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Sesame-seaweed-flavoured dried beef floss capable of being eaten after being opened and processing and making method thereof

A production method and technology of beef floss, applied in the field of food processing, can solve the problem of single taste of beef floss, and achieve the effects of preventing goiter, full of fragrance and low fat content.

Inactive Publication Date: 2020-02-11
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above deficiencies, the present invention provides a ready-to-eat sesame seaweed-flavored beef floss. The beef floss compensates for the lack of vegetable protein and nutrients in the beef floss by adding seaweed, and overcomes the problem of a single taste of the beef floss.

Method used

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  • Sesame-seaweed-flavoured dried beef floss capable of being eaten after being opened and processing and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Wash 200 portions of beef, soak in clean water for 15 minutes, and cut into meat pieces with a length, width, and height of 2 cm according to the muscle texture. Select 40 parts of seaweed, soak it until softened, press it into flakes, and dry it for later use. Add 5 parts of ginger, 10 parts of cooking wine, and 2 parts of salt to the cut beef, stir well, marinate for 2 hours, put it in a pot, blanch the meat in cold water, skim off the foam, remove it after boiling for 1 minute, and put it in cold water Rinse the remaining floating powder on the surface of the beef and put it into a cooking pot, add 10 parts of ginger, 2 parts of pepper, 2 parts of star anise, 5 parts of garlic, 5 parts of cinnamon, 0.5 parts of bay leaf, 2 parts of edible salt, 10 parts of mature vinegar, 4 parts White granulated sugar, 30 parts of cooking wine and 400-500 parts of purified water are boiled on high heat and picked out after boiling for 30 minutes. Put the cooked meat into a frying p...

Embodiment 2

[0028] Wash 200 portions of beef, soak in clean water for 15 minutes, and cut into meat pieces with a length, width, and height of 2 cm according to the muscle texture. Select 50 parts of seaweed, soak it softly, press it into thin slices, and dry it for later use. Add 6 parts of ginger, 20 parts of cooking wine, and 2 parts of salt to the cut beef pieces, stir well, marinate for 2 hours, put them in the pot, blanch the meat in cold water, skim off the foam, remove it after boiling for 1 minute, and put it in cold water Rinse the remaining floating powder on the surface of the beef and put it into a cooking pot, add 12 parts of ginger, 2 parts of pepper, 2 parts of star anise, 8 parts of garlic, 2 parts of cinnamon, 0.5 parts of bay leaf, 3 parts of edible salt, 15 parts of mature vinegar, 5 parts White granulated sugar, 30 parts of cooking wine and 400-500 parts of purified water are boiled on high heat and picked out after boiling for 30 minutes. Put the picked meat pieces ...

Embodiment 3

[0030] Wash 250 portions of beef, put them in clean water and soak them for 15 minutes, and then cut them into meat pieces with a length, width and height of 2 cm according to the muscle texture. Select 50 parts of seaweed, soak it softly, press it into thin slices, and dry it for later use. Add 8 parts of ginger, 20 parts of cooking wine, and 2 parts of salt to the cut beef, stir well, marinate for 2 hours, put it in the pot, blanch the meat in cold water, skim off the foam, remove it after boiling for 1 minute, and put it in cold water Rinse the remaining floating powder on the surface of the beef and put it into a cooking pot, add 12 parts of ginger, 2 parts of pepper, 2 parts of star anise, 8 parts of garlic, 2 parts of cinnamon, 0.5 parts of bay leaf, 4 parts of edible salt, 20 parts of mature vinegar, 5 parts White granulated sugar, 40 parts of cooking wine and 400-500 parts of purified water are boiled on high heat, and picked out after boiling for 30 minutes. Put the ...

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Abstract

The invention relates to sesame-seaweed-flavoured dried beef floss capable of being eaten after being opened and a processing and making method thereof, and belongs to the technical field of food processing. The processing and making method comprises the steps that beef is first washed and cut for standby use, seaweed is soaked to be softened and the pressed into thin slices, the thin slices are dried for standby use, then the beef is marinated with ginger, cooking wine and table salt, seasoning is then added to the beef, the beef is cooked, stir-frying and baking are performed after cooking is completed, finally, meat floss making is performed, seaweed and sesame are added, and the final product is obtained. The sesame-seaweed-flavoured dried beef floss is reasonable in raw material mixing and rich in nutrient elements, the organic combination of the sesame, the seaweed and the dried beef floss can well supplement vegetable protein, animal protein and various nutrient substance required by a human body, and the regular consumption of the dried beef floss is good for enhancing human body functions; and meanwhile, the sesame-seaweed-flavoured dried beef floss is crisp in mouthfeel and full in flavor, and is suitable for all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bag-opening instant sesame seaweed-flavored beef floss and a processing method thereof. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat". Beef is rich in protein. Eating beef can increase muscle, improve immunity, promote recovery, and has the effects of iron, blood and anti-aging. The nutritional value of beef is high, and there is a saying in ancient times that "beef nourishes qi, and its function is the same as that of astragalus". "Compendium of Materia Medica" pointed out that beef can "enhance the qi, nourish the spleen and stomach, nourish deficiency and strengthen the body, strengthen bones and muscles, eliminate edema, and remove dampness." [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L13/70A23L33/10
CPCA23L13/10A23L33/10A23L13/60A23L13/428A23L13/72Y02A40/90
Inventor 胡文忠李元政龙娅赵曼如萨仁高娃冯可
Owner DALIAN NATIONALITIES UNIVERSITY
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