CN107156243A - A kind of preparation method of crisp skin beef - Google Patents
A kind of preparation method of crisp skin beef Download PDFInfo
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- CN107156243A CN107156243A CN201710562964.9A CN201710562964A CN107156243A CN 107156243 A CN107156243 A CN 107156243A CN 201710562964 A CN201710562964 A CN 201710562964A CN 107156243 A CN107156243 A CN 107156243A
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- beef
- crisp skin
- heavy rain
- sauce
- egg
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention discloses a kind of preparation method of crisp skin beef, including the making of crisp skin, the making of ox continuous heavy rain rod and the making of crisp skin beef these three steps, wherein, specific Making programme is：Prepare to make the material of crisp skin, knead dough, the pre-processing of compression molding, beef, disconnected muscle, material feeding, tumbling, filling and packaging, refrigeration and section, prepare the auxiliary material of making crisp skin beef, roll and pack, stored frozen.A kind of preparation method of crisp skin beef of the present invention, Making programme safety standard, instant is quick, and the crisp skin beef after baking not only has the abundant nutritive value and fresh and tender mouthfeel of beef, but also the crisp and sauce with crisp skin is aromatic, collocation eating mouth feel is excellent.
Description
Technical field
The invention belongs to food processing technology field, more specifically, it relates to a kind of preparation method of crisp skin beef.
Background technology
With expanding economy and the continuous improvement of living standards of the people, beef is one of meat product, and China is per capita
The consumption figure of beef is only second to pork, and because beef is of high nutritive value, fat content is low, delicious flavour, therefore beef also comes more
Liked by people.
Protein and amino acid are rich in beef, and the ratio of components pork of its amino acid needs closer to human body, can carry
High body resistance against diseases, to grow and Post operation, aftercare people supplement lose blood and repair tissue in terms of especially
Suitably, there is the mineral matter member such as vitamin B6, vitamin B12, alanine, carnitine and iron, potassium, zinc and magnesium in beef in addition
Element, meets human body needs, by increasing capacitance it is possible to increase immunity, enhances metabolism.
Meanwhile, the edible way of beef is numerous, for example it is raw mix sliced beef, dry mixing beef, white cut beef, tender stir fried sliced beef,
Fried curry beef, beef dumplings and Western-style beefsteak etc., wherein being worth one, says is exactly crisp skin beef, and the crisp skin beef is not only with beef
Abundant nutritive value and fresh and tender mouthfeel, but also with crisp skin crisp and sauce it is aromatic, arrange in pairs or groups eating mouth feel it is exhausted
It is wonderful.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of preparation method of crisp skin beef, should
Crisp skin beef has the advantages that to be of high nutritive value and tasty mouthfeel is crisp.
To achieve the above object, the invention provides following technical scheme：A kind of preparation method of crisp skin beef, including with
Lower step,
Step S1, crisp skin making：
A, the material for preparing making crisp skin：It is material from flour, water, egg, sodium bicarbonate, is mixed after egg is shelled through egg-whisk
Close stirring and egg liquid is made, according to the component meter of parts by weight, flour is 300-380 parts, water is 100-250 parts, egg liquid is 7-
10.5 parts are 0.1-0.15 parts with sodium bicarbonate；
B, knead dough：Material in step a is proportionally put successively to be put into the dough kneeding machine of cleaning and is well mixed, knead dough 20-
40min or so is until dough surface non-foam, obtains dough；
C, compression molding：Dough obtained by above-mentioned b is pressed into the surface layer of some plate sheet shapes through oodle maker, it is thin per 20-30 pieces
The surface layer of sheet is one group, up and down overlapping pressing and forming, and finished product crisp skin is stand-by；
Step S2, ox continuous heavy rain rod making：
D, beef pretreatment：Prepare sauce and fresh ox back leg position meat, it is refined to bone and go after muscle to obtain by hand
To ox continuous heavy rain block, ox continuous heavy rain block calculates the consumption of sauce after weighing, it is desirable to which the 20-25% that the weight of sauce accounts for ox continuous heavy rain block overall weight is left
It is right；
