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

Inactive Publication Date: 2014-01-01
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, although there are some low-salt meat products, there are no reports on low-sodium ready-to-eat stewed beef packaged products (snack food)

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Amount of beef and marinade

[0035]

[0036]

[0037] Preparation:

[0038] A preparation method of low-sodium brine beef snack food.

[0039] (1) Preparation of stewed soup

[0040] The stew soup consists of 1.3% star anise, 1.4% cumin, 0.6% amomum, 0.9% ginger, 1% licorice, 0.8% kaempferen, 0.5% clove, 0.7% tangerine peel, 0.75% cinnamon, and 0.5% bay leaf based on the weight of beef. %, Zanthoxylum bungeanum 1.1%, ginger 8% (sliced), garlic 1.75%, onion 1.3%, red pepper 1.5%, low sodium salt (60%NaCl+30%KCl+10%CaCl 2 ) 1.5%, cooking wine 15%, rock sugar 5%, chicken essence 1.25%, yeast extract (beef flavor) 1.5%, caramel pigment 1%, sodium diacetate 0.4%, water 175%;

[0041] After weighing the marinade according to the above, wrap the marinade ingredients with gauze, soak in water for 3-5 minutes, then filter the water to remove the smell of Chinese medicine, then pour in other ingredients, cover and boil, then simmer for 40 minutes on low heat .

[0042...

Embodiment 2

[0053] Amount of beef and marinade

[0054]

[0055]

[0056] Preparation:

[0057] (1) Preparation of stewed soup

[0058] The stew soup consists of 1.75% star anise, 1% cumin, 0.75% amomum, 1% ginger, 1.25% licorice, 1% kaempferen, 0.75% clove, 0.8% tangerine peel, 1% cinnamon, and 0.75% bay leaf based on the weight of beef. %, Zanthoxylum bungeanum 1.3%, ginger 10% (sliced), garlic 2%, onion 1.5%, red pepper 1.75%, low sodium salt (60%NaCl+30%KCl+10%CaCl 2 ) 1.5%, cooking wine 17%, rock sugar 6%, chicken essence 1.5%, yeast extract (beef flavor) 2.5%, caramel pigment 1%, sodium diacetate 0.4%, water 175%;

[0059] After weighing according to the above materials, wrap the marinade ingredients with gauze, soak in water for 3-5 minutes, then filter the water to remove the smell of Chinese medicine, and finally pour in other ingredients, after boiling, cover and simmer for 40 minutes on low heat .

[0060] (2) Beef pretreatment

[0061] Select fresh beef that meets t...

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
CPCA23L13/428A23L13/70Y02A40/90
Inventor 王海滨汪宣鹏
Owner WUHAN POLYTECHNIC UNIVERSITY
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