A rice mixing beef granule manufacturing tool and a manufacturing method

Abstract

The application relates to a kind of beef granules making tool and preparation method, can be carried out steaming and baking treatment to beef block in the state of high pressure injection of beef fat under negative pressure. Replace traditional frying with steaming and baking process, can relatively standard, stable control temperature, humidity and time, can improve the water retention and nutrition of beef block, improve the taste of beef granules, promote beef granules tender and soft.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking device and method, and relates to a rice mixing beef granule manufacturing tool and a manufacturing method. BACKGROUND

[0002] The fast pace of life promotes the development of fast food industry. However, with the improvement of people's requirements for the taste, flavor and health of food, the production requirements of fast food products are also improved. As a common form of fast food, rice mixing can well meet the requirements of convenience, health and nutrition of fast food products, and has good market prospects. Rice mixing beef granules are popular due to their rich nutrition and delicious taste. The protein, iron and zinc in beef can provide people with a balanced diet when combined with vegetables and rice.

[0003] Although beef has high nutritional value, its hard texture and difficulty in stewing have long been important factors affecting its taste. The traditional rice mixing beef granules generally go through the processes of cutting, thawing, blanching, frying and stewing. Due to the difficulty in controlling the fire in the frying and stewing processes, the process is relatively unstable, resulting in uneven quality, large differences in taste and block type. Moreover, the commonly used large pot frying and stewing method is difficult to control the fire, and the meat granules are subjected to intense stirring, which can cause the loss of nutrients. Not only a large amount of fat and water in the meat is lost, but also a large amount of broken meat and bone residue is produced. These residues are rich in nutrients and are directly discarded, wasting resources. In addition, the traditional production method of beef granules uses relatively more auxiliary materials, which not only produces a large amount of soup and residue, but also easily causes unstable product flavor and form, making it difficult to achieve standardization, large-scale production and industrialization in large-scale production, which seriously hinders the industrialization development of beef granule products. SUMMARY

[0004] In view of the relatively poor taste of beef granules produced by using existing cooking devices and cooking methods, the present application provides a rice mixing beef granule manufacturing tool and a manufacturing method, which can improve the taste of beef granules and make the beef granules tender and soft.

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

[0006] A rice mixing beef granule manufacturing tool, comprising 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, which can support the supporting plate, so that the supporting plate is fixedly suspended in the cavity of the bottom box.

[0008] A rim plate is formed on the upper end surface of the supporting plate, and a plurality of strip-shaped through grooves are arranged on the supporting plate in the rim plate and in the front-rear direction alternately.

[0009] The top cover is fixedly capped at the upper end of the bottom box. A docking port connected with a negative pressure pump is arranged on the upper part of the bottom box or on the top cover.

[0010] A plurality of blades are fixed on the inner bottom surface of the top cover in the front-rear direction alternately 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 of the extension height of the rim plate in the vertical direction.

[0011] After the top cover is capped at the upper end of the bottom box, the blades can be matched with the strip-shaped through grooves one by one, and the blade edges of the blades can pass through the strip-shaped through grooves and extend to the lower part of the supporting plate.

[0012] 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 in the front-rear direction alternately, and each row includes a plurality of grease injection needles.

[0013] The plurality of rows of grease injection needles are arranged corresponding to two blades between every two adjacent blades and the front side of the frontmost blade and the rear side of the rearmost blade.

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

[0015] A plurality of through holes, preferably micro-holes, are arranged on a section of the cavity wall of the grease injection needle 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 arranged on the four side rim arms of the top cover, and the stepped through holes are arranged in the front-rear direction alternately on the left and right side rim arms and in the left-right direction alternately on the front and rear side rim arms. Correspondingly, a plurality of strip-shaped grooves are arranged on the upper part of the four side wall plates of the bottom box, and the strip-shaped grooves extend in the front-rear direction on the left and right side wall plates and in the left-right direction on the front and rear side wall plates.

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

[0019] The middle part of the bolt is formed as an external thread section matched with the internal thread section, and the free end of the bolt is formed as a radial protrusion.

