CN108244504A - A kind of green pepper fiber crops dried beef and preparation method thereof - Google Patents
A kind of green pepper fiber crops dried beef and preparation method thereof Download PDFInfo
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- CN108244504A CN108244504A CN201810045846.5A CN201810045846A CN108244504A CN 108244504 A CN108244504 A CN 108244504A CN 201810045846 A CN201810045846 A CN 201810045846A CN 108244504 A CN108244504 A CN 108244504A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 72
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 38
- 239000000835 fiber Substances 0.000 title claims abstract description 37
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 37
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 29
- 235000013547 stew Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 125000003118 aryl group Chemical group 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000012267 brine Substances 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 18
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 18
- 241000522254 Cassia Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 238000004040 coloring Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 239000000243 solution Substances 0.000 description 3
- 239000001511 capsicum annuum Substances 0.000 description 2
- -1 delicate mouthfeel Substances 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
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- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of green pepper fiber crops dried beef and preparation method thereof, which includes the raw material of following parts by weight：1 part~1.5 parts of 18 parts~22 parts of marinated bovine round, 4.5~6 parts of edible oil, 0.4 part~0.5 part of Chinese prickly ash, 0.7 part~0.8 part of chilli section, 1 part~2 parts of white granulated sugar, 0.2 part~0.3 part of monosodium glutamate, 0.2 part~0.3 part of chicken powder, 0.2 part~0.3 part of aromatic vinegar, 0.09 part~0.1 part of dark soy sauce, 0.2 part~0.3 part of salt, 5 parts~6 parts of water and ginger.The present invention's is simple for process, only need to pre-process by beef, beef stew in soy sauce, beef are fried and beef frying and etc. can be prepared by, and dried beef obtained is bright in colour, delicate mouthfeel, spicy fresh perfume (or spice), soft or hard appropriateness, disintegrating slag is few, there is chewy texture, it enjoys endless aftertastes, healthcare function with invigorating the blood, it is edible healthier, it is easy to carry.
Description
Technical field
The present invention relates to beef food technical fields, are to be related to a kind of green pepper fiber crops dried beef and its preparation side more specifically
Method.
Background technology
Beef is needed containing abundant protein, amino acid than pork closer to human body, can improve body resistance against diseases, right
After growth and development and operation, the people of aftercare lose blood in supplement it is particularly suitable with repair tissue etc..Severe winter eats beef, has
Warm stomach effect is severe winter good merchantable brand.
Beef can be used as one kind is small to eat a piece, in various periods and place all edibles, but as people live
Horizontal raising, people will also acquire the quality of beef higher and higher, for example the requirement to the color of beef is also more next
It is higher.
Invention content
It is an object of the invention to overcome drawbacks described above of the prior art, a kind of lovely luster, delicate mouthfeel, fiber crops are provided
Peppery fresh fragrant, soft or hard appropriateness, disintegrating slag is few, has green pepper fiber crops dried beef and its preparation side of chewy texture and the healthcare function with invigorating the blood
Method.
To achieve the above object, the first aspect of the present invention provides a kind of preparation method of green pepper fiber crops dried beef, including with
Lower step：
(1) beef pre-processes：18 parts~22 parts of ox round is selected, is cleaned, extra oil and muscle are removed, after slitting is sliced
It is put into 75 DEG C~85 DEG C of water and removes watery blood 4min~6min；
(2) beef stew in soy sauce：Stew in soy sauce 3min in 100 DEG C of brine will be put by the pretreated ox round of step (1)
~5min is picked up after impregnating 5min~7min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into 148 DEG C~155 DEG C of oil cauldron oily
Fried 7min~8min, picks up；
(4) beef frying：It is put into 115 DEG C~125 DEG C of oil cauldron through the fried ox round of step (3), Chinese prickly ash
0.4 part~0.5 part and 0.7 part~0.8 part of chilli section stir-frying 2min~3min, then add in successively 1 part~2 parts of white granulated sugar,
0.2 part~0.3 part of monosodium glutamate, 0.2 part~0.3 part of chicken powder, 0.2 part~0.3 part of aromatic vinegar, 0.09 part~0.1 part of dark soy sauce, 0.2 part of salt
1 part~1.5 parts of~0.3 part, 5 parts~6 parts of water and ginger are fried to water and are done to get to green pepper fiber crops dried beef.
