CN104905289A - Pungent, spicy and braised yak beef and making method thereof - Google Patents
Pungent, spicy and braised yak beef and making method thereof Download PDFInfo
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Abstract
The invention relates to the field of food processing and in particular relates to pungent, spicy and braised yak beef and a making method thereof. The pungent, spicy and braised yak beef is made from the following raw materials in parts by weight: 100 parts of yak beef brisket, 500 parts of water, 10 parts of edible oil, 3-5 parts of soybean sauce, 2-4 parts of cooking wine, 1-1.6 parts of table salt, 0.4-0.8 part of white sugar, 1.4-1.8 parts of oyster sauce, 1-3 parts of dry red pepper, 1-2 parts of Chinese prickly ash, 1-2 parts of green onion, 1-2 parts of ginger and 0.6-1 part of anise. The obtained yak beef product has unique pungent, spicy and braised taste, is good in sensory properties, soft when entering mouth, thick in juice, mellow in taste, attractive in colour and lustre, nutritional and delicious. The making method of the pungent, spicy and braised yak beef is simple, equipment requirement is low, investment is low, and production time is short; high temperature and high pressure sterilization treatment is carried out on the obtain yak beef product, sterilization is more thorough, and the obtained yak beef product can be stored for a long time, is applicable to industrial mass production and has a good market prospect.
Description
Technical field
The present invention relates to food processing field, refer to a kind of spicy Yak Meat braised in soy sauce and preparation method thereof especially.
Background technology
Yak is the distinctive prepotent sire that can adapt to Qinghai-Tibet High aititude, severe cold, low-oxygen environment.The high nutritive value that Yak Meat is high, compared with common beef, Yak Meat has low fat, low in calories, the advantage such as high protein and amino acids.But because the amino acid classes of Yak Meat is more than common beef, meat fiber enriches, and its eating mouth feel is also more coarse, Yak Meat goods in the market, mainly based on dried yak beef, also have a small amount of sauce halogen Yak Meat, yak meat etc.The form processing of Yak Meat is dull, and converted products is rare, and Yak Meat braised in soy sauce also only provides in food and drink place, about can suitability for industrialized production Yak Meat braised in soy sauce processing report seldom, and conventional red roasted beef product not storage tolerance, is not suitable for long-distance transport.
Summary of the invention
In view of this, the object of the invention is to propose a kind of mouthfeel, excellent in flavor, adopt Yak Meat spicy braised in soy sauce of autoclave sterilization technology and preparation method thereof.
Based on above-mentioned purpose spicy Yak Meat braised in soy sauce provided by the invention, prepared by the raw material of following weight ratio:
Yak sirloin 100 parts, 500 parts, water, edible oil 10 parts, 3 ~ 5 parts, soy sauce, cooking wine 2 ~ 4 parts, salt 1 ~ 1.6 part, white sugar 0.4 ~ 0.8 part, 1.4 ~ 1.8 parts, oyster sauce, chilli 1 ~ 3 part, 1 ~ 2 part, Chinese prickly ash, green onion 1 ~ 2 part, ginger 1 ~ 2 part, anise 0.6 ~ 1 part.
Preferably, described spicy Yak Meat braised in soy sauce, preferably prepared by the raw material of following weight ratio:
Yak sirloin 100 parts, 500 parts, water, edible oil 10 parts, 4 parts, soy sauce, cooking wine 3 parts, salt 1 part, white sugar 0.6 part, 1.6 parts, oyster sauce, chilli 2 parts, 1 part, Chinese prickly ash, green onion 1 part, ginger 1 part, anise 0.8 part.
