Processing method of preserved braised beef

A processing method, the technology of braised beef, is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antimicrobial preservation, food ingredients containing natural extracts, etc., which can solve the needs that cannot meet the diversity of food tastes, and cannot achieve Requirements for product shelf life, short shelf life of stewed beef and other issues, to achieve the effect of improving the beef tissue structure, reducing the residence time, and unique taste

Inactive Publication Date: 2018-11-27
江苏你好鸭食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing method of stewed beef is still using the traditional processing technology, that is, pretreatment-salting-steaming-cooling-packing. With the continuous innovation of the food industry, many new products are also flooding into the market. Braised beef has gradually been unable to meet the needs of modern people for the diversity of food taste
Moreover, the stewed beef processed by traditional technology s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0071] Example preparation process is as follows:

[0072] 1. Thawing and cleaning

[0073] Thaw and clean 200 parts of large chunks of frozen beef raw materials in a normal temperature running water thawing tank. The thawing standard is that there is no ice inside the beef, and the normal softness is enough;

[0074] The bulk frozen beef raw material is the frozen beef raw material that has been divided and preserved by freezing at minus 18 degrees Celsius. The raw material selection is controlled at a weight of 10 kilograms per piece, and the shape is rectangular.

[0075] 2. Seasoning and marinating

[0076] Stir the compound mixture No. 1 into the surface of the beef. The amount of the compound mixture No. 1 added is 5 / 1000 of the weight of the beef processing raw materials in this batch. After 20 minutes, put it into the marinating tank for the marinating operation. Prepare it for 12 hours, and add sterile water in the marinating tank in advance according to the ratio o...

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PUM

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Abstract

The invention discloses a processing method of preserved braised beef. The processing method comprises the following steps: carrying out unfreezing and cleaning, mixing, pickling, baking, preparing braising soup bases, carrying out braising by virtue of a cold-hot conversion method, selecting, removing impurities, carrying out step cooling, slicing, carrying out packaging, and the like. Accordingto the processing method, braising is carried out by virtue of the cold-hot conversion method, so that the braised beef has relatively good tasty effect; the cooling temperature during the braising through the cold-hot conversion method is controlled in a step manner, so that relatively good quality of the braised beef is well obtained; and the prepared braised beef has two flavors of braised products and baked foods, the flavors are stereoscopic and gentle, the taste is specific. Two specific compound mixtures can penetrate into beef, so that the tissue structure of the beef can be improved,and the synchronous antibacterial effect can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for fresh-keeping stewed beef. Background technique [0002] Among many stewed meat products in sauce, stewed beef is the well-deserved king. Because beef has rich nutritional value and excellent taste, it is loved by consumers. It is known as the single product with the highest profit and the best potential market in the industry. . At present, the processing method of stewed beef is still using the traditional processing technology, that is, pretreatment-salting-steaming-cooling-packaging. With the continuous innovation of the food industry, many new products are also flooding into the market. Braised beef has gradually been unable to meet the needs of modern people for the diversity of delicious food. Moreover, the stewed beef processed by traditional technology also has the problem of short shelf life. The shelf life of commercially available fresh stewed ...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/10A23B4/20
CPCA23B4/20A23V2002/00A23L5/10A23L13/428A23L13/72A23V2200/10A23V2250/21A23V2250/5118
Inventor 孙洪留成玉梁姚卫蓉钱和刘烈淼王永强孙琳洁程鹏
Owner 江苏你好鸭食品有限公司
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