Method for preparing high-nutrition pickled dried beef

A dry beef, high-nutrition technology is applied in the field of preparation of high-nutrition marinated dry beef, and can solve the problems of high cost, low nutritional content, and no processing cycle.

Inactive Publication Date: 2010-06-16
CHENGDU FANXINJIA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can still not solve the problems of long processing cycle, low yield, high cost and low nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of high-nutrition marinated dried beef is characterized in that it comprises the steps of:

[0018] 1) Divide the beef into 0.5kg squares, remove the cotton tendons, wash, soak the beef in a pickling solution at 0°C for 5 hours, and seal and marinate for 5 hours. The formula of the pickling solution is: add 10g salt, 0.5g glucose, 1.5g spices and 0.5g starter, the weight ratio of marinade to beef is 1:10;

[0019] 2) Take out the beef pieces, remove the blood stains and moisture in the beef and cook them;

[0020] 3) Blacken the meat surface evenly with Baicao Cream;

[0021] 4) Based on 50g of beef, take 10g of star anise, 10g of Dahongpao pepper, 15g of grass fruit, 5g of cinnamon, 5g of fragrant leaves, 2g of clove, 2g of nutmeg, 50g of high-quality soy sauce, and 400g of water, together with the beef coated with Baicao cream Put it into the soil tank and seal it, 3 days in summer and 15 days in autumn and winter;

[0022] 5) Dry the package. ...

Embodiment 2

[0026] A preparation method of high-nutrition marinated dried beef is characterized in that it comprises the steps of:

[0027] 1) Divide the beef into 1kg cubes, remove the cotton tendon, wash it, soak the beef in a pickling solution for 5 hours at a temperature of 4°C, and marinate for 5 hours. The formula of the pickling solution is: add 20g per 100ml water Salt, 1g glucose, 3g spices and 1.5g starter, the weight ratio of marinade to beef is 1:5;

[0028] 2) Take out the beef pieces, remove the blood stains and moisture in the beef and cook them;

[0029] 3) Blacken the meat surface evenly with Baicao Cream;

[0030] 4) As dried beef with a spicy flavor, in the above method, after obtaining the cooked beef coated with Baicao Cream, take 200g of small dried red hot peppers, 10g of iodorong salt, 500g of high-quality soy sauce, and 150g of Tsao Guo in terms of 500g of beef, 40g licorice, 40g pepper, 50g cinnamon, 100g star anise, 5g ginger, 6g amomum, 6g angelica, 100g daho...

Embodiment 3

[0035] A preparation method of high-nutrition marinated dried beef is characterized in that it comprises the steps of:

[0036] 1) Divide the beef into 1kg cubes, remove the cotton tendon, wash it, soak the beef in a pickling solution for 5 hours at a temperature of 4°C, and marinate for 5 hours. The formula of the pickling solution is: add 20g per 100ml water Salt, 1g glucose, 3g spices and 1.5g starter, the weight ratio of marinade to beef is 1:5;

[0037] 2) Take out the beef pieces, remove the blood stains and moisture in the beef and cook them;

[0038] 3) Blacken the meat surface evenly with Baicao Cream;

[0039] 4) In order to make dried beef with a spicy flavor, in the above method, after obtaining the cooked beef coated with Baicao Cream, take 400g of small dried red hot peppers, 50g of iodorong salt, 800g of high-quality soy sauce, and 200g of grass fruit based on 500g of beef. , 60g licorice, 60g pepper, 150g cinnamon, 300g star anise, 10g ginger, 10g amomum, 10g...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a method for preparing high-nutrition pickled dried beef, which comprises five steps of pickling roughly, cooking thoroughly, adding plant soot, sealing by a clay jar and drying and packaging, wherein the step of coating the black plant soot on the boiled beef is to set the meat quality off to a bright red color, without blotting a mouth and harming a human body; the step of pickling is to remove meat smell; and the step of sealing by the clay jar is to make the beef completely absorb nutrient components. The dried beef is dry instead of tough, smooth instead of soft, ruddy and bright, delicious in taste, moderate in appetite, lingering in aftertaste, full in color, fragrance and taste and rich in nutrition. The dried beef is black on the surface and red in the center, which makes a person free the imagination to associate the dried beef with Zhang Fei, who is a valiant general in Shu Han during the three kingdoms period, so that eating the beef contains a historical flavor. Compared with the conventional production technology of the air-dried beef, the air-dried beef is produced by pickling by dry-powder ferment so as to shorten the fermentation time and have a good application prospect.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of high-nutrition cured dried beef. Background technique [0002] Beef jerky is a kind of fermented beef product that can be directly eaten fresh, which is made from beef carcass cut meat and processed by low-temperature pickling and drying. Since the end of the 19th century, with the expansion of the application scope of modern meat product processing and preservation methods such as refrigeration and vacuum packaging, the mechanization and scale of production of chilled meat, canned products, and sausage products have developed rapidly. Dry beef production has been replaced by beef processing and storage. The main method has evolved into a traditional flavored meat production method that meets the needs of consumers for taste adjustment. [0003] At present, the production of dry beef has reached the stage of factoryization and standardization. Traditional produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 谭晶
Owner CHENGDU FANXINJIA TECH
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