CN104323303A - Method for making tomato beef stewed product - Google Patents
Method for making tomato beef stewed product Download PDFInfo
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- CN104323303A CN104323303A CN201410638543.6A CN201410638543A CN104323303A CN 104323303 A CN104323303 A CN 104323303A CN 201410638543 A CN201410638543 A CN 201410638543A CN 104323303 A CN104323303 A CN 104323303A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 66
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 52
- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 46
- 238000000034 method Methods 0.000 title abstract 3
- 238000009835 boiling Methods 0.000 claims abstract description 32
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 15
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- 235000013372 meat Nutrition 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
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- 238000001802 infusion Methods 0.000 claims description 6
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- 241000227653 Lycopersicon Species 0.000 claims 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 229910052742 iron Inorganic materials 0.000 abstract description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 3
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- 235000015067 sauces Nutrition 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 229960004999 lycopene Drugs 0.000 description 6
- 239000001751 lycopene Substances 0.000 description 6
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 5
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 5
- 235000012661 lycopene Nutrition 0.000 description 5
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 208000018522 Gastrointestinal disease Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 208000010643 digestive system disease Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 208000018685 gastrointestinal system disease Diseases 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 208000002699 Digestive System Neoplasms Diseases 0.000 description 1
- 206010061902 Pancreatic neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 239000004317 sodium nitrate Substances 0.000 description 1
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- 235000015193 tomato juice Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for making a tomato beef stewed product. The method comprises the following steps: making stewing soup by using zanthoxylum bungeanum, clove, anise, ginger, fennel, amomum tsao-ko and dried tangerine or orange peel as spicy materials, pickling beef, boiling the pickled beef into the stewing soup, adding tomato sauce, sterilizing, packaging in vacuum, and preserving at normal temperature. The beef of the tomato beef stewed product is relatively rich in iron, and together with tomatoes, the iron in the beef can be relatively well absorbed by human bodies, so that iron-deficiency anemia can be effectively prevented; as tomatoes are rich in organic acid such as malic acid and citric acid, the gastrointestinal functions can be adjusted; the tomato sauce has a tendering function and can improve the chewiness of the product, so that the tomato beef stewed product is relatively good in sensory evaluation reflection.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of tomato beef spiced and stewed food.
Background technology
Beef is one of meat product of consuming of Chinese, and be only second to pork, the protein content in beef, up to 20%, is 2 times of pork, and comprises all human body essential amino acids.Amino acid whose ratio in its amino acid whose ratio and human body protein is almost completely the same.
Tomato, also known as tomato, containing abundant vitamin, research in recent years finds, raw tomato juice nutritive value is far below nutritive value during prepared food.Also containing a kind of special composition-lycopene in tomato, the lycopene in scientific research discovery tomato is the material of a kind of helpful digestion and diuresis.Lycopene also has restrictive function for the generation of cancer of pancreas, prostate cancer, carcinoma of urinary bladder and digestive system cancer, more than the tomato of isodose 3 ~ 5 times of the content of lycopene in commercially available catsup, lycopene itself is natural colouring matter in addition, and therefore tomato red have the potentiality becoming butcher's meat class Meat Additive.
Nowadays increasing people starts to pay close attention to health, and for food, people are more the collocation problems paying close attention to food, and collocation about beef and tomato has a lot of ways as tomato sirloin, tomato bouillon, tomato roasted beef etc.Nutritionist represents: beef and tomato are nutrition perfect match, and eating beef can improve body resistance against diseases, also has warm stomach effect; Tomato is then containing the maximum food of lycopene, has anti-cancer efficacy.Its two collocation not only can exert advantages of oneself, and the more important thing is and can strengthen nourishing blood function.Beef iron content is abundanter, after running into tomato, the iron in beef can be made to be absorbed by the body better, effectively prevent hypoferric anemia.And during boiling beef, add a little tomato, beef can be allowed to become rotten sooner, beef is rich in high-quality protein in addition, especially the content of methyl amimoacetic acid more horn of plenty compared with other foods, and it plays an important role the growth of child's muscle, the organic acid such as malic acid, citric acid contained by tomato, gastric secretion can be impelled digestion that is fatty and protein, and adjustment gastrointestinal function, helps the rehabilitation of gastrointestinal disease.
Current sauce Spiced beef taste is single, produces a kind of fruits and vegetables novel taste spiced beef and to carry out suitability for industrialized production very necessary.
