CN107811224A - A kind of butcher's meat and preparation method thereof - Google Patents
A kind of butcher's meat and preparation method thereof Download PDFInfo
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- CN107811224A CN107811224A CN201710936812.0A CN201710936812A CN107811224A CN 107811224 A CN107811224 A CN 107811224A CN 201710936812 A CN201710936812 A CN 201710936812A CN 107811224 A CN107811224 A CN 107811224A
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- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L13/70—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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- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of butcher's meat and preparation method thereof, belong to food processing technology field.It is made by the raw material food materials of following parts by weight：50~100 parts of 1000~1500 parts of fresh meat, radish leaves or cushaw leaf, 3~5 parts of dried orange peel, 1~2 part of fructus amomi, 5~8 parts of ginger, anistree 0.5~1 part, 0.2~0.5 part of fennel, 15~30 parts of salt, 1~2 part of vinegar, 50~100 parts of sweet wine liquid, oily 300~500 parts, 50~150 parts of sugar-cane juice, its preparation method includes（1）Cleaning,（2）Boiling,（3）Fried,（4）Pickle,（5）Vacuum packaging.Butcher's meat unique flavor of the present invention, fertilizer and it is oiliness, fleshy fiber is soft and tender, easy digestion, color and luster is ruddy, and mouthfeel salty and sweet, soft fresh fragrant, delicate smooth, succulence are rich in chewy texture, fragrance is dense, eats rear lips and teeth lasting, makes us long times of aftertaste.
Description
Technical field
The present invention relates to a kind of butcher's meat and preparation method thereof, belong to food processing technology field.
Background technology
Pork, beef contain the composition such as abundant protein and fat, carbohydrate, calcium, iron, phosphorus, can improve body
Resistance against diseases, it is the main non-staple food of daily life, there is qi-restoratives salubrity, nourishing Yin and moistening dryness, the effect of riching and moisturizing skim.Growth is sent out
Educate and Post operation, the people of aftercare lost blood in supplement it is particularly suitable with repair tissue etc..
However, at present, pork, beef way are less, common are frying, stew.For pork, due to its fat meat
More, either frying still stews, more greasy, and long-term a large amount of edible, human body was taken in fattiness and easily got fat, and was unfavorable for body
Body health, using full lean meat frying or is stewed, its quality is more dry harder and is difficult to tasty, mouthfeel extreme difference；For beef, although
Its lean meat is more, but its fiber is thicker, it is difficult to chews, especially less than 3 years old children are difficult to swallow.Moreover, weakness of the spleen and the stomach people
Especially child and old man, eat frying or to stew meat food nondigestible, easily every food, so as to constrain pork and beef
Edible range and usage amount.
The content of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of butcher's meat and its making side
Method, the butcher's meat unique flavor, fertilizer and it is oiliness, fleshy fiber is soft and tender, easy digestion, color and luster is ruddy, mouthfeel salty and sweet, soft
Fresh fragrant, delicate smooth, succulence is rich in chewy texture, fragrance is dense, eats rear lips and teeth lasting, makes us long times of aftertaste.
To achieve these goals, the present invention uses following technical scheme：A kind of butcher's meat, eaten by the raw material of following parts by weight
Material is made：50~100 parts of 1000~1500 parts of fresh meat, radish leaves or cushaw leaf, 3~5 parts of dried orange peel, 1~2 part of fructus amomi, ginger
5~8 parts, anistree 0.5~1 part, 0.2~0.5 part of fennel, 15~30 parts of salt, 1~2 part of vinegar, 50~100 parts of sweet wine liquid, oil
300~500 parts, 50~150 parts of sugar-cane juice.
In above-mentioned technical proposal, preferably 75 parts of 1200 parts of fresh meat, radish leaves or cushaw leaf, 4 parts of dried orange peel, 1.5 parts of fructus amomi, life
6.5 parts of ginger, anistree 0.7 part, 0.3 part of fennel, 25 parts of salt, 1.5 parts of vinegar, 80 parts of sweet wine liquid, oily 400 parts, 100 parts of sugar-cane juice.
Preferably, the oil is tea-seed oil.
