CN107495171A - A kind of preparation method of beef in own juice sauce - Google Patents

A kind of preparation method of beef in own juice sauce Download PDF

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Publication number
CN107495171A
CN107495171A CN201710920245.XA CN201710920245A CN107495171A CN 107495171 A CN107495171 A CN 107495171A CN 201710920245 A CN201710920245 A CN 201710920245A CN 107495171 A CN107495171 A CN 107495171A
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China
Prior art keywords
parts
beef
preparation
long
used soup
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Pending
Application number
CN201710920245.XA
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Chinese (zh)
Inventor
王俊山
吴坤
段琳钰
段林森
段士平
段钰
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Anhui Zanjiatian Ecological Agriculture Co Ltd
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Anhui Zanjiatian Ecological Agriculture Co Ltd
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Priority to CN201710920245.XA priority Critical patent/CN107495171A/en
Publication of CN107495171A publication Critical patent/CN107495171A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • A23B4/0053Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to the manufacture field of beef paste, disclose a kind of preparation method of beef in own juice sauce, improving the water-retaining property of beef, quality, there is positive effect on the functional characteristic such as structure and yield rate, utilize pickling in a subtle way for ultrasonic assistant beef paste, both salting period can greatly be shortened, promote beef tasty, certain positive role is played in tenderization of the and can to meat, and set the brew temperatures and brew time of beef clod, the loss of nutritional ingredient in spiced beef can be effectively reduced, the cooking loss rate of beef can also be reduced simultaneously, the beef paste that the present invention is prepared is with rich flavor, it is genuine, color and luster glow, production cycle greatly shortens, reduce production cost, it ensure that the peak use rate of beef nutritive value, shelf-life is extended.

Description

A kind of preparation method of beef in own juice sauce
Technical field
The invention belongs to the processing technique field of beef paste, and in particular to a kind of preparation method of beef in own juice sauce.
Background technology
Beef contains abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body disease-resistant energy Power, to growing and Post operation, the people of aftercare is lost blood in supplement and repair tissue etc. is particularly suitable.Severe winter eats ox Meat, there is warm stomach effect, be severe winter good merchantable brand.The traditional Chinese medical science thinks:Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, resolving sputum breath The function of wind, saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and the people of anaemia prolonged illness and yellow dizzy people in face food With.
Beef nutritive value is high, is loved by people, but with the quickening pace of modern life, beef culinary art needs substantial amounts of Time, and market circulation is to do instant beef items not having keeping quality, it is difficult to meet that people are edible to convenient food and take The requirement of band, therefore expedited the emergence of a kind of product --- beef paste with certain keeping quality.
Beef paste is a major class cooked meat product of modern popular, and with rich flavor, attractive color is deep to be liked by consumers in general Love.Research to beef paste processing technology at present is mostly separately to carry out sauced and process for sterilizing, sauced time length, energy consumption Height, industrialized production benefit are low.The means of conventional extension beef jam products keeping quality have cold sterilization and high temperature sterilization.High temperature Sterilization easily makes food generation boiling taste, texture soft rotten, quality decline, and cold sterilization shelf life is shorter.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of preparation method of beef in own juice sauce, is prepared Beef paste it is with rich flavor, genuine, color and luster glow, the production cycle greatly shortens, reduces production cost, ensure that beef The peak use rate of nutritive value, shelf-life are extended.
The present invention is achieved by the following technical solutions:
A kind of preparation method of beef in own juice sauce, comprises the following steps:
(1)Fresh rump is chosen, the cube meat of 80-100g scopes weight is cut into, is added in boiling water and cooks after cleaning up 2-3 minutes, blood foam is drifted out, the red yeast rice that the beer and concentration for being 15-20% containing mass fraction in boiling water are 15-20ppm is red Element, pulled out after cooking, rinsed and cooled using clear water;
(2)Beef clod after cooling is added to heating and cooking in the long-used soup for boiling 2-3 hours, solid-liquid ratio 1:14-16, use Long-used soup in contain:Galbitang, Ramulus Taxilli, Radix Angelicae Sinensis, pawpaw, jujube, shallot, ginger, matrimony vine, fragrant pungent liquid, brew time is with firm Cube meat can be inserted using chopsticks well to be defined;
(3)Cube meat is taken out after beef clod is cooked, refrigerates and is cooled to the square that 0.5-0.8 centimetres is cut into after 0-5 DEG C, put into again Into long-used soup, it is ultrasonically treated, then boils in a covered pot over a slow fire 20-30 minutes processed using residual temperature, is fitted into after cooling in the vial after sterilizing, and Long-used soup is filtered to remove inedible part, remainder is evenly distributed in each bottle, and bottle mouth position reserves 0.5-1.0 centimetres Bottom clearance, ultraviolet disinfection, it is kept in dark place.
