How to make beef fillets with compound moisture retention agents

With the rise of the catering market, Chinese food conditioning meat products have also risen, of which beef slices are the most common, which can be fried, fried, shabu-shabu and other production methods. Qingdao Tester is a professional food accessories, providing product solutions of the technical company, there is a professional beef slice products water retainer and color protector, not only can increase the yield, but also can solve the product appearance color and oxidative browning problems.

First, beef slices Tester excipients addition instructions:

Compound moisture retaining agent M55 Added amount of product 1.5%

Compound Antioxidant H6 Added Product 0.3%

Second, raw materials and production process points:

1, raw meat selection: the selection of beef (cucumber strips) that have passed the inspection and quarantine;

2. Slicing: slicing according to customer requirements;

3. Preparation of rolling liquid: first add compound moisture retention agent, edible salt, dissolve and then add other excipients;

4, roll kneading: roll kneading for 30 minutes, vacuum degree -0.08MPa, temperature 0-4 °C, rolling meat temperature control within 10 °C;

5, pickling quick-freezing: in the temperature 0-4 °C warehouse, marinating for 8 to 12 hours, quick-freezing boxing.

Third, the analysis of conventional formula problems:

1. At present, the production rate of beef slices in the market is relatively high, and the general weight gain is more than 60% water retention, and it is difficult for ordinary water retaining agents to achieve water retention effect.

2, because beef slices in the production, circulation, sales process is easy to be exposed to the air, the color is difficult to maintain the primary color, antioxidants play a vital role in beef slices, ordinary antioxidant hetero VC sodium is difficult to reach the color protection requirements.

Fourth, the application effect of Tester excipients:

1. Tester compound moisture retention agent M55, the water retention effect is very good, can retain water up to 80%, rolling effect dry, non-sticky.

2. Antioxidant H6 is used in beef fillets, the color is beautiful, the primary color can be maintained continuously, and the color protection effect is good.

Qingdao Tester Technology Co., Ltd. was established in 2009, is a professional company engaged in meat products, aquatic products ingredients, research and development, production, technical services, sales in one, the main compound moisture retention agent, compound thickener, compound spice seasoning, imported casings and other products.