Method for making beef

A production method and a technology of beef, which are applied in the field of food processing and can solve problems such as the loss of nutritional components of beef

Inactive Publication Date: 2012-09-19
宝武集团上海宝山宾馆有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problem in the prior art that the nutritional components of beef are lost due to the defects of the production process, and to provide a method for producing beef, which can improve the nutritional content of beef

Method used

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  • Method for making beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing beef, comprising the following steps:

[0027] 1), selected beef tendons and washed;

[0028] 2), cut the beef into several beef pieces weighing about 50 grams;

[0029] 3) Put the beef cubes into the soy sauce mixed with water and marinate for 30 minutes;

[0030] 4) Sizing the marinated beef cubes, put them in the refrigerator for 10 minutes at -3°C;

[0031] 5) Put the fermented beef cubes in oil at 150 degrees for one minute;

[0032] 6), put the beef ingredients into the beef cubes and stir;

[0033] 7) Put the stirred beef cubes into the pot and cook at 100°C for 20 seconds;

[0034] 8), out of the pot and into the basin.

[0035] The beef batching (calculated by weight ratio) in the above-mentioned preparation method is as follows:

[0036] Beef: 89.5%

[0037]

Embodiment 2

[0039] A method for preparing beef, comprising the following steps:

[0040] 1), selected beef tendons and washed;

[0041] 2), cut the beef into several beef pieces weighing about 50 grams;

[0042] 3) Put the beef cubes into the soy sauce mixed with water and marinate for 40 minutes;

[0043] 4) Sizing the marinated beef cubes, put them in the refrigerator and let them steam for 10 minutes at -5°C;

[0044] 5) Put the fermented beef cubes in oil at 150 degrees for one minute;

[0045] 6), put the beef ingredients into the beef cubes and stir;

[0046] 7), put the stirred beef pieces into the pot and cook at a temperature of 110°C for 20 seconds;

[0047] 8), out of the pot and into the basin.

[0048] The beef batching (calculated by weight ratio) in the above-mentioned preparation method is as follows:

[0049] Beef: 90.5%

[0050]

Embodiment 3

[0052] A kind of preparation method of beef is characterized in that comprising the following steps:

[0053] 1), selected beef tendons and washed;

[0054] 2), cut the beef into several beef pieces weighing about 50 grams;

[0055] 3) Put the beef cubes into the soy sauce mixed with water and marinate for 45 minutes;

[0056] 4) Sizing the marinated beef cubes, put them in the refrigerator and let them age at -2°C for 10 minutes;

[0057] 5) Put the fermented beef cubes in oil at 150 degrees for one minute;

[0058] 6), put the beef ingredients into the beef cubes and stir;

[0059] 7) Put the stirred beef cubes into the pot and cook at 120°C for 20 seconds;

[0060] 8), out of the pot and into the basin.

[0061] The beef batching (calculated by weight ratio) in the above-mentioned preparation method is as follows:

[0062] Beef: 92%

[0063]

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PUM

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Abstract

The invention provides a method for making beef. The method comprises the following steps of: selecting beef, removing tendons and cleaning; cutting the beef into a plurality of beef pieces, wherein each beef piece is about 50 grams; salting the beef pieces in soy sauce blended with clean water for 30 to 45 minutes; starching the salted beef pieces, and shaping for 10 minutes at the temperature of between 2 DEG C below zero and 5 DEG C below zero; frying the shaped beef pieces in oil of 150 DEG C for one minute; putting beef accessories into the beef pieces, and stirring; putting the stirred beef pieces into a pot, and cooking for 20 seconds at the temperature of between 100 and 120 DEG C; and fishing out of the pot, and filling. The beef accessories comprise the following components in percentage by weight: 88 to 92 percent of beef, 1.3 to 3 percent of chili sauce, 1.0 to 2 percent of black pepper powder, 1.0 to 2 percent of tomato sauce, 0.1 to 0.5 percent of chicken powder, 0.02 to 0.1 percent of monosodium glutamate, 0.8 to 1.5 percent of white sugar, 0.8 to 1.5 percent of soy sauce, and 0.8 to 2.0 percent of corn starch.

Description

technical field [0001] The invention relates to a method for preparing beef and belongs to the technical field of food processing. Background technique [0002] Beef is the second largest meat product in China, 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 reputation 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 disease resistance, and is especially suitable for people who grow and develop, post-operation, and post-illness in supplementing blood loss and repairing tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 黄健袁世扬朱琦姚海生戴贤丰
Owner 宝武集团上海宝山宾馆有限公司
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