As preference, in the above-mentioned methods, the preparation method of the brine includes the following steps：By water 48 parts~52
Part, 0.7 part~0.8 part of salt, 1 part~1.5 parts of white granulated sugar, 0.1 part~0.2 part of chickens' extract, octagonal 0.1 part~0.2 part, kaempferia galamga 0.1
Part~0.2 part, 0.1 part~0.2 part of rhizoma nardostachyos are finished and dial 0.05 part~0.1 part, in vain 0.05 part~1 part of fructus amomi, button 0.1 part~0.2
Part, 0.07 part~1 part of Chinese cassia tree, 0.1 part~0.2 part of rhizoma zingiberis, 0.1 part~0.2 part of dried orange peel, 0.1 part~0.2 part of tsaoko, spiceleaf
0.1 part~0.2 part of 0.05 part~0.1 part, 0.01 part~0.05 part of cloves and Radix Aucklandiae are put into tanning 30min~40min in pot,
Wherein, the white granulated sugar frying is into burnt sugar coloring.
As preference, it in the above-mentioned methods, is further included after step (4)：
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
As preference, in the above-mentioned methods, the chilli section is including 0.35 part~0.4 part of seven-star chilli section and not
0.35 part~0.4 part of peppery chilli section.
The second aspect of the present invention provides a kind of green pepper fiber crops dried beef, includes the raw material of following parts by weight：
18 parts~22 parts of ox round, 4.5~6 parts of edible oil, 0.4 part~0.5 part of Chinese prickly ash, chilli section 0.7 part~0.8
Part, 1 part~2 parts of white granulated sugar, 0.2 part~0.3 part of monosodium glutamate, 0.2 part~0.3 part of chicken powder, 0.2 part~0.3 part of aromatic vinegar, dark soy sauce 0.09
1 part~1.5 parts of part~0.1 part, 0.2 part~0.3 part of salt, 5 parts~6 parts of water and ginger；
Wherein, the ox round is the ox round by brine stew in soy sauce.
As preference, in the technical solution of above-mentioned green pepper fiber crops dried beef, the brine includes the original of following parts by weight
Material：
48 parts~52 parts of water, 0.7 part~0.8 part of salt, 1 part~1.5 parts of white granulated sugar, 0.1 part~0.2 part of chickens' extract, illiciumverum 0.1
Part~0.2 part, 0.1 part~0.2 part of rhizoma nardostachyos, finishes and dials 0.05 part~0.1 part, fructus amomi 0.05 part~1 0.1 part~0.2 part of kaempferia galamga
Part, white 0.1 part~0.2 part of button, 0.07 part~1 part of Chinese cassia tree, 0.1 part~0.2 part of rhizoma zingiberis, 0.1 part~0.2 part of dried orange peel, tsaoko 0.1
0.1 part~0.2 part of part~0.2 part, 0.05 part~0.1 part of spiceleaf, 0.01 part~0.05 part of cloves and Radix Aucklandiae, wherein, it is described white
Granulated sugar frying is into burnt sugar coloring.
As preference, in the technical solution of above-mentioned green pepper fiber crops dried beef, the chilli section includes seven-star chilli section
0.35 part~0.4 part and 0.35 part~0.4 part not peppery of chilli section.
Compared with prior art, the beneficial effects of the present invention are：
1st, simple for process, dried beef lovely luster obtained of the invention, delicate mouthfeel, spicy fresh perfume (or spice), soft or hard appropriateness are broken
Slag is few, there is chewy texture, enjoys endless aftertastes, and has the healthcare function of invigorating the blood, eats healthier.
2nd, the present invention can extend the shelf-life of product, and easy to carry to the maximum extent using vacuum-packed technique.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described, it is clear that described embodiment be part of the embodiment of the present invention rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creative work premise
Lower all other embodiments obtained, shall fall within the protection scope of the present invention.
Embodiment 1
The embodiment of the present invention 1 provides a kind of green pepper fiber crops dried beef, includes the raw material of following parts by weight：
Ox round 20Kg, edible oil 5Kg, Chinese prickly ash 468.75g, chilli section 750g, white granulated sugar 1.3Kg, monosodium glutamate 225g,
Chicken powder 225g, aromatic vinegar 210g, dark soy sauce 93.75g, salt 281.25g, water 5Kg and ginger 1Kg；Wherein, the ox round is passes through
The ox round of brine stew in soy sauce.
