CN107801930A - A kind of mellow type stores sth. in a cellar the preparation method of beef and stores sth. in a cellar altar - Google Patents
A kind of mellow type stores sth. in a cellar the preparation method of beef and stores sth. in a cellar altar Download PDFInfo
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- CN107801930A CN107801930A CN201711247515.1A CN201711247515A CN107801930A CN 107801930 A CN107801930 A CN 107801930A CN 201711247515 A CN201711247515 A CN 201711247515A CN 107801930 A CN107801930 A CN 107801930A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
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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
- A23L13/40—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
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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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Abstract
The invention discloses the preparation method that a kind of mellow type stores sth. in a cellar beef, comprise the following steps：Pretreatment, medium well, dehydration, pre- seasoning, kiln are hidden, seasoned again, grillING, the step such as cooling, vacuum packaging, in addition to return cellar for storing things and handle.Present invention increase beef it is a kind of it is new eat with mode, in the case where not adding any synthetic fragrance and preservative, beneficial to storage；Special taste, mellowness are pleasant.In addition the invention also discloses it is a kind of particular for store sth. in a cellar and return cellar for storing things technique and design store sth. in a cellar altar, including bracket, altar cylinder, altar lid, using detachable Split type structure；So as to realize effect and efficiency that raising is stored sth. in a cellar.
Description
Technical field
The present invention relates to food process method, preparation method and the cellar for storing things of beef are stored sth. in a cellar in particular to a kind of mellow type
Zang Tan.
Background technology
Beef contains abundant protein, amino acid.Its ratio of components pork needs closer to human body, can improve body disease-resistant
Ability, to growing and Post operation, the people of aftercare is lost blood in supplement and repair tissue etc. is particularly suitable.The traditional Chinese medical science is eaten
Treatment is thought：Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef have tonifying middle-Jiao and Qi, 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, soreness of bones and muscles and anaemia prolonged illness and
The people of yellow dizzy people in face eats.
With the development of science and technology and the progress of society, the edible way also gradually variation of beef, biography is not only rested on
In the culinary art of system, also widely people are received boiled food, and boiled food is direct-edible by packing, including classification
It is very wide, there are beef, dried bean curd, capsicum etc..
With the improvement of living standards, the demand of leisure beef is also increasing, but the beef that lies fallow can be guaranteed the quality
The restriction of phase；Existing leisure beef manufacture field, generally existing relies on food additives, preservative extends guaranteeing the quality for product
It is phase, more difficult by the beef items large-scale production with beef original flavor, master especially in the product that the raw line of industry is produced
Still to be extended the shelf life by the essence of addition chemical synthesis, preservative to improve the color of food, taste and row, make product
Original nutrition and fragrance are substituted by other materials, and certain food safety risk be present.
The content of the invention
It is an object of the present invention to provide the preparation method that a kind of mellow type stores sth. in a cellar beef, increase beef is a kind of new to eat use
Mode, do not adding any artificial synthesized condiment（Essence）In the case of preservative, beneficial to storage；Special taste, mellowness are happy
People.
Meanwhile to realize the effect and efficiency stored sth. in a cellar, also disclose it is a kind of store sth. in a cellar flavour enhancing beef store sth. in a cellar altar.
To realize object above, the technical solution adopted by the present invention is：A kind of mellow type stores sth. in a cellar the preparation method of beef, bag
Include following steps：
1., pretreatment, the impurity contained in beef is got rid of by impurity removing equipment, and cleans up；And it is equal to be cut into length, width and height
For 140-160mm bulk；Preferably, the length, width and height of beef clod are 150mm.
2., medium well, by step 1. in the beef clod that cuts, add clear water and salt, 2- cooked with 100 DEG C of temperature
2.5h；
3., dehydration, the beef after step 2. medium well is put into the water content that is dried in 75-85 DEG C of dryer in beef and kept
In 15-20%；
4., pre- seasoning, beef is put into immersion 2-5 minutes in more than 45 degree of cooking wine；
5., kiln hide, the pre- seasoned beef of step E is filled into altar, altar is put into Di Yaozhong, 12 DEG C ~ 18 DEG C of ground kiln temperature degree, stores 80-
90 days；
6., season again, by through step 5. after obtained beef clod be cut into 50*30*5mm sheet, and be put into the seasoning boiled
18-22min is soaked in soup stock juice；Preferably, the time that dried beef slices soaks in soup spice juice is 20min.
