Clear soup beef preparation technology based on hot steaming and cold extraction technology

Abstract

The invention relates to the technical field of beef preparation, in particular to a preparation process of clear soup beef based on a hot steaming and cold extraction technology. Most blood in the beef is removed by means of pretreatment and soaking in a saline water tank, bovine bone marrow is melted into soup during first-time thermal steaming and boiling to improve the delicious degree of the soup, and then dihydromyricetin is utilized to inhibit generation and decomposition of residual fishy substances in the beef, so that the beef is more delicious. The substances such as citric acid in the lemon peel powder added during cold extraction can remove fishy substances, and the citric acid can convert free ferric ions into ferrous ions so as to ensure the effects of dihydromyricetin on inhibiting generation and decomposition of the fishy substances, and finally, auxiliary materials can be utilized to the greatest extent through second-time hot steaming and boiling, so that the production efficiency of dihydromyricetin is improved, and the production cost of dihydromyricetin is reduced. The beef and soup are further tasty, and citric acid and dihydromyricetin are promoted to further treat fishy substances, so that the taste and flavor of the clear soup beef are prevented from becoming poor.

Description

Technical Field

[0001] The present invention relates to the technical field of beef preparation, and specifically, to a preparation process of clear soup beef based on a hot steaming and cold extraction technology. Background Art

[0002] Clear soup beef is a dish, and its main raw materials include fresh beef, scallions, ginger slices, salt, etc. The soup is fresh and delicious, rich in nutrition, with a mellow taste, and is especially suitable to be eaten with Lanzhou hand-pulled noodles. Clear soup beef is rich in protein, and the amino acid composition is closer to the human body's needs than that of pork. It can improve the body's disease resistance ability and is especially suitable for people during growth and development, and after surgery or illness for recuperation.

[0003] For example, CN117717156A involves a preparation method of beef clear soup. In this beef preparation method, blood water is used to replace additives to clarify the beef soup. The effect of adsorbing impurities is good, the soup is clarified and delicious, and waste recycling is realized; at the same time, the boiling process is optimized, and high-pressure boiling is used instead of the traditional boiling process to improve production efficiency, which is suitable for large-scale production in factories. Due to the characteristic of high-temperature coagulation of blood water, it can absorb impurities such as grease in the soup. However, the problem is that blood water contains more fishy substances, and it is also difficult to completely remove the blood water itself, that is, the fishy substances cannot be completely removed, and the fishy smell of the soup will be relatively strong, affecting the overall taste and flavor.

[0004] In order to avoid the deterioration of the taste and flavor of clear soup beef, a preparation process of clear soup beef based on a hot steaming and cold extraction technology is proposed. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation process of clear soup beef based on a hot steaming and cold extraction technology to solve the problems raised in the above background art.

[0006] To achieve the above purpose, the present invention aims to provide a preparation process of clear soup beef based on a hot steaming and cold extraction technology, including the following steps:

[0007] S1. First, pretreat the bone-in beef and then fully mix it with auxiliary materials. Then, recycle the auxiliary materials and fill them into a non-woven fabric bag to make a spice bag for standby.

[0008] S2. Boil water in a stew pot until it boils, then naturally cool it to room temperature. Then, place the bone-in beef in the stew pot and add dihydromyricetin for the first hot steaming and boiling to obtain the soup.

[0009] S3. Let the soup stand for layering, then remove the scum and flocculants. Then, take out the beef and perform cold extraction on the soup. When performing cold extraction, add lemon peel.

[0010] S4. Mix the beef, the soup stock, and the spice packet, then conduct a second hot steaming and boiling. Finally, take out the beef, filter out the impurities in the juice, and then store them separately in the refrigerator to complete the preparation.

[0011] As a further improvement of this technical solution, in S1, the pretreatment is to first put the bone-in beef into clear water for 24 hours, then take out the bone-in beef, cut it into pieces, soak it in a low-temperature brine pool with a temperature range of 25 - 35 °C for 30 minutes, take out the bone-in beef, and fully mix the bone-in beef with the auxiliary materials for tumbling. After completing the tumbling, place the bone-in beef in the refrigerator for refrigeration, and recycle the auxiliary materials to fill them into a non-woven fabric bag to make a spice packet for standby.

