CN102630958B - 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
The invention discloses a formula and a processing technology of a black pepper beef flavoring bag. The formula comprises the following raw materials: beef, water, egg liquid, baking soda, composite phosphate, black ground pepper, sugar, salt, corn starch, salad oil, onion pieces, onion silks, cracked black pepper, dark soy sauce, light soy sauce, monosodium glutamate, yeast extract, plant buffer, oyster, modified starch, ginger powder, fennel powder, netmeg powder and chili powder. The processing technology disclosed by the invention has the advantages that the black pepper sauce and the beef fillet are separately processed, fully cooked and then packaged and salinity control is simultaneously added so as to achieve the purposes of industrialization and the industrialization of kitchen cuisines.
Description
Technical field
The present invention relates to the microwave quick-frozen dish black pepper of a kind of Chinese and Western combination and formula and the production method thereof of beef, particularly a kind of formula and processing technology thereof of Sautéed Beef Filet with Black Pepper conditioning bag.
Background technology
Since the eighties in 20th century, a kind of novel microwave dish or food develops rapidly in developed country, so-called microwave dish or food refers to that the modern quick-frozen process technology of application is (below-30 ℃, in 15 ~ 30min, by the ice crystal district that survives, product is preserved and circulates with the form of inner wrapping under the condition of-18 ℃ fast), dish raw material is adopted to proportioning and the combination of science, be processed in advance and be applicable to micro-wave oven or modulation, food easy to use.
On the food products market of the U.S., Japan, microwave food is of a great variety.The U.S. is the highest country of household microwave oven popularity rate in the world, and the production and selling of its microwave food is very big.In U.S. You200 many enterprises, produce altogether the microwave prepared food that kind more than 300 is indicated " microwave " label on the packaging.Product relates to the exquisite dish of resistance to storage, prefabricated soup class, refrigeration inner wrapping fast food pickles, vegetables, garnishes, various dessert, tv dinner, pancake, chip potato food etc.Japan is as frozen food producing country and the country of consumption of Fia, and the home penetration rate of micro-wave oven is that 88.4%, You20 many enterprises produce nearly more than 200 kinds of microwave conditioning foods.Heating using microwave and the cooked food on market, China Taiwan Province, sold have kind more than 30, comprise staple food fried rice, braised meal, fried flour, boiled dumpling, spring roll, steamed dumpling with the dough gathered at the top, steamed bun, pepper beef, braised pork, diced chicken, beef noodle soup, Seafood in Clay Pot, beef pot, salad and scallion oil group etc.Ground the starting late of microwave food in China, the producer that produces at present quick-frozen micro-wave conditioning bag is very little, can microwave printed words although indicate in the external packing of some product, in fact may not reach the requirement of microwave food.
Current, the condition of Devoting Major Efforts To Developing China microwave food is increasingly mature, the people's food consumption just changes from " having enough " to " eating ", requirement to food " amount " has changed the requirement to " matter " into, consider it is more " quality, outward appearance, novelty, enjoyment, the health care, natural and convenient " of product, quick-frozen micro-wave dish has just in time met this consumption demand.Along with popularizing of micro-wave oven, whole " cold chain " system of the production of microwave quick-frozen dish in part developed regions and big and medium-sized cities, storing, family and public organization's consumption basically forms, and this provides best conditions to development quick-frozen micro-wave dish or food.
Sautéed Beef Filet with Black Pepper is Guangdong dishes cook's masterpiece, is particular about pepper taste strong, Fresh & Tender in Texture, therefore enjoys favor.From preparation method, use for reference western-style food more, but the marrow that disalignment is not eaten is the famous dish of one Chinese and Western combination.In addition, being of high nutritive value of Sautéed Beef Filet with Black Pepper, beef fillet, also referred to as tenterloin, is the tenderest meat on ox ridge on the one hand, protein content is high, heat is few, hardly containing show condition, and beef contain more methyl amimoacetic acid to increasing muscle, gain in strength effective especially; Onion in batching is rich in the compositions such as prostaglandin A, two rare propyl disulfide compounds and sulphur amino acid on the other hand, has the function of anti-angiogenic sclerosis and reduction blood fat.What the way of tradition Sautéed Beef Filet with Black Pepper comprised beef fillet pickles the allotment of tenderization, dip and mixed sintering, wherein pickles soft needs 4 ~ 6h, and in dip allotment, the link such as quick-fried perfume (or spice), feeding sequence, thicken soup is had relatively high expectations to the duration and degree of heating, is not suitable for the processing of daily life kitchen.At present, what occur on the market passes through the Sautéed Beef Filet with Black Pepper conditioning bag Shortcomings that traditional formula and manufacture craft are made, and does not first remove the stinking odour in beef; Secondly, traditional handicraft adopts boiling to make product shortening, and product is easy to because the external force reasons such as extruding cause shape to be lost shape, and causes at local flavor, quality, packing and microwave food the aspect existing problems such as " systems afterwards " in family is used.
