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Flavored beef and processing method thereof

A processing method and beef technology, applied in the field of food processing, can solve the problems of unsuitable production requirements for industrialization, damage to beef nutrition, unfavorable health and other problems, and achieve the effects of high practical value, appetite promotion, and convenient operation.

Inactive Publication Date: 2018-02-16
贵州金凤徕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burning and frying beef have strict requirements on the heat, and must be controlled according to various factors such as the quality, tenderness, quantity, and weather of the beef, which is not suitable for industrialized production requirements; The jerky and meat floss produced by the production method will not only destroy a large amount of nutrition of the beef itself, but also bring some substances that are not conducive to human health into the beef. Long-term consumption will cause cancer risk, which is not conducive to healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of spicy flavor beef, the concrete processing method comprises the following steps:

[0029] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0030] (2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0031](3) Diced: Put the divided strips of beef and tendons into diced equipment for dicing, cut the strips of beef and ...

Embodiment 2

[0043] A kind of hot and spicy flavor beef, the concrete processing method comprises the following steps:

[0044] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0045] (2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0046] (3) Diced: Put the divided strips of beef and tendons into diced equipment for dicing, cut the strips of ...

Embodiment 3

[0058] A cumin-flavored beef, the specific processing method comprising the following steps:

[0059] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. It is required that the meat is fishy but not smelly. Rinse with water, the frozen beef needs to be thawed before cleaning, and remove impurities, blood stains and floating skin for later use; wherein the thawing uses tap water for natural thawing, and the thawing time is controlled between 12 and 24 hours;

[0060] (2) Segmentation: After the fascia is removed from the selected beef, it is divided into strips of beef and tendons according to different parts of the carcass and according to the direction of the natural texture of the beef, and the fat and miscellaneous bones are removed. It is ready for use with blood-stained impurities;

[0061] (3) Diced: Put the divided strips of beef and tendons into diced equipment for dicing, cut the strips of beef and tend...

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Abstract

The invention relates to flavored beef and a processing method thereof. The processing method of the flavored beef comprises the following steps of selecting materials, carrying out cutting, carryingout dicing, carrying out rolling, carrying out marinating, carrying out curing, carrying out mixing, carrying out internal packing, carrying out sterilization, carrying out post-treatment, and carrying out external packing. According to the flavored beef processed by adopting the processing method, the beef is marinated by using uniformly rolled marinating auxiliary-materials, and thus, better smell-removing effects are achieved compared with marinating by using only salt; moreover, the effect of improving aroma is also achieved when the peculiar smell is being removed. During the process of carrying out curing, curing is performed under low pressure conditions, and seasoning auxiliary-materials are then added so as to carry out material mixing, and thus, the beef has a relatively good flavor under the premise of preserving inherent fresh and aromatic taste of the beef. The prepared flavored beef is soft in first taste, smooth, tender and refreshing in taste, delicious in flavor, and long-lasting in aftertaste; and thus, the flavored beef is capable of promoting appetite of people, as well as satisfying demands of different consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to flavored beef and a processing method thereof. Background technique [0002] Beef is the main meat food in my country. It has high protein content, low fat content and delicious taste, so it is loved by people. It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is especially effective for increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity and promote human protein metabolism and synthesis. Carnitine in beef The content is high, and it is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine b...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/20
CPCA23L5/27A23L13/10A23L13/72
Inventor 李斌
Owner 贵州金凤徕食品有限公司
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