CN109645346A - A kind of processing technology of secret Spiced beef - Google Patents
A kind of processing technology of secret Spiced beef Download PDFInfo
- Publication number
- CN109645346A CN109645346A CN201811601088.7A CN201811601088A CN109645346A CN 109645346 A CN109645346 A CN 109645346A CN 201811601088 A CN201811601088 A CN 201811601088A CN 109645346 A CN109645346 A CN 109645346A
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- beef
- secret
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- processing technology
- boiling
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- 235000015278 beef Nutrition 0.000 title claims abstract description 77
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 34
- 238000002347 injection Methods 0.000 claims abstract description 25
- 239000007924 injection Substances 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims description 15
- 230000029087 digestion Effects 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000111489 Gardenia augusta Species 0.000 claims description 5
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 11
- 229910052736 halogen Inorganic materials 0.000 abstract description 9
- 150000002367 halogens Chemical class 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 210000003254 palate Anatomy 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing technology of secret Spiced beef, selected by raw material, the preparation of injection, injection, tumbling, sealed pickling, boiling and packaging sterilisation step, complete secret Spiced beef processing technology；The present invention carries out boiling to beef by using lower temperature, excites the freshness of halogen meat, maintains the original flavor of beef, it is allowed to pleasant to the palate, sweet pure and sweet, long times of aftertaste, and, by the way of the sealed pickling that pack vacuumizes, the oxidation of beef meat is avoided, simultaneously, the present invention is boiled by adding some Chinese herbal medicines for halogen, by way of injection by the ingredient in Chinese herbal medicine in conjunction with meat, the nutritive value and medical value of halogen meat are improved, tonic effect is good.
Description
Technical field
The present invention relates to a kind of food processing technologies, and in particular to a kind of processing technology of secret Spiced beef.
Background technique
Traditional beef product is influenced, easily in processing, storage process by the factors such as organization internal oxygen and exterior light photograph
It causes pigment to decompose, generates discolouration phenomena.Mainly extend product fading time in industry by colorant and antioxidant.
By analysis of experiments, beef is easily contacted with air when marinated, causes hair color effect undesirable, and the meat pickled is 95
In DEG C -100 DEG C of water when boiling due to water activity is big, temperature is high and it is insecure to cause to paint, is easy to fade, and the perfume (or spice) of product
Taste is not easy to save for a long time.By repeatedly it is demonstrated experimentally that only by the improvement to method for salting and heat processing technique,
It is balanced that its uniform color, taste can be reached, the constant purpose of appearance, to improve the interior quality of beef product and selling for commodity
Phase.
Summary of the invention
The good secret Spiced beef of a kind of the purpose of the present invention is to provide processing technologys simple, delicious flavour, meat plus
Work technique.
To achieve the above object, the invention provides the following technical scheme: a kind of processing technology of secret Spiced beef, by original
Material selection, the preparation of injection, injection, tumbling, sealed pickling, boiling and packaging sterilisation step, complete secret Spiced beef
Processing technology；Specific step is as follows:
(1) raw material are selected: being selected fresh beef, be cut into block structure；
(2) 5-8 portions of edible salts, 3-5 portions of fructus lyciis, 3-6 portions of Chinese prickly ashes, 2-8 portions of granulated sugar, 4-8 parts of osmanthus the preparation of injection: are selected
Skin, 2-4 portion Siraitia grosvenorii, 3-7 portions of ginger splices, 5-9 parts of illiciumverums, 4-8 portions of cape jasmines, 1-3 parts of grass kowtow, 1-3 portions of hawthorn and the 2-4 parts of roots of Dahurain angelica,
Boiling obtains concentrate；
(3) it injects: concentrate being injected into fresh beef, the concentrate accounts for the 10-14% of beef weight；
(4) tumbling: the beef after injection is put into tumbler and carries out continuous tumbling；
(5) sealed pickling: the beef after tumbling is put into cooking wine, carry out pack vacuumize it is marinated；
(6) boiling: the beef after will be marinated carries out boiling, and the boiling temperature is 60-80 degrees Celsius, the digestion time
It is 3-5 minutes；
(7) packaging sterilization: the beef after boiling is cooled down, until room temperature, then quantitative package, are sterilized, i.e., it is complete
At the processing technology of secret Spiced beef.
Feasible, the specification of the beef of stripping and slicing is 8cm*8cm in the step (1).
Feasible, the digestion time in the step (2) is 4-8 hours.
Feasible, the tumbling time in the step (4) is 2-4 hours, and the tumbling revolving speed is 20-30r/min.
Feasible, the sealed pickling time in the step (5) is 4-8 hours.
