CN106879695A - A kind of preparation method of spiced beef the meat clip Mo - Google Patents
A kind of preparation method of spiced beef the meat clip Mo Download PDFInfo
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- CN106879695A CN106879695A CN201510915904.1A CN201510915904A CN106879695A CN 106879695 A CN106879695 A CN 106879695A CN 201510915904 A CN201510915904 A CN 201510915904A CN 106879695 A CN106879695 A CN 106879695A
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Abstract
The present invention relates to a kind of preparation method of spiced beef the meat clip Mo, comprise the following steps：The making of white Ji steamed bun, garnishes dip from processing, major ingredient spiced beef pickles sauced, major ingredient, garnishes dip, the parcel shaping finished product of the meat clip Mo.The present invention have good appearance, the smell of fruits is very sweet, it is micro- containing sweet and sour taste, nutrition arrangement it is balanced the features such as, with unique local flavor.Manufacture craft of the present invention is simple, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic staple food manufacture field, especially a kind of preparation method of fruit dip the meat clip Mo.
Background technology
The meat clip Mo：(Chinese hamburger China hamburger) is the abbreviation of archaic Chinese " meat is sandwiched in steamed bun ", the Shaanxi Province, China Chinese
One of race's characteristic food.The meat clip Mo, the really two kinds excellent combinations of food：Cured meat, white Ji steamed bun.The meat clip Mo conjunction cured meat,
White Ji steamed bun is integrated, and sets off by contrast each other, respective flavour is performed to ultimate attainment, there is the good reputation of Chinese style hamburger, and China and foreign countries of becoming famous receive deeply
People like.Its steamed bun outward appearance is sallow, clear-cut texture, and inside is in stratiform, and cake body is swollen, and tender in skin shortcake, fiery work(is got home, and is eaten
Shi Wendu is preferred with scalding one's hand, and cake shortcake meat is fragrant, and refreshing and oiliness steamed bun perfume meat is crisp, fertilizer and it is oiliness, enjoy endless aftertastes.The meat clip Mo is by various tune
Material is formulated meticulously, with the combination that modern age, pickling and toasting with various meat major ingredients simmer kinds of processes, adds color
Color vivid vegetables and the proportioning of the only special dip of mouthfeel so that all kinds of the meat clip Mo color and lusters are ruddy, and fragrant, meat is soft glutinous,
Gruel is without rotten, strong mellowness, peculiar flavour.
Beef, English name beef, containing rich in protein, amino acid ratio of components pork needs closer to human body, can improve machine
Body resistance against diseases, to growing and Post operation, the people of aftercare is lost blood in supplement and the aspect such as repair tissue is particularly suitable.
Severe winter eats beef, there is warm stomach effect, is severe winter good merchantable brand.Shin beef refers to the muscle of the thigh of ox, not including on ox hip
Part.Tendon is meat of the knee joint up on thigh.Tendon is the muscle on thigh, there is what sarcolemma was wrapped up, built-in muscle,
Hardness is moderate, lines rule, is best suitable for sauce taste.The traditional Chinese medical science thinks：Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, change
Phlegm ceases wind, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face it
People eats.Its property sweet taste, contains rich in protein, fat, vitamin B complex, nicotinic acid, calcium, phosphorus, iron, cholesterine
Deng composition.With strengthening muscles and bones, qi-restoratives blood-nourishing, the effect of eliminating phlegm and calming wind.
Steamed bun cake can supplement the needed by human body such as starch, vitamin B, cellulose and the less beneficiating ingredient of content in flour and rice, but steamed bun cake
Mouthfeel is more coarse, is difficult to meet the popular requirement to food materials mouthfeel, and is not quite similar compared with indigestibility, process time, thus difficult
To accomplish together to enter food with other meals.Cheese sauce sweet mouthfeel, cherry jam taste are sour-sweet pure and fresh.Made by improving cooking methods
Reasonably combined, common culinary art is realized between coarse food grain steamed bun cake and beef, vegetables, tartar sauce, produce good appearance, unique flavor,
Nutrition staple food in a balanced way, meets masses and food color, type and nutrition arrangement is required in a balanced way, and is needs of the present invention
The problem of solution.
