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Preparation method of fragrant roasted beef

A beef and fragrance technology, which is applied in the preservation of meat/fish, the function of food ingredients, food preservation, etc., can solve the problems of low utilization rate of active ingredients, low absorption rate of active ingredients of traditional Chinese medicine, etc., and achieve bright and ruddy beef color and taste Fragrant and refreshing effect

Inactive Publication Date: 2019-01-01
李科羽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people pay more and more attention to the health value and flavor of food. Now it is a very common way to add Chinese medicine in the processing process, but the existing way of using Chinese medicine is to directly add Chinese medicine raw materials In the pot, the utilization rate of the active ingredients in traditional Chinese medicine is very low, and the absorption rate of beef to the active ingredients of traditional Chinese medicine is also very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of fragrant roast beef, comprising the following steps:

[0026] (1) Preparation of brine:

[0027] Weigh 180 parts of star anise, 130 parts of Chinese prickly ash, 70 parts of cumin, 90 parts of cinnamon, 75 parts of tangerine peel, 55 parts of fragrant leaves, and 4000 parts of purified water in the pot. 8min, then heat on low heat for 2h, and filter to get the filtrate;

[0028] (2) Pretreatment of traditional Chinese medicine materials:

[0029] Weigh 45 parts of apples, 55 parts of Angelica dahurica, 25 parts of Piperumba, 45 parts of Amomum, 55 parts of Trichosanthes, 45 parts of Xiangsha, 60 parts of Kaempferia, 40 parts of Magnolia magnolia, 45 parts of Cao Kou, 25 parts of cloves, 35 parts of white cardamom, 55 parts of Codonopsis pilosula, 25 parts of angelica, and 55 parts of wolfberry are placed in a high-pressure tank. The relative humidity in the high-pressure tank is controlled at 85%, the temperature in the high-pressure tank is co...

Embodiment 2

[0042] A preparation method of fragrant roast beef, comprising the following steps:

[0043] (1) Preparation of brine:

[0044] Weigh 200 parts of star anise, 150 parts of peppercorns, 80 parts of cumin, 100 parts of cinnamon, 80 parts of tangerine peel, 60 parts of bay leaf, and 4500 parts of purified water in the pot, first heat it on high heat until boiling, and continue boiling 9min, then heat on low heat for 2.5h, and filter to get the filtrate;

[0045] (2) Pretreatment of traditional Chinese medicine materials:

[0046] Weigh 50 parts of apples, 60 parts of Angelica dahurica, 30 parts of Piperumba, 50 parts of Amomum, 60 parts of Trichosanthes, 50 parts of Xiangsha, 70 parts of Kaempferia, 50 parts of Magnolia magnolia, 50 parts of Cao Kou, 30 parts of cloves, 40 parts of white cardamom, 60 parts of Codonopsis pilosula, 30 parts of angelica, and 60 parts of wolfberry are placed in a high-pressure tank. The relative humidity in the high-pressure tank is controlled at 9...

Embodiment 3

[0059] A preparation method of fragrant roast beef, comprising the following steps:

[0060] (1) Preparation of brine:

[0061] Weigh 220 parts of star anise, 170 parts of peppercorns, 90 parts of cumin, 110 parts of cinnamon, 85 parts of tangerine peel, 65 parts of bay leaf, and 5000 parts of purified water in the pot, first heat it on high heat until it boils, and continue to boil 10min, then heat on low heat for 3h, and filter to get the filtrate;

[0062] (2) Pretreatment of traditional Chinese medicine materials:

[0063] Weigh 55 parts of apples, 65 parts of Angelica dahurica, 35 parts of Piperumba, 55 parts of Amomum, 65 parts of Trichosanthes, 55 parts of Xiangsha, 80 parts of Kaempferia, 60 parts of Magnolia magnolia, 55 parts of Cao Kou, 35 parts of cloves, 45 parts of white cardamom, 65 parts of Codonopsis pilosula, 35 parts of angelica, and 65 parts of wolfberry are placed in a high-pressure tank. The relative humidity in the high-pressure tank is controlled at 9...

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Abstract

The invention discloses a preparation method of fragrant roasted beef, belonging to the technical field of beef processing, comprising the following steps: (1) preparation of brine; (2) pretreatment of traditional Chinese medicine materials; (3) pretreatment of beef; (4) brine marinating; (5) Chinese herbal medicine marinating; (6) drying in shade. The beef prepared by the preparation method has bright and ruddy color, pleasant and refreshing taste, and no additives during the preparation process, is safe and non-toxic, has high protein and low fat, has the effects of lowering blood pressure and lowering blood fat, and has great marketing value.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a preparation method of fragrant roast beef. Background technique [0002] Beef is the second largest meat food in my country, second only to pork. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/30A23L5/20A23L5/10A23L33/10A23B4/023
CPCA23B4/023A23L5/11A23L5/20A23L5/30A23L5/32A23L13/428A23L13/72A23L33/10A23V2002/00A23V2200/326A23V2200/3262A23V2250/1614A23V2250/18A23V2300/48Y02A40/90
Inventor 李科羽
Owner 李科羽
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