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Making process for steamed and braised beef

A production process and technology of beef, applied in the direction of food science, etc., can solve the problems that the popularity of beef is not as good as that of pork, many production procedures, and few types, etc., and achieve good results, scientific and reasonable material selection, and long aftertaste.

Inactive Publication Date: 2017-01-04
平舆金恒牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few types of beef dishes that can be made in ordinary families. Compared with non-professionals, there are more production procedures and the effect is poor. This is one of the important reasons why the popularity of beef is not as good as that of pork.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A manufacturing process of steamed and stewed beef, the steps are as follows:

[0023] (1) Ingredients

[0024] Ingredients by weight as follows: 100 parts of red pepper, 100 parts of white pepper, 50 parts of white cardamom, 80 parts of grass cardamom, 30 parts of amomum, 50 parts of clove, 20 parts of grass fruit, 40 parts of cumin, 100 parts of table salt, monosodium glutamate 80 servings.

[0025] Production: The formula raw materials are powdered and passed through an 80-mesh sieve, mixed well and set aside.

[0026] (2) Material selection and pretreatment: choose lean fresh beef, soak it in water to remove congestion, wash the meat with a scrub brush, remove the bones, and then cut it into pieces of about 100 grams with a thickness of about 3 cm. Rinse the pieces of meat in clean water once.

[0027] (3) Marinating: Add the ingredients obtained in step (1) accounting for 6% of the total mass of the beef cubes to the cut beef cubes, mix well, put them in a tank ...

Embodiment 2

[0032] A manufacturing process of steamed and stewed beef, the steps are as follows:

[0033] (1) Ingredients

[0034] Ingredients by weight as follows: 120 parts of red pepper, 90 parts of white pepper, 60 parts of white cardamom, 70 parts of grass cardamom, 40 parts of amomum, 40 parts of clove, 30 parts of grass fruit, 30 parts of cumin, 120 parts of table salt, monosodium glutamate 60 servings.

[0035] Production: The formula raw materials are powdered and passed through an 80-mesh sieve, mixed well and set aside.

[0036] (2) Material selection and pretreatment: choose lean fresh beef, soak it in water to remove congestion, wash the meat with a scrub brush, remove the bones, and then cut into beef pieces of about 100 grams, with a thickness of about 4 cm, cut well Rinse the beef cubes in clean water once.

[0037] (3) Marinating: Add the ingredients obtained in step (1) accounting for 8% of the total mass of the beef cubes to the cut beef cubes, mix well, put them in ...

Embodiment 3

[0042] A manufacturing process of steamed and stewed beef, the steps are as follows:

[0043] (1) Ingredients

[0044] Ingredients by weight as follows: 150 parts of red pepper, 80 parts of white pepper, 80 parts of white cardamom, 50 parts of grass cardamom, 50 parts of amomum, 30 parts of clove, 40 parts of grass fruit, 20 parts of cumin, 150 parts of table salt, monosodium glutamate 50 servings.

[0045] Production method: Powder the raw materials of the formula and pass through an 80-mesh sieve, mix well and set aside.

[0046] (2) Material selection and pretreatment: choose lean fresh beef, soak it in water to remove congestion, wash the meat with a scrub brush, remove the bones, and then cut it into beef pieces of about 100 grams, with a thickness of 5 cm. Rinse the beef cubes in clean water once.

[0047] (3) Marinating: Add the ingredients obtained in step (1) accounting for 10% of the total mass of the beef cubes to the cut beef cubes, mix well, put them in a tank ...

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PUM

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Abstract

The invention discloses a making process for steamed and braised beef, and belongs to the field of food. The making process for the steamed and braised beef comprises the following steps: (1) preparing the following materials in parts by weight: 100 to 150 parts of zanthoxylum bungeanum Maxim., 80 to 100 parts of white pepper, 50 to 80 parts of amomum kravanh, 50 to 80 parts of katsumade galangal seeds, 30 to 50 parts of fructus amomi, 30 to 50 parts of clove, 20 to 40 parts of fructus tsaoko, 20 to 40 parts of fennel, 100 to 150 parts of table salt and 50 to 80 parts of monosidum glutamate, crushing the above materials, screening by using an 80-mesh screen, and mixing uniformly for later use; (2) pickling: adding the material which is prepared in the step (1) and accounts for 6 to 12 percent of the total mass of beef cubes into the beef cubes, mixing uniformly, pickling for 2 to 3 days at 0 to 4 DEG C, and overturning and pouring for 2 to 3 times during the picking period; (3) steaming and braising, namely, placing the pickled beef cubes into a steamer into which water is added, boiling the water with fire, steaming for 1.5 to 2 hours with slow fire, turning off the fire, braising for 1.5 to 2 hours, and taking the beef cubes out of the steamer and cooling to obtain a finished product.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a production process of steamed and braised beef. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. [...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/70A23L13/40A23L27/10A23L5/10
Inventor 常冠红麻金松冯朝威
Owner 平舆金恒牧业有限公司
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