CN102106561A - Hot-pot beef and preparing method thereof - Google Patents
Hot-pot beef and preparing method thereof Download PDFInfo
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- CN102106561A CN102106561A CN2010106127614A CN201010612761A CN102106561A CN 102106561 A CN102106561 A CN 102106561A CN 2010106127614 A CN2010106127614 A CN 2010106127614A CN 201010612761 A CN201010612761 A CN 201010612761A CN 102106561 A CN102106561 A CN 102106561A
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Abstract
The invention provides a hot-pot beef, characterized in that a hot-pot beef product is obtained by the following steps: cooking and frying beefs, Pixian chilli bean sauces, salt black beans, medlars, Codonopsis pilosula, jujubes, butters, lard oils, chicken oils, sesame oils, dry hot peppers, black peppers, zanthoxylum, garlic, shallots, rhizoma kaempferiae, fennel seeds, cumin, orange peels, gingers, cinnamon, myrcia, thyme, aniseeds, angelica roots, cloves, fructus amomi, dills, violet magnolia, tea polyphenol, white sugars, white spirit, soy sauces, chicken powder, monosodium glutamate, salts and sodium dehydroacetate; packaging the materials and sterilizing. Various original nutrition constituents in beef can be maintained, and an original and unique flavoured hot-pot beef product is provided. The hot-pot beef product is at the top grade in beef products; and a beef product with high quality, high nutritive value, delicious taste and convenience for eating is provided for recent markets.
Description
Technical field
The present invention relates to a kind of chafing dish beef and preparation method thereof, belong to food processing technology field.
Background technology
The ox of herding in the high altitude localities, owing to can breathe new fresh oxygen, eat ecological organic pollution-free green grass, drink the mountain spring water that contains several mineral materials, and step on alpine meadow all over oxygen enrichment, and growth cycle is long, therefore the nutritive value of beef is higher than the Carnis Bovis seu Bubali of general growth, protein content height in its beef, be rich in several amino acids simultaneously, nutritional labelings such as mineral matter, can not only replenish the necessary nutriment of human body after edible, and can improve the resistance against diseases of human body, especially behind the youngsters and children and operation to growth and development stage, the big people that need take good care of after being ill, many edible these type of beef can in time replenish excessive blood loss and the malnutrition that causes, and can very fast repair tissue cell, promote the skin growth, get well as early as possible.Ancients' cloud: " beef tonifying Qi, the same Radix Astragali of merit.Beneficial gas, strengthening spleen and nourishing stomach strengthened muscles and bones during Carnis Bovis seu Bubali can be pacified ".In addition, except that containing above-mentioned nutritive value, also have the meat characteristic of softness, succulence in the beef, delicious flavour is fertile and oiliness, lean and soft.In recent years, represent incisively and vividly for the deep processing and the eating method among the people of beef product, product variety is rich and varied, dried beef series, Spiced beef series, fried shredded meat series is wherein arranged, burn beef series, cured beef series, ox plate muscle series or the like.More than a plurality of beef series product to a great extent its nutritional labeling in process part run off, the part that stays is just fiber and additive, batching etc. more; Genuine and more eutrophic beef product is a big breach to existing market.Therefore, be necessary prior art is improved, to meet the need of market.
Summary of the invention
The object of the present invention is to provide chafing dish beef product of a kind of nutrition, convenience, delicious genuineness and preparation method thereof.
The present invention is to provide a kind of like this chafing dish beef, it is characterized in that making through the following step:
A, get the raw materials ready by following mass parts:
2～30 parts of 80～100 parts of bean pastes of beef
1～20 part of 2～30 portions of matrimony vine of Salt black bean
1～10 part in 0.3～6 portion of date of Radix Codonopsis
5～50 parts of 5～80 parts of lards of butter
0.1～10 part in 2～40 parts of sesame oil of chicken fat
0.002～4 part of 0.002～1 part of anise seed of cassia bark
0.002～4 part of 0.05～6 part of kaempferia galamga of garlic
0.2～5 part in 0.1～12 portion of Chinese prickly ash of chilli
0.05～6 part in 0.05～1 portion of shallot of ginger
0.003～1 part of 0.005～0.1 portion of spiceleaf of thyme
0.003～0.5 part of 0.5～10 portion of aniseed of pepper
0.001～0.3 part of 0.001～0.2 portion of cloves of the root of Dahurain angelica
0.001～0.4 part of 0.001～2 part of fructus amomi of orange peel
0.005～0.4 part of 0.001～4 part of dill of cumin
0.02～1 part of 0.001～0.1 part of Tea Polyphenols of the flower bud of lily magnolia
1～5 part of 0.05～5 part of liquor of white sugar
0.5～5 part of 0.1～3 portion of chickens' extract of soy sauce
0.5～5 portion of salt of monosodium glutamate is an amount of
0.02～1 part of sodium dehydroacetate;
B, with after the beef stripping and slicing, put into clear water to flooding, boil to boiling with big fire, the 10～60min that simmers in water makes cube meat not have watery blood, pulls beef afterwards out, cuts little;
C, rape oil and butter are cooked burn to 60 ℃～120 ℃, the chilli section that water was scalded is cooked and is friedly picked up to delicious and crisp; Again garlic pearls is cooked and fried pull out to little Huang; The fried extremely little Huang of ginger is pulled out, after putting into lard and being warming up to 90～110 ℃, putting into the beef that steps A cuts fried 5～10 minutes, again all the other batchings being poured into the back fried 10～25 minutes, adding Chinese prickly ash, sodium dehydroacetate, sodium Diacetate at last fries 2～5min and takes the dish out of the pot, pack, sterilization get chafing dish beef product.
