CN102630958A - Formula and processing technology of black pepper beef flavoring bag - Google Patents
Formula and processing technology of black pepper beef flavoring bag Download PDFInfo
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Abstract
本发明公开了一种黑椒牛柳调理包的配方及其加工工艺,其配方中的原料:牛肉、水、鸡蛋液、小苏打、复合磷酸盐、黑胡椒粉、糖、盐、玉米淀粉、色拉油、洋葱丁、洋葱丝、黑胡椒碎、老抽、生抽、味精、酵母抽提物、植物黄油、蚝油、变性淀粉、生姜粉、小茴香粉、肉蔻粉、辣椒粉。本发明的有益效果是:本发明通过对黑胡椒酱与牛柳分开加工,完全熟制后再包装,外加盐度控制来达到工业化的目的,实现的厨房菜肴的工业化。
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
技术领域 technical field
本发明涉及一种中西结合的微波速冻菜肴黑胡椒与牛肉的配方及其生产方法,特别涉及一种黑椒牛柳调理包的配方及其加工工艺。 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.
背景技术 Background technique
20世纪80年代以来,一种新型微波菜肴食品在发达国家迅速发展,所谓微波菜肴食品是指应用现代速冻加工技术(在-30℃以下,在15~30min内,快速通过冰晶生存区,产品以小包装的形式在-18℃的条件下贮藏和流通),对菜肴原料采用科学的配比和组合,预先加工成适合微波炉或调制,便于使用的食品。 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.
在美国、日本的食品市场上微波食品的种类繁多。美国是世界上家用微波炉普及率最高的国家,其微波食品的生产和销售极大。在美国有200多家企业共生产300多种在包装上标明“微波”标签的微波预制食品。产品涉及耐贮存的精致菜肴、预制汤类、冷藏小包装速食小菜、蔬菜、配菜、各种餐后甜食、冷冻快餐、薄烤饼、炸土豆食品等。日本作为亚洲最大的冷冻食品生产国和消费国,微波炉的家庭普及率为88.4%,有20多家企业生产近200多种微波调理食品。我国台湾省市场上销售的微波加热和烹调食品有30多种,包括主食类炒饭、烩饭、炒面、水饺、春卷、烧卖、馒头、胡椒牛肉、扣肉、鸡丁、牛肉汤面、海鲜煲、牛肉煲、沙拉和葱油派等。我国内地微波食品的起步较晚,目前生产速冻微波调理包的厂家很小,有些产品的外包装上虽然标有可微波字样,但实际上可能并未达到微波食品的要求。 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.
当前,大力开发我国微波食品的条件日益成熟,人民的食品消费正从“吃饱”向“吃好”转变,对食品“量”的要求已经转变为对“质”的要求,考虑更多的是产品的“质量、外观、新颖、享受、保健、天然和方便”,速冻微波菜肴正好满足了这种消费需求。随着微波炉的普及,部分发达地区和大中城市中微波速冻菜肴的生产、贮运、家庭和社会团体消费的整个“冷链”系统基本形成,这对发展速冻微波菜肴食品提供了最好条件。 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. .
黑椒牛柳是粤菜厨师的杰作,讲究胡椒味浓郁、肉质鲜嫩,因此备受青睐。从制作方法来看借鉴西餐较多,但又不失中餐的精髓,是一道中西结合的名菜。此外,黑椒牛柳的营养价值高,一方面牛柳也称为里脊,是牛脊上最嫩的肉,蛋白质含量高,热量少,几乎不含肥膘,且牛肉含有较多的肌氨酸对增长肌肉、增强力量特别有效;另一方面配料中的洋葱富含前列腺素A、二稀丙基二硫化物及硫氨基酸等成分,有抗血管硬化及降低血脂的功能。传统黑椒牛柳的做法包括牛柳的腌制嫩化、酱汁调配及混合烧制,其中腌制嫩滑需要4~6h,酱汁调配中爆香、投料顺序、勾芡等环节对火候要求较高,不适合日常生活厨房加工。目前,市面上出现的通过传统的配方和制作工艺做出的黑椒牛柳调理包存在不足,首先没有除去牛肉中的腥臊气;其次,传统工艺采用蒸煮来使产品熟制,产品很容易由于挤压等外力原因导致形状走样,导致在风味、品质、包装及微波食品在家庭使用中的“后制”等方面存在问题。 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.
