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Method for making barbecued roast beef

A production method, the technology of beef fork, which is applied in the production of beef fork pork and stewed sauce products, can solve the problems of affecting the food quality of products, thick beef fiber, and limited production capacity, etc., and achieve the effect of short production cycle, long shelf life and high efficiency

Inactive Publication Date: 2011-09-14
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its high protein and low fat characteristics, beef has increasingly become the preferred raw material for stewed meat products. However, due to its thick fiber and hard tissue, the edible quality of the product has been affected to a certain extent, and the traditional processing of stewed meat products The process also limits its capacity

Method used

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  • Method for making barbecued roast beef

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Experimental program
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Effect test

Embodiment 1

[0028] 1. Thaw and divide

[0029] Take the beef at the center temperature of -2℃~0℃, clean the excess fat on the surface of the beef, 0%<fat content≤3%, and cut into blocks with a weight of 200-300g, the block shape is complete, no edges and corners are not loose. The processed meat should be free of hairs, bones, larger tendons, coarse tissue membranes, wounds, congestion, lymph, and impurities. The meat temperature after trimming is ≤8℃.

[0030] 2. Injection

[0031] 2.1 Boil the spice water

[0032] The spice water used for injection is boiled one day in advance. The specific method is: pour tap water into the jacketed pot. After the water is boiled, put the spice bag in the water. After boiling for 1.5 hours, pour the brine and the spice bag into the bucket cart , Placed in the marinating warehouse at 0~4℃ for cooling and standby; the formula of spice water is star anise, pepper, cumin, cinnamon, bay leaf, clove and water, weights are 0.084kg, 0.028kg, 0.056kg, 0.084kg, 0.028k...

Embodiment 2

[0050] 1. Thaw and divide

[0051] Take the beef at the center temperature of -2℃~0℃, clean the excess fat on the surface of the beef, 0%<fat content≤3%, and cut into blocks with a weight of 200-300g, the block shape is complete, no edges and corners are not loose. The processed meat should be free of hairs, bones, larger tendons, coarse tissue membranes, wounds, congestion, lymph, and impurities. The meat temperature after trimming is ≤8℃.

[0052] 2. Injection

[0053] 2.1 Boil the spice water

[0054] The spice water used for injection is boiled one day in advance. The specific method is: pour tap water into the jacketed pot. After the water is boiled, put the spice bag in the water, boil for 2 hours, pour the brine and the spice bag into the bucket cart , Placed in the marinating warehouse at 0~4℃ for cooling and standby; the formula of spice water is star anise, pepper, cumin, cinnamon, bay leaf, clove and water, weights are 0.09kg, 0.02kg, 0.06kg, 0.09kg, 0.02kg respectively ...

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Abstract

The invention discloses a method for making barbecued roast beef. The method comprises the steps of raw material finishing, cutting, injection, tumbling pickling, frying and boiling. The method has simple production process, short period and high efficiency, and the processed barbecued roast beef has the characteristics of ruddy color, obvious beef fragrance, compact tissues and moderate taste and hardness.

Description

Technical field [0001] The invention belongs to the field of food, and relates to a sauce stewed product, and more specifically to a method for preparing beef char siu. Background technique [0002] As one of the traditional meat products in our country, stewed meat products are deeply loved by people for their unique flavor and taste. In recent years, with the improvement of social demand and the continuous improvement of production technology, there are more and more varieties of stewed meat products. Because of its high protein and low fat characteristics, beef has increasingly become the preferred raw material for braised meat products. However, because of its thick beef fiber and hard tissue, it affects the edible quality of the product to a certain extent, and the traditional processing of braised meat products The process also limits its production capacity. For this reason, it is necessary to study a new production process for braised beef products and develop a new bee...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 于智峰郑君君赵立庆王自安李坤
Owner 江苏迈斯克食品有限公司
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