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Manufacturing method of instant beef with pickled peppers

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 excessive slag, limited seasoning time, tough taste, etc., to promote absorption, long shelf life, The effect of reducing the content

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 beef with pickled peppers has always been the traditional process, that is, segmentation-cooking-cutting-frying-seasoning-cooling-inspection-packaging. Limited, so the aroma of pickled peppers can only be limited to the surface, but does not contain the strong aroma of spicy, and at the same time, due to the long cooking time, the taste is tough and there are too many crumbs

Method used

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  • Manufacturing method of instant beef with pickled peppers
  • Manufacturing method of instant beef with pickled peppers
  • Manufacturing method of instant beef with pickled peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of instant pickled pepper beef, is characterized in that, comprises the following steps:

[0029] (1) Select yellow beef, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, cut into 0.5kg each piece, soak in water for 6 hours, rinse the blood and sewage, and drain Dry;

[0030] (2) According to the weight components, take 2 parts of onion, 2 parts of tomato, 2 parts of cooking wine, 0.5 part of ginger, and 0.5 part of pickled ginger. Break the tomato, onion, ginger and pickled ginger into a slurry, and knead with cooking wine, ginger and beef Pickle after 10 minutes, the pickling time is 5 hours, every 1 hour of pickling, knead once, a total of 5 times;

[0031] (3) Put the marinated beef in (2) into the water, add 3 parts of pickled peppers and cook for the first time, cook for 10 minutes, then remove the beef and let it stand for 30 minutes, then put the beef into the Cook for the secon...

Embodiment 2

[0036] A kind of preparation method of instant pickled pepper beef, is characterized in that, comprises the following steps:

[0037] (1) Select yellow beef, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, cut into 0.6kg each piece, soak in cold water for 6 hours, rinse the blood and sewage, and drain Dry;

[0038] (2) Take 2.5 parts of onions, 2.5 parts of tomatoes, 3 parts of cooking wine, 0.8 parts of ginger, and 0.8 parts of soaked ginger according to the weight components. After smashing the tomatoes and onions into a slurry, knead with cooking wine, ginger and beef for 10 minutes. Pickling, the pickling time is 6 hours, every 1 hour of pickling, kneading once, a total of 6 kneading times;

[0039] (3) Put the pre-treated beef into the water, add 4 parts of pickled peppers, turn on the fire for the first cooking, cook for 10 minutes, then remove the beef and let it stand for 30 minutes, then put the beef into the pot...

Embodiment 3

[0044] (1) Select yellow beef, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, cut into 0.8kg each piece, soak in cold water for 6 hours, rinse the blood and sewage, and drain Dry;

[0045] (2) According to the weight components, take 3 parts of onion, 3 parts of tomato, 4 parts of cooking wine, 1 part of ginger, and 1 part of pickled ginger. Crush the tomato, onion, ginger, and pickled ginger into a pulp and knead with cooking wine and beef for 10 minutes. Then pickled, the pickling time is 8 hours, every 1 hour of pickling, kneading once, a total of 8 times of kneading;

[0046] (3) Put the pre-treated beef into the water, add 5 parts of pickled peppers, turn on the fire for the first cooking, cook for 10 minutes, then remove the beef and let it stand for 30 minutes, then put the beef into the pot just now Cook for the second time until 7 minutes are cooked, and the pickled peppers are wild peppers that have been soaked...

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Abstract

The invention discloses a manufacturing method of an instant beef with pickled peppers, and relates to the technical field of food processing. Solved are the problems that the spicy taste and fragrance of most beefs with pickled peppers on the market are not enough, and the beefs are chewy and have many chips. The manufacturing method comprises following steps: removing tendons of beef, cutting beef into blocks, soaking beef blocks for 4 to 6 hours, mixing beef blocks with onions, tomatoes, cooking wine, and salt, carrying out pickling for 5 to 8 hours, adding beef into pickled peppers, boiling the beef, seasoning the beef, and packing the beef into vacuum bags. The obtained beef has the advantages of lustrous surface, good taste, freshness, fragrance, delicious taste, proper hardness, andfew chips.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing instant beef with pickled peppers. 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] Pickled pepper beef is one of the main flavors of beef snacks, and is deeply liked by consumer groups who love to eat beef. 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 beef with pickled peppers has always been the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10A23B4/16A23L13/10
CPCA23L13/428A23B4/16A23L13/10A23L13/42A23L13/72A23L33/10A23V2002/00A23V2200/30A23V2200/3262A23V2200/32A23V2200/15
Inventor 顾国友
Owner 顾国友
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