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Method for producing beef served on top

A production method and technology of beef, applied in food preparation, application, food science, etc., can solve the problems of losing interest in eating, destroying the nutritional content of meat, and single taste, and achieve the effect of easy grasp, easy digestion, and good taste

Inactive Publication Date: 2006-01-11
夏广忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef is rich in nutrients and is currently one of the most popular meat products among consumers. There are many ways to eat beef. The most common methods are frying, stewing, frying or making meat stuffing, etc. These methods are relatively Traditional, single taste, over time will produce a feeling of pan-flavor, lose interest in eating, and at the same time, the nutritional components in the meat will be destroyed to varying degrees during the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. First prepare the seasoning liquid. The raw materials of the seasoning liquid are soy sauce, sugar, cooking wine, sake, ginger and water. The weight ratio of various raw materials is as follows:

[0025] Soy sauce 25%

[0026] Granulated sugar 15%

[0027] Sake 4%

[0028] Ginger 4%

[0029] Water 52%

[0030] 2. Clean the beef and cut it into slices. In order to improve the efficiency, it can be cut by machine. The thickness of the meat slices should be controlled at about 1 mm. Choose onions with the same size and diameter of about 6-8 mm, peel off the skin and remove the green shoots and bad parts, wash and slice, and the size of the onion slices should be controlled at about 5 cm in length and 2 cm in width.

[0031] 3. Mix the onion slices with the seasoning liquid. The weight ratio of the mixture is: seasoning liquid: onion slices = 1.5:1. The specific operation method is to heat the seasoning liquid in the pot first, and then add the onion slices to make t...

Embodiment 2

[0039] 1. First prepare the seasoning liquid. The raw materials of the seasoning liquid are soy sauce, sugar, cooking wine, sake, ginger and water. The weight ratio of various raw materials is as follows:

[0040] Soy sauce 20%

[0041] Granulated sugar 12%

[0042] Sake 3%

[0043] Ginger 2%

[0044] Water 63%

[0045] 2. Clean the beef and cut it into slices. In order to improve the efficiency, it can be cut by machine. The thickness of the meat slices should be controlled at about 1 mm. Choose onions with the same size and diameter of about 6-8 mm, peel off the skin and remove the green shoots and bad parts, wash and slice, and the size of the onion slices should be controlled at about 6 cm in length and 1.5 cm in width.

[0046] 3. Mix the onion slices with the seasoning liquid. The weight ratio of the mixture is: seasoning liquid: onion slices = 1:1. The specific operation method is to heat the seasoning liquid in the pot first, and then add the onion slices to make t...

Embodiment 3

[0054] 1. First prepare the seasoning liquid. The raw materials of the seasoning liquid are soy sauce, sugar, cooking wine, sake, ginger and water. The weight ratio of various raw materials is as follows:

[0055] Soy sauce 30%

[0056] Granulated sugar 16%

[0057] Sake 7%

[0058] Ginger 6%

[0059] Water 41%

[0060] 2. Clean the beef and cut it into slices. In order to improve the efficiency, it can be cut by machine. The thickness of the meat slices should be controlled at about 1 mm. Choose onions with the same size and diameter of about 6-8 mm, peel off the skin and remove the green shoots and bad parts, wash and slice, and the size of the onion slices should be controlled at about 6 cm in length and 1.5 cm in width.

[0061] 3. Mix the onion slices with the seasoning liquid. The weight ratio of the mixture is: seasoning liquid: onion slices = 2:1. The specific operation method is to heat the seasoning liquid in the pot first, and then add the onion slices to make t...

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PUM

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Abstract

The present invention relates to food production. The beef served on top is produced through the steps of: compounding seasoning liquid; slicing beef and onion; boiling the mixture of onion and seasoning liquid at 95-100 deg.c for 6-10 min, separating onion from onion juice and cooling naturally; scalding beef slice for 30-50 sec and dripping to dry; soaking beef slice in the onion juice for 8-12 min before separating beef slice and the beef juice; mixing the beef juice, onion and beef slice in the weight ratio of 1 to 0.8-1.2 to 1.5-2.5; sterilizing; and packing. The production process without high temperature steaming has no damage to the nutrient components in beef, and the product is convenient in eating, delicious and easy to digest.

Description

Technical field: [0001] The invention relates to a method for making food, in particular to a method for making covered beef. Background technique: [0002] Beef is rich in nutrients and is currently one of the most popular meat products among consumers. There are many ways to eat beef. The most common methods are frying, stewing, frying or making meat stuffing, etc. These methods are relatively Traditional, single taste, over time will produce a feeling of pan-flavor, lose interest in eating, and at the same time, the nutritional content of the meat will be destroyed to varying degrees during the production process. Invention content: [0003] The purpose of the present invention is to provide a method for making capped beef that is easy to grasp, simple to operate, low in production cost, unique in taste, does not destroy nutritional ingredients, and is convenient to eat. [0004] The technical solution of the present invention is: a kind of preparation method of covere...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/01A23L5/10A23L13/10
Inventor 夏广忠
Owner 夏广忠