Summary of the invention
In order to solve the quick-frozen micro-wave Sautéed Beef Filet with Black Pepper problem that the aspects such as " systems afterwards " in family is used exists at local flavor, quality, packing and microwave food, the invention provides a kind of formula and processing technology thereof of Sautéed Beef Filet with Black Pepper conditioning bag.
In order to realize foregoing invention object, the invention provides a kind of formula of Sautéed Beef Filet with Black Pepper conditioning bag, it is characterized in that, raw material in described formula and parts by weight thereof are: 96 ~ 104 parts, beef, 80 ~ 95 parts, water, 2.6 ~ 3.4 parts of egg liquids, 0.3 ~ 0.5 part, sodium bicarbonate, 0.4 ~ 0.5 part of composite phosphate, 1.4 ~ 2.5 parts of black peppers, 5 ~ 7 parts of sugar, 0.5 ~ 1 part of salt, 2 ~ 3 parts of cornstarch, 17 ~ 25 parts of salad oils, 50 ~ 60 parts of onion silks, 3 ~ 4 parts of onion fourths, broken 3 ~ 4 parts of black pepper, 6 ~ 7 parts of dark soy sauce, 3 ~ 4 parts of light soy sauce, 1 ~ 2 part of monosodium glutamate, 0.5 ~ 1 part of yeast extract, 2 ~ 3 parts of plant butters, 2 ~ 3 parts, oyster sauce, 2 ~ 3 parts of converted starches, 0.4 ~ 0.7 part of ginger powder, 0.4 ~ 0.7 part, fennel seeds powder, 0.3 ~ 0.7 part, nutmeg powder, 0.15 ~ 0.3 part of chilli powder.
Raw material in described formula and parts by weight thereof can be preferably: 98 ~ 102 parts, beef, 85 ~ 90 parts, water, 2.8 ~ 3.3 parts of egg liquids, 0.35 ~ 0.45 part, sodium bicarbonate, 0.43 ~ 0.48 part of composite phosphate, 1.6 ~ 2.2 parts of black peppers, 5 ~ 6 parts of sugar, 0.8 ~ 1 part of salt, 2 ~ 2.5 parts of cornstarch, 18 ~ 23 parts of salad oils, 52 ~ 55 parts of onion silks, 3 ~ 3.5 parts of onion fourths, broken 3 ~ 3.5 parts of black pepper, 6 ~ 6.5 parts of dark soy sauce, 3 ~ 3.5 parts of light soy sauce, 1 ~ 1.5 part of monosodium glutamate, 0.5 ~ 0.8 part of yeast extract, 2 ~ 2.5 parts of plant butters, 2 ~ 2.5 parts, oyster sauce, 2 ~ 2.5 parts of converted starches, 0.5 ~ 0.6 part of ginger powder, 0.5 ~ 0.6 part, fennel seeds powder, 0.4 ~ 0.6 part, nutmeg powder, 0.2 ~ 0.25 part of chilli powder.
Raw material in described formula and parts by weight thereof can also be preferably: 100 parts, beef, 85 parts, water, 3.1 parts of egg liquids, 0.45 part, sodium bicarbonate, 0.45 part of composite phosphate, 2 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of 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 plant butters, 2 parts, oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part, fennel seeds powder, 0.5 part, nutmeg powder, 0.2 part of chilli powder.
