CN103504322A - Method for making spicy beef jerky - Google Patents
Method for making spicy beef jerky Download PDFInfo
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- CN103504322A CN103504322A CN201310436692.XA CN201310436692A CN103504322A CN 103504322 A CN103504322 A CN 103504322A CN 201310436692 A CN201310436692 A CN 201310436692A CN 103504322 A CN103504322 A CN 103504322A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for making spicy beef jerky. The method comprises the following steps: dividing fresh beef, and then marinating for 8-15 hours with salt; stewing for removing blood, and then cutting; after cutting, putting the beef into edible oil for frying for 20-25 minutes at the temperature of 400-500 DEG C; adding 0.2-0.3 part of seasoning by weight to each part of fried beef for seasoning, and uniformly mixing. The seasoning is prepared from 15-25 parts of cooked edible oil, 3-8 parts of chili powder, 0.5-1.5 parts of paprika powder, 0.6-1 part of salt, 0.4-0.8 part of aginomoto and/or chicken essence, 0.2-0.6 part of white sugar and 0-2 parts of sesame powder or sesame grains by weight. The beef jerky made with the method is brownish red, fresh and lustrous and has delicious and delicate taste, moderate hardness, less broken slag and long shelf life. The making process is simple, the processing time is short, and the equipment requirement is low. The seasoning can be used as an ingredient to be widely used in other foods for seasoning.
Description
Technical field
The present invention is directed to field of food, relate to the processing of beef product, be specifically related to the dry preparation method of a kind of Saute beef with cayenne pepper.
Background technology
Beef is Chinese second largest meat product, is only second to pork, and beef protein content is high, and fat content is low, so delicious flavour is liked by people, enjoys the laudatory title of " favourite son in meat ".Beef flavour is sweet, spleen, stomach invigorating are put down, entered to property.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.Soreness of bones and muscles contains the nutritions such as abundant methyl amimoacetic acid, pyridoxamine, cobalamin, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, there is the function that strengthens immunity and enhance metabolism, particularly to antisecosis and the obvious curative effects of having built up health.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.
The output of China's beef product is large, and the consumption figure of town and country market also increases day by day, but its industrialization degree and commercialized degree are lower, increases the production and consumption of beef food, improves beef quality, and the quality of improving the people's livelihood is the strategic emphasis of industry development.Dried beef is China's traditional meat, because it is nutritious, unique flavor, resistance to storage, instant be subject to consumers in general's favor deeply.
Saute beef with cayenne pepper is dry is one of dried beef principal item, taste take fiber crops and peppery be the liking of Zhu，Shen Shou river your place consumer, its preparation method generally comprises the fried step with sneaking into spicy material.What fried effect can affect dried beef chews strength, water content, disintegrating slag amount, again due to oily use, has the danger of becoming sour, and then affects taste and the shelf-life of dried beef.The proportioning of spicy material also has influence on outward appearance and the taste of dried beef, preferably can bring out the best in each other with this taste of beef.For a long time, traditional handicraft is continued to use in the processing of dried beef always, and making step is loaded down with trivial details, the dried beef of producing but coarse mouthfeel, color and luster is gloomy, disintegrating slag is many, the shelf-life is short, can not adapt to the demand of market development.
For these reasons and the deficiencies in the prior art, still need further the processing technology of dried beef to be improved, to obtaining the dried beef product that sense organ is better, energy consumption is lower.
Summary of the invention
In view of this, the invention provides the dry preparation method of a kind of Saute beef with cayenne pepper, the dried beef that the method is produced is brownish red, the bright profit of color and luster, mouthfeel is bright fragrant fine and smooth, soft or hard appropriateness, and disintegrating slag is few, long shelf-life, and manufacture craft is simple, process time is short, and equipment requirement is low.
For achieving the above object, technical scheme of the present invention is:
The preparation method that Saute beef with cayenne pepper is dry, comprises the following steps:
A, beef pretreatment
A1, cut apart and pickle: getting bright beef and be divided into piece, with salt, pickle 8-15 hour, obtain cured beef.
