Method for processing soy sauce stewed beef by ultrasonic assisted boiling

A technology of braised beef in sauce and ultrasonic wave, which is applied in the field of cooking and braised beef in sauce and assisted cooking and processing of braised sauce by ultrasonic wave, can solve the problem of low yield of braised meat products, poor penetration effect of braised soup, lack of tenderization technology, etc. The problem is to shorten the cooking time, improve the water retention of the product, and improve the quality of the meat.

Inactive Publication Date: 2017-06-20
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the poor penetration effect and uneven penetration of stewed soup in the current processing and production method, low yield rate of sauced stewed meat products, poor water retention, lack of tenderization technology in the cooking process, long cooking time, large energy consumption, high production cost, etc. Technical problem, provide a new method of producing stewed beef in sauce

Method used

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  • Method for processing soy sauce stewed beef by ultrasonic assisted boiling
  • Method for processing soy sauce stewed beef by ultrasonic assisted boiling
  • Method for processing soy sauce stewed beef by ultrasonic assisted boiling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Clean the fresh beef rump meat with blood on the surface, remove visible fat and fascia, divide it into 8×8×8cm uniform squares, and immerse it in the pickling solution (2% (w / w) salt) according to the meat liquid volume ratio of 1:3 , 0.5% (w / w) monosodium glutamate, 0.4% (w / w) compound phosphate, 2% (w / w) sugar, and the balance is water), marinated at 4°C for 24h; Boil after preparation, add other seasonings during the boiling process (10kg water, 15g star anise, 5g bay leaf, 3g angelica, 1g clove, 3g pepper, 8g cinnamon, 3g white buckle, 3g tangerine peel, 2g grass fruit, 3g kaempferia , amomum 1g, salt 200g, sugar 150g, monosodium glutamate 50g, light soy sauce 200g, acetaminophen maltol 5g), boiled into stewed soup; put the above-mentioned stewed beef raw materials into the stewed stewed soup During the cooking process, 0W and 800W power ultrasonic waves (frequency 20kHz) were used to assist cooking, and the central temperature was controlled at 70±2°C for 120 minu...

Embodiment 2

[0025] Adopt the supersonic wave (frequency is 25kHz) of 300W power to assist cooking in the boiling process, other conditions are with embodiment 1.

Embodiment 3

[0027] Adopt the supersonic wave (frequency is 23kHz) of 500W power to assist cooking in the boiling process, other conditions are with embodiment 1.

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PUM

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Abstract

The invention discloses a method for processing soy sauce stewed beef by ultrasonic assisted boiling. In a heating and boiling process, heating is assisted by ultrasonic waves and rapid boiling is carried out. According to the method disclosed by the invention, mechanical effect, cavitation effect and heat effect of the ultrasonic waves are applied, so that the boiling time of the soy sauce stewed beef is shortened, energy sources are saved and the production cost is reduced; the penetration efficiency of stewing soup is remarkably improved and the salt content at a central part of a large piece of the soy sauce stewed beef is increased; the water-retaining property of a meat product is improved, so that the production efficiency is improved; the rigidity of the product is reduced, the tenderizing effect is realized and the quality of the product is improved.

Description

technical field [0001] The invention belongs to the field of meat food processing, and relates to a cooking method for stewed beef products, in particular to a method for cooking and processing stewed beef with soy sauce. Background technique [0002] Stewed meat products in sauce are a kind of traditional meat products in my country. It refers to a kind of cooked meat products that are boiled in water with seasonings such as salt or soy sauce and spices. It is an important part of traditional Chinese meat products. , because of its rich nutrition, unique flavor, convenience and quickness, it is loved and favored by consumers. In recent years, with the improvement of living standards, people have put forward new requirements for stewed meat products, and stewed meat products have gradually become a research and development hotspot. Stewed meat products with sauce have broad market prospects, but there are many problems in the production of stewed meat products in my country ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L5/30
CPCA23V2002/00A23V2300/48
Inventor 张万刚邹云鹤周光宏葛庆丰
Owner NANJING AGRICULTURAL UNIVERSITY
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