CN107751834A - A kind of preparation method of butcher's meat - Google Patents
A kind of preparation method of butcher's meat Download PDFInfo
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- CN107751834A CN107751834A CN201711216530.XA CN201711216530A CN107751834A CN 107751834 A CN107751834 A CN 107751834A CN 201711216530 A CN201711216530 A CN 201711216530A CN 107751834 A CN107751834 A CN 107751834A
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- parts
- beef
- capsicum
- garlic
- ginger
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a kind of preparation method of butcher's meat, it is related to food processing technology field, comprises the following steps：Edible oil is poured into pot after heating, is added ginger, garlic cassia bark, anise, capsicum and fennel and is stir-fried；Add beef to stir-fry to discoloration, stir-fried 1 minute after adding rice wine；Add soup-stock and soy sauce warm fire infusion 1 ~ 1.5 hour；Gauze wrapped is used after pulling beef out cooling, rice wine is sprayed on gauze surface, then ginger, garlic, capsicum, cassia bark, anise, capsicum and fennel is pulled out standby；Good-for-nothing is poured into after glutinous rice is cleaned, the gauze for wrapping beef is embedded in glutinous rice, and cover rice bucket cover；Good-for-nothing is put into cauldron and heats boiling with firewood fire, beef is taken out after glutinous rice；Beef surface is wiped with salt, then beef, ginger, garlic, cassia bark, anise, capsicum and fennel are put into jar interior sealing and pickled 5 ~ 10 days.Beneficial effects of the present invention：The butcher's meat that the present invention makes has the advantages that meat shortcake is fragrant and sweet, and mouthfeel is smooth, unique.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of preparation method of butcher's meat.
Background technology
Butcher's meat is a kind of common cold dish on our daily dining tables, deeply welcomed by the people.The preparation method of existing butcher's meat
It is：After flavoring is applied into body, its naturally dry is allowed, need to be by meat boiling again when edible.Some places are in order to increase wind
Taste, sootiness is carried out as fuel using branch etc..Although this butcher's meat is widely loved by the people, but butcher's meat have an aptitude to it is carcinogenic
Material, cancer probability can be increased after people's use.And in existing butcher's meat, the easy slagging in lean meat part, the shortcomings of mouthfeel is poor.
The content of the invention
The present invention provides a kind of preparation method of butcher's meat, it is therefore intended that and solve existing butcher's meat and have an aptitude to carcinogen, and
And the easy slagging in lean meat part be present, mouthfeel it is poor wait the shortcomings that.
A kind of preparation method of butcher's meat, comprises the following steps：Edible oil is poured into pot after heating, adds ginger, garlic cassia bark, eight
Angle, capsicum and fennel stir-fry；Add beef to stir-fry to discoloration, stir-fried 1 minute after adding rice wine；Add soup-stock and soy sauce warm fire is endured
Boil 1 ~ 1.5 hour；Gauze wrapped is used after pulling beef out cooling, rice wine is sprayed on gauze surface, then by ginger, garlic, capsicum, osmanthus
Skin, anise, capsicum and fennel are pulled out standby；Good-for-nothing is poured into after glutinous rice is cleaned, the gauze for wrapping beef is embedded in glutinous rice, and
Cover rice bucket cover；Good-for-nothing is put into cauldron and heats boiling with firewood fire, beef is taken out after glutinous rice；Beef table is wiped with salt
Face, then beef, ginger, garlic, cassia bark, anise, capsicum and fennel are put into jar interior sealing and pickled 5 ~ 10 days.
Include consisting of by weight：200 ~ 250 parts of beef, 10 ~ 15 parts of rock sugar, 150 ~ 180 parts of soup-stock, rice wine 20 ~
30 parts, anistree 10 ~ 20 parts, 5 ~ 10 parts of cassia bark, 10 ~ 20 parts of fennel, 5 ~ 10 parts of edible oil, 10 ~ 15 parts of salt, 20 ~ 30 parts of soy sauce, ginger
50 ~ 80 parts of 5 ~ 10 parts, 5 ~ 10 parts of garlic, 10 ~ 15 parts of capsicum and glutinous rice.
Further, the soup-stock is steamed beef soup.
Further, preceding working process：Ginger, capsicum and garlic are cut into block；Beef is cut into wide 4cm ~ 8cm strip, is used in combination
Boiling water infusion 1 ~ 2 minute.
