CN108552490A - A kind of Saute beef with cayenne pepper silk and preparation method thereof - Google Patents
A kind of Saute beef with cayenne pepper silk and preparation method thereof Download PDFInfo
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- CN108552490A CN108552490A CN201810346611.XA CN201810346611A CN108552490A CN 108552490 A CN108552490 A CN 108552490A CN 201810346611 A CN201810346611 A CN 201810346611A CN 108552490 A CN108552490 A CN 108552490A
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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
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of Saute beef with cayenne pepper silk, which is characterized in that the Saute beef with cayenne pepper silk is made of the raw material of following parts by weight, 500~800 parts of beef, 10~20 parts of oyster sauce, 10~20 parts of soy sauce, 10~40 parts of liquor made from sorghum, 10~30 parts of cooking wine, 10~40 parts of white granulated sugar, 10~20 parts of salt, 3~10 parts of pericarpium zanthoxyli bungeani powder, 3~10 parts of pericarpium zanthoxyli schinifolii powder, 2~5 parts of five-spice powder, 1~5 part of cloves, 1~5 part of cassia bark, it is 1~5 part octagonal, 2~5 parts of black pepper, 10~30 parts of chilli sauce, 2~10 parts of capsicum, 5~15 parts of ginger, 10~30 parts of green onion, 10~30 parts of white sesameseed.Preparation method provided by the invention can reduce the loss of tissue fluid, and then reduce the loss of nutritional ingredient, increase the value and yield rate of product, keep product sterilizing more thorough, the sanitary index of product is met, foodsafety higher.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Saute beef with cayenne pepper silk and preparation method thereof.
Background technology
Beef be rich in sarcosine beef in content of sarcosine it is all higher than any other food, this make it to increase muscle,
Gain in strength especially effectively, and beef contains enough vitamin B6 and vitamin B12, can strengthen immunity, supply body into
The required energy of row.Dried beef contains the several mineral materials and amino acid of needed by human body, has both maintained the flavor of the resistance to chewing of beef,
It deposits and never degenerates long again.
Saute beef with cayenne pepper silk is one of dried beef principal item, and taste is deep by river your place consumer's based on numb and peppery
Like, color glow is glossy, under lamp it is exquisitely carved it is moist, spicy fresh perfume is tempting, the crisp perfume slagging of entrance, it is sour-sweet it is fresh it is peppery it is moderate, fete greatly it is small
Drink good merchantable brand, but due to the not science of production method, cause the poor chewy texture for the dried beef produced, coarse mouthfeel, color and luster it is gloomy,
Shelf-life is short, and in processing, will produce nitrite mostly, and often feeding is harmful to human health with this based food, at present
The spicy beef jerky of production has been unable to meet the demand of market development, so needing to be improved existing manufacture craft, reaches
The purpose for improving the quality of current Saute beef with cayenne pepper silk, meets the needs of market to greatest extent, realizes the edible value of beef.
Invention content
In view of this, a kind of Saute beef with cayenne pepper silk of the application offer and preparation method thereof, the Saute beef with cayenne pepper that this method is prepared
The silk fresh profit of color and luster, has spicy taste, and color glow is glossy, and mouthfeel is fresh fragrant fine and smooth, and soft or hard appropriateness, disintegrating slag is few, anti-without addition
Rotten agent and long shelf-life, and manufacture craft is simple, and product product is high, foodsafety higher.
In order to solve the above technical problems, technical solution provided by the invention is a kind of Saute beef with cayenne pepper silk, the Saute beef with cayenne pepper
Silk is made of the raw material of following parts by weight, 500~800 parts of beef, 10~20 parts of oyster sauce, 10~20 parts of soy sauce, and liquor made from sorghum 10~
40 parts, 10~30 parts of cooking wine, 10~40 parts of white granulated sugar, 10~20 parts of salt, 3~10 parts of pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder 3~10
Part, 2~5 parts of five-spice powder, 1~5 part of cloves, 1~5 part of cassia bark is 1~5 part octagonal, 2~5 parts of black pepper, 10~30 parts of chilli sauce,
2~10 parts of capsicum, 5~15 parts of ginger, 10~30 parts of green onion, 10~30 parts of white sesameseed.
