CN111973020B - Template for beef patties production and beef patties manufacturing method - Google Patents
Template for beef patties production and beef patties manufacturing method Download PDFInfo
- Publication number
- CN111973020B CN111973020B CN202010835258.9A CN202010835258A CN111973020B CN 111973020 B CN111973020 B CN 111973020B CN 202010835258 A CN202010835258 A CN 202010835258A CN 111973020 B CN111973020 B CN 111973020B
- Authority
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- China
- Prior art keywords
- beef
- isolation frame
- patties
- shell
- crust material
- 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.)
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- 235000015278 beef Nutrition 0.000 title claims abstract description 117
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 238000002955 isolation Methods 0.000 claims abstract description 43
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 23
- 235000004279 alanine Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims description 45
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 20
- 102000002322 Egg Proteins Human genes 0.000 claims description 20
- 108010000912 Egg Proteins Proteins 0.000 claims description 20
- 235000014103 egg white Nutrition 0.000 claims description 20
- 210000000969 egg white Anatomy 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 12
- 235000004879 dioscorea Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 239000010779 crude oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a template for producing beef patties, which comprises an inner isolation frame and a shell, wherein the inner isolation frame is arranged on the inner wall of the shell, the inner part of the inner isolation frame is used for containing beef, and a gap between the inner isolation frame and the shell is used for containing a patty wrapper. According to the invention, common starch is replaced by the yam starch, so that the taste of the beef patties is improved, and the alanine is used for replacing monosodium glutamate, so that the beef patties have a corresponding seasoning effect while reducing the harm to human bodies; the shape of utilizing the mould shell is finalized the design of whole beef patties, and inside still is provided with inside isolation frame, and inside isolation frame is hollow structure, and the cavity is filled with beef back meat, after filling, takes out the isolation frame, makes it become whole beef patties, under this kind of operation, both can keep the integrality of beef taste but also can reform transform the well beef of beef patties.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a template for producing beef patties and a manufacturing method of beef patties.
Background
Beef patties are common food in life, have sharp fragrance, and are crisp outside and tender inside. Beef contains rich protein, has amino acid composition closer to human body requirement than pork, can improve organism disease resistance, and is especially suitable for people who develop and post-operation and after-illness nursing in aspects of supplementing blood loss, repairing tissues and the like. The beef patties mainly comprise beef ridges, flour and the like. Along with the development of living standard, new requirements are also put forward on the taste and the nutritional value of the beef patties, and therefore, a template for producing the beef patties and a manufacturing method of the beef patties are provided.
Disclosure of Invention
The invention aims to provide a template for producing beef patties and a beef patties manufacturing method, which are used for solving the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: the utility model provides a template is used in beef patties production, includes inside isolation frame and shell, inside isolation frame is placed in the inner wall of shell, the inside of inside isolation frame is used for holding beef, the clearance between inside isolation frame and the shell is used for holding cake skin material.
Preferably, the template for producing the beef patties further comprises a manufacturing method of the beef patties, and the manufacturing method of the beef patties comprises the following steps of:
1) Weighing the raw materials: the beef patties are prepared from beef, chinese yam starch, egg white, alanine and raw oil by weighing the beef, chinese yam starch, egg white, alanine and raw oil in corresponding parts by weight for later use;
2) Mixing the raw materials: firstly, the beef weighed in the step 1) is smashed for standby, and then the weighed yam starch, egg white, alanine and crude oil are stirred and mixed to form cake crust material for standby;
3) Presetting: taking out 40-50% of the cake crust material after stirring and mixing in the step 2), placing the cake crust material at a gap between the inner isolation frame and the outer shell for presetting, enabling the cake crust material to overflow the bottom of the inner isolation frame, and heating the cake crust material to decoct the cake crust material to be molded;
4) Shaping beef: firstly, placing the beef after being crushed in the step 2) into an internal isolation frame for frying and shaping, and then taking out the internal isolation frame;
5) And (3) material filling: and filling the whole shell with the residual crust material, and heating and frying until the crust material is well-cooked to obtain the beef patty.
