CN104783218A - Method for manufacturing flavored sirloin - Google Patents
Method for manufacturing flavored sirloin Download PDFInfo
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- CN104783218A CN104783218A CN201510224809.7A CN201510224809A CN104783218A CN 104783218 A CN104783218 A CN 104783218A CN 201510224809 A CN201510224809 A CN 201510224809A CN 104783218 A CN104783218 A CN 104783218A
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Abstract
The invention relates to a method for manufacturing flavored sirloin. The method comprises the following steps: taking licorice powder, sour lemon, fermented bean curd, Chen 22-degree green pure spice powder, oyster sauce, light soy sauce, dark soy sauce, monosodium glutamate, chicken powder, 38-degree white spirit, and cooking wine as the mixing normal juices in different stages, adding spices such as angelica and anise to raise freshness and deflavour, rinsing to remove the dirt, stir frying at high temperature, and cooking to obtain the flavored sirloin with unique mouth feel. The flavored sirloin has unique taste, aromatic flavor and delicious taste and is a featured delicious food with delicate cooking and health function.
Description
Technical field
The present invention relates to meat to make thick gravies the preparation method, particularly a kind of preparation method of local flavor sirloin of food.
Background technology
Sirloin, English name sirloin, namely ox belly and the soft muscle near ox rib place, refer to the cube meat with muscle, meat, oil bloom.The part of external import is cut into the finger meat of strip for master, is to take from intercostal strip meat of boning, and lean meat is more, and fat is less, and muscle is also less, is applicable to braised in soy sauce or stews.In addition, have on lean pork taken under the spinal column of a hog upper strata that a slice muscle is few, oil less, meat is many, but the tenterloin limit of the little rule of shape, may also be referred to as sirloin, is first-class position braised in soy sauce.Beef tendon also can be the one of sirloin, and muscles is many, and oil is few, is lean meat even entirely.Sirloin provides high-quality protein, the amino acid containing all categories, and in various amino acid whose ratio and human body protein, various amino acid whose ratio is basically identical, and wherein contained methyl amimoacetic acid is all higher than any food.The fat content of sirloin is very low, but it is the linoleic source of low fat, or potential antioxidant.Sirloin also containing carnitine and mineral matter and vitamin B group, comprises nicotinic acid, vitamin B1 and riboflavin etc.
The raw material that brown sugar adopts is sugarcane, containing the sucrose of about 95%, traditional method is rolled through chopping by the sugarcane gathered in, the impurity such as earth, bacterium, fiber first removed by the juice pressed out, then with little fiery infusion 6 hours, constantly stir and allow moisture content evaporating slowly, the concentration of sugar is increased gradually, the syrup of high concentration can solidify out into the raw sugar of solid block after the cooling period, namely brown sugar brick.This traditional method maintains sugarcane nutrition originally, also makes brown sugar with the flavour of one similar caramel simultaneously.Brown sugar, because be produce by indigenous method, does not refine through chemical method, therefore keeps the genuineness of cane suger, is the pollution-free food raw material of pure natural, by many gourmet foods are used now.
As how good efficiently and cooking skill, fully in conjunction with multiple spices food materials and quick-fried, simmer technique, under the prerequisite of sirloin nutritive effect that do not run off, promote its meat taste and fresh Flavor, making unique table delicacies delicacy is the object that the present invention will realize.
Summary of the invention
The invention provides a kind of nutritious, tasty mouthfeel, the preparation method of the sirloin of unique flavor.
The technical solution used in the present invention: a kind of preparation method of local flavor sirloin, it comprises the following steps:
A. the preparing of major ingredient:
A. cross water: be washed till by sirloin clear water and make for 2 times its watery blood and greasy dirt all remove totally, get anistree and Radix Angelicae Sinensis and together enter water with 1: 1 deal and sirloin and boil and boil, until sirloin is well done leach cooling, cut into the square of each 1.5-2cm of length, width and height;
B. Titian: get old 22 green pure face powders 2 parts, sour lime 2 parts, 5 parts, fermented bean curd, ginger 5 parts, reinstates big fire quick-fried 3 minutes together with sirloin one;
B. quick-fried: extracting liquorice powder, salt, post time sauce, oyster sauce, light soy sauce, dark soy sauce, monosodium glutamate, chicken powder, 38 degree of white wine, cooking wine are deployed into baste, put into sirloin block together to stir-fry 10 minutes with big fire, until with sirloin table in evenly fully absorb baste and color and luster thereof and fragrance;
C. stewingly to stew: the leveling of the sirloin of quick-fried is added water to the 2cm that horizontal plane exceeds sirloin, brown sugar is put into big fire together and seethe with excitement 5 minutes, after proceed to that little fire stewes 40 minutes can finished product.