E, disconnected muscle：The ox continuous heavy rain block that step d is obtained carries out disconnected muscle processing through disconnected muscle machine；
F, material feeding：The sauce prepared in step d is slowly uniformly injected into step e after disconnected muscle processing by feeding machine
In ox continuous heavy rain block；
G, tumbling：The material feeding ox continuous heavy rain block that step f is obtained is through tumbler tumbling and is sufficiently mixed uniformly with sauce, 90-120min
After obtain preliminary working beef；
H, filling and packaging：It is in long cylinder shape that preliminary working beef after tumbling is filled through into machine compacting, is packaged into through punched-card machine
Bag, obtains encapsulating ox continuous heavy rain block；
I, refrigeration and section：The encapsulation ox continuous heavy rain block obtained in step h is put into subzero 18 DEG C of refrigerating chamber and freezed, ox continuous heavy rain block is treated
Hardening is taken out after freezing, and it is stand-by to obtain ox continuous heavy rain rod after jagsaw bone machine-cut piece；
Step S3, crisp skin beef making：
J, the auxiliary material for preparing making crisp skin beef：Prepare mushroom, peeled shrimp grain, sauce and egg, prepare condiment thyme powder, black Hu
Green pepper powder, salt and black sesame powder, and it is stand-by to go water to be diced after draining after mushroom is flooded；
K, roll：The finished product crisp skin upper surface obtained in step c is painted into a thin layer of egg liquid, the perfume (or spice) that will prepare in step j
The ox continuous heavy rain rod obtained in mushroom, peeled shrimp grain, a small amount of condiment and step i is placed on after finished product crisp skin upper surface, brush last layer sauce
Manual roll-forming, then again by the uniform brushing last layer egg liquid in finished product crisp skin outer surface, egg liquid obtains finished product after drying crisp
Skin beef；
L, packaging, stored frozen：Refrigerating chamber is placed on after the finished product crisp skin beef obtained in step k is vacuumized into pack, encapsulation
Interior refrigeration.
By using above-mentioned technical proposal, in step sl, sorting is got the raw materials ready, and controls the ratio of each material so that rubbed
During kneading dough dough can be enabled to keep its surface moist in the machine of face, while can also keep the viscous of dough appropriateness
Property, dough is then pressed into laminar surface layer through oodle maker again, up and down overlapping pressing and forming, now the crisp skin after baking is made
Type is attractive in appearance and with stereovision；
In step s 2, bone, larger Cowhells and the fibre bundle through disconnected muscle machine opening meat are removed by hand, increase the surface of meat
Product, makes sauce easily penetrate into meat, further shortens tumbling time, improves the structure of meat, makes meat loose, fresh and tender；Then
Sauce is slowly uniformly injected into ox continuous heavy rain block, and indirect brushing can make sauce uniformly penetrating exist on the surface of ox continuous heavy rain block
In ox continuous heavy rain block；Then tumbling ox continuous heavy rain block, in the presence of the mechanical force of tumbler, accelerates sauce uniform pickup in ox continuous heavy rain block
Speed so that connective tissue is cut off, smashed between muscle fibre fine, soft fur and flesh, and the normal configuration of beef is destroyed, and changes flesh
The performance of meat tissue, increases the surface area of beef, improves the adherence of beef, the retentiveness of beef is improved, so as to reach
The purpose of tenderization；Then freeze forming after encapsulating, goes back salinity, the freezing point of salt solution is at subzero 21 DEG C, therefore due to existing in sauce
Sauce can't go up icing at subzero 18 DEG C, can effectively reduce the freezing of ox continuous heavy rain block and to the influence of beef meat, now pass through
The meat for crossing ox continuous heavy rain block after low-temperature treatment shrinks, and facilitates the section of later stage ox continuous heavy rain block；
In step s3, it can not only make it that whole crisp skin beef outward appearance is more attractive in appearance in the surface brush last layer egg liquid of crisp skin,
And further improve the mouthfeel and nutritive value of crisp skin；By sauce brush in all dispensings, dispensing can be caused more
Plus it is tasty, taste is tastier.
The present invention is further arranged to：In step a, the flour includes Strong flour and Self- raising flour.