发明内容 Contents of the invention
为了解决速冻微波黑椒牛柳在风味、品质、包装及微波食品在家庭使用中的“后制”等方面存在的问题,本发明提供了一种黑椒牛柳调理包的配方及其加工工艺。 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 .
为了实现上述发明目的,本发明提供了一种黑椒牛柳调理包的配方,其特征在于,所述配方中的原料及其重量份数为:牛肉96~104份、水80~95份、鸡蛋液2.6~3.4份、小苏打0.3~0.5份、复合磷酸盐0.4~0.5份、黑胡椒粉1.4~2.5份、糖5~7份、盐0.5~1份、玉米淀粉2~3份、色拉油17~25份、洋葱丝50~60份、洋葱丁3~4份、黑胡椒碎3~4份、老抽6~7份、生抽3~4份、味精1~2份、酵母抽提物0.5~1份、植物黄油2~3份、蚝油2~3份、变性淀粉2~3份、生姜粉0.4~0.7份、小茴香粉0.4~0.7份、肉蔻粉0.3~0.7份、辣椒粉0.15~0.3份。 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.
所述配方中的原料及其重量份数可以优选为:牛肉98~102份、水85~90份、鸡蛋液2.8~3.3份、小苏打0.35~0.45份、复合磷酸盐0.43~0.48份、黑胡椒粉1.6~2.2份、糖5~6份、盐0.8~1份、玉米淀粉2~2.5份、色拉油18~23份、洋葱丝52~55份、洋葱丁3~3.5份、黑胡椒碎3~3.5份、老抽6~6.5份、生抽3~3.5份、味精1~1.5份、酵母抽提物0.5~0.8份、植物黄油2~2.5份、蚝油2~2.5份、变性淀粉2~2.5份、生姜粉0.5~0.6份、小茴香粉0.5~0.6份、肉蔻粉0.4~0.6份、辣椒粉0.2~0.25份。 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.
所述配方中的原料及其重量份数还可以优选为:牛肉100份、水85份、鸡蛋液3.1份、小苏打0.45份、复合磷酸盐0.45份、黑胡椒粉2份、糖5份、盐0.8份、玉米淀粉2份、色拉油20份、洋葱丝53份、洋葱丁3份、黑胡椒碎3份、老抽6份、生抽3份、味精1份、酵母抽提物0.5份、植物黄油2份、蚝油2份、变性淀粉2份、生姜粉0.5份、小茴香粉0.5份、肉蔻粉0.5份、辣椒粉0.2份。 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.
为了更好的实现上述发明目的,本发明还提供了一种黑椒牛柳调理包的加工工艺,所述加工工艺包括以下步骤: 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)牛柳加工工艺: (1) Beef Tenderloin Processing Technology:
①原料修整: ①Raw material trimming:
将牛肉切成宽度为0.4~0.6cm、长度为5~10cm的牛肉条; Cut the beef into beef strips with a width of 0.4~0.6cm and a length of 5~10cm;
②滚揉、腌制: ②Rolling and marinating:
牛肉条按配方加入鸡蛋液、小苏打、复合磷酸盐、黑胡椒粉、盐、糖、玉米淀粉,滚揉20~30min,腌制4~6h; 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;
③过油: ③Oil:
将腌好的肉拌入15-20份色拉油,入油锅,在170℃下过油1.5~2min; 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)洋葱加工工艺: (2) Onion processing technology:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成宽度为0.5~0.6cm洋葱丝; Wash the onion and cut it into shredded onion with a width of 0.5~0.6cm;
②过油: ②Oil:
将切好的洋葱丝在160~170℃的油锅中过油2~3min; Put the shredded onion in the oil pan at 160~170℃ for 2~3 minutes;
(3)黑椒酱加工工艺: (3) Processing technology of black pepper sauce:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成体积为0.3~0.5cm3的洋葱丁; Wash the onion and cut it into diced onions with a volume of 0.3 to 0.5 cm 3 ;
②爆香: ② Saute:
