CN102763852A - Steamed lotus-flavored beef and making method thereof - Google Patents
Steamed lotus-flavored beef and making method thereof Download PDFInfo
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- CN102763852A CN102763852A CN2012102158256A CN201210215825A CN102763852A CN 102763852 A CN102763852 A CN 102763852A CN 2012102158256 A CN2012102158256 A CN 2012102158256A CN 201210215825 A CN201210215825 A CN 201210215825A CN 102763852 A CN102763852 A CN 102763852A
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Abstract
The invention provides a making method of steamed lotus-flavored beef. The making method includes cleaning, soaking, rubbing, steaming with lotus leaves, packaging and sterilizing. During steaming, beef is covered with condiments and cushioned with the lotus leaves, and steaming spices are added in fresh water. The steamed lotus-flavored beef retains natural flavor of beef, has strong flavor of the lotus leaves, is soft, smooth and cool in taste and delicious, has lasting aftertaste and fresh color, and is appetizing.
Description
Technical field
The present invention relates to food processing field, be specifically related to fragrant beef of a kind of steamed lotus and processing method thereof.
Background technology
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 and aspect such as repair tissue suitable especially.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science is thought: 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 and anaemia prolonged illness and face.The processing of beef roughly be divided into burning, stir-fry, halogen, smoked, fried etc. several kinds.Fire, frying beef is relatively stricter to the requirement of the duration and degree of heating, grasp according to multiple factors such as the quality of beef, fresh and tender degree, quantity, weather, is unwell to industrialized production; The existing jerky of smoking or exploding system, dried meat floss are in its manufacturing process; Destroyed a large amount of nutrition of beef self; Some carcinogens such as polycyclic aromatic hydrocarbon and nitrosamine that are unfavorable for health are brought in the beef, ediblely can be produced carcinogenic danger for a long time, be unfavorable for health; The present invention provides a kind of steamed health care beef and processing method thereof.
Summary of the invention
The invention provides fragrant beef of a kind of steamed lotus and processing method thereof.The beef that the inventive method processes had both kept the genuineness of beef, also contained dense lotus fragrance again, and inlet is continuous gentle, and was sliding tender tasty and refreshing,, tasty mouthfeel enjoys endless aftertastes, and the pure and fresh pleasing to the eye of color, can promote people's appetite.
The technical scheme that adopts for the present invention of realization above-mentioned purpose is following:
The preparation method of the fragrant beef of a kind of steamed lotus is characterized in that: specifically may further comprise the steps:
(1) beef 500 weight portions, soaked in clear water 3～6 hours stripping and slicing, clean back;
(2) with stirring rubbing and pickled 20-30 minute with pickling condiment behind the soaked beef control water, add the flavoring bag again and soaked 20～30 minutes;
(3) spread clean lotus leaf in the food steamer bottom earlier, the size of lotus leaf is exceeded to be paved with the food steamer bottom, the soaked beef of step (2) is pulled out to be laid on the lotus leaf again; The flavoring bag shakeout be covered on the beef; Cover food steamer, in clear water, put into steamed material at last, steamed together medium well to beef; Stop heating, naturally cooling;
(4) with cooled beef pack, vacuum packaging, every bag of 400-500g;
(5) packed beef carries out the autoclaving sterilization again, gets final product,
Described composition component and the weight portion of pickling condiment is: salt 7～9, and capsicum 3～4, pepper powder 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, sugar 0.2～0.4,
The composition component and the weight portion of said flavoring bag are: chickens' extract 2～4 weight portions, monosodium glutamate 1～3 weight portion, salt 10～12 weight portions, light soy sauce 3～8 weight portions, cooking wine 3～8 weight portions, Chinese prickly ash 1-2 weight portion, galingal 1-2 weight portion, fennel seeds 3-4 weight portion, Chinese anise 1-2 weight portion, cassia bark 1-2 weight portion, fructus amomi 0.1-0.3 weight portion, cloves 1-2 weight portion
The composition component and the weight portion of described steamed material are: add lotus leaf 5-6 weight portion, mung bean 3-4 weight portion, sweet osmanthus 1-2 weight portion, tsaoko 1-2 weight portion, cattail pollen 1-2 weight portion, setose thistle 1-2 weight portion, tamarind 1-2 weight portion, wind-weed 1-2 weight portion in the water of per 100 weight portions.
