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Manufacturing method of spicy shredded beef

A production method and technology of shredded beef, applied in the functions of food ingredients, preservation of meat/fish with chemicals, food ingredients as odor modifiers, etc. Strong aroma and long shelf life effect

Inactive Publication Date: 2019-04-30
顾国友
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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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  • Manufacturing method of spicy shredded beef

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A preparation method of instant spicy beef is characterized in that it comprises the following steps:

[0041] (1) Beef pretreatment: select beef, remove fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the beef into pieces, soak in water for 0.5h, rinse blood and sewage, and drain;

[0042] (2) cutting: the beef is cut into 2kg beef pieces along the fiber texture of the meat;

[0043] (3) Cooking: the beef block obtained in step (2) is cooked until obvious obvious fibers appear;

[0044] (4) Cooling: Drain the cooked beef pieces, and then put the meat in the semi-finished product warehouse at a temperature of -18°C for preservation;

[0045] (5) Production of spice packs: Take 5 parts of three Nye, 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. 3 parts of woody fragrance, 4 par...

Embodiment 2

[0052] (1) Beef pretreatment: select beef, remove fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the beef into pieces, soak in water for 0.5h, rinse blood and sewage, and drain;

[0053] (2) cutting: the beef is cut into 2kg beef pieces along the fiber texture of the meat;

[0054] (3) Cooking: the beef block obtained in step (2) is cooked until obvious obvious fibers appear;

[0055] (4) Cooling: Drain the cooked beef pieces, and then put the meat in the semi-finished product warehouse at a temperature of -18°C for preservation;

[0056] (5) Production of spice packs: Take 5 parts of Sanye, 4 parts of Zanthoxylum bungeanum, 2 parts of cloves, 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, 4 parts of woody fragrance, 4 parts of tangerine peel, stir-fry in a pot for 4 minutes, break it up, put it in a cloth bag and tie it tightly to make...

Embodiment 3

[0063] (1) Beef pretreatment: select beef, remove fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the beef into pieces, soak in water for 0.5h, rinse blood and sewage, and drain;

[0064] (2) cutting: the beef is cut into 2kg beef pieces along the fiber texture of the meat;

[0065] (3) Cooking: the beef block obtained in step (2) is cooked until obvious obvious fibers appear;

[0066] (4) Cooling: Drain the cooked beef pieces, and then put the meat in the semi-finished product warehouse at a temperature of -18°C for preservation;

[0067] (5) The production of spice packs: according to the weight components, take 5 parts of three Nye, 5 parts of Chinese prickly ash, 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, 4 parts of woody fragrance, 4 parts of tangerine peel, stir-fry in a pot for 5 minutes, break it up, put it in a cloth bag and tie it tightly...

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Abstract

The invention discloses a manufacturing method of a spicy shredded beef, and relates to the technical field of food processing. In the prior art, most spicy beefs on the market do not have enough spicy taste and fragrance and have many chips, the beefs are difficult to chew, and the invention aims to solve the problems mentioned above. The manufacturing method comprises following steps: removing tendons of beef, cutting beef into blocks, soaking the blocks for 0.5 to 2 hours, cutting, steaming, adding rhizoma kaempferiae, Chinese prickly ash, clove, licorice root, anise, dahurian angelica root, cassia bark, fennel, long pepper, and dried orange peel into a boiler, frying raw materials for 3 to 5 minutes, grinding, adding grinded raw materials into a cloth bag, sealing the cloth bag to obtain a spice bag; cooking beef with the spice bag, fishing out beef, shredding beef, frying, flavoring, and carrying out vacuum packaging. The surface of obtained spicy shredded beef is lustrous. The spicy shredded beef has a good and delicious taste, is fresh, fragrant, and chewy, and has proper hardness and few chips.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spicy shredded 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10A23B4/16
CPCA23L13/428A23B4/16A23L13/43A23L13/72A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/15A23V2250/18
Inventor 顾国友
Owner 顾国友
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