7., baking, by step 6. in dried beef slices be filtered dry soup stock after individual layer neatly put in baking tray, and add edible plant
Thing oil, is then placed in baking box, using 200 DEG C of the baking of fire up and down 12-15min；
8., packing sterilizing, after the step 7. baked dried beef slices cooling, dispensed and vacuumized, then will have been dispensed
Product is put into more than 121 DEG C of high-temperature sterilization pot the 10-20min that sterilizes.
Preferably, carry out returning cellar for storing things after 5. step is stored sth. in a cellar, the cellar for storing things of returning refers to, takes the 3- of 5. beef that step stored sth. in a cellar
8% weight, by step, 4. pre- seasoned beef mix storing sth. in a cellar with next group.
Preferably, 2. the mass ratio of beef clod, clear water and salt is 10-15 to step in medium well:20-30:2-3.
Preferably, step 3. middle beef clod, clear water and salt mass ratio be 5:10:1.
Preferably, the step 4. in cooking wine mixing for white wine and white sugar.
Preferably, the preparation method of the cooking wine is after white sugar is heated into 50-60 DEG C, to be added in white wine to stirring,
Mix.
Preferably, step 6. described in dispensing be：Clear water 900-1100 parts, fresh onion 90-110 parts, fresh ginger 90-110
Part, anistree dry 9-11 parts, cassia bark does 9-11 parts, suchow mosla herb does 5-7 parts；And they obtain soup spice after cooking 1h.
Preferably, step 6. in soup spice juice include the raw materials of following mass fractions：1000 parts of clear water, fresh onion
100 parts, 100 parts of fresh ginger, anistree dry 10 parts, cassia bark is dry 10 parts, suchow mosla herb is dry 6 parts.
Preferably, the mass ratio of dried beef slices and edible vegetable oil is in step 7. baking process：10:3.
Preferably, step 7. in baking temperature be 200 DEG C, baking time 15min.
It is a kind of be used to storing sth. in a cellar flavour enhancing beef store sth. in a cellar altar, using detachable Split type structure, including bracket, altar cylinder, altar
Lid, the bracket are that upper surface is provided with concentric circular groove and lower annular groove, and sealing is provided with the lower annular groove
Liquid, the altar cylinder is annular, and altar cylinder bottom and lower annular groove concentric fit, and extends in sealing fluid；The altar cylinder inwall
On be relatively set with every cylinder, it is described that support board is provided between cylinder；It is described every being provided with through hole on cylinder, support board；Every cylinder
Outside on along being provided with ear mount, the ear mount upper surface is provided with annular groove, sealing fluid is provided with upper annular groove；It is described
Upper lid is disc, and lower end is provided with ring portion, and side is tiltedly installed with along portion；The ring portion and upper annular groove concentric fit, and
Extend in sealing fluid；The upper lid lower surface is vertically arranged with cylinder, and the cylinder is extended downward into inside altar cylinder, and described
Cylinder top is provided with opening, and the barrel of cylinder is provided with mesh.
Further, the groove is provided with to the inclined-plane extended out.
Further, it is provided with seal on the inwall of the lower annular groove, upper annular groove.
