CN106261798A - Spiced beef and preparation technology - Google Patents
Spiced beef and preparation technology Download PDFInfo
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- CN106261798A CN106261798A CN201610665450.1A CN201610665450A CN106261798A CN 106261798 A CN106261798 A CN 106261798A CN 201610665450 A CN201610665450 A CN 201610665450A CN 106261798 A CN106261798 A CN 106261798A
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- parts
- spiced beef
- bovis seu
- seu bubali
- carnis bovis
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Abstract
A kind of spiced beef, including following raw material and the weight portion of raw material: Islamic Carnis Bovis seu Bubali 80 parts～120 parts, salt 3 parts～5 parts, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts, 1 part～2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Muslim beef is the meat butchering the cattle that specification is butchered according to Islamic.The present invention also provides for the preparation technology of a kind of spiced beef.Spiced beef is pickled employing vacuum knead-salting method by the preparation technology of the present invention, spiced beef is cooled down the mode using hollow quickly to cool down and cools down.The spiced beef that invention provides is a kind of Islamic leisure food, and taste is aromatic, nutritious health, is deeply liked by consumers in general.
Description
Technical field:
The present invention relates to leisure food technical field, the spiced beef prepared particularly to a kind of combination culture of Muslim diet
And the preparation technology of a kind of spiced beef.
Background technology:
The kind of spiced beef is varied, and preparation technology is the most different, seldom combines Muslim food in prior art
The spiced beef that culture is prepared, it is impossible to meet the dietary requirements of people from Hui ethnic group.
Summary of the invention:
In view of this, it is necessary to a kind of spiced beef is provided.
There is a need to provide the preparation technology of a kind of spiced beef.
A kind of spiced beef, including following raw material and the weight portion of raw material: Islamic Carnis Bovis seu Bubali 80 parts～120 parts, salt 3 parts～5
Part, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts, 1 part～2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Muslim beef is butchered for butchering specification according to Islamic
The meat of cattle.
Preferably, the preferably parts by weight of raw materials of spiced beef is: Islamic Carnis Bovis seu Bubali 100 parts, salt 4 parts, 3 parts of Pericarpium Zanthoxyli, Fructus Tsaoko
1.2 parts, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi).
The preparation technology of a kind of spiced beef, comprises the following steps that:
Material choice, selects fine work cattle, butchers specification according to Islamic and butcher, take Carnis Bovis seu Bubali 80 parts～120 parts standby；Will
Salt 3 parts～5 parts, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts and 1 part～2 parts ready for use of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Part Pericarpium Zanthoxyli, Fructus Tsaoko and Cortex cinnamomi japonici powder are broken into powder, and by salt and the Pericarpium Zanthoxyli of powder, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) mixing
Make preserved materials；
Carnis Bovis seu Bubali is placed in water and clean, after cleaning, Carnis Bovis seu Bubali is cut into bulk, preserved materials is smeared Huang after cleaning
On beef, pickle 8 hours～12 hours；
The Carnis Bovis seu Bubali pickled is placed in digester and carries out halogen and boil, add in halogen saucepan get ready salt, Pericarpium Zanthoxyli, Fructus Tsaoko and
Cortex cinnamomi japonici (Ramulus Cinnamomi), then in digester, add water, then the Carnis Bovis seu Bubali pickled is put into digester and carries out halogen and boil；
Halogen pulls Carnis Bovis seu Bubali out after boiling, and quickly cooling, metering pack, evacuation packaging, sterilization, secondary package, checks, fills
Case, warehouse-in.
Preferably, Carnis Bovis seu Bubali pickle employing knead-salting, preserved materials is smeared on Carnis Bovis seu Bubali after cleaning, between carrying out
Formula of having a rest vacuum knead-salting, it is 0 degree Celsius～3 degrees Celsius that temperature controls, and total knead-salting time is 8 hours～12 hours, very
Reciprocal of duty cycle is maintained at 0.08MP.
Preferably, 15 minutes intervals of vacuum tumbling stop 5 minutes.
Preferably, 2 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 0.5 part and 0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi) are ground into powder, and by salt 3 parts and powder
Pericarpium Zanthoxyli, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) are mixed and made into preserved materials.
