CN108783267A - A kind of cold a variety of preparation methods for eating beef - Google Patents
A kind of cold a variety of preparation methods for eating beef Download PDFInfo
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- CN108783267A CN108783267A CN201810590204.3A CN201810590204A CN108783267A CN 108783267 A CN108783267 A CN 108783267A CN 201810590204 A CN201810590204 A CN 201810590204A CN 108783267 A CN108783267 A CN 108783267A
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- beef
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- green pepper
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 33
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 18
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 18
- 239000002540 palm oil Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 87
- 239000000843 powder Substances 0.000 claims description 46
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 30
- 235000008397 ginger Nutrition 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 29
- 241000234314 Zingiber Species 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 27
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- 240000002234 Allium sativum Species 0.000 claims description 21
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- 235000013547 stew Nutrition 0.000 claims description 21
- 239000008280 blood Substances 0.000 claims description 17
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- 235000003434 Sesamum indicum Nutrition 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 12
- 239000006260 foam Substances 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 244000062250 Kaempferia rotunda Species 0.000 claims description 9
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 9
- 229910052736 halogen Inorganic materials 0.000 claims description 9
- 150000002367 halogens Chemical class 0.000 claims description 9
- 235000019713 millet Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 239000000341 volatile oil Substances 0.000 claims description 4
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000005324 Typha latifolia Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 5
- 244000020518 Carthamus tinctorius Species 0.000 claims 1
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- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000009491 slugging Methods 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
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- 210000001779 taste bud Anatomy 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 241000218236 Cannabis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 244000118869 coast club rush Species 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000001914 calming effect Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
Abstract
The invention belongs to field of food preparation, disclosing a kind of cold a variety of preparation methods for eating beef includes：Spicy, spiced, bubble green pepper, fermented soya bean.The production technology of the present invention enriches beef items type, and in order to meet the taste demand of all kinds of consumers.The present invention can reach optimum efficiency by rapeseed oil and being used in mixed way for palm oil, can be limited with Shelf-life；By the way that autoclaving to be fused in processing process completely, solves the problems, such as that the stiff difficult chewing of traditional beef, accurate perception time change the structure organization state of meat, make beef slugging fully easily tasty easy chewing in mouthfeel.The present invention realizes beef items taste diversification, there is a challenge taste bud, it is peppery go out the limit spicy；Aromatic solidifying people, the spiced tried to stop but cannot；Acid is refreshing enjoyable, the pickled pepper flavor of delicious happy feelings；It is salty go out mouthfeel, it is fresh go out flavour fermented soya bean taste etc..
Description
Technical field
The invention belongs to field of food preparation more particularly to a kind of cold a variety of preparation methods for eating beef.
Background technology
Currently, the prior art commonly used in the trade is such：The nutritive value of beef is high, and Gu has, and " beef tonifying Qi, work(is the same as yellow
Stilbene " say.It contains abundant protein, the ingredients such as fat, vitamin B complex, niacin, calcium, phosphorus, iron, cholesterine.With strengthening tendons
Zhuanggu, qi-restoratives blood-nourishing, eliminating phlegm and calming wind effect.And beef taste is delicious, containing abundant essential amino acid, and fat content
It is low, enjoy the laudatory title of " favourite son in meat ".It being counted according to meat tissue of the world, China Meat import volume reaches 6,510,000 tons in 2016, than
Chinese customs statistics is nearly 2,000,000 tons more.Other meats such as special efficacy pork, the mutton that beef is possessed can not substitute, and promote
The fast development of beef food industry is made.Famous beef items are many on the market at present, but beef in the market
Product passes through fried or boiling more, leads to the stiff difficult chewing of product, and water activity is higher, causes shelf life short.
In conclusion problem of the existing technology is：Famous beef items are many on the market at present, but city
Beef items on field pass through fried or boiling more, lead to the stiff difficult chewing of product, and water activity is higher, leads to product goods
The frame phase is short.
Solve the difficulty and meaning of above-mentioned technical problem：
It will roll in meat and autoclaving Technology application to Beef production technique, and improve mouthfeel, its is made to chew easy slugging, it is old and young
All preferably.
Invention content
In view of the problems of the existing technology, the present invention provides a kind of cold a variety of preparation methods for eating beef.
