55 results about "Stewed beef" patented technology

The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.

The invention discloses a beef enzyme tenderization treatment method and a cooked food processing technology of stewed beef. The beef enzyme tenderization treatment method comprises the following steps: trimming, cleaning and cutting the raw material meat; pickling; carrying out enzyme tenderization, cooking with boiling water; frying spicy and hot oil; coloring the meat block to generate fragrance; cooking with fragrant material liquid; bagging after cooling; vacuumizing and heat-sealing; sterilizing at high pressure. The stewed beef processed by adopting the processing technology has the advantages that the taste of the beef is greatly improved, and the stewed beef product is complete in color, fragrance and taste, and good in taste and flavor, the cooking time is greatly shortened, and energy consumption can be greatly saved in production.

The invention provides seasoning paste for stewed beef with brown sauce and a preparation method thereof. The seasoning paste is prepared from the following raw materials in parts by weight: 20-50 parts of green onions, 10-20 parts of garlic, 5-20 parts of gingers, 5-20 parts of butter, 10-40 parts of beef hydrolysate, 4-20 parts of spices, 5-20 parts of soy sauce, 2-10 part of glucose, 20-50 parts of maltodextrin, 10-30 parts of modified starch, 1-5 parts of aniseed oil resins, 0.5-3 parts of cinnamon oil resins, 0-0.03 part of BHA, 30-100 parts of water and 5-20 parts of edible oil. The preparation method comprises the steps of raw material mixing, grinding with a colloid grinder, heating reaction, cooling and sieving, and the like. The seasoning paste has good taste, strong and naturalmeat flavor and attractive color, can maintain the natural flavor of the stewed beef with brown sauce for a long time at normal temperature and has the advantages of simple preparation method, high finished product quality, convenience in use and the like.

The invention discloses a method for processing soy sauce stewed beef by ultrasonic assisted boiling. In a heating and boiling process, heating is assisted by ultrasonic waves and rapid boiling is carried out. According to the method disclosed by the invention, mechanical effect, cavitation effect and heat effect of the ultrasonic waves are applied, so that the boiling time of the soy sauce stewed beef is shortened, energy sources are saved and the production cost is reduced; the penetration efficiency of stewing soup is remarkably improved and the salt content at a central part of a large piece of the soy sauce stewed beef is increased; the water-retaining property of a meat product is improved, so that the production efficiency is improved; the rigidity of the product is reduced, the tenderizing effect is realized and the quality of the product is improved.

The invention discloses a making method of leisure shredded spicy beef. The invention overcomes the shortages that the traditional leisure beef food is hard and not tender, full of the flavor of medicinal herbs and easy to make eaters inflame and has short shelf life and the like. The making method disclosed by the invention comprises the following steps of: soaking the beef in water for 3-4h; putting the soaked beef in a vacuum meat rolling machine filled with salt to roll for 6h; steaming the rolled beef to be medium well, taking out to cool down, and slicing the beef into small pieces of 9-11g ; putting the sliced cooked beef pieces in a pot with stewing sauce to stew for 1.5h; putting the stewed beef in a boiling oil pot to fry for 15-20min, taking out and cooling down; mixing the fried beef with flavoring, vacuum-packing, and sterilizing at 121 DEG C to obtain the finished product. The invention is applied to process the beef, and the product is crisp outside and tender inside, fresh, fragrant and delicious, not easy to make eaters inflame and not full of the flavor of medicinal herbs and has long shelf life.

The invention relates to a composite food gum, application thereof in preparing sauce-stewed beef or ass meat and a method for increasing the yield and improving the nutritional quality at the same time by applying the composite food gum to sauce-stewed beef or ass meat.The composite food gum is prepared from, by weight, 50%-80% of curdlan, 5%-20% of konjac gum, 1%-10% of trisodium phosphate, 1%-10% of xanthan gum and 1%-10% of sodium carbonate.The addition quantity of the composite food gum accounts for 0.8%-2.0% of the total weight of beef or ass meat.Sauce-stewed beef or ass meat processed with the composite food gum is high in yield, good in taste and tender in meat quality, and has higher nutritive value and better economic benefits as more meat juice is preserved.

