CN102450650A - Method for preparing highland barley dried beef floss - Google Patents
Method for preparing highland barley dried beef floss Download PDFInfo
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- CN102450650A CN102450650A CN2010105187904A CN201010518790A CN102450650A CN 102450650 A CN102450650 A CN 102450650A CN 2010105187904 A CN2010105187904 A CN 2010105187904A CN 201010518790 A CN201010518790 A CN 201010518790A CN 102450650 A CN102450650 A CN 102450650A
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Abstract
The invention relates to a method for preparing highland barley dried beef floss, and belongs to the field of the preparation of dried beef floss. By the method, the defects of single edible mouthfeel and incomplete nutrition in the common dried beef floss can be effectively overcome. In order to fulfill the aim, the method comprises the following steps of: cleaning beef by using clear water, removing redundant skin, bones and tendons, and cutting the finished beef into strips by using a knife; putting the beef into a pot, adding the clear water, and heating for cooking until the beef is cooked; putting the beef into a stirrer for stirring, and mincing the cooked beef to form shredded beef; baking the shredded beef in a drying machine for 30 minutes, and putting the shredded beef into the stirrer for stirring to form the dried beef floss; and putting the dried beef floss into the pot, adding highland barley, table salt, white granulated sugar and monosodium glutamate, stirring uniformly by using a spoon, dividing the mixture into small blocks, and steaming on a steamer for 30 minutes to obtain the highland barley dried beef floss. The method is mainly used for preparing the highland barley dried beef floss.
Description
Technical field the present invention relates to a kind of preparation method of highland barley forcemeat veal.
Background technology beef is a kind of food of nutrition rich, and the eating method of beef is a lot, can make forcemeat veal, but general forcemeat veal such shortcoming of tasting, and it is more single that general exactly forcemeat veal eats mouthfeel, and nutrition is comprehensive inadequately.
Summary of the invention the objective of the invention is to provide a kind of preparation method of highland barley forcemeat veal, and it can effectively solve general forcemeat veal, and to eat mouthfeel more single, and nutrition is comprehensive shortcoming inadequately.
The objective of the invention is to realize like this: beef is cleaned up with clear water, remove then more than skin, bone, muscle, with cutter the beef of putting in order is shredded then.Beef is put into pot, add clear water, clear water will flood beef, and the boiling of heating then is till boiling beef.After beef boils beef put in the middle of the mixer and stirred 15 minutes, the beef that boils is twisted into fine shredded meat.The beef that is twisted into the shredded meat shape was put into dryer baking 30 minutes, beef is baked into forcemeat veal, stirred 5 minutes in the middle of then forcemeat veal being put into mixer, make it become forcemeat veal.Forcemeat veal is put in the pot, added highland barley, salt, white sugar and monosodium glutamate, with spoon it is stirred then; Be divided into fritter then; Every size diameter remains on 5 centimetres, rubs it with the hands circle with hand then, be put at last steam on the food steamer can take out after 30 minutes edible.
The preparation method of highland barley forcemeat veal, this product have quality softness, carefully loose, the nutritious advantage of silk.
Specific embodiment composition of raw materials:
10 kilograms in beef, 2 kilograms in highland barley, salt 500 grams, white sugar 200 grams, monosodium glutamate 100 grams.
Preparation method:
1, beef is cleaned up with clear water, remove then more than skin, bone, muscle, with cutter the beef of putting in order is shredded then.
2, beef is put into pot, add clear water, clear water will flood beef, and the boiling of heating then is till boiling beef.
3, after beef boils beef put in the middle of the mixer and stirred 15 minutes, the beef that boils is twisted into fine shredded meat.
The beef that 4, will be twisted into the shredded meat shape is put into dryer baking 30 minutes, and beef is baked into forcemeat veal, stirs 5 minutes in the middle of then forcemeat veal being put into mixer, makes it become forcemeat veal.
