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Beef floss and preparation process thereof

A preparation process, the technology of beef floss, applied in the direction of food science, etc., can solve the problems of thick fibrous tissue, not chewable, and a lot of connective tissue, and achieve the effect of delicious taste

Inactive Publication Date: 2018-09-07
王国强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the fibrous tissue of beef is relatively thick and the connective tissue is more, the beef cooked by many people does not taste or chew well, that is, it is not easy to make and eat. At present, there is a need for a beef product that is convenient to take out and eat directly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Embodiments of the present invention are further described below:

[0019] The preparation technology of beef floss of the present invention comprises the following steps:

[0020] Step 1: Wash the qualified beef with clean water, remove excess skin, oil, tendons, and bones, and obtain raw meat;

[0021] Step 2: Soak the raw meat in the soaking pool for 4 to 6 hours, and drain the blood;

[0022] Step 3: wash again 1-2 times, and filter dry;

[0023] Step 4: Cut the dried raw meat into pieces;

[0024] Step 5: Put the chunky beef into the water, add ginger, Chinese prickly ash, and star anise, heat and cook together. The amount of water is subject to submerging the beef. After cooking for 80-100 minutes, float the foam. Then add soy sauce and salt, cook for another 60-80 minutes, take out the beef and drain; the amount of seasoning corresponding to 1Kg of cooked beef is 0.06-0.08Kg ginger, 0.01-0.02Kg pepper, 0.01-0.02Kg star anise, 8-12ml Soy sauce, 0.004~0.006Kg s...

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Abstract

The invention belongs to the field of food and specifically relates to a preparation process of beef floss. The preparation process comprises the following steps: cleaning, material selecting, soaking, draining, dicing, seasoning and boiling, flattening, baking, floss beating, floss stir-frying, cooling, inspecting, packaging, sealing and the like. The beef floss with a delicious taste can be obtained by the preparation process provided by the invention, can be directly taken out and eaten by consumers, needs not to be processed by the consumer, and is nutritional instant cooked food suitablefor people of all ages and suitable for daily consumption and travelling.

Description

technical field [0001] The invention relates to a preparation process of beef floss, which belongs to the field of food. Background technique [0002] Among the many meat products that people eat daily, beef has been favored by more and more people because it is rich in protein, amino acid composition is closer to the needs of the human body, and can improve the body's disease resistance. Beef rich in sarcosine, vitamin B6, carnitine, potassium, zinc, magnesium, iron, alanine, etc. is especially suitable for people who are growing and developing after surgery or after illness in supplementing blood loss and repairing tissues. At the same time, beef also has the function of warming the stomach, which is a good product for tonic in cold winter. But because the fibrous tissue of beef is thicker, and connective tissue is more again, the beef cooked by many people is tasteless or chewy, that is, it is not easy to make and eat. A kind of beef product that is convenient to take ou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 王国强
Owner 王国强
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