CN106722240A - A kind of preparation method of green pepper fiber crops beef - Google Patents
A kind of preparation method of green pepper fiber crops beef Download PDFInfo
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- CN106722240A CN106722240A CN201611177074.8A CN201611177074A CN106722240A CN 106722240 A CN106722240 A CN 106722240A CN 201611177074 A CN201611177074 A CN 201611177074A CN 106722240 A CN106722240 A CN 106722240A
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- 239000000835 fiber Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 38
- 235000013547 stew Nutrition 0.000 claims abstract description 26
- 235000013599 spices Nutrition 0.000 claims abstract description 8
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of preparation method of green pepper fiber crops beef, the method first by beef stew in soy sauce after, in pickling by flavoring I, and the later stage is obtained with the frying of flavoring II.Manufacture craft of the present invention is simple, and process time is short, and equipment requirement is low, and the green pepper fiber crops beef flavour produced enriches, and local flavor is more sufficient, spicy fresh perfume (or spice), organizes not excessively dried firewood, and chewing gets up still to have the toughness of beef, in good taste.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of green pepper fiber crops beef.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, and beef protein content is high, and fat content
It is low, so delicious flavour, is liked by people, enjoy the laudatory title of " favourite son in meat ".Beef is sweet, mild-natured, enter spleen, stomach invigorating.The traditional Chinese medical science is recognized
For：Beef has functions that tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst.Soreness of bones and muscles contains abundant
The nutrition such as methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium
Composition, these nutritions, with strengthen immunity and the function of enhancing metabolism, particularly to antisecosis and reinforcement
Matter has obvious curative effects.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body and resist
Sick ability, to growing and Post operation, the people of aftercare is lost blood in supplement and the aspect such as repair tissue is particularly suitable.
The yield of China's beef items is big, and the consumption figure of town and country market also increasingly increases, but its industrialization degree and commodity
Change degree is relatively low, increases the production and consumption of beef food, improves beef quality, and quality of improving the people's livelihood is industry development
Strategic emphasis.The Saute beef with cayenne pepper for producing in the market, its preparation method generally comprise it is fried and the step of be mixed into spicy material,
Fried effect can influence chewy texture, water content, the disintegrating slag amount of beef, and not only making step is cumbersome, and the beef mouthfeel produced is thick
Rough, color and luster is gloomy, disintegrating slag is more, does not adapt to the demand of market development.
The content of the invention
It is simple it is an object of the invention to provide a kind of manufacture craft for deficiencies of the prior art, processing
Time is short, the preparation method of the low green pepper fiber crops beef of equipment requirement.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of green pepper fiber crops beef, it is characterised in that：Comprise the following steps：
1）It is cut into bulk after beef is cleaned, and is put into the bittern for have cooled to room temperature and is heated to boiling, stew in soy sauce 2-3h is pulled out
Drain surface moisture and naturally cool to room temperature, obtain the bittern after stew in soy sauce beef clod and stew in soy sauce beef；
2）Stew in soy sauce beef clod is cut into sheet successively；
3）Flavoring I is prepared by following weight proportion：Green onion 3-6 parts, paprika 2-4 parts, chilli 2-5 parts, ginger 5-8 parts, garlic 5-8
Part, zanthoxylum powder 1-2 parts, dried pepper 2-3 parts, pepper powder 0.4-0.7 parts, cooking wine 1-2 parts, salt 3-4 parts, monosodium glutamate 2-4 parts, dark soy sauce 1-
2 parts, oil consumption 1-2 parts；
4）Flavoring II is prepared by following weight proportion：White sugar 0.7-1 parts, light soy sauce 0.5-1 parts, vinegar 0.4-0.6 parts, sesame 1-2
Part,
5）By step 2）In obtained beef and step 3）In obtained flavoring I press beef: flavoring I=1:（0.7-0.85）
Weight ratio mixed, and pickle 2-4h, obtain cured beef mixed spices；
6）It is with the weight ratio of cured beef compound to oil, oil is added in pot（2-3）: 10, is opened fire and oil is heated to 170-190
DEG C, then by step 4）In the cured beef compound that obtains pour into the 4-7min that stir-fried in pot；
7）To addition step 1 in pot）In bittern after the stew in soy sauce beef that obtains, the bittern after stew in soy sauce beef mixes with cured beef
The weight ratio of material is（1-1.5）: 10, continue the 2-3min that stir-fries；
8）It is with the weight ratio of cured beef compound to flavoring II, flavoring II is added in pot（1-1.5）: 10, continue to turn over
2-4min is fried, fire is closed and is cooled to room temperature, obtain final product green pepper fiber crops beef；
9）By step 8）In obtain green pepper fiber crops beef packing after, be evacuated to 0.08~0.09Mpa of vacuum and seal.
