CN105433266A - Quick-frozen fish noodle braised beef tenderloin and making method thereof - Google Patents
Quick-frozen fish noodle braised beef tenderloin and making method thereof Download PDFInfo
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- CN105433266A CN105433266A CN201510788008.3A CN201510788008A CN105433266A CN 105433266 A CN105433266 A CN 105433266A CN 201510788008 A CN201510788008 A CN 201510788008A CN 105433266 A CN105433266 A CN 105433266A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
The invention discloses quick-frozen fish noodle braised beef tenderloin and a making method thereof. The making method of the quick-frozen fish noodle braised beef tenderloin comprises the following steps of step 1, heating a pot, pouring cold oil, heating the pot with the cold oil, and stir-frying bean segments, dry peppers, Chinese prickly ash, dried orange peel and sodium cyanide until the perfume is generated; step 2, adding oyster sauce for stir-frying, then adding water for boiling, adding dark soy sauce, cooking wine, scallions, fresh ginger sheets, garlic granules, thirteen-spices, black pepper powder and beef tenderloin for boiling up, changing a small fire, adding chicken essence and gourmet powder for seasoning, stewing until the beef tenderloin is soft, and after the beef tenderloin is tasteful, removing the tasteful beef tenderloin from the pot; step 3, enabling dry fish noodles to be put in the pot with cold water, boiling up the fish noodles with an intense fire, and when water in the pot is not enough, adding the water in a considerable manner until the fish noodles are soft; and step 4, separately taking the fish noodles out of the water, precooling the taken-out fish noodles, and sub-packaging the precooled fish noodles. Quick-frozen dried long beans made by the method have the characteristics of being nutritious, convenient and quick, being loved by mass people, and capable of being produced in batches.
Description
Technical field
The present invention relates to food processing field, more specifically it is the preparation method that a kind of quick-frozen fiss face stewes that sirloin is stewed in sirloin and quick-frozen fiss face.
Background technology
China's quick-frozen food exploitation starts from the initial stage seventies, and because consumer's income level was low at that time, quick-frozen food does not obtain large development in more than 10 year thereafter.Since striding into the nineties, along with the growth of people's income, the quickening of rhythm of life, the progressively formation of cold chain and perfect, the raising of device fabrication level, quick-frozen food presents the vigorous pace of fast development.According to estimates, since the nineties, China's quick-frozen food year amplification reaches 25%.Within 97 years, manufacturer reaches family more than 1000, output about 3,000,000 tons, and nowadays, quick-frozen food becomes a part for indispensable food in a lot of family life with its feature such as convenient, fast.
But due to various, the complex process of Chinese meal batching, the quick-frozen dish or food therefore gone on the market is few, and China's traditional flavor material quick-frozen conditioning product taste deeply liked by consumer is more single, is partial to light.At present, Chinese style quick-frozen material product is in test, development phase.
In Chinese meal, fish face stew sirloin be with fresh sirloin and fish face boil send out after add the delicious dish that condiment makes.The soft muscle at sirloin and ox belly and close ox rib place, refers to the cube meat with muscle, meat, oil bloom, and this is a kind of general designation just.Specifically, one is that sirloin provides high-quality protein, the amino acid containing all categories, and in various amino acid whose ratio and human body protein, various amino acid whose ratio is basically identical, and wherein contained methyl amimoacetic acid is all higher than any food.Two is that the fat content of sirloin is very low, but it is the linoleic source of low fat, or potential antioxidant; Three is that sirloin contains mineral matter and vitamin B group, comprises nicotinic acid, vitamin B1 and riboflavin, and four is best sources of beef or the irony required for every day; Four is that sirloin is also containing carnitine.The fish face that sirloin is stewed in fish face is the flesh of fish and the sweet potato powder smashed and salt that are rubbed by machine, cools to cut width and be made at 0.5cm to 0.6cm after steamed.It not only increases the content of noodles protein, also compensate for simple vegetable protein amino acid and forms incomplete defect.In addition, the fresh-water fishes resource that it also enriches for China provides a new utilization ways.Protein is the material base of all life, is the important component part of body cell, is the primary raw material that tissue upgrades and repairs.Each tissue of human body: hair, skin, muscle, bone, internal organ, brain, blood, nerve, endocrine etc. are made up of protein, people itself brought up by diet thus.Protein is extremely important to growing of people.
Along with the appearance of modern fast pace, high-level life style, to the demand of dish be: made dish requires that taste is very good, without interpolation, price is low, mouthfeel good, can meet food and drink, coffee shop, snack bar, the place demands such as western-style restaurant, can meet again demand of receiving guests at home simultaneously, namely also can burn delicious dish without naked light without cook, as long as need microwave-oven-heating or hot water bath, convenient and swift.Therefore, be badly in need of exploitation fish face and stew the nutritious like this quick-frozen dish that can meet again public demand of sirloin.
Summary of the invention
Object of the present invention be just to provide a kind of nutrition, convenient, fast, to stew the preparation method that sirloin is stewed in sirloin and quick-frozen fiss face by a kind of quick-frozen spicy fish face that is popular, that can be mass-produced.
In the evolution of quick-freeze craft, exist in numerous preserving processes, freezing method is most widely used, and effect is highly significant also.And as one of freezing method liquid nitrogen flash freezer already adopt by food processing enterprises, the hypervelocity that can realize low-temperature deep due to it is frozen, also the partial vitrification realizing frozen food is conducive to, original fresh state and original nutritional labeling can be returned to greatest extent after making food defrosting, greatly improve the quality of frozen food, therefore in quick-frozen industry, demonstrate distinctive vitality.Compared with other freezing method, liquid nitrogen flash freezer has following obvious advantage:
One is chilling rate fast (freezing speed is than about fast 30-40 times of general freezing method): adopt liquid nitrogen flash freezer, can make food rapidly by 0 DEG C ~-5 DEG C maximum ice crystals growth bands, food research personnel have done good try in this respect.
Two is keep food quality: because the liquid nitrogen flash freezer time is short, and the food through liquid nitrogen flash freezer can keep the color before processing and nutritive value to greatest extent.The people such as Duan Zhenhua carry out fast frozen with liquid nitrogen to betel nut, and result shows that the betel nut after liquid nitrogen process maintains comparatively high chlorophyll content, raciness.Material drying loss is little: the drying loss loss late generally freezed is 3 ~ 6%, and liquid nitrogen flash freezer can reduce to 0.25 ~ 0.5%.
Three is that equipment and power cost are low, is easy to realize mechanization and automatic assembly line, boosts productivity.Current liquid nitrogen flash freezer mainly contains spray freezing, dipping freezes to freeze three kinds of modes with cold air, is wherein most widely used with spray freezing again.Therefore the method for freezing studying food has great importance, and the present invention stewes in a kind of quick-frozen fiss face the preparation method of sirloin and quick-frozen fiss face stewing sirloin and formally develops for this reason, adopt subzero 95 DEG C freezing, ensure that food quality, meet the related request of quality testing standard.
To achieve these goals, technical scheme of the present invention is such:
Sirloin is stewed in a kind of quick-frozen fiss face, and comprise major ingredient and condiment, it is characterized in that, described major ingredient is fish face, and boil after sending out, weight is 120g/ part, fresh sirloin, and after halogen, 114g/ part, cuts and join shape for block, cuts that to join specification be 1cm*1cm*1cm;
Described batching is made up of following raw material:
Dry sharp green pepper 0.485g/ part, Chinese prickly ash 0.765g/ part, thick broad-bean sauce 5g/ part, dried orange peel 0.42g/ part, anistree 0.148g/ part, kaempferia galamga 0.148g/ part, oyster sauce 2.22g/ part, cooking wine 1.67g/ part, white sugar 0.78g/ part, chickens' extract 0.74g/ part, ginger slice 1g/ part, crosscut thickness 0.5 ㎝, monosodium glutamate 0.74g/ part, garlic pearls 2.89g/ part, clap flat, shallot 1.71g/ part, cut and join the shape section of being shape, long 5 ㎝, straw mushroom dark soy sauce 0.56g/ part, 13 fragrant 0.11g/ parts, black pepper 0.03g/ part, edible oil 5.56g/ part, water 120g/ part.