The preparation method of butcher's meat of the present invention, comprises the following steps：
（1）Cleaning：Fresh meat after singing is scraped into wash clean, fresh meat surface is rubbed with radish leaves or cushaw leaf, until radish leaves or south
Melon leaf is twisted into after scoriform and is washed out the leaf slag on fresh meat surface with clear water, is then rinsed fresh meat 2~3 times with 20~25 DEG C of clear water,
Until the water meter of rinsing floats without oil droplet；
（2）Boiling：It will be pressed after the fresh meat dice shape of rinsed clean with dried orange peel, fructus amomi, ginger, anise, fennel, salt, vinegar
Proportioning be put into the pot for holding cold water, be cooked by slow fire 15~25min after first intense fire is boiled, treat square center meat color turn white it is fresh
Fire 10~20min of stewing system is closed after meat is cooked, then pulls out and drains, it is standby；
（3）It is fried：Sweet wine liquid is rubbed into standby 1~3min of cold cuts surface, cold oil is put into frying pan, sweet wine liquid will be rubbed
Cold cuts are put into oil cauldron, and intense fire carries out stirring frying, are pulled out, are drained when cold cuts surface is in golden yellow；
（4）Pickle：Cut into slices after draining cooling, and stirred with sugar-cane juice, 10~30h is pickled at 0~5 DEG C；
（5）Vacuum packaging.
Preferably, step（2）In, the dosage of the cold water is defined by flooding fresh meat upper surface.
In above-mentioned technical proposal, radish leaves or pumpkin have abundant chlorophyll, have heat-clearing, relieving summer-heat, hemostasis and other effects,
Its leaf surface is coarse, in cleaning process is rubbed, can remove the peculiar smell, greasy dirt and toxin of fresh meat, make mouthfeel purer, big
The big greasy feeling for reducing fresh meat, improve fresh meat quality.
Dried orange peel：Its is warm-natured, acrid flavour, hardship.Enter the spleen channel, stomach, lung channel.With in regulating qi-flowing for strengthening spleen, warming stomach for dispelling cold, tune, eliminating dampness
Resolving sputum, the greasy lasting of solution, stopping nausea and vomiting by lowering the adverse flow of QI and other effects.It is adapted to the symptoms such as stomach turgor, indigestion, poor appetite, cough ant phlegm
People eats.The bitter substance of dried orange peel is this limonoid taste using limonin and bitter principle as representative " limonoid "
It is gentle, water is easily soluble in, contributes to the digestion of food.When dried orange peel is used for cooking dishes.Its bitter taste mutually reconciles with other tastes,
Original in style flavor can be formed.Dried orange peel contains the compositions such as volatile oil, hesperidine, vitamin B, C, and the volatile oil contained by it is to stomach
Enteron aisle has gentle stimulation, can promote the secretion of digestive juice, excludes pneumatosis in intestinal tube, increases appetite.《Compendium of Materia Medica》Record：
It controls the work(that all kinds of diseases and ailments always take its qi-regulating eliminating dampness, is then mended with tonic, is then rushed down with cathartic, is then risen with hydrargyrum oxydatum crudum, is then dropped with medicine is dropped.Spleen is
The mother of vigour, lung be take the photograph gas will, therefore orange peel be two through qi leel will, but with match somebody with somebody and reinforcing and reducing methods lift.
Fructus amomi：It is warm-natured, acrid flavour, have warming up spleen and kidney, promoting the circulation of qi and invigorating stomach, the analgesic of lower gas, dampness elimination preventing or arresting vomiting, wide chest diaphragm, the thin stagnation of the circulation of vital energy,
Except vomit it is inverse, increase appetite, only it is cold rush down, whet the appetite, change it is stagnant, help digestion the effect of, can effectively treat stomachache turgor, increased borborygmus and diarrhea, place food not
Change, vomit the diseases such as clear water, thick greasy fur.Fructus amomi contains volatile oil and saponin, and volatile oil has digestion promoting function, can promote gastric secretion,
Exclude alimentary canal pneumatosis.
Ginger：It is warm-natured, acrid flavour, return lung, spleen, stomach.With inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, removing toxic substances work(
Effect.Suitable for deficiency-cold in spleen and stomach, anorexia, nausea, disorder of stomach-energy vomiting, catch cold, have a headache, phlegm and retained fluid, cough, stomach cold
The diseases such as vomiting.Ginger has stimulation containing gingerol to oral cavity and gastric mucosa, can promote digestive juice secretion, improve a poor appetite.It can make
Intestines tension force, the rhythm and pace of moving things and increase of wriggling.
