CN102771804A - Pepper-spiced beef fillet and preparation method thereof - Google Patents
Pepper-spiced beef fillet and preparation method thereof Download PDFInfo
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- CN102771804A CN102771804A CN2012101747253A CN201210174725A CN102771804A CN 102771804 A CN102771804 A CN 102771804A CN 2012101747253 A CN2012101747253 A CN 2012101747253A CN 201210174725 A CN201210174725 A CN 201210174725A CN 102771804 A CN102771804 A CN 102771804A
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Abstract
The invention relates to a pepper-spiced beef fillet and a preparation method thereof. The pepper-spiced beef fillet is mainly prepared from 950-1050 parts by weight of beef as a main material, 15-20 parts of light soy sauce, 14-16 parts of chicken essence, 8-12 parts of starch, 6-8 parts of black-pepper powder, 5-7 parts of salt, 5-6 parts of white granulated sugar, 6-8 parts of flavor enhancer, 1-2 parts of white-pepper powder and 5-8 parts of sodium bicarbonate as auxiliary materials. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the pepper-spiced beef fillet can be realized.
Description
Technical field
The present invention relates to fragrant beef fillet of a kind of green pepper and preparation method thereof, belong to food processing technology field.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
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.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.But existing beef product is not realized standardization, so its individual skill because of the cook causes product to vary.
Summary of the invention
The present invention provides fragrant beef fillet of a kind of green pepper and preparation method thereof, and purpose is to solve existing beef product not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: the fragrant beef fillet of a kind of green pepper, and the fragrant beef fillet of said green pepper is mainly processed by the major ingredient beef of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
15 ~ 20 parts of light soy sauce;
14 ~ 16 parts of chickens' extracts;
8 ~ 12 parts of starch;
6 ~ 8 parts of black peppers;
5 ~ 7 parts of salt;
5 ~ 6 parts of white granulated sugars;
6 ~ 8 parts of delicate flavour kings;
1 ~ 2 part of white pepper powder;
5 ~ 8 parts of sodium acid carbonates.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making the fragrant beef fillet of green pepper comprises that said auxiliary material and major ingredient beef are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
Related content in the technique scheme is explained as follows:
1, in the such scheme, also comprises 10 ~ 12 parts meat products curing agent.The meat products curing agent can be described as the meat products preserved materials again, can increase flavor Food Co., Ltd available from Shanghai, the address: No. 120 517-522 chambers, pine highway 1399 lanes, Shanghai, Shanghai City.
2, in the such scheme, said beef cut into strip earlier before the tumbling operation.
3, in the such scheme, said strip is of a size of 5cm * 0.7 ~ 0.8cm * 0.7 ~ 0.8cm.
4, in the such scheme, the time of said tumbling operation is 15 ~ 25 minutes.
5, in the such scheme, tumbler is a principle of utilizing physical impact, lets meat in cylinder, stir up and down, clashes into, beats, reaches massage, pickled effect each other.It is pickled that tumbler can make meat absorb uniformly, can improve the power that is knotted of meat and the elasticity of product; Can improve the mouthfeel and the section effect of product; Can strengthen water-retaining property, increase yield rate; Can improve the internal structure of product, efficient energy-saving.
6, in the such scheme, said black pepper is made by black pepper.Black pepper (Black Pepper), formal name used at school Piper nigrum.Be a kind of liana that blooms of Piperaceae, its fruit after drying, can be used as spices usually and flavoring uses.
7, in the such scheme, said white pepper powder is made by white pepper.The English of white pepper is called white pepper, can be described as again to hide to carry out to prop up, float green pepper, beautiful green pepper.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of the fragrant beef fillet product of green pepper.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: fragrant beef fillet of a kind of green pepper and preparation method thereof
The fragrant beef fillet of a kind of green pepper, the fragrant beef fillet of said green pepper is mainly processed by the major ingredient beef of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
15 ~ 20 parts of light soy sauce;
14 ~ 16 parts of chickens' extracts;
8 ~ 12 parts of starch;
6 ~ 8 parts of black peppers;
5 ~ 7 parts of salt;
5 ~ 6 parts of white granulated sugars;
6 ~ 8 parts of delicate flavour kings;
1 ~ 2 part of white pepper powder;
5 ~ 8 parts of sodium acid carbonates.
Shown in accompanying drawing 1, make the method for the fragrant beef fillet of green pepper, comprise that said auxiliary material and major ingredient beef are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
The further optimized technical scheme of the specific embodiment of the invention also comprises 10 ~ 12 parts meat products curing agent.
The further optimized technical scheme of the specific embodiment of the invention, said beef cut into strip earlier before the tumbling operation.
The further optimized technical scheme of the specific embodiment of the invention, said strip is of a size of 5cm * 0.7 ~ 0.8cm * 0.7 ~ 0.8cm.
The further optimized technical scheme of the specific embodiment of the invention, the time of said tumbling operation is 15 ~ 25 minutes.
When edible, the fragrant beef fillet of green pepper that the present invention is made is heated to ripe getting final product, and mode of heating can be heating using microwave, Steam Heating, baking oven baking or stir fry in oil to ripe.