In order better to realize foregoing invention object, the present invention also provides a kind of processing technology of Sautéed Beef Filet with Black Pepper conditioning bag, and described processing technology comprises the following steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is the beef bar that 0.4 ~ 0.6cm, length are 5 ~ 10cm that beef is cut into width;
2. tumbling, pickle:
Beef bar adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by formula, and tumbling 20 ~ 30min, pickles 4 ~ 6h;
3. cross oil:
Pickled meat is admixed to 15-20 part salad oil, enter oil cauldron, at 170 ℃, cross oil 1.5 ~ 2min;
(2) onion processing technology:
1. raw material finishing:
After onion is cleaned, being cut into width is 0.5 ~ 0.6cm onion silk;
2. cross oil:
The onion silk cutting is crossed in the oil cauldron of 160 ~ 170 ℃ to oil 2 ~ 3min;
(3) black pepper sauce processing technology:
1. raw material finishing:
After onion is cleaned, being cut into volume is 0.3 ~ 0.5cm
3onion fourth;
2. quick-fried perfume (or spice):
Butter and remaining salad oil are entered to pot and be heated to 200 ℃, add onion fourth, fry fragrant 1.5 ~ 2.5min;
3. endure sauce:
Onion fourth after a, quick-fried perfume (or spice), by formula add that water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper, black pepper are broken, ginger powder, fennel seeds powder, nutmeg powder and chilli powder, big fire is boiled;
After b, big fire are boiled, turn little fire, pot central temperature is 93 ~ 97 ℃, boiling time 2 ~ 3min;
4. thicken soup:
When soup juice salinity is 17% ~ 20%, add converted starch, boil 1 ~ 2min after boiled;
(4) packing:
According to following weight, take each raw material: the beef fillet that boiling is good weighs 75 ~ 100g, the onion 20 ~ 30g processing, the black pepper sauce 55 ~ 70g processing, gross weight 150 ~ 200g, puts into packaging bag after modulation mixes and seals packing;
(5) precooling, quick-frozen:
Product cold water after sealing is cooling, and then quick-frozen makes product temperature lower than-18 ℃.
Wherein, in " raw material finishing " step of described step (1), the width 0.5cm of beef bar, length 8cm; In " tumbling " step of described step (1), the tumbling time is 25min, pickles 5h; In " excessively oily " step of described step (1), pickled meat is admixed to salad oil, enter oil cauldron, at 170 ℃, cross oily 2min.
In " raw material finishing " step of described step (2), the width of onion silk is 0.5cm; In " excessively oily " step of described step (2), in the oil cauldron of 165 ℃, cross oily 2min.
In " enduring sauce " step b of described step (3), turning a pot central temperature after little fire is 95 ℃, boiling time 2.5min; In " thicken soup " step of described step (4), soup juice salinity is 18%, with converted starch, carries out thicken soup.
In described step (4), according to following weight, take each raw material: the heavy 90g of beef fillet that boiling is good, the onion 25g processing, the black pepper sauce 65g processing, gross weight 180g.
In described step (5), it is-30 ~-18 ℃ that quick-frozen makes product temperature.
The beneficial effect that the technical scheme that the embodiment of the present invention provides is brought is: the present invention, by black pepper sauce and beef fillet separate machined, packs after shortening completely again, and additional salinity controls to reach industrialized object, the industrialization of the kitchen dish of realization.Sautéed Beef Filet with Black Pepper pepper taste is strong, Fresh & Tender in Texture, makes again the color, smell, taste and shape of product obtain maximum reservation when having solved industrialized standard, is comparatively complicated the providing a great convenience property of dish of family manufacture, has enriched the people's dining table.In addition, the dense delicate flavour recalling with butter, oil consumption, yeast extract in formula, is aided with the composite of spice, in outstanding black pepper local flavor, makes the local flavor of product soft fresh aromatic thick.
Accompanying drawing explanation
Fig. 1 is the flow chart of Sautéed Beef Filet with Black Pepper conditioning bag processing technology in the embodiment of the present invention.
The specific embodiment
Embodiment 1
A formula for Sautéed Beef Filet with Black Pepper conditioning bag, the raw material in formula and parts by weight thereof are: 98 parts, beef, 85 parts, water, 3.1 parts of egg liquids, 0.4 part, sodium bicarbonate, 0.45 part of composite phosphate, 1.6 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of 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 plant butters, 2 parts, oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part, fennel seeds powder, 0.5 part, nutmeg powder, 0.2 part of chilli powder.