Further described as to such scheme, step(2)Described in each component content is in parts by weight in long-used soup For:Galbitang 500-550 parts, Ramulus Taxilli 10-12 parts, Radix Angelicae Sinensis 6-8 parts, pawpaw 5-7 parts, jujube 5-6 parts, shallot 4-5 parts, ginger 3-5 parts, matrimony vine 2-4 parts, fragrant pungent liquid 15-18 parts.
Further described as to such scheme, step(2)Described in the preparation method of fragrant pungent liquid be:
(1)Consist of the following composition in parts by weight:Cloves 12-13 parts, cassia bark 10-12 parts, Chinese prickly ash 8-10 parts, fennel seeds 6- 8 parts, white pepper 3-5 parts, radix glycyrrhizae 2-4 parts, cardamom 1-3 parts, drying lemon 1-2 parts, mentioned component is crushed to 120-150 respectively Mesh granular size;
(2)It is small for 2-3 with the distillation flooding of 10-15 times of volume, extraction time after cloves, cassia bark and lemon powder are mixed When, obtained extract solution is concentrated into body after 3000-3500 revs/min of lower centrifugal treating 15-20 minute, then by rotary evaporation Product is reduced to original 70-80%, is mixed evenly while hot with remaining spice powder.
Further described as to such scheme, step(3)Described in supersound process in:15-20 points of ultrasonic time Clock, ultrasonic power 400-500W.
The present invention has advantages below compared with prior art:In order to solve the flavor of existing beef paste and quality work in-process The problem of destroyed, the invention provides a kind of preparation method of beef in own juice sauce, is improving the water-retaining property, quality, knot of beef There is positive effect on the functional characteristic such as structure and yield rate, using pickling in a subtle way for ultrasonic assistant beef paste, will can both pickle Time greatly shortens, promotes beef tasty, and certain positive role is played in tenderization of the and can to meat, and sets beef clod Brew temperatures and brew time, the loss that nutritional ingredient in spiced beef can be effectively reduced, while the boiling of beef can also be reduced Loss late, the beef paste that the present invention is prepared is with rich flavor, genuine, and color and luster glow, the production cycle greatly shortens, and reduces Production cost, ensure that the peak use rate of beef nutritive value, the shelf-life is extended.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of preparation method of beef in own juice sauce, comprises the following steps:
(1)Fresh rump is chosen, the cube meat of 80-100g scopes weight is cut into, is added to after cleaning up in boiling water and cooks 2 Minute, blood foam is drifted out, the monascorubin that the beer and concentration for being 15% containing mass fraction in boiling water are 15ppm, is dragged for after cooking Go out, rinsed and cooled using clear water;
(2)Beef clod after cooling is added to heating and cooking in the long-used soup for boil 2 hours, solid-liquid ratio 1:14, what is used is old Contain in soup:Galbitang, Ramulus Taxilli, Radix Angelicae Sinensis, pawpaw, jujube, shallot, ginger, matrimony vine, fragrant pungent liquid, brew time is just to make Cube meat can be inserted with chopsticks to be defined;
(3)Cube meat is taken out after beef clod is cooked, refrigerates and is cooled to the square that 0.5 centimetre is cut into after 0 DEG C, put into long-used soup again In, it is ultrasonically treated, then using the stewing system of residual temperature 20 minutes, is fitted into after cooling in the vial after sterilizing, and by long-used soup mistake Inedible part is filtered out, remainder is evenly distributed in each bottle, the reserved 0.5 centimetre bottom clearance of bottle mouth position, ultraviolet Sterilizing, is kept in dark place.
