CN105124622A - Sauce-dipping beef and making process thereof - Google Patents
Sauce-dipping beef and making process thereof Download PDFInfo
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- CN105124622A CN105124622A CN201510663560.XA CN201510663560A CN105124622A CN 105124622 A CN105124622 A CN 105124622A CN 201510663560 A CN201510663560 A CN 201510663560A CN 105124622 A CN105124622 A CN 105124622A
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Abstract
With beef on rear part as the main material, sauce-dipping beef, 100 weight parts in total, is made from, by weight, 15-30 parts of soybean oil, 1-3 parts of salt, 2-7 parts of white granulated sugar, 1-3 parts of fermented soy sauce, 0.1-0.3 part of aginomoto, 1-4 parts of chilli powder, 0.5-1 part of paprika powder, 0.3-0.8 part of white sesame, 0.05-0.3 part of ginger slices, 0.1-0.5 part of green Chinese onion sections, 0.1-0.2 part of clove, 0.05-0.2 part of garlic powder and 0.05-0.2 part of white pepper powder. The sauce-dipping beef is moderate in sauce content, the raw material beef is a pure natural material, the beef is not prone to looseness while having tenacity, the beef is chewy, unique in flavor, simple in making process, oily but not greasy and suitable for being industrially produced, the technical formula is stable, and the process is simple and easy to implement.
Description
Technical field
The present invention relates to a kind of leisure food, specifically a kind of leaching juice beef and manufacture craft thereof.
Background technology
Existing Beef leisure food is varied, mostly is that jerked beef is dry, beef clod, beef granules etc., and it is stiff that this beef food mostly is mouthfeel, and hardness is comparatively large, though the strength of chewing, but is not suitable for children or designed for old people.Loosely, namely entrance falls apart some beef foods, lacks the tenacity of beef, not by consumer acceptance, and can add a lot of additives etc. in this based food, not only affect mouthfeel, and many foods have Harmfulness analyse to human body.
Summary of the invention
The present invention be directed to the defect of existing Beef leisure food, one is to provide a kind of leaching juice beef, two manufacture crafts being to provide this leaching juice beef.
The technical scheme realizing the employing of foregoing invention object is: a kind of leaching juice beef, the rear meat of ox is major ingredient, be as the criterion with every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, the 1-3 part that makes soy sauce, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part.
The rear pork pies of ox draw together size cucumber strip, meter Long, continuous heavy rain meat, stern meat.
The manufacture craft of leaching juice beef, carry out according to following steps:
A, finishing, stripping and slicing: the raw meat chosen is carried out cleaning finishing, be then cut into the cube meat of 8-10 cubic centimetre;
B: precook: the clear water boiling of the cube meat trimmed being put into jacketed pan, boiling water temperature is 95-100 DEG C, and brew time is 30-40 minute, and every 4-5 minute turns over pot once;
C: spreading for cooling: after being pulled out by the cube meat that boiling is good, is placed in thermantidote environment and carries out air-cooled to normal temperature;
D: slitting: the cutlet cube meat cooled being cut into long 6-8cm, wide 0.5-1cm;
E: frying: shake in pot in Electromagnetic Heating stirring and add soybean oil, after oil temperature rises to 210-230 DEG C, be cooled to 170-180 DEG C again, put into cutlet frying, when frying temperature is to 100-110 DEG C, add make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, continue frying and add chilli powder, zanthoxylum powder, white sesameseed and white pepper powder after 15-20 minute, then add monosodium glutamate after frying 5-10 minute and take the dish out of the pot;
F: cooling: take the dish out of the pot after cutlet frying completes control oil, and push precooling room, being cooled to product center temperature is after 6-8 DEG C, vacuumizes pack with four layers of aluminium foil bag;
G: sterilization: the cutlet packed is put into the sterilization kettle that temperature is 121-125 DEG C, air pressure is 0.20-0.25MPa and be incubated 20-40 minute, can produce.
The soybean oil added in frying process, make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, chilli powder, zanthoxylum powder, white sesameseed and white pepper powder form auxiliary material, the weight proportion of its each composition is (in every 100 raw material meat): soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, make soy sauce 1-3 part, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part.
