Processing method of smoked beef
A processing method and beef technology, which are applied to the processing field of smoked beef, can solve the problems of affecting the smoking effect, the fire of the smoked material becomes stronger, and the smoke becomes less, and the smoking process is simple and easy to operate, good in appearance and quality, and harmful substances. less effect
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Embodiment 1
[0018] A processing method for smoked beef, comprising the following steps:
[0019] (1) Construction of the smoking room: the smoking room is a closed cylinder structure with a chimney on the top of the side; there are multiple horizontal bars on the top of the room, and the middle of the room is parallel to the ground with a partition that divides the smoking room into an upper room and a lower room. The partition plate is provided with many through holes; the upper chamber and the lower chamber are provided with doors, and the wall of the lower chamber is provided with observation holes, which are sealed with transparent glass;
[0020] (2) Beef processing: Cut the beef into strips with a thickness of 10cm, a length of 40cm, and a width of 20cm, and collect them for later use;
[0021] (3) Sauce preparation: Mix the following raw materials in parts by weight: 5 parts of minced garlic, 2 parts of minced ginger, 28 parts of tomato sauce, 2 parts of table salt, 3 parts of pepp...
Embodiment 2
[0026] A processing method for smoked beef, comprising the following steps:
[0027] (1) Construction of the smoking room: the smoking room is a closed cylinder structure with a chimney on the top of the side; there are multiple horizontal bars on the top of the room, and the middle of the room is parallel to the ground with a partition that divides the smoking room into an upper room and a lower room. The partition plate is provided with many through holes; the upper chamber and the lower chamber are provided with doors, and the wall of the lower chamber is provided with observation holes, which are sealed with transparent glass;
[0028] (2) Beef processing: Cut the beef into strips with a thickness of 10cm, a length of 35cm, and a width of 15cm, and collect them for later use;
[0029] (3) Sauce preparation: Mix the following raw materials in parts by weight: 6 parts of minced garlic, 1.5 parts of minced ginger, 33 parts of tomato paste, 1.5 parts of table salt, 3.5 parts o...
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