CN103271363B - Processing technology of spicy roast beef - Google Patents

Processing technology of spicy roast beef Download PDF

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CN103271363B
CN103271363B CN201310207295.5A CN201310207295A CN103271363B CN 103271363 B CN103271363 B CN 103271363B CN 201310207295 A CN201310207295 A CN 201310207295A CN 103271363 B CN103271363 B CN 103271363B
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parts
boiling
beef
meat
baking
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CN201310207295.5A
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CN103271363A (en
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冉芬
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重庆市蓬江食品有限公司
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Abstract

The invention provides a processing technology of spicy roast beef, belonging to the technical field of processing of beef products. The processing technology comprises the steps of: selecting and slicing, curing auxiliary materials, preparing big bone soup base, salting, baking, shaping, cooking, seasoning, packaging and sterilizing. The processing technology is characterized in that quality-guaranteeing perfume liquid prepared by boiling natural Chinese herbal medicines through using a special method is adopted, and a chemical preservative is not used, so that no residual chemicals exist under the condition that the guarantee period of a product is guaranteed; the big bone soup base is used for salting, so that the roast beef has a bone flavor, and also can supplement calcium; and in seasoning, red oil hot pepper is adopted, so that the national Tujia flavor is kept. The processing technology has the beneficial effects that the product does not contain nitrite, the quality can be ensured for a long term, no chemical additive is used, so that the protein of the beef is completely kept, the nutrition is abundant, the beef is roasted to be ripe, the flavor is unique, and therefore, the spic roast beef can be popular among people for a long time, and the product can meet relevant requirements of food safety, and can be taste by a consumer with the fresh and delicious Tujia flavor.

Description

Spice type roast beef processing technology

Technical field

The invention belongs to beef food processing technique field, particularly a kind of spice type roast beef processing technology that can retain original nutritional labeling and Tujia's local flavor.

Background technology

Beef is one of main meat product, and its protein content is high, and fat content is low, and delicious flavour, is loved by the people, and enjoys the laudatory title of " favourite son in meat ".Roast beef is salted with beef, and the several mineral materials that contains needed by human body and amino acid had both kept the resistance to local flavor of chewing of beef, again stored for a long time never degenerating.

First the making of roast beef will select first-class raw material, is secondly the time of manufacture craft and making, must consider the time at sunshine while drying, and road procedure requires very strict.General production technology is the clean lean meat of shank after selected ox traditionally, is not stained with unboiled water, removes manadesma, repaiies and is cut into neat rectangular bulk, and sheet becomes a large sliced meat as thin as a wafer equably; Sliced meat are spread through the levigate salt of frying, be rolled into cylinder, put into bamboo pail dustpan, be placed in ventilation and dry watery blood; The beef drying in the air is layered on to the bamboo pail dustpan back side, puts on the little fire of charcoal and dry aqueous vapor, enter cage and steam half an hour, then with cutter, beef is cut into 5 centimeter length, 3 centimetres of wide slice, thin pieces, steam half an hour back into cage, and taking-up is dried in the air cold; Then rape oil is cooked, add ginger and pepper grain a little, oil cauldron end is from burner; After 10 minutes, oil cauldron is put fire above again, drags for ginger, pepper grain; Then dried beef slices is spread uniformly to oil cauldron under fermented glutinous wine and be deep-fried, while exploding, with strainer, stir gently; Treat that dried beef slices is deep-fried, be about to pot end from burner, pull dried beef slices out; In pot, stay 50 grams of stand oils, then put on fire and add fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder, put into dried beef slices fry even off the pot after with monosodium glutamate, it is cold that ripe sesame oil is mixed thoroughly, dried in the air.

The history precipitation of roast beef is very deeply very long, is not a new category, and product is limited as a kind of local and special products all the time, and each local processing method is substantially close but have their own characteristics each; But have a common shortcoming to contain exactly nitrite, otherwise be exactly the shelf-life not long, and taste is impure.