Further: in described step A, a gets anistree and Radix Angelicae Sinensis as removing raw meat and agent of rendering palatable, and obtains with the proportioning mass ratio 1: 250 of sirloin.
Further: in described step A b carry fresh juice and sirloin with 1: 15 quality proportioning obtain.
Further: 1 part, baste extracting liquorice powder in described step B, salt 2 parts, 4 parts, sauce waited by post, 4 parts, oyster sauce, light soy sauce 5 parts, dark soy sauce 1 part, monosodium glutamate 0.5 part, 1 part, chicken powder, 38 degree white wine 5 parts, cooking wine 2 parts of proportionings acquisitions.
Further: in described step B, the mass ratio of baste and major ingredient sirloin is got 1: 5-1.5: 5 and obtained.
Further: in described step C, sirloin and brown sugar proportioning are got mass ratio 50: 1 and obtained.
The invention has the beneficial effects as follows:
1. the sirloin that obtains of the present invention, is rich in protein and amino acid for benchmark to retain in food materials, promotes blood-supplementing blood-nourishing, strengthen muscles and bones, effect of strengthening spleen and nourishing stomach.Allocate Chinese medicine food materials that are anistree and Radix Angelicae Sinensis into, de-taste carry fresh while, have tonifying middle-Jiao and Qi, nourish taste, reduce phlegm breath wind, the effect of the saliva that quenches the thirst, can body resistance against diseases be improved, to grow and postoperative, the people of aftercare supplement lose blood, suitable especially in repair tissue etc.
2. local flavor sirloin of the present invention modulate choose in baste used old 22 green pure face powders, licorice powder, contain the proportioning of tens Plants spices, improve the sweet-smelling full-bodied mouth feel of sirloin; Get post to wait sauce, fermented bean curd, 38 degree of white wine, cooking wine and pickle sirloin and make in meat Cheng Xiang enters; Put into sour lime juice to make a return journey and greasyly carry fresh, softening meat, reduces the grease of sirloin itself, can accelerate the speed simmered, and the sirloin making the present invention made obtains that meat lubricates, hundred perfume are tasty and refreshing, eats and oiliness mouthfeel.
3. local flavor sirloin of the present invention is chosen and is together entered water with brown sugar and simmer, and takes full advantage of brown sugar and has more than 90% high concentration sucrose, and contained material composition enriches, and is suitable for use on the simple food of the practice, all mellow original feature of sweet taste.Sirloin and brown sugar being simmered makes both abundant nutrition fully be combined with health care, and is farthest carried out preserving and promoting by both nutritive values in manufacture craft, and obtain its fresh and tender meat and cure enter in mouthfeel.
Detailed description of the invention
Below in conjunction with example, the invention will be further described:
The explanation in the raw materials used source of following instance:
Sirloin, gets ox belly and near the soft muscle at ox rib place, being good with the cube meat of muscle, meat, oil bloom;
The green pure perfume (or spice) of old 22, is purchased from the green pure aromatic taste Food Co., Ltd of the old 22 of Yulin City;
Sauce waited by sky, sea board post, is purchased from Hai Tian (brilliant) seasoned food Co., Ltd of Foshan city;
38 degree of white wine, are purchased from Guilin three-flower wine limited company;
Wang Zhihe cooking wine, is purchased from Guangzhou Lian He trade Co., Ltd;
Brown sugar (high-quality golden slab sugar), fine work level, is purchased from continent, Haizhu District of Guangzhou city and builds flour processing field.
