Processing method of dried ballonflower beef

A processing method and moss-drying technology, applied in the functions of food ingredients, food ingredients as antimicrobial preservation, food science, etc., to achieve the effect of promoting skin tenderness, smoothness and elasticity, inhibiting aging, and strong flavor

Pending Publication Date: 2021-07-30
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are many types of beef snacks currently on the market, there is no beef food made by mixing beef and dried moss. Therefore, a kind of dried beef with moss is invented to enrich the types of beef products and bring different flavors to consumers. Taste of beef food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] In the embodiment of the present invention, a processing method of moss-dried beef includes processing of dried moss, processing of beef, seasoning with seasoning, bagging and vacuum sealing, high-temperature sterilization, and packaging for storage. The specific steps are as follows:

[0052] A. Treatment of dried moss

[0053] (1) Cleaning and soaking

[0054] Wash the dried moss with running water, soak in running water for 8-12 hours until the moss is plump and green in color;

[0055] (2) Precooked

[0056]Weigh the water and the dried moss after cleaning and soaking in a weight ratio of 1:1, add 0.05% of its weight anhydrous citric acid, 0.01% of anhydrous calcium chloride, and 0.01‰ of brilliant blue to the water, and heat the water to Boiling, put the cleaned and soaked dried moss into water for 5-10 minutes to blanch, remove immediately, cool in running water, and after cooling to room temperature, remove and drain the surface water;

[0057] (3) Picking

...

Embodiment 2

[0092] In the embodiment of the present invention, a processing method of moss-dried beef includes processing of dried moss, processing of beef, seasoning with seasoning, bagging and vacuum sealing, high-temperature sterilization, and packaging for storage. The specific steps are as follows:

[0093] A. Treatment of dried moss

[0094] (1) Cleaning and soaking

[0095] Wash the dried moss with running water, soak in running water for 8-12 hours until the moss is plump and green in color;

[0096] (2) Precooked

[0097] Weigh the water and the moss after cleaning and soaking in a weight ratio of 1:1, add 0.075% of its weight anhydrous citric acid, 0.03% of anhydrous calcium chloride, and 0.015‰ of brilliant blue to the water, and heat the water to Boiling, put the cleaned and soaked dried moss into water for 5-10 minutes to blanch, remove immediately, cool in running water, and after cooling to room temperature, remove and drain the surface water;

[0098] (3) Picking

[00...

Embodiment 3

[0133] In the embodiment of the present invention, a processing method of moss-dried beef includes processing of dried moss, processing of beef, seasoning with seasoning, bagging and vacuum sealing, high-temperature sterilization, and packaging for storage. The specific steps are as follows:

[0134] A. Treatment of dried moss

[0135] (1) Cleaning and soaking

[0136] Wash the dried moss with running water, soak in running water for 8-12 hours until the moss is plump and green in color;

[0137] (2) Precooked

[0138] Weigh the water and the dried moss after cleaning and soaking in a weight ratio of 1:1, add 0.1% of its weight anhydrous citric acid, 0.05% of anhydrous calcium chloride, and 0.02‰ of brilliant blue to the water, and heat the water to Boiling, put the cleaned and soaked dried moss into water for 5-10 minutes to blanch, remove immediately, cool in running water, and after cooling to room temperature, remove and drain the surface water;

[0139] (3) Picking

...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of dried ballonflower beef, which comprises the following steps: treating dried ballonflower, treating beef, mixing, stirring and seasoning, bagging, sealing in vacuum, sterilizing at high temperature, and packaging and warehousing. adopting front and rear beef legs and dried laver as raw materials and treating respectively, then adding marinating materials for mixed marinating, mutual fusion of nutritional ingredients of the beef and the laver is effectively promoted, the nutrition and health care effects of the beef and the laver are effectively promoted, mutual fusion of the flavor of the beef and the flavor of the laver is effectively promoted, and the product is mellow and strong in flavor, fragrant in mouth and good in taste, the product is fine, tasty and refreshing, fresh and fragrant in aftertaste, unique in flavor and endless in aftertaste, and the shelf life of the product is effectively prolonged; the dried ballonflower is treated before mixing and marinating, so that the dried ballonflower is effectively kept bright green and glossy in color, crisp, tender and elastic and is uniformly and thoroughly tasty, and full release of nutritional ingredients of the dried ballonflower can be effectively promoted; the beef is treated before mixed marinating, so that the fishy smell of the beef is effectively removed, the aging of the beef is inhibited, and the taste of the beef is kept tender.

Description

[0001] This application is a divisional application with an application date of December 23, 2017, an application number of 201711409627.2, and an invention title of "A Method for Processing Dried Moss Beef". technical field [0002] The invention belongs to the technical field of food processing, in particular to a processing method of moss-dried beef. Background technique [0003] Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular, and enjoys the reputation of "the favorite of meat". It is particularly effective in strengthening strength, enhancing immunity, promoting protein metabolism and synthesis, promoting recovery, and improving the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-surgery, and post-illness in supplementing blood loss and repairing tissues; Beef is rich in a lot of iron, eating more beef is help...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L19/00A23L27/10A23L13/40A23L33/10A23L3/3472
CPCA23L3/3472A23L13/428A23L13/72A23L19/03A23L27/10A23L33/10A23V2002/00A23V2200/10A23V2200/326A23V2200/3262A23V2200/30A23V2200/32A23V2200/318A23V2250/1614A23V2250/55A23V2250/1578A23V2250/032A23V2250/1582
Inventor 望正光张文泉黄伟伟望月
Owner ANHUI GUANGZHENG FOOD
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