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Preparation technology of instant beef product

A preparation process and technology of beef, applied in the direction of food ingredient functions, food ingredients, food ingredients containing natural extracts, etc., can solve problems such as large-scale production of difficult beef products, and achieve the effect of ensuring food safety

Inactive Publication Date: 2019-04-16
怀化永晟畜牧养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, the demand for leisure beef is also increasing, but leisure beef will be restricted by the shelf life; in the existing leisure beef processing field, it is common to rely on food additives and preservatives to extend the shelf life of products, especially Among the products produced by industrial production lines, it is even more difficult to produce beef products with original beef flavor on a large scale. It is mainly to rely on adding chemically synthesized flavors and preservatives to improve the color, taste and extend the shelf life of the food, so that the original taste of the product can be improved. Some nutrients and flavors are replaced by other substances, and there are certain food safety risks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present invention proposes a kind of preparation technology of instant beef product, comprises the steps:

[0026] S1: Select fresh beef, wash the beef with clean water, and then clean it in water filled with salt. It is necessary to ensure that the molar mass ratio of salt to water is 1:50, and the cleaning time is 5 minutes. , take it out, wash it again and cut it into the desired shape, add seasoning to marinate, the molar mass ratio of seasoning to beef is 1:80, and the curing time is 8h, and the seasoning is specifically soy sauce , oil consumption, Chinese pepper, salt, star anise and fresh vegetables, and the molar mass ratio of soy sauce, oil consumption, pepper, salt, star anise and fresh vegetables is 2:2:2:0.5:1:0.2;

[0027] S2: Clean the beef processed in S1 again, and boil it in water at 80 degrees Celsius. The boiling time is kept at 90s, so that the blood in the beef can be removed, and the beef is taken out and drained until there is no water drippi...

Embodiment 2

[0037] The present invention proposes a kind of preparation technology of instant beef product, comprises the following steps:

[0038] S1: Select fresh beef, wash the beef with clean water, and then clean it in water filled with salt. It is necessary to ensure that the molar mass ratio of salt to water is 1:50, and the cleaning time is 6 minutes. , take it out, wash it again and cut it into the desired shape, add seasoning to marinate, the molar mass ratio of seasoning to beef is 1:80, and the curing time is 10h, and the seasoning is specifically soy sauce , oil consumption, Chinese pepper, salt, star anise and fresh vegetables, and the molar mass ratio of soy sauce, oil consumption, pepper, salt, star anise and fresh vegetables is 2:2:2:0.5:1:0.2;

[0039] S2: Clean up the beef treated in S1 again, and boil it in water at 85 degrees Celsius for 100 seconds, so that the blood in the beef can be removed, and drained until there is no water dripping out, and the preliminary tre...

Embodiment 3

[0049] The present invention proposes a kind of preparation technology of instant beef product, comprises the steps:

[0050] S1: Select fresh beef, wash the beef with clean water, and then clean it in water filled with salt. It is necessary to ensure that the molar mass ratio of salt to water is 1:50, and the cleaning time is 7 minutes. , take it out, wash it again and cut it into the desired shape, add seasoning to marinate, the molar mass ratio of seasoning to beef is 1:80, and the curing time is 12h, and the seasoning is specifically soy sauce , oil consumption, Chinese pepper, salt, star anise and fresh vegetables, and the molar mass ratio of soy sauce, oil consumption, pepper, salt, star anise and fresh vegetables is 2:2:2:0.5:1:0.2;

[0051] S2: Clean the beef processed in S1 again, and boil it in water at 90 degrees Celsius. The boiling time is kept at 110s, so that the blood in the beef can be removed, and the beef is removed and drained until there is no water drippi...

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Abstract

The invention discloses a preparation technology of an instant beef product. The preparation process comprises the following steps that beef is washed with clean water, cleaned in water with salt andcut into a required shape after washing, seasonings are added for pickling, the beef is placed in an electric-oil heat-conducting pot, and a proper amount of table salt is added; the fried beef is putinto flavoring in S3, and then the beef is soaked for 80-110 min at 45-60 DEG C; the cubed beef is placed orderly in a baking tray in a single layer after soup is drained, five-spice powder is uniformly sprayed on the surface of the cubed beef, then the cubed beef is placed in an oven to be dried, and the dried cubed beef is subpackaged and bagged. Beef processing is completed in the steps of preprocessing, frying, mixing of the beef and the flavoring and the like, the original flavor of the instant beef can be guaranteed, and residual blood streaks and impurities in the beef can be removed,so that the quality of the beef is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a preparation process of instant beef products. Background technique [0002] Along with the development of science and technology and the progress of society, leisure food is also widely accepted by the people. With the improvement of living standards, the demand for leisure beef is also increasing, but leisure beef will be restricted by the shelf life; in the existing leisure beef processing field, it is common to rely on food additives and preservatives to prolong the shelf life of products, especially Among the products produced by industrial production lines, it is even more difficult to produce beef products with original beef flavor on a large scale. It is mainly to rely on adding chemically synthesized flavors and preservatives to improve the color, taste and extend the shelf life of the food, so that the original taste of the product can be improved. Some nutri...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L33/10
CPCA23V2002/00A23L13/10A23L13/42A23L13/428A23L13/72A23L13/76A23L33/10A23L33/105A23V2200/30A23V2250/204A23V2250/21
Inventor 彭先福
Owner 怀化永晟畜牧养殖专业合作社
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