CN104222966A - Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material - Google Patents
Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material Download PDFInfo
- Publication number
- CN104222966A CN104222966A CN201410428653.XA CN201410428653A CN104222966A CN 104222966 A CN104222966 A CN 104222966A CN 201410428653 A CN201410428653 A CN 201410428653A CN 104222966 A CN104222966 A CN 104222966A
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- Prior art keywords
- preparation
- beef
- dipping
- wrapping
- fruital
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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
- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- 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
Abstract
The invention relates to a preparation method of a dipping, wrapping and coating pickling material and a method for roasting fruity beef by using the dipping, wrapping and coating pickling material. The dipping, wrapping and coating pickling material is suitable for being popularized and applied in restaurants, canteens and households. The dipping, wrapping and coating pickling material is prepared from 16 raw materials which are prepared into basic pickling powder which is superfine, has high solubility, mixing degree, adhesive force and osmotic force and meets the requirement for pre-pickling meat products; and the dipping, wrapping and coating pickling material can be industrially produced in batches to keep stable quality, can be frozen, refrigerated as well as stored and transported at normal temperature, can be stored at normal temperature for 6 months, refrigerated for 18 months and frozen for 36 months, and can be used as a commodity to be circulated on the market. The other 7 raw materials are used as solvents and seasonings and are appropriately added according to the taste of a user. By using the dipping, wrapping and coating pickling material, basic pickling materials and picking seasonings are reasonably segmented, the convenience is provided for the user, and the productivity is improved. The materials are easily obtained, and the dipping, wrapping and coating pickling material is low in cost as well as economic and applicable; and the basic pickling materials are simple in preparation process, and the cost of conventional equipment is low. A pickled product is deeply pickled and is mellow in taste; and the roasted beef is satisfied in flavor, strong in fruity flavor as well as red and bright in color.
Description
Technical field: the present invention relates to a kind of stain and wrap up in the painting preparation of preserved materials and the preparation method for baking fruital beef.Belong to roast meat food cooking field.Be applicable to restaurant, dining room and family promote the use of.
Technical background: pickling in advance is important process in China and the processing of world's traditional meat, is mainly used in making the flavour and local flavor of giving raw product uniqueness before meat products.Pre-cured meat article technology is with a long history, mode, prepare burden varied.Its batching and method tradition and modernity technology all a lot.It is that preparation stain wraps up in the pre-preserved materials of painting that preparation stain wraps up in the major technique key being coated with pre-preserved materials.Reach the taste of cooking rear condiment to enter completely among material, local flavor meets, and the glow of vegetable color is bright-coloured, tempting appetite.This just requires that preserved materials must have high-dissolvability and degree of mixing, high adhesion force and penetration, and make to pickle thing deeply tasty, taste is mellow.
Goal of the invention: innovate a kind of stain adapting to baking fruital beef and wrap up in the formula and using method that are coated with pre-preserved materials.And make this pre-preserved materials have high-dissolvability and degree of mixing, high adhesion force and penetration, make to pickle thing deeply tasty, taste is mellow, and the quail local flavor after baking meets, and color glow is bright-coloured.Convenient operation.Meet the universal use of restaurant, authority canteen and family.
Summary of the invention: the present invention, with new material proportion architectural concept, adopts unique batching and fabricating technology, achieves a kind of stain of preparation and wraps up in the configuration and using method that are coated with pre-preserved materials.This pre-preserved materials is made up of 18 kinds of raw material and flavoring.16 kinds of raw material basis Pickling Powders, are ultrafine powdery, have high-dissolvability and degree of mixing, high adhesion force and penetration, meet the needs of pre-cured meat goods; Can industrialized mass production, make it steady quality; Can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Form all size flexible package, can be used as commodity market circulation.Another 8 kinds of raw materials are liquid and delicate flavour material, are added in right amount according to taste by user.Make to pickle thing deeply tasty, taste is mellow, and the beef-flavouring after baking meets, and have fruital taste, color glow is bright-coloured.Facilitate food and drink restaurant, authority canteen, the universal use of family cooking.
