Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of roast beef

A technology of roast beef and beef, which is applied in food preparation, food heat treatment, climate change adaptation, etc., can solve problems such as environmental pollution and health threats, and achieve the effects of easy distribution and absorption, accelerated diffusion and distribution, and unique barbecue flavor

Inactive Publication Date: 2014-05-21
NANJING AGRICULTURAL UNIVERSITY
View PDF1 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although roast beef is delicious and attractive, it is easy to produce carcinogenic substances such as heterocyclic amines and 3,4-benzopyrene under high temperature conditions, which pose a serious threat to people's health; Contains a large amount of PM2.5 in the air, which also causes great pollution to the environment

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of roast beef
  • Preparation method of roast beef
  • Preparation method of roast beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing roast beef, comprising the following steps:

[0027] (1) Preparation of barbecue liquid: Glucose, D-xylose, L-cysteine ​​hydrochloride, glycine, alanine, thiamine hydrochloride and water in a mass ratio of 1:5:3:2:2 : Mix evenly in a ratio of 1:20, and after fully dissolving, adjust the pH value of the solution to 7.3 with sodium bicarbonate to obtain a barbecue liquid;

[0028] (2) Curing of beef: Take 1000g of fresh beef, then take ingredients such as 10g of salt, 4g of sugar, 1.5g of monosodium glutamate, 1.5g of white pepper, and 1.5g of cumin powder, mix them evenly, sprinkle them on the beef, and marinate at room temperature for 2 Hour;

[0029] (3) Salt water injection and tumbling: Inject the uniformly mixed barbecue liquid prepared in step (1) into the marinated beef in step (2), and tumbling in the tumbling machine for 2 hours, the drum speed is 5rpm, the temperature Controlled at 0°C;

[0030] (4) Roast beef preparation: hang the...

Embodiment 2

[0037] A method for preparing roast beef, comprising the following steps:

[0038] (1) Preparation of barbecue liquid: mix glucose, D-xylose, L-cysteine ​​hydrochloride, glycine, alanine, thiamine hydrochloride and water in a mass ratio of 2:6:2:1:3 : Mix evenly at a ratio of 1:30, and after fully dissolving, adjust the pH value of the solution to 7.4 with sodium bicarbonate to obtain a barbecue liquid;

[0039] (2) Curing of beef: Take 1000g of fresh beef, then take ingredients such as 13g of salt, 4.5g of sugar, 1.8g of monosodium glutamate, 1.8g of white pepper, and 1.8g of cumin powder, mix them evenly, sprinkle them on the beef, and marinate at room temperature 3 hours;

[0040] (3) Salt water injection and tumbling: Inject the uniformly mixed barbecue liquid prepared in step (1) into the marinated beef in step (2), and tumbling in the tumbling machine for 3 hours, the drum speed is 10rpm, the temperature Control at 1°C;

[0041] (4) Roast beef preparation: hang th...

Embodiment 3

[0048] A method for preparing roast beef, comprising the following steps:

[0049] (1) Preparation of barbecue liquid: Glucose, D-xylose, L-cysteine ​​hydrochloride, glycine, alanine, thiamine hydrochloride and water in a mass ratio of 2:5:2:1:1 : Mix evenly in a ratio of 1:20, and after fully dissolving, adjust the pH value of the solution to 7.5 with sodium bicarbonate to obtain a barbecue liquid;

[0050] (2) Curing of beef: Take 1000g of fresh beef, then take ingredients such as 15g of salt, 5g of sugar, 2g of monosodium glutamate, 2g of white pepper, and 2g of cumin powder, mix them evenly, sprinkle them on the beef, and marinate at room temperature for 4 hours;

[0051] (3) Salt water injection and tumbling: Inject the uniformly mixed barbecue liquid prepared in step (1) into the marinated beef in step (2), and tumbling in the tumbling machine for 3 hours, the drum speed is 15rpm, the temperature Controlled at 2°C;

[0052] (4) Roast beef preparation: hang the beef...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of roast beef, belonging to the field of processing of animal products. The preparation method comprises the following steps: firstly, preparing a roast liquid; then, salting beef; injecting saline and kneading; then, preparing roast beef; and finally packaging. According to the preparation method, components such as sugar and amino acids permeate into the beef by injecting saline to the beef and kneading the beef, so that the flavor of the product is improved. Meanwhile, compared with conventional products, the contents of harmful substances heterocyclic amine and 3, 4-benzopyrene are extremely reduced, and the environmental pollution is reduced.

Description

technical field [0001] The invention relates to a method for preparing beef, in particular to a roast beef green processing technology for improving the safety of roast beef products, and belongs to the field of animal product processing. Background technique [0002] Beef is rich in nutrition. In addition to high protein content, it also contains all amino acids in proportion to the needs of the human body and some trace elements that are of great benefit to human health. Barbecue meat products cater to the eating habits of different consumers because of their unique color, aroma and taste, and roast beef products are favored by consumers. There are many kinds of traditional beef products, among which roast beef products are mostly prepared by traditional grilling methods such as open fire, charcoal grilling, and electric grilling. Although roast beef is delicious and attractive, it is easy to produce carcinogenic substances such as heterocyclic amines and 3,4-benzopyrene...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/29A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23L5/15A23L13/10A23L13/428A23L13/70A23V2002/00A23V2200/14A23V2200/16A23V2250/61A23V2250/638A23V2250/0622A23V2250/0604A23V2250/30A23V2300/24Y02A40/90
Inventor 彭增起刘森轩
Owner NANJING AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com