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

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

[0022] A method for preparing rice-dipping beef granules, comprising the following steps:

[0023] (1) raw material processing: after the frozen beef block is slightly thawed to a core temperature of -4 to -6℃, the beef block is cut into uniform beef granules using the above-mentioned manufacturing tool;

[0024] (2) steaming and baking: including the process of placing the manufacturing tool containing the beef granules into a steaming and baking machine, and performing steaming and baking treatment under the condition that the inner cavity of the manufacturing tool is under negative pressure and is injected with beef tallow;

[0025] The operating parameters of the steaming and baking machine are adjusted as follows: the front and rear zone temperatures of the steaming and baking machine are adjusted to 80-160℃, the air speed is adjusted to 1-4 m / s, the steaming and baking treatment time is set to 5-20 minutes, and the dew point temperature is 75-90℃.

[0026] After the steaming and baking is completed, the beef granules are poured out of the manufacturing tool and cooled at room temperature, and then are ready for use.

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

[0028] 1) sauce preparation: soybean oil 8-10 parts, sugar 10-20 parts, monosodium glutamate 10-20 parts, soy sauce 15-30 parts, oyster sauce 20-30 parts, beef powder 10-20 parts, green onion powder 1-5 parts, garlic powder 1-5 parts, and ginger powder 1-5 parts are mixed and stirred uniformly for use;

[0029] 2) the steamed and baked beef granules are mixed with the sauce according to a proportion, and the ratio of the beef granules to the sauce is 50-100 parts of beef granules to 10-50 parts of sauce;

[0030] 3) tumble stirring: the bagged beef granules and sauce are poured into a tumble, and the beef granules and sauce in the bag are uniformly mixed with the running of the tumble, the rotation speed of the tumble is adjusted to 5-8 revolutions per minute, and the running time of the tumble is set to 4-10 minutes.

[0031] Optionally, the method further comprises steps (4) of constant-temperature and high-pressure stewing and (5) of cooling.

[0032] (4) constant temperature, high pressure stewing: after the marinated beef particles are placed in a container, the container is placed in a stewing pot for constant temperature, high pressure stewing, the temperature in the stewing pot is controlled at 80-100 DEG C, the pressure in the stewing pot is controlled at 0.1-0.40 MPa, and the stewing time is controlled at 1-3 hours.

[0033] During the stewing, the temperature in the stewing pot fluctuates up and down by no more than 1-2 DEG C.

[0034] (5) cooling: after the stewing is completed, the beef particles are cooled in the stewing pot, the pressure in the stewing pot is controlled at 0.06-0.18 MPa during the cooling, the cooling cycle time is 20-50 minutes, and finally the center temperature of the cooled beef particles is below 30 DEG C.

[0035] Optionally, the method further comprises step (6) quick freezing: the cooled beef particles are subjected to quick freezing packaging treatment at a temperature of-30 DEG C to-40 DEG C, and the product C.T is below-18 DEG C after the quick freezing.

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

[0037] Optionally, the method further comprises step (8) boxing and warehousing: the packaged beef particles are boxed and stored in a low constant temperature warehouse.

[0038] The present application has the beneficial effect that the present application can improve the taste of beef particles and make the beef particles tender and soft. BRIEF DESCRIPTION OF DRAWINGS

[0039] Figure 1 It is a schematic view of the main view cross-sectional structure of the beef particle making tool (including beef blocks).

[0040] Figure 2 It is a schematic view of the main view cross-sectional structure of the beef particle making tool (including beef blocks). Figure 1 It is a schematic view of the local enlarged structure at A.

[0041] Figure 3 It is a schematic view of the main view cross-sectional structure of the beef particle making tool (including beef blocks).

[0042] Figure 4 It is a schematic view of the cross-sectional structure of the fat injection needle.

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

[0044] Figure 6 It is a schematic view of the flow of the method.

[0045] In the figure: 10 bottom box, 11 support flange, 12 strip-shaped slot, 121 upper side, 122 lower side; 20 supporting plate, 21 rim plate, 22 strip-shaped through slot; 30 top cover, 31 rim arm, 32 stepped through hole, 321 inner threaded section, 33 bolt, 331 outer threaded 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. shown in the drawings of the specification are merely used to cooperate with the content disclosed in the specification, to be understood and read by those skilled in the art, and are not used to limit the defined conditions under which the present application can be implemented, and therefore do not have technical significance. Any modification of the structure, change of the proportional relationship, or adjustment of the size, without affecting the effects and purposes that can be achieved by the present application, should still fall within the scope of the disclosed technical content. At the same time, the terms such as "upper", "lower", "front", "rear", "middle" and the like used in the specification are merely for the convenience of clear description, and are not used to limit the scope of the present application, and the change or adjustment of the relative relationship, without substantially changing the technical content, is also considered as the implementation scope of the present application.

[0047] As Figures 1 to 5 shown, a kind of beef grain making tool for mixing rice, including bottom box 10, supporting plate 20, top cover 30, fifteen blades 40 and grease injection part 50.

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

[0049] A rim plate 21 is formed on the upper end surface of the supporting plate 20, and fifteen strip-shaped through slots 22 are arranged in the supporting plate 20 inside the rim plate 21 and distributed in the front and rear directions.

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

[0051] A docking port connected to a negative pressure pump (not shown in the figure) 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 to the inner bottom surface of the top cover 30 in the front-rear direction and extend downward relative to the top cover 30. The blades 40 extend in the vertical direction by a length that is not less than 1.3 times the vertical extension height of the rim plate 21. After the top cover 30 is capped at the upper end of the bottom box 10, the blades 40 can be matched one-to-one with the strip-shaped through slots 22 and the blade edges of the blades 40 can extend through the strip-shaped through slots 22 and into the space below the support plate 20.

[0053] The top cover 30 is rotated so that the blades 40 fixed to the top cover 30 extend in the front-rear direction, and then the top cover 30 is capped at the upper end of the bottom box 10. The blades 40 can gradually extend into the space in the bottom box 10, and after the blade edges contact the beef pieces 60 placed on the support plate 20, the beef pieces 60 can be cut into strips (each in the front-rear direction). After the cutting operation is completed, the blades 40 are withdrawn from the bottom box 10. The top cover 30 is rotated again,

[0054] The blades 40 fixed to the top cover 30 extend in the left-right direction, and then the top cover 30 is capped at the upper end of the bottom box 10. The blades 40 can gradually extend into the space in the bottom box 10, and after the blade edges contact the beef pieces 60 placed on the support plate 20, the beef pieces 60 can be cut into pieces. After the top cover 30 is capped at the upper end of the bottom box 10, the blade edges of the blades 40 can extend through the strip-shaped through slots 22 and into the space in the bottom box 10 below the support plate 20.

[0055] The grease injection portion 50 includes a cavity body 51 fixed to 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 in the front-rear direction. Each row includes a plurality of grease injection needles 52. The plurality of rows of grease injection needles 52 are arranged between every two adjacent blades 40 and at the front side of the frontmost blade 40 and the rear side of the rearmost blade 40.

[0056] The grease injection needles 52 extend downward relative to the inner bottom surface of the top cover 30 by a length that is not greater than the vertical extension height of the rim plate 21.

[0057] The free end of the grease injection needle 52 is positioned not lower than the upper edge of the blade 40. This arrangement can better prevent the grease injection needle 52 from being inserted into the beef piece 60 during the strip cutting operation, so that the beef piece 60 can be separated from the grease injection needle 52, the operation is not affected, and the work efficiency is improved.

[0058] A plurality of through holes 521, preferably micro-holes, are distributed on a section of the cavity wall of the fat injection needle 52 close to the free end. The melted beef tallow is fed into the cavity of the cavity body 51 through the injection interface 511 provided on the cavity body 51, and then flows into the fat injection needle 52 under the action of pressure, and finally is injected out of the through holes 521 provided at the lower part of the fat injection needle 52. Because of the driving force of high pressure, the liquid-state beef tallow is injected into the surrounding beef in the form of a penetrating jet. At the same time, because the closed space surrounded by the top cover 30 and the bottom box 10 is in a negative pressure state and specifically in a high-temperature (here, a temperature greater than 60 degrees Celsius can be regarded as high temperature) negative pressure state, the beef tallow (beef fat) can be injected into each beef piece while the beef pieces 60 are in an expanded and fluffy state, and a relatively firm combination with the beef fibers can be formed. After the negative pressure fat injection operation, on the one hand, the nutritional value of the beef pieces can be increased, and on the other hand, the taste of the beef pieces can be improved, making them soft and tender.