It is anistree：It is savory, there is stomach invigorating, wind dispelling, analgesia, regulating QI of the middle-JIAO, dispellieg cold and dampness, treat indigestion and neurasthenia etc.
Function.
Fennel：It is warm-natured, acrid flavour, return liver,kidney,spleen, stomach.With warm liver kidney, warm stomach gas, dissipate plug knot, eliminating cold to stop pain, qi-regulating
And the effect of stomach.Fennel energy stimulating gastrointestinal neural blood vessel, promote saliva and gastric secretion, play and improve a poor appetite, it is digestive
Effect.It is adapted to deficiency-cold in spleen and stomach person to eat.
Vinegar：It is warm-natured, sour hardship.Enter liver, stomach.The pH value (solution acid-basicity degree numerical value) of vinegar is 1.5-2.0, very close to
In the pH value 1.3-1.8 of human body hydrochloric acid in gastric juice, there is the function of adjusting stomach.The tart flavour of vinegar can accelerate salivary secretion, accelerate digestion.Vinegar
Acid and citric acid can then permeate food, there is very strong sterilizing ability.In the present invention, addition vinegar cook fresh meat, make fresh meat easily it is ripe from
And shorten brew time, and the fresh meat delicious flavour of process vinegar cooking, texture are tender, greasy feeling substantially reduces.
Sweet wine liquid：It is to be well mixed cylinder nest by immersion, steamed rice, leaching meal using glutinous rice with koji after cooling and enter
The liquid obtained after row fermentation sweetening.Sweet wine liquid sweetness is fragrant and mellow, the secretion for the gland that can stimulate digestion, improves a poor appetite, has aid digestion.With
Frying is carried out after sweet wine liquid rubbing meat, not only can be with deodorization, and meat flavour can be made more delicious, meat is softer, thin
It is tender and have chewy texture, be imbued with it is waxy, be easy to digest, give off a strong fragrance, color is beautiful, and nutrition is more abundant.Sweet wine liquid has digestion-promoting
Product and sedation, the meat of frying easily digests after being rubbed using sweet wine liquid, is not easy having indigestion.
Sweet wine liquid is glutinous rice and product of the koji after everfermentation, and all there occurs very big for chemical composition and physical state
Change.Starch Conversion therein is the carbohydrate of small molecule, protein part breaks down into amino acids and peptide, the change of lipid and dimension
The change of the bonding states such as raw element and mineral money all generates the effect of being effectively promoted for the raising of its trophic function.Its battalion
Foster function is also based on this chemically and physically change and caused.Moreover, some flavors caused by during fermentation
Material also improves a lot for its taste.Main nutrient composition in glutinous rice liquor is：（1）Sugar：Starch Conversion is into monose
And oligosaccharide, this is more beneficial for the energy of its quick supplement human body, and changes taste.Main monose and disaccharide has grape
Sugar, fructose, maltose, sucrose, isomaltose.（2）Acid：Secretion of the acid for the taste and the liquid that stimulates digestion of sweet wine liquid has very
Important effect, these organic acids are largely glutinous rice starch during the fermentation as caused by root arrhizus fermentation.Contained is organic
Acid master has lactic acid, acetic acid, citric acid etc..（3）Protein and amino acid：Most protein is insoluble in water in glutinous rice
（Glutelin, alcohol soluble protein, albumin, globulin）, the process through everfermentation how many can be decomposed into free amino acid and
Polypeptides matter, this nutrition for it improve helpful.（4）Vitamin and mineral：It is all big that these materials are most of
Contain in itself in rice, mainly their combining form generates change, and root enzyme can also produce some dimensions in fermentation
Raw element, mainly there is vitamin B complex, vitamin E, several mineral materials.
