Quality Structure Optimization Solution for Braised Beef by Qingdao Golden Gulf

Braised beef is a representative traditional Chinese meat product, widely popular among consumers for its rich flavour and chewy texture. Under conventional processing technologies, the yield of braised beef generally stays at 50%-60%. Such a level can hardly satisfy the market demands of modern food enterprises. 

Accordingly, improving the product yield of braised meat has become a key concern in the meat processing industry. Nevertheless, yield improvement is often accompanied by textural defects, such as overly tender mouthfeel, insufficient chewiness and poor meat like perception. Targeting these market-oriented bottlenecks, Qingdao Golden Gulf has carried out scientific research and process optimization, and developed a dedicated quality-structure solution for braised beef.

This solution adopts compound natural plant colloids, which exert multiple functions in meat products including gelation, water retention, emulsification and elasticity enhancement. When applied in braised meat products, the compound colloids can evidently raise product yield, endow finished products with distinct fibrous meat texture, favourable sliceability and satisfactory elasticity. The tumbling-based process is easy to implement in practical production.

Scope of application: suitable for braised meat, fermented-marinated meat and plain-boiled meat products. Recommended dosage: 2% of raw meat weight (adjustable according to target product yield).