CN105918887A - Marinating process of healthy spiced beef with long shelf life and less nutrient loss - Google Patents
Marinating process of healthy spiced beef with long shelf life and less nutrient loss Download PDFInfo
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- CN105918887A CN105918887A CN201610249251.2A CN201610249251A CN105918887A CN 105918887 A CN105918887 A CN 105918887A CN 201610249251 A CN201610249251 A CN 201610249251A CN 105918887 A CN105918887 A CN 105918887A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a marinating process of healthy spiced beef with long shelf life and less nutrient loss, which comprises the following steps: splitting beef into cubes, putting the beef cubes in a refrigeration house for freezing, unfreezing the beef cubes, then adding a table salt solution, feeding the beef cubes into a stirrer for stirring, carrying out filtering, coating the surface layer with table salt, and placing the beef cubes in a sealed and compressed mode so as to obtain a first prefabricated material; thoroughly cleaning the first prefabricated material with clear water, adding clear water for boiling, adding cassia bark, cumin, shallots, ginger slices and pepper for boiling, fishing out the first prefabricated material, and draining off the first prefabricated material so as to obtain a second prefabricated material; mixing and boiling aniseed, cumin, rosemaries, alpinia katsumadai hayata, netmeg, alpinia officinarum hance, dried ginger, saffron, vanilla, costus roots, poppy seeds, mint, pepper, amomum tsaoko, licorice roots, honey and clear water, adding the second prefabricated material for boiling, fishing out and draining off the second prefabricated material, frying the second prefabricated material, and then fishing out and draining off the second prefabricated material so as to obtain a third prefabricated material; and putting the third prefabricated material in a baking machine with a rotating function for baking, taking out the third prefabricated material, then adding edible vegetable oil, cooking wine, shallots, ginger slices, cumin and sesame, uniformly stirring the ingredients, and carrying out bagging, sealing and sterilizing so as to obtain the healthy spiced beef with long shelf life and less nutrient loss.
Description
Technical field
The present invention relates to beef product technical field, particularly relate to a kind of few beans of healthy long shelf-life nutrition leak
The stew in soy sauce technique of beef.
Background technology
After existing spiced beef goods are mainly by cleaning the beef of processing, salt down with salt, monosodium glutamate, spice etc.
Making tasty, the color of product has change, but in preparation process, in beef the one of collagen protein
Level structure is destroyed, and lasting high temperature makes collagen protein be decomposed into gelatin, the processed taste obtaining beef product
Road, color and luster, nutrient substance generation large change, though therefore at present method can industrialized production, but not
Consumer demand can be met.
Summary of the invention
The present invention proposes the stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, article texture
Soft delicate, taste is fresh, and color and luster is beautiful, and remain to greatest extent useful health nutritional labeling,
And non-greasy, contribute to gastrointestinal health, long shelf-life, there is no any side effect.
