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Raw beef soup, processing method of raw beef soup and beef cooking bag prepared by using raw beef soup

A processing method and beef soup technology, which are applied in the field of beef cooking bags, can solve the problems of fishy beef bones, insufficient umami taste of natural beef soup, unable to obtain the original taste, etc., and achieve pure and mellow soup flavor and excellent gelatinous texture. and the effect of nutrients

Inactive Publication Date: 2020-02-11
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of beef bone soup has a single flavor, and the natural beef soup is not delicious enough and has a beef bone smell, which is quite different from the processed beef soup for catering. Food processing companies often add meat flavorings such as essence or chicken essence (meat powder) to modify the flavor of the product. , so that the authentic, natural and mellow beef soup products cannot be obtained

Method used

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  • Raw beef soup, processing method of raw beef soup and beef cooking bag prepared by using raw beef soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Including the following preparation steps:

[0029] Step 1) pretreatment: thaw the refrigerated bovine bone and put it into the bone crusher for crushing to obtain bovine bone blocks with a block diameter of 8 cm or less; then clean the bovine bone blocks and set aside;

[0030] Thaw the refrigerated beef and clean it, set aside;

[0031] Step 2) Make soup: put 1400g of the above-mentioned pretreated beef bones into a pressure cooker, add 7200g of water, 200g of radish pieces, 100g of ginger and 100g of scallions, and then cook under a pressure of 0.1 to 0.23 Under the conditions of MPa and temperature of 130-135°C, high-pressure cooking for 60 minutes;

[0032] Then open the lid of the pressure cooker to release the pressure, and add 1000g of beef, and then continue to cook for 4 hours under normal pressure at a temperature of 95 to 100°C; thick beef broth and cooked beef are obtained;

[0033] Step 3) Filtration and separation: after the gained cooked beef is pulled...

Embodiment 2

[0036] Including the following processing steps:

[0037] Step 1) Pretreatment: thaw the refrigerated beef bone and put it into a bone crusher for crushing to obtain a beef bone block with a diameter of less than 8cm; then clean the beef bone block and put it into boiling water for 5-5 After 10 minutes, the blood after blanching can be drained, or filtered and poured into the pressure cooker in step 2); set aside;

[0038] Thaw the refrigerated beef and clean it, then put it into boiling water for 5-10 minutes, the blood after blanching can be drained, or filtered and poured into the pressure cooker in step 2); set aside;

[0039] Step 2) Make soup: put 1800g of the above-mentioned pretreated beef bones into a pressure cooker, add 7199.8g of water, 400g of radish pieces, 50g of ginger, 50g of green onions, 50g of onions, and 50g of peppers , 0.1g of orange peel and 0.1g of Angelica dahurica, and then high-pressure cooking for 100min at a pressure of 0.1-0.23MPa and a temperat...

Embodiment 3

[0045] Including the following processing steps:

[0046] Step 1) pretreatment: thaw the refrigerated bovine bone and put it into the bone crusher for crushing to obtain bovine bone blocks with a block diameter of 8 cm or less; then clean the bovine bone blocks and set aside;

[0047] Thaw the refrigerated beef and clean it, set aside;

[0048]Step 2) make soup: put 1200g of the above-mentioned pretreated beef bones into a pressure cooker, add 7500g of water, 100g of radish pieces, 50g of ginger, 50g of green onions, 50g of onions and 50g of peppers, Then, under the conditions of pressure of 0.05-0.1MPa and temperature of 125-130°C, high-pressure cooking for 90 minutes;

[0049] Then open the lid of the pressure cooker to release the pressure, and add 700g of beef, 100g of spices and 200g of butter, and then continue to boil for 8 hours at a temperature of 95 to 100°C under normal pressure; liquid and cooked beef;

[0050] Step 3) Filtration and separation: after the gained...

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Abstract

The invention discloses a raw beef soup, a processing method of the raw beef soup and a beef cooking bag prepared by using the raw beef soup. The processing method of the raw beef soup comprises the steps that refrigerated beef bone is unfrozen and broken into beef bone pieces, and the beef bone pieces are cleaned for standby application; then pretreated beef bone pieces are put into a pressure cooker, water, radish pieces, ginger and green Chinese onions are added, and the mixture is cooked under high pressure at the pressure of 0.025-0.23 MPa and a temperature of 105-140 DEG C; and then a lid of the pressure cooker is opened, beef is added, and then the mixture is continuously cooked under normal pressure and at a temperature of 95-105 DEG C to obtain crude beef broth and cooked beef; the obtained cooked beef is removed, and the obtained crude beef broth is filtered and separated to obtain the raw beef soup. The processing method is simple and safe to operate. The raw beef soup prepared by the processing method has the characteristics of natural bone aroma, no fishy smell, no pungent odor of vegetables, pure and mellow soup flavor, sweet vegetable flavor, strong texture, high nutrient content and the like.

Description

technical field [0001] The invention relates to the technical field of condiment production, and specifically provides a beef stock soup, a processing method thereof and a beef cooking bag prepared by using the same. Background technique [0002] The current beef bone soup products on the market routinely adopt the following processing methods: the beef bone raw materials are cleaned and put into a pot, extracted at high temperature and high pressure, concentrated into bovine bone extract, and then reduced into beef bone soup. However, this kind of beef bone soup has a single flavor, and the natural beef soup is not delicious enough and has a beef bone smell, which is quite different from the processed beef soup for catering. Food processing companies often add meat flavors such as essence or chicken essence (meat powder) to modify the flavor of the product. , thereby can not obtain authentic, natural mellow beef soup product. [0003] In view of this, the present invention...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L27/10A23L13/70A23L31/00
CPCA23L13/72A23L23/00A23L27/10A23L31/00
Inventor 谢小惠李显琦许川雪
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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