CN102771805A

CN102771805A - Processing method of combination beef

Info

Publication number: CN102771805A
Application number: CN2012102839553A
Authority: CN
Inventors: 邢雪森
Original assignee: SNOWDRAGON BEEF CO Ltd
Current assignee: SNOWDRAGON BEEF CO Ltd
Priority date: 2012-08-10
Filing date: 2012-08-10
Publication date: 2012-11-14

Abstract

The invention discloses a processing method of combination beef. The processing method includes following steps of cutting beef fat and beef muscle into slices respectively; mixing the sliced beef fat and the sliced beef muscles, wherein the mass of the beef fat is 10%-50% of a total mass; and uniformly mixing the mixed beef slices, and mutually mixing the beef fat slices and the beef muscle slices to be a whole to form the white beef and red beef mixed combination beef. The whole processing method is simple in the steps, convenient, low in processing costs and easy to operate and control. According to the processing method of the combination beef, subcutaneous fat and muscles of cattle are fully used, white beef and red beef are mixed in the processed combination beef, the processed combination beef is provided with characteristics of high-quality beef, qualities of the beef are greatly improved, and simultaneously, economic benefits are improved.

Description

The processing method of combination beef

Technical field

The present invention relates to a kind of processing method of meat, particularly a kind of processing method that makes up beef.

Background technology

Positions such as beef comprises that ox goes up that brain, eye meat, west are cold, sirloin, front and rear part meat and subcutaneous fat are formed, and the meat of each several part all has characteristics separately.Beef can be divided into red meat and plain boiled pork from color and luster, be divided into lean meat and fat meat from structure, and wherein the too high beef mouthfeel of red meat ratio is poor, and nutrient content is not high, and the market price is also lower.If the hyperliposis mouthfeel can be greasy, and the part of fat accumulation also can't directly eat, and especially subcutaneous fat can only be processed into butter.Present welcome beef should be dish of snowflake like beef red and white, but owing to multiple reasons such as kind and raising are difficult to produce the snowflake beef of higher quality, and only limits to positions such as brain, eye meat, west are cold, triangle sirloin.And rear portion meat and das Beinfleisch prosperity more cannot form snowflake beef, and performance is than very low.

Summary of the invention

The purpose of this invention is to provide that a kind of technology is simple, easy to process, processing cost is low, make full use of subcutaneous fat of ox and the muscle production high-quality beef that the rear produces, is a kind of processing method that improves the combination beef of high-quality beef output capacity.

The processing method of combination beef of the present invention comprises the steps:

⑴ cut into slices beef fat and ox muscle respectively;

⑵ will go up beef fat sheet and the mixing of ox muscle sheet that a step cuts out, and wherein fatty tablet quality accounts for the 10%--50% of gross mass;

⑶ stir mixed sliced meat, fatty sheet and ox muscle sheet is interweaved merges the mixed integral body that is, forms the plain boiled pork combination beef alternate with red meat.

Stir and add an amount of TG enzyme in the forward direction sliced meat.

The THICKNESS CONTROL of described sliced meat is between 0.5-5 millimeters.

The combination beef typing that plain boiled pork is alternate with red meat makes it to form block.

Described beef fat sheet and ox muscle sheet utilize meat block slicing machine to be cut into, and described stirring utilizes food blending machine to stir.

Be along the cutting of meat fiber direction during the section of ox muscle, keep the length of meat fiber as far as possible.

The processing method of combination beef of the present invention, whole processing step is very simple, and is easy to process, and processing cost is low, and good operation is easy to control.Method of the present invention has made full use of subcutaneous fat and the muscle of ox, and the combination beef after the processing is red and white, has the characteristics of high-quality beef, and not diffusing, hard, excellent taste, has improved the output capacity of high-quality beef, has improved economic benefit simultaneously.

The specific embodiment

Method of the present invention is carried out as follows:

⑴ utilize meat block slicing machine that beef fat and ox muscle are cut into slices respectively; The controllable thickness of sliced meat promptly all can between 0.5-5 millimeters built in 0.5 millimeter or 1 millimeter or 1.5 millimeters or 2 millimeters or 2.5 millimeters or 3 millimeters or 3.5 millimeters or 4 millimeters or 4.5 millimeters or 5 millimeters.Preferably cut when cutting into slices for muscle, keep the length of meat fiber as far as possible along the meat fiber direction.

⑵ will go up beef fat sheet and the ox muscle sheet that a step cuts out and fully mix, and it is bonding to form nature,

Wherein fatty sheet accounts for 10% or 20% or 30% or 40% or 50% of gross mass, promptly between 10%--50% all can, the amount of fatty sheet also can be confirmed according to consumer's requirement.

⑶ utilize food blending machine to stir mixed sliced meat, fatty sheet and ox muscle sheet is interweaved merges the mixed integral body that is, forms the plain boiled pork combination beef alternate with red meat.Preferably in sliced meat, add an amount of TG enzyme before the stirring; The consumption of TG enzyme is controlled by current standard; Generally be controlled at 0.1% or 0.3% or 0.5% or 0.7% or 0.9% or 1% of sliced meat gross mass; Be between the 0.1%--1% all can, the effect of TG enzyme is to impel between the sliced meat reorganization to form the whole cube meat of better effects if.

In order to make combination beef have more real cube meat effect; Can above-mentioned combination beef be done typing handles; Be about to make up beef and pack in the corresponding mould, make real, or suitably apply certain pressure; High-quality beef clod red and white uniformly can be formed, various end products such as beef granules, sliced beef, dried beef slices, beef steak sheet can also be cut into then.

Whole processing step of the present invention is very simple, easy to process, and processing cost is low, and good operation is easy to control.Method of the present invention has made full use of the subcutaneous fat of high-quality beef cattle and the rear portion muscle of common meat meat is processed, and the combination beef after the processing is red and white, has the characteristics of high-quality beef, has improved the quality of beef, has improved economic benefit simultaneously.

Claims

1. a processing method that makes up beef is characterized in that: comprise the steps:

⑴ cut into slices beef fat and ox muscle respectively;

2. the processing method of combination beef according to claim 1 is characterized in that: stir an amount of TG enzyme of adding in the forward direction sliced meat.

3. the processing method of combination beef according to claim 1 and 2 is characterized in that: the THICKNESS CONTROL of described sliced meat is between 0.5-5 millimeters.

4. the processing method of combination beef according to claim 3 is characterized in that: the combination beef typing that plain boiled pork is alternate with red meat makes it to form block.

5. the processing method of combination beef according to claim 4 is characterized in that: described beef fat sheet and ox muscle sheet utilize meat block slicing machine to be cut into, and described stirring utilizes food blending machine to stir.

6. the processing method of combination beef according to claim 5 is characterized in that: be along the cutting of meat fiber direction during the section of ox muscle, keep the length of meat fiber as far as possible.