Optimization of the Preparation Process of Marinated Beef Tendons and The Development of Low-fat Kederan Rubber Tendon Beef Patties

Wendong Liu; Yanxia Xing; Zhenling Cao; He Zhu

doi:10.54097/pxf8fc74

Authors

Wendong Liu
Yanxia Xing
Zhenling Cao
He Zhu

DOI:

https://doi.org/10.54097/pxf8fc74

Keywords:

Beef trotters; Hoof tendons; Beef patties; Process preparation; Sensory score; Water retention.

Abstract

This paper aims to develop a special snack hoof tendon beef patty based on two kinds of local characteristic ingredients, beef tendon and beef. To explore the preparation process of beef tendon and the water retention capacity of beef tendon products, the orthogonal experimental analysis method was used to explore the influence of three single factors on the sensory of the prepared beef tendon, and the three single factors of beef tendon addition, curtai gum addition and salt addition were used to explore the optimization of the water retention of beef tendon beef tendon, and finally the optimal preparation conditions were obtained. The experimental results showed that the optimal preparation conditions were as follows: the marinating temperature was 120°C, the marinating time was 90min, and the simmering time was 5h.The content of beef tendon was 21.153%, the content of cadran gum was 2.154g and the content of salt was 1.498%, and the prepared product had the lowest cooking loss rate of 5.951% and the lowest centrifugal loss rate of 10.155%, so that the beef tendon beef patty achieved better water retention.

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