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Soybean and beef can and production method thereof

A production method and technology of beef, which is applied in the field of food processing, can solve the problems of harming human health, side effects, single types, etc., and achieve the effect of increasing appetite, simple steps, and easy implementation

Pending Publication Date: 2019-12-20
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current canned beef is not only of a single type, but also generally contains more chemically synthesized antioxidants and preservatives. Human consumption has certain side effects and endangers human health.

Method used

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  • Soybean and beef can and production method thereof
  • Soybean and beef can and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) After removing impurities, 50 parts of soybeans were soaked in appropriate amount of cold water for 12 hours, then cleaned and set aside;

[0023] (2) Clean 200 parts of beef, 6 parts of ginger, 6 parts of green onion, and 6 parts of garlic;

[0024] (3) Beef pretreatment: soak the cleaned beef in clean water for 15 minutes to remove the blood and impurities in the meat, remove it and cut it into 3-4cm cubes for later use;

[0025] (4) Put the pre-treated beef, 3 parts of green onion, 3 parts of ginger, 7 parts of cooking wine and appropriate amount of cold water into the pot and cook for 8-10 minutes, then remove the beef, and rinse the remaining floating powder on the surface of the beef with cold water;

[0026] (5) Put 3 parts of green onion, 3 parts of ginger, 6 parts of garlic, 2 parts of dried chili, 2 parts of star anise, 2 parts of cinnamon and 0.5 part of fragrant leaves into the pot in turn, add 400 parts of pure water and cook until boiling , then add 8...

Embodiment 2

[0031] (1) Put 60 parts of soybeans into an appropriate amount of cold water and soak them for 12 hours after removing impurities, and then clean them for later use;

[0032] (2) Clean 300 parts of beef, 8 parts of ginger, 8 parts of green onion, and 8 parts of garlic;

[0033] (3) Beef pretreatment: soak the cleaned beef in clean water for 15 minutes to remove the blood and impurities in the meat, remove it and cut it into 3-4cm cubes for later use;

[0034] (4) Put the pre-treated beef, 4 parts of green onion, 4 parts of ginger, 10 parts of cooking wine and appropriate amount of cold water into the pot and cook for 8-10 minutes, then remove the beef, and rinse the remaining floating powder on the surface of the beef with cold water;

[0035] (5) Put 4 parts of green onion, 4 parts of ginger, 8 parts of garlic, 2 parts of dried chili, 3 parts of star anise, 3 parts of cinnamon and 1 part of fragrant leaves into the pot in turn, add 400 parts of pure water and cook on high hea...

Embodiment 3

[0040] (1) Put 60 parts of soybeans into an appropriate amount of cold water and soak them for 12 hours after removing impurities, and then clean them for later use;

[0041] (2) Clean 300 parts of beef, 7 parts of ginger, 7 parts of green onions, and 7 parts of garlic;

[0042] (3) Beef pretreatment: soak the cleaned beef in clean water for 15 minutes to remove the blood and impurities in the meat, remove it and cut it into 3-4cm cubes for later use;

[0043] (4) Put the pre-treated beef, 3 parts of green onions, 3 parts of ginger, 10 parts of cooking wine and appropriate amount of cold water into the pot and cook for 8-10 minutes, then remove the beef, and rinse the remaining floating powder on the surface of the beef with cold water;

[0044] (5) Put 4 parts of green onion, 4 parts of ginger, 7 parts of garlic, 2 parts of dried chili, 2 parts of star anise, 2 parts of cinnamon and 1 part of fragrant leaves into the pot in turn, add 500 parts of pure water and cook over high...

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Abstract

The invention discloses a soybean and beef can and a production method thereof and belongs to the field of food processing. The production method comprises the steps as follows: after impurities are removed, soybeans are placed in a proper amount of cold water to be soaked and thoroughly cleaned for later use; beef, ginger, shallot and garlic are washed clean, the beef is pretreated, the shallot,ginger, cooking wine and the proper amount of cold water are added after pretreatment, the beef is placed in a pot to be cooked and then fished out, and residual floating foam on the surface of the beef is washed clean with cold water; the beef and the soybeans are placed in a packaging can, the produced soup is added, and sealed sterilization is performed to obtain the soybean and beef can. The production method comprises simple steps and is easy to implement, the beef can prepared by the preparation method contains no chemical synthetic antioxidants or preservatives, is green and safe, has certain healthcare functions, has good quality guarantee effect and cannot deteriorate easily.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a soybean beef can and a preparation method thereof. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. China's per capita beef consumption is second only to pork. Beef is not only rich in protein, but also contains all the essential amino acids for the human body. Compared with pig and mutton, beef has low fat content and delicious taste. Eating beef in 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 invigorating 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 people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-te...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L13/70A23L13/40A23L11/00
CPCA23L33/00A23L13/428A23L13/72A23L11/00
Inventor 胡文忠龙娅赵曼如李元政萨仁高娃冯可
Owner DALIAN NATIONALITIES UNIVERSITY
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