Processing Technology of Tujia Dried Beef

A processing technology, dried beef technology, applied in multi-step food processing, food drying, food science, etc., can solve the problems of deep historical precipitation of dried beef, ignoring the health and beneficial effects of nutritional value, etc., to achieve rich texture, shiny, shiny, The effect of full-bodied taste

Inactive Publication Date: 2017-06-20
CHONGQING HONGJIU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The history of dried beef is very deep and long. It is not a new category. The characteristics of the product are always limited to the shelf life, while ignoring its own nutritional value and its beneficial effects on health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] To prepare dried Tujia beef, first prepare spices and pepper sesame oil.

[0024] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 145kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0025] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, then quick...

Embodiment 2

[0032] To prepare dried Tujia beef, first prepare spices and pepper sesame oil.

[0033] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 150kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0034] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil after boiling and stir evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , 10kg of pepper powder, and 2kg of woody powder are mixed and roasted on low heat until crispy, th...

Embodiment 3

[0041] To prepare dried Tujia beef, first prepare spices and pepper sesame oil.

[0042] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 155kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0043] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, then quick...

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PUM

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Abstract

The invention discloses a processing technology for tujia dried beef. The processing technology is finished by the following 11 steps: selecting raw materials, freezing the selected raw materials, cutting the frozen raw materials into slices, preparing pickling auxiliary materials, pickling, screening, baking, rebaking, stirring, immersing in oil, and packaging. The processing technology has the beneficial effects that the tujia dried beef is prepared by freezing high-quality thigh beef, cutting the frozen thigh beef into slices, pickling, baking, stirring and immersing in oil; the beef is pickled with special seasoner by combining a traditional process with modern taste, the pickled beef is baked and rebaked with special tujia seasoner, and is stirred and pickled, so that the beef is pickled sufficiently and softly; the processes of pickling, baking and cooking are unique, so that the dried beef is glossy, shiny, plump and smooth in texture, mellow in taste, slightly pungent, chewy and spicy, long in aftertaste. The technological process is used for large-scale industrialized production, and accords with the related food safety requirements.

Description

technical field [0001] The invention belongs to the technical field of beef food processing, in particular to a processing technology of dried Tujia beef with Tujia flavor. Background technique [0002] Beef is one of the main meat products. It has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phleg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23L5/11A23L5/13A23L13/00A23L13/428A23L13/70A23V2002/00A23V2300/38A23V2300/10A23V2300/20
Inventor 程钧程玲王世兵
Owner CHONGQING HONGJIU FOOD
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