CN106912816A - A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali - Google Patents

A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali Download PDF

Info

Publication number
CN106912816A
CN106912816A CN201710185077.4A CN201710185077A CN106912816A CN 106912816 A CN106912816 A CN 106912816A CN 201710185077 A CN201710185077 A CN 201710185077A CN 106912816 A CN106912816 A CN 106912816A
Authority
CN
China
Prior art keywords
beef
stock
soup
bovis seu
seu bubali
Prior art date
Application number
CN201710185077.4A
Other languages
Chinese (zh)
Inventor
周红
Original Assignee
周红
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 周红 filed Critical 周红
Priority to CN201710185077.4A priority Critical patent/CN106912816A/en
Publication of CN106912816A publication Critical patent/CN106912816A/en

Links

Classifications

    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention belongs to beef stew in soy sauce processing technique field, and in particular to a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, including change beef treatment, the preparation of vegetables soup-stock, standby making from brine, low temperature stew in soy sauce, the several steps of finished product.The present invention has advantages below compared to existing technology:White sugar and lemon water retting are utilized in the present invention, it is favorably improved the soft property of beef, simultaneously the musculature of beef can be made loose, contribute to tasty in stew in soy sauce beef, vegetables soup-stock is in addition to the delicate flavour that can increase beef, moreover it is possible to make the meat fiber of beef looser, and vegetables soup-stock is in weak base state, contribute to the decomposition of beef fiber, be made finished product and easily digest after consumption;Finished product beef quality shortcake is rotten, and flavour is mellow, and fresh perfume is good to eat, it is possible to increase body resistance against diseases, help effect is obvious.

Description

A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali
Technical field
The invention belongs to beef stew in soy sauce processing technique field, and in particular to a kind of preparation side of vegetables soup-stock halogen Carnis Bovis seu Bubali Method.
Background technology
Carnis Bovis seu Bubali belongs to the meat of warm property, is good at tonifying Qi, is that the people of the deficiency of vital energy carries out the first-selected carnivorous of health preserving with food and dietetic therapy, contains Protein, fat, vitamin B1, vitamin B Z, calcium, phosphorus, iron, and containing cholesterol, essential amino acid etc., high protein, low fat, It is of high nutritive value, has certain booster action for prevention of arterial hardening, hypertension and coronary heart disease, although Carnis Bovis seu Bubali is delicious and seeks Foster value is very high, but meat partial temperature, and meat fiber compacts, and during stew in soy sauce, if thick gravy is tasty, is difficult to preserve, Conversely, then mouthfeel is more long, the edible convenience of Carnis Bovis seu Bubali is had a strong impact on, in order to increase the taste of Spiced beef, generally in processing During need beef is tasty to soak halogen with the mode for seizing by force knife mark, but in large-scale production, this is cumbersome, it is uncomfortable Close large-scale processing, it is therefore desirable to make beef halogen tasty by other means.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali.
The present invention is achieved by the following technical solutions:A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, including with Lower step:
(1)Carnis Bovis seu Bubali treatment:After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling;
(2)It is prepared by vegetables soup-stock:Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight 5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock;
(3)Making from brine is standby:The dispensing of following weight is added in per 100kg soup-stock:Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60- 80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree 40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g, Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion;
(4)Low temperature stew in soy sauce:Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450- 500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water Point;
(5)Finished product:After being processed into corresponding size, packaging, middle temperature is sterilized, obtains finished product, refrigerates.
Used as further improvement of these options, the preparation method of the lemonade is:It is 6.8% with mass concentration Saline solution will complete lemon immersion, rinse after, lemon is cut into the thin slice after 5mm, be put into equivalent to 8-10 times of its weight In 55-60 DEG C of warm water, after immersion 2 hours, it is to refrigerate in 1-3 DEG C of temperature to obtain final product for 2 days to be put into temperature.
As further improvement of these options, the step(2)Middle raw material weight is the not wet water weight of fresh material; The olive is using preceding stoning.
As further improvement of these options, the step(4)Water content is not less than after middle beef drains away the water 33%。
As further improvement of these options, the step(5)In sterilization temperature be 120-135 DEG C.
The present invention has advantages below compared to existing technology:White sugar and lemon water retting are utilized in the present invention, helps to carry The soft property of beef high, while the musculature of beef can be made loose, contributes to tasty in stew in soy sauce beef, and vegetables soup-stock is removed Can increase outside the delicate flavour of beef, moreover it is possible to make the meat fiber of beef looser, vegetables soup-stock is in weak base state, contributes to ox The decomposition of meat fiber, is made finished product and easily digests after consumption;Finished product beef quality shortcake is rotten, and flavour is mellow, and fresh perfume is good to eat, can Body resistance against diseases is improved, help effect is obvious.
Specific embodiment
Embodiment 1
A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, comprises the following steps:
(1)Carnis Bovis seu Bubali treatment:After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling;
(2)It is prepared by vegetables soup-stock:Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight 5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock;
(3)Making from brine is standby:The dispensing of following weight is added in per 100kg soup-stock:Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60- 80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree 40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g, Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion;
(4)Low temperature stew in soy sauce:Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450- 500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water Point;
(5)Finished product:After being processed into corresponding size, packaging is 120-135 DEG C of sterilization in sterilization temperature, obtains finished product, is refrigerated.
Wherein, the preparation method of the lemonade is:Soaked complete lemon with the saline solution that mass concentration is 6.8%, After flushing, lemon is cut into the thin slice after 5mm, be put into the warm water equivalent to 55-60 DEG C of 8-10 times of its weight, immersion 2 is small Shi Hou, it is to refrigerate in 1-3 DEG C of temperature to obtain final product for 2 days to be put into temperature.
Wherein, the step(2)Middle raw material weight is the not wet water weight of fresh material;The olive is using preceding stoning.
Control group 1 is set, the step of by embodiment 1(1)Replace with and conventionally process, it is pickled be to use appropriate sauce Oil is pickled, and remaining step is same as Example 1;
Set control group 2, by vegetables soup-stock in embodiment 1 replace with conventional primary raw material be chicken soup-stock, remaining step with Embodiment 1 is identical;
Control group 3 is set, the step of by embodiment 1(1)Replace with and conventionally process, it is pickled be to be salted down with appropriate soy sauce Stain, while vegetables soup-stock is replaced with into the soup-stock that conventional primary raw material is chicken;
Control group 4 is set, by step in embodiment 1(4)Low temperature stew in soy sauce replace with conventionally, the infusion 4- in stew in soy sauce Obtain within 6 hours;
Stew in soy sauce beef to being prepared with each group in upper type carries out trial test comparing, and the tasty degree of its halogen is ordered as from high to low:It is real Apply the > control groups 4 of 1 > control groups of example 1 > control groups, 2 > control groups 3;The soft rotten degree of its stew in soy sauce beef is ordered as from high to low: The > control groups 3 of 1 > control groups of embodiment 1 > control groups, 4 > control groups 2, it is as can be seen from the above results, comprehensive in embodiment 1 Quality is higher, is secondly control group 1, in concrete operations, can adjust accordingly according to actual needs.
Halogen Carnis Bovis seu Bubali under refrigerated conditions can preservation more than 90 days in embodiment 1.

Claims (6)

1. a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that comprise the following steps:
(1)Carnis Bovis seu Bubali treatment:After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling;
(2)It is prepared by vegetables soup-stock:Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight 5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock;
(3)Making from brine is standby:The dispensing of following weight is added in per 100kg soup-stock:Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60- 80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree 40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g, Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion;
(4)Low temperature stew in soy sauce:Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450- 500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water Point;
(5)Finished product:After being processed into corresponding size, packaging, middle temperature is sterilized, obtains finished product, refrigerates.
2. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the system of the lemonade Preparation Method is:After complete lemon immersion, being rinsed with the saline solution that mass concentration is 6.8%, lemon is cut into thin after 5mm Piece, is put into the warm water equivalent to 55-60 DEG C of 8-10 times of its weight, after immersion 2 hours, is put into the temperature that temperature is 1-3 DEG C Middle refrigeration is obtained final product for 2 days.
3. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step(2)In Raw material weight is the not wet water weight of fresh material.
4. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the olive is being used Preceding stoning.
5. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step(4)In Water content is not less than 33% after beef drains away the water.
6. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step(5)In Sterilization temperature be 120-135 DEG C.
CN201710185077.4A 2017-03-25 2017-03-25 A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali CN106912816A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710185077.4A CN106912816A (en) 2017-03-25 2017-03-25 A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710185077.4A CN106912816A (en) 2017-03-25 2017-03-25 A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali

Publications (1)

Publication Number Publication Date
CN106912816A true CN106912816A (en) 2017-07-04

Family

ID=59461094

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710185077.4A CN106912816A (en) 2017-03-25 2017-03-25 A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali

Country Status (1)

