CN108094918A - A kind of halogen of Spiced beef boils technique - Google Patents
A kind of halogen of Spiced beef boils technique Download PDFInfo
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- CN108094918A CN108094918A CN201810018246.XA CN201810018246A CN108094918A CN 108094918 A CN108094918 A CN 108094918A CN 201810018246 A CN201810018246 A CN 201810018246A CN 108094918 A CN108094918 A CN 108094918A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 125
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 99
- 150000002367 halogens Chemical class 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000003205 fragrance Substances 0.000 claims abstract description 84
- 239000000463 material Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000009938 salting Methods 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000002347 injection Methods 0.000 claims abstract description 8
- 239000007924 injection Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000008602 contraction Effects 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000010419 fine particle Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 5
- 235000008753 Papaver somniferum Nutrition 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 240000002657 Thymus vulgaris Species 0.000 claims description 5
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000013882 gravy Nutrition 0.000 claims description 5
- 235000019508 mustard seed Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 239000001585 thymus vulgaris Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 244000263375 Vanilla tahitensis Species 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- 235000015223 cooked beef Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000010634 clove oil Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 3
- 235000010894 Artemisia argyi Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 244000030166 artemisia Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 2
- 231100001261 hazardous Toxicity 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000000346 sugar Nutrition 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
- A23L13/70—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
- 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of halogen of Spiced beef to boil technique, and the halogen of the Spiced beef boils technique and comprises the following steps：It is cleaned after fresh beef is cut into slices using high temperature and high pressure steam,Cleaning, which is placed on, dries after contraction meat in low-temperature cold water and stamps colored knife on beef surface,Ready fragrance is squeezed to obtain mixed liquor and fragrance cake,It is injected into using mixed liquor inside beef and carries out knead-salting,Fragrance cake is made halogen material bag again to boil with beef halogen,Beef after halogen is boiled again bake up to Spiced beef,It is reasonable that the halogen of Spiced beef of the present invention boils material matching in the halogen material bag that technique uses,Fragrance crushing is first subjected to boiling again and squeezes knead-salting inside obtained extract injection beef,Fragrance cake accelerates halogen material and water mixing velocity,It is tasty fast and tasty uniform,Effectively prevent the introducing of fragrance solid impurity,It utmostly make use of the fragrance of fragrance,The fragrance surface that various raw materials carry is obtained incisively and vividly,Mouthfeel greatly promotes,Embody the value of fragrance.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of halogen of Spiced beef boils technique.
Background technology
Beef is the second largest meat product in China, is only second to pork, and beef protein content is high, and fat content is low,
So delicious flavour, is liked by people.The fresh beef shelf-life is shorter, thus people are usually made as beef product, to extend
Its shelf-life.Beef product contains the several mineral materials and amino acid of needed by human body, has not only maintained the flavor of the resistance to chewing of beef, but also
It deposits and never degenerates long.The making of beef product first has to select first-class raw material, and various parameters are (such as temperature followed by manufacture craft
Degree, time, moisture etc.) control, the Spiced beef production method relatively common into beef product, Spiced beef make pass
Key is exactly to carry out halogen material and Spiced beef technique.
The content of the invention
To solve the above problems, a kind of the present invention is intended to provide tasty halogen ox uniform, tender with a crispy crust, appetizing
The halogen of meat boils technique.
