Formulation and Process Meat product from minced Meat from the antero posterior limbs (RODs) of Bovine

摘要

Formulation, process and meat product from minced Meat from the antero posterior limbs (RODs), Beef, Rich in Protein and low in fat (1% to 5%), with added seasonings and spices, natural without any chemical Preservative, Harmful Healthy d Iabu00e9ticos, characterized in that it comprises the steps of: (a) stage of the selection of raw materialThe antero posterior limbs are: bovine Rods or extremities (Hands) from the carpal Joint or Knee until called Fake fingers with their respective phalanges culminating in the distal Phalanx; Hind Legs (feet) from the Joint Tarsus or known as Hock to Fingers and his phalanxes, culminating in the distal Phalanx.(b) second stage takes the raw material selected in the first stage, weighed by a appropriate scale and in this sub Phase are the following subprocesses: Cooking in Salt and water through the use of an appropriate container, Stainless Steel kettle or Cauldron. Boning manually with the use of forceps and Knives.Scouring through a process of sedimentation in the same Cooking Container and then by centrifugation to remove excess fat. Chopped manually to a size of 1 to 2 inches, although the mixture was taken again.(c) third stage, Formulation by taking the product out of two stage and is a seasoned with between one percent (1%) and ten percent (10%) with a mixture of previously Heavy: Garlic, Onions, Salt, Onion Long, Bighead, cumin, Bay Leaf, Thyme, Rosemary oregano, and Curry.(d) Fourth Stage, firing two taking the product of the third stage and performs Cooking for 5 to 10 minutes in defatted Broth and 5% to 10% of Beer.(e) Fifth Stage, use of vitamin C, is the product of the Fourth Stage, drained through a Sieve or white Canvas, Vitamin C is added at a concentration of Zero Point Five percent (0.5%) to five percent (5%) and mix uniformly by using a Cut Ter a punt or Steel Steel and two spoons. ...