Further described as to such scheme, step(2)Described in each component content is in parts by weight in long-used soup For:500 parts of Galbitang, 10 parts of Ramulus Taxilli, 6 parts of Radix Angelicae Sinensis, 5 parts of pawpaw, 5 parts of jujube, 4 parts of shallot, 3 parts of ginger, 2 parts of matrimony vine, perfume Pungent 15 parts of liquid.
Further described as to such scheme, step(2)Described in the preparation method of fragrant pungent liquid be:
(1)Consist of the following composition in parts by weight:12 parts of cloves, 10 parts of cassia bark, 8 parts of Chinese prickly ash, 6 parts of fennel seeds, white pepper 3 Part, 2 parts of radix glycyrrhizae, 1 part of cardamom, 1 part of drying lemon, mentioned component are crushed to respectively 120 mesh granular sizes;
(2)By the distillation flooding after the mixing of cloves, cassia bark and lemon powder with 10 times of volumes, extraction time is 2 hours, is obtained Extract solution after 3000 revs/min of lower centrifugal treatings 15 minutes, then by rotary evaporation be concentrated into volume be reduced to it is original 70%, it is mixed evenly while hot with remaining spice powder.
Further described as to such scheme, step(3)Described in supersound process in:Ultrasonic time 15 minutes, Ultrasonic power is 400W.
Embodiment 2
A kind of preparation method of beef in own juice sauce, comprises the following steps:
(1)Fresh rump is chosen, the cube meat of 80-100g scopes weight is cut into, is added in boiling water and cooks after cleaning up 2.5 minutes, blood foam is drifted out, the monascorubin that the beer and concentration for being 18% containing mass fraction in boiling water are 18ppm, is cooked After pull out, use clear water rinse cooling;
(2)Beef clod after cooling is added to heating and cooking in the long-used soup for boil 2.5 hours, solid-liquid ratio 1:15, use Contain in long-used soup:Galbitang, Ramulus Taxilli, Radix Angelicae Sinensis, pawpaw, jujube, shallot, ginger, matrimony vine, fragrant pungent liquid, brew time is with just Cube meat can be inserted using chopsticks to be defined;
(3)Cube meat is taken out after beef clod is cooked, refrigerates and is cooled to the square that 0.6 centimetre is cut into after 2 DEG C, put into long-used soup again In, it is ultrasonically treated, then using the stewing system of residual temperature 25 minutes, is fitted into after cooling in the vial after sterilizing, and by long-used soup mistake Inedible part is filtered out, remainder is evenly distributed in each bottle, the reserved 0.8 centimetre bottom clearance of bottle mouth position, ultraviolet Sterilizing, is kept in dark place.
Further described as to such scheme, step(2)Described in each component content is in parts by weight in long-used soup For:520 parts of Galbitang, 11 parts of Ramulus Taxilli, 7 parts of Radix Angelicae Sinensis, 6 parts of pawpaw, 5.5 parts of jujube, 4.5 parts of shallot, 4 parts of ginger, matrimony vine 3 Part, fragrant pungent 16 parts of liquid.
Further described as to such scheme, step(2)Described in the preparation method of fragrant pungent liquid be:
(1)Consist of the following composition in parts by weight:12.5 parts of cloves, 11 parts of cassia bark, 9 parts of Chinese prickly ash, 7 parts of fennel seeds, white Hu 4 parts of green pepper, 3 parts of radix glycyrrhizae, 2 parts of cardamom, 1.5 parts of drying lemon, mentioned component are crushed to respectively 130 mesh granular sizes;
(2)By the distillation flooding after the mixing of cloves, cassia bark and lemon powder with 12 times of volumes, extraction time is 2.5 hours, is obtained The extract solution arrived is after 3300 revs/min of lower centrifugal treatings 18 minutes, then is concentrated into volume by rotary evaporation and is reduced to originally 75%, be mixed evenly while hot with remaining spice powder.
