Marinating material bag for marinating beef and preparation method of marinating material bag

Abstract

The invention relates to the technical field of marinating material bags, in particular to a marinating material bag for marinating beef and a preparation method of the marinating material bag. The marinating material bag is prepared from the following raw materials in parts by weight: 15-25 g of round cardamom, 1-2 g of bay leaves, 3-7 g of amomum tsao-ko, 0.5-1.5 g of clove, 0.5-1.5 g of fennel, 1-5 g of cinnamon, 3-7 g of anise, 5-15 g of babysbreath, 3-7 g of pepper, 5-10 g of dry red pepper, 1-3 g of liquorice, 2-6 g of pericarpium citri reticulatae, 1-3 g of galangal, 1-3 g of fructus amomi, 1-5 g of radix angelicae, 1-5 g of momordica grosvenori and 3-7 g of hawthorn; according to the invention, on the basis of traditional spices, momordica grosvenori and hawthorn are innovatively added, and the two spices not only can improve the sweet aftertaste of the marinated beef, but also can effectively neutralize the greasy feeling of the beef, so that the taste of the marinated beef is richer, and the layers are distinct; through a staged marinating process of quickly locking freshness in a pressure cooker and slowly stewing with slow fire, the fragrance of spices can fully permeate into the beef, so that the flavor of the beef is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of marinade bags, in particular to a marinade bag for marinating beef and a preparation method thereof. Background Art

[0002] As a traditional delicacy, braised beef is deeply loved by consumers for its unique flavor and taste. The flavor of braised beef mainly depends on the formula and production process of the marinade package. At present, there are many kinds of marinade packages on the market, but there are the following problems in actual application: Single flavor: The spice combination of existing marinade packages is relatively traditional and lacks innovation, resulting in a single flavor of braised beef, which is difficult to meet consumers' demand for diversified taste; Low spice utilization: In the traditional marinating process, the utilization rate of spices is low, and some spices fail to fully release their fragrance during the marinating process, resulting in the flavor of the braised beef not being strong enough; Short shelf life: The existing braised beef is easy to deteriorate during storage, and the flavor is lost quickly, especially after long-term storage, the taste and flavor of the beef are significantly reduced; Strong greasy feeling: Traditional braised beef is prone to produce greasy feeling during the marinating process, affecting consumers' eating experience.

[0003] Although there are some improvement schemes in the prior art for the above problems, such as increasing the types of spices or adjusting the marinating process, these improvements often fail to fundamentally solve the problems of single flavor, low spice utilization, short shelf life and strong greasy feeling.

[0004] Therefore, we propose a marinade bag for marinated beef and a preparation method thereof to solve the above problems. Summary of the invention

[0005] In view of the problems existing in the prior art, the invention discloses a marinade bag for braised beef. The technical scheme adopted is that the marinade bag is made of the following raw materials in parts by weight: 15-25 grams of white cardamom, 1-2 grams of bay leaves, 3-7 grams of tsaoko, 0.5-1.5 grams of cloves, 0.5-1.5 grams of fennel, 1-5 grams of cinnamon, 3-7 grams of osmanthus, 5-15 grams of baby's breath, 3-7 grams of pepper, 5-10 grams of dried chili, 1-3 grams of licorice, 2-6 grams of tangerine peel, 1-3 grams of ginger, 1-3 grams of amomum, 1-5 grams of angelica, 1-5 grams of momordica grosvenori and 3-7 grams of hawthorn.

[0006] As a preferred technical solution of the present invention, the marinade bag is made of the following raw materials in parts by weight: 15 grams of white cardamom, 1 gram of bay leaves, 3 grams of grass fruit, 0.5 grams of cloves, 0.5 grams of fennel, 1 gram of cinnamon, 3 grams of osmanthus, 5 grams of baby's breath, 3 grams of pepper, 5 grams of dried chili, 1 gram of licorice, 2 grams of tangerine peel, 1 gram of ginger, 1 gram of amomum, 1 gram of angelica, 1 gram of momordica, and 3 grams of hawthorn.

