CN101889694A - Method for preparing starchy beef - Google Patents
Method for preparing starchy beef Download PDFInfo
- Publication number
- CN101889694A CN101889694A CN2009100844945A CN200910084494A CN101889694A CN 101889694 A CN101889694 A CN 101889694A CN 2009100844945 A CN2009100844945 A CN 2009100844945A CN 200910084494 A CN200910084494 A CN 200910084494A CN 101889694 A CN101889694 A CN 101889694A
- Authority
- CN
- China
- Prior art keywords
- beef
- preparation
- starchy
- sauce
- pot
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing starchy beef. The method comprises the following steps of: 1), preparing a raw material, namely beef, and flavoring liquid; 2), injecting the flavoring liquid into the beef, and kneading and salting the beef; and 3), stewing the beef in seasoning. The starchy beef of the invention has a reddish brown color, and is oily and bright; after being sliced, the beef is kept integral without loosing; the section is cameo brown; a few beef tendons in muscles are yellow and transparent; and the beef is moderate in salinity, crisp, tender, tasty, refreshing, and fragrant in flavor. Therefore, the starchy beef is an ideal delicious food on the table for people.
Description
Technical field
The present invention relates to a kind of preparation method of starchy beef.
Background technology
Spiced beef, former is the famous characteristic famous dish in Huhehaote, the Inner Mongol, because of its instant has now obtained in the whole nation popularizing.It starts from Qing Dynasty mid-term, and the operator Liu Lu of the Hui ethnic group of effluent north Cangzhou Area formulates.He is former to manage spiced beef in the go-cart of naturalization city, after offered " Wan Shengyong ", the franchise spiced beef.Because particular care is given to selecting the ingredients for he, reuses various seasonings and cook, the spiced beef delicate flavour is dense, thereby in the famous whole nation in Qing Dynasty's late period.Nowadays, it still great reputation do not wane.
Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.
Suitable crowd is wide for spiced beef, and common people can eat, but the careful food of the people of infectious diseases, hepatopathy, ephrosis; High cholesterol, higher fatty acid, the elderly, children, the weak people of eupepsy should not eat more.
Beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst; Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.
Modern society's fast development, people's rhythm of life is more and more faster, and people's taste changes along with the variation of fashion, and this provides new opportunity to develop to catering market, and in the face of the taste demand of making rapid progress, the cook will get standard, becomes fast.Traditional spiced beef also needs to weed out the old and bring forth the new.
Summary of the invention
The technical issues that need to address of the present invention just are to provide a kind of preparation method of starchy beef.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
The preparation method of a kind of starchy beef of the present invention, described preparation method comprises the following steps:
1), the preparation of the preparation of beef raw material and liquid seasoning;
2), liquid seasoning is injected in the beef, beef is carried out tumbling, pickles;
3), sauce Spiced beef.
The preparation process of described beef raw material is: select the beef 100kg of from Pest-or disease-free area, also having the veterinary inspector quality certification for use, repair superabundant fats, muscle tendon and the manadesma of beef, beef temperature after the finishing is at 4-6 ℃, the oil content of beef≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter.
The preparation process of described beef raw material is: select chilled beef 100kg for use, at first chilled beef is thawed, adopt flowing water to thaw when thawing or thaw dual mode naturally, beef temperature after thawing is at 0-4 ℃, repair superabundant fats, muscle tendon and the manadesma of beef, the beef temperature after the finishing is at 4-6 ℃, the oil content of beef≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter.
The preparation process of described liquid seasoning comprises preparing to annotate thanks liquid and preparation sauce halogen material: the collocation method of described parenteral solution is for to mix following raw materials according: frozen water 60kg, salt 2.8kg, white sugar 2kg, preserved materials 1.5kg and starch 3kg; The parenteral solution temperature for preparing is controlled at 0-2 ℃; The compound method of described sauce halogen material is for to mix following raw materials according: yellow bean sauce 6kg, salt 5kg, Chinese prickly ash 0.13kg, flesh fruit 0.2kg, tsaoko 0.13kg, galingal 0.15kg, fennel seeds 0.35kg, cloves 0.074kg, anistree 0.24kg, fructus amomi 0.14kg, white cool 0.16kg, root of Dahurain angelica 0.15kg, dried orange peel 0.15kg, Chinese cassia tree 0.45kg and red kojic rice powder 0.5kg.
