CN101331953A - Beef food and preparation method thereof - Google Patents
Beef food and preparation method thereof Download PDFInfo
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- CN101331953A CN101331953A CNA2007101230161A CN200710123016A CN101331953A CN 101331953 A CN101331953 A CN 101331953A CN A2007101230161 A CNA2007101230161 A CN A2007101230161A CN 200710123016 A CN200710123016 A CN 200710123016A CN 101331953 A CN101331953 A CN 101331953A
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Abstract
The invention relates to a beef food and a preparation method thereof. The invention provides a preparation method of beef food and is simple in process and convenient in operation. The beef food prepared according to the method consists of the following components according to parts by weight: 100 parts of beef jerky, 100 to 500 parts of dried salted vegetable, 8 to 12 parts of salad oil, 1.5 to 2 parts of sesame and 1.5 to 2 parts of monosodium glutamate. The beef food is prepared by the mutual combination of beef jerky and dried salted vegetable with mutual interpenetration of taste and mutual supplement of nutrition. Either the beef or the salted vegetable has mellow, exquisite and better taste.
Description
Technical field
The present invention relates to a kind of beef food and preparation method thereof.
Background technology
On the market a lot of beef foods and salted vegetables dried product are arranged now, taste is different, preserve easy to carry, be subjected to welcoming widely, as far back as 13rd century of Christian era, generation proud son of heaven Genghis khan leads 100,000 Mongolian main forces military hardware to go on an expedition in the Eurasia, often the dried beef after air-dry is contained in the raw calf skin, and band is at once.Because it is little, nutritious, not perishable that dried beef has a volume, not being afraid of collides with smashes, and many characteristics such as silent again during march are winned many victories for Mongolian main forces and to have been played important logistics support effect, are called as " Genghis khan's army provisions ".And simple beef product, taste is single greasy, and simple salted vegetable product, the shrivelled shortage mouthfeel of taste.
Summary of the invention
The object of the present invention is to provide a kind of beef food, by dried beef and salted vegetables are dried mutually combines, taste interpenetrates, nutrition complements each other, and no matter beef still is salted vegetables mouthfeel sweet-smelling, exquisiteness, and taste is better.
Another object of the present invention is to provide a kind of preparation method of beef food.
For achieving the above object, the present invention realizes by the following technical solutions:
A kind of beef food, it is made of by weight following component:
100 parts of dried beef, salted vegetables are done 100～500 parts, 8～12 parts of salad oils,
1.5～2 parts of sesames, 1.5～2 parts of monosodium glutamates.
Described dried beef is made of by weight following component:
400～600 parts in acid discharge beef, 10～20 parts of salt, 8～12 parts in the anistree water of Chinese prickly ash,
0.2～0.3 part of potassium sorbate, 8～10 parts in sugar, 2～3 parts of monosodium glutamates.
Described salted vegetables are dried to be made of by weight following component:
400～600 parts in leaf mustard, 200～300 parts of dark soy sauce, 10～15 parts in sugar, 2～3 parts of monosodium glutamates,
8～12 parts in the anistree water of Chinese prickly ash, 0.2～0.3 part of potassium sorbate, 20～30 parts of vinegars.
The weight ratio of each composition is a Chinese prickly ash in the anistree water of described Chinese prickly ash: anise: water=1: 1: 2.
It also comprises spicy powder or cumin powder by weight 2～4 parts.