The present invention has following advantage and effect: the product that adopts such scheme to make, both kept original nutrients in the beef, chafing dish beef product genuine, unique flavor can be provided again, is top grade in the middle of the beef series of products, for current market provides a kind of high-quality, high nutritive value, tasty, the beef product of instant is for consumers in general have increased instant, new product easy to carry, nutritious.
The specific embodiment
Below by embodiment the present invention is described further.
Embodiment 1
A, get the raw materials ready by following mass parts:
Beef 100kg bean paste 2～30kg
Salt black bean 20kg matrimony vine 1kg
Radix Codonopsis 0.3kg date 1kg
Butter 60kg lard 5kg
Chicken fat 2kg sesame oil 0.1kg
Cassia bark 0.5kg anise seed 0.2kg
Garlic 6kg kaempferia galamga 1kg
Chilli 12kg Chinese prickly ash 5kg
Ginger 1kg shallot 6kg
Thyme 0.1kg spiceleaf 1kg
Pepper 10kg aniseed 0.5kg
Root of Dahurain angelica 0.2kg cloves 0.3kg
Orange peel 2kg fructus amomi 0.4kg
Cumin 4kg dill 0.4kg
Flower bud of lily magnolia 0.1kg Tea Polyphenols 1kg
White sugar 0.05kg liquor 5kg
Soy sauce 3kg chickens' extract 5kg
Monosodium glutamate 0.5kg salt is an amount of
Sodium dehydroacetate 1kg;
B, with after the beef stripping and slicing, put into clear water to flooding, boil to boiling with big fire, the 60min that simmers in water makes cube meat not have watery blood, pulls beef afterwards out, cuts little;
C, rape oil and butter are cooked burn to 120 ℃, the chilli section that water was scalded is cooked and is friedly picked up to delicious and crisp; Successively garlic, ginger are cooked again and fried pull out to little Huang; After putting into lard again and being warming up to 110 ℃, put into the beef that steps A cuts and fried 5 minutes, remaining batching except that Chinese prickly ash, sodium dehydroacetate is poured into fried 25 minutes again, add Chinese prickly ash at last, sodium dehydroacetate stir-fry 5min takes the dish out of the pot;
D, with the thin aluminum bag of high temperature resistant, high pressure quantitatively after the pack, at vacuum 〉=0.07MPa, heat-sealing temperature is that 230 ℃, heat-sealing time are under the condition of 3s, and sack is carried out vacuum seal;
E, the chafing dish beef behind the step D envelope is placed in the conventional sterilization pot, intensification is heated to 100 ℃, be incubated 25min down at 100 ℃, be cooled to room temperature afterwards, the chafing dish beef product of the spicy flavor that must sterilize, be placed in 36 ℃ ± 2 ℃ thermostatic chambers insulation after 7 days, reject expand bag and vanning and be finished product.
