CN102613598A - Marinating process of spiced beef - Google Patents
Marinating process of spiced beef Download PDFInfo
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- CN102613598A CN102613598A CN2011103514200A CN201110351420A CN102613598A CN 102613598 A CN102613598 A CN 102613598A CN 2011103514200 A CN2011103514200 A CN 2011103514200A CN 201110351420 A CN201110351420 A CN 201110351420A CN 102613598 A CN102613598 A CN 102613598A
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- beef
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- marinating
- halogen material
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Abstract
The invention discloses a marinating process of spiced beef. The process comprises: cleaning a whole piece of beef, then using a long needle to prick the beef, putting the pricked beef into a marinating material, and placing the marinating material into a refrigerator for 12 hours under a temperature controlled at 0-8DEG C; and placing the well cooked beef into the refrigerator again with the marinating material so as to soak for 12 hours. The above pricking and low temperature soaking methods make the marinating material completely infused into the inside of the beef, thus both enhancing the mouthfeel and reducing the high temperature stewing process.
Description
Technical field
The present invention relates to a kind of spicy beef stew in soy sauce technology, particularly relate to a kind of more tasty, the better spicy beef stew in soy sauce of mouthfeel technology.
Background technology
People in life, through regular meeting with spicy beef as the cuisines on the dining table, its preparation method is according to the difference of batching, and the difference of boiling time, taste also falls far short.
Summary of the invention
Technical problem to be solved by this invention is, a kind of spicy beef stew in soy sauce technology is provided, more specifically, provide a kind of more tasty, the better spicy beef stew in soy sauce of mouthfeel technology.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of spicy beef stew in soy sauce technology is characterized in that it may further comprise the steps:
After monoblock beef cleaned up, utilize and rectangularly prick the hole to beef;
The beef of pricking behind the hole is put into the halogen material, the halogen material was gone in the refrigerator 12 hours, temperature is controlled at 0-8 ℃;
Take out the halogen material, boil together with beef and put into refrigerator once more 12 hours after two hours, temperature is controlled at 0-8 ℃.
Advantage of the present invention is, in the spicy beef stew in soy sauce technology of the present invention, after monoblock beef cleaned up, utilizes and rectangularly pricks the hole to beef, and the beef of pricking behind the hole is put into the halogen material, and the halogen material was gone in the refrigerator 12 hours, and temperature is controlled at 0-8 ℃; Also will put into refrigerator after boiling once more soaked 12 hours.Through above-mentioned bundle hole and low temperature immersion process, make the fragrance of halogen material be immersed in beef inside fully to promote mouthfeel.
For letting the foregoing of the present invention can be more obviously understandable, hereinafter is special lifts a preferred embodiment, elaborates as follows:
The specific embodiment
For further disclosing technical scheme of the present invention, specify embodiment of the present invention now:
Spicy beef stew in soy sauce technology of the present invention may further comprise the steps:
After monoblock beef cleaned up, utilize and rectangularly prick the hole to beef;
The beef of pricking behind the hole is put into the halogen material, the halogen material was gone in the refrigerator 12 hours, temperature is controlled at 0-8 ℃;
Take out the halogen material, boil together with beef and put into refrigerator once more 12 hours after two hours, temperature is controlled at 0-8 ℃.
In conjunction with above-mentioned steps, existing the present invention is done further to analyze as follows: in the spicy beef stew in soy sauce technology of the present invention, after monoblock beef cleaned up; Utilize rectangular to beef bundle hole; The beef of pricking behind the hole is put into the halogen material, the halogen material was gone in the refrigerator 12 hours, temperature is controlled at 0-8 ℃; Also will put into refrigerator after boiling once more soaked 12 hours.Through above-mentioned bundle hole and low temperature immersion process, make the fragrance of halogen material be immersed in beef inside fully, both promoted mouthfeel, reduced the process that high temperature boils again.
More than, basic design of the present invention and basic principle have been set forth through introduction to listed embodiment.But the present invention never is limited to above-mentioned listed embodiment, and every equivalent variations, improvement and deliberately of inferior quality behavior of doing based on technical scheme of the present invention of change all should belong to protection scope of the present invention.
Claims (1)
1. spicy beef stew in soy sauce technology is characterized in that it may further comprise the steps:
After monoblock beef cleaned up, utilize and rectangularly prick the hole to beef;
The beef of pricking behind the hole is put into the halogen material, the halogen material was gone in the refrigerator 12 hours, temperature is controlled at 0-8 ℃;
Take out the halogen material, boil together with beef and put into refrigerator once more 12 hours after two hours, temperature is controlled at 0-8 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103514200A CN102613598A (en) | 2011-11-09 | 2011-11-09 | Marinating process of spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103514200A CN102613598A (en) | 2011-11-09 | 2011-11-09 | Marinating process of spiced beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102613598A true CN102613598A (en) | 2012-08-01 |
Family
ID=46554075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103514200A Pending CN102613598A (en) | 2011-11-09 | 2011-11-09 | Marinating process of spiced beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613598A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124636A (en) * | 2015-07-28 | 2015-12-09 | 张君 | Seasoned meat product and production method thereof |
| CN106690114A (en) * | 2017-01-06 | 2017-05-24 | 姚洪亮 | Processing method of fragrant and tender pork |
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
-
2011
- 2011-11-09 CN CN2011103514200A patent/CN102613598A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124636A (en) * | 2015-07-28 | 2015-12-09 | 张君 | Seasoned meat product and production method thereof |
| CN106690114A (en) * | 2017-01-06 | 2017-05-24 | 姚洪亮 | Processing method of fragrant and tender pork |
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120801 |