Purpose to realize the present invention, the technical solution adopted is that：A kind of halogen of Spiced beef boils technique, the halogen of the Spiced beef
Technique is boiled to comprise the following steps：
1) steam cleans：Fresh beef is first cut into the laminated structure that thickness is 1~2cm, by dried beef slices using 150~
180 DEG C of high temperature and pressure bacteria-removing liquid steam carries out cleaning 2~3 times, reuses 5~15 DEG C of low-temperature cold water and rinses high temperature and pressure steaming
Vapour wash after beef so that the meat of beef is shunk, then beef is pulled out and dries moisture；
2) turks knife：Beef after contraction is dried into moisture and on the big face of dried beef slices using kitchen knife turk knife, flower knife
Length for 2~4cm, depth is 5~8mm, then is making the continuation turk knife of the another side of colored knife, ensures the Hua Daoxiang on two sides
Mutually stagger, flower knife pattern is cruciate flower knife；
3) brewed brines material bag：Fragrance is baked into 3~6h using 50~60 DEG C of baking oven by ready fragrance, uses crushing
Fragrance is crushed to the fine particle that effective diameter is 3~8mm by machine, is encased in after stirring and evenly mixing inside steaming kier and is carried out boiling, often
Every 15~20min overturnings once, poured into while hot in cake hoop after boiling to fragrance moistening warm and be fabricated to 2~4cm thickness, a diameter of 5
The fragrance cake of~10cm, then fragrance cake is encased in inside small oil press, manual force application squeezing fragrance fine particle cake to 1~
2cm is thick, and extrusion mixing fragrance extracting solution packs fragrance slag to obtain halogen material bag；
4) injections are marinated：After the fragrance extracting solution that step 3 obtains is filtered ox is injected liquid into using syringe
In meat, avoid leaking out liquid from Hua Daozhong, then remaining fragrance extracting solution and beef are transferred to inside tumbler and carry out low temperature
30~60min of knead-salting, temperature are controlled at 10~20 DEG C；
5) halogen boils baking：The good beef of knead-salting and halogen material bag are transferred in halogen saucepan again, by halogen material bag and ox
Meat is separated using gauze, and control halogen boils temperature at 120~150 DEG C, and halogen is boiled until chopsticks can be inserted through beef easily, then by halogen
Well-done beef, which is transferred to bake to beef at 40~60 DEG C in low temperature baking oven, can not press thick gravy to get Spiced beef.
Preferably, the halogen of the Spiced beef boils the raw material of the fragrance used in processing step 3 and parts by weight include
35~55 parts of Chinese prickly ash, 20~35 parts of Radix Angelicae Sinensis, 18~24 parts of purple perilla, 10~15 parts of cordyceps sinensis, 9~18 parts of radix pseudostellariae, illiciumverum 15~25
Part, 5~10 parts of poppy seed, 3~8 parts of mustard seed, 24~36 parts of chive, 16~26 parts of mountain Chinese mugwort, 13~19 parts of lotus leaf, thyme 12
6~14 parts of~16 parts, 8~13 parts of caraway seeds, 26~45 parts spiced, 5~13 parts of dried orange peel, 22~32 parts of capsicum annum fasciculatum and vanilla.
Preferably, the halogen material bag that the halogen of the Spiced beef is boiled in processing step 3 has further included flavor pack, wherein, flavoring
Raw material and parts by weight include 4~8 parts of dark soy sauce, 3~7 parts of chickens' extract, 15~25 parts of salt, 6~12 parts of rice wine grain, white sand
10~15 parts of 14~22 parts of sugar, 7~14 parts of chilli oil, 16~34 parts of old ginger, 12~28 parts of garlic clove and tea oil.
Preferably, the halogen of the Spiced beef boils the bacteria-removing liquid used in processing step 1 and specifically includes following raw material and its again
Measure number：100~200 parts of deionized water, 30~50 parts of salt, 10~15 parts of light-coloured vinegar, 30~45 parts of white wine and rice washing water 50~
100 parts.
Preferably, the halogen of the Spiced beef boils the preparation method of the bacteria-removing liquid that step 1 in technique uses and comprises the following steps：
1) first pours into deionized water in pot, and salt and light-coloured vinegar are added in when heat is warming up to 50~60 DEG C, then will be in pot
Acid brine is made after stirring evenly in solution；
2) rice washing water is added in brine by continues agitating solution and raises the temperature to 80~100 DEG C after mixing and stir
Mixing prevents solution from seething with excitement；
3) is transferred to after pyrosol is filtered removal of impurities inside high temperature and high pressure steam generator, adds in white wine in time
After raise the temperature to 120~150 DEG C after generate steam.
