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Production method of beef dried bean curds

A production method and technology of beef, which is applied in the production field of beef jerky to achieve the effect of light yellow color, neat appearance and low roasting temperature

Inactive Publication Date: 2017-01-04
SHIQIAN LIANGS GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's requirements for the nutritional value of food, dried tofu containing only a single plant protein can no longer meet the needs of the public, while beef contains sarcosine, vitamin B6, vitamin B12, various proteins, potassium, iron and other trace elements It is especially suitable for people who are growing and developing, after surgery, and after illness. It is especially suitable for supplementing blood loss and repairing tissues. It is suitable for people who suffer from depression, shortness of breath, weak muscles and bones, anemia, long-term illness, and sallow and dizzy people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Select 10 kg of high-quality soybeans, soak them in 20 kg of water for 7 hours; wash 2.0 kg of beef, grind them into foam, and set aside;

[0033] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, cook the soybean milk for half an hour, and then cook for ten minutes after boiling;

[0034] 3) Use 0.7kg of Laotan sauerkraut juice to mix with soy milk;

[0035] 4) Stir evenly with minced beef and the soy milk that has been blended, add 0.15kg of gypsum, pack it with gauze and press it for 7 hours, and control the moisture content of the tofu at 65%-80%;

[0036] 5) Put the pressed tofu into pieces and bake in the oven. The baking conditions in the oven are: temperature is 75-90°C, and vacuum is 0.02-0.04MPa and baked for 1.5 hours; turn off the vacuum, do not deflate, continue Bake at 55-75°C for 0.5 hours, and control the moisture content of the dried tofu at 20%-30%;

[0037] 6) Cook with 2.5Kg of c...

Embodiment 2

[0040] 1) Select 10 kg of high-quality soybeans, soak them in 30 kg of water for 5 hours; wash 2.0 kg of beef, grind them into foam, and set aside;

[0041] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, cook the soybean milk for half an hour, and then cook for ten minutes after boiling;

[0042] 3) Use 0.8kg Laotan sauerkraut juice to mix with soy milk;

[0043] 4) Stir evenly with minced beef and soy milk, add 0.2kg of gypsum, pack with gauze and press for 6 hours, and control the moisture content of the tofu at 65%-80%;

[0044] 5) Put the pressed tofu into pieces and bake in the oven. The baking conditions in the oven are: the temperature is 75-90°C, and the vacuum degree is 0.02-0.04MPa. Bake at 55-75°C for 0.5 hours, and control the moisture content of the dried tofu at 20%-30%;

[0045] 6) Cook with 2.5Kg of pepper and 5.0Kg of rapeseed oil, then add 0.2kg of Chinese prickly ash, 0.2kg of pepper, 0....

Embodiment 3

[0048] 1) Select 10 kg of high-quality soybeans, soak them in 40 kg of water for 6 hours; wash 2.0 kg of beef, grind them into foam, and set aside;

[0049] 2) Drain the soybeans with a plug, use a soybean milk machine to beat the drained foamed soybeans into soybean milk, cook the soybean milk for half an hour, and then cook for ten minutes after boiling;

[0050] 3) Use 0.9kg Laotan sauerkraut juice to mix with soy milk;

[0051] 4) Stir evenly with minced beef and soy milk, add 0.1kg of gypsum, pack with gauze and press for 5 hours, and control the moisture content of the tofu at 65%-80%;

[0052] 5) Put the pressed tofu cubes into the oven for baking. The baking conditions in the oven are: temperature 75-90°C, vacuum degree 0.02-0.04MPa and bake for 1.7 hours; turn off the vacuum, do not deflate, continue Bake at 55-75°C for 0.5 hours, and control the moisture content of the dried tofu at 20%-30%;

[0053] 6) Cook with 2.5Kg of pepper and 5.0Kg of rapeseed oil, then add ...

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Abstract

The invention discloses a production method of beef dried bean curds. The production method comprises: by taking soybeans as raw materials, preparing soybean milk; adding pickled vegetable juice and minced beef; under a suitable baking condition of a baking oven, enabling bean curds to be easily formed and moisture to be uniformly distributed; cooking, stirring and frying, uniformly stirring, and sterilizing and packaging to obtain a product. The product produced by the method has the characteristics of good formation capability, diffused fragrance, sour, hot and delicious taste, fresh and tender mouth feel and high comprehensive nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a production method of beef jerky. Background technique [0002] Dried tofu is a kind of soy products, and it is a kind of food that we often eat in our daily life. Because dried tofu is rich in protein, the lecithin contained in it can remove the cholesterol attached to the blood vessel wall and prevent arteriosclerosis. Prevent cardiovascular disease and protect the heart; and it also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly, so it is widely used People's favorite. However, with the improvement of people's requirements for the nutritional value of food, dried tofu containing only a single plant protein can no longer meet the needs of the public, while beef contains sarcosine, vitamin B...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
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