on the upper end surface of the supporting plate, and a plurality of strip-shaped through grooves are alternately distributed along the front-to-back direction on the supporting plate located inside the edge plates; A plurality of blades are fixed alternately on the inner bottom surface of the top cover along the front-back direction and extend downward relative to the top cover; the extension length of the blades in the vertical direction is not less than 1.2 to 1.5 times the extension height of the edge plate in the vertical direction; The top cover is sealed at the upper end of the bottom box, the blade can be matched with the strip-shaped through slot one by one, and the blade edge side of the blade can pass through the strip-shaped through slot and extend to the bottom of the supporting plate; A docking port connected to a negative pressure pump is provided on the upper part of the bottom box or on the top cover; The grease injection part includes a cavity body fixed on the top cover and a plurality of grease injection needles; the grease injection needles extend downward relative to the inner bottom surface of the top cover and are arranged in a plurality of rows alternately in the front-back direction, and each row contains a plurality of grease injection needles; the plurality of rows of grease injection needles are arranged correspondingly between two adjacent blades, the front side of the frontmost blade, and the rear side of the rearmost blade; The length of the grease injection needle extending downward relative to the inner bottom surface of the top cover is not greater than the extension height of the edge plate in the vertical direction; A plurality of through holes are distributed on the cavity wall of the grease injection needle at a section close to the free end.

2. The tooling for making beef cubes for rice according to claim 1, characterized in that: The bottom box, the supporting plate and the top cover are all made of stainless steel.

3. A tooling for making beef cubes for rice according to claim 1 or 2, characterized in that: A plurality of stepped through holes are distributed on the four side edge arms of the top cover, so that the stepped through holes are alternately distributed along the front-to-back direction on the left and right edge arms, and alternately distributed along the left-to-right direction on the front and rear edge arms; correspondingly, strip grooves are respectively distributed on the upper parts of the four side wall panels of the bottom box, so that the strip grooves extend along the front-to-back direction on the left and right side wall panels, and extend along the left-to-right direction on the front and rear side wall panels; The outer end of the stepped through hole is formed as an internal thread section and matched with a bolt; the middle of the bolt is formed with an external thread section matching the internal thread section, and a radial protrusion is formed on one side of the free end; The stepped through hole can correspond to the strip groove and screwing the bolt can cause the free end of the bolt to extend into and move out of the strip groove; After the free end of the bolt extends into the strip groove, a gap in the vertical direction can be formed between the outer arc surface of the radial protrusion and the lower side surface of the strip groove, and an interference fit can be formed between the outer arc surface of the radial protrusion and the upper side surface of the strip groove.

4. A method for preparing beef cubes for rice, comprising the following steps: (1) Raw material processing: after the frozen beef block is slightly thawed to a core temperature of -4 to -6°C, the beef block is cut into pieces using the production tooling of any one of claims 1 to 3 to obtain beef cubes; (2) Steaming and baking: the process includes placing the tooling containing the beef cubes into a steaming and baking machine, and steaming and baking the tooling under a negative pressure in the inner cavity of the tooling and injecting beef fat; The operating parameters of the steam oven are set as follows: the temperature of the front and rear zones of the steam oven is adjusted to 80℃ to 160℃, the wind speed is adjusted to 1m / s to 4m / s, the steaming and baking time is set to 5 minutes to 20 minutes, and the dew point temperature is 75℃ to 90℃.

5. The method for preparing beef cubes for rice according to claim 4, characterized in that: It also includes the steps of marinating beef cubes: 1) Making the sauce, including mixing 8-10 parts of soybean oil, 10-20 parts of sugar, 10-20 parts of monosodium glutamate, 15-30 parts of soy sauce, 20-30 parts of oyster sauce, 10-20 parts of beef powder, 1-5 parts of onion powder, 1-5 parts of garlic powder, and 1-5 parts of ginger powder, stirring evenly for use; 2) Mixing the steamed and roasted beef cubes with the sauce according to a certain proportion and packing them into bags; The ratio of beef cubes to sauce is: 50-100 parts beef cubes, 10-50 parts sauce; 3) Stirring with a drum, pouring the bagged beef cubes and sauce into the drum, and the operation of the drum promotes uniform mixing of the beef cubes and sauce in the bag; The rotation speed of the drum is adjusted to 5 rpm to 8 rpm, and the drum running time is set to 4 minutes to 10 minutes.

6. The method for preparing beef cubes for rice according to claim 4 or 5, characterized in that: It also includes a constant temperature, high pressure stewing step and a cooling step; Constant temperature and high pressure stewing: After the marinated beef cubes are placed in a container, they are placed in a stew pot for constant temperature and high pressure stewing, and the temperature in the stew pot is controlled at 80°C to 100°C, the pressure in the stew pot is controlled at 0.1MPa to 0.40MPa, and the stewing time is controlled at 1 hour to 3 hours; Cooling: After stewing, the beef cubes are cooled in the stew pot. During the cooling period, the pressure in the stew pot is controlled at 0.06MPa to 0.18MPa. The cooling cycle time is 20-50 minutes, and finally the center temperature of the cooled beef cubes is below 30°C.

7. The method for preparing beef cubes for rice according to claim 6, characterized in that: The quick-freezing step is also included: the cooled beef cubes are quick-frozen and packaged at a temperature of -30°C to -40°C, and the CT of the quick-frozen product is ≤-18°C.

8. The method for preparing beef cubes for rice according to claim 7, characterized in that: It also includes an X-ray inspection step: detecting whether the beef cubes contain ceramic balls, SuS and glass balls.

9. The method for preparing beef cubes for rice according to claim 8, characterized in that: It also includes the steps of packing and warehousing: the packaged beef granules are packed in boxes and stored in a low constant temperature warehouse.

10. The method for preparing beef cubes for rice according to claim 4, characterized in that: The method also includes a quick-freezing step: after the beef cubes are marinated and stewed and the center of the stewed beef cubes is cooled to below 30°C, the cooled beef cubes are quick-frozen and packaged at a temperature of -30°C to -40°C, and the CT of the quick-frozen product is ≤-18°C.

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