CN104366566A - Preparation method of spiced marinated beef - Google Patents
Preparation method of spiced marinated beef Download PDFInfo
- Publication number
- CN104366566A CN104366566A CN201410678587.1A CN201410678587A CN104366566A CN 104366566 A CN104366566 A CN 104366566A CN 201410678587 A CN201410678587 A CN 201410678587A CN 104366566 A CN104366566 A CN 104366566A
- Authority
- CN
- China
- Prior art keywords
- beef
- kilograms
- kilogram
- soy sauce
- stew
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of spiced marinated beef. The preparation method has the beneficial effects that by adopting the technologies of unfreezing and splitting, rolling, cooking, marinating, frying, seasoning, sterilizing and vacuum packaging, a product is more abundant in nutrients and has more unique flavor and longer shelf life, the nutritive value and eating characteristics of the beef are maintained, the appearance, taste, flavor, and the like of the product are different from the appearance, taste, flavor, and the like of the traditional beef, and the product has more flavor and exquisite taste, is convenient to eat, is safe and hygienic, is convenient to carry and preserve and has strong market competitiveness.
Description
Technical field
the present invention relates to technical field of food production, particularly a kind of preparation method of spiced stew in soy sauce beef.
Background technology
beef is the invigorant that a kind of nutritive value is higher, be rich in rich in protein and vitamin, amino acid composition geometric ratio pork needs closer to human body, body resistance against diseases can be improved, promote the metabolism synthesis of protein, to growing and Post operation, the people of aftercare to lose blood and suitable especially in repair tissue etc. supplementing, and this series products due to processing technology relatively simple, duplicating property of like product is strong, product lacks characteristic, kind is rare, and products taste is coarse, taste is single, competitiveness is low, market lacks novel bird egg food competitiveness.
Summary of the invention
the object of the invention is to overcome existing kind dull, the deficiencies such as coarse mouthfeel, a kind of preparation method of spiced stew in soy sauce beef is provided, employing thaw segmentation, roll the technology such as stone roller, boiling, stew in soy sauce, fried, seasoning, sterilization, vacuum packaging, make product nutrition abundanter, local flavor is unique, shelf-life is longer, and keep beef nutritive value and edibility characteristic, traditional beef is all different from again in product appearance, structural state, taste flavor etc., make product have more local flavor, delicate mouthfeel, the market competitiveness is strong.
the technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of spiced stew in soy sauce beef, comprise segmentation of thawing, roll stone roller, boiling, stew in soy sauce, fried, seasoning, sterilization, the step such as vacuum packaging, it is characterized in that: (1) thaws segmentation: freezing beef was thawed 24 as a child, is divided into strip beef base; (2) roll stone roller: beef base is placed in roll meat machine fast tumbling stir 15 minutes; (3) boiling: steam to 8 ripe taking-up coolings by rolling the beef ground; (4) stew in soy sauce: cooked beef is immersed in spices bittern and simmers 2 hours, described spices bittern formula is ox bone 10 kilograms, anistree 0.8 kilogram, appropriate, 120 kilograms, the clear water of the root of Dahurain angelica 0.3 kilogram, 0.5 kilogram, Radix Glycyrrhizae, aniseed 0.5 kilogram, cloves 0.5 kilogram, 0.6 kilogram, cassia bark, 1.0 kilograms, ginger, shallot, ox bone is put into jacketed pan, add water boil 120 minutes, upper strata offscum is removed, add above-mentioned batching again, heat micro-boiling 60 ~ 90 minutes, filter and be adjusted to double centner; (5) fried: the beef crossed by stew in soy sauce puts into oil cauldron fried 20 minutes; (6) seasoning: fried beef is carried out seasoning process, described seasoning formula is salt 3.6 kilograms, white granulated sugar 1.5 kilograms, 4.0 kilograms, soy sauce, yellow rice wine 2.4 kilograms, monosodium glutamate 1.0 kilograms, 5.0 kilograms, spices bittern; (7) sterilization and vacuum packaging: the 121 DEG C of sterilizations in pressure cooker of deployed beef, after 30-40 minutes, are packed; (8) cooled for sterilization product is carried out vanning and be finished product.
further, described spices bittern can Reusability, and second time should add the batching of half again before using, again heat micro-boiling.
the invention has the beneficial effects as follows:
the present invention selects high quality beef to be primary raw material, thaw segmentation, roll the technology such as stone roller, boiling, stew in soy sauce, fried, seasoning, sterilization, vacuum packaging, traditional beef process technology is effectively combined with modern food production technology, there are unique flavor, nutritious, instant, safety and sanitation, be easy to carry and the feature such as preservation, effectively improve the technical merit of product, products obtained therefrom is all different from traditional beef food from aspects such as product appearance, structural state, taste flavors, is a kind of novel instant based food.