The stew in soy sauce technique of the few spiced beef of a kind of healthy long shelf-life nutrition leak that the present invention proposes, including as follows
Step:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-10--20 DEG C
Freezing 4-10h in freezer, adds the salt solution that concentration is 4-8% and sends into stirring in blender after defrosting
10-20min, filters, and Sal is spread on top layer, seals to compress and places 1-2 days, obtains the first prefabricated material；
S2, by weight by prefabricated for 40-60 part first material clear water clean after, add 200-240 part clear water
Steaming and decocting 20-40min, add 1-3 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1-2 part Fructus Cumini Cymini, 1-3 part chive, 0.5-1.5 part Rhizoma Zingiberis,
1-2 part Pericarpium Zanthoxyli steaming and decocting 20-40min, pulls out, drains, obtain the second prefabricated material；
S3, by 1-3 part anise, 1-2 part Fructus Cumini Cymini, 1-2 part Herba Rosmarini Officinalis, 1-3 part Fructus Amomi Rotundus, 1-2 part Semen Myristicae,
1-2 part Rhizoma Alpiniae Officinarum, 1-2 part Rhizoma Zingiberis, 1-3 part Stigma Croci, 1-2 part Rhizoma et radix valerianae, 1-3 part Radix Aucklandiae, 1-2 part Semen Papaveris
Seed, 1-2 part Herba Menthae, 2-5 part Fructus Piperis, 1-3 part Fructus Tsaoko, 1-2 part Radix Glycyrrhizae, 5-15 part Mel, 60-100
Part clear water mixing boiling 20-40min, adds the second prefabricated material boiling 1-3h, pulls out and drain, put into 120-140 DEG C
Frying 2-4min in edible oil, pulls out, drains, and obtains the 3rd prefabricated material；
S4, the 3rd prefabricated material is put into the baking machine of the function with rotation toasts 15-25min, baking temperature
Degree is for 90-100 DEG C, and reversal rate is 1-4r/s, add after taking-up 10-20 part edible vegetable oil, 1-3 part cooking wine,
1-2 part chive, 1-2 part Rhizoma Zingiberis, 1-2 part Fructus Cumini Cymini, 1-2 part Semen Sesami stir, pack, seal, go out
Bacterium, obtains the few spiced beef of healthy long shelf-life nutrition leak.
Preferably, in S1, it is placed in-12--16 DEG C of freezer freezing 6-8h.
Preferably, in S2, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Cumini Cymini, chive, Rhizoma Zingiberis, the weight ratio of Pericarpium Zanthoxyli are 1.2-1.5:
1.5-1.85:2-2.6:1.2-1.4:1.4-1.8.
Preferably, in S3, anise, Fructus Cumini Cymini, Herba Rosmarini Officinalis, Fructus Amomi Rotundus, Semen Myristicae, Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis, safranine
Flower, Rhizoma et radix valerianae, the Radix Aucklandiae, Semen Papaveris, Herba Menthae, Fructus Piperis, Fructus Tsaoko, Radix Glycyrrhizae, the weight ratio of Mel are 1.5-2:
1.2-1.6:1.4-1.8:2-2.5:1.2-1.5:1.4-1.8:1.5-1.8:2-2.6:1.4-1.8:
2-2.8:1.4-1.9:1.2-1.5:3-4.5:2-2.5:1.4-1.8:10-13.
Preferably, in S3, frying 2.5-3.5min in 130-135 DEG C of edible oil.
Preferably, in S4, toasting 21-23min, baking temperature is 90-98 DEG C, and reversal rate is 2-3r/s.
Preferably, in S4, cooking wine, chive, Rhizoma Zingiberis, Fructus Cumini Cymini, the weight ratio of Semen Sesami are 2-2.5:1.2-1.5:
1.4-1.8:1.2-1.5:1.5-1.9.
Preferably, the stew in soy sauce technique of the few spiced beef of described healthy long shelf-life nutrition leak, including walking as follows
Rapid:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-12--16 DEG C
Freezing 6-8h in freezer, adds the salt solution that concentration is 5-6.5% and sends into stirring in blender after defrosting
14-18min, filters, and Sal is spread on top layer, seals to compress and places 1-2 days, obtains the first prefabricated material；
S2, by weight by prefabricated for 50-54 part first material clear water clean after, add 210-220 part clear water
