CN106256243A - The cooking methods in curried beef steak face - Google Patents

Abstract

The cooking methods in a kind of curried beef steak face, by pickling, the step such as fried, stripping and slicing and parch, prepares unique flavor, the curried beef steak face that curried taste is aromatic, the most nutritious；Special automatic cooking apparatus can also be coordinated, it is achieved the automated production in curried beef steak face, be particularly suitable for the occasion needing to prepare for a meal in a large number, such as integrated mill or office building etc..

Description

The cooking methods in curried beef steak face

Technical field

The present invention relates to culinary area, particularly relate to the cooking methods in a kind of curried beef steak face.

Background technology

Along with development and the quickening of rhythm of life of society, the dietary habit of people also there occurs change, is eaten for a long time rubbish Rubbish food causes needed by human body nutrient intake not enough, causes meals unbalanced, and if things go on like this, weak physical function will The work and rhythm of life day by day accelerated in reality cannot be tackled.The staple food face product that Mian Shi China is traditional, to provide carbon hydrate The nutrient substance of the needed by human body such as thing is main, still lacks protein, vitamin, if will be enriched in the food materials of nutrition and functional components Add in noodles, the local flavor of face product can not only be promoted, also can improve the nutritive value of face product, therefore one not only unique flavor, but also Nutritious face product more can be favored by people.

Summary of the invention

Based on this, it is necessary to provide the cooking methods in a kind of curried beef steak face, to solve how can produce together Both unique flavor, the technical problem of the most nutritious food, to overcome the deficiencies in the prior art.

A kind of cooking methods in curried beef steak face, including:

Pickle: the beef steak that thickness is 6mm～10mm is mixed with adjuvant one, pickle 10 minutes～25 minutes；

Fried: being taken out by the beef steak pickled, put to pot fried, the fried time is 3-5 minute, and fried temperature controls 130～150 degree；

Stripping and slicing: taken out by fried good beef steak, is cooled to temperature when being 20～25 degree, is cut into some cube meat；

Parch: by the cube meat cut, noodles and adjuvant two mixing, put in pot and stir-fry, kettle temperature 120～250 degree, The time of stir-frying is 3 minutes～5 minutes, takes out sabot after stir-frying；Wherein, described adjuvant two includes curry.

Wherein in an embodiment, beef steak that thickness is 6mm is clapped to the softest, after by the beef steak after soft and adjuvant one Mixing, pickles 10 minutes minutes.

Wherein in an embodiment, beef steak that thickness is 10mm is clapped to the softest, after by the beef steak after soft and adjuvant One mixing, pickles 25 minutes minutes.

Wherein in an embodiment, the beef steak that pickle is taken out, removes the solid ingredient of attachment on beef steak, after by it Putting to pot fried, the fried time is 3 minutes, and fried temperature controls at 150 degree.

Wherein in an embodiment, the beef steak that pickle is taken out, removes the solid ingredient of attachment on beef steak, after by it Putting to pot fried, the fried time is 5 minutes, and fried temperature controls at 130 degree.

Wherein in an embodiment, fried good beef steak is taken out, be cooled to temperature when being 20～25 degree, excise beef steak The remaining meat of marginal portion, is cut into some cube meat by remaining beef steak.

Wherein in an embodiment, by the cube meat cut, noodles and adjuvant two mixing, put in pot and stir-fry, in pot Temperature 120-160 degree, the time of stir-frying is 5 minutes, takes out sabot after stir-frying.

The cooking methods in above-mentioned curried beef steak face, by pickling, the step such as fried, stripping and slicing and parch, prepares local flavor only Spy, the curried beef steak face that curried taste is aromatic, the most nutritious；Special automatic cooking apparatus can also be coordinated, it is achieved curried The automated production in beef steak face, is particularly suitable for the occasion needing to prepare for a meal in a large number, such as integrated mill or office building etc..

Detailed description of the invention

Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.

The steps such as the cooking methods in the curried beef steak face of the present invention uses by pickling, fried, stripping and slicing and parch are carried out Processing and fabricating and prepare finished product, composition and the manufacture method of curried beef steak face finished product to the concrete adjuvant of the present invention below It is described further.

Be 400～800 parts of calculating with the quality of beef steak below, to the present invention and the dispensing of each embodiment thereof and component thereof with Consumption is described in detail.Such as, the area of described beef steak is 120～143 square centimeters, and for example, and described beef steak a length of 10～11 centimetres, width is 12～13 centimetres.

The adjuvant one of the present invention includes formula one, formula two, formula three, formula four and/or formula five.Wherein, formula one Mass ratio including following each component: red salt 20-30 part, Fructus Piperis 20-30 part, monosodium glutamate 8-16 part, cooking wine 20-25 part, dark soy sauce 15- 20 parts, fecula 20-30 part, Bulbus Allii 10-15 part, Rhizoma Zingiberis Recens 10-15 part, medicated beer 20-40 part and Pollen Pini 10-15 part.Wherein, auxiliary Material one also referred to as the first adjuvant, the rest may be inferred for remaining, does not repeats.

Formula two includes the mass ratio of following each component: salt 20-30 part, Fructus Piperis 20-30 part, monosodium glutamate 8-16 part, cooking wine 20- 25 parts, dark soy sauce 15-20 part, fecula 20-30 part, Bulbus Allii 10-15 part, Rhizoma Zingiberis Recens 10-15 part, pollen powder of sweet osmanthus 10-15 part and Fructus Pruni juice 15- 25 parts.

