CN107439963A - Spicy beef and preparation technology - Google Patents
Spicy beef and preparation technology Download PDFInfo
- Publication number
- CN107439963A CN107439963A CN201710678746.1A CN201710678746A CN107439963A CN 107439963 A CN107439963 A CN 107439963A CN 201710678746 A CN201710678746 A CN 201710678746A CN 107439963 A CN107439963 A CN 107439963A
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- CN
- China
- Prior art keywords
- parts
- beef
- spicy
- spicy beef
- halogen
- Prior art date
- Legal status (The legal status 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 status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
A kind of spicy beef, including the parts by weight of following raw material and raw material：80 parts~120 parts of beef, 1 part~3 parts of edible salt, 1 part~2 parts of Chinese prickly ash, 1 part~3 parts of capsicum, 1 part~2 parts of white pepper, 1 part~3 parts of fennel seeds, 0.5 part~1 part of cassia bark, 1 part~2 parts of dried ginger slice, anistree 1 part~2 parts, 0.5 part~1 part of tsaoko, wherein, beef is the beef that the ox that specification is butchered is butchered according to Islamic.The present invention also provides a kind of preparation technology of spicy beef.Spicy beef provided by the invention is to boil technique halogen by halogen and boil to form, the spicy beef moderate taste of the present invention, and mouthfeel also relatively good non-greasy, it is good at evoking the taste bud of people, it is a kind of perfect leisure food, any fresh chemically material and food additives are not added in spicy beef, is a kind of healthy leisure food with very high nutritive value.
Description
Technical field：
The present invention relates to Islamic leisure food technical field, more particularly to a kind of spicy beef and preparation technology.
Background technology：
In the prior art, the species of leisure food is multifarious, also many as the leisure food of primary raw material using beef, but
It is that spicy beef of the prior art is not bound with culture of Muslim diet to prepare, it is impossible to meet and meet the diet need of people from Hui ethnic group
Ask, and mouthfeel is harder, it is impossible to meet the dietary requirements of consumers in general.
The content of the invention：
In view of this, it is necessary to which a kind of spicy beef is provided.
It there is a need to and a kind of preparation technology of spicy beef is provided.
A kind of spicy beef, including the parts by weight of following raw material and raw material：80 parts~120 parts of beef, edible salt 1 part~3
It is part, 1 part~2 parts of Chinese prickly ash, 1 part~2 parts of capsicum, 1 part~2 parts of white pepper, 1 part~3 parts of fennel seeds, 0.5 part~1 part of cassia bark, dry
1 part~2 parts of ginger splices, anistree 1 part~2 parts, 0.5 part~1 part of tsaoko, wherein, beef is to butcher the ox that specification butchers according to Islamic
Beef.
Preferably, the preferable parts by weight of raw materials of spicy beef is：It is 100 parts of beef, 2 parts of edible salt, 1.4 parts of Chinese prickly ash, peppery
2 parts of green pepper, 1.5 parts of white pepper, 2 parts of fennel seeds, 0.5 part of cassia bark, 1 part of dried ginger slice, anistree 1 part, 0.5 part of tsaoko.
A kind of preparation technology of spicy beef, is comprised the following steps that：
Raw material selects, and selects the beef for butchering the ox that specification is butchered according to Islamic standby；Select edible salt, Chinese prickly ash, capsicum,
White pepper, fennel seeds, cassia bark, dried ginger slice, anise and tsaoko are standby；
The beef got ready is cleaned up, and it is stand-by after sterilization processing, by edible salt, Chinese prickly ash, capsicum, white pepper, fennel fruit
Perfume, cassia bark, dried ginger slice, anise and tsaoko are put into digester, and water is poured into digester, then by the high-quality ox of sterilization processing
Meat is put into progress halogen in digester and boiled, and halogen boils 10 minutes~13 minutes；The temperature control that halogen boils digester used is Celsius for 120
~130 degrees Celsius of degree；
After halogen boils, pull spicy beef out cooling, metering pack, vacuumize packaging, sterilization, secondary package, inspection, dress
Case, storage preserve.
Preferably, into digester, the parts by weight of addition raw material are：1 part~3 parts of edible salt, 1 part~2 parts of Chinese prickly ash, capsicum 1
Part~3 parts, 1 part~2 parts of white pepper, 1 part~3 parts of fennel seeds, 0.5 part~1 part of cassia bark, 1 part~2 parts of dried ginger slice, it is anistree 1 part~
2 parts, 0.5 part~1 part of tsaoko, 100 parts~120 parts of water is then added into digester, then by 80 parts~120 parts of high quality beef
Halogen in digester is added to boil.
Preferably, the spicy beef after halogen boils quickly is cooled down using vacuum cooled mode.
Spicy beef provided by the invention is to boil technique halogen by halogen and boil to form, spicy beef moderate taste of the invention,
And mouthfeel also relatively good non-greasy, the taste bud for the people that is good at evoking, it is a kind of perfect leisure food, does not add and appoint in spicy beef
What fresh chemically material and food additives, is a kind of healthy leisure food with very high nutritive value.
Embodiment：
The invention provides the preparation technology of three kinds of spicy beef.
Embodiment one, raw material selection, selects the high quality beef for butchering the spiced ox that specification is butchered according to Islamic standby；Selection
Edible salt, Chinese prickly ash, capsicum, white pepper, fennel seeds, cassia bark, dried ginger slice, anise and tsaoko are standby；
The high quality beef got ready is cleaned up, and it is stand-by after sterilization processing, by 1 part of edible salt, 1 part of Chinese prickly ash, capsicum 1
Part, 1 part of white pepper, 1 part of fennel seeds, 0.5 part of cassia bark, 1 part of dried ginger slice, anistree 1 part, 0.5 part of tsaoko are put into digester, Xiang Zheng
100 parts of water is poured into saucepan, 80 parts of the high quality beef of sterilization processing then is put into progress halogen in digester boils, and halogen boils 10 minutes
~13 minutes；The temperature control that halogen boils digester used is 120 degrees Celsius~130 degrees Celsius；
After halogen boils, pull spicy beef out cooling, metering pack, vacuumize packaging, sterilization, secondary package, inspection, dress
Case, storage preserve.The method cooling that wherein cooling is quickly cooled down using vacuum.
Embodiment two, raw material selection, selects the high quality beef for butchering the high-quality ox that specification is butchered according to Islamic standby；Choosing
It is standby to select edible salt, Chinese prickly ash, capsicum, white pepper, fennel seeds, cassia bark, dried ginger slice, anise and tsaoko；
The high quality beef got ready is cleaned up, and it is stand-by after sterilization processing, by 3 parts of edible salt, 2 parts of Chinese prickly ash, capsicum 3
Part, 2 parts of white pepper, 3 parts of fennel seeds, 1 part of cassia bark, 2 parts of dried ginger slice, anistree 2 parts, 1 part of tsaoko are put into digester, then to steaming
120 parts of water is added in saucepan, then boils halogen in 120 parts of addition digesters of high quality beef；Halogen boils the temperature of digester used
Control as 120 degrees Celsius~130 degrees Celsius；
After halogen boils, pull spicy beef out cooling, metering pack, vacuumize packaging, sterilization, secondary package, inspection, dress
Case, storage preserve.The method cooling that wherein cooling is quickly cooled down using vacuum.
Embodiment three, raw material selection, selects the high quality beef for butchering the high-quality ox that specification is butchered according to Islamic standby；Choosing
It is standby to select edible salt, Chinese prickly ash, capsicum, white pepper, fennel seeds, cassia bark, dried ginger slice, anise and tsaoko；
The high quality beef got ready is cleaned up, and it is stand-by after sterilization processing, by 2 parts of edible salt, 1.4 parts of Chinese prickly ash, capsicum 2
Part, 1.5 parts of white pepper, 2 parts of fennel seeds, 0.5 part of cassia bark, 1 part of dried ginger slice, anistree 1 part, 0.5 part of tsaoko are put into digester, so
110 parts of water is added in backward digester, then boils halogen in 100 parts of addition digesters of high quality beef；Halogen boils digester used
Temperature control be 120 degrees Celsius~130 degrees Celsius；
After halogen boils, pull spicy beef out cooling, metering pack, vacuumize packaging, sterilization, secondary package, inspection, dress
Case, storage preserve.The method cooling that wherein cooling is quickly cooled down using vacuum.
Spicy beef provided by the invention is to boil technique halogen by halogen and boil to form, spicy beef moderate taste of the invention,
And mouthfeel also relatively good non-greasy, the taste bud for the people that is good at evoking, it is a kind of perfect leisure food, does not add and appoint in spicy beef
What fresh chemically material and food additives, is a kind of healthy leisure food with very high nutritive value.
Claims (5)
- A kind of 1. spicy beef, it is characterised in that：Spicy beef includes the parts by weight of following raw material and raw material：80 parts of beef~ 120 parts, 1 part~3 parts of edible salt, 1 part~2 parts of Chinese prickly ash, 1 part~3 parts of capsicum, 1 part~2 parts of white pepper, 1 part~3 parts of fennel seeds, 0.5 part~1 part of cassia bark, 1 part~2 parts of dried ginger slice, anistree 1 part~2 parts, 0.5 part~1 part of tsaoko, wherein, beef is according to Islamic Butcher the beef for the ox that specification is butchered.
