Method for manufacturing dried beef from beef

A production method and technology of beef, applied in food preparation, food shearing, food science, etc., can solve problems such as long production cycle, poor taste and quality, and increased production cost

Inactive Publication Date: 2014-10-15
党强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing technology is primitive and complicated, and the production cycle is long, which not only increases the production cost, but also a lot of processing is controlled by experience and feeling, and the taste and quality are not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Choose good beef, remove tendons, cut into thin slices with a length of 12 cm, a width of 6 cm, and a thickness of 1.5-2.5 cm. For every 5 kg of beef, mix with 180 grams of white wine, 65 grams of refined salt, 85 grams of soy sauce, and 80 grams of brown sugar. 40 grams of monosodium glutamate, 40 grams of ginger juice, 40 grams of garlic white, scallion white, 8 grams of pepper, 10 grams of licorice powder, 10 grams of grass fruit powder, marinate for 1-2 hours, use a stove to start a fire, the firewood is a special pine wood, put the beef slices Bake on the stove until 70% dry. Add peanut oil and stir-fry, cover the pot, and simmer slowly for 1-2 hours.

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PUM

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Abstract

A method for manufacturing dried beef from beef. The method includes following steps: selecting good beef, removing tendons, cutting the beef into thin slices with lengths being 12 cm, widths being 6 cm and thicknesses being 2 cm, blending per five kilograms of beef with liquor, refined salt, soybean sauce, brown sugar, monosodium glutamate, ginger juice, garlic, scallion, pepper, licorice powder and fruit powder, performing a pickling process for 1-2 hours, s, roasting the beef slices in a pot on an oven until the beef is dried to 70%; adding peanut oil with stirring and frying, covering the pot and simmering the beef with soft fire. The dried beef prepared in the invention is delicious, sweet and tasty, is fine and chewy in flesh quality, is fragrant when being eaten and is unique in flavor. The dried beef is rich in resources, is easy and convenient to prepare, has a large market demand, has a good market prospect and has an excellent economic benefit.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to a method for processing beef into nibs. Background technique [0002] Beef products have the characteristics of rich nutrition, low fat, low cholesterol, etc. The color, fragrance and shape of the products have their own characteristics, catering to the preferences and habits of different consumers. The traditional processing technology is primitive and complicated, and the production cycle is long, which not only increases the production cost, but also a lot of processing is controlled by experience and feeling, and the taste and quality are not good. [0003] The purpose of the present invention is to aim at the above situation, the preparation method is simple, the production cycle is shortened, and the development has the characteristics of delicious sweet and fragrant, fine and chewy meat, fragrant in the mouth, and unique flavor. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
CPCA23V2002/00A23L13/10A23L13/428A23V2300/41
Inventor 党强
Owner 党强
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