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Method for processing quality of sauced beef

A processing method and sauce beef technology, applied in climate change adaptation, food science and other directions, can solve the problems of vague process parameters, backward processing technology, simple production equipment, etc., to improve the yield and texture stability, and improve the product shelf. the effect of improving product stability

Inactive Publication Date: 2018-03-06
JIANGSU YUNRUN MEAT WARE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the fact that sauce and brine products are mostly produced in small workshops or stores, the processing technology is backward, the yield rate is low, the process parameters are vague, the production equipment is simple, the product quality is unstable, there are differences between batches, and the sales channels are stored. Temperature is limited, etc.

Method used

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  • Method for processing quality of sauced beef

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Such as figure 1 Shown, a kind of processing method that the present embodiment 1 provides improves the beef sauce quality, comprises the steps:

[0041] Step 1: Raw Meat Processing

[0042] Raw meat selection and trimming: remove fascia, tendon, cartilage, lymph, congestion, fat, dirt, etc., trim the raw meat into meat pieces of about 1kg, then rinse the blood stains on the surface with clean water, drain the water, 0-6°C Save it for later use. Before official use, the beef should be broken down into pieces of about 250-500g for use, which is convenient for marinating and flavoring.

[0043] Step 2: Salt water preparation

[0044] Add injection auxiliary materials into water, stir and mix evenly to obtain injection liquid, set aside, add water according to 20% of beef mass; said injection auxiliary materials include the following ingredients: tripolyphosphate, salt, nitrous, sodium lactate, TG and steamed fish Soy sauce; the injection auxiliary materials are added t...

Embodiment 2

[0064] Such as figure 1 As shown, a kind of processing method that the present embodiment 2 provides improves the quality of sauced beef, comprises the steps:

[0065] Step 1: Raw Meat Processing

[0066] Raw meat selection and trimming: remove fascia, tendon, cartilage, lymph, congestion, fat, dirt, etc., trim the raw meat into meat pieces of about 1kg, then rinse the blood stains on the surface with clean water, drain the water, 0-6°C Save it for later use. Before official use, the beef should be broken down into pieces of about 250-500g for use, which is convenient for marinating and flavoring.

[0067] Step 2: Salt water preparation

[0068] Add the auxiliary materials for injection into the water, stir and mix evenly to obtain the injection liquid, set aside, and add water according to 10-40% of the mass of beef; the auxiliary materials for injection include the following ingredients: tripolyphosphate, salt, nitrous, sodium lactate, TG and Steamed fish soy sauce; the i...

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Abstract

The invention discloses a method for processing quality of sauced beef and belongs to the technical field of food processing. The method comprises the following steps: treating raw material beef, preparing salty water, injecting the salty water into the beef, performing kneading pickling, preparing materials, boiling stewing soup, blanching the beef with water, boiling the beef, cooling, packaging, sterilizing, and cooling with flowing cold water. According to the method, a pickling liquid is prepared from tripolyphosphate, salt, nitrite, sodium lactate, TG (Triglyceride), fish steaming soy sauce, water and the like, and the beef is kneaded and pickled with the pickling liquid and is boiled together with a condiment bag, a stewing condiment bag and water, so that not only is the flavor improved, but also the yield rate is increased, and the taste and the quality stability are improved; conventional processing procedures are simplified, processing process parameters are defined, and meanwhile a composite water retaining agent is added; due to adoption of phosphate, glutamine transaminase and sodium lactate, the yield rate of the sauced beef can be effectively increased, and the texture stability of the sauced beef is effectively improved; through sterilization, the shelf life of the product is effectively prolonged, and the product satiability is improved.

Description

technical field [0001] The invention relates to a preparation method of sauced beef, in particular to a processing method for improving the quality of sauced beef, and belongs to the technical field of meat processing. Background technique [0002] Sauce stewed products are traditional leisure products with a long history. Due to the combination of hemp, spicy, salty and fresh flavors, the flavor is strong, the fragrance is strong, the color and fragrance are complete, and they are deeply loved by the public. The consumption of sauced stewed meat products in my country is very high. , accounting for 40% of the consumption of traditional flavor meat products in my country, the market space is large and the development prospect is broad. [0003] Sauce beef, a dish name, refers to a meat product made of beef as the main raw material and marinated with various seasonings. It is a traditional Chinese delicacy with a long history and rich nutritional value. It tastes delicious , ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
CPCA23L13/10A23L13/40A23L13/428A23L13/432A23L13/72A23L13/74Y02A40/90
Inventor 徐宝才吴香李世保李聪周辉
Owner JIANGSU YUNRUN MEAT WARE CO LTD
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