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Black-pepper beef and preparation method thereof

A technology for black pepper beef and beef, which is applied in the field of food processing, can solve problems such as the lack of standardization of beef products, and achieve the effects of improving taste and cross-sectional effect, enhancing water retention, and realizing standardization of raw materials.

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a kind of black pepper beef and its preparation method, the purpose is to solve the problem that the existing beef products have not achieved standardization

Method used

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  • Black-pepper beef and preparation method thereof

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Effect test

Embodiment 1

[0029] Embodiment 1: A kind of black pepper beef and preparation method thereof

[0030] A kind of black pepper beef, the black pepper beef is mainly made of 950-1050 parts by weight of main ingredient beef and the following accessories by weight:

[0031] 20~25 servings of light soy sauce;

[0032] Chicken essence 14~16 parts;

[0033] Starch 14~16 parts;

[0034] 10~12 parts of black pepper powder;

[0035] Salt 7~9 parts;

[0036] 6~8 parts of white sugar;

[0037] 6~8 servings of Fresh King;

[0038] 3~5 parts of white pepper powder;

[0039] Sodium bicarbonate 5~8 parts.

[0040] See attached figure 1 As shown, the method for making black pepper beef includes putting the auxiliary material and main ingredient beef into a tumbler for tumbling operation, and then marinating at 0-5°C for 4-6 hours.

[0041] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation.

...

Embodiment 2

[0047] Embodiment 2: A kind of black pepper beef and preparation method thereof

[0048] A kind of black pepper beef, the batching of described black pepper beef is as follows:

[0049] 1000 grams of beef;

[0050] 25 grams soy sauce;

[0051] Chicken essence 15 grams;

[0052] Starch 14 grams;

[0053] 11 grams black pepper powder;

[0054] Salt 8 grams;

[0055] 7 grams of white sugar;

[0056] Umami King 7 grams;

[0057] 4 grams white pepper powder;

[0058] 10 grams of meat product pickling agent;

[0059] Sodium bicarbonate 7 grams.

[0060] See attached figure 1 As shown, the method for making black pepper beef, the steps are as follows:

[0061] 1. Picking materials: Confirm that the number of picking materials is correct, whether it is deteriorated, discolored, or smelly.

[0062] 2. Thawing: Remove the outer box and put the beef on the thawing rack. At the same time, visually inspect the color of the beef. It is dark red and thaws naturally. Thawing stan...

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Abstract

The invention relates to black-pepper beef and a preparation method thereof. The black-pepper beef is mainly prepared from 950-1050 parts by weight of beef as a main material, 20-25 parts of light soy sauce, 14-16 parts of chicken essence, 14-16 parts of starch, 10-12 parts of black-pepper powder, 7-9 parts of salt, 6-8 parts of white granulated sugar, 6-8 parts of flavor enhancer, 3-5 parts of white-pepper powder and 5-8 parts of sodium bicarbonate as auxiliary materials. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the black-pepper beef can be realized.

Description

technical field [0001] The invention relates to black pepper beef and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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