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Spiced beef and its preparation method

A production method and the technology of stewed beef are applied in food preparation, application, food science, etc., which can solve problems such as incomplete sterilization of products, unfavorable human health, and short shelf life of products, so as to facilitate chewing, absorption and digestion, improve conversion rate and Utilization rate, effect of increasing nutritional value

Inactive Publication Date: 2013-09-25
孙逊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among the beef snacks sold on the market, low-temperature processing and sterilization technology is used in processing and production, which has problems of incomplete product sterilization, short shelf life, and poor safety. The main reason is microbial contamination, such as Pollution caused by Salmonella, Shigella, Staphylococcus aureus, Hemolytic Streptococcus, Clostridium botulinum, mold and other pathogenic bacteria
And most of the existing beef snacks will produce nitrous acid, and often sterilized and often eaten this kind of food is not good for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of stewed beef comprises the following raw materials in parts by weight:

[0049] Main ingredients: 100 servings of beef;

[0050] Ingredients: 0.8 parts of salt, 6 parts of sugar, 0.1 parts of monosodium glutamate, 3 parts of gelatin;

[0051] Medicinal materials: 1.5 parts of wolfberry, 1.5 parts of Eucommia, 2 parts of jujube;

[0052] Spices: 0.1 part of licorice, 0.2 part of tangerine peel, 0.2 part of hawthorn, 0.1 part of Angelica dahurica, 1 part of ginger, 2 parts of dried chili, 0.2 part of cinnamon, 0.3 part of grass fruit, 0.2 part of pepper, 0.1 part of cinnamon, 0.2 part of cumin, star anise 0.2 parts, anise 0.1 parts; preservatives: 0.15 parts of potassium sorbate, 0.35 parts of vitamin C.

[0053] A preparation method of stewed beef, comprising the following steps:

[0054] (1) Wash the beef in the main ingredients and cut into pieces;

[0055] (2) Put the cut beef into boiling water for 1 minute, take it out, rinse it with clean water, put it...

Embodiment 2

[0068] A kind of stewed beef comprises the following raw materials in parts by weight:

[0069] Main ingredients: 100 servings of beef;

[0070] Ingredients: 1.5 parts of salt, 8 parts of sugar, 0.15 parts of monosodium glutamate, 5 parts of gelatin;

[0071] Medicinal materials: 2.5 parts of wolfberry, 2.5 parts of Eucommia, 3.5 parts of jujube;

[0072] Spices: 0.15 parts of licorice, 0.3 parts of tangerine peel, 0.3 parts of hawthorn, 0.3 parts of Angelica dahurica, 1.5 parts of ginger, 5 parts of dried chili, 0.25 parts of cinnamon, 0.35 parts of grass fruit, 0.3 parts of pepper, 0.3 parts of cinnamon, 0.3 parts of cumin, star anise 0.3 part, 0.3 part of anise; preservatives: 0.25 part of potassium sorbate, vitamin C 0.75.

[0073] A preparation method of stewed beef, comprising the following steps:

[0074] (1) Wash the beef in the main ingredients and cut into pieces;

[0075] (2) The process of using transglutaminase to treat meat products. The dosage of transglutam...

Embodiment 3

[0089] A kind of stewed beef comprises the following raw materials in parts by weight:

[0090] Main ingredients: 100 servings of beef;

[0091] Ingredients: 1 part of salt, 7 parts of sugar, 0.13 parts of monosodium glutamate, 4 parts of gelatin;

[0092] Medicinal materials: 2 parts of wolfberry, 2 parts of Eucommia, 3 parts of jujube;

[0093] Spices: 0.13 parts of licorice, 0.25 parts of tangerine peel, 0.25 parts of hawthorn, 0.2 parts of Angelica dahurica, 1.3 parts of ginger, 4 parts of dried chili, 0.23 parts of cinnamon, 0.33 parts of grass fruit, 0.25 parts of pepper, 0.2 parts of cinnamon, 0.253 parts of cumin, star anise 0.25 parts, aniseed 0.2 parts; preservatives: 0.2 parts of potassium sorbate, vitamin C 0.5.

[0094] A preparation method of stewed beef, comprising the following steps:

[0095] (1) Wash the beef in the main ingredients and cut into pieces;

[0096] (2) The process of using transglutaminase to treat meat products. The dosage of transglutamina...

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PUM

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Abstract

The invention discloses a spiced beef which comprises beef, salt, white sugar, monosodium glutamate, gelatin, matrimony vine, eucommia, jujube, licorice, dried orange peel, haw, dahurian angelica root, ginger, dry capsicum, cassia, amomum tsao-ko, Chinese prickly ash, Chinese cassia tree, common fennel fruit, octagonal and aniseed. The spiced beef provided by the invention has advantages of rich nutrition, soft, tender and cooked meat quality, strong fragrance, proper taste and unique flavor. The meat contains high protein, low fat and high calcium. The spiced beef has health efficacy of invigorating spleen, appetizing, moistening lung, lowering lipid, reducing blood glucose and the like. Meanwhile, the spiced beef has effects of nourishing, calcium supplement, detoxification, skin beautification and pox-elimination.

Description

[0001] technical field [0002] The invention relates to a meat processing method, in particular to a stewed beef and a preparation method thereof. Background technique [0003] At present, the total amount of meat in my country has reached 70 million tons, ranking first in the world, while meat products in my country account for less than 4% of the total meat, and the per capita is about 2Kg, which is the same as that of developed countries. Compared with more than 50% of the total and 80Kg per capita, the gap is huge. It can be said that my country's meat processing is still in its infancy. [0004] 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...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 孙逊
Owner 孙逊
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