CN105192733A - Spicy and hot beef food and making method thereof - Google Patents
Spicy and hot beef food and making method thereof Download PDFInfo
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- CN105192733A CN105192733A CN201510529772.9A CN201510529772A CN105192733A CN 105192733 A CN105192733 A CN 105192733A CN 201510529772 A CN201510529772 A CN 201510529772A CN 105192733 A CN105192733 A CN 105192733A
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Abstract
The invention relates to the field of cooked meat product making, and discloses spicy and hot beef food and a making method thereof. The method comprises the steps of 1 beef preprocessing, wherein diced beef is soaked in water, baking soda water is injected into the beef after the beef is soaked, and then the beef is refrigerated for standby application; 2 quick-boiling, wherein water is added in a pot and heated, and then the beef is put in the pot for quick-boiling; 3 dry stir-frying, wherein the beef is put in a hot dry pot to be stir-fried in a dry mode; 4 sauce preparing, wherein chili, Chinese prickly ash, minced garlic, bruised ginger, white granulated sugar, monosidum glutamate, salt, cooking wine, light soy sauce and vegetable oil are mixed to prepare sauce; 5 stewing, wherein the water, the beef and the sauce are added in a stew pot one after another for first-stage stewing, then second-stage stewing is performed, and lastly fire is turn down for braising; 6 packaging and sterilizing, wherein the food is packaged and sterilized. The made spicy and hot beef food can be preserved for a long time and does not contain chemical preservative components, and meanwhile the beef is spicy, hot and tasty in taste and good in mouthfeel.
Description
Technical field
The present invention relates to prepared food meat products and make field, particularly relate to a kind of spicy beef food and preparation method thereof.
Background technology
People work in environment out of doors, when travelling, due to the restriction of environmental condition, that existing burning can not be had or comparatively fresh food.Thus, the packaging instant food such as instant noodles, packaging solid food becomes first-selected.But along with the raising of people's living standard, people also more and more focus on for the aspect such as hygiene and health, taste of packaging instant food.General instant noodles are fried food, healthy not, and some vacuum-packed food, taste is not good on the one hand, is mostly added with chemical preservative on the other hand, is unfavorable for health, and some do not add the food of chemical preservative, the shelf-life is then very short, is unfavorable for selling.
Application number be 201210241281.0 Chinese patent disclose a kind of production technology of beef with brown sauce, comprising: water beef being put into 80-100 DEG C heats after 8-12 minute and takes out; By one or more mixing in water and green onion, ginger, cassia bark, anise and fennel seeds, and heat 50-70 minute, obtain spice water; Bamboo shoots, beef, salt and cooking wine are put into spice water mix, obtain mixture; Mixture is put into jacketed pan, in 1-3 minute, is heated to 100-123 DEG C; Mixture is kept heated at constant temperature 50-60 minute; Mixture is taken out, is cooled to-20-30 DEG C; Mixture is packed; Mixture is put into high temperature sterilization still and passes into steam, and in 8-10 minute constant-speed heating to 80-90 DEG C; In 25-30 minute, mixture is heated to 110-120 DEG C; Mixture is kept heated at constant temperature 50-60 minute.
The beef with brown sauce food prepared by this inventive method can stored for months at normal temperatures.But be added with the antisepsis antistaling agent of chemical composition in the beef with brown sauce food of this invention, be unfavorable for the health of human body.And simultaneously because this food is prepared food packaging product, taste and the mouthfeel of beef also have much room for improvement.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of spicy beef food and preparation method thereof.The spicy beef food that the present invention makes can be preserved for a long time, and not containing chemical preservative composition; Simultaneously the taste of beef fragrant peppery good to eat, mouthfeel good.
Concrete technical scheme of the present invention is: a kind of preparation method of spicy beef food, comprises the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 0.5-1h in 400-600 part water, after immersion, beef is taken out, be the sodium bicarbonate water injection beef inside of 3-5wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 1-2mL/100g; Then beef is refrigerated 1-2h for subsequent use.
Beef is difficult to chew usually, this is because containing a large amount of crude fibre in beef, therefore can pat beef in a lot of beef preprocess method, the operation such as extruding, although beef can be made like this can be chewed after boiling, also destroy the internal structure of beef simultaneously, make its meat too soft, particularly beef is stewed, stewing time, beef is easy to be stewed, stewing rotten, cause not chewing strength, mouthfeel is poor.
