CN102630958A - Formula and processing technology of black pepper beef flavoring bag - Google Patents

Abstract

The invention discloses a recipe and a processing technology of black pepper beef tenderloin conditioning package. The raw materials in the recipe include beef, water, egg liquid, baking soda, compound phosphate, black pepper powder, sugar, salt, cornstarch, Salad oil, diced onion, shredded onion, crushed black pepper, dark soy sauce, light soy sauce, monosodium glutamate, yeast extract, vegetable butter, oyster sauce, modified starch, ginger powder, cumin powder, nutmeg powder, chili powder. The beneficial effects of the invention are: the invention achieves the purpose of industrialization by separately processing the black pepper sauce and beef tenderloin, fully cooked and then packaged, and adding salinity control, and realizes the industrialization of kitchen dishes.

Description

Recipe and processing technology of a kind of black pepper beef tenderloin conditioning package

technical field

The invention relates to a recipe of black pepper and beef combined with Chinese and Western microwave quick-frozen dishes and a production method thereof, in particular to a recipe of black pepper beef tenderloin conditioning pack and a processing technology thereof.

Background technique

Since the 1980s, a new type of microwave dish food has developed rapidly in developed countries. The so-called microwave dish food refers to the application of modern quick-freezing processing technology (below -30 ℃, within 15~30min, quickly pass through the ice crystal living area, and the product is in the form of The form of small package is stored and circulated under the condition of -18 ℃), the ingredients of the dishes are scientifically proportioned and combined, and they are pre-processed into foods suitable for microwave ovens or modulation, which are easy to use.

There are many kinds of microwave food in the food market of the United States and Japan. The United States is the country with the highest penetration rate of household microwave ovens in the world, and its microwave food production and sales are huge. In the United States, more than 200 companies produce more than 300 kinds of microwave-prepared foods marked with "microwave" labels on the packaging. Products include shelf-stable delicate dishes, premade soups, refrigerated small packaged instant side dishes, vegetables, side dishes, various post-dinner desserts, frozen snacks, pancakes, fried potato foods, etc. As the largest producer and consumer of frozen food in Asia, Japan has a household penetration rate of microwave ovens of 88.4%, and more than 20 companies produce nearly 200 kinds of microwave-conditioned foods. There are more than 30 kinds of microwave heating and cooking foods sold on the market in Taiwan Province of my country, including staple food fried rice, risotto, fried noodles, dumplings, spring rolls, siu mai, steamed buns, pepper beef, buckwheat, diced chicken, beef noodle soup, seafood stew, Beef stew, salad and scallion pie, etc. Microwave food in the mainland of my country started relatively late. At present, there are very few manufacturers of quick-frozen microwave cooking bags. Although some products are marked as microwaveable on the outer packaging, they may not actually meet the requirements of microwave food.

At present, the conditions for vigorously developing my country's microwave food are becoming increasingly mature, people's food consumption is changing from "satisfaction" to "eating well", and the requirements for "quantity" of food have changed to requirements for "quality". It is the "quality, appearance, novelty, enjoyment, health care, naturalness and convenience" of the product, and quick-frozen microwave dishes just meet this consumer demand. With the popularization of microwave ovens, the entire "cold chain" system for the production, storage and transportation of microwave quick-frozen dishes in some developed areas and large and medium-sized cities, and consumption by families and social groups has basically formed, which provides the best conditions for the development of quick-frozen microwave dishes. .

Black Pepper Beef Tenderloin is a masterpiece of Cantonese chefs. It is very popular because of its strong pepper flavor and tender meat. From the point of view of the production method, there are many references to Western food, but without losing the essence of Chinese food, it is a famous dish combining Chinese and Western food. In addition, black pepper beef tenderloin has high nutritional value. On the one hand, beef tenderloin is also called tenderloin. It is the tenderest meat on the sirloin. It has high protein content, low calories, almost no fat, and beef contains more muscle ammonia. Acid is particularly effective for increasing muscle and strengthening strength; on the other hand, the onion in the ingredients is rich in prostaglandin A, diallyl disulfide and sulfur amino acids, which have the functions of anti-vascular sclerosis and lowering blood lipids. The practice of traditional black pepper beef tenderloin includes marinating and tenderizing beef tenderloin, sauce preparation and mixed firing. Among them, it takes 4~6 hours to marinate and tenderize beef tenderloin. During the sauce preparation, sautéing, feeding order, thickening and other links have strict requirements on the heat. High, not suitable for daily kitchen processing. At present, there are deficiencies in the black pepper beef tenderloin conditioning packs that appear on the market through traditional recipes and production processes. First, the fishy smell in the beef is not removed; Extrusion and other external forces lead to shape distortion, which leads to problems in flavor, quality, packaging and "post-production" of microwave food in household use.