The invention relates to a salty yogurt which is formed by adding salty soup in 1000 parts by weight of yogurt, the salty soup comprises the following components: 0.001-0.5 part by weight of salt, 0.001-0.6 part by weight of monosodium glutamate, 0-0.25 part by weight of onion powder, 0-0.25 part by weight of soy sauce powder and 0.1-4.9 parts by weight of water, the salty soup can further comprise a seasoning packet of stewed beef flavor, the seasoning packet of curry flavor, the seasoning packet of mushroom chicken flavor or the seasoning packet of corn thick soup flavor, thereby preparing the yogurt with a variety of Chinese flavors. The invention further provides a method for preparing the salty yogurt, wherein the method is simple and the salty yogurt can be largely produced through industrialization. In general, the invention provides the salty yogurt which breaks through the traditional concept and can be industrially produced.

The invention relates to a method for preparing beef soup and the beef soup and belongs to the technical fields of food processing and processing methods thereof. The method for preparing the beef soup comprises the following steps: adding seasoning auxiliary materials into beef cubes, and stewing for 30-60 minutes by using a big fire; stewing cattle tailbones and cattle wings for 2-4 hours by using a slow fire, and extracting cattle bone stock soup; adding the stewed beef cubes in the previous step into the cattle bone stock soup for stewing 2-3 hours by using the slow fire, so as to obtain the beef soup. The problems that the beef soup extraction process is complicated and the yield is low in the prior art are solved. The concentrated bagged beef soup can be stored for a long time, is conveniently transported and can serve as edible instant food at any time and anywhere, the market of fast moving consumer goods is greatly enriched, and the requirements of people on various foods are met. Meanwhile, the product quality is stable, the large-scale industrial production can be conveniently and safely formed, and economic benefits and social benefits are obvious.

The invention belongs to the technical field of meat product processing in the field of food processing and relates to a method for processing normal-temperature circulating instant braised beef in sauce. The method disclosed by the invention comprises the following steps: (1) cutting beef into beef cubes under freezing conditions, unfreezing and cleaning; (2) soaking the beef cubes in a salting solution for salting; (3) adding water and yellow wine into the salted beef cubes for stewing, stewing by big fire, removing floating blood foam, adding stewing ingredients, and continuously stewing; (4) cooling the stewed beef cubes to room temperature, and performing vacuum packaging by using a vacuum packaging bag; and (5) putting the packaged beef cubes into ultra-high pressure equipment, finishing the sterilization process, thereby obtaining the normal-temperature circulating instant braised beef in sauce. According to the invention, industrial production of the instant braised beef in sauce can be realized, the obtained beef product is sterilized in a temperature and pressure combined manner, the good flavor of the traditional instant braised beef in sauce is maintained to the greatest degree, the shelf life of the cooked beef is prolonged, and the circulation of the product in the market is promoted.

The invention discloses pot-stewed beef for benefiting qi and nourishing blood and a processing method thereof. The pot-stewed beef is prepared from the following raw materials in parts by weight: 30-40 parts of beef, 10-20 parts of carrot, 10-20 parts of potato, 4-6 parts of rock sugar, 2-3 parts of radix rehmanniae, 1-3 parts of donkey-hide gelatin, 2-4 parts of angelica, 2-3 parts of medlar, 3-4 parts of herba lycopi, 2-4 parts of motherwort, 1-2 parts of moutan bark, 1-2 parts of fennel, 1-2 parts of anise, 5-6 parts of table salt and 4-5 parts of nutritional additives. The invention provides pot-stewed beef for benefiting qi and nourishing blood and a processing method thereof, the pot-stewed beef provided by the invention is simple in process, wide in raw material sources and rich in nutrient, thereby being suitable for mass production. Meanwhile, since a variety of traditional Chinese medicine components having a function of benefiting qi and nourishing blood, such as radix rehmanniae, donkey-hide gelatin and motherwort, are added in the raw materials, the product disclosed by the invention has a good healthcare function.

The invention discloses stewed beef with skin. The stewed beef with skin is prepared from the following raw materials: 1000g of beef with skin, 4000g of salad oil, 50g of thick broad-bean sauce, 10g of ginger powder, 10g of Lameizi sauce, 5g of cinnamon powder, 3g of Sichuan pepper powder, 3g of pericarpium citri reticulatae powder, 5g of star aniseed powder, 10g of white sugar, 5g of table salt, 2000g of beef bulalo and 10g of monosodium glutamate. The production method disclosed by the invention is simple and practicable, suitable for a large-scale and factory-like production mode, capable of keeping the nutritional value of beef to a larger extent, uniform in taste, beautiful in appearance, and extremely high in nutritional value and economic value.