Beneficial effects of the present invention：
1st, increase beef it is a kind of it is new eat with mode, pleasant beneficial to storage, special taste, mellowness, attractive color, nutrition is chewed
Head；
2nd, the beef processed by the technology, itself and have a kind of distinctive alcohol fragrance, and put more long more fragrant；Added by the technology
The beef of work, is vacuum-packed again after grillING, and finished product does not have to qualitative change will not occur within 18 months through high-temperature sterilization, storage, and taste is not
It can change；
3rd, any artificial synthesized condiment is not being added（Essence）In the case of preservative, beneficial to storage；The jar of beef will be filled
Di Yaozhong is placed on, distinctive alcohol Flavor, and a kind of good natural food storage technology can also be kept for many years；
4th, be advantageous to market circulation, improve product competitiveness, and social and economic benefit；
5th, using cellar for storing things technique is returned, the beef stored sth. in a cellar mix storing sth. in a cellar with next group by pre- seasoned beef, can
To greatly improve the toggle speed of next group fermented beef, lactic acid bacteria caused by fermentation and other profitable strains can be with
Beef is set to produce distinctive alcohol fragrance；The processing of cooking wine, lactic acid bacteria and other profitable strains is promoted to be transferred to next group ox
Meat, substantially reduce and store sth. in a cellar the cycle, stored sth. in a cellar the cycle by least 80 days of script, to shorten to 50-60 days can enter lower process,
Certainly, can also store sth. in a cellar for a long time, it is more long more fragrant；
6th, altar is stored sth. in a cellar, it is possible to achieve the effect and efficiency stored sth. in a cellar, set particular for storing sth. in a cellar and return cellar for storing things technique.
Brief description of the drawings
Fig. 1 is configuration schematic diagram of the present invention.
Fig. 2 is main cross-sectional schematic diagram of the present invention.
Fig. 3 is altar cylinder schematic top plan view of the present invention.
Label character is expressed as described in figure：1st, bracket；2nd, altar cylinder；3rd, altar lid；4th, sealing fluid；11st, groove；12nd, lower ring
Shape groove；13rd, seal；14th, inclined-plane；21st, every cylinder；22nd, ear mount；23rd, support board；221st, upper annular groove；211st, through hole；31st, ring
Portion；32nd, along portion；33rd, cylinder；331st, mesh；34th, it is open；.
Embodiment
In order that those skilled in the art more fully understand technical scheme, the present invention is retouched in detail below
State, the description of this part is only exemplary and explanatory, there should not be any restriction effect to protection scope of the present invention.
Embodiment 1：
A kind of mellow type stores sth. in a cellar the preparation method of beef, comprises the following steps：
1., pretreatment, the impurity contained in beef is got rid of by impurity removing equipment, and cleans up；And it is equal to be cut into length, width and height
For 150mm or so bulk；
2., medium well, by step 1. in the beef clod that cuts, add clear water and salt, 2h cooked with 100 DEG C of temperature；
3., dehydration, the beef after step 2. medium well is put into the water content being dried in 75 DEG C of dryer in beef and is maintained at
15%；
4., pre- seasoning, beef is put into more than 51 degree of cooking wine and soaked 2 minutes；
5., kiln hide, the pre- seasoned beef of step E is filled into altar, altar is put into Di Yaozhong, 12 DEG C -18 DEG C of ground kiln temperature degree, storage 80
My god；
6., season again, by through step 5. after obtained beef clod be cut into 50*30*5mm sheet, and be put into the seasoning boiled
20min is soaked in soup stock juice；
7., baking, individual layer is neatly put in baking tray after the dried beef slices after 6. step is adjusted again is filtered dry into soup stock, and is added edible
Vegetable oil, it is then placed in baking box, using 180 DEG C of the baking of fire up and down 18min；
8., packing sterilizing, after step 7. baked dried beef slices cooling, dispensed and vacuumized, then will have been dispensed
Product is put into more than 121 DEG C of high-temperature sterilization pot the 12-15min that sterilizes.
Preferably, 2. the mass ratio of beef clod, clear water and salt is 10 to step in medium well:20:2.
Preferably, the step 4. in cooking wine mixing for white wine and white sugar.
Preferably, the preparation method of the cooking wine is after white sugar is heated into 50-60 DEG C, to be added in white wine to stirring,
Mix.
Preferably, step 6. described in dispensing be：Clear water 900-1100 parts, fresh onion 90-110 parts, fresh ginger 90-110
Part, anistree dry 9-11 parts, cassia bark does 9-11 parts, suchow mosla herb does 5-7 parts；And they obtain soup spice after cooking 1h.
