Roasted beef and its processing method

A processing method and technology of beef, applied in the fields of application, food preparation, food science, etc., can solve the problems of large differences in raw material ratios and processing methods of roast beef, the inability to form industrialized production, and short shelf life, etc., to achieve easy industrial scale production , Consistent ratio of raw materials and long shelf life

Inactive Publication Date: 2005-10-05
贾明跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Roast beef has a long history in China, and there are many traditional methods with different flavors. Although it can satisfy people's tastes to a certain extent, the disadvantage is that the raw material ratio and processing of different flavors of roast beef The methods are quite different, it is impossible to form industrialized production, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The processing method of the fragrance type roast beef, the steps are,

[0017] 1) Take the raw materials according to the following weight proportions, every 50 kg of raw beef is equipped with 100 grams of meat loaf; 100 grams of cinnamon; 100 grams of ginger; 100 grams of tangerine peel; 100 grams of grass fruit; 100 grams of fennel; 500 grams of fragrant leaves; 200 grams of peaches; 1000 grams of salt, 50 grams of red food coloring.

[0018] Or, take the raw materials according to the following weight proportions, every 50 kg of raw beef is equipped with 400 grams of meat kao; 300 grams of cinnamon; 500 grams of ginger; 200 grams of tangerine peel; 600 grams of grass fruit; 600 grams of fennel; 1200 grams of fragrant leaves; 600 grams of peaches; 2000 grams of salt, 100 grams of red food coloring.

[0019] Or, take the raw materials according to the following weight ratio, every 50 kg of raw beef is equipped with 200 grams of meat stalks; 200 grams of cinnamon; 300...

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Abstract

The present invention relates to a stewed beef and its processing method. It is made up by adopting following raw materials: 50 kg of fresh beef, 100-400g of nutmeg, 100-300g of cinnamon bark, 100-500 g of galangal root, 100-250 g of tangerine peel, 100-600g of tsaoko fruit, 100-400g of amomum fruit, 400-1200 g of zanthoxylum husk and others, and said roasted beef can be made into various series products with different tastes.

Description

[0001] Field [0002] The invention relates to a food, in particular to roast beef with beef as the main raw material and a processing method thereof. Background technique [0003] Roast beef has a long history in China, and there are many traditional methods with different flavors. Although it can satisfy people's tastes to a certain extent, the disadvantage is that the raw material ratio and processing of different flavors of roast beef The methods are quite different, and industrialized production cannot be formed, and the shelf life is short. Contents of the invention [0004] In order to overcome the deficiencies in the prior art, the purpose of the present invention is to provide a series of roast beef that can be industrially produced with multiple flavors, and to provide a processing method thereof. [0005] The technical solution of the present invention is: a kind of roast beef, which is characterized in that it is made of raw materials comprising the following we...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10
Inventor 贾明跃
Owner 贾明跃
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