Steaming and decocting 30-34min, adds 1.2-1.5 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1.5-1.85 part Fructus Cumini Cymini, 2-2.6 part chive, 1.2-1.4
Part Rhizoma Zingiberis, 1.4-1.8 part Pericarpium Zanthoxyli steaming and decocting 30-34min, pull out, drain, obtain the second prefabricated material；
S3, by 1.5-2 part anise, 1.2-1.6 part Fructus Cumini Cymini, 1.4-1.8 part Herba Rosmarini Officinalis, 2-2.5 part Fructus Amomi Rotundus,
1.2-1.5 part Semen Myristicae, 1.4-1.8 part Rhizoma Alpiniae Officinarum, 1.5-1.8 part Rhizoma Zingiberis, 2-2.6 part Stigma Croci, 1.4-1.8
Part Rhizoma et radix valerianae, 2-2.8 part Radix Aucklandiae, 1.4-1.9 part Semen Papaveris, 1.2-1.5 part Herba Menthae, 3-4.5 part Fructus Piperis,
2-2.5 part Fructus Tsaoko, 1.4-1.8 part Radix Glycyrrhizae, 10-13 part Mel, 80-90 part clear water mixing boiling 30-35min,
Add the second prefabricated material boiling 1.5-2.5h, pull out and drain, put into frying in 130-135 DEG C of edible oil
2.5-3.5min, pulls out, drains, and obtains the 3rd prefabricated material；
S4, the 3rd prefabricated material is put into the baking machine of the function with rotation toasts 21-23min, baking temperature
Degree is for 90-98 DEG C, and reversal rate is 2-3r/s, add after taking-up 14-17 part edible vegetable oil, 2-2.5 part cooking wine,
1.2-1.5 part chive, 1.4-1.8 part Rhizoma Zingiberis, 1.2-1.5 part Fructus Cumini Cymini, 1.5-1.9 part Semen Sesami stir,
Pack, seals, sterilizing, obtains the few spiced beef of healthy long shelf-life nutrition leak.
The present invention, by by freezing after beef, the muscle fiber of beef being made effectively to rupture, on the one hand ensures
Goods are tasty quickly with uniformly, and on the other hand article texture is soft, delicate, additionally passes sequentially through freezing, food
Salt is pickled, and cleans, the process such as a series of bittern material boilings, not only can effectively remove the sheep offensive smell of beef and poisonous
Harmful substance, and there is antiseptic power, the most any side effect, the anise of addition, Fructus Cumini Cymini, Herba Rosmarini Officinalis,
Fructus Amomi Rotundus, Semen Myristicae, Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis, Stigma Croci, Rhizoma et radix valerianae, the Radix Aucklandiae, Semen Papaveris, Herba Menthae, Fructus Piperis, Fructus Tsaoko,
Radix Glycyrrhizae, Mel mating reaction, can effectively regulate human body yin-yang balancing agent endocrine disturbance, and invigorating the spleen and replenishing QI,
Warming the kidney to activate YANG, strengthen body immunity, send in edible oil fried, and conservative control oil temperature and frying time,
Not only can improve soft degree, and taste is more fragrant, color and luster is more beautiful, after sending in the baking machine with rotating function,
And Grain size controlling rotating speed and baking time, not only can effectively get rid of part moisture content and oils and fats, extend goods and guarantee the quality
Phase, the cooking wine of later stage addition, chive, Rhizoma Zingiberis, Fructus Cumini Cymini, the infiltration of Semen Sesami, taste are easy in its gap produced
Road is more delicious, and can further improve the goods shelf-life；Quality softness of the present invention is delicate, and taste is fresh, color
Ze Mei, and remain to greatest extent useful health nutritional labeling, and non-greasy, contribute to intestinal
Stomach is healthy, and long shelf-life does not has any side effect.
Detailed description of the invention
Below, by specific embodiment, technical scheme is described in detail.
