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Method for making wagyu beef offal

A production method and technology of beef offal, applied in the field of making Japanese beef offal

Inactive Publication Date: 2011-05-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eating is limited to fixed places such as restaurants and families, which brings great inconvenience to consumers who have a fast pace of life and no time to cook, and consumers who go out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 35 kg of beef offal such as beef heart, beef lung and tripe, wash and cook, cut into 5-7cm long and 3-4mm wide strips, weigh 20 kg of white radish, wash and cut into 1-2cm pieces Cubes, marinate with 55 kg of brine for 30 minutes. The brine consists of 1.1 kg of salt, 1.1 kg of green onion, 1.1 kg of ginger, 0.55 kg of garlic, 1.65 kg of cooking wine, 27.5 kg of old beef bone soup and 22 kg of water. Take it out and irradiate it with ultraviolet light for 5 minutes.

[0024] Take 3 kg of edible oil, 1 kg of shredded green onion, 1 kg of minced garlic, 5 kg of Zhuhou sauce, 1 kg of mature vinegar, 1 kg of dark soy sauce, 2 kg of salt, 1 kg of white sugar, 0.5 kg of chicken essence, and 5 kg of water for cooking Special seasoning sauce, seasoning sauce is cooled to below 24°C within 30 minutes, all materials are stirred evenly, conditioned at room temperature for 30 minutes, then packaged with 400 grams of nitrogen per bag, sterilized at 85°C for 3 minutes, 100°C S...

Embodiment 2

[0027] Weigh 33 kg of beef offal such as beef heart, beef lung and tripe, clean, cook, cut into 5-7cm long and 3-4mm wide strips, weigh 18 kg white radish, wash and cut into 1-2cm pieces Cubes are marinated with 52 kg of brine. The brine is composed of 1.04 kg of salt, 1.04 kg of onion, 1.04 kg of ginger, 0.52 kg of garlic, 1.56 kg of cooking wine, 26 kg of old beef bone soup and 20.8 kg of water. The brine was taken out and irradiated with ultraviolet light for 5 minutes. Take 2.5 kg of edible oil, 1.5 kg of shredded green onion, 1 kg of minced garlic, 5 kg of Zhuhou sauce, 1 kg of mature vinegar, 1.5 kg of dark soy sauce, 1.5 kg of salt, 1.5 kg of white sugar, 0.5 kg of chicken essence, and 6 kg of water for cooking Special seasoning sauce, seasoning sauce is cooled to below 24°C within 30 minutes, all materials are stirred evenly, conditioned at room temperature for 30 minutes, then packed with nitrogen in a bag of 300 grams, sterilized at 85°C for 3 minutes, 100°C Sterili...

Embodiment 3

[0029] Weigh 37 kg of offal such as beef heart, beef lung and tripe, clean, cook, cut into strips of 5-7cm in length and 3-4mm in width, weigh 22kg of white radish, wash and cut into 1-2cm The cube is made with 59 kg of brine, which consists of 1.18 kg of salt, 1.18 kg of green onion, 1.18 kg of ginger, 0.59 kg of garlic, 1.77 kg of cooking wine, 29.5 kg of old beef bone soup and 23.6 kg of water. Take out the brine, irradiate with ultraviolet light for 5 minutes, take 3.5 kg of edible oil, 1 kg of shredded green onion, 1.5 kg of minced garlic, 4 kg of Zhuhou sauce, 1.5 kg of mature vinegar, 1 kg of dark soy sauce, 2.5 kg of table salt, and 1 kg of white sugar , 0.7 kg of chicken essence, 4 kg of water to cook the special sauce, the sauce is cooled to below 24 ° C within 30 minutes, all the materials are stirred evenly, and conditioned at room temperature for 30 minutes, and then packed with nitrogen in each bag of 500 grams. Sterilize for 3 minutes at 85°C, 2 minutes at 100°C...

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PUM

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Abstract

The invention discloses a method for making wagyu beef offal, comprising the steps of cleaning beef offal, cooking thoroughly, chopping into slices, cleaning white radish and chopping into blocks, marinating, then sterilizing by ultraviolet irradiation; cooking baste by edible oil, shredded green onion, minced garlic, Chu Hou sauce, mature vinegar, dark soy sauce, salt, white granulated sugar, chicken powder and water, cooling, stirring the offal, white radish blocks and baste to be uniform; processing at room temperature for 30 minutes, nitrogenization packaging and sterilizing; carrying out ultraviolet irradiation on silk noodles, dehydrated caraway and dehydrated carrot, separate packaging, and placing an offal packet, a silk noodles packet, a dehydrated vegetable packet and a fork into a plastic bowl or paper bowl to be packaged, thus obtaining finished product. In the invention, the traditional wagyu beef offal making method and the contemporary food engineering technology are organically combined, industrial production is adopted, nutriments and flavours of the wagyu beef offal is maintained and the wagyu beef offal is ready to eat, fresh and healthy, the product contains no chemical additive or preservative; and the wagyu beef offal is ready to eat and has the characteristics of convenience and delicious flavour.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a method for preparing instant, fresh-keeping, delicious, nutritious and conveniently edible Japanese beef offal. Background technique [0002] Hewei beef offal dish is a traditional snack, which is delicious and favored by mass consumers. But eating is only limited to fixed places such as restaurants and families, which brings great inconvenience to some consumers who have a fast pace of life and no time to cook, and consumers who go out. Contents of the invention [0003] The object of the present invention is to provide a method for preparing Japanese beef offal, which has the advantages of instant brewing, instant eating, convenience, original flavor and rich nutrition. [0004] The technical solution of the present invention is to firstly clean and reduce the bacteria of the main ingredients beef heart, beef lung and tripe, then shred the beef offal and cut t...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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