Preparation method of beef powder

Abstract

The present invention discloses a beef powder production method, and relates to the field of beef powder production, the beef powder production method comprises the following steps: S1: a marinating material selection step: firstly selecting cassia bark, star anise, fennel, murraya paniculata, clove, lemongrass, myrcia, cardamom, lysimachia foenum-graecum hance, amomum tsao-ko and licorice for standby application; filling cinnamon, anise, fennel, murraya paniculata, clove, lemongrass, myrcia, cardamom, lysimachia foenum-graecum hance, amomum tsao-ko and liquorice into a large white gauze, and sewing and sealing the white gauze to prepare a material bag; according to the present invention, the cooking difficulty can be substantially reduced so as to make more people benefit from the cooking difficulty, the difficulty that the majority of young people want to eat meat but do not make meat or dare not to eat meat can be solved, and the beef powder can meet the present requirements on the premise of simple operation and no loss of the nutritional value.

Description

Technical Field

[0001] The invention relates to the field of beef powder production, in particular to a method for producing beef powder. Background Art

[0002] Pure beef powder is a natural seasoning made from fresh high-quality beef and beef fat, using high-temperature and high-pressure cooking technology combined with water phase extraction technology, flavor extraction, and spray drying. It is also called dehydrated beef powder or pure natural beef powder. Its biggest feature is that it can be dissolved in water and after rehydration, it is like the original beef soup. Because it is extracted by pure natural technology without enzymatic hydrolysis and thermal reaction, it can effectively retain the flavor, taste and nutritional components of natural beef juice.

[0003] When traditional beef powder is consumed, the overall taste of the beef powder is not diverse enough, and it is easy to use a large amount of additives. At the same time, excessive additives will affect the aroma of the beef powder itself, which is not good for the health of the consumer, and it is unable to provide unique seasonings to meet the increasing demand for different tastes by consumers. At the same time, it is unable to solve the nutritional intake needs of groups with special requirements, and it is unable to greatly reduce the difficulty of cooking, making it difficult for more people to benefit from it, and it is unable to solve the difficulty of young people who want to eat meat but do not know how to cook meat or dare not eat meat. It is difficult to make the operation simple without losing nutritional value. Traditional natural beef powder cannot meet current requirements.

[0004] Therefore, those skilled in the art provide a method for preparing beef powder to solve the problems raised in the above background technology. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing beef powder to solve the problems mentioned in the above background technology that the traditional beef powder has insufficient taste diversity when eaten, and is prone to use a large amount of additives. Excessive additives will affect the aroma of the beef powder itself and are not conducive to the health of the consumer. It is also impossible to provide unique seasonings to meet the increasing demand for different tastes of consumers, and it is impossible to solve the nutritional intake needs of groups with special requirements, and it is difficult to greatly reduce the difficulty of cooking, making it difficult for more people to benefit from it, and it is impossible to solve the difficulties of young people who want to eat meat but do not know how to cook meat or dare not eat meat. It is difficult to be simple in operation without losing nutritional value, and the traditional natural beef powder cannot meet the current requirements.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for making beef powder, comprising the following steps:

[0008] S1: a step of selecting a marinade, first selecting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice for standby use, then putting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice into a large white gauze, then sewing the white gauze to seal it to make a material bag;

[0009] S2: beef processing steps, first select fresh beef, peel and degrease, weigh, select 200 catties of beef, then cut the beef into pieces, soak the beef, and cook it under high pressure. During the high pressure cooking, cook cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice together with 200 catties of beef, then remove from the pot and cool, and take out the cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice material bags;

[0010] S3: The production steps of beef powder are as follows: tear the cooled beef into shreds, dry them, and then grind them through a grinder. During the drying process, put the shredded meat into a blast drying oven until the beef is neither too soft nor too hard. Put the baked shredded beef into the grinder in small amounts and multiple times, grind them intermittently, and then seal and store the ground beef powder at 4°C for later use. Then weigh it and package the beef powder of different weights.

[0011] As a preferred embodiment of the present invention: in the step of selecting the marinade, the weight of cinnamon is 8 liang, the weight of star anise is half a catty, the weight of back incense is half a catty, the weight of thyme is half a catty, the weight of cloves is 6 liang, the weight of lemongrass is 3 liang, the weight of bay leaves is 3 liang, the weight of white button is 4 liang, the weight of three lai is half a catty, the weight of cardamom is one catty and the weight of licorice is one catty.

[0012] As a preferred embodiment of the present invention: in the beef processing step, fresh beef from healthy cattle without tissue lesions and qualified for quarantine can be used. When the degreased and skinned beef is cut into pieces, it is divided into beef pieces of about 20mm×20mm in size. The beef pieces should not be too large to avoid being difficult to cook thoroughly, nor too small to avoid being overcooked and soaked in the soup. The cut beef pieces are added with water to cover the beef, and left to stand at room temperature for 10 minutes to remove blood. When high-pressure cooking is performed, the meat-water ratio is about 1:2. After cooking for 30 minutes, the beef pieces are taken out and rinsed.