Sugar-cane juice：It is mild-natured, it is sweet, puckery.With clearing heat and promoting fluid, QI invigorating tonifying spleen, regulating middle-JIAO and making the adverse QI downward and stomach it is wide in, make us appetite
Open greatly, nourish health care and other effects.Sugar-cane juice is nutritious, and containing several amino acids, organic acid, its nutritive value is very high, and it contains
Moisture is relatively more, and moisture accounts for the 84% of sugarcane, and Sugar Content in Sugarcane is the abundantest, and sucrose, glucose and fructose therein, content reach
12%.In addition, through scientific analysis, other materials of sugarcane also containing needed by human body, such as 0.2 gram of protein, fatty 0.5 gram, calcium 8
Milligram, 4 milligrams of phosphorus, 1.3 milligrams of iron.In addition, sugarcane also contains, asparatate, glutamic acid, serine, alanine etc. are a variety of to be had
Beneficial to the amino acid of human body, and vitamin B1, vitamin B2, vitamin B6 and vitamin C etc..The iron-holder of sugarcane is each
In kind fruit, " champion " throne is occupied.The present invention is pickled to meat at low temperature using sugar-cane juice, not only enriches meat
Nutrition, and meat color is more glossy, succulence, and mouthfeel is sweet, smooth tender and springiness, is easy to digest and absorbs,
Flavor is unique.
Compared with prior art, the present invention is by adopting the above-described technical solution, the butcher's meat unique flavor produced, battalion
Support abundant, color and luster is ruddy, fertilizer and it is oiliness, fleshy fiber is soft and tender, easy digestion, mouthfeel salty and sweet, soft fresh fragrant, delicate sliding
For refreshing, succulence rich in chewy texture, fragrance is dense, eats rear lips and teeth lasting, makes us long times of aftertaste.
Compared with prior art, the present invention effectively removes using in radish leaves or pumpkin rubbing cleaning fresh meat surface process
Peculiar smell, greasy dirt and the toxin of fresh meat, make the greasy feeling that mouthfeel is purer, fresh meat greatly reduces, improve fresh meat quality；Adopt
With dried orange peel, fructus amomi, ginger, anise, fennel, vinegar to the conscientious cooking of fresh meat, it is easily ripe, the pure perfume of taste is not miscellaneous, fleshy fiber is soft,
Fertilizer and it is oiliness, be easy to digest；Frying after being rubbed using sweet wine liquid（In particular by tea-seed oil frying, than using other oil
Frying can more make meat soft）：Not only can be with deodorization, and meat flavour can be made more delicious, meat is softer, delicate and have
Chewy texture, be imbued with it is waxy, be easy to digest, give off a strong fragrance, color is beautiful, and nutrition is more abundant；And using sugar-cane juice at low temperature
Meat is pickled, not only enriches the nutrition of meat, and meat color is more glossy, succulence, and mouthfeel is sweet, smooth soft
Tender and springiness, more easily digests and absorbs, and flavor is unique.
Embodiment
With reference to specific embodiment, the present invention is further illustrated：
Embodiment 1：A kind of butcher's meat, it is made by following raw materials according food materials：Fresh meat 1000kg, radish leaves 100kg, dried orange peel 5kg, sand
Benevolence 2kg, ginger 5kg, anistree 1kg, fennel 0.2kg, salt 30kg, vinegar 1kg, sweet wine liquid 100kg, rapeseed oil 300kg, sugar-cane juice
150kg；Its preparation method comprises the following steps：
（1）Cleaning：Fresh meat after singing is scraped into wash clean, fresh meat surface is rubbed with radish leaves, is used after radish leaves are twisted into scoriform
Clear water washes out the leaf slag on fresh meat surface, is then rinsed fresh meat 3 times with 20 DEG C of clear water, until the water meter of rinsing floats without oil droplet
It is floating；
（2）Boiling：It will be pressed after the fresh meat dice shape of rinsed clean with dried orange peel, fructus amomi, ginger, anise, fennel, salt, vinegar
Proportioning is put into the pot for holding cold water, and 15min is cooked by slow fire after first intense fire is boiled, treats that the color fresh meat that turns white of square center meat boils
Fire is closed after ripe and boils in a covered pot over a slow fire 10min processed, then pulls out and drains, it is standby；
（3）It is fried：Sweet wine liquid is rubbed into standby cold cuts surface 1min, cold oil is put into frying pan, the ripe of sweet wine liquid will be rubbed
Meat is put into oil cauldron, and intense fire carries out stirring frying, is pulled out, is drained when cold cuts surface is in golden yellow；
（4）Pickle：Cut into slices after draining cooling, and stirred with sugar-cane juice, 10h is pickled at 0 DEG C；
（5）It is most of by every bag of 500g to carry out vacuum packaging to turn A supermarkets for sale, leave 10kg and tasted for the up people in fairground.