Formula three includes the mass ratio of following each component: red salt 10-20 part, monosodium glutamate 8-16 part, cooking wine 20-25 part, dark soy sauce 15-20 part, fecula 20-30 part, Bulbus Allii 10-15 part, Rhizoma Zingiberis Recens 10-15 part, Bulbus Allii Cepae 20-40 part, Fructus Ananadis comosi 30-40 part and sunflower seed 10-15 part.

Formula four includes the mass ratio of following each component: salt 20-30 part, chicken essence 8-16 part, cooking wine 20-25 part, light soy sauce 15- 20 parts, fecula 20-30 part, sugar 10-20 part, Fructus Piperis powder 10-20 part, juice 15-20 part, Caulis et folium euphorbiae milii fruit juice 10-15 part and Fructus Mangifera Indicae 10-15 part.

Formula five includes the mass ratio of following each component: Guizhou MAJIAO 15-25 part, chilli 15-25 part, salt 20-30 Part, Fructus Anisi Stellati 15-25 part, Flos Allii Fistulosi 10-20 part, Rhizoma Zingiberis 15-25 part, cooking wine 20-25 part, Bulbus Allii 15-25 part, coconut juice 25-35 part with And Passion Fruit Juice 20-30 part.

Such as, in every part of adjuvant one, example in mass ratio includes formula one 30%, formula 2 20%, formula 3 20%, formula 4 15% and formula 5 15%.And for example, in every part of adjuvant one, in mass ratio example include formula one 60%, formula 2 20% with And formula 3 20%；And for example, in every part of adjuvant one, example in mass ratio includes formula one 20%, formula 2 60%, formula 3 10% And formula 5 10%.

Such as, described adjuvant two includes curry, curry i.e. curry paste.

And for example, the adjuvant two of the present invention also includes formula six, formula seven, formula eight, formula nine and/or formula ten.Wherein, Formula six includes the mass ratio of following each component: black pepper sauce 70-90 part and Bulbus Allii Cepae 20-40 part.Wherein, black green pepper i.e. black pepper.

Formula seven includes the mass ratio of following each component: red pepper sauce 70-92 part and Bulbus Allii Cepae 20-40 part.

Formula eight includes the mass ratio of following each component: green curry paste 70-94 part and soda water 30-40 part.

Formula nine includes the mass ratio of following each component: tomato juice 70-96 part and mustard 30-40 part.

Formula ten includes the mass ratio of following each component: Pericarpium Zanthoxyli 70-98 part and Fructus Cumini Cymini 30-40 part.

Such as, in every part of adjuvant two, example in mass ratio includes curry 50%, formula 6 5%, formula 7 10%, formula eight 15%, formula 9 10% and formula ten 10%.And for example, in every part of adjuvant two, example in mass ratio includes curry 50%, formula six 10%, formula 8 35% and formula ten 5%.

Such as, salt selects sea salt or Cardia Salt；And for example, the pink salt in salt selection Himalaya crystal salt, calcic, magnesium, Potassium, the mineral of 84 kinds of needed by human body such as copper and ferrum, the metabolism of they energy active cells, coordinate acid-base balance, eliminate poison Element and heavy metal.It can make food materials the most tasty, and keeps the original deliciousness of food.Such as, monosodium glutamate selects to originate from Hebei Flos Mume monosodium glutamate.Such as, cooking wine selects the old permanent and kitchen high-grade Shaoxing wine cooking wine of cooking wine, is possible not only to thoroughly remove the raw meat of beef itself Taste, moreover it is possible to flavouring carries fresh, makes dish suffus an exquisite fragrance all around, delicious unsurpassed.Such as, dark soy sauce selects sky, sea Volvariella volvacea (Bull.Ex Franch.) Singer． dark soy sauce, easily paints, taste Aromatic, consumption need not be too many；The most tasty, make the freshest perfume (or spice) of dish.Such as, fecula selects potato starch, ticks with potato starch Gorgon euryale juice can be good at pinning curried fragrance, make again beef keep sliding tender state simultaneously, the fragrance making curry is good Incorporate beef, prominent major ingredient.Such as, Bulbus Allii selects to originate from the Cangshan, orchid Ling County, Linyi Bulbus Allii, and its pungent is denseer, and meat is thin Quality better, except the fishy smell ability of the meats such as chicken, fish, cattle is preferable.Such as, Rhizoma Zingiberis Recens selects Luoping Globba racemosa Smith, and its matter is the most fine, pungent Abundance, fragrance is strong, and unique flavor, except the fishy smell ability of the meats such as chicken, fish, cattle is preferable.Such as, Bulbus Allii Cepae selects purple skin Bulbus Allii Cepae, The content of mineral substances such as its protein, dietary fiber and calcium, phosphorus, potassium, sodium, magnesium, zinc, ferrum is higher, purple skin Bulbus Allii Cepae moisture and sugariness Relatively low, do not interfere with the mouthfeel of whole road dish, moisture, sugariness also run off than less easily, and mouthfeel is more crisp, and pungent is more apparent, suitable Conjunction is fried and is eaten.Such as, soda water selects the soda water of Watson, and in soda water, sodium bicarbonate can make meat the softest tasty and refreshing.Example As, Fructus Ananadis comosi selects to originate from the Fructus Ananadis comosi in Fujian, and the sour-sweet taste after Fructus Ananadis comosi is heated can allow whole oiliness to dish perfume.Such as, sunflower Seed selects to originate from the sunflower seed in the Inner Mongol, and its seed has a kind of special fragrance, cooked rear fragrance more very, to make dish more beautiful Taste.Such as, curry paste selects green curry paste, owing to it adds the material such as Coriander and blue or green lemon skin, and taste meta-acid, slightly pungent, It more delicious than other curry pastes is not stimulated.

Such as, the cooking methods in the curried beef steak face of the present invention comprises the steps:

Step one: pickle: mixed with adjuvant one by the beef steak that thickness is 6mm～10mm, pickles 10 minutes～25 minutes.Example As, automatically the beef steak that thickness is 6mm～10mm is transmitted to pickling district, mix with adjuvant one, pickle 10 minutes～25 minutes.

Such as, concrete: thickness will be cut into be about the beef steak of 6-10mm, will clap after beef steak wash clean and add to the softest Red salt, monosodium glutamate, cooking wine, dark soy sauce, fecula, Bulbus Allii, Rhizoma Zingiberis Recens, soda water, pickle 10-25 minute, make meat the most tasty and keep fresh Beautiful.Such as, thickness will be cut into be about the beef steak of 6mm, by clap after beef steak wash clean to the softest add red salt, monosodium glutamate, cooking wine, Dark soy sauce, fecula, Bulbus Allii, Rhizoma Zingiberis Recens, soda water, pickle 10 minutes, make meat the most tasty and keep delicious.Such as, thickness will be cut into The about beef steak of 10mm, adds red salt, Fructus Piperis, monosodium glutamate, cooking wine, dark soy sauce, Bulbus Allii, life by clapping after beef steak wash clean to soft Rhizoma Zingiberis Recens, medicated beer, Pollen Pini, Sucus Vitis viniferae are pickled 25 minutes, make meat the most tasty and keep delicious.

Step 2: fried: being taken out by the beef steak pickled, put to pot fried, the fried time is 3-5 minute, fried temperature Degree controls at 130～150 degree.Such as, automatically the beef steak pickled is taken out and transmit to fried district, automatically put to pot and decoct System, the fried time is 3-5 minute, and fried temperature controls at 130～150 degree.It should be noted that the present invention and each embodiment thereof In, described temperature is degree Celsius, and such as, fried temperature controls at 130～150 degree, and the most fried temperature controls 130～150 Degree Celsius, by that analogy.

Concrete: the beef steak pickled is taken out, removes the Bulbus Allii of attachment, Rhizoma Zingiberis Recens on beef steak, prevent from decocting the process of beef steak Middle generation is charred, after decoct to take out after 3-5 minute in pot by it and put in dish.Such as, the beef steak pickled is taken out, removes cattle Take off the Bulbus Allii of attachment, Rhizoma Zingiberis Recens, prevent from decocting producing during beef steak and be charred, after it taken out after pan-fried 3 minutes in pot put into In dish.Such as, the beef steak pickled is taken out, remove the Rhizoma Zingiberis Recens of attachment, Rhizoma Zingiberis Recens on beef steak, produce during preventing from decocting beef steak Be charred, after decoct to take out after 5 minutes in pot by it and put in dish.

Step 3: stripping and slicing: taken out by fried good beef steak, is cooled to temperature when being 20～25 degree, is cut into some cube meat.Example As, automatically fried good beef steak being taken out and transmits to stripping and slicing district, being cooled to temperature when being 20～25 degree, if being automatically cut into biltong Block.

Concrete: fried good beef steak is taken out, it is cooled to temperature when being 20～25 degree, excision beef steak marginal portion remaining Meat, is cut into some cube meat by remaining beef steak.Such as, fried good beef steak is taken out, be cooled to temperature when being 20 degree, excise cattle Take off the remaining meat of marginal portion, remaining beef steak is cut into some cube meat；And for example, fried good beef steak is taken out, is cooled to temperature When being 25 degree, the remaining meat of excision beef steak marginal portion, is cut into some cube meat by remaining beef steak.

Step 4: parch: by the cube meat cut, noodles and adjuvant two mixing, put in pot and stir-fry, kettle temperature 120 ～250 degree, the time of stir-frying is 3 minutes～5 minutes, takes out sabot after stir-frying.Such as, the cube meat cut is transmitted to parch district, Being transferred in pot after it being mixed with noodles and adjuvant two, automatic turning and frying, kettle temperature 120～250 degree, the time of stir-frying is 3 Minute～5 minutes, automatically take out sabot after stir-frying.

Concrete: first to carry out the preparation of noodles, such as, after water boil, add meaning face, until noodles boil 8 points ripe after Pick up noodles to rush with cold water and be allowed to cool, put in dish.Such as, after water boil, add meaning face, less spoon is red to add one Salt, until noodles boil 8 points ripe after pick up to rush with cold water by noodles and be allowed to cool, put in dish.Then adjuvant two is carried out Prepare, such as,

Bulbus Allii Cepae, pepper sauce being poured in pot and stir-fried, uses fecula thickening soup, the time of stir-frying is 3～5 minutes, makes dip. Such as, Bulbus Allii Cepae, Fructus Mangifera Indicae, curry paste are poured in pot and stir-fried, use fecula thickening soup, make dip, wherein, pot when big fire stir-fries In be maintained at 180-250 degree.Such as, Bulbus Allii Cepae, pepper sauce are poured into and pot carries out moderate heat stir-fries, use fecula thickening soup, stir-fry the time It is 5 minutes, makes dip, wherein, pot is maintained at when moderate heat stir-fries 120-160 degree.Finally, by the cube meat cut and adjuvant two Mixing, puts in pot and stir-fries, kettle temperature 120-160 degree, and the time of stir-frying is 5 minutes, takes out sabot after stir-frying.