Contents of the invention

In order to solve the problems of quick-frozen microwave black pepper beef tenderloin in flavor, quality, packaging and "post-production" of microwave food in household use, the invention provides a recipe and processing technology of black pepper beef tenderloin conditioning package .

In order to achieve the above-mentioned purpose of the invention, the present invention provides a recipe for black pepper beef tenderloin conditioning package, which is characterized in that the raw materials and parts by weight in the recipe are: 96~104 parts of beef, 80~95 parts of water, 2.6~3.4 parts of egg liquid, 0.3~0.5 parts of baking soda, 0.4~0.5 parts of compound phosphate, 1.4~2.5 parts of black pepper, 5~7 parts of sugar, 0.5~1 part of salt, 2~3 parts of cornstarch, salad 17~25 parts oil, 50~60 parts shredded onion, 3~4 parts diced onion, 3~4 parts crushed black pepper, 6~7 parts dark soy sauce, 3~4 parts light soy sauce, 1~2 parts monosodium glutamate, yeast soy sauce 0.5~1 part of extract, 2~3 parts of vegetable butter, 2~3 parts of oyster sauce, 2~3 parts of modified starch, 0.4~0.7 part of ginger powder, 0.4~0.7 part of cumin powder, 0.3~0.7 part of nutmeg powder, 0.15~0.3 parts of chili powder.

The raw materials and their parts by weight in the formula can be preferably: 98-102 parts of beef, 85-90 parts of water, 2.8-3.3 parts of egg liquid, 0.35-0.45 parts of baking soda, 0.43-0.48 parts of compound phosphate, black 1.6~2.2 parts of pepper, 5~6 parts of sugar, 0.8~1 part of salt, 2~2.5 parts of cornstarch, 18~23 parts of salad oil, 52~55 parts of shredded onion, 3~3.5 parts of diced onion, crushed black pepper 3~3.5 parts, dark soy sauce 6~6.5 parts, light soy sauce 3~3.5 parts, monosodium glutamate 1~1.5 parts, yeast extract 0.5~0.8 parts, vegetable butter 2~2.5 parts, oyster sauce 2~2.5 parts, modified starch 2 parts ~2.5 parts, ginger powder 0.5~0.6 parts, cumin powder 0.5~0.6 parts, nutmeg powder 0.4~0.6 parts, chili powder 0.2~0.25 parts.

The raw materials and parts by weight in the formula can also be preferably: 100 parts of beef, 85 parts of water, 3.1 parts of egg liquid, 0.45 parts of baking soda, 0.45 parts of compound phosphate, 2 parts of black pepper, 5 parts of sugar, 0.8 parts of salt, 2 parts of cornstarch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 part of yeast extract , 2 parts of vegetable butter, 2 parts of oyster sauce, 2 parts of modified starch, 0.5 part of ginger powder, 0.5 part of cumin powder, 0.5 part of nutmeg powder, and 0.2 part of chili powder.

In order to better achieve the above-mentioned purpose of the invention, the present invention also provides a processing technology of black pepper beef tenderloin conditioning package, and the processing technology comprises the following steps:

(1) Beef Tenderloin Processing Technology:

①Raw material trimming:

Cut the beef into beef strips with a width of 0.4~0.6cm and a length of 5~10cm;

②Rolling and marinating:

Add egg liquid, baking soda, compound phosphate, black pepper, salt, sugar, corn starch according to the recipe, roll and knead for 20-30 minutes, and marinate for 4-6 hours;

③Oil:

Mix the marinated meat with 15-20 parts of salad oil, put it into the oil pan, and put the oil at 170°C for 1.5-2 minutes;

