Marinating process of healthy spiced beef with long shelf life and less nutrient loss

A technology of nutrient loss and shelf life, applied in the function of food ingredients, food science, application, etc., can solve the problems of collagen primary structure damage, beef product taste, color, nutrient changes, and the inability to meet the needs of consumers, etc. , to achieve the effect of retaining nutrients, enhancing human immunity, and soft and delicate texture

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] Existing sauced beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, a part of the collagen in the beef The grade struct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A stewed beef stew with a long healthy shelf-life and little nutrient loss, comprising the following steps:

[0024] S1. Cut the beef into chunks of 2-4cm in length, 2-4cm in width, and 2-4cm in height, and place it in a freezer at -20°C for 4 hours. After thawing, add 8% salt solution and send it to a mixer for 10 minutes. Filter, smear salt on the surface, seal and press for 2 days to obtain the first prefabricated material;

[0025] S2. Wash 40 parts of the first prefabricated material by weight with water, add 240 parts of water and cook for 20 minutes, add 3 parts of cinnamon, 1 part of cumin, 3 parts of chives, 0.5 part of ginger slices, and 2 parts of Chinese prickly ash and cook for 20 minutes , remove and drain to obtain the second prefabricated material;

[0026] S3. Combine 3 parts of star anise, 1 part of cumin, 2 parts of rosemary, 1 part of cardamom, 2 parts of nutmeg, 1 part of galangal, 2 parts of dried ginger, 1 part of saffron, 2 parts of vanilla, 1 p...

Embodiment 2

[0029] A stewed beef stew with a long healthy shelf-life and little nutrient loss, comprising the following steps:

[0030] S1. Take the beef and cut it into pieces with a length of 2-4cm, a width of 2-4cm, and a height of 2-4cm, and place it in a freezer at -10°C for 10 hours. After thawing, add a 4% salt solution and send it to a mixer for 20 minutes. Filter, smear salt on the surface, seal and press for 1 day to obtain the first prefabricated material;

[0031] S2. Wash 60 parts by weight of the first prefabricated material with water, add 200 parts of water and cook for 40 minutes, add 1 part of cinnamon, 2 parts of cumin, 1 part of chives, 1.5 parts of ginger slices, and 1 part of Chinese prickly ash, and cook for 40 minutes , remove and drain to obtain the second prefabricated material;

[0032] S3. Combine 1 part of star anise, 2 parts of cumin, 1 part of rosemary, 3 parts of cardamom, 1 part of nutmeg, 2 parts of galangal, 1 part of dried ginger, 3 parts of saffron, 1...

Embodiment 3

[0035] A stewed beef stew with a long healthy shelf-life and little nutrient loss, comprising the following steps:

[0036]S1. Take the beef and cut it into pieces with a length of 2-4cm, a width of 2-4cm, and a height of 2-4cm. Place it in a freezer at -16°C for 6 hours. After thawing, add a 6.5% salt solution and send it to a mixer for 14 minutes. Filter, smear salt on the surface, seal and press for 2 days to obtain the first prefabricated material;

[0037] S2. Wash 50 parts by weight of the first prefabricated material with water, add 220 parts of water and cook for 30 minutes, add 1.5 parts of cinnamon, 1.5 parts of cumin, 2.6 parts of chives, 1.2 parts of ginger slices, and 1.8 parts of Chinese prickly ash and cook for 30 minutes , remove and drain to obtain the second prefabricated material;

[0038] S3. Combine 2 parts star anise, 1.2 parts cumin, 1.8 parts rosemary, 2 parts cardamom, 1.5 parts nutmeg, 1.4 parts ginger, 1.8 parts dried ginger, 2 parts saffron, 1.8 pa...

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PUM

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Abstract

The invention discloses a marinating process of healthy spiced beef with long shelf life and less nutrient loss, which comprises the following steps: splitting beef into cubes, putting the beef cubes in a refrigeration house for freezing, unfreezing the beef cubes, then adding a table salt solution, feeding the beef cubes into a stirrer for stirring, carrying out filtering, coating the surface layer with table salt, and placing the beef cubes in a sealed and compressed mode so as to obtain a first prefabricated material; thoroughly cleaning the first prefabricated material with clear water, adding clear water for boiling, adding cassia bark, cumin, shallots, ginger slices and pepper for boiling, fishing out the first prefabricated material, and draining off the first prefabricated material so as to obtain a second prefabricated material; mixing and boiling aniseed, cumin, rosemaries, alpinia katsumadai hayata, netmeg, alpinia officinarum hance, dried ginger, saffron, vanilla, costus roots, poppy seeds, mint, pepper, amomum tsaoko, licorice roots, honey and clear water, adding the second prefabricated material for boiling, fishing out and draining off the second prefabricated material, frying the second prefabricated material, and then fishing out and draining off the second prefabricated material so as to obtain a third prefabricated material; and putting the third prefabricated material in a baking machine with a rotating function for baking, taking out the third prefabricated material, then adding edible vegetable oil, cooking wine, shallots, ginger slices, cumin and sesame, uniformly stirring the ingredients, and carrying out bagging, sealing and sterilizing so as to obtain the healthy spiced beef with long shelf life and less nutrient loss.

Description

technical field [0001] The invention relates to the technical field of beef products, in particular to a stewed beef stew with a long healthy shelf life and little nutrient loss. Background technique [0002] Existing sauced beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, a part of the collagen in the beef The grade structure is destroyed, the continuous high temperature causes collagen to decompose into gelatin, and the taste, color and luster and nutrients of the processed beef products change greatly. Therefore, although the current method can be industrialized, it still cannot meet the needs of consumers. SUMMARY OF THE INVENTION [0003] The invention proposes a stewed beef stewed process with a long healthy shelf-life and less nutrient loss. The product is soft and delicate in texture, fresh in taste,...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L5/10A23L13/70A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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