Beef freezing preservative and beef freezing preservation method

A technology for freezing fresh-keeping and beef, which is applied to the preservation of meat/fish by freezing/cooling, preservation of meat/fish, and food preservation. Intense, taste-enhancing effect

Pending Publication Date: 2021-04-02
上海盛鲜食品有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing beef preservatives cannot better retain the original taste and suitable moisture of beef, which reduces the edibility of beef

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

[0047] The first aspect of this embodiment provides a frozen fresh-keeping agent for beef. In parts by weight, its preparation raw materials include 5 parts of fresh flavor agent, 0.5 part of baking soda, 0.1 part of soy protein, 1.5 parts of water-retaining agent, and 0.2 part of starch. 5 parts, 5 parts of vegetable juice and 0.65 parts of food additives, the water-retaining agent includes compound phosphate and Shuiweishi TK-506, and the weight ratio between the compound phosphate and Shuiweishi TK-506 is 5:1 , the Shuiweishi TK-506 was purchased from Zhongxiang Technology.

[0048] The umami agent is a mixture of sugar, chicken powder, beef juice, oil consumption and dark soy sauce, and the mass ratio of the sugar, chicken powder, beef juice, oil consumption and dark soy sauce is 3:1:1.5:1:0.5 . The white sugar was purchased from Jinzhou Xinyu Sugar Distribution Department, product approval number: GB / T317, the chicken powder was purchased from Xi'an Prius Biological Engi...

Embodiment 2

[0059] The first aspect of this embodiment provides a frozen fresh-keeping agent for beef. In parts by weight, its preparation raw materials include 5 parts of fresh flavor agent, 0.5 part of baking soda, 0.1 part of soy protein, 1.5 parts of water-retaining agent, and 0.2 part of starch. 5 parts, 5 parts of vegetable juice and 0.65 parts of food additives, the water-retaining agent includes compound phosphate and Shuiweishi TK-506, and the weight ratio between the compound phosphate and Shuiweishi TK-506 is 5:1 , the Shuiweishi TK-506 was purchased from Zhongxiang Technology.

[0060] The umami agent is a mixture of sugar, chicken powder, beef juice, oil consumption and dark soy sauce, and the mass ratio of the sugar, chicken powder, beef juice, oil consumption and dark soy sauce is 3:1:1.5:1:0.5 . The white sugar was purchased from Jinzhou Xinyu Sugar Distribution Department, product approval number: GB / T317, the chicken powder was purchased from Xi'an Prius Biological Engi...

Embodiment 3

[0071] The first aspect of this embodiment provides a frozen fresh-keeping agent for beef. In parts by weight, its preparation raw materials include 5 parts of fresh flavor agent, 0.5 part of baking soda, 0.1 part of soy protein, 1.5 parts of water-retaining agent, and 0.2 part of starch. 5 parts, 5 parts of vegetable juice and 0.65 parts of food additives, the water-retaining agent includes compound phosphate and Shuiweishi TK-506, and the weight ratio between the compound phosphate and Shuiweishi TK-506 is 5:1 , the Shuiweishi TK-506 was purchased from Zhongxiang Technology.

[0072] The umami agent is a mixture of sugar, chicken powder, beef juice, oil consumption and dark soy sauce, and the mass ratio of the sugar, chicken powder, beef juice, oil consumption and dark soy sauce is 3:1:1.5:1:0.5 . The white sugar was purchased from Jinzhou Xinyu Sugar Distribution Department, product approval number: GB / T317, the chicken powder was purchased from Xi'an Prius Biological Engi...

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 belongs to the technical field of meat preservation, and particularly relates to a beef freezing preservative and a beef freezing preservation method. The beef freezing preservative is prepared from the following raw materials in parts by weight: 0.5-15 parts of a flavor enhancer, 0.01-3 parts of baking soda, 0.1-5 parts of bean proteins, 0.01-3 parts of a water-retaining agent, 0.1-5 parts of starch, 0.01-10 parts of vegetable juice and 0.01-3 parts of a food additive. The water-retaining agent comprises composite phosphate. According to the technical scheme, a certain quantityof the flavor enhancer and the baking soda are added, so that the flavor of the beef is improved, and the beef can be kept in a relatively good form. By adding a certain amount of soy isolate proteinand composite phosphate, the water retention capacity of the beef is improved, the color of the beef is improved, the flavor of the beef can be released, the taste of the beef is richer, the mouth feel of the beef is improved, and the shelf life of the beef is also prolonged.

Description

technical field [0001] The invention belongs to the technical field of meat preservation, and in particular relates to a beef freezing preservation agent and a beef freezing preservation method. Background technique [0002] Beef is one of the main meat products. It is rich in protein, fat, calcium, zinc, phosphorus, iron, etc. Its protein content is generally greater than 20%, which is higher than that of pork and mutton. The protein contained in beef is necessary for the human body. The composition of eight amino acids is closer to the needs of the human body than pork. Beef can improve the body's disease resistance, and it is particularly suitable for people who grow and develop, and after surgery and aftercare to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. [0003] The blood and muscle of healthy cattle are usually sterile, with sufficient moisture and bright color, but ...

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): A23L27/00A23L27/10A23L13/70A23L13/40A23B4/20A23B4/24A23B4/06A23B4/10
CPCA23L27/88A23L27/105A23L13/72A23L13/428A23L13/426A23L13/432A23L13/42A23B4/24A23B4/20A23B4/068A23B4/10A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2200/14A23V2200/044A23V2200/22A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/5488
Inventor 杨阳
Owner 上海盛鲜食品有限公司
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
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap