CN107692060A

CN107692060A - The preparation method of instant beef clod

Info

Publication number: CN107692060A
Application number: CN201711103537.0A
Authority: CN
Inventors: 吴绍玲
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-06
Filing date: 2017-11-06
Publication date: 2018-02-16

Abstract

The present invention provides a kind of preparation method of instant beef clod, and its preparation method comprises the following steps：The first step, cold water is put into refrigerator ice is made, taken out ice cube and be put into pot, and add cold water；Second step, by beef clod stripping and slicing, and be placed on shady place in advance and dry in the air an evening, the beef clod block flavorant solution immersion dried is tasty, then add in mixture of ice and water, and water was not had cube meat；3rd step, allow beef clod to soak 2 hours in mixture of ice and water, after salt is ice melting completely, heating and cooking is carried out to mixture of ice and water in pot and cube meat；30~40min of kettle temperature is maintained after water is opened in 4th step, pot, beef clod natural cooling is then taken out out of pot, is produced.Gained cube meat of the invention has the advantages of taste is fresh, in good taste, nutrition leak is few.

Description

The preparation method of instant beef clod

Technical field

The present invention relates to food processing technology field.A kind of it is more particularly related to preparation of instant beef clod Method.

Background technology

The beef used at present is usually cold fresh meat, and for the temperature of beef typically at 10 DEG C or so, this beef cooks processing When, the appearance of beef is well-done, and internal meat is underdone, and the trace of blood, the mouthfeel and taste of meat can be also carried particularly inside meat It is poor, although will can be cooked by increasing brew time or carrying out cooking with pressure cooker etc. inside cube meat, outside such cube meat Overlong time that the meat in portion boils equally makes mouthfeel, taste and the nutrition variation of meat so as to can boil " old ", if using frozen meat, Above mentioned problem is more prominent.

The content of the invention

It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.

It is a still further object of the present invention to provide a kind of preparation method of instant beef clod, its gained cube meat has taste The advantages of fresh, in good taste, nutrition leak lacks.

In order to realize according to object of the present invention and further advantage, there is provided the preparation method of instant beef, it is made Preparation Method comprises the following steps：

The first step, cold water is put into refrigerator ice is made, taken out ice cube and be put into pot, and add cold water；

Second step, by beef clod stripping and slicing, and be placed in advance shady place dry in the air one evening, the beef clod dried is soaked with flavorant solution Steep tasty, then add in mixture of ice and water, and water was not had cube meat；

3rd step, beef clod block is allowed to soak 2 hours in mixture of ice and water, after salt is ice melting completely, to pot Interior mixture of ice and water and cube meat carry out heating and cooking；

30~40min of kettle temperature is maintained after water is opened in 4th step, pot, beef clod natural cooling is then taken out out of pot, Produce.

Preferably, the preparation method of described instant beef clod, the ice in mixture of ice and water described in second step are Salt mineral water freezes the ice cube of system.

Preferably, the preparation method of described instant beef clod, ice and water in the mixture of ice and water described in second step Weight ratio be 0.5: 1.

Beneficial effect of the present invention：The present invention is cooked by using mixture of ice and water, and mixture of ice and water temperature is 0 DEG C, Less than the temperature of cold fresh meat.Cook when starting, the internal temperature of cube meat is higher than external temperature, cube meat have one it is of short duration into water Heat release temperature-fall period, simultaneously because the temperature of water is higher than the temperature of mixture of ice and water reclaimed water in cube meat, hydrone is to outside cube meat Diffusion rate is more than outside water to the diffusion rate inside cube meat, so with the outside transmittance process of heat, cube meat inside institute The watery blood contained can have a contraction process for cube meat into external diffusion, particularly cube meat radiation processes, more promote the watery blood of inside It is extruded cube meat；Then, along with heating up process, when cube meat is inside and outside reaches thermal balance, inside and outside the temperature of water, cube meat Temperature it is basically identical, by continuing heating up process, cube meat is heated again by an expansion process, internal after expansion to fluff It is soft, beneficial to hydrone and heat to cube meat diffusion inside, cube meat internal and external temperature in boiling process is more tended to consistent, work as meat Internal meat is substantially at ripe after meat is well-done outside block and " tender " state, the original flavor and nutrition for enabling meat are largely kept, so The meat cooked in this way have it is internal without the trace of blood, taste is fresh, in good taste, nutrition leak is few the characteristics of.

Embodiment

The present invention is described in further detail for example below, to make those skilled in the art with reference to specification word It can implement according to this.

It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more The presence or addition of individual other elements or its combination.

It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute Reagent and material are stated, unless otherwise specified, is commercially obtained.

The invention provides the preparation method of instant beef clod, its preparation method comprises the following steps：

The first step, cold water is put into refrigerator ice is made, taken out ice cube and be put into pot, and add cold water, described frozen water Ice in mixture freezes the ice cube of system for salt mineral water；

Second step, by beef clod stripping and slicing, and be placed in advance shady place dry in the air one evening, the beef clod dried is soaked with flavorant solution Steep tasty, then add in mixture of ice and water, the weight of ice and water ratio is 0.5: 1 in described mixture of ice and water, and does not have water Cross cube meat；

3rd step, beef clod is allowed to soak 2 hours in mixture of ice and water, after salt is ice melting completely, in pot Mixture of ice and water and cube meat carry out heating and cooking；

The present invention is cooked by using mixture of ice and water, and mixture of ice and water temperature is 0 DEG C, less than the temperature of cold fresh meat Degree.When cooking beginning, the internal temperature of cube meat is higher than external temperature, and cube meat has an of short duration heat release temperature-fall period into water, Simultaneously because the temperature of water is higher than the temperature of mixture of ice and water reclaimed water in cube meat, diffusion rate of the hydrone to outside cube meat is more than outer The water in portion is to the diffusion rate inside cube meat, so with the outside transmittance process of heat, the watery blood contained by cube meat inside can be outside Diffusion, particularly cube meat has a contraction process in cube meat radiation processes, more promotes the watery blood of inside to be extruded cube meat；With Afterwards, along with heating up process, when cube meat is inside and outside reaches thermal balance, the temperature basic one inside and outside the temperature of water, cube meat Cause, by continuing heating up process, cube meat is heated again by an expansion process, internal after expansion to become soft, beneficial to hydrone And heat makes cube meat internal and external temperature in boiling process more tend to consistent, meat is well-done outside cube meat to cube meat diffusion inside Internal meat is substantially at ripe afterwards and " tender " state, the original flavor and nutrition for enabling meat are largely kept, so in this way The meat of cooking have it is internal without the trace of blood, taste is fresh, in good taste, nutrition leak is few the characteristics of.

Claims

1. a kind of preparation method of instant beef clod, it is characterised in that its preparation method comprises the following steps：

Second step, by beef clod stripping and slicing, and be placed in advance shady place dry in the air one evening, the beef clod block dried is soaked with flavorant solution It is tasty, then add in mixture of ice and water, and water was not had cube meat；

3rd step, beef clod is allowed to soak 2 hours in mixture of ice and water, after salt is ice melting completely, to frozen water in pot Mixture and cube meat carry out heating and cooking；

30~40min of kettle temperature is maintained after water is opened in 4th step, pot, beef clod natural cooling is then taken out out of pot produces.

2. the preparation method of instant beef clod as claimed in claim 1, it is characterised in that the ice in described mixture of ice and water Freeze the ice cube of system for salt mineral water.

3. the preparation method of instant beef clod as claimed in claim 1, it is characterised in that in described mixture of ice and water ice with The weight ratio of water is 0.5: 1.