A process for producing a flavor-improving agent characterized by comprising heating yeast extract together with a sinigrin-containing material such as a plant belonging to the family Brassicaceae (for example, horseradish), a method of improving the flavor of a food or a drink by using this flavor-improving agent, and so on. The flavor-improving agent as described above is appropriately usable as an agent for imparting stewed meat flavor to a food or a drink prepared by stewing such as a sauce or a soup to thereby create a characteristic and rich flavor or a flavor with fullness obtained by stewing meat, for example, beef, pork, chicken or mutton, i.e., the stewed meat flavor.

The invention relates to the field of food processing, in particular to a formula of stewed beef. The formula of stewed beef comprises components in parts by weight as follows: 1-3 parts of nutmeg, 1-3 parts of dahurian angelica root, 1-3 parts of star anise, 3-6 parts of folium et cacumen murrayae paniculatae, 5-10 parts of ginkgoes, 5-10 parts of costus roots, 6-15 parts of liquorice, 6-15 parts of pepper, 8-20 parts of bay leaves, 8-21 parts of aniseeds, 9-25 parts of Chinese galangal, 9-26 parts of cumin, 9-27 parts of cloves, 9-27 parts of cassia bark and 10-30 parts of dried tangerine peels. According to the formula of the stewed beef, the stewed beef not only keeps the original nutritional value of beef, but also tastes more delicious and is tender, fragrant and chewy, the soup is delicious and has the original taste and flavor, blending is avoided, and the stewed beef is not oily and free of pigments and additives.

The invention provides a method for quickly preparing spiced beef seasoned with sauce. The method comprises the following steps: trimming beef, performing cleaning, and then performing cutting; stir-frying spices to achieve fragrance, performing sieving, and performing ultrasonic extraction to obtain a spice liquid; heating vegetable oil, adding seasonings, performing stir-frying to achieve fragrance, then adding spice liquid and drinking water, performing decocting under normal pressure with strong fire, performing decocting with small fire after the mixture is boiled, and performing coolingand filtering to obtain a marinating soup; uniformly mixing the marinating soup, table salt and an ethanol aqueous solution with a mass concentration of 5% to obtain a pickling liquid, injecting the pickling liquid into meat blocks, and pickling the meat blocks; putting the pickled meat blocks into a pot, adding cold water, performing pre-boiling with strong fire, and performing cooking with smallfire after water is boiled, taking out the meat blocks, and cutting the meat blocks into small blocks; uniformly mixing the marinating soup, table salt and dark soy sauce, performing boiling by strong fire, then adding the beef blocks, then keeping the beef blocks with small fire, and turning off the fire to perform stewing; taking out the stewed beef, performing draining and drying, and taking the rest marinating soup as seasoning liquid for later use; adding the seasoning liquid with a weight of 10% of dried beef into the dried beef, and performing uniform mixing; and carrying out vacuum packaging on the seasoned meat blocks, and performing sterilization to obtain a finished product.

The invention discloses a production process and device of spiced beef jerky, and relates to the technical field of production of beef jerky. The production process of the spiced beef jerky comprises six steps of raw material trimming, soaking, pickling, stewing, baking, sterilizing and bagging. The production device of the spiced beef jerky comprises a pot body, wherein a cavity is formed in the pot body. According to the production process and device, beef before stewing can be well treated, bloody water treatment is more thorough through multiple times of cleaning, soaking and pre-cooking treatment, the device can remove floating foam generated during pre-cooking of the beef, the taste of the spiced beef jerky is improved, sodium lactate and monascus red pigment are added, the sodium lactate can absorb a large amount of free water in food, the water activity in the food is effectively reduced, the growth and reproduction of microorganisms are inhibited, the shelf life of the food is prolonged, the monascus red pigment is used for coloring the stewed beef strips, so that the whole beef strips are dark red, the appetite and the purchasing desire of a user are improved, and the sales volume is indirectly increased.