(2) Onion processing technology:

①Raw material trimming:

Wash the onion and cut it into shredded onion with a width of 0.5~0.6cm;

②Oil:

Put the shredded onion in the oil pan at 160~170℃ for 2~3 minutes;

(3) Processing technology of black pepper sauce:

①Raw material trimming:

Wash the onion and cut it into diced onions with a volume of 0.3 to 0.5 cm ³ ;

② Saute:

Heat the butter and the remaining salad oil in a pot to 200°C, add diced onion, and fry until fragrant for 1.5~2.5 minutes;

③Boil the sauce:

a. After sauteing the diced onion, add water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper powder, ground black pepper, ginger powder, cumin powder, nutmeg powder and chili according to the recipe Powder, boil on high heat;

b. After boiling on high heat, turn to low heat, the temperature in the center of the pot is 93~97°C, and the cooking time is 2~3 minutes;

④ thicken:

When the salinity of the soup is 17%~20%, add modified starch, boil and cook for 1~2min;

(4) Packaging:

Weigh each raw material according to the following weight: boiled beef tenderloin weighs 75~100g, processed onion weighs 20~30g, processed black pepper sauce weighs 55~70g, and the total weight is 150~200g. Mix them evenly and put them in the packaging bag Carry out sealed packaging;

(5) Precooling and quick freezing:

The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature below -18°C.

Wherein, in the "raw material trimming" step of the step (1), the width of the beef strips is 0.5 cm, and the length is 8 cm; in the "tumbling" step of the step (1), the tumbling time is 25 minutes, and marinated for 5 hours; In the "oiling" step of the step (1), the marinated meat is mixed with salad oil, put into an oil pan, and oiled at 170° C. for 2 minutes.

In the "raw material trimming" step of the step (2), the width of the shredded onion is 0.5 cm; in the "oiling" step of the step (2), oiling is carried out in an oil pan at 165° C. for 2 minutes.

In step b of "boiling the sauce" in the step (3), the temperature of the center of the pot is 95°C after turning to low heat, and the cooking time is 2.5 minutes; in the step of "thickening" in the step (4), the salinity of the soup is 18%, add modified starch for thickening.

In the step (4), each raw material was weighed according to the following weights: 90 g of boiled beef tenderloin, 25 g of processed onion, 65 g of processed black pepper sauce, and a total weight of 180 g.

In the step (5), quick freezing makes the product temperature be -30~-18°C.

The beneficial effects brought by the technical solutions provided by the embodiments of the present invention are: the present invention achieves the purpose of industrialization by separately processing black pepper sauce and beef tenderloin, fully cooked and then packaged, and adding salinity control, and realizes the kitchen dishes. industrialization. Black Pepper Beef Tenderloin has a strong peppery flavor and tender meat. While meeting the industrial standards, it also preserves the color, flavor, and shape of the product to the greatest extent. It provides great convenience for families to make more complicated dishes and enriches people's dining tables. In addition, the rich umami taste of butter, oil, and yeast extract in the formula, supplemented by the compounding of spices, not only highlights the flavor of black pepper, but also makes the flavor of the product soft, fresh and mellow.

Description of drawings

Fig. 1 is a flow chart of the processing technology of black pepper beef tenderloin conditioning package in the embodiment of the present invention.

Detailed ways

Example 1

A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 98 parts of beef, 85 parts of water, 3.1 parts of egg liquid, 0.4 parts of baking soda, 0.45 parts of compound phosphate, 1.6 parts of black pepper powder 5 parts of sugar, 0.8 parts of salt, 2 parts of cornstarch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 parts of yeast extract, 2 parts of vegetable butter, 2 parts of oyster sauce, 2 parts of modified starch, 0.5 parts of ginger powder, 0.5 parts of cumin powder, 0.5 parts of nutmeg powder, and 0.2 parts of chili powder.