Preferably, the Saute beef with cayenne pepper silk is made of the raw material of following parts by weight, 550~700 parts of beef, oyster sauce 10~15
Part, 10~15 parts of soy sauce, 15~30 parts of liquor made from sorghum, 15~25 parts of cooking wine, 15~30 parts of white granulated sugar, 10~15 parts of salt, safflower
5~10 parts of green pepper powder, 5~10 parts of pericarpium zanthoxyli schinifolii powder, 2~3 parts of five-spice powder, 2~5 parts of cloves, 2~5 parts of cassia bark is 2~5 parts octagonal, black
2~4 parts of pepper, 15~25 parts of chilli sauce, 5~10 parts of chilli oil, 5~10 parts of ginger, 15~25 parts of green onion, white sesameseed 15~25
Part.
The application also provides a kind of preparation method of Saute beef with cayenne pepper silk, includes the following steps：
(A) it is divided into bulk according to beef lines after beef removal fascia that will be clean, with addition salt and oyster sauce marinated 10
~18 hours, obtain cured beef；
(B) cured beef cold water is entered pot to cook, green onion, ginger, cooking wine is added in water, boiled to beef surface in pink
Color, no watery blood, pulls out and drains；
(C) beef scalded is cut into the silking by meat along the long ox for being cut into 10cm long, 5cm wide, 0.2~0.6cm of thickness
Cutlet；
(D) by the beef item cut be put into steamer with steamed to nine points it is ripe, then take out and drain, be cooled to room temperature,
Then beef item is cut into filiform along texture and obtains sliced beef；
(E) edible oil is put into pot, then be added sliced beef stir-fry, then be sequentially placed into ginger, green onion, liquor made from sorghum,
Soy sauce, white granulated sugar, salt, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, five-spice powder, cloves, cassia bark, illiciumverum, black pepper, chilli sauce, chilli oil
Small fire does not stop stir-frying 10~15 minutes, and appropriate hot water is then added to not crossing beef, big fire stew in soy sauce 10~15 minutes, then small fire
It is slow to fry to go out to sugar-free water droplet, it is uniform to be finally putting into white sesameseed stir-frying；
(F) beef after stew in soy sauce is toasted in drying chamber 1~2 hour to water content in beef be 15~30%；
(G) sliced beef after drying is sterilized with high-temperature vapor, vacuum bagging obtains spicy after the completion of sterilizing
Sliced beef.
Preferably, beef is divided into the bulk of 10cm × 10cm × 10cm, by 50 parts of beef and 1 in the step (A)
The ratio of part salt and 1 part of oyster sauce is pickled.
Preferably, the temperature pickled in the step (A) is controlled at 0 to 5 DEG C.
The fresh beef chosen in the application should be in bronzing through health quarantine qualification, beef color, and tissue is hard and flexible.
It is cut according to the natural texture of meat, the rejectings such as ox hair, miscellaneous bone is washed with water after segmentation, removal beef surface blood stains, drip
It is pickled after the moisture on dry beef surface.
Blanching is first carried out after pickling well to beef then to cook, blanching purpose mainly removes watery blood, and removes raw meat
Taste is cooked the watery blood that could preferably remove in beef with cold water, if watery blood, which does not eliminate, has prodigious fishy smell,
Preferably, beef is steamed 2~3 hours with steam in the step (D).
Beef clod carries out boiling, is easy that the collagen in beef tissue is made to be dissolved in water, causes nutrition leak.This Shen
Please by by original beef clod carry out it is cooked be changed to steam and cook, reduce the loss of tissue fluid, and then reduce nutritional ingredient
Loss, increase the value and yield rate of product.
The sliced beef cut is put into pot, oil and fragrance progress frying is added, a large amount of oxen can quickly be removed by frying
The moisture flowed freely in meat surface and beef accelerates seasoning to enter beef tissue, forms one layer of shell on beef surface, increases
The fragrance of strong beef, the temperature of frying are preferably controlled in 100-150 DEG C, and appropriate hot water is added after frying and did not had beef, big fire into
Row stew in soy sauce, this step are that seasoning is allowed preferably to enter beef tissue, if continuing frying, beef zoom, moisture can be made a large amount of
Loss, mouthfeel is bad, but due to can not be completely tasty inside beef, by adding water stew in soy sauce, allow inside beef also completely
Seasoning is absorbed, will not lose excess moisture again while ensureing tasty causes mouthfeel to be hardened.
Preferably, baking temperature is 40~55 DEG C in the step (F), and it is 15~18% to be baked to water content in beef.
Drying can remove the moisture combined with beef tissue inside beef, further increase beef flavor, and extend ox
The shelf-life of jerky, when drying, by the good sliced beef balance of stew in soy sauce, it is desirable that uniform ground stirs once per half an hour, avoids water
It is point uneven, it is cooked-on burned etc..
