CN108294094A - A kind of processing method of beef fat chest beef fat - Google Patents
A kind of processing method of beef fat chest beef fat Download PDFInfo
- Publication number
- CN108294094A CN108294094A CN201810003342.7A CN201810003342A CN108294094A CN 108294094 A CN108294094 A CN 108294094A CN 201810003342 A CN201810003342 A CN 201810003342A CN 108294094 A CN108294094 A CN 108294094A
- Authority
- CN
- China
- Prior art keywords
- beef fat
- chest
- beef
- fat
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 78
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 8
- 239000010935 stainless steel Substances 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims abstract description 4
- 239000011449 brick Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000020997 lean meat Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 239000001103 potassium chloride Substances 0.000 claims abstract description 4
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004033 plastic Substances 0.000 abstract description 2
- 229920003023 plastic Polymers 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 28
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/002—Preservation in association with shaping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of processing methods of beef fat chest beef fat, include the following steps：It chooses and passes through acid discharge, different parts beef, further according to there is the form of chest fat and lean meat to arrange in pairs or groups after weighing, laminate forming, outer packing organic plastics film, it is put into roll forming in stainless steel mould, and after temperature is 40~35 DEG C of quick-frozen 3~9 hours of anxious frozen storehouse, you can be processed into brick shape beef fat beef fat；For beef fat chest beef fat in processing, key component includes beef fat chest beef fat, beef, water, stabilizer, acidity regulator, thickener, emulsifier, antioxidant, potassium chloride, edible salt, konjaku flour.The invention belongs to Meat processing technical field, preparation process of the present invention is simple and fast, and process time is short, efficient, working specification, the fatty chest beef fat shape processed is neat, and unity and coherence in writing is beautiful, fine and tender taste, yellowish pink vivid, meat-like flavor is strong, and the shelf-life is 12 months.
Description
Technical field
The invention belongs to Meat processing technical field, in particular to a kind of processing methods of beef fat chest beef fat.
Background technology
Beef is a kind of food full of nutrition, and multivitamin and mineral composition are contained in beef, and beef is eaten
Method is more, but general beef has a disadvantage that, is exactly not convenient for transportation, preserves and sell for a long time.
Invention content
To solve above-mentioned existing problem, the present invention provides a kind of beef fats for being readily transported, preserving for a long time and selling
The processing method of chest beef fat.
The technical solution adopted by the present invention is as follows：A kind of processing method of beef fat chest beef fat, includes the following steps：Choosing
Acid discharge, different parts beef of learning from else's experience is laminated into further according to there is the form of chest fat and lean meat to arrange in pairs or groups after weighing
Shape, outer packing organic plastics film are put into roll forming in stainless steel mould, and quick-frozen in the anxious frozen storehouse that temperature is -40~-35 DEG C
After 3~9 hours, you can be processed into brick shape beef fat beef fat；For beef fat chest beef fat in processing, key component includes ox
Fatty chest beef fat, beef, water, stabilizer, acidity regulator, thickener, emulsifier, antioxidant, potassium chloride, edible salt,
Konjaku flour.
Further, product picture is pre-placed before roll forming in stainless steel mould.Can have on product picture and use
Picture in publicity and meat ingredient introduction are promoted convenient for producer.
Further, first beef fat chest beef fat and beef are repaiied before processing and 3 centimetres of thickness is made, grows 35 centimetres, is wide by 15
Centimetre dried beef slices, into 35 centimetres stirred of material compacting growth of blender, 15 centimetres wide, high 9 centimetres of cuboid.
Further, it is 0.4~0.7Mpa with pressure when being rolled in stainless steel mould, the time is 18~30s.
Preferably, the stabilizer is stabilizer 451i, stabilizer 450iii, one kind in stabilizer 452i or more
Kind.
Preferably, the acidity regulator is acidity regulator 330 or one kind or more of acidity regulator 331iii
Kind.
Preferably, the thickener is that thickener 418 or thickener 40 are one or more.
Preferably, the emulsifier is emulsifier 471.
Preferably, the antioxidant is antioxidant 316.