Such as, beef steak selects beef fillet, and the position that in beef, meat is the most delicate, major part is all the essence that fat content is low Meat.Meaning face selects the strip Italian noodle of 15cm-18cm suitably to arrange in pairs or groups strong dip.

Such as, automatization's cooking equipment is used to perform above steps: to pickle step, by the cattle that thickness is 6mm～10mm Take off and automatically mix with adjuvant one, pickle 10 minutes～25 minutes；Fried: automatically the beef steak pickled to be taken out, put to pot and decoct System, the fried time is 3-5 minute, and fried temperature controls at 130～150 degree；Stripping and slicing: automatically fried good beef steak is taken out, cold But to temperature be 20～25 degree time, be cut into some cube meat, cube meat mixed with adjuvant two；Parch: automatically by the cube meat cut, face Bar and adjuvant two mix, and put in pot and stir-fry, kettle temperature 120～250 degree, and the time of stir-frying is 3 minutes～5 minutes, stir-fries Rear taking-up sabot.It should be understood that by industrialization pipeline system, it is possible to realize scale, automated production curry beef steak Face.

So that be fully combined with dispensing at cooking process beef steak, such as, in pickling step, beef steak is clapped Beat.Such as, by beating instrument, beef steak is patted.Such as, beef steak is carried out by having the beating instrument of some syringe needles Pat.Such as, beef steak is patted by having the beating instrument of the syringe needle that some needle length are 1～2mm.So, logical Cross and beef steak is carried out beating can effectively beef steak be vibrated, during vibration, by oils and fats vibration uniformly can then pass through syringe needle Jack so that beef steak surface forms sucker, when mix with dispensing, dispensing entrance sucker, thus is combined with beef steak

Local flavor for making beef steak is unique, such as, chooses the fresh beef steak butchered.Such as, at the beef steak chosen Carry out acid discharge.After being butchered due to Niu Gang, its cell is not the most dead, is also performed to breathe, because blood can not Resupplying cells oxygen, so cell carries out anaerobic respiration, produce lactic acid, as metabolite, human body is no advantage by lactic acid, Such as, in a low temperature of beef steak is in 0-5 DEG C, through the high speed wind of 72 hours, it is carbon dioxide, water and wine by lactic acidosis Essence, then vapors away, and the most intracellular adenosine triphosphate is decomposed into delicate flavour material base glycosides under the effect of enzyme.So, Jing Guopai Beef steak after acid, mouthfeel is greatly improved, and the fresh and tender metabolism product of taste is farthest decomposed and discharges, thus reaches To innoxious, change the absorption of the molecular structure of meat, beneficially human body simultaneously

For making the curried beef steak face after processing while having curried local flavor, also having unique Semen Sesami fragrance, one is real Executing in example, in step 3, adjuvant two includes the mass parts of following component: curry paste: 70-90 part, Bulbus Allii Cepae: 20-40 part and sesame Sesame paste 5-10 part.Such as, 1 part be 1 gram, 2 grams, 4 grams, 5 grams, 8 grams, 10 grams, 20 grams, 50 grams, 100 grams, 200 grams, 500 grams, 1000 grams or the combination etc. of at least one above-mentioned quality, remaining embodiment is by that analogy.Such as, curry paste 70-90g, Bulbus Allii Cepae 20- 40g and sesame paste 5-10 gram.The adjuvant two being appreciated that in step 3 increases the curried beef steak after sesame paste can make processing Mask has the Semen Sesami fragrance of uniqueness.

Such as, above-mentioned sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～3 Part；Semen Phaseoli 1～3 parts；Oil 12～15 parts；Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk Powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts and oil 12～15 parts.Such as, 1 part be 1 gram, 2 grams, 4 grams, 5 grams, 8 grams, 10 grams, 20 grams, 50 grams, 100 grams, 200 grams, 500 grams, 1000 grams or the combination etc. of at least one above-mentioned quality, remaining embodiment with This analogizes.Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85g；Milk powder 1～5g；Semen Coicis 1～3g；Red Semen Phaseoli 1～3g；Oil 12～15g, remaining embodiment is by that analogy.Wherein, Semen Coicis is named again: Semen Coicis, Semen Coicis or NLIUGU etc., for The kernel of grass Semen Coicis.It is cool in nature, sweet in the mouth, light, enters spleen, lung, kidney channel, has diuretic, spleen invigorating, eliminating impediment, clearing away heat and discharging pus Effect.The small plots of land by the side of houses, roads, ponds, etc. and the mountain valley Xi Gou of warm moist be born in by Semen Coicis, and height above sea level less than 2000 meters is relatively universal, inexpensive.But The nutritive value of Semen Coicis is the highest, is described as " king of world grass "；In Europe, it is referred to as " standing grain of life and health "； It is listed in again anti-cancer food in Japan, is therefore worth the highest.Semen Coicis has the feature of easy digested absorption, no matter being used for nourishing Or for medical treatment, effect relaxes the most very much, and mouthfeel does not has special uncomfortable taste, is particularly suitable as sauce and uses.Red little Bean, another name: Semen Phaseoli, red rice bean, rice bean, albumen bean or red mountain bean etc., be pulse family, Vigna annual herb.Its stem is very thin, long Reach 1 meter or mistake, by the long pubescence of yellow during children, without hair time old.Profile is similar to Semen Phaseoli and the most elongated.Semen Phaseoli is mainly used in Chinese crude drug and food materials, the most mixed with Semen Phaseoli, possess the effects such as inducing diuresis to remove edema, removing toxic substances and promoting pus discharge, all parts of the country are generally cultivated, and price is just Preferably.Semen Phaseoli can eat by granulate, or be used for cooking, cook congee, do Semen Phaseoli soup, is commonly used to make bean paste as stuffing material, tasty. Described sesame paste with the addition of Semen Coicis and Semen Phaseoli, has diuretic spleen invigorating, eliminating impediment evacuation of pus, imitates except speckle skin care, heat-clearing and toxic substances removing etc. are extra Really, and taste is popular, is particularly suitable for the diet of modern, is particularly suited for the damp-heat areas such as south and eats.Common, the north Product can be with multiplex Semen Phaseoli, southern product can be with multiplex Semen Coicis.Such as, described milk powder is milk powder or goat milk powder.