Preferably, the well-done Carnis Bovis seu Bubali of halogen uses the cooling of vacuum method for rapid cooling.
Preferably, when vacuum quickly cools down stew in soy sauce good spiced beef, by spiced beef within 3 hours from 90 degrees Celsius～80
Degree Celsius, it is cooled to 10 degrees Celsius～5 degrees Celsius.
The spiced beef that the present invention provides is a kind of Islamic leisure food, and taste is aromatic, nutritious health, is deeply disappeared by vast
Expense person likes.
Detailed description of the invention:
The spiced beef of the present invention is obtained by following processing step:
Material choice, selects fine work cattle, butchers specification according to Islamic and butcher, take Carnis Bovis seu Bubali 80 parts～120 parts standby；Will
Salt 3 parts～5 parts, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts and 1 part～2 parts ready for use of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
2 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 0.5 part and 0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi) are ground into powder, and by salt 3 parts and the Pericarpium Zanthoxyli of powder, grass
Really, Cortex cinnamomi japonici (Ramulus Cinnamomi) is mixed and made into preserved materials；Carnis Bovis seu Bubali pickle employing knead-salting, preserved materials is smeared Carnis Bovis seu Bubali after cleaning
On, carry out intermittent vacuum knead-salting, it is 0 degree Celsius～3 degrees Celsius that temperature controls, total knead-salting time be 8 hours～
12 hours, vacuum was maintained at 0.08MP.15 minutes intervals of vacuum tumbling stop 5 minutes.
Carnis Bovis seu Bubali is placed in water and clean, after cleaning, Carnis Bovis seu Bubali is cut into bulk, preserved materials is smeared Huang after cleaning
On beef, pickle 8 hours～12 hours；
The Carnis Bovis seu Bubali pickled is placed in digester and carries out halogen and boil, add in halogen saucepan get ready salt, Pericarpium Zanthoxyli, Fructus Tsaoko and
Cortex cinnamomi japonici (Ramulus Cinnamomi), then in digester, add water, then the Carnis Bovis seu Bubali pickled is put into digester and carries out halogen and boil；
Halogen pulls Carnis Bovis seu Bubali out after boiling, and quickly cooling, metering pack, evacuation packaging, sterilization, secondary package, checks, fills
Case, warehouse-in.The well-done Carnis Bovis seu Bubali of halogen uses the cooling of vacuum method for rapid cooling.When vacuum quickly cools down stew in soy sauce good spiced beef,
By spiced beef within 3 hours from 90 degrees Celsius～80 degrees Celsius, be cooled to 10 degrees Celsius～5 degrees Celsius.
The preferably parts by weight of raw materials of spiced beef is: Islamic Carnis Bovis seu Bubali 100 parts, salt 4 parts, 3 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.2 parts, osmanthus
Skin 1 part.
The spiced beef that the present invention provides is a kind of Islamic leisure food, and taste is aromatic, nutritious health, is deeply disappeared by vast
Expense person likes.
Claims (8)
1. a spiced beef, it is characterised in that: spiced beef includes the weight portion of following raw material and raw material: Islamic Carnis Bovis seu Bubali 80 parts～
120 parts, salt 3 parts～5 parts, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts, 1 part～2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Muslim beef is according to clearly
Really butcher the meat of the cattle that specification is butchered.
2. spiced beef as claimed in claim 1, it is characterised in that: the preferably parts by weight of raw materials of spiced beef is: Islamic cattle
Meat 100 parts, salt 4 parts, 3 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.2 parts, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi).
3. the preparation technology of a spiced beef, it is characterised in that: the preparation technology of spiced beef comprises the following steps that:
Material choice, selects fine work cattle, butchers specification according to Islamic and butcher, take Carnis Bovis seu Bubali 80 parts～120 parts standby；By salt 3
Part～5 parts, 2 parts～5 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 1.0 parts～1.5 parts and 1 part～2 parts ready for use of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Part Pericarpium Zanthoxyli, Fructus Tsaoko and Cortex cinnamomi japonici powder are broken into powder, and salt and the Pericarpium Zanthoxyli of powder, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) are mixed
Preserved materials；
Carnis Bovis seu Bubali is placed in water and clean, after cleaning, Carnis Bovis seu Bubali is cut into bulk, preserved materials is smeared Carnis Bovis seu Bubali after cleaning
On, pickle 8 hours～12 hours；
Carry out halogen in the Carnis Bovis seu Bubali pickled is placed digester to boil, in halogen saucepan, add salt, Pericarpium Zanthoxyli, Fructus Tsaoko and the osmanthus got ready
Skin, then in digester, add water, then the Carnis Bovis seu Bubali pickled is put into digester and carries out halogen and boil；
Halogen pulls Carnis Bovis seu Bubali out after boiling, and quickly cooling, metering pack, evacuation packaging, sterilization, secondary package, checks, cases, enters
Storehouse.