The present invention is obtained and is had the beneficial effect that using the above scheme：The processing method of beef fat chest of the present invention beef fat, system
Standby simple for process quick, process time is short, efficient, working specification, and the fatty chest beef fat shape processed is neat, and unity and coherence in writing is beautiful
It sees, fine and tender taste, yellowish pink vivid, meat-like flavor is strong, and the shelf-life is 12 months.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
All other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment, the processing method of beef fat chest of the present invention beef fat, includes the following steps：Choose by acid discharge, no
With the beef at position, further according to there is the form of chest fat and lean meat to arrange in pairs or groups after weighing, forming, the organic modeling of outer packing are laminated
Expect film, be put into roll forming in stainless steel mould, and after quick-frozen 6 hours of the anxious frozen storehouse that temperature is -30 DEG C, you can is processed into brick
Shape beef fat beef fat；For beef fat chest beef fat in processing, key component includes beef fat chest beef fat, beef, water, steady
Determine agent, acidity regulator, thickener, emulsifier, antioxidant, potassium chloride, edible salt, konjaku flour.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (9)
1. a kind of processing method of beef fat chest beef fat, which is characterized in that include the following steps：Choose by acid discharge, no
With the beef at position, further according to there is the form of chest fat and lean meat to arrange in pairs or groups after weighing, forming, the organic modeling of outer packing are laminated
Expect film, be put into roll forming in stainless steel mould, and after quick-frozen 3~9 hours of the anxious frozen storehouse that temperature is -40~-35 DEG C, you can
It is processed into brick shape beef fat beef fat；For beef fat chest beef fat in processing, key component includes beef fat chest beef fat, ox
Meat, water, stabilizer, acidity regulator, thickener, emulsifier, antioxidant, potassium chloride, edible salt, konjaku flour.
2. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that in stainless steel mould
It is pre-placed product picture before interior roll forming.
3. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that first will before processing
Beef fat chest beef fat and beef, which are repaiied, is made 3 centimetres thick, long 35 centimetres, wide 15 centimetres of dried beef slices, stirred into blender
35 centimetres of material compacting growth, 15 centimetres wide, high 9 centimetres of cuboid.
4. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that use stainless steel mould
Pressure when inside rolling is 0.4~0.7Mpa, and the time is 18~30s.
5. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that the stabilizer is
It is one or more in stabilizer 451i, stabilizer 450iii, stabilizer 452i.
6. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that the acidity adjustment
Agent is the one or more of acidity regulator 330 or acidity regulator 331iii.
7. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that the thickener is
Thickener 418 or thickener 40 are one or more.
8. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that the emulsifier is
Emulsifier 471.
9. a kind of processing method of beef fat chest beef fat according to claim 1, which is characterized in that the antioxidant
For antioxidant 316.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003342.7A CN108294094A (en) | 2018-01-03 | 2018-01-03 | A kind of processing method of beef fat chest beef fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003342.7A CN108294094A (en) | 2018-01-03 | 2018-01-03 | A kind of processing method of beef fat chest beef fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294094A true CN108294094A (en) | 2018-07-20 |
Family
ID=62868496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810003342.7A Pending CN108294094A (en) | 2018-01-03 | 2018-01-03 | A kind of processing method of beef fat chest beef fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108294094A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367464A (en) * | 2019-07-23 | 2019-10-25 | 黑龙江大庄园肉业有限公司 | A kind of production method of bright muscle fat cow |
| CN114568649A (en) * | 2022-03-28 | 2022-06-03 | 国澳(福建)食品有限公司 | Method for preparing high-fat non-muscle fat beef |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228720A (en) * | 1995-02-28 | 1996-09-10 | Yukihiro Katayama | Production of beef stake from aitchbone meat |
| CN101961111A (en) * | 2010-11-03 | 2011-02-02 | 吉林省长春皓月清真肉业股份有限公司 | Method for producing snowflakes beef |
| CN102232563A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Method for processing fat beef slices |
| CN104172224A (en) * | 2014-08-06 | 2014-12-03 | 中敖西丰清真食品有限公司 | Processing method for prefabricated fat beef |
| CN106923233A (en) * | 2017-01-24 | 2017-07-07 | 河南尚品食品有限公司 | A kind of hand-torn stewed beef and preparation method thereof |
-
2018
- 2018-01-03 CN CN201810003342.7A patent/CN108294094A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228720A (en) * | 1995-02-28 | 1996-09-10 | Yukihiro Katayama | Production of beef stake from aitchbone meat |
| CN102232563A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Method for processing fat beef slices |
| CN101961111A (en) * | 2010-11-03 | 2011-02-02 | 吉林省长春皓月清真肉业股份有限公司 | Method for producing snowflakes beef |
| CN104172224A (en) * | 2014-08-06 | 2014-12-03 | 中敖西丰清真食品有限公司 | Processing method for prefabricated fat beef |
| CN106923233A (en) * | 2017-01-24 | 2017-07-07 | 河南尚品食品有限公司 | A kind of hand-torn stewed beef and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367464A (en) * | 2019-07-23 | 2019-10-25 | 黑龙江大庄园肉业有限公司 | A kind of production method of bright muscle fat cow |
| CN114568649A (en) * | 2022-03-28 | 2022-06-03 | 国澳(福建)食品有限公司 | Method for preparing high-fat non-muscle fat beef |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180720 |
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| RJ01 | Rejection of invention patent application after publication |