Processing method of smoked beef

A processing method and beef technology, which are applied to the processing field of smoked beef, can solve the problems of affecting the smoking effect, the fire of the smoked material becomes stronger, and the smoke becomes less, and the smoking process is simple and easy to operate, good in appearance and quality, and harmful substances. less effect

Inactive Publication Date: 2017-09-15
仁怀市贵超养牛专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing smoked beef is smoked by direct smoking, which is smoked by the smoke generated by the incomplete combustion of the smoked materials, and these smokes contain a lot of harmful substances or ash layers of polymers, which will follow the smoke. It rises and attaches to the surface of the beef, which is not conducive to human health after human consumption; moreover, during the smoking process, the fat on the beef will melt and drip on the smo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Embodiment one:

[0018] A processing method for smoked beef, comprising the following steps:

[0019] (1) Construction of the smoking room: the smoking room is a closed cylinder structure with a chimney on the top of the side; there are multiple horizontal bars on the top of the room, and the middle of the room is parallel to the ground with a partition that divides the smoking room into an upper room and a lower room. The partition plate is provided with many through holes; the upper chamber and the lower chamber are provided with doors, and the wall of the lower chamber is provided with observation holes, which are sealed with transparent glass;

[0020] (2) Beef processing: Cut the beef into strips with a thickness of 10cm, a length of 40cm, and a width of 20cm, and collect them for later use;

[0021] (3) Sauce preparation: Mix the following raw materials in parts by weight: 5 parts of minced garlic, 2 parts of minced ginger, 28 parts of tomato sauce, 2 parts of t...

Example Embodiment

[0025] Embodiment two:

[0026] A processing method for smoked beef, comprising the following steps:

[0027] (1) Construction of the smoking room: the smoking room is a closed cylinder structure with a chimney on the top of the side; there are multiple horizontal bars on the top of the room, and the middle of the room is parallel to the ground with a partition that divides the smoking room into an upper room and a lower room. The partition plate is provided with many through holes; the upper chamber and the lower chamber are provided with doors, and the wall of the lower chamber is provided with observation holes, which are sealed with transparent glass;

[0028] (2) Beef processing: Cut the beef into strips with a thickness of 10cm, a length of 35cm, and a width of 15cm, and collect them for later use;

[0029] (3) Sauce preparation: Mix the following raw materials in parts by weight: 6 parts of minced garlic, 1.5 parts of minced ginger, 33 parts of tomato paste, 1.5 parts ...

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PUM

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Abstract

The invention relates to the technical field of beef processing, in particular to a processing method of smoked beef. The method comprises the following steps: establishing a smokehouse, processing beef, preparing sauce, selecting and processing smoking materials, curing beef and smoking beef. Beef smoked through the method is good in appearance and quality, small in the amount of hazardous substance, small in harm on human body after being eaten and simple in operation in smoking process, and cannot cause fire, so as to be very safe.

Description

technical field [0001] The invention relates to the technical field of beef processing, in particular to a processing method of smoked beef. Background technique [0002] Smoked beef is a common method of beef processing. Most of the existing smoked beef is smoked by direct smoking, which is smoked by the smoke generated by the incomplete combustion of the smoked materials, and these smokes contain a lot of harmful substances or ash layers of polymers, which will follow the smoke. It rises and attaches to the surface of the beef, which is not conducive to human health after human consumption; moreover, during the smoking process, the fat on the beef will melt and drip on the smoked material, on the one hand, it will splash ash, and the splashed ash will adhere to the surface of the beef. On the meat, the appearance and quality of the beef are impressed. On the other hand, the dripping oil will fuel the fire of the smoking materials below, making the fire of the smoking mate...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L27/27
CPCA23L13/10A23L13/428A23L13/70A23L27/27
Inventor 胡海
Owner 仁怀市贵超养牛专业合作社
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