143 results about "Minced beef" patented technology

The invention relates to nutritional beef dried meat with high bone calcium and a making method thereof, belonging to a nutritional food and a processing technology thereof. The nutritional beef dried meat is formed by preparing and processing raw materials comprising ground beef, a curing agent, cattle bone powder fermentation liquid, corn starch paste, a compound coagulant, a flavoring agent and auxiliary materials according to a certain mixture ratio and a certain production technology. The product contains high calcium, high protein, abundant nutrition, delicate mouth feel, moderate rigidity, no residue after being chewed, special flavor, good and savory taste and thick aftertaste and adds a new variety of beef dried meat.

A method includes combining ground beef with liquid that comprises carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef comprises relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components comprising predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

The invention relates to the field of a food, particularly relates to the field of food manufacturing, and more particularly relates to a dog food for big dogs, aiming at the disadvantages that the taste is single, the palatability is not good, the formula is single, various nutrient substance requirements of the dogs cannot be met, the nutrient value is lower, and the like. The dog food is formed by the following components: starch, bone meal, carrot powder, corn flour, pork liver meal, vitamin C, vitamin E, brown rice, oats, seaweed meal and composite minced meat; the composite minced meat is compounded by one or more of minced beef, minced pork, minced lamb meat, minced chicken and minced fish. According to the dog food for the big dogs, on the basis that the difficulty of a dog food manufacturing process is not increased, the nutrition is more sufficient and reasonable and the palatability is stronger; the dog food is good for maintaining muscles of the big dogs and maintaining color and luster of hairs.

The invention discloses a processing technology of composite dried beef having beef liver and tendon; and beef, beef liver, beef tendon, and casein are employed as original accessories. The processing technology comprises the following steps: boiling beef and cutting the boiled beef into small pieces; boiling beef liver and chopping the boiled beef liver into minced one, and then mixing the small pieces of beef and minced beef liver to obtain a material having beef and liver; adding food-grade casein, white sugar, black powdered pepper and water into the material having beef and liver, and performing mixing to obtain a mixed material having beef and liver; stewing, moulding and slicing beef tendon; putting a piece of translucent tendon slice between two layers of the mixed material having beef and liver to form a three-layer overlapping complex; and carrying out hot-air drying, microwave drying, and sterilizing, and then performing packing by a vacuum film or packing in a monoblock candy manner to obtain a finished product. According to the invention, dried beef produced by the processing technology is rich in nutrition, and has a layered shape, distinctive flavor, as well as loose and flexible taste; besides, the product the dried beef is novel. Moreover, the composite dried beef having beef liver and tendon is easy to produce and demands of various consumers can be met. Cattle byproducts resources are utilized fully, which enables the benefit of the beef cattle industry to be promoted.

A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

The invention discloses a beef rice crust and a method for making the same. The beef rice crust is made from the following raw materials: rice, beef, soybean, water, hydrolyzed vegetable protein, maltodextrin, onion, ginger, garlic, soy sauce, salt, palm oil, cooking wine, seasonings and black sesame. The beef rice crust is prepared through the steps of: 1) mincing the beef; 2) mincing the onion, the ginger and the garlic; 3) evenly mixing and stirring the raw materials prepared in the step 2) and the step 1) and adding accessories to the mixture for pickling; 4) evenly mixing and stirring the rice, the soybean, the hydrolyzed vegetable protein and the maltodextrin, adding water to the mixture and grinding the mixture into rice-soybean paste; and 5) evenly mixing and stirring the minced beef prepared by the step 3) with the rice-soybean paste prepared by the step 4), and compactly squeezing the raw material stirred evenly, slicing and spreading the seasonings and the black sesame to the slices, and then baking the slices in an oven until the slices become golden yellow, thereby obtaining the beef rice crust. The beef rice crust made by the method provided by the invention is simple to fabricate, rich in nutrition and unique in flavor.

