CN107788383A - A kind of preparation method of stew in soy sauce beef - Google Patents
A kind of preparation method of stew in soy sauce beef Download PDFInfo
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- CN107788383A CN107788383A CN201711096265.6A CN201711096265A CN107788383A CN 107788383 A CN107788383 A CN 107788383A CN 201711096265 A CN201711096265 A CN 201711096265A CN 107788383 A CN107788383 A CN 107788383A
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- parts
- beef
- soy sauce
- stew
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Classifications
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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
- A23L13/10—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
- A23L13/70—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A kind of preparation method of stew in soy sauce beef, it comprises the following steps：1）Sorting, 2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, the bacterium in it and parasite are freezed to death, quick-frozen time control 22 26 hours；3）Defrosting, 4）Pickle, 5）Cleaning, drained to beef surface cure clean by the water that high temperature sterilization is crossed again；6）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, places into the beef drained, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 23 hours；7）Packaging.The preparation method of this stew in soy sauce beef is preferable, stew in soy sauce beef it is in good taste, mellow, fragrance is unique and color and luster is ruddy, and fragrance is unique, influences it and sells lover.
Description
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of stew in soy sauce beef.
Background technology
Beef is the meat of bovid ox or buffalo, and beef contains abundant protein, and amino acid ratio of components pork is more
Needed close to human body, body resistance against diseases can be improved, to growing and Post operation, the people of aftercare are lost blood and repaiied in supplement
Overlying tissue etc. is particularly suitable.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has bowl spares
QI invigorating, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, muscles and bones acid
The people of soft anaemia prolonged illness and yellow dizzy people in face eats.The eating method of existing beef have it is a variety of, by taking stew in soy sauce beef as an example, existing marinated bovine
The preparation method of meat is not ideal enough, and the mouthfeel of stew in soy sauce beef is uneven, and general color and luster is laid particular stress on, and in dark red, influences its appearance.
The content of the invention
The present invention provides a kind of preparation method of stew in soy sauce beef, and its main purpose is the preparation for overcoming existing stew in soy sauce beef
The shortcomings of method is not ideal enough, and mouthfeel is uneven, and color and luster is laid particular stress on.
A kind of preparation method of stew in soy sauce beef, it comprises the following steps：1）Sorting, the qualified ox of selected epidemic prevention or water
Fresh beef made from ox；2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, by the bacterium in it and parasitism
Worm freezes to death, quick-frozen time control 22-26 hours；3）Thaw, fish is thawed to standby after 0-5 DEG C；4）Pickle, beef is put into and salted down
In material, 10-12 hours are pickled, the cure includes ginger, cooking wine, soy sauce, anise, salt and Chinese prickly ash；5）Cleaning, will pass through high temperature
Sterilized water to beef surface cure clean and drained again；6）Stew in soy sauce：Red bittern is put into halogen pot, with big fire by red halogen
After boiling boiling, the beef drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire is in 2-3 hours；7）Packaging, by halogen
The beef made is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.
The step 6）Red salty sauce described in stew in soy sauce, by weight, it includes anistree 8-12 parts, cassia bark 7-9 parts, fourth
Fragrant 3-6 parts, the careless 3-6 parts of spirit, Lysimachia sikokiana 3-6 parts, kaempferia galamga 12-16 parts, Chinese prickly ash 8-12 parts, fennel 2-5 parts, extra dry red wine are peppery
Green pepper 40-60 parts, chive 50-70 parts, ginger 50-70 parts, product shell 4-6 parts, lemon do 4-6 parts, yellow rice wine 500-600 parts, sauce
Oily 200-250 parts, fried sugar 30-40 parts, refined salt 80-120 parts, monosodium glutamate 30-50 parts, peanut oil 120-130 parts, bone soup 1.2-
1.5 thousand parts.
The step 5）It is cold water to clean the sterilized water of high temperature.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：This stew in soy sauce beef
Preparation method it is preferable, stew in soy sauce beef it is in good taste, mellow, fragrance is unique and color and luster is ruddy, and fragrance is unique, influences it
Sell lover.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of stew in soy sauce beef, it comprises the following steps：1）Sorting, the qualified ox of selected epidemic prevention or buffalo system
The fresh beef obtained；2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, the bacterium in it and parasite are frozen
Extremely, quick-frozen time control 25 hours；3）Thaw, fish is thawed to standby after 2 DEG C；4）Pickle, beef is put into cure, pickle
12 hours, the cure included ginger, cooking wine, soy sauce, anise, salt and Chinese prickly ash；5）Cleaning, the water that will be crossed by high temperature sterilization
（Such as cold water）Beef surface cure clean and drained again；6）Stew in soy sauce：Red bittern is put into halogen pot, with big fire by red halogen
After boiling boiling, the beef drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 2.5 hours；7）Packaging, by halogen
The beef made is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.
