Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of sauce-flavor spiced beef cube

A technology of braised beef and soy sauce is applied in the functions of food ingredients, preservation of meat/fish with chemicals, preservation of food ingredients as anti-microbials, etc. It can solve problems such as adverse effects on the human body, reduce fishy smell, and improve toughness and taste. , Improve the effect of knot strength and elasticity

Inactive Publication Date: 2016-08-31
FENGYANG COUNTY ZHONGDU FOOD CO LTD
View PDF4 Cites 19 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of sauce-flavored beef stew that the present invention proposes, comprises the following steps:

[0020] S1. Divide the beef into chunks of 5-8cm×5-8cm×5-8cm, soak in running clear water until no blood separates out, and then drain to obtain pretreated beef chunks;

[0021] S2. Grind the ginger and add it to water for cooking, then cool and filter to obtain the ginger extract; mix the cooking wine and the ginger extract evenly to obtain the soaking liquid; mix the Chinese prickly ash, tangerine peel, pepper, star anise, grass fruit, cinnamon bark, amomum, angelica dahurica , cloves, and cumin are mixed, crushed, then added salt and mixed evenly to obtain a marinade;

[0022] S3. Dry the pretreated beef pieces in an oven, take them out and soak them in the soaking liquid, then add marinade and mix them evenly, put them in a tumbler for tumbling, take them out and let them stand at low temperature to obtain marinated beef pieces;

[0023] S4....

Embodiment 2

[0026] A kind of preparation method of sauce-flavored beef stew that the present invention proposes, comprises the following steps:

[0027] S1. Divide the beef into chunks of 5-8cm×5-8cm×5-8cm, soak in running clear water until no blood separates out, and then drain to obtain pretreated beef chunks;

[0028] S2. Grind 13 parts of ginger by weight and add it to boil in water, then cool and filter to obtain 110 parts of ginger extract; mix cooking wine and ginger extract in a volume ratio of 2:10 to obtain soaking liquid; mix 5 parts of Zanthoxylum bungeanum , 15 parts of tangerine peel, 6 parts of pepper, 12 parts of star anise, 9 parts of grass fruit, 3 parts of cinnamon bark, 8 parts of amomum, 2 parts of angelica dahurica, 6 parts of cloves, and 8 parts of cumin, mixed, crushed, and then mixed with 29 parts of salt Obtain the marinade evenly;

[0029] S3. Put the pretreated beef pieces in an oven to dry, the drying temperature is 50°C, and the drying time is 3 hours. Take ...

Embodiment 3

[0033] A kind of preparation method of sauce-flavored beef stew that the present invention proposes, comprises the following steps:

[0034] S1. Divide the beef into chunks of 5-8cm×5-8cm×5-8cm, soak in running clear water until no blood separates out, and then drain to obtain pretreated beef chunks;

[0035] S2. Grind 16 parts of ginger by weight and add it to boil in water, then cool and filter to obtain 100 parts of ginger extract; mix cooking wine and ginger extract in a volume ratio of 3:10 to obtain soaking liquid; . Obtain the marinade evenly;

[0036] S3. Put the pretreated beef pieces in an oven to dry, the drying temperature is 60°C, and the drying time is 2 hours. Take it out and soak it in the soaking liquid for 6 hours, then add the marinade and mix evenly, then put it in a tumbler for rolling Knead for 45 minutes, take out and let stand at low temperature for 10 hours to obtain marinated beef cubes, the temperature for standing at low temperature is 3°C;

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sauce-flavored stewed beef cubes. 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. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for preparing sauce-flavored beef cubes. The obtained sauce-flavored beef cubes are rich in flavor and firm in texture. [0004] A kind of preparation method of sauce-flavored beef stew that the present invention proposes, comprises the following steps: [0005] S1. Divide the beef into ch...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/15A23V2200/30A23V2200/32A23V2250/21A23V2250/204A23V2300/14A23V2300/24
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com