CN103892314A - Making method for sauced beef - Google Patents

Abstract

The invention provides a making method for sauced beef. The sauced beef produced by using the method is instant, fresh, delicious and nutritious and is convenient to eat. The making method comprises the following steps: 1, selecting first-class beef shank meat and blanching the beef shank meat in boiled water for 5 to 10 min; 2, draining the blanched beef shank meat and preserving the beef shank meat in a mixed liquid consisting of, on the basis of the weight of the beef shank meat, 0.3% of chicken powder, 0.3% of monosodium glutamate, 1.8% of salt, 5% of white sugar and 92.6% of water for 4 h; 3, cooking the preserved beef shank meat in water totally immersing the preserved beef shank meat for 60 to 100 min; and 4, standing the beef shank meat to normal temperature, carrying out disinfection and sterilization and then carrying out slicing and packaging.

Description

A kind of preparation method of spiced beef

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Technical field

The present invention relates to a kind of preparation method of dish, specifically a kind of preparation method of spiced beef.

Background technology

The favor that beef is high with its protein content, fat content is low, be of high nutritive value, delicious flavour is subject to mass consumption person.The processing method of beef is a lot, and spiced beef is one of them, and spiced beef taste is strong, instant.

Summary of the invention

The object of this invention is to provide a kind of preparation method of spiced beef, that the method has advantages of is instant, fresh-keeping, delicious, nutrition, instant edible.

Preparation method of the present invention comprises the following steps:

Choose first-class shin beef, put into boiling water blanching 5～10 minutes;

Drain, beef is weighed to 0.3% chickens' extract, 0.3% monosodium glutamate, 1.8% salt, 5% white sugar, 92.6% water mixed liquid cured beef 4 hours;

By the beef of pickling, put into and do not have the water of meat to boil 60～100 minutes;

Beef is placed after 24 hours to the sterilizing that carries out disinfection, slice packaging together with meat soup.

The present invention organically combines the processing technology of spiced beef and modern food engineering, through suitability for industrialized production, has both ensured that the nutrition of spiced beef itself, delicious food did not run off, again instant, fresh-keeping, health.Product is not containing any chemical addition agent and anticorrisive agent, and the feature of this product maximum is convenient, delicious, and opening bag is edible.

Detailed description of the invention

Embodiment 1

A preparation method for spiced beef,

Choose first-class shin beef, put into boiling water blanching 8 minutes;

Drain, beef is weighed to 0.3% chickens' extract, 0.3% monosodium glutamate, 1.8% salt, 5% white sugar, 92.6% water mixed liquid and pickle 4 hours;

By the beef of pickling, put into and do not have the water of meat to boil 80 minutes;

Beef is placed to normal temperature, the sterilizing that carries out disinfection, slice packaging.

Claims (1)

1. a preparation method for spiced beef, is characterized in that,

Choose first-class shin beef, put into boiling water blanching 5～10 minutes;

Drain, beef is weighed to 0.3% chickens' extract, 0.3% monosodium glutamate, 1.8% salt, 5% white sugar, 92.6% water mixed liquid cured beef 4 hours;

By the beef of pickling, put into and do not have the water of meat to boil 60～100 minutes;

Beef is placed after 24 hours to the sterilizing that carries out disinfection, slice packaging together with meat soup.