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A kind of preparation method of fruit flavor beef

A beef and fruity technology, used in food ingredients as taste improvers, food science and other directions, can solve the problems of hard taste, not easy to cook, loss of nutrients, etc., and achieve the effect of strong aroma, unique aroma and loose taste

Inactive Publication Date: 2016-03-09
蒋森伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried products or stewed sauce products, in the process of processing, some nutrients are destroyed, resulting in the loss of nutrients, and the appearance is not attractive enough, and the taste is hard, which cannot attract more people to enjoy its delicacy and nutrition
[0003] Because beef is rich in fiber, it is not easy to cook. It takes 2-3 hours to cook in an ordinary pot, and the cooked beef is relatively hard and easy to clog the teeth. It is rejected by the elderly and children, and the traditional beef has a single taste
[0004] How to make beef a more extensive nutritional health leisure product, there is no further existing technology available

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of fruit-flavored beef, comprising the following steps:

[0020] (1) Select the beef, trim the beef, remove the fat and tendons, and divide it into 6cm×3cm×1.5cm pieces of meat,

[0021] (2) Take 60 parts of beef chunks by weight, 2 parts of salt, 0.01 part of monosodium glutamate, 0.4 part of white sugar, 0.4 part of pepper, mix and knead and marinate for 20 minutes to obtain marinated beef;

[0022] (3) Take a fresh pineapple, wash the outer skin of the pineapple, cut off the top small piece as a cover, dig out the pineapple meat inside, and make a pineapple carrier, put the marinated beef in step (2) into the pineapple carrier, cover top cover;

[0023] (4) Put the pineapple carrier into a pressure tank, pressurize to 0.35Mpa in the pressure tank, keep the pressure for 100 minutes, release the pressure to 0.25Mpa, keep the pressure for 100 minutes, and release the pressure; raise the temperature to 98°C, keep the temperature for 60 minutes, Low...

Embodiment 2

[0026] With the preparation method of the fruit-flavored beef described in Example 1, the difference is:

[0027] Step (1) Trim the beef, divide it into meat pieces with the size of 7cm×3cm×2.5cm,

[0028] Step (2) Take 70 parts of beef chunks by weight, 5 parts of salt, 0.05 part of monosodium glutamate, 0.8 part of sugar, 0.8 part of pepper, mix and knead and marinate for 30 minutes to obtain marinated beef;

[0029] Step (4) Put the pineapple carrier into a pressure tank, pressurize the pressure tank to 0.40Mpa, hold the pressure for 120 minutes, release the pressure to 0.30Mpa, hold the pressure for 120 minutes, release the pressure; raise the temperature to 100°C, and keep the temperature for 70 minutes , down to room temperature for 30 minutes; that is, the fruity beef of the present invention.

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PUM

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Abstract

The invention relates to a method for preparing fruity beef. The method comprises the steps of splitting beef into beef pieces, kneading to salt for 20-30 minutes, so as to prepare salted beef, excavating pineapple pulp from fresh pineapples, so as to prepare pineapple carriers, putting the salted beef into the pineapple carriers, and covering with top covers; putting the pineapple carriers into a pressure tank, pressurizing the pressure tank until the pressure is 0.35-0.40Mpa, carrying out pressure maintaining for 100-120 minutes, depressurizing until the pressure is 0.25-0.30Mpa, carrying out pressure maintaining for 100-120 minutes, and depressurizing; heating to the temperature of 98-100 DEG C, carrying out heat preservation for 60-80 minutes, cooling to room temperature, and standing for 20-30 minutes, thereby obtaining the fruity beef. According to the fruity beef prepared by the method, the flavor is unique, nutrition is easy to absorb, the beef flavor and the fruit flavor are integrated, and the flavor is rich; through pressure tank treatment, beef ingredients are decomposed, intrinsic aroma components in the beef are fully released, and nutritional ingredients are more easily absorbed and utilized; the taste is loose and crispy, so that the fruity beef is susceptible to broad consumer acceptance.

Description

technical field [0001] The invention relates to a preparation method of fruit-flavored beef, which belongs to the technical field of food processing. Background technique [0002] For a long time, most of the beef has been used as a food material for people to fry, and a small part of it is processed into dried beef products and sauced stewed products for people to use as leisure snacks. Beef is a safe food with high nutritional content and rich protein. Due to the limitation of meat product preservation technology and processing technology, fresh meat cannot be preserved well, and frozen meat needs to use cold chain logistics. Dried products or stewed sauce products, in the process of processing, some nutrients are destroyed, resulting in the loss of nutrients, and the appearance is not attractive enough, and the taste is hard, which cannot attract more people to enjoy its delicacy and nutrition. [0003] Because beef is rich in fiber, it is not easy to cook. It takes 2-3 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70A23V2002/00A23V2200/16
Inventor 蒋森伟
Owner 蒋森伟
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