Summary of the invention

Technical problem to be solved by this invention is: for the deficiencies in the prior art, adopt natural auxiliary material to pickle and smokelessly toast, so that a kind of spice type roast beef that does not contain nitrite and can keep original nutritional labeling and Tujia's national style to be provided.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of spice type roast beef processing technology, by selected section, preparation pickle auxiliary material, prepare large bone soup stock, pickle, toast, get type, boiling, seasoning, packaging sterilizing totally nine large steps complete, it is characterized in that concrete technology is as follows.

(1) selected section: selected ox hind shank, removes manadesma and fat oil in meat; Along being cut into according to cube meat lines the cutlet that thickness is 1-1.5cm.

(2) auxiliary material is pickled in preparation: according to weight portion, take food 120 parts of salt, 100 parts of white sugar, 12 parts of monosodium glutamates, 25 parts, pepper, 20 parts of yellow rice wine, 50 parts of white wine, 50 parts of abundant mixing of quality assurance spice liquid mix and obtain auxiliary material thoroughly; Described quality assurance spice liquid is pulverized respectively, is mixed by 1 part of 1 part, Chinese prickly ash, 4 parts of fennel seeds, 3 parts of kaempferia galamgas, 0.5 part, cassia bark, 0.5 part, blue or green punt-pole, 1 part of cloves, white cool 1 part, 10 parts of rhizoma zingiberis, 4 parts of the banksia rose, 1 part of grass-leaved sweetflag, anistree 2 parts, 1 part of tsaoko, longestapex beautyberry leaf, then adding 150 parts of clear water soaks 30 minutes, boil with high heat again boiling, then use slow fire boiling 30 minutes, filter and collect decoction liquor; And then filter residue is rejoined to 120 parts of clear water decoctions, after boiling, with slow fire boiling 25 minutes, filter and collect decoction liquor; And then filter residue is rejoined to 90 parts of clear water decoctions, after boiling, with slow fire boiling 20 minutes, filter and collect decoction liquor; Then merge the decoction liquor of 3 times, standing 12 hours, finally decoction liquor is concentrated into 60 parts, obtain spice liquid.

(3) prepare large bone soup stock: according to weight portion, get 10 parts of ox Os Sus domesticas, hammer is had no progeny and is roasted until fragrant in big fire, then putting into the cauldron that 50 parts of clear water are housed boils with very hot oven, and except defoaming, then put into 1 part of onion, 1 part, ginger, 2 parts of salt, with low baking temperature infusion 200-250min, cross leaching liquid and obtain large bone soup stock.

(4) pickle: according to weight portion, 5 parts of 5 parts of auxiliary materials and large bone soup stocks are mixed and mixed thoroughly at 10-20 ℃ of temperature, then put in 100 portions of cutlet that cut, then put into vacuum tumbler tumbling 40min, tumbling is even, then put into and pickle storehouse and pickle; Pickle warehouse temperature and be controlled between 0-8 ℃, salting period is 15-16 hour.

(5) baking: then by the cutlet of pickling evenly, zero lap is layered in netted stainless steel disc, puts into temperature and be the baking cupboard of 100-130 ℃, baking 1.5-2 hour, to cutlet surface discolouration without moisture.

(6) get type: the grain of meat according to cutlet is got type, be cut into long 10cm, wide 4-5cm, the sliced meat of thick 0.5-0.8cm; Get after type, new tangent plane is carried out to secondary baking, temperature is 100-125 ℃, bakes to cutlet surface discolouration without moisture.

(7) boiling: after cooking water is boiled, the sliced meat that baking is got after type are put in steaming plate, covers meat with the calico of sterilization and drying, stifling 30min.

(8) seasoning: the sliced meat after boiling are added to 2.5% chilli oil hot pepper according to weight ratio, stir, obtain spice type roast beef; Described chilli oil hot pepper is to remove the base of a fruit and seed after pimiento is dried, and washes after draining and is baked to delicious and crisp, and cooling rear pulverizing, obtains Paprika; Chinese prickly ash, pepper are dried respectively and pulverize to obtain zanthoxylum powder and pepper powder; Then according to weight portion, pour 50 portions of rapeseed oils in pot heating, treat that oil smolders, when bubble disperses, proceed in stainless steel cask, in the time of the standing 100-120 of being cooled to ℃, 1 part of 10 parts of Paprika, 3 parts of pepper powders, 3 parts of zanthoxylum powders, monosodium glutamate is poured in bucket, stir 5-10min, then standingly coolingly pump chilli oil and get final product.

(9) packaging sterilizing: the roast beef after seasoning is weighed, then pack the edible packaging bag after sterilizing into, vacuum-pumping and sealing, then carry out 121 ℃ of constant temperature and pressure 25min sterilizing, then cooling vanning warehouse-in makes spice type roast beef finished product.

Feature of the present invention is the quality assurance spice liquid that has adopted natural Chinese medicinal herb to boil with specific process, and does not adopt chemical preservative, product can be guaranteed under the prerequisite of shelf-life more not residual containing chemicals; Adopted large bone soup stock to pickle simultaneously, made roast beef not only contain bone perfume (or spice), and replenish the calcium; When seasoning, adopted chilli oil hot pepper to retain the national style of Tujia.

The invention has the beneficial effects as follows and adopt the fresh beef of high-quality ox by pickling, baking, get type, seasoning, pack, high temperature sterilization is made, overall process does not adopt chemical addition agent, not only beef protein retains completely, nutritious, and beef is baked to ripe, taste is to unique, eat and do not mind for a long time, the secret recipe of producing hand-torn stewed beef by Tujia's tradition combines with modern Taste, and adopt the natural auxiliary material of guaranteeing the quality, make product not containing nitrite and energy long term guarantee quality, adopt the seasoning of chilli oil hot pepper, make product keep having had Tujia's national style concurrently on original nutritional labeling basis, technical process is applicable to large-scale industrial produces, and has both met food security related request, also can allow consumer taste the fresh perfume (or spice) of Tujia's national style beef.

The specific embodiment

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.

Embodiment 1.

First selected ox hind shank, removes manadesma and fat oil in meat, obtains selected beef 100kg; Along being cut into according to cube meat lines the cutlet that thickness is 1cm.

Take food salt 12kg, white sugar 10kg, monosodium glutamate 1.2kg, pepper 2.5kg, yellow rice wine 2kg, white wine 5kg, quality assurance spice liquid 5kg fully mixes to mix thoroughly and obtains auxiliary material simultaneously; In advance Chinese prickly ash 1kg, fennel seeds 4kg, kaempferia galamga 3kg, cassia bark 0.5kg, blue or green punt-pole 0.5kg, cloves 1kg, white cool 1kg, rhizoma zingiberis 10kg, banksia rose 4kg, grass-leaved sweetflag 1kg, anistree 2kg, tsaoko 1kg, longestapex beautyberry leaf 1kg are pulverized respectively, mixed, then adding 150kg clear water soaks 30 minutes, boil with high heat again boiling, then use slow fire boiling 30 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 120kg clear water, after boiling, with slow fire boiling 25 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 90kg clear water, after boiling, with slow fire boiling 20 minutes, filter and collect decoction liquor; Then merge the decoction liquor of 3 times, standing 12 hours, finally decoction liquor is concentrated into 60kg, make spice liquid.

Prepare again large bone soup stock: get ox Os Sus domestica 10kg, hammer is had no progeny and is roasted until fragrant in big fire, then putting into the cauldron that 50kg clear water is housed boils with very hot oven, and except defoaming, then put into onion 1kg, ginger 1kg, salt 2kg, with low baking temperature infusion 200min, cross leaching liquid and obtain large bone soup stock.