Further described as to such scheme, step(3)Described in supersound process in:Ultrasonic time 18 minutes, Ultrasonic power is 450W.
Embodiment 3
A kind of preparation method of beef in own juice sauce, comprises the following steps:
(1)Fresh rump is chosen, the cube meat of 80-100g scopes weight is cut into, is added to after cleaning up in boiling water and cooks 3 Minute, blood foam is drifted out, the monascorubin that the beer and concentration for being 20% containing mass fraction in boiling water are 20ppm, is dragged for after cooking Go out, rinsed and cooled using clear water;
(2)Beef clod after cooling is added to heating and cooking in the long-used soup for boil 3 hours, solid-liquid ratio 1:16, what is used is old Contain in soup:Galbitang, Ramulus Taxilli, Radix Angelicae Sinensis, pawpaw, jujube, shallot, ginger, matrimony vine, fragrant pungent liquid, brew time is just to make Cube meat can be inserted with chopsticks to be defined;
(3)Cube meat is taken out after beef clod is cooked, refrigerates and is cooled to the square that 0.8 centimetre is cut into after 5 DEG C, put into long-used soup again In, it is ultrasonically treated, then using the stewing system of residual temperature 30 minutes, is fitted into after cooling in the vial after sterilizing, and by long-used soup mistake Inedible part is filtered out, remainder is evenly distributed in each bottle, the reserved 1.0 centimetres bottom clearance of bottle mouth position, ultraviolet Sterilizing, is kept in dark place.
Further described as to such scheme, step(2)Described in each component content is in parts by weight in long-used soup For:550 parts of Galbitang, 12 parts of Ramulus Taxilli, 8 parts of Radix Angelicae Sinensis, 7 parts of pawpaw, 6 parts of jujube, 5 parts of shallot, 5 parts of ginger, 4 parts of matrimony vine, perfume Pungent 18 parts of liquid.
Further described as to such scheme, step(2)Described in the preparation method of fragrant pungent liquid be:
(1)Consist of the following composition in parts by weight:13 parts of cloves, 12 parts of cassia bark, 10 parts of Chinese prickly ash, 8 parts of fennel seeds, white pepper 5 parts, 4 parts of radix glycyrrhizae, 3 parts of cardamom, 2 parts of drying lemon, mentioned component is crushed to 150 mesh granular sizes respectively;
(2)By the distillation flooding after the mixing of cloves, cassia bark and lemon powder with 15 times of volumes, extraction time is 3 hours, is obtained Extract solution after 3500 revs/min of lower centrifugal treatings 20 minutes, then by rotary evaporation be concentrated into volume be reduced to it is original 80%, it is mixed evenly while hot with remaining spice powder.
Further described as to such scheme, step(3)Described in supersound process in:Ultrasonic time 20 minutes, Ultrasonic power is 500W.
Comparative example 1
With differing only in for embodiment 1, step is omitted(1)Beer and monascorubin are added in middle boiling process in boiling water Process, remaining is consistent.
Comparative example 2
With differing only in for embodiment 2, step is omitted(2)Spice, is directly added to and boils by the addition manner of the middle pungent liquid of perfume During system, remaining is consistent.
Comparative example 3
With differing only in for embodiment 3, step is omitted(3)In ultrasonication, remaining is consistent.
Contrast test
Embodiment 1-3 and comparative example 1-3 method processing and fabricating beef paste is used respectively, and is made with the beef paste of in the market purchase For control group, the sensory evaluation scores of beef paste and nutrition condition are compared, comparative result recorded as shown in the table:
Above-mentioned sensory evaluation scores standard is as shown in the table:
Compare more than, the beef paste that the present invention is prepared is with rich flavor, genuine, color and luster glow, and the production cycle is big It is big to shorten, production cost is reduced, ensure that the peak use rate of beef nutritive value, the shelf-life is extended.

