Method for processing normal-temperature circulating instant braised beef in sauce

A technology of braised beef and processing methods, applied in food science and other fields, can solve the problems of lack of production technology of braised beef, achieve the effects of maintaining quality characteristics, extending shelf life, and improving texture and color

Inactive Publication Date: 2017-01-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a kind of processing method of instant braised beef in normal temperature circulation for lack of industrialized braised beef production technology at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Pretreatment of raw materials: Cut -18°C frozen beef into 4×4×4cm 3 Thaw at 4°C and rinse with clean water.

[0052] (2) Marinate: Soak the beef pieces in the marinade solution, control the temperature at 4°C, and marinate for 1 hour. The pickling solution is: 60g of salt, 120g of spring onion, 60g of ginger slices and 80mL of white wine.

[0053] (3) Stewing: Add water and rice wine to the marinated beef, add 16kg of water and 80mL of Huadiao wine; simmer for 20 minutes on high heat, remove the floating blood foam, add 240g of rock sugar, 60g of salt, and 600g of red bean paste , 100g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 120g scallion, 60g ginger, 60g star anise, 30g pepper, 30g bay leaf, 30g cumin, and fry the above ingredients in hot oil Stew for 3 minutes, take it out and put it in a spice bag; continue to stew for 100 minutes.

[0054] (4) Vacuum packaging: use a vacuum packaging machine to carry out vacuum h...

Embodiment 2

[0057] (1) Pretreatment of raw materials: cut -20°C frozen beef into 3×3×3cm 3 Thaw at 2°C and rinse with clean water.

[0058] (2) Pickling: soak the beef pieces in the pickling solution, control the temperature at 2°C, and marinate for 0.5h. The pickling solution is: 40g of salt, 90g of green onion, 40g of ginger slices and 40mL of white wine.

[0059] (3) Stewing: Add water and rice wine to the marinated beef, add 14kg of water and 60mL of Huadiao wine; simmer for 15 minutes on high heat, remove the floating blood foam, add 200g of rock sugar, 40g of salt, and 400g of red bean paste , 80g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 80g scallion, 40g ginger, 40g star anise, 20g pepper, 20g bay leaves, 20g cumin, and fry the above ingredients in hot oil Stew for 2 minutes, take it out and put it in a spice bag; continue to stew for 90 minutes.

[0060] (4) Vacuum packaging: Use a vacuum packaging machine to carry out vacuum heat-s...

Embodiment 3

[0063] (1) Pretreatment of raw materials: cut -16°C frozen beef into 5×5×5cm 3 Thaw at 6°C and rinse with clean water.

[0064] (2) Pickling: Soak the beef pieces in the pickling solution, control the temperature at 6°C, and marinate for 2 hours. The pickling solution is: 90g of salt, 150g of spring onion, 90g of ginger slices and 100mL of white wine.

[0065] (3) Stew: Add water and rice wine to the marinated beef, add 18kg of water and 90mL of Huadiao wine; simmer for 30 minutes, remove the floating blood foam, add 300g of rock sugar, 90g of salt, and 780g of red bean paste , 120g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 180g scallion, 90g ginger, 100g star anise, 50g pepper, 50g bay leaves, 50g cumin, and fry the above ingredients in hot oil Stew for 4 minutes, take it out and put it in a spice bag; continue to stew for 110 minutes.

[0066] (4) Vacuum packaging: Use a vacuum packaging machine to carry out vacuum heat-seal pa...

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PUM

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Abstract

The invention belongs to the technical field of meat product processing in the field of food processing and relates to a method for processing normal-temperature circulating instant braised beef in sauce. The method disclosed by the invention comprises the following steps: (1) cutting beef into beef cubes under freezing conditions, unfreezing and cleaning; (2) soaking the beef cubes in a salting solution for salting; (3) adding water and yellow wine into the salted beef cubes for stewing, stewing by big fire, removing floating blood foam, adding stewing ingredients, and continuously stewing; (4) cooling the stewed beef cubes to room temperature, and performing vacuum packaging by using a vacuum packaging bag; and (5) putting the packaged beef cubes into ultra-high pressure equipment, finishing the sterilization process, thereby obtaining the normal-temperature circulating instant braised beef in sauce. According to the invention, industrial production of the instant braised beef in sauce can be realized, the obtained beef product is sterilized in a temperature and pressure combined manner, the good flavor of the traditional instant braised beef in sauce is maintained to the greatest degree, the shelf life of the cooked beef is prolonged, and the circulation of the product in the market is promoted.

Description

technical field [0001] The invention belongs to the technical field of meat product processing in the field of food processing, and in particular relates to a processing method of instant braised beef in normal temperature circulation. Background technique [0002] Beef is not only a delicious meat, but also provides the body with protein, minerals and B vitamins, including nutrients such as niacin, vitamin B1 and riboflavin. In addition, beef is the best source of iron you need every day. Braised beef in brown sauce is a Chinese meat dish with strong aroma and rich nutritional value, which is made by adding traditional Chinese ingredients such as onion, salt, soy sauce and spices to beef and stewing through traditional Chinese cooking methods. Braised beef is widely loved by people. It is generally eaten in restaurants and home cooking. How to break the location and time constraints so that the prepared dishes can maintain their good taste and nutrition after a period of s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 陈芳梁栋杨柳青苏宇胡小松廖小军王盼
Owner CHINA AGRI UNIV
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