CN104489742A - Sauced and marinated beef shank meat preparation method - Google Patents
Sauced and marinated beef shank meat preparation method Download PDFInfo
- Publication number
- CN104489742A CN104489742A CN201410686762.1A CN201410686762A CN104489742A CN 104489742 A CN104489742 A CN 104489742A CN 201410686762 A CN201410686762 A CN 201410686762A CN 104489742 A CN104489742 A CN 104489742A
- Authority
- CN
- China
- Prior art keywords
- meat
- beef
- beef tendon
- sauce
- boiling
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 52
- 235000015278 beef Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 210000002435 tendon Anatomy 0.000 claims description 32
- 235000015067 sauces Nutrition 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 20
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 12
- 229910052736 halogen Inorganic materials 0.000 claims description 12
- 150000002367 halogens Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229910052742 iron Inorganic materials 0.000 claims description 8
- 239000004745 nonwoven fabric Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 241001127714 Amomum Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- 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 present invention discloses a sauced and marinated beef shank meat preparation method which relates to the field of food processing. The sauced and marinated beef shank meat is made by the following steps: pretreating the beef shank meat, preparing the saucing and marinating bags and decocting the sauced and marinated beef shank meat. The sauced and marinated beef shank meat beef shank meat all uses natural flavoring raw materials and traditional Chinese medicine herbs, has no harms to human body, a high nutritional value, a reasonable formula and a scientific processing, and is convenient for consumption, and can improve people's immunity in a long-term consumption.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of sauce simmered beef shank meat.
Background technology
Beef tendon is bracket position meat, do not comprise the part on ox hip, the meat of knee joint up on thigh, clean through meticulous mowing, reject muscle oil, be not with fertile fat, its outward appearance is long cylinder shape, every block average weight is 1-2 kilogram, and meat is red, the fresh exquisiteness of sense organ, pure lean meat species are not containing artificial moisture content, be more precious part on ox body, existing beef tendon meat is all formed by daily culinary art in daily eating, and prepares non-staple food also do not occur on the market by beef tendon meat, present stage, therefore beef tendon meat is not instant product, causes it when edible, relative difficulty.
Summary of the invention
Technical problem to be solved by this invention is to provide one to have no side effect, and is of high nutritive value, the preparation method of the sauce simmered beef shank meat that mouthfeel alcohol is positive.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for sauce simmered beef shank meat, is characterized in that: comprise the following steps,
(1) beef tendon meat pretreatment
A, select fresh beef tendon meat, after cleaning up, take out, drain;
B, select an iron pan by water boil, beef tendon meat is all put into wherein, removes oily foam, watery blood, then decoct 2-3min, take out, be cut into the square of 10-15cm, for subsequent use;
(2) sauce halogen packs standby
A, select the non-woven fabrics of a cleaning, put into boiling water, after boiling 20-30min, take out, dry for standby;
B, take anistree 8-10 part, cassia bark 7-9 part, fennel seeds 2-4 part, Chinese prickly ash 2-4 part, chilli 1-3 part, Amomum globosum loureiro 2-4 part, tsaoko 4-6 part, cloves 2-3 part, spiceleaf 2-3 part, Radix Glycyrrhizae 2-3 part, ginger 5-7 part, after all cleaning up, then by after all mixing of materials, then head is pricked after wrapping up with the non-woven fabrics after step a process;
(3) sauce simmered beef shank meat boils
A, select an iron pan, sauce halogen bag step 2 prepared is put into wherein, and the water then adding the total component of sauce halogen bag 10 times adds in pot, after being heated to boiling, continues slow fire boiling 5-6h;
B, after step a heating terminates, pretreated for step one beef tendon meat all to be added wherein, after then continuing slow fire boiling 12-13h, beef tendon meat is taken out;
C, until step b take out beef tendon meat cooling after, cut into slices, with every sheet thickness for 0.5-1.0cm is advisable, then by section after beef tendon meat carry out vacuum suction packaging, can obtain.