The invention is realized in this way it is a kind of it is spicy it is cold eat beef preparation method, include the following steps：
Step 1 removes watery blood, and raw beef is put into cold water, and water did not had beef 3cm-4cm, was constantly pulled out in boiling process
Over-water floats boil beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam,
±2mm-3mm；
Step 2, is pickled, humidogene ginger 10g~15g, garlic 15g~20g, cooking wine 5ml~10ml, and salt 4g~6g is weighed up standby
With after cooling down chopping beef, with the marinated 30min of small powder mixing；
Step 3, stew in soy sauce, spiceleaf 3g~6g, cassia bark 7g~10g, kaempferia galamga 5g~8g, octagonal 5g~8g, fennel 4g~8g,
Pericarpium zanthoxyli bungeani 5g~8g, pericarpium zanthoxyli schinifolii 5g~8g, apple 5g~8g, dry hot millet 18g~22g, chilli 27g~32g；
Dry hot millet, chilli are diced before stew in soy sauce, long 1-1.5cm, wherein dry hot millet, the independent strainer packet of chilli
Dress, so that frying is spare, by capsicum, beef, small powder pours into pressure cooker, adds 1000ml water, and halogen boils 1h, and when cold water pours into small
Material, capsicum, water pour into beef when boiling, and after boiling water, start timing 1h；
Step 4, frying, sesame 10g~15g, pericarpium zanthoxyli bungeani 8g~12g, pericarpium zanthoxyli schinifolii 8g~12g, white sugar 7g~10g, monosodium glutamate
2g~5g, chickens' extract 2g~5g, chilli powder 5g~10g, salt 10g~15g, ginger powder 0.5g~1g, palm oil, rapeseed oil=1:3,
The a little 2ml-4ml of Zanthoxylum essential oil；
By palm oil, rapeseed oil Zanthoxylum essential oil stand oil pours into the quick-fried perfume (or spice) of green pericarpium zanthoxyli bungeani, and after beef stir-fry 7-10s is added, stew in soy sauce is added
After capsicum 10-15s afterwards, sesame is added after being separately added into salt, monosodium glutamate, chickens' extract, white sugar, ginger powder, 2s, frying is off the pot, adds small
Constantly stir-frying during material.
The invention is realized in this way a kind of spices are cold to eat beef preparation method, include the following steps：
Step 1 removes watery blood, and raw beef is put into cold water, and water did not had beef 3cm-4cm, was constantly pulled out in boiling process
Over-water floats boil beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam,
±2mm-3mm；
Step 2 is pickled, ginger 12g~15g, garlic 18g~22g, cooking wine 5ml~10ml, salt 4g~7g, and black pepper 1g~
3g after cooling down chopping beef, with small powder mixing, pickles 30min；
Step 3, stew in soy sauce, octagonal 5g~10g, spiceleaf 1g~3g, apple 3g~6g, cassia bark 5g~10g, ginger slice 1g~
3g, Amomum cardamomum 0.5g~1g, fennel seeds 4g~6g, tabernaemontanus bulrush ginger seed 3g~5g, cloves 1g~5g, fructus cannabis 1g~5g, dark soy sauce 8ml~
12ml；
Small powder, beef are poured into pressure cooker, add 1000ml water, halogen boils 1h, and when cold water pours into small powder, capsicum, and water falls when boiling
Enter beef, after boiling water, starts timing 1h；
Step 4, frying, sesame 18g~22g, monosodium glutamate 1g~3g, chickens' extract 1g~3g, sugared 10g~14g, ginger powder 0.2g
~0.6g, salt 1g~3g, five-spice powder 1g~3g, octagonal 1g~3g, 1, spiceleaf 0.5g~1g, kaempferia galamga 1~3, cassia bark one
Small pieces, fennel 1g~3g；
By palm oil:Rapeseed oil=1:3 pour into, stand oil, and illiciumverum, spiceleaf, kaempferia galamga, cassia bark, the quick-fried perfume (or spice) of fennel filter out useless
Object, then meat is put, condiment is put later, and sesame pours into rear frying several seconds, strictly prevents sesame from frying recklessly.
