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Preparation method of spiced beef with good mouthfeel

A technology of braised beef with good taste, which is applied in the field of food processing, can solve the problems of human body disadvantages, and achieve the effect of improving taste, inhibiting microbial growth, and making the inside soft, tender and smooth

Inactive Publication Date: 2016-09-07
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of a kind of mouthfeel good stewed beef that the present invention proposes, comprises the following steps:

[0022] S1. Soak the beef in flowing clear water until no blood is precipitated, then drain to obtain pretreated beef;

[0023] S2. Mix lemon juice and kiwi fruit juice evenly to obtain an injection; mix ginger, clove, pepper, star anise, grass fruit, tangerine peel, cinnamon bark, Amomum seed, Angelica dahurica, and fennel, grind them, then add salt and cooking wine and mix evenly to obtain marinade;

[0024] S3. Put the pretreated beef in an oven to dry, take it out and inject the injection into the beef, place it in a tumbler for a first tumble, then add marinade to the tumbler for a second tumble, take out the low-temperature static to get marinated beef;

[0025] S4. Put the blanched beef leg bone, ginger, garlic cloves, scallions and water in a cooking container to boil, and filter to obtain a broth; add cloves, rosemary, angelica d...

Embodiment 2

[0028] The preparation method of a kind of mouthfeel good stewed beef that the present invention proposes, 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. Mix 19 parts of lemon juice and 20 parts of kiwi fruit juice in parts by weight to obtain an injection; 5 parts of ginger, 1.5 parts of cloves, 0.7 parts of Zanthoxylum bungeanum, 5 parts of star anise, 1 part of grass fruit, 6 parts of tangerine peel, and 0.5 part of cinnamon , 2 parts of Amomum seed, 0.7 part of Angelica dahurica, and 2.5 parts of cumin are mixed, crushed, and then 7 parts of salt and 12 parts of cooking wine are added and mixed evenly to obtain a marinade;

[0031] S3. Put the pretreated beef in an oven to dry, the drying temperature is 42°C, and the drying time is 4 hours. Take it out and inject the injection solution into the beef. The weight ratio of beef and injection solution is 100:9, ...

Embodiment 3

[0035] The preparation method of a kind of mouthfeel good stewed beef that the present invention proposes, comprises the following steps:

[0036] S1. Soak the beef in flowing clear water until no blood is precipitated, then drain to obtain pretreated beef;

[0037] S2. Mix 22 parts of lemon juice and 17 parts of kiwi fruit juice in parts by weight to obtain an injection; mix 8 parts of ginger, 1 part of clove, 1 part of Zanthoxylum bungeanum, 2 parts of star anise, 2 parts of grass fruit, 3 parts of tangerine peel, and 0.8 part of cassia bark , 1 part Amomum seed, 1 part Angelica dahurica, and 1.5 parts cumin are mixed, crushed, and then 10 parts of salt and 9 parts of cooking wine are added and mixed evenly to obtain a marinade;

[0038] S3. Put the pretreated beef in an oven to dry, the drying temperature is 45°C, and the drying time is 3 hours, take it out and inject the injection solution into the beef, the weight ratio of beef and injection solution is 100:12, and put it...

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PUM

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Abstract

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing stewed beef with good taste. 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 that the obtained stewed beef is firm on the outside and soft and tender on the inside, which is deeply loved by consumers. [0004] The preparation method of a kind of mouthfeel good stewed beef that the present invention proposes, comprises the following steps: [0005] S1. Soak the beef in flowing cle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23L33/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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