A kind of preparation method of described beef food may further comprise the steps:
1) preparation dried beef:
400～600 parts in acid discharge beef, 10～20 parts of salt, 8～12 parts in the anistree water of Chinese prickly ash,
0.2～0.3 part of potassium sorbate, 8～10 parts in sugar, 2～3 parts of monosodium glutamates,
It is rectangular that acid discharge beef is cut into 0.8～2.0cm * 0.8～2.0cm, add salt, the anistree water of Chinese prickly ash, potassium sorbate, sugar, monosodium glutamate by above-mentioned weight ratio, stir, putting into-5～0 ℃ fresh-keeping warehouse pickled 24～48 hours, with the beef bar of pickling, put into the oven dry workshop, carried out natural air drying 24～48 hours at 35～45 ℃, shrink reaches 35%～45%, takes off that to put into fresh-keeping warehouse standby;
2) the preparation salted vegetables are done:
400～600 parts in leaf mustard, 200～300 parts of dark soy sauce, 10～15 parts in sugar, 2～3 parts of monosodium glutamates,
8～12 parts in the anistree water of Chinese prickly ash, 0.2～0.3 part of potassium sorbate, 20～30 parts of vinegars,
The leaf mustard of cleaning is cut to two halves, push autoclaving jar shortening 8～12 minutes under 110～120 ℃ temperature, cooling back airing is after 4～6 hours, add dark soy sauce, sugar, monosodium glutamate, the anistree water of Chinese prickly ash, potassium sorbate by above-mentioned weight ratio, steam 5～10 minutes under 110～120 ℃ temperature, airing, volume-diminished 40%～60% are taken out in the cooling back, make salted vegetables and do, it is standby to go into fresh-keeping warehouse;
The preparation method of the anistree water of described Chinese prickly ash: the weight ratio of Chinese prickly ash, anise and water is 1: 1: 2, is heated to boiling, boils 10～15 minutes, cools off standby;
3) preparation beef food
100 parts of dried beef, salted vegetables are done 100～500 parts, 8～12 parts of salad oils, 1.5～2 parts of sesames, 1.5～2 parts of monosodium glutamates, 2～4 parts of spicy powder or cumin powders,
By above-mentioned weight ratio, with above-mentioned 1), 2) dried beef of gained and salted vegetables do the fritter that is cut into 0.3～0.8cm * 0.8～2cm respectively, with oily temperature rise to 160～180 ℃, beef dry deep-frying system 150～200 seconds, salted vegetables dry deep-frying system 20～40 seconds is after the two mixing, add sesame, monosodium glutamate, also can add spicy powder or cumin powder and stir-fry, fry overflow to fragrance till, take out cooling, obtain the product of the inventive method preparation.
The present invention has the following advantages:
The invention provides a kind of new processing technology, simple to operate, the scope of application is wide, can produce the beef food of different cultivars and taste, the beef food that goes out by this explained hereafter is by dried beef and salted vegetables are dried mutually combines, taste interpenetrates, nutrition complements each other, keeping dried beef and salted vegetables to do on the basis of original local flavor, the mouthfeel that makes beef and salted vegetables is sweet-smelling, exquisiteness more, and taste is better.
The specific embodiment
Embodiment 1
A kind of beef food, it is made of by weight following component:
100 parts of dried beef, salted vegetables are done 100 parts, 8 parts of salad oils, 1.5 parts of sesames, 1.5 parts of monosodium glutamates.
Described dried beef is made of by weight following component:
400 parts in acid discharge beef, 10 parts of salt, 8 parts in the anistree water of Chinese prickly ash,
0.2 part of potassium sorbate, 8 parts in sugar, 2 parts of monosodium glutamates;
Described salted vegetables are dried to be made of by weight following component:
400 parts in leaf mustard, 200 parts of dark soy sauce, 10 parts in sugar, 2 parts of monosodium glutamates,
8 parts in the anistree water of Chinese prickly ash, 0.2 part of potassium sorbate, 20 parts of vinegars;
The weight ratio of each composition is a Chinese prickly ash in the anistree water of described Chinese prickly ash: anise: water=1: 1: 2.
A kind of preparation method of described beef food may further comprise the steps:
1) preparation dried beef:
400 parts in acid discharge beef, 10 parts of salt, 8 parts in the anistree water of Chinese prickly ash, 0.2 part of potassium sorbate, 8 parts in sugar, 2 parts of monosodium glutamates;
It is rectangular that acid discharge beef is cut into 0.8cm * 0.8cm, add salt, the anistree water of Chinese prickly ash, potassium sorbate, sugar, monosodium glutamate by above-mentioned weight ratio, stir, putting into 0 ℃ fresh-keeping warehouse pickled 24 hours, with the beef bar of pickling, put into the oven dry workshop, carried out natural air drying 48 hours at 35 ℃, shrink reaches 45%, takes off that to put into fresh-keeping warehouse standby;
2) the preparation salted vegetables are done:
400 parts in leaf mustard, 200 parts of dark soy sauce, 10 parts in sugar, 2 parts of monosodium glutamates, 8 parts in the anistree water of Chinese prickly ash, 0.2 part of potassium sorbate, 20 parts of vinegars,
The leaf mustard of cleaning is cut to two halves, push autoclaving jar shortening 8 minutes under 120 ℃ temperature, cooling back airing is after 4 hours, add dark soy sauce, sugar, monosodium glutamate, the anistree water of Chinese prickly ash, potassium sorbate by above-mentioned weight ratio, steam 10 minutes under 110 ℃ temperature, airing, volume-diminished 40% are taken out in the cooling back, make salted vegetables and do, it is standby to go into fresh-keeping warehouse;
The preparation method of the anistree water of described Chinese prickly ash: the weight ratio of Chinese prickly ash, anise and water is 1: 1: 2, is heated to boiling, boils 10 minutes, cools off standby;
3) preparation beef food
100 parts of dried beef, salted vegetables are done 100 parts, 8 parts of salad oils, 1.5 parts of sesames, 1.5 parts of monosodium glutamates,
By above-mentioned weight ratio, with above-mentioned 1), 2) dried beef of gained and salted vegetables do the fritter that is cut into 0.3cm * 0.8cm respectively, with oily temperature rise to 160 ℃, beef dry deep-frying system 200 seconds, salted vegetables dry deep-frying system 40 seconds, after the two mixing, add sesame, monosodium glutamate, stir-fry, fry overflow to fragrance till, take out cooling, obtain the product of the spices flavor of the inventive method preparation.
