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Fragrant spiced beef preparation method

A technology of sauced beef and beef, which is applied in the field of preparation of Piaoxiang sauced beef, can solve problems such as the inability to guarantee the color, flavor and nutrients of beef, the inability to realize large-scale production, and the complex mechanism of color and taste, so as to improve human immunity Power, easy to absorb and utilize, increase the effect of blood circulation speed

Inactive Publication Date: 2017-05-10
安徽省家乡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, sauced beef is a traditional processing method of beef, but sauced beef is processed in small workshops, with complex technology, backward processing equipment, and extremely low production efficiency, which cannot achieve large-scale production. Among them, the mechanism of color and taste is complex, and in large-scale production, the color, aroma and nutrients of beef cannot be guaranteed

Method used

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  • Fragrant spiced beef preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0016] A method for preparing fragrant beef sauce, comprising the following steps:

[0017] (1) Cut the beef into pieces with a weight of 400g, inject 50g of pickling liquid into each piece of meat, and then soak it in the pickling solution for 30 minutes, wherein the pickling solution is made of the following components by weight : 19 parts of red poria cocos, 10 parts of heterophylla, 12 parts of spirit herb, 16 parts of sea cucumber, 30 parts of salt, 250 parts of water;

[0018] (2) Tumble the soaked beef for 100 minutes, and control the temperature after tumbling at 5°C. After tumbling for 80 minutes, add mixed powder of sodium carbonate and carrageenan that is 0.006 times the weight of the total beef, in which sodium carbonate and The mass ratio of carrageenan is 1:1;

[0019] (3) Use the material bag to boil the material water, add 100mg of monascus red pigment per kilogram of material water, put the rolled beef cubes into the material water for stewing;

[0020] (4) ...

Embodiment 2

[0024] A method for preparing fragrant beef sauce, comprising the following steps:

[0025] (1) Cut the beef into pieces with a weight of 450g, inject 55g of pickling liquid into each piece of meat, and then soak it in the pickling solution for 35 minutes, wherein the pickling solution is made of the following components by weight : 21 parts of red poria cocos, 13 parts of heterophylla, 13 parts of spirit herb, 17 parts of sea cucumber, 35 parts of salt, 280 parts of water;

[0026] (2) Tumble the soaked beef for 110 minutes, and control the temperature after tumbling at 6°C. After tumbling for 80 minutes, add a mixed powder of sodium carbonate and carrageenan that is 0.007 times the weight of the total beef, in which sodium carbonate and The mass ratio of carrageenan is 1:1;

[0027] (3) Use the material bag to boil the material water, add 110mg of monascus red pigment per kilogram of material water, put the rolled beef cubes into the material water for stewing;

[0028] (4...

Embodiment 3

[0032] A method for preparing fragrant beef sauce, comprising the following steps:

[0033] (1) Cut the beef into pieces with a weight of 500g, inject 60g of pickling liquid into each piece of meat, and then soak it in the pickling solution for 40 minutes, wherein the pickling solution is made of the following components by weight : 22 parts of red poria cocos, 15 parts of heterophylla, 14 parts of spirit herb, 18 parts of sea cucumber, 40 parts of salt, 300 parts of water;

[0034] (2) Tumble the soaked beef for 120 minutes, and control the temperature after tumbling at 7°C. After tumbling for 80 minutes, add a mixed powder of sodium carbonate and carrageenan that is 0.008 times the total weight of the beef, in which sodium carbonate and The mass ratio of carrageenan is 1:1;

[0035] (3) Use the material bag to boil the material water, add 120mg of monascus red pigment per kilogram of material water, put the rolled beef cubes into the material water for stewing;

[0036] (4...

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Abstract

The invention discloses a fragrant spiced beef preparation method which comprises the following operation steps: 1, cutting beef into meat loaves, injecting pickling fluid into each meat loaf and then soaking the meat loaves in the pickling fluid; 2, rolling and rubbing the soaked beef for 80min and adding mixed powder of sodium carbonate and carrageenan into the beef, wherein the mass ratio of the sodium carbonate to the carrageenan is 1 to 1; 3, decocting seasoning water through a seasoning bag, adding 100 to 120mg of monascus red pigment into each kilogram of the seasoning water and putting the rolled and rubbed beef into the seasoning water to be pickled and boiled; 4, vacuum packing the pickled and boiled beef loaves and sterilizing to obtain finished products. The manufactured spiced beef is bright red in color, glossy, fresh and tender in meat quality, palatable in hardness, better in taste, unique in flavor, rich in nutrition, high in yield and suitable for large-scale production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of Piaoxiang sauce beef. Background technique [0002] Beef is rich in protein, and the composition of amino acids is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L33/105A23L33/10
Inventor 王勇
Owner 安徽省家乡食品有限公司
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