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Five spice beef and preparation technology thereof

A spiced beef and preparation technology, applied in the direction of food science, etc., can solve the problems of hard taste, can not meet and meet the dietary needs of Hui people, can not meet the dietary needs of consumers, etc., and achieve the effect of high nutritional value and moderate taste

Inactive Publication Date: 2017-12-08
宁夏固原宏晨龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are various types of snack foods, and there are many snack foods with beef as the main raw material, but the spiced beef in the prior art is not prepared in conjunction with the halal food culture, and cannot meet and meet the dietary needs of the Hui people. It is relatively hard and cannot meet the dietary needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, raw material selection, select the high-quality beef of spiced cattle slaughtered according to the halal slaughter standard for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0016] Clean the prepared high-quality beef and sterilize it for use. Add 1 part of edible salt, 1 part of Chinese prickly ash, 1 part of pepper, 1 part of white pepper, 1 part of cumin, 0.5 parts of cinnamon, 1 part of dried ginger slices, Put 1 part of star anise and 0.5 parts of grass fruit into the cooking pot, pour 100 parts of water into the cooking pot, and then put 80 parts of sterilized high-quality beef into the cooking pot for stewing for 10 to 13 minutes; The temperature of the cooking pot used for stewing is controlled at 120 degrees Celsius to 130 degrees Celsius;

[0017] After stewed, the five-spice beef is taken out and cooled, measured and bagged, vac...

Embodiment 2

[0018] Embodiment 2, raw material selection, select the high-quality beef of high-quality yellow cattle slaughtered according to the Halal slaughter standard for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0019] Clean the prepared high-quality beef and sterilize it for use. Add 3 parts of edible salt, 2 parts of Chinese prickly ash, 3 parts of pepper, 2 parts of white pepper, 3 parts of cumin, 1 part of cinnamon, 2 parts of dried ginger slices, Put 2 parts of star anise and 1 part of grass fruit into the cooking pot, then add 120 parts of water into the cooking pot, then add 120 parts of high-quality beef into the cooking pot and cook in a stew; the temperature of the cooking pot used for stewing is controlled at 120 degrees Celsius~ 130 degrees Celsius;

[0020] After stewed, the five-spice beef is taken out and cooled, measured and bagged, vacuum-packed, ...

Embodiment 3

[0021] Embodiment 3, raw material selection, select the high-quality beef of high-quality yellow cattle slaughtered according to the Halal slaughter standard for later use; select edible salt, Chinese prickly ash, hot pepper, white pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0022] Clean the prepared high-quality beef, and sterilize it for use. Add 2 parts of edible salt, 1.4 parts of Chinese prickly ash, 2 parts of pepper, 1.5 parts of white pepper, 2 parts of cumin, 0.5 parts of cinnamon, 1 part of dried ginger slices, Put 1 part of star anise and 0.5 part of grass fruit into the cooking pot, then add 110 parts of water into the cooking pot, then add 100 parts of high-quality beef into the cooking pot and cook it; the temperature of the cooking pot used for the cooking is controlled at 120 degrees Celsius~ 130 degrees Celsius;

[0023] After stewed, the five-spice beef is taken out and cooled, measured and bagged, vacuum-pac...

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Abstract

The present invention discloses five spice beef. The five spice beef comprises the following raw materials in parts by weight: 80-120 parts of beef, 1-3 parts of edible salt, 1-2 parts of Chinese prickly ash, 1-3 parts of chilies, 1-2 parts of white pepper, 1-3 parts of fennel, 0.5-1 part of cassia bark, 1-2 parts of dried ginger slices, 1-2 parts of star anises and 0.5-1 part of fructus tsaoko, wherein the beef is beef of yellow cattle slaughtered according to a halal slaughtering standard. The present invention also provides a preparation technology of the five spice beef. The provided five spice beef is marinated and cooked by a marinating and cooking technology. The five spice beef is moderate in taste, also relatively good in taste and not oily greasy, can stimulate people's taste buds, and is an excellent snack food, free of any chemical preservatives and food additives, and a healthy snack with a very high nutritional value.

Description

Technical field: [0001] The invention relates to the technical field of halal leisure food, in particular to spiced beef and a preparation process thereof. Background technique: [0002] In the prior art, there are various types of snack foods, and there are many snack foods with beef as the main raw material, but the spiced beef in the prior art is not prepared in conjunction with the halal food culture, and cannot meet and meet the dietary needs of the Hui people. It is relatively hard and cannot meet the dietary needs of consumers in general. Invention content: [0003] In view of this, it is necessary to provide a spiced beef. [0004] It is also necessary to provide a preparation process for spiced beef. [0005] A spiced beef, comprising the following raw materials and their weight parts: 80-120 parts of beef, 1-3 parts of edible salt, 1-2 parts of Chinese prickly ash, 1-2 parts of pepper, and 1-2 parts of white pepper , 1-3 parts of fennel, 0.5-1 part of cinnamon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23L13/10A23L5/10A23L13/428
Inventor 李建荣
Owner 宁夏固原宏晨龙食品有限公司
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