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Processing method of spicy Niulaba

A processing method and technology of spicy taste, which is applied in the processing field of spicy beef curd, to achieve the effect of dry meat, good color and better taste

Inactive Publication Date: 2017-11-10
广西融水山头牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people have more and more requirements for food quality and taste, and the beef curd bar prepared by traditional technology can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of spicy beef curd sticks, specifically comprising the following steps:

[0022] (1) Beef treatment: remove the blood streaks from the beef, wash it with water, cut it into slices, soak it in 5% salt water for 2 hours, take it out, beat the beef with a clean wooden board for 10 minutes, and then put it in a microwave sterilizer for 6 minutes ;

[0023] (2) Configure the marinade: the marinade is composed of the following raw materials in parts by weight: 0.3 part of dried ginger, 0.5 part of cinnamon, 0.5 part of kudzu root, 0.5 part of kaempferen, 1 part of clove, 0.1 part of galangal, 0.1 part of star anise, pepper 1 part, 0.5 part of pepper, 1 part of pepper, 0.5 part of cumin, 0.1 part of cumin, 0.2 part of cinnamon, 0.1 part of Angelica dahurica, 1 part of green onion, 0.3 part of garlic, 1 part of salt, 0.1 part of monosodium glutamate;

[0024] (3) Preparation of marinade: Take clear water into the pot, wrap the marinade with gauze to make a ...

Embodiment 2

[0034] A processing method of spicy beef curd sticks, specifically comprising the following steps:

[0035] (1) Beef treatment: remove the blood streaks from the beef, wash it with water, cut it into slices, soak it in 7% salt water for 3 hours, take it out, beat the beef with a clean wooden board for 20 minutes, and then put it in a microwave sterilizer for 8 minutes ;

[0036] (2) Configure the marinade: the marinade is composed of the following raw materials in parts by weight: 0.5 part of dried ginger, 0.8 part of cinnamon, 0.8 part of kudzu root, 0.8 part of kaempferen, 2 parts of clove, 0.3 part of galangal, 1.2 part of star anise, pepper 2 parts, 0.7 parts of pepper, 2 parts of pepper, 0.8 parts of cumin, 0.2 parts of cumin, 0.3 parts of cinnamon, 0.2 parts of Angelica dahurica, 2 parts of green onions, 0.5 parts of garlic, 1.5 parts of salt, 0.2 parts of monosodium glutamate;

[0037] (3) Preparation of marinade: Take clear water into the pot, wrap the marinade with g...

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PUM

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Abstract

The invention discloses a processing method of spicy Niulaba. The processing method comprises the specific steps of treating beef, preparing marinating materials, making marinating liquid, performing marinating, performing baking, performing deep-frying, performing cooling, and performing packing so as to obtain finished products. The spicy Niulaba processed by the method disclosed by the invention is good in color, dry in meat quality, chewy, and good in mouth feel, and has high nutrient value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of spicy beef noodle. Background technique [0002] Niu Laba is a famous snack specialty in Guangxi. The origin of Niu Laba comes from the local people's unique love for eating beef, and there are various ways to eat it. Among them, the most popular one is "Niu Laba" which has been specially processed. The way of eating is very popular. Beef Laba is bright red in color, and its taste is spicy, and the more you chew, the more fragrant it becomes. People with poor appetite will also increase their appetite when they smell it. Beef Laba can be served as a side dish, or as a casual snack. If it is a gift, it can be packed in a bottle and sealed with lime pulp paper, and it can be stored for several months without deterioration. With the improvement of people's living standards, people's requirements for food quality and mouthfeel are increasing, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23L13/10A23L13/42A23L13/428
Inventor 陈丽芳
Owner 广西融水山头牛食品有限公司