Country Link
CN (1) CN106912816A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348375A (en) * 2017-08-16 2017-11-17 安徽省启示录餐饮管理有限公司 A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life and preparation method thereof
CN107373408A (en) * 2017-08-16 2017-11-24 安徽省启示录餐饮管理有限公司 It is a kind of to pack coke chicken wing to extend the shelf life and preparation method thereof
CN107432431A (en) * 2017-08-16 2017-12-05 安徽省启示录餐饮管理有限公司 A kind of tasty micro- tasty and refreshing foie gras of sweet tea type and preparation method thereof
CN107432432A (en) * 2017-08-16 2017-12-05 安徽省启示录餐饮管理有限公司 A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598604A (en) * 2013-11-13 2014-02-26 界首市吕长明清真食品有限公司 Preparation method of spiced beef conductive to detoxification and beauty maintenance
CN104286890A (en) * 2014-09-25 2015-01-21 章宏卫 Appetizing sauce spiced beef and preparation method thereof
CN104286880A (en) * 2014-09-23 2015-01-21 陈添天 Rib-flavored spiced beef and preparation method thereof
CN104705676A (en) * 2015-03-18 2015-06-17 郑雨杰 Preparation method of fragrant spiced beef
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN106261922A (en) * 2016-10-10 2017-01-04 安徽光正食品有限公司 A kind of Fructus Lycopersici esculenti dried meat floss beef granules and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598604A (en) * 2013-11-13 2014-02-26 界首市吕长明清真食品有限公司 Preparation method of spiced beef conductive to detoxification and beauty maintenance
CN104286880A (en) * 2014-09-23 2015-01-21 陈添天 Rib-flavored spiced beef and preparation method thereof
CN104286890A (en) * 2014-09-25 2015-01-21 章宏卫 Appetizing sauce spiced beef and preparation method thereof
CN104705676A (en) * 2015-03-18 2015-06-17 郑雨杰 Preparation method of fragrant spiced beef
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN106261922A (en) * 2016-10-10 2017-01-04 安徽光正食品有限公司 A kind of Fructus Lycopersici esculenti dried meat floss beef granules and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
唐春红等著: "《面向未来的食品加工技术(第1版)》", 31 January 2015, 中国农业科学技术出版社 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348375A (en) * 2017-08-16 2017-11-17 安徽省启示录餐饮管理有限公司 A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life and preparation method thereof
CN107373408A (en) * 2017-08-16 2017-11-24 安徽省启示录餐饮管理有限公司 It is a kind of to pack coke chicken wing to extend the shelf life and preparation method thereof
CN107432431A (en) * 2017-08-16 2017-12-05 安徽省启示录餐饮管理有限公司 A kind of tasty micro- tasty and refreshing foie gras of sweet tea type and preparation method thereof
CN107432432A (en) * 2017-08-16 2017-12-05 安徽省启示录餐饮管理有限公司 A kind of delicious trotter of pure and fresh mouthfeel and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103734454B (en) Leisure vegetarian meat based on textured soybean protein
CN102058089B (en) Method for improving flavor of seasoning edible mushroom paste
Li et al. Traditional Chinese food technology and cuisine.
CN103504323B (en) The preparation method of spicy dried beef
CN102283391B (en) Nourishing beef and preparation process thereof
CN103315321B (en) Processing method of fruit-flavor dried goose slices
CN103504321B (en) The preparation method of spicy beef jerky
CN102578612B (en) Method for producing spicy chicken product
CN102669741B (en) Instant hand-ripped fish and preparation method of instant hand-ripped fish
CN101715974B (en) Method for making stewed duck with bean sauce
CN103584188B (en) Preparation method of carbon grilled squid slices
CN1957769B (en) Walnut cream and preparation method
CN102342550B (en) Pickled pepper peanut and processing method thereof
CN103070426A (en) Seaweed squid sausage and processing method thereof
CN102028262B (en) Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice
CN101133815B (en) Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same
CN103181576B (en) Snack duck feet processing process
CN104856082A (en) A preparation method of nut and fruit roasted duck legs
CN101664162B (en) Pickled pepper and mushroom sauce and preparation method thereof
CN102630928B (en) Edible mushroom flavor paste and production method thereof
CN101099577B (en) Chrysanthemum pig's feet processing technology
CN104013014A (en) Processing technology for pot-stewed chicken
CN101637276A (en) Instant bath chap product and production method thereof
KR20090107772A (en) Food using chicken foot and method for producing the same
CN103504322B (en) The preparation method that Saute beef with cayenne pepper is dry

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20170704