Production method of low-sodium low-temperature sauced beef

A production method and technology for sauced beef, applied in the production field of low-sodium and low-temperature sauced beef, can solve the problems of heavy external taste, different material and taste, weak taste, etc., and achieve the effects of high yield, good quality and unique flavor.

Inactive Publication Date: 2020-04-21
西宁市动物疫病预防控制中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sauced beef made by this process has inconsistent taste inside and outside, and the taste of the material is also different. It often has a heavier outer taste and a lighter inner taste. The meat is dry and has a certain fishy smell, which seriously affects the flavor of beef. special taste
In addition, in order to ensure the color and flavor, a large amount of sodium salt will be added to the sauced beef during the production process, and excessive use of sodium salt will often induce high blood pressure and cardiovascular disease, seriously affecting human health

Method used

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  • Production method of low-sodium low-temperature sauced beef
  • Production method of low-sodium low-temperature sauced beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Present embodiment provides a kind of production method of low-sodium low-temperature beef sauce, comprising the following steps:

[0033] S1. Selection and processing of raw materials: select fresh beef, remove cartilage, lymph, congestion, clean water to decontaminate, drain the water, poke some fine holes on the surface of the beef, beat and knead with the back of a knife, and cut into pieces;

[0034] S2. Tumbling and marinating:

[0035] The preparation of marinating solution: take by weighing 2.0% of low-sodium compound salt, 0.1% of baking soda, 1.6% of white sugar, 1.2% of cornstarch, 0.5% of green onion and ginger juice, 14% of ice water according to the mass percentage of beef, mix evenly, It is prepared into a pickling solution, wherein the mass ratio of sodium chloride, potassium chloride and calcium chloride in the low-sodium compound salt is 4:4:1;

[0036] Mix the marinade prepared above with the beef treated in step S1 to marinate evenly. Under the cond...

Embodiment 2

[0044] Present embodiment provides a kind of production method of low-sodium low-temperature beef sauce, comprising the following steps:

[0045] S1. Selection and processing of raw materials: select fresh beef, remove cartilage, lymph, congestion, clean water to decontaminate, drain water, poke some fine holes on the surface of beef, beat and knead with the back of a knife, and cut into pieces;

[0046] S2. Tumbling and marinating:

[0047]The preparation of marinating solution: take by weighing 2.2% of low-sodium compound salt, 0.3% of baking soda, 1.6% of white sugar, 0.8% of cornstarch, 0.2% of green onion and ginger juice, 16% of ice water according to the mass percentage of beef, mix well, It is prepared into a pickling solution, wherein the mass ratio of sodium chloride, potassium chloride and calcium chloride in the low-sodium compound salt is 5:3:1;

[0048] Mix the marinating solution prepared above with the beef treated in step S1 and marinate evenly. Under the con...

Embodiment 3

[0056] Present embodiment provides a kind of production method of low-sodium low-temperature beef sauce, comprising the following steps:

[0057] S1. Selection and processing of raw materials: select fresh beef, remove cartilage, lymph, congestion, clean water to decontaminate, drain water, poke some fine holes on the surface of beef, beat and knead with the back of a knife, and cut into pieces;

[0058] S2. Tumbling and marinating:

[0059] The preparation of marinating solution: take by weighing 2.1% of low-sodium compound salt, 0.2% of baking soda, 1.5% of white sugar, 1.0% of cornstarch, 0.4% of green onion and ginger juice, 15% of ice water according to the mass percentage of beef, mix evenly, It is prepared into a pickling solution, wherein the mass ratio of sodium chloride, potassium chloride and calcium chloride in the low-sodium compound salt is 4:4:0.5;

[0060] Mix the marinade prepared above with the beef treated in step S1 to marinate evenly. Under the conditions...

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PUM

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Abstract

The invention discloses a production method of low-sodium low-temperature sauced beef. The production method comprises the following steps: selection and treatment of raw materials, tumbling sousing,precooking, coloring-free marinating, lees treatment and vacuum packaging. Compared with the method in the prior art, the production method provided by the invention has the advantages that the freshbeef is used as a raw material, Chinese herbal medicines are added into the marinating soup, and the technologies of low-sodium sousing, low-temperature cooking, intermittent rolling kneading and thelike are utilized, so that the obtained sauced beef is low in sodium content, unique in flavor, moderate in hardness, excellent in quality and high in yield.

Description

technical field [0001] The invention relates to the technical field of sauce beef production, in particular to a production method of low-sodium and low-temperature sauce beef. Background technique [0002] The amino acid composition of beef is close to that required by the human body, and it has become the main source of high-quality dietary protein in the process of human metabolism; beef has low calories and is rich in trace elements and vitamins necessary for the human body, so it is very popular among people. Sauce beef made from fresh beef has a long history in China, and is favored by people because of its unique flavor and unique shape. The traditional craft of sauce beef is: cook in the old soup for 30 minutes on high heat, then stew for 2 hours, and finally soak for 5 hours in the barrel car. [0003] The sauced beef made by this process has inconsistent taste inside and outside, and the taste of the ingredients is not the same. It often has a heavier outer taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10
CPCA23L13/10A23L13/428A23L13/70A23L13/72A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 张成图陈永忠吴英孟茹赵永邦严德青王淑琴陈长江韩春芳季永琴甄森萍
Owner 西宁市动物疫病预防控制中心
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