Embodiment 2
A, get the raw materials ready by following mass parts:
Beef 100kg bean paste 2kg
Salt black bean 30kg matrimony vine 20kg
Radix Codonopsis 6kg date 10kg
Butter 5kg lard 50kg
Chicken fat 40kg sesame oil 10kg
Cassia bark 0.002kg anise seed 0.002kg
Garlic 0.05kg kaempferia galamga 0.002kg
Chilli 0.1kg Chinese prickly ash 0.2kg
Ginger 0.05kg shallot 6kg
Thyme 0.005kg spiceleaf 1kg
Pepper 0.5kg aniseed 0.003kg
Root of Dahurain angelica 0.001kg cloves 0.001kg
Orange peel 0.001kg fructus amomi 0.001kg
Cumin 0.001kg dill 0.005kg
Flower bud of lily magnolia 0.001kg Tea Polyphenols 0.02kg
White sugar 5kg liquor 1kg
Soy sauce 0.1kg chickens' extract 5kg
Monosodium glutamate 5kg salt is an amount of
Sodium dehydroacetate 0.02kg;
B, with after the beef stripping and slicing, put into clear water to flooding, boil to boiling with big fire, the 60min that simmers in water makes cube meat not have watery blood, pulls beef afterwards out, cuts little;
C, rape oil and butter are cooked burn to 60 ℃, the chilli section that water was scalded is cooked and is friedly picked up to delicious and crisp; Successively garlic, ginger are cooked again and fried pull out to little Huang; After putting into lard again and being warming up to 90 ℃, put into the beef that steps A cuts and fried 10 minutes, remaining batching except that Chinese prickly ash, sodium dehydroacetate is poured into fried 10 minutes again, add Chinese prickly ash at last, sodium dehydroacetate stir-fry 5min takes the dish out of the pot;
D, with the thin aluminum bag of high temperature resistant, high pressure quantitatively after the pack, at vacuum 〉=0.07MPa, heat-sealing temperature is that 18 ℃, heat-sealing time are under the condition of 3s, and sack is carried out vacuum seal;
E, the chafing dish beef behind the step D envelope is placed in the conventional sterilization pot, intensification is heated to 100 ℃, be incubated 25min down at 100 ℃, be cooled to room temperature afterwards, the chafing dish beef product of the clear soup flavor that must sterilize, be placed in 36 ℃ ± 2 ℃ thermostatic chambers insulation after 7 days, reject expand bag and vanning and be finished product.
Embodiment 3
Embodiment 1
A, get the raw materials ready by following mass parts:
Beef 100kg bean paste 15kg
Salt black bean 20kg matrimony vine 10kg
Radix Codonopsis 3kg date 5kg
Butter 30kg lard 30kg
Chicken fat 12kg sesame oil 5kg
Cassia bark 0.5kg anise seed 2kg
Garlic 3kg kaempferia galamga 3kg
Chilli 5kg Chinese prickly ash 1kg
Ginger 1kg shallot 3kg
Thyme 0.05kg spiceleaf 0.05kg
Pepper 5kg aniseed 0.5kg
Root of Dahurain angelica 0.2kg cloves 0.3kg
Orange peel 2kg fructus amomi 0.4kg
Cumin 2kg dill 0.2kg
Flower bud of lily magnolia 0.01kg Tea Polyphenols 0.05kg
White sugar 3kg liquor 3kg
Soy sauce 2kg chickens' extract 3kg
Monosodium glutamate 3kg salt is an amount of
Sodium dehydroacetate 0.5kg;
B, with after the beef stripping and slicing, put into clear water to flooding, boil to boiling with big fire, the 60min that simmers in water makes cube meat not have watery blood, pulls beef afterwards out, cuts little;
C, rape oil and butter are cooked burn to 120 ℃, the chilli section that water was scalded is cooked and is friedly picked up to delicious and crisp; Successively garlic, ginger are cooked again and fried pull out to little Huang; After putting into lard again and being warming up to 110 ℃, put into the beef that steps A cuts and fried 5 minutes, remaining batching except that Chinese prickly ash, sodium dehydroacetate is poured into fried 25 minutes again, add Chinese prickly ash at last, sodium dehydroacetate stir-fry 5min takes the dish out of the pot;
D, with the thin aluminum bag of high temperature resistant, high pressure quantitatively after the pack, at vacuum 〉=0.07MPa, heat-sealing temperature is that 230 ℃, heat-sealing time are under the condition of 3s, and sack is carried out vacuum seal;
E, the chafing dish beef behind the step D envelope is placed in the conventional sterilization pot, heats up and be heated to 100 ℃, at 100 ℃ of insulation 25min down, be cooled to room temperature afterwards, the pot-stewed fowl chafing dish beef product that must sterilize was placed in 36 ℃ ± 2 ℃ thermostatic chambers insulation after 7 days, rejected expand bag and vanning and was finished product.