[0012] As a further improvement of this technical solution, the auxiliary materials include raw materials in the following mass fractions:

[0013] 12 - 18 parts of cooking wine, 15 - 25 parts of scallions, 15 - 25 parts of ginger, 8 - 13 parts of garlic, 21 - 28 parts of white vinegar, 5 - 10 parts of perilla, 3 - 9 parts of Chinese prickly ash, 5 - 10 parts of cinnamon, 22 - 32 parts of table salt, 30 - 40 parts of white sugar, 10 - 20 parts of chicken essence, 9 - 15 parts of star anise;

[0014] Crush, stir, and mix the above raw materials into auxiliary materials, then add water to make a sauce. Soak the bone-in beef in the sauce and conduct tumbling. The vacuum degree during tumbling ranges from 65 - 75 kPa. After completing the tumbling, recycle the sauce, conduct steaming and concentration to remove water from the sauce to form auxiliary material residues, and fill the auxiliary material residues into a non-woven fabric bag to make a spice packet for standby.

[0015] As a further improvement of this technical solution, in S2, the mass of dihydromyricetin added is 1.5 - 2.2% of the total mass of the bone-in beef.

[0016] As a further improvement of this technical solution, in S2, the temperature range during the first hot steaming is 78 - 95 °C.

[0017] As a further improvement of this technical solution, in S3, after completing the first hot steaming, let the soup stock stand until it is stratified, then remove the scum on the liquid surface, then take out the bone-in beef, debone the bone-in beef, and conduct cold extraction on the soup stock.

[0018] As a further improvement of this technical solution, in S3, the cold extraction process is to first filter out the impurities in the soup stock, then add lemon peel to the soup stock, and then store the soup stock in the refrigerator for 9 - 15 hours.

[0019] As a further improvement of this technical solution, in S3, lemon peel powder is added during the cold extraction process, and the total mass of the lemon peel powder is 1.2 - 4.0% of the total mass of the beef.

[0020] As a further improvement of the technical solution, in step S4, the second hot steaming and boiling ends when the total mass of the beef reaches 25% of the total mass of the beef and the soup. After cooling to room temperature, the spice bag and the beef are fished out from the soup, and the beef and the soup are refrigerated separately.

[0021] As a further improvement of the technical solution, in step S4, the temperature range during the second hot steaming is 90 - 98°C.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] In the preparation process of clear - soup beef based on the hot - steaming and cold - extraction technology, most of the blood in the beef is removed by pretreatment and soaking in the brine pool. During the first hot steaming and boiling, the beef marrow is melted into the soup to improve the freshness of the soup. Then, dihydromyricetin is used to inhibit the generation and decomposition of the remaining fishy and stinky substances in the meat. Substances such as citric acid in the lemon peel powder added during cold extraction can remove the fishy and stinky substances, and citric acid can convert free ferric ions into ferrous ions to ensure the effect of dihydromyricetin in inhibiting the generation and decomposition of fishy and stinky substances. Finally, through the second hot steaming and boiling, the auxiliary materials can be utilized to the greatest extent, further flavor the beef and the soup, and promote the further treatment of fishy and stinky substances by citric acid and dihydromyricetin, avoiding the deterioration of the taste and flavor of the clear - soup beef. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is the flow chart of the present invention;

[0025] Figure 2 is the determination of trimethylamine content of the present invention Figure 1 ;

[0026] Figure 3 is the determination of trimethylamine content of the present invention Figure 2 . DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present invention.

[0028] In addition, the terms "first" and "second" are for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present invention, "a plurality of" means two or more unless otherwise specifically defined.

[0029] Example 1

[0030] Please refer to Figure 1 as shown. The purpose of this embodiment is to provide a preparation process for clear soup beef based on the technology of hot steaming and cold extraction, including the following steps:

[0031] S1. First, pre-treat the beef with bones to remove blood and then fully mix it with auxiliary materials. Then, recycle the auxiliary materials and fill them into a non-woven bag to make a spice bag for standby. The beef with bones is preferably a marrow bone, a rib, a flat bone, etc. The advantage of using beef with bones as the dish raw material is that beef bones are rich in nutrients such as protein, calcium, and phosphorus. And when boiling clear soup beef, the beef marrow rich in protein, calcium, phosphorus and other nutrients melts into the soup, which can significantly improve the freshness and nutritional value of the soup, and can add a strong fragrance and rich taste to the soup base.

