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Sauced beef with shortened marinating time and preparation method thereof

A technology of marinating time and sauce beef, applied in food science and other directions, can solve the problems of sauce beef flavor, bad texture, shorten sauce beef marinating time, excessive protein degradation, etc., to reduce bad smell and texture deterioration, The effect of shortening the halogenation time and promoting dissolution

Inactive Publication Date: 2020-02-21
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term stewing makes the protein excessively degraded, which is easy to have adverse effects on the flavor and texture of the sauce beef, and the energy consumption is high
Existing studies mostly focus on the ratio of spices, pickling process, rolling process and sterilization methods, but there is no report on how to shorten the marinating time of beef stew

Method used

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  • Sauced beef with shortened marinating time and preparation method thereof
  • Sauced beef with shortened marinating time and preparation method thereof
  • Sauced beef with shortened marinating time and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Step 1: Raw material pretreatment

[0037] The beef frozen at -20°C was taken out, thawed with electric field assistance at 4°C for 30 hours, and debris, lymph, connective tissue, and fat visible to the naked eye were removed, cut into meat pieces of about 200 g, and refrigerated for later use.

[0038] Step 2: Prepare the Marinade Solution

[0039] Weigh 0.15 parts by weight of star anise, 0.12 parts by weight of cinnamon, 0.1 parts by weight of grass fruit, 0.1 parts by weight of nutmeg, 0.2 parts by weight of dried chili, 0.1 parts by weight of cumin, 0.05 parts by weight of Chinese prickly ash, 0.05 parts by weight of cloves, and 0.05 parts by weight of bay leaves 1.5 parts by weight of green onion, 1.5 parts by weight of ginger, are spices, and it is placed in gauze and wrapped tightly. Weigh 3.0 parts by weight of table salt, 1.0 part by weight of white granulated sugar, 2.5 parts by weight of dark soy sauce, 0.1 part by weight of red yeast rice, 0.25 parts by we...

Embodiment 2

[0056] Step 1: Raw material pretreatment

[0057] Take out the beef frozen at -20°C, thaw at low temperature, remove visible debris, lymph, connective tissue, and fat, divide it into meat pieces of about 300g, and refrigerate for later use.

[0058] Step 2: Prepare the Marinade Solution

[0059] Weigh 0.18 parts by weight of star anise, 0.16 parts by weight of cinnamon, 0.12 parts by weight of grass fruit, 0.12 parts by weight of nutmeg, 0.23 parts by weight of dried chili, 0.12 parts by weight of cumin, 0.06 parts by weight of Chinese prickly ash, 0.06 parts by weight of cloves, and 0.07 parts by weight of bay leaf 1.6 parts by weight of green onion, 1.8 parts by weight of ginger, are spices, and it is placed in gauze and wrapped tightly. Weigh 3.2 parts by weight of table salt, 1.0 part by weight of white granulated sugar, 2.6 parts by weight of dark soy sauce, 0.12 parts by weight of red yeast rice, 0.26 parts by weight of monosodium glutamate, 0.40 parts by weight of yeas...

Embodiment 3

[0076] Step 1: Raw material pretreatment

[0077] Take fresh beef, go through acid discharge treatment, remove visible sundries, lymph, connective tissue, and fat, divide it into meat pieces of about 150g, and refrigerate for later use.

[0078] Step 2: Prepare the Marinade Solution

[0079] Weigh 0.15 parts by weight of star anise, 0.13 parts by weight of cinnamon bark, 0.12 parts by weight of grass fruit, 0.1 parts by weight of nutmeg, 0.2 parts by weight of dried chili, 0.11 parts by weight of cumin, 0.05 parts by weight of Chinese prickly ash, 0.05 parts by weight of cloves, and 0.06 parts by weight of bay leaf 1.6 parts by weight of green onion, 1.5 parts by weight of ginger, are spices, and it is placed in gauze and wrapped tightly. Weigh 3.0 parts by weight of table salt, 1.0 part by weight of white granulated sugar, 2.6 parts by weight of dark soy sauce, 0.10 parts by weight of red yeast rice, 0.25 parts by weight of monosodium glutamate, 0.40 parts by weight of yeast...

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Abstract

The invention provides sauced beef with shortened marinating time and a preparation method thereof. The sauced beef is prepared by the following steps: injecting a pickling solution containing a quality enhancing material bag into beef, sequentially carrying out electric field treatment and tumbling pickling, and performing marinating by using the quality enhancing material bag. The quality enhancing material bag comprises soup stock, spices and soup bases. The sauced beef provided by the invention is excellent in color, aroma and taste. The method effectively reduces excessive degradation ofproteins caused by long marinating time while ensuring safety, nutrition and health of the sauced beef, thereby reducing the generation of boiling flavor during high-temperature sterilization and improving the product quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to sauce beef with shortened marinating time and a preparation method thereof. Background technique [0002] Beef is rich in high-quality protein, essential amino acids, and various trace elements. It has the effects of strengthening muscles and bones and nourishing the spleen and stomach. Eating in moderation can increase the body's ability to resist diseases. As a typical Chinese traditional meat product, sauced beef has the characteristics of rich nutrition and strong taste, and is deeply loved by consumers and has broad development prospects. In recent decades, with the rapid development of the food industry, sauced beef has gradually developed from family and workshop production to large-scale industrial production, integrating modern vacuum tumbling technology, injection technology, aging technology, fresh-keeping technology, etc., effectively improving the quality o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L5/30
CPCA23L13/72A23L13/74A23L13/428A23L13/42A23L13/432A23L5/30A23V2002/00
Inventor 朱宁张顺亮乔晓玲陈文华赵冰李素周慧敏吴倩蓉潘晓倩曲超刘博文
Owner CHINA MEAT RES CENT
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