将黄油及剩余的色拉油入锅加热至200℃,加入洋葱丁,炒香1.5~2.5min; 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;
③熬酱: ③Boil the sauce:
a、爆香后的洋葱丁,按配方加入水、老抽、生抽、味精、糖、酵母提取物、蚝油、黑胡椒粉、黑胡椒碎、生姜粉、小茴香粉、肉蔻粉和辣椒粉,大火烧开; 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、大火煮开后,转小火,锅中心温度为93~97℃,煮制时间2~3min; 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勾芡: ④ thicken:
汤汁盐度为17%~20%时,加入变性淀粉,烧开后煮1~2min; When the salinity of the soup is 17%~20%, add modified starch, boil and cook for 1~2min;
(4)包装: (4) Packaging:
按照以下重量称取各原料:煮制好的牛柳重75~100g,加工好的洋葱20~30g,加工好的黑椒酱55~70g,总重150~200g,调制混合均匀后放入包装袋进行封口包装; 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)预冷、速冻: (5) Precooling and quick freezing:
封口后的产品冷水冷却,然后速冻使产品温度低于-18℃。 The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature below -18°C.
其中,所述步骤(1)的“原料修整”步骤中,牛肉条的宽度0.5cm,长度8cm;所述步骤(1)的“滚揉”步骤中,滚揉时间为25min,腌制5h;所述步骤(1)的“过油”步骤中,将腌好的肉拌入色拉油,入油锅,在170℃下过油2min。 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.
所述步骤(2)的“原料修整”步骤中,洋葱丝的宽度为0.5cm;所述步骤(2)的“过油”步骤中,在165℃的油锅中过油2min。 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.
所述步骤(3)的“熬酱”步骤b中,转小火后锅中心温度为95℃,煮制时间2.5min;所述步骤(4)的“勾芡”步骤中,汤汁盐度为18%,加变性淀粉进行勾芡。 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.
所述步骤(4)中,按照以下重量称取各原料:煮制好的牛柳重90g,加工好的洋葱25g,加工好的黑椒酱65g,总重180g。 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.
所述步骤(5)中,速冻使产品温度为-30~-18℃。 In the step (5), quick freezing makes the product temperature be -30~-18°C.
本发明实施例提供的技术方案带来的有益效果是:本发明通过对黑胡椒酱与牛柳分开加工,完全熟制后再包装,外加盐度控制来达到工业化的目的,实现的厨房菜肴的工业化。黑椒牛柳胡椒味浓郁、肉质鲜嫩,在解决了工业化标准的同时又使得产品的色香味形得到最大保留,为家庭制作较为复杂的菜肴提供了极大的便利性,丰富了人民的餐桌。此外,配方中以黄油、耗油、酵母提取物调出的浓厚鲜味,辅以香辛料的复配,在突出黑胡椒风味的同时使得产品的风味柔和鲜香醇厚。 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.
附图说明 Description of drawings
图1为本发明实施例中黑椒牛柳调理包加工工艺的流程图。 Fig. 1 is a flow chart of the processing technology of black pepper beef tenderloin conditioning package in the embodiment of the present invention.
具体实施方式 Detailed ways
实施例1 Example 1
一种黑椒牛柳调理包的配方,配方中的原料及其重量份数为:牛肉98份、水85份、鸡蛋液3.1份、小苏打0.4份、复合磷酸盐0.45份、黑胡椒粉1.6份、糖5份、盐0.8份、玉米淀粉2份、色拉油20份、洋葱丝53份、洋葱丁3份、黑胡椒碎3份、老抽6份、生抽3份、味精1份、酵母抽提物0.5份、植物黄油2份、蚝油2份、变性淀粉2份、生姜粉0.5份、小茴香粉0.5份、肉蔻粉0.5份、辣椒粉0.2份。 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.