A method for preparing stewed tripe, which includes the following steps: 1) initial washing, 2) fine washing, putting the tripe into a fine washing dish filled with rice washing water, putting in a fine washing agent to continue washing the tripe inside and outside Knead repeatedly, then wash and drain with clean water. The fine detergent includes 90-100 parts of fine salt, 20-30 parts of white vinegar and 90-110 parts of flour; 3) blanching, 4) marinating : Put the white brine into the marinated pot, boil the white brine on high heat, then put in the drained tripe, and then switch to a low heat to cook, and the time to cook on a low heat is controlled at 10‑12 hours. The preparation method of this marinated tripe is ideal. The tripe is fully cleaned and deodorized before marinating, which can effectively reduce the impact on the marinating process and ensure the taste of the marinated tripe. In addition, the unique white marinade is used The formula is stewed, which makes the tripe taste mellow and has a good color, which improves the appearance of the product and meets the taste of most people.

The invention provides a preparing method of a plastic packing film capable of preventing stewed beef and mutton from becoming bad and relates to the technical field of food packaging. The preparing method is finished by the following steps: step 1, selecting and preparing materials; step 2, carrying out dissolving and preparing rubber; and step 3, carrying out coating and making the film. The preparing method has the beneficial effects that the shelf life of the stewed beef and mutton is prolonged, and a preservative does not need to be added into stewed beef and mutton products, so that the physical health of consumers can not be affected, and taste and quality can not be affected either.

The present invention discloses a manufacture method of instant pungent and spicy beef, relates to the technical field of food processing, and solves problems that most pungent and spicy beef on the market is not sufficient in pungent, spicy and fragrant flavor, and tough in mouthfeel, and has many crushed residues. The manufacture method comprises the following steps: beef is selected; fat, myolemma and lymph are removed; the beef is cut into blocks; the beef blocks are soaked for 4-6 h; the soaked beef blocks are pickled with onions, tomatoes, cooking wine and salt for 5-8 h; rhizoma kaempferiae, tsaoko amomum fruits, Chinese prickly ash, cloves, licorice, star anises, angelica root, cassia bark, fennel, long peppers, chuanxiong rhizome, radix aucklandiae, alpinia hainanensis fruits anddried tangerine peels are put into a pot to be stir-fried for 3-5 min; after crushing, the crushed materials are put into a cloth bag; the cloth bag is tightened to prepare a spice package; the beef is put into the spice package to be cooked; the cooled beef is taken out; the taken out beef is fried; the fried beef is stewed; the stewed beef is seasoned; and the prepared beef is vacuum-packaged. The prepared pungent and spicy beef by the method is glossy on surfaces, authentic in mouthfeel, fresh, fragrant, strong and delicious in taste, also moderate in hardness and less in the crushed residues.

The invention relates to stewed beef brisket in casserole and a preparation method thereof. The stewed beef brisket in casserole mainly comprises 498 to 502 parts of beef brisket, 498 to 502 parts of beef tendon, 48 to 50 parts of dark soy sauce, 28 to 30 parts of chicken essence, 28 to 30 parts of broad bean sauce, 24 to 26 parts of soybean oil, 1 to 2 parts of white granulated sugar, 1 to 2 parts of chive, 1 to 2 parts of ginger, 1 to 2 parts of spice and 1 to 2 parts of garlic. Due the adoption of the stewed beef brisket in casserole and the preparation method thereof, raw material standardization, product standardization and process standardization of the stewed beef brisket in casserole can be realized.

The invention relates to a method for preparing stewed sirloin with tomato. The method comprises (1) tanking raw materials, (2) cleaning and dicing sirloin, putting the sirloin pieces into cold water so that the blood bleeds out of the sirloin pieces, taking out the sirloin pieces and carrying out drainage, (3) putting the sirloin pieces into cold water in a pot, boiling the sirloin pieces, taking out the sirloin pieces and carrying out drainage, (4) boiling water in a marmite, putting the blanched sirloin pieces into the marmite and adding cooking wine, soy sauce and table salt into the sirloin pieces, (5) putting seasonings such as round cardamom, clove and star anise into the marmite, boiling the liquid in the marmite, then heating the sirloin pieces through a slow fire, covering the marmite with a cover and carrying out stewing, (6) cutting tomatoes into pieces, slicing onion and ginger, putting oil into the pot, stir-frying the onion and ginger until a fragrance is produced, putting the tomato pieces into onion and ginger slices and carrying out stir-frying, and (7) putting the sirloin and sirloin soup into the materials in the step 6, boiling the mixed materials, stewing the mixed materials through a slow fire so that the sirloin is soft and loose, the soup is delicious and lycopene is fully released, and adding a few drops of a fresh chicken juice into the cooked sirloin before the sirloin is taken out of the pot. The sirloin prepared by the method has a good color, a delicious taste and has effects of warming middle, aiding to reduce blood fat and aiding to reduce blood pressure. The method is used for preparing stewed sirloin with tomato.