Beneficial effects of the present invention are：It is reasonable that the halogen of Spiced beef of the present invention boils material matching in the halogen material bag that technique uses,
Fragrance crushing is first subjected to boiling again and squeezes knead-salting inside obtained extract injection beef, fragrance cake accelerates halogen material
It is tasty fast and tasty uniform with water mixing velocity, the introducing of fragrance solid impurity is effectively prevented, utmostly make use of fragrance
Fragrance, the fragrance surface that various raw materials carry is obtained incisively and vividly, mouthfeel greatly promotes, and embodies the value of fragrance, make
Process undopes any artificial synthetics, and Environmental Safety is non-hazardous.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, those of ordinary skill in the art's all other embodiments obtained without making creative work, belongs to
The scope of protection of the invention.
Embodiment 1
The technical solution adopted by the present invention is：A kind of halogen of Spiced beef boils technique, and the halogen of the Spiced beef, which boils technique, to be included
Following steps：
1) steam cleans：Fresh beef is first cut into the laminated structure that thickness is 2cm, dried beef slices is used to 180 DEG C of height
Warm high pressure bacteria-removing liquid steam carries out cleaning 2 times, reuses 15 DEG C of low-temperature cold water and rinses the beef after high temperature and high pressure steam washes,
So that the meat of beef is shunk, then beef is pulled out and dries moisture；
2) turks knife：Beef after contraction is dried into moisture and on the big face of dried beef slices using kitchen knife turk knife, flower knife
Length for 4cm, depth 8mm, then making the continuation turk knife of the another side of colored knife, ensureing that the flower knife on two sides is mutually wrong
It opens, flower knife pattern is cruciate flower knife；
3) brewed brines material bag：Fragrance is baked into 6h by ready fragrance using 60 DEG C of baking oven, using pulverizer by fragrance
The fine particle of effective diameter 8mm is crushed to, is encased in after stirring and evenly mixing inside steaming kier and carries out boiling, one is overturn every 20min
It is secondary, it is poured into while hot in cake hoop after boiling to fragrance moistening warm and is fabricated to the fragrance cake of thick, a diameter of 10cm of 4cm, then by fragrance
Cake is encased in inside small oil press, and manual force application squeezing fragrance fine particle cake is thick to 2cm, extrusion mixing fragrance extracting solution,
Fragrance slag is packed to obtain halogen material bag；
4) injections are marinated：After the fragrance extracting solution that step 3 obtains is filtered ox is injected liquid into using syringe
In meat, avoid leaking out liquid from Hua Daozhong, then remaining fragrance extracting solution and beef are transferred to inside tumbler and carry out low temperature
Knead-salting 60min, temperature are controlled at 20 DEG C；
5) halogen boils baking：The good beef of knead-salting and halogen material bag are transferred in halogen saucepan again, by halogen material bag and ox
Meat is separated using gauze, and control halogen boils temperature at 150 DEG C, and halogen is boiled until chopsticks can be inserted through beef easily, then halogen is cooked
Beef be transferred in low temperature baking oven to bake to beef at 60 DEG C and can not press thick gravy to get Spiced beef.
Wherein, the halogen of the Spiced beef boils the raw material of the fragrance used in processing step 3 and parts by weight include flower
55 parts of green pepper, 35 parts of Radix Angelicae Sinensis, 24 parts of purple perilla, 15 parts of cordyceps sinensis, 18 parts of radix pseudostellariae, 25 parts octagonal, 10 parts of poppy seed, 8 parts of mustard seed, perfume
36 parts of green onion, mountain end 26 parts, 19 parts of lotus leaf, 16 parts of thyme, 13 parts of caraway seeds, 45 parts spiced, 13 parts of dried orange peel, 32 parts of capsicum annum fasciculatum and
14 parts of vanilla.