Further, by weight including consisting of：250 parts of beef, 15 parts of rock sugar, 180 parts of soup-stock, 25 parts of rice wine, eight
15 parts of angle, 8 parts of cassia bark, 12 parts of fennel, 10 parts of edible oil, 15 parts of salt, 20 parts of soy sauce, 10 parts of ginger, 10 parts of garlic, 10 parts of capsicum and glutinous
80 parts of rice.
Further, during pickling 5 ~ 10 days, jar bottom was heated 4 hours with warm fire at interval of 8 hours.
From the above-mentioned description to structure of the present invention, the invention has the advantages that：
The present invention comprises the following steps：Edible oil is poured into pot after heating, is added ginger, garlic cassia bark, anise, capsicum and fennel and is fried
It is fragrant；Add beef to stir-fry to discoloration, stir-fried 1 minute after adding rice wine；Add soup-stock and soy sauce warm fire infusion 1 ~ 1.5 hour；Will
Beef uses gauze wrapped after pulling cooling out, and rice wine is sprayed on into gauze surface, then by ginger, garlic, capsicum, cassia bark, anise, capsicum and fennel
Perfume (or spice) is pulled out standby；Good-for-nothing is poured into after glutinous rice is cleaned, the gauze for wrapping beef is embedded in glutinous rice, and cover rice bucket cover；By meal
Bucket is put into cauldron heats boiling with firewood fire, and beef is taken out after glutinous rice；Wipe beef surface with salt, then by beef, ginger,
Garlic, cassia bark, anise, capsicum and fennel are put into jar interior sealing and pickled 5 ~ 10 days.The butcher's meat that the present invention makes has that meat shortcake is fragrant and sweet,
The advantages that mouthfeel is smooth, unique.
Embodiment
Illustrate the embodiment of the present invention below.
A kind of preparation method of butcher's meat, comprises the following steps：Include consisting of by weight：200 ~ 250 parts of beef, ice
10 ~ 15 parts of sugar, 150 ~ 180 parts of soup-stock, 20 ~ 30 parts of rice wine, anistree 10 ~ 20 parts, 5 ~ 10 parts of cassia bark, 10 ~ 20 parts of fennel, edible oil
50 ~ 80 parts of 5 ~ 10 parts, 10 ~ 15 parts of salt, 20 ~ 30 parts of soy sauce, 5 ~ 10 parts of ginger, 5 ~ 10 parts of garlic, 10 ~ 15 parts of capsicum and glutinous rice.As
It is preferred that：Include consisting of by weight：200 ~ 250 parts of beef, 10 ~ 15 parts of rock sugar, 150 ~ 180 parts of soup-stock, rice wine 20 ~ 30
Part, anistree 10 ~ 20 parts, 5 ~ 10 parts of cassia bark, 10 ~ 20 parts of fennel, 5 ~ 10 parts of edible oil, 10 ~ 15 parts of salt, 20 ~ 30 parts of soy sauce, ginger 5 ~
50 ~ 80 parts of 10 parts, 5 ~ 10 parts of garlic, 10 ~ 15 parts of capsicum and glutinous rice.
Edible oil is poured into pot after heating, is added ginger, garlic cassia bark, anise, capsicum and fennel and is stir-fried；Add beef stir-fry to
Discoloration, stir-fried 1 minute after adding rice wine；Add soup-stock and soy sauce warm fire infusion 1 ~ 1.5 hour；Yarn is used after pulling beef out cooling
Cloth is wrapped up, and rice wine is sprayed on into gauze surface, then ginger, garlic, capsicum, cassia bark, anise, capsicum and fennel is pulled out standby；By glutinous rice
Good-for-nothing is poured into after cleaning, the gauze for wrapping beef is embedded in glutinous rice, and cover rice bucket cover；Good-for-nothing is put into cauldron and uses firewood
Fire heating boiling, takes out beef after glutinous rice；Wipe beef surface with salt, then by beef, ginger, garlic, cassia bark, anise, capsicum and
Fennel is put into jar interior sealing and pickled 5 ~ 10 days.
Preferably, during pickling 5 ~ 10 days, jar bottom was heated 4 hours with warm fire at interval of 8 hours.
Preferably, also include preceding working process：Ginger, capsicum and garlic are cut into block；Beef is cut into wide 4cm ~ 8cm bar
Shape, and with boiling water infusion 1 ~ 2 minute.1/2 rice wine is used for the beef that stir-fries, and 1/2 rice wine is used to spray gauze.
