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A kind of beef product and preparation method thereof

A technology of beef and products, which is applied in food preparation, climate change adaptation, application, etc. It can solve the problems of beef jerky that is easy to break, low water content, and few suitable people, so as to improve product added value, stable quality, and flavor. unique effect

Active Publication Date: 2015-09-16
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing beef jerky products have less water content, are difficult to chew, and have a sweet aftertaste. Most of them are loved by children and young people, but there are fewer suitable people.
Moreover, the processed beef jerky is easy to break, and it is easy to absorb moisture if it is not sealed after opening the package, and the flavor and taste are easy to change.

Method used

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  • A kind of beef product and preparation method thereof
  • A kind of beef product and preparation method thereof
  • A kind of beef product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Prepare raw materials and prepare brine: A. Weigh the raw materials; put the fresh beef in clear water and boil until overcooked and the soup is cloudy. Remove the foam and clarify it for later use. The beef soup is based on the ratio of beef to water: : 12 boil beef in water until overcooked and form; B, get 500 parts of beef broth in weight portion of A, add 14 parts of salt, then add 0.12 part of cinnamon, 0.8 part of white cardamom, 0.8 part of clove, 0.8 part of fennel, saffron 0.8 parts of ginger, 0.8 parts of cumin, 0.8 parts of Angelica dahurica, 0.8 parts of amomum, 1.2 parts of grass fruit, 1.2 parts of licorice, 4 parts of old ginger, 0.4 parts of pepper, 0.4 parts of pines, 0.6 parts of star anise, and 0.3 parts of Piper After the cloth is wrapped, put it into the beef broth, boil on high heat, then boil on low heat for 50 minutes; C, remove the froth during the cooking process, and stop boiling until the soup is 60% of the beef soup in step B, and set as...

Embodiment 2

[0033] (1) Prepare raw materials and prepare brine: A. Weigh the raw materials; put the fresh beef in clear water and boil until overcooked and the soup is cloudy, remove the foam and clarify it for later use; the beef soup is based on the ratio of beef to water: :18 is formed by boiling beef in water until it is overcooked; B, take 500 parts of beef soup in A, 16 parts of salt, 0.17 parts of cinnamon, 1.2 parts of white cardamom, 1.2 parts of cloves, 1 part of anise, 1 part of ginger, 1.2 parts of fennel, 1.2 parts of Angelica dahurica, 1 part of amomum, 1.6 parts of grass fruit, 1.6 parts of licorice, 6 parts of old ginger, 0.6 parts of pepper, 0.6 parts of nard pine, 0.85 parts of star anise, 0.5 parts of pimento, wrapped with cloth and put Put it into the beef broth, boil it over high heat and boil it over low heat for 60 minutes; C, remove the froth during the cooking process, and stop boiling until the soup is 70% of the beef soup in step B, and stand by; at this time, th...

Embodiment 3

[0042] (1) Prepare raw materials and prepare brine: A. Weigh the raw materials; put the fresh beef in clear water and boil until overcooked and the soup is cloudy. Remove the foam and clarify it for later use. The beef soup is based on the ratio of beef to water: :15 Boil the beef in water until overcooked; B, take 500 parts of beef soup in A, add 15 parts of salt, then add 0.15 parts of cinnamon, 1 part of white cardamom, 1 part of clove, 1 part of anise, and 1 part of sand ginger 1 part of fennel, 1 part of Angelica dahurica, 1 part of amomum, 1.5 parts of grass fruit, 1.5 parts of licorice, 5 parts of old ginger, 0.5 part of pepper, 0.5 part of pines, 0.75 parts of star anise, 0.4 parts of Piper, wrapped with cloth Put it into the beef broth after it is ready, boil it over high heat and boil it over low heat for 55 minutes; C, remove the froth in the boiling process, and stop boiling until the soup is 65% of the beef soup in step B, and stand-by; Most of the ingredients in ...

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PUM

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Abstract

The invention belongs to the field of food processing and in particular relates to a beef product and a preparation method thereof. The preparation method comprises the following steps: cutting selected slaughtered cattle back-leg lean meat into slices, applying soy and a 3% salt solution to the slices, baking, marinating in brine, airing, cutting, mixing and vacuum-packaging. The beef product is as thin as paper and is purple red, lingering in crisp aroma, unique in flavor, easy to prepare and low in cost. According to the leisure beef product, seasonings can be properly adjusted according to different regions on the basis of technologically ensuring stable product quality to meet the requirements of different consumers, so that the consumer group range is relatively wide and the market demand is relatively high.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a beef product and a preparation method. Background technique [0002] There are many beef products, including beef jerky and beef sauce. Different beef products have different processing techniques. Existing beef jerky products have less water content, are difficult to chew, have a sweet aftertaste, and are mostly liked by children and young people, but there are fewer suitable crowds. Moreover, the processed beef jerky is easy to be broken, and it is easy to absorb moisture if it is not sealed after opening the package, and the flavor and mouthfeel are easy to change. Contents of the invention [0003] In order to solve the above technical problems, the present invention provides a beef product and a preparation method thereof. The beef product slices are as thin as paper, purple and reddish, crisp and fragrant, and unique in flavor; the production method is simple and the co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/428Y02A40/90
Inventor 左勇吕开斌张晶袁先玲叶阳
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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