Claims (4)

1. a kind of preparation method of beef in own juice sauce, it is characterised in that comprise the following steps:
(1)Fresh rump is chosen, the cube meat of 80-100g scopes weight is cut into, is added in boiling water and cooks after cleaning up 2-3 minutes, blood foam is drifted out, the red yeast rice that the beer and concentration for being 15-20% containing mass fraction in boiling water are 15-20ppm is red Element, pulled out after cooking, rinsed and cooled using clear water;
(2)Beef clod after cooling is added to heating and cooking in the long-used soup for boiling 2-3 hours, solid-liquid ratio 1:14-16, use Long-used soup in contain:Galbitang, Ramulus Taxilli, Radix Angelicae Sinensis, pawpaw, jujube, shallot, ginger, matrimony vine, fragrant pungent liquid, brew time is with firm Cube meat can be inserted using chopsticks well to be defined;
(3)Cube meat is taken out after beef clod is cooked, refrigerates and is cooled to the square that 0.5-0.8 centimetres is cut into after 0-5 DEG C, put into again Into long-used soup, it is ultrasonically treated, then boils in a covered pot over a slow fire 20-30 minutes processed using residual temperature, is fitted into after cooling in the vial after sterilizing, and Long-used soup is filtered to remove inedible part, remainder is evenly distributed in each bottle, and bottle mouth position reserves 0.5-1.0 centimetres Bottom clearance, ultraviolet disinfection, it is kept in dark place.
A kind of 2. preparation method of beef in own juice sauce as claimed in claim 1, it is characterised in that step(2)Described in long-used soup Each component content is in parts by weight:It is Galbitang 500-550 parts, Ramulus Taxilli 10-12 parts, Radix Angelicae Sinensis 6-8 parts, pawpaw 5-7 parts, big Jujube 5-6 parts, shallot 4-5 parts, ginger 3-5 parts, matrimony vine 2-4 parts, fragrant pungent liquid 15-18 parts.
A kind of 3. preparation method of beef in own juice sauce as claimed in claim 1, it is characterised in that step(2)Described in it is fragrant pungent The preparation method of liquid is:
(1)Consist of the following composition in parts by weight:Cloves 12-13 parts, cassia bark 10-12 parts, Chinese prickly ash 8-10 parts, fennel seeds 6- 8 parts, white pepper 3-5 parts, radix glycyrrhizae 2-4 parts, cardamom 1-3 parts, drying lemon 1-2 parts, mentioned component is crushed to 120-150 respectively Mesh granular size;
(2)It is small for 2-3 with the distillation flooding of 10-15 times of volume, extraction time after cloves, cassia bark and lemon powder are mixed When, obtained extract solution is concentrated into body after 3000-3500 revs/min of lower centrifugal treating 15-20 minute, then by rotary evaporation Product is reduced to original 70-80%, is mixed evenly while hot with remaining spice powder.
A kind of 4. preparation method of beef in own juice sauce as claimed in claim 1, it is characterised in that step(3)Described in ultrasound In processing:Ultrasonic time 15-20 minutes, ultrasonic power 400-500W.
CN201710920245.XA 2017-09-30 2017-09-30 A kind of preparation method of beef in own juice sauce Pending CN107495171A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101411508A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Spicy beef sauce and method of processing the same
CN102125268A (en) * 2010-01-14 2011-07-20 穆欣 Sauced beef producing method
CN105495538A (en) * 2015-08-14 2016-04-20 山东省齐盛食品有限公司 Process for producing bottled black garlic beef paste
CN106858365A (en) * 2017-01-10 2017-06-20 南京农业大学 A kind of method that ultrasonic assistant cooks processing spiced beef
CN107006836A (en) * 2017-05-15 2017-08-04 合肥味之然食品有限公司 A kind of fresh peppery health-care beef sauce and its processing method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101411508A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Spicy beef sauce and method of processing the same
CN102125268A (en) * 2010-01-14 2011-07-20 穆欣 Sauced beef producing method
CN105495538A (en) * 2015-08-14 2016-04-20 山东省齐盛食品有限公司 Process for producing bottled black garlic beef paste
CN106858365A (en) * 2017-01-10 2017-06-20 南京农业大学 A kind of method that ultrasonic assistant cooks processing spiced beef
CN107006836A (en) * 2017-05-15 2017-08-04 合肥味之然食品有限公司 A kind of fresh peppery health-care beef sauce and its processing method

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