Turn A supermarkets part to sell off for 2 days, in second day purchase personnel, it is first day frequent customer bought to have 45%, most
Feed back delicious meat, good taste, excellent taste, by the very big favorable comment of old man and child.There are 500 pedestrians to carry out on fairground
After trial test, say that color is beautiful, there is very much texture on sense organ, in good taste, taste is good, and 98% taster has purchase intention.
Embodiment 2：A kind of butcher's meat, it is made by following raw materials according food materials：Fresh meat 1200kg, cushaw leaf 75kg, dried orange peel
4kg, fructus amomi 1.5kg, ginger 6.5kg, anistree 0.7kg, fennel 0.3kg, salt 25kg, vinegar 1.5kg, sweet wine liquid 80kg, tea seed
Oily 400kg, sugar-cane juice 100kg；Its preparation method comprises the following steps：
（1）Cleaning：Fresh meat after singing is scraped into wash clean, fresh meat surface is rubbed with radish leaves or cushaw leaf, until radish leaves or south
Melon leaf is twisted into after scoriform and is washed out the leaf slag on fresh meat surface with clear water, is then rinsed fresh meat 3 times with 23 DEG C of clear water, until rinsing
Water meter without oil droplet float；
（2）Boiling：It will be pressed after the fresh meat dice shape of rinsed clean with dried orange peel, fructus amomi, ginger, anise, fennel, salt, vinegar
Proportioning is put into the pot for holding cold water, and the dosage of cold water is defined by flooding fresh meat upper surface, is cooked by slow fire after first intense fire is boiled
20min, turn white after the color of square center meat and the stewing 15min processed of fire is closed after fresh meat is cooked, then pull out and drain, it is standby；
（3）It is fried：Sweet wine liquid is rubbed into standby cold cuts surface 2min, cold oil is put into frying pan, the ripe of sweet wine liquid will be rubbed
Meat is put into oil cauldron, and intense fire carries out stirring frying, is pulled out, is drained when cold cuts surface is in golden yellow；
（4）Pickle：Cut into slices after draining cooling, and stirred with sugar-cane juice, 20h is pickled at 2 DEG C；
（5）Vacuum packaging；Wherein, 2/3 carry out vacuum packaging by every bag of 500g and turn that A supermarkets are for sale, and 1/3 turns hotel by every bag of 250g
Consumed.
Turn A supermarkets part to sell off for 1.5 days, 78% buyer is the frequent customer for buying the butcher's meat described in embodiment 1, instead
Should butcher's meat be easy to digest, due in good taste, taste is fragrant, and child and old man eat much, but do not have indigestible phenomenon.
Hotel Customer, gives the butcher's meat the high evaluation of level, and can part guest also look for waiter's consulting buy portion and take home.
Embodiment 3：A kind of butcher's meat, it is made by following raw materials according food materials：Fresh meat 1500kg, radish leaves or cushaw leaf 50kg,
Dried orange peel 5kg, fructus amomi 1kg, ginger 8kg, anistree 0.5kg, fennel 0.5kg, salt 15kg, vinegar 2kg, sweet wine liquid 50kg, oil
500kg, sugar-cane juice 50kg；Its preparation method comprises the following steps：
（1）Cleaning：Fresh meat after singing is scraped into wash clean, fresh meat surface is rubbed with radish leaves or cushaw leaf, until radish leaves or south
Melon leaf is twisted into after scoriform and is washed out the leaf slag on fresh meat surface with clear water, is then rinsed fresh meat 2 times with 25 DEG C of clear water, until rinsing
Water meter without oil droplet float；
（2）Boiling：It will be pressed after the fresh meat dice shape of rinsed clean with dried orange peel, fructus amomi, ginger, anise, fennel, salt, vinegar
Proportioning is put into the pot for holding cold water, and 25min is cooked by slow fire after first intense fire is boiled, treats that the color fresh meat that turns white of square center meat boils
Fire is closed after ripe and boils in a covered pot over a slow fire 20min processed, then pulls out and drains, it is standby；
（3）It is fried：Sweet wine liquid is rubbed into standby cold cuts surface 3min, cold oil is put into frying pan, the ripe of sweet wine liquid will be rubbed
Meat is put into oil cauldron, and intense fire carries out stirring frying, is pulled out, is drained when cold cuts surface is in golden yellow；
（4）Pickle：Cut into slices after draining cooling, and stirred with sugar-cane juice, 30h is pickled at 5 DEG C；
（5）Vacuum packaging.Wherein, 2/3 by every bag of 500g carry out vacuum packaging to turn A supermarkets for sale, 1/3 carried out by every bag of 500g it is true
Empty package ZhuanBChao cities are for sale.
