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Spicy beef and processing method thereof

A technology of spiced beef and beef, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor quality, chewing, and stewing, and achieve the effect of good quality, lean meat but not firewood

Inactive Publication Date: 2011-11-09
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spiced beef has a long history in our country. There are many traditional methods with different flavors, which satisfy people's tastes to varying degrees. The spiced beef produced by it is not tender enough, the quality is poor, and it is easy to be stewed and chewed. Moreover, the processing methods of different flavors of spiced beef are very different, and it cannot be transformed into large-scale industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to every 1000kg of sour beef with 0.2kg of aniseed, 0.3kg of pepper, 0.1kg of three Nye, 0.15kg of pepper, 0.3kg of ginger, 0.05kg of fragrant leaves, 0.3kg of cinnamon, 0.1kg of fennel, 0.05kg of grass, 0.2 kg meat tap, 0.2kg cloves, 0.3kg tangerine peel, 0.3kg ginger, 33kg edible salt.

[0018] Its manufacturing process steps are:

[0019] 1. Select the ingredients according to the above weight ratio, prepare a spice bag, add an appropriate amount of beef stick bone, put it in the pot and pre-cook for 30 minutes to remove the foam;

[0020] 2. After the fresh beef undergoes deacidification, the surface fat, congestion, internal injuries, dirt and impurities are removed;

[0021] 3. Put the beef into the pot, keep the temperature in the pot at 100°C for cooking, turn over the pot after heating for 1 hour, and the whole cooking time is 2.5 to 3 hours to ensure that each piece of meat is evenly cooked, and put it in the pot to cool Let it cool in between, the...

Embodiment 2

[0026] According to every 1000kg of sour beef with 0.3kg of aniseed, 0.4kg of pepper, 0.2kg of three Nye, 0.25kg of pepper, 0.4kg of ginger, 0.15kg of fragrant leaves, 0.4kg of cinnamon, 0.2kg of fennel, 0.15kg of grass, 0.3 kg meat tap, 0.3kg cloves, 0.4kg tangerine peel, 0.4kg ginger, 35kg edible salt.

Embodiment 3

[0028] According to every 1000kg of sour beef with 0.4kg of aniseed, 0.5kg of pepper, 0.3kg of three Nye, 0.35kg of pepper, 0.5kg of ginger, 0.25kg of fragrant leaves, 0.3kg of cinnamon, 0.3kg of fennel, 0.25kg of grass, 0.4 kg meat tap, 0.4kg cloves, 0.5kg tangerine peel, 0.5kg ginger, 37kg edible salt.

[0029] The manufacturing process steps of embodiment 2 and embodiment 3 are the same as the manufacturing process steps of embodiment 1.

[0030] The tenderness of the spiced beef produced in the above three embodiments has been greatly improved, and the quality is good. The meat is lean but not thick, fat but not greasy. %, the taste is the best, and large-scale industrial production can be carried out.

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PUM

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Abstract

The invention provides a spicy beef and a processing method thereof, and is characterized in that the used raw beef is beef treated by acid discharge; and 1000 kg of acid-discharged beef comprises 0.3 kg of aniseed, 0.4 kg of Chinese prickly ash, 0.2 kg of rhizoma kaempferiae, 0.25 kg of capsicum, 0.4 kg of lesser galangal, 0.15 kg of lindera communis, 0.4 kg of cassia, 0.2 kg of fennel, 0.15 kg of small galangal, 0.3 kg of semen myristicae, 0.3 kg of clove, 0.4 kg of tangerine peel, 0.4 kg of ginger; a spicy beef finished product is prepared by the acid-discharged beef through processing, heating boiling, salt water injection, salting, vacuum packaging, high temperature disinfection. The spicy beef prepared by the processing method of the invention has high tenderness, good quality, lean but not dry and fat but not greasy meat quality, and is applicable to large-scale industrial production.

Description

technical field [0001] The invention relates to spiced beef and a processing method thereof, belonging to the field of food processing. Background technique [0002] Spiced beef has a long history in our country. There are many traditional methods with different flavors, which satisfy people's tastes to varying degrees. The spiced beef produced by it is not tender enough, and the quality is poor, and it is easy to be stewed and chewed. Moreover, the processing methods of spiced beef with different flavors are very different, and it cannot be transformed into large-scale industrial production. Contents of the invention [0003] In order to overcome the defects in the above-mentioned prior art, the object of the present invention is to provide a spiced beef and its processing method. The spiced beef produced by the processing method of the present invention has high tenderness, good quality and can be scaled up. Industrial production. [0004] In order to achieve the above...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 买银胖刘星丁冲锋陈志军赵龙皇甫幼宇万伟伟
Owner 河南伊赛牛肉股份有限公司
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