Production method of low-salt low-nitrite sauced beef
A production method and technology of sauced beef, which is applied in the production field of low-salt and low-nitrification sauced beef, can solve the problems of carcinogenicity, teratogenicity, and mutagenicity, and achieve the effect of precise control of flavor and reduction of toxicity
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Embodiment 1
[0033] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:
[0034] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;
[0035] b Spice essential oil preparation:
[0036] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 110 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oils of spices at a temperature of 40°C , extraction pressure 20MPa, extraction time 1h;
[0037] c spice injection preparation
[0038] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 5%;
[0039] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrite, ni...
Embodiment 2
[0052] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:
[0053] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;
[0054] b Spice essential oil preparation:
[0055] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 90 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oil of the spices at a temperature of 50°C , extraction pressure 30MPa, extraction time 2h;
[0056] c spice injection preparation
[0057] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 7%;
[0058] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrite, ni...
Embodiment 3
[0071] A production method of low-salt and low-nitrification beef sauce, comprising the following steps:
[0072] a Raw material processing: select fat and lean beef for cleaning and decontamination, and trim it to a suitable size to obtain beef chunks;
[0073] b Spice essential oil preparation:
[0074] Weigh a certain amount of spices as required, wash and dry the spices and crush them to a particle size of 100 meshes to obtain spice powders; put the spice powders into a container, and use a supercritical CO2 extraction device to extract the essential oil of the spices at a temperature of 45°C , extraction pressure 25MPa, extraction time 1.5h;
[0075] c spice injection preparation
[0076] (1) Add distilled water to the spice essential oil obtained in step b, and use an emulsifier to homogenize to form an essential oil emulsion with a concentration of 6%;
[0077] (2) Take a certain quality of essential oil emulsion and add compound salt, monascus pigment, sodium nitrit...
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