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Accessories and method for making marinated products using accessories

A technology of stewed products and auxiliary materials, which is applied in the fields of application, food preparation, food science, etc., and can solve problems such as extended shelf life, short shelf life, and inconvenient circulation

Inactive Publication Date: 2012-07-25
燕凤兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional stewed beef products are generally sold in bulk, and the shelf life is too short, which makes it inconvenient to circulate. In order to facilitate consumption, many manufacturers now generally pack stewed beef products and sterilize them for the second time, so that the shelf life of the products is shortened. It is greatly extended and facilitates the circulation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] A kind of stewed beef is produced by using the prepared auxiliary materials in combination with the traditional production method and the processing technology of industrialized production, which includes the following steps:

[0093] A. Raw material selection and arrangement

[0094] (1) Choose 50,000 grams of frozen beef that has passed the health and quarantine, and thaw it for 24 hours. After thawing, remove fascia, blood, stains, fat and other sundries, cut the beef into 2.5*18*15 cm natural pieces according to the natural texture, rinse with clean water, Drain the water and set aside;

[0095] B. Precooked beef

[0096] Put the prepared beef in step A into a pot of cold water, heat it slowly, and when the water boils, skim off the floating foam and floating oil, cook for ten minutes, take out when the color of the center of the meat changes, and set aside;

[0097] C. Cook soup with ingredients

[0098] Take 80,000 grams of the supernatant of the soup in step B...

Embodiment 2

[0108] A kind of spicy beef gluten is made by using the prepared auxiliary materials in combination with traditional production methods and industrial production processing technology, which includes the following steps:

[0109] A. Raw material selection and arrangement

[0110] Select 50,000 grams of frozen beef ribs that have passed the health and quarantine inspection, and thaw for 24 hours. After thawing, remove fascia, blood, stains, fat and other sundries, rinse with clean water, drain the water, and set aside;

[0111] B. Precooked beef gluten

[0112] Put the prepared beef ribs prepared in step A into a pot of cold water, and heat it slowly. After the water boils, skim off the foam and cook for ten minutes. When the color of the center of the meat changes, take it out and set aside;

[0113] C. Cook soup with ingredients

[0114] Take 80,000 grams of the supernatant of the soup in step B, add 650 grams of salt, 30 grams of onion, 30 grams of ginger and 30 grams of a...

Embodiment 3

[0129] A kind of spiced beef is produced by using the prepared auxiliary materials in combination with the traditional production method and the processing technology of industrialized production, which includes the following steps:

[0130] A. Raw material selection and arrangement

[0131] Select 50,000 grams of frozen beef that has passed the health and quarantine, and thaw it for 24 hours. After thawing, remove fascia, blood, stains, fat and other sundries, cut into 2.5*12*18 cm slices, rinse with clean water, drain the water, and set aside;

[0132] B. Precooked beef

[0133] Put the prepared beef slices prepared in step A into a pot of cold water, and heat it slowly. After the water boils, skim off the foam and cook for ten minutes. When the color of the meat center changes, take it out and set aside;

[0134] C. Cook soup with ingredients

[0135] Take 80,000 grams of the supernatant of the soup in step B, add 1,600 grams of salt, 30 grams of onion, 30 grams of ginger...

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Abstract

Accessories and a method for making marinated products using the accessories relate to the technical field of meat processing. The accessories include galangal, dried bay leaves, star anise, pepper, Chinese red pepper, Sichuan pepper, cassia bark, fennel seeds, licorice root, nutmeg, amomum fruits, lemongrass and chili pepper. The method for making marinated products using the accessories mainly includes the steps of raw material selection and sorting, pre-boiling, stewing the accessories, re-boiling to season the raw material, primary packaging, sterilization and secondary packaging. The method combining traditional production process and industrial production process has complementary advantages of the traditional production process and the industrial production process, marinated products made by the method well retain color, fragrance, flavor and nutrients of sliced dried beef, the storage and quality guarantee of the products are facilitated , high chewiness of the products is maintained, and the products have the characteristics of uniform color, high yield and the like. The products produced by the method can meet needs of different people to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of meat processing, and in particular relates to an auxiliary material formula and a method for making stewed products using the same. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people. Beef has the effects of invigorating the middle qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle qi. It is eaten by people who suffer from depression, shortness of breath and physical weakness, weak muscles and bones, anemia, chronic illness, and yellow and dizzy faces; beef is rich in nutrients, including protein, heme iron, vitamins, zinc, phosphorus, and various amino acids. It has many characteristics such as fat and minerals, so it tastes delicious and is loved by people. It enjoys the reputation of "the proud son of meat"...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/318A23L1/314A23L1/312A23L27/20A23L13/20A23L13/40A23L13/70
Inventor 燕凤兰裴永凯
Owner 燕凤兰
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