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Processing method of braised beef

A technology of braised beef and a processing method, which is applied in the field of food processing, can solve problems such as difficulty in chewing, indigestion, and unfavorable large-scale production, and achieves the effects of unique flavor, soft and rotten taste, and stable product quality.

Pending Publication Date: 2022-06-17
李亚彬 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high content of rough muscle fibers in beef, there are problems such as poor taste, difficulty in chewing and indigestion when eating
In addition, the processing method of braised beef in the traditional production process has no restrictions on the method of beef production and the proportion of meat, oil, and soup in the finished product, so the quality of the products in different packaging bags varies in terms of taste, nutritional content, appearance, and hygiene and safety. Irregularity is not conducive to the large-scale production of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] What the present embodiment provides is a kind of processing method of braised beef, and the concrete steps are as follows:

[0060] S1. Cutting and matching: Cut the 200KG beef soft rib cross-grain surface into 12cm wide and 15cm long pieces; cut 5KG shallots, 2.8KG ginger, 7.3Kg carrots, 3.5Kg garlic, and 4Kg parsley for use, among which shallots Cut the slices about 4 to 6 cm, and slice the ginger about 5 to 7 mm.

[0061] S2. Boiled water: Pour the cut beef pieces into the pot, add water to cover the beef, stir the beef pieces to disperse, boil over high heat until it boils, remove the foam after 2 minutes, and rinse with water, drain and set aside , the drained beef needs to enter the next process within 1 hour.

[0062] S3. Cooking: Put the spices, vegetables and seasonings soaked for 2 minutes into the water and stir evenly, then add the beef cubes and adjust the firepower to the maximum, cook for 2 hours, and manually turn it every 5 minutes during the process....

Embodiment 2

[0072] What the present embodiment provides is a kind of processing method of braised beef, and the concrete steps are as follows:

[0073] S1. Cutting and matching: Cut the 200KG beef soft rib cross-grain surface into 12cm wide and 15cm long pieces; cut 5KG shallots, 3.5KG ginger, 7.5Kg carrots, 4.5Kg garlic, and 4Kg parsley for use, among which shallots Cut the slices about 4 to 6 cm, and slice the ginger about 5 to 7 mm.

[0074] S2. Boiled water: Pour the cut beef pieces into the pot, add water to cover the beef, stir the beef pieces to disperse, boil over high heat until it boils, remove the foam after 2 minutes, and rinse with water, drain and set aside , the drained beef needs to enter the next process within 1 hour.

[0075] S3. Cooking: Put the spices, vegetables and seasonings soaked for 2 minutes into the water and stir evenly, then add the beef cubes and adjust the firepower to the maximum, cook for 2 hours, and manually turn it every 5 minutes during the process....

Embodiment 3

[0085] What the present embodiment provides is a kind of processing method of braised beef, and the concrete steps are as follows:

[0086] S1. Cutting and matching: Cut 200KG beef soft rib cross-grain surface into 12cm wide and 15cm long pieces; cut 5KG spring onion, 3KG ginger, 7.5Kg carrot, 4Kg garlic, and 4Kg coriander for use, in which the spring onion is cut into sections. About 4-6cm, ginger slices about 5-7mm.

[0087] S2. Boiled water: Pour the cut beef pieces into the pot, add water to cover the beef, stir the beef pieces to disperse, boil over high heat until it boils, remove the foam after 2 minutes, and rinse with water, drain and set aside , the drained beef needs to enter the next process within 1 hour.

[0088] S3. Cooking: Put the spices, vegetables and seasonings soaked for 2 minutes into the water and stir evenly, then add the beef cubes and adjust the firepower to the maximum, cook for 2 hours, and manually turn it every 5 minutes during the process. Remo...

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Abstract

The invention discloses a processing method of braised beef in brown sauce, and relates to the technical field of food processing, and the processing method comprises the following steps: cutting; cooking: putting the soaked spices, vegetables and seasonings into water, uniformly stirring, then adding the beef cubes, cooking with big fire for 1.8-2 hours, fishing out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and skimming beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding braised soup into the beef stock, and decocting to obtain braised soup; cutting cooked food; and packaging. And obtaining the braised beef finished product. The finished product beef processed by the method is full and complete, fresh, tender and soft in taste, unique in flavor and stable in product quality, and industrial production of the product is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing braised beef. Background technique [0002] Beef is a kind of meat that people all over the world like. It has the nutritional characteristics of low-fat and high-protein, and it tastes delicious. Among them, beef is rich in protein and amino acids, which are very close to the needs of the human body. Regular consumption of beef can help improve the immunity of the body, which is very good for health. Braised beef is a very common delicacy on the table of ordinary people. It has a strong aroma and delicious taste, and is favored by the public. [0003] Due to the high content of rough muscle fiber in beef, it has problems such as poor taste, difficult chewing and indigestion when eaten. In addition, the processing method of braised beef in the traditional production process does not limit the production method of the beef and the proportion of meat, oil an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/72
Inventor 李亚彬
Owner 李亚彬
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