CN105962101A - Caramel beef product - Google Patents
Caramel beef product Download PDFInfo
- Publication number
- CN105962101A CN105962101A CN201610185494.4A CN201610185494A CN105962101A CN 105962101 A CN105962101 A CN 105962101A CN 201610185494 A CN201610185494 A CN 201610185494A CN 105962101 A CN105962101 A CN 105962101A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- caramel
- appropriate amount
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 63
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 235000013736 caramel Nutrition 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 22
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 22
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 229940074391 gallic acid Drugs 0.000 claims abstract description 9
- 235000004515 gallic acid Nutrition 0.000 claims abstract description 9
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 20
- 241000287828 Gallus gallus Species 0.000 claims description 17
- 210000004681 ovum Anatomy 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 241000628997 Flos Species 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000015076 Shorea robusta Nutrition 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 4
- 235000014103 egg white Nutrition 0.000 abstract 4
- 210000000969 egg white Anatomy 0.000 abstract 4
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000001353 eugenia caryophyllata l. Substances 0.000 abstract 1
- 239000001642 eugenia caryophyllata l. bud extract Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 101710158100 Casein kinase II subunit beta Proteins 0.000 description 1
- 102100027992 Casein kinase II subunit beta Human genes 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 108010043846 ovoinhibitor Proteins 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a caramel beef product. The caramel beef product is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 20-25 parts of fine granulated sugar, 10-15 parts of fermented soybeans, 8-11 parts of cheese, 4-5 parts of red wine, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of Chinese cinnamon, an appropriate amount of soybean oil, an appropriate amount of table salt, an appropriate amount of soy sauce, an appropriate amount of five-spice powder, an appropriate amount of alkaline protease, an appropriate amount of papain, an appropriate amount of a gallic acid solution and an appropriate amount of water. Enzymatic hydrolysis is performed on the egg white so as to produce egg white peptides to improve oxidation resistance of the egg white as well as improve freshness and taste of the beef. A clove bud extract and chitosan are compounded so as to realize better antibacterial, fresh-keeping and antioxidant effects, so that deterioration of the fresh beef is effectively inhibited. Moreover, gallic acid is utilized to modify the chitosan, so that the antibacterial performance of the chitosan is further improved. The prepared caramel beef product is mellow in beef flavor, rich in nutritive values and easy to absorb by the human body; moreover, the caramel beef product also has the effects of promoting digestion, promoting appetite, invigorating the spleen, enhancing immunity and so on. The caramel beef product is mellow in beef flavor and rich in nutritive values.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of caramel beef product.
Background technology
Along with living standard improves, people are more and more higher to the requirement of beef product, and beef product miscellaneous also arises at the historic moment.Beef is as Chinese style traditional meat, there is invigorating the spleen and replenishing QI, nourish taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the effect of the only saliva of quenching the thirst, its protein content is high and fat content is low, delicious flavour, glossy brown red with its color and luster, mellow is oiliness, the strong long peculiar flavour of pleasant impression attracts numerous persons sponging on an aristocrat.But spiced beef mainly contains three problems, one is that beef fiber is relatively thick, there is the shortcomings such as such as mouthfeel tough and tensile, difficult is chewed, hardness is big.In order to promote the quality of beef product class, the present invention uses enzymolysis, Microwave Hybrid tendering method to have good effect.
Two is to reach good hoarding effect in traditional beef course of processing, reducing water activity often through being dried largely, but this also results in product moisture, and content is low, meat tissue is destructurized, the problems such as mouthfeel is more stiff, and then affect its economic benefit.For this problem, if being shortened by merely improving drying time the moisture of product, so water activity is also with the biggest, the easy growth and breeding of microorganism, the shelf stability and safety of product also cannot be protected, therefore, need the water binding agent of a class high-quality, its can ensure product have the most shelf stability on the basis of, improve system retentiveness, improve product moisture content.
Three is that beef is oxidizable in storage becomes sour, and freshness reduces.Rich in protein and the safety of derivatives active peptide, stable in properties, activity feature high, that easily absorb in egg, it is considered as potential making antioxidant, the natural material of antidotal agent, egg is a kind of can at room temperature to store long-time and fat in egg yolk and the not oxidized animal food of metal ion, and it is relevant that this may contain natural anti-oxidation composition with egg.Protein in Ovum Gallus domesticus album has ovalbumin, ovotransferrin, phosvitin, ovoinhibitor etc., and these albumen have certain antioxidant activity.Ovum Gallus domesticus album is added to after enzymolysis in the processing preparation of beef, produce lovely luster, tender tasty and refreshing, unique flavor, adapt to the beef product of modern consumer healthy consumption theory.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of caramel beef product.