Then auxiliary material 5kg and large bone soup stock 5kg are mixed and mixed thoroughly at 10 ℃ of temperature, then put in the cutlet that 100kg cuts, then put into vacuum tumbler tumbling 40min, tumbling is even, then puts into pickle storehouse and pickle; Pickle warehouse temperature and be controlled at 0 ℃, salting period is 16 hours.Again by the cutlet of pickling evenly, zero lap is layered in netted stainless steel disc, puts into temperature and be the baking cupboard of 130 ℃, toast 1.5 hours, to arriving cutlet surface discolouration without moisture.

Then according to the grain of meat of cutlet, get type, be cut into long 10cm, wide 4cm, the sliced meat of thick 0.5cm; Get after type, new tangent plane is carried out to secondary baking, temperature is 100 ℃, bakes to cutlet surface discolouration without moisture; Then after cooking water being boiled, the sliced meat that baking is got after type are put in steaming plate, with the calico of sterilization and drying, meat are covered, stifling 30min.

Then the sliced meat after boiling are added to 2.5% chilli oil hot pepper according to weight ratio, stir, obtain spice type roast beef; After in advance pimiento being dried, remove the base of a fruit and seed, wash after draining and be baked to delicious and crisp, cooling rear pulverizing, obtains Paprika; Chinese prickly ash, pepper are dried respectively and pulverize to obtain zanthoxylum powder and pepper powder; Then according to weight portion, pour 50 portions of rapeseed oils in pot heating, treat that oil smolders, when bubble disperses, proceed in stainless steel cask, standingly 1 part of 10 parts of Paprika, 3 parts of pepper powders, 3 parts of zanthoxylum powders, monosodium glutamate is poured in bucket while being cooled to 100 ℃, stir 10min, then the standing cooling chilli oil that pumps obtains chilli oil hot pepper.

Finally the roast beef after seasoning is weighed, then pack the edible packaging bag after sterilizing into, vacuum-pumping and sealing, then carry out 121 ℃ of constant temperature and pressure 25min sterilizing, then cooling vanning warehouse-in makes spice type roast beef finished product.

Embodiment 2.

First selected ox hind shank, removes manadesma and fat oil in meat, obtains selected beef 150kg; Along being cut into according to cube meat lines the cutlet that thickness is 1.25cm.

Take food salt 12kg, white sugar 10kg, monosodium glutamate 1.2kg, pepper 2.5kg, yellow rice wine 2kg, white wine 5kg, quality assurance spice liquid 5kg fully mixes to mix thoroughly and obtains auxiliary material simultaneously; In advance Chinese prickly ash 1kg, fennel seeds 4kg, kaempferia galamga 3kg, cassia bark 0.5kg, blue or green punt-pole 0.5kg, cloves 1kg, white cool 1kg, rhizoma zingiberis 10kg, banksia rose 4kg, grass-leaved sweetflag 1kg, anistree 2kg, tsaoko 1kg, longestapex beautyberry leaf 1kg are pulverized respectively, mixed, then adding 150kg clear water soaks 30 minutes, boil with high heat again boiling, then use slow fire boiling 30 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 120kg clear water, after boiling, with slow fire boiling 25 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 90kg clear water, after boiling, with slow fire boiling 20 minutes, filter and collect decoction liquor; Then merge the decoction liquor of 3 times, standing 12 hours, finally decoction liquor is concentrated into 60kg, make spice liquid.

Prepare again large bone soup stock: get ox Os Sus domestica 10kg, hammer is had no progeny and is roasted until fragrant in big fire, then putting into the cauldron that 50kg clear water is housed boils with very hot oven, and except defoaming, then put into onion 1kg, ginger 1kg, salt 2kg, with low baking temperature infusion 225min, cross leaching liquid and obtain large bone soup stock.