For having additional nutrients, improving product mouthfeel, it is preferred that described sesame paste also includes compound kernel 10～20 parts；Such as, Including compound kernel 12～18 parts；And for example, including 15 parts of compound kernel.Such as, described compound kernel includes Semen Helianthi, Fructus Cucurbitae moschatae Son, Semen Citrulli, Semen Pini and Semen coryli heterophyllae, its mass ratio is 1:1:1:1:1；Or, its mass ratio is 1:1:1:1:2；Kernel removes Can also there is multiple nutritional components, be particularly suitable as sauce composition and use outside improving product mouthfeel.Preferably, adopt With the Semen Helianthi of parch, Semen Cucurbitae, Semen Citrulli, Semen Pini and Semen coryli heterophyllae, use after pulverizing.And for example, the certain herbaceous plants with big flowers of quality such as use after parch Beggar, Semen Cucurbitae, Semen Citrulli, Semen Pini and Semen coryli heterophyllae, use after mixing pulverizing, so, not only increase the nutrition of product, be also convenient for Make, be especially suitable for Homemade.Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～ 5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～15 parts；And compound kernel 12～18 parts.And for example, described sesame paste is also Including compound Semen Nelumbinis 5～10 parts；Such as, including compound Semen Nelumbinis 6～8 parts；And for example, including compound Semen Nelumbinis 7 parts.Such as, described sesame Sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12 ～15 parts；And compound Semen Nelumbinis 5～10 parts.Such as, described compound Semen Nelumbinis includes Semen Nelumbinis, Amygdalus communis Lamarck and catjang cowpea, its mass ratio For (1～3): 1:1；Or, its mass ratio is 2:1:1；Preferably, the Semen Nelumbinis of processed, Amygdalus communis Lamarck and catjang cowpea are used, after pulverizing Use.Such as, the mass ratio being dried after using processed is the Semen Nelumbinis of 2:1:1, Amygdalus communis Lamarck and catjang cowpea, uses after mixing pulverizing； Preferably, being also added with common yam rhizome powder, gorgon euryale seed powder in described compound Semen Nelumbinis, both mass ratios are (1～2): 1；Such as, described Compound Semen Nelumbinis includes Semen Nelumbinis powder, common yam rhizome powder, gorgon euryale seed powder, Amygdalus communis Lamarck powder and catjang cowpea powder, and its mass ratio is (1～3): (1～2): 1:1:1；And for example, described compound Semen Nelumbinis includes Semen Nelumbinis powder, common yam rhizome powder, gorgon euryale seed powder, Amygdalus communis Lamarck powder and catjang cowpea powder, and its mass ratio is 2:2:1:1:1.Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～3 Part；Semen Phaseoli 1～3 parts；Oil 12～15 parts；Compound kernel 12～18 parts and compound Semen Nelumbinis 5～10 parts.And for example, described Semen Sesami Beans, it includes following mass component: Semen Sesami 72 parts；Milk powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；Compound 13 parts of kernel And compound Semen Nelumbinis 6 parts.

For having additional nutrients, improving product mouthfeel, it is preferred that described sesame paste also includes basic flavors 3～8 parts, such as, Including basic flavors 4～7 parts, and for example, including basic flavors 6 parts.Such as, described sesame paste, it includes following quality group Point: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～15 parts；And basic flavors 3 ～8 parts；And for example, described sesame paste, it includes following mass component: Semen Sesami 72 parts；Milk powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part； Oil 15 parts；And basic flavors 6 parts.Wherein, described basic flavors includes salt, sugar and soy sauce, its mass ratio be (2～ 4): (1～2): 1.Preferably, described sesame paste also includes composite flavor 1～2 parts, it may for example comprise composite flavor 1 part, 1.5 parts or 2 parts.Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～ 3 parts；Semen Phaseoli 1～3 parts；Oil 12～15 parts；And composite flavor 1～2 parts；And for example, described sesame paste, it includes following matter Amount component: Semen Sesami 72 parts；Milk powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；And composite flavor 1 part；And for example, described Sesame paste, it includes following mass component: Semen Sesami 72 parts；Milk powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；Complex flavor Agent 1 part；13 parts of compound kernel and compound Semen Nelumbinis 6 parts.Such as, described composite flavor include Folium Lauri nobilis, Pandan Leaves, Folium Perillae with Rhizoma et radix valerianae, mass ratio is 1:1:(1～3): (1～2).Wherein, described Folium Lauri nobilis, Pandan Leaves, Folium Perillae are dry powder with Rhizoma et radix valerianae. Such as, in a composite flavor, Folium Lauri nobilis, Pandan Leaves, Folium Perillae are 1:1:2:1 with the mass ratio of Rhizoma et radix valerianae.

