CN104643109A - Preparation method of curry beef - Google Patents

Abstract

A preparation method of curry beef is characterized in that following food materials are employed, by weight: 2500 parts of beef, 200 parts of curry powder, 8-10 parts of curcuma powder, 100-150 parts of chilli powder, 50 parts of cumin powder, 100 parts of ginger, 50 parts of garlic, 1000 parts of onion, 100-150 parts of salt, 1200-1500 parts of salad oil and 50 parts of sugar water; and is characterized by comprising following steps: (1) finely pounding the ginger and the garlic for later use, and chopping the onion for later use; (2) adding the salt, the curry powder, the curcuma powder, the chilli powder, the pounded ginger and garlic, the chopped onion and one part of the salad oil to cut beef with blending uniformly and allowing the beef to stand for 10 min for pickling the beef; (3) stir-frying the pickled beef in the rest salad oil; (4) when the beef releases a smell, adding the cumin powder, the chilli powder and the sugar water, boil-expanding the beef for 5 min and boiling the beef on a soft fire for 20 min; and (5) finally pressure-boiling the curry beef in a high-pressure cooker for 10 min.

Description

A kind of preparation method of fried curry beef

Technical field

The present invention relates to a kind of food-processing method, particularly relate to the preparation method of fried curry beef.

Background technology

Along with the quickening of people's rhythm of life, fast food facilitates material benefit to be subject to people's favor because of it, especially working people, usually have no time to attend to cook because of being busy with one's work, fast food becomes " frequent choosing " in their life, fast food is in the market broadly divided into " foreign fast food " and " Chinese fast food ", " foreign fast food " fried owing to adopting more, the processing mode decocted, thus comprise excess fat and bring disadvantageous composition with other to health, and taste does not meet Chinese traditional diet, often be not suitable for edible, so more Chinese are more partial to select taste more to meet " Chinese fast food " of Chinese's traditional diet, a large amount of " Chinese fast food shop " also emerges in large numbers like the mushrooms after rain, solve the needs of people's fast food to a certain extent, but Chinese fast food coarse mouthfeels many at present, the bad impression of only heavy " amount " not heavy " matter " is left to people, the taste of Ye You minority fast food restaurant is pretty good, but often because flavouring material formula maintain secrecy or processing method too complexity cause " bar one, other without branch " result, can not promote on a large scale, can not meet the needs that most people selects high-quality fast food.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of fast food, simple, can promote on a large scale and ensure that flavouring quality is unified.

The invention discloses a kind of preparation method of fried curry beef, it is characterized in that weight part ratio be: 2500 parts, beef, curry powder 200 parts, curcuma powder 8 ~ 10 parts, chilli powder 100 ~ 150 parts, cumin powder 50 parts, ginger 100 parts, 50 parts, garlic, onion 1000 parts, salt 100 ~ 150 parts, salad oil 1200 ~ 1500 parts and 50 parts, syrup make according to following procedures:

(1) ginger, garlic pound carefully stand-by, onion chopping is stand-by;

(2) in the beef cut, add salt, curry powder, curcuma powder, chilli powder, the garlic of pounding, ginger, onion, part salad oil are mixed thoroughly, place and pickle for 10 minutes;

(3) beef pickled is poured in remaining salad oil stir-fry, when beef gives out fragrance, add cumin powder, curry powder, syrup, boil to change again after rising 5 minutes and simmer in water 20 minutes, finally pour pressure in pressure cooker into and boil 10 minutes.

Ox fillet selected by beef in this fried curry beef, and beef can be cut to the dried beef slices that thickness is 0.5cm, also can be cut to the Fang Ding of 1 × 1 × 1cm, and syrup can select white sugar water or brown sugar water.

The preparation method of a kind of fried curry beef disclosed by the invention is simply easily grasped, just the metastable fried curry beef of taste can be produced according to above-mentioned condiment proportioning and production process, select when being particularly suitable for founding chain fast food restaurant, the fried curry beef produced in this way has curried dense, pungent, can whet the appetite, beef and onion are rich in the nutritional labelings such as protein, mixing other vegetables and rice, is exactly a nutritious, Chinese fast food that mouthfeel is excellent.

Specific implementation method

Ox fillet, curry powder 200g, curcuma powder 10g, chilli powder 100g, cumin powder 50g, ginger 100g, garlic 50g, onion 1kg, salt 100g, salad oil 1200g, the white sugar water 50g of embodiment 1, preparation 2.5kg, production process is as follows:

(1) the ox fillet of 2.5kg is cut into the sheet that thickness is 0.5cm, long about 3cm, wide about 2cm, ginger and garlic is pounded carefully stand-by, onion chopping is stand-by;

(2) add in the ox fillet sheet cut pound, the ginger of shredding, garlic, onion and curcuma powder, chilli powder, cumin powder and part salad oil mix thoroughly, place and pickle 10 minutes;

(3) the ox fillet sheet pickled is poured in remaining salad oil stir-fry, when beef gives out fragrance, add cumin powder, curry powder, white sugar water, boil to change again after rising 5 minutes and simmer in water 20 minutes, finally pour pressure in pressure cooker into and boil 10 minutes.

Ox fillet, curry powder 200g, curcuma powder 10g, chilli powder 120g, cumin powder 50g, ginger 100g, garlic 50g, onion 1kg, salt 120g, salad oil 1500g, the brown sugar water 50g of embodiment 2, preparation 2.5kg, production process is as follows:

(1) the ox fillet of 2.5kg is cut into the small block that thickness is about 1 × 1 × 1cm, ginger and garlic is pounded carefully stand-by, onion chopping is stand-by;

(2) add in the ox fillet fourth cut pound, the ginger of shredding, garlic, onion and curcuma powder, chilli powder, cumin powder and part salad oil mix thoroughly, place and pickle 10 minutes;

(3) the ox fillet fourth of pickling is poured in remaining salad oil stir-fry, when beef gives out fragrance, add cumin powder, curry powder, brown sugar water, boil to change again after rising 5 minutes and simmer in water 20 minutes, finally pour pressure in pressure cooker into and boil 10 minutes.

The fried curry beef coloured gold made according to embodiment 1,2 is yellow, taste is dense, fragrant, peppery, extremely whets the appetite, and is equipped with vegetables and rice is the Chinese fast food that portion is nutritious, mouthfeel is excellent.

Claims (2)

1. a preparation method for fried curry beef, it is characterized in that weight part ratio be: 2500 parts, beef, curry powder 200 parts, curcuma powder 8 ~ 10 parts, chilli powder 100 ~ 150 parts, cumin powder 50 parts, ginger 100 parts, 50 parts, garlic, onion 1000 parts, salt 100 ~ 150 parts, salad oil 1200 ~ 1500 parts and 50 parts, syrup make according to following procedures: (1) ginger, garlic are pounded carefully, and the chopping of stand-by, onion is stand-by; (2) in the beef cut, add salt, curry powder, curcuma powder, chilli powder, the garlic of pounding, ginger, onion, part salad oil are mixed thoroughly, place and pickle for 10 minutes; (3) beef pickled is poured in remaining salad oil stir-fry, when beef gives out fragrance, add cumin powder, curry powder, syrup, boil to change again after rising 5 minutes and simmer in water 20 minutes, finally pour pressure in pressure cooker into and boil 10 minutes.

2. the preparation method of fried curry beef as claimed in claim 1, is characterized in that the beef used is ox fillet.