Described liquid seasoning is injected in the beef, beef is carried out tumbling, pickles step be:
1), injection: with clear water injector is cleaned up earlier during injection, and check that pin hole has or not obstruction, if when finding that pin hole has obstruction, inject again after the cleaning earlier, the parenteral solution for preparing is injected in the beef, pressure is between the 2.4-2.8MPa during injection, injection twice, and injection rate is 30%;
2), tumbling, pickle: will inject good beef and put into the tumbling jar, tumbling is 20 minutes continuously; Temperature is 4-6 ℃ when going out jar; Go out to put into behind the jar and pickle that the storehouse is static pickled 2 hours.
Described sauce Spiced beef step is:
1), sauce halogen seasoning: 200kg water is put into pot be heated to boiling, sauce halogen material is all put into pot kept 30 minutes for 95 ℃, the beef of pickling is put into pot, be heated to boiling after 10 minutes, keep 80 ℃ of stewing sauce halogen to take the dish out of the pot in 2.5 hours in the pot;
2), infusion:, the spiced beef of the cooling that takes the dish out of the pot is immersed in the cooled sauce halogen material cooling infusion again pull spiced beef out after 4 hours with after the sauce halogen material cooling.
The made starchy beef appearance luster of the present invention sauce is red, glossy light.Be kept perfectly after the section and do not loose, tangent plane is cameo brown, a small amount of Cowhells in the muscle, and look yellow is and transparent.That eats is moderately salted, crisp tender tasty and refreshing, aromatic flavour.It is the delicious food of people's dining table coideal.
Contain multiple nutritional components in the starchy beef of the present invention, can provide multiple health necessary nutrition.The Chinese consumption consciousness strengthens day by day, also more and more fastidious to diet, starchy beef of the present invention succession China meals culture of health preserving in several thousand, the cooked product that combines and produce with up to date technics with the technology of uniqueness, the high nutrition of low fat is the first-selected good merchantable brand of common people's dining table meals.Allow health that the common people eat, relieved, favored by the common people, product are unforgettable.
The specific embodiment
Embodiment 1
(1) selects for use from Pest-or disease-free area, also with the beef 100kg of the veterinary inspector quality certification, require beef oil content≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter; Repair beef superabundant fats, muscle tendon, manadesma, the meat temperature after the finishing is at 4-6 ℃, re-uses after putting into the chilling room cooling when temperature is high.
(2) preparation parenteral solution: frozen water 60kg, salt 2.8kg, white sugar 2kg, preserved materials 1.5kg and starch 3kg are mixed; The parenteral solution temperature for preparing is controlled at 0-2 ℃.
Preparation sauce halogen material: yellow bean sauce 6kg, salt 5kg, Chinese prickly ash 0.13kg, flesh fruit 0.2kg, tsaoko 0.13kg, galingal 0.15kg, fennel seeds 0.35kg, cloves 0.074kg, anistree 0.24kg, fructus amomi 0.14kg, white cool 0.16kg, root of Dahurain angelica 0.15kg, dried orange peel 0.15kg, Chinese cassia tree 0.45kg and red kojic rice powder 0.5kg are mixed.
(3) injection: with clear water injector is cleaned up earlier during injection, and check whether pin hole has or not obstruction, when having pin hole that obstruction is arranged as if discovery, inject after the cleaning earlier again, pressure is between the 2.4-2.8 during injection, injects twice, and injection rate is 30%.
(4) tumbling, pickle: will inject good beef and put into the tumbling jar, tumbling got final product in 20 minutes continuously.Temperature is controlled at 4-6 ℃ when going out jar.Go out to put into behind the jar and pickle that the storehouse is static pickled 2 hours.