Because the crude fibre at beef texture place is more, the present invention first carries out against the stripping and slicing of beef texture to beef, the crude fibre in meat can be cut off like this, easily chew.Then beef is soaked, make water penetrate sufficiently in beef, the watery blood in beef can not only be made like this to overflow, cell can also be made to absorb water.The mode that sodium bicarbonate water needle tubing injects is injected beef, and owing to soaking the water suction of rear beef cell, in cell liquid, concentration is lower, can absorb sodium bicarbonate water constituent fast when now running into sodium bicarbonate water.Sodium bicarbonate can carry out dissolving fracture to the crude fibre in beef, so can reduce the toughness of beef and be easy to chew.Sodium bicarbonate water can also make beef meat keep fresh and tender simultaneously.
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:(2-3), the blanching time is 2-4min.
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance.
To beef stew boil before carry out blanching and dryly to stir-fry before stewing, the peculiar smell of beef self can be removed, beef meat is more compacted, promote the color of beef.
(4) preparation of baste: 3-5 part capsicum, 1-3 part Chinese prickly ash, 1-2 part garlic end, 1-2 part ginger end, 1-2 part white granulated sugar, 2-3 part monosodium glutamate, 2-3 part salt, 3-5 part cooking wine, 10-15 part light soy sauce, 5-7 part vegetable oil are mixed, obtained baste.
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, baste, wherein the weight consumption of water, beef and baste is than being 5:(2-4): 2, then carry out the first stage to stew and boil, stew that to boil temperature be 90-100 DEG C the first stage, the time is 3-4h; Then carry out second stage to stew and boil, add 0.5-1.5 part natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 4-6h, then closes the stewing 0.5-1h of fire.
Boil in process stewed, beef and baste fully merge, and carry out the long-time substep of low temperature and stew slowly, make the abundant diffusion of the taste of baste to beef inside to beef.
(6) pack, sterilization: to above-mentioned stew boil after food carry out quantitative vacuum packaging and sterilization processing.
The number of above-mentioned each material is weight portion.
As preferably, when sodium bicarbonate water being injected to beef with needle tubing in step (1), needle tubing is inserted in the texture place of beef.
Because beef texture place crude fiber content is high especially, therefore for injecting sodium bicarbonate water herein, effect is better.
As preferably, natural plant preservative described in step (5) is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, 100 parts of described slurries are mixed with the edible alcohol of 500-600 part, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, filter after lixiviate and obtain leaching liquor, add beta-schardinger dextrin-and mix in described leaching liquor, then after reduced pressure concentration, freeze drying, pulverizing, the obtained leaf of bamboo concentrates powder; The quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:(1-2).
The leaf of bamboo concentrates in powder the active material after containing leaf of bamboo lixiviate, wherein includes a large amount of aldehydes matters, flavones, triterpenoid, organic acid and glucide.Containing anti-oxidant, antibacterial antisepsis can be played in these active materials, the shelf-life of food can be extended greatly, and this kind of active material is natural plant extracts, good biocompatibility, green health, harmless.But the overall taste of fractions taste and spicy beef is inharmonious in these active materials, therefore, beta-schardinger dextrin-is adopted to embed these active materials, cover its taste, and the basic insipidness of beta-schardinger dextrin-self, can not food taste be affected, and can also lubricant be played, promote mouthfeel.
As preferably, in described microwave leaching process, microwave frequency is 2450MHz, and microwave power is 600-800W, time 4-6min, temperature 60-65 DEG C.
Select the active material of the microwave lixiviate leaf of bamboo, not only recovery rate is high, and speed is fast, and efficiency is high.
As preferably, before first of step (5) is stewed and boiled the stage, also in saucepan, be added with beef tendon.The weight of described beef tendon is the 5wt% of beef
What prepare due to the present invention is prepared food packaging product, therefore can not with the soup stock of delicious flavour as the beef of existing burning.Only have a small amount of jelly with food is self-contained after the heating of usual prepared food packaging product, these jelly be food self with colloid solidify rear formation.The present invention specially adds a large amount of beef tendons when stewing and boiling, and beef tendon contains a large amount of collagen, not only supplements the nutrients, and in gelatin and absorb the elite of soup stock after cooling, is kept down by the taste of soup stock.Directly eat if do not heated by beef, jelly taste is fragrant peppery good to eat, and mouthfeel Q bullet, and mouthfeel that can be more dry with beef is complementary, can not feel dull.If used after heating, jelly becomes soup stock again, and fragrance assails the nostrils.