According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology comprises the following steps:

(1) Beef Tenderloin Processing Technology:

①Raw material trimming:

Cut the beef into shredded beef with a width of 0.4cm and a length of 5cm;

②Rolling and marinating:

Add egg liquid, baking soda, compound phosphate, black pepper, salt, sugar, cornstarch to the shredded beef according to the recipe, knead for 20 minutes, and marinate for 4 hours;

③Oil:

Mix the marinated meat with 18 parts of salad oil, put it into the oil pan, and oil it at 170°C for 1.5 minutes;

(2) Onion processing technology:

①Raw material trimming:

Wash the onion and cut it into onion shreds with a width of 0.5cm;

②Oil:

Oil the shredded onion in a 165°C oil pan for 2 minutes;

(3) Processing technology of black pepper sauce:

①Raw material trimming:

Wash the onion and cut it into diced onions of ^0.3cm3 ;

② Saute:

Heat the vegetable butter and remaining salad oil in a pot to 200°C, add diced onion, and sauté for 1.5 minutes;

③Boil the sauce:

a. Add water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spices, etc. to the diced onion after sautéing, and bring to a boil;

b. After boiling on high heat, turn to low heat, the temperature in the center of the pot is 93~97°C, and the cooking time is 2 minutes;

④ thicken:

When the salinity of the soup is 17%, add modified starch, boil and cook for 1 minute;

(4) Packaging:

Weigh each raw material according to the following weights: boiled beef tenderloin weighs 75g, processed onion 20g, processed black pepper sauce 55g, and a total weight of 150g. After mixing evenly, put it into a packaging bag for sealing and packaging;

(5) Precooling and quick freezing:

The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature at -20°C;

Example 2

A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 102 parts of beef, 90 parts of water, 3.3 parts of egg liquid, 0.45 parts of baking soda, 0.48 parts of compound phosphate, 2 parts of black pepper powder 4 parts of sugar, 0.9 parts of salt, 2.5 parts of cornstarch, 23 parts of salad oil, 58 parts of shredded onion, 3.5 parts of diced onion, 3.5 parts of crushed black pepper, 6.5 parts of dark soy sauce, 3.5 parts of light soy sauce, 1.5 parts of monosodium glutamate, 0.8 parts of yeast extract, 2.5 parts of vegetable butter, 2.5 parts of oyster sauce, 2.5 parts of modified starch, 0.6 parts of ginger powder, 0.6 parts of cumin powder, 0.6 parts of nutmeg powder, and 0.25 parts of chili powder.

According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:

(1) Beef Tenderloin Processing Technology:

①Raw material trimming:

Cut the beef into shredded beef with a width of 0.6cm and a length of 10cm;

②Rolling and marinating:

Add egg liquid, baking soda, compound phosphate, black pepper, salt, sugar, cornstarch to the shredded beef according to the recipe, knead for 30 minutes, and marinate for 6 hours;

③Oil:

Mix the marinated meat with 20 parts of salad oil, put it into the oil pan, and oil it at 170°C for 2 minutes;

(2) Onion processing technology:

①Raw material trimming:

Wash the onion and cut it into onion shreds with a width of 0.6cm;

②Oil:

Oil the shredded onion in a 170°C oil pan for 3 minutes;

(3) Processing technology of black pepper sauce:

①Raw material trimming:

Wash the onion and cut it into ^0.5cm3 diced onion;

② Saute:

Heat the vegetable butter and remaining salad oil in a pot to 200°C, add diced onion, and fry until fragrant for 2.5 minutes;

③Boil the sauce:

a. Add water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spices, etc. to the diced onion after sautéing, and bring to a boil;

b. After boiling on high heat, turn to low heat, the temperature in the center of the pot is 93~97°C, and the cooking time is 3 minutes;

④ thicken:

When the salinity of the soup is 20%, add the modified starch, boil and cook for 2 minutes;

(4) Packaging:

Weigh each raw material according to the following weights: 100g of cooked beef tenderloin, 30g of processed onion, 70g of processed black pepper sauce, with a total weight of 200g, mix them evenly, put them into a packaging bag and seal them;

(5) Precooling and quick freezing:

The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature below ~18°C.

Example 3

A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 100 parts of beef, 85 parts of water, 3.1 parts of egg liquid, 0.45 parts of baking soda, 0.45 parts of compound phosphate, 2 parts of black pepper powder 5 parts of sugar, 0.8 parts of salt, 2 parts of cornstarch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 parts of yeast extract, 2 parts of vegetable butter, 2 parts of oyster sauce, 2 parts of modified starch, 0.5 parts of ginger powder, 0.5 parts of cumin powder, 0.5 parts of nutmeg powder, and 0.2 parts of chili powder.

According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:

(1) Beef Tenderloin Processing Technology:

①Raw material trimming:

Cut the beef into shredded beef with a width of 0.5cm and a length of 8cm;

②Rolling and marinating:

Add egg liquid, baking soda, compound phosphate, black pepper, salt, sugar, cornstarch according to the formula to the shredded beef, roll and knead for 25 minutes, and marinate for 5 hours;

③Oil:

Mix the marinated meat with 16 portions of salad oil, put it into the oil pan, and put it in the oil at 170°C for 2 minutes;

(2) Onion processing technology:

①Raw material trimming:

Wash the onion and cut it into onion shreds with a width of 0.6cm;

②Oil:

Oil the shredded onion in a 170°C oil pan for 2.5 minutes;

(3) Processing technology of black pepper sauce:

①Raw material trimming:

Wash the onion and cut it into diced onions of ^0.4cm3 ;

② Saute:

Heat vegetable butter and remaining salad oil to 200°C, add diced onion, and sauté for 2 minutes;

③Boil the sauce:

a. Add water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spices, etc. to the diced onion after sautéing, and bring to a boil;

b. After boiling on high heat, turn to low heat, the temperature in the center of the pot is 93~97°C, and the cooking time is 2.5 minutes;

④ thicken:

When the salinity of the soup is 18%, add modified starch, boil and cook for 1.5 minutes;

(4) Packaging:

Weigh each raw material according to the following weights: 90g of boiled beef tenderloin, 25g of processed onion, 65g of processed black pepper sauce, and a total weight of 180g.

(5) Precooling and quick freezing:

The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature at -25°C.

Comparative experiment 1: Tenderness is one of the main eating qualities of meat products, and it is the most commonly used indicator for consumers to judge the quality of meat products. The tenderness of meat refers to the tenderness of the meat when it is eaten, which reflects the texture of the meat and is determined by the structural characteristics of various proteins in the muscle. Compared with other leg or waist muscles, beef tenderloin (longest muscle dorsi) used in the product has a shear force value of 3.5kg after cooking, which is tender due to its thin muscle fibers and differences in the amount and quality of connective tissue. However, in the process of processing, if the formula is not properly designed, it will also cause the meat to age. Therefore, the product formula is optimized to make the meat juicy and tender. In this experiment, five test groups with different ratios of the following seasoning combinations are used to study different excipients To the influence of beef tenderloin smooth mouthfeel, test result is as shown in table 1:

Table 1 The effect of different supplementary materials on the tenderness of meat (unit: parts by weight)

As can be seen from Table 1, the mouthfeel of test group 1 and test group 2 is dry and chewy; the mouthfeel of test group 4 and test group 5 is too tender and lacks chewiness; the mouthfeel of test group 3 is tender and juicy, chewy and easy pharynx. Therefore, the optimal tenderizing formula is: 96-104 parts of meat, 30-35 parts of water, 3-3.5 parts of eggs, 0.5-1 part of salt, and 2-3 parts of cornstarch.

Comparative experiment 2: Flavor is also a very key factor in meat products, which directly affects consumers' desire to buy. In black pepper beef tenderloin products, black pepper sauce is the main flavor affecting the product. Through the study of the best black pepper aroma and umami taste, the product can achieve a rich, full and soft black pepper flavor. In this experiment, 3 groups and 5 groups of experiments with different ratios of the following seasoning combinations were used to study the effects of different additions of auxiliary materials on the aroma and freshness of black pepper sauce. The test results are shown in Table 2 and Table 3.

Table 2 Effects of different auxiliary materials added on the aroma of black pepper sauce (unit: parts by weight)

It can be seen from Table 2 that the more the black pepper powder and black pepper powder are added, the stronger the black pepper flavor will be, but too much black pepper residue will easily lead to more black pepper residues, which is not coordinated as a whole. Therefore, the best addition amount of auxiliary materials is: black pepper powder 3-4, black pepper powder 1-1.5, cumin powder 0.5-0.7, nutmeg powder 0.5-0.7, chili powder 0.2-0.3, ginger powder 0.5-0.7, Vegetable butter 2-3.

