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Seasoning for salting beef

A technology for seasoning and beef, which is applied to the field of seasonings for marinated beef, can solve the problems of slow seasoning, inability to fully reflect the characteristics of beef, poor taste, etc., and achieve the effect of delicate taste

Inactive Publication Date: 2016-06-08
杨建民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the commonly used seasonings for cooking beef are onion, ginger, garlic, pepper noodles, etc. Most of the seasonings on the market are single dry seasonings, and it is difficult for people to grasp the types and quantities of materials when using them.
Moreover, the seasoning is slow to taste, the effect of deboned meat is not obvious, the taste is not good, and the health care effect is not obvious
Moreover, the mixed seasonings sold in the market are not specially formulated for the characteristics of beef, and cannot fully reflect the characteristics of beef itself.

Method used

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  • Seasoning for salting beef

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A condiment I for marinated beef, comprising the following raw materials in parts by weight: 5 parts of ginger powder, 5 parts of garlic powder, 3 parts of yeast extract, 3 parts of lemon extract, 16 parts of Chinese medicine powder, 5 parts of hydrolytic protease, 1 part of freshness enhancer; mix the above-mentioned raw materials in proportion to obtain the salted fish seasoning.

[0019] Among them, the traditional Chinese medicine powder includes 5 parts of clove powder, 2 parts of magnolia powder, 2 parts of grass fruit powder, 1 part of Citrus aurantium powder, 1 part of Cyperus cyperus powder, 2 parts of cinnamon powder, 1 part of perilla powder, and 2 parts of Chuanqiong powder.

[0020] Protease hydrolysis includes 2 parts of papain, 1 part of flavor protease, and 2 parts of compound protease.

[0021] Freshness enhancer is chitosan-glutamic acid derivative.

Embodiment 2

[0023] A condiment II for marinated beef, comprising the following raw materials in parts by weight: 10 parts of ginger powder, 10 parts of garlic powder, 6 parts of yeast extract, 5 parts of lemon extract, 25 parts of traditional Chinese medicine powder, 15 parts of hydrolytic protease, 5 parts of freshness enhancer; the above-mentioned raw materials are mixed according to the proportion to obtain the salted fish seasoning.

[0024] Among them, the traditional Chinese medicine powder includes 8 parts of clove powder, 4 parts of magnolia powder, 3 parts of grass fruit powder, 1 part of Citrus aurantium powder, 1 part of Cyperus cyperus powder, 2 parts of cinnamon powder, 2 parts of perilla powder, and 4 parts of Chuanqiong powder.

[0025] Protease hydrolysis includes 6 parts of papain, 3 parts of flavor protease and 6 parts of compound protease.

[0026] The freshener is chitosan-aspartic acid derivative.

Embodiment 3

[0028] A condiment III for marinated beef, comprising the following raw materials in parts by weight: 7 parts of ginger powder, 8 parts of garlic powder, 5 parts of yeast extract, 4 parts of lemon extract, 20 parts of traditional Chinese medicine powder, 10 parts of hydrolytic protease, 3 parts of freshness enhancer; the above-mentioned raw materials are mixed in proportion to obtain the salted fish seasoning.

[0029] Among them, the traditional Chinese medicine powder includes 7 parts of clove powder, 3 parts of magnolia powder, 3 parts of grass fruit powder, 1 part of Citrus aurantium powder, 1 part of Cyperus cyperus powder, 1 part of cinnamon powder, 1 part of perilla powder, and 3 parts of Chuanqiong powder.

[0030] Protease hydrolysis includes 4 parts of papain, 2 parts of flavor protease, and 4 parts of compound protease.

[0031] The freshener is chitosan-succinic acid derivative.

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PUM

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Abstract

The invention discloses a seasoning for salting beef. The seasoning for salting the beef comprises the following raw materials in parts by weight: 5 to 10 parts of ginger powder, 5 to 10 parts of garlic powder, 3 to 6 parts of a yeast extract, 3 to 5 parts of a lemon extract, 15 to 25 parts of traditional Chinese medicinal powder, 5 to 15 parts of proteolytic enzyme, and 1 to 5 parts of a fresh strengthening agent. The seasoning for salting the beef is obtained by mixing the raw materials in proportion. A using method comprises the following steps: cleaning the beef; mixing 20 to 30 g of the seasoning and 50 to 100 g of water uniformly, wherein 20 to 30 g of the seasoning is used for 500 to 1500 g of the beef; coating the beef with the mixture; salting for 10 to 15 minutes, and performing the cooking processes, such as stewing, boiling, deep frying and frying. The seasoning for salting the beef disclosed by the invention does not contain the pungent tastes of spiciness, piquancy, sourness and the like; the beef is easy to cook thoroughly, but the sense of strength and the freshness cannot lose along with the prolongation of time; the prepared beef is fresh without special smell, and is delicate in taste.

Description

technical field [0001] The invention relates to a condiment for marinated beef, belonging to the technical field of food ingredients. Background technique [0002] At present, the commonly used seasonings for cooking beef are onion, ginger, garlic, pepper noodles, etc. Most of the seasonings on the market are single dry seasonings, and it is difficult for people to grasp the types and quantities of materials when using them. Moreover, the seasoning is slow to taste, the effect of deboned meat is not obvious, the taste is not good, and the health care effect is not obvious. Moreover, the mixed seasonings sold in the market are not specially formulated for the characteristics of beef, which cannot fully reflect the characteristics of beef itself. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a condiment for marinated beef in view of the deficiencies in the prior art, which can not only remove the fishy smell of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/21A23L27/00A23L33/10A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 杨建民
Owner 杨建民
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