The bright beef of choosing should be qualified through health quarantine, and raw meat is not and smelly, and beef color is bronzing, organizes hard and flexible.Between its musculature of the measured beef of matter, contain fat, fatty color is white, and harder.Natural texture according to meat is cut apart, and requires, by rejectings such as fat, ox hair, assorted bones, preferably in lean meat, to be with fat rate≤5%, and in fat, can not to be with lean meat, and choose blood stains, the impurity of adhesive tape, cuts apart rear water to rinse, and removes beef surface blood stains.Drain after the moisture on beef surface, with salt, pickle, the consumption of salt is limited with receptible salinity in finished product.Note pickling the control of environment temperature, avoid beef rotten.The salting period of the 8-15 that the present invention sets hour, just in time can reach and pickle required salinity, avoids again the continuing to deposit of meat and affects its freshness.
As of the present invention, preferably, in described steps A 1, bright beef is divided into the bulk of 10cm * 10cm * 10cm, in the ratio of 50 parts of bright beef and 1 portion of salt, pickles, pickle temperature and be controlled at-5 ℃ to 15 ℃.
A2, boiling: under normal pressure, after water boil, lower cured beef boils to beef clod tangent plane pinkiness, without watery blood, pull out to drain to anhydrous and ooze, and obtains Boiled beef.
The object of boiling, is mainly to remove watery blood, sticky pot while avoiding fried, and remove fishy smell.The cube meat that cleans, drains is placed on to boiling in boiling water, and water consumption is as the criterion to cover cube meat, and the boiling time is generally at 0.5-2 hour.The boiling time can not be too short, otherwise watery blood does not eliminate and leaves very large fishy smell; The boiling time also can not be long, otherwise meat is rotten, frangible during cutting, and cube meat dehydration is too much, shrinks closely, and after causing, condiment is difficult for being absorbed by meat, affects mouthfeel, has also reduced yield rate.Boiling is complete, by the Boiled beef spreading for cooling of gained, standby.
As of the present invention preferred, for saving considering of the energy and product quality, in described steps A 2, after water boil, lower cured beef boils 1 hour.
A3, cutting: gained Boiled beef is cut into the shapes such as diced beef, dried beef slices, beef bar, sliced beef, obtains the beef after cutting, standby.
For improving product quality, can further reject fat, the muscle in Boiled beef, the non-lean meat tissues such as bone of mixing, then carry out cutting.According to finished product requirement, can cut into multiple difformity and specification, as be cut into meat grain, the cutlet of 2-6cm * 0.8cm * 0.8cm, the sliced meat of 3.5cm * 2.5cm * 0.5cm etc. of 1.5cm * 1.5cm * 1.5cm.The beef of cutting is unsuitable blocked up, excessive, and then affects follow-up fried effect and tasty degree; Should not be excessively thin, too small, cause disintegrating slag many.
Preferably, in described steps A 3, gained Boiled beef is along the cutting of beef lines (cutting along silk) as of the present invention, cut diced beef, dried beef slices, beef bar equal thickness be 0.2-0.5cm.Along the cutting of beef lines, can effectively avoid the generation of disintegrating slag, and the beef of this thickness is easy to frying, after flavoring adds, tasty suitable.
B, fried: edible oil is heated to 400-500 ℃, the fried 20-25 minute of beef after lower cutting, pulls out air-cooledly, drains to going out without oil droplet, obtains fried beef.At this temperature, only needing the shorter time is the disposable fried operation that completes, and has greatly reduced the production of harmful substance in frying process.Explode the product crisp outside tender inside, removed the moisture on beef surface simultaneously, be convenient to preserve.Beef bulk after cutting is a little, and the fried time, corresponding length was a bit.
