Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Marinated beef and processing method thereof

A processing method and beef technology, applied in the field of food processing, can solve the problems of unsuitable production requirements for industrialization, damage to beef nutrition, adverse health and other problems, and achieve the effects of high practical value, appetite promotion, and convenient operation and use.

Inactive Publication Date: 2018-01-19
贵州金凤徕食品有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burning and frying beef have strict requirements on the heat, and must be controlled according to various factors such as the quality, tenderness, quantity, and weather of the beef, which is not suitable for industrialized production requirements; The jerky and meat floss produced by the production method will not only destroy a large amount of nutrition of the beef itself, but also bring some substances that are not conducive to human health into the beef. Long-term consumption will cause cancer risk, which is not conducive to healthy

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

[0028] A five-flavor marinated beef, the processing method of the five-flavor marinated beef comprises the following steps:

[0029] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0030](2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0031] (3) Diced: Put the divided strips of beef and tendons into diced equipment for dicing, c...

Embodiment 2

[0043] A kind of spicy marinated beef, the processing method of described spicy marinated beef comprises the following steps:

[0044] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0045] (2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0046] (3) Diced: Put the divided strips of beef and tendons into diced equipment for dicing...

Embodiment 3

[0058] A kind of barbecue flavor marinated beef, the processing method of described barbecue flavor marinated beef comprises the following steps:

[0059] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0060] (2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0061] (3) Diced: Put the divided strips of beef and tendons into diced ...

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 relates to marinated beef and a processing method thereof. The processing method of the marinated beef comprises the following steps of selecting materials, carrying out cutting, carrying out dicing, carrying out rolling, carrying out marinating, carrying out curing, carrying out material mixing, carrying out internal packing, carrying out sterilization, carrying out post-treatment,and carrying out external packing. According to the flavored beef processed by adopting the processing method, the beef is marinated by using uniformly rolled marinating auxiliary-materials, and thus,better smell-removing effects are achieved compared with marinating by using only salt; moreover, the effect of improving aroma is also achieved when the peculiar smell is being removed. During the process of carrying out curing, curing is performed under low pressure conditions, and seasoning auxiliary-materials are then added so as to carry out material mixing, and thus, the beef has a relatively good flavor under the premise of preserving inherent fresh and aromatic taste of the beef. The prepared marinated beef is soft in first taste, smooth, tender and refreshing in taste, delicious in flavor, and long-lasting in aftertaste; and thus, the marinated beef is capable of promoting appetite of people, as well as satisfying demands of different consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to marinated beef and a processing method thereof. Background technique [0002] Beef is the main meat food in my country. It has high protein content, low fat content and delicious taste, so it is loved by people. It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is especially effective for increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity and promote human protein metabolism and synthesis. Carnitine in beef The content is high, and it is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine ...

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): A23L13/10A23L13/70A23L13/40A23L5/10
Inventor 李斌
Owner 贵州金凤徕食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
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