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Seasoning liquid for air-dried beef and preparation method of air-dried beef

A technology of air-dried beef and seasoning liquid, which is applied in the field of preparation of air-dried beef and seasoning liquid of air-dried beef, can solve the problem of losing the original flavor of beef, and achieve the effect of improving flavor, uniform taste, and deep taste

Inactive Publication Date: 2015-07-29
HAIMEN JINQILIN REDWOOD INVESTMENT DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of air-dried beef and its preparation method, to solve the technical problem of losing the original flavor of beef after high-temperature sterilization of instant beef

Method used

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Examples

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Effect test

preparation example Construction

[0023] The preparation method of the air-dried beef is prepared by weighing fresh beef and the above seasoning liquid, mixing and standing for a predetermined time. Specifically, 98-102 parts by weight of fresh beef are weighed and mixed with 18-22 parts by weight of seasoning liquid. In order to further reduce the water content of the beef and facilitate the subsequent addition of seasoning liquid into the beef, it is necessary to dry the fresh beef at 50-55°C for 48-52 hours. The weight of the dried fresh beef is 40% of the weight of the undried fresh beef. After drying, the beef fiber is in a tight state. After being immersed in the seasoning solution, the seasoning solution can quickly enter the beef and stretch the beef fiber to absorb the seasoning solution. The seasoning solution is fully diffused in the beef, making the taste of each part of the beef uniform. Dried fresh beef and seasoning liquid are mixed and allowed to stand for 0.5 to 1 hour, then packaged and seal...

Embodiment 1

[0042] The seasoning liquid consists of 1000 parts by weight of monosodium glutamate, 500 parts by weight of white sugar, 1500 parts by weight of white wine, 50 parts by weight of white buckle, 10 parts by weight of tea leaves, 50 parts by weight of Chinese prickly ash, 30 parts by weight of kaempferia, 50 parts by weight of cloves, 40 parts by weight of cassia bark, 40 parts by weight of Parts by weight of amomum, 30 parts by weight of grass fruit, 20 parts by weight of nutmeg, 5 parts by weight of licorice, 10 parts by weight of fragrant leaves, 100 parts by weight of fennel, 20 parts by weight of fennel seeds, 100 parts by weight of nutmeg, 5 parts by weight Dandin, 2 parts by weight of potassium sorbate, and 20 parts by weight of disodium 5'-guanylate. Take the air-dried beef 1 made by mixing 20 parts by weight of the seasoning liquid with 100 parts by weight of fresh beef.

Embodiment 2

[0044] The seasoning liquid consists of 1000 parts by weight of monosodium glutamate, 500 parts by weight of white sugar, 1500 parts by weight of white wine, 50 parts by weight of white buckle, 10 parts by weight of tea leaves, 50 parts by weight of Chinese prickly ash, 30 parts by weight of kaempferia, 50 parts by weight of cloves, 40 parts by weight of cassia bark, 40 parts by weight of Parts by weight of amomum, 30 parts by weight of grass fruit, 20 parts by weight of nutmeg, 5 parts by weight of licorice, 10 parts by weight of fragrant leaves, 100 parts by weight of fennel, 20 parts by weight of fennel seeds, 100 parts by weight of nutmeg, 5 parts by weight Danding, 2 parts by weight of D-sodium erythorbate, and 20 parts by weight of disodium nucleotide (I+G). Get air-dried beef 2 made by mixing 20 parts by weight of the seasoning liquid with 100 parts by weight of fresh beef.

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Abstract

The invention discloses a seasoning liquid for air-dried beef and a preparation method of the air-dried beef. The seasoning liquid for the air-dried beef comprises components as follows: semen myristicae, fennel seeds, nutmeg, monosodium glutamate, white sugar, liquor, cardamom, tea, pepper, rhizoma kaempferiae, cloves, cinnamon, amomum, spicate hedychium fruit, fructus amomi rotundus, liquorice, bay leaves and damtin, wherein 98-102 parts by weight of semen myristicae, 18-22 parts by weight of fennel seeds and 98-102 parts by weight of netmeg are added. According to the seasoning liquid for preparing the air-dried beef, the prepared air-dried beef reserves the original taste of beef after sterilized and disinfected at the ultra-high temperature, and the original flavor of the beef is reserved and improved.

Description

technical field [0001] The invention relates to the field of beef food, in particular to an air-dried beef seasoning liquid, and in particular to a preparation method of the air-dried beef. Background technique [0002] Air-dried beef is popular because of its unique flavor, but the shelf life is too short, so it is not suitable for long-distance transportation and sales. However, if vacuum packaging is used, it is often necessary to sterilize and cook at ultra-high temperature, so the original flavor of beef is lost more, and the original taste and taste are lost. Contents of the invention [0003] The purpose of the present invention is to provide an air-dried beef and a preparation method thereof, so as to solve the technical problem that the instant beef loses the original flavor of the beef after high-temperature sterilization. [0004] In order to achieve the above object, according to one aspect of the present invention, a seasoning liquid for air-dried beef is pro...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/314A23L27/00A23L13/40
Inventor 孙建豪
Owner HAIMEN JINQILIN REDWOOD INVESTMENT DEV
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