Embodiment 2
A kind of beef food, it is made of by weight following component:
100 parts of dried beef, salted vegetables are done 200 parts, 10 parts of salad oils, 1.8 parts of sesames, 1.8 parts of monosodium glutamates also comprise 2 parts spicy powder, described spicy powder comprises numb green pepper powder and the chilli powder that arbitrary proportion mixes;
Described dried beef is made of by weight following component:
500 parts in acid discharge beef, 15 parts of salt, 10 parts in the anistree water of Chinese prickly ash, 0.25 part of potassium sorbate, 9 parts in sugar, 2.5 parts of monosodium glutamates;
Described salted vegetables are dried to be made of by weight following component:
500 parts in leaf mustard, 250 parts of dark soy sauce, 12 parts in sugar, 2.5 parts of monosodium glutamates,
10 parts in the anistree water of Chinese prickly ash, 0.25 part of potassium sorbate, 25 parts of vinegars;
The weight ratio of each composition is a Chinese prickly ash in the anistree water of described Chinese prickly ash: anise: water=1: 1: 2.
A kind of preparation method of beef food may further comprise the steps: a kind of preparation method of described beef food may further comprise the steps:
1) preparation dried beef:
500 parts in acid discharge beef, 15 parts of salt, 10 parts in the anistree water of Chinese prickly ash, 0.25 part of potassium sorbate, 9 parts in sugar, 2.5 parts of monosodium glutamates;
It is rectangular that acid discharge beef is cut into 1.5cm * 1.5cm, add salt, the anistree water of Chinese prickly ash, potassium sorbate, sugar, monosodium glutamate by above-mentioned weight ratio, stir, putting into-5 ℃ fresh-keeping warehouse pickled 48 hours, with the beef bar of pickling, put into the oven dry workshop, carried out natural air drying 24 hours at 45 ℃, shrink reaches 40%, takes off that to put into fresh-keeping warehouse standby;
2) the preparation salted vegetables are done:
500 parts in leaf mustard, 250 parts of dark soy sauce, 12 parts in sugar, 2.5 parts of monosodium glutamates, 10 parts in the anistree water of Chinese prickly ash, 0.25 part of potassium sorbate, 25 parts of vinegars,
The leaf mustard of cleaning is cut to two halves, push autoclaving jar shortening 10 minutes under 115 ℃ temperature, cooling back airing is after 5 hours, add dark soy sauce, sugar, monosodium glutamate, the anistree water of Chinese prickly ash, potassium sorbate by above-mentioned weight ratio, steam 7 minutes under 115 ℃ temperature, airing, volume-diminished 50% are taken out in the cooling back, make salted vegetables and do, it is standby to go into fresh-keeping warehouse;
The preparation method of the anistree water of described Chinese prickly ash: the weight ratio of Chinese prickly ash, anise and water is 1: 1: 2, is heated to boiling, boils 15 minutes, cools off standby;
3) preparation beef food
100 parts of dried beef, salted vegetables are done 200 parts, 10 parts of salad oils, 1.8 parts of sesames, 1.8 parts of monosodium glutamates, 2 parts in spicy powder,
By above-mentioned weight ratio, with above-mentioned 1), 2) dried beef of gained and salted vegetables do the fritter that is cut into 0.5cm * 1.5cm respectively, with oily temperature rise to 170 ℃, beef dry deep-frying system 180 seconds, salted vegetables dry deep-frying system 30 seconds is after the two mixing, adding sesame, monosodium glutamate, spicy powder stir-fry, fry overflow to fragrance till, take out cooling, obtain the product of the spicy flavor of the inventive method preparation.