The content of the invention
The invention aims to provide a kind of spiced beef the meat clip Mo and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of preparation method of spiced beef the meat clip Mo, it is characterised in that：Raw material is made up of the component of following parts by weight：Beef tendon
Meat 400-500 parts.Green cucumber 20-30 parts, carrot 20-30 parts, violet cabbage 20-25 parts.Cherry jam 30-40 parts, cheese
Sauce 30-35 parts.Flour 250-300 parts, dry ferment 2-4 parts, baking powder 5-6 parts, dietary alkali 3-4 parts.
Its manufacturing process comprises the following steps：
A, the white Ji steamed bun of making
A. by 250 parts of flour, 2 parts of dry ferment, 5 parts of baking powder, 3 parts of dietary alkali is put into container, and mixing dry mixing is uniform；
Enter 40 degrees Celsius of 130 parts of warm water, 30 parts of peanut oil stirs into flakes face wadding.
B. take the flour after stirring and uniformly crumple into dough, container is tamping with preservative film, it is quiet to put fermentation 10-15 minutes.
C. take the dough for fermenting and knead and cut into 2 parts, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top, is rolled up
Into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8-1cm thickness, directly
Footpath is the shaping cake of 12-15cm.
D. the preheating of pan ware is taken, pot temperature is maintained at 50-60 degrees Celsius, takes the shaping cake lid that step c is made and iron to cake table
After face microdilatancy color is golden yellow, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, and it is standby from side to cut steamed bun open 4/5.
B, making garnishes
20 parts of green cucumber is taken, 20 parts of carrot, 25 parts of violet cabbage distinguishes chopping after cleaning.
C, making major ingredient
A. take 400 parts of shin beef and be put into clear water and soak 2 hours removal watery blood, then boil to boil and take cowy flavor；By 20 parts of ginger,
20 parts of green onion, 20 parts of garlic is cleaned, ginger cutting slabbing, and green onion and garlic then cut into 4cm sections of shape.
B. shin beef is put into pressure cooker, pours into the ginger slice that step a is made, onion parts, garlic section puts 38 degree of white wine
10 parts, 10 parts of salt, 10 parts of sugar, 20 parts of light soy sauce, 10 grams of dark soy sauce, 5 grams of chickens' extract, 5 grams of monosodium glutamate, 10 grams of powder high
And spices bag, boiling water is added with up to submergence shin beef top, sealing pressure cook was to 40 minutes.
C. the shin beef that step b is made is let cool air-dried, puts preservative film and be put into refrigerator cabinet, 5-7 degrees Celsius of temperature control, refrigeration
1 hour, take out cut into serving pieces.
D, making the meat clip Mo
Take 30 parts of cherry jam, 30 parts of uniform application beef surfaces of cheese sauce.Spiced beef is uniformly put into technology d systems in step A
Into white lucky steamed bun in, then average be successively put into green cucumber, carrot, violet cabbage finished product.
Further：The process in technology a and face need to be put into flour ratio as 50: 1 dietary alkali purpose is to allow flour in step A
Titian.
Further：In step A the process in technology a and face need to be put into flour ratio for 50: 6 edible oil purpose be finished product after
Softness is still kept without being hardened after crisp outside tender inside, and cooling.
4th, the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：Technology a removals in step C
Cowy flavor is boiled to take 1000 parts of clear water, after be put into 3 parts of shin beef and Radix Angelicae Sinensis, 38 degree 10 parts of white wine boil and boil filter in 3 minutes
Go out cooling to be made.
Further：The spices bag of technology b takes 10 parts of Tie Guanyin tea in step C, and 3 parts of cassia bark is anistree 1, spiceleaf 3
Part, 5 parts of Chinese prickly ash, 3 parts of fennel seeds, dry 3 parts of husky ginger is made.
Further：The shin beef that technology c is taken after high pressure in step C enters cabinet and refrigerates 5-7 degrees Celsius, cold preservation time 1-1.5
It is blocking that hour ensures that meat condenses jointly with dip, it is ensured that meat jelly shaping rule after cutting, elasticity is tasty and refreshing.