[0007] As a preferred technical solution of the present invention, the marinade bag is made of the following raw materials in parts by weight: 20 grams of white cardamom, 1.5 grams of bay leaves, 5 grams of grass fruit, 1 gram of cloves, 1 gram of fennel, 3 grams of cinnamon, 5 grams of osmanthus, 10 grams of baby's breath, 5 grams of pepper, 7.5 grams of dried chili, 2 grams of licorice, 4 grams of tangerine peel, 2 grams of ginger, 2 grams of amomum, 3 grams of angelica, 3 grams of momordica, and 5 grams of hawthorn.

[0008] As a preferred technical solution of the present invention, the marinade bag is made of the following raw materials in parts by weight: 25 grams of white cardamom, 2 grams of bay leaves, 7 grams of grass fruit, 1.5 grams of cloves, 1.5 grams of fennel, 5 grams of cinnamon, 7 grams of osmanthus, 15 grams of baby's breath, 7 grams of pepper, 10 grams of dried chili, 3 grams of licorice, 6 grams of tangerine peel, 3 grams of ginger, 3 grams of amomum, 5 grams of angelica, 5 grams of momordica, and 7 grams of hawthorn.

[0009] A method for preparing a marinade bag for marinated beef comprises the following steps:

[0010] S1. Spice screening and pretreatment: Select spices of good quality, no mildew and no odor, rinse with clean water and dry or dry at low temperature to make the moisture content of the spices between 10% and 15%. At the same time, soak monk fruit and hawthorn in warm water for 10 minutes to fully soften them;

[0011] S2. Weighing and proportioning: Use a high-precision gram scale to accurately weigh the weight of each spice. The operator wears disposable gloves and places the weighed spices in clean containers;

[0012] S3. Stir-frying spices: Turn on the stove to low heat, heat the wok, pour in clear oil, put in onions and ginger, fry until golden, drain the oil, then add bean paste, secret hot pot base and weighed spices, stir-fry, pour in beer to cook out the aroma;

[0013] S4. Add natural antioxidants: Add 5 grams of green tea extract during the braising process to extend the shelf life and give it a tea flavor;

[0014] S5. Bag packaging: Take out the fried spices and put them into a gauze bag and tie the bag tightly.

[0015] Beneficial effects of the present invention:

[0016] 1. Unique flavor and rich layers: On the basis of traditional spices, the present invention innovatively adds monk fruit and hawthorn, which can not only enhance the sweet taste of braised beef, but also effectively neutralize the greasy feeling of beef, making the taste of braised beef richer and more layered; through the staged braising process of fast freshness locking in pressure cooker and slow cooking over low heat, the aroma of spices can fully penetrate into the beef, further enhancing the flavor of beef;

[0017] 2. Extend the shelf life: The present invention adds green tea extract as a natural antioxidant during the braising process, which can effectively delay the oxidation process of the braising beef and extend its shelf life. Experimental data show that the shelf life of the braising beef of the present invention is extended by 20% under refrigerated conditions, and the flavor remains more stable;

[0018] 3. Improve the utilization rate of spices: Through the pretreatment of spices (such as warm water soaking of monk fruit and hawthorn) and the staged braising process, the utilization rate of spices is significantly improved. Experimental data show that the average utilization rate of spices of the present invention reaches 92%, which is 15% higher than that of traditional braising bags, especially the utilization rate of monk fruit and hawthorn reaches more than 95%;

[0019] 4. Reduce greasy feeling: The invention can effectively neutralize the greasy feeling of beef by adding hawthorn and monk fruit, making the taste of braised beef more refreshing and improving the eating experience of consumers;

[0020] 5. Simple process and easy to promote: The preparation method of the present invention is simple and easy to implement, and is suitable for mass production in households and catering enterprises. The flavor stability and consistency of the marinated beef are ensured through precise weighing ratio and strict process control;