Preferably, step 6. in soup spice juice include the raw materials of following mass fractions：1000 parts of clear water, fresh onion
100 parts, 100 parts of fresh ginger, anistree dry 10 parts, cassia bark is dry 10 parts, suchow mosla herb is dry 6 parts.
Preferably, the mass ratio of dried beef slices and edible vegetable oil is in step 7. baking process：10:3.
Preferably, step 7. in baking temperature be 200 DEG C, baking time 15min.
Embodiment 2
1., pretreatment, the impurity contained in beef is got rid of by impurity removing equipment, and cleans up；And it is equal to be cut into length, width and height
For 140-160mm bulk；
2., medium well, by step 1. in the beef clod that cuts, add clear water and salt, 2.5h cooked with 100 DEG C of temperature；
3., dehydration, the beef after step 2. medium well is put into the water content being dried in 85 DEG C of dryer in beef and is maintained at
20%；
4., pre- seasoning, beef is put into more than 45 degree of cooking wine and soaked 5 minutes；
5., kiln hide, the pre- seasoned beef of step E is filled into altar, altar is put into Di Yaozhong, 12 DEG C -18 DEG C of ground kiln temperature degree, storage 90
My god；By lactic acid bacteria caused by fermentation and other beneficial microbe colonies, beef starts to produce distinctive alcohol fragrance；
6. going back to Tibetan, by being put into beef of the kiln after 90 days takes out, and takes part beef standby, remaining beef is adjusted again into lower process
Taste；
7., season again, by through step 6. after obtain remaining beef clod and be cut into 50*30*5mm sheet, and be put into what is boiled
18-22min is soaked in soup spice juice；
8., baking, by step 7. in dried beef slices be filtered dry soup stock after individual layer neatly put in baking tray, and add food plant
Oil, it is then placed in baking box, using 180-220 DEG C of the baking of fire up and down 12-18min；
9., packing sterilizing, after the step 8. baked dried beef slices cooling, dispensed and vacuumized, then will have been dispensed
Product is put into more than 121 DEG C of high-temperature sterilization pot the 10-20min that sterilizes
1. 4. 10. repeat step arrives, then by step 4. pre- seasoned beef and step 5. in be put into together with standby beef
Store sth. in a cellar in altar, then carry out step and 5. store sth. in a cellar, 7. 10. repeat step arrives.
Preferably, 2. the mass ratio of beef clod, clear water and salt is 15 to step in medium well:30:3.
Preferably, the step 4. in cooking wine mixing for white wine and white sugar.
Preferably, the preparation method of the cooking wine is after white sugar is heated into 50-60 DEG C, to be added in white wine to stirring,
Mix.
Preferably, step 7. in soup spice juice include the raw materials of following mass fractions：1000 parts of clear water, fresh onion
100 parts, 100 parts of fresh ginger, anistree dry 10 parts, cassia bark is dry 10 parts, suchow mosla herb is dry 6 parts.
Preferably, the mass ratio of dried beef slices and edible vegetable oil is in step 8. baking process：10:3.
Preferably, step 9. in baking temperature be 200 DEG C, baking time 15min.
What is used in above-mentioned technique stores sth. in a cellar altar, as shown in Figure 1-Figure 3, including bracket 1, altar cylinder 2, altar lid 3, the bracket 1
Upper surface is provided with concentric circular groove 11 and lower annular groove 12, sealing fluid 4, institute are provided with the lower annular groove 12
Altar cylinder 2 is stated as annular, and the bottom of altar cylinder 2 and the lower concentric fit of annular groove 12, and extend in sealing fluid 4；In the altar cylinder 12
It is relatively set with wall every cylinder 21, it is described that support board 23 is provided between cylinder 21；It is described to be respectively provided with every on cylinder 21, support board 23
There is through hole 211；Every, along ear mount 22 is provided with, the upper surface of ear mount 22 is provided with annular groove 221, upper ring on the outside of cylinder 21
Sealing fluid 4 is provided with shape groove 221；The upper lid 3 is disc, and lower end is provided with ring portion 31, and side is tiltedly installed with along portion
32；The ring portion 31 and the upper concentric fit of annular groove 221, and extend in sealing fluid 4；The lower surface of upper lid 3 is vertically arranged
There is cylinder 33, the cylinder 33 is extended downward into inside altar cylinder 2, and the top of the cylinder 33 is provided with opening 34, cylinder 33
Barrel is provided with mesh 331.
