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Quantified marinated and steamed spiced beef and making method thereof

A technology of quantitative marinating and production methods, which is applied in food heat treatment, food ingredients containing inorganic compounds, climate change adaptation, etc., can solve the problems of the loss of nutrient components of beef sauce, low yield of production methods, and easy danger to human health, etc., and achieves improvement. Taste effect, retain flavor, reduce the loss of nutrients

Pending Publication Date: 2019-08-09
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yield of sauced beef produced by traditional methods is low, and the nutritional components of sauced beef are seriously lost, and the repeated use of old soup in the production process makes some harmful substances to the human body, and excessive consumption is likely to endanger human health.
How to minimize the use of old soup in the production process without affecting the taste and taste of sauced beef on the basis of industrialized production of sauced beef is a problem worth studying; and it is necessary to overcome the technical barrier of low yield of the production method

Method used

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  • Quantified marinated and steamed spiced beef and making method thereof
  • Quantified marinated and steamed spiced beef and making method thereof
  • Quantified marinated and steamed spiced beef and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Raw meat pretreatment:

[0041] Select 500g of fresh beef tendon meat after deacidification by weight, remove fat oil, congestion and fascia, wash and drain the water for later use;

[0042] (2) Cooking simulated old soup:

[0043] Stir-fry the compound spices and beef fat. The ingredients of the compound spices are: 0.9g of cloves, 3g of cinnamon bark, 3.75g of Chinese prickly ash, 9g of star anise, 1.8g of cumin, 7.5g of licorice, 3g of grass fruit, 2.25g of tangerine peel, 7.5g pepper and 45g ginger, fry with 50g beef fat to mature, add 1500g water, 4.5g white pepper powder, 1.5g thirteen spices, 15g white sugar, 45g soy sauce, 36g cooking wine, 6g monosodium glutamate, beef Essence 4.5g, salt 33g (accounting for 2.2% of the weight of the old soup), 4.5g of compound phosphate (accounting for 0.3% of the weight of the old soup), boil for 1 hour, then fully filter the water with a sieve, and filter out Impurities in feed water should be cooled for later use;

[...

Embodiment 2

[0056] (1) Raw meat pretreatment:

[0057] Select 600g of fresh beef tendon meat after deacidification by weight, remove fat oil, congestion and fascia, wash and drain, and cut into pieces evenly for later use, each piece is less than 500g;

[0058] (2) Cooking simulated old soup:

[0059] Stir-fry the compound spices and beef fat. The composition of the compound spices is: take cloves 1.1g, cinnamon bark 3.6g, pepper 4.5g, star anise 10.8g, cumin 2.2g, licorice 9g, grass fruit 3.6g, tangerine peel 2.7g by weight. g, 9g of pepper and 54g of ginger, after frying with 60g of beef fat to mature, add 1800g of water, 5.4g of white pepper powder, 1.8g of thirteen spices, 18g of white sugar, 54g of soy sauce, 45g of cooking wine, and 7.2g of monosodium glutamate , 5.4g of beef essence, 39.6g of salt (accounting for 2.2% of the weight of the old soup), 5.4g of compound phosphate (accounting for 0.3% of the weight of the old soup), boil for 1 hour, and then fully filter the water with...

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Abstract

The invention relates to quantified marinated and steamed spiced beef and a making method thereof, and aims at preventing nutrient loss in the making process of spiced beef, improving the organolepticquality of the spiced beef, improving the texture property and increasing the yield. The method comprises the following steps of preprocessing raw beef, cooking simulated soup stock, simulating soupstock injection, rolling, kneading, drying, steaming and obtaining a finished product. According to the quantified marinated spiced beef, the phenomenon that soup stock of traditional spiced beef is repeatedly used in the making process is completely changed, and therefore generation of hazardous substances in the spiced beef is reduced; by improving the addition amount of salt and composite phosphate, and improving technological steps and corresponding technological parameters, the yield and water retention of the spiced beef are effectively improved, the technology is simple, the rich flavorof the spiced beef is reserved, the color, flavor, taste, shape and other organoleptic quality and texture property of the spiced beef are improved, nutrient loss of the spiced beef is reduced, and the novel thought is supplied to industrial quantified production of the spiced beef.

Description

technical field [0001] The invention relates to a sauced beef and a preparation method thereof, in particular to a quantitative stewed and steamed sauced beef and a preparation method thereof. Background technique [0002] Stewed meat with sauce is a special meat product unique to China, with a long history, unique flavor and various processing varieties. Among them, sauced beef is a kind of sauced meat products, which belongs to a kind of high-grade meat food, and is loved by consumers because of its rich nutrition and unique flavor. The industrial production of sauced beef has become the development of sauced beef. an inevitable trend. However, the finished product rate of the sauced beef made by the traditional method is low, the nutrients of the sauced beef are seriously lost, and the repeated use of the old soup in the production process makes some harmful substances to the human body produced, and excessive consumption is likely to endanger human health. How to minim...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/00A23L5/10
CPCA23L13/72A23L13/432A23L13/428A23L5/00A23L5/13A23V2002/00A23V2250/1614A23V2250/1582A23V2250/1618A23V2250/16A23V2300/10A23V2300/24Y02A40/90
Inventor 周亚军董学文詹春怡陈艳
Owner JILIN UNIV
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