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Processing method of spiced beef with bean flavor

A processing method and technology for braised beef, applied in the direction of climate change adaptation, food science, etc., can solve the problems of unseen snack food, unfavorable human health, etc., and achieve the effects of increasing health care functions, increasing health care effects, and enriching nutrients.

Inactive Publication Date: 2017-05-31
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the beef snacks currently on the market will produce nitrous acid during processing and production. Regular consumption of this kind of food is not good for human health. At the same time, there are no snack foods that process beans and beef together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing method of bean-flavored stewed beef of the present invention, the steps are:

[0033] S1. Processing of beef

[0034] S11. Preparation of pickling solution: add 450Kg of water into the sandwich pot; take 200g of star anise, 200g of Chinese prickly ash, 50g of fragrant leaves, 150g of fennel, 200g of cloves, 200g of ginger, 100g of three Nye, 200g of ginger, 200g of grass buckle, 150g of meat buckle, 200g of cinnamon bark is made into a bag, put it into a sandwich pot, burn it at 95°C on high heat, boil the feed water for 30 minutes, let the feed water cool to below 7°C, and filter it for later use;

[0035] S12. Preparation of salted feed water: take 110Kg of feed water, add 11Kg of salt, 30g of sodium nitrite and mix uniformly to form salted feed water;

[0036] S13, injection: use the injection machine to evenly inject the salted water into the beef block, and the injection rate is 17% of the raw material amount of the beef block;

[0037] S14. Rollin...

Embodiment 2

[0054] The processing method of bean-flavored stewed beef of the present invention, the steps are:

[0055] S1. Processing of beef

[0056] S11. Preparation of marinade: Add 450Kg of water into the sandwich pot; take 220g of star anise, 220g of Chinese prickly ash, 60g of fragrant leaves, 160g of cumin, 220g of cloves, 220g of ginger, 110g of three Nye, 220g of ginger, 220g of grass buckle, 160g of meat buckle, Make 220g of cinnamon into a bag, put it in a jacketed pot, burn it at 100°C on high heat, boil the feed water for 1.5 hours, let the feed water cool down to below 7°C, and filter it for later use;

[0057] S12. Preparation of salted feed water: take 110Kg of feed water, add 12Kg of salt and 35g of sodium nitrite and mix uniformly to form salted feed water;

[0058] S13, injection: use the injection machine to uniformly inject the salted water into the beef block, and the injection rate is 19% of the raw material amount of the beef block;

[0059] S14. Rolling and mar...

Embodiment 3

[0076] The processing method of bean-flavored stewed beef of the present invention, the steps are:

[0077] S1. Processing of beef

[0078] S11. Preparation of marinade: add 450Kg of water into the sandwich pot; take 210g of star anise, 210g of Chinese prickly ash, 55g of fragrant leaves, 155g of fennel, 210g of cloves, 210g of ginger, 105g of three Nye, 210g of ginger, 210g of grass buckle, 155g of meat buckle, Make 210g of cinnamon into a bag, put it in a jacketed pot, burn it at 98°C on high heat, boil the feed water for 1 hour, let the feed water cool to below 7°C, and filter it for later use;

[0079] S12. Preparation of salted feed water: take 110Kg of feed water, add 11Kg of salt and 35g of sodium nitrite and mix uniformly to form salted feed water;

[0080] S13, injection: use the injection machine to uniformly inject the salted water into the beef block, and the injection rate is 18% of the raw material amount of the beef block;

[0081] S14. Rolling and marinating:...

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PUM

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Abstract

The invention provides a processing method of spiced beef with a bean flavor. The method comprises the following processing steps of (S1) processing of beef, (S2) boiling of beans, and (S3) mixing. The spiced beef is prepared through specific processes of adopting high-quality beef and high-quality beans as raw materials supplemented with multiple natural spices, marinating the raw materials separately, adding special flavoring oil and seasoning for mixing, and carrying out high-temperature sterilization and vacuum packaging. According to the method, industrial production of sauce-stewed beef can be achieved, and a product is uniform in flavor, thick in smell and persistent in smell.

Description

technical field [0001] The invention relates to the technical field of beef food processing, in particular to a processing method of bean-flavored stewed beef. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than beef. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach. , is a good tonic product in this season; beef has the effects 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. And people who are yellow and dizzy eat it; buffalo meat can calm the fetus and nourish the mind, and yellow beef can calm the middle and replenish qi, strengthen the spleen and stomach, and strengthen the muscle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L11/00
CPCY02A40/90
Inventor 买银胖皇甫幼宇郝修振徐飞
Owner 河南伊赛牛肉股份有限公司
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