The present invention is achieved by the following technical solutions:
A kind of caramel beef product, is prepared by the raw materials in: beef 70-80, berry sugar 20-25, Semen Sojae Preparatum 10-15, cheese 8-11, red wine 4-5, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
According to caramel beef product described in claims 1, specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull out and after draining, obtain tenderization beef clod；
(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album；
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；
(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1-2 days, pickled beef clod is obtained；
(5) by Semen Sojae Preparatum and red wine multi-salting half a day, making sauce powder, Sal, five spice powder and suitable quantity of water hybrid modulation and become pasty state after drying, uniform application, in the surface of the beef clod of step 4, is put into roasting perfume in baking box, is obtained baking beef clod；
(6) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the baking beef clod of step 5 is put into the medium and small fire of deep fat and explodes to steam slowly fried dry slowly, pull out, then white sugar is put into suitable quantity of water little fire heating and melting to brown, add the little fire of cheese and continue heated and stirred to melting completely, it is poured onto the surface of above-mentioned beef the most equably, cooling,.
The invention have the advantage that PH and the hydrolysis temperature of regulation Ovum Gallus domesticus album can promote the activity of enzyme and improve enzymatic reaction speed, Ovum Gallus domesticus album is carried out enzymolysis, produce Ovum Gallus domesticus album peptide, make product have hypo-osmoticity, low irritability, high stability, highly dissoluble and non-oxidizability, thus improve freshness and the mouthfeel of beef.Flos Caryophylli extracting solution has the most antibacterial and antioxidation, but containing a large amount of aromatic substances in Flos Caryophylli, there is strong abnormal smells from the patient, being easily destroyed, when adding excess in food, the local flavor that food is intrinsic, therefore, Flos Caryophylli extracting solution is compounded by the present invention with chitosan, Flos Caryophylli extracting solution and chitosan liquid complex liquid can the most antibacterial, fresh-keeping, antioxidation, improving water-retaining property and the water regulating function of beef, suppression fresh beef is rotten effectively, can be using substituted chemistry material as preservative.Utilize gallic acid that chitosan is modified, the antibacterial ability of chitosan can be improved.The caramel beef product prepared, beef flavour is strong, burnt sweet and tasty mouth, rich in nutritive value, it is easy to absorption of human body, and also has digestion promoting, the effect such as appetite promoting and the spleen strengthening, enhancing immunity.Beef flavour is strong, fragrant and sweet tasty and refreshing, rich in nutritive value.
Detailed description of the invention
A kind of caramel beef product, is prepared by the raw materials in: beef 70, berry sugar 20, Semen Sojae Preparatum 10, cheese 8, red wine 4, Ovum Gallus domesticus album 20, Flos Caryophylli alabastrum 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
According to caramel beef product described in claims 1, specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15 minutes under the conditions of 55 DEG C, then carry out low-temperature microwave and continue tenderization 1 minute, pull out and after draining, obtain tenderization beef clod；
(2) Ovum Gallus domesticus album is added 2 times of water mixing and stirring, regulate PH to 7, add alkaline protease enzymolysis 4 hours under the conditions of 50 DEG C, obtain enzymolysis Ovum Gallus domesticus album；
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50 minutes under the conditions of again gallic acid solution being mixed latter 25 DEG C with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；
(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1 day, pickled beef clod is obtained；
(5) by Semen Sojae Preparatum and red wine multi-salting half a day, making sauce powder, Sal, five spice powder and suitable quantity of water hybrid modulation and become pasty state after drying, uniform application, in the surface of the beef clod of step 4, is put into roasting perfume in baking box, is obtained baking beef clod；
(6) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the baking beef clod of step 5 is put into the medium and small fire of deep fat and explodes to steam slowly fried dry slowly, pull out, then white sugar is put into suitable quantity of water little fire heating and melting to brown, add the little fire of cheese and continue heated and stirred to melting completely, it is poured onto the surface of above-mentioned beef the most equably, cooling,.
