CN102763863B - Instant sirloin with health care function of nourishing spleen and stomach and processing method thereof - Google Patents
Instant sirloin with health care function of nourishing spleen and stomach and processing method thereof Download PDFInfo
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- CN102763863B CN102763863B CN201210215824.1A CN201210215824A CN102763863B CN 102763863 B CN102763863 B CN 102763863B CN 201210215824 A CN201210215824 A CN 201210215824A CN 102763863 B CN102763863 B CN 102763863B
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Abstract
The invention relates to the field of food processing, in particular to a processing method of an instant sirloin with a health care function of nourishing spleen and stomach. The processing method comprises the steps of cleaning, soaking with clean water, vacuum kneading, soaking seasoning, stewing seasoning, packaging and sterilizing, and when the sirloin is stewed, various health care herb ingredients with the exception of convention condiment can be added. The instant health care sirloin processed by the processing method has the characteristics of fresh color and delicate taste, retains full nutrition of beef, leads a person to endless aftertastes, and has health care functions of nourishing spleen and stomach, replenishing Qi and adjusting immunity at the same time.
Description
Technical field
The present invention relates to food processing field, be specifically related to the instant health care sirloin of a kind of nourishing taste and processing method thereof.
Background technology
Sirloin refers to the cube meat with muscle, meat, oil bloom, and this is a kind of general designation.If divide according to position, the ox with it meat in many places can be called sirloin.The part of external import be the finger meat that is cut into strip be main (claiming again bar meat), be to take from the intercostal strip meat of boning, lean meat is more, fat is less, muscle is also less, is applicable to braised in soy sauce or stews.In addition, on lean pork taken under the spinal column of a hog upper strata, have that a slice muscle is few, oil less, meat is many, but the tenterloin limit of the little rule of shape may also be referred to as sirloin, is first-class position braised in soy sauce.
Sirloin provides high-quality protein, the amino acid that contains all categories, and in various amino acid whose ratios and human body protein, various amino acid whose ratios are basically identical, and wherein contained methyl amimoacetic acid is all higher than any food.The fat content of sirloin is very low, but it is the linoleic source of low fat, or potential antioxidant.The processing of sirloin is roughly divided into burning, stir-fry, halogen, smoked, fried etc. several.Fire, frying ox sirloin 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, destroyed a large amount of nutrition of beef self, some are unfavorable for to the carcinogens such as the polycyclic aromatic hydrocarbon of health and nitrosamine bring in beef, ediblely can produce carcinogenic danger for a long time, be unfavorable for health; The invention provides a kind of health care beef and processing method thereof of stewing in clear soup.
Summary of the invention
The invention provides that a kind of beef nutritional labeling fully retains, delicious flavour stew health care sirloin in clear soup, the processing method of this instant health care sirloin is also provided.
The technical solution used in the present invention is as follows:
A processing method of nourishing the instant health care sirloin of taste, is characterized in that, comprises the following steps:
(1) clear water soaks the water of dehematizing: sirloin 500 weight portions, soak 3～6 hours after cleaning at stripping and slicing in clear water;
(2) vacuum rubbing: will after soaked sirloin control water, stir together with condiment, then carry out vacuum rubbing 10～20 minutes,
(3) soak seasoning: in the sirloin of rubbing, add water and add flavoring bag, medium-height grass spice bag to soak together 20-24 hour;
(4) boiling: in the soaked sirloin of step (3), add clear water to 750 weight portion, and flavoring bag, medium-height grass spice together boiling to sirloin six-medium well, stop heating, drag for offscum, pull condiment, flavoring bag simultaneously out, medium-height grass cartridge bag, leaves sirloin and soup juice, naturally cooling;
(5) packing: cooling rear sirloin is packed to vacuum package together with soup juice;
(6) sterilizing: microwave sterilization,,
Composition component and the weight portion of described condiment are: salt 7～9, and capsicum 3～4, wrinkled giant hyssop 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, white sugar 0.2～0.4, lotus leaf 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, anise 3-4 weight portion, Radix Codonopsis flower 1-2 weight portion, cassia bark 1-2 weight portion, eupatorium 0.1-0.3 weight portion, cloves 1-2 weight portion
Composition component and the weight portion of described medium-height grass spice bag are: Chinese yam 3-5 weight portion, gynostemma pentaphylla 5-6 weight portion, red date 3-4 weight portion, mushroom 1-2 weight portion, cardamom 1-2 weight portion, balsampear flower 1-2 weight portion, kelp 1-2 weight portion, rhizoma atractylodis 1-2 weight portion, Radix Angelicae Sinensis 1-2 weight portion, dark plum 1-2 weight portion.
