CN114431418A - Raw beef liver extension product and processing method thereof - Google Patents
Raw beef liver extension product and processing method thereof Download PDFInfo
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- CN114431418A CN114431418A CN202210022982.9A CN202210022982A CN114431418A CN 114431418 A CN114431418 A CN 114431418A CN 202210022982 A CN202210022982 A CN 202210022982A CN 114431418 A CN114431418 A CN 114431418A
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- 235000021336 beef liver Nutrition 0.000 title claims abstract description 76
- 238000003672 processing method Methods 0.000 title abstract description 5
- 235000015278 beef Nutrition 0.000 claims abstract description 65
- 239000000203 mixture Substances 0.000 claims abstract description 48
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 34
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 210000004204 blood vessel Anatomy 0.000 claims abstract description 10
- 210000003195 fascia Anatomy 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 241000283690 Bos taurus Species 0.000 claims description 6
- 210000004185 liver Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 21
- 235000013305 food Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 206010016807 Fluid retention Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a raw beef liver extension product and a processing method thereof, wherein the raw beef liver extension product comprises the following raw materials in parts by weight: 80-90 parts of beef liver, 10-20 parts of beef fat and 1-5 parts of a mixture, wherein the mixture comprises 70-80% of glutamine transaminase and starch, and the starch accounts for 20-30%. A method for preparing a raw hepar bovis Seu Bubali extension product comprises removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming. The beef liver is added with the beef fat, the glutamine transaminase and the starch, so that the beef liver is softer and tender in taste, does not scatter or break when being boiled in a pot, is quickly frozen and formed after being filled into a mold and shaped, and is more convenient for being used in the circulation market and catering.
Description
Technical Field
The invention relates to the technical field of beef liver processing, in particular to a raw beef liver extension product and a processing method thereof.
Background
As a big country for agricultural production, the livestock industry develops rapidly in recent years, and the yield of beef cattle is in the top of the world. With the rapid development of beef cattle breeding industry in China, the yield of the beef by-products is gradually increased, and the red and white organs of the slaughtered beef cattle are main beef by-products, wherein the beef liver has high tenderness and good taste, contains rich fat-soluble cellulose, glutathione and other active substances, and is rich in fatty acid types. The beef liver is rich in glycogen and mineral substances, has protein content close to that of beef and lower fat content, and is a high-protein low-fat nutritional health food.
China has a traditional diet custom for eating animal viscera all the time, but the beef liver has poor digestibility and palatability, so that the nutritional and economic values are not fully reflected; moreover, the fresh beef liver raw material is easy to decay and deteriorate, and the utilization level and the processing productivity are not high. Therefore, the research and development of related extended products by taking the raw beef liver as a raw material is an effective way for improving the nutritional value of food, improving the utilization rate of byproduct resources and improving the dietary structure of people. The bovine liver extension products meeting the market and consumer needs are yet to be developed.
Disclosure of Invention
In order to overcome the defects of the prior art, a raw beef liver extension product and a processing method thereof are provided, so as to solve the problems in the background technology. According to the invention, the beef fat, the glutamine transaminase and the starch are added into the beef liver, so that the beef liver is softer and tender in taste, does not scatter and break when being rinsed, the sensory experience of a user is improved, and the fragrance is more intense; after being molded and shaped, the mixture is quickly frozen and formed, thereby being more convenient for the use of the circulation market and the catering; after quick freezing, the slices can be fried, rinsed and baked, and the preparation method is simple and quick.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a raw beef liver extension product comprises the following raw materials in parts by weight: 80-90 parts of beef liver, 10-20 parts of beef fat and 1-5 parts of a mixture, wherein the mixture comprises 70-80% of glutamine transaminase and starch, and the starch accounts for 20-30%.
As a further technical scheme of the invention: the starch is corn starch.
A method for preparing a raw beef liver extension product comprises the following steps: removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; (2) uniformly mixing starch and glutamine transaminase to form a mixture; (3) adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; (4) and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
The invention has the beneficial effects that:
the beef liver is added with the beef fat, the glutamine transaminase and the starch, and the glutamine transaminase serving as a quality modifier can improve the water retention of protein, so that the water retention capacity, the continuity and the texture of the beef liver are improved, and the flavor, the taste, the texture and the appearance of food are improved. The plant protease in the starch can rapidly decompose protein of beef liver, and can keep water in meat from losing. Meanwhile, the starch and the glutamine transaminase also have the function of adhesion, and the beef liver and the beef fat are adhered together. The beef liver can be improved in taste and fragrance by adding beef fat. Finally, the beef liver is softer and tender in taste, does not scatter and break when being rinsed, improves the sensory experience of users, and is more aromatic in flavor.
The beef liver and the beef fat are adhered, molded and shaped, and then are quickly frozen and molded, so that the beef liver and the beef fat are convenient to be used in markets and restaurants, the quality guarantee period is prolonged, the nutritional value of the food is improved, and the utilization rate of the beef byproduct resources is improved.
The quick-frozen beef liver slices can be fried, rinsed and baked, and have the advantages of high quality, low price, simple and quick preparation method and wide consumption market.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A raw beef liver extension product comprises the following raw materials in parts by weight: 80-90 parts of beef liver, 10-20 parts of beef fat and 1-5 parts of a mixture, wherein the mixture comprises 70-80% of glutamine transaminase and starch, and the starch accounts for 20-30% of the mixture. The starch is corn starch.
