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Making technology of spiced beef

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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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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...

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PUM

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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 quenching thirst an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCY02A40/90
Inventor 高海昇
Owner 高海昇
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