[0032] Among them, the pre-treatment is to first put the beef with bones into clean water for 24 hours for cleaning to remove surface dirt and part of the blood, then take out the beef with bones and cut it into pieces to increase the surface area of the beef with bones, thereby improving the blood precipitation effect in the meat, and it is also beneficial for the beef to absorb flavors in the subsequent steps. Then soak it in a low-temperature brine pool with a temperature range of 25°C for 30 minutes, take out the beef with bones and fully mix the beef with bones and the auxiliary materials for tumbling. After tumbling, refrigerate the beef with bones for freshness preservation, and recycle the auxiliary materials and fill them into a non-woven bag to make a spice bag for standby. When the beef with bones is placed in the low-temperature brine pool, because the density of the brine is greater than the density of the blood, the blood will be easier to precipitate. After most of the blood in the meat is cleaned, tumble the beef with the prepared auxiliary materials to make the beef absorb flavors, and recycle the auxiliary materials on the beef after tumbling for reuse in the subsequent steps.

[0033] The auxiliary materials involved include the following raw materials in parts by mass:

[0034] 18 parts of cooking wine, 15 parts of scallions, 25 parts of ginger, 8 parts of garlic, 28 parts of white vinegar, 5 parts of perilla, 9 parts of Chinese prickly ash, 5 parts of cinnamon, 32 parts of table salt, 30 parts of white sugar, 20 parts of chicken essence, 9 parts of star anise;

[0035] The above-mentioned raw materials are simply crushed, stirred and mixed into auxiliary materials, then water is added to make a sauce. The bone-in beef is soaked in the sauce and tumbled. The vacuum degree during tumbling ranges from 75 kPa, and the temperature is about 0 °C. After tumbling, the sauce is recovered, and the sauce is steamed and concentrated to remove water to form auxiliary material residues. The auxiliary material residues are filled into non-woven bags to make a spice bag for standby. Under vacuum conditions, the internal and external pressure difference of the beef causes the air in the muscle tissue gaps to be discharged by continuous extrusion, which can effectively prevent the air expansion of the meat product during subsequent heat treatment, thus destroying the product structure. Vacuum can also inhibit the growth of microorganisms and fat oxidation;

[0036] S2. Put water in the stew pot and boil it, then naturally cool it to room temperature for disinfection. Then thaw the bone-in beef and place it in the stew pot, add dihydromyricetin, and conduct the first hot steaming and boiling to obtain the soup. The mass of the added dihydromyricetin is 1.5% of the total mass of the bone-in beef, and the temperature range during the first hot steaming is 95 °C. During the first hot steaming and boiling, the beef marrow can be melted into the soup to improve the freshness of the soup. Then, dihydromyricetin is used to inhibit the generation and decomposition of residual fishy and stinky substances in the meat, such as trimethylamine, thereby improving the quality of the beef;

[0037] S3. After the first hot steaming, let the soup stand until it is stratified, then remove the scum and flocs on the liquid surface, then take out the bone-in beef and debone it. Then, conduct cold extraction on the soup. The cold extraction process is to first filter out the impurities in the soup, then add lemon peel to the soup, and then refrigerate the soup in the refrigerator for 9 h.

[0038] When conducting cold extraction, add the washed lemon peel powder, and the total mass of the lemon peel powder is 4.0% of the total mass of the beef. By conducting cold extraction on the soup, the amino acids, proteins and other nutrients in the soup can be retained to the greatest extent, while reducing the generation of bitterness and sourness, making the taste of the soup more delicate and the fragrance more intense. And by adding lemon peel powder, the peculiar smell can be covered. And in the subsequent steps, substances such as citric acid in the lemon peel powder can convert trimethylamine into trimethylamine citrate, and citric acid can convert free ferric ions into ferrous ions, thereby avoiding the weakening of the inhibitory effect of the generation and decomposition of trimethylamine caused by the induced oxidation of dihydromyricetin by ferric ions, and further improving the flavor and taste of the clear soup beef;

[0039] S4. Mix the beef, the soup and the spice bag and conduct the second hot steaming and boiling. Stop the hot steaming and boiling when the total mass of the beef reaches 25% of the total mass of the beef and the soup. After cooling to room temperature, take out the spice bag and the beef from the soup, filter out the impurities in the juice, and then store them separately in the refrigerator to complete the preparation.