[0021] 6. Healthy and environmentally friendly: The present invention adopts natural spices and green tea extracts, avoids the use of chemical additives, meets the demand of modern consumers for healthy food, and has high market competitiveness. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Embodiment 1

[0024] The invention discloses a marinade bag for marinating beef. The technical scheme adopted is that the marinade bag is prepared from the following raw materials in parts by weight: 15 grams of white cardamom, 1 gram of bay leaf, 3 grams of tsaoko, 0.5 grams of cloves, 0.5 grams of fennel, 1 gram of cinnamon bark, 3 grams of osmanthus fragrans, 5 grams of baby's breath, 3 grams of prickly ash, 5 grams of dried chili, 1 gram of licorice, 2 grams of tangerine peel, 1 gram of ginger, 1 gram of amomum villosum, 1 gram of angelica dahurica, 1 gram of momordica grosvenori and 3 grams of hawthorn.

[0025] As a preferred technical solution of the present invention, the method for preparing the marinade bag for marinated beef comprises the following steps:

[0026] S1. Spice screening and pretreatment: Select spices of good quality, no mildew and no odor, rinse with clean water and dry or dry at low temperature to make the moisture content of the spices between 10% and 15%. At the same time, soak monk fruit and hawthorn in warm water for 10 minutes to fully soften them;

[0027] S2. Weighing and proportioning: Use a high-precision gram scale to accurately weigh the weight of each spice. The operator wears disposable gloves and places the weighed spices in clean containers;

[0028] S3. Stir-frying spices: Turn on the stove to low heat, heat the wok, pour in clear oil, put in onions and ginger, fry until golden, drain the oil, then add bean paste, secret hot pot base and weighed spices, stir-fry, pour in beer to cook out the aroma;

[0029] S4. Add natural antioxidants: Add 5 grams of green tea extract during the braising process to extend the shelf life and give it a tea flavor;

[0030] S5. Bag packaging: Take out the fried spices and put them into a gauze bag and tie the bag tightly.

[0031] Embodiment 2

[0032] The invention discloses a marinade bag for marinating beef. The technical scheme adopted is that the marinade bag is prepared from the following raw materials in parts by weight: 20 grams of white cardamom, 1.5 grams of bay leaves, 5 grams of tsaoko, 1 gram of cloves, 1 gram of fennel, 3 grams of cinnamon, 5 grams of osmanthus fragrans, 10 grams of baby's breath, 5 grams of prickly ash, 7.5 grams of dried chili, 2 grams of licorice, 4 grams of tangerine peel, 2 grams of ginger, 2 grams of amomum villosum, 3 grams of angelica dahurica, 3 grams of momordica grosvenori and 5 grams of hawthorn.

[0033] As a preferred technical solution of the present invention, the method for preparing the marinade bag for marinated beef comprises the following steps:

[0034] S1. Spice screening and pretreatment: Select spices of good quality, no mildew and no odor, rinse with clean water and dry or dry at low temperature to make the moisture content of the spices between 10% and 15%. At the same time, soak monk fruit and hawthorn in warm water for 10 minutes to fully soften them;

[0035] S2. Weighing and proportioning: Use a high-precision gram scale to accurately weigh the weight of each spice. The operator wears disposable gloves and places the weighed spices in clean containers;

[0036] S3. Stir-frying spices: Turn on the stove to low heat, heat the wok, pour in clear oil, put in onions and ginger, fry until golden, drain the oil, then add bean paste, secret hot pot base and weighed spices, stir-fry, pour in beer to cook out the aroma;

[0037] S4. Add natural antioxidants: Add 5 grams of green tea extract during the braising process to extend the shelf life and give it a tea flavor;

[0038] S5. Bag packaging: Take out the fried spices and put them into a gauze bag and tie the bag tightly.