According to above-mentioned formula processing Sautéed Beef Filet with Black Pepper conditioning bag, its processing technology comprises the following steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is the sliced beef that 0.4cm, length are 5cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by formula, and tumbling 20min, pickles 4h;
3. cross oil:
Pickled meat is admixed to 18 portions of salad oils, enter oil cauldron, at 170 ℃, cross oily 1.5min;
(2) onion processing technology:
1. raw material finishing:
After being cleaned, onion is cut into the onion silk that width is 0.5cm;
2. cross oil:
The onion silk cutting is crossed in the oil cauldron of 165 ℃ to oily 2min;
(3) black pepper sauce processing technology:
1. raw material finishing:
After being cleaned, onion is cut into 0.3cm
3onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are entered to pot and be heated to 200 ℃, add onion fourth, fry fragrant 1.5min;
3. endure sauce:
Onion fourth after a, quick-fried perfume (or spice), adds water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., boiled;
After b, big fire are boiled, turn little fire, pot central temperature is 93 ~ 97 ℃, boiling time 2min;
4. thicken soup:
When soup juice salinity is 17%, add converted starch, boil 1min after boiled;
(4) packing:
According to following weight, take each raw material: the heavy 75g of beef fillet that boiling is good, the onion 20g processing, the black pepper sauce 55g processing, gross weight 150g, puts into packaging bag after modulation mixes and seals packing;
(5) precooling, quick-frozen:
Product cold water after sealing is cooling, and then quick-frozen makes product temperature remain on-20 ℃;
Embodiment 2
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning bag, raw material in formula and parts by weight thereof are: 102 parts, beef, 90 parts, water, 3.3 parts of egg liquids, 0.45 part, sodium bicarbonate, 0.48 part of composite phosphate, 2 parts of black peppers, 4 parts of sugar, 0.9 part of salt, 2.5 parts of cornstarch, 23 parts of salad oils, 58 parts of onion silks, 3.5 parts of onion fourths, broken 3.5 parts of black pepper, 6.5 parts of dark soy sauce, 3.5 parts of light soy sauce, 1.5 parts of monosodium glutamates, 0.8 part of yeast extract, 2.5 parts of plant butters, 2.5 parts, oyster sauce, 2.5 parts of converted starches, 0.6 part of ginger powder, 0.6 part, fennel seeds powder, 0.6 part, nutmeg powder, 0.25 part of chilli powder.
According to above-mentioned formula processing Sautéed Beef Filet with Black Pepper conditioning bag, processing technology comprises the following steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is the sliced beef that 0.6cm, length are 10cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by formula, and tumbling 30min, pickles 6h;
3. cross oil:
Pickled meat is admixed to the salad oil of 20 parts, entered oil cauldron, at 170 ℃, cross oily 2min;
(2) onion processing technology:
1. raw material finishing:
After being cleaned, onion is cut into the onion silk that width is 0.6cm;
2. cross oil:
The onion silk cutting is crossed in the oil cauldron of 170 ℃ to oily 3min;
(3) black pepper sauce processing technology:
1. raw material finishing:
After being cleaned, onion is cut into 0.5cm
3onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are entered to pot and be heated to 200 ℃, add onion fourth, fry fragrant 2.5min;
3. endure sauce:
Onion fourth after a, quick-fried perfume (or spice), adds water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., boiled;
After b, big fire are boiled, turn little fire, pot central temperature is 93 ~ 97 ℃, boiling time 3min;
4. thicken soup:
When soup juice salinity is 20%, add converted starch, boil 2min after boiled;
(4) packing:
According to following weight, take each raw material: the heavy 100g of beef fillet that boiling is good, the onion 30g processing, the black pepper sauce 70g processing, gross weight 200g, puts into packaging bag after modulation mixes and seals packing;
(5) precooling, quick-frozen:
Product cold water after sealing is cooling, and then quick-frozen makes product temperature lower than ~ 18 ℃.
Embodiment 3
A formula for Sautéed Beef Filet with Black Pepper conditioning bag, the raw material in formula and parts by weight thereof are: 100 parts, beef, 85 parts, water, 3.1 parts of egg liquids, 0.45 part, sodium bicarbonate, 0.45 part of composite phosphate, 2 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of 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 plant butters, 2 parts, oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part, fennel seeds powder, 0.5 part, nutmeg powder, 0.2 part of chilli powder.
According to above-mentioned formula processing Sautéed Beef Filet with Black Pepper conditioning bag, processing technology comprises the following steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is the sliced beef that 0.5cm, length are 8cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by formula, and tumbling 25min, pickles 5h;
3. cross oil:
Pickled meat is admixed to the salad oil of 16 parts, entered oil cauldron, at 170 ℃, cross oily 2min;
(2) onion processing technology:
1. raw material finishing:
After being cleaned, onion is cut into the onion silk that width is 0.6cm;
2. cross oil:
The onion silk cutting is crossed in the oil cauldron of 170 ℃ to oily 2.5min;
(3) black pepper sauce processing technology:
1. raw material finishing:
After being cleaned, onion is cut into 0.4cm
3onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are entered to pot and be heated to 200 ℃, add onion fourth, fry fragrant 2min;
3. endure sauce:
Onion fourth after a, quick-fried perfume (or spice), adds water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., boiled;
After b, big fire are boiled, turn little fire, pot central temperature is 93 ~ 97 ℃, boiling time 2.5min;
4. thicken soup:
When soup juice salinity is 18%, add converted starch, boil 1.5min after boiled;
(4) packing:
According to following weight, take each raw material: the heavy 90g of beef fillet that boiling is good, the onion 25g processing, the black pepper sauce 65g processing, gross weight 180g.
(5) precooling, quick-frozen:
Product cold water after sealing is cooling, and then quick-frozen makes product temperature remain on-25 ℃.
Contrast test 1: tender degree is one of main edible quality of evaluating meat products, is the most frequently used index that consumer passes judgment on meat products quality.The tender degree of meat refers to meat mouthfeel always tender when edible, has reacted the quality of meat, and in muscle, range protein architectural characteristic determines.The beef fillet adopting in product (longissimus dorsi muscle) is compared with other shanks or waist muscle, because its muscle fibre is thin, the amount of connective tissue and the difference in matter, after culinary art, shear force value is 3.5kg, tenderer, but in processing processing procedure, if formula Design is incorrect, also can cause meat aging, so optimizing product formula, make product meat succulence fresh and tender, the impact of 5 test group research different auxiliary material of the different proportionings that this test is combined by following condiment on the soft mouthfeel of beef fillet, result of the test is as shown in table 1:
Table 1 different auxiliary material addition is on the impact of the tender degree of meat (unit: weight portion)
As can be seen from Table 1, test group 1 and test group 2 mouthfeels are dry, and chewiness is strong; Test group 4 and test group 5, mouthfeel is too tender, lacks chewiness; The fresh and tender succulence of test group 3 mouthfeel, chews strength and easily pharynx.Therefore, optimal tender formula is: meat 96-104 part, water 30-35 part, egg 3-3.5 part, salt 0.5-1 part, cornstarch 2-3 part.
Contrast test 2: local flavor is also a very crucial factor of meat products, directly has influence on consumer's desire to purchase.In Sautéed Beef Filet with Black Pepper product, black pepper sauce is the main body local flavor that affects product.By studying best black pepper fragrance and delicate flavour, make product reach black pepper with rich flavor, full, soft.Test the impact of research different auxiliary material addition on black pepper sauce fragrance and freshness for 3 groups and 5 groups of the different proportionings that this test is combined by following condiment respectively.Result of the test is as shown in table 2 and table 3.
Table 2 different auxiliary material addition is on the impact of black pepper sauce fragrance (unit: weight portion)
As can be seen from Table 2, black pepper is broken and more black peppers taste black pepper addition is stronger, but too much easily causes black pepper slag many, and integral body is coordinated not.Therefore, the addition of best auxiliary material is: the broken 3-4 of black pepper, black pepper 1-1.5, fennel seeds powder 0.5-0.7, nutmeg powder 0.5-0.7, chilli powder 0.2-0.3, ginger powder 0.5-0.7, plant butter 2-3.
Impact (the unit: weight portion) of table 3 different auxiliary material addition black pepper sauce freshness
As can be seen from Table 3, best black pepper delicate flavour addition is: dark soy sauce 6-7, light soy sauce 3-4, sugared 3-4, monosodium glutamate 1-2, yeast extract 0.5-1, oyster sauce 2-3.