The preparation method of the fragrant beef of described steamed lotus, it is characterized in that: said beef is beef tendon meat.
The preparation method of the fragrant beef of described steamed lotus is characterized in that: the condition of said autoclaving sterilization is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
The method of the steamed health care of described processing beef makes the fragrant beef of steamed lotus.
Advantage of the present invention:
1, the inventive method is at first rubbed cured beef with salt and condiment together when beef processing, goes raw meat effective than simple with what salt was pickled, when removing raw meat, plays the Titian effect;
When 2, steaming in clear soup, rebasing with lotus leaf, be covered in the beef upper strata with flavoring simultaneously, the existing dense lotus fragrance of the beef that steams, sliding simultaneously tender good to eat;
3, in clear water, put into steamed material, play the effect of further Titian.
In a word, the beef that the inventive method processes had both kept the genuineness of beef, also contained dense lotus fragrance again, and inlet is continuous gentle, and was sliding tender tasty and refreshing,, tasty mouthfeel enjoys endless aftertastes, and the pure and fresh pleasing to the eye of color, can promote people's appetite.
The specific embodiment
The fragrant beef of a kind of steamed lotus,
Concrete preparation method may further comprise the steps:
(1) take by weighing beef tendon meat 500g, stripping and slicing, cleaning are put in the clear water and are soaked after 4 hours, pull control water out;
(2) beef that will control behind the water stirs rubbing and pickled 25 minutes with pickling condiment, adds the flavoring bag again and soaks 28 minutes;
(3) spread clean lotus leaf in the food steamer bottom, the size of lotus leaf is exceeded to be paved with the food steamer bottom, the soaked beef of step (2) is pulled out to be laid on the lotus leaf again; The flavoring bag shakeout be covered on the beef; Cover food steamer, in clear water, put into steamed material at last, steamed together medium well to beef; Stop heating, naturally cooling;
(4) with cooled beef pack, vacuum packaging, every bag of 450g;
(5) packed beef carries out the autoclaving sterilization again, get final product, and the condition of autoclaving sterilization is: pressure 1.6KPa, 110 ℃ of temperature, lasting 15 minutes,
Wherein, the prescription of pickling condiment is: salt 8g, and capsicum 3.5g, pepper powder 1g, light soy sauce 3g, Chinese prickly ash 1g, ginger 1g, garlic 1g-2, sugared 0.3g,
The prescription of flavoring bag is: chickens' extract 3g, monosodium glutamate 2g, salt 12g, light soy sauce 4g, cooking wine 5g, Chinese prickly ash 2g, galingal 2g, fennel seeds 3g, Chinese anise 1g, cassia bark 1.5g, fructus amomi 0.2g, cloves 1.5g,
The prescription of steamed material is: add lotus leaf 5g, mung bean 3.5g, sweet osmanthus 1.5g, tsaoko 1.5g, cattail pollen 1.5g, setose thistle 1.5g, tamarind 1.5g, wind-weed 1.5g in the water of every 100g.
