CN105077320A - Production method of beef boiled in clear soup - Google Patents
Production method of beef boiled in clear soup Download PDFInfo
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- CN105077320A CN105077320A CN201410202362.9A CN201410202362A CN105077320A CN 105077320 A CN105077320 A CN 105077320A CN 201410202362 A CN201410202362 A CN 201410202362A CN 105077320 A CN105077320 A CN 105077320A
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Abstract
A production method of beef boiled in clear soup comprises the following steps: (1) beef is soaked in water for eight hours, during the soaking, according to the turbidity of the water, the water is replaced for three times, the temperature is controlled at 30-70 DEG C, after pre-cooking for 2 hours, tendons in the beef are picked, and the beef is formed; (2) on the basis of the weight of the beef, 0.03-0.05 % of amomum tsaoko, 0.05-0.08 % of fennel, 0.05-0.08 % of dried chili, 0.02-0.04 % of cinnamon, 0.02-0.04 % of nutmeg, 0.02-0.04 % of pepper, 0.02-0.04 % of clove, 0.05-0.08 % of ginger, 0.05-0.08 % of star anise, 0.03-0.05 % of pericarpium citri reticulatae and 0.05-0.08 % of yellow wine are weighed, then soaked with 50-degree liquor with the temperature of 60 DEG C for 2 hours and the amount of 5% by weight of the beef, then boiled for 2 hours, and filtered to obtain filtrate for standby use; (3) all the filtrate is added into the tendon-picked and formed beef, the beef is fried, during the frying, the temperature is slowly raised from 50 DEG C to 90 DEG C, the time is controlled in 80-100 minutes, and the beef is cooled and packed, and sterilized at 120 DEG C for half an hour.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of production method of clear roasted beef.
Background technology
The processing methods such as the existing beef food of existing market mostly is braised in soy sauce, thick gravy, though these processing method products obtained therefrom tastes are each has something to recommend him, all must add oil and make its product more greasy, some method also can destroy the nutrition of beef itself.
The reason of meat product corruption is that now widely used fresh-keeping means have high-temperature sterilization, directly add chemical preservative in food, are filled with carbon dioxide in packaging bag, in food pack, insert antioxidant or freezing caused by the intrusion of spoilage organisms and oxidation.In current beef food, widely used preservation method is in food, add chemical preservative (potassium sorbate or sodium benzoate etc.), but these chemical preservatives, while fresh-keeping foodstuff, also bring certain harm to health.Data shows, and Long-Time Service and the excessive edible food containing chemical preservative, can work the mischief to the gastric mucosa of human body, cranial nerve etc., some chemical preservative also can form carcinogen in human body.Therefore, the mechanism such as the World Health Organization and Food and Drug Administration to food preservative make be used as strict regulation.Therefore, Prof. Du Yucang antioxidant arises at the historic moment, and Prof. Du Yucang antioxidant decreases the harm of chemical preservative to health, but it also exists following shortcoming simultaneously:
1, due to the effect of its absorption oxygen, make food casing shrink distortion, greatly reduce the desire to buy of consumer;
2, in packaging bag, the physical and chemical index of food changes, and food changes software strategy into software-hardware strategy, and causes the thick and stiff difficulty of food to chew;
3, owing to inserting a pouch antioxidant in food bag, the mental handicape of consumer can intuitively be produced, also can be unfavorable to health if eaten by mistake.
Summary of the invention
The object of the present invention is to provide one neither to destroy ox meat nutrient, fresh and tender good to eat again, without fishy smell, non-greasy, need not add the production method of the clear roasted beef of anticorrisive agent.
The production method of clear roasted beef of the present invention, comprises the following steps:
(1) beef is soaked 8 hours in water, change water 3 times according to the turbidity of water during this period, after temperature controls to precook 2 hours at 30-70 DEG C, pick muscle shaping;
(2) with beef weight for benchmark, take 0.3-0.5 ‰ tsaoko, the little fennel of 0.5-0.8 ‰, 0.5-0.8 ‰ chilli, 0.2-0.4 ‰ Chinese cassia tree, 0.2-0.4 ‰ nutmeg, 0.2-0.4 ‰ pepper, 0.2-0.4 ‰ cloves, 0.5-0.8 ‰ ginger, 0.5-0.8 ‰ large fennel, 0.3-0.5 ‰ dried orange peel, 0.5-0.8 ‰ yellow rice wine, with 50 ° of soaking in Chinese liquor 2 hours that temperature is 60 DEG C, the amount of white wine is 5% of beef weight, then infusion is after 2 hours, filter, filtrate is for subsequent use;
(3) filtrate is all added in the beef after picking muscle shaping, frying, period temperature slowly rise to 90 DEG C by 50 DEG C, time controling at 80-100 minute, packaging, 120 DEG C of sterilization half an hour after cooling.
