CN105309935A - Spicy dried beef and manufacturing method thereof - Google Patents
Spicy dried beef and manufacturing method thereof Download PDFInfo
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- CN105309935A CN105309935A CN201410363101.5A CN201410363101A CN105309935A CN 105309935 A CN105309935 A CN 105309935A CN 201410363101 A CN201410363101 A CN 201410363101A CN 105309935 A CN105309935 A CN 105309935A
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Abstract
The invention relates to spicy dried beef and a manufacturing method thereof, and belongs to the technical field of food processing. The spicy dried beef requires materials of beef, scallion segment, ginger slice, radix angelicae dahuricae, cooking wine, vegetable oil, Chinese prickly ash powder, paprika, cassia, amomum tsaoko, fermented glutinous rice juice (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy, powdered pepper. The invention relates to the spicy dried beef and the manufacturing method thereof. The prepared dried beef is delicious, fresh, and fragrant, is red and glossy, and is translucent and lustrous. The spicy dried beef is fresh, fragrant, and attractive, is crispy, and becomes slag once put into mouth.
Description
Technical field
The present invention relates to a kind of Saute beef with cayenne pepper to do and preparation method thereof, belong to food processing technology field.
Background technology
The content of sarcosine that beef is rich in methyl amimoacetic acid beef is all higher than other food any, and this makes it to growth muscle, gains in strength especially effectively, and beef contains enough vitamin B6s, can develop immunitypty.
The preparation method of beef is also varied for this reason, and along with the raising of people's living standard, the requirement of people to beef food is also more and more higher, as color requirement, and taste smelt etc.
Summary of the invention
According to above deficiency of the prior art, the technical problem to be solved in the present invention is: provide a kind of Saute beef with cayenne pepper dry and preparation method thereof, the dried beef of making has spicy taste, its delicious fresh perfume (or spice), glossy, exquisitely carved moist, the crisp fragrant slagging of entrance of color glow.
Saute beef with cayenne pepper of the present invention is done, and it is characterized in that: material requested comprises beef, onion parts, ginger splices, the root of Dahurain angelica, cooking wine, rape oil, pepper powder, paprika, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy sauce, pepper powder;
500 ~ 800 parts, wherein said beef; Described onion parts is 30 ~ 60 parts; Described ginger splices is 10 ~ 25 parts; The described root of Dahurain angelica is 1 ~ 3 part; Described cooking wine is 10 ~ 25 parts; Described rape oil is 100 ~ 250 parts; Described pepper powder is 15 ~ 20 parts; Described paprika is 20 ~ 30 parts; Described cassia bark is 2 ~ 6 parts; Described tsaoko is 5 ~ 10 parts; Described fermented glutinous wine (rice wine juice) is 20 ~ 40 parts; Described chicken powder is 2 ~ 6 parts; Described refined salt is 20 ~ 30 parts; Described monosodium glutamate is 1 ~ 3 part; Described aromatic vinegar is 15 ~ 34 parts; Described soy sauce is 10 ~ 20 parts; Described pepper powder is 10 ~ 16 parts;
Above-described number is parts by weight.
The preparation method that Saute beef with cayenne pepper of the present invention is done is as follows:
Comprise the following steps:
The fresh and tender beef of step one, selection texture exquisiteness, is cut into the sliced meat of coin thickness along lines by beef, the dried beef slices cut is poured in container and soaks 1 ~ 2 hour with cooking wine and clear water, fully remove the fishy smell of watery blood and removal meat;
Step 2, ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and paprika are divided into 2 parts in the ratio of 1:2, wherein the portion of small scale is used for pickling, and the portion of vast scale is used for boiling;
Step 3, the beef in step one pick up dry after put into ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and the paprika of step 2 for pickling, put into the root of Dahurain angelica, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar and soy sauce to mix thoroughly simultaneously, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the beef of step 3 is pickled, cure in step 3 is not outwelled for future use, after the beef pickled dries, in oil cauldron, rape oil burning is entered beef to sixty percent heat and carries out frying, dried beef slices explode into amber after pull out, make sure to keep in mind not explode paste.