Embodiment 1
The stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, comprises the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-20 DEG C of freezers
Middle freezing 4h, adds the salt solution that concentration is 8% and sends into stirring 10min in blender, filter after defrosting,
Sal is spread on top layer, seals to compress and places 2 days, obtains the first prefabricated material；
S2, by weight by 40 part of first prefabricated material clear water clean after, add 240 parts of clear water steaming and decocting 20min,
Add 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1 part of Fructus Cumini Cymini, 3 parts of chives, 0.5 part of Rhizoma Zingiberis, 2 parts of Pericarpium Zanthoxyli steaming and decocting 20min, pull out,
Drain, obtain the second prefabricated material；
S3, by 3 parts of anises, 1 part of Fructus Cumini Cymini, 2 parts of Herba Rosmarini Officinaliss, 1 part of Fructus Amomi Rotundus, 2 parts of Semen Myristicaes, 1 part of Rhizoma Alpiniae Officinarum,
2 portions of Rhizoma Zingiberiss, 1 part of Stigma Croci, 2 portions of Rhizoma et radix valerianaes, 1 part of Radix Aucklandiae, 2 parts of Semen Papaveris, 1 portion of Herba Menthae, 5 portions of Fructus Piperiss,
1 part of Fructus Tsaoko, 2 parts of Radix Glycyrrhizaes, 5 parts of Mel, 100 parts of clear water mixing boiling 20min, add the second prefabricated material and boil
3h processed, pulls out and drains, and puts into frying 4min in 120 DEG C of edible oil, pulls out, drain, obtain the 3rd prefabricated
Material；
S4, being put into by the 3rd prefabricated material and toast 15min in the baking machine of the function with rotation, baking temperature is
100 DEG C, reversal rate is 1r/s, adds 20 portions of edible vegetable oil, 1 portion of cooking wine, 2 portions of chives, 1 portion of Rhizoma Zingiberis Recens after taking-up
Sheet, 2 portions of Fructus Cumini Cymini, 1 portion of Semen Sesami stir, pack, seal, sterilizing, obtain healthy long shelf-life nutrition
Run off few spiced beef.
Embodiment 2
The stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, comprises the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-10 DEG C of freezers
Middle freezing 10h, adds the salt solution that concentration is 4% and sends into stirring 20min in blender, filter after defrosting,
Sal is spread on top layer, seals to compress and places 1 day, obtains the first prefabricated material；
S2, by weight by 60 part of first prefabricated material clear water clean after, add 200 parts of clear water steaming and decocting 40min,
Add 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 2 parts of Fructus Cumini Cymini, 1 part of chive, 1.5 parts of Rhizoma Zingiberis, 1 part of Pericarpium Zanthoxyli steaming and decocting 40min, pull out,
Drain, obtain the second prefabricated material；
S3, by 1 part of anise, 2 parts of Fructus Cumini Cymini, 1 part of Herba Rosmarini Officinalis, 3 parts of Fructus Amomi Rotunduss, 1 part of Semen Myristicae, 2 parts of Rhizoma Alpiniae Officinarum,
1 portion of Rhizoma Zingiberis, 3 parts of Stigma Crocis, 1 portion of Rhizoma et radix valerianae, 3 parts of Radix Aucklandiae, 1 part of Semen Papaveris, 2 portions of Herba Menthaes, 2 portions of Fructus Piperiss,
3 parts of Fructus Tsaokos, 1 part of Radix Glycyrrhizae, 15 parts of Mel, 60 parts of clear water mixing boiling 40min, add the second prefabricated material and boil
1h processed, pulls out and drains, and puts into frying 2min in 140 DEG C of edible oil, pulls out, drain, obtain the 3rd prefabricated
Material；
S4, being put into by the 3rd prefabricated material and toast 25min in the baking machine of the function with rotation, baking temperature is
90 DEG C, reversal rate is 4r/s, adds 10 portions of edible vegetable oil, 3 portions of cooking wine, 1 portion of chive, 2 portions of Rhizoma Zingiberis Recens after taking-up
Sheet, 1 portion of Fructus Cumini Cymini, 2 portions of Semen Sesamis stir, pack, seal, sterilizing, obtain healthy long shelf-life nutrition
Run off few spiced beef.
Embodiment 3
The stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, comprises the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-16 DEG C of freezers
Middle freezing 6h, adds the salt solution that concentration is 6.5% and sends into stirring 14min in blender, filter after defrosting,
Sal is spread on top layer, seals to compress and places 2 days, obtains the first prefabricated material；
S2, by weight by 50 part of first prefabricated material clear water clean after, add 220 parts of clear water steaming and decocting 30min,
Add 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1.5 parts of Fructus Cumini Cymini, 2.6 parts of chives, 1.2 parts of Rhizoma Zingiberis, 1.8 parts of Pericarpium Zanthoxyli steaming and decocting 30min,
Pull out, drain, obtain the second prefabricated material；
S3, by 2 parts of anises, 1.2 parts of Fructus Cumini Cymini, 1.8 parts of Herba Rosmarini Officinaliss, 2 parts of Fructus Amomi Rotunduss, 1.5 parts of Semen Myristicaes, 1.4
Part Rhizoma Alpiniae Officinarum, 1.8 portions of Rhizoma Zingiberiss, 2 parts of Stigma Crocis, 1.8 portions of Rhizoma et radix valerianaes, 2 parts of Radix Aucklandiae, 1.9 parts of Semen Papaveris, 1.2
Part Herba Menthae, 4.5 parts of Fructus Piperiss, 2 parts of Fructus Tsaokos, 1.8 parts of Radix Glycyrrhizaes, 10 parts of Mel, 90 parts of clear water mixing boilings
30min, adds the second prefabricated material boiling 2.5h, pulls out and drain, put into frying 3.5min in 130 DEG C of edible oil,
Pull out, drain, obtain the 3rd prefabricated material；
S4, being put into by the 3rd prefabricated material and toast 21min in the baking machine of the function with rotation, baking temperature is
98 DEG C, reversal rate is 2r/s, add after taking-up 17 parts of edible vegetable oil, 2 portions of cooking wine, 1.5 parts of chives, 1.4
Part Rhizoma Zingiberis, 1.5 portions of Fructus Cumini Cymini, 1.5 portions of Semen Sesamis stir, and pack seals, sterilizing, obtains health and guarantee the quality
The few spiced beef of phase long nutrition leak.
Embodiment 4
The stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, comprises the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-12 DEG C of freezers
Middle freezing 8h, adds the salt solution that concentration is 5% and sends into stirring 18min in blender, filter after defrosting,
Sal is spread on top layer, seals to compress and places 1 day, obtains the first prefabricated material；
S2, by weight by 54 part of first prefabricated material clear water clean after, add 210 parts of clear water steaming and decocting 34min,
Add 1.2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1.85 parts of Fructus Cumini Cymini, 2 parts of chives, 1.4 parts of Rhizoma Zingiberis, 1.4 parts of Pericarpium Zanthoxyli steaming and decocting 34min,
Pull out, drain, obtain the second prefabricated material；
S3, by 1.5 parts of anises, 1.6 parts of Fructus Cumini Cymini, 1.4 parts of Herba Rosmarini Officinaliss, 2.5 parts of Fructus Amomi Rotunduss, 1.2 parts of Semen Myristicaes,
1.8 portions of Rhizoma Alpiniae Officinarum, 1.5 portions of Rhizoma Zingiberiss, 2.6 portions of Stigma Crocis, 1.4 portions of Rhizoma et radix valerianaes, 2.8 portions of Radix Aucklandiae, 1.4 portions of Semen Papaveriies
Seed, 1.5 parts of Herba Menthaes, 3 parts of Fructus Piperiss, 2.5 parts of Fructus Tsaokos, 1.4 parts of Radix Glycyrrhizaes, 13 parts of Mel, 80 parts of clear water mix
Close boiling 35min, add the second prefabricated material boiling 1.5h, pull out and drain, put into frying in 135 DEG C of edible oil
2.5min, pulls out, drains, and obtains the 3rd prefabricated material；
S4, being put into by the 3rd prefabricated material and toast 23min in the baking machine of the function with rotation, baking temperature is
90 DEG C, reversal rate is 3r/s, add after taking-up 14 parts of edible vegetable oil, 2.5 portions of cooking wine, 1.2 parts of chives, 1.8
Part Rhizoma Zingiberis, 1.2 portions of Fructus Cumini Cymini, 1.9 portions of Semen Sesamis stir, and pack seals, sterilizing, obtains health and guarantee the quality
The few spiced beef of phase long nutrition leak.