Claims (1)
1. chafing dish beef is characterized in that making through the following step:
A, get the raw materials ready by following mass parts:
2～30 parts of 80～100 parts of bean pastes of beef
1～20 part of 2～30 portions of matrimony vine of Salt black bean
1～10 part in 0.3～6 portion of date of Radix Codonopsis
5～50 parts of 5～80 parts of lards of butter
0.1～10 part in 2～40 parts of sesame oil of chicken fat
0.002～4 part of 0.002～1 part of anise seed of cassia bark
0.002～4 part of 0.05～6 part of kaempferia galamga of garlic
0.2～5 part in 0.1～12 portion of Chinese prickly ash of chilli
0.05～6 part in 0.05～1 portion of shallot of ginger
0.003～1 part of 0.005～0.1 portion of spiceleaf of thyme
0.003～0.5 part of 0.5～10 portion of aniseed of pepper
0.001～0.3 part of 0.001～0.2 portion of cloves of the root of Dahurain angelica
0.001～0.4 part of 0.001～2 part of fructus amomi of orange peel
0.005～0.4 part of 0.001～4 part of dill of cumin
0.02～1 part of 0.001～0.1 part of Tea Polyphenols of the flower bud of lily magnolia
1～5 part of 0.05～5 part of liquor of white sugar
0.5～5 part of 0.1～3 portion of chickens' extract of soy sauce
0.5～5 portion of salt of monosodium glutamate is an amount of
0.02～1 part of sodium dehydroacetate;
B, with after the beef stripping and slicing, put into clear water to flooding, boil to boiling with big fire, the 10～60min that simmers in water makes cube meat not have watery blood, pulls beef afterwards out, cuts little;
C, rape oil and butter are cooked burn to 60 ℃～120 ℃, the chilli section that water was scalded is cooked and is friedly picked up to delicious and crisp; Again garlic pearls is cooked and fried pull out to little Huang; Pull out to little Huang ginger is fried, after putting into lard and being warming up to 90～110 ℃, put into the beef that steps A cuts and fried 5～10 minutes, again all the other batchings being poured into the back fried 10～25 minutes, add Chinese prickly ash, sodium dehydroacetate at last and fry 2～5min and take the dish out of the pot, pack, sterilization, chafing dish beef product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106127614A CN102106561A (en) | 2010-12-30 | 2010-12-30 | Hot-pot beef and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106127614A CN102106561A (en) | 2010-12-30 | 2010-12-30 | Hot-pot beef and preparing method thereof |
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| CN102106561A true CN102106561A (en) | 2011-06-29 |
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| CN2010106127614A Pending CN102106561A (en) | 2010-12-30 | 2010-12-30 | Hot-pot beef and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284174A (en) * | 2013-05-29 | 2013-09-11 | 吴宏国 | Making method of braised black goat with skin hot pot |
| CN104783108A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Spicy beef seasoning packet for chaffy dish and preparation method thereof |
| CN105054028A (en) * | 2015-08-17 | 2015-11-18 | 湖南进庄食品有限公司 | Chafing dish and making method of chafing dish |
| CN107212290A (en) * | 2016-03-21 | 2017-09-29 | 上海浩海食品销售有限公司 | A kind of normal temperature cooking bag and preparation method thereof |
| CN109984307A (en) * | 2019-04-17 | 2019-07-09 | 刘雪琴 | A kind of processing technology of rabbit meat chafing dish |
| CN112704199A (en) * | 2019-10-24 | 2021-04-27 | 成都希望食品有限公司 | Sichuan style bean-flavor pre-fried meat product and preparation method thereof |
Citations (1)
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| CN101069549A (en) * | 2006-05-12 | 2007-11-14 | 邹勇 | Method for preparing stewing material and stewed food |
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2010
- 2010-12-30 CN CN2010106127614A patent/CN102106561A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101069549A (en) * | 2006-05-12 | 2007-11-14 | 邹勇 | Method for preparing stewing material and stewed food |
Non-Patent Citations (2)
| Title |
|---|
| 《肉类工业》 19990930 马美湖等 脆嫩方便型牛肉火锅加工技术研究 , 第09期 * |
| 《肉类工业》 20040225 肖明均 火锅牛肉软包装的加工 , 第02期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284174A (en) * | 2013-05-29 | 2013-09-11 | 吴宏国 | Making method of braised black goat with skin hot pot |
| CN103284174B (en) * | 2013-05-29 | 2015-06-03 | 吴宏国 | Making method of braised black goat with skin hot pot |
| CN104783108A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Spicy beef seasoning packet for chaffy dish and preparation method thereof |
| CN105054028A (en) * | 2015-08-17 | 2015-11-18 | 湖南进庄食品有限公司 | Chafing dish and making method of chafing dish |
| CN105054028B (en) * | 2015-08-17 | 2017-10-17 | 湖南进庄食品有限公司 | A kind of chafing dish and chafing dish preparation method |
| CN107212290A (en) * | 2016-03-21 | 2017-09-29 | 上海浩海食品销售有限公司 | A kind of normal temperature cooking bag and preparation method thereof |
| CN109984307A (en) * | 2019-04-17 | 2019-07-09 | 刘雪琴 | A kind of processing technology of rabbit meat chafing dish |
| CN112704199A (en) * | 2019-10-24 | 2021-04-27 | 成都希望食品有限公司 | Sichuan style bean-flavor pre-fried meat product and preparation method thereof |
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Effective date of abandoning: 20110629 |
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