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Making method of pot-stewed beef

A production method and beef technology, applied in climate change adaptation, food science, etc., can solve problems such as poor taste, more fuel, and increased production costs

Inactive Publication Date: 2018-02-23
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional vacuum-packed braised beef is processed by the method of long-term stewed marinade. The meat quality of the stewed beef obtained by this method is too crisp and the taste is poor, and the long-term boil consumes more fuel, which invisibly Increase the production cost of the enterprise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of stewed beef, specifically comprising the following steps:

[0018] (1) Primary processing of beef

[0019] After the raw beef is washed and drained of blood, it is processed into a block with a length of 30-35cm, a width of 20-25cm, and a thickness of 3-5cm. Use a machine to hammer the meat evenly for 8-10 minutes. Spray salt water on the surface of the block once, hammer the meat for 4-5 minutes, then turn the beef block over, which can interrupt the long fibers in the beef, ensure the beef taste smooth and chewy, and help completely remove the blood in the beef, making it The salt water is fully infiltrated into the meat to ensure the taste and flavor of the beef; the preparation method of the salt water is: take 1 part of table salt, 2 parts of white wine, 2 parts of rice wine, 1 part of beer, 1 part of brown sugar, and 20 parts of water. ;The brine needs to be cooled to 0-2°C before use, which can help the beef cool down to prevent odors, an...

Embodiment 2

[0026] A preparation method of stewed beef, specifically comprising the following steps:

[0027] (1) Primary processing of beef

[0028] After the raw beef is washed and drained of blood, it is processed into a block with a length of 30-35cm, a width of 20-25cm, and a thickness of 3-5cm. Use a machine to hammer the meat evenly for 8-10 minutes. Spray salt water on the surface of the block once, hammer the meat for 4-5 minutes, then turn the beef block over, which can interrupt the long fibers in the beef, ensure the beef taste smooth and chewy, and help completely remove the blood in the beef, making it The salt water is fully infiltrated into the meat to ensure the taste and local flavor of the beef; the preparation method of the salt water is: take 1.5 parts of table salt, 2.5 parts of white wine, 2.5 parts of yellow rice wine, 1.5 parts of beer, 1.5 parts of brown sugar, and 22 parts of water and uniformly mix them ;The brine needs to be cooled to 0-2°C before use, which ...

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PUM

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Abstract

The invention relates to a making method of pot-stewed beef. The making method comprises the specific steps of (1) treating beef for the first time; (2) treating the treated beef for the second time;(3) curing the beef treated twice; and (4) performing vacuum packing and performing sterilization. Experiments prove that according to the making method of the pot-stewed beef, provided by the invention, the made pot-stewed beef is delicate in meat quality, full of juice, and chewy, the boiling time of the beef in the marinating process is greatly shortened, the generation of nitrites in the marinating process is reduced, the use of fuel in the boiling process of enterprises is reduced, and the production cost is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing braised beef. Background technique [0002] Braised beef is a simple delicacy. The beef marinated in marinade is elastic, rich in five flavors, soft and delicious, and is suitable for all ages. The traditional vacuum-packed braised beef is processed by the method of long-term stewed marinade. The meat quality of the stewed beef obtained by this method is too crisp and the taste is poor, and the long-term boil consumes more fuel, which invisibly Increased the production cost of the enterprise. Contents of the invention [0003] In order to solve the above problems, the invention provides a preparation method of braised beef. [0004] The present invention is realized through the following technical solutions: [0005] A preparation method of stewed beef, specifically comprising the following steps: [0006] (1) Primary processing of beef [...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L5/30A23L13/10A23L13/70
CPCA23L5/10A23L5/13A23L5/30A23L13/10A23L13/76Y02A40/90
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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