Embodiment 5
The stew in soy sauce technique of a kind of few spiced beef of healthy long shelf-life nutrition leak, comprises the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-14 DEG C of freezers
Middle freezing 7h, adds the salt solution that concentration is 5.8% and sends into stirring 16min in blender, filter after defrosting,
Sal is spread on top layer, seals to compress and places 1 day, obtains the first prefabricated material；
S2, by weight by 52 part of first prefabricated material clear water clean after, add 215 parts of clear water steaming and decocting 32min,
Add 1.4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1.6 parts of Fructus Cumini Cymini, 2.5 parts of chives, 1.3 parts of Rhizoma Zingiberis, 1.6 parts of Pericarpium Zanthoxyli steaming and decocting 32min,
Pull out, drain, obtain the second prefabricated material；
S3, by 1.8 parts of anises, 1.4 parts of Fructus Cumini Cymini, 1.6 parts of Herba Rosmarini Officinaliss, 2.3 parts of Fructus Amomi Rotunduss, 1.4 parts of Semen Myristicaes,
1.6 portions of Rhizoma Alpiniae Officinarum, 1.6 portions of Rhizoma Zingiberiss, 2.3 portions of Stigma Crocis, 1.6 portions of Rhizoma et radix valerianaes, 2.2 portions of Radix Aucklandiae, 1.6 portions of Semen Papaveriies
Seed, 1.3 portions of Herba Menthaes, 3. portion Fructus Piperis, 2.3 parts of Fructus Tsaokos, 1.6 parts of Radix Glycyrrhizaes, 12 parts of Mel, 86 parts of clear water mix
Close boiling 32min, add the second prefabricated material boiling 2h, pull out and drain, put into frying in 132 DEG C of edible oil
3min, pulls out, drains, and obtains the 3rd prefabricated material；
S4, being put into by the 3rd prefabricated material and toast 22min in the baking machine of the function with rotation, baking temperature is
94 DEG C, reversal rate is 2r/s, add after taking-up 16 parts of edible vegetable oil, 2.3 portions of cooking wine, 1.42 parts of chives, 1.6
Part Rhizoma Zingiberis, 1.3 portions of Fructus Cumini Cymini, 1.6 portions of Semen Sesamis stir, and pack seals, sterilizing, obtains health and guarantee the quality
The few spiced beef of phase long nutrition leak.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office
Being limited to this, any those familiar with the art is in the technical scope that the invention discloses, according to this
The technical scheme of invention and inventive concept thereof in addition equivalent or change, all should contain the protection in the present invention
Within the scope of.
Claims (8)
1. the stew in soy sauce technique of the few spiced beef of a healthy long shelf-life nutrition leak, it is characterised in that include as
Lower step:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-10--20 DEG C
Freezing 4-10h in freezer, adds the salt solution that concentration is 4-8% and sends into stirring in blender after defrosting
10-20min, filters, and Sal is spread on top layer, seals to compress and places 1-2 days, obtains the first prefabricated material；
S2, by weight by prefabricated for 40-60 part first material clear water clean after, add 200-240 part clear water
Steaming and decocting 20-40min, add 1-3 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1-2 part Fructus Cumini Cymini, 1-3 part chive, 0.5-1.5 part Rhizoma Zingiberis,
1-2 part Pericarpium Zanthoxyli steaming and decocting 20-40min, pulls out, drains, obtain the second prefabricated material；
S3, by 1-3 part anise, 1-2 part Fructus Cumini Cymini, 1-2 part Herba Rosmarini Officinalis, 1-3 part Fructus Amomi Rotundus, 1-2 part Semen Myristicae,
1-2 part Rhizoma Alpiniae Officinarum, 1-2 part Rhizoma Zingiberis, 1-3 part Stigma Croci, 1-2 part Rhizoma et radix valerianae, 1-3 part Radix Aucklandiae, 1-2 part Semen Papaveris
Seed, 1-2 part Herba Menthae, 2-5 part Fructus Piperis, 1-3 part Fructus Tsaoko, 1-2 part Radix Glycyrrhizae, 5-15 part Mel, 60-100
Part clear water mixing boiling 20-40min, adds the second prefabricated material boiling 1-3h, pulls out and drain, and puts into
In 120-140 DEG C of edible oil, frying 2-4min, pulls out, drains, and obtains the 3rd prefabricated material；
S4, the 3rd prefabricated material is put into the baking machine of the function with rotation toasts 15-25min, baking temperature
Degree is for 90-100 DEG C, and reversal rate is 1-4r/s, add after taking-up 10-20 part edible vegetable oil, 1-3 part cooking wine,
1-2 part chive, 1-2 part Rhizoma Zingiberis, 1-2 part Fructus Cumini Cymini, 1-2 part Semen Sesami stir, pack, seal, go out
Bacterium, obtains the few spiced beef of healthy long shelf-life nutrition leak.