Preferably, the temperature of step (G) the high temperature vapor is 100~120 DEG C.
Sterilization packaging should be carried out after having toasted to it to ensure that its shelf-life, common sterilization mode are to be killed using baking
Bacterium or microwave disinfection, and the growth by adding preservative inhibition microorganism in the product, but it is too short or warm to toast sterilizing time
Spend it is low be not easy to reach sterilization effect, the time is too long or temperature is excessively high is easy to keep product moisture content too low, influences product mouthfeel
And nutritive value, therefore, the application is sterilized by vapor, is not only killed the microorganism in product, moreover it is possible to make product
The moisture at center increases, and after the cooling period, even if product surface moisture reduces, but center moisture is maintained, and makes product mouth
Sense is promoted.This product, which has reached, does not add preservative i.e. certifiable product original quality guarantee period.
Preferably, the preparation method of chilli oil is in the step (E)：Chilli is stir-fried by a small fire with 40~50 DEG C, contain into
In container, drench the rapeseed oil into 120~150 DEG C, mixing to obtain the final product.
The beneficial effects of the present invention are, by the cooperation of above-mentioned preparation process and fragrance, the Saute beef with cayenne pepper for preparing
The silk fresh profit of color and luster, has spicy taste, and color glow is glossy, and mouthfeel is fresh fragrant fine and smooth, soft or hard appropriateness, and disintegrating slag is few.The present invention passes through
By original beef clod carry out it is cooked be changed to steam and cook, reduce the loss of tissue fluid, and then reduce the loss of nutritional ingredient,
The value and yield rate of product are increased, steam temperature is higher than boiling temperature, makes more thorough, the sanitary index of product of product sterilizing
Met, foodsafety higher；It steams shorter than the boiling used time, and beef texture can be made fresh and tender, since steaming tray covers tightly, pressure
Larger, vapor (steam) temperature may be up to 120 DEG C.The raw material of same form, steams than cooked soon.Therefore shorten beef curing when
Between, improve production efficiency.It need not be stirred when due to steaming, the original shape invariance of beef cattle meat can be kept, it is handsome in appearance, this
Outside, when steaming, because sealing, steaming time is short, thus can be dissolved in avoid aroma-producing substance in juice, main and supplementary materials and seasoning
In soup or volatilize, so, steam dish aromatic flavour；Because steam when container in humidity be in saturation state, thus raw material dehydration compared with
Few, juice loss is small, maintains the delicious flavour of beef itself.When steaming, beef is not directly contacted with soup, thus avoids solvable
The loss of property nutrient, keeps the abundant nutrition of beef not to be lost in.
Frying therein and drying course energy controllability produce the dried beef containing required moisture, and the fragrance has
Deodorization, fresh-keeping, spleen benefiting and stimulating the appetite effect are not only killed the microorganism in product in addition, the application is sterilized by vapor
It goes out, moreover it is possible to so that the moisture of product center is increased, after the cooling period, even if product surface moisture reduces, but center moisture obtains
It keeps, product mouthfeel is made to be promoted, this product, which has reached, does not add preservative i.e. certifiable product original quality guarantee period, not only protects
The taste of product while more healthy is demonstrate,proved.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
This application provides a kind of Saute beef with cayenne pepper silks, are made of the raw material of following parts by weight, 500 parts of beef, 10 parts of soy sauce,
10 parts of oyster sauce, 10 parts of liquor made from sorghum, 10 parts of cooking wine, 10 parts of white granulated sugar, 10 parts of salt, 3 parts of pericarpium zanthoxyli bungeani powder, 3 parts of pericarpium zanthoxyli schinifolii powder are spiced
3 parts of powder, 2 parts of cloves, 2 parts of cassia bark is 2 parts octagonal, 2 parts of black pepper, 10 parts of chilli sauce, 3 parts of capsicum, 5 parts of ginger, 10 parts of green onion, in vain
10 parts of sesame.