The invention has the advantages that：
1st, the white lucky steamed bun that the present invention makes and the step of face in be put into dietary alkali be to make flour Titian, be put into edible oil and cause white Ji
Crisp outside tender inside after steamed bun finished product, and the effect that will not be also hardened after steamed bun cooling can be obtained, other rusks are different from flour cake
The defect that mouthfeel is dry and astringent, really up to the mark after cooling, have a nasty taste.Mouthfeel is more careful good to eat, and taste perfume (or spice) is thin-skinned, be more easy to be digested absorption.
Nutritious equilibrium, by the cellulose contained by coarse food grain, vitamin B, meets the allegro dining demand of people.
2nd, multiple beneficial effect is presented as dip present invention introduces cheese sauce, it is the product after milk " concentration ", so ox
The nutrition of milk is equally quite a few.Cheese contains the mineral matters such as rich in protein, vitamin A, vitamin B complex and calcium, zinc,
Acted on by fermentation because of it and be made and so that nutrition is more easy to be absorbed by the body.Additionally, the lactic acid bacteria in natural cheese is to stomach
It is beneficial.Cheese belongs to high heat, high-fat food, is got fat without being easily caused because its is fermented, is a kind of preferable health food
Product.Cherry jam has middle regulating and qi tonifying, the effect for promoting the production of body fluid to quench thirst.Rheumatism lumbocrural pain is relatively specific for, numb limb is quenched one's thirst,
The sufferers such as dysphoria with smothery sensation.
3rd, the present invention carries out polishing seasoning using cheese sauce, cherry jam to fried bean sauce beef, rich in fruity and the soft taste of Western-style pastry, by force
The peculiar flavour of chemical conversion product, while various fresh vegetables are arranged in pairs or groups, supplements the various dietary fibers of human body and vitamin, lifting food materials
Nutritional ingredient.Steamed bun cake makes, garnishes dip, major ingredient are pickled and simmer that technological operation is simple, be easy to control processing conditions, realize rule
Modelling is produced.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to embodiment
The scope of expression.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Flour：" sail difficult to understand " series flour, is purchased from Qingdao Ao Fan Food Co., Ltd.
Cheese sauce：" happy paddy " board, originates in the U.S., taste trade (Beijing) Co., Ltd when being purchased from east.
Cherry jam：" Jia get Mei " board, original producton location Italy, is purchased from Jiangmen city Jia get Food Co., Ltd.
Embodiment 1：
A, the white Ji steamed bun of making
A. by 250 grams of flour, 2 grams of dry ferment, 5 grams of baking powder, 5 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
Enter 40 degrees Celsius of 130 grams of warm water, 30 grams of peanut oil stirs into flakes face wadding.By the uniform face of crumpling into of flour after stirring
Group, container is tamping with preservative film, quiet to put fermentation 10 minutes.
B. take the dough for fermenting and knead and cut into 2 grams, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top, is rolled up
Into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8cm thickness, diameter
It is the shaping cake of 12cm.
C. pan preheating is taken, pot temperature is maintained at 60 degrees centigrades, takes cake lid and iron golden yellow to cake surface microdilatancy color
Afterwards, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, from side to cut steamed bun open 4/5 standby.
B, making garnishes
20 grams of green cucumber is taken, 20 grams of carrot, 25 grams of violet cabbage distinguishes chopping after cleaning.
C, making major ingredient
A. take 400 grams of shin beef and be put into 2 hours removal watery blood of clear water immersion；1000 grams of clear water are taken to boil, after be put into ox
3 grams of tendon and Radix Angelicae Sinensis, 38 degree of 10 grams of white wine, boiling are boiled 3 minutes and leach cooling；By 20 grams of ginger, 20 grams of green onion, garlic
20 grams are cleaned, ginger cutting slabbing, and green onion and garlic then cut into 4cm sections of shape.
B. shin beef is put into pressure cooker, pours into ginger slice, onion parts, garlic section puts 38 degree of 10 grams of white wine, salt
10 grams, 10 grams of sugar, 20 grams of light soy sauce, 10 grams of dark soy sauce, 5 grams of chickens' extract, 5 grams of monosodium glutamate, 10 grams of powder high puts people's Iron Guanyin
10 grams of tealeaves, 3 grams of cassia bark is anistree 1,3 grams of spiceleaf, 5 grams of Chinese prickly ash, and 3 grams of fennel seeds do 3 grams of husky ginger, add
, with up to submergence shin beef top, sealing pressure cook was to 40 minutes for boiling water.