Embodiment 1:
The operating procedure preparing local flavor sirloin is as follows:
A. the preparing of major ingredient:
A. cross water: get 5000 grams of sirloins, be washed till and make for 1-2 time its watery blood and greasy dirt all remove totally, get 10 grams of anises with clear water, 10 grams of Radix Angelicae Sinensis and sirloin together enter water and boil and boil, until sirloin is well done leach cooling, cut into the square of each 2cm of length, width and height;
B. Titian: get 25 grams of old 22 green pure face powders, 40 grams of sour limes, 150 grams of fermented bean curd, ginger 150 grams, reinstates big fire quick-fried 3 minutes together with sirloin one;
B. quick-fried: get 50 grams of licorice powders, 100 grams of salt, 200 grams of post time sauce, 200 grams of oyster sauce, 250 grams of light soy sauce, 50 grams of dark soy sauce, 20 grams of monosodium glutamates, 30 grams of chicken powder, 250 grams of 38 degree of white wine, 100 grams of cooking wine are deployed into baste, put into sirloin block together to stir-fry 10 minutes with big fire, until with sirloin table in evenly fully absorb baste and color and luster thereof and fragrance;
C. stewingly to stew: the leveling of the sirloin of quick-fried is added water to the 2cm that horizontal plane exceeds sirloin, 100 grams of brown sugar is put into big fire together and seethes with excitement 5 minutes, after proceed to that little fire stewes 40 minutes can finished product.
Embodiment 2:
The operating procedure preparing local flavor sirloin is as follows:
A. the preparing of major ingredient:
A. cross water: get 5000 grams of sirloins, be washed till and make for 1 time its watery blood and greasy dirt all remove totally, get 10 grams of anises with clear water, 10 grams of Radix Angelicae Sinensis and sirloin together enter water and boil and boil, until sirloin is well done leach cooling, cut into the square of each 1.5cm of length, width and height;
B. Titian: 10 grams of anises, 10 grams of spiceleaf .20 gram cassia barks, 20 grams of fennels, 10 grams of tsaokos, 40 grams of sour limes, 150 grams of fermented bean curd, ginger 150 grams, reinstates big fire quick-fried 1-3 minute together with sirloin one;
B. quick-fried: get 60 grams of licorice powders, 75 grams of salt, 250 grams of post time sauce, 200 grams of oyster sauce, 250 grams of light soy sauce, 55 grams of dark soy sauce, 25 grams of monosodium glutamates, 35 grams of chicken powder, 200 grams of 38 degree of white wine, 150 grams of cooking wine are deployed into baste, put into sirloin block together to stir-fry 8-10 minute with big fire, until with sirloin table in evenly fully absorb baste and color and luster thereof and fragrance;
C. stewingly to stew: the leveling of the sirloin of quick-fried is added water to the 3cm that horizontal plane exceeds sirloin, 150 grams of brown sugar is put into big fire together and seethes with excitement 8 minutes, after proceed to that little fire stewes 50 minutes can finished product.
Embodiment 3:
The operating procedure preparing local flavor sirloin is as follows:
A. the preparing of major ingredient:
A. cross water: get 5000 grams of sirloins, be washed till with clear water and make for 1 time its watery blood and greasy dirt all remove totally, put into boiling water and boil and boil, until sirloin is well done leach cooling, cut into the square of each 2.5cm of length, width and height;
B. Titian: get 50 grams of old 22 green pure face powders, 30 grams of sour limes, 100 grams of fermented bean curd, ginger 100 grams, reinstates big fire quick-fried 3 minutes together with sirloin one;
B. quick-fried: 100 grams of salt, 250 grams of oyster sauce, 200 grams of light soy sauce, 40 grams of dark soy sauce, 15 grams of monosodium glutamates, 25 grams of chicken powder, 250 grams of 38 degree of white wine, 150 grams of cooking wine are deployed into baste, put into sirloin block together to stir-fry 8 minutes with big fire, until with sirloin table in evenly fully absorb baste and color and luster thereof and fragrance;
C. stewingly to stew: the leveling of the sirloin of quick-fried is added water to the 1cm that horizontal plane exceeds sirloin, 100 grams of brown sugar is put into big fire together and seethes with excitement 10 minutes, after proceed to that little fire stewes 30 minutes can finished product.