The invention relates to seasoning food, and in particular relates to a seasoning sauce packet and a production process thereof. The production process of the seasoning sauce packet comprises the following steps of mixing and uniformly stirring minced beef and water, enzymolyzing the mixture sequentially through papain and flavour enzyme, and refrigerating the mixture to obtain a beef extract; mixing broken ox bone, water, onion and fresh ginger, heating and boiling the mixture, stewing the mixture with a slow fire, filtering the content, and preserving the soup; adding refined beef oil, hot pepper oil and aginomoto into the soup to be uniformly mixed and then to be concentrated to obtain concentrated soup; mixing the beef extract and the concentrated soup to obtain a mixture I, packaging and sterilizing the mixture I to obtain the seasoning sauce packet. Active flavor substance and nutritive substances are directly extracted from the beef and ox bone by adopting a composite enzymolysis technology, so that the seasoning sauce packet has a traditional pure beef flavor and tastes full, harmonious and stable. The refining and the stewing are carried out in a vacuum status, so that the pure color and pure flavor can be effectively maintained, and the shelf life of the seasoning sauce packet can be prolonged. No additives such as preservatives, thickening agents and pigments are added, and the seasoning sauce packet is relatively nutritive, and healthy and has the environment-friendly effect.

The invention relates to a ground beef chilli sauce, prepared by the following steps: dicing the beef and then wringing the beef, mincing welsh onion, triturating garlic, frying in oil until golden, adding thick broad-bean sauce, soy sauce, white sugar, salt, and chili powder and uniformly stirring, heating, and filling in a bottle.

The invention relates to a black garlic minced beef spring roll and a preparation method thereof. The black garlic minced beef spring roll is formed by performing cooking burdening on fermented black garlic tablets and food materials such as oil beef granules, carrot, mushroom, niblets and green soya beans to make spring roll stuffing with unique sour and sweet taste and excellent health care effect, making wrappers by using wheat flour, salt and the like, and wrapping by taking a certain amount of the stuffing. The preparation method comprises black garlic making, oil beef making, stuffing making, wrapper making, forming and quick-freezing. After being fried, the black garlic minced beef spring roll is crisp in mouth feel, is sour, sweet and tasty in the stuffing, nutrient-rich, novel in taste and excellent in health care effect; the product contains the fermented black garlic tablets, is sour and sweet in taste and nutrient-rich.

The invention relates to a composite plant and animal canning method. Meats (including beef, rabbit meat, pork and beef bones), vegetables (including carrots, tomatoes, mushroom strains and the like), konjak gel and the like are chopped in a vacuum manner, stirred and canned, so that the meats, the vegetables, minced beef bone, spices and minor ingredients are evenly distributed and composited into an organic whole, and the basic demand of a human body on plant and animal nutrition, flavor, calcium and phosphorus can be met. Products are nutrient-rich, natural in color, high in quality, low in cost, delicious in taste, fine in tissue flexibility, short in production time and free of nitrite, pickling is omitted, edible safety is realized, and the cost can be reduced by 20-30%. Canned products of a spicy type, a fruity type, a curry type and a special flavor type can be produced according to tastes of the people and market demands, and the quality guarantee period of the products can be longer than two years.

The invention discloses a preparation process of conditioning steak which comprises the following steps: pre-processing a raw material, then adding the ground beef to a vacuum tumbler for rolling, adding the prepared ingredients for seasoning, performing sterilization and lamination, rapidly placing the moulded beef into a cold warehouse for rapid freezing for 30-40 min at the temperature of -30DEG C, wherein after quick freezing, the center temperature of the product must reach -18 DEG C, demoulding the beef after quick freezing and unfreezing the beef, and cutting the beef into pieces, after the sliced steak is qualified, performing vacuum packaging on the finished product and storing the product at the temperature of -18 DEG C. The preparation process utilizes a recombination technology of the beef to process the conditioning steak, and the recombinant meat is recombined and re-formed by means of recombination technology, and sold after being frozen, and the process not only can improve the utilization rate of the minced meat, but also enriches the product types of the steak.