Preferably, the beef patty is prepared from the following raw materials, by mass, 20-22g of beef, 25-28g of Chinese yam starch, 25-27g of egg white, 0.8-1g of alanine and 15-17g of raw oil.
Preferably, the beef selected from the beef patties is beef tenderloin.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the starch is replaced by the yam starch, the monosodium glutamate seasoning is replaced by the alanine, the common starch is replaced by the yam starch, the taste of the beef cake is improved, and the monosodium glutamate is replaced by the alanine, so that the beef cake has a corresponding seasoning effect while reducing the harm to human bodies;
2. the shape of utilizing the mould shell is finalized the design of whole beef patties, and inside still is provided with inside isolation frame, and inside isolation frame is hollow structure, and the cavity is filled with beef back meat, after filling, takes out the isolation frame, makes it become whole beef patties, under this kind of operation, both can keep the integrality of beef taste but also can reform transform the well beef of beef patties.
Drawings
FIG. 1 is a schematic top view of the present invention;
fig. 2 is a schematic perspective sectional structure of the present invention.
In the figure: 1 an internal isolation frame and 2 a shell.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1-2, the present invention provides a technical solution: the utility model provides a template is used in beef patties production, includes inside isolation frame 1 and shell 2, inside isolation frame 1 is placed in the inner wall of shell 2, the inside of inside isolation frame 1 is used for holding beef, the clearance between inside isolation frame 1 and the shell 2 is used for holding cake cladding material.
Embodiment one:
the template for producing the beef patties further comprises a manufacturing method of the beef patties, and the manufacturing method of the beef patties comprises the following steps of:
1) Weighing the raw materials: the beef patties are prepared from beef, chinese yam starch, egg white, alanine and raw oil by weighing the beef, chinese yam starch, egg white, alanine and raw oil in corresponding parts by weight for later use;
2) Mixing the raw materials: firstly, the beef weighed in the step 1) is smashed for standby, and then the weighed yam starch, egg white, alanine and crude oil are stirred and mixed to form cake crust material for standby;
3) Presetting: taking out 40% of the cake crust material after the stirring and mixing in the step 2), placing the cake crust material at a gap between the inner isolation frame 1 and the outer shell 2 for presetting, enabling the cake crust material to overflow the bottom of the inner isolation frame 1, and heating the cake crust material to be decocted to be molded;
4) Shaping beef: firstly, placing the beef after the mashed beef in the step 2) into the inner isolation frame 1 for frying and shaping, and then taking out the inner isolation frame 1;
5) And (3) material filling: and filling the whole shell 2 with the residual crust material, and heating and frying until the crust material is well-cooked to obtain the beef patty.
Preferably, the beef patties are prepared from the raw materials of 20g of beef, 25g of yam starch, 25g of egg white, 0.8g of alanine and 15g of raw oil in parts by weight.
Preferably, the beef selected from the beef patties is beef tenderloin.
Embodiment two:
the template for producing the beef patties further comprises a manufacturing method of the beef patties, and the manufacturing method of the beef patties comprises the following steps of:
1) Weighing the raw materials: the beef patties are prepared from beef, chinese yam starch, egg white, alanine and raw oil by weighing the beef, chinese yam starch, egg white, alanine and raw oil in corresponding parts by weight for later use;
2) Mixing the raw materials: firstly, the beef weighed in the step 1) is smashed for standby, and then the weighed yam starch, egg white, alanine and crude oil are stirred and mixed to form cake crust material for standby;
3) Presetting: taking 50% of the cake crust material after the stirring and mixing in the step 2), placing the cake crust material at a gap between the inner isolation frame 1 and the outer shell 2 for presetting, enabling the cake crust material to overflow the bottom of the inner isolation frame 1, and heating the cake crust material to be decocted to be molded;
4) Shaping beef: firstly, placing the beef after the mashed beef in the step 2) into the inner isolation frame 1 for frying and shaping, and then taking out the inner isolation frame 1;
5) And (3) material filling: and filling the whole shell 2 with the residual crust material, and heating and frying until the crust material is well-cooked to obtain the beef patty.