As preferably, after step (4) completes, the food in described saucepan taken out and leave standstill cooling fast at 1-5 DEG C, and then carrying out follow-up vacuum packaging.
Carry out leaving standstill cooling fast to food, the nutrition of food and local flavor locking can be retained, soup stock can become jelly fast simultaneously, is convenient to weighing and bagging.
Present invention also offers the spicy beef food that a kind of said method makes.
Be compared with the prior art, the invention has the beneficial effects as follows: the spicy beef food that the present invention makes can be preserved for a long time, and not containing chemical preservative composition; Simultaneously the taste of beef fragrant peppery good to eat, mouthfeel good.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A preparation method for spicy beef food, comprises the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 45min in 500 parts of water, after immersion, beef is taken out, be the texture place of the sodium bicarbonate water injection beef of 4wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 1.5mL/100g; Then beef is refrigerated 1.5h for subsequent use.
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:2.5, and the blanching time is 3min.
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance.
(4) preparation of baste: 4 portions of capsicums, 2 parts of Chinese prickly ashes, 1.5 parts of garlic ends, 1.5 parts of ginger ends, 1.5 parts of white granulated sugars, 2.5 parts of monosodium glutamates, 2.5 parts of salt, 4 parts of cooking wine, 12.5 parts of light soy sauces, 6 parts of vegetable oil are mixed, obtained baste.
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, baste, the weight consumption of Qi Zhongshui, beef and baste is than being 5:3:2, and then carry out the first stage and stew and boil, the first stage stewes and boils temperature is 90-100 DEG C, and the time is 3.5h; Then carry out second stage to stew and boil, adds 1 part of natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 5h, then closes fire and boils in a covered pot over a slow fire 45min.
Described natural plant preservative is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, the edible alcohol of 100 parts of described slurries with 550 parts is mixed, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, extracting condition is microwave frequency is 2450MHz, microwave power is 700W, time 5min, temperature 62 DEG C.Filter after lixiviate and obtain leaching liquor, add beta-schardinger dextrin-and mix in described leaching liquor, then after reduced pressure concentration, freeze drying, pulverizing, the obtained leaf of bamboo concentrates powder; The quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:1.5.
(6) pack, sterilization: to above-mentioned stew boil after food carry out quantitative vacuum packaging and sterilization processing.
The number of above-mentioned each material is weight portion.
Embodiment 2
A preparation method for spicy beef food, comprises the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 45min in 500 parts of water, after immersion, beef is taken out, be the texture place of the sodium bicarbonate water injection beef of 4wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 1.5mL/100g; Then beef is refrigerated 1.5h for subsequent use.
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:2.5, and the blanching time is 3min.
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance.
(4) preparation of baste: 4 portions of capsicums, 2 parts of Chinese prickly ashes, 1.5 parts of garlic ends, 1.5 parts of ginger ends, 1.5 parts of white granulated sugars, 2.5 parts of monosodium glutamates, 2.5 parts of salt, 4 parts of cooking wine, 12.5 parts of light soy sauces, 6 parts of vegetable oil are mixed, obtained baste.
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, beef tendon, baste, wherein the weight consumption of water, beef, beef tendon and baste is than being 5:3:0.15:2, then carry out the first stage to stew and boil, stew that to boil temperature be 90-100 DEG C the first stage, the time is 3.5h; Then carry out second stage to stew and boil, adds 1 part of natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 5h, then closes fire and boils in a covered pot over a slow fire 45min.
Described natural plant preservative is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, 100 parts of described slurries are mixed with the edible alcohol of 500-600 part, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, extracting condition is microwave frequency is 2450MHz, microwave power is 700W, time 5min, temperature 62 DEG C.Filter after lixiviate and obtain leaching liquor, add beta-schardinger dextrin-and mix in described leaching liquor, then after reduced pressure concentration, freeze drying, pulverizing, the obtained leaf of bamboo concentrates powder; The quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:1.5.
(6) packaging, sterilization: the food in described saucepan taken out and leave standstill cooling fast at 3 DEG C, finally quantitative vacuum packaging being carried out and sterilization processing to food.
The number of above-mentioned each material is weight portion.
