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A kind of beef grain and preparation method thereof

A technology of beef dices and beef, applied in chemical preservation of meat/fish, food ingredients as taste improvers, food science, etc., can solve the problem of incomplete nutritional components of beef granules, lack of trace element supplementation and unsaturated fatty acid supplementation Solve problems such as type beef grains, achieve ideal gloss, prolong shelf life, and improve the effect of fineness

Active Publication Date: 2020-03-31
山东如康清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to meet people's requirements for beef texture, appearance, flavor, nutritional content, shelf life and other aspects at the same time, fresh beef is pretreated, and then further prepared into beef cubes to solve the problem of incomplete nutrition and lack of trace element supplementation Issues with Beef Diced Products Supplemented with Type 2 and Unsaturated Fatty Acids

Method used

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  • A kind of beef grain and preparation method thereof
  • A kind of beef grain and preparation method thereof
  • A kind of beef grain and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of beef preprocessing method, comprises the following steps:

[0039] (1) Soak

[0040] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;

[0041] (2) Ultrasonic treatment

[0042] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 20 minutes;

[0043] (3) Dissolving 0.8 parts of zinc gluconate in hot water at 80-90°C to make a zinc gluconate saturated solution;

[0044] (4) Mix 1.5 parts of docosahexaenoic acid with 7 parts of olive oil ...

Embodiment 2

[0052] A kind of beef preprocessing method, comprises the following steps:

[0053] (1) Soak

[0054] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;

[0055] (2) Ultrasonic treatment

[0056] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 25 minutes;

[0057] (3)-(10) are the same as embodiment 1.

Embodiment 3

[0059] A kind of beef preprocessing method, comprises the following steps:

[0060] (1) Soak

[0061] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;

[0062] (2) Ultrasonic treatment

[0063] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 30 minutes;

[0064] (3)-(10) are the same as embodiment 1.

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Abstract

The invention discloses a processing technology of beef granules. According to the processing technology disclosed by the invention, through combination of soaking, ultrasonic treatment and pickling, fresh beef is pretreated, then through the method of injection, superfine comminution, mixing and the like, zinc and docosahexaenoic acid are uniformly added to beef seasonings, through the usage amount of the beef seasoning, the total intake amount of the zinc and the docosahexaenoic acid by human bodies is accurately calculated and controlled, finally, through combining the technologies of a gradient freezing technique, a packing method and the like, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized finally, and besides, the requirements of people for various respects of mouth feel, appearance, flavor, nutrient components, quality guarantee period and the like of the beef granules are met.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a beef granule and a preparation method thereof, in particular to a method for further preparing fresh beef into beef granules after pretreatment. Background technique [0002] Beef is a high-protein food. Every 100g of beef contains 20.2g of protein (about 3.3% more than pork and 10% more than mutton), 2.3g of fat, 1.2g of carbohydrates, and multivitamins. Because beef has lower cholesterol content and fat than other meat products, rich in protein, and amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. Nutrients are easily digested and absorbed by the human body, and the taste is delicious. favorite. [0003] For beef products produced by traditional techniques, under normal circumstances, fresh beef is only pretreated by simple boiling to remove foam, which leads to uncertainties in the freshness, colo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23B4/20A23B4/22A23B4/24A23B4/16
CPCA23B4/16A23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/14A23V2200/04
Inventor 曹晨张涛魏东晓
Owner 山东如康清真食品有限公司
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