Preparation method includes the following steps：
(A) it is divided into bulk according to beef lines after beef removal fascia that will be clean, with addition salt and oyster sauce marinated 12
Hour, it is pickled in 50 parts of beef and the ratio of 1 portion of salt and 1 part of oyster sauce, obtains cured beef, marinated temperature is controlled 0
To 5 DEG C；
(B) cured beef cold water is entered pot to cook, green onion, ginger, cooking wine is added in water, boiled to beef surface in pink
Color, no watery blood, pulls out and drains；
(C) beef scalded is cut into the silking by meat along the long ox for being cut into 10cm long, 5cm wide, 0.2~0.6cm of thickness
Cutlet；
(D) by the beef item cut be put into steamer with steamed 2~3 hours steam to nine points it is ripe, then take out and drain, drop
Then beef item is cut into filiform along texture and obtains sliced beef by temperature to room temperature；
(E) edible oil is put into pot, then be added sliced beef stir-fry, then be sequentially placed into ginger, green onion, liquor made from sorghum,
Soy sauce, white granulated sugar, salt, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, five-spice powder, cloves, cassia bark, illiciumverum, black pepper, chilli sauce, chilli oil
Small fire does not stop stir-frying 10~15 minutes, and appropriate hot water is then added to not crossing beef, big fire stew in soy sauce 10~15 minutes, then small fire
It is slow to fry to go out to sugar-free water droplet, it is uniform to be finally putting into white sesameseed stir-frying；
(F) beef after stew in soy sauce is toasted in drying chamber 1 hour to water content in beef be 18%, baking temperature 40
℃；
(G) sliced beef after drying is sterilized with 100~120 DEG C of high-temperature vapor, vacuum holding after the completion of sterilizing
Bag obtains Saute beef with cayenne pepper silk.
Embodiment 2
This application provides a kind of Saute beef with cayenne pepper silks, are made of the raw material of following parts by weight, 600 parts of beef, 15 parts of soy sauce,
15 parts of oyster sauce, 20 parts of liquor made from sorghum, 20 parts of cooking wine, 20 parts of white granulated sugar, 15 parts of salt, 5 parts of pericarpium zanthoxyli bungeani powder, 5 parts of pericarpium zanthoxyli schinifolii powder are spiced
4 parts of powder, 3 parts of cloves, 3 parts of cassia bark is 3 parts octagonal, 3 parts of black pepper, 20 parts of chilli sauce, 5 parts of capsicum, 10 parts of ginger, 20 parts of green onion, in vain
20 parts of sesame.
Preparation method includes the following steps：
(A) it is divided into bulk according to beef lines after beef removal fascia that will be clean, with addition salt and oyster sauce marinated 15
Hour, it is pickled in 50 parts of beef and the ratio of 1 portion of salt and 1 part of oyster sauce, obtains cured beef, marinated temperature is controlled 0
To 5 DEG C；
(B) cured beef cold water is entered pot to cook, green onion, ginger is added in water, boils to beef surface pinkiness, nothing
Watery blood is pulled out and is drained；
(C) beef scalded is cut into the silking by meat along the long ox for being cut into 10cm long, 5cm wide, 0.2~0.6cm of thickness
Cutlet；
(D) by the beef item cut be put into steamer with steamed 2~3 hours steam to nine points it is ripe, then take out and drain, drop
Then beef item is cut into filiform along texture and obtains sliced beef by temperature to room temperature；
(E) it is put into edible oil in pot, sliced beef is then added and stir-fries, then is sequentially placed into ginger, green onion, liquor made from sorghum, sauce
Oil, white granulated sugar, salt, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, five-spice powder, cloves, cassia bark, illiciumverum, black pepper, chilli sauce, chilli oil are small
Fire does not stop stir-frying 10~15 minutes, appropriate hot water is then added to beef is not crossed, big fire stew in soy sauce 10~15 minutes, then small fire is slow
Stir-fry goes out to sugar-free water droplet, and it is uniform to be finally putting into white sesameseed stir-frying；
(F) beef after stew in soy sauce is toasted in drying chamber 1.5 hours to water content in beef be 18%, baking temperature 45
℃；
(G) sliced beef after drying is sterilized with 100~120 DEG C of high-temperature vapor, vacuum holding after the completion of sterilizing
Bag obtains Saute beef with cayenne pepper silk.
This application provides a kind of spicy beef jerkys, are made of the raw material of following parts by weight, 800 parts of beef, 20 parts of soy sauce,
20 parts of oyster sauce, 40 parts of liquor made from sorghum, 30 parts of cooking wine, 40 parts of white granulated sugar, 20 parts of salt, 10 parts of pericarpium zanthoxyli bungeani powder, 10 parts of pericarpium zanthoxyli schinifolii powder, five
5 parts of face powder, 5 parts of cloves, 5 parts of cassia bark is 5 parts octagonal, 5 parts of black pepper, 30 parts of chilli sauce, 10 parts of capsicum, 15 parts of ginger, green onion 30
Part, 30 parts of white sesameseed.