Wherein, the halogen material bag that the halogen of the Spiced beef is boiled in processing step 3 has further included flavor pack, wherein, flavoring
Raw material and parts by weight include 8 parts of dark soy sauce, 7 parts of chickens' extract, 25 parts of salt, 12 parts of rice wine grain, 22 parts of white granulated sugar, chilli oil 14
Part, 34 parts of old ginger, 28 parts of garlic clove and 15 parts of tea oil.
Wherein, the halogen of the Spiced beef boils the bacteria-removing liquid used in processing step 1 and specifically includes following raw material and its weight
Number：100 parts of 200 parts of deionized water, 50 parts of salt, 15 parts of light-coloured vinegar, 45 parts of white wine and rice washing water.
Wherein, the halogen of the Spiced beef boils the preparation method of the bacteria-removing liquid that step 1 in technique uses and comprises the following steps：
1) first pours into deionized water in pot, adds in salt and light-coloured vinegar when heat is warming up to 60 DEG C, then by solution in pot
Acid brine is made after stirring evenly；
2) rice washing water is added to continuation agitating solution in brine and raises the temperature to 100 DEG C after mixing and stir and prevented by
Only solution seethes with excitement；
3) is transferred to after pyrosol is filtered removal of impurities inside high temperature and high pressure steam generator, adds in white wine in time
After raise the temperature to 150 DEG C after generate steam.
Embodiment 2
The technical solution adopted by the present invention is：A kind of halogen of Spiced beef boils technique, and the halogen of the Spiced beef, which boils technique, to be included
Following steps：
1) steam cleans：Fresh beef is first cut into the laminated structure that thickness is 1cm, dried beef slices is used to 150 DEG C of height
Warm high pressure bacteria-removing liquid steam carries out cleaning 3 times, reuses 5 DEG C of low-temperature cold water and rinses the beef after high temperature and high pressure steam washes,
So that the meat of beef is shunk, then beef is pulled out and dries moisture；
2) turks knife：Beef after contraction is dried into moisture and on the big face of dried beef slices using kitchen knife turk knife, flower knife
Length for 2cm, depth 5mm, then making the continuation turk knife of the another side of colored knife, ensureing that the flower knife on two sides is mutually wrong
It opens, flower knife pattern is cruciate flower knife；
3) brewed brines material bag：Fragrance is baked into 3h by ready fragrance using 50 DEG C of baking oven, using pulverizer by fragrance
The fine particle that effective diameter is 3mm is crushed to, is encased in after stirring and evenly mixing inside steaming kier and carries out boiling, is overturn every 15min
Once, poured into while hot in cake hoop after boiling to fragrance moistening warm and be fabricated to the fragrance cake of thick, a diameter of 5cm of 2cm, then by fragrance
Cake is encased in inside small oil press, and manual force application squeezing fragrance fine particle cake is thick to 1cm, extrusion mixing fragrance extracting solution,
Fragrance slag is packed to obtain halogen material bag；
4) injections are marinated：After the fragrance extracting solution that step 3 obtains is filtered ox is injected liquid into using syringe
In meat, avoid leaking out liquid from Hua Daozhong, then remaining fragrance extracting solution and beef are transferred to inside tumbler and carry out low temperature
Knead-salting 30min, temperature are controlled at 10 DEG C；
5) halogen boils baking：The good beef of knead-salting and halogen material bag are transferred in halogen saucepan again, by halogen material bag and ox
Meat is separated using gauze, and control halogen boils temperature at 120 DEG C, and halogen is boiled until chopsticks can be inserted through beef easily, then halogen is cooked
Beef be transferred in low temperature baking oven to bake to beef at 40 DEG C and can not press thick gravy to get Spiced beef.
Wherein, the halogen of the Spiced beef boils the raw material of the fragrance used in processing step 3 and parts by weight include flower
35 parts of green pepper, 20 parts of Radix Angelicae Sinensis, 18 parts of purple perilla, 10 parts of cordyceps sinensis, 9 parts of radix pseudostellariae, 15 parts octagonal, 5 parts of poppy seed, 3 parts of mustard seed, chive
24 parts, 16 parts of mountain Chinese mugwort, 13 parts of lotus leaf, 12 parts of thyme, 8 parts of caraway seeds, 26 parts spiced, 5 parts of dried orange peel, 22 parts of capsicum annum fasciculatum and vanilla
6 parts.
