CN108378301A - A kind of major part Fried beef with salted vegetable sauce - Google Patents

A kind of major part Fried beef with salted vegetable sauce Download PDF

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Publication number
CN108378301A
CN108378301A CN201711500934.1A CN201711500934A CN108378301A CN 108378301 A CN108378301 A CN 108378301A CN 201711500934 A CN201711500934 A CN 201711500934A CN 108378301 A CN108378301 A CN 108378301A
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China
Prior art keywords
major part
beef
block
sauce
drainage
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Application number
CN201711500934.1A
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Chinese (zh)
Inventor
来风刚
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Individual
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Individual
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Priority to CN201711500934.1A priority Critical patent/CN108378301A/en
Publication of CN108378301A publication Critical patent/CN108378301A/en
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

The present invention provides a kind of major part Fried beef with salted vegetable sauce, formula：Major part salted vegetables, beef, vegetable oil, thick broad-bean sauce, ginger, chilli, white granulated sugar, sauce for braising, spice, preparation method：By major part salted vegetables except fibrous root is cut to small fourth block, embathe desalination drainage drying；Beef is impregnated into collapse due to massive hemorrhage and cleans drainage, cuts small fourth block；Chilli is cleaned, is removed core, cooked drainage is cut to particle；It is fines that ginger, which is removed the peel cleaning drainage powder,；It is thin by condiment powder；It takes 80% of vegetable oil in formula to be put into heating in pot, chilli, ginger, spice is put into Ao's system in pot；It takes 10% in remaining vegetable oil to be put into heating in pot, diced beef block is put into stir-frying；It is clinker that 10% vegetable oil of residue, which is put into heating in pot to be put into thick broad-bean sauce stir-frying, pours into the clinker tanning of step 6, is put into major part salted vegetables fourth block and diced beef block is mixed thoroughly；Bottling sealing sterilizing is finished product.Can eating as opening, have the characteristics that appetizing and it is full of nutrition.