Table 3 Effects of different additives on the freshness of black pepper sauce (unit: parts by weight)

It can be seen from Table 3 that the optimal amount of black pepper umami added is: dark soy sauce 6-7, light soy sauce 3-4, sugar 3-4, monosodium glutamate 1-2, yeast extract 0.5-1, oyster sauce 2-3 .

Comparative test 3: The consistency of the sauce has a great influence on the quality of the sauce. On the one hand, the sauce is thin, which causes the separation of solids and liquids in the sauce. When the sauce is covered on the beef tenderloin, the sauce is easy to flow To the bottom of the beef tenderloin, the meat is meat and the juice is juice; on the other hand, the sauce is thick and its fluidity is poor. When the sauce covers the beef tenderloin, it is easy to see the sauce but not the beef tenderloin, so The right sauce consistency is especially important. The consistency of the sauce is generally achieved by thickening the modified starch. In this experiment, the effect of different ratios of modified starch and water on the sauce concentration was studied in the three test groups, as shown in Table 4:

Table 4 The impact of the amount of modified starch added on the consistency of the sauce (unit: parts by weight)

It can be seen from Table 4 that the optimal amount of modified starch added is: the modified starch is 2-3 parts by weight, and the weight part of water added when thickening is 6-9 parts.

Through the above test, it can be known that the prescription of the black pepper beef tenderloin provided by the invention and the preferred black pepper beef tenderloin conditioning package provided by the present invention can make the processed black pepper beef tenderloin mouthfeel fresh and tender, more Juice, chewy and easy to swallow, strong black pepper flavor, full aroma, soft overall flavor, moderate umami, moderate consistency and certain fluidity.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection of the present invention. within range.

Claims (9)