[0040] It should be noted that the temperature range during the second hot steaming is 90°C. Through the second hot steaming and boiling, the beef and the soup can be further flavored, making the most of the auxiliary materials. Moreover, the high-temperature environment can also promote the further treatment of malodorous substances such as trimethylamine by citric acid and dihydromyricetin, preventing the taste and flavor of the clear soup beef from deteriorating.

[0041] Example 2

[0042] The purpose of this example is to provide a preparation process for clear soup beef based on the hot steaming and cold extraction technology, including the following steps:

[0043] S1. First, pre-treat the bone-in beef and then fully mix it with the auxiliary materials. Then, recover the auxiliary materials and fill them into a non-woven fabric bag to make a spice bag for standby. The pre-treatment is to put the bone-in beef into clean water for 24 hours, then take out the bone-in beef, cut it into pieces, soak it in a low-temperature brine pool with a temperature range of 30°C for 30 minutes, take out the bone-in beef and fully mix it with the auxiliary materials for tumbling. After completing the tumbling, place the bone-in beef in the refrigerator for refrigeration, and recover the auxiliary materials and fill them into a non-woven fabric bag to make a spice bag for standby.

[0044] The auxiliary materials involved include the following raw materials in parts by mass:

[0045] 15 parts of cooking wine, 20 parts of scallions, 20 parts of ginger, 10 parts of garlic, 24 parts of white vinegar, 8 parts of perilla, 6 parts of Chinese prickly ash, 7 parts of cinnamon, 25 parts of table salt, 34 parts of white sugar, 15 parts of chicken essence, 12 parts of star anise;

[0046] Crush, stir and mix the above raw materials into auxiliary materials, then add water to make a juice. Soak the bone-in beef in the juice and conduct tumbling. The vacuum degree range during tumbling is 70 kPa. After completing the tumbling, recover the juice, conduct steaming and concentration to remove water from the juice to form auxiliary material residues, and fill the auxiliary material residues into a non-woven fabric bag to make a spice bag for standby;

[0047] S2. Boil water in a stew pot and then let it cool naturally to room temperature. Then, place the bone-in beef in the stew pot, add dihydromyricetin, and conduct the first hot steaming and boiling to obtain the soup. The mass of the added dihydromyricetin is 1.9% of the total mass of the bone-in beef, and the temperature range during the first hot steaming is 86°C;

[0048] S3. After completing the first hot steaming, let the soup stand still until the soup is stratified, then remove the scum and flocculants on the liquid surface. Then, take out the bone-in beef, remove the bones from the bone-in beef, and then conduct cold extraction treatment on the soup. The cold extraction treatment is to first filter out the impurities in the soup, then add lemon peel to the soup, and then place the soup in the refrigerator for refrigerated storage for 12 hours.

[0049] Add lemon peel powder during cold extraction treatment, and the total mass of lemon peel powder is 2.4% of the total mass of beef;

[0050] S4. Mix the beef, soup stock, and spice packet, then conduct a second hot steaming and boiling. End the hot steaming and boiling when the total mass of beef reaches 25% of the total mass of beef and soup stock. After cooling to room temperature, remove the spice packet and beef from the soup stock, filter out the impurities in the juice, and then store them separately in the refrigerator to complete the preparation.

[0051] It should be noted that the temperature range during the second hot steaming is 95°C.

[0052] Example 3

[0053] The purpose of this example is to provide a clear soup beef preparation process based on hot steaming and cold extraction technology, including the following steps:

[0054] S1. First, pretreat the bone-in beef and then fully mix it with auxiliary materials. Then, recover the auxiliary materials and fill them into a non-woven fabric bag to make a spice packet for standby. The pretreatment is to put the bone-in beef into clear water for 24 hours, then take out the bone-in beef, cut it into pieces, soak it in a low-temperature brine pool with a temperature range of 35°C for 30 minutes, take out the bone-in beef and fully mix it with the auxiliary materials for tumbling. After completing the tumbling, place the bone-in beef in the refrigerator for refrigeration, and recover the auxiliary materials and fill them into a non-woven fabric bag to make a spice packet for standby.

