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A technology for braised beef and beef granules, which is applied in the application, food preparation, food science and other directions, can solve the problems of inconvenient eating, need to improve the taste, loss of nutritional value, etc., and achieve the effects of easy storage, balanced nutrition and reasonable matching.
Inactive Publication Date: 2015-11-25
杭州唐纳兹食品有限公司
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Abstract
Description
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Problems solved by technology
The production process of beef porridge in the prior art is complicated, the loss of nutritional value is high, the consumption is not convenient enough, and the taste needs to be improved
Method used
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Examples
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Effect test
Embodiment 1
[0033] Embodiment 1: According to the total weight of 100kg, the distribution ratio of each component of red round beef porridge is:
[0034] 2kg beef cubes, 3kg green stalks, 1kg green onion slices, 3Kg carrots, 91kg rice slices
[0035] 1. Raw material process
[0036] 1.1 Preparation process of raw materials of beef granules
[0039] 1.1. Beef: It is required to take parts with a (lean) beef rate of more than 90% as raw materials, and pass the inspection of the inspection and quarantine department.
[0040] 1.2. Cleaning: Rinse the beef in a clear water pool to remove impurities and blood streaks on the surface, and drain.
[0041] 1.3. Diced: Cut the beef into 0.5×0.5×0.5cm sized granules through a dicing machine.
[0042] 1.4. Freeze-drying: Put the beef cubes into the freeze-drying machine. When the freezing temperature reaches minus 40°C, start adding
[0043...
Embodiment 2
[0089] Embodiment 2: According to the total weight of 95.5kg, the distribution ratio of each component of red round beef porridge is:
[0090] 1.5 kg of beef granules, 2.5 kg of green stalks, 0.5 kg of green onion slices, 2.5 kg of carrots, and 88.5 kg of rice slices. The preparation process of braised beef porridge refers to Example 1, and is not described in detail for brevity.
Embodiment 3
[0091] Embodiment 3: according to the total weight of 100kg, the distribution ratio of the components of red round beef porridge is:
[0092] 2.5 kg of beef granules, 3.5 kg of green stalks, 1.5 kg of green onion slices, 3 kg of carrots, and 89.5 kg of rice slices. The preparation process of braised beef porridge refers to Example 1, and is not described in detail for the sake of brevity.
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Abstract
The invention discloses braised beef porridge and an eating method of the braised beef porridge, and belongs to the technical field of food processing. The braised beef porridge is characterized in that the braised beef porridge is a solid mixture prepared from beef granules, green pakchoi, green onion flakes, carrots and rice crisps as raw materials; the braised beef porridge can be eaten after being mixed with drinking water. According to the braised beef porridge, a conventional process of a porridge product is abandoned, a solid mixture product is developed, the batch and large-scale production can be achieved in a factory, and the disadvantage of long boiling time of a conventional porridge food is solved in combination with an instant consumption pattern; the raw materials of the black rice porridge with the beef granules, the green pakchoi, the green onion flakes, the carrots and the rice crisps as the raw materials are reasonably combined, have balanced nutrition and can be eaten for a long time; the porridge product is made into the solid mixture for the convenience of storage and transportation; the mouth feel requirements of consumers can be met to the hilt due to a scientific particle ratio and the limitation on the mesh number of rice powder.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to braised beef porridge in brown sauce and an eating method thereof. Background technique [0002] Beef has the functions of invigorating the spleen and stomach, nourishing qi and blood, removing dampness, reducing edema, and strengthening bones and muscles. It is also suitable for spleen and stomach qi when cooked with japonica rice porridge, which can strengthen the spleen and stomach, fill qi and blood, and strengthen bones and muscles. Further, a patent with the publication number CN1559275 discloses a spiced beef porridge and a preparation method thereof. The technical solution adopted is: a spiced beef porridge, which is prepared from the following raw material components in parts by weight, corn kernels 2 -8, wheat kernels 2-8, glutinous rice 1-5, refined beef 6-10, beef bones 10-25, water 100, appropriate amount of food accessories; Put beef, beef bones, auxiliary ...
Claims
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Application Information
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