The preparation method of described spicy Yak Meat braised in soy sauce, comprises the following steps:
(1) get the raw materials ready: finishing Yak Meat, washes away extravasated blood, drain, Yak Meat is cut into the square cube meat of 4 × 4 × 1cm;
(2) precook: step (1) gained Yak Meat is put into described water and precooks, pull out and drain; Remove the blood foam of the soup floating on water surface boiled, soup is for subsequent use;
(3) stir-fry: frying pan electromagnetic oven heating, electromagnetic oven set temperature 140 ~ 160 DEG C, puts into described edible oil in frying pan, after oil boiling, add described green onion, ginger stir-fry, then add the Yak Meat that step (2) obtains and continue the 3 ~ 6min that stir-fries;
(4) Men ?: in frying pan, add the soup that step (2) obtains, put into soup and yak sirloin weight ratio is 3:1, put into described soy sauce, cooking wine, salt, white sugar, oyster sauce, chilli, Chinese prickly ash, anise, add a cover burning to soup juice to seethe with excitement, adjustment electromagnetic oven temperature is 100 ~ 120 DEG C, cover the pot cover of frying pan, heating 55 ~ 65min;
(5) receive juice: open frying pan cover, regulate electromagnetic oven temperature 140 ~ 160 DEG C, stir Yak Meat, evaporation soup juice, treats that soup juice all sticks in Yak Meat surface, and the bottom of a pan, without soup juice, stops heating;
(6) sterilizing: Yak Meat autoclave sterilization step (5) obtained, then cools;
(7) product inspection: the detection according to national standard, finished product being carried out to sense organ, physical and chemical index, microbiological indicator.
Preferably, the described stir-fry time is 5min.
Preferably, described Men ?temperature be 100 DEG C.
Preferably, described Men ?the time be 60min.
Preferably, the condition of Yak Meat sterilizing is: every 250g beef for a, every part of beef sterilising temp 121 DEG C, sterilization time 35min, pressure 0.11MPa.
Preferably, described step (3) described edible oil is peanut oil.
As can be seen from above, the formula that the present invention adopts is simply unique, and avoid using multiple types spices, the Yak Meat product of gained maintains the original fresh perfume (or spice) of Yak Meat, and in unique spicy taste braised in soy sauce, attractive color, nutrition is delicious;
The preparation method of spicy Yak Meat braised in soy sauce provided by the invention, preparation method is simple, and equipment requirement is low, small investment, and the production time is short;
First Yak Meat is precooked in Yak Meat preparation process, eliminates the smell of Yak Meat, low temperature Men ?make Yak Meat entrance soft, the dense taste alcohol of juice, sensory properties is good;
The Yak Meat product of the present invention to gained carries out autoclave sterilization process, sterilizing 35min at 121 DEG C, and sterilizing is more thorough, and adopt autoclaved method, sterilization effect is strong, the resistance to long-term storage of gained Yak Meat product and be applicable to industrialization large-scale production, has good market prospects.
Accompanying drawing explanation
Fig. 1 affects schematic diagram to spicy Yak Meat sensory evaluation scores braised in soy sauce the embodiment 4 stir-fry time;
Fig. 2 affects schematic diagram to spicy Yak Meat chewiness braised in soy sauce the embodiment 4 stir-fry time;
Fig. 3 be embodiment 4 Men ?temperature schematic diagram is affected on spicy Yak Meat sensory evaluation scores braised in soy sauce;
Fig. 4 be embodiment 4 Men ?temperature schematic diagram is affected on spicy Yak Meat chewiness braised in soy sauce;
Fig. 5 be embodiment 4 Men ?the time schematic diagram is affected on spicy Yak Meat sensory evaluation scores braised in soy sauce;
Fig. 6 be embodiment 4 Men ?the time schematic diagram is affected on spicy Yak Meat chewiness braised in soy sauce;
What Fig. 7 was the different sterilization method of embodiment 6 on the sensory evaluation scores of spicy Yak Meat braised in soy sauce and storage time affects schematic diagram.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below in conjunction with specific embodiment, and with reference to accompanying drawing, the present invention is described in more detail.
Embodiment 1
Yak sirloin 500g, water 2500g, edible oil 50g, soy sauce 20g, cooking wine 15g, salt 5g, white sugar 3g, oyster sauce 8g, chilli 10g, Chinese prickly ash 5g, green onion 5g, ginger 5g, anistree 4g.
