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Snowflake smooth beef and preparation method thereof

A beef and snow technology, 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, improving knot strength and improving internal structure.

Inactive Publication Date: 2013-02-06
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 ski beef and its preparation method, aiming to solve the problem that the existing beef products have not achieved standardization

Method used

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  • Snowflake smooth beef and preparation method thereof

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Effect test

Embodiment 1

[0028] Embodiment 1: A kind of ski beef and preparation method thereof

[0029] A kind of snow-ski beef, said snow-ski beef is mainly made of 950~1050 parts by weight of main ingredient beef, 2000~2500 parts of main ingredient eggs and the following accessories by weight:

[0030] Starch 20~25 parts;

[0031] Chicken essence 17~20 parts;

[0032] Light soy sauce 17~20 parts;

[0033] 7~9 parts of white sugar;

[0034] 2~4 portions of table salt;

[0035] Black pepper powder 8~10 parts;

[0036] 1~2 parts of white pepper powder;

[0037] 17~20 servings of bone-meat marinade;

[0038] Sodium bicarbonate 5~8 parts.

[0039] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation. Meat marinade can also be called meat marinade.

[0040] See attached figure 1 As shown, a method for making snow-skied beef includes firstly putting the auxiliary material and the main ingredie...

Embodiment 2

[0045] Embodiment 2: A kind of ski beef and preparation method thereof

[0046] A kind of snow-ski beef, the batching of described snow-ski beef is as follows:

[0047] 1000 grams of beef;

[0048] 2500 grams of eggs;

[0049] Starch 25 grams;

[0050] Chicken essence 18 grams;

[0051] soy sauce 20 grams;

[0052] 8 grams of white sugar;

[0053] 2 grams of table salt;

[0054] 9 grams black pepper powder;

[0055] 1~2 parts of white pepper powder;

[0056] 18 grams of bone-meat joint marinade;

[0057] Sodium bicarbonate 6 grams;

[0058] 10 grams of salted meat products.

[0059] See attached figure 1 As shown, the method for making ski beef, the steps are as follows:

[0060] 1. Picking materials: Confirm that the number of picking materials is correct, whether it is deteriorated, discolored, or smelly. Choose small cucumber beef strips or fried steak.

[0061] 2. Thawing: Put the small cucumber strips of beef or scallops on the thawing rack, and at the same ...

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Abstract

The invention provides a snowflake smooth beef and a preparation method thereof. The snowflake smooth beef mainly comprises the following parts by weight of raw materials: 950 to 1050 parts of beef and 2000 to 2500 parts of eggs as main materials, and 20 to 25 parts of starch, 17 to 20 parts of chicken powder, 17to 20 parts of light soy sauce, 7 to 9 parts of white granulated sugar, 2 to 4 parts of table salt, 8 to 10 parts of black pepper powder, 17to 20 parts of spice and 5 to 8 parts of sodium bicarbonate as auxiliary materials. According to the invention, the raw material standardization, the product standardization and the technology standardization of the snowflake smooth beef are realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to snow-skied beef and a preparation method thereof. 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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IPC IPC(8): A23L1/311A23L1/314A23L1/32A23L13/10A23L13/40A23L15/00
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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