(5) sauce Spiced beef: water 200kg is put into jacketed pan be heated to boiling and sauce halogen material is all put into 95 ℃ in pot kept 30 minutes, the beef of pickling is put into pot, be heated to boiling after 10 minutes, 80 ℃ of stewing sauce halogen of the interior maintenance of pot can take the dish out of the pot in 2.5 hours.
(6) infusion:, the spiced beef of the cooling that takes the dish out of the pot is immersed in the cooled sauce halogen material cooling infusion again pull spiced beef after 4 hours out on the stainless steel cooling frame with after the sauce halogen material cooling.
(7) cooling, check warehouse-in: the beef that takes the dish out of the pot is put on the stainless steel cooling frame, and the central temperature of cooled starchy beef is with after the chilling room temperature equates, through the warehouse-in that is up to the standards.
Embodiment 2
(1) selects chilled beef 100kg for use, at first chilled beef is thawed, adopt flowing water to thaw when thawing or thaw dual mode naturally, repair superabundant fats, muscle tendon and the manadesma of beef, the oil content of beef≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter.Thaw beef temperature after the finishing at 0-4 ℃, put into when temperature is high and re-use after chilling room cools off.
(2) preparation parenteral solution: frozen water 60kg, salt 2.8kg, white sugar 2kg, preserved materials 1.5kg and starch 3kg are mixed; The parenteral solution temperature for preparing is controlled at 0-2 ℃.
Preparation sauce halogen material: yellow bean sauce 6kg, salt 5kg, Chinese prickly ash 0.13kg, flesh fruit 0.2kg, tsaoko 0.13kg, galingal 0.15kg, fennel seeds 0.35kg, cloves 0.074kg, anistree 0.24kg, fructus amomi 0.14kg, white cool 0.16kg, root of Dahurain angelica 0.15kg, dried orange peel 0.15kg, Chinese cassia tree 0.45kg and red kojic rice powder 0.5kg are mixed.
(3) injection: with clear water injector is cleaned up earlier during injection, and check whether pin hole has or not obstruction, when having pin hole that obstruction is arranged as if discovery, inject after the cleaning earlier again, pressure is between the 2.4-2.8 during injection, injects twice, and injection rate is 30%.
(4) tumbling, pickle: will inject good beef and put into the tumbling jar, tumbling got final product in 20 minutes continuously.Temperature is controlled at 4-6 ℃ when going out jar.Go out to put into behind the jar and pickle that the storehouse is static pickled 2 hours.
(5) sauce Spiced beef: water 200kg is put into jacketed pan be heated to boiling and sauce halogen material is all put into 95 ℃ in pot kept 30 minutes, the beef of pickling is put into pot, be heated to boiling after 10 minutes, 80 ℃ of stewing sauce halogen of the interior maintenance of pot can take the dish out of the pot in 2.5 hours.
(6) infusion:, the spiced beef of the cooling that takes the dish out of the pot is immersed in the cooled sauce halogen material cooling infusion again pull spiced beef after 4 hours out on the stainless steel cooling frame with after the sauce halogen material cooling.
(7) cooling, check warehouse-in: the beef that takes the dish out of the pot is put on the stainless steel cooling frame, and the central temperature of cooled starchy beef is with after the chilling room temperature equates, through the warehouse-in that is up to the standards.
The above only is preferred embodiment of the present invention, and is in order to restriction the present invention, within the spirit and principles in the present invention not all, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. the preparation method of a starchy beef, it is characterized in that: described preparation method comprises the following steps:
1), the preparation of the preparation of beef raw material and liquid seasoning;
2), liquid seasoning is injected in the beef, beef is carried out tumbling, pickles;
3), sauce Spiced beef.
2. the preparation method of starchy beef as claimed in claim 1, it is characterized in that: the preparation process of described beef raw material is: select the beef 100kg of from Pest-or disease-free area, also having the veterinary inspector quality certification for use, repair superabundant fats, muscle tendon and the manadesma of beef, beef temperature after the finishing is at 4-6 ℃, the oil content of beef≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter.