Mouth feel score experiment is carried out to the present embodiment 1 gained local flavor sirloin A, with utilize market is made in a conventional manner stew sirloin B in soy sauce, not put sirloin C that the spices such as Radix Glycyrrhizae, Radix Angelicae Sinensis, sour lime make, the sirloin D that simmers not put brown sugar contrasts, sirloin A pleasant aroma prepared by the present embodiment, the mellow uniqueness of taste, carries out sensory evaluation through 40 people to sirloin A, sirloin B, sirloin C, sirloin D.35 people are had to represent the taste preferring sirloin A compared with sirloin B, C, D, 2 people are had to represent the taste preferring sirloin B compared with sirloin A, all the other 3 people evaluate the taste of sirloin A not as sirloin B, sirloin C, sirloin D, visible, and the sirloin A of the present embodiment 1 is because having unique local flavor.
The present invention is not limited to above-described detailed description of the invention; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for local flavor sirloin, its feature comprises the following steps:
A. the preparing of major ingredient:
A. cross water: be washed till by sirloin clear water and make for 2 times its watery blood and greasy dirt all remove totally, get anistree and Radix Angelicae Sinensis and together enter water with 1: 1 deal and sirloin and boil and boil, until sirloin is well done leach cooling, cut into the square of each 2cm of length, width and height;
B. Titian: get old 22 green pure face powders 1 part, sour lime 2 parts, 5 parts, fermented bean curd, ginger 5 parts, reinstates big fire quick-fried 3 minutes together with sirloin one;
B. quick-fried: extracting liquorice powder, salt, post time sauce, oyster sauce, light soy sauce, dark soy sauce, monosodium glutamate, chicken powder, 38 degree of white wine, cooking wine are deployed into baste, put into sirloin block together to stir-fry 10 minutes with big fire, until with sirloin table in evenly fully absorb baste and color and luster thereof and fragrance;
C. stewingly to stew: the leveling of the sirloin of quick-fried is added water to the 2cm that horizontal plane exceeds sirloin, brown sugar is put into big fire together and seethe with excitement 5 minutes, after proceed to that little fire stewes 40 minutes can finished product.
2. the preparation method of a kind of local flavor sirloin according to claim 1, is characterized in that: in described step A, a gets anistree and Radix Angelicae Sinensis as removing raw meat and agent of rendering palatable, and obtains with the proportioning mass ratio 1: 250 of sirloin.
3. the preparation method of a kind of local flavor sirloin according to claim 1, is characterized in that: in described step A b carry fresh juice and sirloin with 1: 15 quality proportioning obtain.
4. the preparation method of a kind of local flavor sirloin according to claim 1, is characterized in that: 1 part, baste extracting liquorice powder in described step B, salt 2 parts, and 4 parts, sauce waited by post, 4 parts, oyster sauce, light soy sauce 5 parts, dark soy sauce 1 part, monosodium glutamate 0.5 part, 1 part, chicken powder, 38 degree of white wine 5 parts, cooking wine 2 parts of proportionings obtain.
5. the preparation method of a kind of local flavor sirloin according to claim 1, is characterized in that: in described step B, the mass ratio of baste and major ingredient sirloin is got 1: 5-1.5: 5 and obtained.
6. the preparation method of a kind of local flavor sirloin according to claim 1, is characterized in that: in described step C, sirloin and brown sugar proportioning are got mass ratio 50: 1 and obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510224809.7A CN104783218A (en) | 2015-05-06 | 2015-05-06 | Method for manufacturing flavored sirloin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510224809.7A CN104783218A (en) | 2015-05-06 | 2015-05-06 | Method for manufacturing flavored sirloin |
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| CN104783218A true CN104783218A (en) | 2015-07-22 |
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| CN201510224809.7A Pending CN104783218A (en) | 2015-05-06 | 2015-05-06 | Method for manufacturing flavored sirloin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518293A (en) * | 2016-06-22 | 2017-12-29 | 卢峰 | A kind of secret sirloin bamboo tube rice |
| CN111685282A (en) * | 2019-03-15 | 2020-09-22 | 北京奥瑞嘉餐饮有限公司 | Eight-treasure sirloin and making process thereof |
-
2015
- 2015-05-06 CN CN201510224809.7A patent/CN104783218A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518293A (en) * | 2016-06-22 | 2017-12-29 | 卢峰 | A kind of secret sirloin bamboo tube rice |
| CN111685282A (en) * | 2019-03-15 | 2020-09-22 | 北京奥瑞嘉餐饮有限公司 | Eight-treasure sirloin and making process thereof |
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Application publication date: 20150722 |