Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of beef with flavor of Yi people

A beef and flavor technology, which is applied in the field of preparation of Yi nationality flavor beef, can solve the problems of not being suitable for large-scale industrial production and long production cycle of drying process, and achieve the effect of shortening the processing cycle, pure flavor of Yi nationality and good taste

Active Publication Date: 2013-09-04
XICHANG SIQIXIANG FOOD CO LTD
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People of all ethnic groups living here have the habit of drying beef jerky for generations. Beef jerky is also a local traditional delicacy unique to people in plateau areas. However, the traditional drying process has a long production cycle and is not suitable for large-scale industrial production.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Yi nationality flavor beef, it comprises the following steps:

[0026] S1. Remove the fascia, grease and impurities from the beef that has passed the quarantine inspection, and cut it into strips with a weight of 0.2kg according to the muscle texture;

[0027] S2. Weigh the ingredients for pickling. The ingredients for pickling include the following components and the weight ratio of each component to beef is: beef: sodium nitrite: salt: Chinese prickly ash: star anise: wood ginger: spices = 50:0.007 :2:0.25:0.15:0.1:0.7, each pickling ingredient is weighed according to the above weight ratio, and the spices are one or more of grass fruit, cinnamon bark, fragrant leaves, cloves, nutmeg, and yellow gardenia mixture;

[0028] S3. Mix the marinated ingredients weighed with the beef cut into strips, stir evenly, and stir for 8 minutes;

[0029] S4. Marinate the meat mixed with the ingredients at 5°C for 3 days, and turn it once a day to obtain mari...

Embodiment 2

[0043] A preparation method of Yi nationality flavor beef, it comprises the following steps:

[0044] S1. Remove the fascia, grease and impurities from the beef that has passed the quarantine inspection, and cut it into strips with a weight of 0.25 kg according to the muscle texture;

[0045] S2. Weighing the pickling ingredients, the pickling ingredients include the following components and the weight ratio of each component to beef is: beef: sodium nitrite: salt: pepper: star anise: wood ginger: spices = 50:0.005 : 1.5: 0.2: 0.1: 0.3: 0.6, weigh each pickling ingredient according to the above weight ratio, the spices are capsicum, grass fruit, ginger, licorice, amomum, cinnamon, angelica dahurica, fragrant leaves, cloves and meat One or more mixtures of cardamom;

[0046] S3, mix the marinated ingredients weighed with the beef cut into strips, stir evenly, and stir for 5 minutes;

[0047] S4. Marinate the meat mixed with the ingredients at 0°C for 2.5 days, and turn it onc...

Embodiment 3

[0061] A preparation method of Yi nationality flavor beef, it comprises the following steps:

[0062] S1. Remove the fascia, grease and impurities from the beef that has passed the quarantine inspection, and cut it into strips with a weight of 0.3kg according to the muscle texture;

[0063] S2. Weighing the pickling ingredients, the pickling ingredients include the following components and the weight ratio of each component to the beef is: beef: sodium nitrite: salt: Chinese prickly ash: star anise: wood ginger: spice = 50:0.009 : 2.5: 0.3: 0.2: 0.5: 0.8, take each pickling ingredient according to the above weight ratio, and the spices are one or more mixtures of grass fruit, cinnamon bark, fragrant leaves, cloves, white cardamom and fennel;

[0064] S3. Mix the marinated ingredients weighed with the beef cut into strips, stir evenly, and stir for 10 minutes;

[0065] S4. Marinate the meat mixed with ingredients at a temperature of 10°C for 2 days, and turn it once a day to o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of beef with flavor of Yi people. The preparation method comprises the following steps of: S1, removing fasciae, grease and impurities from beef, and chopping the beef into strips; S2, weighing pickling ingredients; S3, uniformly mixing the pickling ingredients with the beef; S4, pickling the beef at 0-10 DEG C for 2-3 days; S5, weighing precooking materials; S6, precooking the pickled beef; S7, boiling the precooked beef; S8, cooling the boiled beef; S9, cooling for determining the nature of the beef; S10, cutting the cooled beef into blocks; S11, roasting the beef blocks; S12, cooling the roasted beef blocks; S13, metering and packaging the cooled beef; S14, sterilizing the packaged beef; and S15, cooling the sterilized beef. the ingredients, such as natural spice Litsea pungens, produced in Yi region and a modern processing technology are adopted, the unique flavor of traditional beef jerky of Yi people is preserved, the processing period is shortened, the yield is improved, the production cost is lowered, the nutrition loss in processing is lowered, the guarantee period of the beef is prolonged, and the beef has the characteristics of environmental friendliness, health, rich nutrition, pure flavor of Yi People and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of Yi nationality flavor beef. Background technique [0002] Beef jerky is a traditional food in my country. It is rich in nutrition, delicious, not greasy, and has a long aftertaste. It is deeply loved by consumers. Liangshan Yi Autonomous Prefecture is the largest inhabited area of ​​the Yi people in my country. It is located at the junction of Sichuan and Yunnan in the southwest of Sichuan Province. There is no severe cold in winter, no hot summer in summer, and the four seasons are like spring. reputation. This unique three-dimensional climate of rain and heat in the same season makes Liangshan lush and watery, and the cattle and sheep are fat. People of all ethnic groups living here have the habit of drying beef jerky for generations. Beef jerky is also a local traditional delicacy unique to people in plateau areas. However, the traditional dryi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 华钧高德政陈旗潘永学吕海华吕明彬张荣燕张培波罗刚
Owner XICHANG SIQIXIANG FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com