Granular beef with jasmine tea flavor and preparation method thereof

A technology of beef dices and jasmine tea, which is applied in food science, food ultrasonic treatment, and the function of food ingredients, etc., can solve the problems of affecting nutritional value and food flavor, failing to solve the crispness and tenderness of beef dices, and uniform marinating and flavor. , to achieve the effect of enhancing health value, rich taste, and promoting marinating

Inactive Publication Date: 2017-03-15
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the flavor, taste and function of the beef cubes mentioned in the above patent application are indeed richer than traditional products, but simply adding a variety of raw materials to enrich its flavor, but its taste cannot solve the crispness and tenderness of traditional beef cubes and marinated Uniform taste and other issues, thus affecting its actual nutritional value and food flavor

Method used

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Examples

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Effect test

Embodiment Construction

[0022] A kind of jasmine tea-flavored beef cubes is made from the raw materials of following weight (gram):

[0023] Beef 1000, malt syrup 80, pickling solution, marinated ingredients, jasmine 15, lotus leaf 12, modified starch 60, low-gluten wheat flour 100, highland barley 20, seasoning liquid 50, malt 4, magnolia 2, achyranthes 3 , Yunmuxiang 2, appropriate amount of rice vinegar.

[0024] The preparation method of described jasmine tea fragrance beef grain, comprises the following steps:

[0025] (1) Cut the beef along the texture of the meat, remove the fat, connective tissue, tendon, sarcolemma and other sundries on the surface of the beef, cut into beef pieces with a length of 15cm, a width of 5cm, and a thickness of 5cm, and place the pieces of meat in a container containing Place a large beaker of pickling solution in an ultrasonic cleaning machine, control the frequency of 25 Hz and the power of 500 W, and marinate at 4°C for 4 hours. The formula of the pickling sol...

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PUM

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Abstract

The invention discloses a granular beef with jasmine tea flavor and a preparation method thereof. The granular beef is prepared from beef, malt syrup, a proper amount of a pickling liquid, a proper amount of a marinating material, jasmine flowers, lotus leaves, modified starch, low-gluten wheat flour, highland barley, a seasoning liquid, malt, seeds of mangnolia officinalis, achyranthes bidentata, aucklandia lappa and a proper amount of rice vinegar. The granular beef with jasmine tea flavor is pickled with assistance of microwave, so that nutrient loss is reduced and the granular beef is seasoned well. Furthermore, the granular beef is produced in a rolling manner under positive and negative pressure, so that the granular beef is seasoned more uniformly and has a more tender and fine mouth feel. With compounded functional vinegar liquid for injection vinegar marinating, tissue of the beef is improved without damage on nutrients and flavors. The beef then is rolled again so as to absorb the functional components in the vinegar liquid, so that the beef is tendered as most as possible, and nutritional functions are also enhanced. The beef is subjected to re-boiling for locking and enhancing the flavor and then is granulated, coated and seasoned, so that the granular beef has a multi-layer and abundant flavor. The granular beef has a jasmine tea flavor. With addition of the traditional Chinese medicine functional components, such as the malt, the seeds of mangnolia officinalis, and the like, the granular beef has effects of warming the middle, regulating qi and fortifying stomach, thereby improving body health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to jasmine tea-flavored beef granules and a preparation method thereof. Background technique [0002] Beef cubes are popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef cubes. However, the traditional beef cubes are all original beef cubes, with a single color and taste, little change, and long-term eating makes people lose interest. The traditional method for preparing beef dices takes a long time to process, causes a lot of loss of nutrients, is difficult to control the flavor of beef dices, is not suitable for industrial production, and has a single function. [0003] At present, there have been invention patent applications for the invention of beef granules with various flavors and functions, as follows: [0004] (1) The patent application with the application pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L33/10A23P20/12A23P20/15
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21A23V2250/616A23V2250/5036A23V2250/51A23V2250/5118A23V2250/5488A23V2300/48
Inventor 望正光张文泉望月黄伟伟曾慧
Owner ANHUI GUANGZHENG FOOD
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