Preparation method includes the following steps：
(A) it is divided into bulk according to beef lines after beef removal fascia that will be clean, with addition salt and oyster sauce marinated 18
Hour, it is pickled in 50 parts of beef and the ratio of 1 portion of salt and 1 part of oyster sauce, obtains cured beef, marinated temperature is controlled 0
To 5 DEG C；
(B) cured beef cold water is entered pot to cook, green onion, ginger is added in water, boils to beef surface pinkiness, nothing
Watery blood is pulled out and is drained；
(C) beef scalded is cut into the silking by meat along the long ox for being cut into 10cm long, 5cm wide, 0.2~0.6cm of thickness
Cutlet；
(D) by the beef item cut be put into steamer with steamed 2~3 hours steam to nine points it is ripe, then take out and drain, drop
Then beef item is cut into filiform along texture and obtains sliced beef by temperature to room temperature；
(E) it is put into edible oil in pot, sliced beef is then added and stir-fries, then is sequentially placed into ginger, green onion, liquor made from sorghum, sauce
Oil, white granulated sugar, salt, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, five-spice powder, cloves, cassia bark, illiciumverum, black pepper, chilli sauce, chilli oil are small
Fire does not stop stir-frying 10~15 minutes, appropriate hot water is then added to beef is not crossed, big fire stew in soy sauce 10~15 minutes, then small fire is slow
Stir-fry goes out to sugar-free water droplet, and it is uniform to be finally putting into white sesameseed stir-frying；
(F) beef after stew in soy sauce is toasted in drying chamber 2 hours to water content in beef be 15%, baking temperature 55
℃；
(G) sliced beef after drying is sterilized with 100~120 DEG C of high-temperature vapor, vacuum holding after the completion of sterilizing
Bag obtains Saute beef with cayenne pepper silk.
Embodiment 4
Product quality is evaluated：
(1) sensory evaluation
Method：It is random that 50 people is invited to carry out foretasting for Saute beef with cayenne pepper silk, take the average value for foretasting scoring to be counted.Evaluation
Standard and result are shown in Tables 1 and 2 respectively.
1 sensory evaluation standard of table
2 Analyses Methods for Sensory Evaluation Results of table
| Embodiment | Color and luster | Flavor | Flavour | Organize quality | Total score |
| Embodiment 1 | 17 | 18 | 43 | 9 | 87 |
| Embodiment 2 | 18 | 20 | 48 | 8 | 94 |
| Embodiment 3 | 19 | 19 | 44 | 8 | 90 |
(2) shelf-life is investigated
Include the product of vacuum bagging after direct vacuum bagging and microwave sterilization, room temperature by sliced beef prepared by embodiment 2
It is lower place 365 days, be showed no product go mouldy, packaging bag flatulence situations such as.Sensory evaluation is carried out when 270 days, is tied with shown in table 2
Fruit is almost the same.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (9)
1. a kind of Saute beef with cayenne pepper silk, which is characterized in that the Saute beef with cayenne pepper silk is made of the raw material of following parts by weight, beef 500
~800 parts, 10~20 parts of oyster sauce, 10~20 parts of soy sauce, 10~40 parts of liquor made from sorghum, 10~30 parts of cooking wine, 10~40 parts of white granulated sugar,
10~20 parts of salt, 3~10 parts of pericarpium zanthoxyli bungeani powder, 3~10 parts of pericarpium zanthoxyli schinifolii powder, 2~5 parts of five-spice powder, 1~5 part of cloves, cassia bark 1~5
Part, 1~5 part octagonal, 2~5 parts of black pepper, 10~30 parts of chilli sauce, 2~10 parts of capsicum, 5~15 parts of ginger, 10~30 parts of green onion,
10~30 parts of white sesameseed.
2. Saute beef with cayenne pepper silk according to claim 1, which is characterized in that the Saute beef with cayenne pepper silk by following parts by weight original
Material composition, 550~700 parts of beef, 10~15 parts of oyster sauce, 10~15 parts of soy sauce, 15~30 parts of liquor made from sorghum, 15~25 parts of cooking wine,
15~30 parts of white granulated sugar, 10~15 parts of salt, 5~10 parts of pericarpium zanthoxyli bungeani powder, 5~10 parts of pericarpium zanthoxyli schinifolii powder, 2~3 parts of five-spice powder, cloves
2~5 parts, 2~5 parts of cassia bark is 2~5 parts octagonal, 2~4 parts of black pepper, 15~25 parts of chilli sauce, 5~10 parts of chilli oil, ginger 5
~10 parts, 15~25 parts of green onion, 15~25 parts of white sesameseed.