The invention relates to a beef ball making device, in particular to a beef ball making device for food processing. The invention mainly provides the beef ball making device for food processing, which conducts multiple mincing and pressing forming through a machine and cleans the inner wall of the machine in time in the mincing process at the same time. The beef ball making device for food processing comprises a base, a minced meat stirring mechanism, a meat ball cutting mechanism and a hot water containing barrel, wherein a supporting seat is connected to one side of the top of the base; the minced meat stirring mechanism is arranged at the top of the supporting seat; the meat ball cutting mechanism is connected to the minced meat stirring mechanism; and the hot water containing barrel is arranged at the lower part of the base. By arranging a coarse meat mincing mechanism and the minced meat stirring mechanism, beef is minced after being cut up for the first time, and the mincing quality is improved; and by arranging the meat ball cutting mechanism, a circular cutter is driven to reciprocate up and down, and then the minced beef is cut into beef balls.

The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.

The invention discloses a method for preparing beef tomato sauce. The method is characterized by comprising the following steps of: weighing a certain amount of fresh beef; cleaning the fresh beef, and cutting the fresh beef into beef strips; immersing the beef strips in cooking wine, and then mincing the beef strips through a mincing machine to obtain minced beef; boiling a certain quantity of tomatoes through hot water, peeling the tomatoes off, and preparing tomato puree; and stirring and heating the minced beef and the tomato puree in a pan to obtain the beef tomato sauce. The prepared beef tomato sauce is simple in process, does not contain a preservative, tastes good and delicious, and caters to the tastes of different people.

The invention provides beef balls enriched with dietary fiber. The beef balls enriched with the dietary fiber comprises the following ingredients in parts by weight: 40-60 parts of beef, 0.5-2 parts of chestnut shell powder, 4-8 parts of starch, 8-10 parts of soy protein isolate, 2-6 parts of salad oil, 20-25 parts of cold water, 8-10 parts of chicken breast meat, 2-4 parts of egg liquid, 4-6 parts of scallion, 2-4 parts of gingers, 0.15-0.2 part of monosodium glutamate, 0.04-0.1 part of beef essence, 0.5-3 parts of salt, 1.5-4.5 parts of soy sauce, and 1-3 parts of sugar. The preparation method of the beef balls enriched with the dietary fiber comprises the following steps of mincing beef and chicken breast meat by using an orifice plate; putting the minced beef and chicken breast meat into a chopper so as to carry out chopping; and then, carrying out shaping, shape-fixing, cooking, cooling and quick freezing so as to obtain the beef balls enriched with the dietary fiber. The beef balls enriched with the dietary fiber provided by the invention have the advantages of capability of preventing and reducing chronic diseases, as well as balanced nutrition; moreover, usage of the chestnut shell powder turns waste chestnut shells into treasure, and thus, the beef balls also have the advantages of saving resources, reducing environmental burden and saving cost.

The invention discloses spicy beef paste for instant potato noodles and a preparation method of the spicy beef paste. The spicy beef paste comprises the following components in parts by weight: 33-53 parts of beef, 4-11 parts of carrots, 9-18 parts of Chinese prickly ash, 19-22 parts of chili, 6-11 parts of salt, 6-18 parts of white sugar, 6-11 parts of aginomoto, 45-65 parts of broad-bean sauce, 15-25 parts of cooking wine and 14-22 parts of soybean sauce. The preparation method comprises the following steps: cutting up the beef and boiling at 70-120 DEG C for 15-50 minutes; cutting the carrots into slices, grinding the Chinese prickly ash and the chili into powder to obtain the Chinese prickly ash powder and chili powder; and mixing the cooked ground beef, the sliced carrots, the Chinese prickly ash powder, the chili powder and other components in the spicy beef paste, and frying with oil, so as to obtain the spicy beef paste for the potato noodles. The spicy beef paste is spicy, palatable, balanced in nutrient, stable and uniform in sauce flavor, is especially suitable for being matched with the potato noodles, and can play a role in supplement with one another in flavor and nutrient.