Summary of the invention
The object of this invention is to provide a kind of preparation method of tomato beef spiced and stewed food, the product obtained is mellow, edible easy to carry.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for tomato beef spiced and stewed food, step is as follows:
(1) by the spice of the raw material preparation bittern of following portions by weight: 0.3 ~ 0.8 part, Chinese prickly ash, cloves 0.1 ~ 0.3 part, anise 0.3 ~ 0.8 part, ginger 3 ~ 8 parts, fennel seeds 0.5 ~ 1 part, tsaoko 0.3 ~ 0.8 part, dried orange peel 0.3 ~ 0.8 part;
(2) cured beef: after beef being rejected manadesma, container is put in stripping and slicing, adds salt and firmly rubs with the hands even, and the amount of required salt is 2 ~ 5% of Quality Beef, at 0 ~ 4 DEG C, pickle 3 ~ 4d, overturning therebetween 1 time;
(3) bittern is made: spice bundle is got up to put into the water that parts by weight are 90 ~ 100 parts, and then add the salt that parts by weight are 4 ~ 5 parts, big fire is boiled, boiling 25 ~ 30min, cool overnight, 0 ~ 4 DEG C of preservation;
(4) make catsup: taken out after stewing 20 ~ 30s in the water of 70 ~ 80 DEG C by tomato, peeling, stripping and slicing, filtration, making beating, to add after water and white sugar infusion 10 ~ 15min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 2 ~ 5cm, add the catsup that beef clod meat weighs 10 ~ 20% after big fire boiling 25 ~ 35min, little fiery boiling 150 ~ 200min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
Described step (3) adds the manadesma after step (2) rejecting when making bittern, make bittern taste denseer.
In described step (4), the consumption of water is identical with the consumption of tomato, and the consumption of white sugar is 20 ~ 30% of the water yield.
Beneficial effect of the present invention: the beef iron content in (1) tomato beef of the present invention spiced and stewed food is abundanter, collocation tomato can make the iron in beef be absorbed by the body better, effectively prevents hypoferric anemia.(2) organic acid such as malic acid, citric acid contained by tomato, gastric secretion can be impelled digestion that is fatty and protein, and adjustment gastrointestinal function, helps the rehabilitation of gastrointestinal disease.(3) add the beef of catsup, the shearing force along muscle fibre direction is all reduce, and catsup plays tenderizing effects, and the shearing force in vertical muscle fibre direction increases, and improves the chewiness of product, and subjective appreciation reflection better.(4) tomato beef spiced and stewed food of the present invention eats easy to carry, and the shelf life of product is long.
Detailed description of the invention
Embodiment 1
The preparation method of the tomato beef spiced and stewed food of the present embodiment, step is as follows:
(1) by the spice of following raw material preparation bittern: Chinese prickly ash 0.3Kg, cloves 0.1Kg, anistree 0.3Kg, ginger 3Kg, fennel seeds 0.5Kg, tsaoko 0.3Kg, dried orange peel 0.3Kg;
(2) cured beef: after 500 Kg beef are rejected manadesma, container is put in stripping and slicing, adds 10Kg salt and firmly rubs with the hands even, pickle 4d at 0 DEG C, overturning therebetween 1 time;
(3) make bittern: water spice bundle being got up to put into 90Kg, then add the manadesma after 4Kg salt and step (2) rejecting, big fire is boiled, boiling 25min, cool overnight, 0 DEG C of preservation;
(4) make catsup: taken out after stewing 30s in the water of 70 DEG C by 100Kg tomato, peeling, stripping and slicing, filtration, making beating, to add after 100Kg water and 20Kg white sugar infusion 10min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 2cm, add 50Kg catsup after big fire boiling 35min, little fiery boiling 150min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
Embodiment 2
The preparation method of the tomato beef spiced and stewed food of the present embodiment, step is as follows:
(1) by the spice of following raw material preparation bittern: Chinese prickly ash 0.8Kg, cloves 0.3Kg, anistree 0.8Kg, ginger 8Kg, fennel seeds 1Kg, tsaoko 0.8Kg, dried orange peel 0.8Kg; Flavoring by following raw material preparation bittern: salt 24Kg, sodium nitrate 0.5Kg;
(2) cured beef: after 500Kg beef is rejected manadesma, container is put in stripping and slicing, adds 15Kg salt and firmly rubs with the hands even, pickle 3d at 4 DEG C, overturning therebetween 1 time;
(3) make bittern: water spice bundle being got up to put into 100Kg, then add the manadesma after 5Kg salt and step (2) rejecting, big fire is boiled, boiling 30min, cool overnight, 4 DEG C of preservations;
(4) make catsup: taken out after stewing 20s in the water of 80 DEG C by 100Kg tomato, peeling, stripping and slicing, filtration, making beating, to add after 100Kg water and 30Kg white sugar infusion 15min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 5cm, add 100Kg catsup after big fire boiling 35min, little fiery boiling 200min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
Embodiment 3
The preparation method of the tomato beef spiced and stewed food of the present embodiment, step is as follows:
(1) by the spice of following raw material preparation bittern: Chinese prickly ash 0.5Kg, cloves 0.2Kg, anistree 0.5Kg, ginger 5Kg, fennel seeds 0.8Kg, tsaoko 0.6Kg, dried orange peel 0.7Kg;
(2) cured beef: after 500Kg beef is rejected manadesma, container is put in stripping and slicing, adds 12.5Kg salt and firmly rubs with the hands even, pickle 4d at 2 DEG C, overturning therebetween 1 time;