The invention has the beneficial effects as follows: what the present invention adopted is all natural Seasoning Ingredients and Chinese medicinal material, is safe from harm, is of high nutritive value, rational formula to human body, science is processed, and instant, eats for a long time, can improve the immunocompetence of people.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation method for sauce simmered beef shank meat, comprises the following steps,
(1) beef tendon meat pretreatment
A, select fresh beef tendon meat, after cleaning up, take out, drain;
B, select an iron pan by water boil, beef tendon meat is all put into wherein, removes oily foam, watery blood, then decoct 2-3min, take out, be cut into the square of 10-15cm, for subsequent use;
(2) sauce halogen packs standby
A, select the non-woven fabrics of a cleaning, put into boiling water, after boiling 20-30min, take out, dry for standby;
B, take anistree 8 parts, 7 parts, cassia bark, fennel seeds 2 parts, 2 parts, Chinese prickly ash, chilli 1 part, Amomum globosum loureiro 2 parts, tsaoko 4 parts, cloves 2 parts, spiceleaf 2 parts, 2 parts, Radix Glycyrrhizae, 5 parts, ginger, after all cleaning up, then by after all mixing of materials, then head is pricked after wrapping up with the non-woven fabrics after step a process;
(3) sauce simmered beef shank meat boils
A, select an iron pan, sauce halogen bag step 2 prepared is put into wherein, and the water then adding the total component of sauce halogen bag 10 times adds in pot, after being heated to boiling, continues slow fire boiling 5-6h;
B, after step a heating terminates, pretreated for step one beef tendon meat all to be added wherein, after then continuing slow fire boiling 12-13h, beef tendon meat is taken out;
C, until step b take out beef tendon meat cooling after, cut into slices, with every sheet thickness for 0.5-1.0cm is advisable, then by section after beef tendon meat carry out vacuum suction packaging, can obtain;
Embodiment 2
A preparation method for sauce simmered beef shank meat, comprises the following steps,
(1) beef tendon meat pretreatment
A, select fresh beef tendon meat, after cleaning up, take out, drain;
B, select an iron pan by water boil, beef tendon meat is all put into wherein, removes oily foam, watery blood, then decoct 2-3min, take out, be cut into the square of 10-15cm, for subsequent use;
(2) sauce halogen packs standby
A, select the non-woven fabrics of a cleaning, put into boiling water, after boiling 20-30min, take out, dry for standby;
B, take anistree 9 parts, 8 parts, cassia bark, fennel seeds 3 parts, 3 parts, Chinese prickly ash, chilli 2 parts, Amomum globosum loureiro 3 parts, tsaoko 5 parts, cloves 2.5 parts, spiceleaf 2.5 parts, 2.5 parts, Radix Glycyrrhizae, 6 parts, ginger, after all cleaning up, then by after all mixing of materials, then head is pricked after wrapping up with the non-woven fabrics after step a process;
(3) sauce simmered beef shank meat boils
A, select an iron pan, sauce halogen bag step 2 prepared is put into wherein, and the water then adding the total component of sauce halogen bag 10 times adds in pot, after being heated to boiling, continues slow fire boiling 5-6h;
B, after step a heating terminates, pretreated for step one beef tendon meat all to be added wherein, after then continuing slow fire boiling 12-13h, beef tendon meat is taken out;
C, until step b take out beef tendon meat cooling after, cut into slices, with every sheet thickness for 0.5-1.0cm is advisable, then by section after beef tendon meat carry out vacuum suction packaging, can obtain;
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for sauce simmered beef shank meat, is characterized in that: comprise the following steps,
(1) beef tendon meat pretreatment
A, select fresh beef tendon meat, after cleaning up, take out, drain;
B, select an iron pan by water boil, beef tendon meat is all put into wherein, removes oily foam, watery blood, then decoct 2-3min, take out, be cut into the square of 10-15cm, for subsequent use;
(2) sauce halogen packs standby
A, select the non-woven fabrics of a cleaning, put into boiling water, after boiling 20-30min, take out, dry for standby;
B, take anistree 8-10 part, cassia bark 7-9 part, fennel seeds 2-4 part, Chinese prickly ash 2-4 part, chilli 1-3 part, Amomum globosum loureiro 2-4 part, tsaoko 4-6 part, cloves 2-3 part, spiceleaf 2-3 part, Radix Glycyrrhizae 2-3 part, ginger 5-7 part, after all cleaning up, then by after all mixing of materials, then head is pricked after wrapping up with the non-woven fabrics after step a process;
(3) sauce simmered beef shank meat boils
A, select an iron pan, sauce halogen bag step 2 prepared is put into wherein, and the water then adding the total component of sauce halogen bag 10 times adds in pot, after being heated to boiling, continues slow fire boiling 5-6h;
B, after step a heating terminates, pretreated for step one beef tendon meat all to be added wherein, after then continuing slow fire boiling 12-13h, beef tendon meat is taken out;
C, until step b take out beef tendon meat cooling after, cut into slices, with every sheet thickness for 0.5-1.0cm is advisable, then by section after beef tendon meat carry out vacuum suction packaging, can obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686762.1A CN104489742A (en) | 2014-11-25 | 2014-11-25 | Sauced and marinated beef shank meat preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686762.1A CN104489742A (en) | 2014-11-25 | 2014-11-25 | Sauced and marinated beef shank meat preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489742A true CN104489742A (en) | 2015-04-08 |
Family
ID=52931275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410686762.1A Pending CN104489742A (en) | 2014-11-25 | 2014-11-25 | Sauced and marinated beef shank meat preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489742A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690099A (en) * | 2016-12-30 | 2017-05-24 | 安徽省麦浪食品有限公司 | Sauced oxtail |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366123A (en) * | 2011-09-14 | 2012-03-07 | 天津市黑子食品有限公司 | Preparation method of sauced beef |
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN103584133A (en) * | 2013-10-27 | 2014-02-19 | 闫利琴 | Making method of spiced sauced meat |
-
2014
- 2014-11-25 CN CN201410686762.1A patent/CN104489742A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN102366123A (en) * | 2011-09-14 | 2012-03-07 | 天津市黑子食品有限公司 | Preparation method of sauced beef |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103478752A (en) * | 2013-10-12 | 2014-01-01 | 武汉轻工大学 | Preparation method for low-sodium-salt spiced beef leisure food |
| CN103584133A (en) * | 2013-10-27 | 2014-02-19 | 闫利琴 | Making method of spiced sauced meat |
Non-Patent Citations (1)
| Title |
|---|
| 王德功主编: "酱牛肉", 《右玉风味》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690099A (en) * | 2016-12-30 | 2017-05-24 | 安徽省麦浪食品有限公司 | Sauced oxtail |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150408 |
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| RJ01 | Rejection of invention patent application after publication |