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Making method of beef back straps with zanthoxylum armatum

A production method and technology of beef tendon, applied in the direction of food science, etc., can solve the problems of easy heat dissipation, low efficiency, and inability to effectively absorb the taste of accessories, so as to improve the taste of beef tendon, improve the fermentation rate, and improve the production The effect of efficiency

Pending Publication Date: 2020-04-14
吕勤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings of the existing method of making beef ribs, such as the low efficiency of the existing beef ribs, the tendency of the beef ribs to dissipate heat from the beef taste during the production process, and the inability to effectively absorb the taste of auxiliary materials, and propose a kind of rattan pepper beef ribs Production Method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of rattan pepper beef gluten, comprises the following steps:

[0029] S1: Material preparation: Prepare and weigh the following raw materials in parts by weight: 130 parts of beef ribs, 25 parts of beef leg bones, 5 parts of thickened corn, 20 parts of butter, 15 parts of rattan pepper, 12 parts of dried chili, 12 parts of cinnamon, 15 parts of green onions, 3 parts of star anise, 3 parts of white sugar, 6 parts of pepper, 25 parts of ginger, 55 parts of salt, 10 parts of yeast powder;

[0030] S2: Boil and sterilize: Cut the beef ribs obtained by weighing as described in S1 into sections, put them into boiling water and cook, remove and drain to obtain cooked beef ribs, and set aside;

[0031] S3: Fermentation: put the yeast powder obtained by weighing described in S1 and the cooked beef gluten described in S2 into a sealed container, add an appropriate amount of water, and ferment under negative pressure to obtain a fermented product of be...

Embodiment 2

[0040] A kind of preparation method of rattan pepper beef gluten, comprises the following steps:

[0041] S1: Material preparation: Prepare and weigh the following raw materials in parts by weight: 140 parts of beef ribs, 27 parts of beef leg bones, 7 parts of thickened corn, 23 parts of butter, 17 parts of rattan pepper, 14 parts of dried chili, 14 parts of cinnamon, 17 parts of green onions, 5 parts of star anise, 5 parts of white sugar, 8 parts of pepper, 27 parts of ginger, 57 parts of salt, 13 parts of yeast powder;

[0042] S2: Boil and sterilize: Cut the beef ribs obtained by weighing as described in S1 into sections, put them into boiling water and cook, remove and drain to obtain cooked beef ribs, and set aside;

[0043] S3: Fermentation: put the yeast powder obtained by weighing described in S1 and the cooked beef gluten described in S2 into a sealed container, add an appropriate amount of water, and ferment under negative pressure to obtain a fermented product of be...

Embodiment 3

[0052] A kind of preparation method of rattan pepper beef gluten, comprises the following steps:

[0053] S1: Material preparation: Prepare and weigh the following raw materials in parts by weight: 150 parts of beef tendon, 30 parts of beef leg bone, 10 parts of thickened corn, 25 parts of butter, 20 parts of rattan pepper, 16 parts of dried chili, 16 parts of cinnamon bark, 20 parts of green onions, 7 parts of star anise, 7 parts of white sugar, 10 parts of pepper, 30 parts of ginger, 60 parts of salt, 15 parts of yeast powder;

[0054] S2: Boil and sterilize: Cut the beef ribs obtained by weighing as described in S1 into sections, put them into boiling water and cook, remove and drain to obtain cooked beef ribs, and set aside;

[0055] S3: Fermentation: put the yeast powder obtained by weighing described in S1 and the cooked beef gluten described in S2 into a sealed container, add an appropriate amount of water, and ferment under negative pressure to obtain a fermented produ...

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PUM

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Abstract

The invention belongs to the technical field of food production and processing, in particular to a making method of beef back straps with zanthoxylum armatum. The problems that existing beef back strap is low in manufacturing efficiency, the beef back straps easily dissipate heat in the manufacturing process, taste of beef is prone to being influenced and taste of auxiliary materials cannot be effectively absorbed are solved. Proposed now is the following scheme, the method comprises the following steps: S1, preparing and weighing the following raw materials in parts by weight: 130-150 parts of beef back straps, 25-30 parts of beef leg bone, 5-10 parts of thickening, 20-25 parts of beef tallow, 15-20 parts of zanthoxylum armatum, 12-16 parts of dry red pepper, 12-16 parts of cinnamon, 15-20 parts of green Chinese onion, 3-7 parts of anise, 3-7 parts of white granulated sugar, 6-10 parts of pepper, 25-30 parts of old ginger, 55-60 parts of edible salt, and 10-15 parts of yeast powder; and S2, cutting the beef back straps weighed in the step S1 into sections, putting the beef back straps sections into boiling water, cooking thoroughly, taking out, and draining the material. The beefback straps with zanthoxylum armatum disclosed by the invention can easily absorb the nutrition and taste of the auxiliary materials and the beef bone soup base, so that the eating taste of the beef back straps is improved, the making time is shortened, the making efficiency of the beef back straps with zanthoxylum armatum is improved, and the beef back straps with zanthoxylum armatum is suitablefor industrial production.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for preparing beef gluten with rattan pepper. Background technique [0002] Beef tendon is the two main tendons on the back of the cow that connect the muscles of the whole body. It can be processed as a snack food. Beef tendon is very common in the market. It is deeply loved by consumers for its chewy and spicy taste. The unique fibrous tissue of beef gluten makes it taste unusually chewy and slag-melting, and rich in nutrition. For example, the Chinese patent application number 201710524379.X discloses a spicy beef gluten and its preparation method, including the following components in parts by mass: 100 parts of beef gluten, 20-25 parts of spicy red oil, vegetable 8-10 parts of protein, 6-8 parts of white sugar, 3-4 parts of table salt, 1-1.5 parts of monosodium glutamate, 0.05-0.15 parts of disodium nucleotide, 0.5-0.8 parts of yeast extract,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
CPCA23L13/20A23L13/428
Inventor 吕勤
Owner 吕勤