Described a kind of processing method of nourishing the instant health care sirloin of taste, is characterized in that: described sirloin is ox chest sirloin, the ox abdomen sirloin after deoiling.
The processing method of the described instant health care sirloin of nourishing taste, is characterized in that: the condition of described autoclaving sterilizing is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
The instant health care sirloin of nourishing taste that the method for the described instant health care sirloin of nourishing taste makes.
Beneficial effect of the present invention:
1, the inventive method is rubbed between condiment and boiling in vacuum in processing technology, has added immersion seasoning operation, and the active ingredient of flavoring and medicinal herb components can fully be absorbed by sirloin like this, has increased health care when effectively removing smell of mutton;
2, when boiling, added and there is the taste of nourishing, tonifying Qi, regulate the medicinal herb componentses such as immune Chinese yam, gynostemma pentaphylla, mushroom, it is more remarkable that the sirloin therefore processing has the health care of strengthening the spleen and stomach, tonifying Qi.
3, it is pure and fresh that the sirloin that the inventive method processes has color and luster, and delicate mouthfeel has retained whole nutrition of beef, and long times of aftertaste after food has strengthening the spleen and stomach, tonifying Qi simultaneously, regulates immune health care.
The specific embodiment
A processing method of nourishing the instant health care sirloin of taste, comprises the following steps:
(1) soak: take ox chest sirloin 500g, stripping and slicing, in clear water, soak 5 hours after cleaning;
(2) vacuum rubbing: will after soaked sirloin control water, stir together with condiment, carrying out vacuum rubbing 10～20 minutes,
(3) soak seasoning: in the sirloin of rubbing, add water and add flavoring bag, medium-height grass spice bag to soak together 20-24 hour;
(4) boiling: in the soaked sirloin of step (3), add clear water to 750 weight portion, and flavoring bag, medium-height grass spice together boiling to sirloin six-medium well, stop heating, drag for offscum, pull condiment, flavoring bag simultaneously out, medium-height grass cartridge bag, leaves sirloin and soup juice, naturally cooling;
(5) packing: cooling rear sirloin is packed to vacuum package, every bag heavy 300g together with soup juice;
(6) sterilizing: the one-tenth bag sirloin installing is put into high steam pot and carry out high steam sterilization, under the condition that sterilization pressure 1.6KPa, temperature are 100 ℃, time remaining 15 minutes, obtain finished product.
Wherein, raw each operation of sirloin of 500g flavoring used, the formula of medium-height grass spice bag is as follows:
Flavouring material formula used when rubbing is: salt 8g, and capsicum 3g, wrinkled giant hyssop 1g, light soy sauce 3g, Chinese prickly ash 1.5g, ginger 1.5g, garlic 1g, white sugar 0.3g, lotus leaf 0.3g,
During boiling, the formula of flavoring bag used is: chickens' extract 3g, monosodium glutamate 2g, salt 11g, light soy sauce 5g, cooking wine 5g, Chinese prickly ash 1.5g, galingal 1.5g, anise 3.5g, Radix Codonopsis flower 1g, cassia bark 1.5g, eupatorium 0.2g, cloves 1.5g,
The formula of medium-height grass spice bag used is: Chinese yam 4g, gynostemma pentaphylla 5.5g, red date 3.5g, mushroom 1.5g, cardamom 1.5g, balsampear flower 1.5g, kelp 2g, rhizoma atractylodis 2g, Radix Angelicae Sinensis 1.5g, dark plum 1.5g.