1. A recipe for black pepper beef tenderloin conditioning pack, characterized in that, the raw materials in the recipe and parts by weight thereof are: 96~104 parts of beef, 80~95 parts of water, 2.6~3.4 parts of egg liquid, 0.3~0.5 parts of soda, 0.4~0.5 parts of compound phosphate, 1.4~2.5 parts of black pepper, 5~7 parts of sugar, 0.5~1 part of salt, 2~3 parts of cornstarch, 17~25 parts of salad oil, shredded onion 50~60 parts, 3~4 parts of diced onion, 3~4 parts of crushed black pepper, 6~7 parts of dark soy sauce, 3~4 parts of light soy sauce, 1~2 parts of monosodium glutamate, 0.5~1 part of yeast extract, plant 2~3 parts of butter, 2~3 parts of oyster sauce, 2~3 parts of modified starch, 0.4~0.7 parts of ginger powder, 0.4~0.7 parts of cumin powder, 0.3~0.7 parts of nutmeg powder, 0.15~0.3 parts of chili powder. 2. The recipe of black pepper beef tenderloin conditioning package according to claim 1, characterized in that, the raw materials in the recipe and parts by weight thereof are: 98~102 parts of beef, 85~90 parts of water, 2.8 parts of egg liquid ~3.3 parts, 0.35~0.45 parts of baking soda, 0.43~0.48 parts of compound phosphate, 1.6~2.2 parts of black pepper, 5~6 parts of sugar, 0.8~1 part of salt, 2~2.5 parts of cornstarch, 18~ of salad oil 23 parts, 52~55 parts of shredded onion, 3~3.5 parts of diced onion, 3~3.5 parts of crushed black pepper, 6~6.5 parts of dark soy sauce, 3~3.5 parts of light soy sauce, 1~1.5 parts of monosodium glutamate, 0.5 parts of yeast extract ~0.8 parts, vegetable butter 2~2.5 parts, oyster sauce 2~2.5 parts, modified starch 2~2.5 parts, ginger powder 0.5~0.6 parts, cumin powder 0.5~0.6 parts, nutmeg powder 0.4~0.6 parts, chili powder 0.2 parts ~0.25 servings. 3. The recipe of black pepper beef tenderloin conditioning package according to claim 1, characterized in that, the raw materials in the recipe and parts by weight thereof are: 100 parts of beef, 85 parts of water, 3.1 parts of egg liquid, baking soda 0.45 parts, 0.45 parts of compound phosphate, 2 parts of black pepper, 5 parts of sugar, 0.8 parts of salt, 2 parts of corn starch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, old 6 parts soy sauce, 3 parts light soy sauce, 1 part monosodium glutamate, 0.5 parts yeast extract, 2 parts vegetable butter, 2 parts oyster sauce, 2 parts modified starch, 0.5 parts ginger powder, 0.5 parts cumin powder, 0.5 parts nutmeg powder , 0.2 parts of chili powder. 4. a processing technology of the black pepper beef tenderloin conditioning bag as described in any one of claims 1～3, it is characterized in that, described processing technology comprises the following steps: (1) Beef Tenderloin Processing Technology: ①Raw material trimming: Cut the beef into beef strips with a width of 0.4~0.6cm and a length of 5~10cm; ②Rolling and marinating: Add egg liquid, baking soda, compound phosphate, black pepper, salt, sugar, corn starch according to the recipe, roll and knead for 20-30 minutes, and marinate for 4-6 hours; ③Oil: Mix the marinated meat with 15-20 parts of salad oil, put it into the oil pan, and put the oil at 170°C for 1.5-2 minutes; (2) Onion processing technology: ①Raw material trimming: Wash the onion and cut it into shredded onion with a width of 0.5~0.6cm; ②Oil: Put the shredded onion in the oil pan at 160~170℃ for 2~3 minutes; (3) Processing technology of black pepper sauce: ①Raw material trimming: Wash the onion and cut it into diced onions with a volume of 0.3 to 0.5 cm ³ ; ② Saute: Heat the butter and the remaining salad oil in a pot to 200°C, add diced onion, and fry until fragrant for 1.5~2.5 minutes; ③Boil the sauce: a. After sauteing the diced onion, add water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper powder, ground black pepper, ginger powder, cumin powder, nutmeg powder and chili according to the recipe Powder, boil on high heat; b. After boiling on high heat, turn to low heat, the temperature in the center of the pot is 93~97°C, and the cooking time is 2~3 minutes; ④ thicken: When the salinity of the soup is 17%~20%, add modified starch, boil and cook for 1~2min; (4) Packaging: Weigh each raw material according to the following weight: boiled beef tenderloin weighs 75~100g, processed onion weighs 20~30g, processed black pepper sauce weighs 55~70g, and the total weight is 150~200g. Mix them evenly and put them in the packaging bag Carry out sealed packaging; (5) Precooling and quick freezing: The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature below -18°C. 5. The processing technology of black pepper beef tenderloin conditioning package according to claim 4, characterized in that, in the "raw material trimming" step of the step (1), the width of the beef strips is 0.5cm, and the length is 8cm; the step In the "tumbling" step of (1), the tumbling time is 25 minutes, and marinated for 5 hours; Oil at 170°C for 2 minutes. 6. The processing technology of black pepper beef tenderloin conditioning package according to claim 4, characterized in that, in the "raw material trimming" step of the step (2), the width of the shredded onion is 0.5cm; the step (2 ) in the "over-oil" step, over-oil in an oil pan at 165°C for 2 minutes. 7. The processing technology of black pepper beef tenderloin conditioning package according to claim 4, characterized in that, in the step b of "boiling the sauce" in the step (3), after turning to low heat, the temperature of the center of the pot is 95°C, and boiled The preparation time is 2.5 minutes; in the "thickening" step of the step (4), the salinity of the soup is 18%, and the modified starch is added to thicken the soup. 8. The processing technology of the black pepper beef tenderloin conditioning package according to claim 4, characterized in that, in the step (4), each raw material is weighed according to the following weight: the cooked beef tenderloin weighs 90g, and the processed beef tenderloin weighs 90g. 25g onion, 65g processed black pepper sauce, total weight 180g. 9. The processing technology of black pepper beef fillet conditioning package according to claim 4, characterized in that, in the step (5), the temperature of the product is quick-frozen to -30~-18°C.

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