Embodiment 3
A kind of beef food, it is made of by weight following component:
100 parts of dried beef, salted vegetables are done 500 parts, 12 parts of salad oils, 2 parts of sesames, 2 parts of monosodium glutamates also comprise 4 parts cumin powder;
Described dried beef is made of by weight following component:
600 parts in acid discharge beef, 20 parts of salt, 12 parts in the anistree water of Chinese prickly ash,
0.3 part of potassium sorbate, 10 parts in sugar, 3 parts of monosodium glutamates;
Described salted vegetables are dried to be made of by weight following component:
600 parts in leaf mustard, 300 parts of dark soy sauce, 15 parts in sugar, 3 parts of monosodium glutamates,
12 parts in the anistree water of Chinese prickly ash, 0.3 part of potassium sorbate, 30 parts of vinegars;
The weight ratio of each composition is a Chinese prickly ash in the anistree water of described Chinese prickly ash: anise: water=1: 1: 2.
A kind of preparation method of described beef food may further comprise the steps:
1) preparation dried beef:
600 parts in acid discharge beef, 20 parts of salt, 12 parts in the anistree water of Chinese prickly ash, 0.3 part of potassium sorbate, 10 parts in sugar, 3 parts of monosodium glutamates;
It is rectangular that acid discharge beef is cut into 2.0cm * 2.0cm, add salt, the anistree water of Chinese prickly ash, potassium sorbate, sugar, monosodium glutamate by above-mentioned weight ratio, stir, putting into-3 ℃ fresh-keeping warehouse pickled 36 hours, with the beef bar of pickling, put into the oven dry workshop, carried out natural air drying 36 hours at 40 ℃, shrink reaches 40%, takes off that to put into fresh-keeping warehouse standby;
2) the preparation salted vegetables are done:
600 parts in leaf mustard, 300 parts of dark soy sauce, 15 parts in sugar, 3 parts of monosodium glutamates, 12 parts in the anistree water of Chinese prickly ash, 0.3 part of potassium sorbate, 30 parts of vinegars,
The leaf mustard of cleaning is cut to two halves, push autoclaving jar shortening 12 minutes under 110 ℃ temperature, cooling back airing is after 6 hours, add dark soy sauce, sugar, monosodium glutamate, the anistree water of Chinese prickly ash, potassium sorbate by above-mentioned weight ratio, steam 5 minutes under 120 ℃ temperature, airing, volume-diminished 60% are taken out in the cooling back, make salted vegetables and do, it is standby to go into fresh-keeping warehouse;
3) preparation beef food
100 parts of dried beef, salted vegetables are done 500 parts, 12 parts of salad oils, 2 parts of sesames, 2 parts of monosodium glutamates, 4 parts of cumin powders,
By above-mentioned weight ratio, with above-mentioned 1), 2) dried beef of gained and salted vegetables do the fritter that is cut into 0.8cm * 1.5cm respectively, with oily temperature rise to 180 ℃, beef dry deep-frying system 150 seconds, salted vegetables dry deep-frying system 20 seconds is after the two mixing, adding sesame, monosodium glutamate, cumin powder stir-fry, fry overflow to fragrance till, take out cooling, obtain the product of the cumin flavor of the inventive method preparation.
Claims (6)
1, a kind of beef food is characterized in that, it is made of by weight following component:
100 parts of dried beef, salted vegetables are done 100～500 parts, 8～12 parts of salad oils,
1.5～2 parts of sesames, 1.5～2 parts of monosodium glutamates.
2, a kind of beef food according to claim 1 is characterized in that, described dried beef is made of by weight following component:
400～600 parts in acid discharge beef, 10～20 parts of salt, 8～12 parts in the anistree water of Chinese prickly ash,
0.2～0.3 part of potassium sorbate, 8～10 parts in sugar, 2～3 parts of monosodium glutamates.
3, a kind of beef food according to claim 1 is characterized in that, described salted vegetables are dried to be made of by weight following component:
400～600 parts in leaf mustard, 200～300 parts of dark soy sauce, 10～15 parts in sugar, 2～3 parts of monosodium glutamates,
8～12 parts in the anistree water of Chinese prickly ash, 0.2～0.3 part of potassium sorbate, 20～30 parts of vinegars.