按照上述配方加工黑椒牛柳调理包,其加工工艺包括以下步骤: According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology comprises the following steps:
(1)牛柳加工工艺: (1) Beef Tenderloin Processing Technology:
①原料修整: ①Raw material trimming:
将牛肉切成宽度为0.4cm、长度为5cm的牛肉丝; Cut the beef into shredded beef with a width of 0.4cm and a length of 5cm;
②滚揉、腌制: ②Rolling and marinating:
牛肉丝按配方加入鸡蛋液、小苏打、复合磷酸盐、黑胡椒粉、盐、糖、玉米淀粉,滚揉20min,腌制4h; 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;
③过油: ③Oil:
将腌好的肉拌入18份色拉油,入油锅,在170℃下过油1.5min; 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)洋葱加工工艺: (2) Onion processing technology:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成宽度为0.5cm的洋葱丝; Wash the onion and cut it into onion shreds with a width of 0.5cm;
②过油: ②Oil:
将切好的洋葱丝在165℃的油锅中过油2min; Oil the shredded onion in a 165°C oil pan for 2 minutes;
(3)黑椒酱加工工艺: (3) Processing technology of black pepper sauce:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成0.3cm3的洋葱丁; Wash the onion and cut it into diced onions of 0.3cm3 ;
②爆香: ② Saute:
将植物黄油及剩余的色拉油入锅加热至200℃,加入洋葱丁,炒香1.5min; Heat the vegetable butter and remaining salad oil in a pot to 200°C, add diced onion, and sauté for 1.5 minutes;
③熬酱: ③Boil the sauce:
a、爆香后的洋葱丁,加入水、老抽、生抽、味精、糖、香辛料等,烧开; 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、大火煮开后,转小火,锅中心温度为93~97℃,煮制时间2min; 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勾芡: ④ thicken:
汤汁盐度为17%时,加入变性淀粉,烧开后煮1min; When the salinity of the soup is 17%, add modified starch, boil and cook for 1 minute;
(4)包装: (4) Packaging:
按照以下重量称取各原料:煮制好的牛柳重75g,加工好的洋葱20g,加工好的黑椒酱55g,总重150g,调制混合均匀后放入包装袋进行封口包装; 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)预冷、速冻: (5) Precooling and quick freezing:
封口后的产品冷水冷却,然后速冻使产品温度保持在-20℃; The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature at -20°C;
实施例2 Example 2
一种黑椒牛柳调理包的配方,配方中的原料及其重量份数为:牛肉102份、水90份、鸡蛋液3.3份、小苏打0.45份、复合磷酸盐0.48份、黑胡椒粉2份、糖4份、盐0.9份、玉米淀粉2.5份、色拉油23份、洋葱丝58份、洋葱丁3.5份、黑胡椒碎3.5份、老抽6.5份、生抽3.5份、味精1.5份、酵母抽提物0.8份、植物黄油2.5份、蚝油2.5份、变性淀粉2.5份、生姜粉0.6份、小茴香粉0.6份、肉蔻粉0.6份、辣椒粉0.25份。 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.
按照上述配方加工黑椒牛柳调理包,加工工艺包括以下步骤: According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:
(1)牛柳加工工艺: (1) Beef Tenderloin Processing Technology:
①原料修整: ①Raw material trimming:
将牛肉切成宽度为0.6cm、长度为10cm的牛肉丝; Cut the beef into shredded beef with a width of 0.6cm and a length of 10cm;
②滚揉、腌制: ②Rolling and marinating:
牛肉丝按配方加入鸡蛋液、小苏打、复合磷酸盐、黑胡椒粉、盐、糖、玉米淀粉,滚揉30min,腌制6h; 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;
③过油: ③Oil:
将腌好的肉拌入20份的色拉油,入油锅,在170℃下过油2min; 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)洋葱加工工艺: (2) Onion processing technology:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成宽度为0.6cm的洋葱丝; Wash the onion and cut it into onion shreds with a width of 0.6cm;
②过油: ②Oil:
将切好的洋葱丝在170℃的油锅中过油3min; Oil the shredded onion in a 170°C oil pan for 3 minutes;
(3)黑椒酱加工工艺: (3) Processing technology of black pepper sauce:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成0.5cm3的洋葱丁; Wash the onion and cut it into 0.5cm3 diced onion;
②爆香: ② Saute:
将植物黄油及剩余的色拉油入锅加热至200℃,加入洋葱丁,炒香2.5min; 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;
③熬酱: ③Boil the sauce:
a、爆香后的洋葱丁,加入水、老抽、生抽、味精、糖、香辛料等,烧开; 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、大火煮开后,转小火,锅中心温度为93~97℃,煮制时间3min; 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勾芡: ④ thicken:
汤汁盐度为20%时,加入变性淀粉,烧开后煮2min; When the salinity of the soup is 20%, add the modified starch, boil and cook for 2 minutes;
(4)包装: (4) Packaging:
按照以下重量称取各原料:煮制好的牛柳重100g,加工好的洋葱30g,加工好的黑椒酱70g,总重200g,调制混合均匀后放入包装袋进行封口包装; 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)预冷、速冻: (5) Precooling and quick freezing:
封口后的产品冷水冷却,然后速冻使产品温度低于~18℃。 The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature below ~18°C.