[0055] The auxiliary materials involved include the following raw materials in parts by mass:

[0056] 12 parts of cooking wine, 25 parts of green onions, 15 parts of ginger, 13 parts of garlic, 21 parts of white vinegar, 10 parts of perilla, 3 parts of Chinese prickly ash, 10 parts of cinnamon, 22 parts of table salt, 40 parts of white sugar, 10 parts of chicken essence, 15 parts of star anise;

[0057] Crush, stir, and mix the above raw materials into auxiliary materials, then make a juice by adding water. Soak the bone-in beef in the juice and conduct tumbling. The vacuum degree range during tumbling is 65 kPa. After completing the tumbling, recover the juice, conduct steaming and concentration to remove water from the juice to form auxiliary material residues, and fill the auxiliary material residues into a non-woven fabric bag to make a spice packet for standby;

[0058] S2. Boil water in a stew pot and then naturally cool it to room temperature. Then, place the bone-in beef in the stew pot and add dihydromyricetin for the first hot steaming and boiling to obtain soup stock. The mass of dihydromyricetin added is 2.2% of the total mass of the bone-in beef, and the temperature range during the first hot steaming is 78°C;

[0059] S3. After the first hot steaming is completed, let the soup stand until it is stratified, then remove the scum and flocs on the liquid surface, then take out the bone-in beef and debone the bone-in beef, and then perform cold extraction on the soup. The cold extraction process is to first filter out the impurities in the soup, then add lemon peel to the soup, and then refrigerate the soup in the refrigerator for 15 hours.

[0060] During the cold extraction process, add lemon peel powder, and the total mass of the lemon peel powder is 1.2% of the total mass of the beef;

[0061] S4. Mix the beef, soup and spice packet and then perform the second hot steaming and boiling. The second hot steaming and boiling ends when the total mass of the beef reaches 25% of the total mass of the beef and the soup. After cooling to room temperature, take out the spice packet and beef from the soup, filter out the impurities in the juice, and then refrigerate them separately to complete the preparation.

[0062] It should be noted that the temperature range during the second hot steaming is 98°C.

[0063] According to the preparation process provided in Examples 1-3, produce clear soup beef, and conduct a taste evaluation on the produced clear soup beef. The taste evaluation is to randomly invite 100 volunteers to taste and score the clear soup beef. The scoring criteria are shown in Table 1, and the average score values of the taste evaluation of the clear soup beef are shown in Table 2.

[0064] Table 1: Scoring Criteria

[0065] Taste experience Score / Points The meat is tender and juicy, with a fresh taste but not greasy 5 The meat is soft and appetizing 4 Ordinary and fishy 3

[0066] Table 2: Average Score Values of Taste Evaluation

[0067] Example 1 Example 2 Example 3 Average score / Points 4.2 4.6 4.4

[0068] According to Table 2, it can be known that the average score values of the clear soup beef produced using the preparation process provided in Examples 1-3 are not lower than 4.2 points, indicating that the clear soup beef has a good taste and a good taste experience.

[0069] In the present invention, when using bone-in beef such as leg bones, rib bones, and shoulder blades as the dish raw materials in the production of clear soup beef, the beef marrow rich in nutrients such as protein, calcium, and phosphorus melts into the soup, which can significantly improve the freshness and nutritional value of the soup. Combined with the auxiliary materials to taste, it can add a rich fragrance and rich taste to the soup base;

[0070] Methodologically, the flavor and taste of clear soup beef are ensured by the method of hot steaming and cold extraction. Most of the blood in the beef is removed by pretreatment and soaking in a brine pool. Flavoring is carried out by vacuum tumbling. During the first hot steaming and boiling, beef marrow is melted into the soup to improve the freshness of the soup. Then, dihydromyricetin is used to inhibit the generation and decomposition of residual fishy and stinky substances in the meat such as trimethylamine. By carrying out cold extraction treatment on the soup, amino acids, proteins and other nutrients in the soup can be retained to the greatest extent, while reducing the generation of bitterness and sourness, making the taste of the soup more delicate and the fragrance more intense. Substances such as citric acid in the lemon peel powder added during cold extraction can convert trimethylamine into trimethylamine citrate, and citric acid can convert free ferric ions into ferrous ions, thus avoiding the weakening of the inhibitory effect on the generation and decomposition of trimethylamine caused by the oxidation of dihydromyricetin induced by ferric ions. Finally, through the second hot steaming and boiling, the beef and the soup can be further flavored, making the most of the auxiliary materials. Then, high temperature can also promote the further treatment of fishy and stinky substances such as trimethylamine by citric acid and dihydromyricetin, avoiding the deterioration of the taste and flavor of clear soup beef.

