CN105533318A - Instant spicy hot beef jerky production method - Google Patents
Instant spicy hot beef jerky production method Download PDFInfo
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- CN105533318A CN105533318A CN201410585624.4A CN201410585624A CN105533318A CN 105533318 A CN105533318 A CN 105533318A CN 201410585624 A CN201410585624 A CN 201410585624A CN 105533318 A CN105533318 A CN 105533318A
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Abstract
The present invention discloses an instant spicy hot beef jerky production method, which comprises: 1) cutting beef cut into slices, placing into boiling water, cooking to achieve 90% maturity, and taking out of the pot; 2) cutting the beef obtained in the step 1) into strips, draining water, and uniformly coating corn starch so as to be spare; 3) pouring edible oil into the pot, firing to achieve 80% heating degree, pouring the beef into the hot oil, continuously firing until the beef strips present dark brown color, and taking the beef out of the pot so as to be spare, wherein the remaining heat oil is used for spare; 4) decocting saucing water; and 5) pouring the beef strips obtained in the step 3) into the saucing water obtained in the step 4), uniformly stirring, boiling with large fire until the saucing water in the pot does not exist, uniformly sprinkling zanthoxylum bungeanum powder, sesame seeds and/or cuminum cyminum l powder, and discharging out of the pot. Compared with the method in the prior art, the method of the present invention has the following advantages that the harm of the chemical substances added in the traditional process on human health is avoided, and the produced beef jerky is suitable for Chuanshu area consumer taste, and has characteristics of low cost, high in nutrient, and a certain shelf life.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of processing and fabricating method that instant Saute beef with cayenne pepper is dry.
Background technology
Beef is the food that people from the whole world likes to eat, and one of meat product of Chinese's consumption, be only second to pork, beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".It contains the nutritions such as abundant methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, the function having develop immunitypty and enhance metabolism, particularly to antisecosis and obvious curative effects of having built up health.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people to lose blood and suitable especially in repair tissue etc. supplementing.
Beef flavour is sweet, property is put down, enter spleen, stomach invigorating.Being of high nutritive value of beef, what Gu had " beef tonifying Qi, the same Radix Astragali of merit " says.All weak weak, the sinking of qi of middle-jiao, sallow complexion, soreness of bones and muscles, spontaneous perspiration due to deficiency of vital energy person, can by beef boiled dinner.Severe winter eats beef, has warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and the yellow dizzy people in face eat.Its nature and flavor are sweet flat, containing rich in protein, and the compositions such as fat, vitamin B complex, nicotinic acid, calcium, phosphorus, iron, cholesterine.Have strengthen muscles and bones, qi-restoratives nourishes blood, the effect of eliminating phlegm and calming wind.If postoperative patient, available beef is with red date boiled dinner.
It is reported, Nanyang City, Henan Province, the areas such as Yangxin County, Shandong Province, Langzhong City, Sichuan Province, Tongliao, Inner Mongolia city, Horqin Caoyuan, Xilinguole League Duolun County, Faku County, Liaoning, Anhui Mengcheng, Zhangye City of Gansu, Luoning County, Rongchang County, Qingshui County are the main product ground of ox, so the beef raising of locality is also very flourishing.
And due to dried beef peculiar flavour, nutritious, the storage life is longer, the advantage such as easy to carry of travelling at home, becomes the meat instant food that consumers like.In prior art, dried beef is with ox carcass cutting meat for raw material, and the class adopting the processing technology such as low-temperature salting, drying to process can direct fresh edible fermented beef goods.Since 19 end of the centurys; along with the expansion of the modern meat products Storage method ranges of application such as refrigeration, vacuum packaging; production mechanization, the scales such as cooling meat, tin product, sausage food develop rapidly, and dry Beef production is become the traditional properties meat products mode of production meeting consumer taste adjustment needs by the evolution of beef processing and storage major way.
Sichuan is as one of beef cattle main product ground, and in conjunction with local eating habit, edible mostly is Saute beef with cayenne pepper, Saute beef with cayenne pepper is dry is one of dried beef principal item, taste is based on numb and peppery, and dark liking by river your place consumer, its preparation method generally comprises the fried step with being mixed into spicy material.What fried effect can affect dried beef chews strength, water content, disintegrating slag amount, again due to the use of oil, there is the danger of becoming sour, and then affects taste and the shelf-life of dried beef.The proportioning of spicy material also has influence on outward appearance and the taste of dried beef, preferably can bring out the best in each other with this taste of beef.For a long time, the processing of dried beef continues to use traditional handicraft always, and making step is loaded down with trivial details, the dried beef produced but coarse mouthfeel, color and luster is gloomy, disintegrating slag is many, can not adapt to the demand of market development.
At present, the production of dry beef has reached batch production and normalization period, and traditional production method, in order to floridity, often uses nitrite in beef, produces high risks, make dry beef be difficult to come in popular life after edible to human body.
For these reasons and the deficiencies in the prior art, still need to find and be a kind ofly applicable to river consumer groups of Sichuan district, and the dried beef manufacture craft of health environment-friendly, to obtaining the dry jerky products that sense organ is better, energy consumption is lower.
Summary of the invention
For the problems referred to above that prior art exists, the object of this invention is to provide a kind of processing and fabricating method that instant Saute beef with cayenne pepper is dry, to avoid the chemical substance added in traditional handicraft to the harm of people's health, and the dried beef produced is applicable to the taste of consumer groups of Sichuan district, river, cost is low, nutritional labeling is high, have certain shelf-life.
For achieving the above object, the technical solution used in the present invention is:
The processing and fabricating method that instant Saute beef with cayenne pepper is dry, comprises the steps:
1) beef is cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour edible oil into, beef, to eighty per cant heat, is poured in deep fat by large baked wheaten cake, and continuing to burn to beef bar is dark-brown, pulls beef out pot, waits until for subsequent use; Remaining deep fat is for subsequent use;
4) bittern is boiled;
5) poured in step 4 gained bittern by step 3 gained beef bar, stir, big fire is boiled bittern to pot and is dryouied, and evenly sprinkles zanthoxylum powder, sesame and/or cumin powder, off the pot.
Preferably, beef is selected from Carnis Bovis seu Bubali.
Preferably, beef is foreshank, especially fore shank.
Preferably, the concrete operations of step 4 are: choose the condiment such as anise, cassia bark, fragrant fruit and chilli powder and pour in step 3 deep fat used, mixing; The condiment such as white wine, light-coloured vinegar, water, salt and soy sauce are added in above-mentioned deep fat successively, by its infusion to boiling, obtains bittern.
It is worth mentioning that, above-mentioned each raw material or flavoring can draft consumption as required, preferably, when beef consumption is 1kg, the consumption of edible oil, anise, cassia bark, fragrant fruit, chilli powder, white wine, light-coloured vinegar, water, salt, soy sauce is followed successively by: 50ml, 10g, 30g, 30g, 5g, 5ml, 5ml, 100ml, 5g, 10ml; Wherein, each raw material or flavoring consumption should be directly proportional according to beef consumption and increase progressively.
Dried beef of the prior art is many containing the carcinogen such as nitrite or anticorrisive agent, and more it should be noted that to make product color more bright-coloured, thus make eater more have appetite, a lot of producer also can add the additives such as pigment in production process; Technical scheme provided by the invention fundamentally solves this problem, does not add any carcinogenic chemical, also without the need to pickling, with product with eating, very convenient.More valuable is, boil the material having the bacteria growing inhibitings such as chilli powder in the bittern that Saute beef with cayenne pepper does, obtained dried beef also there will not be the shortcoming that in prior art, the ubiquitous disintegrating slag of deep fried products is many, both good mouthfeel had been remained, consumer health's diet can be made again, there is good prospect for sales.
Detailed description of the invention
Do to illustrate in detail, intactly further to the present invention below in conjunction with embodiment.
embodiment 1
For 1kg beef for raw material makes instant Saute beef with cayenne pepper do, comprise the following steps:
1), after choosing foreshank, be cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour 50ml oil into, burn 1min greatly, will enter under beef in deep fat, continue to burn 5min, pull beef out pot, remaining deep fat is for subsequent use;
4) choose anistree 10g, cassia bark 30g, fragrant fruit 30g, chilli powder 5g pour in step 3 deep fat used, fried 5min;
5) 5ml white wine, 5ml light-coloured vinegar, 100ml water, 5g salt, 10ml soy sauce are added in step 4 gained flavored oils successively, boiled to boiling, obtain bittern;
6) step 3 gained beef is poured in step 5 gained tartar sauce, stirs, big fire until in pot bittern dryout, evenly sprinkle zanthoxylum powder, sesame and/or cumin powder, off the pot.
embodiment 2
For 10kg beef for raw material makes instant Saute beef with cayenne pepper do, comprise the following steps:
1), after choosing foreshank, be cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour 500ml oil into, burn 5min greatly, will enter under beef in deep fat, continue to burn 5min, pull beef out pot, remaining deep fat is for subsequent use;
4) choose anistree 100g, cassia bark 300g, fragrant fruit 300g, chilli powder 50g pour in step 3 deep fat used, fried 5min;
5) 50ml white wine, 50ml light-coloured vinegar, 1000ml water, 50g salt, 100ml soy sauce are added in step 4 gained flavored oils successively, boiled to boiling, obtain bittern;
6) step 3 gained beef is poured in step 5 gained tartar sauce, stirs, big fire until in pot bittern dryout, evenly sprinkle zanthoxylum powder, sesame and/or cumin powder, off the pot.
embodiment 3
For 20kg beef for raw material makes instant Saute beef with cayenne pepper do, comprise the following steps:
1), after choosing foreshank, be cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour 1000ml oil into, burn 10min greatly, will enter under beef in deep fat, continue to burn 10min, pull beef out pot, remaining deep fat is for subsequent use;
4) choose anistree 200g, cassia bark 600g, fragrant fruit 600g, chilli powder 100g pour in step 3 deep fat used, fried 5min;
5) 50ml white wine, 50ml light-coloured vinegar, 2000ml water, 50g salt, 100ml soy sauce are added in step 4 gained flavored oils successively, boiled to boiling, obtain bittern;
6) step 3 gained beef is poured in step 5 gained tartar sauce, stirs, big fire until in pot bittern dryout, evenly sprinkle zanthoxylum powder, sesame and/or cumin powder, off the pot.
embodiment 4
For 30kg beef for raw material makes instant Saute beef with cayenne pepper do, comprise the following steps:
1), after choosing foreshank, be cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour 1500ml oil into, burn 15min greatly, will enter under beef in deep fat, continue to burn 15min, pull beef out pot, remaining deep fat is for subsequent use;
4) choose anistree 300g, cassia bark 900g, fragrant fruit 900g, chilli powder 150g pour in step 3 deep fat used, fried 5min;
5) 150ml white wine, 150ml light-coloured vinegar, 3000ml water, 150g salt, 300ml soy sauce are added in step 4 gained flavored oils successively, boiled to boiling, obtain bittern;
6) step 3 gained beef is poured in step 5 gained tartar sauce, stirs, big fire until in pot bittern dryout, evenly sprinkle zanthoxylum powder, sesame and/or cumin powder, off the pot.
Finally be necessary described herein: above embodiment has been described in detail embodiment of the present invention, but the present invention is not limited to above-mentioned embodiment, in the ken that those of ordinary skill in the art possess, various change can also be made under the prerequisite not departing from present inventive concept.
Claims (7)
1. the processing and fabricating method that instant Saute beef with cayenne pepper is dry, is characterized in that, comprise the steps:
1) beef is cut into sheet, be placed in boiling water boil to nine points ripe, take the dish out of the pot;
2) step 1 gained beef is cut into strip, after drainage, evenly wraps cornstarch, wait until for subsequent use;
3) in pot, pour edible oil into, beef, to eighty per cant heat, is poured in deep fat by large baked wheaten cake, and continuing to burn to beef bar is dark-brown, pulls beef out pot, waits until for subsequent use; Remaining deep fat is for subsequent use;
4) bittern is boiled;
5) poured in step 4 gained bittern by step 3 gained beef bar, stir, big fire is boiled bittern to pot and is dryouied, and evenly sprinkles zanthoxylum powder, sesame and/or cumin powder, off the pot.
2. the processing and fabricating method that instant Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that: beef is selected from Carnis Bovis seu Bubali.
3. the processing and fabricating method that instant Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that: beef is foreshank, especially fore shank.
4. the processing and fabricating method that instant Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that: the concrete operations of step 4 are: choose the condiment such as anise, cassia bark, fragrant fruit and chilli powder and pour in step 3 deep fat used, mixing; The condiment such as white wine, light-coloured vinegar, water, salt and soy sauce are added in above-mentioned deep fat successively, by its infusion to boiling, obtains bittern.
5. the processing and fabricating method that instant Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that: above-mentioned each raw material or flavoring can draft consumption as required.
6. the processing and fabricating method that instant Saute beef with cayenne pepper according to claim 5 is dry, it is characterized in that: when beef consumption is 1kg, the consumption of edible oil, anise, cassia bark, fragrant fruit, chilli powder, white wine, light-coloured vinegar, water, salt, soy sauce is followed successively by: 50ml, 10g, 30g, 30g, 5g, 5ml, 5ml, 100ml, 5g, 10ml.
7. the processing and fabricating method that the instant Saute beef with cayenne pepper according to claim 5 or 6 is dry, is characterized in that: each raw material or flavoring consumption should be directly proportional according to beef consumption and increase progressively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410585624.4A CN105533318A (en) | 2014-10-28 | 2014-10-28 | Instant spicy hot beef jerky production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410585624.4A CN105533318A (en) | 2014-10-28 | 2014-10-28 | Instant spicy hot beef jerky production method |
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| CN105533318A true CN105533318A (en) | 2016-05-04 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439975A (en) * | 2017-09-20 | 2017-12-08 | 贵州真安食品有限责任公司 | A kind of processing technology of spicy beef jerky |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
-
2014
- 2014-10-28 CN CN201410585624.4A patent/CN105533318A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439975A (en) * | 2017-09-20 | 2017-12-08 | 贵州真安食品有限责任公司 | A kind of processing technology of spicy beef jerky |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
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Application publication date: 20160504 |