Roasted beef and its processing method

A processing method and beef technology, applied in application, food preparation, food science and other directions, can solve the problems of inability to form industrialized production, large differences in the ratio of raw materials and processing methods of roast beef, short shelf life, etc., and achieve easy industrialized scale production. , The effect of consistent raw material ratio and long shelf life

Inactive Publication Date: 2008-01-16
贾明跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Roast beef has a long history in China, and there are many traditional methods with different flavors. Although it can satisfy people's tastes to a certain extent, the disadvantage is that the raw material ratio and processing of different flavors of roast beef The methods are quite different, it is impossible to form industrialized production, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The processing method of fragrant roast beef includes:

[0017] 1) Take the raw materials according to the following weight ratio. For every 50 kilograms of raw beef, 100 grams of meatballs; 100 grams of cinnamon; 100 grams of ginger; 100 grams of dried tangerine peel; 100 grams of grass fruit; 100 grams of Amomum villosum; 400 grams of pepper; 100 grams of fennel; 500 grams of bay leaves; 200 grams of peach; 1000 grams of salt and 50 grams of red food coloring.

[0018] Or, take the raw materials according to the following weight ratio, each 50 kg of raw beef with 400 grams of meatballs; 300 grams of cinnamon; 500 grams of ginger; 200 grams of tangerine peel; 600 grams of grass fruit; 400 grams of Amomum villosum; 1200 grams of Chinese pepper; 600 grams of fennel; 1200 grams of bay leaves; 600 grams of peach; 2000 grams of salt and 100 grams of red food coloring.

[0019] Or, take the raw materials according to the following weight ratio, each 50 kilograms of raw beef with...

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PUM

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Abstract

The present invention relates to a stewed beef and its processing method. It is made up by adopting following raw materials: 50 kg of fresh beef, 100-400g of nutmeg, 100-300g of cinnamon bark, 100-500 g of galangal root, 100-250 g of tangerine peel, 100-600g of tsaoko fruit, 100-400g of amomum fruit, 400-1200 g of zanthoxylum husk and others, and said roasted beef can be made into various series products with different tastes.

Description

[0001] Field [0002] The invention relates to a food, specifically a roast beef with beef as the main raw material and a processing method thereof. Background technique [0003] Roast beef has a long history in China. There are many traditional methods and different flavors. Although it can satisfy people's taste to some extent, the disadvantage is that the ratio and processing of different flavors of roast beef The methods are quite different, cannot be industrialized, and the shelf life is short. Summary of the invention [0004] In order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a series of roast beef with multiple flavors that can be industrially produced, and a processing method thereof. [0005] The technical scheme of the present invention is: a roast beef, characterized in that it is made of raw materials including the following weight ratios, 100-400 grams of cassava per 50 kilograms of raw beef; 100-300 grams of ci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 贾明跃
Owner 贾明跃
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