The invention is realized in this way a kind of bubble green pepper is cold to eat beef preparation method, include the following steps：
Step 1 removes watery blood, removes watery blood, and raw beef is put into cold water, and water did not had a beef 3cm-4cm, in boiling process
It constantly pulls over-water floats out, up to no foam generates, beef is boiled to ripe very likely, take out chopping, Filamentous size 5mm ×
5mm × 7cm, ± 2mm-3mm；
Step 2 is pickled, ginger 10g~14g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g, and black pepper 1g~
3g, bubble green pepper water 25ml~35ml after cooling down chopping beef, with small powder mixing, pickle 30~50min；
Step 3, stew in soy sauce, the aqueous 50g~70g of bubble green pepper add water 1000ml, and small powder, beef, which are poured into pressure cooker, adds water, halogen
Boil 1h~2h；
Step 4, frying, monosodium glutamate 1g~3g, chickens' extract 1g~3g, five-spice powder 0.2g~0.5g, salt 4g~6g, white sugar 4g~
6g, ginger powder 0.5g~1g, black pepper 0.5g~0.8g, bubble green pepper 15g~20g, bubble green pepper 15g~20g, bubble green pepper water 15ml~
25ml；
By palm oil：Rapeseed oil=1:3 pour into pot, stand oil, sequentially add bubble green pepper, beef, and condiment is added in frying 10s,
Again plus bubble green pepper water, bubble green pepper is chopped carefully before frying.
The invention is realized in this way a kind of fermented soya bean are cold to eat beef preparation method, include the following steps：
Step 1 removes watery blood, removes watery blood, and raw beef is put into cold water, and water did not had a beef 3cm-4cm, in boiling process
It constantly pulls over-water floats out, up to no foam generates, beef is boiled to ripe very likely, take out chopping, Filamentous size 5mm ×
5mm × 7cm, ± 2mm-3mm；
Step 2 is pickled, ginger 12g~15g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g；
Step 3, stew in soy sauce directly add 1000ml water, pressure cooker boiling 1h；
Step 4, frying, fermented soya bean 25g-30g, garlic 8g~12g, white sugar 7g~10g, salt 2g~5g, monosodium glutamate 2g~5g；
By palm oil：Rapeseed oil=1:3 pour into pot, stand oil, by fermented soya bean and the quick-fried perfume (or spice) of garlic, add water a little, are put into condiment, no
Disconnected stirring after small fire 1min, is added beef and stewes slowly, off the pot when water is evaporated soon, it is off the pot after beef require to be immersed in beans always
In fermented soya beans, salted or other wise slag, 1~2h is pulled out, and fermented soya bean and garlic will be chopped into slag, and water is added not have a fermented soya bean slag, and beef is lean pork taken under the spinal column of a hog used in fermented soya bean,
Its taste is smart beef；Spicy wants more with oil phase to other tastes, is important to pay attention to the frying time, prevents beef from pasting.
In conclusion advantages of the present invention and good effect are：
(1) autoclaving is fused in processing process by cold beef of eating completely, solves the stiff difficult nozzle of traditional beef
The problem of chewing, accurate perception time change the structure organization state of meat, keep beef slugging in mouthfeel fully easily tasty
Easily chewing.
(2) optimum efficiency can be reached by rapeseed oil and being used in mixed way for palm oil, can be limited with Shelf-life, palm oil
It is inhibited to the oxygenolysis of beef, this may be due to palm oil containing saturated fatty acid it is more, and rapeseed oil contain compared with
More monounsaturated fatty acids, therefore miscella can reduce oxidation, play the role of extending the beef shelf-life.
(3) production technology of the invention enriches beef items type, and in order to meet the taste demand of all kinds of consumers,
The present invention realizes beef items taste diversification.Have a challenge taste bud, it is peppery go out the limit spicy；Aromatic solidifying people, tries to stop but cannot
Spiced；Acid is refreshing enjoyable, the pickled pepper flavor of delicious happy feelings；It is salty go out mouthfeel, it is fresh go out flavour fermented soya bean taste etc..
The present invention can guarantee the parameter stabilities such as every batch of beef sample moisture, water activity, sample hardness certain
Numberical range.
Description of the drawings
Fig. 1 is provided in an embodiment of the present invention spicy cold to eat beef preparation method flow chart.
Fig. 2, which is that spices provided in an embodiment of the present invention are cold, eats beef preparation method flow chart.
Fig. 3, which is that bubble green pepper provided in an embodiment of the present invention is cold, eats beef preparation method flow chart.
