Spicy beef back straps and preparation method thereof

A technology of beef gluten and spicy, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and the function of food ingredients, etc. It can solve the problem of spicy and oily taste, spicy and oily taste Heavy, difficult to guarantee the taste and other problems, to achieve the effect of improving the taste, taste and product status

Inactive Publication Date: 2017-11-10
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing snack food beef gluten sold in the market has a spicy and oily taste, or the spicy and oily taste is too light, and the taste is difficult to guarantee

Method used

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  • Spicy beef back straps and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of spicy beef ribs, comprising the following components in parts by mass:

[0028] 100 parts of beef gluten, 20 parts of spicy red oil, 9 parts of vegetable protein, 6 parts of white sugar, 3 parts of salt, 1.5 parts of monosodium glutamate, 0.15 parts of disodium nucleotide, 0.5 parts of yeast extract, cumin 0.5 part of powder, 1.0 part of cumin powder.

[0029] The spicy red oil includes the following components in parts by mass: 800 parts of rapeseed oil, 22 parts of ginger slices, 35 parts of green onion segments, 30 parts of mixed spices, 220 parts of crushed pepper, 28 parts of crushed peppercorns, and 31 parts of white sesame.

[0030] The mixed spices include the following components in parts by mass: 3 parts of star anise, 5 parts of cinnamon, 18 parts of Tsaoko, 3 parts of amomum, 2 parts of bay leaf, 2 parts of three Nye, and 3 parts of clove.

[0031] A preparation method of spicy beef gluten, the steps of the preparation method are as follows:

[0...

Embodiment 2

[0044] A kind of spicy beef ribs, comprising the following components in parts by mass:

[0045] 100 parts of beef gluten, 25 parts of spicy red oil, 8 parts of vegetable protein, 8 parts of white sugar, 4 parts of salt, 1 part of monosodium glutamate, 0.05 parts of disodium nucleotide, 0.8 parts of yeast extract, cumin 1.5 parts of powder, 0.5 parts of cumin powder.

[0046] The spicy red oil includes the following components in parts by mass: 800 parts of rapeseed oil, 20 parts of ginger slices, 40 parts of green onion segments, 42 parts of mixed spices, 200 parts of crushed pepper, 25 parts of crushed peppercorns, and 40 parts of white sesame.

[0047] The mixed spices include the following components in parts by mass: 5 parts of star anise, 3 parts of cinnamon, 15 parts of Tsaoko, 2 parts of amomum, 3 parts of bay leaf, 3 parts of three Nye, and 2 parts of clove.

[0048] A kind of method step of the preparation method of spicy beef tendon is the same as embodiment one. ...

Embodiment 3

[0050] A kind of spicy beef ribs, comprising the following components in parts by mass:

[0051] 100 parts of beef gluten, 23 parts of spicy red oil, 10 parts of vegetable protein, 7 parts of white sugar, 3.4 parts of salt, 1.2 parts of monosodium glutamate, 0.1 part of disodium nucleotide, 0.7 part of yeast extract, cumin 0.1 part of fennel powder, 0.8 part of cumin powder.

[0052] The spicy red oil includes the following components in parts by mass: 800 parts of rapeseed oil, 25 parts of ginger slices, 37 parts of scallion segments, 36 parts of mixed spices, 212 parts of crushed peppers, 30 parts of crushed peppercorns, and 36 parts of white sesame seeds.

[0053] The mixed spices include the following components in parts by mass: 4 parts of star anise, 4 parts of cinnamon, 20 parts of grass fruit, 2.4 parts of amomum, 2.6 parts of bay leaf, 2.6 parts of three Nye, and 2.3 parts of clove.

[0054] A kind of method step of the preparation method of spicy beef tendon is the ...

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Abstract

The invention relates to spicy beef back straps and a preparation method thereof. The spicy beef back straps are prepared from the following components in parts by mass: 100 parts of beef back straps, 20-25 parts of spicy red chili oil, 8-10 parts of vegetable protein, 6-8 parts of white granulated sugar, 3-4 parts of table salt, 1-1.5 parts of monosodium glutamate, 0.05-0.15 part of disodium 5'-ribonucleotide, 0.5-0.8 part of a yeast extract, 0.5-1.5 parts of cumin powder and 0.5-1.0 part of fennel fruit powder. According to the spicy beef back straps and the preparation method thereof disclosed by the invention, the spicy red chili oil is adopted, and the making method is unique, so that the mouth feel of the spicy beef back straps is increased and improved; and the vegetable protein is added, so that the flavor is gentle, the product state is excellently improved, besides, the protein content is greatly increased, and both of the product flavor and the nutrient value of the spicy beef back straps are increased.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a spicy beef tendon and a preparation method thereof. Background technique [0002] Beef tendon is the two main tendons on the back of the cow that connect the muscles of the whole body. It can be processed as a snack food. Beef tendon is very common in the market. It is deeply loved by consumers for its chewy and spicy taste. The unique fibrous tissue of beef gluten makes it taste unusually chewy and slag-melting, and rich in nutrition. [0003] Most of the beef ribs of snack foods sold in the existing market have a spicy and oily taste that is too heavy, or the spicy and oily taste is too light, and the mouthfeel is difficult to be guaranteed. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a spicy beef tendon and a preparation method thereof. The technical problem to be solved by the presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L33/185
CPCA23L13/20A23L13/428A23L13/72A23L33/185A23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/218A23V2250/548
Inventor 章燎源潘敏魏本强牛超峰
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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