Steamed lotus-flavored beef and making method thereof

A technology of beef and lotus fragrance, which is applied in application, food preparation, food science, etc., can solve the problems of destroying beef nutrition, unfavorable health, carcinogenicity, etc., and achieve a good effect of removing fishy smell

Inactive Publication Date: 2014-05-14
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

[0022] A kind of steamed lotus beef,

[0023] Concrete preparation method comprises the following steps:

[0024] (1) Weigh 500g of beef tendon, cut into pieces, wash, soak in clean water for 4 hours, remove and control the water;

[0025] (2) Stir the water-controlled beef with marinade seasonings and marinate for 25 minutes, then add seasoning packets and soak for 28 minutes;

[0026] (3) Spread clean lotus leaves on the bottom of the steamer. The size of the lotus leaves is limited to cover the bottom of the steamer. Then take out the beef soaked in step (2) and spread it on the lotus leaves, and spread the seasoning packet Cover the beef, cover the steamer, and finally put the steaming ingredients in the water, and steam together until the beef is half-cooked, stop heating, and let it cool down naturally;

[0027] (4) Pack the cooled beef into bags and vacuum pack, 450g per bag;

[0028] (5) The bagged beef can be autoclaved and sterilized again. The conditions for au...

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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-flavored beef and a processing method thereof. Background technique [0002] 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 ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair 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, and quenching thirst and salivation. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy co...

Claims

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Application Information

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Patent Type & Authority Patents(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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