Loose beef and making method thereof

A production method and beef technology, applied in food science and other directions, can solve problems such as dullness, greasy food taste, and mushy meat, and achieve the effects of good luster, convenient carrying and good taste.

Inactive Publication Date: 2017-10-10
尹连花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the processing of meat products, there are meat pieces that are cooked under high temperature and high pressure, and the meat is mushy and unshaped. It

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Beef raw materials use vegetable beef and beef thigh meat, cut the beef leg meat into pieces with bones; the length is set to 170 mm, remove the thigh bones and fascia in the meat, and take the clean meat; first cut along the grain 8 cm Thick slices, then cut into 8 × 8 cm beef strips along the texture, the raw materials and seasoning ratios are composed according to the following weight percentages: 20% raw beef, 55% soy sauce, 0.6% five spices, 24.4% purple orchid spices; Rinse with clean water and place in a marinating tray, add pre-prepared ingredients, mix well, and marinate at low temperature for 2 hours, pick up and add spice powder, mix gently so that the spice powder evenly sticks to the beef strips Top; Soak in high oil temperature 280°C for 7 minutes, filter out, spread evenly in the pan, heat at 300°C for 10 minutes, and cool down.

Embodiment 2

[0009] Beef raw materials use vegetable beef and beef thigh meat, cut the beef leg meat into pieces with bones; the length is set to 17 cm, remove the thigh bone and fascia in the meat, and take the clean meat; first cut 10 cm along the grain Thick slices, then cut into 10×10 cm beef strips along the grain. First, the ratio of raw materials and seasonings is composed according to the following weight percentages: 25% raw beef, 50% soy sauce, 0.5% five spices, and 24.5% purple orchid spices; after washing with clean water, place them in a marinating tray, and add pre-mixed ingredients , mix well, and marinate at low temperature for 2 hours, pick up and then add the spice powder, mix gently to make the spice powder evenly stick to the beef strips; soak in high oil temperature 350°C for 5 minutes, filter out, and spread evenly In the pan, heat at 400°C for 10 minutes and cool down.

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PUM

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Abstract

The present invention relates to crispy beef and its preparation method, especially crispy beef and its preparation method. %, five spices 0.5-0.6%, purple orchid spices 23-26%; the invention has good luster, block/strip shape, easy to pick up, good taste, not greasy, easy to carry, and can be directly served on the dining table Edible and other advantages.

Description

technical field [0001] The present invention relates to a kind of meat product and its preparation method, especially a kind of crisp beef and its preparation method. Background technique [0002] At present, in the processing of meat products, after the meat is cooked under high temperature and high pressure, the meat is mushy and unshaped. It is difficult to pick it up with chopsticks when eating, and it is dull. Due to the existence of fatty oil, the taste is greasy and the appetite is large. reduce. Contents of the invention [0003] The object of the present invention is to provide a kind of crispy beef with simple processing technology, non-greasy taste and convenient portability and a preparation method thereof. [0004] The purpose of the present invention is achieved in this way: a kind of crispy beef and its preparation method are characterized in that a) the ratio of raw materials and seasonings is composed of the following percentages by weight: a) raw beef 20...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40
Inventor 尹连花
Owner 尹连花
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