[0039] Embodiment 3

[0040] The invention discloses a marinade bag for marinating beef. The technical scheme adopted is that the marinade bag is prepared from the following raw materials in parts by weight: 25 grams of white cardamom, 2 grams of bay leaves, 7 grams of tsaoko, 1.5 grams of cloves, 1.5 grams of fennel, 5 grams of cinnamon, 7 grams of osmanthus fragrans, 15 grams of baby's breath, 7 grams of prickly ash, 10 grams of dried chili, 3 grams of licorice, 6 grams of tangerine peel, 3 grams of ginger, 3 grams of amomum, 5 grams of angelica dahurica, 5 grams of momordica grosvenori and 7 grams of hawthorn.

[0041] As a preferred technical solution of the present invention, the method for preparing the marinade bag for marinated beef comprises the following steps:

[0042] S1. Spice screening and pretreatment: Select spices of good quality, no mildew and no odor, rinse with clean water and dry or dry at low temperature to make the moisture content of the spices between 10% and 15%. At the same time, soak monk fruit and hawthorn in warm water for 10 minutes to fully soften them;

[0043] S2. Weighing and proportioning: Use a high-precision gram scale to accurately weigh the weight of each spice. The operator wears disposable gloves and places the weighed spices in clean containers;

[0044] S3. Stir-frying spices: Turn on the stove to low heat, heat the wok, pour in clear oil, put in onions and ginger, fry until golden, drain the oil, then add bean paste, secret hot pot base and weighed spices, stir-fry, pour in beer to cook out the aroma;

[0045] S4. Add natural antioxidants: Add 5 grams of green tea extract during the braising process to extend the shelf life and give it a tea flavor;

[0046] S5. Bag packaging: Take out the fried spices and put them into a gauze bag and tie the bag tightly.

[0047] Homemade example:

[0048] According to the preparation method of the marinade package above, prepare the required spices and equipment;

[0049] Before marinating the beef, cut the beef into pieces of appropriate size and soak them in clean water for 1-2 hours to remove the blood;

[0050] Put the chopped beef into the pot, add enough water, boil over high heat and skim off the foam;

[0051] Add the prepared marinade bag, add appropriate amount of salt, light soy sauce, dark soy sauce and other seasonings, and add rock sugar to increase the sweetness according to personal taste;

[0052] Reduce heat and simmer for 1.5 - 2.5 hours, until beef is cooked through and well-seasoned;

[0053] After braising, the beef can be soaked in the marinade for a while to make it more flavorful.

[0054] Catering enterprise production example:

[0055] Prepare the marinade bags in batches, strictly select the spices, accurately weigh the proportions, and fry and package them according to the above method;

[0056] Prepare a large amount of beef, and also pre-process it by cutting into pieces, soaking in water to remove blood, etc.

[0057] Use a large braising pot, add enough water and braising bag, as well as appropriate seasonings;

[0058] Add beef, bring to a boil over high heat, then switch to medium heat and simmer for 2-3 hours, stirring regularly to ensure that the beef is evenly seasoned;

[0059] According to customer flow and sales, replenish marinade packets and seasonings in a timely manner to ensure the stable flavor of the marinade.

[0060] Comparative experiment:

[0061] 1. Flavor comparison experiment

[0062] Experimental purpose: To compare the difference in flavor between the beef braised in the present invention and the beef braised in the common braising material package available on the market.

[0063] Experimental methods:

[0064] The same part of beef is selected and stewed using the marinade package of the present invention and a commercially available common marinade package respectively;

[0065] After the marinating process was completed, 50 professional tasters were invited to conduct a blind test to evaluate the taste, sweetness, greasiness and other indicators of the beef.

[0066] Evaluation criteria: 1 is the lowest and 5 is the highest.