Above-mentioned red salty sauce, by weight, it includes anistree 9 parts, 8 parts of cassia bark, 4 parts of cloves, spirit careless 5 parts, Lysimachia sikokiana 4
Part, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel, 50 parts of chilli, 60 parts of chive, 60 parts of ginger, 5 parts of shell of product, lemon
Dry 5 parts, 550 parts of yellow rice wine, 220 parts of soy sauce, 35 parts of fried sugar, 100 parts of refined salt, 40 parts of monosodium glutamate, 125 parts of peanut oil, bone soup 1.4
Thousand parts.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to halogen
Pot（Such as cast iron pan）125 parts of the peanut oil and 35 parts of fried sugar heated is inside put into, then places into 1.4 thousand parts of bone soup；c、
By anistree 9 parts, it is 8 parts of cassia bark, 4 parts of cloves, 5 parts of spirit grass, 4 parts of Lysimachia sikokiana, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel, dry
It is off the pot with being stir-fried by a small fire that 50 parts of pimiento, 60 parts of chive, 60 parts of ginger, 5 parts of shell of product, dry 5 parts of lemon are put into frying pan, then with beating
Broken machine loads spices cloth bag after smashing and tightened；D, by 550 parts of yellow rice wine, 200 parts of soy sauce, 100 parts of refined salt, 40 parts of monosodium glutamate and perfume
Material cloth bag adds small fire in halogen pot and endured 9 hours.
Embodiment two
A kind of preparation method of stew in soy sauce beef, it comprises the following steps：1）Sorting, the qualified ox of selected epidemic prevention or buffalo system
The fresh beef obtained；2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, the bacterium in it and parasite are frozen
Extremely, quick-frozen time control 22 hours；3）Thaw, fish is thawed to standby after 0 DEG C；4）Pickle, beef is put into cure, pickle
10 hours, the cure included ginger, cooking wine, soy sauce, anise, salt and Chinese prickly ash；5）Cleaning, the water pair that will be crossed by high temperature sterilization
Beef surface cure clean and drained again；6）Stew in soy sauce：Red bittern is put into halogen pot, after with big fire, red bittern is boiled, then
The beef drained is put into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 2 hours；7）Packaging, the good beef of stew in soy sauce is carried out
Vacuum packaging, it is finished product to carry out again after packaging after high-temperature sterilization processing.
Above-mentioned red salty sauce, by weight, it includes anistree 8 parts, 9 parts of cassia bark, 3 parts of cloves, spirit careless 6 parts, Lysimachia sikokiana 3
Part, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel, 40 parts of chilli, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product, lemon do
4 parts, 600 parts of yellow rice wine, 200 parts of soy sauce, 40 parts of fried sugar, 80 parts of refined salt, 50 parts of monosodium glutamate, 120 parts of peanut oil, bone soup 1.5 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to halogen
Pot（Such as cast iron pan）120 parts of the peanut oil and 40 parts of fried sugar heated is inside put into, then places into 1.5 thousand parts of bone soup；c、
By anistree 8 parts, it is 9 parts of cassia bark, 3 parts of cloves, 6 parts of spirit grass, 3 parts of Lysimachia sikokiana, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel, dry
It is off the pot with being stir-fried by a small fire that 40 parts of pimiento, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product and dry 4 parts of lemon are put into frying pan, then with beating
Broken machine loads spices cloth bag after smashing and tightened；D, by 600 parts of yellow rice wine, 200 parts of soy sauce, 80 parts of refined salt, 80 parts of monosodium glutamate and spices
Cloth bag adds small fire in halogen pot and endured 8 hours.
Embodiment three
A kind of preparation method of stew in soy sauce beef, it comprises the following steps：1）Sorting, the qualified ox of selected epidemic prevention or buffalo system
The fresh beef obtained；2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, the bacterium in it and parasite are frozen
Extremely, quick-frozen time control 26 hours；3）Thaw, fish is thawed to standby after 5 DEG C；4）Pickle, beef is put into cure, pickle
12 hours, the cure included ginger, cooking wine, soy sauce, anise, salt and Chinese prickly ash；5）Cleaning, the water that will be crossed by high temperature sterilization
（Such as cold water）Beef surface cure clean and drained again；6）Stew in soy sauce：Red bittern is put into halogen pot, with big fire by red halogen
After boiling boiling, the beef drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 3 hours；7）Packaging, by stew in soy sauce
Good beef is vacuum-packed, and it is finished product to be carried out again after packaging after high-temperature sterilization processing.