According to claim 2 or 3 described a kind of beef foods, it is characterized in that 4, the weight ratio of each composition is a Chinese prickly ash in the anistree water of described Chinese prickly ash: anise: water=1: 1: 2.
5, a kind of beef food according to claim 1 is characterized in that, it also comprises spicy powder or cumin powder by weight 2～4 parts.
6, a kind of preparation method of described beef food is characterized in that, may further comprise the steps:
1) preparation dried beef:
400～600 parts in acid discharge beef, 10～20 parts of salt, 8～12 parts in the anistree water of Chinese prickly ash, 0.2～0.3 part of potassium sorbate, 8～10 parts in sugar, 2～3 parts of monosodium glutamates;
It is rectangular that acid discharge beef is cut into 0.8～2.0cm * 0.8～2.0cm, add salt, the anistree water of Chinese prickly ash, potassium sorbate, sugar, monosodium glutamate by above-mentioned weight ratio, stir, putting into-5～0 ℃ fresh-keeping warehouse pickled 24～48 hours, with the beef bar of pickling, put into the oven dry workshop, carried out natural air drying 24～48 hours at 35～45 ℃, shrink reaches 35%～45%, takes off that to put into fresh-keeping warehouse standby;
2) the preparation salted vegetables are done:
400～600 parts in leaf mustard, 200～300 parts of dark soy sauce, 10～15 parts in sugar, 2～3 parts of monosodium glutamates, 8～12 parts in the anistree water of Chinese prickly ash, 0.2～0.3 part of potassium sorbate, 20～30 parts of vinegars,
The leaf mustard of cleaning is cut to two halves, push autoclaving jar shortening 8～12 minutes under 110～120 ℃ temperature, cooling back airing is after 4～6 hours, add dark soy sauce, sugar, monosodium glutamate, the anistree water of Chinese prickly ash, potassium sorbate by above-mentioned weight ratio, steam 5～10 minutes under 110～120 ℃ temperature, airing, volume-diminished 40%～60% are taken out in the cooling back, make salted vegetables and do, it is standby to go into fresh-keeping warehouse;
The preparation method of the anistree water of described Chinese prickly ash: the weight ratio of Chinese prickly ash, anise and water is 1: 1: 2, is heated to boiling, boils 10～15 minutes, cools off standby;
3) preparation beef food
100 parts of dried beef, salted vegetables are done 100～500 parts, 8～12 parts of salad oils, 1.5～2 parts of sesames, 1.5～2 parts of monosodium glutamates, 2～4 parts of spicy powder or cumin powders,
By above-mentioned weight ratio, with above-mentioned 1), 2) dried beef of gained and salted vegetables do the fritter that is cut into 0.3～0.8cm * 0.8～2cm respectively, with oily temperature rise to 160～180 ℃, beef dry deep-frying system 150～200 seconds, salted vegetables dry deep-frying system 20～40 seconds is after the two mixing, add sesame, monosodium glutamate, also can add spicy powder or cumin powder and stir-fry, fry overflow to fragrance till, take out cooling, obtain the product of the inventive method preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101230161A CN101331953A (en) | 2007-06-26 | 2007-06-26 | Beef food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101230161A CN101331953A (en) | 2007-06-26 | 2007-06-26 | Beef food and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101331953A true CN101331953A (en) | 2008-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101230161A Pending CN101331953A (en) | 2007-06-26 | 2007-06-26 | Beef food and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN104187771A (en) * | 2014-08-15 | 2014-12-10 | 何文雅 | Preparation method of mildly spicy beef bars |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN111990603A (en) * | 2020-08-26 | 2020-11-27 | 邓富强 | Acid-removing dried beef and making method thereof |
-
2007
- 2007-06-26 CN CNA2007101230161A patent/CN101331953A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
| CN102805359B (en) * | 2012-07-27 | 2014-01-29 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN102860522B (en) * | 2012-10-17 | 2013-11-13 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN104187771A (en) * | 2014-08-15 | 2014-12-10 | 何文雅 | Preparation method of mildly spicy beef bars |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN111990603A (en) * | 2020-08-26 | 2020-11-27 | 邓富强 | Acid-removing dried beef and making method thereof |
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Open date: 20081231 |