Producing and processing technology of canned beef

A processing technology, beef technology, applied in the direction of food science, etc., can solve the problems of poor taste and texture, achieve comprehensive and more balanced nutrition, various eating methods, and restore heart function

Inactive Publication Date: 2018-08-21
四川飘香远大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But although existing canned beef can provide enough nutrition, taste mouthfeel is relatively poor, for this reason, propose a kind of production and processing technology of canned beef

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention provides a technical proposal: the canned beef is processed from the following raw materials in proportion by weight: 20 parts of beef, 30 parts of water, 3 parts of seasoning, and 47 parts of chili oil.

[0021] Specifically, the seasoning includes the following raw materials processed by weight: 0.4 parts of cooking wine, 1 part of soy sauce, 0.3 parts of monosodium glutamate, 0.1 part of wolfberry, 0.6-0.8 parts of red dates, 0.1 part of ginseng, 0.1 part of Angelica dahurica, 0.3 parts of lotus seeds, 0.3 parts of angelica, 0.1 parts of longan.

[0022] Specifically, the beef is a healthy cow from a non-epidemic area, which has passed the veterinary inspection before and after slaughter. Poor beef.

[0023] Specifically, the preparation of the chili oil: heat 8 kg of peanut oil until smoking, add 1.5 kg of dried chili, fry it for a while, remove it, filter the remaining oil and cool.

[0024] A production and processing technology for canned beef, co...

Embodiment 2

[0034] The invention provides a technical proposal: the canned beef is processed from the following raw materials in proportion by weight: 35 parts of beef, 35 parts of water, 4 parts of seasoning, and 50 parts of chili oil.

[0035] Specifically, the seasoning includes the following raw materials processed by weight: 0.5 parts of cooking wine, 2 parts of soy sauce, 0.4 parts of monosodium glutamate, 0.2 parts of wolfberry, 0.7 parts of red dates, 0.3 parts of ginseng, 0.3 parts of Angelica dahurica, 0.6 parts of lotus seeds 0.4 portion of angelica, 0.3 portion of longan.

[0036] Specifically, the beef is a healthy cow from a non-epidemic area, which has passed the veterinary inspection before and after slaughter. Poor beef.

[0037] Specifically, the preparation of the chili oil: heat 9 kg of peanut oil until smoking, put in 2 kg of dried chili, fry it for a while, remove it, filter the remaining oil and cool.

[0038] A production and processing technology for canned beef...

Embodiment 3

[0048] The invention provides a technical proposal: the canned beef is processed from the following raw materials in proportion by weight: 55 parts of beef, 39 parts of water, 5 parts of seasoning, and 53 parts of chili oil.

[0049] Specifically, the seasoning includes the following raw materials processed by weight: 0.6 parts of cooking wine, 3 parts of soy sauce, 0.6 parts of monosodium glutamate, 0.3 parts of wolfberry, 0.8 parts of red dates, 0.5 parts of ginseng, 0.6 parts of Angelica dahurica, 0.9 parts of lotus seeds 0.5 portion of angelica, 0.6 portion of longan.

[0050]Specifically, the beef is a healthy cow from a non-epidemic area, which has passed the veterinary inspection before and after slaughter. Poor beef.

[0051] Specifically, the chili oil is prepared: 10 kg of peanut oil is heated until smoking, 3 kg of dried chili is put in, fried for a while, then removed, and the remaining oil is filtered and cooled.

[0052] A production and processing technology f...

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PUM

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Abstract

The invention discloses canned beef. The canned beef is processed by the following raw materials in parts by weight of 20-55 parts of beef, 30-39 parts of water, 3-5 parts of seasonings and 47-53 parts of chili oil, wherein the seasonings comprise the following raw materials in parts by weight of 0.4-0.6 part of cooking wine, 1-3 parts of a soy sauce, 0.3-0.6 part of gourmet powder, 0.1-0.3 part of Chinese wolfberry fruits, 0.6-0.8 part of red jujubes, 0.1-0.5 part of ginseng, 0.1-0.6 part of radix angelicae dahuricae, 0.3-0.9 part of lotus seeds, 0.3-0.5 part of radix angelicae sinensis and 0.1-0.6 part of longans; the beef is obtained from healthy cattle from non-epidemic area of infectious disease, before being slaughtered, the cattle are qualified through veterinary inspection, after the cattle are slaughtered, the beef is qualified through veterinary inspection, the beef is 3-5 grade, and the beef needs to be chilled; bull meat, or breeding cattle meat, or beef not thorough in bloodletting, or beef frozen for 1-2 times or poor in quality is forbidden to use; and the chili oil is prepared through the following steps of heating 8-10kg of peanut oil until smoke is generated, 1.5-3kg of dried chilies are put, deep-frying is performed for a moment, then the deep-fried dried chilies are fished out, excess oil is filtered, and cooling is performed.

Description

technical field [0001] The invention relates to the technical field of production and processing of canned beef, in particular to a production and processing technology of canned beef. Background technique [0002] The beef is tender, dense and full. Beef not only has high protein content, but also has excellent protein quality, especially a large proportion of globulin, which has a significant effect on enhancing the body's disease resistance, cell vitality and organ function. Eating beef can strengthen people's physique, improve digestion, promote blood circulation, and improve sexual function. But although existing canned beef can provide enough nutrition, taste mouthfeel is poor, for this reason, proposes a kind of production and processing technology of canned beef. Contents of the invention [0003] The purpose of the present invention is to provide a production and processing technology of canned beef, to solve the problems raised in the above-mentioned background...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L33/00
CPCA23L13/10A23L13/428A23L33/00
Inventor 殷红新
Owner 四川飘香远大食品有限公司
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