Steamed lotus-flavored beef and making method thereof

A beef and lotus fragrant technology, applied in application, food preparation, food science and other directions, can solve problems such as damage to beef nutrition, unsuitable for industrialized production, unfavorable health and other problems, and achieve good effect of removing fishy smell

Inactive Publication Date: 2012-11-07
BENGBU FENGMU BEEF & MUTTON PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burning and frying beef have strict requirements on the duration of the fire, which must be controlled according to various factors such as the quality, tenderness, quantity, and weather of the beef, and are not suitable for industrialized production; existing smoked or fried meat jerky, In the process of making meat floss, a large amount of nutrition of beef itself is destroyed, and some carcinogens such as polycyclic aromatic hydrocarbons and nitrosamines, which are not conducive to human health, are brought into beef. Long-term consumption will cause cancer risk and is not conducive to health; The invention provides a kind of steamed health beef and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A kind of steamed lotus beef,

[0024] The specific preparation method includes the following steps:

[0025] (1) Weigh 500g beef shank, cut into pieces, wash, and soak in clean water for 4 hours, then remove the controlled water;

[0026] (2) Stir and knead the water-controlled beef with the marinating seasonings to marinate for 25 minutes, then add the seasoning bag and soak for 28 minutes;

[0027] (3) Spread clean lotus leaves on the bottom of the steamer. The size of the lotus leaves is limited to the bottom of the steamer. Then remove the beef soaked in step (2) and place it on the lotus leaves. Spread the seasoning bag flat. Cover the beef, cover the steamer, and finally put the steaming ingredients in the water, steam together until the beef is eighth mature, stop heating, and cool naturally;

[0028] (4) Pack the cooled beef in a bag, vacuum package, 450g per bag;

[0029] (5) The beef in the bag is then autoclaved and sterilized, and the conditions for autoclaving and...

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PUM

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Abstract

The invention provides a making method of steamed lotus-flavored beef. The making method includes cleaning, soaking, rubbing, steaming with lotus leaves, packaging and sterilizing. During steaming, beef is covered with condiments and cushioned with the lotus leaves, and steaming spices are added in fresh water. The steamed lotus-flavored beef retains natural flavor of beef, has strong flavor of the lotus leaves, is soft, smooth and cool in taste and delicious, has lasting aftertaste and fresh color, and is appetizing.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a steamed lotus beef and a processing method thereof. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery and after illness, to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good product for cold winter tonic. Traditional Chinese medicine believes that beef has the effects of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath, weakness, muscle weakness, anemia, chronic illness, and dizziness. Beef processing can be roughly divided into roasting, frying, braising, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 杨国辉
Owner BENGBU FENGMU BEEF & MUTTON PRODS
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