Steamed beef with tea flavor and processing method thereof

A technology of beef and tea aroma, applied in the fields of application, food preparation, food science, etc., can solve the problems of destroying beef nutrition, carcinogenesis, unfavorable health, etc., and achieve a good effect of removing fishy smell

Inactive Publication Date: 2012-11-07
BENGBU FENGMU BEEF & MUTTON PRODS
View PDF4 Cites 13 Cited by
  • 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 amou...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A kind of steamed tea-flavored beef,

[0024] Concrete preparation method comprises the following steps:

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

[0026] (2) Add an appropriate amount of barley to the salt seasoning and fry until fragrant;

[0027] (3) After the soaked beef is controlled in water, stir and marinate with the sautéed marinade for 25 minutes, then add the seasoning packet and soak for 20-30 minutes;

[0028] (4) Spread the clean Huangshan Maofeng on the bottom of the steamer. The Huangshan Maofeng is limited to cover the bottom of the steamer. Then take out the beef soaked in step (3) and spread it on the Maofeng. 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;

[0029] (5) Pack the cooled beef into bags...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of a steamed beef with tea flavor. The processing method comprises the steps of cleaning, soaking, condiment frying and salting, kneading, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a condiment bag covers the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, and can promote the appetite of people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to steamed tea-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 compl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 杨国辉
Owner BENGBU FENGMU BEEF & MUTTON PRODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap