CN107865323A - The preparation method of instant bull cutlet - Google Patents
The preparation method of instant bull cutlet Download PDFInfo
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- CN107865323A CN107865323A CN201711209461.XA CN201711209461A CN107865323A CN 107865323 A CN107865323 A CN 107865323A CN 201711209461 A CN201711209461 A CN 201711209461A CN 107865323 A CN107865323 A CN 107865323A
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- 244000309464 bull Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015278 beef Nutrition 0.000 claims abstract description 32
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 235000015090 marinades Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 241001465754 Metazoa Species 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L13/40—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
-
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses one kind, is related to food processing technology field.The preparation method of this instant bull cutlet is first to remove impurity, blood stains, channels and collaterals and the outer skin of beef, is cut into inch strips；Then add auxiliary material and add water infusion, stand marinade 8~12 hours：It is last fried 2~3 minutes, it is off the pot, sesame and chilli powder are spilled into while hot and is mixed thoroughly, is drained, according to specification metering vacuum packaging, sterilizing after cooling, you can.The present invention solves the problems, such as that mouthfeel is dry, bavin, the not dry not bavin of mouthfeel of beef bar, neither too hard, nor too soft, is especially suitable for the age of a draught animal bad people and eats.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of instant bull cutlet.
Background technology
Dried beef is the leisure snack that people like.The sheer size in country's leisure food recent years market and relative rule
Mould is all presented to be increased at high speed, is higher by nearly 20 percentage points of food products market average growth rate, and macromarketing volume is in hundred million yuan of 200-300
Left and right, it is contemplated that the coming years annual amplification all will be more than 15%.Leisure food industry development is swift and violent, but its structure is not
It is balanced：The kinds such as corn expanding class, candied fruit class are increasingly mature and tend to saturation, and corresponding jerky, jerky class
Leisure food but saturation far away, contains huge development prospect.Dried beef contains the several mineral materials and amino of needed by human body
Acid, the nutritional ingredient of every 100 grams of dried beef：307 kilocalories of energy；55.6 grams of protein；8 grams of fat；15 grams of carbohydrate；Courage
120 milligrams of sterol；0.06 milligram of thiamine；0.26 milligram of riboflavin；15.2 milligrams of nicotinic acid；43 milligrams of calcium；464 milligrams of phosphorus；Potassium
510 milligrams；412.4 milligrams of sodium；107 milligrams of magnesium；15.6 milligrams of iron；7.26 milligrams of zinc；The microgram of selenium 9.8；0.29 milligram of copper；Manganese
0.19 milligram.Beef bar
As a kind of relatively large dried beef, typically all relatively more dry, bavin, for the age of a draught animal, bad people is edible more uncomfortable, such as
Fruit can solve the problems, such as that this beef bar mouthfeel is more dry, bavin, it is believed that can surely get a sheet of market.
The content of the invention
The present invention provides a kind of preparation method of instant bull cutlet, and it can be solved the problems, such as, and mouthfeel is dry, bavin.
In order to solve the above problems, the technical solution adopted in the present invention is：The preparation method of this instant bull cutlet, often
The beef of 500 parts by weight matches somebody with somebody the auxiliary material of following parts by weight：30~45 parts of cooking wine, 40~50 parts of salt, 40~50 parts of sesame, capsicum 0
~25 parts, 10~20 parts of rock sugar, anistree 0.4~0.6 part, 0.8~1 part of kaempferia galamga, 0.4~0.6 part of fennel, spiceleaf 0.2~0.4
Part, 0.8~1 part of Chinese cassia tree, 0.8~1 part of nutmeg, 0.1~0.2 part of cloves, 0.1~0.2 part of fructus amomi, fennel seeds 0.1~0.2
Part, 0.1~0.2 part of dried orange peel, 0.4~0.6 part of radix glycyrrhizae, 2~4 parts of dark plum, 3~5 parts of hawthorn, 2~4 parts of Momordica grosvenori, Chinese prickly ash 1~2
Part, 5~10 parts of lemon juice；
Comprise the following steps：
A, cut：Impurity, blood stains, channels and collaterals and the outer skin of beef are removed, it is stand-by to be then cut into bar；
B, boil：The beef bar obtained by step A and above-mentioned all auxiliary materials in addition to sesame and capsicum are taken to add 1500 parts of water to endure
Boil, slow fire is stewed 30~40 minutes slowly after big fire is boiled, and beef bar is pulled out after standing marinade 8~12 hours, stand-by；
C, frying：Enter oil cauldron frying 2~5 minutes after beef bar obtained by step B is drained away the water, it is off the pot, sesame is spilled into while hot
With chilli powder and mix thoroughly, drain, according to specification metering vacuum packaging, sterilizing after cooling, you can
In above-mentioned technical proposal, more specifically technical scheme can also be：In step C, sesame and chilli powder are first with boiling plant
Thing oil uniform mixing, then it is spilled into frying ox head bar off the pot.
Further：Beef is cut into the strip of finger thickness, 7~10 centimeter lengths in step A.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
It is the not dry not bavin of the mouthfeel of beef bar, neither too hard, nor too soft, it is especially suitable for the age of a draught animal bad people and eats.It with the addition of when boiling
Hawthorn and smoked plum, Momordica grosvenori and lemon, the acidity of dried beef can not only be neutralized, contribute to internal blood pH-value to tend to balance, more
Can be aid digestion.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described：
Embodiment 1
The preparation method of this instant bull cutlet, raw material used and auxiliary material are as follows：500g beef, cooking wine 30g, salt 40g, sesame
Numb 40g, rock sugar 10g, anistree 0.4g, kaempferia galamga 0.8g, fennel 0.4g, spiceleaf 0.2g, Chinese cassia tree 0.8g, nutmeg 0.8g, cloves
0.1g, fructus amomi 0.1g, fennel seeds 0.1g, dried orange peel 0.1g, radix glycyrrhizae 0.4g, dark plum 2g, hawthorn 3g, Momordica grosvenori 2g, Chinese prickly ash 1g, lemon
Juice 5g；
Comprise the following steps：
A, cut：Impurity, blood stains, channels and collaterals and the outer skin of beef are removed, is then cut into finger thickness, the bar of 10 cms length is treated
With；
B, boil：The beef bar obtained by step A and above-mentioned all auxiliary materials in addition to sesame and capsicum are taken to add 1500 parts of water to endure
Boil, slow fire is stewed 35 minutes or so slowly after big fire is boiled, and beef bar is pulled out after standing marinade 12 hours, stand-by；
C, frying：Enter oil cauldron frying 2~3 minutes after beef bar obtained by step B is drained away the water, it is off the pot, sesame is spilled into while hot
And mix thoroughly, drain, according to specification metering vacuum packaging, sterilizing after cooling, you can.
Embodiment 2：
The preparation method of this instant bull cutlet, raw material used and auxiliary material are as follows：500g beef, cooking wine 45g, salt 50g, sesame
Numb 50g, capsicum 25g, rock sugar 20g, anistree 0.6g, kaempferia galamga 1g, fennel 0.6g, spiceleaf 0.4g, Chinese cassia tree 1g, nutmeg 1g, cloves
0.2g, fructus amomi 0.2g, fennel seeds 0.2g, dried orange peel 0.2g, radix glycyrrhizae 0.6g, dark plum 4g, hawthorn 5g, Momordica grosvenori 4g, Chinese prickly ash 2g, lemon
Juice 10g；
Comprise the following steps：
A, cut：Impurity, blood stains, channels and collaterals and the outer skin of beef are removed, is then cut into finger thickness, the bar of 10 cms length is treated
With；
B, boil：The beef bar obtained by step A and above-mentioned all auxiliary materials in addition to sesame and capsicum are taken to add 1500 parts of water to endure
Boil, slow fire is stewed 35 minutes or so slowly after big fire is boiled, and beef bar is pulled out after standing marinade 8 hours, stand-by；
C, frying：Then sesame and chilli powder drain the water the beef bar obtained by step B first with boiling vegetable oil uniform mixing
Enter oil cauldron frying 2~3 minutes after point, it is off the pot, sesame and chilli powder are spilled into while hot and is mixed thoroughly, is drained, according to specification meter after cooling
Amount vacuum packaging, sterilizing, you can.
Claims (3)
- A kind of 1. preparation method of instant bull cutlet, it is characterised in that：The beef of every 500 parts by weight matches somebody with somebody the auxiliary material of following parts by weight：30~45 parts of cooking wine, 40~50 parts of salt, 40~50 parts of sesame, 0~25 part of capsicum, 10~20 parts of rock sugar, anistree 0.4~0.6 part, 0.8~1 part of kaempferia galamga, 0.4~0.6 part of fennel, spiceleaf 0.2~ 0.4 part, 0.8~1 part of Chinese cassia tree, 0.8~1 part of nutmeg, 0.1~0.2 part of cloves, 0.1~0.2 part of fructus amomi, fennel seeds 0.1~ 0.2 part, 0.1~0.2 part of dried orange peel, 0.4~0.6 part of radix glycyrrhizae, 2~4 parts of dark plum, 3~5 parts of hawthorn, 2~4 parts of Momordica grosvenori, Chinese prickly ash 1 ~2 parts, 5~10 parts of lemon juice；Comprise the following steps：A, cut：Impurity, blood stains, channels and collaterals and the outer skin of beef are removed, it is stand-by to be then cut into bar；B, boil：The beef bar obtained by step A and above-mentioned all auxiliary materials in addition to sesame and capsicum are taken to add 1500 parts of water to endure Boil, slow fire is stewed 30~40 minutes slowly after big fire is boiled, and beef bar is pulled out after standing marinade 8~12 hours, stand-by；C, frying：Enter oil cauldron frying 2~5 minutes after beef bar obtained by step B is drained away the water, it is off the pot, sesame is spilled into while hot With chilli powder and mix thoroughly, drain, according to specification metering vacuum packaging, sterilizing after cooling, you can.
- 2. the preparation method of instant bull cutlet according to claim 1, it is characterised in that：In step C, sesame and chilli powder First with boiling vegetable oil uniform mixing, then it is spilled into frying ox head bar off the pot.
- 3. the preparation method of the instant bull cutlet according to claims 1 or 2, it is characterised in that：Beef is cut in step A Into the strip of finger thickness, 7~10 centimeter lengths.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711209461.XA CN107865323A (en) | 2017-11-27 | 2017-11-27 | The preparation method of instant bull cutlet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711209461.XA CN107865323A (en) | 2017-11-27 | 2017-11-27 | The preparation method of instant bull cutlet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495568A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation process of spiced beef |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375231A (en) * | 2001-03-19 | 2002-10-23 | 陈秀兰 | Delicious beef shred and its making process |
| CN101138422A (en) * | 2006-09-06 | 2008-03-12 | 天津中英纳米科技发展有限公司 | Shredded meat preparation method |
| CN105360809A (en) * | 2014-09-02 | 2016-03-02 | 贵州梵净山生态农业股份有限公司 | Preparation method of dried beef facilitating digestion |
| CN107319355A (en) * | 2017-08-16 | 2017-11-07 | 内蒙古熙点食品有限责任公司 | The preparation method of dried beef |
-
2017
- 2017-11-27 CN CN201711209461.XA patent/CN107865323A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375231A (en) * | 2001-03-19 | 2002-10-23 | 陈秀兰 | Delicious beef shred and its making process |
| CN101138422A (en) * | 2006-09-06 | 2008-03-12 | 天津中英纳米科技发展有限公司 | Shredded meat preparation method |
| CN105360809A (en) * | 2014-09-02 | 2016-03-02 | 贵州梵净山生态农业股份有限公司 | Preparation method of dried beef facilitating digestion |
| CN107319355A (en) * | 2017-08-16 | 2017-11-07 | 内蒙古熙点食品有限责任公司 | The preparation method of dried beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495568A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation process of spiced beef |
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