Claims (2)
1. a caramel beef product, it is characterized in that, be prepared by the raw materials in: beef 70-80, berry sugar 20-25, Semen Sojae Preparatum 10-15, cheese 8-11, red wine 4-5, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
2. according to caramel beef product described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull out and after draining, obtain tenderization beef clod；
(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album；
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；
(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1-2 days, pickled beef clod is obtained；
(5) by Semen Sojae Preparatum and red wine multi-salting half a day, making sauce powder, Sal, five spice powder and suitable quantity of water hybrid modulation and become pasty state after drying, uniform application, in the surface of the beef clod of step 4, is put into roasting perfume in baking box, is obtained baking beef clod；
(6) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the baking beef clod of step 5 is put into the medium and small fire of deep fat and explodes to steam slowly fried dry slowly, pull out, then white sugar is put into suitable quantity of water little fire heating and melting to brown, add the little fire of cheese and continue heated and stirred to melting completely, it is poured onto the surface of above-mentioned beef the most equably, cooling,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610185494.4A CN105962101A (en) | 2016-03-29 | 2016-03-29 | Caramel beef product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610185494.4A CN105962101A (en) | 2016-03-29 | 2016-03-29 | Caramel beef product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962101A true CN105962101A (en) | 2016-09-28 |
Family
ID=56988725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610185494.4A Pending CN105962101A (en) | 2016-03-29 | 2016-03-29 | Caramel beef product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962101A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101323893B1 (en) * | 2011-07-04 | 2013-10-30 | (주) 신성티엔에프 | Preparation method of beef extraction using fermentation by lactobacillus |
| CN103584254A (en) * | 2013-11-19 | 2014-02-19 | 广东嘉豪食品股份有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
| CN105124613A (en) * | 2015-09-16 | 2015-12-09 | 上海珍馨化工科技有限公司 | Honeyed beefsteak |
| CN105211278A (en) * | 2015-11-05 | 2016-01-06 | 青岛农业大学 | A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent |
-
2016
- 2016-03-29 CN CN201610185494.4A patent/CN105962101A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101323893B1 (en) * | 2011-07-04 | 2013-10-30 | (주) 신성티엔에프 | Preparation method of beef extraction using fermentation by lactobacillus |
| CN103584254A (en) * | 2013-11-19 | 2014-02-19 | 广东嘉豪食品股份有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
| CN105124613A (en) * | 2015-09-16 | 2015-12-09 | 上海珍馨化工科技有限公司 | Honeyed beefsteak |
| CN105211278A (en) * | 2015-11-05 | 2016-01-06 | 青岛农业大学 | A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent |
Non-Patent Citations (1)
| Title |
|---|
| 金嫘等: "Alcalase 碱性蛋白酶酶解蛋清制备抗氧化活性肽", 《食品研究与开发》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584045A (en) | Preparation method of goat bone source muttony seasoning | |
| KR100618310B1 (en) | Food using chicken hocks and manufacturing method | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| KR20110032440A (en) | Smoked duck with rhus verniciflua and manufacturing method thereof | |
| CN106174088A (en) | A kind of pigskin collagen eats mastic and preparation method thereof raw | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| CN104957283A (en) | Pungent litse fruit spicy hot oil and production method thereof | |
| CN106509135B (en) | Flower-fragrance donkey-hide gelatin goat milk cream capable of replenishing blood and beautifying and preparation process thereof | |
| CN105962298A (en) | Peanut beef sauce | |
| CN105962296A (en) | Assorted beef sauce | |
| CN105962100A (en) | Dried ballonflower-sandwiched beef product | |
| CN105962300A (en) | Bean flavored konjac beef sauce | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN102754851B (en) | Salt baked chicken and preparation method thereof | |
| CN105394638A (en) | Purely natural dried grapefruit peel snack and preparation method thereof | |
| CN105962099A (en) | Garlic-flavor beef product | |
| KR100571494B1 (en) | Manufacturing method of deodorized broth | |
| CN105962295A (en) | Sea salt-cream beef sauce | |
| CN105962302A (en) | Burnt scent malt beef sauce | |
| CN105962293A (en) | Barley-flavor beef sauce | |
| CN105962095A (en) | Dried scallop-sandwiched beef product | |
| KR100508745B1 (en) | Method for processing a ginseng dried yellow corvina and product therefore | |
| CN105962301A (en) | Delicate fragrant asparagus flavored beef sauce | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |