CN108685044A - A kind of method for salting of beef - Google Patents
A kind of method for salting of beef Download PDFInfo
- Publication number
- CN108685044A CN108685044A CN201810426001.0A CN201810426001A CN108685044A CN 108685044 A CN108685044 A CN 108685044A CN 201810426001 A CN201810426001 A CN 201810426001A CN 108685044 A CN108685044 A CN 108685044A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- sauce
- salting
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
A kind of method for salting of beef, includes the following steps:Step 1: preparing mixing sauce:500 parts of water are added in pot, take 100-150 parts octagonal, 150-200 parts of Chinese prickly ash, 50-75 parts of spiceleaf, 200-250 parts of ginger, 100-150 parts of cassia bark, 30-45 parts of Radix Angelicae Sinensis, 25-35 parts of the root of Dahurain angelica, 15-25 parts of Radix Codonopsis, 25-35 parts of Radix Glycyrrhizae, 15-30 parts of kaempferia galamga, 5-15 parts of fennel seeds that material packet is made, it is put into pot, turn small fire tanning 2.5-3.5h after big fire firing boiling and obtain material water, filtering is spare to be obtained mixing sauce.The present invention has following advantageous effect:Beef is pickled using sauce and vegetable dish juice, effectively increases the mouthfeel of beef, beef is fragrant tender smooth, is more suitable for chafing dish use, has certain application value.
Description
Technical field
The present invention relates to beef technical fields, and in particular to a kind of method for salting of beef.
Background technology
Beef (phonetic:Ni ú r ò u), refer to the meat obtained from ox, is common one of meat.Source can be milk cow,
Bull, heifer.The muscle parts of ox can be cut into beefsteak, beef clod or cowboy's bone, can also mix and make with other meat
Sausage or blood sausage.Other positions it is edible also have oxtail, beef liver, cow tongue, Omasum, ox pancreas, ox thymus gland, cattle heart, bovine brain,
Ox kidney, pizzle;Roll can also be eaten, but be commonly used to cook sausage clothing, and ox bone can be used as feed.
Currently, many people are not proper due to handling when cooking beef, old hard mouthfeel is easy tod produce in culinary art, directly
Cause the mouthfeel of beef to substantially reduce, causes larger waste.
Invention content
The purpose of the present invention is to provide a kind of method for salting of beef, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the present invention provides the following technical solutions:
A kind of method for salting of beef, includes the following steps:
Step 1: preparing mixing sauce:In pot be added 500 parts of water, take 100-150 parts octagonal, 150-200 parts of Chinese prickly ash,
50-75 parts of spiceleaf, 200-250 parts of ginger, 100-150 parts of cassia bark, 30-45 parts of Radix Angelicae Sinensis, 25-35 parts of the root of Dahurain angelica, 15-25 parts of Radix Codonopsis,
Material packet is made in 25-35 parts of Radix Glycyrrhizae, 15-30 parts of kaempferia galamga, 5-15 parts of fennel seeds, is put into pot, and turning small fire after big fire firing boiling endures
2.5-3.5h processed obtains material water, and filtering is spare to obtain mixing sauce;
Add salt sauce Step 2: preparing:50-100 parts of mixings of salt are added in the mixing sauce that step 1 obtains
5min is obtained plus salt sauce;
Step 3: preparing vegetable dish juice:Carrot, tomato, pumpkin, spinach are diced to be put into juice extractor and squeezed the juice, is then filtered
Obtain vegetable dish juice;
Step 4: marinated:Mixing sauce, vegetable dish juice and 1000-1200 parts of dried beef slices rubbing 20-30min are taken, are then placed in
24-30h is pickled in container, pickles temperature control at 15-20 °.
It is as further technical solution of the invention:In the step 2 plus salt temperature is maintained at 30-45 °.
It is as further technical solution of the invention:Dried beef slices thickness in the step 4 is 3mm-5mm.
The present invention has following advantageous effect:Beef is pickled using sauce and vegetable dish juice, is effectively increased
The mouthfeel of beef, beef is fragrant tender smooth, is more suitable for chafing dish use, has certain application value.
Specific implementation mode
With reference to specific embodiment, technical scheme in the embodiment of the invention is clearly and completely described, shows
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1:
A kind of method for salting of beef, includes the following steps:
Step 1: preparing mixing sauce:500 parts of water are added in pot, take octagonal 100 parts, 150 parts of Chinese prickly ash, 50 parts of spiceleaf,
5 parts of 200 parts of ginger, 100 parts of cassia bark, 30 parts of Radix Angelicae Sinensis, 25 parts of the root of Dahurain angelica, 15 parts of Radix Codonopsis, 25 parts of Radix Glycyrrhizae, 15 parts of kaempferia galamga, fennel seeds systems
It wraps, is put into pot at material, turn small fire tanning 2.5h after big fire firing boiling and obtain material water, filtering is spare to be obtained mixing sauce;
Add salt sauce Step 2: preparing:50 parts of mixing 5min of salt are added in the mixing sauce that step 1 obtains
It obtains adding salt sauce;
Step 3: preparing vegetable dish juice:Carrot, tomato, pumpkin, spinach are diced to be put into juice extractor and squeezed the juice, is then filtered
Obtain vegetable dish juice;
Step 4: marinated:Mixing sauce, vegetable dish juice and 1000 parts of dried beef slices rubbing 20min are taken, is then placed in container and salts down
System for 24 hours, pickles temperature control at 15 °.