By using above-mentioned technical proposal, from Self- raising flour as main material, wherein Self- raising flour because it is without biceps,
The cake being made is especially soft, enlarged volume, surfacing；A small amount of Strong flour is further added, flour can be improved
Muscle degree, so that flour is being kept outside fluffy sense, can further improve its crisp mouthfeel.
The present invention is further arranged to：According to the component meter of parts by weight, the Strong flour is 35-88 parts, described low
Gluten flour is 265-410 parts.
By using above-mentioned technical proposal, under said ratio, the taste good for the crisp skin that both cooperations make, well
The fluffy degree for maintaining crisp skin, crisp and fragrant soft mouthfeel.
The present invention is further arranged to：The fecula of a small amount of exquisiteness is sprinkled when surface layer is superimposed in step c between adjacent two layers.
By using above-mentioned technical proposal, fecula is sprinkled between adjacent two layers surface layer, can make it that crisp skin increases after baking
Its stereovision and aesthetics are added.
The present invention is further arranged to：In step d and step g, based on use oyster sauce, beef extract and the soy sauce of the sauce
Want material to boil through soup-stock small fire to form.
By using above-mentioned technical proposal, slowly boiled using soup-stock small fire, can to increase the overall deliciousness of sauce
Sense so that the taste of sauce is stronger, and crisp skin beef and sauce phase can be caused by using beef extract to act on main material
It is auxiliary to coordinate, with the exhausted delicious sense played the same tune on different musical instruments.
The present invention is further arranged to：In step j, a small amount of egg white, Ran Houfen are extracted after egg is shelled through separator
Not Cai Yong egg-whisk be mixed evenly, be made egg liquid and a small amount of egg white solution it is stand-by；After cleaning peeled shrimp grain drain after on surface
Last layer egg white solution is drenched, it is stand-by after being well mixed.
By using above-mentioned technical proposal, last layer egg white solution is drenched on the surface of peeled shrimp grain, can be with the mouthfeel of peeled shrimp grain more
Plus it is soft.
The present invention is further arranged to：Sorbic acid preservative bag is added in step l in packaging bag.
By using above-mentioned technical proposal, it can further extend the shelf-life of crisp skin beef preservation, while can also
So that keeping the crisp mouthfeel of crisp skin after baking.
The present invention is further arranged to：The obtained finished product crisp skin beef of step k is directly heated edible or by step l
In, the finished product crisp skin beef after refrigeration removes unlap, edible through heating after defrosting.
By using above-mentioned technical proposal, the finished product with not refrigerating can not only be kept by the finished product crisp skin beef of refrigeration
The same mouthfeel of crisp skin beef, but also can by refrigerate improve finished product crisp skin beef quality guarantee period, be conducive to the later stage into
The storage and transport of product crisp skin beef.
The present invention is further arranged to：The eating method of the crisp skin beef is as follows：Finished product crisp skin beef is placed on roasting
Disk is simultaneously put into baking box, adjusts oven temperature, and upper 180-230 DEG C of temperature, lower 180 DEG C of temperature, baking 10-15min is slightly cool i.e. edible
With.
By using above-mentioned technical proposal, according to the taste of oneself, the temperature of baking box is adjusted so that the finished product after baking is crisp
Crisp, ox continuous heavy rain rod the fresh and tender, mushroom of crisp skin in skin beef, the deliciousness of peeled shrimp and the aromatic of sauce all can be perfect
With reference to giving user excellent mouthfeel.
In summary, the invention has the advantages that：A kind of preparation method of crisp skin beef of the present invention, makes stream
Journey safety standard, instant is quick, the abundant nutritive value not only with beef of the crisp skin beef after baking and fresh and tender
Mouthfeel, but also with crisp skin crisp and sauce it is aromatic, arrange in pairs or groups eating mouth feel it is excellent.
Brief description of the drawings
Fig. 1 is the fabrication processing figure of the present embodiment 1 and embodiment 2；
Fig. 2 is the fabrication processing figure of the present embodiment 3.
Embodiment
The present invention is described in further detail below in conjunction with accompanying drawing.
Wherein identical parts are presented with like reference characters.It should be noted that the word used below in description
Language "front", "rear", "left", "right", "up" and "down" refer to the direction in accompanying drawing, word " bottom surface " and " top surface ", " interior " and
" outer " is referred respectively to towards or away from the direction of particular elements geometric center.
