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Crab cream beef granule and preparation method thereof

A technology for beef granules and crab roe, which is applied in the field of beef granules, can solve the problems of high nutrient loss, little change, long processing time, etc., and achieve the effects of high nutritional value, sensory satisfaction, and convenient eating.

Inactive Publication Date: 2016-05-25
张祖红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional beef cubes are all original flavor beef cubes, the color and taste are single, and there are few changes, and long-term eating makes people lose interest
The traditional method of preparing beef cubes takes a long time to process, causes more loss of nutrients, is difficult to control the flavor of beef cubes, is not suitable for industrial production, and has a single function

Method used

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Embodiment 1

[0018] The invention discloses 100-120 parts of beef, 20-30 parts of fish meat, 10-15 parts of crab roe, 0.3-0.8 parts of cinnamon, 1-1.3 parts of fragrant leaves, 2-3 parts of cumin, 0.2-0.4 parts of Angelica dahurica, Chinese prickly ash 0.5-0.8 parts, 3-5 parts of ginger, 0.2-0.4 parts of tangerine peel, 0.2-0.25 parts of cinnamon, 0.3-0.4 parts of licorice, 0.3-0.5 parts of anise, 5-10 parts of sugar, 4-7 parts of salt, 2 parts of monosodium glutamate -4 parts, rice wine 20-30 parts.

[0019] The invention also discloses a preparation method of crab roe and beef granules, which comprises the following steps:

[0020] (1) Preparation of minced meat: remove the bones of beef and fish, wash and drain, put the raw meat into a chopping machine and chop into minced meat, add seasonings and mix well;

[0021] (2) Preparation of liquid seasoning: add cinnamon, bay leaves, fennel, angelica dahurica, pepper, ginger, tangerine peel, cinnamon bark, licorice, and anise into water and ...

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Abstract

The invention provides a crab cream beef granule, being prepared from the following components in parts by weight: 100-120 parts of beef, 20-30 parts of fish, 10-15 parts of crab cream, 0.3-0.8 part of fructus cinnamomi, 1-1.3 parts of myrcia, 2-3 parts of fennel, 0.2-0.4 part of radix angelicae, 0.5-0.8 part of pepper, 3-5 parts of ginger, 0.2-0.4 part of dried tangerine or orange peel, 0.2-0.25 part of cinnamon, 0.3-0.4 part of licorice root, 0.3-0.5 part of anise, 5-10 parts of sugar, 4-7 parts of table salt, 2-4 parts of aginomoto and 20-30 parts of yellow rice or millet wine. By adopting a creative processing technology, the beef granule is excellent in taste, tastes delicious, is convenient to eat and high in nutritive value, meets the dietary habit of Chinese people, and can meet the requirements on sense, nutrition and safety of meat products for exportation.

Description

technical field [0001] The invention relates to a beef granule, in particular to a crab roe beef granule and a preparation method thereof. Background technique [0002] Beef cubes are popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef cubes. However. The traditional beef cubes are all original beef cubes, with a single color and taste, and little change, which makes people lose interest after eating for a long time. The traditional method for preparing beef dices takes a long time to process, causes a lot of loss of nutrients, is difficult to control the flavor of beef dices, is not suitable for industrial production, and has a single function. Contents of the invention [0003] The object of the present invention is to provide a kind of crab roe beef granules and a preparation method thereof. [0004] The crab roe beef granules provided by the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L17/40
Inventor 张祖红
Owner 张祖红
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