Title:
METHOD OF PRODUCING MARBLED BEEF
Document Type and Number:
WIPO Patent Application WO/2020/143109
Kind Code:
A1
Abstract:
A method of producing marbled beef, belonging to the field of food processing. A processing process thereof comprises the following steps: freezing, beef thawing, gel emulsion preparation and injection, wrapping and shaping, quick freezing, slicing and packaging, and hot dipping. The production method enables a highly efficient, standardized industrial production process, and increases the fat content and high-quality protein content of beef by injecting a prepared gel emulsion into the beef, thereby improving the sensory properties and flavor of the beef and producing high-quality beef. When the temperature is higher than 40°C, the gel emulsion used to prepare the marbled beef is liquid and has low viscosity, such that the emulsion can be injected into the beef easily and can be evenly distributed in the beef to form a fine marble pattern. When the temperature is lower than 20°C, the gel emulsion turns solid in beef tissues. The prepared beef exhibits white fat patterns at low temperature (0°C to 25°C), and resembles natural marbled beef in appearance.
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Inventors:
LIU YUANFA (CN)
GUO ZHANYANG (CN)
LI JINWEI (CN)
CAO CHEN (CN)
JIANG JIANG (CN)
GUO ZHANYANG (CN)
LI JINWEI (CN)
CAO CHEN (CN)
JIANG JIANG (CN)
Application Number:
PCT/CN2019/077069
Publication Date:
July 16, 2020
Filing Date:
March 06, 2019
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23B4/06; A23L5/10; A23L13/10; A23L13/40; A23L13/70
Domestic Patent References:
WO2010002977A1 | 2010-01-07 |
Foreign References:
CN108925880A | 2018-12-04 | |||
JPH06335368A | 1994-12-06 | |||
JPS5889161A | 1983-05-27 | |||
US5039538A | 1991-08-13 | |||
CN105433269A | 2016-03-30 | |||
CN103040006A | 2013-04-17 | |||
CN101961111A | 2011-02-02 | |||
CN101091574A | 2007-12-26 | |||
JP2008161097A | 2008-07-17 |
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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