Embodiment 1：A kind of preparation method of crisp skin beef, as shown in figure 1, comprise the following steps,
Step S1, crisp skin making：
A, the material for preparing making crisp skin：It is material from Strong flour, Self- raising flour, water, egg, sodium bicarbonate, egg is gone
Mixed after shell through egg-whisk and egg liquid is made, according to the component meter of parts by weight, Strong flour is 48 parts, Self- raising flour is
300 parts, water be 138 parts, egg liquid is 7.88 parts and sodium bicarbonate is 0.112 part；
B, knead dough：Material in step a is proportionally put successively to be put into the dough kneeding machine of cleaning and is well mixed, knead dough 20-
40min or so is until dough surface non-foam, obtains dough；
C, compression molding：Dough obtained by above-mentioned b is pressed into the surface layer of some plate sheet shapes through oodle maker, it is thin per 20-30 pieces
The surface layer of sheet is one group, the overlapping up and down and uniform fecula for sprinkling a small amount of exquisiteness between adjacent two layers surface layer, is pressed into
Finished product crisp skin is stand-by after type；
Step S2, ox continuous heavy rain rod making：
D, beef pretreatment：Prepare sauce and fresh ox back leg position meat, it is refined to bone and go after muscle to obtain by hand
To ox continuous heavy rain block, wherein sauce uses oyster sauce, beef extract and soy sauce to be boiled for main material through soup-stock small fire and formed, and ox continuous heavy rain block is weighed
The consumption of sauce is calculated afterwards, it is desirable to which the weight of sauce accounts for 20-25% of ox continuous heavy rain block overall weight or so；
E, disconnected muscle：The ox continuous heavy rain block that step d is obtained carries out disconnected muscle processing through disconnected muscle machine；
F, material feeding：The sauce prepared in step d is slowly uniformly injected into step e after disconnected muscle processing by feeding machine
In ox continuous heavy rain block；
G, tumbling：The material feeding ox continuous heavy rain block that step f is obtained is through tumbler tumbling and is sufficiently mixed uniformly with sauce, 90-120min
After obtain preliminary working beef；
H, filling and packaging：It is in long cylinder shape that preliminary working beef after tumbling is filled through into machine compacting, is packaged into through punched-card machine
Bag, obtains encapsulating ox continuous heavy rain block；
I, refrigeration and section：The encapsulation ox continuous heavy rain block obtained in step h is put into subzero 18 DEG C of refrigerating chamber and freezed, ox continuous heavy rain block is treated
Hardening is taken out after freezing, and it is stand-by to obtain ox continuous heavy rain rod after jagsaw bone machine-cut piece；
Step S3, crisp skin beef making：
J, the auxiliary material for preparing making crisp skin beef：Prepare mushroom, peeled shrimp grain, sauce and egg, prepare condiment thyme powder, black Hu
Green pepper powder, salt and black sesame powder, and it is stand-by to go water to be diced after draining after mushroom is flooded, and extracts few through separator after egg is shelled
The egg white of amount, is then respectively adopted egg-whisk and is mixed evenly, and egg liquid is made and a small amount of egg white solution is stand-by, the peeled shrimp after cleaning
Grain drenches last layer egg white solution after draining on surface, stand-by after being well mixed；
K, roll：The finished product crisp skin upper surface obtained in step c is painted into a thin layer of egg liquid, the perfume (or spice) that will prepare in step j
The ox continuous heavy rain rod obtained in mushroom, peeled shrimp grain, a small amount of condiment and step i is placed on after finished product crisp skin upper surface, brush last layer sauce
Manual roll-forming, then again by the uniform brushing last layer egg liquid in finished product crisp skin outer surface, egg liquid obtains finished product after drying crisp
Skin beef；
L, packaging, stored frozen：The finished product crisp skin beef obtained in step k is vacuumized into pack, sorbic acid preservative bag is put into
After carry out encapsulation process, and place it in refrigeration in refrigerating chamber.
The finished product crisp skin beef that operator can obtain step k directly heat it is edible or by step l, after refrigeration
Finished product crisp skin beef removes unlap, edible through heating after defrosting, wherein, the eating method of crisp skin beef is：By finished product crisp skin ox
Meat is placed on baking tray and is put into baking box, regulation oven temperature, upper 180-230 DEG C of temperature, lower 180 DEG C of temperature, baking 10-15min, slightly
Cool i.e. edible.
Embodiment 2：A kind of preparation method of crisp skin beef, as shown in Fig. 2 being with the difference of embodiment 1；Step
In the process that is pressed in a in the composition of flour, step b between surface layer, step j the species of auxiliary material and the mode of processing and
The process made in step k, it comprises the following steps,
Step S1, crisp skin making：
A, the material for preparing making crisp skin：It is material from Strong flour, Self- raising flour, water, egg, sodium bicarbonate, egg is gone
Mixed after shell through egg-whisk and egg liquid is made, according to the component meter of parts by weight, long patent flour is 48 parts, Self- raising flour is
300 parts, water be 138 parts, egg liquid is 7.88 parts and sodium bicarbonate is 0.112 part；
B, knead dough：Material in step a is proportionally put successively to be put into the dough kneeding machine of cleaning and is well mixed, knead dough 20-
40min or so is until dough surface non-foam, obtains dough；
C, compression molding：Dough obtained by above-mentioned b is pressed into the surface layer of some plate sheet shapes through oodle maker, it is thin per 20-30 pieces
The surface layer of sheet is one group, up and down overlapping pressing and forming, and finished product crisp skin is stand-by；
Step S2, ox continuous heavy rain rod making：
D, beef pretreatment：Prepare sauce and fresh ox back leg position meat, it is refined to bone and go after muscle to obtain by hand
To ox continuous heavy rain block, wherein sauce uses oyster sauce, beef extract and soy sauce to be boiled for main material through soup-stock small fire and formed, and ox continuous heavy rain block is weighed
The consumption of sauce is calculated afterwards, it is desirable to which the weight of sauce accounts for 20-25% of ox continuous heavy rain block overall weight or so；
E, disconnected muscle：The ox continuous heavy rain block that step d is obtained carries out disconnected muscle processing through disconnected muscle machine；
F, material feeding：The sauce prepared in step d is slowly uniformly injected into step e after disconnected muscle processing by feeding machine
In ox continuous heavy rain block；
G, tumbling：The material feeding ox continuous heavy rain block that step f is obtained is through tumbler tumbling and is sufficiently mixed uniformly with sauce, 90-120min
After obtain preliminary working beef；
H, filling and packaging：It is in long cylinder shape that preliminary working beef after tumbling is filled through into machine compacting, is packaged into through punched-card machine
Bag, obtains encapsulating ox continuous heavy rain block；
I, refrigeration and section：The encapsulation ox continuous heavy rain block obtained in step h is put into subzero 18 DEG C of refrigerating chamber and freezed, ox continuous heavy rain block is treated
Hardening is taken out after freezing, and it is stand-by to obtain ox continuous heavy rain rod after jagsaw bone machine-cut piece；
Step S3, crisp skin beef making：
J, the auxiliary material for preparing making crisp skin beef：Prepare mushroom, peeled shrimp grain and sauce, prepare condiment thyme powder, black pepper,
Salt and black sesame powder, and it is stand-by to go water to be diced after draining after mushroom is flooded, it is clean after peeled shrimp grain drain it is rear stand-by；
K, roll：The ox continuous heavy rain rod obtained in the mushroom prepared in step j, peeled shrimp grain, a small amount of condiment and step i is placed on into
Manual roll-forming, obtains finished product crisp skin beef after product crisp skin upper surface, brush last layer sauce；
L, packaging, stored frozen：The finished product crisp skin beef obtained in step k is vacuumized into pack, sorbic acid preservative bag is put into
After carry out encapsulation process, and place it in refrigeration in refrigerating chamber.
The finished product crisp skin beef that operator can obtain step k directly heat it is edible or by step l, after refrigeration
Finished product crisp skin beef removes unlap, edible through heating after defrosting, wherein, the eating method of crisp skin beef is：By finished product crisp skin ox
Meat is placed on baking tray and is put into baking box, regulation oven temperature, upper 180-230 DEG C of temperature, lower 180 DEG C of temperature, baking 10-15min, slightly
Cool i.e. edible.
Embodiment 3：A kind of preparation method of crisp skin beef, as shown in Fig. 2 being with the difference of embodiment 1：Step
The processing mode of ox continuous heavy rain rod in f and g, it comprises the following steps,
Step S1, crisp skin making：
A, the material for preparing making crisp skin：It is material from Strong flour, Self- raising flour, water, egg, sodium bicarbonate, egg is gone
Mixed after shell through egg-whisk and egg liquid is made, according to the component meter of parts by weight, long patent flour is 48 parts, Self- raising flour is
300 parts, water be 138 parts, egg liquid is 7.88 parts and sodium bicarbonate is 0.112 part；
B, knead dough：Material in step a is proportionally put successively to be put into the dough kneeding machine of cleaning and is well mixed, knead dough 20-
40min or so is until dough surface non-foam, obtains dough；
C, compression molding：Dough obtained by above-mentioned b is pressed into the surface layer of some plate sheet shapes through oodle maker, it is thin per 20-30 pieces
The surface layer of sheet is one group, the overlapping up and down and uniform fecula for sprinkling a small amount of exquisiteness between adjacent two layers surface layer, is pressed into
Finished product crisp skin is stand-by after type；
Step S2, ox continuous heavy rain rod making：
D, beef pretreatment：Prepare sauce and fresh ox back leg position meat, it is refined to bone and go after muscle to obtain by hand
To ox continuous heavy rain block, wherein sauce uses oyster sauce, beef extract and soy sauce to be boiled for main material through soup-stock small fire and formed, and ox continuous heavy rain block is weighed
The consumption of sauce is calculated afterwards, it is desirable to which the weight of sauce accounts for 20-25% of ox continuous heavy rain block overall weight or so；
E, disconnected muscle：The ox continuous heavy rain block that step d is obtained carries out disconnected muscle processing through disconnected muscle machine；
F, Minced Steak：By the ox continuous heavy rain block obtained in step e by meat grinder process 2-3 times, minced meat is obtained；
G, mixing：The sauce added in the minced meat that will be obtained in step f in step d is mixed, and obtains mixing meat
End；
H, filling and packaging：It is in long cylinder shape that minced meat will be mixed in step g and is filled through machine compacting, and bag is packaged into through punched-card machine,
Obtain encapsulating ox continuous heavy rain block；
I, refrigeration and section：The encapsulation ox continuous heavy rain block obtained in step h is put into subzero 18 DEG C of refrigerating chamber and freezed, ox continuous heavy rain block is treated
Hardening is taken out after freezing, and it is stand-by to obtain ox continuous heavy rain rod after jagsaw bone machine-cut piece；
Step S3, crisp skin beef making：
J, the auxiliary material for preparing making crisp skin beef：Prepare mushroom, peeled shrimp grain, sauce and egg, prepare condiment thyme powder, black Hu
Green pepper powder, salt and black sesame powder, and it is stand-by to go water to be diced after draining after mushroom is flooded, and extracts few through separator after egg is shelled
The egg white of amount, is then respectively adopted egg-whisk and is mixed evenly, and egg liquid is made and a small amount of egg white solution is stand-by, the peeled shrimp after cleaning
Grain drenches last layer egg white solution after draining on surface, stand-by after being well mixed；
K, roll：The finished product crisp skin upper surface obtained in step c is painted into a thin layer of egg liquid, the perfume (or spice) that will prepare in step j
The ox continuous heavy rain rod obtained in mushroom, peeled shrimp grain, a small amount of condiment and step i is placed on after finished product crisp skin upper surface, brush last layer sauce
Manual roll-forming, then again by the uniform brushing last layer egg liquid in finished product crisp skin outer surface, egg liquid obtains finished product after drying crisp
Skin beef；
L, packaging, stored frozen：The finished product crisp skin beef obtained in step k is vacuumized into pack, sorbic acid preservative bag is put into
After carry out encapsulation process, and place it in refrigeration in refrigerating chamber.