Embodiment 3
A preparation method for spicy beef food, comprises the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 0.5h in 400 parts of water, after immersion, beef is taken out, be the texture place of the sodium bicarbonate water injection beef of 3wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 1mL/100g; Then beef is refrigerated 1h for subsequent use.
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:2, and the blanching time is 2min.
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance.
(4) preparation of baste: 3 portions of capsicums, 1 part of Chinese prickly ash, 1 part of garlic end, 1 part of ginger end, 1 part of white granulated sugar, 2 parts of monosodium glutamates, 2 parts of salt, 3 parts of cooking wine, 10 parts of light soy sauces, 5 parts of vegetable oil are mixed, obtained baste.
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, beef tendon, baste, wherein the weight consumption of water, beef, beef tendon and baste is than being 5:2:0.1:2, then carry out the first stage to stew and boil, stew that to boil temperature be 90-100 DEG C the first stage, the time is 3h; Then carry out second stage to stew and boil, adds 0.5 part of natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 4h, then closes fire and boils in a covered pot over a slow fire 0.5h.
Described natural plant preservative is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, the edible alcohol of 100 parts of described slurries with 500 parts is mixed, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, extracting condition is microwave frequency is 2450MHz, microwave power is 600W, time 6min, temperature 60 C.Filter after lixiviate and obtain leaching liquor, add beta-schardinger dextrin-and mix in described leaching liquor, then after reduced pressure concentration, freeze drying, pulverizing, the obtained leaf of bamboo concentrates powder; The quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:1.
(6) packaging, sterilization: the food in described saucepan taken out and leave standstill cooling fast at 1 DEG C, finally quantitative vacuum packaging being carried out and sterilization processing to food.
The number of above-mentioned each material is weight portion.
Embodiment 4
A preparation method for spicy beef food, comprises the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 1h in 600 parts of water, after immersion, beef is taken out, be the texture place of the sodium bicarbonate water injection beef of 5wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 2mL/100g; Then beef is refrigerated 2h for subsequent use.
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:3, and the blanching time is 4min.
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance;
(4) preparation of baste: 5 portions of capsicums, 3 parts of Chinese prickly ashes, 2 parts of garlic ends, 2 parts of ginger ends, 2 parts of white granulated sugars, 3 parts of monosodium glutamates, 3 parts of salt, 5 parts of cooking wine, 15 parts of light soy sauces, 7 parts of vegetable oil are mixed, obtained baste.
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, beef tendon, baste, wherein the weight consumption of water, beef, beef tendon and baste is than being 5:4:0.2:2, then carry out the first stage to stew and boil, stew that to boil temperature be 90-100 DEG C the first stage, the time is 4h; Then carry out second stage to stew and boil, adds 1.5 parts of natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 6h, then closes fire and boils in a covered pot over a slow fire 1h.
Described natural plant preservative is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, the edible alcohol of 100 parts of described slurries with 600 parts is mixed, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, extracting condition is microwave frequency is 2450MHz, microwave power is 800W, time 4min, temperature 65 DEG C.Filter after lixiviate and obtain leaching liquor, add beta-schardinger dextrin-and mix in described leaching liquor, then after reduced pressure concentration, freeze drying, pulverizing, the obtained leaf of bamboo concentrates powder; The quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:2.
(6) packaging, sterilization: the food in described saucepan taken out and leave standstill cooling fast at 5 DEG C, finally quantitative vacuum packaging being carried out and sterilization processing to food.
The number of above-mentioned each material is weight portion.
Implement the spicy beef food that 1-4 makes, the shelf-life is 2 years.
Raw materials used in the present invention, equipment, unless otherwise noted, is conventional raw material, the equipment of this area; Method therefor in the present invention, unless otherwise noted, is the conventional method of this area.
The above; it is only preferred embodiment of the present invention; not the present invention is imposed any restrictions, every above embodiment is done according to the technology of the present invention essence any simple modification, change and equivalent transformation, all still belong to the protection domain of technical solution of the present invention.