Description

A kind of major part Fried beef with salted vegetable sauce
Technical field
The present invention relates to a kind of beef paste, specifically a kind of major part Fried beef with salted vegetable sauce.
Background technology
Appetizing food is more in life, and traditional appetizing food is mostly the food such as spicy sauce, these are big in the market Though measure occur appetizing food can eating as opening, the mostly appetizer of spicy flavor, really have it is full of nutrition and appetizing The appetizing food having concurrently seldom occurs, and especially the appetizing food with popular taste is less, though there is diced beef sharp in recent years Feeder of going with rice or bread occurs, but main is still the beef paste food with flavor of hot, is unable to get the favor of love food salted vegetables class personage.
Invention content
It is gone with rice or bread to salted vegetables class it is an object of the invention to solving existing market the demand of appetizer, it is salty to provide a kind of major part Beef cattle meat pulp has the characteristics that appetizing has concurrently with full of nutrition, is very suitable for the needs in market.
The present invention includes that major part salted vegetables are removed fibrous root, and used technical solution is：
Formulation material weight ratio is as follows：
Major part salted vegetables 30~60%, beef 25~30%, vegetable oil 6~10%, thick broad-bean sauce 3~7%, ginger 1~3%, Chilli 2~8%, white granulated sugar 1.5~5%, sauce for braising 0.5~2%, spice 1~5%,
Preparation method is as follows：
Major part salted vegetables are removed fibrous root by step 1, are cut to tiny fourth block, and drainage drying is for use after embathing desalination with clear water；
Beef is impregnated drainage after collapse due to massive hemorrhage is cleaned by step 2 with clear water, and it is for use to be cut to small fourth block；
Step 3 cleans up chilli, and core, it is for use that the cooked taking-up drainage of boiling water is cut to particle for removal；
Step 4, by ginger peeling cleaning after drainage powder be fines it is for use；
Step 5, by condiment powder be fine powder it is for use；
Step 6, after taking 80% of vegetable oil in formula to be put into pot and be heated to 100~150 DEG C, by for use chilli, Ginger, spice are put into oil cauldron, small fire Ao system 2~4 hours；
Step 7 takes in formula 10% in remaining vegetable oil to be put into pot after heating, and for use diced beef block is put into greatly Fiery stir-frying 10~20 minutes；
Step 8, by remaining 10% vegetable oil in formula be put into pot heat after be put into for use thick broad-bean sauce big fire stir-frying After clinker, the clinker for pouring into step 6 boils 20~40 minutes, after placing into for use major part salted vegetables fourth block and step 7 stir-frying Diced beef block stir evenly；
Step 9, by the sauce stirred evenly by technological design bottling sealing after, be put into >=100 DEG C of hot boiling water and sterilize 10 ~20 minutes are finished product.
In above-mentioned technical proposal：Spice in formula by：Siraitia grosvenorii 20%, cassia bark 5%, fennel seeds 12%, Radix Glycyrrhizae 7%, the root of Dahurain angelica 15%, spiceleaf 6%, Chinese prickly ash 10%, Radix Angelicae Sinensis 10%, cloves 8%, tsaoko 7% are composed.
The beneficial effects of the present invention are：Thus the major part Fried beef with salted vegetable sauce excellent taste being process, can eating as opening, It is a kind of fabulous appetizing food, had not only reached appetizing effect, but also rich in splendid nutritional ingredient, adds especially in spice The edible health-care Chinese herbal medicinal material in part is entered, has been allowed to that also there is certain fitness effect, this product to solve currently on the market The problem of single mouthfeel of appetizing food unfavorable market demand, the more preferable exploitation in advantageous appetizing food market.
Specific implementation mode
Embodiment 1
Formulation material weight ratio is as follows：
Major part salted vegetables 60%, beef 25%, vegetable oil 6%, thick broad-bean sauce 3%, ginger 1%, chilli 2%, white granulated sugar 1.5%, sauce for braising 0.5%, spice 1%,
Preparation method is as follows：
Major part salted vegetables are removed fibrous root by step 1, are cut to tiny fourth block, and drainage drying is for use after embathing desalination with clear water；
Beef is impregnated drainage after collapse due to massive hemorrhage is cleaned by step 2 with clear water, and it is for use to be cut to small fourth block；
Step 3 cleans up chilli, and core, it is for use that the cooked taking-up drainage of boiling water is cut to particle for removal；
Step 4, by ginger peeling cleaning after drainage powder be fines it is for use；
Step 5, by condiment powder be fine powder it is for use；
Step 6, after taking 80% of vegetable oil in formula to be put into pot and be heated to 100 DEG C, by for use chilli, ginger, Spice is put into oil cauldron, small fire Ao system 2 hours；
Step 7 takes in formula 10% in remaining vegetable oil to be put into pot after heating, and for use diced beef block is put into greatly Fiery stir-frying 10 minutes；
Step 8, by remaining 10% vegetable oil in formula be put into pot heat after be put into for use thick broad-bean sauce big fire stir-frying After clinker, the clinker for pouring into step 6 boils 20 minutes, places into the ox after for use major part salted vegetables fourth block and step 7 stir-frying Meat cubelets block stirs evenly；
Step 9, by the sauce stirred evenly by technological design bottling sealing after, be put into >=100 DEG C of hot boiling water and sterilize 10 Minute is finished product.