The preparation method of spicy Yak Meat braised in soy sauce, comprises the steps:
(1) get the raw materials ready:
Raw material selection: select in good health, be up to the standards, the fresh yak sirloin that the girth of a garment is suitable, chilled beef must through thawing naturally; Auxiliary material, packaging material must meet relevant national standard;
Finishing: to reject on yak sirloin meat the impurity such as excess fat, oil film, sarolemma;
Cleaning: wash away extravasated blood, drain;
Stripping and slicing: Yak Meat is cut into the cube meat that 4 × 4 × 1cm is square;
(2) precook: the Yak Meat cut is put into 2500g water and precooks, remove floating blood foam, then pull Yak Meat out and drain, the soup boiled is kept for subsequent use;
The meat fiber of Yak Meat enriches, and coarse mouthfeel, precooks and can remove the smell of Yak Meat, improves mouthfeel and local flavor;
(3) reinforced stir-fry: open electromagnetic oven preheating frying pan, arrange electromagnetic oven temperature 140 DEG C, put into peanut oil, after oil boiling, adds green onion, ginger stir-fry, then adds pre-well-done Yak Meat and continue the 5min that stir-fries; The stir-fry time is the key factor affecting Yak Meat organoleptic quality and m eatquality, the stir-fry time is too short can not force out the moisture in Yak Meat, thus do not reach the effect of concentrated flavor, the stir-fry time oversize easily sticky even burnt pot of pot, and along with the growth of stir-fry time, the chewiness of Yak Meat reduces gradually, and considering the stir-fry time is that 5min is advisable;
(4) little Huo Men ?: add the soup 1500g boiling Yak Meat, according to pulp furnish put into Chinese prickly ash, capsicum, salt etc. all the other batching add a cover burn to soup juice boiling, adjustment electromagnetic oven temperature 100 DEG C heating 60min, continue Men ?;
The selection of processing technology depends primarily on the quality requirements reached required for the constituent of raw material and finished product, the processing of spicy Yak Meat braised in soy sauce is a longer process, in whole heating process ， Men ?operation be the Main Stage determining Yak Meat flavor formation braised in soy sauce;
Men ?in process, along with the rising of temperature during more than 100 DEG C, the organoleptic quality of Yak Meat braised in soy sauce reduces gradually, because Men ?phase temperature too high, moisture loss very fast in raw material surface and pot will be caused, thus have influence on the formation of spicy Yak Meat flavor substance braised in soy sauce, and along with the increase of stewing ?temperature, the chewiness of Yak Meat reduces gradually, therefore select 100 DEG C Wei Men ?temperature;
The stewing temporal control of ?is also very important, if Men ?the time too short, flavor substance will form deficiency, and the mouthfeel of cube meat do not reach require Men ?the time oversize, can cause too much for loss of water in cube meat, cause and send out bavin, or too rottenly do not chew strength by stewing for cube meat when moisture abundance, and heating process continues always, reaction in dish will generation always, and exactly these reactants are the necessary nutriments of human body, and excessive reaction is consuming valuable nutriment.Along with Men ?the growth of time, the chewiness of Yak Meat also reduces gradually, Men ?time when being 60min, organoleptic quality is best, therefore select Men ?the time be 60min;
(5) juice is received in big fire: time beef deliquescing is rotten, regulates electromagnetic oven temperature 140 DEG C, treats that soup juice sticks in Yak Meat surface equably, closes fire and stops heating;
(6) pack, sterilizing: the Yak Meat braised in soy sauce processed is put into aluminum foil composite packaging bag and vacuumizes packaging, a packaging bag is put into 250g and is braised Yak Meat in soy sauce, at 121 DEG C, sterilizing 35min under 0.11MPa condition;
Yak Meat braised in soy sauce after sterilizing be placed on the nature cooling of clean clean place or place in aeration drying machine, making it be cooled to room temperature, finished product;
The present invention selects autoclave sterilization, and products obtained therefrom can reach commercial sterilization, and the product shelf phase can reach more than 6 months, storage tolerance, is applicable to long-distance transport; Sterilization temperature of the present invention is higher, carries out the operation of sterilizing after resistant to elevated temperatures aluminum foil composite packaging bag therefore must be selected to pack.
