CN103431442A - Production method of Moslem spiced beef - Google Patents
Production method of Moslem spiced beef Download PDFInfo
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- CN103431442A CN103431442A CN2013104008633A CN201310400863A CN103431442A CN 103431442 A CN103431442 A CN 103431442A CN 2013104008633 A CN2013104008633 A CN 2013104008633A CN 201310400863 A CN201310400863 A CN 201310400863A CN 103431442 A CN103431442 A CN 103431442A
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Abstract
The invention discloses a production method of Moslem spiced beef. The production method is characterized by comprising the following steps of: with the raw beef as a main ingredient and with yellow soybean paste, table salts, Chinese cinnamon, clove, fructus amomi and anise as auxiliary ingredients, preprocessing raw materials, preparing sauce, filling the raw materials into a pot, saucing the raw materials, taking the raw materials out of the pot, and processing the raw materials. The Moslem spiced beef produced by utilizing the production method has sauced and red colors, is moderate in saltiness, is oily, light, crisp, tender and tasty, is an ideal delicious food on a dining table of people, is excellent in color, aroma, taste, appearance and texture and is a top-grade food in the cooked beef.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of preparation method of Islamic spiced beef.
Background technology
Spiced beef is the famous characteristic famous dish in Huhehaote, the Inner Mongol.It starts from Qing Dynasty mid-term, and the operator Liu Lu of the Hui ethnic group of effluent north Cangzhou Area formulates.Due to him, particular care is given to selecting the ingredients, reuses various seasonings and cook, and the spiced beef delicate flavour is dense, thereby in the famous whole nation in Qing Dynasty's late period.It contains rich in protein, and amino acid ratio of components pork more approaches the human body needs, can improve body resistance against diseases.Eating beef severe winter, warm stomach effect is arranged, is help in severe winter good merchantable brand;
Traditional spiced beef manufacture craft adopts that the master worker trains an apprentice, the preparation method of handicraft workshop formula usually, has that the spiced beef quality is hard, mouthfeel is poor, the deficiencies such as irregular colour.Unstable product quality, reduce the commodity of product.
Summary of the invention
The purpose of this invention is to provide a kind of color and luster sauce red, glossy light, nutritious, food moderately salted, the preparation method of crisp tender tasty and refreshing Islamic spiced beef;
The technical solution used in the present invention is:
A kind of preparation method of Islamic spiced beef, take and give birth to beef as major ingredient, and take yellow bean sauce, salt, cassia bark, cloves, fructus amomi, anise is auxiliary material, by pretreatment of raw material, adjust sauce, dress pot, sauce system, the step that takes the dish out of the pot carries out:
A, pretreatment of raw material: select 100 kilograms of infertile not thin fresh beef, use cold water soak, clean extravasated blood, with scrubbing brush, meat is washed, reject bone; Then be cut into the cube meat of 0.75-1 kilogram by knife, thickness is no more than 40cm and puts into clear water and clean, and by meat is old tender, deposits respectively;
B, adjust sauce: to the clear water that adds 50 kilograms in pot, after temperature, put into 1/2 and yellow bean sauce of salt expense a little, after boiling 1 hour, skim the sauce foam floated on noodle soup, contain into standby in container;
C, dress pot: first meat bone on the bottom of a pan and surrounding pad, then press meat old tender by the cube meat code in pot, old cube meat code is at pot bottom, above tender being placed on, foreleg, thorax meat are placed on middle;
D, sauce system: after cube meat is put well in pot, pour the Miso Soup mixed up into, add by a certain percentage cassia bark, cloves, fructus amomi, anise after boiling, with pressing the pot plate to press, add clear water, with very hot oven boiling 4 hours;
E, take the dish out of the pot: after pressing pot, bank up a fire, with little fire, boil and take the dish out of the pot in 6 hours;
Described Islamic spiced beef is following component: each component ratio is: give birth to 100 kilograms, beef, 10 kilograms of yellow bean sauce, 3 kilograms of salt, cassia bark 250 grams, cloves 250 grams, fructus amomi 250 grams, anise 500 grams;
In concrete described steps d, be by a certain percentage: cassia bark: cloves: fructus amomi: anise=1:1:1:2;
Compared to prior art, adopt pretreatment of raw material, adjust sauce, dress pot, sauce system, the preparation method that takes the dish out of the pot, the Islamic spiced beef made, color and luster sauce is red, glossy light, and that eats is moderately salted, crisp tender tasty and refreshing, be the delicious food of people's dining table coideal, product color, shape, quality are all good, are top grade in cooked beef.
