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Canned mint beef

A technology of beef and mint, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improvers, and the function of food ingredients. The effect of reducing production costs

Inactive Publication Date: 2017-05-17
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many foods made with beef as raw material, but there is no report on the beef food made with mint as an auxiliary material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of mint beef canned, adopts following raw material and preparation method to make:

[0025] The raw materials in parts by weight include: 50 kg of beef, 15 kg of mint extract, 5 kg of auxiliary materials, and 2.5 kg of tightening agent.

[0026] The auxiliary materials are composed of the following raw materials in parts by weight: salt 2kg, fennel 1kg, star anise 2.5kg, fruit juice 10kg, Chinese medicine juice 10kg, onion 3kg, garlic 1kg, wire pepper 1.5kg, white pepper 1kg, rapeseed oil 6kg.

[0027] The production method includes: (1) Beef pretreatment: select fresh beef, cut into long strips with a width of 2.5cm, spread salt on the surface of the beef, hang it for 20 hours, beat the beef with a wooden board for 8 minutes, cut it into the desired shape, cut it into The final beef is loaded into a centrifuge, centrifuged at a speed of 1000r / min for 15 minutes, the beef is placed on a vibrating sieve with an amplitude of 4.5 mm, processed for 15 minutes, then p...

Embodiment 2

[0038] A kind of mint beef canned, adopts following raw material and preparation method to make:

[0039] The raw materials in parts by weight include: 60 kg of beef, 20 kg of mint extract, 8 kg of auxiliary materials, and 3.5 kg of tightening agent.

[0040] The auxiliary materials are composed of the following raw materials in parts by weight: 3kg of table salt, 2kg of fennel, 3kg of star anise, 15kg of fruit juice, 15kg of Chinese medicine juice, 3.5kg of onion, 2kg of garlic, 3kg of peppercorns, 3kg of white pepper, and 15kg of rapeseed oil.

[0041] The production method includes: (1) Beef pretreatment: select fresh beef, cut it into strips with a width of 2.5-3cm, spread salt on the surface of the beef, hang it for 22 hours, beat the beef with a wooden board for 13 minutes, cut it into the required shape, put Put the cut beef into a centrifuge, centrifuge at a speed of 1200r / min for 20min, put the beef on a vibrating sieve with an amplitude of 5mm, process it for 20min, ...

Embodiment 3

[0052] A kind of mint beef canned, adopts following raw material and preparation method to make:

[0053] The raw materials in parts by weight include: 55kg of beef, 18kg of mint extract, 7kg of auxiliary materials, and 3kg of tightening agent.

[0054] The auxiliary materials are composed of the following raw materials in parts by weight: 2.5kg of table salt, 1.5kg of fennel, 2.8kg of star anise, 13kg of fruit juice, 13kg of Chinese medicine juice, 3.3kg of onion, 1.5kg of garlic, 2.2kg of thread pepper, 2kg of white pepper, rapeseed Oil 11kg.

[0055] The production method includes: (1) Beef pretreatment: select fresh beef, cut it into strips with a width of 2.5-3cm, spread salt on the surface of the beef, hang it for 21 hours, beat the beef with a wooden board for 11 minutes, cut it into the desired shape, and Put the cut beef into a centrifuge, centrifuge at a speed of 1100r / min for 18min, put the beef on a vibrating sieve with an amplitude of 4.8mm, process it for 18min,...

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Abstract

The invention relates to the field of food processing, in particular to canned mint beef. The canned mint beef is prepared from the following raw materials in parts by weight: 50 to 60 parts of beef, 15 to 20 parts of mint extracting liquid, 5 to 8 parts of auxiliary materials and 2.5 to 3.5 parts of tightness accelerator. By utilizing the medical and edible dual functions of the mint, the beef is combined with the mint, and the mint is sufficiently permeated into the beef, so that the taste of the beef is effectively improved; fruit juice, traditional Chinese medicine liquid, the mint and the beef are sufficiently mixed together, the drug properties of a traditional Chinese medicine and the mint are played, and the problem that beef prepared by a traditional method is low in nutritional value is avoided; and meanwhile, by utilizing the anticorrosive and sterilizing function of the mint, the shelf life of the prepared beef can be effectively prolonged in the case of not adding a preservative, the food quality is effectively ensured, the utilization rate of the raw materials is high, the operation is simple, and the production cost is effectively reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mint beef can. Background technique [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef has high protein content, low fat content, and delicious taste. Beef is rich in protein and amino acids, and its composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases, and is especially suitable for people who grow and develop, and after surgery and after-care to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach. It is a good tonic for cold winter. Beef has It has the functions of invigorating the vital energy, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/21A23V2250/5118A23V2200/10A23V2200/32A23V2200/14
Inventor 周贵金杨远澄谭春萍陆海龙杨远广
Owner 广西山水牛畜牧业有限责任公司
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