Making method of spicy beef seasoned with soy sauce

A production method and technology for spicy sauce, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. problem, to achieve the effect of rich varieties, strong beef taste, and simple production process

Inactive Publication Date: 2018-06-12
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the existing problems of single taste of sauced beef, strong flavor of spices, uneven taste and complex production process, and provides a method for preparing beef with spicy sauce

Method used

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  • Making method of spicy beef seasoned with soy sauce
  • Making method of spicy beef seasoned with soy sauce
  • Making method of spicy beef seasoned with soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:

[0021] (1) Material selection and finishing

[0022] Choose 400 parts of fresh beef tendon meat by weight, after acid discharge treatment, remove fat oil and fascia, wash and drain for later use;

[0023] (2) Making water

[0024] Add 3000 parts of water, 1 part of clove, 1 part of amomum, 0.4 part of nutmeg, 1 part of cinnamon, 1 part of Chinese prickly ash, 1 part of star anise, 1 part of fennel, 1 part of licorice, and 1 part of grass fruit in the cooking pot , 1 part of tangerine peel, 0.4 part of cumin, 1 part of kaempferia, and 1 part of bay leaf, boil for 2 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool and set aside;

[0025] (3) Pickled

[0026] Get 1 part of compound phosphate and 8 parts of table salt by weight and dissolve in 80 parts of water, inject evenly into the beef prepared in step (1), ro...

Embodiment 2

[0032] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:

[0033] (1) Material selection and finishing

[0034] Select 500 parts of fresh beef tendon meat by weight, remove fat oil and fascia after deacidification, wash and drain for later use;

[0035] (2) Making water

[0036] Add 3500 parts of water, 2 parts of cloves, 2 parts of amomum, 0.5 parts of nutmeg, 2 parts of cinnamon, 2 parts of Chinese prickly ash, 2 parts of star anise, 2 parts of fennel, 2 parts of licorice, and 2 parts of grass fruit in the cooking pot , 2 parts of tangerine peel, 0.5 part of cumin, 2 parts of kaempferia, and 2 parts of fragrant leaves, boil for 2.5 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool, and set aside;

[0037] (3) Pickled

[0038] Get 1.5 parts of compound phosphate and 10 parts of table salt by weight and dissolve in 90 parts of water, inject evenly into the beef prepare...

Embodiment 3

[0044] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:

[0045] (1) Material selection and finishing

[0046] Choose 600 parts by weight of fresh beef tendon meat, after acid discharge treatment, remove fat oil and fascia, wash and drain for later use;

[0047] (2) Making water

[0048] Add 4000 parts of water, 3 parts of cloves, 3 parts of amomum, 0.6 parts of nutmeg, 3 parts of cinnamon, 3 parts of Chinese prickly ash, 3 parts of star anise, 3 parts of fennel, 3 parts of licorice, and 3 parts of grass fruit in the cooking pot by weight , 3 parts of tangerine peel, 0.6 part of cumin, 3 parts of kaempferia, and 3 parts of fragrant leaves, boil for 3 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool, and set aside;

[0049] (3) Pickled

[0050] Get 2 parts of compound phosphate and 12 parts of table salt by weight and dissolve in 100 parts of water, inject evenly into...

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Abstract

The invention relates to a making method of spicy beef seasoned with soy sauce. The method is used for solving the problems that existing beef seasoned with soy sauce is single in flavor, the flavor of spices is strong, taste is various, and the making technology is complex. The making method includes the detailed steps that material selecting and arranging are performed, material liquor is made,pickling is performed, boiling is performed, and standing soaking and cooling making are performed. The spicy beef seasoned with soy sauce which is made through the method has a special flavor, and fills up a market blank, the variety of the beef seasoned with soy sauce is enriched, and the demands for spicy foods of consumers are met; according to scientific experiments, the reasonable usage quantities of food raw materials of all varieties are determined, while the appropriate taste of the beef seasoned with soy sauce is ensured, the hardness, the elasticity and the chewiness of the beef seasoned with soy sauce are improved, and the beef is spicy, delicious, and good in color, aroma and taste.

Description

technical field [0001] The invention relates to a method for preparing beef in sauce, in particular to a method for preparing beef in spicy sauce. Background technique [0002] The amino acid composition of beef is close to the amino acid needed by the human body, and it becomes the main source of high-quality dietary protein in the human metabolism process; the fat, cholesterol, and calories of beef are low, and it is rich in trace elements and vitamins necessary for the human body, so it is deeply loved by people. Beef products, especially sauced beef, are popular with consumers because of their unique flavor, moderate taste and high nutritional value. However, the traditional sauced beef has problems such as single variety and taste, complex production process, and unreasonable production methods, which cause it to fail to meet the needs of consumers for special tastes. And poor chewiness, seriously affect the taste. Therefore, it is imperative to provide a kind of sau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70A23L13/72A23V2002/00A23V2200/14A23V2200/15A23V2200/16
Inventor 周亚军苑冰冰赵子瑞郑磊
Owner JILIN UNIV
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