The specific embodiment
Embodiment 1: a kind of preparation method of Islamic spiced beef, take and give birth to beef as major ingredient, take yellow bean sauce, salt, cassia bark, cloves, fructus amomi, anise is auxiliary material, by pretreatment of raw material, adjust sauce, dress pot, sauce system, the step that takes the dish out of the pot carries out:
A, pretreatment of raw material: select 100 kilograms of infertile not thin fresh beef, use cold water soak, clean extravasated blood, with scrubbing brush, meat is washed, reject bone; Then be cut into the cube meat of 1 kilogram by knife, thickness is no more than 40cm and puts into clear water and clean, and by meat is old tender, deposits respectively;
B, adjust sauce: to the clear water that adds 50 kilograms in pot, after temperature, put into 1/2 and yellow bean sauce of salt expense a little, after boiling 1 hour, skim the sauce foam floated on noodle soup, contain into standby in container;
C, dress pot: first meat bone on the bottom of a pan and surrounding pad, then press meat old tender by the cube meat code in pot, old cube meat code is at pot bottom, above tender being placed on, foreleg, thorax meat are placed on middle;
D, sauce system: after cube meat is put well in pot, pour the Miso Soup mixed up into, the ratio according to 1:1:1:2 after boiling adds cassia bark, cloves, fructus amomi, anise, with pressing the pot plate to press, adds clear water, with very hot oven boiling 4 hours;
E, take the dish out of the pot: after pressing pot, bank up a fire, with little fire, boil and take the dish out of the pot in 6 hours.
Claims (3)
1. the preparation method of an Islamic spiced beef, take and give birth to beef as major ingredient, and take yellow bean sauce, salt, cassia bark, cloves, fructus amomi, anise is auxiliary material, by pretreatment of raw material, adjust sauce, dress pot, sauce system, the step that takes the dish out of the pot carries out:
A, pretreatment of raw material: select 100 kilograms of infertile not thin fresh beef, use cold water soak, clean extravasated blood, with scrubbing brush, meat is washed, reject bone; Then be cut into the cube meat of 0.75-1 kilogram by knife, thickness is no more than 40cm and puts into clear water and clean, and by meat is old tender, deposits respectively;
B, adjust sauce: to the clear water that adds 50 kilograms in pot, after temperature, put into 1/2 and yellow bean sauce of salt expense a little, after boiling 1 hour, skim the sauce foam floated on noodle soup, contain into standby in container;
C, dress pot: first meat bone on the bottom of a pan and surrounding pad, then press meat old tender by the cube meat code in pot, old cube meat code is at pot bottom, above tender being placed on, foreleg, thorax meat are placed on middle;
D, sauce system: after cube meat is put well in pot, pour the Miso Soup mixed up into, add by a certain percentage cassia bark, cloves, fructus amomi, anise after boiling, with pressing the pot plate to press, add clear water, with very hot oven boiling 4 hours;
E, take the dish out of the pot: after pressing pot, bank up a fire, with little fire, boil and take the dish out of the pot in 6 hours.
2. the preparation method of a kind of Islamic spiced beef according to claim 1, its feature mainly is: described Islamic spiced beef is following component: each component ratio is: give birth to 100 kilograms, beef, 10 kilograms of yellow bean sauce, 3 kilograms of salt, cassia bark 250 grams, cloves 250 grams, fructus amomi 250 grams, anise 500 grams.
3. the preparation method of a kind of Islamic spiced beef according to claim 1, its feature mainly is, in described steps d, is by a certain percentage: cassia bark: cloves: fructus amomi: anise=1:1:1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104008633A CN103431442A (en) | 2013-09-06 | 2013-09-06 | Production method of Moslem spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104008633A CN103431442A (en) | 2013-09-06 | 2013-09-06 | Production method of Moslem spiced beef |
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| CN103431442A true CN103431442A (en) | 2013-12-11 |
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| CN2013104008633A Pending CN103431442A (en) | 2013-09-06 | 2013-09-06 | Production method of Moslem spiced beef |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273516A (en) * | 2014-10-29 | 2015-01-14 | 宁夏宁杨清真食品有限公司 | Meat sauce with red dates and preparation method thereof |
| CN107625061A (en) * | 2017-09-29 | 2018-01-26 | 绵阳市云阳食品有限公司 | A kind of preparation method of sauce mutton chop |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048182A (en) * | 2009-11-09 | 2011-05-11 | 重庆市永川区永双科技有限公司 | Preparation method for spiced beef |
| CN102150886A (en) * | 2010-12-30 | 2011-08-17 | 刘青 | Instant sauced beef and making method thereof |
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN102599455A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Accessories and method for making marinated products using accessories |
-
2013
- 2013-09-06 CN CN2013104008633A patent/CN103431442A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048182A (en) * | 2009-11-09 | 2011-05-11 | 重庆市永川区永双科技有限公司 | Preparation method for spiced beef |
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN102150886A (en) * | 2010-12-30 | 2011-08-17 | 刘青 | Instant sauced beef and making method thereof |
| CN102599455A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Accessories and method for making marinated products using accessories |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273516A (en) * | 2014-10-29 | 2015-01-14 | 宁夏宁杨清真食品有限公司 | Meat sauce with red dates and preparation method thereof |
| CN107625061A (en) * | 2017-09-29 | 2018-01-26 | 绵阳市云阳食品有限公司 | A kind of preparation method of sauce mutton chop |
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Application publication date: 20131211 |