Process of producing dragon wisker beef

A production method and beef technology, applied in food preparation, application, food science and other directions, can solve the problems of accelerated bacterial reproduction, waste, and high water activity, achieve natural and beautiful shape and color, reduce production costs, and taste comfortable products. Effect

Inactive Publication Date: 2007-11-07
成都市棒棒娃实业有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

Therefore, pickling is the most time-consuming process in the existing method of making beef with asparagus, which prolongs the processing cycle and causes a decline in productivity.
Especially in summer, if the marinating time is long, the beef will deteriorate or even spoil due to uncontrollable temperature, which will seriously affect the quality and cause great waste
In addition, in the existing roasting process of longxu beef, the roasting temperature is controlled at 40°C to 70°C, which is relatively low, so that the moisture content of the raw meat after roasting is still high, which will affect the subsequent frying process and Product quality has a great impact. First, high moisture content will inevitably increase the frying time and reduce production efficiency; second, the evaporation of water during frying will take away more frying oil, which will increase the product cost; third, the water activity High, the bacterial reproduction speed is accelerated, causing great harm to product quality

Method used

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  • Process of producing dragon wisker beef

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Embodiment Construction

[0008] The present invention is described in further detail below in conjunction with accompanying drawing and embodiment: the preparation method of this asparagus beef is as follows:

[0009] 1) Material selection: choose the front and rear legs of cattle.

[0010] 2) Slice and shape: cut the beef into thin slices with a thickness of 0.3 to 1.5 cm after removing the tendons and oil.

[0011] 3) Pickling: Mix 2 kg of table salt, 2.5 kg of white wine, and 0.02 kg of sodium nitrite evenly, then add them to 100 kg of beef slices and mix evenly, and then send them to a low-temperature room whose temperature is controlled at 0°C to 7°C. Take it out after marinating for 10-18 hours.

[0012] 4) Baking: Hang the marinated raw meat into the baking room, and then push it into the charcoal oven for baking. The baking temperature is maintained at 50°C-140°C, and baked for 12-24 hours until the raw material The moisture of the meat is reduced to about 40%. After cooling to room temperat...

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Abstract

The present invention provides process of producing dragon whisker beef. The process includes the steps of: sorting beef material, slicing, salting beef slice with seasoning in a low temperature room of 0-7 deg.c for 10-48 hr, roasting at 50-140 deg.c, steaming, tearing into shred, deep frying or frying, adding supplementary material and frying, cooling, vacuum packing, inspecting and externally packing. The process has shortened salting time, raised roasting temperature and high production efficiency, and the dragon whisker beef product is delicious.

Description

technical field [0001] The invention relates to a method for preparing dragon beard beef. It belongs to the field of deep processing of traditional meat products. Background technique [0002] Dragon Beard Beef is delicious, melts into slag at the entrance, has a delicate taste, is pliable and sweet, and has a long aftertaste. It has become a delicious food loved by consumers. But there are still many problems and needs to be further improved in the existing known method for making dragon's beard beef. N1123627A discloses a method for making dragon beard beef. It is made by selecting beef, slicing, marinating, baking, steaming, cooling, shredding, frying, frying, cooling, vacuum packaging and other processes. Among them, pickling is to pickle at room temperature for 18 to 48 hours after adding seasoning. Therefore pickling is the most time-consuming technique in the existing method of making beef with long-bearded dragon's whiskers, which prolongs the processing cycle an...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 李湧张明月
Owner 成都市棒棒娃实业有限公司
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