Turn A supermarkets part to sell off for 1 day, 85% buyer is frequent customer, and most frequent customers are once bought for more bags, more
It is disposable buy 10 bags, say and give friends and family.React in good taste, taste is fragrant, easy to digest.ZhuanBChao cities part, 1 day all
Sell off, buyer after trial test feeds back that flavor is unique, meat flavour is delicious, meat is soft, it is delicate and have chewy texture, be imbued with it is waxy.
Claims (5)
- A kind of 1. butcher's meat, it is characterised in that：It is made by the raw material food materials of following parts by weight：1000~1500 parts of fresh meat, radish 50~100 parts of leaf or cushaw leaf, 3~5 parts of dried orange peel, 1~2 part of fructus amomi, 5~8 parts of ginger, anistree 0.5~1 part, fennel 0.2~ 0.5 part, 15~30 parts of salt, 1~2 part of vinegar, 50~100 parts of sweet wine liquid, oily 300~500 parts, 50~150 parts of sugar-cane juice.
- 2. butcher's meat as claimed in claim 1, it is characterised in that：It is made by the raw material food materials of following parts by weight：Fresh meat 75 parts of 1200 parts, radish leaves or cushaw leaf, 4 parts of dried orange peel, 1.5 parts of fructus amomi, 6.5 parts of ginger, anistree 0.7 part, 0.3 part of fennel, salt 25 parts, 1.5 parts of vinegar, 80 parts of sweet wine liquid, oily 400 parts, 100 parts of sugar-cane juice.
- 3. butcher's meat as claimed in claim 1 or 2, it is characterised in that：The oil is tea-seed oil.
- 4. the preparation method of butcher's meat as claimed in claim 1 or 2, it is characterised in that：Comprise the following steps：（1）Cleaning：Fresh meat after singing is scraped into wash clean, fresh meat surface is rubbed with radish leaves or cushaw leaf, until radish leaves or south Melon leaf is twisted into after scoriform and is washed out the leaf slag on fresh meat surface with clear water, is then rinsed fresh meat 2~3 times with 20~25 DEG C of clear water, Until the water meter of rinsing floats without oil droplet；（2）Boiling：It will be pressed after the fresh meat dice shape of rinsed clean with dried orange peel, fructus amomi, ginger, anise, fennel, salt, vinegar Proportioning be put into the pot for holding cold water, be cooked by slow fire 15~25min after first intense fire is boiled, treat square center meat color turn white it is fresh Fire 10~20min of stewing system is closed after meat is cooked, then pulls out and drains, it is standby；（3）It is fried：Sweet wine liquid is rubbed into standby 1~3min of cold cuts surface, cold oil is put into frying pan, sweet wine liquid will be rubbed Cold cuts are put into oil cauldron, and intense fire carries out stirring frying, are pulled out, are drained when cold cuts surface is in golden yellow；（4）Pickle：Cut into slices after draining cooling, and stirred with sugar-cane juice, 10~30h is pickled at 0~5 DEG C；（5）Vacuum packaging.
- 5. butcher's meat as claimed in claim 4, it is characterised in that：Step（2）In, the dosage of the cold water was to flood fresh meat upper table Face is defined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710936812.0A CN107811224A (en) | 2017-10-10 | 2017-10-10 | A kind of butcher's meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710936812.0A CN107811224A (en) | 2017-10-10 | 2017-10-10 | A kind of butcher's meat and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107811224A true CN107811224A (en) | 2018-03-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110973498A (en) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | Flavored beef and preparation method thereof |
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973498A (en) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | Flavored beef and preparation method thereof |
| CN112273590A (en) * | 2020-09-23 | 2021-01-29 | 兰州山大工贸有限公司 | Roasting method for softening mutton crisps |
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