Glutamine transaminase can catalyze protein polypeptide to generate covalent cross-linking in molecule and between molecules, thereby improving the structure and function of protein, and the properties of protein such as: foaming property, emulsifying stability, thermal stability, water retention property, gel ability and the like are remarkable, and the flavor, taste, texture, appearance and the like of the food are improved.
Conventional meat processing techniques typically add large amounts of salt and phosphoric acid to improve water holding capacity, consistency and texture. Recently, foods with less salt and less phosphoric acid are widely popularized, but the texture and physical properties of the foods are not satisfactory. The glutamine transaminase can replace part of phosphate which is a quality improver added in the processing of common meat products to produce low-salt meat products.
The plant protease in the starch can rapidly decompose protein of beef liver, and can keep water in meat from losing. Meanwhile, the starch and the glutamine transaminase also have an adhesive effect, and the beef liver and the beef fat are adhered together. The beef liver can be improved in taste and fragrance by adding beef fat.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
(1) removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; (2) uniformly mixing starch and glutamine transaminase to form a mixture; (3) adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; (4) and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
The quick-frozen molded beef liver can be fried, rinsed and baked after being sliced, and the preparation method is simple and quick.
The specific implementation mode of the invention is as follows:
example one
A raw beef liver extension product comprises the following raw materials in parts by weight: 80 parts of beef liver, 10 parts of beef fat and 1 part of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 70% and 30%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
Example two
A raw beef liver extension product comprises the following raw materials in parts by weight: 90 parts of beef liver, 20 parts of beef fat and 5 parts of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 80% and 20%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and (3) putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick-freezing warehouse for quick-freezing and forming.
EXAMPLE III
A raw beef liver extension product comprises the following raw materials in parts by weight: 85 parts of beef liver, 15 parts of beef fat and 3 parts of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 75% and 25%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
Example four
A raw beef liver extension product comprises the following raw materials in parts by weight: 85 parts of beef liver, 15 parts of beef fat and 3 parts of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 70% and 30%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
EXAMPLE five
A raw beef liver extension product comprises the following raw materials in parts by weight: 80 parts of beef liver, 20 parts of beef fat and 2 parts of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 70% and 30%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
EXAMPLE six
A raw beef liver extension product comprises the following raw materials in parts by weight: 90 parts of beef liver, 10 parts of beef fat and 4 parts of a mixture, wherein the mixture comprises glutamine transaminase and starch, and the glutamine transaminase and the starch in the mixture account for 80% and 20%. The starch is corn starch.
A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; uniformly mixing starch and glutamine transaminase to form a mixture; adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (3)
1. A raw bovine liver extension product, comprising: the feed comprises the following raw materials in parts by weight: 80-90 parts of beef liver, 10-20 parts of beef fat and 1-5 parts of a mixture, wherein the mixture comprises 70-80% of glutamine transaminase and starch, and the starch accounts for 20-30%.
2. A raw bovine liver extension product according to claim 1, wherein: the starch is corn starch.
3. A preparation method of a raw beef liver extension product is characterized by comprising the following steps:
removing fascia from fresh hepar bovis Seu Bubali, removing blood vessel, cleaning, and slicing; cleaning beef fat and slicing; (2) uniformly mixing starch and glutamine transaminase to form a mixture; (3) adding the mixture and the sliced beef fat into sliced beef liver of the beef, and uniformly mixing; (4) and putting the mixed beef liver and beef fat into a mould for shaping, putting into a vacuum bag for vacuumizing, and then putting into a quick freezing warehouse for quick freezing and forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210022982.9A CN114431418A (en) | 2022-01-10 | 2022-01-10 | Raw beef liver extension product and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210022982.9A CN114431418A (en) | 2022-01-10 | 2022-01-10 | Raw beef liver extension product and processing method thereof |
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| Publication Number | Publication Date |
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| CN114431418A true CN114431418A (en) | 2022-05-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210022982.9A Pending CN114431418A (en) | 2022-01-10 | 2022-01-10 | Raw beef liver extension product and processing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715524A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Processing method of beef food in hot pot |
| CN103330076A (en) * | 2013-06-25 | 2013-10-02 | 烟台中宠食品有限公司 | Leisure food for pet and production method thereof |
| CN105076682A (en) * | 2015-08-21 | 2015-11-25 | 烟台中宠食品股份有限公司 | Beef and purple sweet potato compound pet snack and processing method thereof |
| KR20160025192A (en) * | 2014-08-27 | 2016-03-08 | 상지대학교산학협력단 | 5-8 months of age calves meat based meat product manufacturing method |
-
2022
- 2022-01-10 CN CN202210022982.9A patent/CN114431418A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715524A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Processing method of beef food in hot pot |
| CN103330076A (en) * | 2013-06-25 | 2013-10-02 | 烟台中宠食品有限公司 | Leisure food for pet and production method thereof |
| KR20160025192A (en) * | 2014-08-27 | 2016-03-08 | 상지대학교산학협력단 | 5-8 months of age calves meat based meat product manufacturing method |
| CN105076682A (en) * | 2015-08-21 | 2015-11-25 | 烟台中宠食品股份有限公司 | Beef and purple sweet potato compound pet snack and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 江正强等: "《食品酶学与酶工程原理》", 中国轻工业出版社, pages: 230 - 232 * |
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