In order to ensure Yak Meat mouthfeel and nutritional quality, under the condition reaching commercial sterilization, as far as possible low sterilising temp and as far as possible short sterilization time can be selected, therefore on sterilising temp, select the minimum temperature 121 DEG C reached needed for commercial sterilization standard, for the Yak Meat product of 250g, required sterilization time is at least 35min, and the sterilization method therefore selected is sterilising temp 121 DEG C, sterilization time 35min;
(7) product inspection: the detection according to national standard, finished product being carried out to sense organ, physical and chemical index, microbiological indicator.
Embodiment 2
Yak sirloin 500g, water 2500g, edible oil 50g, soy sauce 15g, cooking wine 10g, salt 5g, white sugar 2g, oyster sauce 7g, chilli 10g, Chinese prickly ash 5g, green onion 5g, ginger 5g, anistree 3g.
The preparation method of spicy Yak Meat braised in soy sauce, comprises the steps:
(1) get the raw materials ready:
Raw material selection: select in good health, be up to the standards, the fresh yak sirloin that the girth of a garment is suitable, chilled beef must through thawing naturally; Auxiliary material, packaging material must meet relevant national standard;
Finishing: to reject on yak sirloin meat the impurity such as excess fat, oil film, sarolemma;
Cleaning: wash away extravasated blood, drain;
Stripping and slicing: Yak Meat is cut into square cube meat;
(2) precook: the Yak Meat cut is put into 2500g water and precooks, remove floating blood foam, then pull Yak Meat out and drain, the soup boiled is kept for subsequent use;
(3) reinforced stir-fry: open electromagnetic oven preheating frying pan, arrange electromagnetic oven temperature 160 DEG C, put into edible oil, after oil boiling, adds green onion, ginger stir-fry, then adds pre-well-done Yak Meat and continue the 3min that stir-fries;
(4) little Huo Men ?: add the soup 1500g boiling Yak Meat, according to pulp furnish put into Chinese prickly ash, capsicum, salt etc. all the other batching add a cover burn to soup juice boiling, adjustment electromagnetic oven temperature 120 DEG C heating 55min, continue Men ?;
(5) juice is received in big fire: time beef deliquescing is rotten, regulates electromagnetic oven temperature 160 DEG C, treats that soup juice sticks in Yak Meat surface equably, closes fire and stops heating;
(6) pack, sterilizing: the Yak Meat braised in soy sauce processed is put into aluminum foil composite packaging bag and vacuumizes packaging, a packaging bag is put into 250g and is braised Yak Meat in soy sauce, at 121 DEG C, sterilizing 35min under 0.11MPa condition;
Yak Meat braised in soy sauce after sterilizing be placed on the nature cooling of clean clean place or place in aeration drying machine, making it be cooled to room temperature, finished product;
(7) product inspection: the detection according to national standard, finished product being carried out to sense organ, physical and chemical index, microbiological indicator.
Embodiment 3
Yak sirloin 500g, water 2500g, edible oil 50g, soy sauce 25g, cooking wine 20g, salt 8g, white sugar 4g, oyster sauce 9g, chilli 15g, Chinese prickly ash 10g, green onion 10g, ginger 10g, anistree 5g.