[0067] Experimental results:

[0068] Evaluation indicators Average score of the braised beef of the present invention Average score of beef stewed in common marinade packages sold in the market Rich taste 4.7 3.2 Aftertaste 4.5 2.8 Greasy feeling 1.8 3.5 Overall satisfaction 4.6 3.0

[0069] Conclusion: The beef marinated with the present invention is significantly superior to the beef marinated with ordinary marinade bags on the market in terms of taste richness, sweetness and greasiness, and the overall satisfaction is 53.3% higher.

[0070] 2. Shelf life comparison experiment

[0071] Experimental purpose: To compare the difference in shelf life between the beef marinated with the present invention and the beef marinated with ordinary marinade bags available on the market.

[0072] Experimental methods:

[0073] The braised beef of the present invention and the braised beef in a commercially available common braising material package are packaged separately and stored under the same storage conditions (refrigerated at 4°C);

[0074] Sensory evaluation and microbiological testing were conducted every 3 days to record the flavor changes and microbial counts of the beef;

[0075] Shelf life determination criteria: When the flavor of the beef deteriorates significantly or the number of microorganisms exceeds the food safety standard, it is considered expired.

[0076] Experimental results:

[0077] Storage time (days) Flavor score of marinated beef of the present invention Flavor rating of beef stewed in common marinade packages sold in the market Microbial count of braised beef of the present invention (CFU / g) Microbial count of beef stewed in commercially available common stewing materials (CFU / g) 0 5.0 5.0 100 100 3 4.9 4.5 120 150 6 4.8 4.0 150 300 9 4.7 3.5 180 600 12 4.5 3.0 200 1200 15 4.3 2.5 250 2500

[0078] Conclusion: The flavor of the beef marinated by the present invention remained stable within 15 days, the number of microorganisms increased slowly, and the shelf life was extended by 20%. However, the flavor of the beef marinated by the commercially available common marinade package decreased significantly on the 9th day, the number of microorganisms increased rapidly, and the shelf life was shorter.

[0079] 3. Comparative experiment on the utilization rate of spices

[0080] Experimental purpose: To compare the difference in spice utilization between the marinating process of the present invention and the common marinating material packages on the market.

[0081] Experimental methods:

[0082] The braising liquid is stewed using the braising liquid bag of the present invention and the common braising liquid bag available on the market respectively, and after the braising liquid is stewed, the residual amount of spices in the braising liquid is detected;

[0083] Formula for calculating the utilization rate of spices: Utilization rate = (initial spice amount - residual spice amount) / initial spice amount × 100%.

[0084] Experimental results:

[0085] Types of spices Utilization rate of spices in the marinating process of the present invention (%) Utilization rate of spices in common marinade packages on the market (%) White cardamom 95 80 Bay Leaves 90 75 Amomum villosum 92 78 clove 88 70 Cumin 90 72 Cinnamon 93 77 Big Incense 91 74 Baby's breath 89 71 Sichuan peppercorn 94 79 Dried chili pepper 90 85 Licorice 88 75 Tangerine peel 92 80 Galangal 88 73 Amomum villosum 90 75 Angelica dahurica 89 76 Monk Fruit 96 - hawthorn 95 -

[0086] Conclusion: The utilization rate of spices in the marinating process of the present invention is significantly higher than that of ordinary marinating material packages on the market, and the average utilization rate is increased by 15%. In particular, the utilization rate of monk fruit and hawthorn reaches more than 95%, which further proves the effectiveness of the process of the present invention.

[0087] 4. Comprehensive comparative analysis

[0088] It can be seen from the above experimental data that the present invention has significant advantages in terms of flavor, shelf life and spice utilization. Specifically,

[0089] Improved flavor: The beef marinated in the present invention is significantly better than the common marinade bags on the market in terms of richness of taste, sweetness and greasiness;

[0090] Extended shelf life: The shelf life of the marinated beef of the present invention is extended by 20%, and the flavor remains more stable;

[0091] Improved utilization rate of spices: The utilization rate of spices of the present invention is increased by 15% on average, especially the utilization rate of monk fruit and hawthorn reaches more than 95%.