As optimization, step 1）In the bittern 2-2.5h boiled by the raw material of following masses part be obtained：Anistree 6-9
Part, Chinese prickly ash 3-4 parts, dried orange peel 2-4 parts, tsaoko 1-2 parts, Radix Glycyrrhizae 6-8 parts, fennel seeds 7-10 parts, cardamom 2-4 parts, Chinese cassia tree 6-8 parts,
Monosodium glutamate 4-6 parts, salt 15-18 parts, zingiber kawagoii 2-4 parts, cloves 2-4 parts, ginger 1-3 parts, rock sugar 1-1.5 parts, light soy sauce 2-4 parts, lemon-grass
5-8 parts, hawthorn 2-4 parts, water 120-250 parts.
Compared with prior art, the present invention has the advantages that：
1st, beef first passes through stew in soy sauce in the present invention, beef nutriment in itself is further merged with the bittern for penetrating into, and improves
The concentration of tasty material, mouthfeel more preferably, can make the soft or hard appropriateness of beef produced, and disintegrating slag is few, and chewing gets up still to have ox
The toughness of meat, organoleptic properties are more preferable；
2nd, beef is pickled in flavoring, the beef-flavouring for so obtaining is more sufficient, spicy fresh perfume (or spice), and beef will not be lost
In special flavor substance；
3rd, by beef and two kinds of flavoring priority fryings, not only spicy fresh perfume (or spice), in addition without any preservative and chemical reagent,
With reference to vacuum technique, can to greatest extent extend the shelf-life of product, it is safe.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment one
A kind of preparation method of green pepper fiber crops beef, comprises the following steps in this specific embodiment：
1）It is cut into bulk after beef is cleaned, and is put into the bittern for have cooled to room temperature and is heated to boiling, stew in soy sauce 2h pulls drip out
Dry surface moisture simultaneously naturally cools to room temperature, obtains the bittern after stew in soy sauce beef clod and stew in soy sauce beef；
2）Stew in soy sauce beef clod is cut into sheet successively；
3）Flavoring I is prepared by following weight proportion：3 parts of green onion, 2 parts of paprika, 2 parts of chilli, 5 parts of ginger, 5 parts of garlic, zanthoxylum powder 1
Part, 2 parts of dried pepper, 0.4 part of pepper powder, 1 part of cooking wine, 3 parts of salt, 2 parts of monosodium glutamate, 1 part of dark soy sauce, 1 part of oil consumption；
4）Flavoring II is prepared by following weight proportion：0.7 part of white sugar, 0.5 part of light soy sauce, 0.4 part of vinegar, 1 part of sesame,
5）By step 2）In obtained beef and step 3）In obtained flavoring I press beef: the weight ratio of flavoring I=1: 0.7
Mixed, and pickled 2h, obtained cured beef mixed spices；
6）To oil is added in pot, oil is 2: 10 with the weight ratio of cured beef compound, to open fire and be heated to 170 DEG C by oil, then
By step 4）In the cured beef compound that obtains pour into the 4min that stir-fried in pot；
7）To addition step 1 in pot）In bittern after the stew in soy sauce beef that obtains, the bittern after stew in soy sauce beef mixes with cured beef
The weight ratio of material is 1: 10, continues the 2min that stir-fries；
8）To flavoring II is added in pot, flavoring II is 1: 10 with the weight ratio of cured beef compound, continues the 2min that stir-fries,
Close fire and be cooled to room temperature, obtain final product green pepper fiber crops beef；
9）By step 8）In obtain green pepper fiber crops beef packing after, be evacuated to vacuum 0.08Mpa and seal.