Detailed description of the invention
a preparation method for spiced stew in soy sauce beef, comprise segmentation of thawing, roll stone roller, boiling, stew in soy sauce, fried, seasoning, sterilization, the step such as vacuum packaging:
(1) to thaw segmentation: freezing beef was thawed 24 as a child, is divided into strip beef base;
(2) roll stone roller: beef base is placed in roll meat machine fast tumbling stir 15 minutes;
(3) boiling: steam to 8 ripe taking-up coolings by rolling the beef ground;
(4) stew in soy sauce: cooked beef is immersed in spices bittern and simmers 2 hours, described spices bittern formula is ox bone 10 kilograms, anistree 0.8 kilogram, appropriate, 120 kilograms, the clear water of the root of Dahurain angelica 0.3 kilogram, 0.5 kilogram, Radix Glycyrrhizae, aniseed 0.5 kilogram, cloves 0.5 kilogram, 0.6 kilogram, cassia bark, 1.0 kilograms, ginger, shallot, ox bone is put into jacketed pan, add water boil 120 minutes, upper strata offscum is removed, add above-mentioned batching again, heat micro-boiling 60 ~ 90 minutes, filter and be adjusted to double centner;
(5) fried: the beef crossed by stew in soy sauce puts into oil cauldron fried 20 minutes;
(6) seasoning: fried beef is carried out seasoning process, described seasoning formula is salt 3.6 kilograms, white granulated sugar 1.5 kilograms, 4.0 kilograms, soy sauce, yellow rice wine 2.4 kilograms, monosodium glutamate 1.0 kilograms, 5.0 kilograms, spices bittern;
(7) sterilization and vacuum packaging: the 121 DEG C of sterilizations in pressure cooker of deployed beef, after 30-40 minutes, are packed;
(8) cooled for sterilization product is carried out vanning and be finished product.
Claims (2)
1. the preparation method of a spiced stew in soy sauce beef, comprise segmentation of thawing, roll stone roller, boiling, stew in soy sauce, fried, seasoning, sterilization, the step such as vacuum packaging, it is characterized in that: (1) thaws segmentation: freezing beef was thawed 24 as a child, is divided into strip beef base; (2) roll stone roller: beef base is placed in roll meat machine fast tumbling stir 15 minutes; (3) boiling: steam to 8 ripe taking-up coolings by rolling the beef ground; (4) stew in soy sauce: cooked beef is immersed in spices bittern and simmers 2 hours, described spices bittern formula is ox bone 10 kilograms, anistree 0.8 kilogram, appropriate, 120 kilograms, the clear water of the root of Dahurain angelica 0.3 kilogram, 0.5 kilogram, Radix Glycyrrhizae, aniseed 0.5 kilogram, cloves 0.5 kilogram, 0.6 kilogram, cassia bark, 1.0 kilograms, ginger, shallot, ox bone is put into jacketed pan, add water boil 120 minutes, upper strata offscum is removed, add above-mentioned batching again, heat micro-boiling 60 ~ 90 minutes, filter and be adjusted to double centner; (5) fried: the beef crossed by stew in soy sauce puts into oil cauldron fried 20 minutes; (6) seasoning: fried beef is carried out seasoning process, described seasoning formula is salt 3.6 kilograms, white granulated sugar 1.5 kilograms, 4.0 kilograms, soy sauce, yellow rice wine 2.4 kilograms, monosodium glutamate 1.0 kilograms, 5.0 kilograms, spices bittern; (7) sterilization and vacuum packaging: the 121 DEG C of sterilizations in pressure cooker of deployed beef, after 30-40 minutes, are packed; (8) cooled for sterilization product is carried out vanning and be finished product.
2. the preparation method of spiced stew in soy sauce beef according to claim 1, is characterized in that: described spices bittern can Reusability, and second time should add the batching of half again before using, again heat micro-boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678587.1A CN104366566A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678587.1A CN104366566A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366566A true CN104366566A (en) | 2015-02-25 |
Family
ID=52545957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678587.1A Pending CN104366566A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366566A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2210264C1 (en) * | 2002-10-08 | 2003-08-20 | Геута Вадим Сергеевич | Meat and rice stuffed pancakes "po-klinsky" and method for producing the same |
| CN102090643A (en) * | 2009-12-15 | 2011-06-15 | 新晃老蔡食品有限责任公司 | Making method of leisure shredded spicy beef |
| CN102630956A (en) * | 2012-04-20 | 2012-08-15 | 南昌宝迪农业科技有限公司 | Method for manufacturing roast pork |
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
-
2014
- 2014-11-24 CN CN201410678587.1A patent/CN104366566A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2210264C1 (en) * | 2002-10-08 | 2003-08-20 | Геута Вадим Сергеевич | Meat and rice stuffed pancakes "po-klinsky" and method for producing the same |
| CN102090643A (en) * | 2009-12-15 | 2011-06-15 | 新晃老蔡食品有限责任公司 | Making method of leisure shredded spicy beef |
| CN102630956A (en) * | 2012-04-20 | 2012-08-15 | 南昌宝迪农业科技有限公司 | Method for manufacturing roast pork |
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103070423A (en) | Processing method of instant crisp fish | |
| CN103584188A (en) | Preparation method of carbon grilled squid slices | |
| CN104366571A (en) | Preparation method of tea flavored boiled eggs | |
| CN103504207A (en) | Dumpling ingredient and producing method thereof | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN105231425A (en) | Mud eel spicy sauce and preparation method thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN103315309A (en) | Cooking method of mutton | |
| KR20170093416A (en) | Minor ingredients and a set comprising them for noodles and a preparation method thereof | |
| KR101703339B1 (en) | Sauce for ddeckbokki and manufacturing method of the same that, ddeckbokki made of the sauce | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| CN103005530A (en) | Sea blubber skin can and preparation method thereof | |
| CN104982877A (en) | Abalone juice seasoning recipe | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| CN107495156A (en) | A kind of spiced chicken fin root and preparation method thereof | |
| CN104366566A (en) | Preparation method of spiced marinated beef | |
| CN104366567A (en) | Preparation method of spiced marinated rabbit meat | |
| CN104473242A (en) | Preparation method of spiced marinated peanuts | |
| KR20040094043A (en) | the art of cooking for beef-rib soup | |
| CN112931828A (en) | Instant ginseng chicken soup product and preparation method thereof | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN110301586A (en) | A kind of nutritional beef face and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |