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Spicy beef sauce and method of processing the same

A technology for spicy beef sauce and beef, applied in application, food preparation, food science and other directions, can solve the problems of short shelf life, low nutritional value, no health care effect, etc., and achieve the effect of improving memory

Inactive Publication Date: 2009-04-22
GANSU ZHONGHUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the beef sauce that people generally eat has added flavors and substitutes, and contains taste substances; it has no health care effect; and it has low nutritional value and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Selection of raw meat

[0037] Choose 5,000 grams of lean meat from the hind legs and shoulders of healthy beef that has been quarantined by the company's veterinarian before and after slaughter from the non-epidemic area as the main raw material for beef sauce;

[0038] 2. Cutting and marinating

[0039] 1. Cut lean beef into pieces of about 400-500 grams, and fully dissolve salt, compound phosphate, sugar and natural spices in water.

[0040] 2. Inject the dissolved pickling liquid with a 48-pin saline injection machine, put it into a vacuum tumbler, and marinate it for 5 hours at 0-4 degrees Celsius.

[0041] 3. To cook

[0042] Put water in the steam pot, boil the water, put the marinated beef cubes into the pot, let the steam pressure 2kg into the pot, pour it into a boil, switch to a slow fire, and cook for 1.5 hours until the meat is fully mature. pot.

[0043] 4. Cooling

[0044] Put the pre-boiled beef into a tray and cool it naturally for 40 minutes at...

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PUM

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Abstract

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

Description

[0001] Field [0002] The invention relates to the technical field of food and processing methods, in particular to a spicy beef sauce and a processing method thereof. Background technique [0003] The beef sauce that people generally eat at present has added essence and substitutes, and contains taste substances; it has no health care effect; and it has low nutritional value and short shelf life. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a spicy beef sauce with a long shelf life without adding any essence and substitutes, using "green, pollution-free" beef and natural auxiliary materials after processing. [0005] The present invention adopts following technical scheme to solve its technical problem: [0006] A spicy beef sauce is characterized in that it is prepared according to the following raw materials in parts by weight: 50 parts of boiled beef, 15 parts of refined sesame oil, 10 parts of walnut kerne...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/01A23L1/22A23L13/70A23L5/10A23L27/00
Inventor 张义
Owner GANSU ZHONGHUI AGRI DEV
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