Claims (4)
1. the preparation method of the fragrant beef of steamed lotus is characterized in that: specifically may further comprise the steps:
(1) beef 500 weight portions, soaked in clear water 3～6 hours stripping and slicing, clean back;
(2) with stirring rubbing and pickled 20-30 minute with pickling condiment behind the soaked beef control water, add the flavoring bag again and soaked 20～30 minutes;
(3) spread clean lotus leaf in the food steamer bottom earlier, the size of lotus leaf is exceeded to be paved with the food steamer bottom, the soaked beef of step (2) is pulled out to be laid on the lotus leaf again; The flavoring bag shakeout be covered on the beef; Cover food steamer, in clear water, put into steamed material at last, steamed together medium well to beef; Stop heating, naturally cooling;
(4) with cooled beef pack, vacuum packaging, every bag of 400-500g;
(5) packed beef carries out the autoclaving sterilization again, gets final product,
Described composition component and the weight portion of pickling condiment is: salt 7～9, and capsicum 3～4, pepper powder 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, sugar 0.2～0.4,
The composition component and the weight portion of said flavoring bag are: chickens' extract 2～4 weight portions, monosodium glutamate 1～3 weight portion, salt 10～12 weight portions, light soy sauce 3～8 weight portions, cooking wine 3～8 weight portions, Chinese prickly ash 1-2 weight portion, galingal 1-2 weight portion, fennel seeds 3-4 weight portion, Chinese anise 1-2 weight portion, cassia bark 1-2 weight portion, fructus amomi 0.1-0.3 weight portion, cloves 1-2 weight portion
The composition component and the weight portion of described steamed material are: add lotus leaf 5-6 weight portion, mung bean 3-4 weight portion, sweet osmanthus 1-2 weight portion, tsaoko 1-2 weight portion, cattail pollen 1-2 weight portion, setose thistle 1-2 weight portion, tamarind 1-2 weight portion, wind-weed 1-2 weight portion in the water of per 100 weight portions.
2. the preparation method of the fragrant beef of steamed lotus according to claim 1, it is characterized in that: said beef is beef tendon meat.
3. according to the preparation method of the fragrant beef of each described steamed lotus of claim 1 to 2, it is characterized in that: the condition of said autoclaving sterilization is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
4. the method for the steamed health care of processing according to claim 1 beef makes the fragrant beef of steamed lotus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210215825.6A CN102763852B (en) | 2012-06-28 | 2012-06-28 | Steamed lotus-flavored beef and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210215825.6A CN102763852B (en) | 2012-06-28 | 2012-06-28 | Steamed lotus-flavored beef and making method thereof |
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| Publication Number | Publication Date |
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| CN102763852A true CN102763852A (en) | 2012-11-07 |
| CN102763852B CN102763852B (en) | 2014-05-14 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989056A (en) * | 2014-06-11 | 2014-08-20 | 陈�峰 | Steamed pork with rice flavor in lotus leaves and preparation method thereof |
| CN104256688A (en) * | 2014-07-10 | 2015-01-07 | 郭玉 | Steamed chicken |
| CN107874127A (en) * | 2017-11-09 | 2018-04-06 | 安徽省东升食品有限公司 | A kind of halogen perfume (or spice) Carnis Bovis seu Bubali and preparation method thereof |
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| CN101069564A (en) * | 2007-03-16 | 2007-11-14 | 杭州佳美旅游营养食品有限公司 | Tea-fragrant cow-meat pellets and making method |
| CN101133844A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health-care meat and method for preparing the same |
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102283391A (en) * | 2011-08-09 | 2011-12-21 | 贵州大学 | Nourishing beef and preparation process thereof |
-
2012
- 2012-06-28 CN CN201210215825.6A patent/CN102763852B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133844A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health-care meat and method for preparing the same |
| CN101069564A (en) * | 2007-03-16 | 2007-11-14 | 杭州佳美旅游营养食品有限公司 | Tea-fragrant cow-meat pellets and making method |
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102283391A (en) * | 2011-08-09 | 2011-12-21 | 贵州大学 | Nourishing beef and preparation process thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989056A (en) * | 2014-06-11 | 2014-08-20 | 陈�峰 | Steamed pork with rice flavor in lotus leaves and preparation method thereof |
| CN103989056B (en) * | 2014-06-11 | 2016-01-13 | 陈�峰 | A kind of Steamed pork wrapped in lotus leaf and preparation method thereof |
| CN104256688A (en) * | 2014-07-10 | 2015-01-07 | 郭玉 | Steamed chicken |
| CN107874127A (en) * | 2017-11-09 | 2018-04-06 | 安徽省东升食品有限公司 | A kind of halogen perfume (or spice) Carnis Bovis seu Bubali and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102763852B (en) | 2014-05-14 |
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