3. the preparation method of starchy beef as claimed in claim 1, it is characterized in that: the preparation process of described beef raw material is: select chilled beef 100kg for use, at first chilled beef is thawed, adopt the flowing water dual mode that thaws or thaw naturally when thawing, the beef temperature after thawing is repaiied superabundant fats, muscle tendon and the manadesma of beef at 0-4 ℃, beef temperature after the finishing is at 4-6 ℃, the oil content of beef≤5%, moisture≤8%, impurity such as free from extraneous odour, extravasated blood, cartilage, hair and foreign matter.
4. as the preparation method of claim 2 or 3 described starchy beefs, it is characterized in that: the preparation process of described liquid seasoning comprises preparing to annotate thanks liquid and preparation sauce halogen material: the collocation method of described parenteral solution is for to mix following raw materials according: frozen water 60kg, salt 2.8kg, white sugar 2kg, preserved materials 1.5kg and starch 3kg; The parenteral solution temperature for preparing is controlled at 0-2 ℃; The compound method of described sauce halogen material is for to mix following raw materials according: yellow bean sauce 6kg, salt 5kg, Chinese prickly ash 0.13kg, flesh fruit 0.2kg, tsaoko 0.13kg, galingal 0.15kg, fennel seeds 0.35kg, cloves 0.074kg, anistree 0.24kg, fructus amomi 0.14kg, white cool 0.16kg, root of Dahurain angelica 0.15kg, dried orange peel 0.15kg, Chinese cassia tree 0.45kg and red kojic rice powder 0.5kg.
5. the preparation method of starchy beef as claimed in claim 4 is characterized in that: described liquid seasoning is injected in the beef, beef is carried out tumbling, pickles step be:
1), injection: with clear water injector is cleaned up earlier during injection, and check that pin hole has or not obstruction, if when finding that pin hole has obstruction, inject again after the cleaning earlier, the parenteral solution for preparing is injected in the beef, pressure is between the 2.4-2.8MPa during injection, injection twice, and injection rate is 30%;
2), tumbling, pickle: will inject good beef and put into the tumbling jar, tumbling is 20 minutes continuously; Temperature is 4-6 ℃ when going out jar; Go out to put into behind the jar and pickle that the storehouse is static pickled 2 hours.
6. the preparation method of starchy beef as claimed in claim 5, it is characterized in that: described sauce Spiced beef step is:
1), sauce halogen seasoning: water 200kg is put into pot be heated to boiling, sauce halogen material is all put into pot kept 30 minutes for 95 ℃, the beef of pickling is put into pot, be heated to boiling after 10 minutes, keep 80 ℃ of stewing sauce halogen to take the dish out of the pot in 2.5 hours in the pot;
2), infusion:, the spiced beef of the cooling that takes the dish out of the pot is immersed in the cooled sauce halogen material cooling infusion again pull spiced beef out after 4 hours with after the sauce halogen material cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100844945A CN101889694A (en) | 2009-05-20 | 2009-05-20 | Method for preparing starchy beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100844945A CN101889694A (en) | 2009-05-20 | 2009-05-20 | Method for preparing starchy beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101889694A true CN101889694A (en) | 2010-11-24 |
Family
ID=43099181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100844945A Pending CN101889694A (en) | 2009-05-20 | 2009-05-20 | Method for preparing starchy beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101889694A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178262A (en) * | 2011-04-26 | 2011-09-14 | 江苏迈斯克食品有限公司 | Method for making barbecued roast beef |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN103598601A (en) * | 2013-11-01 | 2014-02-26 | 界首市宏亮食品有限公司 | Making method of prunella vulgaris microcos paniculata pot-stewed venison |
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN103859425A (en) * | 2014-03-19 | 2014-06-18 | 四川理工学院 | Beef product and preparation method thereof |
| CN104382080A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of spiced beef |
| CN104886638A (en) * | 2015-06-30 | 2015-09-09 | 巢湖市金魁食品加工有限公司 | Production method of drumsticks |
| CN105166989A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Preparation method for beef with special flavor |
