CN102068016A - Artificial beef tendon similar to natural beef tendon - Google Patents
Artificial beef tendon similar to natural beef tendon Download PDFInfo
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- CN102068016A CN102068016A CN2009101726170A CN200910172617A CN102068016A CN 102068016 A CN102068016 A CN 102068016A CN 2009101726170 A CN2009101726170 A CN 2009101726170A CN 200910172617 A CN200910172617 A CN 200910172617A CN 102068016 A CN102068016 A CN 102068016A
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- beef tendon
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Abstract
The invention provides an artificial food similar to natural food, especially an artificial beef tendon food. The invention is characterized by comprising the steps of: taking nutritional components, taste and flavor, and cooking and eating methods of natural beef tendon as a standard, selecting edible colloid protein, fishbone powder, starch, iodized salt, monosodium glutamate, and fresh-keeping preservatives for meat products as main raw materials, combining the raw materials with a plurality of amino acids, vitamins and a plurality of mineral matters, performing hydrolysis process to obtain a slurry, and pouring the slurry into different molds to obtain the product. The color, flavor, and taste of the artificial beef tendon food are comparable to those of natural and high-price beef tendon, and the artificial beef tendon food is applicable for preparing food for high-grade banquets.
Description
Technical field:
The invention provides the similar wholefood of a kind of high quality artificial, it is characterized in that it is the gourmet food of artificial similar natural beef tendon, its nutritional labeling and color, smell and taste can match in excellence or beauty with natural beef tendon.Be used to replace wholefood and cook the edible aspect of processing and fabricating delicious food.
Background technology:
The natural beef tendon of tradition is the first-class table delicacies delicacy that eats of emperors and ministers in the past, one of big famous dish treasure of the Xi Shangsi that the welcome receives guests.Successive dynasties can mention in the same breath with hedgehog hydnum, bird's nest, sea cucumber, squid.They contain a large amount of collagen proteins, elastin laminin, lipoprotein, meat fiber, several amino acids, vitamin, trace element and carbohydrate, nutritious, unique flavor, make us thinking over, hundred foods do not mind, and narrowed by people green grass or young crops.But U.S.-China in not is, along with 20 years'reform-opening, people's life improves constantly, and consumes increasingly, and natural beef tendon high price in short supply can only go on the market with artificial food, remedies the market deficiency.
Develop the non-easy thing of the natural beef tendon of class, it not only relates to nutritional labeling, outward appearance local flavor and the cooking processing mode of relevant natural beef tendon, also is related to relevant raw materials for production, technical recipe, production equipment.Require synthetic to match in excellence or beauty, really be the extremely difficult thing accomplished of being difficult for the natural product that thing lacks high price.
The existing market As-Is analysis: natural beef tendon thing lacks high price, and general many pork tendons with one jin in tens of units replace, and kind of an artificial tendons of beef, mutton or pork listing is also arranged, but do not contain any compositions of the tendons of beef, mutton or pork, made by starch from sweet potato, more need not say flavour nutrient, edible cooking mode, exploitation is very necessary for this reason.
This high quality artificial food is that main nutrient composition, outward appearance, local flavor and the edible cooking mode according to natural beef tendon researched and developed, similar composition principle, and selected formula material, technology all have certain creativeness, novelty, practicality.Its raw materials for production various places also all have, and the processing of relevant producer can be made or entrust to mould by oneself.Its production is economical and practical, and the utmost point has edibility, macro market and exploitation distant view.
Summary of the invention:
This invention task is: according to relevant nutritional labeling, outward appearance and the color, smell and taste of natural beef tendon, the edible cooking method is developed the natural beef tendon gourmet food of a kind of artificial class.Be used to replace wholefood, for the edible aspect of consumers in general.
The specific embodiment:
This task is finished like this: at first according to above-mentioned task and requirement, select bone glue, tallow, starch, salt compounded of iodine, monosodium glutamate, compound amino acid and meat product anticorrisive agent for use, be fused into paste shape and pour condensation in the beef tendon mould into, back demoulding drying is the natural beef tendon of the artificial class of finished product.Factory formula technology is described below in detail:
Natural beef tendon factory formula of high quality artificial class and technology: (unit is weight %)
Get: bone glue or animal glue 50%, starch 35%, tallow 7%, salt compounded of iodine 3%, monosodium glutamate 2.5%, food antiseptics 0.5%, compound amino acid 0.5%, form factory formula, after with stock cattle gelatine add 5 times in warm water go into the pot in the heating dissolve into the ebonite pasty state after, pour diameter into and take advantage of 180-! for 8 millimeters Condensations in 20 millimeters porous Al alloy moulds are through the demoulding, drying, be packaged as finished product.
Claims (4)
1. the natural beef tendon of artificial class is by proportion, gets bone glue or gelatin 50%, starch 35%, tallow 7%, salt 3%, monosodium glutamate 2.5%, food antiseptics 0.5%, compound amino acid 0.5% and will go up edible glue and add that heating earlier changes into rare glue juice in 5 times of pots of warm water.
2. go into salt, monosodium glutamate, amino acid, constantly stir several starch of adding anticorrisive agent down, the hard paste shape of journey.
3. go in 8 millimeters rate alloys of diameter mould, 180 millimeters of Molded Depths are poroid.
4. demoulding drying in back is a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101726170A CN102068016A (en) | 2009-11-19 | 2009-11-19 | Artificial beef tendon similar to natural beef tendon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101726170A CN102068016A (en) | 2009-11-19 | 2009-11-19 | Artificial beef tendon similar to natural beef tendon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102068016A true CN102068016A (en) | 2011-05-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101726170A Pending CN102068016A (en) | 2009-11-19 | 2009-11-19 | Artificial beef tendon similar to natural beef tendon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102068016A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
| CN111264850A (en) * | 2020-02-21 | 2020-06-12 | 山东师范大学 | Collagen sandwich color-changing ball and preparation method thereof |
-
2009
- 2009-11-19 CN CN2009101726170A patent/CN102068016A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
| CN111264850A (en) * | 2020-02-21 | 2020-06-12 | 山东师范大学 | Collagen sandwich color-changing ball and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110525 |