As of the present invention preferred, when described step B is fried, the beef after the lower 1 part of cutting of every 2.5 portions of edible oils, edible oil changes oil for every fried 1-2 time.The suitable proportion of oil and meat, maintains oil temperature a desirable level, to guarantee fried effect while contributing to remain fried.Change oil in time, can avoid the accumulation of the harmful substance of high temperature formation, after the oil swapping out can purify, as his, use.
C, seasoning: press row weight proportion preparation flavoring: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part; Every part of gained fried beef adds 0.2-0.3 part flavoring, mixes and get final product.
As of the present invention preferred, the preferred rapeseed oil of edible oil of above-mentioned use is particularly used rapeseed oil when the oily ripe paprika of preparation, and taste is more fragrant.Further, in described step C, flavoring is pressed the preparation of row weight proportion: 18 parts of ripe rapeseed oils, 5 parts of paprikas, 1 part of zanthoxylum powder, 0.8 part of salt, monosodium glutamate and/or 0.6 part of chickens' extract, 0.4 part of white sugar, 1 part of black sesame powder.Wherein, described paprika is oily ripe paprika, and its preparation method is: chilli is fried fragrant with the little fire of 40-50 ℃, smash, and contains in container, drenches the edible oil into 120-150 ℃, mixes and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.
Dried beef after seasoning can carry out the processing such as microwave sterilization, adopts the modes such as vacuum bagging, further extends its shelf-life.
Useful technique effect of the present invention is: by the cooperation of above-mentioned manufacture craft and flavoring, and the dry brownish red that is of Saute beef with cayenne pepper preparing, the bright profit of color and luster, mouthfeel is bright fragrant fine and smooth, soft or hard appropriateness, disintegrating slag is few.Frying course wherein has also had the effect of product processing and sterilization concurrently, under the oily protection after abundant sterilization, and long shelf-life.The method preparation process is few, simple to operate, and equipment needed thereby requires low, can complete the dry production of Saute beef with cayenne pepper in one day, can meet the need of market in time.
Another object of the present invention is to provide a kind of food dressing, i.e. the above-mentioned flavoring for the drying work of Saute beef with cayenne pepper, described flavoring can be used as batching and is widely used in the seasoning of other food.
Particularly, the technical scheme adopting is: a kind of food dressing, is comprised of the component of following weight proportion: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part.
As of the present invention preferred, described paprika is oily ripe paprika, and its preparation method is: chilli is fried fragrant with the little fire of 40-50 ℃, smash, and contains in container, drenches the edible oil into 120-150 ℃, mixes and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.The preferred rapeseed oil of described edible oil.
Food dressing of the present invention can be packed separately sale, as seasoning bag of the seasoning matter bag as wheaten food, slaughterhouse etc., can also be according to spicy rank, optionally add or add less capsicum and Chinese prickly ash composition, make micro-peppery, in peppery, the heavy different rank such as peppery, for consumer, choose; Also can be in batches for the processing of food, as seasoning for spiced and stewed food, curing food, deep fried products etc. etc.As of the present invention preferred, described food dressing is mainly used in the application in preparing beef product or bean product.
This food dressing is spicy bright fragrant, can not cover again this taste of food during use, and the taste original with food just in time brings out the best in each other.
The specific embodiment
Below will be described in detail the preferred embodiments of the present invention.The experimental technique of unreceipted actual conditions in preferred embodiment, conventionally according to normal condition.
The preparation of embodiment 1 flavoring
Press row weight proportion and prepare material: 1 part of 18 parts of rapeseed oils, 5 parts of chilli, 1 part of zanthoxylum powder, 0.8 part of salt, monosodium glutamate and/or 0.6 part of chickens' extract, 0.4 part of white sugar and black sesame powder, standby.Get chilli, with the little fire of 40-50 ℃, fry, to there being peppery fragrance to blow out, before capsicum is fried, take the dish out of the pot, cooling, smash as paprika, contain in container; Get part rapeseed oil and be heated to 120-150 ℃, drench in paprika, and constantly stir, mix, obtain oily ripe paprika; Drench into the amount of rapeseed oil and be advisable to cover paprika.Get rapeseed oil heating and endure ripely, remove raw taste, obtain ripe rapeseed oil.Ripe rapeseed oil, oily ripe paprika and other flavoring ingredients are mixed, obtain flavoring, standby; Or when with major product seasoning, by proportioning, add these flavoring ingredients respectively, together mix with major product.
