CN1223822A - Multiple taste beef and mutton slices product series and producing process thereof - Google Patents
Multiple taste beef and mutton slices product series and producing process thereof Download PDFInfo
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- CN1223822A CN1223822A CN98119484A CN98119484A CN1223822A CN 1223822 A CN1223822 A CN 1223822A CN 98119484 A CN98119484 A CN 98119484A CN 98119484 A CN98119484 A CN 98119484A CN 1223822 A CN1223822 A CN 1223822A
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- mutton
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- 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
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Abstract
A series of multi-taste sliced beef and mutton is made of fresh beef and mutton without pollution, table salt, cane sugar, gourmet powder, phosphate, carragheen and flavourings including Chinese prickly ash, pepper, curry powder, etc through selection of raw materials, injection of saline, vacuum kneading, and preserving. Its advantages are keeping freshness, complete nutrients, and multiple cooking methods.
Description
The invention belongs to the meat product manufacture field.
At present from national quick-frozen meat products industry, processing still rest on cut apart → quick-frozen, cut apart → quick-frozen → section etc. is simply in the technological operation.From aspects such as nutrition, attractive in appearance, health, convenience, can't become the ideal that meets the modern life and produce brilliant.In traditional sliced meat processing method, raw meat is generally selected for use and is grown in the sheep of low height above sea level below 3500 meters, goat, ox etc., be earlier to become roulade mostly, or plate cuts edge through the retailer limit and sell, ignored measures such as batching, health, temperature control through meat packing merchant's roughing.Because processing technology is simple, sanitary standard is difficult to control, cause secondary pollution easily, and taste is single, is not suitable at many levels many tastes consumer demand.
The objective of the invention is: at the deficiency of above-mentioned prior art, suitable Chinese society expanding economy, the quickening of the raising of living standards of the people and city life rhythm, the traditional cooking culture of China is impacted, the thing followed is the change in kitchen, quick-frozen, the convenience of the suitable modern life.Its comprehensive nutrition, guarantee the quality, fresh-keeping, health, instant, alleviate housework, save time and invented beef and mutton multi-flavor sliced meat series of products.
Technical scheme of the present invention is: this beef and mutton multi-flavor sliced meat series of products and technology, and composition is: A: raw material is selected free of contamination beef and mutton for use; B: allocate seasoning matter such as salt, sucrose, monosodium glutamate, phosphate, carragheen and zanthoxylum powder, chilli powder, cumin powder, pepper powder, curry powder in process into, through selected raw material arrangement, the salt water injection, the vacuum tumbling, the pickling process process is made multi-flavor sliced meat series of products.This technology takes temperature control to handle: carry out specially treated process and slicing processes 0 ℃ preliminary treatment, quick-frozen is packed under-35 ℃ of conditions afterwards, and refrigeration is put in storage under-18 ℃ of conditions.
The present invention compares with traditional technology, has Fresh ﹠ Tender in Texturely, and mouthfeel is pure, saves time, and is laborsaving, and instant is nutritious, and the people that can be suitable for different taste are edible, and advantage such as long fresh-keeping period.
Description of drawings:
Accompanying drawing is processing process figure.
The invention will be further described below in conjunction with embodiment: more than 3500 meters, Qinghai special product Chinese caterpillar fungus beef and mutton is through choice stock, through arrangement with high height above sea level, the salt water injection, be aided with various seasoning matter, the cattle and sheep sliced meat that are made into different taste are through vacuum tumbling, pickling process process.This technology takes special temperature control to handle: carry out specially treated process and slicing processes between 0 ℃ preliminary treatment, quick-frozen is packed under-35 ℃ of conditions afterwards, and refrigeration is put in storage under-18 ℃ of conditions.Strict Q/RS (1997) standard of pressing of product is carried out.Product eating method of the present invention is various, can rinse, fry, boils, bakes, fries in shallow oil etc.
The technology of the present invention product is selected materials and other beef and mutton nutrition comparison sheet:
| Project | Qinghai Chinese caterpillar fungus meat | Contrast meat interiorly | ||
| Yak meat | The Tibetan is mutton | Carnis Bovis seu Bubali | Meat of a sheep | |
| Check weighing | 100 | 100 | 100 | 100 |
| Protein (gram) | 20.0 | 19.0 | 12.6 | 11.1 |
| Fat (gram) | 1.60 | 7.30 | 5.30 | 28.80 |
| Heat (card) | 93 | 235 | 122 | 307 |
| Amino acid (kind) | 18 | 18 | 16 | 15 |
Claims (2)
1, a kind of beef and mutton multi-flavor sliced meat series of products and technology is characterized in that it is made up of following:
A, raw material are selected free of contamination beef and mutton for use;
B, allocate salt, sucrose, monosodium glutamate, phosphate, carragheen and zanthoxylum powder, chilli powder, cumin powder, pepper powder, curry powder seasoning matter in process, through selected raw material arrangement, the salt water injection, the vacuum tumbling, the pickling process process is made multi-flavor sliced meat series of products.
2, beef and mutton multi-flavor sliced meat series of products as claimed in claim 1 and technology, it is characterized in that this technology takes temperature control to handle: between 0 ℃ preliminary treatment, carry out specially treated process and slicing processes, quick-frozen is packed under-35 ℃ of conditions afterwards, and refrigeration is put in storage under-18 ℃ of conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98119484A CN1223822A (en) | 1998-10-15 | 1998-10-15 | Multiple taste beef and mutton slices product series and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98119484A CN1223822A (en) | 1998-10-15 | 1998-10-15 | Multiple taste beef and mutton slices product series and producing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1223822A true CN1223822A (en) | 1999-07-28 |
Family
ID=5226390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98119484A Pending CN1223822A (en) | 1998-10-15 | 1998-10-15 | Multiple taste beef and mutton slices product series and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223822A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305813B (en) * | 2008-07-05 | 2012-06-27 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN103652964A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Black pepper flavored mutton shashlik and preparation method thereof |
| CN104013005A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Mutton shashlik and preparation method thereof |
| CN104223141A (en) * | 2014-08-02 | 2014-12-24 | 安徽省银百益食品有限公司 | Tea flavor crispy and tender mutton slices and preparation method thereof |
| CN104256686A (en) * | 2004-04-01 | 2015-01-07 | 克雷特农场工商联合公司 | Method Of Production Of Meat Products From Entire Muscular Tissue, With Direct Incorporation Of Olive Oil |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
-
1998
- 1998-10-15 CN CN98119484A patent/CN1223822A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256686A (en) * | 2004-04-01 | 2015-01-07 | 克雷特农场工商联合公司 | Method Of Production Of Meat Products From Entire Muscular Tissue, With Direct Incorporation Of Olive Oil |
| CN101305813B (en) * | 2008-07-05 | 2012-06-27 | 陈建明 | Fragrant and hot style sliced mutton and its processing method |
| CN103652964A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Black pepper flavored mutton shashlik and preparation method thereof |
| CN104013005A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Mutton shashlik and preparation method thereof |
| CN104013005B (en) * | 2014-06-25 | 2016-02-03 | 山东佳士博食品有限公司 | Mutton cubes roasted on a skewer and preparation method thereof |
| CN104223141A (en) * | 2014-08-02 | 2014-12-24 | 安徽省银百益食品有限公司 | Tea flavor crispy and tender mutton slices and preparation method thereof |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |