CN102366123A - Preparation method of sauced beef - Google Patents

Abstract

The invention relates to a preparation method of sauced beef. The preparation method of sauced beef adopts pure beef shanks as raw materials and comprises the following steps of 1, boiling the pure beef shanks in soup stock in a saucepan by big fire for 30 minutes, taking off flame, and naturally simmering the boiled pure beef shanks in the saucepan without heating for 4 hours, 2, lighting fire, boiling the soup stock in the saucepan, taking off flame, cooling to room temperature, and simmering for 3 hours without heating, and 3, placing the saucepan into a constant temperature storage, setting a temperature of 7 to 15 DEG C, carrying out constant-temperature immersion for 9 hours, taking out the cooked pure beef shanks from the saucepan, and draining to obtain sauced beef finished products. The sauced beef obtained by the preparation method has the advantages that after being cooked, through two-stage immersion lasting for 12 hours, the sauced beef has a fragrance and a seasoning flavor belonging to the soup stock, loses an original meat odor, and has a tender taste, a strong flavor and a high yield. The preparation method is a novel technology for preparing sauced beef.

Description

A kind of preparation method of spiced beef

Technical field:

The invention belongs to food processing field, relate to a kind of preparation method of spiced beef.

Background technology:

Spiced beef is the meat product that people like, and is nutritious, stores easily.The technology of tradition spiced beef is: big fire was boiled in long-used soup 30 minutes, stewing then system 2 hours, infusion 5 hours in ladle car at last.The spiced beef of this technology making place, inside and outside mouthfeel disunity, the material flavor is also inequality, and outside often taste is heavier, and the inside taste is lighter, and meat is dry, also has certain fishy smell, has had a strong impact on the special sense of taste of beef.

Through retrieval, do not find the publication document identical as yet with present patent application.

Summary of the invention:

The objective of the invention is to overcome the weak point of prior art, provide that a kind of mouthfeel is good, the preparation method of the spiced beef of inside and outside unanimity.

The objective of the invention is to realize through following technical scheme:

A kind of preparation method of spiced beef, preparation method's step is:

(1) at first boils in the long-used soup of big fire in saucepan and boil 30 minutes as raw material so that pure ox is strong, remove fire then, stewing naturally boiling 4 hours in saucepan;

(2) and then open fire with the long-used soup in the saucepan boiled after, remove fire and reduced to behind the normal temperature stewing system 3 hours;

(3) afterwards, with saucepan in constant heat storage, design temperature 7-15 ℃, constant temperature infusion 9 hours, taking the dish out of the pot drains, and promptly gets the spiced beef finished product.

Advantage of the present invention and good effect are following:

1, the made spiced beef of the present invention, through 12 hours two stages infusion, beef fully absorbed the fragrance and the material flavor of long-used soup after boiling; Thereby removed original meat fishy smell, not only mouthfeel is sliding tender, and taste is dense; And yield rate is higher, is the new technology of preparation spiced beef.

2, the made spiced beef of the present invention, stewing system is 4 hours in boiling process, makes the beef meat soft, and muscle piece chewiness and not hard has effectively improved the quality of spiced beef, the inside and outside taste of spiced beef is consistent, and has improved the nutritional labeling of spiced beef.

The specific embodiment:

Below in conjunction with embodiment, the present invention is further specified, following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.

A kind of preparation method of spiced beef, step is:

(1) boils in the long-used soup of at first big fire (more than 95 ℃) in saucepan and boil 30 minutes as raw material so that pure ox is strong, remove fire then, stewing naturally boiling 4 hours in saucepan;

In the present embodiment, said long-used soup is existing boiling spiced beef soup stock commonly used, comprises soup stocks commonly used such as spiceleaf, anise, Chinese prickly ash, fennel seeds, cassia bark, the root of Dahurain angelica, nutmeg, cloves, repeats no more at this.

(2) and then open fire with the long-used soup in the saucepan boiled after, remove fire and reduced to behind the normal temperature stewing system 3 hours;

(3) afterwards, in constant heat storage, design temperature 7-15 ℃, constant temperature infusion 9 hours takes the dish out of the pot, and drains, and promptly gets the spiced beef finished product with saucepan.

Through detecting, made spiced beef meat is mashed good to eat, inside and outside unanimity, and mouthfeel is sliding tender, and flavor is fragrant.

Claims (1)

1. the preparation method of a spiced beef, it is characterized in that: preparation method's step is:

(1) at first boils in the long-used soup of big fire in saucepan and boil 30 minutes as raw material so that pure ox is strong, remove fire then, stewing naturally boiling 4 hours in saucepan;

(2) and then open fire with the long-used soup in the saucepan boiled after, remove fire and reduced to behind the normal temperature stewing system 3 hours;

(3) afterwards, with saucepan in constant heat storage, design temperature 7-15 ℃, constant temperature infusion 9 hours, taking the dish out of the pot drains, and promptly gets the spiced beef finished product.