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Vegetable juice sauced beef and preparing method thereof

A beef and vegetable technology, applied in the direction of food science, etc., can solve the problems of greasy taste, single nutrient content of beef, hard beef meat, etc., and achieve the effect of tender meat, rich taste and nutritional value

Inactive Publication Date: 2016-12-14
周爱敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there are multiple flavors such as sauce-flavored beef, spicy beef, five-spice beef, etc., but these beefs are usually cooked with various seasonings and spices, and the cooked beef has a single nutritional component.
[0003] In the prior art, the beef is usually not marinated before cooking, or it is only marinated with common seasonings such as cooking wine, soy sauce, black pepper powder, and common spices such as ginger and garlic. The flavor of spices and spices is strong, the beef meat is hard, and the taste is relatively greasy, which is difficult to meet the increasingly high quality requirements of consumers for beef products.

Method used

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  • Vegetable juice sauced beef and preparing method thereof

Examples

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Effect test

Embodiment 1

[0022] Embodiment 1, the preparation of vegetable juice sauce-flavored beef

[0023] The specific preparation method of vegetable sauce sauce beef is as follows:

[0024] 1) Wash the surface of fresh beef, soak it in cold water to remove the blood, drain the surface moisture of the beef, and set aside.

[0025] 2) Grind 0.25kg of celery, 0.25kg of carrot, 0.25kg of onion and 0.25kg of garlic into vegetable juice, remove the slag to obtain vegetable juice, mix 0.5kg of vegetable juice with 15kg of purified water, add 200g of salt, stir evenly, and prepare into a vegetable pickle juice, and then pickle 25kg of beef with the vegetable pickle juice for 24 hours to obtain pickled beef.

[0026] 3) Preparation of seasoning A: 0.75kg of wanzi fresh alcohol soy sauce, 1.5kg of Japanese-style roast pork seasoning liquid, 1kg of shunxiang honey, 0.15kg of Knorr tomato sauce, 0.25kg of Knorr concentrated beef juice, 0.40 of Lee Kum Kee rib sauce kg, purified water 1kg, mix uniformly, o...

Embodiment 2

[0029] Embodiment 2, the preparation of fragrant beef with sauce in vegetable juice

[0030] The specific preparation method of vegetable sauce sauce beef is as follows:

[0031] 1) Wash the surface of fresh beef, soak it in cold water to remove the blood, drain the surface moisture of the beef, and set aside.

[0032] 2) Grind 0.35kg of celery, 0.15kg of carrot, 0.15kg of onion and 0.35kg of garlic into vegetable juice, remove the residue to obtain vegetable juice, mix 0.5kg of vegetable juice with 20kg of purified water, add 180g of salt, stir evenly, and prepare into a vegetable pickle juice, and then marinate 25Kg of beef with the vegetable pickle juice for 36 hours to obtain pickled beef.

[0033] 3) Preparation of seasoning A: 0.6kg of wanzi fresh mellow soy sauce, 1.25kg of Japanese-style roast pork seasoning liquid, 0.75kg of shunxiang honey, 0.1kg of Knorr tomato sauce, 0.2kg of Knorr concentrated beef juice, Lee Kum Kee pork rib sauce 0.35kg, purified water 0.75kg,...

Embodiment 3

[0036] Embodiment 3, the preparation of fragrant beef with sauce in vegetable juice

[0037] The specific preparation method of vegetable sauce sauce beef is as follows:

[0038] 1) Wash the surface of fresh beef, soak it in cold water to remove the blood, drain the surface moisture of the beef, and set aside.

[0039] 2) Grind 0.15kg of celery, 0.35kg of carrot, 0.35kg of onion and 0.15kg of garlic into vegetable juice, remove the residue to obtain vegetable juice, mix 0.5kg of vegetable juice with 10kg of purified water, add 220g of salt, stir evenly, and prepare into vegetable pickle juice, and then marinate 25 kg of beef with the vegetable pickle juice for 12 hours to obtain pickled beef.

[0040] 3) Preparation of seasoning A: 0.9kg of wanzi fresh mellow soy sauce, 1.75kg of Japanese-style roast pork seasoning liquid, 1.25kg of shunxiang honey, 0.2kg of Knorr tomato sauce, 0.3kg of Knorr concentrated beef juice, Lee Kum Kee pork rib sauce 0.45kg, purified water 1.25kg, ...

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Abstract

The invention discloses a method for preparing vegetable juice sauced beef. The method comprises the steps of evenly mixing 2.5-4.5 kg of fresh beef cured with curing vegetable juice, 2.5-4.5 kg of synthetic sake, 2.0-3.0 kg of seasoning A, 2.0-3.5 kg of seasoning B, 2.5-5.0 kg of cooking juice and 4.0-6.0 kg of honey, conducting big-fire cooking for 1 h, and conducting small-fire stewing for 1 h to obtain the vegetable juice sauced beef. By curing fresh beef with curing vegetable juice, the original taste of beef and freshness of vegetable juice are perfectly combined, and normal juice and tenderness of beef are reserved to the maximum extent; vegetable juice, honey, tomato sauce and spare rib sauce in ingredients enrich the taste and nutrient value of beef, and together with other seasonings, make the cooked beef delicious and tender, moderately salty, moderately sweet, not greasy, and popular with consumers.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to sauce-flavored beef with vegetable juice and a preparation method thereof. Background technique [0002] Beef is a nutrient-dense meat that is popular with consumers for its high protein content and low fat content. Chinese people often use various cooking methods to process beef into various flavors, so as to make the beef taste better and more nutritious. In the prior art, multiple tastes such as sauce-flavored beef, spicy beef, spiced beef, etc. are arranged, but these beefs are cooked with various seasonings and spices and beef usually, and the nutritional components of the cooked beef are single. [0003] In the prior art, the beef is usually not marinated before cooking, or it is only marinated with common seasonings such as cooking wine, soy sauce, black pepper powder, and common spices such as ginger and garlic. The flavor of spices and spices is strong, the be...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
Inventor 周爱敏
Owner 周爱敏