Beef with pickled peppers and preparation method thereof

A technology of beef and pickled peppers, which is applied in food preparation, climate change adaptation, and the function of food ingredients, etc. It can solve the problems of long marinating time, uneven curing, and affecting product flavor, etc., and achieve shortening of marinating time and color Bright color, reduced cooking loss and shearing force

Inactive Publication Date: 2015-12-16
ANHUI GUANGZHENG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And marinating is an important process in the process of beef processing. At present, the processing of beef generally adopts the wet mari...

Method used

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Embodiment Construction

[0014] A kind of pickled pepper beef is made from the following raw materials in parts by weight (kg):

[0015] Beef 500, Tripe 80, Honey 10, Pickled Pepper 30, Cypress Kernel 2, Cistanche 1, Cassia Seed 2, Luo Han Guo 3, Salt 10, Xanthan Gum 0.3, β Cyclodextrin 1, Capsanthin 0.9, Soybean Oil 40 , cinnamon 6, grass fruit 8, pepper 12, rice wine 20.

[0016] The preparation method of described pickled pepper beef, comprises the following steps:

[0017] (1) Decoct Baiziren, Cistanche, Cassia, and Luo Han Guo with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0018] (2) Add salt and water to prepare 10% brine, add xanthan gum, the material obtained in step (1), and β-cyclodextrin to the obtained brine, and stir thoroughly to obtain a pickling solution;

[0019] (3) Remove the fat and fascia on the surface of the beef, inject the marinade evenly into the interior of the beef, the temperature between the injecti...

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Abstract

The present invention discloses a beef with pickled peppers, which is made from the following raw materials in parts by weight: beef 500-510, beef tripe 80-90, honey 10-11, pickled peppers 30-35, semen boitae 2-3, cistanche deserticola 1-2, cassia seeds 2-3, siraitia grosvenorii 3-4, salt 10-11, xanthan gum 0.3-0.4, beta-cyclodextrin 1-1.1, capsicum red pigment 0.9-1, soybean oil 40-45, cinnamomum cassia 6-7, amomum tsaoko 8-9, Chinese prickly ash 12-13, and yellow wine 20-21. The beef is subjected to saline injection, which can effectively shorten the pickling time, increase production rate, and the added xanthan gum in the salt water can improve beef water activity, reduce cooking loss and shear force, and the added beta-cyclodextrin reduces meat smelly taste. At the same time, the added capsicum red pigment can not only enable the beef to have a bright color and luster, but also can extend the shelf life of the beef with pickled peppers. In addition, the beef with pickled peppers has efficacy of moistening intestines.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to pickled pepper beef and a preparation method thereof. Background technique [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef is high in protein, low in fat, and delicious. And pickling is an important process in the beef processing process. At present, the processing of beef generally adopts the wet pickling method, but this method has shortcomings such as uneven pickling and too long pickling time, thereby affecting the local flavor of the product. Therefore, how to effectively shorten the curing time and improve the yield has become an urgent problem to be solved in the current beef processing. Contents of the invention [0003] The object of the invention is to provide a kind of pickled pepper beef and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invent...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/312A23L1/314A23L1/318A23L1/275A23L1/0532A23L1/30A23L13/10A23L13/20A23L13/40A23L13/70A23L29/256
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2250/21A23V2250/5086A23V2250/5112Y02A40/90
Inventor 望正光张文泉方源望月
Owner ANHUI GUANGZHENG FOOD
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