Spice in formula by：Siraitia grosvenorii 20%, cassia bark 5%, fennel seeds 12%, Radix Glycyrrhizae 7%, the root of Dahurain angelica 15%, spiceleaf 6%, Chinese prickly ash 10%, Radix Angelicae Sinensis 10%, cloves 8%, tsaoko 7% are composed.
Embodiment 2：
Formulation material weight ratio is as follows：
Major part salted vegetables 50%, beef 26%, vegetable oil 8%, thick broad-bean sauce 5%, ginger 2%, chilli 3%, white granulated sugar 2.5%, sauce for braising 1.5%, spice 2%,
Preparation method is as follows：
Major part salted vegetables are removed fibrous root by step 1, are cut to tiny fourth block, and drainage drying is for use after embathing desalination with clear water；
Beef is impregnated drainage after collapse due to massive hemorrhage is cleaned by step 2 with clear water, and it is for use to be cut to small fourth block；
Step 3 cleans up chilli, and core, it is for use that the cooked taking-up drainage of boiling water is cut to particle for removal；
Step 4, by ginger peeling cleaning after drainage powder be fines it is for use；
Step 5, by condiment powder be fine powder it is for use；
Step 6, after taking 80% of vegetable oil in formula to be put into pot and be heated to 120 DEG C, by for use chilli, ginger, Spice is put into oil cauldron, small fire Ao system 3 hours；
Step 7 takes in formula 10% in remaining vegetable oil to be put into pot after heating, and for use diced beef block is put into greatly Fiery stir-frying 15 minutes；
Step 8, by remaining 10% vegetable oil in formula be put into pot heat after be put into for use thick broad-bean sauce big fire stir-frying After clinker, the clinker for pouring into step 6 boils 30 minutes, places into the ox after for use major part salted vegetables fourth block and step 7 stir-frying Meat cubelets block stirs evenly；
Step 9, by the sauce stirred evenly by technological design bottling sealing after, be put into >=100 DEG C of hot boiling water and sterilize 15 Minute is finished product.
Spice in formula by：Siraitia grosvenorii 20%, cassia bark 5%, fennel seeds 12%, Radix Glycyrrhizae 7%, the root of Dahurain angelica 15%, spiceleaf 6%, Chinese prickly ash 10%, Radix Angelicae Sinensis 10%, cloves 8%, tsaoko 7% are composed.
Embodiment 3：
Formulation material weight ratio is as follows：
Major part salted vegetables 30%, beef 30%, vegetable oil 10%, thick broad-bean sauce 7%, ginger 3%, chilli 8%, white granulated sugar 5%, sauce for braising 2%, spice 5%,
Preparation method is as follows：
Major part salted vegetables are removed fibrous root by step 1, are cut to tiny fourth block, and drainage drying is for use after embathing desalination with clear water；
Beef is impregnated drainage after collapse due to massive hemorrhage is cleaned by step 2 with clear water, and it is for use to be cut to small fourth block；
Step 3 cleans up chilli, and core, it is for use that the cooked taking-up drainage of boiling water is cut to particle for removal；
Step 4, by ginger peeling cleaning after drainage powder be fines it is for use；
Step 5, by condiment powder be fine powder it is for use；
Step 6, after taking 80% of vegetable oil in formula to be put into pot and be heated to 150 DEG C, by for use chilli, ginger, Spice is put into oil cauldron, small fire Ao system 4 hours；
Step 7 takes in formula 10% in remaining vegetable oil to be put into pot after heating, and for use diced beef block is put into greatly Fiery stir-frying 20 minutes；
Step 8, by remaining 10% vegetable oil in formula be put into pot heat after be put into for use thick broad-bean sauce big fire stir-frying After clinker, the clinker for pouring into step 6 boils 40 minutes, places into the ox after for use major part salted vegetables fourth block and step 7 stir-frying Meat cubelets block stirs evenly；
Step 9, by the sauce stirred evenly by technological design bottling sealing after, be put into >=100 DEG C of hot boiling water and sterilize 20 Minute is finished product.
Spice in formula by：Siraitia grosvenorii 20%, cassia bark 5%, fennel seeds 12%, Radix Glycyrrhizae 7%, the root of Dahurain angelica 15%, spiceleaf 6%, Chinese prickly ash 10%, Radix Angelicae Sinensis 10%, cloves 8%, tsaoko 7% are composed.
Major part salted vegetables according to the present invention be a kind of edible salt it is marinated be from outside to inside saline taste radicant, group When closing formula, the major part salted vegetables abounded with especially with Hubei Xiangyang are preferred.When being cut to tiny fourth block clear water and embathing desalination, after desalination Saline taste should retain moderate saline taste.Saline taste in product of the present invention can be by major part salted vegetables and thick broad-bean sauce, the sauce for braising of reservation saline taste In saline taste mixing after formed.The chilli be in the market it is common dry after capsicum；Thick broad-bean sauce can directly be matched by market It sets；When beef matches, such as freezing block beef should first thaw, then cold water soak removes blood, mainly contain blood by impregnating to allow in meat Removal depending on specific immersion goes the blood time that can remove blood situation with reality, can remove the implementation of blood method with tradition immersion.
In the present invention, involved big fire and small fire operation are big fire and the small fire in conventional cooking method, described big The tiny fourth block diameter of head salted vegetables should control within 0.8cm；The fourth block size of diced beef controls within diameter 1cm, because It can natural shrinking after diced beef stir-frying.
Major part salted vegetables in inventive formulation can directly be configured by market.

