Approach for processing marble-like beef
US11064719B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 28, 2020 |
| Grant date | Jul 20, 2021 |
| Priority date | — |
| Expiry date | Feb 28, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/72
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.