Then auxiliary material 7.5kg and large bone soup stock 7.5kg are mixed and mixed thoroughly at 15 ℃ of temperature, then put in the cutlet that 150kg cuts, then put into vacuum tumbler tumbling 40min, tumbling is even, then puts into pickle storehouse and pickle; Pickle warehouse temperature and be controlled at 4 ℃, salting period is 15.5 hours.Again by the cutlet of pickling evenly, zero lap is layered in netted stainless steel disc, puts into temperature and be the baking cupboard of 115 ℃, toast 1.75 hours, to arriving cutlet surface discolouration without moisture.

Then according to the grain of meat of cutlet, get type, be cut into long 10cm, wide 4.5cm, the sliced meat of thick 0.65cm; Get after type, new tangent plane is carried out to secondary baking, temperature is 115 ℃, bakes to cutlet surface discolouration without moisture; Then after cooking water being boiled, the sliced meat that baking is got after type are put in steaming plate, with the calico of sterilization and drying, meat are covered, stifling 30min.

Then the sliced meat after boiling are added to 2.5% chilli oil hot pepper according to weight ratio, stir, obtain spice type roast beef; After in advance pimiento being dried, remove the base of a fruit and seed, wash after draining and be baked to delicious and crisp, cooling rear pulverizing, obtains Paprika; Chinese prickly ash, pepper are dried respectively and pulverize to obtain zanthoxylum powder and pepper powder; Then according to weight portion, pour 50 portions of rapeseed oils in pot heating, treat that oil smolders, when bubble disperses, proceed in stainless steel cask, standingly 1 part of 10 parts of Paprika, 3 parts of pepper powders, 3 parts of zanthoxylum powders, monosodium glutamate is poured in bucket while being cooled to 110 ℃, stir 7.5min, then the standing cooling chilli oil that pumps obtains chilli oil hot pepper.

Finally the roast beef after seasoning is weighed, then pack the edible packaging bag after sterilizing into, vacuum-pumping and sealing, then carry out 121 ℃ of constant temperature and pressure 25min sterilizing, then cooling vanning warehouse-in makes spice type roast beef finished product.

Embodiment 3.

First selected ox hind shank, removes manadesma and fat oil in meat, obtains selected beef 200kg; Along being cut into according to cube meat lines the cutlet that thickness is 1.5cm.

Simultaneously salt 12kg, white sugar 10kg, monosodium glutamate 1.2kg, pepper 2.5kg, yellow rice wine 2kg, white wine 5kg, quality assurance spice liquid 5kg fully mix to mix thoroughly and obtain auxiliary material; In advance Chinese prickly ash 1kg, fennel seeds 4kg, kaempferia galamga 3kg, cassia bark 0.5kg, blue or green punt-pole 0.5kg, cloves 1kg, white cool 1kg, rhizoma zingiberis 10kg, banksia rose 4kg, grass-leaved sweetflag 1kg, anistree 2kg, tsaoko 1kg, longestapex beautyberry leaf 1kg are pulverized respectively, mixed, then adding 150kg clear water soaks 30 minutes, boil with high heat again boiling, then use slow fire boiling 30 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 120kg clear water, after boiling, with slow fire boiling 25 minutes, filter and collect decoction liquor; And then filter residue is rejoined to the decoction of 90kg clear water, after boiling, with slow fire boiling 20 minutes, filter and collect decoction liquor; Then merge the decoction liquor of 3 times, standing 12 hours, finally decoction liquor is concentrated into 60kg, make spice liquid.

Prepare again large bone soup stock: get ox Os Sus domestica 10kg, hammer is had no progeny and is roasted until fragrant in big fire, then putting into the cauldron that 50kg clear water is housed boils with very hot oven, and except defoaming, then put into onion 1kg, ginger 1kg, salt 2kg, with low baking temperature infusion 250min, cross leaching liquid and obtain large bone soup stock.