In this specific embodiment, step 1）In the bittern 2h boiled by the raw material of following masses part be obtained：Anistree 6
Part, 3 parts of Chinese prickly ash, 2 parts of dried orange peel, 1 part of tsaoko, 6 parts of Radix Glycyrrhizae, 7 parts of fennel seeds, 2 parts of cardamom, 6 parts of Chinese cassia tree, 4 parts of monosodium glutamate, 15 parts of salt,
2 parts of zingiber kawagoii, 2 parts of cloves, 1 part of ginger, 1 part of rock sugar, 2 parts of light soy sauce, 5 parts of lemon-grass, 2 parts of hawthorn, 120 parts of water.
The green pepper fiber crops beef flavour produced in the present embodiment enriches, and local flavor is more sufficient, spicy fresh perfume (or spice), organizes not excessively dried firewood,
Chewing gets up still to have the toughness of beef, in good taste.
Embodiment 2
The preparation method of green pepper fiber crops beef, comprises the following steps in this specific embodiment：
1）It is cut into bulk after beef is cleaned, and is put into the bittern for have cooled to room temperature and is heated to boiling, stew in soy sauce 3h pulls drip out
Dry surface moisture simultaneously naturally cools to room temperature, obtains the bittern after stew in soy sauce beef clod and stew in soy sauce beef；
2）Stew in soy sauce beef clod is cut into sheet successively；
3）Flavoring I is prepared by following weight proportion：6 parts of green onion, 4 parts of paprika, 5 parts of chilli, 8 parts of ginger, 8 parts of garlic, zanthoxylum powder 2
Part, 3 parts of dried pepper, 0.7 part of pepper powder, 2 parts of cooking wine, 4 parts of salt, 4 parts of monosodium glutamate, 2 parts of dark soy sauce, 2 parts of oil consumption；
4）Flavoring II is prepared by following weight proportion：1 part of white sugar, 1 part of light soy sauce, 0.6 part of vinegar, 2 parts of sesame,
5）By step 2）In obtained beef and step 3）In obtained flavoring I press beef: the weight of flavoring I=1: 0.85
Than being mixed, and 4h is pickled, obtain cured beef mixed spices；
6）To oil is added in pot, oil is 3: 10 with the weight ratio of cured beef compound, to open fire and be heated to 190 DEG C by oil, then
By step 4）In the cured beef compound that obtains pour into the 7min that stir-fried in pot；
7）To addition step 1 in pot）In bittern after the stew in soy sauce beef that obtains, the bittern after stew in soy sauce beef mixes with cured beef
The weight ratio of material is 1.5: 10, continues the 3min that stir-fries；
8）To flavoring II is added in pot, flavoring II is 1.5: 10 with the weight ratio of cured beef compound, continues to stir-fry
4min, closes fire and is cooled to room temperature, obtains final product green pepper fiber crops beef；
9）By step 8）In obtain green pepper fiber crops beef packing after, be evacuated to vacuum 0.09Mpa and seal.
In this specific embodiment, step 1）In the bittern 2.5h boiled by the raw material of following masses part be obtained：Eight
9 parts of angle, 4 parts of Chinese prickly ash, 4 parts of dried orange peel, 2 parts of tsaoko, 8 parts of Radix Glycyrrhizae, 10 parts of fennel seeds, 4 parts of cardamom, 8 parts of Chinese cassia tree, 6 parts of monosodium glutamate, salt
18 parts, 4 parts of zingiber kawagoii, 4 parts of cloves, 3 parts of ginger, 1.5 parts of rock sugar, 4 parts of light soy sauce, 8 parts of lemon-grass, 4 parts of hawthorn, 250 parts of water.
The above embodiment of the present invention is only example to illustrate the invention, and is not to implementation of the invention
The restriction of mode.For those of ordinary skill in the field, other can also be made not on the basis of the above description
With the change and variation of form.Here all of implementation method cannot be exhaustive.It is every to belong to technical scheme
The obvious change amplified out changes row still in protection scope of the present invention.
