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How to marinate Digun beef

The technology of ground glutinous rice and pickling liquid is applied in the field of pickling of pickles, which can solve the problems of difficult preservation, loss of nutrients, soft texture and weak taste of ground steak cattle, so as to maintain the micro-environment of pickling, speed up the pickling speed and shape. full effect

Active Publication Date: 2014-10-22
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

[0003] Digun beef is not only rich in nutrition, but also has a special fragrance, soft texture and light taste, soft cooked noodles, crisp and tender texture after processing, clean color, beautiful shape, and is a good accompaniment to meals; Its shelf life is often used by folks to make kimchi, but after a long time, it is easy to turn yellow and black, the texture is soft, and it loses a lot of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] After excavating the ground beef, put it in a cool place, and wash it directly with clean water within 24 hours, and then grade it according to the specifications; then boil the water, put it in the ground beef, keep the water temperature at 100°C, and continue for 4 minutes; Take out the ground beef and immediately put it into clear water at a temperature of 5°C until the temperature of the ground beef is 20°C; then take out the ground beef and drain the surface water; then pre-marinate, boil the water to cool, add salt, and make the salt water The concentration is 9%; submerge the dried Digun cattle into the saline water surface 5cm below, and keep it for 24 hours; then clean again to remove foreign matter, impurities, and Digu cattle with yellow spots, lesion spots, black spots, insect eyes and rotten scars , rinse with clean water, drain the water and put it into the warehouse for soaking; then prepare the pickling solution, take the used undeteriorated old soaking s...

Embodiment 2

[0024] After excavating the ground beef cattle, put them in a cool place, and wash them directly with clean water within 24 hours, and then grade and arrange them according to the specifications; Take out the ground beef and immediately put it into clear water at a temperature of 12°C until the temperature of the ground beef is 25°C; then take out the ground beef and drain the surface water; then boil the water and cool it, add salt to make the concentration of the salt water 9.5% ; Submerge the dried ground beef under 5cm of the saline water surface and keep it for 24 hours; then remove foreign matter, impurities, and ground beef with yellow spots, diseased spots, black spots, insect eyes and rotten scars again, and rinse with clean water. Drain the water and put it into the warehouse for soaking; freshly prepare the pickling solution, take the used undeteriorated old soaking solution and pour it into the large altar, then pour the cold boiling water obtained after boiling the...

Embodiment 3

[0026]After excavating the ground beef cattle, put them in a cool place, wash them directly with clean water within 24 hours, and then grade them according to the specifications; then boil the water, put them in the ground beef cattle, and keep the water temperature at 100°C for 6 minutes; Take out the ground beef and immediately put it into clear water at a temperature of 20°C until the temperature of the ground beef is 29°C; then take out the ground beef and drain the surface water; then boil the water and cool it, add salt to make the concentration of the salt water 10% ; Submerge the dried ground beef under 5cm of the saline water surface and keep it for 24 hours; then remove foreign matter, impurities, and ground beef with yellow spots, diseased spots, black spots, insect eyes and rotten scars again, and rinse with clean water. Drain the water and put it in the warehouse for brewing; then freshly prepare the pickling solution, take the used undeteriorated old soaking solut...

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Abstract

A Chinese Euroleon preserving method is characterized in that the processing of Chinese Euroleon below 24h after digging realizes the no nutrient loss and original flavor maintenance of Chinese Euroleon; the direct blanching and water cooling makes the heating and cooling processes rapidly keep away from a 45-75DEG C temperature range, effectively inhibit the activity of polyphenoloxidase and ensures the original color of the Chinese Euroleon; the adoption of an ageing liquid and the addition of a Kaoliang spirit make the preserved Chinese Euroleon have a mellow taste and accelerate the preserving speed; the adoption of rod chilli, ginger, Kaempferia galanga L., garlic, star anise, Chinese prickly ash and fennel can adjust the taste and effectively prolong the shelf lives of preserved Chinese Euroleon products; the only adoption of well water or spring water guarantees the flavor of the Chinese Euroleon, effectively maintain the preserving microenvironment, and guarantees the normal implementation of the preserving process; and the obtained processed Chinese Euroleon has the characteristics of plump form, crystal clear appearance, mellow and fascinated fragrance, and crisp and tasty taste.

Description

technical field [0001] The invention relates to a method for pickling pickles, in particular to a method for pickling ground beef. Background technique [0002] Diguniu plant is sweet and flat in nature, enters the lung and spleen meridians, and has the functions of nourishing the lungs and kidneys, nourishing yin and nourishing blood. It can treat asthma, lung deficiency cough, kidney deficiency low back pain, lymphatic tuberculosis, tuberculosis hemoptysis and other diseases. my country has been cultivated since ancient times and is distributed in various parts of the north and south. An annual herbaceous plant that can form underground tubers in the genus Stachys of the genus Lamiaceae. Shallow-rooted, no more than 10 cm long. The aboveground stems are upright, touching the ground part, giving birth to adventitious roots, and have strong sprouting ability. The underground part produces stolons, and the top expands to form silkworm pupae-like tubers. Digun cattle cont...

Claims

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Application Information

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