[0059] The beef pieces 60 placed on the supporting plate 20 have a thickness preferably 1 / 2 to 2 / 3 of the height of the edge plate 21 to provide sufficient space for the beef pieces 60 to expand upward. Therefore, the length of the section of the fat injection needle 52 provided with the through holes 521 should be adapted to the thickness of the beef pieces 60 to avoid the situation that part of the through holes 521 is located above the beef pieces 60 (during the fat injection operation).

[0060] The bottom box 10, the supporting plate 20 and the top cover 30 are all made of stainless steel, which has good heat conductivity and can realize (preliminary) steaming and baking cooking of the beef pieces 60.

[0061] A plurality of stepped through holes 32 are distributed on the four side edge arms 31 of the top cover 30, which are alternately distributed in the front-back direction on the left and right side edge arms 31 and alternately distributed in the left-right direction on the front and rear side edge arms 31. Correspondingly, a plurality of strip-shaped grooves 12 are formed in the upper part of the four side wall plates of the bottom box 10, which extend in the front-back direction on the left and right side wall plates and extend in the left-right direction on the front and rear side wall plates.

[0062] The outer end of the stepped through hole 32 is formed as an internally threaded section 321 and matched with a bolt 33. The middle part of the bolt 33 is formed with an externally threaded section 331 matched with the internally threaded section 321, and the free end of the bolt 33 is formed with a radial protrusion 332.

[0063] After the top cover 30 is capped on the upper end of the bottom box 10, the stepped through hole 32 can correspond to the strip-shaped groove 12, and screwing the bolt 33 can make the free end of the bolt 33 extend into and out of the strip-shaped groove 12.

[0064] A sealing ring is arranged between the end face of the bottom box 10 and the bottom cover 30. In the illustrated scheme, a sealing strip / sealing ring is fixedly embedded on the end face of the side wall of the bottom box 10.

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

[0066] An ear 34 is arranged on the top cover 30 to facilitate the taking and holding of the top cover 30.

[0067] The present application relates to a kind of preparation method of rice mixing beef granules, comprising the following steps.

[0068] (1) raw material processing: after the beef block in frozen state is thawed to the center temperature of-4 to-6 ℃, the beef block is cut into pieces using the above-mentioned manufacturing tool to obtain beef granules (in the form of cubes) with substantially uniform volume.

[0069] (2) steaming and baking: the manufacturing tool containing beef granules is placed in a steaming and baking machine (screw steaming and baking machine), and under the condition that the inner cavity of the manufacturing tool is under negative pressure and high-pressure injected with beef tallow, the operating parameters of the steaming and baking oven are adjusted as follows: the temperature of the front and rear zones of the steaming and baking oven is adjusted to 80-160 ℃, the air speed is adjusted to 1-4 m / s, the steaming and baking treatment time is set to 5-20 minutes, and the dew point temperature is 75-90 ℃.

[0070] During steaming and baking, the beef tallow in liquid state is intermittently injected into the beef granules in a pulse action manner. During steaming and baking, the pressure state in the inner cavity of the manufacturing tool can be cyclically changed between normal pressure and negative pressure, but the injection of beef tallow requires a stable negative pressure period. After steaming and baking is completed, the beef granules are poured out of the manufacturing tool and cooled at room temperature before use.

[0071] The beef granules after steaming and baking treatment not only can better maintain an appropriate amount of moisture, but also are uniformly filled with fat particles, which better changes the structure state of beef tissue and further improves its nutritional value and taste.

[0072] The steaming and baking process of the present application uses a double-screw steaming and baking machine and is divided into two steaming and baking stages: the first stage is a stage of injecting fat under negative pressure, and the second stage is a treatment stage after the beef granules are loaded onto a tray / net plate and exposed in the inner cavity of the steaming and baking oven. 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 air flow is adopted, and temperature and dew point are strictly controlled. In the second stage cooking process, horizontal air flow is adopted to dry or color the surface of the product by using all-around controlled temperature, so that the browning degree of the beef is consistent up and down, and the color and block type of the surface of the steamed and roasted product are uniform.

