Tea-flavored beef and preparation method thereof
The invention relates to a preparation method of tea-flavored beef, which comprises the following steps: 1) taking beef, washing with running water, removing outer fascia, and absorbing moisture on the surface of the beef to obtain pretreated beef; 2) taking red amaranth, washing and blanching, fish...
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| creator | GAN JINHAO ZHOU SHAN ZENG LIANG LUO LIYONG |
| description | The invention relates to a preparation method of tea-flavored beef, which comprises the following steps: 1) taking beef, washing with running water, removing outer fascia, and absorbing moisture on the surface of the beef to obtain pretreated beef; 2) taking red amaranth, washing and blanching, fishing out the red amaranth, and spreading and cooling the remaining liquid phase to obtain red amaranth juice; (3) mixing the pretreated beef with tea leaf powder, red rice amaranth juice, table salt, light soy sauce, cooking wine, starch, vegetable oil and black pepper powder, refrigerating and pickling to obtain conditioned beef; and (4) performing vacuum packaging on the conditioned beef, and performing partial freezing for 145-165 hours. The method can effectively improve the eating quality of the beef and prolong the shelf life of the beef, and the beef product which is unique in flavor, rich in nutrition, convenient to cook and long in shelf life can be prepared.
一种茶香牛肉的制备方法，包括以下步骤：1)取牛肉，用流水冲洗后，剔除外层筋膜，将牛肉表面水分吸干 |
| format | Patent |
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一种茶香牛肉的制备方法，包括以下步骤：1)取牛肉，用流水冲洗后，剔除外层筋膜，将牛肉表面水分吸干</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231027&DB=EPODOC&CC=CN&NR=116941735A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231027&DB=EPODOC&CC=CN&NR=116941735A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GAN JINHAO</creatorcontrib><creatorcontrib>ZHOU SHAN</creatorcontrib><creatorcontrib>ZENG LIANG</creatorcontrib><creatorcontrib>LUO LIYONG</creatorcontrib><title>Tea-flavored beef and preparation method thereof</title><description>The invention relates to a preparation method of tea-flavored beef, which comprises the following steps: 1) taking beef, washing with running water, removing outer fascia, and absorbing moisture on the surface of the beef to obtain pretreated beef; 2) taking red amaranth, washing and blanching, fishing out the red amaranth, and spreading and cooling the remaining liquid phase to obtain red amaranth juice; (3) mixing the pretreated beef with tea leaf powder, red rice amaranth juice, table salt, light soy sauce, cooking wine, starch, vegetable oil and black pepper powder, refrigerating and pickling to obtain conditioned beef; and (4) performing vacuum packaging on the conditioned beef, and performing partial freezing for 145-165 hours. The method can effectively improve the eating quality of the beef and prolong the shelf life of the beef, and the beef product which is unique in flavor, rich in nutrition, convenient to cook and long in shelf life can be prepared.
一种茶香牛肉的制备方法，包括以下步骤：1)取牛肉，用流水冲洗后，剔除外层筋膜，将牛肉表面水分吸干</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAISU3UTctJLMsvSk1RSEpNTVNIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GhmaWJobmxqaOxsSoAQBMRSsz</recordid><startdate>20231027</startdate><enddate>20231027</enddate><creator>GAN JINHAO</creator><creator>ZHOU SHAN</creator><creator>ZENG LIANG</creator><creator>LUO LIYONG</creator><scope>EVB</scope></search><sort><creationdate>20231027</creationdate><title>Tea-flavored beef and preparation method thereof</title><author>GAN JINHAO ; ZHOU SHAN ; ZENG LIANG ; LUO LIYONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116941735A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GAN JINHAO</creatorcontrib><creatorcontrib>ZHOU SHAN</creatorcontrib><creatorcontrib>ZENG LIANG</creatorcontrib><creatorcontrib>LUO LIYONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GAN JINHAO</au><au>ZHOU SHAN</au><au>ZENG LIANG</au><au>LUO LIYONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Tea-flavored beef and preparation method thereof</title><date>2023-10-27</date><risdate>2023</risdate><abstract>The invention relates to a preparation method of tea-flavored beef, which comprises the following steps: 1) taking beef, washing with running water, removing outer fascia, and absorbing moisture on the surface of the beef to obtain pretreated beef; 2) taking red amaranth, washing and blanching, fishing out the red amaranth, and spreading and cooling the remaining liquid phase to obtain red amaranth juice; (3) mixing the pretreated beef with tea leaf powder, red rice amaranth juice, table salt, light soy sauce, cooking wine, starch, vegetable oil and black pepper powder, refrigerating and pickling to obtain conditioned beef; and (4) performing vacuum packaging on the conditioned beef, and performing partial freezing for 145-165 hours. The method can effectively improve the eating quality of the beef and prolong the shelf life of the beef, and the beef product which is unique in flavor, rich in nutrition, convenient to cook and long in shelf life can be prepared.
一种茶香牛肉的制备方法，包括以下步骤：1)取牛肉，用流水冲洗后，剔除外层筋膜，将牛肉表面水分吸干</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Tea-flavored beef and preparation method thereof |
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