实施例3 Example 3
一种黑椒牛柳调理包的配方,配方中的原料及其重量份数为:牛肉100份、水85份、鸡蛋液3.1份、小苏打0.45份、复合磷酸盐0.45份、黑胡椒粉2份、糖5份、盐0.8份、玉米淀粉2份、色拉油20份、洋葱丝53份、洋葱丁3份、黑胡椒碎3份、老抽6份、生抽3份、味精1份、酵母抽提物0.5份、植物黄油2份、蚝油2份、变性淀粉2份、生姜粉0.5份、小茴香粉0.5份、肉蔻粉0.5份、辣椒粉0.2份。 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.
按照上述配方加工黑椒牛柳调理包,加工工艺包括以下步骤: According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:
(1)牛柳加工工艺: (1) Beef Tenderloin Processing Technology:
①原料修整: ①Raw material trimming:
将牛肉切成宽度为0.5cm、长度为8cm的牛肉丝; Cut the beef into shredded beef with a width of 0.5cm and a length of 8cm;
②滚揉、腌制: ②Rolling and marinating:
牛肉丝按配方加入鸡蛋液、小苏打、复合磷酸盐、黑胡椒粉、盐、糖、玉米淀粉,滚揉25min,腌制5h; 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;
③过油: ③Oil:
将腌好的肉拌入16份的色拉油,入油锅,在170℃下过油2min; 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)洋葱加工工艺: (2) Onion processing technology:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成宽度为0.6cm的洋葱丝; Wash the onion and cut it into onion shreds with a width of 0.6cm;
②过油: ②Oil:
将切好的洋葱丝在170℃的油锅中过油2.5min; Oil the shredded onion in a 170°C oil pan for 2.5 minutes;
(3)黑椒酱加工工艺: (3) Processing technology of black pepper sauce:
①原料修整: ①Raw material trimming:
将洋葱清洗后切成0.4cm3的洋葱丁; Wash the onion and cut it into diced onions of 0.4cm3 ;
②爆香: ② Saute:
将植物黄油及剩余的色拉油入锅加热至200℃,加入洋葱丁,炒香2min; Heat vegetable butter and remaining salad oil to 200°C, add diced onion, and sauté for 2 minutes;
③熬酱: ③Boil the sauce:
a、爆香后的洋葱丁,加入水、老抽、生抽、味精、糖、香辛料等,烧开; 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、大火煮开后,转小火,锅中心温度为93~97℃,煮制时间2.5min; 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勾芡: ④ thicken:
汤汁盐度为18%时,加入变性淀粉,烧开后煮1.5min; When the salinity of the soup is 18%, add modified starch, boil and cook for 1.5 minutes;
(4)包装: (4) Packaging:
按照以下重量称取各原料:煮制好的牛柳重90g,加工好的洋葱25g,加工好的黑椒酱65g,总重180g。 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)预冷、速冻: (5) Precooling and quick freezing:
封口后的产品冷水冷却,然后速冻使产品温度保持在-25℃。 The sealed product is cooled with cold water, and then quick-frozen to keep the product temperature at -25°C.