Then auxiliary material 10kg and large bone soup stock 10kg are mixed and mixed thoroughly at 20 ℃ of temperature, then put in the cutlet that 200kg cuts, then put into vacuum tumbler tumbling 40min, tumbling is even, then puts into pickle storehouse and pickle; Pickle warehouse temperature and be controlled at 8 ℃, salting period is 15 hours.Again by the cutlet of pickling evenly, zero lap is layered in netted stainless steel disc, puts into temperature and be the baking cupboard of 100 ℃, toast 2 hours, to arriving cutlet surface discolouration without moisture.

Then according to the grain of meat of cutlet, get type, be cut into long 10cm, wide 5cm, the sliced meat of thick 0.8cm; Get after type, new tangent plane is carried out to secondary baking, temperature is 125 ℃, bakes to cutlet surface discolouration without moisture; Then after cooking water being boiled, the sliced meat that baking is got after type are put in steaming plate, with the calico of sterilization and drying, meat are covered, stifling 30min.

Then the sliced meat after boiling are added to 2.5% chilli oil hot pepper according to weight ratio, stir, obtain spice type roast beef; After in advance pimiento being dried, remove the base of a fruit and seed, wash after draining and be baked to delicious and crisp, cooling rear pulverizing, obtains Paprika; Chinese prickly ash, pepper are dried respectively and pulverize to obtain zanthoxylum powder and pepper powder; Then according to weight portion, pour 50 portions of rapeseed oils in pot heating, treat that oil smolders, when bubble disperses, proceed in stainless steel cask, standingly 1 part of 10 parts of Paprika, 3 parts of pepper powders, 3 parts of zanthoxylum powders, monosodium glutamate is poured in bucket while being cooled to 120 ℃, stir 10min, then the standing cooling chilli oil that pumps obtains chilli oil hot pepper.

Finally the roast beef after seasoning is weighed, then pack the edible packaging bag after sterilizing into, vacuum-pumping and sealing, then carry out 121 ℃ of constant temperature and pressure 25min sterilizing, then cooling vanning warehouse-in makes spice type roast beef finished product.

By three embodiment products of the inventive method and two kinds of roast beef products of stochastic buying from the market, carry out content of nitrite check relatively and random personnel taste selective examination relatively, find that the roast beef that the present invention produces has a lot of advantages.Concrete condition is as shown:

Product Nitrite check Color Fragrance Spicy Resistance to chewing Aftertaste Greasy Example 1 product 3.9mg/kg Rose-red Sweet-smelling Spicy Resistance to chewing Long Nothing Example 2 products 4.1mg/kg Rose-red Sweet-smelling Spicy Resistance to chewing Long Nothing Example 3 products 4.2mg/kg Rose-red Sweet-smelling Spicy Resistance to chewing Long Nothing Commercial product 1 11.9mg/kg Dark red Light perfume (or spice) Lightly seasoned Resistance to chewing not Short Nothing Commercial product 2 13.1mg/kg Ash is purple Light perfume (or spice) Lightly seasoned Resistance to chewing not Short Have

As can be seen here, product content of nitrite of the present invention is far below the 20mg/kg of food standard, also far below the contrast product of buying on market; Meanwhile, the color, smell and taste of product and aftertaste are all better than contrast product.

Claims (1)