[0071] Example 4

[0072] The main components of the fishy and stinky substances in beef are trimethylamine and iron ions oxidized in the blood. The trimethylamine precursor substances in the meat will decompose under the action of bacteria to produce trimethylamine, resulting in the fishy smell of beef and affecting the flavor of beef. The dihydromyricetin added in the present invention is a flavonoid compound, which has various functions such as antioxidant, anti-inflammatory, lipid-lowering and anti-fatty liver, and is often used as an additive in food.

[0073] The function of the first hot steaming is to melt beef marrow into the soup to improve the freshness of the soup. The problem is that the temperature during hot steaming treatment not only affects the melting effect of beef marrow, but also affects the physical and chemical properties of dihydromyricetin. In order to determine that the temperature during the first hot steaming is one of the important factors affecting the content of trimethylamine in clear soup beef, on the basis of the above Example 2, the temperature during the first hot steaming is set to 55°C, 80°C, 85°C, 90°C or 100°C, and clear soup beef is prepared. Then, the trimethylamine content of the prepared clear soup beef is measured by automatic headspace gas chromatography, and the trimethylamine content measurement results are as Figure 2 shown.

[0074] According to Figure 2 it can be known that when the temperature during the first hot steaming is 55°C or 100°C, that is, when the temperature during the first hot steaming is not 78 - 95°C, the trimethylamine content of the prepared clear soup beef is significantly higher than that of the clear soup beef prepared when the temperature during the first hot steaming is 80°C, 85°C or 90°C.

[0075] In summary, it can be shown that the temperature range of 78 - 95 °C during the first hot steaming is one of the important factors affecting the content of trimethylamine in clear broth beef.

[0076] Example 5

[0077] The second hot steaming is to make the best use of the auxiliary materials, further flavor the beef and the soup, and promote the release of citric acid from the lemon peel powder added during cold extraction. Citric acid can reduce the trimethylamine content in clear broth beef by converting trimethylamine into trimethylamine citrate. The chemical conversion process is as follows:

[0078] C6H8O7 + 3(NCH3) → C6H5(NCH3)3 + 3H2O

[0079] In the formula, C6H8O7 is citric acid, NCH3 is trimethylamine, C6H5(NCH3)3 is trimethylamine citrate, and H2O is water. Citric acid is acidic, and trimethylamine is a weakly basic amine substance. The reaction between citric acid and trimethylamine is an acid-base neutralization reaction, generating trimethylamine citrate and water. Ammonium salts are odorless, thus effectively removing the peculiar smell.

[0080] In addition, the hydroxyl and carboxyl groups of citric acid can form a complex with ferric ions and reduce them to ferrous ions through an oxidation-reduction reaction, which can prevent the induced oxidation of dihydromyricetin by ferric ions, thus ensuring the inhibitory effect of dihydromyricetin on trimethylamine.

[0081] When the temperature rises during the second hot steaming, the activation energy of the substance reaction decreases, thus promoting the reaction rate. To verify that the temperature range of 90 - 98 °C during the second hot steaming is one of the important factors affecting the content of trimethylamine in clear broth beef, based on Example 2, the temperature during the second hot steaming was set to 88 °C, 92 °C, 94 °C, 96 °C, or 102 °C, and clear broth beef was prepared. Then, the trimethylamine content of the prepared clear broth beef was also measured by headspace gas chromatography. The trimethylamine content measurement results are as Figure 3 shown.

[0082] According to Figure 3 it can be seen that when the temperature during the second hot steaming is 88 °C or 102 °C, that is, when the temperature during the second hot steaming is not in the range of 90 - 98 °C, the trimethylamine content of the prepared clear broth beef is significantly higher than that of the clear broth beef prepared when the temperature during the second hot steaming is 92 °C, 94 °C, or 96 °C.