Claims (2)
1. the preparation method of a kind of green pepper fiber crops beef, it is characterised in that：Comprise the following steps：
1）It is cut into bulk after beef is cleaned, and is put into the bittern for have cooled to room temperature and is heated to boiling, stew in soy sauce 2-3h is pulled out
Drain surface moisture and naturally cool to room temperature, obtain the bittern after stew in soy sauce beef clod and stew in soy sauce beef；
2）Stew in soy sauce beef clod is cut into sheet successively；
3）Flavoring I is prepared by following weight proportion：Green onion 3-6 parts, paprika 2-4 parts, chilli 2-5 parts, ginger 5-8 parts, garlic 5-8
Part, zanthoxylum powder 1-2 parts, dried pepper 2-3 parts, pepper powder 0.4-0.7 parts, cooking wine 1-2 parts, salt 3-4 parts, monosodium glutamate 2-4 parts, dark soy sauce 1-
2 parts, oil consumption 1-2 parts；
4）Flavoring II is prepared by following weight proportion：White sugar 0.7-1 parts, light soy sauce 0.5-1 parts, vinegar 0.4-0.6 parts, sesame 1-2
Part,
5）By step 2）In obtained beef and step 3）In obtained flavoring I press beef: flavoring I=1:（0.7-0.85）
Weight ratio mixed, and pickle 2-4h, obtain cured beef mixed spices；
6）It is with the weight ratio of cured beef compound to oil, oil is added in pot（2-3）: 10, is opened fire and oil is heated to 170-190
DEG C, then by step 4）In the cured beef compound that obtains pour into the 4-7min that stir-fried in pot；
7）To addition step 1 in pot）In bittern after the stew in soy sauce beef that obtains, the bittern after stew in soy sauce beef mixes with cured beef
The weight ratio of material is（1-1.5）: 10, continue the 2-3min that stir-fries；
8）It is with the weight ratio of cured beef compound to flavoring II, flavoring II is added in pot（1-1.5）: 10, continue to turn over
2-4min is fried, fire is closed and is cooled to room temperature, obtain final product green pepper fiber crops beef；
9）By step 8）In obtain green pepper fiber crops beef packing after, be evacuated to 0.08~0.09Mpa of vacuum and seal.
2. the preparation method of a kind of green pepper fiber crops beef according to claim 1, it is characterised in that：Step 1）In the bittern
2-2.5h is boiled by the raw material of following masses part to be obtained：It is anistree 6-9 parts, it is Chinese prickly ash 3-4 parts, dried orange peel 2-4 parts, tsaoko 1-2 parts, sweet
It is careless 6-8 parts, fennel seeds 7-10 parts, cardamom 2-4 parts, Chinese cassia tree 6-8 parts, monosodium glutamate 4-6 parts, salt 15-18 parts, zingiber kawagoii 2-4 parts, cloves 2-
4 parts, ginger 1-3 parts, rock sugar 1-1.5 parts, light soy sauce 2-4 parts, lemon-grass 5-8 parts, hawthorn 2-4 parts, water 120-250 parts.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
| CN107549651A (en) * | 2017-09-28 | 2018-01-09 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of rattan green pepper taste dried beef and preparation method thereof |
| CN108236080A (en) * | 2018-03-29 | 2018-07-03 | 成都天卤八部食品有限公司 | A kind of pre-packaged spicy dried goose |
| CN108783259A (en) * | 2018-06-14 | 2018-11-13 | 王兴 | The preparation method of overlord's beef |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
-
2016
- 2016-12-19 CN CN201611177074.8A patent/CN106722240A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334077A (en) * | 2017-07-25 | 2017-11-10 | 柳州市鱼峰区秋香茶餐厅 | A kind of vinegar-pepper cock skin and preparation method thereof |
| CN107549651A (en) * | 2017-09-28 | 2018-01-09 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of rattan green pepper taste dried beef and preparation method thereof |
| CN108236080A (en) * | 2018-03-29 | 2018-07-03 | 成都天卤八部食品有限公司 | A kind of pre-packaged spicy dried goose |
| CN108783259A (en) * | 2018-06-14 | 2018-11-13 | 王兴 | The preparation method of overlord's beef |
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Application publication date: 20170531 |