Method for processing tea-flavored sauced beef

A processing method, the technology of sauced beef, which is applied in the field of food processing, can solve the problems of human body disadvantages, etc.

Inactive Publication Date: 2012-01-04
XIXIANG COUNTY XINYI HALAL MEAT PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional production method of sauced beef, a certain amount of nitrite is usually added for dehydration, deodorization and preservation of fresh beef, as well as the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Beef shaped and cut into pieces

[0031] Remove the fat, oil and skin of the fresh beef that has passed the quarantine, and divide it into pieces according to the thickness of 0.8cm-1.2cm, length and width of 2.5-3.5cm;

[0032] (2) Preparation of bacon soup

[0033] Based on 100kg of marinated fresh beef, various ingredients are measured in kilograms

[0034] Take Gardenia 0.6, Fennel 1.0, Hawthorn 0.8, Clove 0.4, Fangfeng 0.02, Huanglian 0.02, Black Plum 0.02, Green Tea 0.3, mix the ingredients in a tank, add normal temperature water to submerge the ingredients, decoct with a slow fire for 1 hour, Add 1.5-3.5kg of salt, continue to decoct with a slow fire for 2 hours, add an appropriate amount of boiling water in the middle to make the soup submerge the ingredients, and boil it into soup stock.

[0035] (3) Pre-marinated

[0036] Dip 100kg of fresh beef pieces divided in step 1 into the soup cooked in step 2 one by one, put them into the marinating pool, pour a...

Embodiment 2

[0054] (1) Beef shaping and dicing, this step is identical with (1) in embodiment 1;

[0055] (2) Preparation of bacon soup

[0056] Based on 100kg of marinated fresh beef, various ingredients are measured in kilograms

[0057] Take Gardenia 1.0, Cumin 1.5, Hawthorn 1.2, Clove 0.6, Fangfeng 0.04, Huanglian 0.04, Black Plum 0.04, Green Tea 0.7, mix the ingredients in a tank, add room temperature water to submerge the ingredients, decoct with a slow fire for 1 hour, Add 1.5-3.5kg of salt, continue to decoct with a slow fire for 2 hours, add boiling water halfway, and boil it into soup stock.

[0058] (3) front section is pickled, and this step is identical with (3) in embodiment 1;

[0059] (4) back section is pickled, and this step is identical with (4) among the embodiment 1;

[0060] (5) baking, this step is identical with (5) in embodiment 1;

[0061] (6) cleaning, this step is identical with (6) in embodiment 1;

[0062] (7) Sauce cooking, this step is the same as (7) ...

Embodiment 3

[0069] (1) Beef shaping and dicing, this step is identical with (1) in embodiment 1;

[0070] (2) Preparation of bacon soup

[0071] Based on 100kg of marinated fresh beef, all ingredients are measured in kilograms

[0072] Take gardenia 0.8, fennel 1.2, hawthorn 1.0, clove 0.5, windproof 0.03, yellow lotus 0.03, ebony plum 0.03, green tea 0.5, mix the ingredients in a tank, add normal temperature water to submerge the ingredients, decoct with a slow fire for 1 hour, Add 1.5-3.5kg of salt, continue to cook for 2 hours with a slow fire, and add boiling water in the middle to make a soup;

[0073] (3), (4), (5), (6), (7) are identical with each corresponding step in embodiment 1;

[0074] (8) Tea flavored soup

[0075] Take 1.0kg of green tea and 1.5kg of black tea, add 50kg of water, simmer for 1 hour, and filter out the tea leaves;

[0076] (9), (10) are the same as the corresponding steps in Embodiment 1.

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PUM

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Abstract

The invention discloses a method for processing tea-flavored sauced beef. The method comprises the following steps of: cutting beef into pieces; adding water into gardenia, fennel, hawthorn, clove, divaricate saposhnikovia root, goldthread root, dark plum, green tea and a proper amount of table salt, boiling over a slow fire to obtain soup bases and pickling beef loaves which are divided into front and rear parts in the soup bases; performing smokeless roasting until the beef loaves are sixty percent cooked; rinsing the roasted beef loaves by using alkaline water and washing by using clear water; adding water into marination concentrated soup and a mixed material bag and sauce-boiling for 1 hour; soaking for 1 hour in tea-flavored soup bases boiled in green tea and black tea, fishing out and air-drying; and finally drying, sterilizing and packaging. In the method, the adding of the tea can ensure that finished sauced beef has long-lasting tea-flavored taste and can remove the greasy taste of the beef, and the hawthorn can ensure that the beef is tenderized and the sauced beef has fragrant and crispy mouthfeel; and a proper amount of gardenia, clove and the like in meat pickling soup bases have good effects of colorizing and preserving the beef, and the beef obtained through sauce boiling does not contain nitrite.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing beef with tea-flavored sauce. Background technique [0002] Existing sauced beef products have multiple tastes, but there is no sauced beef product of tea-flavored taste. In the traditional production method of sauced beef, a certain amount of nitrite is usually added for dehydration, deodorization and preservation of fresh beef, as well as the color development of beef in the process of stewed beef. Therefore, the processed beef sauce contains a certain amount of nitrite Nitrite in the body is harmful to the human body. Contents of the invention [0003] The object of the present invention is to disclose a processing method of tea-flavored beef sauce. The beef sauce produced by the method has a crispy mouthfeel and tea aroma, and does not contain nitrite. [0004] The technical scheme that realizes above-mentioned purpose is to car...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 穆欣
Owner XIXIANG COUNTY XINYI HALAL MEAT PROD CO LTD
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