Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing beef pie

A beef patty, beef technology, applied in the direction of food preparation, application, food science, etc., to achieve the effect of good shape, uniform thickness and weight, and good taste

Inactive Publication Date: 2016-05-18
修武县伊赛牛肉有限公司
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] After searching, no prior art documents affecting the novelty and creativity of beef patties were found in the Chinese patent literature database, only the following related background technology documents, for example: Chinese patent 201010519994.X disclosed a new type of processed beef slices The production method uses fresh raw beef as the main raw material to process new beef slices

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for beef patties, comprising the following steps in turn:

[0018] 1) Add 40kg of ground beef, 40kg of ground chicken, and 15kg of ice-water mixture into the blender, then add 0.1kg of phosphate, 2kg of salt, 0.1kg of white sugar, 0.1kg of monosodium glutamate, 1kg of glucose, 1kg of carrageenan, and TG Add 0.1kg of enzyme, 1kg of soy sauce, 3kg of isolated protein, and 2kg of seasoning into the blender, and stir for 10 minutes, then add 20kg of chopped vegetables, 15kg of rehydrated tissue protein, 11kg of starch, and 15kg of ice-water mixture into the blender, and stir for 10 minutes;

[0019] 2) Fill the marinated stuffing into the PVC casing with a diameter of 13cm through a vacuum filling machine according to a fixed weight, and punch and seal it;

[0020] 3) Place the well-filled intestines neatly on the sterilizing vehicle, then push the sterilizing vehicle into the sterilizing kettle, keep the constant temperature at 60°C for 30 minutes, and...

Embodiment 2

[0026] A preparation method for beef patties, comprising the following steps in turn:

[0027] 1) Add 50kg of ground beef, 50kg of ground chicken, and 20kg of ice-water mixture into the blender, then add 1kg of phosphate, 2.5kg of salt, 1kg of white sugar, 1kg of monosodium glutamate, 5kg of glucose, 5kg of carrageenan, and 0.5 kg of TG enzyme kg, 3kg of soy sauce, 5kg of protein isolate, and 3kg of seasoning were added to the mixer, and stirred for 10 minutes, then 25kg of chopped vegetables, 20kg of rehydrated tissue protein, 15kg of starch, and 20kg of ice-water mixture were added to the mixer, and stirred for 10 minutes;

[0028] 2) Fill the marinated stuffing into the PVC casing with a diameter of 13cm through a vacuum filling machine according to a fixed weight, and punch and seal it;

[0029] 3) Place the well-filled intestines neatly on the sterilizing vehicle, then push the sterilizing vehicle into the sterilizing kettle, keep the constant temperature at 60°C for 30 m...

Embodiment 3

[0035] A preparation method for beef patties, comprising the following steps in turn:

[0036] 1) Add 40kg of ground beef, 40kg of ground chicken, and 16.5kg of ice-water mixture into the blender, then add 0.8kg of phosphate, 2.1kg of salt, 0.5kg of white sugar, 0.9kg of monosodium glutamate, 5kg of glucose, and 1kg of carrageenan , 0.4kg of TG enzyme, 2.25kg of soy sauce, 4kg of isolated protein, and 2kg of seasoning were added to the blender, and stirred for 10 minutes, then 22.5kg of chopped vegetables, 16kg of rehydrated tissue protein, 12kg of starch, and 16.5kg of ice-water mixture were added to the blender. Stir for 10 minutes;

[0037] 2) Fill the marinated stuffing into the PVC casing with a diameter of 13cm through a vacuum filling machine according to a fixed weight, and punch and seal it;

[0038] 3) Place the well-filled intestines neatly on the sterilizing vehicle, then push the sterilizing vehicle into the sterilizing kettle, keep the constant temperature at 60...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a beef pie. The method comprises the following steps: 1) adding 40-50 parts of minced beef, 40-50 parts of minced chicken, and 15-20 parts of an ice / water mixture into a mixer, then adding 0.1-1 part of phosphate, 2-2.5 parts of salt, 0.1-1 part of white granulated sugar, 0.1-1 part of monosodium glutamate, 1-5 parts of glucose, 1-5 parts of carragheenan, 0.1-0.5 parts of TG enzyme, 1-3 parts of soybean sauce, 3-5 parts of isolated protein, and 2-3 parts of a flavoring, and placing the above materials in the mixer, stirring a mixture for 10 minutes, then placing 20-25 parts of minced vegetables, 15-20 parts of rehydration histone, 11-15 parts of starch, and 15-20 parts of the ice / water mixture in the mixer, stirring the above materials for 10 minutes; 2) loading the materials; 3) heating and moulding the materials; 4) cooling and quick-freezing the material; 5) unfreezing the product; 6) slicing the product; and 7) packaging the product.

Description

technical field [0001] The invention relates to a method for preparing beef patties. Background technique [0002] After searching, no prior art documents affecting the novelty and creativity of beef patties were found in the Chinese patent literature database, only the following related background technology documents, for example: Chinese patent 201010519994.X disclosed a new type of processed beef slices The production method uses fresh raw beef as the main raw material to process new beef slices. The processing steps are as follows: wash the fresh raw beef and drain the blood, arrange it into natural lumps; then add salt to the pot to fry the natural lumps of beef, add nitrous, cold ginger, angelica dahurica, grasswort, grass marinate the fruit, then add salt, red Kou, hawthorn, clove, kaempferen, white Kou, magnolia, orange marinate, then add anise, fennel, pepper, nutmeg, cinnamon, Amomum marinate, and then wash the meat The machine is cleaned, the beef is pre-cooked...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318
Inventor 买银胖丁冲锋仵世清银世敏皇甫幼宇常凌云
Owner 修武县伊赛牛肉有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com