- 2. spicy beef as claimed in claim 1, it is characterised in that：The preferable parts by weight of raw materials of spicy beef is：Beef 100 parts, 2 parts of edible salt, 1.4 parts of Chinese prickly ash, 2 parts of capsicum, 1.5 parts of white pepper, 2 parts of fennel seeds, 0.5 part of cassia bark, 1 part of dried ginger slice, Anistree 1 part, 0.5 part of tsaoko.
- A kind of 3. preparation technology of spicy beef, it is characterised in that：The preparation technology of spicy beef comprises the following steps that：Raw material selects, and selects the beef for butchering the ox that specification is butchered according to Islamic standby；Select edible salt, Chinese prickly ash, capsicum, white Pepper, fennel seeds, cassia bark, dried ginger slice, anise and tsaoko are standby；The beef got ready is cleaned up, and it is stand-by after sterilization processing, by edible salt, Chinese prickly ash, capsicum, white pepper, fennel seeds, osmanthus Skin, dried ginger slice, anise and tsaoko are put into digester, and water is poured into digester, then put the high quality beef of sterilization processing Enter to carry out halogen in digester to boil, halogen boils 10 minutes~13 minutes；Halogen boil the temperature control of digester used for 120 degrees Celsius~ 130 degrees Celsius；After halogen boils, spicy beef is pulled out cooling, metering pack, vacuumize packaging, sterilization, secondary package, inspection, case, enter Storehouse preserves.
- 4. the preparation technology of spicy beef as claimed in claim 3, it is characterised in that：The weight of raw material is added into digester Part it is：1 part~3 parts of edible salt, 1 part~2 parts of Chinese prickly ash, 1 part~3 parts of capsicum, 1 part~2 parts of white pepper, 1 part~3 parts of fennel seeds, 0.5 part~1 part of cassia bark, 1 part~2 parts of dried ginger slice, anistree 1 part~2 parts, 0.5 part~1 part of tsaoko, are then added into digester 100 parts~120 parts of water, then halogen in 80 parts~120 parts addition digesters of beef is boiled.
- 5. the preparation technology of spicy beef as claimed in claim 3, it is characterised in that：Spicy beef after halogen boils uses vacuum The type of cooling quickly cools down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678746.1A CN107439963A (en) | 2017-08-10 | 2017-08-10 | Spicy beef and preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678746.1A CN107439963A (en) | 2017-08-10 | 2017-08-10 | Spicy beef and preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439963A true CN107439963A (en) | 2017-12-08 |
Family
ID=60491942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710678746.1A Pending CN107439963A (en) | 2017-08-10 | 2017-08-10 | Spicy beef and preparation technology |
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| Country | Link |
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| CN (1) | CN107439963A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783266A (en) * | 2018-05-09 | 2018-11-13 | 河南省金牛足食品有限公司 | A kind of production technology of spicy beef |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071902A (en) * | 2016-06-11 | 2016-11-09 | 浙江麦尚食品有限公司 | A kind of spicy beef and processing method thereof |
| CN106261798A (en) * | 2016-08-15 | 2017-01-04 | 宁夏固原宏晨龙清真食品有限公司 | Spiced beef and preparation technology |
| CN106261818A (en) * | 2016-08-15 | 2017-01-04 | 宁夏固原宏晨龙清真食品有限公司 | Spicy Beef Tendon and preparation technology |
| CN106722358A (en) * | 2017-01-18 | 2017-05-31 | 海会章 | A kind of manufacture craft of Muslim beef |
-
2017
- 2017-08-10 CN CN201710678746.1A patent/CN107439963A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071902A (en) * | 2016-06-11 | 2016-11-09 | 浙江麦尚食品有限公司 | A kind of spicy beef and processing method thereof |
| CN106261798A (en) * | 2016-08-15 | 2017-01-04 | 宁夏固原宏晨龙清真食品有限公司 | Spiced beef and preparation technology |
| CN106261818A (en) * | 2016-08-15 | 2017-01-04 | 宁夏固原宏晨龙清真食品有限公司 | Spicy Beef Tendon and preparation technology |
| CN106722358A (en) * | 2017-01-18 | 2017-05-31 | 海会章 | A kind of manufacture craft of Muslim beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783266A (en) * | 2018-05-09 | 2018-11-13 | 河南省金牛足食品有限公司 | A kind of production technology of spicy beef |
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| 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: 20171208 |