[0074] (3) marinated beef particles:

[0075] 1) sauce preparation, including soybean oil 8-10 parts, sugar 10-20 parts, MSG 10-20 parts, soy sauce 15-30 parts, oyster sauce 20-30 parts, beef powder 10-20 parts, onion powder 1-5 parts, garlic powder 1-5 parts, ginger powder 1-5 parts, mixed and stirred uniformly for standby;

[0076] 2) mix the steamed and roasted beef particles with the sauce according to the proportion, and pack them. The ratio of beef particles to sauce is 50-100 parts of beef particles to 10-50 parts of sauce;

[0077] 3) use a drum to stir, pour the packed beef particles and sauce into the drum, and mix them evenly with the running of the drum. The speed of the drum is adjusted to 5-8 revolutions per minute, and the running time of the drum is set to 4-10 minutes.

[0078] After the beef particles are cooled to room temperature, they are marinated, which can help the beef particles lock in moisture and nutrients. Sealing in the bag for stirring can avoid the situation that local water and nutrients are lost due to hard impact and strong extrusion when the beef particles directly contact with the stirring device. Therefore, sealed bag stirring and mixing can prevent mechanical damage to the beef particles during stirring, improve the wrapping density of the sauce on the beef particles, enhance the marinating effect, and promote more uniform and sufficient flavoring.

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

[0080] After the marinated beef particles are placed in a container, they are placed in a stew pot for constant temperature (the temperature is kept at a set value, which is considered constant) and high pressure (greater than standard atmospheric pressure, which is considered high pressure) stewing.

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

[0082] During the stewing period, the temperature in the stew pot should not fluctuate more than 1-2℃.

[0083] (5) cooling:

[0084] After stewing, the beef particles are cooled in the stewing pot, the pressure in the stewing pot is controlled at 0.06-0.18 MPa during the cooling, the cooling cycle time is 20-50 minutes, and finally the center temperature of the cooled beef particles is below 30℃.

[0085] (6) Quick freezing:

[0086] The cooled beef particles are quick-frozen and packaged at a temperature of-30 to-40℃, and the C.T of the product after quick-freezing is ≤-18℃.

[0087] (7) X-ray detection:

[0088] Whether the beef particles contain ceramic balls, SuS and glass balls is detected.

[0089] (8) Packaging and storage:

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

[0091] The present application relates to a beef particle making tool and method, which can implement steaming and baking treatment on beef blocks under the condition of high-pressure injection of beef fat in a negative pressure state. The steaming and baking process replaces the traditional frying process, can relatively standardly and stably control temperature, humidity and time, can improve the water retention and nutritional properties of beef blocks, improve the taste of beef particles, and make beef particles tender and soft. Moreover, the traditional blanching and frying process has poor stability and unstable quality. Through constant-temperature and high-pressure cooking, the beef block type is effectively maintained, the yield and water retention of beef are improved, and the loss of beef nutrients during cooking is effectively reduced. In addition, the present application is conducive to realizing process standardization and industrialization, improving production efficiency, reducing energy consumption and product loss, and realizing standardized, industrialized and large-scale production of uniform and stable products with unified taste and flavor.

[0092] The beef shape of the present application is not limited to beef particles, but also includes beef slices, beef shreds and other product shapes. In addition to using beef, other meats such as chicken, mutton or pork can also be considered for expansion, to make similar beef particles. Different meats may bring different tastes and flavors.

[0093] In addition, the type of vegetables in the marinating sauce can be increased, and other vegetables such as potatoes, peas and corn can be tried to increase the diversity of taste and nutrition. Different seasonings can also be explored, such as curry powder, cumin, garlic paste and red oil, to create beef particles with different flavors. In addition, new functional ingredients can also be introduced, such as dietary fiber, protein powder, vitamins and other functional ingredients, such as probiotics and plant extracts, to further increase the health value of the product.

[0094] The above embodiments are only illustrative of the principles of the present application and its effects, and are not intended to limit the present application. The present application has many aspects which can be modified without departing from the general idea, and those skilled in the art can modify or change the above embodiments without departing from the spirit and scope of the present application. Therefore, all equivalent modifications or changes made by those skilled in the art without departing from the spirit and technical idea disclosed by the present application should be covered by the claims of the present application.