Fig. 4, which is that fermented soya bean provided in an embodiment of the present invention are cold, eats beef preparation method flow chart.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in Figure 1, it is provided in an embodiment of the present invention it is spicy it is cold eat beef preparation method, include the following steps：
S101：Watery blood is removed, raw beef is put into cold water, water did not had beef 3cm-4cm, and water is constantly pulled out in boiling process
Upper floating material boils beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam, ±
2mm-3mm；
S102：It is marinated, humidogene ginger 10g~15g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g, weigh up it is spare,
After chopping beef is cooled down, 30min is pickled with small powder mixing；
S103：Stew in soy sauce, spiceleaf 3g~6g, cassia bark 7g~10g, kaempferia galamga 5g~8g, octagonal 5g~8g, fennel 4g~8g are red
Chinese prickly ash 5g~8g, pericarpium zanthoxyli schinifolii 5g~8g, apple 5g~8g, dry hot millet 18g~22g, chilli 27g~32g；It will be done before stew in soy sauce
Hot millet, chilli are diced, long 1-1.5cm, wherein dry hot millet, chilli is packed with independent strainer, will so that frying is spare
Capsicum, beef, small powder pour into pressure cooker, add 1000ml water, and halogen boils 1h, and when cold water pours into small powder, capsicum, and water pours into ox when boiling
Meat after boiling water, starts timing 1h；
S104：Frying, sesame 10g~15g, pericarpium zanthoxyli bungeani 8g~12g, pericarpium zanthoxyli schinifolii 8g~12g, white sugar 7g~10g, monosodium glutamate 2g
~5g, chickens' extract 2g~5g, chilli powder 5g~10g, salt 10g~15g, ginger powder 0.5g~1g, palm oil, rapeseed oil=1:3, flower
The a little 2ml-4ml of green pepper oil；By palm oil, rapeseed oil Zanthoxylum essential oil stand oil pours into the quick-fried perfume (or spice) of green pericarpium zanthoxyli bungeani, and beef is added and fries 7s-10s
Afterwards, after the capsicum 10s-15s after stew in soy sauce is added, sesame is added after being separately added into salt, monosodium glutamate, chickens' extract, white sugar, ginger powder, 2s, fries
System, it is off the pot, add constantly stir-frying during small powder.
As shown in Fig. 2, spices provided in an embodiment of the present invention are cold to eat beef preparation method, include the following steps：
S201：Watery blood is removed, raw beef is put into cold water, water did not had beef 3cm-4cm, and water is constantly pulled out in boiling process
Upper floating material boils beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam, ±
2mm-3mm；
S202：It is marinated, ginger 12g~15g, garlic 18g~22g, cooking wine 5ml~10ml, salt 4g~7g, black pepper 1g~3g,
After chopping beef is cooled down, with small powder mixing, 30min is pickled；
S203：Stew in soy sauce, octagonal 5g~10g, spiceleaf 1g~3g, apple 3g~6g, cassia bark 5g~10g, ginger slice 1g~3g,
Amomum cardamomum 0.5g~1g, fennel seeds 4g~6g, tabernaemontanus bulrush ginger seed 3g~5g, cloves 1g~5g, fructus cannabis 1g~5g, dark soy sauce 8ml~
12ml；Small powder, beef are poured into pressure cooker, add 1000ml water, halogen boils 1h, and when cold water pours into small powder, capsicum, and water pours into ox when boiling
Meat after boiling water, starts timing 1h；
S204:Frying, sesame 18g~22g, monosodium glutamate 1g~3g, chickens' extract 1g~3g, sugared 10g~14g, ginger powder 0.2g~
0.6g, salt 1g~3g, five-spice powder 1g~3g, octagonal 1g~3g, 1, spiceleaf 0.5g~1g, kaempferia galamga 1~3, cassia bark one is small
Piece, fennel 1g~3g；By palm oil:Rapeseed oil=1:3 pour into, stand oil, by illiciumverum, spiceleaf, kaempferia galamga, cassia bark, the quick-fried perfume (or spice) of fennel, filter
Except waste, then meat is put, put condiment later, sesame pours into rear frying several seconds, strictly prevents sesame from frying recklessly.
As shown in figure 3, bubble green pepper provided in an embodiment of the present invention is cold to eat beef preparation method, include the following steps：
S301：Watery blood is removed, watery blood is removed, raw beef is put into cold water, water did not had a beef 3cm-4cm, in boiling process not
It is disconnected to pull over-water floats out, up to the generation of no foam, beef is boiled to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm
× 7cm, ± 2mm-3mm；
S302：It is marinated, ginger 10g~14g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g, black pepper 1g~3g,
Bubble green pepper water 25ml~35ml after cooling down chopping beef, with small powder mixing, pickles 30~50min；
S303：Stew in soy sauce, the aqueous 50g~70g of bubble green pepper, adds water 1000ml, and small powder, beef, which are poured into pressure cooker, adds water, halogen to boil
1h~2h；
S304：Frying, monosodium glutamate 1g~3g, chickens' extract 1g~3g, five-spice powder 0.2g~0.5g, salt 4g~6g, white sugar 4g~6g,
Ginger powder 0.5g~1g, black pepper 0.5g~0.8g, bubble green pepper 15g~20g, bubble green pepper 15g~20g, bubble green pepper water 15ml~25ml；It will
Palm oil：Rapeseed oil=1:3 pour into pot, stand oil, sequentially add bubble green pepper, beef, and frying 10s is added condiment, then adds bubble green pepper
Water chops bubble green pepper carefully before frying.