[0013] As a preferred embodiment of the present invention: in the production step of the beef powder, during drying, the beef powder is dried at 45° C. for 6 hours, and the beef shreds are put into a grinder, with the amount added each time being about 1 / 2 of the capacity.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] The method for making beef powder of the present invention can change the characteristic of traditional beef powder that the overall taste of the beef powder is not diverse enough when eaten, and at the same time, no additives are used to avoid excessive additives affecting the aroma of the beef powder itself, and at the same time, it can be beneficial to the health of consumers and can provide unique seasonings to meet the increasing demands of consumers for different tastes, and at the same time, it can solve the demand for nutritional intake for groups with special requirements, and can greatly reduce the difficulty of cooking, so that more people can benefit from it, and can solve the difficulty that young people want to eat meat but cannot cook meat or dare not eat meat, and can meet current requirements under the premise of simple operation and nutritional value. DETAILED DESCRIPTION

[0016] In an embodiment of the present invention, a method for making beef powder comprises the following steps:

[0017] S1: a step of selecting a marinade, first selecting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice for standby use, then putting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice into a large white gauze, then sewing the white gauze to seal it to make a material bag;

[0018] S2: beef processing steps, first select fresh beef, peel and degrease, weigh, select 200 catties of beef, then cut the beef into pieces, soak the beef, and cook it under high pressure. During the high pressure cooking, cook cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice together with 200 catties of beef, then remove from the pot and cool, and take out the cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice material bags;

[0019] S3: The production steps of beef powder are as follows: tear the cooled beef into shreds, dry them, and then grind them through a grinder. During the drying process, put the shredded meat into a blast drying oven until the beef is neither too soft nor too hard. Put the baked shredded beef into the grinder in small amounts and multiple times, grind them intermittently, and then seal and store the ground beef powder at 4°C for later use. Then weigh it and package the beef powder of different weights.

[0020] The invention can change the characteristic of traditional beef powder that the overall taste of beef powder is not diverse enough when consumed. At the same time, no additives are used to avoid excessive additives that will affect the aroma of the beef powder itself. At the same time, it can be beneficial to the health of consumers and can provide unique seasonings, thereby meeting the increasing demands of consumers for different tastes.

[0021] In the step of selecting the marinade, the weight of cinnamon is 8 liang, the weight of star anise is half a catty, the weight of Huixiang is half a catty, the weight of thyme is half a catty, the weight of clove is 6 liang, the weight of lemongrass is 3 liang, the weight of bay leaf is 3 liang, the weight of white button is 4 liang, the weight of Sanlai is half a catty, the weight of grass fruit is one catty, and the weight of licorice is one catty. In the processing step of beef, fresh beef from healthy cattle with no lesions in the tissue and qualified for quarantine can be selected. When the deoiled and skinned beef is cut into pieces, it is divided into beef pieces of about 20mm×20mm in size. The beef pieces should not be too large to avoid being cooked thoroughly, nor should they be cut too small to avoid being overcooked with the soup. The cut beef pieces are added with water to cover the beef as the standard, and left to stand at room temperature for 10 minutes to remove blood. When high-pressure cooking, the meat-water ratio is about 1:2. After cooking for 30 minutes, remove and rinse. In the production steps of beef powder, when drying, use 45°C to dry for 6 hours, put the beef shreds into a grinder, and add about 1 / 2 of the capacity each time.

[0022] At the same time, it can solve the nutritional intake needs of groups with special requirements, and can greatly reduce the difficulty of cooking, so that more people can benefit from it. It can solve the difficulty that young people want to eat meat but do not know how to cook meat or dare not eat meat. This beef powder can meet current requirements while being simple to operate and without losing nutritional value.

[0023] The working principle of the present invention is: a method for making beef powder comprises the following steps:

[0024] S1: The step of selecting the marinade, firstly selecting cinnamon, star anise, Huixiang, thyme, clove, lemongrass, bay leaf, white button, Sanlai, tsaoko and licorice for standby use, then putting cinnamon, star anise, Huixiang, thyme, clove, lemongrass, bay leaf, white button, Sanlai, tsaoko and licorice into a large white gauze, then sewing and sealing the white gauze to make a material bag; in the step of selecting the marinade, the weight of cinnamon is eight taels, the weight of star anise is half a catty, the weight of Huixiang is half a catty, the weight of Qianlixiang is half a catty, the weight of clove is six taels, the weight of lemongrass is three taels, the weight of bay leaf is three taels, the weight of white button is four taels, the weight of Sanlai is half a catty, the weight of tsaoko is one catty and the weight of licorice is one catty.