C. shin beef is let cool it is air-dried, put preservative film be put into refrigerator cabinet enter cabinet refrigerate 7 degrees Celsius, cold preservation time 1.5 hours,
Take out cut into serving pieces.
D, making the meat clip Mo
Take 30 grams of cherry jam, 30 grams of uniform application beef surfaces of cheese sauce.Spiced beef is uniformly put into white lucky steamed bun, then successively
Average is put into green cucumber, carrot, violet cabbage finished product.
Embodiment 2：
A, the white Ji steamed bun of making
A. by 300 grams of flour, 5 grams of dry ferment, 8 grams of baking powder, 8 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
Enter 40 degrees Celsius of 150 grams of warm water, 35 grams of peanut oil stirs into flakes face wadding.By the uniform face of crumpling into of flour after stirring
Group, container is tamping with preservative film, quiet to put fermentation 15 minutes.
B. take the dough for fermenting and knead and cut into 5 grams, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top, is rolled up
Into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 1cm thickness, it is a diameter of
The shaping cake of 15cm.
C. take pan preheating, pot temperature is maintained at 70 degrees Celsius, take cake lid iron to cake surface microdilatancy color it is golden yellow after,
Turn-over is repeated to decoct and irons the white Ji steamed bun of completion again, and it is standby from side to cut steamed bun open 3/4.
B, making garnishes
40 grams of green cucumber is taken, 30 grams of carrot, 30 grams of bitter chrysanthemum distinguishes chopping after cleaning.
C, making major ingredient
A. take 500 grams of shin beef and be put into 2 hours removal watery blood of clear water immersion；1200 grams of clear water are taken to boil, after be put into ox
5 grams of tendon and Radix Angelicae Sinensis, 38 degree of 12 grams of white wine, boiling are boiled 5 minutes and leach cooling；By 25 grams of ginger, 20 grams of green onion, garlic
20 grams are cleaned, ginger cutting slabbing, and green onion and garlic then cut into 4cm sections of shape.
B. shin beef is put into pressure cooker, pours into ginger slice, onion parts, garlic section puts 38 degree of 12 grams of white wine, salt
10 grams, 15 grams of sugar, 25 grams of light soy sauce, 10 grams of dark soy sauce, 8 grams of chickens' extract, 5 grams of monosodium glutamate, 12 grams of powder high puts people's Iron Guanyin
15 grams of tealeaves, 3 grams of cassia bark is anistree 2,5 grams of spiceleaf, 6 grams of Chinese prickly ash, adds boiling water and until submergence shin beef top
Portion, sealing pressure cook was to 50 minutes.
C. shin beef is let cool it is air-dried, put preservative film be put into refrigerator cabinet enter cabinet refrigerate 12 degrees Celsius, cold preservation time 2 hours,
Take out cut into serving pieces.
D, making the meat clip Mo
Take 30 grams of catsup, 40 grams of uniform application beef surfaces of cheese sauce.Spiced beef is uniformly put into white lucky steamed bun, then successively
Average is put into green cucumber, carrot, bitter chrysanthemum finished product.
Embodiment 3：
A, the white Ji steamed bun of making
A. by 220 grams of flour, 3 grams of dry ferment, 4 grams of baking powder, 5 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
Enter 40 degrees Celsius of 100 grams of warm water, 25 grams of peanut oil stirs into flakes face wadding.By the uniform face of crumpling into of flour after stirring
Group, container is tamping with preservative film, quiet to put fermentation 10 minutes.
B. take the dough for fermenting and knead and cut into 2 grams, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top, is rolled up
Into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.6cm thickness, diameter
It is the shaping cake of 10cm.
C. pan preheating is taken, pot temperature is maintained at 60 degrees centigrades, takes cake lid and iron golden yellow to cake surface microdilatancy color
Afterwards, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, from side to cut steamed bun open 4/5 standby.