Preferably, described sesame paste also includes glyceride lactate 2～5 parts；Such as, glyceride lactate 3 parts is also included.Example Such as, described sesame paste, it includes following mass component: Semen Sesami 72～80 parts；Milk powder 1～4 parts；Semen Coicis 2～3 parts；Semen Phaseoli 1～ 2 parts；Glyceride lactate 2～5 parts；Oil 13～14 parts.And for example, described sesame paste, it includes following mass component: Semen Sesami 75～80 Part；Milk powder 2～5 parts；Semen Coicis 1～2 parts；Semen Phaseoli 2～3 parts；Glyceride lactate 3 parts；Oil 12～13 parts.Glyceride lactate is used as Oils and fats and wetting agent, be primarily used to need in the product of moisturizing.It has a good spreadability, good water solubility, can and other Water soluble ingredient compatibility.It is applied in described sesame paste, it is possible to keep local flavor and the mouthfeel of this sesame paste admirably.

Such as, described oil is Oleum sesami；And/or, described oil is soybean oil；And/or, described oil is Semen Maydis oil；And/or, Described oil is Oleum Brassicae campestris；And/or, described oil is Oleum Helianthi；And/or, described oil is olive oil.Such as, described oil includes sesame Oleum Sesami and Semen Maydis oil, both ratios are 1:1.And for example, described oil also includes soybean oil, and it is 1:1 with the ratio of Semen Maydis oil；Example As, described oil includes soybean oil, Oleum sesami and Semen Maydis oil, and the ratio of three is 1:1:1.And for example, described oil also includes olive oil, It is 1:1 with the ratio of Semen Maydis oil；Such as, described oil includes olive oil, soybean oil, Oleum sesami and Semen Maydis oil, the ratio of four For 1:1:1:1.Such as, described sesame paste, it includes following mass component: Semen Sesami 70～85 parts；Milk powder 1～5 parts；Semen Coicis 1～3 Part；Semen Phaseoli 1～3 parts；Oil 12～15 parts；Wherein, described oil includes olive oil, soybean oil, Oleum sesami and Semen Maydis oil, four Ratio is 1:1:1:1.

So, under the effect of sesame paste, the curried beef steak face after processing, while having curried local flavor, also has uniqueness Semen Sesami fragrance, and be of high nutritive value, products taste is good.

For making the curried beef steak face after processing while having curried local flavor, also having unique Semen Castaneae fragrance, one is real Executing in example, in step 3, adjuvant two includes the mass parts of following component: curry paste: 70-90 part, Bulbus Allii Cepae: 20-40 part and plate Chestnut composite dry fruit jam 5-10 part.Such as, 1 part be 1 gram, 2 grams, 4 grams, 5 grams, 8 grams, 10 grams, 20 grams, 50 grams, 100 grams, 200 grams, 500 grams, 1000 grams or the combination etc. of at least one above-mentioned quality, remaining embodiment is by that analogy.Such as, curry paste 70-90g, ocean Herba Alii fistulosi 20-40g and sesame paste 5-10 gram.The adjuvant two being appreciated that in step 3 increases Semen Castaneae composite dry fruit jam can be made to add Curried beef steak mask after work has the Semen Castaneae fragrance of uniqueness.

Such as, above-mentioned Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry fruit powder 1 ～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～25 parts；Wherein, described Semen Castaneae is kernel of Semen Castaneae Mollissimae, lower same.Such as, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry fruit powder 1～5 parts；Semen Coicis 1～3 parts；Red Semen Phaseoli 1～3 parts and oil 12～25 parts.Such as, 1 part be 1 gram, 2 grams, 4 grams, 5 grams, 8 grams, 10 grams, 20 grams, 50 grams, 100 grams, 200 grams, 500 grams, 1000 grams or the combination etc. of at least one above-mentioned quality, remaining embodiment is by that analogy.Such as, described Semen Castaneae is multiple Closing dried fruit pulp, it includes following mass component: Semen Castaneae 70～85g；Composite dry fruit powder 1～5g；Semen Coicis 1～3g；Semen Phaseoli 1～ 3g；Oil 12～15g, remaining embodiment is by that analogy.Wherein, Semen Coicis is named again: Semen Coicis, Semen Coicis or NLIUGU etc., for grass family The kernel of plant Semen Coicis.It is cool in nature, sweet in the mouth, light, enters spleen, lung, kidney channel, has effect of diuretic, spleen invigorating, eliminating impediment, clearing away heat and discharging pus. The small plots of land by the side of houses, roads, ponds, etc. and the mountain valley Xi Gou of warm moist be born in by Semen Coicis, and height above sea level less than 2000 meters is relatively universal, inexpensive.But the battalion of Semen Coicis Foster value is the highest, is described as " king of world grass "；In Europe, it is referred to as " standing grain of life and health "；In Japan again It is listed in anti-cancer food, is therefore worth the highest.Semen Coicis has the feature of easy digested absorption, no matter being used for nourishing or being used for Medical treatment, effect relaxes the most very much, and mouthfeel does not has special uncomfortable taste, is particularly suitable as sauce and uses.Semen Phaseoli, another name: Semen Phaseoli, red rice bean, rice bean, albumen bean or red mountain bean etc., be pulse family, Vigna annual herb.Its stem is very thin, up to 1 meter or Cross it, by the long pubescence of yellow during children, without hair time old.Profile is similar to Semen Phaseoli and the most elongated.Semen Phaseoli is mainly used in Chinese crude drug And food materials, the most mixed with Semen Phaseoli, possess the effects such as inducing diuresis to remove edema, removing toxic substances and promoting pus discharge, all parts of the country are generally cultivated, low price.Red Semen Phaseoli can eat by granulate, or be used for cooking, cook congee, do Semen Phaseoli soup, is commonly used to make bean paste as stuffing material, tasty.Described Semen Castaneae composite dry fruit jam with the addition of Semen Coicis and Semen Phaseoli, have diuretic spleen invigorating, eliminating impediment evacuation of pus, except speckle skin care, heat-clearing and toxic substances removing single-candidate Outer effect, and taste is popular, is particularly suitable for the diet of modern, is particularly suited for the damp-heat areas such as south and eats.It is common, The product in the north can be with multiplex Semen Phaseoli, and southern product can be with multiplex Semen Coicis.And for example, in each embodiment, use equivalent milk powder Substitute described composite dry fruit powder.Preferably, in each embodiment, also include milk powder 1～5 parts.Such as, described milk powder be milk powder or Goat milk powder.

