Unlock instant, AI-driven research and patent intelligence for your innovation.
Making technology of spiced beef
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A preparation process, a technology for braised beef, applied in the direction of climate change adaptation, food science, etc., to achieve the effect of delicious taste, quality maintenance, and soft mouthfeel
Inactive Publication Date: 2017-09-22
高海昇
View PDF2 Cites 7 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The purpose of the present invention is to solve the defects of carcinogens contained in the stewed beef food sold on the market in the prior art by adopting processes such as pickling and smoking, and to provide a preparation process of stewed beef
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0026] A preparation process of stewed beef, comprising beef pretreatment, blanching to remove fishy smell, sauce preparation, stewing and dipping treatment, the specific steps are as follows:
[0027] (1) Beef pretreatment
[0028] Take fresh raw beef that has passed the inspection, clean it directly, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, rinse it with clean water until no blood separates out, and drain it for later use;
[0029] (2) Blanch water to remove fishy smell
[0030] Cut the cleaned beef into chunks and put it into boiling water. When the meat surface is bloodless, it can be taken out of the pot. Take it out and ventilate and cool it down. Replace each pot with new water. foam.
[0031] (3) Sauce preparation
[0032] Select the following materials, mix them evenly and prepare them together to form a sauce; the recipe of the sauce is: based on 1000g of beef, 1.6g of salt, 1.9g of white sugar, 12g of rice wine, 10g of lig...
Embodiment 2
[0041] A preparation process of stewed beef, comprising beef pretreatment, blanching to remove fishy smell, sauce preparation, stewing and dipping treatment, the specific steps are as follows:
[0042] (1) Beef pretreatment
[0043] Take fresh raw beef that has passed the inspection, clean it directly, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, rinse it with clean water until no blood separates out, and drain it for later use;
[0044] (2) Blanch water to remove fishy smell
[0045] Cut the cleaned beef into chunks and put it into boiling water. When the meat surface is bloodless, it can be taken out of the pot. Take it out and ventilate and cool it down. Replace each pot with new water. foam.
[0046] (3) sauce preparation
[0047] Select the following materials, mix them evenly and prepare them together to form a sauce; the recipe of the sauce is: based on 1000g of beef, 1.9g of salt, 2.1g of white sugar, 14g of rice wine, 14g of lig...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses a making technology of spiced beef. The technology comprises the steps of beef preprocessing, blanching and fishiness removing, sauce preparing, marinating, impregnating treatment. According to the processing method, beef is processed in the mode of marinating and impregnating in success, the impregnating mode is used for replacing a traditional baking mode, the flavor and taste of the beef can be improved, in the making process, no prickling or smudging process exists, and the beef does not contain cancerogenic substances likely to be generated in the prickling and the smudging processes; in short, the method is simple in technology, the obtained sliced dried beef is orange in color and fragrant in smell, the beef quality is kept, the soy sauce raw flavor is obtained after the beef is chewed, the beef is soft in taste, the taste is delicious, and the aftertaste is endless.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of stewed beef. Background technique [0002] The development of the food industry directly affects the nutrition and health of consumers. With the acceleration of modern urbanization, sub-health problems have become increasingly prominent. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that 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 quenchingthirst an...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
