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Processing method of mushroom fragrance beef and mushroom fragrance beef

A processing method and beef technology, which are applied in the processing method and the field of mushroom-flavored beef prepared by the method, can solve the problems of no leisure food, unfavorable human health, etc., and achieve the effects of rich nutrition, increased immunity, and mellow taste

Active Publication Date: 2013-04-03
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the beef snacks sold on the market will produce nitrous acid during processing and production. Regular consumption of this kind of food is not good for human health. At the same time, there are no snack foods that process and sell mushrooms and beef together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0046] A processing method of mushroom-flavored beef, the specific steps are as follows:

[0047] A. Processing of beef

[0048] (1) Trimming treatment

[0049] Take fresh or frozen raw beef that has passed the inspection, wash it directly or after thawing, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, cut it into 10cm×6cm blocks, and then rinse it with clean water until it is free. Drain and set aside until the blood is separated out;

[0050] (2) tumble

[0051] Put the drained beef into a tumbler, add balsamic vinegar 1.5-2.5% of the beef weight, 0.1-0.5% ginger powder, 0.1-0.2% star anise powder, 0.1-0.3% pepper powder, 0.1- 0.3% lotus leaf powder, tumble and knead at a low temperature of 0-8°C for 2-3 hours;

[0052] (3) Low temperature pickling

[0053] Put the rolled beef into a container, add 2.5% of the weight of the beef with salt and 0.45% of vitamin C, marinate layer by layer when adding, sprinkle evenly with a layer of meat...

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PUM

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Abstract

The invention provides a processing method of mushroom fragrance beef. The processing method of the mushroom fragrance beef comprises the following working procedures of marinating beef, processing mushrooms, blending, packaging in vacuum, sterilizing, putting into storage and the like. The mushroom fragrance beef prepared by the processing technology keeps nutritional ingredients of beef and mushroom-type substances maximally, is high in protein, low in fat, and rich in nutrition, has mellow taste, also has the efficacies of softening blood vessels, moistening skin, delaying senescence and the like, can lower fat and sugar if being eaten frequently, has the efficacy of improving immunity, has a scientific processing technology, avoids the generation of nitrite, and is healthy in eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of mushroom-flavored beef and the mushroom-flavored beef prepared by the method. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than beef. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach. , is a good tonic product in this season; 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 saliva. and people with yellow and dizzy faces; buffalo meat can calm the fetus and nourish the mind, yellow beef can calm the middle and nourish Qi, strengthen the spleen and stoma...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/29A23L13/70A23L13/40A23L33/00
Inventor 张文泉望正光余波方园张强望月
Owner ANHUI GUANGZHENG FOOD
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