The preparation method of spicy Yak Meat braised in soy sauce, comprises the steps:
(1) get the raw materials ready:
Raw material selection: select in good health, be up to the standards, the fresh yak sirloin that the girth of a garment is suitable, chilled beef must through thawing naturally; Auxiliary material, packaging material must meet relevant national standard;
Finishing: to reject on yak sirloin meat the impurity such as excess fat, oil film, sarolemma;
Cleaning: wash away extravasated blood, drain;
Stripping and slicing: Yak Meat is cut into the cube meat that 4 × 4 × 1cm is square;
(2) precook: the Yak Meat cut is put into 2500g water and precooks, remove floating blood foam, then pull Yak Meat out and drain, the soup boiled is kept for subsequent use;
(3) reinforced stir-fry: open electromagnetic oven preheating frying pan, arrange electromagnetic oven temperature 150 DEG C, put into peanut oil, after oil boiling, adds green onion, ginger stir-fry, then adds pre-well-done Yak Meat and continue the 6min that stir-fries;
(4) little Huo Men ?: add the soup 1500g boiling Yak Meat, according to pulp furnish put into Chinese prickly ash, capsicum, salt etc. all the other batching add a cover burn to soup juice boiling, adjustment electromagnetic oven temperature 110 DEG C heating 65min, continue Men ?;
(5) juice is received in big fire: time beef deliquescing is rotten, regulates electromagnetic oven temperature 150 DEG C, treats that soup juice sticks in Yak Meat surface equably, closes fire and stops heating;
(6) pack, sterilizing: the Yak Meat braised in soy sauce processed is put into aluminum foil composite packaging bag and vacuumizes packaging, a packaging bag is put into 250g and is braised Yak Meat in soy sauce, at 121 DEG C, sterilizing 35min under 0.11MPa condition;
Yak Meat braised in soy sauce after sterilizing be placed on the nature cooling of clean clean place or place in aeration drying machine, making it be cooled to room temperature, finished product;
(7) product inspection: the detection according to national standard, finished product being carried out to sense organ, physical and chemical index, microbiological indicator.
Embodiment 4
The people choosing 30 dental healths tastes the Yak Meat spicy braised in soy sauce that different processing technology obtains, and Yak Meat is marked from smell, color and luster, taste three aspects, obtains the impact analysis of processing technology to spicy Yak Meat braised in soy sauce:
(1) the stir-fry time is on the impact of spicy Yak Meat braised in soy sauce
As shown in Figure 1, it is higher that the integrated sensory of Yak Meat braised in soy sauce evaluates score respectively when 3min, 4min, 5min and 6min the stir-fry time.Therefore 3min, 4min, 5min and 6min is selected to be suitable stir-fry condition.
Because the meat fiber of Yak Meat is more, coarse mouthfeel, chewiness is the key factor affecting Yak Meat mouthfeel, and the chewiness of Yak Meat can be recorded by Texture instrument.When the chewiness of Yak Meat is higher than 550Ncm, chewing Yak Meat needs larger power, and chewing rotten Yak Meat needs the long period, chews the Yak Meat off-flavor that can make in mouth for a long time, becomes dried firewood, affect the mouthfeel of Yak Meat; When the chewiness of Yak Meat is lower than 400Ncm, Yak Meat becomes soft rotten, can swallow with chewing hardly after Yak Meat entrance, mouthfeel for Yak Meat also has a certain impact, and in the follow-up sterilizing process of this product, still can have an impact to the matter structure of Yak Meat, if the chewiness of the Yak Meat obtained after culinary art is too low, after following process, Yak Meat will become muddy flesh shape, more affects the mouthfeel of Yak Meat.
As shown in Figure 2, along with the growth of stir-fry time, the chewiness of Yak Meat braised in soy sauce is in the trend reduced, chewiness corresponding to stir-fry time 3min is 510.34Ncm, chewiness corresponding to stir-fry time 4min is 490.26Ncm, and the chewiness corresponding to stir-fry time 5min is 504.93Ncm, and the chewiness corresponding to stir-fry time 6min is 468.91Ncm, be 3 ~ 6min in the stir-fry time, the Yak Meat spicy braised in soy sauce obtained all has suitable chewiness.
Integrated sensory's scoring and chewiness evaluation, the stir-fry time is 5min is the best stir-fry time.
(2) Men ?temperature on the impact of Yak Meat braised in soy sauce
As shown in Figure 3, along with Men ?the rising of temperature, the sensory evaluation scores of Yak Meat braised in soy sauce declines gradually.When temperature be controlled in 100 ~ 120 DEG C Men ?time, in pot, oily soup is in slight boiling condition, and the sensory evaluation scores of Yak Meat braised in soy sauce is higher.