Claims (2)

1. a kind of major part Fried beef with salted vegetable sauce, including major part salted vegetables are removed into fibrous root, it is characterised in that：Formulation material weight ratio is as follows：
It is major part salted vegetables 30~60%, beef 25~30%, vegetable oil 6~10%, thick broad-bean sauce 3~7%, ginger 1~3%, dry peppery Green pepper 2~8%, white granulated sugar 1.5~5%, sauce for braising 0.5~2%, spice 1~5%,
Preparation method is as follows：
Major part salted vegetables are removed fibrous root by step 1, are cut to tiny fourth block, and drainage drying is for use after embathing desalination with clear water；
Beef is impregnated drainage after collapse due to massive hemorrhage is cleaned by step 2 with clear water, and it is for use to be cut to small fourth block；
Step 3 cleans up chilli, and core, it is for use that the cooked taking-up drainage of boiling water is cut to particle for removal；
Step 4, by ginger peeling cleaning after drainage powder be fines it is for use；
Step 5, by condiment powder be fine powder it is for use；
Step 6, after taking 80% of vegetable oil in formula to be put into pot and be heated to 100~150 DEG C, by for use chilli, ginger, Spice is put into oil cauldron, small fire Ao system 2~4 hours；
Step 7 takes in formula 10% in remaining vegetable oil to be put into pot after heating, and for use diced beef block is put into big fire stir-frying It fries 10~20 minutes；
Step 8, by remaining 10% vegetable oil in formula be put into pot heat after be put into for use thick broad-bean sauce big fire stir-frying be it is ripe After material, the clinker for pouring into step 6 boils 20~40 minutes, places into the ox after for use major part salted vegetables fourth block and step 7 stir-frying Meat cubelets block stirs evenly；
Step 9 after sealing the sauce stirred evenly by technological design bottling, is put into sterilizing 10~20 in >=100 DEG C of hot boiling water Minute is finished product.
2. a kind of major part Fried beef with salted vegetable sauce according to claim 1, it is characterised in that：Spice in formula by：Arhat Fruit 20%, cassia bark 5%, fennel seeds 12%, Radix Glycyrrhizae 7%, the root of Dahurain angelica 15%, spiceleaf 6%, Chinese prickly ash 10%, Radix Angelicae Sinensis 10%, cloves 8%, Tsaoko 7% is composed.
CN201711500934.1A 2017-12-29 2017-12-29 A kind of major part Fried beef with salted vegetable sauce Pending CN108378301A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711500934.1A CN108378301A (en) 2017-12-29 2017-12-29 A kind of major part Fried beef with salted vegetable sauce

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Application Number Priority Date Filing Date Title
CN201711500934.1A CN108378301A (en) 2017-12-29 2017-12-29 A kind of major part Fried beef with salted vegetable sauce

Publications (1)

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CN108378301A true CN108378301A (en) 2018-08-10

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101491328A (en) * 2009-03-10 2009-07-29 四川省吉香居食品有限公司 Green-pepper beef paste and preparation method thereof
CN103564411A (en) * 2013-10-28 2014-02-12 庄士旺 Sauced beef flavor type beef hot sauce
CN105707553A (en) * 2015-07-10 2016-06-29 襄阳鼎顺实业有限公司 Making method of bottled beef cabbages

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101491328A (en) * 2009-03-10 2009-07-29 四川省吉香居食品有限公司 Green-pepper beef paste and preparation method thereof
CN103564411A (en) * 2013-10-28 2014-02-12 庄士旺 Sauced beef flavor type beef hot sauce
CN105707553A (en) * 2015-07-10 2016-06-29 襄阳鼎顺实业有限公司 Making method of bottled beef cabbages

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Application publication date: 20180810