Contrast test 3: dip denseness has larger impact to the quality of dip, on the one hand dip is rare, causes the separated of solid content and liquid in dip, and when dip covers on beef fillet, dip very easily flow to beef fillet below, and forming meat is meat, and juice is juice; On the other hand, dip is thick, and its poor fluidity, when dip covers on beef fillet, easily causes and only sees dip, loses the situation of beef fillet, so applicable dip denseness seems particularly important.Dip denseness generally achieves the goal by the thicken soup of converted starch, the impact of the different proportion research of this test by being out of shape starch and water in 3 test group on dip concentration, as table 4:
Table 4 converted starch addition is on the impact of dip denseness (unit: weight portion)
As can be seen from Table 4, best converted starch addition is: the parts by weight of converted starch are 2-3 part, and the parts by weight that add water during thicken soup are 6-9 part.
By above test, known: the formula of the preferred Sautéed Beef Filet with Black Pepper conditioning bag that the formula of Sautéed Beef Filet with Black Pepper conditioning bag provided by the invention and the specific embodiment of the invention provide, can make the Sautéed Beef Filet with Black Pepper mouthfeel that processes fresh and tender, succulence, chews strength and easily swallows, and black pepper taste is strong, fragrance is full, whole local flavor is soft, and delicate flavour is moderate, and denseness is moderate and have certain mobility.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (1)
1. a Sautéed Beef Filet with Black Pepper conditioning is wrapped, it is characterized in that, raw material in the formula of described conditioning bag and parts by weight thereof are: 100 parts, beef, 85 parts, water, 3.1 parts of egg liquids, 0.45 part, sodium bicarbonate, 0.45 part of composite phosphate, 2 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of 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 plant butters, 2 parts, oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part, fennel seeds powder, 0.5 part, nutmeg powder, 0.2 part of chilli powder,
The processing technology of described conditioning bag comprises the following steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is the sliced beef that 0.5cm, length are 8cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch, and tumbling 25min, pickles 5h;
3. cross oil:
Pickled meat is admixed to the salad oil of 16 parts, entered oil cauldron, at 170 ℃, cross oily 2min;
(2) onion processing technology:
1. raw material finishing:
After being cleaned, onion is cut into the onion silk that width is 0.6cm;
2. cross oil:
The onion silk cutting is crossed in the oil cauldron of 170 ℃ to oily 2.5min;
(3) black pepper sauce processing technology:
1. raw material finishing:
After being cleaned, onion is cut into 0.4cm
3onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are entered to pot and be heated to 200 ℃, add onion fourth, fry fragrant 2min;
3. endure sauce:
Onion fourth after a, quick-fried perfume (or spice), adds that water, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper, black pepper are broken, ginger powder, fennel seeds powder, nutmeg powder and chilli powder, boiled; Wherein, the addition of black pepper is 1-1.5 part, and the addition of sugar is 3-4 part;
After b, big fire are boiled, turn little fire, pot central temperature is 93 ~ 97 ℃, boiling time 2.5min;
4. thicken soup:
When soup juice salinity is 18%, add converted starch, boil 1.5min after boiled;
(4) packing:
According to following weight, take each raw material: the heavy 90g of beef fillet processing, the onion 25g processing, the black pepper sauce 65g processing, gross weight 180g;
(5) precooling, quick-frozen:
Product cold water after sealing is cooling, and then quick-frozen makes product temperature remain on-25 ℃.
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| CN104256696A (en) * | 2014-08-07 | 2015-01-07 | 渤海大学 | Black pepper duck flavoring bag and processing technology thereof |
| CN105660818A (en) * | 2014-11-18 | 2016-06-15 | 孙洪留 | New freshness retaining cooked beef processing technology |
| CN104544372B (en) * | 2015-01-29 | 2017-11-07 | 青岛三统万福食品科技股份有限公司 | A kind of conditioning bag of process gradient type low temperature long-time process for sterilizing processing |
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| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
| CN105533608B (en) * | 2015-12-11 | 2018-08-03 | 统一企业(中国)投资有限公司昆山研究开发中心 | Can normal temperature storage hygrometric state meat cubelets seasoning and preparation method thereof |
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| CN107410922A (en) * | 2017-09-04 | 2017-12-01 | 鹤壁市永达调理食品有限公司 | The preparation method that a kind of black green pepper chicken takes off |
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| CN102125268B (en) * | 2010-01-14 | 2013-05-08 | 西乡县信一清真肉制品厂 | Sauced beef producing method |
| CN102342489B (en) * | 2011-09-19 | 2013-05-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
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