Embodiment 2 beef pretreatment
Choose through the qualified bright beef of health quarantine, reject fat, ox hair wherein, the bone etc. of mixing.Bright beef is divided into the bulk of 10cm * 10cm * 10cm, water rinses removes beef surface blood stains, drains beef surface moisture, in the ratio of 50 parts of bright beef and 1 portion of salt, pickles, and salting period 12 hours, pickles temperature and be controlled at-5 ℃ to 15 ℃.Under normal pressure, after water boil, lower cured beef boils 1 hour, pulls out to drain to anhydrous to ooze.Beef after boiling is cut into respectively to the beef bar of the beef granules of 1.5cm * 1.5cm * 1.5cm, the dried beef slices of 3.5cm * 2.5cm * 0.4cm and 5cm * 0.8cm * 0.8cm, standby.
Embodiment 3 beef are fried
Get rapeseed oil and be heated to 400-500 ℃, the beef after the lower 1 part of cutting of every 2.5 portions of edible oils carries out frying.Get fried 22 minutes of the beef granules of embodiment 2 preparation, fried 23 minutes of dried beef slices, fried 25 minutes of beef bar, fried completing, pulls out air-cooledly, drains to going out without oil droplet, standby.The every fried beef of rapeseed oil 2 times, changes oil.
The preparation that embodiment 4 Saute beef with cayenne pepper are dry
Get respectively the flavoring of embodiment 1 and the fried beef of embodiment 3, the beef granules after 50kg is fried is joined 10kg flavoring, and the dried beef slices after 50kg is fried is joined 13kg flavoring, and the beef bar after 50kg is fried is joined 15kg flavoring, fully mixes, and obtains Saute beef with cayenne pepper dry.Get the direct vacuum bagging of part dried beef; All the other dried beef carry out microwave sterilization processing, then carry out vacuum bagging.
The preparation of embodiment 5 spicy dried bean curds
Get dried bean curd 10kg, be cut into the dried bean curd bar of 4cm * 1cm * 0.5cm.Lower water boil in pot, puts into dried bean curd bar and scalds boiling hotly, to remove beany flavor, after 1-3 minute, pulls out, drains to anhydrous and oozes.Dried bean curd bar after getting flavoring 1.5kg and scalding fully mixes.
Product quality is evaluated:
(1) sensory evaluation
Method: invite at random 50 people to carry out foretasting of the dry and spicy dried bean curd of Saute beef with cayenne pepper, get the mean value that foretastes scoring and add up.Evaluation criterion and result are respectively in Table 1 and table 2.
Table 1 sensory evaluation standard
Table 2 Analyses Methods for Sensory Evaluation Results
| Type | Color and luster | Local flavor | Flavour | Organize quality | Total points |
| Embodiment 4 Saute beef with cayenne pepper grains | 18 minutes | 18 minutes | 47 minutes | 10 minutes | 93 minutes |
| Embodiment 4 Saute beef with cayenne pepper sheets | 20 minutes | 20 minutes | 50 minutes | 10 minutes | 100 minutes |
| Embodiment 4 Saute beef with cayenne pepper bars | 19 minutes | 20 minutes | 48 minutes | 10 minutes | 97 minutes |
| The spicy dried bean curd of embodiment 5 | —— | 19 minutes | 50 minutes | —— | 69 minutes |
(2) shelf-life is investigated
By beef granules, dried beef slices, the beef bar of embodiment 4 preparations, comprise the product of direct vacuum bagging and the pack of microwave sterilization final vacuum, under room temperature, place 365 days, be showed no the situations such as product goes mouldy, packaging bag flatulence.In the time of 270 days, carry out sensory evaluation, basically identical with result shown in table 2.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (10)
1. the dry preparation method of Saute beef with cayenne pepper, is characterized in that, comprises the following steps:
A, beef pretreatment
A1, cut apart and pickle: getting bright beef and be divided into piece, with salt, pickle 8-15 hour, obtain cured beef;
A2, boiling: under normal pressure, after water boil, lower cured beef boils to beef clod tangent plane pinkiness, without watery blood, pull out to drain to anhydrous and ooze, and obtains Boiled beef;
A3, cutting: gained Boiled beef is cut into diced beef, dried beef slices, beef bar or sliced beef, obtains the beef after cutting, standby;
B, fried: edible oil is heated to 400-500 ℃, the fried 20-25 minute of beef after lower cutting, pulls out air-cooledly, drains to going out without oil droplet, obtains fried beef;
C, seasoning: press row weight proportion preparation flavoring: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part; Every part of gained fried beef adds 0.2-0.3 part flavoring, mixes and get final product.
