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Preparation method of sauced beef

A production method and the technology of braised beef in sauce are applied in food preparation, application, food science, etc., which can solve the problems of long marinating time, uneven color development, and different flavors, so as to reduce the marinating time and achieve uniform flavor of the product. The effect of improving stability

Active Publication Date: 2014-12-31
修武县伊赛牛肉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its defects are mainly manifested in: 1. Allow the seasoning to permeate and marinate from the outside of the meat, resulting in uneven flavor on the surface and inside of the meat, unstable quality, uneven color development, and long marinating time
2. The experience of the operators is inconsistent and the taste is different, resulting in different salty taste and flavor of the cooked beef

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Preparation of marinade: Add 450Kg of water into the sandwich pot; take 200g of star anise, 200g of Chinese prickly ash, 50g of fragrant leaves, 150g of cumin, 200g of cloves, 200g of ginger, 100g of three Nye, 200g of ginger, 200g of grass button, and 150g of meat button , 200g of cinnamon bark is made into a material bag, put it into a sandwich pot, burn it at 95-100°C on high heat, boil the material water for 30 minutes, let the material water cool to below 7°C, and filter it for later use;

[0018] 2) Preparation of salted feed water: Take 110Kg of feed water, add 11Kg of salt, 30g of sodium nitrite and mix evenly to form salted feed water;

[0019] 3) Injection: Use an injection machine to uniformly inject the salted water into the beef block, and the injection rate is 17% of the raw material of the beef block;

[0020] 4) Rolling and marinating: Put it in the rolling barrel and roll it for 120 minutes, so that the salted water spreads evenly in the meat, then p...

Embodiment 2

[0024] 1) Preparation of marinade: Add 450Kg of water into the sandwich pot; take 220g of star anise, 220g of Chinese prickly ash, 60g of fragrant leaves, 160g of cumin, 220g of cloves, 220g of ginger, 110g of three Nye, 220g of ginger, 220g of grass button, and 160g of meat button , 220g of cinnamon bark is made into a material bag, put it into a sandwich pot, burn at 95-100°C on high heat, boil the material water for 1.5 hours, let the material water cool to below 7°C, and filter it for later use;

[0025] 2) Preparation of salted feed water: take 110Kg of feed water, add 12Kg of salt, 35g of sodium nitrite and mix well to form salted feed water;

[0026] 3) Injection: Use an injection machine to uniformly inject the salted water into the beef block, and the injection rate is 19% of the raw material of the beef block.

[0027] 4) Rolling and marinating: Put it in the rolling barrel and roll it for 130 minutes, so that the salted water spreads evenly in the meat, then put it ...

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PUM

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Abstract

The invention discloses a preparation method of sauced beef. The method comprises the following process steps of pickling raw material of beef cubes, injecting, rolling and prickling, boiling, cooling, sterilizing, packaging, and the like. The method has the advantages that the industrial production of sauced beef is realized, the prickling time is reduced, the quality stability is improved, the color of the prepared sauced beef is uniform, the flavor of the sauced beef is uniform, and the fragrant flavor is heavy and lasting.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a method for preparing stewed beef with sauce. Background technique [0002] Stewed meat products are bulk products in traditional meat products in China. At present, the consumption mode of products is mainly ready-to-eat. The processing process and product quality are basically based on experience. The shelf life of products is short, and there is no production process standard. It is of great significance for the development of traditional meat products to accurately represent the quality level of products and realize the industrialized standardized production of such products from instant foods. [0003] Compared with traditional cured meat products, the research on sauced meat products at home and abroad is almost blank, and the industrialization process is slower. At present, there are two main methods of curing braised meat products in China: ①Dry curing meth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCA23L13/428A23L13/70
Inventor 陈志军买银胖赵龙马路石陈志秋皇甫幼宇
Owner 修武县伊赛牛肉有限公司
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