In the step 2 plus salt temperature is maintained at 30 °.
Dried beef slices thickness in the step 4 is 3mm.
Embodiment 2:
A kind of method for salting of beef, includes the following steps:
Step 1: preparing mixing sauce:500 parts of water are added in pot, take octagonal 150 parts, 200 parts of Chinese prickly ash, 75 parts of spiceleaf,
15 parts of 250 parts of ginger, 150 parts of cassia bark, 45 parts of Radix Angelicae Sinensis, 35 parts of the root of Dahurain angelica, 25 parts of Radix Codonopsis, 35 parts of Radix Glycyrrhizae, 30 parts of kaempferia galamga, fennel seeds systems
It wraps, is put into pot at material, turn small fire tanning 3.5h after big fire firing boiling and obtain material water, filtering is spare to be obtained mixing sauce;
Add salt sauce Step 2: preparing:100 parts of mixing 5min of salt are added in the mixing sauce that step 1 obtains
It obtains adding salt sauce;
Step 3: preparing vegetable dish juice:Carrot, tomato, pumpkin, spinach are diced to be put into juice extractor and squeezed the juice, is then filtered
Obtain vegetable dish juice;
Step 4: marinated:Mixing sauce, vegetable dish juice and 1200 parts of dried beef slices rubbing 30min are taken, is then placed in container and salts down
30h processed pickles temperature control at 20 °.
In the step 2 plus salt temperature is maintained at 45 °.
Dried beef slices thickness in the step 4 is 5mm.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (3)
1. a kind of method for salting of beef, which is characterized in that include the following steps:
Step 1: preparing mixing sauce:500 parts of water are added in pot, take 100-150 parts octagonal, 150-200 parts of Chinese prickly ash, spiceleaf
50-75 parts, 200-250 parts of ginger, 100-150 parts of cassia bark, 30-45 parts of Radix Angelicae Sinensis, 25-35 parts of the root of Dahurain angelica, 15-25 parts of Radix Codonopsis, Radix Glycyrrhizae
25-35 parts, 15-30 parts of kaempferia galamga, 5-15 parts of fennel seeds material packet is made, be put into pot, big fire turns small fire tanning after firing boiling
2.5-3.5h obtains material water, and filtering is spare to obtain mixing sauce;
Add salt sauce Step 2: preparing:50-100 parts of mixing 5min of salt are added in the mixing sauce that step 1 obtains
It obtains adding salt sauce;
Step 3: preparing vegetable dish juice:Carrot, tomato, pumpkin, spinach are diced to be put into juice extractor and squeezed the juice, is then obtained by filtration
Vegetable dish juice;
Step 4: marinated:Mixing sauce, vegetable dish juice and 1000-1200 parts of dried beef slices rubbing 20-30min are taken, container is then placed in
In pickle 24-30h, pickle temperature control at 15-20 °.
2. a kind of method for salting of beef according to claim 1, which is characterized in that in the step 2 plus salt temperature
It is maintained at 30-45 °.
3. a kind of method for salting of beef according to claim 1, which is characterized in that the dried beef slices in the step 4 is thick
Degree is 3mm-5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810426001.0A CN108685044A (en) | 2018-05-07 | 2018-05-07 | A kind of method for salting of beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810426001.0A CN108685044A (en) | 2018-05-07 | 2018-05-07 | A kind of method for salting of beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685044A true CN108685044A (en) | 2018-10-23 |
Family
ID=63846203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810426001.0A Pending CN108685044A (en) | 2018-05-07 | 2018-05-07 | A kind of method for salting of beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685044A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN106213241A (en) * | 2016-07-25 | 2016-12-14 | 周爱敏 | A kind of vegetable juice paste flavor beef and preparation method thereof |
| KR101729088B1 (en) * | 2016-03-21 | 2017-04-21 | 강원도 양양군(양양군 농업기술센터장) | Nubucki containing wild fruit powder and extract and method for producing the same |
| CN107668551A (en) * | 2017-09-12 | 2018-02-09 | 安徽荷金来农业发展股份有限公司 | A kind of beef method for salting |
-
2018
- 2018-05-07 CN CN201810426001.0A patent/CN108685044A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| KR101729088B1 (en) * | 2016-03-21 | 2017-04-21 | 강원도 양양군(양양군 농업기술센터장) | Nubucki containing wild fruit powder and extract and method for producing the same |
| CN106213241A (en) * | 2016-07-25 | 2016-12-14 | 周爱敏 | A kind of vegetable juice paste flavor beef and preparation method thereof |
| CN107668551A (en) * | 2017-09-12 | 2018-02-09 | 安徽荷金来农业发展股份有限公司 | A kind of beef method for salting |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181023 |
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| WD01 | Invention patent application deemed withdrawn after publication |