Preferably, sealing fluid 4 can use sterilized water or plain boiled water, by the air exclusion inside and outside altar.
Preferably, the groove 11 is provided with to the inclined-plane 14 extended out.
Preferably, seal 13 is provided with the inwall of the lower annular groove 12, upper annular groove 221, can be with such as sealing ring
Further realize the moisture of seal gas and sealing fluid.
When in use, this stores sth. in a cellar altar and carries out returning cellar for storing things, altar cylinder 2 is assembled on bracket 1, shown in Fig. 2；Then, by standby beef
It is added to every in cylinder 21 and cylinder 33, is propped up and be stored in every in cylinder by the lower end of bracket 1 every the lower end of cylinder 21；By the pre- ox seasoned
Meat is added on support board 23, then covers altar lid 3, you can stored sth. in a cellar.In addition, when opening altar, pass through the draw ring at the top of altar lid 3
Altar lid 3 is opened, after by the pull-up of altar cylinder 2, will slide into groove 11, realize different along inclined-plane 14 every the standby beef in cylinder 21
Beef is automatically separated；The bottom of cylinder 33 preferably uses retractable structure, and convenient beef takes out.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to non-row
His property includes, so that process, method, article or equipment including a series of elements not only include those key elements, and
And also include the other element being not expressly set out, or also include for this process, method, article or equipment institute inherently
Key element.
Specific case used herein is set forth to the principle and embodiment of the present invention, the explanation of above example
It is only intended to help the method and its core concept for understanding the present invention.Described above is only the preferred embodiment of the present invention, should
When pointing out due to the finiteness of literal expression, and unlimited concrete structure objectively be present, for the common skill of the art
For art personnel, under the premise without departing from the principles of the invention, some improvement, retouching or change can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined by rights；These improve retouching, change or combination, or the not improved structure by invention
Think and technical scheme directly applies to other occasions, be regarded as protection scope of the present invention.
Claims (10)
1. a kind of mellow type stores sth. in a cellar the preparation method of beef, it is characterised in that comprises the following steps：
1., pretreatment, the impurity contained in beef is got rid of by impurity removing equipment, and cleans up；And it is cut into bulk；
2., medium well, by step 1. in the beef clod that cuts, add clear water and salt, 2-2.5h cooked with 100 DEG C of temperature；
3., dehydration, the beef after step 2. medium well is put into the water content being dried in dryer in beef and is maintained at 15-20%；
4., pre- seasoning, beef is put into immersion 2-5 minutes in more than 45 degree of cooking wine；
5., kiln hide, the pre- seasoned beef of step E is filled into altar, altar is put into Di Yaozhong, 12 DEG C ~ 18 DEG C of ground kiln temperature degree, stores 80-
90 days；
6., season again, by through step 5. after obtained beef clod be cut into sheet, and be put into the soup spice juice boiled and soak
18-22min；
7., baking, by step 6. in dried beef slices be filtered dry soup stock after put in baking tray, and add edible oil, be then placed in roasting
In case, using 180-220 DEG C of baking 12-18min；
8., packing sterilizing, after the step 7. baked dried beef slices cooling, dispensed and vacuumized, then will have been dispensed
Product is put into more than 121 DEG C of high-temperature sterilization pot the 10-20min that sterilizes.
2. a kind of mellow type according to claim 1 stores sth. in a cellar the preparation method of beef, it is characterised in that 5. stores sth. in a cellar in step
Carry out returning cellar for storing things afterwards, the cellar for storing things of returning refers to, takes the 3-8% of 5. beef that step stored sth. in a cellar weight, with next group by step 4.
