Production method of Moslem spiced beef

A production method and technology of sauced beef, applied in the field of food processing, can solve the problems of reduced commodity, uneven color, poor taste, etc., and achieve the effect of excellent texture and red sauce

Inactive Publication Date: 2013-12-11
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production process of sauced beef usually adopts the method of master with apprentices and manual workshops, which has the disadvantages of hard texture, poor taste and uneven color.
Unstable product quality reduces the commerciality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: A method for making halal sauced beef, with raw beef as the main ingredient, yellow sauce, salt, cinnamon, cloves, amomum, and anise as auxiliary materials, through raw material pretreatment, sauce adjustment, potting, and sauce preparation , The steps of cooking are carried out:

[0016] a. Raw material pretreatment: select 100 kg of fresh beef that is neither fat nor thin, soak it in cold water, clean the congestion, wash the meat with a scrub brush, and remove the bones; then cut it into 1 kg of meat with a knife, the thickness of which does not exceed 40cm and Rinse in clean water and store separately according to the tenderness of the meat;

[0017] b. Sauce adjustment: add 50 kg of water to the pot, warm it up slightly, add 1 / 2 of the required amount of salt and yellow sauce, boil for 1 hour, skim off the sauce foam floating on the soup surface, and put it into a container spare;

[0018] c. Filling the pot: first place meat bones on the bottom of the...

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PUM

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Abstract

The invention discloses a production method of Moslem spiced beef. The production method is characterized by comprising the following steps of: with the raw beef as a main ingredient and with yellow soybean paste, table salts, Chinese cinnamon, clove, fructus amomi and anise as auxiliary ingredients, preprocessing raw materials, preparing sauce, filling the raw materials into a pot, saucing the raw materials, taking the raw materials out of the pot, and processing the raw materials. The Moslem spiced beef produced by utilizing the production method has sauced and red colors, is moderate in saltiness, is oily, light, crisp, tender and tasty, is an ideal delicious food on a dining table of people, is excellent in color, aroma, taste, appearance and texture and is a top-grade food in the cooked beef.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing halal sauced beef. Background technique [0002] Sauce beef is a famous special dish in Hohhot, Inner Mongolia. It began in the middle of the Qing Dynasty and was created by Liu Lu, a Hui operator in Cangzhou, Hebei. Because of his fine selection of ingredients and heavy use of various seasonings to cook, the sauced beef has a strong umami taste, so it has become famous all over the country in the late Qing Dynasty. It is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. Eating beef in cold winter has the effect of warming the stomach, which is a good tonic for cold winter; [0003] The traditional sauced beef production process usually adopts a master with apprentices and a hand-crafted workshop method, which has disadvantages such as hard textu...

Claims

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Application Information

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