[0093] Experimental data summary

[0094] Comparison indicators Stewed beef of the present invention Commercially available common marinade package for marinated beef Improvement Rich taste 4.7 3.2 46.9% Aftertaste 4.5 2.8 60.7% Greasy feeling 1.8 3.5 48.6% Shelf life 15 days 9 days 20% Spice utilization Average 92% Average 77% 15%

[0095] Components not described in detail herein are prior art.

[0096] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A marinade bag for marinated beef, characterized in that: The marinade bag is made of the following raw materials in parts by weight: 15-25 grams of white cardamom, 1-2 grams of bay leaves, 3-7 grams of grass fruit, 0.5-1.5 grams of cloves, 0.5-1.5 grams of fennel, 1-5 grams of cinnamon, 3-7 grams of osmanthus, 5-15 grams of baby's breath, 3-7 grams of pepper, 5-10 grams of dried chili, 1-3 grams of licorice, 2-6 grams of tangerine peel, 1-3 grams of ginger, 1-3 grams of amomum, 1-5 grams of angelica, 1-5 grams of monk fruit, and 3-7 grams of hawthorn.

2. The marinade bag for marinated beef according to claim 1, characterized in that: The marinade bag is made of the following raw materials in parts by weight: 15 grams of white cardamom, 1 gram of bay leaves, 3 grams of grass fruit, 0.5 grams of cloves, 0.5 grams of fennel, 1 gram of cinnamon, 3 grams of osmanthus, 5 grams of baby's breath, 3 grams of pepper, 5 grams of dried chili, 1 gram of licorice, 2 grams of tangerine peel, 1 gram of ginger, 1 gram of amomum, 1 gram of angelica, 1 gram of monk fruit, and 3 grams of hawthorn.

3. The marinade bag for marinated beef according to claim 1, characterized in that: The marinade bag is made of the following raw materials in parts by weight: 20 grams of white cardamom, 1.5 grams of bay leaves, 5 grams of grass fruit, 1 gram of cloves, 1 gram of fennel, 3 grams of cinnamon, 5 grams of osmanthus, 10 grams of baby's breath, 5 grams of pepper, 7.5 grams of dried chili, 2 grams of licorice, 4 grams of tangerine peel, 2 grams of ginger, 2 grams of amomum, 3 grams of angelica, 3 grams of momordica grosvenori, and 5 grams of hawthorn.

4. The marinade package for marinated beef according to claim 1, characterized in that: The marinade bag is made of the following raw materials in parts by weight: 25 grams of white cardamom, 2 grams of bay leaves, 7 grams of grass fruit, 1.5 grams of cloves, 1.5 grams of fennel, 5 grams of cinnamon, 7 grams of osmanthus, 15 grams of baby's breath, 7 grams of pepper, 10 grams of dried chili, 3 grams of licorice, 6 grams of tangerine peel, 3 grams of ginger, 3 grams of amomum, 5 grams of angelica, 5 grams of momordica grosvenori, and 7 grams of hawthorn.

5. A method for preparing a marinade bag for marinated beef according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Spice screening and pretreatment: Select spices of good quality, no mildew and no peculiar smell, rinse with clean water and dry them in the air or dry them at low temperature to make the moisture content of the spices between 10% and 15%. At the same time, soak monk fruit and hawthorn in warm water for 10 minutes to fully soften them; S2. Weighing and proportioning: Use a high-precision gram scale to accurately weigh the weight of each spice. The operator wears disposable gloves and places the weighed spices in clean containers; S3. Stir-frying spices: Turn on the stove to low heat, heat the wok, pour in clear oil, put in onions and ginger, fry until golden, drain the oil, then add bean paste, secret hot pot base and weighed spices, stir-fry, pour in beer to cook out the aroma; S4. Add natural antioxidants: Add 5 grams of green tea extract during the braising process to extend the shelf life and give it a tea flavor; S5. Bag packaging: Take out the fried spices and put them into a gauze bag and tie the bag tightly.

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