Wherein, described composite dry fruit powder includes Fructus Fragariae Ananssae dry powder, blue berry dry powder, Fructus Myricae rubrae dry powder and cranberry dry powder, its matter Amount ratio is (1～2): 1:1:1, and such as, described composite dry fruit powder includes Fructus Fragariae Ananssae dry powder, blue berry dry powder, Fructus Myricae rubrae dry powder and climing More certain kind of berries dry powder, its mass ratio is 1:1:1:1.Wherein, Fructus Fragariae Ananssae has good facilitation rich in aminoacid to growth promoter, also There is the effects such as prevention vision and memory reinforcing, of great advantage to human body especially teenager.Foreign scholar studies discovery, grass Effective ingredient in the certain kind of berries, can suppress the growth of cancerous protuberance.Every hectogram Fructus Fragariae Ananssae is containing vitamin C 50～100mg, higher by 10 than Fructus Mali pumilae, Fructus Vitis viniferae More than Bei.Blue berry has high anti-oxidation function, the anthocyanidin contained by blue berry, is the antioxidation more potent than vitamin C and E Agent, it is highly resistant to free radical, improves skin elasticity, prevention wrinkle generation, dispelling stain, is genuine oral anti-ageing Cosmetic good merchantable brand.Fructus Myricae rubrae has and helps digestion, dehumidifies, expelling summer-heat, cough-relieving of promoting the production of body fluid, helps digest, keeps out the cold, antidiarrheal, diuresis, prevents and treats the doctors such as cholera The several functions such as medicine function, have the reputation of " Achates in Guo ".Cranberry can effectively suppress helicobacter pylori, resists bacillary stomach Ulcer, and there is the strongest antioxidation, it is possible to decrease low density cholesterol and triglyceride, also there is prevention silly for old age Slow-witted and blood pressure lowering, protection the intestines and stomach, protection cardiovascular etc. act on.Such as, described Fructus Fragariae Ananssae dry powder, blue berry dry powder, Fructus Myricae rubrae dry powder and Cranberry dry powder is respectively adopted drying levigation after fresh fruit is cleaned and obtains, and such as air-dried, drying etc., are and for example vacuum dried；Make powder Use by the mixing of above-mentioned mass ratio after agent.

For having additional nutrients, improving product mouthfeel, it is preferred that also include compound kernel 10～20 parts；Such as, including composite fruit Core 12～18 parts；And for example, including 15 parts of compound kernel.Such as, described compound kernel includes Semen Helianthi, Semen Cucurbitae, Semen Citrulli, pine Son and Semen coryli heterophyllae, its mass ratio is 1:1:1:1:1；Or, its mass ratio is 1:1:1:1:2；Kernel is except promoting product Outside product mouthfeel, also there is multiple nutritional components, be particularly suitable as sauce composition and use.Preferably, the sunflower of parch is used Son, Semen Cucurbitae, Semen Citrulli, Semen Pini and Semen coryli heterophyllae, use after pulverizing.And for example, use after parch etc. the Semen Helianthi of quality, Semen Cucurbitae, Semen Citrulli, Semen Pini and Semen coryli heterophyllae, use after mixing pulverizing, so, not only increase the nutrition of product, is also convenient for making, the suitableeest Close Homemade.Such as, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry fruit powder 1～5 part；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～25 parts；And compound kernel 12～18 parts.And for example, also include again Close Semen Nelumbinis 5～10 parts；Such as, including compound Semen Nelumbinis 6～8 parts；And for example, including compound Semen Nelumbinis 7 parts.Such as, described Semen Castaneae is combined Dried fruit pulp, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry fruit powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 Part；Oil 12～25 parts；And compound Semen Nelumbinis 5～10 parts.Such as, described compound Semen Nelumbinis includes Semen Nelumbinis, Amygdalus communis Lamarck and catjang cowpea, its matter Amount ratio is (1～3): 1:1；Or, its mass ratio is 2:1:1；Preferably, use the Semen Nelumbinis of processed, Amygdalus communis Lamarck and catjang cowpea, Use after pulverizing.Such as, the mass ratio being dried after using processed is the Semen Nelumbinis of 2:1:1, Amygdalus communis Lamarck and catjang cowpea, after mixing pulverizing Use；Preferably, being also added with common yam rhizome powder, gorgon euryale seed powder in described compound Semen Nelumbinis, both mass ratios are (1～2): 1；Example As, described compound Semen Nelumbinis includes Semen Nelumbinis powder, common yam rhizome powder, gorgon euryale seed powder, Amygdalus communis Lamarck powder and catjang cowpea powder, and its mass ratio is (1～3): (1～2): 1:1:1；And for example, described compound Semen Nelumbinis includes Semen Nelumbinis powder, common yam rhizome powder, gorgon euryale seed powder, Amygdalus communis Lamarck powder and catjang cowpea powder, its matter Amount ratio is 2:2:1:1:1.Such as, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Multiple Close dry powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～25 parts；Compound kernel 12～18 parts and compound lotus Core 5～10 parts.And for example, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 72 parts；Composite dry fruit powder 3 parts； Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；13 parts of compound kernel and compound Semen Nelumbinis 6 parts.

