8 results about "Stewed beef" patented technology

The invention belongs to the technical field of food flavor additives, and discloses a natural beef essence, and a preparation method and application thereof, the natural beef essence is prepared from the following raw materials by weight: 50-100 parts of beef, 50-150 parts of water, 2-7 parts of cysteine, 4-10 parts of reducing sugar, 1-1.5 parts of glycine, 1-1.5 parts of aspartic acid, 1-1.5 parts of alanine, 1.5-5 parts of thiamine, and 4-10 parts of hydrolyzed vegetable protein. 0.4 to 1.0 part of disodium 5 '-ribonucleotide, 1 to 4 parts of taurine, 0.04 to 0.2 part of star anise powder, 0.03 to 0.06 part of rosemary extract and 0.05 to 0.10 part of ascorbic acid. The essence disclosed by the invention has a strong flavor characteristic of stewed beef, is soft and natural in fragrance, mellow and smooth in mouth feel, uniform and stable in color and luster, fresh, mellow and soft in taste, convenient to apply in different food scenes, suitable for large-scale application in food processing enterprises, and wide in market prospect and application value.

The utility model relates to the technical field of sauced and stewed beef cooking, and discloses a cooking pot for cooking sauced and stewed beef, which comprises a base, the top of the base is fixedly connected with a side table, the side wall of the side table is provided with a mixing assembly, the upper surface of the base is provided with a material receiving assembly, and the material receiving assembly is used for producing beef. The mixing assembly comprises a connecting frame, the connecting frame is fixedly connected to the side wall of the side table, a first motor is fixedly connected to the side wall of the connecting frame, a rotating plate is fixedly connected to the output end of the first motor, a connecting shaft is rotatably connected to the interior of the side table, and a connecting rod is fixedly connected to one end of the connecting shaft; and one end of the connecting shaft is fixedly connected with a gear sector. According to the utility model, through shaking of the rotating stand and the cooking kettle inside the rotating stand, the effect of fully and uniformly mixing beef inside the rotating stand is achieved, and the beef is fully and uniformly turned over in marinade, so that the beef is uniformly tasty, and the stability of product quality is guaranteed.

1. The name of the design product: packing bag. 2. The use of the design product: for packing stewed beef. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: perspective view. 5. The design product is a plane product, omitting left view, right view, top view and bottom view.

The invention relates to the technical field of food production, in particular to a preparation method of sauced and stewed tea-flavored beef, which comprises the following steps: step 1, unfreezing: taking out frozen beef raw materials from a refrigeration house, and unfreezing the frozen beef in an unfreezing box; step 2, trimming and dicing; step 3, pickling: putting the diced beef, table salt and black tea material liquid into a vacuum tumbler for tumbling, taking out the beef, and statically pickling the beef; step 4, marinating: putting the pickled beef into a pot, and marinating for 1.5-2 hours; and step five, airing, namely cooling the marinated beef to obtain the sauced and marinated beef with tea fragrance, so that the beef is tasty in tea fragrance and rich in mouth feel.

The application discloses a processing technology of sauce-braised beef, which comprises the following steps: (1) a first stage: putting pretreated beef pieces into initial brine containing sodium chloride, and brining at 95-100 DEG C for 30-60 minutes; (2) a second stage: discharging one third to one half of the total initial brine, adding a composite salt solution into the remaining brine, and adding the brine to the initial volume, and continuously brining at 85-95 DEG C for 20-40 minutes; (3) a third stage: reducing the temperature to 70-75 DEG C, and soaking for 30-90 minutes; wherein the composite salt solution comprises potassium chloride, calcium lactate, umami peptide and 5'-umami nucleotide disodium. Through the synergistic effect of the three-stage brining procedure and the composite salt solution, the sodium content can be reduced, the cooking loss can be significantly reduced, the water content can be increased, the bitter taste of potassium salt can be effectively eliminated, and high-quality products with full salty taste, mellow umami taste and long-lasting aftertaste can be obtained.

The invention relates to the technical field of food processing, and discloses sauced beef and a preparation method thereof. The preparation method comprises the following steps: (1) pickling beef in a pickling solution containing silverweed cinquefoil root powder, blanching and dicing to obtain pickled beef; (2) marinating the pickled beef in marinade containing bone collagen protein to obtain marinated beef; and (3) mixing the marinated beef with the mixing materials, and sterilizing to obtain the sauced and marinated beef. The sauced and stewed beef prepared by the method can provide nutritional ingredients, flavor and health-care functions, and meanwhile, the water-retaining property, tenderness and yield of the sauced and stewed beef are increased by combining the bone collagen, so that the taste, the quality and the economic benefits are improved.

The utility model relates to the technical field of sauced beef, and discloses sauced beef vacuum packaging equipment which comprises a machine body, the bottom of the inner wall of the machine body is fixedly connected with a vacuum pump, one side of the vacuum pump penetrates through and is fixedly connected with a three-way pipe, and the other two ends of the three-way pipe penetrate through and are fixedly connected with first connecting plates. Uniformly distributed air outlets are formed in one sides of the two first connecting plates, a top plate is fixedly connected to the top of the machine body, two second connecting plates are fixedly connected to the top of the top plate, pressing plates are fixedly connected to one sides of the two second connecting plates, and L-shaped plates are fixedly connected to the other sides of the two second connecting plates; the tops of the inner walls of the two L-shaped plates are fixedly connected with second air cylinders. According to the packaging machine, the dustproof cover, the ventilation plate, the draught fan, the refrigeration piece and the cooling pipe are arranged, the dustproof cover moves on the top plate for dust prevention, after packaging is completed, the second air cylinder is started to work, the pressing plate above is driven to move, and limiting is liberated.

The utility model relates to the technical field of sauced beef, and discloses sauced beef vacuum seasoning and pickling equipment which comprises a pickling barrel, a round cover is arranged at the top of the pickling barrel, one side of the top of the round cover penetrates through and is fixedly connected with a fixed box, and the inner wall of the left side of the outer wall of the fixed box penetrates through and is fixedly connected with a transparent window. A graduated scale is fixedly connected to the left side of the outer wall of the fixing box, a fixing plate is fixedly connected to the front side of the top of the circular cover, a first air cylinder is fixedly connected to one side of the fixing plate, a U-shaped plate is fixedly connected to the output end of the first air cylinder, and a second motor is fixedly connected to the rear side of the outer wall of the fixing box. According to the utility model, the first air cylinder is started to drive the U-shaped plate to move, and the second motor is started to drive the eccentric wheel to rotate, so that the filter plate shakes, the seasoning falls into the pickling barrel, and the moving scales of the seasoning in the fixed box can be observed by using the transparent window and the graduated scale, thereby improving the pickling effect.