As shown in Figure 4, along with Men ?the increase of temperature braise the chewiness of Yak Meat in soy sauce in the trend reduced, corresponding to Men ?the chewiness of temperature 100 DEG C be 532.14Ncm, corresponding to Men ?the chewiness of temperature 120 DEG C be 498.38Ncm Men ?temperature 100 ~ 120 DEG C, the Yak Meat spicy braised in soy sauce obtained all has suitable chewiness.
Integrated sensory's scoring and chewiness evaluate ， Men ?temperature to be 100 DEG C be best Men ?temperature.
(3) Men ?the time on the impact of Yak Meat braised in soy sauce
As shown in Figure 5, along with Men ?the increase of time, the sensory evaluation scores of Yak Meat braised in soy sauce presents the trend first increasing and reduce afterwards.When being arranged on 55 ~ 65min when heated, mark the highest.
As shown in Figure 6, along with Men ?the growth of time braise the chewiness of Yak Meat in soy sauce also in the trend reduced, corresponding to Men ?the chewiness of time 55min be 499.30Ncm, corresponding to Men ?the chewiness of time 60min be 456.44Ncm, corresponding to Men ?the chewiness of time 65min be 419.28Ncm Men ?time 55 ~ 65min, the Yak Meat spicy braised in soy sauce obtained all has suitable chewiness.
Integrated sensory's scoring and chewiness evaluation ， Men ?to be 60min be the time best Men ?the time.
Embodiment 5
For can, particularly canned meat, in order to ensure to kill whole microorganism particularly gemma, guarantee the security of tinned food, all adopt the sterilising temp of more than 121 DEG C, too high sterilising temp can make Yak Meat product soft rotten, therefore selects 121 DEG C as sterilising temp.
The present embodiment gets 3 groups of spicy Yak Meat products braised in soy sauce, often packed 250 grams, sterilizing under the condition of 121 DEG C, respectively sterilizing 30min, 35min, 40min.Then do 37 DEG C of heat insulation experiments, carry out test for commercial sterilization food microbiological examination by GB 4789.26.Experimental result shows, the product through more than 35min sterilizing reaches commercial sterilization, and through the preservation of more than 6 months, the sensory properties such as product color, type were not any change.Therefore the sterilization time of 35min is selected.
Embodiment 6
Different sterilization method is on the impact of spicy Yak Meat quality braised in soy sauce.
The different sterilization method of table 1 is on the impact of products'texture
The matter structure of meat products is main relevant with the formula, sterilization method etc. of raw meat itself, product, can find out that autoclaving and microwave sterilization affect significantly the matter structure of Yak Meat product braised in soy sauce by the data in table 1.Product after microwave sterilization process, its hardness, elasticity and chewiness in contrast to control group faint decline, compare microwave sterilization, the action time of autoclaving heat is longer, to product, there is digestion simultaneously, the tissue of product can be made further sex change to occur, thus reduce the texture characteristic of product greatly.
As shown in Figure 7, duration of storage is in first about 30 days, and the sensory evaluation scores of microwave sterilization group is always the highest, and autoclaving group is taken second place, and control group is minimum.That is that microwave sterilization is relatively little to the qualitative effects of product because the quality of autoclaving to product has a certain impact.But after 30 days, due to the impact of microorganism, autoclaved sterilization effect is comparatively strong, goes preservation effect better than microwave sterilization more backward.So want the words ensureing certain shelf-life and do not affect organoleptic quality to select microwave sterilization, and the words of long-time preservation are wanted to need to select autoclaving.