The stew in soy sauce technique of the few spiced beef of healthy long shelf-life nutrition leak the most according to claim 1, its
It is characterised by, in S1, is placed in-12--16 DEG C of freezer freezing 6-8h.
The stew in soy sauce technique of the few spiced beef of healthy long shelf-life nutrition leak the most according to claim 1 and 2,
It is characterized in that, in S2, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Cumini Cymini, chive, Rhizoma Zingiberis, the weight ratio of Pericarpium Zanthoxyli are 1.2-1.5:
1.5-1.85:2-2.6:1.2-1.4:1.4-1.8.
4. according to the stew in soy sauce of the few spiced beef of the healthy long shelf-life nutrition leak described in any one of claim 1-3
Technique, it is characterised in that in S3, anise, Fructus Cumini Cymini, Herba Rosmarini Officinalis, Fructus Amomi Rotundus, Semen Myristicae, Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis,
Stigma Croci, Rhizoma et radix valerianae, the Radix Aucklandiae, Semen Papaveris, Herba Menthae, Fructus Piperis, Fructus Tsaoko, Radix Glycyrrhizae, the weight ratio of Mel are 1.5-2:
1.2-1.6:1.4-1.8:2-2.5:1.2-1.5:1.4-1.8:1.5-1.8:2-2.6:1.4-1.8:
2-2.8:1.4-1.9:1.2-1.5:3-4.5:2-2.5:1.4-1.8:10-13.
5. according to the stew in soy sauce of the few spiced beef of the healthy long shelf-life nutrition leak described in any one of claim 1-4
Technique, it is characterised in that in S3, frying 2.5-3.5min in 130-135 DEG C of edible oil.
6. according to the stew in soy sauce of the few spiced beef of the healthy long shelf-life nutrition leak described in any one of claim 1-5
Technique, it is characterised in that in S4, toasts 21-23min, and baking temperature is 90-98 DEG C, reversal rate
For 2-3r/s.
7. according to the stew in soy sauce of the few spiced beef of the healthy long shelf-life nutrition leak described in any one of claim 1-6
Technique, it is characterised in that in S4, cooking wine, chive, Rhizoma Zingiberis, Fructus Cumini Cymini, the weight ratio of Semen Sesami are 2-2.5:
1.2-1.5:1.4-1.8:1.2-1.5:1.5-1.9.
