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Manufacture method of instant pungent and spicy beef

A production method and beef technology, applied in the functions of food ingredients, food ingredients as odor modifiers, food science and other directions, can solve the problems of limited seasoning time, no spicy, tough taste, etc., and achieve long shelf life, rich aroma, The effect of promoting absorption

Inactive Publication Date: 2018-11-06
宣汉县汉玺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, the processing of spicy beef has been using the traditional process, that is, segmentation-cooking-cutting-frying-seasoning-cooling-inspection-packaging. Generally, pepper and pepper noodles are added in the seasoning process, but due to the limited seasoning time , so the spicy aroma can only be limited to the surface, but does not contain the strong aroma of spicy, and at the same time, the taste is tough and there are too many residues due to the long cooking time

Method used

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  • Manufacture method of instant pungent and spicy beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of instant spicy beef is characterized in that it comprises the following steps:

[0046] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in water for 6 hours, rinse the blood and sewage, and drain;

[0047] (2) Take 2 parts of onion, 2 parts of tomato, 2 parts of cooking wine, and 0.5 part of ginger according to the weight components, smash the tomato and onion into a pulp, knead with cooking wine, ginger and beef for 10 minutes, and then marinate. For 5 hours, every 1 hour of pickling, kneading once, a total of 5 times of kneading;

[0048](3) Take 5 parts of three Nye, 2 parts of Tsao Guo, 3 parts of Zanthoxylum bungeanum, 2 parts of clove, 1 part of licorice, 3 parts of star anise, 2 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 3 parts of Mux...

Embodiment 2

[0056] A preparation method of instant spicy beef is characterized in that it comprises the following steps:

[0057] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in cold water for 6 hours, rinse the blood and sewage, and drain;

[0058] (2) Take 2.5 parts of onion, 2.5 parts of tomato, 3 parts of cooking wine, and 0.8 part of ginger according to the weight components, smash the tomato and onion into a pulp, knead with cooking wine, ginger and beef for 10 minutes, and then marinate. For 6 hours, every 1 hour of marinating, kneading once, a total of 6 kneading times;

[0059] (3) Take 5 parts of three Nye, 2 parts of Cao Guo, 4 parts of Zanthoxylum bungeanum, 2 parts of clove, 2 parts of licorice, 4 parts of star anise, 3 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 3 par...

Embodiment 3

[0067] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in cold water for 6 hours, rinse the blood and sewage, and drain;

[0068] (2) Take 3 parts of onion, 3 parts of tomato, 4 parts of cooking wine, and 1 part of ginger according to the weight components, smash the tomato and onion into a slurry, knead with cooking wine, ginger and beef for 10 minutes, and then marinate. For 8 hours, every 1 hour of marinating, kneading once, a total of 8 times of kneading;

[0069] (3) Take 5 parts of three Nye, 2 parts of Tsao Guo, 5 parts of Zanthoxylum bungeanum, 2 parts of clove, 3 parts of licorice, 5 parts of star anise, 4 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 4 parts of Muxiang, 4 parts of Caokou, 4 parts of Tangerine Peel, stir fry in a pot for 3 minutes, smash them, put th...

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Abstract

The present invention discloses a manufacture method of instant pungent and spicy beef, relates to the technical field of food processing, and solves problems that most pungent and spicy beef on the market is not sufficient in pungent, spicy and fragrant flavor, and tough in mouthfeel, and has many crushed residues. The manufacture method comprises the following steps: beef is selected; fat, myolemma and lymph are removed; the beef is cut into blocks; the beef blocks are soaked for 4-6 h; the soaked beef blocks are pickled with onions, tomatoes, cooking wine and salt for 5-8 h; rhizoma kaempferiae, tsaoko amomum fruits, Chinese prickly ash, cloves, licorice, star anises, angelica root, cassia bark, fennel, long peppers, chuanxiong rhizome, radix aucklandiae, alpinia hainanensis fruits anddried tangerine peels are put into a pot to be stir-fried for 3-5 min; after crushing, the crushed materials are put into a cloth bag; the cloth bag is tightened to prepare a spice package; the beef is put into the spice package to be cooked; the cooled beef is taken out; the taken out beef is fried; the fried beef is stewed; the stewed beef is seasoned; and the prepared beef is vacuum-packaged. The prepared pungent and spicy beef by the method is glossy on surfaces, authentic in mouthfeel, fresh, fragrant, strong and delicious in taste, also moderate in hardness and less in the crushed residues.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant spicy beef. Background technique [0002] Beef is an indispensable meat food in people's daily life. Beef is rich in protein, and a variety of trace elements, and its amino acid composition is closer to the needs of the human body than pork. The post-care person is replenishing lost blood. It is especially suitable for repairing tissues and other aspects. Eating beef in cold winter can warm the stomach. People with soreness, anemia, long-term illness and sallow and dizzy face can eat it. [0003] Spicy beef is one of the main flavors of beef snacks, and is deeply liked by consumers who love spicy food. With the improvement of people's living standards, people's requirements for beef food are also getting higher and higher. But for a long time, the processing of spicy beef has been using the traditional process, that is, segmentation-cook...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10
CPCA23V2002/00A23L13/10A23L13/428A23L13/43A23L13/72A23L33/10A23V2200/15A23V2200/32A23V2250/18A23V2250/60
Inventor 练兆乐
Owner 宣汉县汉玺食品有限公司
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