The invention discloses a making method of a beef ball. The making method comprises the following steps: (1) trimming the raw materials; (2) mincing beef; (3) preparing fragrant-flowered garlic juice; (4) stirring; (5) forming and cooking the beef ball; and (6) cooling to obtain the finished product. The aim of balancing the nutrients is achieved by mixing beef and vegetable. The auxiliary materials comprise the following components: salt, aginomoto, starch, soybean protein, phosphate, carrageenan, and edible beef flavor; the beef ball prepared from the raw materials and the auxiliary materials is tasty, tender and delicious, enough in elasticity and uniform in color; the beef is cut into small pieces with length of 3-5cm, width of 3-5cm and height of 3-5cm when in making, so that the beef can be quickly minced, the fragrant-flowered garlic juice and the minced beef are mixed to squeeze in water material ratio of 0.5-0.6 to achieve the proper concentration of the mixed juice and beef, the mixed juice and beef is cooked at 80-90 DEG C to well promote the forming of the beef ball. The taste and the quality of the beef ball can be well controlled, and the making method is suitable for industrial production.

The invention discloses feed for hornbills. The feed is prepared from homemade steamed corn-bread, cooked eggs, cooked ground beef, cooked potatoes, cooked pumpkins and cooked carrots. The feed has the advantages that calcium and theragran are added into the feed for adult hornbills in reproduction periods, namely, female and male hornbills in reproduction periods, on the basis that normal growth requirements are met, and accordingly required vitamins and trace elements are supplemented to the female and male hornbills; just germinated wheat, namely, wheat germ, is added into the feed for the female hornbills in the reproduction periods, accordingly, reproductive behavior expression of the female hornbills can be promoted, and the reproductive capacity of the female hornbills can be improved; the feed for the hornbills can be used for feeding young hornbills or adult hornbills in non-reproduction periods or the male hornbills in the reproduction periods or the female hornbills in the reproduction periods; important and critical effects can be realized for promoting reproduction of adult wreathed hornbills and growth of the young hornbills by the feed in a formula, effects of promoting reproduction and growth of other species of hornbills also can be realized, and accordingly the feed is widely applicable.

The invention provides a freeze-dried food for pets and a preparation method of the freeze-dried food. The freeze-dried food for pets is prepared from beef, fish meat, chicken breast, duck meat, animal livers, carrots, pumpkins, green vegetables, an antioxidant and complex vitamins. The preparation method comprises the following steps of respectively placing the beef, the fish meat, the chicken breast and the duck meat into a meat grinder, and respectively grinding the beef, the fish meat, the chicken breast and the duck meat into minced beef, minced fish meat, minced chicken meat and minced duck meat; respectively cutting the carrots and the pumpkins into small blocks, thoroughly cleaning the green vegetables, and respectively placing the cleaned carrots and the cleaned green vegetables into a grinder for grinding; placing the animal livers into the grinder for grinding; placing the minced beef, the minced fish meat, the minced chicken meat and the minced duck meat into a high-speed stirrer for continuous stirring and mixing, then sequentially adding carrot powder, pumpkin powder, green vegetable powder, the ground animal livers, the complex vitamins and the antioxidant, performing uniform stirring, placing the mixture into an extruding device for extruding, performing cutting to obtain segments, placing the segments into a vacuum freeze-drying device for vacuum drying, and performing packaging. According to the freeze-dried food for pets and the preparation method of the freeze-dried food disclosed by the invention, the color and the mouth feel of the food for pets are reserved, and the palatability for the pets is improved.

The invention discloses spicy sauce which comprises the following components in parts by weight: 3-10 parts of dried chillies, 0.2-0.6 part of Chinese prickly ash, 0.2-0.5 part of pepper, 1-3 parts of minced onion, 1-3 parts of minced garlic, 1-3 parts of chopped ginger, 4-10 parts of minced beef, 8-16 parts of soybean oil, 1-3 parts of sweet-scented osmanthus sauce, 6-14 parts of chilli sauce, 3-6 parts of seafood sauce and 3-6 parts of Zhuhou sauce. Compared with the prior art, the spicy sauce is fine in material selection, scientific and strict in formula and simple in making method, and requirements such as nutrition and taste are all considered.