B, making garnishes
Take cooked egg half, 20 grams of carrot, 25 grams of violet cabbage distinguishes chopping after cleaning.
C, making major ingredient
A. take 300 grams of shin beef and be put into 1 hour removal watery blood of clear water immersion；800 grams of clear water are taken to boil, after be put into beef tendon
3 grams of sub- meat and Radix Angelicae Sinensis, 38 degree of 10 grams of white wine, boiling are boiled 3 minutes and leach cooling；By 20 grams of ginger, 20 grams of green onion, garlic 20
Gram clean, ginger cutting slabbing, green onion and garlic then cut into 4cm sections of shape.
B. shin beef is put into pressure cooker, pours into ginger slice, onion parts, garlic section puts 38 degree of 8 grams of white wine, salt 8
Gram, 10 grams of sugar, 15 grams of dark soy sauce, 5 grams of chickens' extract, 5 grams of monosodium glutamate, 8 grams of powder high puts 10 grams of people's Tie Guanyin tea, anistree
1,3 grams of spiceleaf, 3 grams of fennel seeds do 3 grams of husky ginger, add boiling water with up to submergence shin beef top, and sealing is high
Autoclaving was to 40 minutes.
C. shin beef is let cool it is air-dried, put preservative film be put into refrigerator cabinet enter cabinet refrigerate 5 degrees Celsius, cold preservation time 1 hour,
Take out cut into serving pieces.
D, making the meat clip Mo
Take 20 grams of cherry jam, 30 grams of uniform application beef surfaces of black pepper sauce.Spiced beef is uniformly put into white lucky steamed bun, then successively
Average is put into green cucumber, carrot, violet cabbage finished product.
Gained characteristic spiced beef the meat clip Mo A of the invention carries out mouth feel score experiment, with the sauce for not adding dietary alkali and peanut oil to be made
Beef the meat clip Mo B, the spiced beef the meat clip Mo C for not carrying out preprocessing, be not added with cheese sauce, that the spiced beef the meat clip Mo D of sauce is carried out is right
Than, spiced beef the meat clip Mo A good appearances manufactured in the present embodiment, with pure and fresh strong fragrant curried salad fragrance, taste is sour-sweet can
Mouth, the characteristic with distinctness, and it is nutritious balanced to have finished product by coarse food grain and organic collocation of vegetables, staple food and steamed bun cake
Advantage.By 60 people to spiced beef the meat clip Mo A, do not add spiced beef the meat clip Mo B that dietary alkali and peanut oil is made, do not enter
The spiced beef the meat clip Mo C of row preprocessing, be not added with black pepper sauce, the spiced beef the meat clip Mo D of sauce carries out sensory evaluation, there is 42 people's tables
Show with the spiced beef the meat clip Mo B for not adding dietary alkali and peanut oil to be made, the spiced beef the meat clip Mo C for not carrying out preprocessing, be not added with
Cheese sauce, the spiced beef the meat clip Mo D of sauce compare the taste for preferring spiced beef the meat clip Mo A, have 6 people to represent and are pressed from both sides with spiced beef meat
Steamed bun A compares the taste of the spiced beef the meat clip Mo B for preferring not add dietary alkali and peanut oil to be made, and remaining 12 people evaluates spiced beef
The taste of the meat clip Mo A is not so good as do not carry out the spiced beef the meat clip Mo C of preprocessing, be not added with the spiced beef the meat clip Mo D of cheese sauce, sauce,
It can be seen that, local flavor of the present invention with salient feature and uniqueness is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert the present invention
Specific implementation be confined to these explanations.For general technical staff of the technical field of the invention, this is not being departed from
On the premise of inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to protection scope of the present invention.
Claims (6)
1. a kind of preparation method of spiced beef the meat clip Mo, it is characterised in that：Raw material is made up of the component of following parts by weight：Ox
Tendon 400-500 parts.Green cucumber 20-30 parts, carrot 20-30 parts, violet cabbage 20-25 parts.Cherry jam 30-40 parts,
Cheese sauce 30-35 parts.Flour 250-300 parts, dry ferment 2-4 parts, baking powder 5-6 parts, dietary alkali 3-4 parts.
