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Preparation method of mouthfeel keeping spiced product

A technology of stewed products and taste, which is applied in food preservation, meat/fish preservation, ultra-high pressure food processing, etc. It can solve the problems of not being able to store at room temperature, poor taste, and short shelf life in refrigerated storage, so as to achieve good taste and solve bad taste effect

Inactive Publication Date: 2017-07-07
上海新成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although stewed products are delicious, they cannot be stored at room temperature; and stewed products that are easy to store at room temperature have poor taste, and the shelf life of refrigerated storage is not long, generally within 10 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Beef tendon is thawed, cleaned and cut: Take out the frozen beef tendon, thaw it with room temperature water for 3-4 hours, then wash to remove impurities and cow hair; cut it into pieces, granules, or shapes, drain and set aside;

[0021] 2. Marinate the beef tendon: Stir the seasoning and beef tendon evenly in proportion, put it in a marinating room at 4°C overnight, then drain and set aside;

[0022] 3. Heat treatment: put the marinated beef tendon in a steam jacketed pot and heat it with boiling water for 30 minutes; drain the water and set aside; then put it in brine, boil it for 5 minutes, turn off the heat and simmer for 25 minutes; Take out, cool down, reserve;

[0023] 4. Packaging: Put the heat-treated beef tendon in a packaging bag and seal it;

[0024] 5. Ultra-high pressure treatment: put the packaged beef tendon in 300MPa pressure for 3 minutes, remove it for later use;

[0025] 6. Sterilization: Sterilize at 95°C for 30 minutes; at 118°C for 10 minut...

Embodiment 2

[0028] 1. Beef tendon is thawed, cleaned and cut: Take out the frozen beef tendon, thaw it with room temperature water for 3-4 hours, then wash to remove impurities and cow hair; cut it into pieces, granules, or shapes, drain and set aside;

[0029] 2. Marinate the beef tendon: Stir the seasoning and beef tendon evenly in proportion, put it in a marinating room at 4°C overnight, then drain and set aside;

[0030] 3. Heat treatment: put the marinated beef tendon in a steam jacketed pot and heat it with boiling water for 50 minutes; filter the water and set aside; then put it in brine, boil for 5 minutes, turn off the heat and simmer for 50 minutes; Take out, cool down, reserve;

[0031] 4. Packaging: Put the heat-treated beef tendon in a packaging bag and seal it;

[0032] 5. Ultra-high pressure treatment: put the packaged beef tendon under 600MPa pressure for 10 minutes, remove it for later use;

[0033] 6. Sterilization: Sterilize for 30 minutes at 95°C.

[0034] The obtai...

Embodiment 3

[0036] 1. Beef tendon is thawed, cleaned and cut: Take out the frozen beef tendon, thaw it with room temperature water for 3-4 hours, then wash to remove impurities and cow hair; cut it into pieces, granules, or shapes, drain and set aside;

[0037] 2. Marinating beef tendon: Stir the seasoning and beef tendon evenly in proportion, put it in a marinating room at 8°C overnight, then drain and set aside;

[0038] 3. Heat treatment: put the marinated beef tendon in a steam jacketed pot and heat it with boiling water for 40 minutes; filter the water and set aside; then put it in brine, boil it for 5 minutes, turn off the heat and simmer for 30 minutes; Take out, cool down, reserve;

[0039] 4. Packaging: Put the heat-treated beef tendon in a packaging bag and seal it;

[0040] 5. Ultra-high pressure treatment: place the packaged beef tendon in a pressure of 500MPa for 8 minutes, and remove it for later use;

[0041] 6. Sterilization: Sterilize at 105°C for 40 minutes.

[0042] ...

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PUM

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Abstract

The present invention discloses a preparation method of a mouthfeel keeping spiced product. The preparation method comprises the following steps: frozen beef shanks are taken out, the taken out beef shanks are thawed for 3-4 hours using water at room temperature, then the thawed beef shanks are washed, and impurities and hairs are removed; and the treated beef shanks are cut into similar sizes, and the cut beef shanks are drained for a standby application. Seasoning materials and the beef shanks are weighed according to ratios, the weighed materials are stirred evenly, the stirred materials are put into a pickling room at 0-10 DEG C for at least 12 hours, and then the pickled beef shanks are drained for the standby application. The pickled beef shanks are placed into a steam sandwich pot and the beef shanks are heated with boiling water for 30-50 minutes; the boiled beef shanks are drained for the standby application; then the beef shanks are put into brine to be boiled out for 5-10 minutes, fire is turned off, and the beef shanks are simmered for 25-50 minutes; and the simmered beef shanks are taken out to be cooled for the standby application. The heat-treated beef shanks are placed into packaging bags to be sealed. The packaged beef shanks are placed under a pressure of 300-600 MPa continuously for 3-10 minutes, and the treated beef shanks are taken out for the standby application. The treated beef shanks are sterilized at 95-110 DEG C for 30-60 minutes; and if necessary, then the sterilized beef shanks are sterilized at 110-118 DEG C for 10-20 minutes. The prepared spiced beef has a shelf life up to 60 days or more at room temperature and the taste and flavor not much different from those of the beef after the spicing.

Description

technical field [0001] The invention relates to a method for preparing a stewed product, in particular to a method for preparing a stewed product that maintains the mouthfeel, and belongs to the technical field of food processing. Background technique [0002] Stewed food is a traditional food in China. Its main feature is that the finished products are all cooked and can be eaten directly. The products have rich taste and unique flavor. Braised vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Its characteristics are very obvious, with: easy to obtain materials, rich and frugal; good texture, rich taste; pleasant aroma, moisturizing Not greasy; easy to carry, easy to store; increase appetite, good nutrition. However, although stewed products are delicious, they cannot be stored at room temperature; and stewed products that are easy to store at room temperature have poor taste, and the shelf life of refrigerated storage is not...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/50A23L13/70A23B4/00A23L3/015
CPCA23B4/00A23L3/0155A23V2002/00A23V2300/46Y02A40/90
Inventor 张顺君张耀其章燕海
Owner 上海新成食品有限公司
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