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Method for preparing instant food of tenderloin and beef offal

A technology of beef offal and sirloin, which is applied in the field of food processing, can solve the problems of long time consumption, high cost, and small batches

Inactive Publication Date: 2009-04-22
范志铨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of preparation method of beef brisket, beef offal ready-to-eat food, overcome traditional beef brisket, beef offal in terms of processing and production and have the shortcomings such as small batch, irregular production, high cost, long consumption time, etc., by adopting new The method utilizes the advantages of batch production to improve the quality and edible safety of sirloin and offal instant food, and reduce the production cost, so as to provide the citizens with economical, fast, safe and delicious beef instant food with unique flavor, and improve the Comprehensive Utilization Value of Food Cattle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Formula:

[0014] 1. Raw material formula: Take 100 kg of sirloin, 50 kg of beef tendon, 50 kg of tripe and 100 kg of beef intestine;

[0015] 2. Edible spice formula: 0.9 kg of star anise, 0.9 kg of cumin, 0.06 kg of moth slough, 0.09 kg of clove, 0.18 kg of grass fruit, 0.21 kg of mountain yellow bark, 0.24 kg of pepper and 0.18 kg of Chinese prickly ash;

[0016] 3. Accessory 2: 1.5 kg ginger, 1.5 kg ginger, 3 kg rice wine, 3 kg rock sugar, 3 kg peanut oil, 1.5 kg salt, 1.5 kg soy sauce, 0.2 kg monosodium glutamate;

[0017] 2. Preparation method:

[0018] 1. Put the beef brisket in water at about 25 degrees for 2 hours, so that the blood in the beef brisket can be fully washed out, remove the blood stains, and drain the beef brisket for later use;

[0019] 2. Blanch the tripe in hot water at about 80°C for 10-30 seconds, take it out, then remove the skin of the tripe with a brush, wash it and drain it to get the tripe for later use;

[0020] 3. Scrape off the ...

Embodiment 2

[0027] 1. Formula:

[0028] 1. Raw material formula: Take 100 kg of sirloin, 50 kg of beef tendon, 50 kg of tripe and 100 kg of beef intestine;

[0029] 2. Food spice formula: 1.5 kg star anise, 1.5 kg cumin, 0.15 kg moth slough, 0.57 kg clove, 0.6 kg grass fruit, 0.75 kg mountain yellow bark, 0.78 kg pepper and 0.57 kg pepper;

[0030] 3. Accessory 2: 6 kg ginger, 6 kg ginger, 6 kg rice wine, 6 kg rock sugar, 6 kg peanut oil, 2 kg salt, 3 kg soy sauce, 0.2 kg monosodium glutamate;

[0031] 2. Preparation method:

[0032] 1, same as 1-6 of embodiment preparation method;

[0033] 2. Heat cooking oil in a pot, add ginger and sand ginger slices and stir-fry until withered yellow, then add pre-treated beef brisket and beef offal, stir-fry in the pot for 15-20 minutes, add 400 kg of water and spice packets, and boil together. Then add the rest of the auxiliary materials and boil for 30-60 minutes. During the boiling process, keep the water volume in the range of 400 kg to obtain...

Embodiment 3

[0036] 1. Formula:

[0037] 1. Raw material formula: Take 100 kg of sirloin, 50 kg of beef tendon, 50 kg of tripe and 100 kg of beef intestine;

[0038] 2. Edible spice formula: 2.4 kg of star anise, 2.5 kg of fennel, 0.3 kg of moth slough, 0.3 kg of clove, 0.3 kg of grass fruit, 0.3 kg of mountain yellow bark, 0.3 kg of pepper and 0.2 kg of Chinese prickly ash;

[0039] 3. Accessory 2: 3 kg ginger, 3 kg ginger, 3 kg rice wine, 3 kg rock sugar, 3 kg peanut oil, 1.5 kg salt, 1 kg soy sauce, 0.2 kg monosodium glutamate;

[0040] 2. Preparation method:

[0041] 1, same as 1-6 of embodiment preparation method;

[0042] 2. Heat cooking oil in a pot, add ginger and sand ginger slices and stir-fry until withered yellow, then add pre-treated beef brisket and beef offal, stir-fry in the pot for 15-20 minutes, add 500 kg of water and spice packets, and boil together. Then add the rest of the auxiliary materials and boil for 30-60 minutes. During the boiling process, keep the water vo...

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Abstract

The invention discloses a method for preparing sirloin and beef offal instant food. The prior sirloin and beef offal in processing aspect has defects of small batch, irregular production, high cost, long time consumption and the like. The method selects Chinese herbal spices with efficacies of resolving damp with aromatics, removing dirt, warming middle organs and the stomach to be prepared together with the sirloin and the beef offal, so that the sirloin and the beef offal can obtain plant fragrance essence to help self release animal fragrance, and various components bring out the best in each other, and cooperate with each other. The instant food not only can meet the requirement of people on delicious food, but also can warm the middle organs and the stomach, and has certain health care function on the stomach. The sirloin and beef offal instant food prepared by the method not only maintains traditional flavor of the sirloin and the beef offal, but also can be made into fragrant type food or hot-spicy type food according to the requirement of flavor, so the sirloin and beef offal instant food is an economic, convenient and energy-saving food with excellent color, aroma and taste. The method is simple and clearly, and can realize standard industrial production more easily.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of sirloin and offal instant food. Background technique [0002] Beef brisket and beef offal include tripe, beef intestines, beef tendon, etc. After scientific and reasonable cooking, they are all delicacies that people like to eat. Among the people, the deliciousness of sauced beef offal, spiced beef brisket, and spiced beef offal has been widely known. Yet the preparation method of traditional sirloin, ox offal generally all is the preparation method of family style or small workshop formula, has simple operation, poor facilities, non-standard technological process, poor hygienic condition, thereby causes unstable quality, exists There are many problems such as great potential safety hazard, high processing cost, and high fuel consumption. Moreover, it takes more than half a day for the average family to make beef brisket once. With the improvement ...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/311A23L1/312A23L1/01A23L1/22A23L13/00A23L5/10A23L13/10A23L13/20A23L27/00
CPCY02P60/80
Inventor 范志铨
Owner 范志铨
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