Above-mentioned red salty sauce, by weight, it includes anistree 12 parts, 7 parts of cassia bark, 6 parts of cloves, spirit careless 3 parts, Lysimachia sikokiana 6
Part, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, 60 parts of chilli, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product, lemon do
6 parts, 500 parts of yellow rice wine, 250 parts of soy sauce, 30 parts of fried sugar, 120 parts of refined salt, 30 parts of monosodium glutamate, 130 parts of peanut oil, bone soup 1.2 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight.B, to halogen
Pot（Such as marmite）130 parts of the peanut oil and 30 parts of fried sugar heated is inside put into, then places into 1.2 thousand parts of bone soup；C, will
Anistree 12 parts, 7 parts of cassia bark, 6 parts of cloves, 3 parts of spirit grass, 6 parts of Lysimachia sikokiana, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, extra dry red wine
It is off the pot with being stir-fried by a small fire that 60 parts of capsicum, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product and dry 6 parts of lemon are put into frying pan, then with smashing
Machine loads spices cloth bag after smashing and tightened；D, by 500 parts of yellow rice wine, 250 parts of soy sauce, 120 parts of refined salt, 30 parts of monosodium glutamate and spices cloth
Bag adds small fire in halogen pot and endured 10 hours.
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 (3)
- A kind of 1. preparation method of stew in soy sauce beef, it is characterised in that：It comprises the following steps：1）Sorting, selected epidemic prevention are qualified Fresh beef made from ox or buffalo；2）It is quick-frozen, fresh beef is put into refrigerating chamber and carries out fast frozen, by it Bacterium and parasite freeze to death, quick-frozen time control 22-26 hours；3）Thaw, fish is thawed to standby after 0-5 DEG C；4）Pickle, will Beef is put into cure, pickles 10-12 hours, and the cure includes ginger, cooking wine, soy sauce, anise, salt and Chinese prickly ash；5）Cleaning, Drained to beef surface cure clean by the water that high temperature sterilization is crossed again；6）Stew in soy sauce：Red bittern is put into halogen pot, used After red bittern is boiled in big fire, the beef drained is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire is in 2-3 hours；7） Packaging, the good beef of stew in soy sauce is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.
- A kind of 2. preparation method of stew in soy sauce beef as claimed in claim 1, it is characterised in that：The step 6）It is red described in stew in soy sauce Thick gravy, by weight, it includes anistree 8-12 parts, cassia bark 7-9 parts, cloves 3-6 parts, the careless 3-6 parts of spirit, Lysimachia sikokiana 3-6 Part, kaempferia galamga 12-16 parts, Chinese prickly ash 8-12 parts, fennel 2-5 parts, chilli 40-60 parts, chive 50-70 parts, ginger 50-70 parts, product shell 4-6 parts, lemon do 4-6 parts, yellow rice wine 500-600 parts, soy sauce 200-250 parts, fried sugar 30-40 parts, refined salt 80-120 parts, monosodium glutamate 30-50 parts, peanut oil 120-130 parts, thousand parts of bone soup 1.2-1.5.
- A kind of 3. preparation method of stew in soy sauce beef as claimed in claim 1, it is characterised in that：The step 5）Cleaning high temperature is killed The water that bacterium crosses is cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711096265.6A CN107788383A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711096265.6A CN107788383A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788383A true CN107788383A (en) | 2018-03-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711096265.6A Withdrawn CN107788383A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce beef |
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| CN (1) | CN107788383A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
| CN112205602A (en) * | 2020-10-20 | 2021-01-12 | 邵阳市伊斯兰海哥食品有限公司 | Sauce marinating material for flavored toothpick beef and processing technology |
-
2017
- 2017-11-09 CN CN201711096265.6A patent/CN107788383A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
| CN112205602A (en) * | 2020-10-20 | 2021-01-12 | 邵阳市伊斯兰海哥食品有限公司 | Sauce marinating material for flavored toothpick beef and processing technology |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180313 |
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| WW01 | Invention patent application withdrawn after publication |