Claims (7)
1. a preparation method for spicy beef food, is characterized in that comprising the steps:
(1) beef pretreatment: choose 100 parts of fresh beef and carry out stripping and slicing against beef texture, beef after stripping and slicing is soaked 0.5-1h in 400-600 part water, after immersion, beef is taken out, be the sodium bicarbonate water injection beef inside of 3-5wt% by concentration with needle tubing, the injection rate of wherein said sodium bicarbonate water is 1-2mL/100g; Then beef is refrigerated 1-2h for subsequent use;
(2) blanching: add water heating in pot, more above-mentioned pretreated beef is put into pot carry out blanching; Wherein beef and the weight consumption of water are than being 1:(2-3), the blanching time is 2-4min;
(3) dryly to stir-fry before stewing: the beef after blanching is taken out, puts into hot dry pot and carry out dry stir-frying before stewing, until dried beef stir-fried before stewing fuel-displaced and take the dish out of the pot after the crisp Huang of appearance;
(4) preparation of baste: 3-5 part capsicum, 1-3 part Chinese prickly ash, 1-2 part garlic end, 1-2 part ginger end, 1-2 part white granulated sugar, 2-3 part monosodium glutamate, 2-3 part salt, 3-5 part cooking wine, 10-15 part light soy sauce, 5-7 part vegetable oil are mixed, obtained baste;
(5) stew and boil: first add in backward saucepan water, dry stir-fry before stewing after beef, baste, wherein the weight consumption of water, beef and baste is than being 5:(2-4): 2, then carry out the first stage to stew and boil, stew that to boil temperature be 90-100 DEG C the first stage, the time is 3-4h; Then carry out second stage to stew and boil, add 0.5-1.5 part natural plant preservative in second stage in pot, second stage stewes that to boil temperature be 75-85 DEG C, and the time is 4-6h, then closes the stewing 0.5-1h of fire;
(6) pack, sterilization: to above-mentioned stew boil after food carry out quantitative vacuum packaging and sterilization processing;
The number of above-mentioned each material is weight portion.
2. the preparation method of spicy beef food as claimed in claim 1, is characterized in that, when injecting sodium bicarbonate water with needle tubing to beef in step (1), needle tubing is inserted in the texture place of beef.
3. the preparation method of spicy beef food as claimed in claim 1, it is characterized in that, natural plant preservative described in step (5) is that the leaf of bamboo concentrates powder, the described leaf of bamboo concentrates powder and obtains by the following method: with beater, the leaf of bamboo is broken into slurries, 100 parts of described slurries are mixed with the edible alcohol of 500-600 part, the mixed liquor of gained is put into micro-wave oven and carries out microwave lixiviate, filter after lixiviate and obtain leaching liquor, in described leaching liquor, add beta-schardinger dextrin-and mix, then through reduced pressure concentration, freeze drying, after pulverizing, the obtained leaf of bamboo concentrates powder, the quality amount ratio of described leaching liquor and beta-schardinger dextrin-is 100:(1-2).
4. the preparation method of spicy beef food as claimed in claim 3, it is characterized in that, in described microwave leaching process, microwave frequency is 2450MHz, and microwave power is 600-800W, time 4-6min, temperature 60-65 DEG C.
5. the preparation method of spicy beef food as claimed in claim 1, is characterized in that, before first of step (5) is stewed and boiled the stage, also in saucepan, be added with beef tendon, the weight of described beef tendon is the 5wt% of beef.
6. the preparation method of spicy beef food as claimed in claim 1, is characterized in that, after step (4) completes, takes out and leave standstill cooling fast at 1-5 DEG C, and then carry out follow-up vacuum packaging to the food in described saucepan.
7. the spicy beef food that method makes as described in one of claim 1-6.
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| CN107125608A (en) * | 2017-06-09 | 2017-09-05 | 道真仡佬族苗族自治县忠情牧业有限公司 | A kind of spicy beef can and preparation method thereof |
| CN107373406A (en) * | 2017-08-07 | 2017-11-24 | 宁夏明天实业有限公司民族饭庄分公司 | One kind is red to take off ox palm and preparation method thereof |
| CN109349534A (en) * | 2018-11-06 | 2019-02-19 | 深圳市福家餐饮管理有限公司 | A kind of paste flavor beef granules production method |
| CN112137032A (en) * | 2020-07-27 | 2020-12-29 | 河南农业大学 | Self-heating bamboo shoot chicken dish and preparation method thereof |
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| CN109349534A (en) * | 2018-11-06 | 2019-02-19 | 深圳市福家餐饮管理有限公司 | A kind of paste flavor beef granules production method |
| CN112137032A (en) * | 2020-07-27 | 2020-12-29 | 河南农业大学 | Self-heating bamboo shoot chicken dish and preparation method thereof |
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