Pepper-spiced beef fillet and preparation method thereof

A technology for fragrant beef fillet and pepper fragrant, 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 increasing yield.

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 peppery beef tenderloin and a preparation method thereof, aiming to solve the problem that existing beef products have not been standardized

Method used

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  • Pepper-spiced beef fillet and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: A kind of peppery beef tenderloin and its preparation method

[0029] A pepper-flavored beef tenderloin, said pepper-flavored beef tenderloin is mainly made of 950-1050 parts by weight of beef as a main ingredient and the following accessories by weight:

[0030] 15~20 servings of light soy sauce;

[0031] Chicken essence 14~16 parts;

[0032] Starch 8~12 parts;

[0033] 6~8 parts of black pepper powder;

[0034] Salt 5~7 parts;

[0035] 5~6 parts of white sugar;

[0036] 6~8 servings of Fresh King;

[0037] 1~2 parts of white pepper powder;

[0038] Sodium bicarbonate 5~8 parts.

[0039] See attached figure 1 As shown, the method for making pepper-flavored beef tenderloin 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.

[0040] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of...

Embodiment 2

[0045] Embodiment 2: A kind of peppery beef tenderloin and its preparation method

[0046] A peppery beef tenderloin, the ingredients of the peppery beef tenderloin are as follows:

[0047] 1000 grams of beef;

[0048] 18 grams soy sauce;

[0049] Chicken essence 15 grams;

[0050] Starch 10 grams;

[0051] 7 grams black pepper powder;

[0052] Salt 6 grams;

[0053] 5 grams of white sugar;

[0054] Umami King 7 grams;

[0055] White pepper powder 2 grams;

[0056] 10 grams of meat product pickling agent;

[0057] Sodium bicarbonate 6 grams.

[0058] See attached figure 1 As shown, the method for making peppery beef tenderloin, the steps are as follows:

[0059] 1. Picking material: Raw material: Grilled pork belly. Confirm that the quantity of the picked material is correct, whether it is deteriorated, discolored, or smelly.

[0060] 2. Picking raw materials: choose suitable raw materials after thawing naturally. Arrange the selected raw materials in a small whi...

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Abstract

The invention relates to a pepper-spiced beef fillet and a preparation method thereof. The pepper-spiced beef fillet is mainly prepared from 950-1050 parts by weight of beef as a main material, 15-20 parts of light soy sauce, 14-16 parts of chicken essence, 8-12 parts of starch, 6-8 parts of black-pepper powder, 5-7 parts of salt, 5-6 parts of white granulated sugar, 6-8 parts of flavor enhancer, 1-2 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 pepper-spiced beef fillet can be realized.

Description

technical field [0001] The invention relates to peppery beef tenderloin 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...

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 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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