Enter the ginger splices for boiling, onion parts, pepper powder, dried orange peel, pepper powder and the paprika in step 2 under step 5, oil of keeping on file in pot, exploded perfume, then pour the cure in step 3 into, obtain spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the beef exploded in step 4 into and is boiled 6 ~ 10 minutes after opening, then beef is sorted out, finally pulled out by all spices in pot not, the beef big fire again entering to sort out down is boiled and is carried out receipts juice in 4 ~ 6 minutes, finally just can take the dish out of the pot in thick.
Compared with prior art, the present invention has following beneficial effect:
Done and preparation method thereof by Saute beef with cayenne pepper of the present invention, the dried beef of making has spicy taste, its delicious fresh perfume (or spice), glossy, exquisitely carved moist, the crisp fragrant slagging of entrance of color glow.
Detailed description of the invention
Below the present invention is described further:
Below by way of specific embodiment, the invention will be further described, but not in order to limit the present invention, all within the present invention's spirit and principle, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Embodiment one
Saute beef with cayenne pepper is done, and it is characterized in that: material requested comprises beef, onion parts, ginger splices, the root of Dahurain angelica, cooking wine, rape oil, pepper powder, paprika, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy sauce, pepper powder;
500 parts, wherein said beef; Described onion parts is 30 parts; Described ginger splices is 10 parts; The described root of Dahurain angelica is 1 part; Described cooking wine is 10 parts; Described rape oil is 100 parts; Described pepper powder is 15 parts; Described paprika is 20 parts; Described cassia bark is 2 parts; Described tsaoko is 5 parts; Described fermented glutinous wine (rice wine juice) is 20 parts; Described chicken powder is 2 parts; Described refined salt is 20 parts; Described monosodium glutamate is 1 part; Described aromatic vinegar is 15 parts; Described soy sauce is 10 parts; Described pepper powder is 10 parts;
Above-described number is parts by weight.
The preparation method that Saute beef with cayenne pepper described in the present embodiment is done is as follows:
Comprise the following steps:
The fresh and tender beef of step one, selection texture exquisiteness, is cut into the sliced meat of coin thickness, the dried beef slices cut is poured in container and soaks 1 hour with cooking wine and clear water along lines by beef, fully remove watery blood and remove the fishy smell of meat;
Step 2, ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and paprika are divided into 2 parts in the ratio of 1:2, wherein the portion of small scale is used for pickling, and the portion of vast scale is used for boiling;
Step 3, the beef in step one pick up dry after put into ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and the paprika of step 2 for pickling, put into the root of Dahurain angelica, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar and soy sauce to mix thoroughly simultaneously, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the beef of step 3 is pickled, cure in step 3 is not outwelled for future use, after the beef pickled dries, in oil cauldron, rape oil burning is entered beef to sixty percent heat and carries out frying, dried beef slices explode into amber after pull out, make sure to keep in mind not explode paste.
Enter the ginger splices for boiling, onion parts, pepper powder, dried orange peel, pepper powder and the paprika in step 2 under step 5, oil of keeping on file in pot, exploded perfume, then pour the cure in step 3 into, obtain spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the beef exploded in step 4 into and is boiled 6 minutes after opening, then beef is sorted out, finally pulled out by all spices in pot not, the beef big fire again entering to sort out down is boiled and is carried out receipts juice in 4 minutes, finally just can take the dish out of the pot in thick.
Embodiment two
The basis of embodiment one changes, changes as follows:
Saute beef with cayenne pepper is done, and it is characterized in that: material requested comprises beef, onion parts, ginger splices, the root of Dahurain angelica, cooking wine, rape oil, pepper powder, paprika, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy sauce, pepper powder;
700 parts, wherein said beef; Described onion parts is 40 parts; Described ginger splices is 20 parts; The described root of Dahurain angelica is 2 parts; Described cooking wine is 20 parts; Described rape oil is 150 parts; Described pepper powder is 17 parts; Described paprika is 25 parts; Described cassia bark is 4 parts; Described tsaoko is 8 parts; Described fermented glutinous wine (rice wine juice) is 30 parts; Described chicken powder is 4 parts; Described refined salt is 25 parts; Described monosodium glutamate is 2 parts; Described aromatic vinegar is 25 parts; Described soy sauce is 15 parts; Described pepper powder is 13 parts;
Above-described number is parts by weight.