The finished product crisp skin beef that operator can obtain step k directly heat it is edible or by step l, after refrigeration
Finished product crisp skin beef removes unlap, edible through heating after defrosting, wherein, the eating method of crisp skin beef is：By finished product crisp skin ox
Meat is placed on baking tray and is put into baking box, regulation oven temperature, upper 180-230 DEG C of temperature, lower 180 DEG C of temperature, baking 10-15min, slightly
Cool i.e. edible.
In summary, in embodiment 1 baking crisp skin beef, the not only abundant nutritive value with beef and fresh and tender
Mouthfeel, but also with crisp skin crisp and sauce it is aromatic, arrange in pairs or groups eating mouth feel it is excellent；
And the moulding of crisp skin and mouthfeel are decreased obviously in the crisp skin beef of baking in embodiment 2, the stereovision of crisp skin is weaker, each face
The degree that interlayer is mutually bonded is larger, and peeled shrimp is enough soft, and mouthfeel declines the point due to lacking yolk like dried shrimps, in addition crisp skin
Sew color and luster unglazed, crisp degree and fragrance are inadequate；
The mouthfeel generally difference for implementing the ox continuous heavy rain rod of the crisp skin beef of baking in 3 is little, by the processing side for changing ox continuous heavy rain rod
Formula, is mutually mixed, now the tissue of minced meat is completely mechanical with sauce again after ox continuous heavy rain block is directly directly rubbed by meat grinder
After broken, and sauce is also mostly present between minced meat rather than ox continuous heavy rain block in, distinctive chewy texture and mouthfeel have one in beef
Determine the decline in degree.
Specific embodiment is only explanation of the invention, and it is not limitation of the present invention, those skilled in the art
The modification without creative contribution can be made to the present embodiment as needed after this specification is read, but as long as in this hair
All protected in bright right by Patent Law.
Claims (9)
1. a kind of preparation method of crisp skin beef, it is characterised in that：Comprise the following steps,
Step S1, crisp skin making：
A, the material for preparing making crisp skin：It is material from flour, water, egg, sodium bicarbonate, is mixed after egg is shelled through egg-whisk
Close stirring and egg liquid is made, according to the component meter of parts by weight, flour is 300-380 parts, water is 100-250 parts, egg liquid is 7-
10.5 parts are 0.1-0.15 parts with sodium bicarbonate；
B, knead dough：Material in step a is proportionally put successively to be put into the dough kneeding machine of cleaning and is well mixed, knead dough 20-
40min or so is until dough surface non-foam, obtains dough；
C, compression molding：Dough obtained by above-mentioned b is pressed into the surface layer of some plate sheet shapes through oodle maker, it is thin per 20-30 pieces
The surface layer of sheet is one group, up and down overlapping pressing and forming, and finished product crisp skin is stand-by；
Step S2, ox continuous heavy rain rod making：
D, beef pretreatment：Prepare sauce and fresh ox back leg position meat, it is refined to bone and go after muscle to obtain by hand
To ox continuous heavy rain block, ox continuous heavy rain block calculates the consumption of sauce after weighing, it is desirable to which the 20-25% that the weight of sauce accounts for ox continuous heavy rain block overall weight is left
It is right；
E, disconnected muscle：The ox continuous heavy rain block that step d is obtained carries out disconnected muscle processing through disconnected muscle machine；
F, material feeding：The sauce prepared in step d is slowly uniformly injected into step e after disconnected muscle processing by feeding machine
In ox continuous heavy rain block；
G, tumbling：The material feeding ox continuous heavy rain block that step f is obtained is through tumbler tumbling and is sufficiently mixed uniformly with sauce, 90-120min
After obtain preliminary working beef；
H, filling and packaging：It is in long cylinder shape that preliminary working beef after tumbling is filled through into machine compacting, is packaged into through punched-card machine
Bag, obtains encapsulating ox continuous heavy rain block；
I, refrigeration and section：The encapsulation ox continuous heavy rain block obtained in step h is put into subzero 18 DEG C of refrigerating chamber and freezed, ox continuous heavy rain block is treated
Hardening is taken out after freezing, and it is stand-by to obtain ox continuous heavy rain rod after jagsaw bone machine-cut piece；
Step S3, crisp skin beef making：
J, the auxiliary material for preparing making crisp skin beef：Prepare mushroom, peeled shrimp grain, sauce and egg, prepare condiment thyme powder, black Hu
Green pepper powder, salt and black sesame powder, and it is stand-by to go water to be diced after draining after mushroom is flooded；
K, roll：The finished product crisp skin upper surface obtained in step c is painted into a thin layer of egg liquid, the perfume (or spice) that will prepare in step j
The ox continuous heavy rain rod obtained in mushroom, peeled shrimp grain, a small amount of condiment and step i is placed on after finished product crisp skin upper surface, brush last layer sauce
Manual roll-forming, then again by the uniform brushing last layer egg liquid in finished product crisp skin outer surface, egg liquid obtains finished product after drying crisp
Skin beef；
L, packaging, stored frozen：Refrigerating chamber is placed on after the finished product crisp skin beef obtained in step k is vacuumized into pack, encapsulation
Interior refrigeration.
