Processing method of combination beef

A processing method and beef technology, applied in application, food preparation, food science and other directions, can solve the problems of low performance ratio and difficulty in producing snowflake beef, etc., and achieve the effects of low processing cost, easy control and convenient processing.

Inactive Publication Date: 2012-11-14
SNOWDRAGON BEEF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current popular beef should be red and white snowflake beef, but due to various reasons such as breed and breeding, it is difficult to produce high-quality snowflake beef, and it is limited to upper brain, eye meat, sirloin, triangle sirloin, etc. parts
However, the back meat and leg meat are well developed, and it is impossible to form snowflake beef, and the performance ratio is very low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Method of the present invention carries out as follows:

[0015] ⑴ Use a meat slicer to slice beef fat and beef muscle separately, and the thickness of the meat slices can be controlled at 0.5mm or 1mm or 1.5mm or 2mm or 2.5mm or 3mm or 3.5mm or 4mm or 4.5mm or 5mm, that is It can be between 0.5-5 mm. When slicing the muscle, it is best to cut along the direction of the muscle fiber, and keep the length of the muscle fiber as much as possible.

[0016] ⑵ Stir and mix the beef fat slices and beef muscle slices cut out in the previous step to form a natural bond.

[0017] Wherein the fat flakes account for 10% or 20% or 30% or 40% or 50% of the total mass, that is, between 10% and 50%, and the amount of fat flakes can also be determined according to the requirements of consumers.

[0018] ⑶ Stir the mixed meat slices evenly with a food mixer, so that the fat slices and beef muscle slices are intertwined and blended into a whole, forming a combination of white meat and r...

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PUM

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Abstract

The invention discloses a processing method of combination beef. The processing method includes following steps of cutting beef fat and beef muscle into slices respectively; mixing the sliced beef fat and the sliced beef muscles, wherein the mass of the beef fat is 10%-50% of a total mass; and uniformly mixing the mixed beef slices, and mutually mixing the beef fat slices and the beef muscle slices to be a whole to form the white beef and red beef mixed combination beef. The whole processing method is simple in the steps, convenient, low in processing costs and easy to operate and control. According to the processing method of the combination beef, subcutaneous fat and muscles of cattle are fully used, white beef and red beef are mixed in the processed combination beef, the processed combination beef is provided with characteristics of high-quality beef, qualities of the beef are greatly improved, and simultaneously, economic benefits are improved.

Description

technical field [0001] The invention relates to a method for processing meat, in particular to a method for processing combined beef. Background technique [0002] Beef consists of upper brain, eye meat, sirloin, sirloin, front and rear meat, and subcutaneous fat. Each part of the meat has its own characteristics. Beef can be divided into red meat and white meat in terms of color, and lean meat and fat meat in terms of structure. Among them, beef with a high proportion of red meat has poor taste, low nutritional content, and low market price. If there is too much fat, the taste will be greasy, and the fat accumulation part cannot be eaten directly, especially the subcutaneous fat, which can only be processed into butter. The current popular beef should be red and white snowflake beef, but due to various reasons such as breed and breeding, it is difficult to produce high-quality snowflake beef, and it is limited to upper brain, eye meat, sirloin, triangle sirloin, etc. part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 邢雪森
Owner SNOWDRAGON BEEF
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