Compared with prior art, the beneficial effects of the present invention are: the present invention carries out beef by using lower temperature
Boiling excites the freshness of halogen meat, maintains the original flavor of beef, is allowed to pleasant to the palate, sweet pure and sweet, long times of aftertaste, moreover, adopting
With the mode for the sealed pickling that pack vacuumizes, the oxidation of beef meat is avoided, meanwhile, the present invention is by adding some medium-height grass
Medicine is boiled for halogen, by way of injection by the ingredient in Chinese herbal medicine in conjunction with meat, improves the nutritive value of halogen meat
And medical value, tonic effect are good.
Detailed description of the invention
Fig. 1 is processing process figure of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
It is as shown in Figure 1 processing process figure of the invention.
Embodiment 1
A kind of processing technology of secret Spiced beef is selected by raw material, the preparation of injection, injection, tumbling, sealing salt down
System, boiling and packaging sterilisation step, complete the processing technology of secret Spiced beef；Specific step is as follows:
(1) raw material are selected: being selected fresh beef, be cut into block structure, the specification of the beef of stripping and slicing is 8cm*8cm.
(2) 5 portions of edible salts, 3 portions of fructus lyciis, 3 portions of Chinese prickly ashes, 2 portions of granulated sugar, 4 parts of cassia barks, 2 parts of arhats the preparation of injection: are selected
Fruit, 3 portions of ginger splices, 5 parts of illiciumverums, 4 portions of cape jasmines, 1 part of grass are kowtowed, 1 portion of hawthorn and 2 parts of roots of Dahurain angelica, boiling obtain concentrate；Digestion time
It is 4 hours.
(3) it injects: concentrate being injected into fresh beef, concentrate accounts for the 10% of beef weight.
(4) tumbling: the beef after injection is put into tumbler and carries out continuous tumbling；Tumbling time is 2 hours, and tumbling turns
Speed is 20r/min.
(5) sealed pickling: the beef after tumbling is put into cooking wine, carry out pack vacuumize it is marinated；The sealed pickling time
It is 4 hours.
(6) boiling: the beef after will be marinated carries out boiling, and boiling temperature is 60 degrees Celsius, and digestion time is 3 minutes.
(7) packaging sterilization: the beef after boiling is cooled down, until room temperature, then quantitative package, are sterilized, i.e., it is complete
At the processing technology of secret Spiced beef.
Embodiment 2
A kind of processing technology of secret Spiced beef is selected by raw material, the preparation of injection, injection, tumbling, sealing salt down
System, boiling and packaging sterilisation step, complete the processing technology of secret Spiced beef；Specific step is as follows:
(1) raw material are selected: being selected fresh beef, be cut into block structure, the specification of the beef of stripping and slicing is 8cm*8cm.
(2) 8 portions of edible salts, 5 portions of fructus lyciis, 6 portions of Chinese prickly ashes, 8 portions of granulated sugar, 8 parts of cassia barks, 4 parts of arhats the preparation of injection: are selected
Fruit, 7 portions of ginger splices, 9 parts of illiciumverums, 8 portions of cape jasmines, 3 parts of grass are kowtowed, 3 portions of hawthorn and 4 parts of roots of Dahurain angelica, boiling obtain concentrate；Digestion time
It is 8 hours.
(3) it injects: concentrate being injected into fresh beef, concentrate accounts for the 14% of beef weight.
(4) tumbling: the beef after injection is put into tumbler and carries out continuous tumbling；Tumbling time is 4 hours, and tumbling turns
Speed is 30r/min.
(5) sealed pickling: the beef after tumbling is put into cooking wine, carry out pack vacuumize it is marinated；The sealed pickling time
It is 8 hours.
(6) boiling: the beef after will be marinated carries out boiling, and boiling temperature is 80 degrees Celsius, and digestion time is 5 minutes.
(7) packaging sterilization: the beef after boiling is cooled down, until room temperature, then quantitative package, are sterilized, i.e., it is complete
At the processing technology of secret Spiced beef.
Embodiment 3
A kind of processing technology of secret Spiced beef is selected by raw material, the preparation of injection, injection, tumbling, sealing salt down
System, boiling and packaging sterilisation step, complete the processing technology of secret Spiced beef；Specific step is as follows:
(1) raw material are selected: being selected fresh beef, be cut into block structure, the specification of the beef of stripping and slicing is 8cm*8cm.
(2) 7 portions of edible salts, 4 portions of fructus lyciis, 5 portions of Chinese prickly ashes, 5 portions of granulated sugar, 6 parts of cassia barks, 3 parts of arhats the preparation of injection: are selected
Fruit, 5 portions of ginger splices, 7 parts of illiciumverums, 6 portions of cape jasmines, 2 parts of grass are kowtowed, 2 portions of hawthorn and 3 parts of roots of Dahurain angelica, boiling obtain concentrate；Digestion time
It is 6 hours.
