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A kind of preparation method of stewed meat without adding water

A production method and technology of stewed meat, applied in food preparation, food heat treatment, food science, etc., can solve the problems of cumbersome production process of stewed meat, waste of heat energy and water energy, and long-term cooking of products, so as to shorten the stewed time, The effect of saving production cost and using fewer types

Active Publication Date: 2015-10-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to preliminary statistics, the annual output of stewed meat in my country has reached more than 500,000 tons, and a large amount of water has been added in the process of precooking, stewing and old soup making, which not only leads to cumbersome production process of stewed meat, and the product will not be boiled for a long time, but also causes heat energy, A large amount of waste of water energy increases production costs

Method used

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  • A kind of preparation method of stewed meat without adding water
  • A kind of preparation method of stewed meat without adding water
  • A kind of preparation method of stewed meat without adding water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0061] Implementation Case 1 The preparation method of braised pork without adding water

[0062] 1. Raw and auxiliary materials

[0063] Raw material: Chunk beef, select the rib meat part of adult beef

[0064] Accessories: cooking oil, ginger, salt, pepper, chili

[0065] Table 1 Ratio of raw and auxiliary materials

[0066]

[0067] 2. Technological process

[0068] Raw meat→trimming→stir frying with spices→stir frying of meat pieces→drying water→changing pots for marinating→seasoning→drying→packing→labeling and boxing→inspection and warehousing

[0069] 2. Process points

[0070] 1. Raw material trimming

[0071] Choose fat and thin fresh beef or thawed frozen beef, wash away the blood and dirt, cut into 8-10 cm wide meat strips along the direction of muscle fibers, and then cut into 10-15 cm long perpendicular to the fiber direction spare pieces of meat;

[0072] 2. Stir fry with spices

[0073] Heat the frying pan, put in the cooking oil according to the ratio l...

Embodiment 2

[0088] Embodiment 2 Verification test of a novel method for making stewed meat without adding water

[0089] 1. The traditional method of making stewed meat with exogenous moisture added

[0090] Beef, the flank meat of an adult beef

[0091] This embodiment is divided into an experimental group and a control group, and the experimental group adopts the method steps described in the implementation case 1 to make stewed meat; the control group makes a material bag containing cinnamon bark, Chinese prickly ash, and capsicum according to the formula of the raw materials of the implementation case 1, Add exogenous water equal to the weight of beef and put it into the marinated pot to cook the material bag, then put the beef block described in the step 1 of the implementation case 1 into the marinated pot for 2 and a half hours, and add the implementation case 1 Table 1 in 2 hours table salt listed. After marinating, let it dry. Carry out sensory evaluation on the finished produ...

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Abstract

The invention discloses a water-free preparation method of stewed meat. The water-free preparation method comprises the following steps: selecting livestock and poultry meat in a proper proportion of fat to lean; cleaning; finishing; transferring to a stir-fry pan with wild pepper and chilli; frying until separating out water from livestock and poultry meat; transferring into a stewing pan to stew with soft fire; seasoning; spreading and airing; packaging; detecting; and warehousing. According to the water-free preparation method of stewed meat, external water is not added, and little spice and seasoner are added during preparing; in addition, the production process is simple and convenient, the processing costs little time, the cost is low, and the stewed meat is fat but not greasy, tender and delicious and stable in taste; and the water-free preparation method is suitable for household or industrialized production of stewed meat.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a new method for making stewed meat without adding water. Background technique [0002] Stewed meat refers to a kind of livestock and poultry meat product that puts the processed livestock and poultry meat in a stewed soup with seasonings or spices for a long time. It is a well-known traditional meat product in my country. It has a long history and diverse production techniques. It is generally welcomed by various regions and nationalities, such as Pingyao beef in Shanxi, Dengying beef in Sichuan, Yueshengzhai beef and mutton in Beijing, and beef and mutton in Jiangsu, Zhejiang and Shanghai. Bad stewed pork and so on. Stewed meat is deeply loved by consumers because of its high nutritional value, high quality, delicious and diverse flavors, suitable for both hot and cold, and convenient eating, and its market potential is huge. According to preliminar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/315A23L1/318A23L13/10A23L13/50A23L13/70
CPCA23L13/428A23L13/50A23L13/70A23V2002/00A23V2300/24
Inventor 马奇祥戴小枫王振宇张德权张泓丁楷胡宏海陈捷胤裴颖陈丽左惠心高远李欣张春江黄峰张雪
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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