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Preparation method of instant beef

A technology of beef and shredded meat, which is applied to the functions of food ingredients, the preservation of food ingredients as antimicrobial, food science, etc. It can solve the problems of poor taste, difficulty in large-scale production, and unstable taste of instant beef, so as to reduce marinade. The production time is short, the production cycle is short, and the effect of improving the pickling effect

Pending Publication Date: 2017-12-19
福建佳客来食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The process is fast, low cost, and can be used at home, but the ready-to-eat beef produced by this process has a poor taste, is difficult to preserve, has an unstable taste, and is difficult to mass-produce

Method used

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Embodiment Construction

[0065] The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0066] A method for preparing ready-to-eat beef, the process steps of the preparation method include preparing pickle solution, raw beef pickle processing and packaging;

[0067] see figure 1 , the salting process steps of the raw beef are:

[0068] ①Washing with running water: Use running water to wash raw beef, and the time for rinsing raw beef in running water is within 2-5s;

[0069] ②Soaking and cleaning: add 300-500g of starch to every 100kg of water to make a cleaning solution, soak the raw beef in the cleaning solution for 10-20min; replace the cleaning solution after cleaning 200kg-300kg of raw beef; wash the raw beef with running water first and then starch solution The way of soaking and cleaning can not only effectively reduce the damage to the raw beef during the cleaning process, but also ensure the cleaning effect of the raw ...

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PUM

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Abstract

The invention relates to a preparation method of instant beef. The preparation method comprises the process steps of preparation of pickling liquid, pickling of raw beef and packaging. The pickling process of the raw beef comprises the following steps: (1) cleaning with running water: cleaning the raw beef with running water within 2-5s; (2) soaking and cleaning: adding 300-500g of starch into per 100kg of clear water to prepare cleaning liquid, and soaking the raw beef in the cleaning liquid for 10-20min, wherein the cleaning liquid is replaced after per 200-300kg of the raw beef is cleaned; (3) tendon removing and splitting: splitting the beef along the texture of the beef according to the standard of length x width x height = (40-50)cm x (5-15)cm x (2-3)cm; (4) drying: air-drying the split beef by using an air dryer, wherein the air-drying temperature is 40-60 DEG C; (5) injection pickling: pickling the dried beef with injection pickling liquid by adopting an injection machine; and (6) rolling and kneading: rolling and kneading the beef after injection pickling by adopting a vacuum rolling and kneading machine, wherein the speed range of the rolling and kneading machine is 1-4rpm, and the rolling and kneading time is 5-10min.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of instant beef. Background technique [0002] As an important meat food raw material, beef is rich in nutrients such as sarcosine, vitamins, proteins and minerals, and compared with other similar poultry, the fat content is lower, and beef is more and more popular among consumers. Beef is rich in calories, good in taste, low in fat and high in protein. It is a healthy food. With the development of my country's economy and the improvement of people's living standards, the demand for beef is increasing. Among them, it can be eaten immediately The beef products are easy to carry, and are generally loved by the public as snacks, rations, and energy supplements, and are suitable for all ages. [0003] Patent announcement number: CN106418231A discloses a method of processing instant beef with quick-frozen conditioning beef products, and discloses the following proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L33/10A23L5/10A23L5/30
CPCA23V2002/00A23L5/10A23L5/34A23L13/10A23L13/42A23L13/428A23L13/72A23L33/10A23V2200/10A23V2200/30A23V2200/32A23V2200/314A23V2200/14Y02A40/90
Inventor 黄玉狮
Owner 福建佳客来食品股份有限公司
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