Formula and pickling method for pickling and tendering beef by using fruit enzymes

A technology using fruits and beef, applied in the recipe and marinating field of marinated beef, can solve the problems of adding and taste over-powder, unfavorable preservation, insufficient tenderization of egg white and starch, etc., and achieve the effect of tender and smooth taste

CN108991412AInactive Publication Date: 2018-12-14何俊南
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2018-12-14
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a formula and a pickling method for pickling and tendering beef by using fruit enzymes. The method comprises the following steps: taking 1100-1400 parts of beef, 0.5 part of apineapple juice, 1 part of a pawpaw juice, 16-30 parts of beef powder, 8-16 parts of sesame seeds, 100-140 parts of salad oil, 10-16 parts of salt, 10-16 parts of chicken essence, 10-16 parts of chilipowder, 6-10 parts of Chinese prickly ash powder, 40-80 parts of beer and 1000-1600 parts of water; unfreezing the beef, removing surface fascia, cutting the unfrozen beef to form beef blocks, addingthe beef blocks into a container, adding the pineapple juice and the pawpaw juice, performing uniform stirring, and performing sealing refrigeration; and taking out the refrigerated beef, adding thebeef powder, salt, chicken essence, chili powder, Chinese prickly ash powder, beer, water and sesame seeds, performing uniform stirring, adding the salad oil, sealing the container, refrigerating theobtained beef, and unfreezing the beef to achieve instant eating. The pickling formula and the pickling method adopt a purely natural pickling process, so the beef has the characteristics of nutrition, health, and tender mouthfeel, ensures the tender mouthfeel within a certain processing time no matter the beef is used in a hotpot or stir-fried, and is suitable for all people to eat.
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Description

technical field

[0001] The invention relates to a formula and a pickling method of marinated beef, in particular to a formula and a pickling method of using fruit enzymes to pickle and tenderize beef. Background technique

[0002] Beef is rich in nutrition and is a meat product that people often use. However, because beef has a hard taste, people usually marinate it before cooking. In the traditional beef marinating method, the tenderization of beef is mainly carried out by methods such as meat tenderizer powder, egg white or raw powder. Or there is the problem that the mouthfeel is not tender enough in the method of raw powder pickling, and is not easy to preserve. Contents of the invention

[0003] Aiming at the deficiencies in the above-mentioned prior art, the present invention utilizes the characteristics of pure natural protease in pineapple and papaya itself, through many tests, supplemented by special stirring and tumbling process, not only solves the problem of u...

Examples

Embodiment Construction

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0017] A pickling and tenderizing beef with fruit enzymes and a pickling method thereof. The pickled beef is prepared from the following raw materials in parts by weight:

[0018] 6,000 grams of Australian beef, 2.5 grams of pineapple juice, 5 grams of papaya juice, 100 grams of beef powder, 50 grams of sesame, 500 grams of salad oil, 50 grams of salt, 60 grams of chicken essence, 80 grams of pepper noodles, 35 grams of pepper noodles, and 380 grams of beer after quick-frozen ...