CN106923235A - A kind of cured beef and its process - Google Patents
A kind of cured beef and its process Download PDFInfo
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- CN106923235A CN106923235A CN201710319840.8A CN201710319840A CN106923235A CN 106923235 A CN106923235 A CN 106923235A CN 201710319840 A CN201710319840 A CN 201710319840A CN 106923235 A CN106923235 A CN 106923235A
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Abstract
The invention belongs to a kind of cured beef and its process；The cured beef in parts by weight, is prepared from by following raw materials according：10 parts of fresh beef, 3 parts of salt, 1 part of Chinese prickly ash, anistree 1 part, 0.05 part of cloves, 3 parts of green onion, 3 parts of ginger, 2 parts of cooking wine, 2 parts of capsicum, 0.5 part of cassia bark, 2 parts of cape jasmine, 2 parts of loquat shell, 1 part of vanilla, 1 part of ginkgo leaf, 0.5 part of Flos Magnoliae Liliflorae, 3 parts of ripe shelled peanut, 2.5 parts of water；Fresh beef is cut into strip standby；The length of the fresh beef of strip is 4~6 centimetres, width is 1~2 centimetre, be highly 1~2 centimetre；Water is burnt after adding cape jasmine to boil 25 minutes to boiling, take out cape jasmine, stay cape jasmine water standby；Crush standby after loquat shell is fried；It is standby after ginkgo leaf is shredded；It is standby after ripe shelled peanut is crushed；Have the advantages that process is simple, can for a long time preserve, be of high nutritive value, it is in good taste, suitable for old man and child and do not have people dentulous to eat.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of cured beef and its process.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body disease-resistant energy
Power, 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 ox
Meat, there is warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, resolving sputum to cease
The function of wind, saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, people's food of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face
With.Although beef have above-mentioned advantage, but has lower column defects simultaneously：1st, meat can not be preserved for a long time；2nd, meat is coarse, old man
With child and do not have the people dentulous cannot to eat；3rd, mouthfeel is bad；4th, not easy processing, careless slightly meat is easily ageing, causes tooth
Tooth normal people cannot also eat.
The content of the invention
It is an object of the invention to overcome defect of the prior art, and provide that a kind of process is simple, can protect for a long time
Deposit, be of high nutritive value, it is in good taste, suitable for old man and child and a kind of cured beef for not having people dentulous to eat and its technique
Method.
The object of the present invention is achieved like this：The cured beef in parts by weight, by following raw materials according prepare and
Into：10 parts of fresh beef, 3 parts of salt, 1 part of Chinese prickly ash, anistree 1 part, 0.05 part of cloves, 3 parts of green onion, 3 parts of ginger, 2 parts of cooking wine, 2 parts of capsicum, osmanthus
0.5 part of skin, 2 parts of cape jasmine, 2 parts of loquat shell, 1 part of vanilla, 1 part of ginkgo leaf, 0.5 part of Flos Magnoliae Liliflorae, 3 parts of ripe shelled peanut, 2.5 parts of water.
A kind of process of cured beef, comprises the following steps：
Step one：Fresh beef is cut into strip standby；The length of the fresh beef of strip is 4~6 centimetres, width is 1~2 li
Rice, highly be 1~2 centimetre；
Step 2：Water is burnt after adding cape jasmine to boil 25 minutes to boiling, take out cape jasmine, stay cape jasmine water standby；
Step 3：Crush standby after loquat shell is fried；
Step 4：It is standby after ginkgo leaf is shredded；
Step 5：It is standby after ripe shelled peanut is crushed；
Step 6：Fresh beef is put into basin, add cape jasmine water, fry after ginkgo leaf after loquat shell, the chopping crushed,
Sealed after shelled peanut, salt, Chinese prickly ash, anise, cloves, green onion, ginger, cooking wine, capsicum, cassia bark, vanilla and Flos Magnoliae Liliflorae after crushing
Pickle, salting period is 7 days；
Step 7：Beef after pickling is taken out by basin, is placed on natural air drying on Deep-fried dried pork frame；
Step 8：By the beef of natural air drying be put into sixty percent heat oil in fry to no moisture, you can.
The present invention has that process is simple, can for a long time preserve, be of high nutritive value, it is in good taste, suitable for old man and child
And do not have the advantage that people dentulous eats.
Specific embodiment
The present invention be a kind of cured beef and its process, the cured beef in parts by weight, by following original
Material is prepared from：10 parts of fresh beef, 3 parts of salt, 1 part of Chinese prickly ash, anistree 1 part, it is 0.05 part of cloves, 3 parts of green onion, 3 parts of ginger, 2 parts of cooking wine, peppery
2 parts of green pepper, 0.5 part of cassia bark, 2 parts of cape jasmine, 2 parts of loquat shell, 1 part of vanilla, 1 part of ginkgo leaf, 0.5 part of Flos Magnoliae Liliflorae, 3 parts of ripe shelled peanut,
2.5 parts of water.
A kind of process of cured beef, comprises the following steps：
Step one：Fresh beef is cut into strip standby；The length of the fresh beef of strip is 4~6 centimetres, width is 1~2 li
Rice, highly be 1~2 centimetre；
Step 2：Water is burnt after adding cape jasmine to boil 25 minutes to boiling, take out cape jasmine, stay cape jasmine water standby；
Step 3：Crush standby after loquat shell is fried；
Step 4：It is standby after ginkgo leaf is shredded；
Step 5：It is standby after ripe shelled peanut is crushed；
Step 6：Fresh beef is put into basin, add cape jasmine water, fry after ginkgo leaf after loquat shell, the chopping crushed,
Sealed after shelled peanut, salt, Chinese prickly ash, anise, cloves, green onion, ginger, cooking wine, capsicum, cassia bark, vanilla and Flos Magnoliae Liliflorae after crushing
Pickle, salting period is 7 days；
Step 7：Beef after pickling is taken out by basin, is placed on natural air drying on Deep-fried dried pork frame；
Step 8：By the beef of natural air drying be put into sixty percent heat oil in fry to no moisture, you can.
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is carried out clearly and completely
Description, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on this
Embodiment in invention, it is all that one of ordinary skilled in the art is obtained on the premise of creative work is not made
Other embodiments, belong to the scope of protection of the invention.
Embodiment one
A kind of cured beef and its process, the cured beef in parts by weight, by following raw materials according prepare and
Into：10 parts of fresh beef, 3 parts of salt, 1 part of Chinese prickly ash, anistree 1 part, 0.05 part of cloves, 3 parts of green onion, 3 parts of ginger, 2 parts of cooking wine, 2 parts of capsicum, osmanthus
0.5 part of skin, 2 parts of cape jasmine, 2 parts of loquat shell, 1 part of vanilla, 1 part of ginkgo leaf, 0.5 part of Flos Magnoliae Liliflorae, 3 parts of ripe shelled peanut, 2.5 parts of water.
A kind of process of cured beef, comprises the following steps：
Step one：Fresh beef is cut into strip standby；The length of the fresh beef of strip is 4~6 centimetres, width is 1~2 li
Rice, highly be 1~2 centimetre；
Step 2：Water is burnt after adding cape jasmine to boil 25 minutes to boiling, take out cape jasmine, stay cape jasmine water standby；
Step 3：Crush standby after loquat shell is fried；
Step 4：It is standby after ginkgo leaf is shredded；
Step 5：It is standby after ripe shelled peanut is crushed；
Step 6：Fresh beef is put into basin, add cape jasmine water, fry after ginkgo leaf after loquat shell, the chopping crushed,
Sealed after shelled peanut, salt, Chinese prickly ash, anise, cloves, green onion, ginger, cooking wine, capsicum, cassia bark, vanilla and Flos Magnoliae Liliflorae after crushing
Pickle, salting period is 7 days；
Step 7：Beef after pickling is taken out by basin, is placed on natural air drying on Deep-fried dried pork frame；
Step 8：By the beef of natural air drying be put into sixty percent heat oil in fry to no moisture, you can.
