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Making technology of Islamic beef

A production process and technology of beef, applied in food science, application, food ingredients, etc., can solve the problems of unpalatable beef taste and low nutritional value

Inactive Publication Date: 2017-05-31
海会章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef is famous for its nutrition and delicacy. There are many types of beef, such as tendons, tripe and plate tendons, etc., all belong to the category of beef. The same beef will have different tastes through different production processes. Taste, some beef production processes on the market now have more or less deficiencies, for example, the taste of the produced beef is not delicious, or the nutritional value is not high, and the meat is crispy and loose. To address these deficiencies, there are It is necessary to develop a kind of halal beef head production process with tight meat, unique flavor, high nutritional value and delicious beef taste; therefore, it is very important to develop a kind of halal beef head production process with tight meat, unique flavor, high nutritional value and delicious beef the meaning of

Method used

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Examples

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Effect test

Embodiment 1

[0013] A kind of production process of halal beef, described halal beef comprises spiced beef, sauced beef, tripe, the production process of described spiced beef is to add star anise, Chinese prickly ash, clove, cassia bark, fragrant leaf, meat Buckle, white buckle, white sesame, grass fruit, cumin, ginger, dried chili and salt, add 2-3g star anise, 3-4g pepper, 0.1-0.2g clove, 0.2-0.3g cinnamon to the 500g beef cube , bay leaf 0.5-0.8g, Roukou 0.3-0.4g, Baizhi 0.1-0.3g, Caoguo 0.2-0.4g, cumin 0.2-0.3g, dried chili 0.2-0.3g and salt 2-3g, the described The production process of sauced beef is to wash the beef pieces, put salt, soy sauce, amomum, cardamom, cloves, star anise, fennel, green onions and ginger into the marinade, add 3-4g of salt, 2-2g of soy sauce to the 500g beef pieces 3g, amomum 0.5-0.6g, cardamom 0.5-0.6g, clove 0.6-0.7g, star anise 5-6g, cumin 2-3g, green onion 2-3g and ginger 1-2g.

[0014] For the preparation of spiced beef in the present invention, the m...

Embodiment 2

[0016] A kind of production process of halal beef, described halal beef comprises spiced beef, sauced beef, tripe, the production process of described spiced beef is to add star anise, Chinese prickly ash, clove, cassia bark, fragrant leaf, meat buckle, white button, white sesame, grass fruit, cumin, ginger, dried chili and salt, add star anise 3-4g, Chinese prickly ash 3-4g, clove 0.6-0.7g, cinnamon 4-5g, 0.8-0.9g bay leaf, 1-2g meat buckle, 2-3g white buckle, 2-3g baizhi, 1-2g grass fruit, 2-3g cumin, 4-5g ginger, 1-2g dried chili and salt 3-4g, the production process of the sauced beef is to wash the beef pieces, put salt, soy sauce, amomum, cardamom, cloves, star anise, cumin, green onion and ginger to marinate, and add 300g of salt to the 500g beef pieces -4g, soy sauce 2-3g, amomum 0.5-0.6g, cardamom 0.5-0.6g, cloves 0.6-0.7g, star anise 5-6g, cumin 2-3g, green onion 2-3g and ginger 1-2g, the The production process of beef tripe is to add salt, star anise, cumin, clove ...

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Abstract

The invention relates to a making technology of Islamic beef. The Islamic beef comprises spiced beef, beef in a brown sauce, and ox tripes, wherein the making technology of the spiced beef comprises the following steps of pickling beef blocks, and adding star aniseed, Chinese prickly ash, cloves, Chinese cinnamon, bay leaves, netmeg, amomum cardamomum, ganoderma gibbosum, fructus tsaoko, fennel fruits, galanga, dry red peppers and table salt for marinating, wherein 3-4g of the star aniseed, 3-4g of the Chinese prickly ash, 0.6-0.7g of the cloves, 4-5g of the Chinese cinnamon, 0.8-0.9g of the bay leaves, 1-2g of the netmeg, 2-3g of the amomum cardamomum, 2-3g of the ganoderma gibbosum, 1-2g of the fructus tsaoko, 2-3g of the fennel fruits, 4-5g of the galanga, 1-2g of the dry red peppers and 3-4g of the table salt are added to 500g of the beef blocks. The Islamic beef has the advantages of being compact in meat quality, unique in flavor, high in nutrient value and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of beef production technology, and in particular relates to a production technology of halal beef. Background technique [0002] Beef is famous for its nutrition and delicacy. There are many types of beef, such as tendons, tripe and plate tendons, etc., all belong to the category of beef. The same beef will have different tastes through different production processes. Taste, some beef production processes on the market now have more or less deficiencies, for example, the taste of the produced beef is not delicious, or the nutritional value is not high, and the meat is crispy and loose. To address these deficiencies, there are It is necessary to develop a kind of halal beef head production process with tight meat, unique flavor, high nutritional value and delicious beef taste; therefore, it is very important to develop a kind of halal beef head production process with tight meat, unique flavor, high nutrition...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/20A23L13/40
CPCA23V2002/00A23V2250/1614
Inventor 海会章
Owner 海会章
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