A preparation method for sirloin is stewed in quick-frozen fiss face, comprises the following steps:
Step 1, pot burns heat, and cold oil is cooked and burnt heat, fries fragrant by bean cotyledon, dry sharp green pepper, Chinese prickly ash, dried orange peel, kaempferia galamga;
Step 2, then add oyster sauce frying, then adds water boiled, and after, black pepper sirloin fragrant with dark soy sauce, cooking wine, shallot, ginger slice, garlic pearls 13 is boiled, change little fire, midway is with chickens' extract, monosodium glutamate, and seasoning is stewed soft, tasty off the pot;
Step 3, dry fish face cold water is cooked, and big fire is boiled, and considers and add until deliquescing when midway water is inadequate;
Step 4, picks up precooling packing respectively.
Optimize, sirloin packaging 280g/ part is stewed in described quick-frozen fiss face, and packing instructions are fish face 120g, sirloin 100g, soup juice 40g, solid contents 85.7%, subzero 95 DEG C, quick-frozen 18 minutes.
The invention has the beneficial effects as follows: overcome fish face stew sirloin can not the prejudice of quick-frozen, finish fish face stew sirloin can not the history of quick-frozen.Sirloin is stewed in the quick-frozen fiss face adopting the method to make, have nutrition, convenient, fast, by the popular and feature that can be mass-produced, compare traditional freezing method, the subzero 35 DEG C of quick-frozens of this dish are perishable, and the shelf-life is short, and subzero 95 DEG C time, long shelf-life, and fresh fragrance is various.Specifically: one there is provided taste enriches, nutrition, easily dish; Two is meet modern fast pace, high-level life style; Three is quick-frozen to preserve, instant; Four be dish Making programme standardization, major ingredient and batching add in strict accordance with ratio.
Detailed description of the invention
Stew the performance of the preparation method of sirloin the following detailed description of a kind of quick-frozen fiss face of the present invention, but they do not form limitation of the invention, advantage of the present invention will become apparent and easy understand simultaneously.
The present inventor, through long term test and research, through failure many times, repeatedly contrasts and screens its technique, and the preparation method that sirloin is stewed in sirloin and quick-frozen fiss face is stewed in a kind of quick-frozen fiss face of finally shaping.
Embodiment
Sirloin is stewed in quick-frozen fiss face, standard of selecting materials:
(1) buy outside fish face after poach is sent out out and go out rate: 360%.
(2) fish face is from making rate: 300%.
Dispensing requirements:
Described major ingredient is fish face, and boil after sending out, weight is 120g/ part, fresh sirloin, and after halogen, 114g/ part, cuts and join shape for block, cuts that to join specification be 1cm*1cm*1cm;
Described batching is made up of following raw material:
Dry sharp green pepper 0.485g/ part, Chinese prickly ash 0.765g/ part, thick broad-bean sauce 5g/ part, dried orange peel 0.42g/ part, anistree 0.148g/ part, kaempferia galamga 0.148g/ part, oyster sauce 2.22g/ part, cooking wine 1.67g/ part, white sugar 0.78g/ part, chickens' extract 0.74g/ part, ginger slice 1g/ part, crosscut thickness 0.5 ㎝, monosodium glutamate 0.74g/ part, garlic pearls 2.89g/ part, clap flat, shallot 1.71g/ part, cut and join the shape section of being shape, long 5 ㎝, straw mushroom dark soy sauce 0.56g/ part, 13 fragrant 0.11g/ parts, black pepper 0.03g/ part, edible oil 5.56g/ part, water 120g/ part.
A preparation method for sirloin is stewed in quick-frozen fiss face, comprises the following steps:
Step 1, pot burns heat, and cold oil is cooked and burnt heat, fries fragrant by bean cotyledon, dry sharp green pepper, Chinese prickly ash, dried orange peel, kaempferia galamga;
Step 2, then add oyster sauce frying, then adds water boiled, and after, black pepper sirloin fragrant with dark soy sauce, cooking wine, shallot, ginger slice, garlic pearls 13 is boiled, change little fire, midway is with chickens' extract, monosodium glutamate, and seasoning is stewed soft, tasty off the pot;
Step 3, dry fish face cold water is cooked, and big fire is boiled, and considers and add until deliquescing when midway water is inadequate;
Step 4, picks up precooling packing respectively.
This quick-frozen fiss face is stewed sirloin fish face and is stewed sirloin packaging 280g/ part, and packing instructions are fish face 120g, sirloin 100g, soup juice 40g, solid contents 85.7%, subzero 95 DEG C, quick-frozen 18 minutes.