Eating method of the invention is：The present invention prepared by embodiment one is placed in the container of mud of pounding garlic and is smash
It is broken, smash to pieces to the beef pickled it is soft；The beef pickled after smashing to pieces can be used directly, and can also be stained with the spiced salt and eat, and can also be stained with
Light soy sauce and mustard are peppery edible.It should be noted that：Step seven in process pickle after beef need in ventilation natural air drying,
Can not be exposed to the sun by the sun and dry or use drying machine drying.It is heretofore described loquat shell is fried after crush standby, will
It is standby after ginkgo leaf chopping, it is standby after ripe shelled peanut is crushed；Above-mentioned loquat shell, ginkgo leaf and ripe shelled peanut purpose are in order to more
Adding the raw material form and dimension after taste, therefore crushing, chopping and crushing can not be defined.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (2)
1. a kind of cured beef, it is characterised in that：The cured beef in parts by weight, is prepared from by following raw materials according：
10 parts of fresh beef, 3 parts of salt, 1 part of Chinese prickly ash, anistree 1 part, 0.05 part of cloves, 3 parts of green onion, 3 parts of ginger, 2 parts of cooking wine, 2 parts of capsicum, cassia bark
0.5 part, 2 parts of cape jasmine, 2 parts of loquat shell, 1 part of vanilla, 1 part of ginkgo leaf, 0.5 part of Flos Magnoliae Liliflorae, 3 parts of ripe shelled peanut, 2.5 parts of water.
2. a kind of process of cured beef as claimed in claim 1, it is characterised in that：The process includes following step
Suddenly：
Step one：Fresh beef is cut into strip standby；The length of the fresh beef of strip is 4~6 centimetres, width is 1~2 centimetre, height
Spend is 1~2 centimetre；
Step 2：Water is burnt after adding cape jasmine to boil 25 minutes to boiling, take out cape jasmine, stay cape jasmine water standby；
Step 3：Crush standby after loquat shell is fried；
Step 4：It is standby after ginkgo leaf is shredded；
Step 5：It is standby after ripe shelled peanut is crushed；
Step 6：Fresh beef is put into basin, add cape jasmine water, fry after ginkgo leaf, crushing after loquat shell, the chopping crushed
Sealed pickling is carried out after rear shelled peanut, salt, Chinese prickly ash, anise, cloves, green onion, ginger, cooking wine, capsicum, cassia bark, vanilla and Flos Magnoliae Liliflorae,
Salting period is 7 days；
Step 7：Beef after pickling is taken out by basin, is placed on natural air drying on Deep-fried dried pork frame；
Step 8：By the beef of natural air drying be put into sixty percent heat oil in fry to no moisture, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710319840.8A CN106923235A (en) | 2017-04-29 | 2017-04-29 | A kind of cured beef and its process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710319840.8A CN106923235A (en) | 2017-04-29 | 2017-04-29 | A kind of cured beef and its process |
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| CN106923235A true CN106923235A (en) | 2017-07-07 |
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| CN201710319840.8A Pending CN106923235A (en) | 2017-04-29 | 2017-04-29 | A kind of cured beef and its process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634210A (en) * | 2018-05-16 | 2018-10-12 | 重庆辣天下餐饮管理有限公司 | A kind of beef preparation method and its beef, beef take out packet and production method |
| CN112471427A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for preparing dry fried beef |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102511831A (en) * | 2011-12-16 | 2012-06-27 | 董蔚婷 | Production method for flavoured beef jerky |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
| CN103263022A (en) * | 2013-05-14 | 2013-08-28 | 扬州润园投资发展有限公司 | Air-dried beef |
| CN106722358A (en) * | 2017-01-18 | 2017-05-31 | 海会章 | A kind of manufacture craft of Muslim beef |
-
2017
- 2017-04-29 CN CN201710319840.8A patent/CN106923235A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102511831A (en) * | 2011-12-16 | 2012-06-27 | 董蔚婷 | Production method for flavoured beef jerky |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
| CN103263022A (en) * | 2013-05-14 | 2013-08-28 | 扬州润园投资发展有限公司 | Air-dried beef |
| CN106722358A (en) * | 2017-01-18 | 2017-05-31 | 海会章 | A kind of manufacture craft of Muslim beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634210A (en) * | 2018-05-16 | 2018-10-12 | 重庆辣天下餐饮管理有限公司 | A kind of beef preparation method and its beef, beef take out packet and production method |
| CN112471427A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for preparing dry fried beef |
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Application publication date: 20170707 |
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