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Flavoured beef

A beef and flavor technology, applied in the field of flavor beef, can solve the problems of single taste, loss of nutrients, low yield, etc., and achieve the effect of unique flavor and obvious spicy taste

Inactive Publication Date: 2015-09-30
陈德军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing method is rough, the processing cycle is long, the yield is low, the cost is high, the quality is not high, the nutritional content is seriously lost, and the taste is single, which is not conducive to consumers' consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A flavored beef, comprising the following raw materials in parts by weight, 100 parts of beef, 1 part of five-spice powder, 2 parts of grass fruit, 5 parts of fragrant leaves, 5 parts of horseradish, 5 parts of fennel, 4 parts of pepper noodles, 4 parts of white wine, 1 part MSG, 2 parts salt;

[0011] The production method is as follows: (1) Raw material processing, remove the fascia of the beef, cut into small pieces, then rinse with clean water, remove impurities and drain the water; (2) Mix the remaining raw materials evenly, and add appropriate amount of water, the step (1) Put the beef in water, stir and marinate for 24 hours; (3) Take out the beef, squeeze it dry, fry it in an oil pan for 3 minutes, take out the beef jerky, and the finished product after inspection.

Embodiment 2

[0013] A flavored beef, comprising the following raw materials in parts by weight, 120 parts of beef, 0.5 part of five-spice powder, 1 part of grass fruit, 2 parts of fragrant leaves, 3 parts of horseradish, 4 parts of fennel, 4 parts of pepper noodles, 4 parts of white wine, 1 part MSG, 2 parts salt;

[0014] The production method is as follows: (1) Raw material processing, remove the fascia of the beef, cut into small pieces, then rinse with clean water, remove impurities and drain the water; (2) Mix the remaining raw materials evenly, and add appropriate amount of water, the step (1) Put the beef in water, stir and marinate for 24 hours; (3) Take out the beef, squeeze it dry, fry it in an oil pan for 5 minutes, take out the beef jerky, and the finished product after inspection.

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PUM

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Abstract

The invention relates to the field of flavoured foods. Flavoured beef comprises the following raw materials in parts by weight: 100-120 parts of beef, 0.5-1 parts of five spice powder, 1-2 parts of amomum tsao-ko, 2-5 parts of bay leaves, 3-5 parts of horseradish, 4-5 parts of fennel, 1.5-4 parts of pepper powder, 1.5-4 parts of distilled spirit, 1-2 parts of monosodium glutamate and 2-4 parts of salt. A production method comprises the following production steps: (1) treating the raw materials, eliminating the fascia of the beef, cutting the beef into small blocks, then rinsing by clear water, removing impurities and then draining; (2) uniformly mixing the remainder raw materials, adding an appropriate amount of water, placing the beef in the step (1) in water, and stirring and curing for 24 hours; and (3) fishing out the beef, draining, placing the beef in a frying pan and frying for 3-5 minutes, finishing out the dried beef, inspecting and then obtaining the finished product. The flavoured beef disclosed by the invention is simple to produce and unique in flavour.

Description

technical field [0001] The invention relates to a flavor food, in particular to a flavor beef. Background technique [0002] Beef is rich in protein, and the composition of amino acids 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 grow and develop, post-operation, and after-care 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 phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. However, the traditional processing method is rough, the p...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L13/10A23L13/40
Inventor 陈德军
Owner 陈德军
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