In the present embodiment, the brine includes the raw material of following parts by weight：
Water 50Kg, salt 750g, white granulated sugar 1Kg, chickens' extract 100g, illiciumverum 100g, kaempferia galamga 100g, rhizoma nardostachyos 100g, finish dial 50g,
Fructus amomi 50g, 100g, Chinese cassia tree 75g, rhizoma zingiberis 100g, dried orange peel 100g, tsaoko 100g, spiceleaf 50g, cloves 10g and Radix Aucklandiae are detained in vain
100g, wherein, the white granulated sugar frying is into burnt sugar coloring.
In the present embodiment, the chilli section can include seven-star chilli section (i.e. dry qi xing paprika) 375g and not peppery
The common chilli section 375g of any one.
The embodiment of the present invention 1 provides a kind of preparation method of green pepper fiber crops dried beef, includes the following steps：
(1) beef pre-processes：Ox round is selected, is cleaned, extra oil and muscle is removed, 80 DEG C is put into after slitting slice
Water in remove watery blood 5min；
(2) beef stew in soy sauce：Stew in soy sauce 3min in 100 DEG C of brine will be put by the pretreated ox round of step (1),
It is picked up after impregnating 5min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into frying 8min in 150 DEG C of oil cauldron,
It picks up；
(4) beef frying：It is put into 120 DEG C of oil cauldron through the fried ox round of step (3), Chinese prickly ash and chilli
Section stir-frying 2min, then adds in white granulated sugar, monosodium glutamate, chicken powder, aromatic vinegar, dark soy sauce, salt, water and ginger successively, fry to water do to get to
Green pepper fiber crops dried beef；
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
Embodiment 2
The embodiment of the present invention 2 provides a kind of green pepper fiber crops dried beef, includes the raw material of following parts by weight：
Ox round 18Kg, edible oil 4.5Kg, Chinese prickly ash 400g, chilli section 700g, white granulated sugar 1Kg, monosodium glutamate 200g, chicken
Powder 200g, aromatic vinegar 200g, dark soy sauce 90g, salt 200, water 5Kg and ginger 1Kg；Wherein, the ox round is by brine stew in soy sauce
Ox round.
In the present embodiment, the brine includes the raw material of following parts by weight：
Water 48Kg, salt 700g, white granulated sugar 1Kg, chickens' extract 100g, illiciumverum 100g, kaempferia galamga 100g, rhizoma nardostachyos 100g, finish dial 50g,
Fructus amomi 50g, 100g, Chinese cassia tree 70g, rhizoma zingiberis 100g, dried orange peel 100g, tsaoko 100g, spiceleaf 50g, cloves 10g and Radix Aucklandiae are detained in vain
100g, wherein, the white granulated sugar frying is into burnt sugar coloring.
The embodiment of the present invention 2 provides a kind of preparation method of green pepper fiber crops dried beef, includes the following steps：
(1) beef pre-processes：Ox round is selected, is cleaned, extra oil and muscle is removed, 75 DEG C is put into after slitting slice
Water in remove watery blood 4min；
(2) beef stew in soy sauce：Stew in soy sauce 3min in 100 DEG C of brine will be put by the pretreated ox round of step (1),
It is picked up after impregnating 5min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into frying 7min in 148 DEG C of oil cauldron,
It picks up；
(4) beef frying：It is put into 115 DEG C of oil cauldron through the fried ox round of step (3), Chinese prickly ash and chilli
Section stir-frying 2min, then adds in white granulated sugar, monosodium glutamate, chicken powder, aromatic vinegar, dark soy sauce, salt, water and ginger successively, fry to water do to get to
Green pepper fiber crops dried beef；
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
Embodiment 3
The embodiment of the present invention 3 provides a kind of green pepper fiber crops dried beef, includes the raw material of following parts by weight：
Ox round 21Kg, edible oil 5.5Kg, Chinese prickly ash 480g, chilli section 780g, white granulated sugar 1.8Kg, monosodium glutamate 280g,
Chicken powder 280g, aromatic vinegar 280g, dark soy sauce 98g, salt 250g, water 5.5Kg and ginger 1.3Kg；Wherein, the ox round is by halogen
The ox round of water stew in soy sauce.
