Preparation method for floral spiced beef

A technology of stewed beef and beef, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of unfavorable consumer groups, wide promotion, single nutritional structure, and low yield rate. , to achieve the effects of improving the binding force and elasticity, improving the flavor, and improving the toughness and taste

Inactive Publication Date: 2016-08-03
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the traditional production method of sauced beef, a certain amount of nitrite is usually added for dehydration, deodorization and preservation of fresh beef, as well as the color development of beef in the process of sauce brine. Therefore, the processed sauced beef contains a certain amount of nitrite nitrite, which is harmful to the human body
Current beef food does not contain dietary fiber, has a single nutritional structure, and its processing method has low yield and high cost, which is not conducive to expanding consumer groups and widespread promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of flower-flavored braised beef proposed by the present invention comprises the following steps:

[0024] S1. Soak the beef in flowing clear water until no blood is precipitated, then drain to obtain pretreated beef;

[0025] S2. Put the pre-treated beef in an oven to dry, take it out and inject the injection into the beef, place it in a tumbler for one tumbling, then add marinade to the tumbling machine for a second tumbling, take out the low-temperature static to get marinated beef;

[0026] S3. Divide the marinated beef into chunks of 5-8cm×5-8cm×5-8cm, blanch them with water, then add them to the cooking liquid and cook to obtain marinated beef cubes, then take out the marinated beef cubes and place them in ice water. After the cooking solution is cooled to room temperature, the stewed beef pieces are placed in the cooking solution to stand at low temperature, and then placed in an oven for baking to obtain the flower-flavored stewed be...

Embodiment 2

[0028] A kind of preparation method of flower-flavored braised beef proposed by the present invention comprises the following steps:

[0029] S1. Soak the beef in flowing clear water until no blood is precipitated, then drain to obtain pretreated beef;

[0030] S2. Dry the pretreated beef in an oven at a drying temperature of 40°C and a drying time of 2 hours. Take it out and inject the injection into the beef. The weight ratio of the injection to the beef is 17:150, and place it in a tumbler. Once tumbling, the first tumbling time is 20 minutes, then add marinade to the tumbler for the second tumbling, the second tumbling time is 75 minutes, take out the low temperature and stand still to obtain marinated beef, and the low temperature stand The time is 12 hours, and the temperature for standing at low temperature is 5°C;

[0031] Wherein, the preparation method of the injection is as follows: in parts by weight, 15 parts of lemon juice, 25 parts of orange juice, 6 parts of a...

Embodiment 3

[0036] A kind of preparation method of flower-flavored braised beef proposed by the present invention comprises the following steps:

[0037] S1. Soak the beef in flowing clear water until no blood is precipitated, then drain to obtain pretreated beef;

[0038] S2. Dry the pretreated beef in an oven at a drying temperature of 50°C and a drying time of 1 hour. Take out the beef and inject the injection solution into the beef. The weight ratio of the injection solution to beef is 20:120, and place it in a tumbler. Once tumbling, the first tumbling time is 25 minutes, then add marinade to the tumbler for the second tumbling, the second tumbling time is 60 minutes, take out the low temperature and stand still to obtain marinated beef, and the low temperature stand still The time is 15 hours, and the temperature for standing at low temperature is 3°C;

[0039] Wherein, the preparation method of the injection is: after mixing evenly 18 parts of lemon juice, 22 parts of orange juice...

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PUM

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Abstract

The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing flower-flavored braised beef. Background technique [0002] In the traditional production method of sauced beef, a certain amount of nitrite is usually added for dehydration, deodorization and preservation of fresh beef, as well as the color development of beef in the process of stewed beef. Therefore, the processed beef sauce contains a certain amount of nitrite Nitrite in the body is harmful to the human body. The current beef food does not contain dietary fiber, has a single nutritional structure, and its processing method has a low yield and high cost, which is not conducive to expanding consumer groups and widespread promotion. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method of flower-flavored braised beef. The meat of the obtained s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L13/00A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/322A23V2200/32A23V2200/326A23V2200/3262A23V2250/21
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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