(3) make bittern: water spice bundle being got up to put into 95Kg, then add the manadesma after 4.5Kg salt and step (2) rejecting, big fire is boiled, boiling 28min, cool overnight, 2 DEG C of preservations;
(4) make catsup: taken out after stewing 25s in the water of 75 DEG C by 100Kg tomato, peeling, stripping and slicing, filtration, making beating, to add after 100Kg water and 25Kg white sugar infusion 12min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 3cm, adds the catsup of the heavy 75Kg of beef clod meat, little fiery boiling 180min after big fire boiling 30min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
Embodiment 4
The preparation method of the tomato beef spiced and stewed food of the present embodiment, step is as follows:
(1) by the spice of following raw material preparation bittern: Chinese prickly ash 0.5Kg, cloves 0.125Kg, anistree 0.5Kg, ginger 5Kg, fennel seeds 0.6Kg, tsaoko 0.5Kg, dried orange peel 0.5Kg;
(2) cured beef: after 500Kg beef is rejected manadesma, container is put in stripping and slicing, adds 15Kg salt and firmly rubs with the hands even, pickle 3d at 3 DEG C, overturning therebetween 1 time;
(3) make bittern: water spice bundle being got up to put into 100Kg, then add the manadesma after 5Kg salt and step (2) rejecting, big fire is boiled, boiling 30min, cool overnight, 3 DEG C of preservations;
(4) make catsup: taken out after stewing 20s in the water of 80 DEG C by 100Kg tomato, peeling, stripping and slicing, filtration, making beating, to add after 100Kg water and 22Kg white sugar infusion 14min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 4cm, add 90Kg catsup after big fire boiling 35min, little fiery boiling 160min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
Claims (3)
1. a preparation method for tomato beef spiced and stewed food, is characterized in that step is as follows:
(1) by the spice of the raw material preparation bittern of following portions by weight: 0.3 ~ 0.8 part, Chinese prickly ash, cloves 0.1 ~ 0.3 part, anise 0.3 ~ 0.8 part, ginger 3 ~ 8 parts, fennel seeds 0.5 ~ 1 part, tsaoko 0.3 ~ 0.8 part, dried orange peel 0.3 ~ 0.8 part;
(2) cured beef: after beef being rejected manadesma, container is put in stripping and slicing, adds salt and firmly rubs with the hands even, and the amount of required salt is 2 ~ 5% of Quality Beef, at 0 ~ 4 DEG C, pickle 3 ~ 4d, overturning therebetween 1 time;
(3) bittern is made: spice bundle is got up to put into the water that parts by weight are 90 ~ 100 parts, and then add the salt that parts by weight are 4 ~ 5 parts, big fire is boiled, boiling 25 ~ 30min, cool overnight, 0 ~ 4 DEG C of preservation;
(4) make catsup: taken out after stewing 20 ~ 30s in the water of 70 ~ 80 DEG C by tomato, peeling, stripping and slicing, filtration, making beating, to add after water and white sugar infusion 10 ~ 15min in digester;
(5) boiling: the beef clod that step (2) is pickled is put into the bittern that step (3) is made, make bittern can cover cube meat 2 ~ 5cm, add the catsup that beef clod meat weighs 10 ~ 20% after big fire boiling 25 ~ 35min, little fiery boiling 150 ~ 200min;
(6) pack: after being cooled by tomato beef good for boiling, sterilization, vacuum packaging, normal temperature is preserved.
2. the preparation method of tomato beef spiced and stewed food according to claim 1, is characterized in that: add the manadesma after step (2) rejecting when described step (3) makes bittern.
3. the preparation method of tomato beef spiced and stewed food according to claim 1, is characterized in that: in described step (4), the consumption of water is identical with the consumption of tomato, and the consumption of white sugar is 20 ~ 30% of the water yield.
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| CN201410638543.6A CN104323303A (en) | 2014-11-13 | 2014-11-13 | Method for making tomato beef stewed product |
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| CN201410638543.6A CN104323303A (en) | 2014-11-13 | 2014-11-13 | Method for making tomato beef stewed product |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686926A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Method for making tomato juice beef noodles |
| CN105192632A (en) * | 2015-08-20 | 2015-12-30 | 浙江舟富食品有限公司 | Soft-canned stewed beef and potatoes and production technology |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
| CN108142839A (en) * | 2018-03-20 | 2018-06-12 | 吉林大学 | A kind of production method of spicy spiced beef |
| CN110447844A (en) * | 2019-07-26 | 2019-11-15 | 重庆工商大学 | A kind of production method of halogen meat |
| CN110692948A (en) * | 2019-11-12 | 2020-01-17 | 河南农业大学 | Preparation method of tomato juice beef cured food through differential pretreatment and tomato juice beef cured food |
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| CN104686926A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Method for making tomato juice beef noodles |
| CN105192632A (en) * | 2015-08-20 | 2015-12-30 | 浙江舟富食品有限公司 | Soft-canned stewed beef and potatoes and production technology |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
| CN108142839A (en) * | 2018-03-20 | 2018-06-12 | 吉林大学 | A kind of production method of spicy spiced beef |
| CN110447844A (en) * | 2019-07-26 | 2019-11-15 | 重庆工商大学 | A kind of production method of halogen meat |
| CN110692948A (en) * | 2019-11-12 | 2020-01-17 | 河南农业大学 | Preparation method of tomato juice beef cured food through differential pretreatment and tomato juice beef cured food |
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