Production method for instant sauced beef

A production method and beef technology, applied in the fields of food preparation, food science, application, etc., can solve the problems that fresh beef is not easy to store and transport, cannot reflect the beef flavor, and the manufacturing process is single, and achieves the removal of bad odor, unique flavor, Moderate effect

Active Publication Date: 2011-05-25
曹征贵
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh beef is not easy to store and transport
The instant beef in the prior art has a single manufacturing process and a monotonous taste, which cannot reflect the unique flavor of beef

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. A production method of instant sauce-flavored beef food, the steps are as follows:

[0016] (1) Curing: Wash and drain the carcass beef or cut free meat, put it into the marinating marinade and marinate it at room temperature for 2.5 hours, or marinate it at a constant temperature at 0°C for 3 hours to obtain marinated beef; The formula of brine is: for every 100 kg of water, add 30 kg of salt, 0.8 kg of star anise, 1 kg of ginger, and 0.5 kg of shallot; Obtain; The weight ratio of described carcass beef or cut free meat and marinated bittern is 1: 1;

[0017] (2) Airing the billet: placing the marinated beef in a ventilated and dry environment at 5°C for airing the billet for 15 hours;

[0018] (3) Blanching and soaking: After the beef after the air-drying process is blanched with boiling water for 2 minutes, soak and rinse with normal temperature water for 2 times;

[0019] (4) Cooking: After the stewed stew is boiled, put the beef into the stewed stew, ...

Embodiment 2

[0021] Example 2. A production method of instant sauce-flavored beef food, the steps are as follows:

[0022] (1) Curing: Wash and drain the carcass beef or cut free meat, put it into a marinating marinade and marinate at room temperature for 3.5 hours, or marinate at a constant temperature at 4°C for 4 hours to obtain marinated beef; The formula of brine is: for every 100 kg of water, add 35 kg of salt, 1.2 kg of star anise, 3 kg of ginger, and 1.5 kg of shallot; Obtain; The weight ratio of described carcass beef or split meat and marinated bittern is 1: 1.5;

[0023] (2) Airing the billet: placing the marinated beef in a ventilated and dry environment at 10°C for airing the billet for 20 hours;

[0024] (3) Blanching and soaking: After the beef after the air-drying process is blanched with boiling water for 2-3 minutes, soak and rinse with normal temperature water for 3 times;

[0025] (4) Cooking: After boiling the stewed stew, put the beef into the stewed stew, after bo...

Embodiment 3

[0027] Example 3. A production method of instant sauce-flavored beef food, the steps are as follows:

[0028] (1) Curing: Wash and drain the carcass beef or cut free meat, put it into the pickling marinade and marinate it at room temperature for 3 hours, or at 2°C for 3.5 hours at a constant temperature to obtain marinated beef; The formula of brine is: for every 100 kg of water, add 32 kg of salt, 1 kg of star anise, 2 kg of ginger, and 1 kg of green onion; Obtain; The weight ratio of described carcass beef or cut meat and marinated bittern is 1: 1.2;

[0029] (2) Drying the billet: placing the marinated beef in a ventilated and dry environment at 8°C to dry the billet for 18 hours;

[0030] (3) Blanching and dipping: after blanching the beef after the air-drying process with boiling water for 2.5 minutes, soak and flush with normal temperature water for 2 times;

[0031] (4) Cooking: After the stewed stew is boiled, put the beef into the stewed stew, after boiling, boil i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method for instant sauced beef. The production method is characterized in that the production method includes the following steps: after being washed and dried, carcass beef or cut rabbit meat is put into curing marinade and cured under the room temperature, so that cured beef is produced; the cured beef is placed under a ventilated, dry environment and aired; the aired beef is scalded by boiled water, and is then washed by normal-temperature water; after cooking marinade is boiled, the beef is put into the cooking marinade, and is cooked for 40 to 50 minutes under the temperature of 95 DEG C to 100 DEG C after the cooking marinade is boiled, so that cooked beef is produced; the cooked beef is put into impregnating marinade, and is impregnated for 3 to 5 minutes under the temperature of 95 DEG C to 100 DEG C, and after being taken out, the beef is cooled, vacuumized and sterilized, so that the instant spicy beef is produced. The operability of the method is high, the method is reasonable, the taste of the produced instant spicy beef is moderate, the flavor is unique, the unpleasant odor inhering on the beef can be effectively removed, the nutrition of the beef is kept, and the instant spicy beef is also suitable for transportation and preservation.

Description

technical field [0001] The invention relates to a food production method, in particular to a production method of instant sauce-flavored beef food. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by the Chinese, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the laudatory title of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and qu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/22A23L13/10A23L13/70A23L27/00
Inventor 曹征贵
Owner 曹征贵
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap