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Making method of stewed beef and injection pickling device for making method

A production method, injection pickling technology, applied in the direction of food science, etc., can solve the problems of uneven flavor on the surface and inside of the meat, inconsistent experience of operators, long pickling time, etc., to achieve consistent flavor inside and outside, and a high degree of process integration , Reduce the effect of pickling time

Inactive Publication Date: 2017-12-01
山东省阳信广富畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its defects are mainly manifested in: 1. Allow the seasoning to permeate and marinate from the outside of the meat, resulting in uneven flavor on the surface and inside of the meat, unstable quality, uneven color development, and long marinating time
2. The experience of the operators is inconsistent and the taste is different, resulting in different salty taste and flavor of the cooked beef

Method used

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  • Making method of stewed beef and injection pickling device for making method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of stewed beef, the processing steps of the preparation method are:

[0021] 1. Beef pretreatment: Put the cut beef into boiling water for 1-2 minutes, take it out and rinse it with clean water, and place it at a temperature of 0-5°C and a relative humidity of 60%. ~70% of the air-tight room is air-dried for deacidification;

[0022] 2. Preparation of cured meat soup; spices used for 50 catties of beef: 20 grams of white cardamom, 20 grams of grass cardamom, 30 grams of nutmeg, 25 grams of grass fruit skin, 20 grams of kaempferen, 50 grams of Angelica dahurica, 35 grams of amomum, Put 30 grams of smilax, 150 grams of cinnamon, 60 grams of licorice, 30 grams of peppercorns, 25 grams of fragrant leaves, 10 grams of Luo Han Guo, appropriate amount of water, put them in a sandwich pot, boil on high heat, and simmer for 40 minutes to 60 minutes. Let it cool down to below 10℃~18℃, filter and set aside to make marinated soup;

[0023] 3. Injection marinati...

Embodiment 2

[0029] A preparation method of stewed beef, the processing steps of the preparation method are:

[0030] 1. Beef pretreatment: Put the cut beef into boiling water for 1-2 minutes, take it out and rinse it with clean water, and place it at a temperature of 0-5°C and a relative humidity of 60%. ~70% of the air-tight room is air-dried for deacidification;

[0031] 2. Preparation of cured meat soup; spices used for 50 catties of beef: 18 grams of white cardamom, 17 grams of grass cardamom, 25 grams of nutmeg, 20 grams of grass fruit skin, 18 grams of kaempferen, 40 grams of Angelica dahurica, 30 grams of amomum, Put 250 grams of Smilax, 120 grams of cinnamon, 50 grams of licorice, 20 grams of Chinese prickly ash, 20 grams of fragrant leaves, 8 grams of Luo Han Guo, appropriate amount of water, put them in a jacketed pot, boil on high heat, and simmer for 40 minutes to 60 minutes. Let it cool down to below 10℃~18℃, filter and set aside to make marinated soup;

[0032] 3. Injection ...

Embodiment 3

[0038] A preparation method of stewed beef, the processing steps of the preparation method are:

[0039] 1. Beef pretreatment: Put the cut beef into boiling water for 1-2 minutes, take it out and rinse it with clean water, and place it at a temperature of 0-5°C and a relative humidity of 60%. ~70% of the air-tight room is air-dried for deacidification;

[0040]2. Preparation of cured meat soup; spices used for 50 catties of beef: 21 grams of white cardamom, 20 grams of grass cardamom, 30 grams of nutmeg, 25 grams of grass fruit skin, 20 grams of kaempferen, 50 grams of Angelica dahurica, 35 grams of amomum, Put 30 grams of smilax, 150 grams of cinnamon, 60 grams of licorice, 30 grams of peppercorns, 25 grams of fragrant leaves, 10 grams of Luo Han Guo, appropriate amount of water, put them in a sandwich pot, boil on high heat, and simmer for 40 minutes to 60 minutes. Let it cool down to below 10℃~18℃, filter and set aside to make marinated soup;

[0041] 3. Injection marinatin...

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Abstract

The invention belongs to the technical field of meat food processing, and in particular relates to a method for preparing stewed beef and an injection curing device used therefor. A method for making stewed beef, the process steps of which are: 1. pretreatment of beef; 2. preparation of cured meat soup; 3. injection marinating; the beef is put into an injection curing device, and the soup is controlled at 10 ℃~15℃, marinating for 6 hours; 4. marinade penetration; The beneficial effect of the present invention is that it is green, healthy, rich in nutrition, uniform in color of stewed beef, consistent inside and outside flavor, soft and tender meat, strong aroma, excellent taste, high quality, high degree of process integration, and the device combines traditional dry pickling The combination of method and wet pickling method, the use of needles reduces the pickling time, which is beneficial to the realization of industrial production.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a method for preparing stewed beef and an injection curing device used therefor. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than beef. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach. , is a good tonic product in this season; 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 and saliva. It can be eaten by people with yellow and dizzy faces; buffalo meat can calm the fetus and nourish the mind, and yellow beef can calm the middle and nourish Qi, strength...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
Inventor 杨广富
Owner 山东省阳信广富畜产品有限公司
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