Technical scheme of the present invention:
Get by 300kg beef: cassia bark 0.25-0.3kg, anistree 0.43-0.5kg, fennel seeds 0.43-0.5kg, root of Dahurain angelica 0.18-0.2kg, black pepper 0.012-0.015kg, cloves 0.06-0.08kg, tsaoko 0.18-0.2kg, cardamom 0.43-0.5kg, Radix Glycyrrhizae 0.06-0.08kg, Chinese prickly ash 0.06-0.08kg, vanilla 0.06-0.08kg, fructus amomi 0.43-0.5kg, thyme 0.06-0.08kg, mushroom fine powder 0.12-0.18kg, dried orange peel 0.12-0.18kg, 13 fragrant 3.1-3.2g.Above material is mixed, grinds into 600-800 order superfine powder.(namely can use, also vacuum sealed package can become 50g and 1000g bag.Send into the stand-by or Direct Distribution of freezing, freezer refrigeration and sell shops or user.To adapt to market circulation and to facilitate the demand of restaurant, dining room, family.) salt adding 3500-4500g, add Lang Jiu 1500-3000g, green onion end 3500-5500g, bruised ginger 1500-3000g, light soy sauce 2500-4500g, boil and cooled soy sauce 1200-2500g; Black soya bean sauce 3-3.6kg, changyu wine 3000-6000g.Above-mentioned preserved materials and beef are mixed thoroughly; Low temperature 0-4 DEG C pickles 24 hours.Take out hook, rinse crust condiment with water, then scoop boiling water with spoon and water on crust.Set up another one pot of boiling water 120-240kg, with maltose 1500-2000g, red Other-of powder 150-450g, waters on crust with this water again.The beef pickled is placed shady and cool place, and dries up crust with big fan.Baking can be entered.Method for baking can use baking box, 220-260 degree, 40 minutes, in purplish red; Or be dipped to ripe with 100 degree of oil temperatures, add big fire, oil temperature to 210 is spent, and is exploded by skin crisp, in glossy purplish red.Can also bake to glow by micro-wave oven.Reach that to make to pickle thing deeply tasty, taste is mellow, and the fruital beef-flavouring after baking meets, and color glow is bright-coloured.
Beneficial effect of the present invention is: innovated a kind of stain and wrapped up in the painting preparation of preserved materials and the preparation method for fruital beef.This pre-preserved materials is by 16 kinds of raw material and 7 kinds of flavorings and solvent composition.Wherein 16 kinds of raw material basis Pickling Powders, are ultrafine powdery, have high-dissolvability and degree of mixing, high adhesion force and penetration, meet the needs of pre-cured meat goods; Can industrialized mass production, make it steady quality; Can freezing, refrigeration, normal temperature storage and transport, shelf-life normal temperature can reach June, refrigerate 18 months, freezing 36 months, forms all size flexible package, can be used as commodity market and circulates.Another 8 kinds of raw materials are liquid and delicate flavour material, are added in right amount according to taste by user.Make to pickle thing deeply tasty, taste is mellow, and the fruital beef-flavouring after baking meets, and color glow is bright-coloured.Facilitate food and drink restaurant, authority canteen, the universal use of family cooking.
Achieve the goal of the invention of setting.
Tool of the present invention has the following advantages:
1, be configured with the basic preserving raw material being applicable to beef and pickling in advance, reach high-dissolvability and degree of mixing, high adhesion force and penetration;
2, achieve basic preserved materials and pickle the reasonable segmentation of operation flavoring, reaching basic preserved materials can preserve, and can transport, objective market circulation;
As long as 3, user adds autonomous flavour and flavoring and solvent in basic preserved materials, can realize pickling operation to beef, facilitate user, improve productivity; Alleviate labour intensity, shorten the activity duration;
4, protective effect is had to the exclusive local flavor beef goods technology of preparing of user;
5, material is easy to get, low cost, economic and practical;
6, basic preserved materials manufacturing process is simple, and conventional equipment cost is low, can suitability for industrialized production, can the stable and lot-size continuous seepage of products quality guarantee, and content is drying solid, and vacuum bag is packed, and is easy to store transport and market circulation;
8, food and drink restaurant, authority canteen, the universal use of family cooking is met;
Accompanying drawing illustrates:
Accompanying drawing, the map title: a kind of stain is wrapped up in and is coated with the preparation of preserved materials and the preparation method flow chart for fruital beef; This figure is also specification digest accompanying drawing.
1., feedstock capture in figure:; 2., selected impurity elimination; 3., mix; 4., abrasive dust; 5., negative pressure packaging; 6., finished product storage and sale.7. flavoring and solvent, is added; 8., pickle; 9., baking; 10., finished product.
Concrete enforcement example, and by reference to the accompanying drawings, the present invention is further described.
Embodiment: for configure base preserved materials 49kg.Feedstock capture as in figure 1.: cassia bark 4kg, anistree 7kg, fennel seeds 7kg, root of Dahurain angelica 3kg, black pepper 0.2kg, cloves 1kg, tsaoko 3kg, cardamom 7kg, Radix Glycyrrhizae 1kg, Chinese prickly ash 1kg, vanilla 1kg, fructus amomi 7kg, thyme 1kg, mushroom fine powder 2kg, dried orange peel 2kg, 13 fragrant 50g, add up to raw material 49.25kg; Selected impurity elimination, as in figure 2., about lose 0.15kg; Whole raw material is mixed, as in figure 3.; Put into supermicro mill and grind into 600-800 order powder, as in figure 4.; Material directly inputs negative pressure Powder packaging machine, is packaged into 50g specification 180 bags, 1000g specification 40 bags (or other ratio specifications).Material loss is about 0.1kg.As in figure 5.; Finished product warehouse-in and sell, as in figure 6.; Namely the preparation to a kind of prefabricated meat products basis Pickling Powder and making is completed.(in actual fabrication, the producer according to the ultrafine mill chosen and the negative pressure packaging machine that adapts of equipment is specified therewith output, or with sales volume, can become the expansion of certain multiple or reduces consumption and the production scale of each raw material.But the proportionate relationship can not destroyed between raw material.Quality and effect of product can be ensured.)