8. according to the stew in soy sauce of the few spiced beef of the healthy long shelf-life nutrition leak described in any one of claim 1-7
Technique, it is characterised in that comprise the steps:
S1, take beef segmentation growth 2-4cm, wide 2-4cm, the bulk of high 2-4cm, be placed in-12--16 DEG C
Freezing 6-8h in freezer, adds the salt solution that concentration is 5-6.5% and sends into stirring in blender after defrosting
14-18min, filters, and Sal is spread on top layer, seals to compress and places 1-2 days, obtains the first prefabricated material；
S2, by weight by prefabricated for 50-54 part first material clear water clean after, add 210-220 part clear water
Steaming and decocting 30-34min, adds 1.2-1.5 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1.5-1.85 part Fructus Cumini Cymini, 2-2.6 part chive, 1.2-1.4
Part Rhizoma Zingiberis, 1.4-1.8 part Pericarpium Zanthoxyli steaming and decocting 30-34min, pull out, drain, obtain the second prefabricated material；
S3, by 1.5-2 part anise, 1.2-1.6 part Fructus Cumini Cymini, 1.4-1.8 part Herba Rosmarini Officinalis, 2-2.5 part Fructus Amomi Rotundus,
1.2-1.5 part Semen Myristicae, 1.4-1.8 part Rhizoma Alpiniae Officinarum, 1.5-1.8 part Rhizoma Zingiberis, 2-2.6 part Stigma Croci, 1.4-1.8
Part Rhizoma et radix valerianae, 2-2.8 part Radix Aucklandiae, 1.4-1.9 part Semen Papaveris, 1.2-1.5 part Herba Menthae, 3-4.5 part Fructus Piperis,
2-2.5 part Fructus Tsaoko, 1.4-1.8 part Radix Glycyrrhizae, 10-13 part Mel, 80-90 part clear water mixing boiling 30-35min,
Add the second prefabricated material boiling 1.5-2.5h, pull out and drain, put into frying in 130-135 DEG C of edible oil
2.5-3.5min, pulls out, drains, and obtains the 3rd prefabricated material；
S4, the 3rd prefabricated material is put into the baking machine of the function with rotation toasts 21-23min, baking temperature
Degree is for 90-98 DEG C, and reversal rate is 2-3r/s, add after taking-up 14-17 part edible vegetable oil, 2-2.5 part cooking wine,
1.2-1.5 part chive, 1.4-1.8 part Rhizoma Zingiberis, 1.2-1.5 part Fructus Cumini Cymini, 1.5-1.9 part Semen Sesami stir,
Pack, seals, sterilizing, obtains the few spiced beef of healthy long shelf-life nutrition leak.
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| CN106579036A (en) * | 2016-12-23 | 2017-04-26 | 西南大学 | Beef product for breakfast and processing method thereof |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| CN108029977A (en) * | 2017-12-18 | 2018-05-15 | 贵州永红食品有限公司 | The production method of Western-style dried beef |
| CN108497433A (en) * | 2018-03-16 | 2018-09-07 | 沧州市华海顺达粮油调料有限公司 | A kind of multi-purpose condiment and preparation method thereof |
| CN109965229A (en) * | 2017-12-28 | 2019-07-05 | 阜阳市三原食品有限公司 | A kind of spiced beef preparation method in good taste |
| CN112401156A (en) * | 2020-10-14 | 2021-02-26 | 扬州北轩食品有限公司 | Low-temperature marinated sauced beef and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579036A (en) * | 2016-12-23 | 2017-04-26 | 西南大学 | Beef product for breakfast and processing method thereof |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| CN108029977A (en) * | 2017-12-18 | 2018-05-15 | 贵州永红食品有限公司 | The production method of Western-style dried beef |
| CN108029977B (en) * | 2017-12-18 | 2021-12-14 | 贵州永红食品有限公司 | Preparation method of western-style beef jerky |
| CN109965229A (en) * | 2017-12-28 | 2019-07-05 | 阜阳市三原食品有限公司 | A kind of spiced beef preparation method in good taste |
| CN108497433A (en) * | 2018-03-16 | 2018-09-07 | 沧州市华海顺达粮油调料有限公司 | A kind of multi-purpose condiment and preparation method thereof |
| CN112401156A (en) * | 2020-10-14 | 2021-02-26 | 扬州北轩食品有限公司 | Low-temperature marinated sauced beef and preparation method thereof |
| CN112493419A (en) * | 2020-12-14 | 2021-03-16 | 迪庆香溢德吉食品开发有限责任公司 | Yak meat preparation formula, processing method and device |
| CN112493419B (en) * | 2020-12-14 | 2023-10-17 | 迪庆香溢德吉食品开发有限责任公司 | Formula, processing method and device for preparing yak meat |
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