Wherein, the halogen material bag that the halogen of the Spiced beef is boiled in processing step 3 has further included flavor pack, wherein, flavoring
Raw material and parts by weight include 4 parts of dark soy sauce, 3 parts of chickens' extract, 15 parts of salt, 6 parts of rice wine grain, 14 parts of white granulated sugar, chilli oil 7
Part, 16 parts of old ginger, 12 parts of garlic clove and 10 parts of tea oil.
Wherein, the halogen of the Spiced beef boils the bacteria-removing liquid used in processing step 1 and specifically includes following raw material and its weight
Number：500 parts of 100 parts of deionized water, 30 parts of salt, 10 parts of light-coloured vinegar, 30 parts of white wine and rice washing water.
Wherein, the halogen of the Spiced beef boils the preparation method of the bacteria-removing liquid that step 1 in technique uses and comprises the following steps：
1) first pours into deionized water in pot, adds in salt and light-coloured vinegar when heat is warming up to 50 DEG C, then by solution in pot
Acid brine is made after stirring evenly；
2) rice washing water is added in brine by continues agitating solution and raises the temperature to 80 DEG C of stirrings after mixing and prevent
Solution seethes with excitement；
3) is transferred to after pyrosol is filtered removal of impurities inside high temperature and high pressure steam generator, adds in white wine in time
After raise the temperature to 120 DEG C after generate steam.
Embodiment 3
The technical solution adopted by the present invention is：A kind of halogen of Spiced beef boils technique, and the halogen of the Spiced beef, which boils technique, to be included
Following steps：
1) steam cleans：Fresh beef is first cut into the laminated structure that thickness is 2cm, dried beef slices is used to 150 DEG C of height
Warm high pressure bacteria-removing liquid steam carries out cleaning 3 times, reuses 5 DEG C of low-temperature cold water and rinses the beef after high temperature and high pressure steam washes,
So that the meat of beef is shunk, then beef is pulled out and dries moisture；
2) turks knife：Beef after contraction is dried into moisture and on the big face of dried beef slices using kitchen knife turk knife, flower knife
Length for 4cm, depth 5mm, then making the continuation turk knife of the another side of colored knife, ensureing that the flower knife on two sides is mutually wrong
It opens, flower knife pattern is cruciate flower knife；
3) brewed brines material bag：Fragrance is baked into 3h by ready fragrance using 60 DEG C of baking oven, using pulverizer by fragrance
The fine particle that effective diameter is 8mm is crushed to, is encased in after stirring and evenly mixing inside steaming kier and carries out boiling, is overturn every 15min
Once, poured into while hot in cake hoop after boiling to fragrance moistening warm and be fabricated to the fragrance cake of thick, a diameter of 5cm of 4cm, then by fragrance
Cake is encased in inside small oil press, and manual force application squeezing fragrance fine particle cake is thick to 2cm, extrusion mixing fragrance extracting solution,
Fragrance slag is packed to obtain halogen material bag；
4) injections are marinated：After the fragrance extracting solution that step 3 obtains is filtered ox is injected liquid into using syringe
In meat, avoid leaking out liquid from Hua Daozhong, then remaining fragrance extracting solution and beef are transferred to inside tumbler and carry out low temperature
Knead-salting 30min, temperature are controlled at 20 DEG C；
5) halogen boils baking：The good beef of knead-salting and halogen material bag are transferred in halogen saucepan again, by halogen material bag and ox
Meat is separated using gauze, and control halogen boils temperature at 120 DEG C, and halogen is boiled until chopsticks can be inserted through beef easily, then halogen is cooked
Beef be transferred in low temperature baking oven to bake to beef at 60 DEG C and can not press thick gravy to get Spiced beef.