The invention discloses a method for preparing a cored meatball by making use of beef processing by-products. According to the method, beef tendon pulp material which is rich in bone nutrition is used as the outer base of a stuffed meatball and boneless and minced beef, bovine liver and bovine blood meal are made into internal meatball stuffing. The method comprises the steps of (1) preparation of outer pulp material; (2) preparation of internal meatball; and (3) preparation of stuffed meatballs. The stuffed meatball prepared by the method provided by the invention has the advantages that the stuffed meatball is high in nutrition value and has multiple layers of flavors in taste; the outer layer of the meatball is sparkling, transparent, fine, smooth and flexible; the internal stuffing is tender, tasty and refreshing, the taste is coordinative, the flavor is unique, and no prominent fishy smell exists. The product prepared by the method provided by the invention improves the utilization value and additional value of beef processing by-products, and enriches the types of deep and fine processing food of beef by-products. And moreover, the raw materials of the product are natural food materials, no food additives such as edible gum and composite phosphate which are used in traditional meatballs are used; thus, the product well cater to the natural and healthy food ideal of modern people.

The invention relates to a manufacture method for a fast food of numb and sore bean, in particular to a manufacture method for a fast food of numb which can be instantly eaten, fresh, delicious and abundant in nutrition; the manufacture method includes the steps of: step one, manufacturing the bean curd; step two, manufacturing a soup material; step three, pumping nitrogen into red oil, packaging and sealing; step four, adding into a large packaging bag. The invention is convenient and healthy; the blocks of bean curd are not adhesive and can be instantly eaten after being heated.

The invention discloses a shiitake sauce production process. According to the invention, soaked dried shiitake is adopted as a main raw material; minced beef, mashed garlic, carrot, tomato, and spices are added to the shiitake, and the mixture is stir-fried; the mixture is naturally cooled, and is bottled; and the products are sterilized. The production process is simple and easy to operate. The produced shiitake sauce has unique flavor, pleasant fragrance, and rich nutrients. The shiitake sauce is a flavoring suitable for people of all ages.

The invention discloses olive oil minced beef chili sauce. The olive oil minced beef chili sauce is prepared from, by weight, 30-34 parts of olive oil, 30-33 parts of chili, 4-8 parts of beef, 10-15 parts of rapeseed oil, 2.5-2.6 parts of white granulated sugar, 4-5 parts of fermented blank bean, 3-4 parts of ginger, 1-2 parts of garlic, 0.8-1.0 part of edible salt, 0.3-0.4 part of monosodium glutamate, 0.1-0.2 part of chicken powder and 0.2-0.4 part of Chinese prickly ash. A production method includes the steps of chili treatment, beef treatment, stir-frying, cooling and stirring and quantitative packaging. The olive oil minced beef chili sauce overcomes the defects that nutritional ingredients are lost and the flavor is weakened due to high temperature in preparation of chili sauce; the flavor and nutrition of the olive oil make the chili sauce delicious in flavor and richer in nutrition, and the added beef further guarantees richer nutrition; the temperature of semi-finished chili sauce in preparation is controlled, generated hazardous substances are reduced, and body health is promoted.

The invention relates to a manufacturing method of spicy seasoning sauce. The method comprises the following steps: mincing beef taken as a main material, preserving the beef mince, preparing spices and a seasoning agent, performing multiple cooking on the spices, seasoning agent and the beef mince, putting fragrant paste for fresh improvement after the obtained product is condensed, and packing the product to obtain a final product. Through multiple cooking methods, the final product tastes spicy and strong, is delicious and crisp, is balanced in nutrition arrangement, and has a unique flavor. The method is simple in manufacture process, wide in food selection range, controllable in operation condition, and suitable for massive production.