Pre- seasoned beef carries out mixing and stored sth. in a cellar.
3. a kind of mellow type according to claim 1 stores sth. in a cellar the preparation method of beef, it is characterised in that step is 2. in medium well
The mass ratio of beef clod, clear water and salt is 10-15:20-30:2-3.
4. a kind of mellow type according to claim 1 stores sth. in a cellar the preparation method of beef, it is characterised in that the step 4. in
Cooking wine mixing for white wine and white sugar.
5. a kind of mellow type according to claim 4 stores sth. in a cellar the preparation method of beef, it is characterised in that the system of the cooking wine
Preparation Method is, after white sugar is heated into 50-60 DEG C, is added in white wine to stirring, mixes.
6. a kind of mellow type according to claim 1 stores sth. in a cellar the preparation method of beef, it is characterised in that step 6. described in
Dispensing is：Clear water 900-1100 parts, fresh onion 90-110 parts, fresh ginger 90-110 parts, anistree dry 9-11 parts, cassia bark do 9-11
Part, suchow mosla herb do 5-7 parts；And they obtain soup spice after cooking 1h.
7. a kind of mellow type according to claim 1 stores sth. in a cellar the preparation method of beef, it is characterised in that is 7. toasted in step
During the mass ratio of dried beef slices and edible vegetable oil be：10:3.
8. a kind of preparation method for storing sth. in a cellar beef for mellow type in claim 1-7 stores sth. in a cellar altar, it is characterised in that including altar
Seat（1）, altar cylinder（2）, altar lid（3）, the bracket（1）Concentric circular groove is provided with for upper surface（11）With lower annular groove
（12）, the lower annular groove（12）Inside it is provided with sealing fluid（4）, the altar cylinder（2）For annular, and altar cylinder（2）Bottom and lower ring
Shape groove（12）Concentric fit, and extend to sealing fluid（4）It is interior；The altar cylinder（12）It is relatively set with inwall every cylinder（21）, institute
State every cylinder（21）Between be provided with support board（23）；It is described every cylinder（21）, support board（23）On be provided with through hole（211）；Every
Cylinder（21）Outside on along being provided with ear mount（22）, the ear mount（22）Upper surface is provided with annular groove（221）, upper annular groove
（221）Inside it is provided with sealing fluid（4）；The upper lid（3）For disc, lower end is provided with ring portion（31）, side is tiltedly installed with
Along portion（32）；The ring portion（31）With upper annular groove（221）Concentric fit, and extend to sealing fluid（4）It is interior；The upper lid（3）
Lower surface is vertically arranged with cylinder（33）, the cylinder（33）Extend downward into altar cylinder（2）Inside, and the cylinder（33）Top
It is provided with opening（34）, cylinder（33）Barrel be provided with mesh（331）.
9. one kind according to claim 8 stores sth. in a cellar altar, it is characterised in that the groove（11）It is provided with to the inclined-plane extended out
（14）.
10. one kind according to claim 8 stores sth. in a cellar altar, it is characterised in that the lower annular groove（12）, upper annular groove
（221）Inwall on be provided with seal（13）.
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| CN201711247515.1A CN107801930A (en) | 2017-12-01 | 2017-12-01 | A kind of mellow type stores sth. in a cellar the preparation method of beef and stores sth. in a cellar altar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711247515.1A CN107801930A (en) | 2017-12-01 | 2017-12-01 | A kind of mellow type stores sth. in a cellar the preparation method of beef and stores sth. in a cellar altar |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN105341713A (en) * | 2015-10-14 | 2016-02-24 | 通道有嚼头食品有限公司 | Processing technology of leisure beef food with primary taste |
| CN105942354A (en) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | Stomach-nourishing and anti-bacterial mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof |
-
2017
- 2017-12-01 CN CN201711247515.1A patent/CN107801930A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN105341713A (en) * | 2015-10-14 | 2016-02-24 | 通道有嚼头食品有限公司 | Processing technology of leisure beef food with primary taste |
| CN105942354A (en) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | Stomach-nourishing and anti-bacterial mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof |
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