Wherein, the halogen of the Spiced beef boils the raw material of the fragrance used in processing step 3 and parts by weight include flower
35 parts of green pepper, 35 parts of Radix Angelicae Sinensis, 18 parts of purple perilla, 15 parts of cordyceps sinensis, 9 parts of radix pseudostellariae, 25 parts octagonal, 5 parts of poppy seed, 8 parts of mustard seed, chive
24 parts, 26 parts of mountain Chinese mugwort, 13 parts of lotus leaf, 16 parts of thyme, 8~part of caraway seeds, 45 parts spiced, 5 parts of dried orange peel, 32 parts of capsicum annum fasciculatum and perfume
6 parts of grass.
Wherein, the halogen material bag that the halogen of the Spiced beef is boiled in processing step 3 has further included flavor pack, wherein, flavoring
Raw material and parts by weight include 8 parts of dark soy sauce, 3 parts of chickens' extract, 25 parts of salt, 6 parts of rice wine grain, 22 parts of white granulated sugar, chilli oil 7
Part, 34 parts of old ginger, 12 parts of garlic clove and 15 parts of tea oil.
Wherein, the halogen of the Spiced beef boils the bacteria-removing liquid used in processing step 1 and specifically includes following raw material and its weight
Number：500 parts of 100 parts of deionized water, 50 parts of salt, 10 parts of light-coloured vinegar, 45 parts of white wine and rice washing water.
Wherein, the halogen of the Spiced beef boils the preparation method of the bacteria-removing liquid that step 1 in technique uses and comprises the following steps：
1) first pours into deionized water in pot, adds in salt and light-coloured vinegar when heat is warming up to 60 DEG C, then by solution in pot
Acid brine is made after stirring evenly；
2) rice washing water is added in brine by continues agitating solution and raises the temperature to 80 DEG C of stirrings after mixing and prevent
Solution seethes with excitement；
3) is transferred to after pyrosol is filtered removal of impurities inside high temperature and high pressure steam generator, adds in white wine in time
After raise the temperature to 150 DEG C after generate steam.
In the present invention, it is reasonable to boil material matching in the halogen material bag that technique uses for the halogen of Spiced beef of the present invention, first by fragrance
It crushes and carries out boiling again and squeeze knead-salting inside obtained extract injection beef, fragrance cake accelerates halogen material and mixed with water
Speed, it is tasty fast and tasty uniform, the introducing of fragrance solid impurity is effectively prevented, utmostly make use of the fragrance of fragrance,
The fragrance surface that various raw materials carry is obtained incisively and vividly, mouthfeel greatly promotes, and embodies the value of fragrance, and manufacturing process is not mixed
Miscellaneous any artificial synthetics, Environmental Safety are non-hazardous.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of halogen of Spiced beef boils technique, it is characterised in that：The halogen of the Spiced beef boils technique and comprises the following steps：
1) steam cleans：Fresh beef is first cut into the laminated structure that thickness is 1~2cm, dried beef slices is used 150~180 DEG C
High temperature and pressure bacteria-removing liquid steam carry out cleaning 2~3 times, reuse 5~15 DEG C low-temperature cold water rinse high temperature and high pressure steam wash
Later beef so that the meat of beef is shunk, then beef is pulled out and dries moisture；
2) turks knife：Beef after contraction is dried into moisture and on the big face of dried beef slices using kitchen knife turk knife, the length of flower knife
It spends for 2~4cm, depth is 5~8mm, then is making the continuation turk knife of the another side of colored knife, ensures that the flower knife on two sides is mutually wrong
It opens, flower knife pattern is cruciate flower knife；
3) brewed brines material bag：Fragrance is baked into 3~6h by ready fragrance using 50~60 DEG C of baking oven, it will using pulverizer
Fragrance is crushed to the fine particle that effective diameter is 3~8mm, is encased in after stirring and evenly mixing inside steaming kier and carries out boiling, every 15