Its manufacturing process comprises the following steps：
A, the white Ji steamed bun of making
A. by 250 parts of flour, 2 parts of dry ferment, 5 parts of baking powder, 3 parts of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 130 parts of warm water is poured into, 30 parts of peanut oil stirs into flakes face wadding.
B. take the flour after stirring and uniformly crumple into dough, container is tamping with preservative film, it is quiet to put fermentation 10-15 minutes.
C. take the dough for fermenting and knead and cut into 2 parts, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8-1cm thickness,
The shaping cake of a diameter of 12-15cm.
D. the preheating of pan ware is taken, pot temperature is maintained at 50-60 degrees Celsius, takes the shaping cake lid that step c is made and iron to cake
After surface microdilatancy color is golden yellow, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, and it is standby from side to cut steamed bun open 4/5.
B, making garnishes
20 parts of green cucumber is taken, 20 parts of carrot, 25 parts of violet cabbage distinguishes chopping after cleaning.
C, making major ingredient
A. take 400 parts of shin beef and be put into clear water and soak 2 hours removal watery blood, then boil to boil and take cowy flavor；By 20 parts of ginger,
20 parts of green onion, 20 parts of garlic is cleaned, ginger cutting slabbing, and green onion and garlic then cut into 4cm sections of shape.
B. shin beef is put into pressure cooker, pours into the ginger slice that step a is made, onion parts, garlic section puts 38 degree of white wine
10 parts, 10 parts of salt, 10 parts of sugar, 20 parts of light soy sauce, 10 grams of dark soy sauce, 5 grams of chickens' extract, 5 grams of monosodium glutamate, 10 grams of powder high
And spices bag, boiling water is added with up to submergence shin beef top, sealing pressure cook was to 40 minutes.
C. the shin beef that step b is made is let cool air-dried, puts preservative film and be put into refrigerator cabinet, 5-7 degrees Celsius of temperature control is cold
Hide 1 hour, take out cut into serving pieces.
D, making the meat clip Mo
Take 30 parts of cherry jam, 30 parts of uniform application beef surfaces of cheese sauce.Spiced beef is uniformly put into technology d systems in step A
Into white lucky steamed bun in, then average be successively put into green cucumber, carrot, violet cabbage finished product.
2. the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：In step A technology a and
The process in face need to be put into flour ratio as 50: 1 dietary alkali purpose is to allow flour Titian.
3. the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：In step A technology a and
The process in face need to be put into flour ratio as 50: 6 edible oil purpose is still to keep soft after crisp outside tender inside after finished product, and cooling
Degree is without being hardened.
4. the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：Technology a goes in step C
Boiled to take 1000 parts of clear water except cowy flavor, after be put into 3 parts of shin beef and Radix Angelicae Sinensis, 38 degree 10 parts of white wine boil and boil 3 minutes
Cooling is leached to be made.
5. the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：Technology b in step C
Spices bag takes 10 parts of Tie Guanyin tea, and 3 parts of cassia bark is anistree 1, and 3 parts of spiceleaf, 5 parts of Chinese prickly ash, 3 parts of fennel seeds do
3 parts of husky ginger is made.
6. the preparation method of spiced beef the meat clip Mo according to claim 1, it is characterised in that：Technology c takes in step C
Shin beef after high pressure enters cabinet and refrigerates 5-7 degrees Celsius, ensures within cold preservation time 1-1.5 hours that meat condenses jointly with dip blocking,
Ensure meat jelly shaping rule after cutting, elasticity is tasty and refreshing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510915904.1A CN106879695A (en) | 2015-12-11 | 2015-12-11 | A kind of preparation method of spiced beef the meat clip Mo |
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| CN201510915904.1A CN106879695A (en) | 2015-12-11 | 2015-12-11 | A kind of preparation method of spiced beef the meat clip Mo |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156750A (en) * | 2018-08-31 | 2019-01-08 | 安徽老炊食品有限公司 | A kind of curing formula and its method of spiced spiced beef |
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2015
- 2015-12-11 CN CN201510915904.1A patent/CN106879695A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156750A (en) * | 2018-08-31 | 2019-01-08 | 安徽老炊食品有限公司 | A kind of curing formula and its method of spiced spiced beef |
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