Embodiment two: fragrant beef fillet of a kind of green pepper and preparation method thereof
The fragrant beef fillet of a kind of green pepper, the batching of the fragrant beef fillet of said green pepper is following:
Beef 1000 grams;
Light soy sauce 18 grams;
Chickens' extract 15 grams;
Starch 10 grams;
Black pepper 7 grams;
Salt 6 grams;
White granulated sugar 5 grams;
Delicate flavour king 7 grams;
White pepper powder 2 grams;
Meat products curing agent 10 grams;
Sodium acid carbonate 6 grams.
Shown in accompanying drawing 1, make the method for the fragrant beef fillet of green pepper, step is following:
1, neck material: raw material: meat chopped into small pieces is taken off.Confirm that neck material quantity is correct, whether rotten, variable color, peculiar smell is arranged.
2, pick raw material: meat chopped into small pieces is taken off and is picked proper raw material after nature thaws.The raw material of choosing are set in the Xiao Bai basket, put freezer freezing about 24 hours, the freezing time is according to controlling in season and the different of temperature.
3, manual repairing cut: the meat chopped into small pieces that freezes is taken off pulled out nature from freezer and thaw about 70%.Take off meat chopped into small pieces and be placed on the workbench, meat chopped into small pieces is taken off the irregular meat cutter in edge repair and cut, be cut into strip of uniform size.
4, machine hacks: will revise good meat chopped into small pieces and take off to be placed on and hack on the machine of beginning to rehearse, thickness is adjusted into 0.7-0.8 centimetre.When hacking, to the sheet of leaving be put in order fast, be placed in the basket.Relay after ending on the table, the sheet that will leave by hand is cut into the strip of 5 centimeter length.Sprinkle water then, make beef adhesion at once, and put neat.
5, bar left by machine: will cut apart good neat being placed on of sheet and open bar on the machine of beginning to rehearse.Will be when opening bar with the conversion back and forth of beef clod two.Guarantee that the ox bar length of leaving is consistent.Ox bar specification: long 5 centimetres, generous 0.7-0.8 centimetre
6, tumbling: the matching criterion by tumbling technology is carried out tumbling, the tumbling time: 20 minutes.Annotate: little tumbler inventory is 2 times of standard, and big tumbler is 4 times of above standard.The tumbling standard: the beef bar stirs, the no caking phenomenon of preparing burden.
7, weigh: pour into after the stirring in the storing basin, the storing basin is moved in the go-cart, and the good name of an article of mark, stir date, mixing time, weight.
8, pickle: go-cart is pulled to pickle the storehouse pickled naturally; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 4-6 hour.
9, packing, quick-frozen: operate by packing and quick-freeze craft, after go into freezer.Quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (6)
1. the fragrant beef fillet of a green pepper, it is characterized in that: the fragrant beef fillet of said green pepper is mainly processed by the major ingredient beef of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
15 ~ 20 parts of light soy sauce;
14 ~ 16 parts of chickens' extracts;
8 ~ 12 parts of starch;
6 ~ 8 parts of black peppers;
5 ~ 7 parts of salt;
5 ~ 6 parts of white granulated sugars;
6 ~ 8 parts of delicate flavour kings;
1 ~ 2 part of white pepper powder;
5 ~ 8 parts of sodium acid carbonates.
2. the fragrant beef fillet of green pepper according to claim 1 is characterized in that: also comprise 10 ~ 12 parts meat products curing agent.
3. method that adopts major ingredient and auxiliary material in claim 1 or 2 to make the fragrant beef fillet of green pepper comprises that said auxiliary material and major ingredient beef are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
4. the method for the fragrant beef fillet of making green pepper according to claim 3, it is characterized in that: said beef cut into strip earlier before the tumbling operation.
5. the method for the fragrant beef fillet of making green pepper according to claim 4, it is characterized in that: said strip is of a size of 5cm * 0.7 ~ 0.8cm * 0.7 ~ 0.8cm.
6. the method for the fragrant beef fillet of making green pepper according to claim 3, it is characterized in that: the time of said tumbling operation is 15 ~ 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101747253A CN102771804A (en) | 2012-05-31 | 2012-05-31 | Pepper-spiced beef fillet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101747253A CN102771804A (en) | 2012-05-31 | 2012-05-31 | Pepper-spiced beef fillet and preparation method thereof |
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| CN102771804A true CN102771804A (en) | 2012-11-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101747253A Pending CN102771804A (en) | 2012-05-31 | 2012-05-31 | Pepper-spiced beef fillet and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939102A (en) * | 2015-07-16 | 2015-09-30 | 福建省鼎味食品有限公司 | Method for preparing beef short ribs |
| CN105918889A (en) * | 2016-04-28 | 2016-09-07 | 莆田市城厢区诚味食品有限公司 | Modified beef and production method thereof |
| CN108450735A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of boiling beef fillet and preparation method thereof |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
-
2012
- 2012-05-31 CN CN2012101747253A patent/CN102771804A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939102A (en) * | 2015-07-16 | 2015-09-30 | 福建省鼎味食品有限公司 | Method for preparing beef short ribs |
| CN105918889A (en) * | 2016-04-28 | 2016-09-07 | 莆田市城厢区诚味食品有限公司 | Modified beef and production method thereof |
| CN108450735A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of boiling beef fillet and preparation method thereof |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
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Application publication date: 20121114 |