| CN105815676A (en) * | 2016-04-19 | 2016-08-03 | 凤阳县中都食品有限公司 | Preparation method for floral spiced beef |
| CN107668527A (en) * | 2017-09-11 | 2018-02-09 | 安徽杠岗香食品科技有限公司 | A kind of processing method for improving diced beef and going out into and improve mouthfeel |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN110651963A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of preserved beef |
| CN113729174A (en) * | 2021-09-07 | 2021-12-03 | 徐兴达 | Processing method of sauced meat product |
-
2009
- 2009-05-20 CN CN2009100844945A patent/CN101889694A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178262B (en) * | 2011-04-26 | 2013-09-11 | 江苏迈斯克食品有限公司 | Method for making barbecued roast beef |
| CN102178262A (en) * | 2011-04-26 | 2011-09-14 | 江苏迈斯克食品有限公司 | Method for making barbecued roast beef |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN103222644B (en) * | 2013-03-27 | 2014-11-05 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN103598601A (en) * | 2013-11-01 | 2014-02-26 | 界首市宏亮食品有限公司 | Making method of prunella vulgaris microcos paniculata pot-stewed venison |
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN103653030B (en) * | 2014-01-06 | 2014-12-31 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN103859425B (en) * | 2014-03-19 | 2015-09-16 | 四川理工学院 | A kind of beef product and preparation method |
| CN103859425A (en) * | 2014-03-19 | 2014-06-18 | 四川理工学院 | Beef product and preparation method thereof |
| CN104382080A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of spiced beef |
| CN104886638A (en) * | 2015-06-30 | 2015-09-09 | 巢湖市金魁食品加工有限公司 | Production method of drumsticks |
| CN105166989A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Preparation method for beef with special flavor |
| CN105815676A (en) * | 2016-04-19 | 2016-08-03 | 凤阳县中都食品有限公司 | Preparation method for floral spiced beef |
| CN107668527A (en) * | 2017-09-11 | 2018-02-09 | 安徽杠岗香食品科技有限公司 | A kind of processing method for improving diced beef and going out into and improve mouthfeel |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN110651963A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of preserved beef |
| CN113729174A (en) * | 2021-09-07 | 2021-12-03 | 徐兴达 | Processing method of sauced meat product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101889694A (en) | Method for preparing starchy beef | |
| CN102423079B (en) | Meat ball and processing technology thereof | |
| CN102871145B (en) | Manufacturing method for spiced beef | |
| CN103238863B (en) | Preparing technology of cantonese dried beef | |
| CN102058104B (en) | Preparation method of braised pork with soy sauce | |
| CN103251064B (en) | Processing technology of pungent and spicy dried beef | |
| CN102754842B (en) | Marinated sliced dried beef and processing method thereof | |
| CN104432142A (en) | Preparation method of spicy beef jerky | |
| CN101715968B (en) | Lactobacillus fermented beef dry sausage and processing method thereof | |
| CN102613597A (en) | Instant preserved meat ham food and processing process of instant preserved meat ham food | |
| CN103181534B (en) | Fish soup compound condiment and preparation method thereof | |
| CN104432141B (en) | The processing technology of Tujia's dried beef | |
| CN103989193A (en) | Preparation method of upper part of leg of pork | |
| CN105249281A (en) | Instant large meatball, and preparation method thereof | |
| CN104432140A (en) | Preparation method of shredded beef | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN103355682B (en) | Method for processing duck necks subjected to three-time saucing | |
| CN105231425A (en) | Mud eel spicy sauce and preparation method thereof | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN109892563A (en) | The production method of fish sheep mixing burger with delicate flavour | |
| CN106805131A (en) | A kind of processing method of tea perfume Tung-Po meat | |
| CN104799323A (en) | Tomato meat balls and preparation method thereof | |
| CN1868324B (en) | Method for processing black carp pickled with wine or grains, and pickle with wine or grains for making same | |
| CN102640899A (en) | Processing process of boiled dumplings stuffed with mackerel | |
| CN103504265B (en) | Marinating material and food marinating method of marinating material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20101124 |