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Manufacturing method for spiced beef

A production method, the technology of marinated beef in sauce, is applied in the fields of application, food preparation, food science, etc., to achieve the effect of fast and uniform taste, improving qi, benefiting the middle, and good taste

Inactive Publication Date: 2013-01-16
NANCHONG GUOJIANGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned improved method can be produced industrially, and the color, aroma and taste of the product are improved, it still cannot meet the needs of consumers. Therefore, a new processing method for stewed beef in sauce is developed to diversify the varieties of stewed beef in sauce. It is necessary to meet the needs of different consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] The present invention is carried out according to the following steps: (1) Cleaning and segmentation, selecting fresh beef or frozen beef that meets the national health inspection standards, washing with clean water repeatedly until the beef is free of impurities, and cutting the beef into pieces with a width of 8 cm and a thickness of 8 cm along the lines of the beef (2) Place the cut beef in a freezer at -15 degrees for 24 hours; (3) marinate, take out the frozen beef from the freezer and thaw, add 4% beef weight Put salt and 13‰ weight of nitrite in a blender and stir for 5 minutes, then take out the stirred beef pieces and transfer them to the marinating pool to marinate for 3 days; (4) Cook lightly, use the marinated beef Rinse with clean water and put it in the pot, add clean water to boil and then count for 20 minutes; (5) For initial marinating, first prepare the initial stewed soup; prepare the following spices by weight per 100 kg of beef, star anise 20 grams, ...

Embodiment 2

[0008] The present invention is carried out according to the following steps: (1) Cleaning and segmentation, selecting fresh beef or frozen beef that meets the national health inspection standards, washing with clean water repeatedly until the beef is free of impurities, and cutting the beef into pieces with a width of 8 cm and a thickness of 8 cm along the lines of the beef (2) Put the divided beef in a freezer at 18 degrees for 20 hours; (3) Marinate, take out the frozen beef from the freezer and thaw it, add salt at 4% of the weight of the beef and 13‰ weight of nitrite, put it in a blender and stir for 8 minutes, then take out the stirred beef pieces and transfer them to the marinating pool to marinate for 6 days; Rinse well and put it in a pot, add clean water to boil and then count for 15 minutes; (5) Initial stew, first prepare the initial stew soup; prepare the following spices by weight per 100 kg of beef, star anise 30 grams, green onions 250 grams, 250 grams of garl...

Embodiment 3

[0010]The present invention is carried out according to the following steps: (1) Cleaning and segmentation, selecting fresh beef or frozen beef that meets the national health inspection standards, washing with clean water repeatedly until the beef is free of impurities, and cutting the beef into pieces with a width of 8 cm and a thickness of 8 cm along the lines of the beef (2) Place the cut beef in a freezer at -16 degrees for 22 hours; (3) Marinate, take out the frozen beef from the freezer and thaw, add 4% of the weight of the beef Put salt and 13‰ weight of nitrite in a blender and stir for 6 minutes, then take out the stirred beef pieces and transfer them to the marinating pool to marinate for 4 days; (4) Cook lightly, use the marinated beef Rinse with clean water and put it in the pot, add clean water and boil for 18 minutes; (5) For initial stewing, first prepare the initial stewed soup; prepare the following spices by weight per 100 kg of beef, star anise 25 grams, gree...

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PUM

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Abstract

The invention discloses a manufacturing method for spiced beef. The manufacturing method is characterized by comprising the following steps of: cleaning and slicing, sliced beef is frozen in a freezer at a temperature of 15 DEG C below zero-18 DEG C below zero for 20-24 hours, pickling, light-stewing, primarily stewing in soy sauce, secondarily stewing in soy sauce, deep frying, slicing, mixing with stuff, packing, vacuum sealing and sterilizing. The beef mixed with stuff oil is packed and sealed on a vacuum sealing machine, after being placed in a sterilizing device for sterilization at a temperature of 121 DEG C for 20 minutes, the spiced beef is cooled into a normal temperature and then is encased.

Description

technical field [0001] The invention relates to a meat processing method, in particular to a production method of stewed beef in sauce. Background technique [0002] Beef is the second largest meat product in my country. It has high protein content, low fat content and delicious taste, so it is loved by people and enjoys the reputation of "the favorite of meat". It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is particularly effective in increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity, promote human protein metabolism and synthesis, and botulism in beef High alkali content is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. Although beef is low in fat, it is rich in linoleic acid, which is an ideal antioxidant for the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
Inventor 蒋跃华蒲和平
Owner NANCHONG GUOJIANGLONG FOOD
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