Processing technology of instant spiced beef

A technology for spiced beef and processing technology, applied in the field of food processing, can solve problems such as discomfort, singleness, and difficulty in fully tasting beef, and achieve the effects of rich spiced beef, ruddy color and strong taste.

Inactive Publication Date: 2021-02-26
湘西倍益康农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a processing technology for instant spiced beef, which effectively solves the problem that preservatives are generally added to the existing instant spiced beef, and it is easy to eat too much. Cause human discomfort, the existing spiced beef is generally a single beef, and the marinade of the spiced beef is not reserved, so that the taste of the spiced beef is not good, and the existing spiced beef is generally traditionally boiled, in order to keep the beef tender The taste and cooking time need to be controlled, which makes it difficult for the beef to fully taste

Method used

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  • Processing technology of instant spiced beef

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A processing technology for instant five-spice beef, comprising the following steps:

[0037] S1: Preparation materials: Prepare 150 parts of beef tendon, 300 parts of beef big bone, 18 parts of cooking wine, 25 parts of dark soy sauce, 30 parts of table salt, 17 parts of sugar, 15 parts of green onion, 8 parts of garlic, 12 parts of ginger, 15 parts of pepper , 12 parts cinnamon, 12 parts fennel, 3 parts grass fruit, 2 parts nutmeg, 3 parts white pepper and 15 parts hawthorn;

[0038] S2: Soup preparation: Take 200-300 parts of beef bones, clean the beef bones, soak them in water for 35 minutes, remove them and put them in a container, pour 1500 parts of pure mountain spring water, cook at 95°C for 1.5 hours, then Change to simmer and simmer at 90°C for 6 hours, cool and set aside;

[0039] S3: Boil to remove blood: ①: Soak: Take 150 portions of beef tendon meat and soak in water for 6 hours, changing the water every 2 hours;

[0040] ②: Remove blood: Cut the soaked ...

Embodiment 2

[0047] A processing technology for instant five-spice beef, comprising the following steps:

[0048] S1: Preparation materials: prepare 100 parts of beef tendon, 200 parts of beef big bone, 15 parts of cooking wine, 15 parts of dark soy sauce, 20 parts of table salt, 15 parts of sugar, 10 parts of green onion, 5 parts of garlic, 8 parts of ginger, 12 parts of pepper , 10 parts of cinnamon, 5 parts of fennel, 1 part of grass fruit, 1 part of nutmeg, 1 part of white pepper and 15 parts of hawthorn;

[0049] S2: Soup preparation: Take 200 parts of beef bones, clean them, soak them in water for 30 minutes, remove them and put them in a container, pour 500 parts of pure mountain spring water, boil them at 90-95°C for 0.8 hours, then Change to simmer at 80°C and simmer for 5 hours, cool and set aside;

[0050] S3: Boil to remove blood: ①: Soak: Take 100 portions of beef tendon meat and soak in water for 5 hours, changing the water every 2 hours;

[0051] ②: Remove blood: cut the s...

Embodiment 3

[0058] A processing technology for instant five-spice beef, comprising the following steps:

[0059] S1: Preparation materials: Prepare 150 parts of beef tendon, 200 parts of beef bone, 15 parts of cooking wine, 25 parts of dark soy sauce, 20 parts of table salt, 15 parts of sugar, 15 parts of green onion, 5 parts of garlic, 12 parts of ginger, and 15 parts of pepper , 12 parts of cinnamon, 5 parts of fennel, 3 parts of grass fruit, 2 parts of nutmeg, 1 part of white pepper and 15 parts of hawthorn;

[0060] S2: Soup preparation: Take 200 parts of beef bones, clean the beef bones, soak them in water for 35 minutes, remove them and put them in a container, pour 500 parts of pure mountain spring water, boil them at 95°C for 1.5 hours, then change the heat to a simmer Simmer for 6 hours at 80°C, cool down and set aside;

[0061] S3: Boil to remove blood: ①: Soak: Take 150 portions of beef tendon meat and soak in water for 5 hours, changing the water every 2 hours;

[0062] ②: R...

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Abstract

The invention relates to the technical field of food processing, and discloses a processing technology of instant spiced beef. The processing technology of the instant spiced beef comprises the following steps of S1, preparing materials; S2, making soup; S3, boiling and removing blood; S4, pickling the beef; S5, cooking the beef; and S6: performing vacuum sealing. The instant spiced beef is free of preservatives, green and healthy, only needs to be steamed for 5-10 minutes by a microwave oven or in a water-proof manner when being eaten, and is convenient to eat; the beef is pickled before being cooked, so that the instant spiced beef is more tasty; and the instant spiced beef can be eaten together with marinating soup, and is chewy in taste, ruddy in color, rich in five spices and deep andlong in aftertaste. Haws are added into marinating raw materials, so that the taste of the spiced beef can be effectively neutralized; the beef can tonify the spleen and stomach, strengthen the bonesand muscles and replenish qi and blood; added ginger can calm the adverse-rising energy, stop vomiting, reduce phlegm, stop coughing, dispel cold and relieve exterior syndromes; and the haws can promote digestion, promote blood circulation to remove blood stasis and regulate menstruation, and after an appropriate quantity of the haws are eaten, constitutions can be effectively enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing technology of instant spiced beef. Background technique [0002] Five-spice beef is a delicious and delicious traditional dish of the Han nationality. Adopt the traditional Chinese five-spice method. The so-called five-spice is to grind more than 5 kinds of spices (pepper, star anise, cinnamon, sand ginger, fennel, etc.) Processed with five spices. [0003] Existing instant spiced beef is generally all added preservatives, eating too much, easy to cause discomfort to the human body, existing spiced beef is generally a single beef, does not keep the marinade of spiced beef, so that the taste of spiced beef is not good and the existing five-spice beef is generally boiled in the traditional way. In order to maintain the tender taste of the beef, the cooking time needs to be controlled, which makes it difficult for the beef to fully taste; therefore, in view o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/20A23L13/40A23L13/70A23L3/00A23L5/10A23L33/10
CPCA23L3/00A23V2002/00A23L5/13A23L13/10A23L13/20A23L13/428A23L13/70A23L33/10A23V2200/30
Inventor 吴宏伟
Owner 湘西倍益康农副产品开发有限公司
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