Preferably, the beef patties are prepared from the raw materials of 22g of beef, 28g of yam starch, 27g of egg white, 1g of alanine and 17g of raw oil in parts by weight.
Preferably, the beef selected from the beef patties is beef tenderloin.
Embodiment III:
the template for producing the beef patties further comprises a manufacturing method of the beef patties, and the manufacturing method of the beef patties comprises the following steps of:
1) Weighing the raw materials: the beef patties are prepared from beef, chinese yam starch, egg white, alanine and raw oil by weighing the beef, chinese yam starch, egg white, alanine and raw oil in corresponding parts by weight for later use;
2) Mixing the raw materials: firstly, the beef weighed in the step 1) is smashed for standby, and then the weighed yam starch, egg white, alanine and crude oil are stirred and mixed to form cake crust material for standby;
3) Presetting: taking out 45% of the cake crust material subjected to stirring and mixing in the step 2), placing the cake crust material at a gap between the inner isolation frame 1 and the outer shell 2 for presetting, enabling the cake crust material to pass through the bottom of the inner isolation frame 1, and heating the cake crust material to be decocted to be molded;
4) Shaping beef: firstly, placing the beef after the mashed beef in the step 2) into the inner isolation frame 1 for frying and shaping, and then taking out the inner isolation frame 1;
5) And (3) material filling: and filling the whole shell 2 with the residual crust material, and heating and frying until the crust material is well-cooked to obtain the beef patty.
Preferably, the beef patties are prepared from 21g of beef, 26g of yam starch, 26g of egg white, 0.9g of alanine and 16g of raw oil in parts by weight.
Preferably, the beef selected from the beef patties is beef tenderloin.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The manufacturing method of the beef patties is suitable for a template for producing the beef patties, and comprises an inner isolation frame (1) and a shell (2), and is characterized in that: the inner isolation frame (1) is placed on the inner wall of the shell (2), the inner part of the inner isolation frame (1) is used for containing beef, and a gap between the inner isolation frame (1) and the shell (2) is used for containing cake crust materials;
the manufacturing method comprises the following steps:
1) Weighing the raw materials: the beef patties are prepared from beef, chinese yam starch, egg white, alanine and raw oil by weighing the beef, chinese yam starch, egg white, alanine and raw oil in corresponding parts by weight for later use;
2) Mixing the raw materials: firstly, the beef weighed in the step 1) is smashed for standby, and then the weighed yam starch, egg white, alanine and crude oil are stirred and mixed to form cake crust material for standby;
3) Presetting: taking out 40-50% of the cake crust material after stirring and mixing in the step 2), placing the cake crust material in a gap between the inner isolation frame (1) and the outer shell (2) for presetting, enabling the cake crust material to pass through the bottom of the inner isolation frame (1), and heating the cake crust material until the cake crust material is formed;
4) Shaping beef: firstly, placing the beef after the mashed in the step 2) into an inner isolation frame (1) for frying and shaping, and then taking out the inner isolation frame (1);
5) And (3) material filling: and filling the whole shell (2) with the rest crust material, and heating and frying until the crust material is well-cooked to obtain the beef patties.
2. The method for producing a beef patty according to claim 1, wherein: the beef patties are prepared from the following raw materials, by mass, 20-22g of beef, 25-28g of Chinese yam starch, 25-27g of egg white, 0.8-1g of alanine and 15-17g of raw oil.
3. The method for producing a beef patty according to claim 1, wherein: beef used in the beef cake is beef tenderloin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010835258.9A CN111973020B (en) | 2020-08-19 | 2020-08-19 | Template for beef patties production and beef patties manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010835258.9A CN111973020B (en) | 2020-08-19 | 2020-08-19 | Template for beef patties production and beef patties manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111973020A CN111973020A (en) | 2020-11-24 |
| CN111973020B true CN111973020B (en) | 2023-09-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010835258.9A Active CN111973020B (en) | 2020-08-19 | 2020-08-19 | Template for beef patties production and beef patties manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111973020B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067478A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Beef pie and freezing seasoning method |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN111973020A (en) | 2020-11-24 |
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