[0083] In summary, it can be shown that the temperature range of 90 - 98 °C during the second hot steaming is one of the important factors affecting the content of trimethylamine in clear broth beef.

[0084] Example 6

[0085] Prepare the clear - soup beef according to the process provided in the above - mentioned embodiments and the determined optimal preparation parameters, and then randomly invite 100 volunteers to conduct a taste test on the produced clear - soup beef;

[0086] The test shows that under the working conditions of this embodiment, the prepared clear - soup beef has the characteristics that the soup is fresh but not greasy, and the meat is tender and juicy. Therefore, it can be shown that the preparation process provided by the present invention can reduce the influence of blood on the taste of the clear - soup beef.

[0087] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above - mentioned embodiments. The above - mentioned embodiments and the descriptions in the specification are only preferred examples of the present invention and are not used to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of the present invention claimed is defined by the appended claims and their equivalents.

Claims

1. A process for preparing beef in clear soup based on hot steaming and cold extraction technology, characterized in that: The following steps are involved: S1. Pre-treat the bone-in beef and then fully mix it with the auxiliary materials, then recycle the auxiliary materials and fill them into a non-woven bag to form a material bag for standby use; S2, putting water in a stew pot and boiling it, then cooling it naturally to room temperature, then putting the bone-in beef in the stew pot and adding dihydromyricetin, and then steaming and boiling for the first time to obtain soup; S3, after the soup is allowed to stand and separate, the scum and flocculants are removed, and then the beef is removed and the soup is cold extracted, and lemon peel is added during the cold extraction process; S4. The beef, soup and seasoning bag are mixed and then steamed and boiled for the second time. Finally, the beef is taken out and impurities in the juice are filtered out, and then the mixture is refrigerated and stored to complete the preparation.

2. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S1, the pretreatment is to put the beef bone into clean water for 24 hours, then take out the beef bone, cut it into pieces, and soak it in a low-temperature salt water pool with a temperature range of 25-35°C for 30 minutes, then take out the beef bone and fully mix the beef bone with the auxiliary materials and tumble knead them, after tumbling and kneading, put the beef bone in a refrigerator for refrigeration, and recycle the auxiliary materials into a non-woven bag to make a material bag for standby use.

3. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 2, characterized in that: The auxiliary materials include the following raw materials in parts by weight: 12-18 parts cooking wine, 15-25 parts green onion, 15-25 parts ginger, 8-13 parts garlic, 21-28 parts white vinegar, 5-10 parts basil, 3-9 parts pepper, 5-10 parts cinnamon, 22-32 parts salt, 30-40 parts sugar, 10-20 parts chicken stock, 9-15 parts star anise; The above raw materials are crushed, stirred and mixed into auxiliary materials, and then water is added to make a sauce. The bone-in beef is soaked in the sauce and tumbled. The vacuum degree range during tumbling is 65-75kPa. After tumbling, the sauce is recovered and the sauce is steamed, concentrated and dehydrated to form auxiliary material residues. The auxiliary material residues are filled into non-woven bags to make material bags for later use.

4. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S2, the mass of the added dihydromyricetin is 1.5-2.2% of the total mass of the bone-in beef.

5. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S2, the temperature range of the first steaming is 78-95°C.

6. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S3, after the first steaming, the soup is left to stand until the soup is separated into layers, and then the scum on the liquid surface is removed. Then, the bone-in beef is fished out and deboned, and the soup is cold-extracted.

7. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 6, characterized in that: In S3, the cold extraction process is to first filter out impurities in the soup, then add lemon peel to the soup, and then store the soup in a refrigerator for 9-15 hours.

8. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S3, lemon peel powder is added during the cold extraction process, and the total mass of the lemon peel powder is 1.2-4.0% of the total mass of the beef.

9. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S4, the second hot steaming and boiling is terminated when the total mass of the beef is 25% of the total mass of the beef and the soup. After cooling to room temperature, the material bag and the beef are removed from the soup, and the beef and the soup are refrigerated and stored separately.

10. The process for preparing beef in clear soup based on hot steaming and cold extraction technology according to claim 1, characterized in that: In S4, the temperature range of the second steaming is 90-98°C.

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