Preparation method for low-sodium-salt spiced beef leisure food

A low-sodium salt braised beef and snack food technology is applied in the field of preparation of low-sodium salt braised beef snack food, and can solve the problem of no low-sodium salt ready-to-eat braised beef packaging product reports, etc. The effect of improving tenderness
CN103478752AInactive Publication Date: 2014-01-01WUHAN POLYTECHNIC UNIVERSITY
5 Cites 19 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
WUHAN POLYTECHNIC UNIVERSITY
Publication Date
2014-01-01
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a preparation method for low-sodium-salt spiced beef leisure food. The raw material for preparing low-sodium-salt spiced beef is fresh beef or frozen beef. The preparation method comprises the following steps of performing vacuum rolling and pickling on the fresh beef or the defrozen beef by using composite low-sodium salt, marinating the beef in boiled marinade, and finally slicing and packaging as well as sterilizing the beef to obtain the ready-to-eat spiced beef packaged products (leisure food). Compared with common spiced beef, the finished product prepared tastes delicious, and the sodium content is obviously reduced; nitrite is not used; the contents of potassium ions and calcium ions are also increased; nutrients of the food are strengthened; the health of a human body is facilitated; the preparation method is particularly suitable for nutrient healthy meat products eaten by people suffering from hypertension.
Need to check novelty before this filing date? Find Prior Art

Description

Technical field:

[0001] The invention belongs to the field of food processing technology, and in particular relates to the processing technology of ready-to-eat low-sodium salt stewed beef after packaging, in particular to a preparation method of low-sodium salt stewed beef snack food Background technique:

[0002] With the improvement of people's living standards and the increase in the intake of meat, the incidence of cardiovascular and cerebrovascular diseases has increased significantly. A large number of epidemiological investigations have shown that long-term high-sodium diet can increase blood pressure, and excessive intake of sodium salt will also affect the effect of lowering blood pressure and increase the dosage of drugs. According to analysis, about 30% of people's salt intake comes from meat products. Therefore, as people's health awareness continues to increase, reports and research on low-salt healthy foods (including low-salt meat products) have emerged one a...

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