[0025] S2: The processing steps of beef are as follows: first, fresh beef is selected, skinned and degreased, then weighed, 200 catties of beef is selected, and then the beef is cut into pieces, then the beef is soaked, and high-pressure cooking is performed. During the high-pressure cooking, cinnamon, star anise, back incense, thyme, cloves, lemongrass, bay leaves, white button, three Lai, grass fruit and licorice are cooked together with 200 catties of beef, and then the beef is taken out of the pot and cooled, and cinnamon, star anise, back incense, thyme, cloves, lemongrass, bay leaves, white button, Take out the three raisins, cardamom and licorice bags; in the beef processing steps, fresh beef from healthy cattle with no pathological changes and qualified quarantine can be used. When cutting the degreased and skinned beef into pieces, cut them into pieces of about 20mm×20mm. The beef pieces should not be too large to avoid being hard to cook, nor too small to avoid being overcooked and soaked in the soup. Add water to the cut beef pieces to cover the beef, and let it stand at room temperature for 10 minutes to remove the blood. When cooking under high pressure, the meat-water ratio is about 1:2. After cooking for 30 minutes, remove and rinse.

[0026] S3: The production step of beef powder is to tear the cooled beef into shreds, dry it, and then grind it through a grinder. When drying, the torn shredded meat is placed in a blast drying oven until the beef is neither soft nor hard. The baked shredded beef is placed in a grinder in small amounts and multiple times, and is intermittently ground. The ground beef powder is then sealed and stored at 4°C for standby use, and then weighed and packaged into packages of beef powder of different weights. In the production step of beef powder, when drying, 45°C is used for drying for 6 hours, and the shredded beef is placed in a grinder, and the amount added each time is about 1 / 2 of the capacity.

[0027] It can change the characteristic of traditional beef powder that the overall taste of beef powder is not diverse enough when consumed. At the same time, it does not use additives to avoid excessive additives that will affect the aroma of the beef powder itself. At the same time, it can be beneficial to the health of the consumers and can provide unique seasonings to meet the increasing demand for different tastes of consumers. At the same time, it can solve the nutritional intake needs of groups with special requirements, and can greatly reduce the difficulty of cooking, so that more people can benefit from it. It can solve the difficulties of young people who want to eat meat but do not know how to cook meat or dare not eat meat. Under the premise of simple operation and nutritional value, this beef powder can meet current requirements.

[0028] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing beef powder, characterized in that: The method for making the beef powder comprises the following steps: S1: a step of selecting a marinade, first selecting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice for standby use, then putting cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice into a large white gauze, then sewing the white gauze to seal it to make a material bag; S2: beef processing steps, first select fresh beef, peel and degrease, weigh, select 200 catties of beef, then cut the beef into pieces, soak the beef, and cook it under high pressure. During the high pressure cooking, cook cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice together with 200 catties of beef, then remove from the pot and cool, and take out the cinnamon, star anise, Huixiang, thyme, cloves, citronella, bay leaves, white buckle, Sanlai, tsaoko and licorice material bags; S3: The production steps of beef powder are as follows: tear the cooled beef into shreds, dry them, and then grind them through a grinder. During the drying process, put the shredded meat into a blast drying oven until the beef is neither too soft nor too hard. Put the baked shredded beef into the grinder in small amounts and multiple times, grind them intermittently, and then seal and store the ground beef powder at 4°C for later use. Then weigh it and package the beef powder of different weights.

2. The method for making beef powder according to claim 1, characterized in that: In the step of selecting the marinade, the weight of cinnamon is 8 liang, the weight of star anise is half a catty, the weight of back incense is half a catty, the weight of thyme is half a catty, the weight of cloves is 6 liang, the weight of lemongrass is 3 liang, the weight of bay leaves is 3 liang, the weight of white button is 4 liang, the weight of Sanlai is half a catty, the weight of cardamom is one catty and the weight of licorice is one catty.

3. The method for making beef powder according to claim 1, characterized in that: In the beef processing step, fresh beef from healthy cattle without tissue lesions and qualified for quarantine can be used. When the degreased and skinned beef is cut into pieces, it is divided into beef pieces of about 20mm×20mm in size. The beef pieces should not be too large to avoid being difficult to cook thoroughly, nor should they be cut too small to avoid being overcooked and soaked in the soup. The cut beef pieces are added with water to cover the beef, and are left to stand at room temperature for 10 minutes to remove blood. When high-pressure cooking is performed, the meat-water ratio is about 1:

2. After cooking for 30 minutes, the beef pieces are taken out and rinsed.

4. The method for making beef powder according to claim 1, characterized in that: In the production steps of the beef powder, the beef powder is dried at 45° C. for 6 hours, and the beef shreds are put into a grinder, with the amount added each time being about 1 / 2 of the capacity.