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Beef effervescent tablet and preparation method thereof

A technology for effervescent tablets and beef, applied in the field of food processing, can solve problems such as the properties of raw materials and production process limitations, and achieve the effects of good taste, less residue, and reduced loss of nutrients

Inactive Publication Date: 2018-11-13
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effervescent process has developed relatively maturely in pharmaceuticals and is widely used by consumers, while the application in food needs further research and development. Currently, the raw materials used in effervescent agents are still limited by the properties of raw materials and production processes.
The effervescent agents in the food industry are mainly in the form of solid beverages, and their raw materials are mainly tea, fruits and vegetables, and grains. However, effervescent agents made of meat have not yet appeared on the market.

Method used

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  • Beef effervescent tablet and preparation method thereof
  • Beef effervescent tablet and preparation method thereof
  • Beef effervescent tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ingredients: beef 25%, citric acid 6%, fumaric acid 15%, sodium carbonate 3%, sodium bicarbonate 27%, PVP 7%, maltodextrin 5%, sodium carboxymethyl starch 7%, PEG60002%, chlorine NaCl 3%.

[0026] The spices are composed of the following raw materials in parts by weight: 20 parts of table salt, 10 parts of rock sugar, 6 parts of pepper, 5 parts of monosodium glutamate chicken essence, 8 parts of dried chili, 6 parts of nutmeg, 8 parts of cinnamon, 4 parts of star anise, 8 parts of peppercorns, ginger 15 parts, 10 parts green onion; weigh the above raw materials according to the formula and wrap them with 2 layers of gauze for later use.

[0027] The production process includes the following steps:

[0028] (1) Beef pretreatment: selected beef tenderloin, soaked in warm water, trimmed and removed, and finally boiled in boiling water for 5 minutes.

[0029] (2) Cut the beef into 80g sizes, put it into a vacuum tumbler tenderizer, and tenderize it for 40 minutes.

[003...

Embodiment 2

[0040] Raw material composition: beef 25%, citric acid 8%, fumaric acid 20%, sodium carbonate 3%, sodium bicarbonate 27%, PVP 4%, maltodextrin 5%, sodium carboxymethyl starch 6%, PEG60000.5% , Sodium Chloride 1.5%.

[0041] The spices are composed of the following raw materials in parts by weight: 18 parts of table salt, 15 parts of rock sugar, 9 parts of pepper powder, 5 parts of monosodium glutamate chicken essence, 6 parts of dried chili, 9 parts of nutmeg, 5 parts of star anise, 8 parts of pepper cinnamon, 15 parts of ginger, 10 parts of green onion; weigh the above raw materials according to the formula and wrap them with 2 layers of gauze for later use.

[0042] The production process includes the following steps:

[0043] (1) Beef pretreatment: selected beef tenderloin, soaked in warm water, trimmed and removed, and finally boiled in boiling water for 5 minutes.

[0044] (2) Cut the beef into 100g size, put it into a vacuum tumbler tenderizer, and tumble tenderizer fo...

Embodiment 3

[0055] Ingredients: beef 28%, citric acid 5%, fumaric acid 12.5%, sodium carbonate 3.5%, sodium bicarbonate 31.5%, PVP 6%, maltodextrin 5%, sodium carboxymethyl starch 6%, PEG60001%, chlorine NaCl 1.5%.

[0056] The spices are composed of the following raw materials in parts by weight: 15 parts of table salt, 10 parts of rock sugar, 15 parts of pepper, 7 parts of monosodium glutamate chicken essence, 8 parts of dried chili, 8 parts of nutmeg, 5 parts of star anise, 9 parts of pepper cinnamon, 14 parts of ginger, 9 parts of green onion; weigh the above raw materials according to the formula and wrap them with 2 layers of gauze for later use.

[0057] The production process includes the following steps:

[0058] (1) Beef pretreatment: select beef tenderloin, soak in warm water after washing, trimming and removing, and boil in boiling water for 8 minutes.

[0059] (2) Cut the beef into 75g size, put it into a vacuum tumbler tenderizer, and tumble tenderizer for 50min.

[0060]...

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Abstract

The present invention discloses a beef effervescent tablet. The beef effervescent tablet comprises the following raw materials in parts by weight: 25-30 parts of processed beef powder, 5-7 parts of aprimary binder, 4-8 parts of a secondary binder, 1-3 parts of a lubricant, 15-28 parts of an acid source, 27-40 parts of an alkali source and 5-9 parts of an auxiliary disintegrant. Firstly, the beefis treated by spices; the treated beef is processed into powder; at the same time, the various raw materials are pre-treated; and then mixing, drying, tableting, etc. are conducted to prepare the beefeffervescent tablet. The beef effervescent tablet ensures that the nutrients of the beef powder are not destroyed after a relatively-long-time storage, is easy to carry and use, improves protein utilization, and fills gaps of the types of the effervescent tablets in the existing market.

Description

technical field [0001] The invention relates to a beef effervescent tablet and a preparation method thereof, belonging to the technical field of food processing. technical background [0002] Beef is rich in protein, amino acids, and minerals. Its amino acid pattern is closer to the needs of the human body than pork. It has the effects of nourishing the middle and Qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and improving the body's resistance to disease. It is especially suitable for supplementing blood loss and repairing tissues for people who are growing and developing after surgery and after illness. At present, the main processed products of beef in the market are fresh and cold beef, instant beef rolls, preserved beef, beef jerky, etc. for consumers to eat. [0003] Effervescent is a new dosage form that has been on the market in recent years. Its principle is to use acidic and alkal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/40A23L13/10A23L13/40A23L13/60A23L13/70
CPCA23L2/40A23L13/10A23L13/428A23L13/67A23L13/76
Inventor 马嫄袁乙平张夕佳李靖车振明刘婷何雨婕罗鸣
Owner XIHUA UNIV
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