CN102763852B - Steamed lotus-flavored beef and making method thereof - Google Patents
Steamed lotus-flavored beef and making method thereof Download PDFInfo
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- CN102763852B CN102763852B CN201210215825.6A CN201210215825A CN102763852B CN 102763852 B CN102763852 B CN 102763852B CN 201210215825 A CN201210215825 A CN 201210215825A CN 102763852 B CN102763852 B CN 102763852B
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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 the 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 approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplement lose blood and the aspect such as repair tissue suitable especially.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes 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 is roughly divided into burning, stir-fry, halogen, smoked, fried etc. several.Fire, frying beef is stricter to the requirement of the duration and degree of heating, grasp according to many factors such as the quality of beef, fresh and tender degree, quantity, weather, is unwell to industrialized production; Existing smoke or the jerky of frying, dried meat floss in its manufacturing process, destroy a large amount of nutrition of beef self, the carcinogen such as polycyclic aromatic hydrocarbon and nitrosamine that some are unfavorable for to health is brought in beef, and long-term edible meeting produces carcinogenic danger, is unfavorable for health; The invention provides a kind of steamed health care beef and processing method thereof.
Summary of the invention
The invention provides the fragrant beef of a kind of steamed lotus and processing method thereof.The beef that the inventive method processes had both retained the genuineness of beef, also contained again dense lotus fragrance, and entrance silk floss is soft, 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 solution used in the present invention is as follows for achieving the above object:
A preparation method for the fragrant beef of steamed lotus, is characterized in that: specifically comprise the following steps:
(1) beef 500 weight portions, stripping and slicing, clean after in clear water, soak 3～6 hours;
(2) pickle 20-30 minute by stir rubbing after soaked beef control water together with salting seasoning, then add flavoring bag to soak 20～30 minutes;
(3) first spread clean lotus leaf in food steamer bottom, the size of lotus leaf is limited to be paved with food steamer bottom, again the soaked beef of step (2) is pulled out and is laid on lotus leaf, flavoring bag is shakeout and is covered on beef, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(4) by cooled beef pack, vacuum packaging, every bag of 400-500g;
(5) packed beef carries out autoclaving sterilizing again,,
Composition component and the weight portion of described salting seasoning are: 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,
Composition component and the weight portion of described 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
Composition component and the weight portion of described steamed material are: in the water of every 100 weight portions, 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.
The preparation method of the described fragrant beef of steamed lotus, is characterized in that: described beef is beef tendon meat.
The preparation method of the fragrant beef of described steamed lotus, is characterized in that: the condition of described autoclaving sterilizing is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
The method of the described steamed health care of processing beef makes the fragrant beef of steamed lotus.
Advantage of the present invention:
1, the inventive method, in the time of beef processing, is first rubbed cured beef together with condiment with salt, than simple pickle with salt go raw meat effective, when removing raw meat, play Titian effect;
2, while steaming in clear soup, rebasing with lotus leaf, be covered in beef upper strata with flavoring simultaneously, the existing dense lotus fragrance of beef steaming, simultaneously sliding 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 retained the genuineness of beef, also contained again dense lotus fragrance, and entrance silk floss is soft, 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, comprises the following steps:
(1) take beef tendon meat 500g, stripping and slicing, cleaning, put in clear water and soak after 4 hours, pulls control water out;
(2) beef after control water is stirred to rubbing together with salting seasoning and pickle 25 minutes, then add flavoring bag to soak 28 minutes;
(3) spread clean lotus leaf in food steamer bottom, the size of lotus leaf is limited to be paved with food steamer bottom, again the soaked beef of step (2) is pulled out and is laid on lotus leaf, flavoring bag is shakeout and is covered on beef, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(4) by cooled beef pack, vacuum packaging, every bag of 450g;
(5) packed beef carries out autoclaving sterilizing again,, the condition of autoclaving sterilizing is: pressure 1.6KPa, 110 ℃ of temperature, continue 15 minutes,
Wherein, the formula of salting seasoning 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 formula 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 formula of steamed material is: in the water of every 100g, 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.
Claims (3)
1. a preparation method for the fragrant beef of steamed lotus, is characterized in that: specifically comprise the following steps:
(1) beef 500 weight portions, stripping and slicing, clean after in clear water, soak 3～6 hours;
(2) pickle 20-30 minute by stir rubbing after soaked beef control water together with salting seasoning, then add flavoring bag to soak 20～30 minutes;
(3) first spread clean lotus leaf in food steamer bottom, the size of lotus leaf is limited to be paved with food steamer bottom, again the soaked beef of step (2) is pulled out and is laid on lotus leaf, flavoring bag is shakeout and is covered on beef, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(4) by cooled beef pack, vacuum packaging, every bag of 400-500g;
(5) packed beef carries out autoclaving sterilizing again,,
Composition component and the weight portion of described salting seasoning are: 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,
Composition component and the weight portion of described 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
Composition component and the weight portion of described steamed material are: in the water of every 100 weight portions, 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.
2. the preparation method of the fragrant beef of steamed lotus according to claim 1, is characterized in that: described beef is beef tendon meat.
3. the fragrant beef of steamed lotus that the preparation method of the fragrant beef of steamed lotus according to claim 1 makes.
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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
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| CN102763852A CN102763852A (en) | 2012-11-07 |
| CN102763852B true CN102763852B (en) | 2014-05-14 |
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| CN201210215825.6A Expired - Fee Related CN102763852B (en) | 2012-06-28 | 2012-06-28 | Steamed lotus-flavored beef and making method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN102204694B (en) * | 2011-04-27 | 2013-03-27 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102283391B (en) * | 2011-08-09 | 2012-11-07 | 贵州大学 | Nourishing beef and preparation process thereof |
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