5, forcemeat veal is put in the pot, added highland barley, salt, white sugar and monosodium glutamate, with spoon it is stirred then; Be divided into fritter then; Every size diameter remains on 5 centimetres, rubs it with the hands circle with hand then, be put at last steam on the food steamer can take out after 30 minutes edible.
Claims (1)
1. the preparation method of highland barley forcemeat veal is characterized in that: beef is cleaned up with clear water, remove then more than skin, bone, muscle, with cutter the beef of putting in order is shredded then; Beef is put into pot, add clear water, clear water will flood beef; The boiling of heating then till beef is boiled, was stirred 15 minutes in the middle of after beef boils beef being put into mixer; The beef that boils is twisted into fine shredded meat, the beef that is twisted into the shredded meat shape is put into dryer baking 30 minutes, beef is baked into forcemeat veal; Stirred 5 minutes in the middle of then forcemeat veal being put into mixer, make it become forcemeat veal, forcemeat veal is put in the pot; Add highland barley, salt, white sugar and monosodium glutamate, with spoon it is stirred then, be divided into fritter then; Every size diameter remains on 5 centimetres, rubs it with the hands circle with hand then, be put at last steam on the food steamer can take out after 30 minutes edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105187904A CN102450650A (en) | 2010-10-25 | 2010-10-25 | Method for preparing highland barley dried beef floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105187904A CN102450650A (en) | 2010-10-25 | 2010-10-25 | Method for preparing highland barley dried beef floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450650A true CN102450650A (en) | 2012-05-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105187904A Pending CN102450650A (en) | 2010-10-25 | 2010-10-25 | Method for preparing highland barley dried beef floss |
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| CN (1) | CN102450650A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754845A (en) * | 2012-07-31 | 2012-10-31 | 顾伟 | Chinese chestnut dried meat floss and preparation method thereof |
| CN103704650A (en) * | 2013-11-19 | 2014-04-09 | 安徽麦德发食品有限公司 | Vinegar-pepper mountain-delicacy beef powder |
| CN103948048A (en) * | 2014-03-21 | 2014-07-30 | 五河童师傅食品有限公司 | Matcha dried beef floss |
| CN104544251A (en) * | 2014-12-22 | 2015-04-29 | 合肥工业大学 | Production method of spicy duck crisps |
| CN105876447A (en) * | 2014-11-07 | 2016-08-24 | 钟山 | Method for processing preparation of flavored dried beef floss |
| CN105918675A (en) * | 2016-04-14 | 2016-09-07 | 浙江科技学院 | Dried beef floss prepared from dog-sized cattle and production method thereof |
-
2010
- 2010-10-25 CN CN2010105187904A patent/CN102450650A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754845A (en) * | 2012-07-31 | 2012-10-31 | 顾伟 | Chinese chestnut dried meat floss and preparation method thereof |
| CN103704650A (en) * | 2013-11-19 | 2014-04-09 | 安徽麦德发食品有限公司 | Vinegar-pepper mountain-delicacy beef powder |
| CN103704650B (en) * | 2013-11-19 | 2016-02-17 | 安徽麦德发食品有限公司 | A kind of vinegar-pepper mountain-delicacy beef powder |
| CN103948048A (en) * | 2014-03-21 | 2014-07-30 | 五河童师傅食品有限公司 | Matcha dried beef floss |
| CN103948048B (en) * | 2014-03-21 | 2015-11-18 | 五河童师傅食品有限公司 | A kind of Matcha beef dried meat floss |
| CN105876447A (en) * | 2014-11-07 | 2016-08-24 | 钟山 | Method for processing preparation of flavored dried beef floss |
| CN104544251A (en) * | 2014-12-22 | 2015-04-29 | 合肥工业大学 | Production method of spicy duck crisps |
| CN104544251B (en) * | 2014-12-22 | 2017-11-10 | 合肥工业大学 | A kind of preparation method of spiced duck crisp |
| CN105918675A (en) * | 2016-04-14 | 2016-09-07 | 浙江科技学院 | Dried beef floss prepared from dog-sized cattle and production method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |