CN1075362C - Fragrant and hot shredded beef and its processing technology - Google Patents

Abstract

The present invention discloses fragrant and hot shredded beef and a processing technology thereof. The processing technology comprises the following steps: cutting and shredding fresh beef into slivers; proportionally adding table salt, rape oil, gourmet powder, sesame oil, red oil, sesame, white sugar, potassium sorbate, pricklyash peel, tsaoko, kaempferiae rhizome, cassia bark, fennel fruit, nutmeg, sodium nitrate, etc.; carrying out the technological processes of fresh meat division, pickling, soaking for desalination, cooking for shredding, frying, secondary flavoring, sterilization, packaging and warehousing. The present invention has the advantages of mellow taste, good mouth feel, red bright meat slivers, convenient carrying and economy, is suitable for both of the young and the old, is an ideal food for households, dinner parties and donating friends, and is a convenient food for tourists and field workers.

Description

Fragrant and hot shredded beef and processing technology thereof

The present invention relates to a kind of food and processing technology field thereof, particularly a kind of fragrant and hot shredded beef and processing technology thereof.

The Yak Meat that the present invention selects for use the Tibetan Autonomous Prefecture of Gannan, Gansu Province to abound with adopts the modern science and technology processes to form, Gannan yak and other are economized ox and are belonged to xenogenesis together, belong to the wild ox kind, body is rough, the short legs height, chest measurement is big, coccyx is short and the hair fluffy growth close, the likeness in form horse hair, fine and tender taste, scarlet, the delicious U.S. of color and luster, dressing percentage is more than 55%, protein content 67%.

People continually develop the beef new varieties in recent years, emerge multiple beef product on the market, but are mostly beef Ganlei, and are more to the nutrition loss of beef itself, and stiff because of meat, and it is edible to be not suitable for old man and child.

The purpose of this invention is to provide a kind of alcohol good to eat, all-ages, easy to carry, nutritious fragrant and hot shredded beef and processing technology thereof of distinguishing the flavor of.

The object of the present invention is achieved like this, and it is to select Yak Meat for use, is processed by following batching:

The beef double centner

6.5 kilograms of salt

6 kilograms of rape oils

1.5 kilograms of monosodium glutamates

5 kilograms of sesame oil

2.5 kilograms of chilli oil

7 kilograms of sesames

3.7 kilograms of white sugar

Potassium sorbate 40 grams

0.5 kilogram in Chinese prickly ash

0.5 kilogram of tsaoko

Three how 0.5 kilogram

0.5 kilogram on cassia bark

0.5 kilogram of fennel seeds

0.5 kilogram of nutmeg

1.5 kilograms in sodium nitrate

Its preparation process is:

(1), the hind shank of fresh beef removed fat spin and manadesma, be cut into about 5 centimeters rectangular of 10 centimeters length and widths by the silking of meat along long;

(2), with salt, sodium nitrate in proportion with after the dissolved in boiled water, the beef bar that cuts soaked in batches is stained with material, the ceramic vat of packing into is then pickled, and salts down seven days under 25-28 degree constant temperature, the watery blood for the treatment of beef rises and flooded beef, beef is cerise naturally and gets final product;

(3), the beef bar of pickling was soaked in cold water six hours;

(4), boil poach meat, and constantly remove blood stains with cauldron, blood stains removed the back add Chinese prickly ash, tsaoko, three how, cassia bark, fennel seeds, nutmeg flavor pack, boil two and one-half-hours with warm fire then, treat that meat boils to ninety percent and pull out when ripe, with hand with the beef block-by-block along the long silk that divides, about toothpick is thin;

(5), put oil cauldron on the fire, pour rape oil into, when treating that oily temperature rise to 160 is spent the sliced beef input was slightly pulled out in fried one minute, it is cool standby to dry in the air;

(6), the cool sliced beef that will dry in the air pours in the big basin, add sesame oil, chilli oil, sesame, white sugar, monosodium glutamate and potassium sorbate in proportion and mix thoroughly;

(7), the sliced beef that will admix flavor contains in the food square plate, pushes the ultraviolet sterilization case, sterilization 5 minutes;

(8), with the on-the-spot vacuum food packaging bag enclosing of packing into that divides of the sliced beef after the sterilization, every bag 100 gram reinstalls and adopts the outer bag of seal plastics and seal, and stores in the freezer of 3-10 degree constant temperature.

The present invention distinguishes the flavor of pure good to eat, and the shredded meat glow is easy to carry, economical and practical, and is all-ages, is the ultimate food of family, dinner party, presenting friends, also is the instant food of tourism, field worker.