4. the preparation technology of spiced beef as claimed in claim 3, it is characterised in that: Carnis Bovis seu Bubali pickle employing knead-salting,
Preserved materials being smeared on Carnis Bovis seu Bubali after cleaning, carry out intermittent vacuum knead-salting, temperature controls to be 0 degree Celsius～3 and takes the photograph
Family name's degree, total knead-salting time is 8 hours～12 hours, and vacuum is maintained at 0.08MP.
5. the preparation technology of spiced beef as claimed in claim 4, it is characterised in that: 15 minutes intervals of vacuum tumbling stop 5 minutes.
6. the preparation technology of spiced beef as claimed in claim 3, it is characterised in that: by 2 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 0.5 part and Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.5 part is ground into powder, and salt 3 parts and the Pericarpium Zanthoxyli of powder, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi) is mixed preserved materials.
7. the preparation technology of spiced beef as claimed in claim 3, it is characterised in that: the well-done Carnis Bovis seu Bubali of halogen uses vacuum quick
Cooling means cools down.
8. the preparation technology of spiced beef as claimed in claim 7, it is characterised in that: vacuum quickly cools down the spiced beef that stew in soy sauce is good
Time, by spiced beef within 3 hours from 90 degrees Celsius～80 degrees Celsius, be cooled to 10 degrees Celsius～5 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610665450.1A CN106261798A (en) | 2016-08-15 | 2016-08-15 | Spiced beef and preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610665450.1A CN106261798A (en) | 2016-08-15 | 2016-08-15 | Spiced beef and preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261798A true CN106261798A (en) | 2017-01-04 |
Family
ID=57670776
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610665450.1A Pending CN106261798A (en) | 2016-08-15 | 2016-08-15 | Spiced beef and preparation technology |
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| CN (1) | CN106261798A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439963A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Spicy beef and preparation technology |
| CN107467537A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | cumin beef and preparation technology |
| CN108813287A (en) * | 2018-06-25 | 2018-11-16 | 北京月盛斋清真食品有限公司 | A kind of preparation process of long-used soup spiced beef |
| CN109247517A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of novel technological method improving spiced beef yield rate |
| CN112075588A (en) * | 2020-09-03 | 2020-12-15 | 贵州黔牛香清真食品有限公司 | Sauced beef and preparation method thereof |
| CN115624145A (en) * | 2022-11-09 | 2023-01-20 | 河南周家口食品有限公司 | Ingredient of fresh light spiced beef and preparation process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835645A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Beef paste and preparation method of beef paste |
| CN104273561A (en) * | 2014-09-18 | 2015-01-14 | 南京雨润食品有限公司 | Quick processing method of sauced beef |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
-
2016
- 2016-08-15 CN CN201610665450.1A patent/CN106261798A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835645A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Beef paste and preparation method of beef paste |
| CN104273561A (en) * | 2014-09-18 | 2015-01-14 | 南京雨润食品有限公司 | Quick processing method of sauced beef |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247517A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of novel technological method improving spiced beef yield rate |
| CN107439963A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Spicy beef and preparation technology |
| CN107467537A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | cumin beef and preparation technology |
| CN108813287A (en) * | 2018-06-25 | 2018-11-16 | 北京月盛斋清真食品有限公司 | A kind of preparation process of long-used soup spiced beef |
| CN112075588A (en) * | 2020-09-03 | 2020-12-15 | 贵州黔牛香清真食品有限公司 | Sauced beef and preparation method thereof |
| CN115624145A (en) * | 2022-11-09 | 2023-01-20 | 河南周家口食品有限公司 | Ingredient of fresh light spiced beef and preparation process |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170104 |