2. a kind of preparation method of crisp skin beef according to claim 1, it is characterised in that：In step a, the flour bag
Include Strong flour and Self- raising flour.
3. a kind of preparation method of crisp skin beef according to claim 2, it is characterised in that：According to the component of parts by weight
Meter, the Strong flour is 35-88 parts, and the Self- raising flour is 265-410 parts.
4. a kind of preparation method of crisp skin beef according to claim 3, it is characterised in that：Surface layer is superimposed in step c
When adjacent two layers between sprinkle the fecula of a small amount of exquisiteness.
5. a kind of preparation method of crisp skin beef according to claim 4, it is characterised in that：In step d and step g, institute
State sauce and use oyster sauce, beef extract and soy sauce to be boiled for main material through soup-stock small fire and form.
6. a kind of preparation method of crisp skin beef according to claim 1, it is characterised in that：In step j, egg is shelled
A small amount of egg white is extracted by separator, egg-whisk is then respectively adopted and is mixed evenly, egg liquid and a small amount of egg white solution is made
Stand-by, the peeled shrimp grain after cleaning drenches last layer egg white solution after draining on surface, stand-by after being well mixed.
7. a kind of preparation method of crisp skin beef according to claim 1, it is characterised in that：In step l in packaging bag
Add sorbic acid preservative bag.
8. a kind of preparation method of crisp skin beef according to claim 1, it is characterised in that：The finished product that step k is obtained
Crisp skin beef directly heats edible or by step l, and the finished product crisp skin beef after refrigeration removes unlap, is eaten after defrosting through heating
With.
9. a kind of preparation method of crisp skin beef according to claim 8, it is characterised in that：The crisp skin beef it is edible
Method is as follows：Finished product crisp skin beef is placed on baking tray and is put into baking box, oven temperature, upper 180-230 DEG C of temperature, lower temperature is adjusted
180 DEG C, baking 10-15min, slightly cool i.e. edible.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668533A (en) * | 2017-11-27 | 2018-02-09 | 广西鹿寨众牛食品有限公司 | The method of original flavor dried beef processing |
| CN109363091A (en) * | 2018-10-18 | 2019-02-22 | 山东农业大学 | A kind of preparation method and device of crisp skin beefsteak |
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|---|---|---|---|---|
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
| CN105815372A (en) * | 2016-06-15 | 2016-08-03 | 连云港百福来食品有限公司 | Crispy-crusted asparagus production method |
| CN106418231A (en) * | 2016-09-26 | 2017-02-22 | 上海品尚食品有限公司 | Method for producing instant beef by using quick-frozen conditioned beef products |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
| CN105815372A (en) * | 2016-06-15 | 2016-08-03 | 连云港百福来食品有限公司 | Crispy-crusted asparagus production method |
| CN106418231A (en) * | 2016-09-26 | 2017-02-22 | 上海品尚食品有限公司 | Method for producing instant beef by using quick-frozen conditioned beef products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668533A (en) * | 2017-11-27 | 2018-02-09 | 广西鹿寨众牛食品有限公司 | The method of original flavor dried beef processing |
| CN109363091A (en) * | 2018-10-18 | 2019-02-22 | 山东农业大学 | A kind of preparation method and device of crisp skin beefsteak |
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Application publication date: 20170915 |