Approach for processing marble-like beef

Patent metadata

Field	Value
Publication number	US-11064719-B2
Application number	US-202016804167-A
Country	US
Kind code	B2
Filing date	Feb 28, 2020
Priority date	Jan 10, 2019
Publication date	Jul 20, 2021
Grant date	Jul 20, 2021

Abstract

The disclosure discloses a production method of marbled beef, and belongs to the field of food processing. The processing steps of the method are: freezing, thawing of beef, preparation of a gel emulsion, injection, wrap shaping, quick freezing, cutting and packaging, and hot dipping. The preparation method of the process of the disclosure can realize high-efficiency and standardized industrial production. By injecting beef with the formulated gel emulsion, the fat content and high-quality protein content of the beef can be increased, thereby improving the sensory properties and flavor of the beef, and producing high-quality beef. The gel emulsion for preparing marbled beef of the disclosure is liquid and is low in viscosity when the temperature is higher than 40° C., and therefore the gel emulsion is convenient for injection into beef, and can be uniformly dispersed in beef to form a delicate marble pattern. When the temperature is lower than 20° C., the gel emulsion forms a solid in beef tissue. The beef prepared according to the method of the disclosure shows a white fat pattern at low temperature (0-25° C.), and is closer to natural marbled beef in appearance and structure.

First claim

What is claimed is:

1. Base oil for producing marbled beef, comprising the following components per 100 kg:
10 to 45 kg of purified beef fat,
0.5 to 4.5 kg of whey protein isolate,
0 to 2 kg of purified table salt,
0.5 to 3 kg of glucose,
0.4 to 1.5 kg sodium tripolyphosphate,
2 to 5 kg of edible gelatin, and
39 to 85 kg of water.

2. The base oil according to claim 1 , wherein 100 kg of the base oil comprises:
30 kg of purified beef fat,
3 kg of whey protein isolate,
0.8775 kg of purified table salt,
1 kg of glucose,
0.8 kg of sodium tripolyphosphate,
3 kg of edible gelatin, and
61.3225 kg of drinking water.

Assignees

• Univ Jiangnan

Inventors

• Liu Yuanfa
• Guo Zhanyang
• Li Jinwei
• Cao Chen
• Jiang Jiang

Classifications

• A23L13/426

  Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols (A23L13/422 takes precedence) · CPC title

• A23D9/007

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23L5/11 Primary

  using oil · CPC title

• A23L13/432

  Addition of inorganic compounds, e.g. minerals; oligo-elements · CPC title

• A23L13/03

  Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces · CPC title