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Processing method of special flavor spiced beef by vacuum freeze drying

A technology of vacuum freeze-drying and processing method, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient taste, difficult to preserve for a long time, poor appearance and color of products, etc., and achieve the effect of enriching nutrients.

Active Publication Date: 2014-11-26
HUBEI XINMEIXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the beef after marinating is also very unique, but the nutritional content of the beef will be lost to a certain extent by the current method of marinating, and the appearance and color of the product are not good, the taste is not rich enough, and it is difficult to preserve for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A processing method of vacuum freeze-dried flavor stewed beef, the specific processing method is as follows: a, raw material: select fresh beef as raw material; b, seasoning sauce preparation: select the following materials, and carry out according to the following weight ratio Evenly mixed and prepared together to form a sauce, 3 kg of kaempferol powder, 2 kg of galangal powder, 0.8 kg of clove powder, 2 kg of grass fruit powder, 0.3 kg of biba powder, 5 kg of star anise powder, 5 kg of tangerine peel powder, licorice powder 3 kg, 0.1 kg of laurel powder, 0.2 kg of cumin powder, 1 kg of pepper powder, 0.5 kg of cumin powder and 900 kg of water; , and then put beef raw materials with a weight of 300 kg into the pot for marinating. The marinating time is 4 hours, and the marinating temperature is 100° C. to ensure that the seasoning sauce is always in a boiling state during the marinating, so as to ensure that the marinated beef product has a good flavor; d ...

Embodiment 2

[0011] Embodiment 2: A kind of processing method of vacuum freeze-dried flavor stewed beef, specific processing method is as follows: a, raw material: select fresh beef as raw material; b, sauce preparation: select the following materials, and carry out according to the following weight ratio Evenly mixed and prepared together to form a sauce, 4 kg of kaempfer powder, 3.2 kg of galangal powder, 0.3 kg of clove powder, 1.2 kg of grass fruit powder, 1 kg of biba powder, 6 kg of star anise powder, 4 kg of tangerine peel powder, 2 kg of licorice powder , 0.5 kg of laurel powder, 0.8 kg of cumin powder, 0.5 kg of pepper powder, 0.1 kg of cumin powder and 1000 kg of water; Put beef raw materials with a weight of 300 kg into the pot for marinating, the marinating time is 5 hours, and the marinating temperature is 95°C, ensuring that the seasoning sauce is always in a boiling state during marinating, so as to ensure that the marinated beef product has a good flavor; d, cooling 1. Cutt...

Embodiment 3

[0012]Embodiment 3: A kind of processing method of vacuum freeze-dry flavor stewed beef, specific processing method is as follows: a, raw material: choose fresh beef as raw material; Evenly mixed and prepared together to form a sauce, 3.5 kg of Kaempfer powder, 2.3 kg of galangal powder, 0.5 kg of clove powder, 1.7 kg of grass fruit powder, 0.6 kg of biba powder, 5.2 kg of star anise powder, 4.2 kg of tangerine peel powder, 2.5 kg of licorice powder , 0.3 kg of laurel powder, 0.6 kg of cumin powder, 0.8 kg of pepper powder, 0.3 kg of cumin powder and 1000 kg of water; Put beef raw materials with a weight of 300 kg into a pot for stewing, the time for stewing is 4.5 hours, and the temperature for stewing is 100°C to ensure that the seasoning sauce is always in a boiling state during stewing, so as to ensure that the flavor of the stewed beef product is good; d, cooling 1. Cutting shape: Take the marinated beef out of the pot, let it cool to room temperature, and then use a spec...

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PUM

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Abstract

The invention discloses a processing method of special flavor spiced beef by vacuum freeze drying. The specific processing method comprises the following steps of: a, preparing materials; b, preparing sauce; c, marinating; d, cooling and cutting; e, dipping; f, traying and quickly freezing; g, performing vacuum freeze drying; h, sorting; I, detecting metals; and j, packaging. In the processing method, beef is processed by firstly marinating and then dipping, and finally the processed beef is subjected to the vacuum freeze drying method which is well designed, so that the abundant nutrition ingredients of beef are maintained. The produced special flavor spiced beef is yellowish-brown granular or sheet in shape, has special flavor and taste of spiced beef without any other unwanted peculiar smell and can be directly eaten with a shelf life as long as 12 months.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for vacuum freeze-drying flavored stewed beef. Background technique [0002] Beef is widely loved by people all over the world, and it is also one of the most frequently consumed meat products in China, second only to pork. Beef has high protein content, and its amino acid composition is closer to the needs of the human body than pork. It is especially suitable for supplementing blood loss and repairing tissues for people who are recuperating after surgery and after illness, and the fat content is low, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of the meat". Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. The edible taste of the beef after marinating is also very unique, but the nutritional content of the beef will be lost to a certain extent by the cur...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L13/70
CPCA23L13/428
Inventor 吴朝琴戴鹏程蒋保民王君孙凤云黄玲郭军
Owner HUBEI XINMEIXIANG FOODS
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