Various preparation methods of cold-eating beef
A technology of beef and cold water, applied in chemical preservation of meat/fish, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of short product shelf life, difficult to chew, high water activity, etc., and achieve extended The effect of shelf life, extended shelf life, and diversified tastes
Inactive Publication Date: 2018-11-13
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1
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Problems solved by technology
[0003] In summary, the problems in the prior art are: At present, there are many famous beef products on the market, but most of the beef products on the market are fried or steamed, which makes the products hard and hard to chew, and has high water activity, which leads to short shelf life
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[0043] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0044] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.
[0045] Such as figure 1 Shown, the spicy cold beef preparation method that the embodiment of the present invention provides, comprises the following steps:
[0046]S101: Remove the blood, put the raw beef into cold water, and cover the beef by 3cm-4cm. During the cooking process, continuously remove the floating objects on the water until no white foam is produced. Cook the beef until it is mature, take it out and shred it Shape size 5mm×5mm×7cm, ±2mm-3mm;
[0047] S102: Pickled, w...
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The present invention belongs to the field of food preparation and discloses various preparation methods of cold-eating beef. The various preparation methods comprise a pungent and spicy treatment, afive-spiced treatment, a pickled pepper treatment and a fermented soybean treatment. The production technology enriches the types of the beef products and meets taste needs of various consumers. A mixed use of rapeseed oil and palm oil can achieve the best effect and can extend a shelf life. A high-pressure cooking is fully integrated into the processing process, solves a problem that traditionalbeef is hard and difficult to chew, accurately grasps time, changes structure and tissue states of the beef, and enables the beef to be fully free of residues in mouthfeel, easy to be flavored and easy to chew. The preparation methods realize the diversified tastes of the beef products. The cold-eating beef has a pungent and spicy taste which challenges taste buds and extends the spicy limit, hasa five-spiced taste which is fragrant and mellow, and pleasant, has a pickled pepper taste which is sour, refreshing, satisfying, delicious and pleasant, and has a fermented soybean taste which is salt in mouthfeel and delicate in taste.
Description
technical field [0001] The invention belongs to the field of food preparation, and in particular relates to various preparation methods of cold-eating beef. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: The nutritional value of beef is high, and there is a saying in ancient times that "beef nourishes qi, and its function is the same as that of astragalus". It is rich in protein, fat, vitamin B complex, niacin, calcium, phosphorus, iron, cholesterol and other ingredients. It has the functions of strengthening muscles and bones, tonifying deficiency and nourishing blood, resolving phlegm and quenching wind. And the beef is delicious, rich in essential amino acids, and low in fat, enjoying the title of "the proud son of meat". According to statistics from the World Meat Organization, China's meat imports reached 6.51 million tons in 2016, nearly 2 million tons more than China's customs statistics. The speci...
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IPC IPC(8): A23L13/70A23L5/10A23B4/20A23L13/40
CPCA23B4/20A23V2002/00A23L5/13A23L5/17A23L13/428A23L13/43A23L13/72A23V2200/10A23V2200/16
Inventor袁先铃袁玉梅叶阳刘永明杨雷陈崇艳彭先杰唐小曼
OwnerSICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING