CN102715526B

CN102715526B - Making process of safflower spiced and hot dried beef

Info

Publication number: CN102715526B
Application number: CN2012102359448A
Authority: CN
Inventors: 马斌
Original assignee: XINJIANG TIANSHAN JIAOZI FOOD CO Ltd
Current assignee: XINJIANG TIANSHAN JIAOZI FOOD CO Ltd
Priority date: 2012-06-30
Filing date: 2012-06-30
Publication date: 2013-11-06
Anticipated expiration: 2032-06-30
Also published as: CN102715526A

Abstract

The invention discloses a making process of safflower spiced and hot dried beef, belonging to the field of food processing. The making process of the dried beef comprises the following steps of: removing bones of fresh beef, degreasing, cutting the beef into pieces, cleaning, drying, freezing, cutting the pieces into strips and salting for 1 hour; then boiling the beef in boiling water to be medium, taking the beef out and drying; next, frying to be nine-tenth-cooked, melting sugar in safflower oil for coloring, adding auxiliary materials, stirring, frying, uniformly mixing, enabling the beef to shrink and dry, taking the dried beef out of a pot and filling. Xinjiang original ecological beef is used as the raw material of the safflower spiced and hot dried beef, and the beef is high in crude fibre content, resistant to chew and unique in flavor. Unique original ecological wild safflower growing in tianshan of Xinjiang are added in the dried beef, and therefore, a product has a bright sauce color, fragrant, sweet, hot, tingling taste and unique flavor of spiced port.

Description

The manufacture craft of safflower spicy dried beef

Technical field: the invention belongs to food processing field, especially a kind of method for processing meat.

Background technology: dried beef is a kind of popular food, and edible people is many, and the people of processing is also many.Conventional dried beef preparation method is comparatively simple, and wherein a kind of preparation method is as follows:

------joining spices (refined salt, five-spice powder, fennel, dried orange peel, cassia twig) enters pot with beef and boil altogether, and--sliced meat take out and are filtered dry--baking--and pack the piece of cooking meat to be cut into sliced meat to select fresh meat, peeling to pick a bone, clean stripping and slicing

The preparation method of dried beef and dried beef various in style, key is color, whom impression, mouthfeel and local flavor see more attractive.

Summary of the invention: the purpose of this invention is to provide a kind of manufacture craft of safflower spicy dried beef, its color tool is complete, and lacol flavor is more arranged.Purpose of the present invention realizes by following production method:

The manufacture craft of safflower spicy dried beef comprises the processing of major ingredient, the processing of auxiliary material and the cooperation processing of major ingredient auxiliary material, and following technical process has been adopted in the making of dried beef.

(1) processing of major ingredient

1. bright beef being boned, deoiling drains after the piece that is cut into 100 * 100 * 200mm cleans, and after putting into the freezing 6-7 of household freezer and becoming firmly, then is cut into the beef bar of 10 * 10 * 40mm by cutting cutter.2. by beef bar and the salt weight ratio of 100: 1 coordinate mix evenly pickle after 1 hour standby.3. jacketed pan is added 100 kilograms, water, 1 kilogram of salt adding, 1 kilogram of fresh ginger, the cutlet that will pickle again after boiled is successively poured in pot in batches and to be copied 5 maturations with boiling water and pull out and drain; With the cutlet that drains 9 maturations that are fried to 170-200 ℃, pull after surperficial little Huang that to drain oil standby out.

(2) auxiliary material is processed

1. capsicum is dried by pulverizer and be ground into 20 purpose paprikas, oil is poured into cooked rear temperature in the oil firing pot and drop to 140 degree, claim the paprika of weight of oil 20%-30% to put oil cauldron bubble 24 hours into, become chilli oil.The chilli oil of getting dried beef weight 5% is standby.

2. after by batching, Chinese prickly ash, anise, rhizoma zingiberis, cumin being dried sterilization, be ground into 40 purpose powder standby.

3. weigh up salt, monosodium glutamate standby by standard formula.Sesame is fried perfume to be weighed up standby by standard formula.

4. natrium nitrosum weighs up by formula, then adds essence, monosodium glutamate, soy sauce to mix to such an extent that the natrium nitrosum mixed liquor stirs evenly standby after with the water of meat amount 1%, natrium nitrosum being dissolved fully.

(3) cooperation of major ingredient auxiliary material processing

1. will explode good cutlet with the colouring of safflower oiling sugar, and again the natrium nitrosum mixed liquor be received solid carbon dioxide to entering to stir-fry after cold cuts bar surface coloring ninety percent and divide the truce that do not take the dish out of the pot.

2. dried not the taking the dish out of the pot of cooked beef of receiving the upper lechery that makes a good job of that will stir-fry do not stop stirring.Simultaneously the salt of Chinese prickly ash, anise, rhizoma zingiberis, cumin face, 1% jerky amount is poured into fully mix thoroughly in pot after, then sesame is poured into to mix thoroughly receive to do.

3. after mixing thoroughly more than, chilli oil is stirred evenly rear pouring into fast and mix the can that all takes the dish out of the pot afterwards in pot.

The major ingredient of safflower spicy dried beef, the ingredients by weight of auxiliary material are than as follows

Major ingredient: dried beef 100

Auxiliary material: safflower oil 3-5 salt 1-1. 4 white sugar 5 ginger powder 0.4-0.6

New pepper powder 0.3-0.5 aniseed 0.2 monosodium glutamate 0.6 of soy sauce 2

Beef flavor 0.2 sesame 1.5 natrium nitrosums 0.014

The raw material that the safflower spicy dried beef uses are the beef of Xinjiang original ecological breeding, and meat contains that crude fibre is high has the strength of chewing and a unique perfume.Compatibility the Tianshan Mountains safflower of the unique ecosystem grows wild in Xinjiang, product has that beautiful dark reddish brown is color, flavor has perfume (or spice), sweet, peppery, numb and unique sauced meat fragrance.

The specific embodiment: be further described below in conjunction with embodiment

(1) beef processing

1. get 20 kilograms, bright beef and bone, deoil, drain after the piece that is cut into 100 * 100 * 200mm cleans, put into the household freezer adjustment to below-17 ℃, every up and down overturning in 30 minutes once, after freezing 6-7 becomes firmly, then be cut into the beef bar of 10 * 10 * 40mm.2. even berley salt 200-250 gram on the beef bar, fresh ginger end 200-250 gram coordinates to mix evenly pickles 1 hour.3. jacketed pan is added 30 kilograms, water with salt 250-300 gram, the cutlet that will pickle again after boiled enters to copy 5 maturations with boiling water in pot and drain at twice.Again with cutlet with the surperficial little Huang of 170-200 ℃ be fried into.Get 10 kilograms of dried beef standby.

(2) auxiliary material processing

1. the oil of 30 kilograms of left and right is poured into to cook in the oil firing pot and cooled to 140 degree, claims 3 kilograms of paprikas to put 24 hours one-tenth chilli oils of oil cauldron bubble into, get 1-1.5% standby.

2. get prefabricated in proportion Chinese prickly ash, anise, rhizoma zingiberis face 100 grams, take food salt 140 grams, monosodium glutamate 60 grams, get roasted sesame 150 grams standby.

3. get natrium nitrosum 1.4 grams, after water 100 grams dissolved it fully, essence 20 grams, monosodium glutamate 60 grams, soy sauce 200 grams mixed to get the natrium nitrosum mixed liquor, stir evenly standby.

(3) cooperation of major ingredient auxiliary material processing

1. frying pan is lighted, and burns after 9 maturations and the natrium nitrosum mixed liquor to be poured white sugar into the receipts solid carbon dioxide that stir-fries to the colouring that enters, fast 10 kilograms of cutlet are poured into after sugar bubbles to stir-fry in pot after 9 one-tenths again and divide the truce that do not take the dish out of the pot to entering 0.4 kilogram of safflower oil.

2. the cooked beef of upper lechery is done and do not stopped to stir in pot, after Chinese prickly ash, monosodium glutamate, anise, ginger powder and the salt in filling a prescription is simultaneously poured into and fully mixed thoroughly in pot, then sesame is poured into to mix thoroughly to receive do.

3. after mixing thoroughly more than, chilli oil is poured into to mix all in pot fast and take the dish out of the pot afterwards, dried beef completes.

Claims

1. the manufacture craft of safflower spicy dried beef, comprise the batching that is ready to by weight major ingredient, auxiliary material, then carry out the processing of major ingredient, the processing of auxiliary material and the cooperation processing of major ingredient auxiliary material, it is characterized in that: A, safflower spicy dried beef major ingredient, auxiliary material mainly comprise following batching by weight

Major ingredient: dried beef 100

Auxiliary material: safflower oil 3-5 salt 1-1.4 white sugar 5 new pepper powder 0.3-0.5 aniseed 0.2 beef flavor 0.2 sesame 1.5 monosodium glutamate 0.6 natrium nitrosums 0.014 of ginger powder 0.4-0.6 soy sauce 2

Following technical process has been adopted in the making of B, dried beef

(1) processing of major ingredient

1. bright beef being boned, deoiling drains after the piece that is cut into 100 * 100 * 200mm cleans, and after putting into the freezing 6-7 of household freezer and becoming firmly, then is cut into the beef bar of 10 * 10 * 40mm by cutting cutter; 2. by beef bar and the salt weight ratio of 100: 1 coordinate mix evenly pickle after 1 hour standby; 3. jacketed pan is added 100 kilograms, water, 1 kilogram of salt adding, 1 kilogram of fresh ginger, the cutlet that will pickle again after boiled is successively poured in pot in batches and to be copied 5 maturations with boiling water and pull out and drain; With the cutlet that drains 9 maturations that are fried into 170-200 ℃, pull after surperficial little Huang that to drain oil standby out;

(2) auxiliary material is processed

1. capsicum is dried by pulverizer and be ground into 20 purpose paprikas, oil is poured into cooked temperature in the oil firing pot and drop to 140 degree, claim the paprika of weight of oil 20%-30% to put oil cauldron bubble 24 hours into, the chilli oil of getting dried beef weight 5% is standby;

2. press A and prepare burden after Chinese prickly ash, anise, rhizoma zingiberis, cumin oven dry sterilization, be ground into 40 purpose powder standby;

3. salt, monosodium glutamate are weighed up by A batching standard standby, with sesame fry fragrant weigh up by standard formula standby;

4. natrium nitrosum weighs up by A batching, then adds essence, monosodium glutamate, soy sauce to mix to such an extent that the natrium nitrosum mixed liquor stirs evenly standby after with the water of meat amount 1%, natrium nitrosum being dissolved fully;

(3) cooperation of major ingredient auxiliary material processing

1. will explode good cutlet with the colouring of safflower oiling sugar, and again the natrium nitrosum mixed liquor poured into the receipts solid carbon dioxide that stir-fries after cold cuts bar surface coloring ninety percent and being divided the truce that do not take the dish out of the pot;

2. the cooked beef of receiving the upper lechery make a good job of of stir-frying is done not take the dish out of the pot and is not stopped stirring, simultaneously the salt of Chinese prickly ash, anise, rhizoma zingiberis, cumin face and 1% jerky amount is poured into fully mix thoroughly in pot after, then sesame is poured into to mix all to receive does;

3. after mixing thoroughly more than, chilli oil is stirred evenly the rear can that takes the dish out of the pot after mixing thoroughly in pot of pouring into fast.