Claims

1. A method for preparing beef granules for bibimbap, using a manufacturing fixture including a base box, a support plate, a top cover, multiple blades, and a fat injection section; a supporting flange matching the support plate is formed in the middle of the inner wall of the base box to support the support plate and fix the support plate in the cavity of the base box; a rim plate is formed on the upper end face of the support plate, and multiple strip-shaped grooves are alternately distributed in the front-back direction on the support plate within the rim plate; multiple blades are fixed alternately in the front-back direction on the inner bottom surface of the top cover and extend downward relative to the top cover; the vertical extension length of the blades is not less than 1.2 times the vertical extension height of the rim plate; the top cover seals the upper end of the base box, and the blades can be aligned with the strip-shaped grooves one by one. The blade is matched and allows its cutting edge to pass through the strip groove and extend into the underside of the support plate; a docking port for connecting to a negative pressure pump is provided on the upper part of the base box or on the top cover; the grease injection part includes a cavity fixed on the top cover and multiple grease injection needles; the grease injection needles extend downward relative to the inner bottom surface of the top cover and are distributed in multiple rows alternating in the front-rear direction, each row containing multiple grease injection needles; the multiple rows of grease injection needles correspond to the space between two adjacent blades and the front side of the foremost blade and the rear side of the last blade; the length of the grease injection needles extending downward relative to the inner bottom surface of the top cover is not greater than the vertical extension height of the edge plate; multiple through holes are distributed on the cavity wall of the grease injection needle near the free end; characterized in that, Includes the following steps: (1) Raw material processing: After the frozen beef chunks are slightly thawed to a core temperature of -4 to -6°C, the beef chunks are cut into beef cubes using the aforementioned tooling. (2) Steaming and roasting: This includes placing the preparation tool containing beef cubes into the steaming and roasting machine, and steaming and roasting the preparation tool under negative pressure and with beef fat injected. The operating parameters of the steam oven are set as follows: the temperature of the front and rear zones of the steam oven is set to 80℃ to 160℃, the fan speed is set 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 set to 75℃ to 90℃.

2. The method for preparing beef granules for bibimbap according to claim 1, characterized in that, It also includes the step of marinating beef cubes: 1) Sauce preparation: Mix 8-10 parts soybean oil, 10-20 parts sugar, 10-20 parts MSG, 15-30 parts soy sauce, 20-30 parts oyster sauce, 10-20 parts beef powder, 1-5 parts onion powder, 1-5 parts garlic powder, and 1-5 parts ginger powder, stir well and set aside. 2) Mix the steamed and roasted beef cubes with the sauce according to the specified ratio and package them in a bag; The ratio of beef cubes to sauce is: 50-100 parts beef cubes to 10-50 parts sauce. 3) Use a drum mixer to mix the bagged beef cubes and sauce. As the drum rotates, it will help to mix the beef cubes and sauce evenly in the bag. Adjust the roller speed to 5 to 8 revolutions per minute and set the roller running time to 4 to 10 minutes.

3. A method for preparing beef granules for rice according to claim 1 or 2, characterized in that, It also includes constant temperature and high pressure stewing steps and cooling steps; Constant temperature and high pressure stewing: After marinating the beef cubes, put them in a container and place them in a stew pot for constant temperature and high pressure stewing. The temperature inside the stew pot is controlled at 80℃ to 100℃, the pressure inside 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, let the beef cubes cool in the stew pot. During the cooling process, keep the pressure in the stew pot between 0.06MPa and 0.18MPa and let the cooling cycle last for 20-50 minutes, so that the center temperature of the cooled beef cubes is below 30℃.

4. The method for preparing beef granules for bibimbap according to claim 3, characterized in that, It also includes a quick-freezing step: the cooled beef cubes are quick-frozen and packaged at a temperature of -30℃ to -40℃, and the product temperature after quick-freezing is ≤-18℃.

5. The method for preparing beef granules for bibimbap according to claim 4, characterized in that, It also includes an X-ray inspection step: to detect whether the beef pieces contain ceramic balls, SuS, and glass balls.

6. The method for preparing beef granules for bibimbap according to claim 5, characterized in that, It also includes the packing and warehousing steps: packing the packaged beef cubes into boxes and storing them in a low-temperature constant-temperature warehouse.

7. The method for preparing beef granules for bibimbap according to claim 1, characterized in that, It 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. The product C.T. after quick-freezing is ≤-18°C.

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