CN102669717A

CN102669717A - Method for making beef

Info

Publication number: CN102669717A
Application number: CN2011100652228A
Authority: CN
Inventors: 黄健; 袁世扬; 朱琦; 姚海生; 戴贤丰
Original assignee: BAO STEEL GROUP BAOSHAN HOTEL
Current assignee: BAO STEEL GROUP BAOSHAN HOTEL
Priority date: 2011-03-17
Filing date: 2011-03-17
Publication date: 2012-09-19

Abstract

The invention provides a method for making beef. The method comprises the following steps of: selecting beef, removing tendons and cleaning; cutting the beef into a plurality of beef pieces, wherein each beef piece is about 50 grams; salting the beef pieces in soy sauce blended with clean water for 30 to 45 minutes; starching the salted beef pieces, and shaping for 10 minutes at the temperature of between 2 DEG C below zero and 5 DEG C below zero; frying the shaped beef pieces in oil of 150 DEG C for one minute; putting beef accessories into the beef pieces, and stirring; putting the stirred beef pieces into a pot, and cooking for 20 seconds at the temperature of between 100 and 120 DEG C; and fishing out of the pot, and filling. The beef accessories comprise the following components in percentage by weight: 88 to 92 percent of beef, 1.3 to 3 percent of chili sauce, 1.0 to 2 percent of black pepper powder, 1.0 to 2 percent of tomato sauce, 0.1 to 0.5 percent of chicken powder, 0.02 to 0.1 percent of monosodium glutamate, 0.8 to 1.5 percent of white sugar, 0.8 to 1.5 percent of soy sauce, and 0.8 to 2.0 percent of corn starch.

Description

A kind of preparation method of beef

Technical field

The present invention relates to a kind of preparation method of beef, belong to food processing technology field.

Background technology

Beef is Chinese second largest meat product, is only second to pork, and beef protein content is high, and fat content is low,, enjoys the laudatory title of " favourite son in the meat " so delicious flavour is liked by the people.Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect thing such as repair tissue is not suitable.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.

Problems such as prior art is to the cooking in the stir-fry process of beef, and it is many that owing to cook the defective of stir-fry program, the beef of made often has that meat is tiny, sheet thin, hypotrophy face, culinary art nutrient run off.According to one's analysis, to be that sliced meat are tiny and thin cause one of reason of running off of nutrient.In addition, the defective of making step causes in the frying process loss of relevant nutrient, the contained B family vitamin of protein especially, and the inorganic salts loss is bigger.Wherein, the VB1 loss late is 10%-15.6%, and VB2 is 10%-12%, and inorganic salts are 10%, and protein is 10.4%, and fat is 20.6%.

Summary of the invention

The objective of the invention is to overcome in the prior art problem that causes the beef nutrient loss owing to the defective of manufacture craft, a kind of method for production of beef is provided, utilize this method can improve the nutritional labeling of beef.

The object of the invention is realized according to following technical scheme:

A kind of preparation method of beef is characterized in that may further comprise the steps:

1), selected beef picks muscle and cleans;

2), beef is cut into the beef clod of several about 50 grammes per square metres;

3), beef clod being put into the soy sauce that is blended into clear water pickled 30～45 minutes;

4), the beef clod starching treacle under-2 ℃～-5 ℃ conditions after will pickling is sent out 10 minutes;

5), the beef clod after treacle is sent out is crossed oil one minute in the oily temperature of 150 degree;

6), the beef batching being put into beef clod stirs;

7), the beef clod after will stirring is put into pot and under 100～120 ℃ temperature, is cooked and fried 20 seconds;

8), the dress basin that takes the dish out of the pot.

Beef in the above-mentioned preparation method is prepared burden (calculating by weight proportion) as follows:

Beef: 88～92%

As preferred scheme, beef batching (calculating by weight proportion) as follows:

Beef: 90.5%

With packing after the beef cooling behind the dress basin, the sterilization, can under the condition of subzero 3 degree Celsius, refrigerate 8～12 months.

Compared with prior art, beneficial effect of the present invention is:

1, the present invention adopts big bulk state culinary art on making, and on prescription, has done screening and has improved, and in manufacturing process, use advanced manufacture craft operation technique flow process: clear water soaks (imbibition) with soy sauce; Starching ice-bound (water shutoff branch); Cross oil (protecting tender).Beef is fried finished product.Playing that pot pulls out can be for use.Pack refrigeration after cooling, the sterilization and get final product (3 degree).

2, adopt beef preparation method of the present invention, nutrient is compounded in the inside and is difficult for running off, and has preserved inorganic salts, protein, VB1, VB2 and nicotinic acid, fat, carbohydrate, calcium, phosphorus, iron.The main foodstuff that makes of in whipping process, will sending out evenly is bundled together and is sealed moisture, supports and part run off, and sliding stir-fry process beef is outer to play the loss that sclerderm has effectively been protected nutrition.The nutrient composition content of per 100 grams of the beef that utilizes this method to make is approximately following: inorganic salts 0.6 gram; Protein 2.6 grams; The VB10.25 gram; The VB20.16 gram; Nicotinic acid 0.15 gram; Fat 0.25 gram.

The specific embodiment

Embodiment 1

A kind of preparation method of beef may further comprise the steps:

1), selected beef picks muscle and cleans;

3), beef clod being put into the soy sauce that is blended into clear water pickled 30 minutes;

4), the beef clod starching after will pickling, put into refrigerator treacle under-3 ℃ of conditions and send out 10 minutes;

6), the beef batching being put into beef clod stirs;

7), the beef clod after will stirring is put into pot and under 100 ℃ temperature, is cooked and fried 20 seconds;

8), the dress basin that takes the dish out of the pot.

Beef: 89.5%

Embodiment 2

A kind of preparation method of beef may further comprise the steps:

1), selected beef picks muscle and cleans;

3), beef clod being put into the soy sauce that is blended into clear water pickled 40 minutes;

4), the beef clod starching after will pickling, put into refrigerator treacle under-5 ℃ of conditions and send out 10 minutes;

6), the beef batching being put into beef clod stirs;

7), the beef clod after will stirring is put into pot and under 110 ℃ temperature, is cooked and fried 20 seconds;

8), the dress basin that takes the dish out of the pot.

Beef: 90.5%

Embodiment 3

1), selected beef picks muscle and cleans;

3), beef clod being put into the soy sauce that is blended into clear water pickled 45 minutes;

4), the beef clod starching after will pickling, put into refrigerator treacle under-2 ℃ of ℃ of conditions and send out 10 minutes;

6), the beef batching being put into beef clod stirs;

7), the beef clod after will stirring is put into pot and under 120 ℃ temperature, is cooked and fried 20 seconds;

8), the dress basin that takes the dish out of the pot.

Beef: 92%

Claims

1. the preparation method of a beef is characterized in that may further comprise the steps:

1), selected beef picks muscle and cleans;

6), the beef batching being put into beef clod stirs;

8), the dress basin that takes the dish out of the pot.

2. preparation method according to claim 1 is characterized in that: said beef is prepared burden (calculating by weight proportion) as follows:

Beef: 88～92%

3. preparation method according to claim 2 is characterized in that: said beef is prepared burden (calculating by weight proportion) as follows:

Beef: 90.5%

4. according to claims 1 described preparation method, it is characterized in that: pack after will adorning beef cooling behind the basin, sterilization, can under the condition of subzero 3 degree Celsius, refrigerate 8～12 months.