The invention discloses a method for preparing a beef pie. The method comprises the following steps: 1) adding 40-50 parts of minced beef, 40-50 parts of minced chicken, and 15-20 parts of an ice / water mixture into a mixer, then adding 0.1-1 part of phosphate, 2-2.5 parts of salt, 0.1-1 part of white granulated sugar, 0.1-1 part of monosodium glutamate, 1-5 parts of glucose, 1-5 parts of carragheenan, 0.1-0.5 parts of TG enzyme, 1-3 parts of soybean sauce, 3-5 parts of isolated protein, and 2-3 parts of a flavoring, and placing the above materials in the mixer, stirring a mixture for 10 minutes, then placing 20-25 parts of minced vegetables, 15-20 parts of rehydration histone, 11-15 parts of starch, and 15-20 parts of the ice / water mixture in the mixer, stirring the above materials for 10 minutes; 2) loading the materials; 3) heating and moulding the materials; 4) cooling and quick-freezing the material; 5) unfreezing the product; 6) slicing the product; and 7) packaging the product.

The invention discloses dried beef with peanut flavor. The dried beef is prepared from the following raw materials in part by weight: 500 to 600 parts of minced beef, 0.01 to 0.03 part of ficin, 10 to 30 parts of dark soy sauce, 4 to 6 parts of peanut powder, 3 to 6 parts of granulated sugar, 8 to 15 parts of salt, 0.3 to 1 part of monosodium glutamate, 0.2 to 0.5 part of paprika powder, 0.3 to 0.8 part of five-spice powder, 2 to 4 parts of apple vinegar, 2 to 4 parts of pea meal, 2 to 4 parts of soybean meal, 3 to 5 parts of hawthorn meal, 5 to 10 parts of cooking wine and 10 to 20 parts of health-preserving wine. The dried beef is reasonable in formula, unique in taste and mellow in fragrance and has the effects of health care and health preservation.

An apparatus for cooking ground beef hamburgers by reflecting and trapping thermal energy and simultaneous accelerated bun cooking. The apparatus comprised of a plate that is hinged to the sidewall of the griddle for the simultaneous cooking of both sides of ground beef and buns on both sides. Once meat is placed in a first cooking area, the plates on the hinge are rotated down and come to rest on the meat, applying slight pressure to the meat. Plates are attached to the side wall and to the rear wall. Modified plates are used to facilitate the rotation of a large wire frame that contains a metal chain mail fabric into a second cooking area. When buns are placed in the second cooking area, the chain mail frame is brought down onto the outer sides of the buns, putting weight on the buns and accelerating their cooking time.

The invention relates to the technical field of fruit planting and cultivation and discloses a nutritional agent for planting of muskmelons. The nutritional agent is characterized by being prepared from, by weight, 3 parts of pineapples, 4 parts of violet petals, 2 parts of ground beef, 8 parts of sodium nitrate, 4 parts of grape juice, 8 parts of plant ash, 3 parts of carrot dices, 3 parts of soybeans, 3 parts of coffee beans, 4 parts of black tea leaves, 4 parts of EM microbial inoculums, 1 part of charophyta essential oil, 2 parts of ethylcellulose, 5 parts of calcium gluconate, 3 parts of zinc citrate and 9 parts of complexing agent. The nutritional agent for planting of the muskmelons has the advantages of reasonability, convenience in operation and matching reasonability.

The invention discloses a beef flavor potato chip. The beef flavor potato chip is prepared through the steps of material selection, raw material pretreatment, slicing, color protection, dewatering, oil frying, seasoning, package and the like. Spices of the beef flavor potato chip are prepared from the following ingredients in percentage by weight: 15 to 20 percent of fine beef powder, 5 to 10 percent of minced beef, 5 to 10 percent of fine pork powder, 5 to 9 percent of salt, 5 to 10 percent of white sugar, 5 to 8 percent of monosodium glutamate, 5 to 10 percent of chilli powder, 5 to 10 percent of black pepper powder, 1 to 3 percent of yeast extracts, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10 percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric powder, 2 to 3 percent of bighead atractylodes rhizome powder, 2 to 4 percent of hawthorn fruit powder, 1 to 2 percent of salvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder. The beef flavor potato chip manufactured according to the invention has the advantages that the flavor is novel, the beef flavor potato chip is healthy and nutritive, the eating is convenient, the process is simple, the technology can be easily mastered, the investment is low, the effect taking speed is high, the general popularization is convenient,and the standardized, normalized and factory production can be easily realized.