3. a kind of preparation method of Saute beef with cayenne pepper silk, which is characterized in that include the following steps：
(A) it is divided into bulk according to beef lines after beef removal fascia that will be clean, with addition salt and oyster sauce marinated 10~18
Hour, obtain cured beef；
(B) cured beef cold water is entered pot to cook, green onion, ginger, cooking wine is added in water, boils to beef surface pinkiness,
Without watery blood, pulls out and drain；
(C) beef scalded is cut into the silking by meat along the long beef item for being cut into 10cm long, 5cm wide, 0.2~0.6cm of thickness；
(D) by the beef item cut be put into steamer with steamed to nine points it is ripe, then take out and drain, be cooled to room temperature, then
Beef item is cut into filiform along texture and obtains sliced beef；
(E) edible oil is put into pot, then be added sliced beef stir-fry, then be sequentially placed into ginger, green onion, liquor made from sorghum, soy sauce,
White granulated sugar, salt, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, five-spice powder, cloves, cassia bark, illiciumverum, black pepper, chilli sauce, chilli oil small fire
Do not stop stir-frying 10~15 minutes, appropriate hot water is then added to beef is not crossed, big fire stew in soy sauce 10~15 minutes, then small fire is fried slowly
Go out to sugar-free water droplet, it is uniform to be finally putting into white sesameseed stir-frying；
(F) beef after stew in soy sauce is toasted in drying chamber 1~2 hour to water content in beef be 15~30%；
(G) sliced beef after drying is sterilized with high-temperature vapor, vacuum bagging obtains Saute beef with cayenne pepper after the completion of sterilizing
Silk.
4. the preparation method of Saute beef with cayenne pepper silk according to claim 3, which is characterized in that by beef in the step (A)
It is divided into the bulk of 10cm × 10cm × 10cm, is pickled in 50 parts of beef and the ratio of 1 portion of salt and 1 part of oyster sauce.
5. the preparation method of Saute beef with cayenne pepper silk according to claim 3, which is characterized in that pickled in the step (A)
Temperature is controlled at 0 to 5 DEG C.
6. the preparation method of Saute beef with cayenne pepper silk according to claim 3, which is characterized in that use steam in the step (D)
Beef is steamed 2~3 hours.
7. the preparation method of Saute beef with cayenne pepper silk according to claim 3, which is characterized in that baking temperature in the step (F)
Degree is 40~55 DEG C, and it is 15~18% to be baked to water content in beef.
8. the preparation method of Saute beef with cayenne pepper silk according to claim 3, which is characterized in that step (G) the high temperature water
The temperature of steam is 100~120 DEG C.
9. the preparation method of spicy beef jerky according to claim 3, which is characterized in that chilli oil in the step (E)
Preparation method be：Chilli is stir-fried by a small fire with 40~50 DEG C, is contained in container, and the rapeseed oil into 120~150 DEG C, mixing are drenched
To obtain the final product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820382A (en) * | 2020-07-30 | 2020-10-27 | 重庆谷健食品有限公司 | Beef shreds containing soybean protein shreds and making method thereof |
| CN113303446A (en) * | 2021-06-10 | 2021-08-27 | 阜阳市尚源食品有限公司 | Spicy beef and preparation method thereof |
| WO2023073518A1 (en) * | 2021-10-27 | 2023-05-04 | Prado Lucas Alfredo | A twice-shredded crunchy meat jerky |
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| CN1218640A (en) * | 1997-12-02 | 1999-06-09 | 兰州中山饮食经营咨询服务公司富祥食品厂 | Fragrant and hot shredded beef and its processing technology |
| CN103404885A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Soft and delicious spicy beef jerky |
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
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| CN1218640A (en) * | 1997-12-02 | 1999-06-09 | 兰州中山饮食经营咨询服务公司富祥食品厂 | Fragrant and hot shredded beef and its processing technology |
| CN103404885A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Soft and delicious spicy beef jerky |
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820382A (en) * | 2020-07-30 | 2020-10-27 | 重庆谷健食品有限公司 | Beef shreds containing soybean protein shreds and making method thereof |
| CN113303446A (en) * | 2021-06-10 | 2021-08-27 | 阜阳市尚源食品有限公司 | Spicy beef and preparation method thereof |
| WO2023073518A1 (en) * | 2021-10-27 | 2023-05-04 | Prado Lucas Alfredo | A twice-shredded crunchy meat jerky |
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Application publication date: 20180921 |