The preparation method that Saute beef with cayenne pepper described in the present embodiment is done is as follows:
Comprise the following steps:
The fresh and tender beef of step one, selection texture exquisiteness, is cut into the sliced meat of coin thickness, the dried beef slices cut is poured in container and soaks 1.5 hours with cooking wine and clear water along lines by beef, fully remove watery blood and remove the fishy smell of meat;
Step 2, ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and paprika are divided into 2 parts in the ratio of 1:2, wherein the portion of small scale is used for pickling, and the portion of vast scale is used for boiling;
Step 3, the beef in step one pick up dry after put into ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and the paprika of step 2 for pickling, put into the root of Dahurain angelica, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar and soy sauce to mix thoroughly simultaneously, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the beef of step 3 is pickled, cure in step 3 is not outwelled for future use, after the beef pickled dries, in oil cauldron, rape oil burning is entered beef to sixty percent heat and carries out frying, dried beef slices explode into amber after pull out, make sure to keep in mind not explode paste.
Enter the ginger splices for boiling, onion parts, pepper powder, dried orange peel, pepper powder and the paprika in step 2 under step 5, oil of keeping on file in pot, exploded perfume, then pour the cure in step 3 into, obtain spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the beef exploded in step 4 into and is boiled 8 minutes after opening, then beef is sorted out, finally pulled out by all spices in pot not, the beef big fire again entering to sort out down is boiled and is carried out receipts juice in 5 minutes, finally just can take the dish out of the pot in thick.
Embodiment three
The basis of embodiment one changes, changes as follows:
Saute beef with cayenne pepper is done, and it is characterized in that: material requested comprises beef, onion parts, ginger splices, the root of Dahurain angelica, cooking wine, rape oil, pepper powder, paprika, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy sauce, pepper powder;
800 parts, wherein said beef; Described onion parts is 60 parts; Described ginger splices is 25 parts; The described root of Dahurain angelica is 3 parts; Described cooking wine is 25 parts; Described rape oil is 250 parts; Described pepper powder is 20 parts; Described paprika is 30 parts; Described cassia bark is 6 parts; Described tsaoko is 10 parts; Described fermented glutinous wine (rice wine juice) is 40 parts; Described chicken powder is 6 parts; Described refined salt is 30 parts; Described monosodium glutamate is 3 parts; Described aromatic vinegar is 34 parts; Described soy sauce is 20 parts; Described pepper powder is 16 parts;
Above-described number is parts by weight.
The preparation method that Saute beef with cayenne pepper described in the present embodiment is done is as follows:
Comprise the following steps:
The fresh and tender beef of step one, selection texture exquisiteness, is cut into the sliced meat of coin thickness, the dried beef slices cut is poured in container and soaks 2 hours with cooking wine and clear water along lines by beef, fully remove watery blood and remove the fishy smell of meat;
Step 2, ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and paprika are divided into 2 parts in the ratio of 1:2, wherein the portion of small scale is used for pickling, and the portion of vast scale is used for boiling;
Step 3, the beef in step one pick up dry after put into ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and the paprika of step 2 for pickling, put into the root of Dahurain angelica, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar and soy sauce to mix thoroughly simultaneously, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the beef of step 3 is pickled, cure in step 3 is not outwelled for future use, after the beef pickled dries, in oil cauldron, rape oil burning is entered beef to sixty percent heat and carries out frying, dried beef slices explode into amber after pull out, make sure to keep in mind not explode paste.
Enter the ginger splices for boiling, onion parts, pepper powder, dried orange peel, pepper powder and the paprika in step 2 under step 5, oil of keeping on file in pot, exploded perfume, then pour the cure in step 3 into, obtain spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the beef exploded in step 4 into and is boiled 10 minutes after opening, then beef is sorted out, finally pulled out by all spices in pot not, the beef big fire again entering to sort out down is boiled and is carried out receipts juice in 6 minutes, finally just can take the dish out of the pot in thick.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a Saute beef with cayenne pepper is done, and it is characterized in that: material requested comprises beef, onion parts, ginger splices, the root of Dahurain angelica, cooking wine, rape oil, pepper powder, paprika, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar, soy sauce, pepper powder;
500 ~ 800 parts, wherein said beef; Described onion parts is 30 ~ 60 parts; Described ginger splices is 10 ~ 25 parts; The described root of Dahurain angelica is 1 ~ 3 part; Described cooking wine is 10 ~ 25 parts; Described rape oil is 100 ~ 250 parts; Described pepper powder is 15 ~ 20 parts; Described paprika is 20 ~ 30 parts; Described cassia bark is 2 ~ 6 parts; Described tsaoko is 5 ~ 10 parts; Described fermented glutinous wine (rice wine juice) is 20 ~ 40 parts; Described chicken powder is 2 ~ 6 parts; Described refined salt is 20 ~ 30 parts; Described monosodium glutamate is 1 ~ 3 part; Described aromatic vinegar is 15 ~ 34 parts; Described soy sauce is 10 ~ 20 parts; Described pepper powder is 10 ~ 16 parts;
Above-described number is parts by weight.
2. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that: comprise the following steps:
The fresh and tender beef of step one, selection texture exquisiteness, is cut into the sliced meat of coin thickness along lines by beef, the dried beef slices cut is poured in container and soaks 1 ~ 2 hour with cooking wine and clear water, fully remove the fishy smell of watery blood and removal meat;
Step 2, ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and paprika are divided into 2 parts in the ratio of 1:2, wherein the portion of small scale is used for pickling, and the portion of vast scale is used for boiling;
Step 3, the beef in step one pick up dry after put into ginger splices, onion parts, pepper powder, dried orange peel, pepper powder and the paprika of step 2 for pickling, put into the root of Dahurain angelica, cassia bark, tsaoko, fermented glutinous wine (rice wine juice), chicken powder, refined salt, monosodium glutamate, aromatic vinegar and soy sauce to mix thoroughly simultaneously, then put into refrigeration in refrigerator with preservative film bag good seal container and pickle 6 hours;
Step 4, the taking-up that the beef of step 3 is pickled, cure in step 3 is not outwelled for future use, after the beef pickled dries, in oil cauldron, rape oil burning is entered beef to sixty percent heat and carries out frying, dried beef slices explode into amber after pull out, make sure to keep in mind not explode paste.
Enter the ginger splices for boiling, onion parts, pepper powder, dried orange peel, pepper powder and the paprika in step 2 under step 5, oil of keeping on file in pot, exploded perfume, then pour the cure in step 3 into, obtain spices.
Step 6, in pot, pour suitable quantity of water into, boiled, soup made by the spices added in step 5, soup is poured the beef exploded in step 4 into and is boiled 6 ~ 10 minutes after opening, then beef is sorted out, finally pulled out by all spices in pot not, the beef big fire again entering to sort out down is boiled and is carried out receipts juice in 4 ~ 6 minutes, finally just can take the dish out of the pot in thick.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410363101.5A CN105309935A (en) | 2014-07-28 | 2014-07-28 | Spicy dried beef and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410363101.5A CN105309935A (en) | 2014-07-28 | 2014-07-28 | Spicy dried beef and manufacturing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261802A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of tongue tea flavour dried beef and preparation method thereof |
| CN106261803A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of Herba Menthae Rotundifoliae taste dried beef and preparation method thereof |
| CN106261805A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of spiced dried beef and preparation method thereof |
| CN106307114A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Honeysuckle flavor sliced dried beef |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
| CN106307117A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Spicy flavored dried beef strips and making method thereof |
| CN106333253A (en) * | 2016-08-18 | 2017-01-18 | 石阡县黔鑫绿色食品有限公司 | Mushroom-flavor dried beef |
| CN108634207A (en) * | 2018-04-18 | 2018-10-12 | 达州市宏隆肉类制品有限公司 | A kind of spicy beef jerky and preparation method thereof |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
-
2014
- 2014-07-28 CN CN201410363101.5A patent/CN105309935A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261802A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of tongue tea flavour dried beef and preparation method thereof |
| CN106261803A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of Herba Menthae Rotundifoliae taste dried beef and preparation method thereof |
| CN106261805A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of spiced dried beef and preparation method thereof |
| CN106307114A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Honeysuckle flavor sliced dried beef |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
| CN106307117A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Spicy flavored dried beef strips and making method thereof |
| CN106333253A (en) * | 2016-08-18 | 2017-01-18 | 石阡县黔鑫绿色食品有限公司 | Mushroom-flavor dried beef |
| CN108634207A (en) * | 2018-04-18 | 2018-10-12 | 达州市宏隆肉类制品有限公司 | A kind of spicy beef jerky and preparation method thereof |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
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Application publication date: 20160210 |