Compared with existing Beef leisure food, this leaching juice beef disclosed in this invention choose high-quality ox rear portion be meat as raw meat, not easily loose while sustained, resistance toly to chew, in manufacturing process the spice added in auxiliary material be selected Sichuan natural flavor, just, leaching juice beef finished product juice containing amount is moderate, and beef mouthfeel is unique for aromatic taste, manufacture craft is simple, oily but not greasy, technical recipe is stable and simple for process, is applicable to suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
This leaching juice beef disclosed in this invention, the rear meat of ox is major ingredient, and the rear pork pies of ox draw together size cucumber strip, meter Long, continuous heavy rain meat, stern meat.
Be as the criterion with the raw meat of every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, the 1-3 part that makes soy sauce, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part.
Embodiment one
The manufacture craft of leaching juice beef, carries out according to following steps.
A, finishing, stripping and slicing: the raw meat chosen is carried out cleaning finishing, remove lymph, manadesma, foreign matter, extravasated blood etc., be then cut into the cube meat of about 8 cubic centimetres.
B: precook: the clear water boiling of the cube meat trimmed being put into jacketed pan, boiling water temperature is 95 DEG C, and brew time is 30 minutes, within every 4 minutes, turns over pot once, skim offscum.
C: spreading for cooling: after being pulled out by the cube meat that boiling is good, is placed in thermantidote environment and carries out air-cooled to normal temperature.
D: slitting: the cutlet cube meat cooled being cut into long 6-8cm, wide 0.5-1cm; Will forward cutting along meat fiber during slitting.
E: frying: shake in pot in Electromagnetic Heating stirring and add soybean oil, after oil temperature rises to 210 DEG C, remove the raw beany flavor of soybean oil, be cooled to 170 DEG C again, put into cutlet frying, when frying temperature to 110 DEG C, add make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, continue frying and add chilli powder, zanthoxylum powder, white sesameseed and white pepper powder after 15 minutes, then frying adds monosodium glutamate after 5 minutes and takes the dish out of the pot.
F: cooling: take the dish out of the pot after cutlet frying completes control oil, and push precooling room, being cooled to product center temperature is after 6 DEG C, vacuumizes pack with four layers of aluminium foil bag.
G: sterilization: the cutlet packed is put into the sterilization kettle that temperature is 121 DEG C, air pressure is 0.2MPa and be incubated 30 minutes, can produce.
The soybean oil added in frying process, make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, chilli powder, zanthoxylum powder, white sesameseed and white pepper powder form auxiliary material, the weight proportion of its each composition is (in every 100 raw material meat): be as the criterion with the raw meat of every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 15 parts, salt 1 part, white granulated sugar 2 parts, make soy sauce 1 part, monosodium glutamate 0.1 part, chilli powder 4 parts, zanthoxylum powder 1 part, white sesameseed 0.8 part, ginger splices 0.3 part, large onion parts 0.5 part, cloves 0.2 part, garlic powder 0.2 part, white pepper powder 0.2 part.
Precook in process, adopt the jacketed pan of band attemperator, model 400L, Zhucheng laurel Machinery Co., Ltd., band attemperator can reduce energy loss.
In frying process, adopt superconductive electric to stir and shake pot, model 2117, Beijing Huo Shi Machinery Manufacturing Co., Ltd..
Embodiment two
The manufacture craft of leaching juice beef, carries out according to following steps.
A, finishing, stripping and slicing: the raw meat chosen is carried out cleaning finishing, remove lymph, manadesma, foreign matter, extravasated blood etc., be then cut into the cube meat of about 10 cubic centimetres.
B: precook: the clear water boiling of the cube meat trimmed being put into jacketed pan, boiling water temperature is 98 DEG C, and brew time is 35 minutes, within every 5 minutes, turns over pot once, skim offscum.
C: spreading for cooling: after being pulled out by the cube meat that boiling is good, is placed in thermantidote environment and carries out air-cooled to normal temperature.
D: slitting: the cutlet cube meat cooled being cut into long 6-8cm, wide 0.5-1cm; Will forward cutting along meat fiber during slitting.
E: frying: shake in pot in Electromagnetic Heating stirring and add soybean oil, after oil temperature rises to 230 DEG C, remove the raw beany flavor of soybean oil, be cooled to 170 DEG C again, put into cutlet frying, when frying temperature to 100 DEG C, add make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, continue frying and add chilli powder, zanthoxylum powder, white sesameseed and white pepper powder after 20 minutes, then frying adds monosodium glutamate after 5 minutes and takes the dish out of the pot.
F: cooling: take the dish out of the pot after cutlet frying completes control oil, and push precooling room, being cooled to product center temperature is after 7 DEG C, vacuumizes pack with four layers of aluminium foil bag.
G: sterilization: the cutlet packed is put into the sterilization kettle that temperature is 121 DEG C, air pressure is 0.25MPa and be incubated 25 minutes, can produce.
The soybean oil added in frying process, make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, chilli powder, zanthoxylum powder, white sesameseed and white pepper powder form auxiliary material, the weight proportion of its each composition is (in every 100 raw material meat): be as the criterion with the raw meat of every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 30 parts, salt 3 parts, white granulated sugar 7 parts, make soy sauce 3 parts, monosodium glutamate 0.3 part, chilli powder 4 parts, zanthoxylum powder 0.5 part, white sesameseed 0.3 part, ginger splices 0.05 part, large onion parts 0.1 part, cloves 0.1 part, garlic powder 0.05 part, white pepper powder 0.05 part.
Precook in process, adopt the jacketed pan of band attemperator, model 400L, Zhucheng laurel Machinery Co., Ltd., band attemperator can reduce energy loss.
In frying process, adopt superconductive electric to stir and shake pot, model 2117, Beijing Huo Shi Machinery Manufacturing Co., Ltd..
Embodiment three
The manufacture craft of leaching juice beef, carries out according to following steps.
A, finishing, stripping and slicing: the raw meat chosen is carried out cleaning finishing, remove lymph, manadesma, foreign matter, extravasated blood etc., be then cut into the cube meat of about 8 cubic centimetres.
B: precook: the clear water boiling of the cube meat trimmed being put into jacketed pan, boiling water temperature is 98 DEG C, and brew time is 30 minutes, within every 5 minutes, turns over pot once, skim offscum.
C: spreading for cooling: after being pulled out by the cube meat that boiling is good, is placed in thermantidote environment and carries out air-cooled to normal temperature.
D: slitting: the cutlet cube meat cooled being cut into long 6-8cm, wide 0.5-1cm; Will forward cutting along meat fiber during slitting.
E: frying: shake in pot in Electromagnetic Heating stirring and add soybean oil, after oil temperature rises to 220 DEG C, remove the raw beany flavor of soybean oil, be cooled to about 170 DEG C again, put into cutlet frying, when frying temperature to 110 DEG C, add make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, continue frying and add chilli powder, zanthoxylum powder, white sesameseed and white pepper powder after 20 minutes, then frying adds monosodium glutamate after 5 minutes and takes the dish out of the pot.
F: cooling: take the dish out of the pot after cutlet frying completes control oil, and push precooling room, being cooled to product center temperature is after 8 DEG C, vacuumizes pack with four layers of aluminium foil bag.
G: sterilization: the cutlet packed is put into the sterilization kettle that temperature is 125 DEG C, air pressure is 0.25MPa and be incubated 20 minutes, can produce.
The soybean oil added in frying process, make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, chilli powder, zanthoxylum powder, white sesameseed and white pepper powder form auxiliary material, the weight proportion of its each composition be (in every 100 raw material meat): soybean oil 20 parts, salt 1.5 parts, white granulated sugar 5 parts, make soy sauce 1.5 parts, monosodium glutamate 0.12 part, chilli powder 2.0 parts, zanthoxylum powder 0.9 part, white sesameseed 0.5 part, ginger splices 0.1 part, greatly onion parts 0.3 part, cloves 0.1 part, garlic powder 0.1 part, white pepper powder 0.12 part.
Claims (4)
1. a leaching juice beef, it is characterized in that, the rear meat of ox is major ingredient, be as the criterion with every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, the 1-3 part that makes soy sauce, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part.
2. leaching juice beef according to claim 1, is characterized in that, the rear pork pies of described ox draw together size cucumber strip, meter Long, continuous heavy rain meat, stern meat.