Claims (3)
1. a processing method of nourishing the instant health care sirloin of taste, is characterized in that, comprises the following steps:
(1) clear water soaks the water of dehematizing: sirloin 500 weight portions, soak 3～6 hours after cleaning at stripping and slicing in clear water;
(2) vacuum rubbing: will after soaked sirloin control water, stir together with condiment, then carry out vacuum rubbing 10～20 minutes,
(3) soak seasoning: in the sirloin of having crumpled, add water and add flavoring bag, medium-height grass spice bag to soak together 20-24 hour;
(4) boiling: in the soaked sirloin of step (3), add clear water to 750 weight portion, and flavoring bag, medium-height grass spice bag together boiling to sirloin six-medium well, stop heating, drag for offscum, pull condiment, flavoring bag simultaneously out, medium-height grass spice bag, leaves sirloin and soup juice, naturally cooling;
(5) packing: cooling rear sirloin is packed to vacuum package together with soup juice;
(6) sterilizing: microwave sterilization,,
Composition component and the weight portion of described condiment are: salt 7～9, and capsicum 3～4, wrinkled giant hyssop 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, white sugar 0.2～0.4, lotus leaf 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, anise 3-4 weight portion, Radix Codonopsis flower 1-2 weight portion, cassia bark 1-2 weight portion, eupatorium 0.1-0.3 weight portion, cloves 1-2 weight portion
Composition component and the weight portion of described medium-height grass spice bag are: Chinese yam 3-5 weight portion, gynostemma pentaphylla 5-6 weight portion, red date 3-4 weight portion, mushroom 1-2 weight portion, cardamom 1-2 weight portion, balsampear flower 1-2 weight portion, kelp 1-2 weight portion, rhizoma atractylodis 1-2 weight portion, Radix Angelicae Sinensis 1-2 weight portion, dark plum 1-2 weight portion.
2. a kind of processing method of nourishing the instant health care sirloin of taste according to claim 1, is characterized in that: described sirloin is ox chest sirloin, the ox abdomen sirloin after deoiling.
3. the instant health care sirloin of nourishing taste that the processing method of the instant health care sirloin of nourishing taste according to claim 1 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210215824.1A CN102763863B (en) | 2012-06-28 | 2012-06-28 | Instant sirloin with health care function of nourishing spleen and stomach and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210215824.1A CN102763863B (en) | 2012-06-28 | 2012-06-28 | Instant sirloin with health care function of nourishing spleen and stomach and processing method thereof |
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| Publication Number | Publication Date |
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| CN102763863A CN102763863A (en) | 2012-11-07 |
| CN102763863B true CN102763863B (en) | 2014-04-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103005499B (en) * | 2012-12-03 | 2013-12-25 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN103431427A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process of dark plum dried beef |
| CN104522685A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Cynanchum otophyllum wind-damp expelling beef and preparing method thereof |
| CN105995579A (en) * | 2016-06-06 | 2016-10-12 | 王永妍 | Ready-to-eat nutritional yak meat kebab and production method thereof |
| CN108813381A (en) * | 2018-06-25 | 2018-11-16 | 北京月盛斋清真食品有限公司 | A kind of production method industrializing radish sirloin |
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| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1198304A (en) * | 1997-05-04 | 1998-11-11 | 王忠民 | Method for preparing nutritions health care beef |
| CN101828723A (en) * | 2009-11-09 | 2010-09-15 | 安徽省东升食品有限公司 | Spiced beef |
| CN102283391B (en) * | 2011-08-09 | 2012-11-07 | 贵州大学 | Nourishing beef and preparation process thereof |
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