Preferably, above-mentioned soup-stock is steamed beef soup.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (6)
- A kind of 1. preparation method of butcher's meat, it is characterised in that：Comprise the following steps：Edible oil is poured into pot after heating, addition ginger, Garlic cassia bark, anise, capsicum and fennel stir-fry；Add beef to stir-fry to discoloration, stir-fried 1 minute after adding rice wine；Add soup-stock and Soy sauce warm fire infusion 1 ~ 1.5 hour；Use gauze wrapped after pulling beef out cooling, rice wine be sprayed on gauze surface, then by ginger, Garlic, capsicum, cassia bark, anise, capsicum and fennel are pulled out standby；Good-for-nothing is poured into after glutinous rice is cleaned, the gauze for wrapping beef is buried Enter in glutinous rice, and cover rice bucket cover；Good-for-nothing is put into cauldron and heats boiling with firewood fire, beef is taken out after glutinous rice；Use salt Beef surface is wiped, then beef, ginger, garlic, cassia bark, anise, capsicum and fennel are put into jar interior sealing and pickled 5 ~ 10 days.
- A kind of 2. preparation method of butcher's meat according to claim 1, it is characterised in that：Include consisting of by weight： 200 ~ 250 parts of beef, 10 ~ 15 parts of rock sugar, 150 ~ 180 parts of soup-stock, 20 ~ 30 parts of rice wine, anistree 10 ~ 20 parts, 5 ~ 10 parts of cassia bark, fennel Fragrant 10 ~ 20 parts, 5 ~ 10 parts of edible oil, 10 ~ 15 parts of salt, 20 ~ 30 parts of soy sauce, 5 ~ 10 parts of ginger, 5 ~ 10 parts of garlic, 10 ~ 15 parts of capsicum and 50 ~ 80 parts of glutinous rice.
- A kind of 3. preparation method of butcher's meat according to claim 2, it is characterised in that：Include consisting of by weight： 250 parts of beef, 15 parts of rock sugar, 180 parts of soup-stock, 25 parts of rice wine, anistree 15 parts, 8 parts of cassia bark, 12 parts of fennel, 10 parts of edible oil, salt 80 parts of 15 parts, 20 parts of soy sauce, 10 parts of ginger, 10 parts of garlic, 10 parts of capsicum and glutinous rice.
- 4. according to a kind of preparation method of any described butcher's meats of claim 1-3, it is characterised in that：The soup-stock is beef Soup.
- 5. according to a kind of preparation method of any described butcher's meats of claim 1-3, it is characterised in that：Preceding working process：By ginger, Capsicum and garlic are cut into block；Beef is cut into wide 4cm ~ 8cm strip, and with boiling water infusion 1 ~ 2 minute.
- 6. according to a kind of preparation method of any described butcher's meats of claim 1-3, it is characterised in that：Pickling the mistake of 5 ~ 10 days Cheng Zhong, jar bottom was heated 4 hours with warm fire at interval of 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711216530.XA CN107751834A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of butcher's meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711216530.XA CN107751834A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of butcher's meat |
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| Publication Number | Publication Date |
|---|---|
| CN107751834A true CN107751834A (en) | 2018-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711216530.XA Pending CN107751834A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of butcher's meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886093A (en) * | 2022-06-06 | 2022-08-12 | 西昌市正中食品有限公司 | Making process of pickled meat stuffing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN103005302A (en) * | 2012-12-28 | 2013-04-03 | 禤永明 | Preparation method of sticky rice dumplings |
| CN105455045A (en) * | 2015-11-11 | 2016-04-06 | 贵州佳人食品贸易有限公司 | Preparation process of pickled fish |
| CN106071946A (en) * | 2016-07-21 | 2016-11-09 | 贵州省从江县盈茂农业科技开发有限公司 | A kind of manufacture method of man of Dong acid beef |
-
2017
- 2017-11-28 CN CN201711216530.XA patent/CN107751834A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN103005302A (en) * | 2012-12-28 | 2013-04-03 | 禤永明 | Preparation method of sticky rice dumplings |
| CN105455045A (en) * | 2015-11-11 | 2016-04-06 | 贵州佳人食品贸易有限公司 | Preparation process of pickled fish |
| CN106071946A (en) * | 2016-07-21 | 2016-11-09 | 贵州省从江县盈茂农业科技开发有限公司 | A kind of manufacture method of man of Dong acid beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886093A (en) * | 2022-06-06 | 2022-08-12 | 西昌市正中食品有限公司 | Making process of pickled meat stuffing |
| CN114886093B (en) * | 2022-06-06 | 2023-12-05 | 西昌市正中食品有限公司 | Production process of salted meat stuffing |
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Application publication date: 20180306 |