In the present embodiment, the brine includes the raw material of following parts by weight：
Water 50Kg, salt 780g, white granulated sugar 1.3Kg, chickens' extract 180g, illiciumverum 180g, kaempferia galamga 180g, rhizoma nardostachyos 180g, finish and dial
80g, fructus amomi 90g, 150g, Chinese cassia tree 90g, rhizoma zingiberis 180g, dried orange peel 160g, tsaoko 170g, spiceleaf 80g, cloves 40g and Radix Aucklandiae are detained in vain
180g, wherein, the white granulated sugar frying is into burnt sugar coloring.
In the present embodiment, the chilli section can include seven-star chilli section (i.e. dry qi xing paprika) 390g and not peppery
The common chilli section 390g of any one.
The embodiment of the present invention 3 provides a kind of preparation method of green pepper fiber crops dried beef, includes the following steps：
(1) beef pre-processes：Ox round is selected, is cleaned, extra oil and muscle is removed, 83 DEG C is put into after slitting slice
Water in remove watery blood 5min；
(2) beef stew in soy sauce：Stew in soy sauce 4min in 100 DEG C of brine will be put by the pretreated ox round of step (1),
It is picked up after impregnating 6min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into 150 DEG C of oil cauldron fried
7.5min is picked up；
(4) beef frying：It is put into 123 DEG C of oil cauldron through the fried ox round of step (3), Chinese prickly ash and chilli
Section stir-frying 2.5min, then adds in white granulated sugar, monosodium glutamate, chicken powder, aromatic vinegar, dark soy sauce, salt, water and ginger successively, fry to water do to get
To green pepper fiber crops dried beef；
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
Embodiment 4
The embodiment of the present invention 4 provides a kind of green pepper fiber crops dried beef, includes the raw material of following parts by weight：
Ox round 22Kg, edible oil 6Kg, Chinese prickly ash 500g, chilli section 800g, white granulated sugar 2Kg, monosodium glutamate 300g, chicken powder
300g, aromatic vinegar 300g, dark soy sauce 100g, salt 300g, water 6Kg and ginger 1.5Kg；Wherein, the ox round is by brine halogen
The ox round of system.
In the present embodiment, the brine includes the raw material of following parts by weight：
Water 52Kg, salt 800g, white granulated sugar 1.5Kg, chickens' extract 200g, illiciumverum 200g, kaempferia galamga 200g, rhizoma nardostachyos 200g, finish and dial
100g, fructus amomi 100g, in vain detain 200g, Chinese cassia tree 100g, rhizoma zingiberis 200g, dried orange peel 200g, tsaoko 200g, spiceleaf 100g, cloves 50g and
Radix Aucklandiae 200g, wherein, the white granulated sugar frying is into burnt sugar coloring.
In the present embodiment, the chilli section can include seven-star chilli section 400g and not peppery any one is common
Chilli section 400g.
The embodiment of the present invention 4 provides a kind of preparation method of green pepper fiber crops dried beef, includes the following steps：
(1) beef pre-processes：Ox round is selected, is cleaned, extra oil and muscle is removed, 85 DEG C is put into after slitting slice
Water in remove watery blood 6min；
(2) beef stew in soy sauce：Stew in soy sauce 5min in 100 DEG C of brine will be put by the pretreated ox round of step (1),
It is picked up after impregnating 7min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into frying 8min in 155 DEG C of oil cauldron,
It picks up；
(4) beef frying：It is put into 125 DEG C of oil cauldron through the fried ox round of step (3), Chinese prickly ash and chilli
Section stir-frying 3min, then adds in white granulated sugar, monosodium glutamate, chicken powder, aromatic vinegar, dark soy sauce, salt, water and ginger successively, fry to water do to get to
Green pepper fiber crops dried beef；
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (7)
1. a kind of preparation method of green pepper fiber crops dried beef, which is characterized in that include the following steps：
(1) beef pre-processes：18 parts~22 parts of ox round is selected, is cleaned, extra oil and muscle is removed, is put into after slitting slice
Watery blood 4min~6min into 75 DEG C~85 DEG C of water；
(2) beef stew in soy sauce：To be put by the pretreated ox round of step (1) stew in soy sauce 3min in 100 DEG C of brine~
5min is picked up after impregnating 5min~7min with residual temperature；
(3) beef is fried：Ox round after step (2) stew in soy sauce is put into 148 DEG C~155 DEG C of oil cauldron fried
7min~8min is picked up；
(4) beef frying：It is put into 115 DEG C~125 DEG C of oil cauldron through the fried ox round of step (3), 0.4 part of Chinese prickly ash
~0.5 part and 0.7 part~0.8 part stir-frying 2min~3min of chilli section, 1 part~2 parts of white granulated sugar, monosodium glutamate are then added in successively
0.2 part~0.3 part, 0.2 part~0.3 part of chicken powder, 0.2 part~0.3 part of aromatic vinegar, 0.09 part~0.1 part of dark soy sauce, salt 0.2 part~0.3
Part, 1 part~1.5 parts of 5 parts~6 parts of water and ginger, fry to water and do to get to green pepper fiber crops dried beef.