The present invention compared with prior art, there is obvious beneficial effect, from above technical scheme, method of the present invention is producing the control of the temperature and time in links, achieve product tenderization, do not destroy product nutrition again, adopt the auxiliary material of pure natural not only to remove the intrinsic fishy smell of beef but also make fresh and tender good to eat, the non-greasy of product.Selected spice tsaoko, little fennel, chilli, Chinese cassia tree, nutmeg, pepper, cloves, ginger tool Wheat Protein, part spice is except having antioxidation, also there is Antimicrobial preservative function, as: nutmeg contains D-camphene and A-Pinene poplar is divided, and it is covered constituents with mat and has antibacterial action; Pepper, cloves contains Eugenol, syringone, benzaldehyde, gaultherolin etc., all has inhibitory action to Escherichia coli, Salmonella, shigella dysenteriae, proteus etc.Anisole in large fennel, except having stronger antioxidation, also has stronger sterilization and anticorrosion effect.Therefore, product that the present invention obtains need not add anticorrisive agent, utilizes anti-oxidant feature intrinsic in natural flavor and bacteria resistance function, can realize the anti-corrosive fresh-keeping of beef food.
Detailed description of the invention
(1) 1000Kg beef is soaked 8 hours in water, change water after water breakthrough muddiness during this period, change 3 times altogether, after temperature controls to precook 2 hours at 30-70 DEG C, pick muscle shaping;
(2) 0.3Kg tsaoko, the little fennel of 0.5Kg, 0.5Kg chilli, 0.2Kg Chinese cassia tree, 0.2Kg nutmeg, 0.2Kg pepper, 0.2Kg cloves, 0.5Kg ginger, the large fennel of 0.5Kg, 0.3Kg dried orange peel, 0.5Kg yellow rice wine is taken, with 50 ° of soaking in Chinese liquor 2 hours that temperature is 60 DEG C, the amount 50Kg of white wine, then infusion is after 2 hours, filter, filtrate is for subsequent use;
(3) filtrate is all added in the beef after picking muscle shaping, frying, period temperature slowly rise to 90 DEG C by 50 DEG C, the time is 100 minutes, and packaging after cooling, namely 120 DEG C of sterilizations obtain clear roasted beef product of the present invention half an hour.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (1)
1. a production method for clear roasted beef, is made up of following steps: beef is soaked 8 hours by (1) in water, changes water 3 times during this period according to the turbidity of water, after temperature controls to precook 2 hours at 30-70 DEG C, picks muscle shaping; (2) with beef weight for benchmark, take 0.3-0.5 ‰ tsaoko, the little fennel of 0.5-0.8 ‰, 0.5-0.8 ‰ chilli, 0.2-0.4 ‰ Chinese cassia tree, 0.2-0.4 ‰ nutmeg, 0.2-0.4 ‰ pepper, 0.2-0.4 ‰ cloves, 0.5-0.8 ‰ ginger, 0.5-0.8 ‰ large fennel, 0.3-0.5 ‰ dried orange peel, 0.5-0.8 ‰ yellow rice wine, with 50 ° of soaking in Chinese liquor 2 hours that temperature is 60 DEG C, the amount of white wine is 5% of beef weight, then infusion is after 2 hours, filter, filtrate is for subsequent use; (3) filtrate is all added in the beef after picking muscle shaping, frying, period temperature slowly rise to 90 DEG C by 50 DEG C, time controling at 80-100 minute, packaging, 120 DEG C of sterilization half an hour after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410202362.9A CN105077320A (en) | 2014-05-14 | 2014-05-14 | Production method of beef boiled in clear soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410202362.9A CN105077320A (en) | 2014-05-14 | 2014-05-14 | Production method of beef boiled in clear soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077320A true CN105077320A (en) | 2015-11-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410202362.9A Pending CN105077320A (en) | 2014-05-14 | 2014-05-14 | Production method of beef boiled in clear soup |
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| CN (1) | CN105077320A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557200A (en) * | 2004-02-12 | 2004-12-29 | 郭兴华 | Roast beef production process |
| CN103284170A (en) * | 2013-05-20 | 2013-09-11 | 宣威市星月清真食品有限公司 | Making method of steamed beef |
-
2014
- 2014-05-14 CN CN201410202362.9A patent/CN105077320A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557200A (en) * | 2004-02-12 | 2004-12-29 | 郭兴华 | Roast beef production process |
| CN103284170A (en) * | 2013-05-20 | 2013-09-11 | 宣威市星月清真食品有限公司 | Making method of steamed beef |
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Application publication date: 20151125 |