Choose preserved materials 100g, put into the beef that 10kg is cleaned, salt adding 3500-4500g, add Lang Jiu 1500-3000g, green onion end 3500-5500g, bruised ginger 1500-3000g, light soy sauce 2500-4500g, boil and cooled soy sauce 1200-2500g; Black soya bean sauce 3-3.6kg, changyu wine 3000-6000g.As in figure 7.; Above-mentioned preserved materials and raw beef are mixed thoroughly, low temperature 0-4 DEG C pickles 24 hours, as in figure 8..Taking-up beef is linked up with, and rinses crust condiment with water, then scoops boiling water with spoon and water on crust.Set up another one pot of boiling water 4-8kg, with maltose 500-1000g, Hongqu powder (red colouring agent) 5-15g, waters on crust with this water again.The beef pickled is placed shady and cool place, and dries up crust with big fan.Can enter baking as in figure 9..Method for baking can use baking box, 220-260 degree, 40 minutes, in purplish red; Or be dipped to ripe with 100 degree of oil temperatures, add big fire, oil temperature to 210 is spent, and is exploded by skin crisp, in glossy purplish red.Can also bake to glow by micro-wave oven.So far complete a kind of stain to wrap up in and be coated with the preparation of preserved materials and the making for fruital beef, finished product is baked fruital beef and is completed, as in figure 10..
Thus make the present invention effectively reach aforesaid goal of the invention.
Claims (7)
1. stain is wrapped up in and is coated with the preparation of preserved materials and the preparation method for baking fruital beef, comprises choosing of raw and auxiliary material, frame mode, weight proportion, processing method, fabrication processing, processing conditions, all technological parameters, product specification, the scope of application and method, Functional Design.
2. a kind of stain as claimed in claim 1 is wrapped up in and is coated with the preparation of preserved materials and the preparation method for fruital beef.Its feature of raw material is: the basic raw material structure utilizing the 16 kinds of flavorings listed to form and 8 kinds of flavorings and solvent.Respectively with number, the quality requirement of statement, lump together, form the preserved materials of pickling fruital beef.
3. the preparation of powder is pickled on a kind of prefabricated fruital beef product basis as described in claim 1,2 and flavoring adds kind and method, be different from the formula technique of existing disposable mixing preserved materials and have: ultrafine powdery, high-dissolvability and degree of mixing, high adhesion force and penetration characteristic.
4. as described in claim 1,2,3, a kind of stain is wrapped up in and is coated with the preparation of fruital beef preserved materials and the preparation method for baking fruital beef.Be with key elements such as stated material processing method, fabrication processing, all technological parameters, processing conditions, modes, constitute the claim of patent raw material of the present invention preparation and preparation method.
5. a kind of stain as described in right 2 is wrapped up in and is coated with the preparation of fruital beef preserved materials and the preparation method for baking fruital beef.Be this patent statement, be configured with and utilize basic Pickling Powder, and the flavoring added by user's foundation taste and local flavor and solvent, complete the configuration to the pre-preserved materials of beef and operation use.
6. a kind of stain as described in claim 1,2,3,4,5 wraps up in the preparation and preparation method that are coated with fruital beef preserved materials, can realize suitability for industrialized production, has the characteristic of the continuous large-scale production of batch.Can be used as commodity market circulation.
7. a kind of stain as described in claim 1,2,3,4,5,6 is wrapped up in and is coated with fruital beef preserved materials, can form all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Ensure and meet the universal use of restaurant, authority canteen and family.Be applicable to the expansion of market circulation and use object.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428653.XA CN104222966A (en) | 2014-08-27 | 2014-08-27 | Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428653.XA CN104222966A (en) | 2014-08-27 | 2014-08-27 | Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material |
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| CN104222966A true CN104222966A (en) | 2014-12-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
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| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
| KR101094975B1 (en) * | 2009-12-18 | 2011-12-19 | 이재권 | Pyogo mushroom soup and its manufacturing method |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
-
2014
- 2014-08-27 CN CN201410428653.XA patent/CN104222966A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
| CN101292724A (en) * | 2008-05-17 | 2008-10-29 | 胡同钊 | Mushroom extractive flavouring and preparation method |
| KR101094975B1 (en) * | 2009-12-18 | 2011-12-19 | 이재권 | Pyogo mushroom soup and its manufacturing method |
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
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Application publication date: 20141224 |
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