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Making method of spiced beef

A production method, the technology of braised beef, which is applied in the field of cooked food processing, can solve the problems of inconvenient circulation and short shelf life, and achieve the effects of ensuring cleanliness and sanitation, preventing meat from aging, and being convenient to eat

Inactive Publication Date: 2016-11-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Stewed beef products are traditional flavored meat products in my country. Because of their high lean meat content, rich nutrition, and delicious taste, they have been welcomed by consumers. However, traditional beef products are generally sold loose, and the shelf life is too short. It is very inconvenient. In order to facilitate consumption, the beef is made into vacuum-packed products, so that the shelf life of the product is greatly extended, and the circulation is also convenient.

Method used

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Embodiment Construction

[0022] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further explained below in conjunction with specific embodiments.

[0023] A method for preparing the braised beef, the steps are as follows:

[0024] Compatibility of accessories (based on 60 kg of water): 180g cinnamon bark, 120g alpinia, 200g Chinese pepper, 120g nutmeg, 280g anise, 90g bibu, 45g clove, 220g grass fruit, 90g dahurica, 220g cumin, 300g tangerine peel, 300g 180g leaves, 400g fresh ginger, 350g Tianbo flavor E2006.

[0025] (1) Raw meat selection and trimming

[0026] Select fresh and frozen beef that has passed the sanitary inspection, and then trim and trim off impurities and dirt. Cut the beef into strips of 15cm in length, 10cm in width, and 8cm in thickness. Each piece is 0.4kg and spare.

[0027] (2) Boiling the spice water

[0028] Put the spices in the formula into 95°C hot water and boil for o...

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PUM

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Abstract

The invention discloses a making method of spiced beef. In the making process of the spiced beef, spices are put in a pot after being wrapped by gauze, the flavors of the spices can smoothly pass through holes of the gauze to enter soup, in addition, the spices are isolated from beef, cleanliness and sanitation of the beef are guaranteed, and convenience is brought for people to eat the beef; after being scooped, a thin layer of carrageenan is scattered on the surface of the boiled beef, and therefore the situation that the beef shrinks in the boiling process, so that the beef gets tough can be avoided.

Description

Technical field [0001] The invention relates to the field of cooked food processing, in particular to a preparation method of braised beef. Background technique [0002] Braised beef products are my country’s traditional flavored meat products. Because of their high lean meat content, rich nutrition and delicious taste, they have always been popular among consumers. However, traditional beef products are generally sold in bulk, and their shelf life is too short. It is very inconvenient. In order to facilitate consumption, beef is made into vacuum-packed products, which greatly extends the shelf life of the products and facilitates circulation. Summary of the invention [0003] The present invention provides a method for making braised beef. In order to achieve the purpose of the present invention, the technical scheme of the present invention is as follows: [0004] A method for preparing the braised beef, the steps are as follows: [0005] (1) Raw meat selection and trimming [0006]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2250/5488A23V2250/5036Y02A40/90
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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