As shown in figure 4, fermented soya bean provided in an embodiment of the present invention are cold to eat beef preparation method, include the following steps：
S401：Watery blood is removed, watery blood is removed, raw beef is put into cold water, water did not had a beef 3cm, 4cm, in boiling process not
It is disconnected to pull over-water floats out, up to the generation of no foam, beef is boiled to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm
× 7cm, ± 2mm-3mm；
S402：It is marinated, ginger 12g~15g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g；
S403：Stew in soy sauce directly adds 1000ml water, pressure cooker boiling 1h；
S404：Frying, fermented soya bean 25g-30g, garlic 8g~12g, white sugar 7g~10g, salt 2g~5g, monosodium glutamate 2g~5g.It will be brown
Palmitic acid oil：Rapeseed oil=1:3 pour into pot, stand oil, by fermented soya bean and the quick-fried perfume (or spice) of garlic, add water a little, are put into condiment, be stirred continuously, small fire
After 1min, be added beef stew slowly, it is off the pot when water is evaporated soon, it is off the pot after beef require be immersed in always in fermented soya bean slag, 1~2h
It pulls out, fermented soya bean and garlic will be chopped into slag, and water is added not have a fermented soya bean slag, and beef is lean pork taken under the spinal column of a hog used in fermented soya bean, and other tastes are smart beef；
Spicy wants more with oil phase to other tastes, is important to pay attention to the frying time, prevents beef from pasting.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (4)
1. spicy cold beef preparation method is eaten a kind of, which is characterized in that the spicy cold beef preparation method of eating includes following
Step：
Step 1 removes watery blood, and raw beef is put into cold water, and water did not had beef 3cm-4cm, was constantly pulled out in boiling process waterborne
Floating material boils beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam, ±
2mm-3mm；
Step 2 is pickled, humidogene ginger 10g~15g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g, and spare, general is weighed up
After the cooling of chopping beef, 30min is pickled with small powder mixing；
Step 3, stew in soy sauce, spiceleaf 3g~6g, cassia bark 7g~10g, kaempferia galamga 5g~8g, octagonal 5g~8g, fennel 4g~8g, safflower
Green pepper 5g~8g, pericarpium zanthoxyli schinifolii 5g~8g, apple 5g~8g, dry hot millet 18g~22g, chilli 27g~32g；
Dry hot millet, chilli are diced before stew in soy sauce, long 1-1.5cm, wherein dry hot millet, chilli is packed with independent strainer,
So that frying is spare, by capsicum, beef, small powder pours into pressure cooker, adds 1000ml water, and halogen boils 1h, and when cold water pours into small powder, peppery
Green pepper, water pour into beef when boiling, and after boiling water, start timing 1h；
Step 4, frying, sesame 10g~15g, pericarpium zanthoxyli bungeani 8g~12g, pericarpium zanthoxyli schinifolii 8g~12g, white sugar 7g~10g, monosodium glutamate 2g~
5g, chickens' extract 2g~5g, chilli powder 5g~10g, salt 10g~15g, ginger powder 0.5g~1g, palm oil, rapeseed oil=1:3, Chinese prickly ash
The a little 2ml-4ml of oil；By palm oil, rapeseed oil Zanthoxylum essential oil stand oil pours into the quick-fried perfume (or spice) of green pericarpium zanthoxyli bungeani, after beef stir-fry 7-10s is added, adds
After entering the capsicum 10-15s after stew in soy sauce, sesame is added after being separately added into salt, monosodium glutamate, chickens' extract, white sugar, ginger powder, 2s, frying rises
Pot adds constantly stir-frying during small powder.
