Preparing technology of faint scent type roast beef

A processing technology, roast beef technology, applied in application, food preparation, food science and other directions, can solve the problems of short shelf life, impure taste, deep history of roast beef, etc., to achieve the effect of rich nutrition and unique taste

Active Publication Date: 2013-08-14
重庆市蓬江食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The history of roast beef is very deep and long. It is not a new category. The product has always been limited to a local specialty. The processing methods in each place are generally similar but have their own characteristics; but there is a common disadvantage that it contains nitrite, otherwise The shelf life is not long, and the taste is not pure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Firstly select the hind leg meat of yellow cattle, remove the fascia and fat from the meat, and obtain 100kg of selected beef; cut it into strips with a thickness of 1cm according to the texture of the meat.

[0021] Preparation of auxiliary materials, in advance, 1kg of pepper, 4kg of cumin, 3kg of kaempferia, 0.5kg of cinnamon, 0.5kg of green punt, 1kg of clove, 1kg of white cardamom, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, 1kg of Dafeng medicine is crushed and mixed, then soaked in 150kg of water for 30 minutes, then boiled with strong fire until boiling, then decocted with slow fire for 30 minutes, filtered to collect the decoction; then add the filter residue to 120kg of water to boil again Finally, decoct with slow fire for 25 minutes, filter and collect the decoction; then add the filter residue to 90kg of clear water for decoction again, after boiling, decoct with slow fire for 20 minutes, filter and coll...

Embodiment 2

[0028] Firstly select the hind legs of yellow cattle, remove the fascia and fat from the meat, and obtain 150kg of selected beef; follow the texture of the meat and cut it into strips with a thickness of 1.25cm.

[0029] Preparation of auxiliary materials, in advance, 1kg of pepper, 4kg of cumin, 3kg of kaempferia, 0.5kg of cinnamon, 0.5kg of green punt, 1kg of clove, 1kg of white cardamom, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, 1kg of Dafeng medicine is crushed and mixed, then soaked in 150kg of water for 30 minutes, then boiled with strong fire until boiling, then decocted with slow fire for 30 minutes, filtered to collect the decoction; then add the filter residue to 120kg of water to boil again Finally, decoct with slow fire for 25 minutes, filter and collect the decoction; then add the filter residue to 90kg of clear water for decoction again, after boiling, decoct with slow fire for 20 minutes, filter and collect...

Embodiment 3

[0036] Firstly select the hind legs of yellow cattle, remove the fascia and fat from the meat, and obtain 200kg of selected beef; follow the texture of the meat and cut it into strips with a thickness of 1.5cm.

[0037] Preparation of auxiliary materials, in advance, 1kg of pepper, 4kg of cumin, 3kg of kaempferia, 0.5kg of cinnamon, 0.5kg of green punt, 1kg of clove, 1kg of white cardamom, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, 1kg of Dafeng medicine is crushed and mixed, then soaked in 150kg of water for 30 minutes, then boiled with strong fire until boiling, then decocted with slow fire for 30 minutes, filtered to collect the decoction; then add the filter residue to 120kg of water to boil again Finally, decoct with slow fire for 25 minutes, filter and collect the decoction; then add the filter residue to 90kg of clear water for decoction again, after boiling, decoct with slow fire for 20 minutes, filter and collect ...

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PUM

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Abstract

The invention relates to a preparing technology of faint scent type roast beef, belonging to the field of beef food preparing technology; the preparing technology comprises nine steps of: carefully choosing slices, preparing auxiliary materials for pickling, preparing a bone soup base, pickling, baking, shaping, cooking, seasoning, sterilizing and packaging; the preparing technology is characterized in that high-quality spice liquid is decocted by natural Chinese herbal medicines in a special way without chemical preservatives, so that a product does not contain chemical drug residues under the premise of guaranteeing the quality guarantee period; the faint scent type roast beef is pickled by the bone soup base, thus not only having a bone flavor, but also having the function of calcium supplement; the faint scent type roast beef is flavored by green zanthoxylum oil, so that a Tujia ethnic flavor can be maintained; and the preparing technology has the beneficial effects that the product does not contain nitrite, can be stored for a long time and does not adopt chemical additives, so that the beef protein is completely maintained, the roast beef is rich in nutrition, and the beef is cooked by roasting; the faint scent type roast beef is unique in taste and being eaten flattery for a long time; and the product is in accordance with the related requirements of food safety and enables consumers to taste the delicacy of the Tujia ethnic flavor beef.

Description

technical field [0001] The invention belongs to the technical field of beef food processing, in particular to a processing technology of fragrant roast beef capable of retaining original nutritional components and Tujia flavor. Background technique [0002] Beef is one of the main meat products. It has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the favorite of meat". Roast beef is marinated with beef, which contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration. [0003] The production of roast beef must first select high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying, and the requirements for each process are very strict. Traditionally, the common production process is to select the lean meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 冉芬朱飞
Owner 重庆市蓬江食品有限公司
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