2. the dry preparation method of Saute beef with cayenne pepper according to claim 1, it is characterized in that, in described steps A 1, bright beef is divided into the bulk of 10cm * 10cm * 10cm, ratio in 50 parts of bright beef and 1 portion of salt is pickled, and pickles temperature and is controlled at-5 ℃ to 15 ℃.
3. the dry preparation method of Saute beef with cayenne pepper according to claim 1, is characterized in that, in described steps A 2, lower cured beef boils 1 hour.
4. the dry preparation method of Saute beef with cayenne pepper according to claim 1, is characterized in that, in described steps A 3, gained Boiled beef is along the cutting of beef lines, cut diced beef, dried beef slices or beef bar thickness be 0.2-0.5cm.
5. the dry preparation method of Saute beef with cayenne pepper according to claim 1, is characterized in that, when described step B is fried, and the beef after the lower 1 part of cutting of every 2.5 portions of edible oils, edible oil changes oil for every fried 1-2 time.
6. the dry preparation method of Saute beef with cayenne pepper according to claim 1, it is characterized in that, in described step C, flavoring is pressed the preparation of row weight proportion: 18 parts of ripe rapeseed oils, 5 parts of paprikas, 1 part of zanthoxylum powder, 0.8 part of salt, monosodium glutamate and/or 0.6 part of chickens' extract, 0.4 part of white sugar, 1 part of black sesame powder.
7. the preparation method dry according to the Saute beef with cayenne pepper described in claim 1 or 6, is characterized in that, the paprika in described step C is oily ripe paprika, its preparation method is: chilli is fried fragrant with the little fire of 40-50 ℃, smash, and contains in container, drench the edible oil into 120-150 ℃, mix and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.
8. the dry preparation method of Saute beef with cayenne pepper according to claim 1, is characterized in that, described edible oil is rapeseed oil.
9. a food dressing, is comprised of the component of following weight proportion: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part.
10. the application of food dressing claimed in claim 9 in preparing beef product or bean product.
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| CN104223016A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Litchi-flavor spicy beef paste and preparation method thereof |
| CN104256668A (en) * | 2014-08-21 | 2015-01-07 | 陈键 | Saute beef with cayenne pepper and processing method thereof |
| CN104336631A (en) * | 2014-10-27 | 2015-02-11 | 台江县呱呱牛魔王饮食店 | Shredded beef and preparation method thereof |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN106889169A (en) * | 2017-02-23 | 2017-06-27 | 姚现琼 | A kind of preparation method of diced pork in pot |
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| CN108041468A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | A kind of processing method of halogen yak meat |
| CN108552490A (en) * | 2018-04-18 | 2018-09-21 | 达州市宏隆肉类制品有限公司 | A kind of Saute beef with cayenne pepper silk and preparation method thereof |
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| CN109511897A (en) * | 2019-01-22 | 2019-03-26 | 重庆莉莱食品有限公司 | A kind of ingredient and preparation process that fried beef is dry |
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