Embodiment;

1), fresh meat is cut apart;

Get the hind shank of 100 kilograms of fresh beef and remove fat and manadesma, be cut into about 5 centimeters rectangular of 10 centimeters length and widths along long by the silking of meat.

2), pickle:

Get 6.5 kilograms of salt, 1.5 kilograms in sodium nitrate, be stained with material with after 5 kilograms of dissolvings of boiling water the beef bar that cuts soaked in batches, the beef that to be stained with material with ceramic vat is packed into and is pickled then, under the constant temperature of 25-28 degree, salted down seven days, beef was flooded in the watery blood rising for the treatment of beef, and beef gets final product when being cerise naturally.

3), soak desalination;

The beef bar of pickling was soaked in cold water six hours, alleviate saline taste and sodium nitrate flavor and wait to boil.

4), boil throwing:

Boil poach meat with cauldron, and constantly remove blood stains, blood stains removed the back add Chinese prickly ash, tsaoko, three how, cassia bark, fennel seeds, each big flavor pack of 0.5 kilogram of nutmeg, boil two and one-half-hours with warm fire, boil ninety percent ripe pulling out in treating, divide silk with the beef block-by-block along length with hand then, about toothpick is thin.

5), fried:

Put oil cauldron on the fire and pour 6 kilograms of rape oils into, treat that oily temperature rise to 160 degree slightly explodes the sliced beef input one minute, it is standby to pull the cold of drying in the air out.

6), secondary is transferred and is mixed:

Sliced beef is poured in the big basin, added 5 kilograms of sesame oil, 2.5 kilograms of chilli oil, 7 kilograms of sesames, 3.7 kilograms of white sugar, 1.5 kilograms of monosodium glutamates and potassium sorbate 40 grams and mix thoroughly.

7), sterilization:

The sliced beef of admixing flavor is placed in the food square plate, pushed ultraviolet sterilization case sterilization 5 minutes.

8), packing warehouse-in;

With the on-the-spot food vacuum packaging bag enclosing of packing into that divides of the sliced beef after the sterilization, every bag 100 gram reinstalls the color printing plastics and adorns and seal, and puts into the freezer of constant temperature 3-10 degree.

Claims (1)

1, a kind of fragrant and hot shredded beef is characterized in that selecting for use Yak Meat, is processed by following batching:

The beef double centner

6.5 kilograms of salt

6 kilograms of rape oils

1.5 kilograms of monosodium glutamates

5 kilograms of sesame oil

2.5 kilograms of chilli oil

7 kilograms of sesames

3.7 kilograms of white sugar

Potassium sorbate 40 grams

0.5 kilogram in Chinese prickly ash

0.5 kilogram of tsaoko

Three how 0.5 kilogram

0.5 kilogram on cassia bark

0.5 kilogram of fennel seeds

0.5 kilogram of nutmeg

1.5 kilograms in sodium nitrate

And its preparation process is;

(1), the hind shank of fresh beef removed fat spin and manadesma, be cut into about 5 centimeters rectangular of 10 centimeters length and widths by the silking of meat along long;

(2), with salt, sodium nitrate in proportion with after the dissolved in boiled water, the beef bar that cuts soaked in batches be stained with material, the beef bar that will be stained with material with ceramic vat is packed into and is pickled then, salts down seven days under 25-28 degree constant temperature, beef was flooded in the watery blood rising for the treatment of beef, and beef gets final product when being cerise naturally;

(3), the beef bar that will pickle soaked in cold water six hours;

(4), boil poach meat, and constantly remove blood stains with cauldron, blood stains removed the back add Chinese prickly ash, tsaoko, three how, cassia bark, fennel seeds, nutmeg flavor pack, boil two and one-half-hours with warm fire, boil ninety percent to meat and pull out when ripe, with hand with the beef block-by-block along the long silk that divides, about toothpick is thin;

(5), put oil cauldron on the fire, pour rape oil into, when treating that oily temperature rise to 160 is spent the sliced beef input was slightly pulled out in fried one minute, it is cool standby to dry in the air;

(6), the cool sliced beef that dries in the air is poured in the big basin, added sesame oil, chilli oil, sesame, white sugar, monosodium glutamate and potassium sorbate in proportion and mix thoroughly;

(7), the sliced beef that will admix flavor contains in the food square plate, pushes the ultraviolet sterilization case, sterilization 5 minutes;

(8), with the on-the-spot vacuum food packaging bag enclosing of packing into that divides of the sliced beef after the sterilization, every bag 100 gram reinstalls and adopts the outer bag of seal plastics and seal, and puts into the freezer of 3-10 degree constant temperature.