1. spice type roast beef processing technology, by selected section, preparation pickle auxiliary material, prepare large bone soup stock, pickle, toast, get type, boiling, seasoning, packaging sterilizing totally nine large steps complete, it is characterized in that concrete technology is as follows:
(1) selected section: selected ox hind shank, removes manadesma and fat oil in meat; Along cube meat lines, be cut into the cutlet that thickness is 1-1.5cm;
(2) auxiliary material is pickled in preparation: according to weight portion, take food 120 parts of salt, 100 parts of white sugar, 12 parts of monosodium glutamates, 25 parts, pepper, 20 parts of yellow rice wine, 50 parts of white wine, 50 parts of abundant mixing of quality assurance spice liquid mix and obtain auxiliary material thoroughly; Described quality assurance spice liquid is pulverized respectively, is mixed by 1 part of 1 part, Chinese prickly ash, 4 parts of fennel seeds, 3 parts of kaempferia galamgas, 0.5 part, cassia bark, 0.5 part of sweet wormwood, 1 part of cloves, white cool 1 part, 10 parts of rhizoma zingiberis, 4 parts of the banksia rose, 1 part of grass-leaved sweetflag, anistree 2 parts, 1 part of tsaoko, longestapex beautyberry leaf, then adding 150 parts of clear water soaks 30 minutes, boil with high heat again boiling, then use slow fire boiling 30 minutes, filter and collect decoction liquor; And then filter residue is rejoined to 120 parts of clear water decoctions, after boiling, with slow fire boiling 25 minutes, filter and collect decoction liquor; And then filter residue is rejoined to 90 parts of clear water decoctions, after boiling, with slow fire boiling 20 minutes, filter and collect decoction liquor; Then merge the decoction liquor of 3 times, standing 12 hours, finally decoction liquor is concentrated into 60 parts, obtain quality assurance spice liquid;
(3) prepare large bone soup stock: according to weight portion, get 10 parts of ox Os Sus domesticas, hammer is had no progeny and is roasted until fragrant in big fire, then putting into the cauldron that 50 parts of clear water are housed boils with very hot oven, and except defoaming, then put into 1 part of onion, 1 part, ginger, 2 parts of salt, with low baking temperature infusion 200-250min, cross leaching liquid and obtain large bone soup stock;
(4) pickle: according to weight portion, 5 parts of 5 parts of auxiliary materials and large bone soup stocks are mixed and mixed thoroughly at 10-20 ℃ of temperature, then put in 100 portions of cutlet that cut, then put into vacuum tumbler tumbling 40min, tumbling is even, then put into and pickle storehouse and pickle; Pickle warehouse temperature and be controlled between 0-8 ℃, salting period is 15-16 hour;
(5) baking: then by the cutlet of pickling evenly, zero lap is layered in netted stainless steel disc, puts into temperature and be the baking cupboard of 100-130 ℃, baking 1.5-2 hour, to cutlet surface discolouration without moisture;
(6) get type: the grain of meat according to cutlet is got type, be cut into long 10cm, wide 4-5cm, the sliced meat of thick 0.5-0.8cm; Get after type, new meat cutting sheet is carried out to secondary baking, temperature is 100-125 ℃, bakes to sliced meat surface discolouration without moisture;
(7) boiling: after cooking water is boiled, the sliced meat that baking is got after type are put in steaming plate, covers meat with the calico of sterilization and drying, stifling 30min;
(8) seasoning: the sliced meat after boiling are added to 2.5% chilli oil hot pepper according to weight ratio, stir, obtain spice type roast beef; Described chilli oil hot pepper is to remove the base of a fruit and seed after pimiento is dried, and washes after draining and is baked to delicious and crisp, and cooling rear pulverizing, obtains Paprika; Chinese prickly ash, pepper are dried respectively and pulverize to obtain zanthoxylum powder and pepper powder; Then according to weight portion, pour 50 portions of rapeseed oils in pot heating, treat that oil smolders, when bubble disperses, proceed in stainless steel cask, in the time of the standing 100-120 of being cooled to ℃, 1 part of 10 parts of Paprika, 3 parts of pepper powders, 3 parts of zanthoxylum powders, monosodium glutamate is poured in bucket, stir 5-10min, then standingly coolingly pump chilli oil and get final product;
(9) packaging sterilizing: the roast beef after seasoning is weighed, then pack the edible packaging bag after sterilizing into, vacuum-pumping and sealing, then carry out 121 ℃ of constant temperature and pressure 25min sterilizing, then cooling vanning warehouse-in makes spice type roast beef finished product.
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CN101744296A (en) * 2010-01-27 2010-06-23 黄海洲 Preparing method of hand-shredded meat
CN102138673A (en) * 2010-07-08 2011-08-03 姜海 Nourishing barbecue capable of strengthening physical health, building body, keeping good health, and prolonging life

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