~20min is overturn once, poured into while hot in cake hoop after boiling to fragrance moistening warm be fabricated to 2~4cm it is thick, it is a diameter of 5~
The fragrance cake of 10cm, then fragrance cake is encased in inside small oil press, manual force application squeezing fragrance fine particle cake to 1~
2cm is thick, and extrusion mixing fragrance extracting solution packs fragrance slag to obtain halogen material bag；
4) injections are marinated：After the fragrance extracting solution that step 3 obtains is filtered beef is injected liquid into using syringe
It is interior, it avoids leaking out liquid from Hua Daozhong, then remaining fragrance extracting solution and beef is transferred to inside tumbler and carry out low temperature rolling
Marinated 30~60min is rubbed, temperature is controlled at 10~20 DEG C；
5) halogen boils baking：The good beef of knead-salting and halogen material bag are transferred in halogen saucepan again, halogen material bag is made with beef
It is separated with gauze, control halogen boils temperature at 120~150 DEG C, and halogen is boiled until chopsticks can be inserted through beef easily, then halogen is cooked
Beef be transferred in low temperature baking oven to bake to beef at 40~60 DEG C and can not press thick gravy to get Spiced beef.
2. a kind of halogen of Spiced beef according to claim 1 boils technique, it is characterised in that：The halogen of the Spiced beef boils technique
The raw material and parts by weight of the fragrance used in step 3 include 35~55 parts of Chinese prickly ash, 20~35 parts of Radix Angelicae Sinensis, purple perilla 18~24
Part, 10~15 parts of cordyceps sinensis, 9~18 parts of radix pseudostellariae, 15~25 parts octagonal, 5~10 parts of poppy seed, 3~8 parts of mustard seed, chive 24
~36 parts, mountain end 16~26 parts, it is 13~19 parts of lotus leaf, 12~16 parts of thyme, 8~13 parts of caraway seeds, 26~45 parts spiced, old
6~14 parts of 5~13 parts of skin, 22~32 parts of capsicum annum fasciculatum and vanilla.
3. a kind of halogen of Spiced beef according to claim 1 boils technique, it is characterised in that：The halogen of the Spiced beef boils technique
Halogen material bag in step 3 has further included flavor pack, wherein, the raw material and parts by weight of flavoring include 4~8 parts of dark soy sauce,
3~7 parts of chickens' extract, 15~25 parts of salt, 6~12 parts of rice wine grain, 14~22 parts of white granulated sugar, 7~14 parts of chilli oil, old ginger 16~34
10~15 parts of part, 12~28 parts of garlic clove and tea oil.
4. a kind of halogen of Spiced beef according to claim 1 boils technique, it is characterised in that：The halogen of the Spiced beef boils technique
The bacteria-removing liquid used in step 1 specifically includes following raw material and its parts by weight：100~200 parts of deionized water, salt 30~50
Part, 10~15 parts of light-coloured vinegar, 30~45 parts of white wine and 50~100 parts of rice washing water.
5. a kind of halogen of Spiced beef according to claim 4 boils technique, it is characterised in that：The halogen of the Spiced beef boils technique
The preparation method for the bacteria-removing liquid that middle step 1 uses comprises the following steps：
1) first pours into deionized water in pot, adds in salt and light-coloured vinegar when heat is warming up to 50~60 DEG C, then by solution in pot
Acid brine is made after stirring evenly；
2) rice washing water is added to continuation agitating solution in brine and raises the temperature to 80~100 DEG C after mixing and stir and prevented by
Only solution seethes with excitement；
3) is transferred to after pyrosol is filtered removal of impurities inside high temperature and high pressure steam generator, in time will after addition white wine
Temperature generates steam after being increased to 120~150 DEG C.
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| CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
| CN115918880A (en) * | 2023-01-03 | 2023-04-07 | 广东东野吉田科技控股有限公司 | Preparation method of braised pig feet in brown sauce at normal temperature |
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