The invention discloses a beef stewing material, which comprises the following raw materials: Chinese prickly ash, star anise, ginger slices, myrcia, amomum kravanh, codonopsis pilosula, amomum tsao-ko, lemongrass, pepper, galangal, pericarpium citri reticulatae, clove, carrot, netmeg, capsicum frutescens and angelica dahurica. The preparation method comprises the following steps: respectively screening, cleaning, removing impurities or crushing the raw materials for later use; the preparation method comprises the following steps: weighing the raw materials in proportion, proportioning and uniformly stirring; filling the prepared raw materials, and sub-packaging into seasoning powder bags; sterilizing the seasoning powder bag by pasteurization, naturally cooling, packaging a finished product, inspecting, sealing a box and warehousing. The beef stewed by the beef stewing material prepared by the preparation method disclosed by the invention not only maintains the original nutritional value of the beef, but also enables the taste and broth of the beef to be more delicious, does not contain any additive, and is original in taste and flavor and not greasy. The stewed beef material disclosed by the invention contains health-care raw materials, is suitable for people of all ages and both sexes, and has the advantages of appetizing, tonifying spleen, benefiting intelligence, beautifying, building body and the like.

The invention relates to a preservative for spiced stewed beef products and a method for applying the preservative. The preservative is characterized by comprising, by weight, 0.2-1.4 parts of Nisin,12-17 parts of sodium lactate and 0.05-0.08 part of potassium sorbate. The method includes a, precisely weighing the preservative with the Nisin, the sodium lactate and the potassium sorbate, adding the preservative into water, preparing preservative solution and controlling the concentration to allow the concentration of the Nisin to be 0.3 g/L, the concentration of the sodium lactate to be 15 g/L and the concentration of the potassium sorbate to be 0.07 g/L; b, soaking marinated spiced beef in the prepared preservative solution at the room temperature for the soaking time of 3-7 min. A ratioof the mass (kg) of the spiced stewed beef to the volume (L) of the preservative solution is 1:1 under the control at the step b. The preservative and the method have the advantages that the shelf life of food can be prolonged and can reach 25 days, and the quality and the hygiene safety of the spiced stewed beef products can be improved; the preservative and the method can be applied to industrial production, and the economic benefits of enterprises can be increased.

The invention discloses a pot-stewed beef tendon with an alopecia prevention function. The pot-stewed beef tendon is prepared from, by weight, 120 parts of beef tendon, 6 parts of table salt, 3 parts of white sugar, 4 parts of peanut oil, 3 parts of Chinese prickly ash, 2 parts of pepper, 5 parts of garlic, 7 parts of ginger, 2 parts of myrcia, 2 parts of cassia bark, 2 parts of star anise, 3 parts of cinnamon, 2 parts of fructus amomi, 2 parts of angelica dahurica, 2 parts of radix bupleuri, 2 parts of rehmannia glutinosa, 3 parts of fluorite, 2 parts of safflower carthamus, 2 parts of carmine rose, 2 parts of radix paeoniae rubra, 2 parts of ligusticum wallichii, 2 parts of angelica sinensis, 1 part of fructus aurantii, 1 part of platycodon grandiflorum, 1 part of the root of bidentate achyranthes, 35 parts of bitter gourd, 15 parts of lemon and 8 parts of apple vinegar. Compared with the prior art, the pot-stewed beef tendon with the alopecia prevention function has the advantages that meat is rich in nutrition, fragrance is strong, flavor is unique, and the meat contains high protein, low fat and high calcium; the pot-stewed beef tendon has the effects of nourishing the liver and kidney and blackening and developing hair. After long-term eating of the pot-stewed beef tendon with the alopecia prevention function, alopecia and premature graying of hair can be effectively prevented.

The invention provides a processing method of spiced beef with a bean flavor. The method comprises the following processing steps of (S1) processing of beef, (S2) boiling of beans, and (S3) mixing. The spiced beef is prepared through specific processes of adopting high-quality beef and high-quality beans as raw materials supplemented with multiple natural spices, marinating the raw materials separately, adding special flavoring oil and seasoning for mixing, and carrying out high-temperature sterilization and vacuum packaging. According to the method, industrial production of sauce-stewed beef can be achieved, and a product is uniform in flavor, thick in smell and persistent in smell.