Novel process method for improving yield of sauced beef

A process method and a yield technology, which are applied in the new technological field of improving the yield of sauce beef, can solve the problems of difficult mass industrial production, loss of meat cell fluid and weight, and insufficient standardization of the production process, so as to reduce production costs and ensure The effect of food safety, convenient logistics transportation and storage

Inactive Publication Date: 2019-01-22
匠盟(上海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce beef is a kind of meat product that uses beef as the main raw material and is marinated with various seasonings. The loss of meat cell fluid and weight caused by pickling leads to low output rate and high production cost. At the same time, the production process is not standardized enough, making it difficult to mass-produce industrially

Method used

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Embodiment Construction

[0024] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0025] A novel process method for improving the yield of sauced beef, comprising the steps of:

[0026] 1) Use fresh beef tendon, remove fat and excess tendons, shape it into a 18cmx15cm rectangle with a knife, and tie it into a cylinder with rope for later use;

[0027] 2) Boil beef bones and water at a ratio of 1:1 to make a thick bone broth for later use;

[0028] 3) Prepare the seasoning ingredients, customize the seasoning according to 10 kg of beef as follows: 7g edible salt, 1000g soy sauce, 50g cooking wine, 500g sake, 500g mirin, 15g rock sugar, 10g white sugar, 10g garlic, 10g ginger, 15g fresh pepper, tangerine peel 10g, 20g perilla, 10g dried chili, 400g Japanese miso, 55g sweet sauce, 1000g soy sauce, stir-fry the solid seasoning until fragrant, t...

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PUM

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Abstract

The invention provides a novel process method for improving the yield of sauced beef. The method includes: binding beef into a cylinder, boiling bovine big bone and water in a ratio of 1:1 to obtain athick bone soup, and making 7g of edible salt, 1000g of soy sauce, 50g of cooking wine, 500g of sake, 500g of mirin, 15g of rock sugar, 10g of white sugar, 10g of garlic, 10g of old ginger, 15g of fresh Chinese prickly ash, 10g of dried tangerine peel, 20g of perilla, 10g of dried chilli, 400g of Japanese fermented soybean paste, 55g of sweet sauce and 1000g of soybean paste into a condiment, subjecting the beef cylinder, the thick bone soup and the condiment to rolling and kneading, conducting refrigeration and thermal contraction treatment, and performing cooling. The method can minimize the loss of beef cell sap and weight, greatly lowers the production cost, increases the yield by 30% or more, and retains the original taste and flavor of beef and the fragrance of spices.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel process method for improving the yield of sauced beef. Background technique [0002] Sauce beef is a kind of meat product that uses beef as the main raw material and is marinated with various seasonings. The loss of meat cell fluid and weight caused by pickling leads to low output rate and high production cost. At the same time, the production process is not standardized enough, making it difficult to mass-produce industrially. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a novel process method for improving the yield of sauced beef. [0004] The technical scheme that the present invention solves the problems of the technologies described above is as follows: [0005] A novel process method for improving the yield of sauced beef, comprising the steps of: [0006] 1) Use fresh beef tendon, remove fat and excess ten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L5/13A23L13/10A23L13/428A23L13/72
Inventor 戴原戴东
Owner 匠盟(上海)食品科技有限公司
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