Those of ordinary skill in the field are to be understood that: the foregoing is only specific embodiments of the invention; be not limited to the present invention; within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a spicy Yak Meat braised in soy sauce, is characterized in that, is prepared by the raw material of following weight ratio:
Yak sirloin 100 parts, 500 parts, water, edible oil 10 parts, 3 ~ 5 parts, soy sauce, cooking wine 2 ~ 4 parts, salt 1 ~ 1.6 part, white sugar 0.4 ~ 0.8 part, 1.4 ~ 1.8 parts, oyster sauce, chilli 1 ~ 3 part, 1 ~ 2 part, Chinese prickly ash, green onion 1 ~ 2 part, ginger 1 ~ 2 part, anise 0.6 ~ 1 part.
2. spicy Yak Meat braised in soy sauce according to claim 1, is characterized in that described spicy Yak Meat braised in soy sauce is preferably prepared by the raw material of following weight ratio:
Yak sirloin 100 parts, 500 parts, water, edible oil 10 parts, 4 parts, soy sauce, cooking wine 3 parts, salt 1 part, white sugar 0.6 part, 1.6 parts, oyster sauce, chilli 2 parts, 1 part, Chinese prickly ash, green onion 1 part, ginger 1 part, anise 0.8 part.
3. prepare a preparation method for spicy Yak Meat braised in soy sauce as claimed in claim 1, it is characterized in that, comprise the following steps:
(1) get the raw materials ready: finishing Yak Meat, washes away extravasated blood, drain, Yak Meat is cut into the square cube meat of 4 × 4 × 1cm;
(2) precook: step (1) gained Yak Meat is put into described water and precooks, pull out and drain; Remove the blood foam of the soup floating on water surface boiled, soup is for subsequent use;
(3) stir-fry: frying pan electromagnetic oven heating, electromagnetic oven set temperature 140 ~ 160 DEG C, puts into described edible oil in frying pan, after oil boiling, add described green onion, ginger stir-fry, then add the Yak Meat that step (2) obtains and continue the 3 ~ 6min that stir-fries;
(4) Men ?: in frying pan, add the soup that step (2) obtains, put into soup and yak sirloin weight ratio is 3:1, put into described soy sauce, cooking wine, salt, white sugar, oyster sauce, chilli, Chinese prickly ash, anise, add a cover burning to soup juice to seethe with excitement, adjustment electromagnetic oven temperature is 100 ~ 120 DEG C, cover the pot cover of frying pan, heating 55 ~ 65min;
(5) receive juice: open frying pan cover, regulate electromagnetic oven temperature 140 ~ 160 DEG C, stir Yak Meat, evaporation soup juice, treats that soup juice all sticks in Yak Meat surface, and the bottom of a pan, without soup juice, stops heating;
(6) sterilizing: Yak Meat autoclave sterilization step (5) obtained, then cools;
(7) product inspection: the detection according to national standard, finished product being carried out to sense organ, physical and chemical index, microbiological indicator.
4. the preparation method of the spicy Yak Meat braised in soy sauce of preparation according to claim 3, is characterized in that, the described stir-fry time is 5min.
5. the preparation method of the spicy Yak Meat braised in soy sauce of preparation according to claim 3, is characterized in that, described Men ?temperature be 100 DEG C.
6. the preparation method of the spicy Yak Meat braised in soy sauce of preparation according to claim 3, is characterized in that, described Men ?the time be 60min.
7. the preparation method of the spicy Yak Meat braised in soy sauce of preparation according to claim 3, is characterized in that, the condition of described Yak Meat sterilizing is: every 250g beef for a, every part of beef sterilising temp 121 DEG C, sterilization time 35min, pressure 0.11MPa.
8. the preparation method of the spicy Yak Meat braised in soy sauce of preparation according to claim 3, is characterized in that, described step (3) described edible oil is peanut oil.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106307471A (en) * | 2016-10-03 | 2017-01-11 | 青海五三六九生态牧业科技有限公司 | Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof |
-
2015
- 2015-06-01 CN CN201510290932.9A patent/CN104905289A/en active Pending
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| CN106307471A (en) * | 2016-10-03 | 2017-01-11 | 青海五三六九生态牧业科技有限公司 | Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof |
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Application publication date: 20150916 |