对比试验1:嫩度是评价肉制品的主要食用品质之一,是消费者评判肉制品优劣的最常用指标。肉的嫩度是指肉在食用时口感的老嫩,反应了肉的质地,由肌肉中各种蛋白质结构特性决定的。产品中采用的牛柳(背最长肌)与其他腿部或者腰部肌肉相比,由于其肌纤维细、结缔组织的量和质上的差异,烹饪后剪切力值为3.5kg,较嫩,但在加工处理过程中,如果配方设计的不恰当,也会导致肉质老化,所以优化产品配方,使得产品肉质多汁鲜嫩,本试验通过下列调料组合的不同配比的5个试验组研究不同辅料对牛柳嫩滑口感的影响,试验结果如表1所示: 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:
表1 不同辅料添加量对肉嫩度的影响(单位:重量份) Table 1 The effect of different supplementary materials on the tenderness of meat (unit: parts by weight)
从表1可以看出, 试验组1和试验组2口感干,咀嚼性强;试验组4和试验组5,口感太嫩,缺少咀嚼性;试验组3口感鲜嫩多汁,有嚼劲且易咽。因此,最佳嫩化配方为:肉96-104份,水30-35份,鸡蛋3-3.5份,盐0.5-1份,玉米淀粉2-3份。 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.
对比试验2:风味也是肉制品的一个十分关键的因素,直接影响到消费者的购买欲望。黑椒牛柳产品中,黑椒酱是影响产品的主体风味。通过研究最佳的黑胡椒香味及鲜味,使产品达到黑胡椒风味浓郁、饱满、柔和。本试验分别通过下列调料组合的不同配比的3组和5组试验,研究不同辅料添加量对黑椒酱香味和鲜度的影响。试验结果如表2和表3所示。 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.
表2不同辅料添加量对黑椒酱香味的影响(单位:重量份) Table 2 Effects of different auxiliary materials added on the aroma of black pepper sauce (unit: parts by weight)
从表2可以看出,黑胡椒碎和黑胡椒粉添加量的越多黑胡椒味越浓郁,但是过多容易导致黑胡椒渣多,整体不够协调。因此,最佳辅料的添加量为:黑胡椒碎3-4、黑胡椒粉1-1.5、小茴香粉0.5-0.7、肉蔻粉0.5-0.7、辣椒粉0.2-0.3、生姜粉0.5-0.7、植物黄油2-3。 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.
表3 不同辅料添加量黑椒酱鲜度的影响(单位:重量份) Table 3 Effects of different additives on the freshness of black pepper sauce (unit: parts by weight)
从表3可以看出,最佳黑胡椒鲜味添加量为:老抽6-7、生抽3-4、糖3-4、味精1-2、酵母提取物0.5-1、蚝油2-3。 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 .
对比试验3:酱汁稠度对酱汁的品质有较大的影响,一方面酱汁稀,造成酱汁中固形物与液体的分离,当酱汁覆盖在牛柳上时,酱汁极易流至牛柳下方,形成肉是肉,汁是汁;另一方面,酱汁稠,其流动性差,当酱汁覆盖在牛柳上时,容易造成只见酱汁,不见牛柳的情况,所以适合的酱汁稠度显得尤为重要。酱汁稠度一般通过变性淀粉的勾芡来达到目的,本试验通过3个试验组中变形淀粉和水的不同配比研究对酱汁浓度的影响,如表4: 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:
表4变性淀粉添加量对酱汁稠度的影响(单位:重量份) Table 4 The impact of the amount of modified starch added on the consistency of the sauce (unit: parts by weight)
从表4可以看出,最佳变性淀粉添加量为:变性淀粉的重量份数为2-3份,勾芡时添加水的重量份数为6-9份。 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.
通过以上试验,可知:本发明提供的黑椒牛柳调理包的配方以及本发明具体实施方式提供的优选的黑椒牛柳调理包的配方,能够使加工出来的黑椒牛柳口感鲜嫩,多汁,有嚼劲易咽,黑胡椒味浓郁,香气饱满,整体风味柔和,鲜味适中,稠度适中且具有一定的流动性。 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.
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。 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.
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