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Processing technology of spicy roast beef

A processing technology, roast beef technology, applied in application, food preparation, food science, etc., can solve the problems of short shelf life, not, and impure taste, etc., and achieve the effect of rich nutrition

Active Publication Date: 2013-09-04
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] At the same time, take 12kg of table salt, 10kg of sugar, 1.2kg of monosodium glutamate, 2.5kg of pepper, 2kg of rice wine, 5kg of white wine, and 5kg of high-quality spice liquid and mix them well to obtain auxiliary materials; Pulverize 0.5kg of pole, 1kg of clove, 1kg of white coriander, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, and 1kg of gale medicine. Boil until boiling, then decoct with a slow fire for 30 minutes, filter to collect the decoction; then add the filter residue to 120kg of water for decoction, after boiling, decoct with a slow fire for 25 minutes, filter to collect the decoction; then add the filter residue again Decoct with 90kg of water, after boiling, decoct with slow fire for 2...

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]At the same time, take 12kg of table salt, 10kg of sugar, 1.2kg of monosodium glutamate, 2.5kg of pepper, 2kg of rice wine, 5kg of white wine, and 5kg of high-quality spice liquid and mix them well to obtain auxiliary materials; Pulverize 0.5kg of pole, 1kg of clove, 1kg of white coriander, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, and 1kg of gale medicine. Boil until boiling, then decoct with a slow fire for 30 minutes, filter to collect the decoction; then add the filter residue to 120kg of water for decoction, after boiling, decoct with a slow fire for 25 minutes, filter to collect the decoction; then add the filter residue again Decoct with 90kg of water, after boiling, decoct with slow fire for 20 mi...

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] At the same time, 12kg of salt, 10kg of sugar, 1.2kg of monosodium glutamate, 2.5kg of pepper, 2kg of rice wine, 5kg of white wine, and 5kg of preserved spice liquid are fully mixed to obtain auxiliary materials; 0.5kg, 1kg of cloves, 1kg of white cardamom, 10kg of dried ginger, 4kg of woody incense, 1kg of calamus, 2kg of star anise, 1kg of grass fruit, and 1kg of gale medicine are respectively crushed and mixed, then soaked in 150kg of water for 30 minutes, and then boiled with high heat Bring to a boil, then decoct with a slow fire for 30 minutes, filter to collect the decoction; then add the filter residue to 120kg of water for decoction, after boiling, decoct with a slow fire for 25 minutes, filter to collect the decoction; then add the filter residue to 90...

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Abstract

The invention provides a processing technology of spicy roast beef, belonging to the technical field of processing of beef products. The processing technology comprises the steps of: selecting and slicing, curing auxiliary materials, preparing big bone soup base, salting, baking, shaping, cooking, seasoning, packaging and sterilizing. The processing technology is characterized in that quality-guaranteeing perfume liquid prepared by boiling natural Chinese herbal medicines through using a special method is adopted, and a chemical preservative is not used, so that no residual chemicals exist under the condition that the guarantee period of a product is guaranteed; the big bone soup base is used for salting, so that the roast beef has a bone flavor, and also can supplement calcium; and in seasoning, red oil hot pepper is adopted, so that the national Tujia flavor is kept. The processing technology has the beneficial effects that the product does not contain nitrite, the quality can be ensured for a long term, no chemical additive is used, so that the protein of the beef is completely kept, the nutrition is abundant, the beef is roasted to be ripe, the flavor is unique, and therefore, the spic roast beef can be popular among people for a long time, and the product can meet relevant requirements of food safety, and can be taste by a consumer with the fresh and delicious Tujia flavor.

Description

technical field [0001] The invention belongs to the technical field of beef food processing, in particular to a processing technology of spicy 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 of...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 冉芬
Owner 重庆市蓬江食品有限公司
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