Quick-frozen contrast test shows, in table one and table two, this quick-frozen fiss face is stewed sirloin and have better color, smell and taste at subzero 95 DEG C, and long shelf-life.This contrast test is for benchmark with the color, smell and taste of conventional frying production method (sirloin is stewed in fish face) and dish shape, draw the inventive method subzero 95 DEG C time, freezing 18 minutes effects are best, quick-frozen 18 minutes is for the present invention is by testing the Best Times obtained.
Table one: the vegetable taste that under different temperatures, sirloin is stewed in quick-frozen fiss face compares
Table two: the vegetable dish shape that sirloin is stewed in the quick-frozen fiss face under the different quick-frozen time is compared
It should be noted that: to those of ordinary skill in the art, under the prerequisite not changing the principle of the invention, can also make some changes or distortion to the present invention, this belongs to protection scope of the present invention equally.
Claims (3)
1. a sirloin is stewed in quick-frozen fiss face, comprises major ingredient and condiment, it is characterized in that, described major ingredient is fish face, and boil after sending out, weight is 120g/ part, fresh sirloin, and after halogen, 114g/ part, cuts and join shape for block, cuts that to join specification be 1cm*1cm*1cm;
Described condiment is made up of following raw material: dry sharp green pepper 0.485g/ part, Chinese prickly ash 0.765g/ part, thick broad-bean sauce 5g/ part, dried orange peel 0.42g/ part, anistree 0.148g/ part, kaempferia galamga 0.148g/ part, oyster sauce 2.22g/ part, cooking wine 1.67g/ part, white sugar 0.78g/ part, chickens' extract 0.74g/ part, ginger slice 1g/ part, crosscut thickness 0.5 ㎝, monosodium glutamate 0.74g/ part, garlic pearls 2.89g/ part, clap flat, shallot 1.71g/ part, cut and join the shape section of being shape, long 5 ㎝, straw mushroom dark soy sauce 0.56g/ part, 13 fragrant 0.11g/ parts, black pepper 0.03g/ part, edible oil 5.56g/ part, water 120g/ part.
2. adopt the quick-frozen fiss face described in claim 1 to stew a preparation method for sirloin, it is characterized in that, comprise the following steps:
Step 1, pot burns heat, and cold oil is cooked and burnt heat, fries fragrant by bean cotyledon, dry sharp green pepper, Chinese prickly ash, dried orange peel, kaempferia galamga;
Step 2, then add oyster sauce frying, then adds water boiled, and after, black pepper sirloin fragrant with dark soy sauce, cooking wine, shallot, ginger slice, garlic pearls 13 is boiled, change little fire, midway is with chickens' extract, monosodium glutamate, and seasoning is stewed soft, tasty off the pot;
Step 3, dry fish face cold water is cooked, and big fire is boiled, and considers and add until deliquescing when midway water is inadequate;
Step 4, picks up precooling packing respectively.
3. the preparation method of sirloin is stewed in a kind of quick-frozen fiss face according to claim 2, it is characterized in that, in described step 4, sirloin packaging 280g/ part is stewed in described quick-frozen fiss face, packing instructions are fish face 120g, sirloin 100g, soup juice 40g, solid contents 85.7%, subzero 95 DEG C, quick-frozen 18 minutes.
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| CN201510788008.3A CN105433266A (en) | 2015-11-17 | 2015-11-17 | Quick-frozen fish noodle braised beef tenderloin and making method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836556A (en) * | 2006-04-16 | 2006-09-27 | 刘郑华 | Freezed quickly-freezed cooked Chinese noodle with dosage, soup and dish |
| CN104509778A (en) * | 2013-10-07 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method for convenient food braised beef noodle |
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- 2015-11-17 CN CN201510788008.3A patent/CN105433266A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836556A (en) * | 2006-04-16 | 2006-09-27 | 刘郑华 | Freezed quickly-freezed cooked Chinese noodle with dosage, soup and dish |
| CN104509778A (en) * | 2013-10-07 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method for convenient food braised beef noodle |
Non-Patent Citations (1)
| Title |
|---|
| 张慜: "《生鲜食品加工品质调控技术》", 30 September 2013, 中国轻工业出版社 * |
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Application publication date: 20160330 |