For having additional nutrients, improving product mouthfeel, it is preferred that also include basic flavors 3～8 parts, it may for example comprise basis is adjusted Taste agent 4～7 parts, and for example, including basic flavors 6 parts.Such as, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry fruit powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～25 parts；And basis seasoning Agent 3～8 parts；And for example, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 72 parts；Composite dry fruit powder 3 parts；The heart of a lotus seed 2 parts of rice；Semen Phaseoli 1 part；Oil 15 parts；And basic flavors 6 parts.Wherein, described basic flavors includes salt, sugar and soy sauce, Its mass ratio is (2～4): (1～2): 1.Preferably, composite flavor 1～2 parts are also included, it may for example comprise composite flavor 1 part, 1.5 parts or 2 parts.Such as, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 70～85 parts；Composite dry Fruit powder 1～5 parts；Semen Coicis 1～3 parts；Semen Phaseoli 1～3 parts；Oil 12～25 parts；And composite flavor 1～2 parts；And for example, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 72 parts；Composite dry fruit powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；And composite flavor 1 part；And for example, described Semen Castaneae composite dry fruit jam, it includes following mass component: Semen Castaneae 72 parts；Multiple Close dry powder 3 parts；Semen Coicis 2 parts；Semen Phaseoli 1 part；Oil 15 parts；Composite flavor 1 part；13 parts of compound kernel and compound Semen Nelumbinis 6 Part.Such as, described composite flavor includes Folium Lauri nobilis, Pandan Leaves, Folium Perillae and Rhizoma et radix valerianae, and mass ratio is 1:1:(1～3): (1～ 2).Wherein, described Folium Lauri nobilis, Pandan Leaves, Folium Perillae are dry powder with Rhizoma et radix valerianae.Such as, in a composite flavor, Folium Lauri nobilis, Pandan Leaves, Folium Perillae are 1:1:2:1 with the mass ratio of Rhizoma et radix valerianae.

So, under the effect of Semen Castaneae composite dry fruit jam, the curried beef steak face after processing while there is curried local flavor, Also having unique Semen Castaneae fragrance, and be of high nutritive value, products taste is good.

Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited In contradiction, all it is considered to be the scope that this specification is recorded.

Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.

Claims (7)

1. the cooking methods in a curried beef steak face, it is characterised in that including:

Pickle: the beef steak that thickness is 6mm～10mm is mixed with adjuvant one, pickle 10 minutes～25 minutes；

Fried: being taken out by the beef steak pickled, put to pot fried, the fried time is 3-5 minute, and fried temperature controls 130 ～150 degree；

Stripping and slicing: taken out by fried good beef steak, is cooled to temperature when being 20～25 degree, is cut into some cube meat；

Parch: by the cube meat cut, noodles and adjuvant two mixing, put in pot and stir-fry, kettle temperature 120～250 degree, stir-fry Time is 3 minutes～5 minutes, takes out sabot after stir-frying；Wherein, described adjuvant two includes curry.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that the beef steak that thickness is 6mm is clapped To the softest, after the beef steak after soft is mixed with adjuvant one, pickle 10 minutes minutes.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that the beef steak that thickness is 10mm is clapped To the softest, after the beef steak after soft is mixed with adjuvant one, pickle 25 minutes minutes.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that the beef steak pickled is taken out, Remove the solid ingredient of attachment on beef steak, after put to pot fried, the fried time is 3 minutes, and fried temperature controls 150 Degree.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that the beef steak pickled is taken out, Remove the solid ingredient of attachment on beef steak, after put to pot fried, the fried time is 5 minutes, and fried temperature controls 130 Degree.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that fried good beef steak is taken out, It is cooled to temperature when being 20～25 degree, the remaining meat of excision beef steak marginal portion, is cut into some cube meat by remaining beef steak.

The cooking methods in curried beef steak face the most according to claim 1, it is characterised in that by the cube meat cut, noodles with And adjuvant two mixes, putting in pot and stir-fry, kettle temperature 120-160 degree, the time of stir-frying is 5 minutes, takes out sabot after stir-frying.