3. one kind is soaked the manufacture craft of juice beef, it is characterized in that, described leaching juice beef is major ingredient with the rear meat of ox, be as the criterion with every 100 weight portions, add the composition of auxiliary material and weight portion is: soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, the 1-3 part that makes soy sauce, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part;
The rear pork pies of described ox draw together size cucumber strip, meter Long, continuous heavy rain meat, stern meat;
The manufacture craft of described leaching juice beef, carry out according to following steps:
A, finishing, stripping and slicing: the raw meat chosen is carried out cleaning finishing, be then cut into the cube meat of 8-10 cubic centimetre;
B: precook: the clear water boiling of the cube meat trimmed being put into jacketed pan, boiling water temperature is 95-100 DEG C, and brew time is 30-40 minute, and every 4-5 minute turns over pot once;
C: spreading for cooling: after being pulled out by the cube meat that boiling is good, is placed in thermantidote environment and carries out air-cooled to normal temperature;
D: slitting: the cutlet cube meat cooled being cut into long 6-8cm, wide 0.5-1cm;
E: frying: shake in pot in Electromagnetic Heating stirring and add soybean oil, after oil temperature rises to 210-230 DEG C, be cooled to 170-180 DEG C again, put into cutlet frying, when frying temperature is to 100-110 DEG C, add make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, continue frying and add chilli powder, zanthoxylum powder, white sesameseed and white pepper powder after 15-20 minute, then add monosodium glutamate after frying 5-10 minute and take the dish out of the pot;
F: cooling: take the dish out of the pot after cutlet frying completes control oil, and push precooling room, being cooled to product center temperature is after 6-8 DEG C, vacuumizes pack with four layers of aluminium foil bag;
G: sterilization: the cutlet packed is put into the sterilization kettle that temperature is 121-125 DEG C, air pressure is 0.2-0.25MPa and be incubated 20-40 minute, can produce.
4. the manufacture craft of leaching juice beef according to claim 3, it is characterized in that, the soybean oil added in frying process, make soy sauce, large onion parts, salt, white granulated sugar, ginger splices, cloves, garlic powder, chilli powder, zanthoxylum powder, white sesameseed and white pepper powder form auxiliary material, the weight proportion of its each composition is (in every 100 raw material meat): soybean oil 15-30 part, salt 1-3 part, white granulated sugar 2-7 part, make soy sauce 1-3 part, monosodium glutamate 0.1-0.3 part, chilli powder 1-4 part, zanthoxylum powder 0.5-1 part, white sesameseed 0.3-0.8 part, ginger splices 0.05-0.3 part, large onion parts 0.1-0.5 part, cloves 0.1-0.2 part, garlic powder 0.05-0.2 part, white pepper powder 0.05-0.2 part.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102871140A (en) * | 2012-09-30 | 2013-01-16 | 安徽老炊食品有限公司 | Processing method of compound beef granules |
| CN103750355A (en) * | 2013-12-31 | 2014-04-30 | 苏州市吴中区藏书和顺羊肉馆 | Braised mutton and cooking making technology thereof |
| CN104323285A (en) * | 2014-09-24 | 2015-02-04 | 西藏牦牛王生态食品开发有限公司 | Making method of soft yak meat can |
| CN104824612A (en) * | 2014-12-31 | 2015-08-12 | 兰溪市百鲜园调味品有限公司 | Preparation method of composite beef seasoning |
-
2015
- 2015-10-15 CN CN201510663560.XA patent/CN105124622A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102871140A (en) * | 2012-09-30 | 2013-01-16 | 安徽老炊食品有限公司 | Processing method of compound beef granules |
| CN103750355A (en) * | 2013-12-31 | 2014-04-30 | 苏州市吴中区藏书和顺羊肉馆 | Braised mutton and cooking making technology thereof |
| CN104323285A (en) * | 2014-09-24 | 2015-02-04 | 西藏牦牛王生态食品开发有限公司 | Making method of soft yak meat can |
| CN104824612A (en) * | 2014-12-31 | 2015-08-12 | 兰溪市百鲜园调味品有限公司 | Preparation method of composite beef seasoning |
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Application publication date: 20151209 |