(3) it injects: concentrate being injected into fresh beef, concentrate accounts for the 12% of beef weight.
(4) tumbling: the beef after injection is put into tumbler and carries out continuous tumbling；Tumbling time is 3 hours, and tumbling turns
Speed is 25r/min.
(5) sealed pickling: the beef after tumbling is put into cooking wine, carry out pack vacuumize it is marinated；The sealed pickling time
It is 6 hours.
(6) boiling: the beef after will be marinated carries out boiling, and boiling temperature is 70 degrees Celsius, and digestion time is 4 minutes.
(7) packaging sterilization: the beef after boiling is cooled down, until room temperature, then quantitative package, are sterilized, i.e., it is complete
At the processing technology of secret Spiced beef.
The present invention carries out boiling to beef by using lower temperature, excites the freshness of halogen meat, maintains beef
Original flavor is allowed to pleasant to the palate, sweet pure and sweet, long times of aftertaste, moreover, being avoided by the way of the sealed pickling that pack vacuumizes
The oxidation of beef meat, meanwhile, the present invention is boiled by adding some Chinese herbal medicines for halogen, by Chinese herbal medicine by way of injection
In ingredient in conjunction with meat, improve the nutritive value and medical value of halogen meat, tonic effect is good.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It is still possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is carried out etc.
With replacement, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (5)
1. a kind of processing technology of secret Spiced beef, it is characterised in that: selected by raw material, the preparation of injection, injection, rolling
Rub, sealed pickling, boiling and packaging sterilisation step, complete secret Spiced beef processing technology；Specific step is as follows:
(1) raw material are selected: being selected fresh beef, be cut into block structure；
(2) preparation of injection: select 5-8 portions of edible salts, 3-5 portions of fructus lyciis, 3-6 portions of Chinese prickly ashes, 2-8 portions of granulated sugar, 4-8 parts of cassia barks,
2-4 portions of Siraitia grosvenoriis, 3-7 portions of ginger splices, 5-9 parts of illiciumverums, 4-8 portions of cape jasmines, 1-3 parts of grass kowtow, 1-3 portions of hawthorn and the 2-4 parts of roots of Dahurain angelica, steam
It boils, obtains concentrate；
(3) it injects: concentrate being injected into fresh beef, the concentrate accounts for the 10-14% of beef weight；
(4) tumbling: the beef after injection is put into tumbler and carries out continuous tumbling；
(5) sealed pickling: the beef after tumbling is put into cooking wine, carry out pack vacuumize it is marinated；
(6) boiling: the beef after will be marinated carries out boiling, and the boiling temperature is 60-80 degrees Celsius, and the digestion time is 3-
5 minutes；
(7) packaging sterilization: the beef after boiling is cooled down, until room temperature, then quantitative package, are sterilized, that is, is completed secret
The processing technology of brewed brine beef.
2. a kind of processing technology of secret Spiced beef according to claim 1, it is characterised in that: cut in the step (1)
The specification of the beef of block is 8cm*8cm.
3. a kind of processing technology of secret Spiced beef according to claim 1, it is characterised in that: in the step (2)
Digestion time is 4-8 hours.
4. a kind of processing technology of secret Spiced beef according to claim 1, it is characterised in that: in the step (4)
Tumbling time is 2-4 hours, and the tumbling revolving speed is 20-30r/min.
5. a kind of processing technology of secret Spiced beef according to claim 1, it is characterised in that: in the step (5)
The sealed pickling time is 4-8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811601088.7A CN109645346A (en) | 2018-12-26 | 2018-12-26 | A kind of processing technology of secret Spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811601088.7A CN109645346A (en) | 2018-12-26 | 2018-12-26 | A kind of processing technology of secret Spiced beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645346A true CN109645346A (en) | 2019-04-19 |
Family
ID=66116391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811601088.7A Withdrawn CN109645346A (en) | 2018-12-26 | 2018-12-26 | A kind of processing technology of secret Spiced beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645346A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642738A (en) * | 2020-06-11 | 2020-09-11 | 弘心御膳(北京)食品有限公司 | Preparation method of meat product capable of tonifying kidney, benefiting qi, maintaining beauty and keeping young |
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
-
2018
- 2018-12-26 CN CN201811601088.7A patent/CN109645346A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642738A (en) * | 2020-06-11 | 2020-09-11 | 弘心御膳(北京)食品有限公司 | Preparation method of meat product capable of tonifying kidney, benefiting qi, maintaining beauty and keeping young |
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
| CN114209017B (en) * | 2021-12-25 | 2024-03-19 | 浙江麦尚食品有限公司 | Beef jerky production method |
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Application publication date: 20190419 |