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Preparation method of air-dried beef

A technology of air-dried beef and beef, which is applied in the field of food processing, can solve problems such as poor taste and hardened beef, and achieve the effect of avoiding hard taste and difficulty in chewing

Pending Publication Date: 2021-05-28
安徽蒸小皖餐饮股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing fast food restaurants, beef mostly appears in dishes such as potato beef and braised beef, and there is no marinated beef, because after marinating, the beef will become hard and the taste is poor

Method used

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  • Preparation method of air-dried beef
  • Preparation method of air-dried beef
  • Preparation method of air-dried beef

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Embodiment Construction

[0026] In order to facilitate those skilled in the art to understand the technical solution of the present invention, the technical solution of the present invention will be further described in conjunction with the accompanying drawings.

[0027] Technical scheme of the present invention a kind of air-dried beef preparation method, such as image 3 shown, including the following steps:

[0028] The first step, fresh beef treatment: choose yellow beef, cut thick strips along the direction parallel to the beef tissue fiber to obtain beef strips, then place the beef strips in an ultrasonic cleaning machine for running water cleaning for not less than 2 hours, and remove them. Drain the water from the surface of the beef strips. Such as figure 1 As shown, label 10 is a whole piece of beef, and its tissue fiber direction is as shown in label 20. Cut thick strips along the direction parallel to the beef tissue fiber, that is, the cutting direction is as shown in label 30, and the...

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PUM

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Abstract

The invention discloses an air-dried beef preparation method, and the method comprises: treating fresh beef, and cutting beef into thick strips along a direction parallel to beef tissue fibers; performing pickling: mixing the beef strips with pickling ingredients, stacking the mixture in a clean and dry ceramic jar, and performing standing and pickling for 3-5 days; and performing air-drying, packaging, inspecting, slowly melting, preparing materials, steaming, packaging according to parts, and performing serving. According to the air-dried beef, on one hand, it is ensured that the beef has the pickled and air-dried taste, and meanwhile, the problem that the beef is hard in taste and difficult to chew is solved.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a method for preparing air-dried beef. Background technique [0002] With the accelerated pace of people's life and the rapid development of the fast food field, fast food, instant meals and related restaurants are also developing rapidly. The most common way now is to process the dishes uniformly in the primary food processing factory (company), and finally package them in portions and transport them to each restaurant, where they are thawed, slowed down and heated, and finally served directly. This method, on the one hand, improves the efficiency of meal delivery and truly achieves instant food at the store. On the other hand, it also facilitates the management and planning of different restaurants in a unified standard, which is convenient for the development of the fast food industry. [0003] In existing fast-food restaurants, beef mostly appears in dishes suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70
CPCA23L13/10A23L13/72
Inventor 司武金易辉
Owner 安徽蒸小皖餐饮股份有限公司