2. a kind of spices are cold to eat beef preparation method, which is characterized in that the spices are cold to eat beef preparation method, including following
Step：
Step 1 removes watery blood, and raw beef is put into cold water, and water did not had beef 3cm-4cm, was constantly pulled out in boiling process waterborne
Floating material boils beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam, ±
2mm-3mm；
Step 2 is pickled, ginger 12g~15g, garlic 18g~22g, cooking wine 5ml~10ml, salt 4g~7g, black pepper 1g~3g, will
After the cooling of chopping beef, with small powder mixing, 30min is pickled；
Step 3, stew in soy sauce, octagonal 5g~10g, spiceleaf 1g~3g, tsaoko 3g~6g, cassia bark 5g~10g, ginger slice 1g~3g, in vain
Cardamom 0.5g~1g, fennel seeds 4g~6g, tabernaemontanus bulrush ginger seed 3g~5g, cloves 1g~5g, fructus cannabis 1g~5g, dark soy sauce 8ml~12ml；
Small powder, beef are poured into pressure cooker, add 1000ml water, halogen boils 1h, and when cold water pours into small powder, capsicum, and water pours into ox when boiling
Meat after boiling water, starts timing 1h；
Step 4, frying, sesame 18g~22g, monosodium glutamate 1g~3g, chickens' extract 1g~3g, sugared 10g~14g, ginger powder 0.2g~
0.6g, salt 1g~3g, five-spice powder 1g~3g, octagonal 1g~3g, 1, spiceleaf 0.5g~1g, kaempferia galamga 1~3, cassia bark one is small
Piece, fennel 1g~3g；
By palm oil:Rapeseed oil=1:3 pour into, stand oil, by illiciumverum, spiceleaf, kaempferia galamga, cassia bark, the quick-fried perfume (or spice) of fennel, filter out waste, then
Meat is put, puts condiment later, sesame pours into rear frying several seconds, strictly prevents sesame from frying recklessly.
3. a kind of bubble green pepper is cold to eat beef preparation method, which is characterized in that the bubble green pepper is cold to eat beef preparation method, including following
Step：
Step 1 removes watery blood, removes watery blood, and raw beef is put into cold water, and water did not had a beef 3cm-4cm, in boiling process constantly
It pulls over-water floats out, up to no foam generates, beef is boiled to ripe very likely, take out chopping, Filamentous size 5mm × 5mm ×
7cm, ± 2mm-3mm；
Step 2 is pickled, ginger 10g~14g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g, black pepper 1g~3g, bubble
Green pepper water 25ml~35ml after cooling down chopping beef, with small powder mixing, pickles 30~50min；
Step 3, stew in soy sauce, the aqueous 50g~70g of bubble green pepper add water 1000ml, and small powder, beef, which are poured into pressure cooker, adds water, halogen to boil 1h
~2h；
Step 4, frying, monosodium glutamate 1g~3g, chickens' extract 1g~3g, five-spice powder 0.2g~0.5g, salt 4g~6g, white sugar 4g~6g are raw
Ginger powder 0.5g~1g, black pepper 0.5g~0.8g, bubble green pepper 15g~20g, bubble green pepper 15g~20g, bubble green pepper water 15ml~25ml；
By palm oil：Rapeseed oil=1:3 pour into pot, stand oil, sequentially add bubble green pepper, beef, and frying 10s is added condiment, then adds
Bubble green pepper water chops bubble green pepper carefully before frying.
4. a kind of fermented soya bean are cold to eat beef preparation method, which is characterized in that the fermented soya bean are cold to eat beef preparation method, including following
Step：
Step 1 removes watery blood, and raw beef is put into cold water, and water did not had beef 3cm-4cm, was constantly pulled out in boiling process waterborne
Floating material boils beef to ripe very likely, taking-up chopping, Filamentous size 5mm × 5mm × 7cm up to the generation of no foam, ±
2mm-3mm；
Step 2 is pickled, ginger 12g~15g, garlic 15g~20g, cooking wine 5ml~10ml, salt 4g~6g；
Step 3, stew in soy sauce directly add 1000ml water, pressure cooker boiling 1h；
Step 4, frying, fermented soya bean 25g-30g, garlic 8g~12g, white sugar 7g~10g, salt 2g~5g, monosodium glutamate 2g~5g；
By palm oil：Rapeseed oil=1:3 pour into pot, stand oil, by fermented soya bean and the quick-fried perfume (or spice) of garlic, add water a little, are put into condiment, constantly stir
Mix, after small fire 1min, be added beef stew slowly, it is off the pot when water is evaporated soon, it is off the pot after beef require be immersed in fermented soya bean slag always
In, 1~2h is pulled out, and fermented soya bean and garlic will be chopped into slag, and water is added not have a fermented soya bean slag, and beef is lean pork taken under the spinal column of a hog, Qi Tawei used in fermented soya bean
For smart beef.
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Application publication date: 20181113 |