2. the preparation method of green pepper fiber crops dried beef according to claim 1, which is characterized in that the preparation method packet of the brine
Include following steps：By 48 parts~52 parts of water, 0.7 part~0.8 part of salt, 1 part~1.5 parts of white granulated sugar, 0.1 part~0.2 part of chickens' extract, eight
0.1 part~0.2 part of angle, 0.1 part~0.2 part of rhizoma nardostachyos, finishes and dials 0.05 part~0.1 part, 0.05 part of fructus amomi 0.1 part~0.2 part of kaempferia galamga
~1 part, white 0.1 part~0.2 part of button, 0.07 part~1 part of Chinese cassia tree, 0.1 part~0.2 part of rhizoma zingiberis, 0.1 part~0.2 part of dried orange peel, tsaoko
0.1 part~0.2 part of 0.1 part~0.2 part, 0.05 part~0.1 part of spiceleaf, 0.01 part~0.05 part of cloves and Radix Aucklandiae are put into pot
30min~40min is boiled, wherein, the white granulated sugar frying is into burnt sugar coloring.
3. the preparation method of green pepper fiber crops dried beef according to claim 1, which is characterized in that further included after step (4)：
(5) the green pepper fiber crops dried beef of step (4) is vacuum-packed, and sterilized in autoclave.
4. the preparation method of green pepper fiber crops dried beef according to claim 1, which is characterized in that the chilli section includes seven-star
0.35 part~0.4 part of chilli section and 0.35 part~0.4 part not peppery of chilli section.
5. a kind of green pepper fiber crops dried beef, which is characterized in that include the raw material of following parts by weight：
18 parts~22 parts of ox round, 4.5~6 parts of edible oil, 0.4 part~0.5 part of Chinese prickly ash, 0.7 part~0.8 part of chilli section,
1 part~2 parts of white granulated sugar, 0.2 part~0.3 part of monosodium glutamate, 0.2 part~0.3 part of chicken powder, 0.2 part~0.3 part of aromatic vinegar, 0.09 part of dark soy sauce
1 part~1.5 parts of~0.1 part, 0.2 part~0.3 part of salt, 5 parts~6 parts of water and ginger；
Wherein, the ox round is the ox round by brine stew in soy sauce.
6. green pepper fiber crops dried beef according to claim 5, which is characterized in that the brine includes the original of following parts by weight
Material：
48 parts~52 parts of water, 0.7 part~0.8 part of salt, 1 part~1.5 parts of white granulated sugar, 0.1 part~0.2 part of chickens' extract, 0.1 part of illiciumverum~
0.2 part, 0.1 part~0.2 part of kaempferia galamga, 0.1 part~0.2 part of rhizoma nardostachyos, finish dial 0.05 part~0.1 part, 0.05 part~1 part of fructus amomi, in vain
0.1 part~0.2 part of button, 0.07 part~1 part of Chinese cassia tree, 0.1 part~0.2 part of rhizoma zingiberis, 0.1 part~0.2 part of dried orange peel, 0.1 part of tsaoko~
0.1 part~0.2 part of 0.2 part, 0.05 part~0.1 part of spiceleaf, 0.01 part~0.05 part of cloves and Radix Aucklandiae, wherein, the white granulated sugar
Frying is into burnt sugar coloring.
7. green pepper fiber crops dried beef according to claim 5, which is characterized in that the chilli section includes seven-star chilli section
0.35 part~0.4 part and 0.35 part~0.4 part not peppery of chilli section.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990603A (en) * | 2020-08-26 | 2020-11-27 | 邓富强 | Acid-removing dried beef and making method thereof |
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| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
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|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111990603A (en) * | 2020-08-26 | 2020-11-27 | 邓富强 | Acid-removing dried beef and making method thereof |
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