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Sauced and marinated beef shank meat preparation method

A technology of beef tendon meat and stewed sauce, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as difficulties, and achieve the effect of convenient eating, high nutritional value, and improving immunity

Inactive Publication Date: 2015-04-08
ANHUI XIANGZEYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef tendon is the meat of the beef leg, excluding the part on the buttocks. It is the meat from the knee joint to the upper thigh. It has been finely trimmed and cleaned, the tendon oil has been removed, and there is no fat. Its appearance is long and cylindrical. The average weight of the piece is 1-2 kg. The meat is red, fresh and delicate. The pure lean meat type does not contain artificial moisture. It is a relatively precious part of the beef body. The existing beef tendon is cooked through daily cooking in daily consumption. As a result, the preparation of non-staple food by beef tendon meat has not yet appeared on the market. At this stage, beef tendon meat is not a ready-to-eat product, which makes it relatively difficult to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method for stewed beef tendon in sauce, comprising the following steps,

[0020] (1) beef tendon pretreatment

[0021] a. Choose fresh beef tendon, clean it, take it out, and drain;

[0022] b. Choose an iron pot to boil the water, put all the beef tendon into it, remove the oil foam and blood, then cook for 2-3 minutes, take it out, cut into 10-15cm cubes, and set aside;

[0023] (2) Preparation of soy sauce buns

[0024] a. Select a clean non-woven fabric, put it into boiling water, cook for 20-30 minutes, take it out, and dry it for later use;

[0025] b. Weigh 8 parts of star anise, 7 parts of cinnamon, 2 parts of cumin, 2 parts of Chinese prickly ash, 1 part of dried chili, 2 parts of grasswort, 4 parts of grass fruit, 2 parts of clove, 2 parts of bay leaf, 2 parts of licorice, and ginger 5 parts, all cleaned, and then all the materials were mixed, and then wrapped with the non-woven fabric treated in step a and then tied;

[0026] (3) Braised bee...

Embodiment 2

[0031] A preparation method for stewed beef tendon in sauce, comprising the following steps,

[0032] (1) beef tendon pretreatment

[0033] a. Choose fresh beef tendon, clean it, take it out, and drain;

[0034] b. Choose an iron pot to boil the water, put all the beef tendon into it, remove the oil foam and blood, then cook for 2-3 minutes, take it out, cut into 10-15cm cubes, and set aside;

[0035] (2) Preparation of soy sauce buns

[0036] a. Select a clean non-woven fabric, put it into boiling water, cook for 20-30 minutes, take it out, and dry it for later use;

[0037] b. Weigh 9 parts of star anise, 8 parts of cinnamon, 3 parts of cumin, 3 parts of Chinese prickly ash, 2 parts of dried chili, 3 parts of grasswort, 5 parts of grass fruit, 2.5 parts of clove, 2.5 parts of bay leaf, 2.5 parts of licorice, and ginger 6 parts, all cleaned, and then all the materials were mixed, then wrapped with the non-woven fabric treated in step a and then tied;

[0038] (3) Braised ...

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PUM

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Abstract

The present invention discloses a sauced and marinated beef shank meat preparation method which relates to the field of food processing. The sauced and marinated beef shank meat is made by the following steps: pretreating the beef shank meat, preparing the saucing and marinating bags and decocting the sauced and marinated beef shank meat. The sauced and marinated beef shank meat beef shank meat all uses natural flavoring raw materials and traditional Chinese medicine herbs, has no harms to human body, a high nutritional value, a reasonable formula and a scientific processing, and is convenient for consumption, and can improve people's immunity in a long-term consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of braised beef tendon in sauce. Background technique [0002] Beef tendon is the meat of the beef leg, excluding the part on the buttocks. It is the meat from the knee joint to the upper thigh. It has been finely trimmed and cleaned, the tendon oil has been removed, and there is no fat. Its appearance is long and cylindrical. The average weight of the piece is 1-2 kg. The meat is red, fresh and delicate. The pure lean meat type does not contain artificial moisture. It is a relatively precious part of the beef body. The existing beef tendon is cooked through daily cooking in daily consumption. As a result, the preparation of non-staple food by beef tendon meat has not yet appeared on the market. At this stage, beef tendon meat is not a ready-to-eat product, which makes it relatively difficult to eat. Contents of the invention [0003] The technical...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/311A23L1/314A23L1/29A23L13/70A23L13/10A23L13/40A23L33/00
CPCA23V2002/00A23V2200/324A23V2250/21
Inventor 李建军李彬
Owner ANHUI XIANGZEYUAN FOOD
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