CN108925879A - A kind of spices belt leather beef and preparation method thereof - Google Patents
A kind of spices belt leather beef and preparation method thereof Download PDFInfo
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- CN108925879A CN108925879A CN201810754688.0A CN201810754688A CN108925879A CN 108925879 A CN108925879 A CN 108925879A CN 201810754688 A CN201810754688 A CN 201810754688A CN 108925879 A CN108925879 A CN 108925879A
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- beef
- belt leather
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- spices
- galbitang
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
A kind of spices belt leather beef, it is prepared by the raw material of following parts by weight: belt leather raw beef 450-550, spice 0.8-1.2, edible salt 8-12, vinegar 0.8-1.2, honey 1.8-2.2, Galbitang 800-1200；The spice is made of the raw material of following parts by weight: Chinese prickly ash 15-25, illiciumverum 15-25, cortex cinnamomi 5-10, cloves 4-6, dried orange peel 8-12, hawthorn 6-10, ginger 25-35, tsaoko 4-6, parsley 4-6, Radix Glycyrrhizae 4-6.Belt leather beef provided by the invention, by selecting suitable spice, and belt leather raw beef is pickled using vinegar and honey, then infusion is carried out with Galbitang, the Q bullet that belt leather beef ox-hide made of making is chewed is soft glutinous palatable, natural true qualities after beef holding is cooked, the fresh aromatic thickness of mouthfeel, taste are infinite.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of spices belt leather beef and preparation method thereof.
Background technique
Beef is a kind of people's daily life often edible meat product, containing a large amount of protein and amino acid and
Fat more less than pork, mutton can supplement the nutrients to human body, build up health.
It has been investigated that the nutritive value of ox-hide is higher than beef, it is rich in collagen, protein content is in meat
2.5 times, fat is the 1/2 of meat, and amino acid is needed closer to human body, body resistance against diseases can be improved, enhancing development also has
There are delaying human body caducity, beautifying face and moistering lotion, anticancer and other effects；Due to ox-hide be difficult to than beef it is well-done, if extending brew time,
Cause beef mouthfeel poor, therefore, in the prior art generally separate ox-hide and beef, not only improves processing cost, but also lack
Beef and ox-hide eat soft glutinous fresh and tender beautiful mouthfeel together.
Summary of the invention
The object of the invention is that providing a kind of spiced belt leather beef and its preparation to solve the deficiencies in the prior art
Method.
The purpose of the present invention is what is realized with following technical proposals:
A kind of spices belt leather beef, it is prepared by the raw material of following parts by weight: belt leather raw beef 450-550, spice
0.8-1.2, edible salt 8-12, vinegar 0.8-1.2, honey 1.8-2.2, Galbitang 800-1200；The spice is by following weight
The raw material composition of part: Chinese prickly ash 15-25, illiciumverum 15-25, cortex cinnamomi 5-10, cloves 4-6, dried orange peel 8-12, hawthorn 6-10, ginger 25-
35, tsaoko 4-6, parsley 4-6, Radix Glycyrrhizae 4-6.
Preferably, it is prepared by the raw material of following parts by weight: belt leather raw beef 500, spice 1, edible salt 10,
Vinegar 1, honey 2, Galbitang 1000；The spice is made of the raw material of following parts by weight: Chinese prickly ash 20, illiciumverum 20, cortex cinnamomi 7.5,
Cloves 5, dried orange peel 10, hawthorn 8, ginger 30, tsaoko 5, parsley 5, Radix Glycyrrhizae 5.
Preferably, the Galbitang adds 60-140kg water by ox bone 4-6kg, 80-120g spice, 80-120g edible salt
It boils.
It is further preferred that the Galbitang by ox bone 5kg, 100g spice, 100g edible salt add 100kg water boil and
At.
The preparation method of spices belt leather beef as described above, comprising the following steps:
(1) sorting: the belt leather raw beef for selecting fresh inspection qualified；
(2) bloodletting: the bloodletting of imam's method is used；
(3) it scalds ox, depilation: boiling boiling hot 5-20min in 75-85 DEG C of water, then lose hair or feathers；
(4) it pickles: beef being cut blocking, beef is pickled into 3-5d with edible salt, vinegar, honey；
(5) halogen boils: beef, spice after will be marinated be added in Galbitang, first boil 2.5-3.5h at 95-105 DEG C, then exist
80-90 DEG C is boiled 3.5-4.5h；
(6) it refrigerates: in 0-4 DEG C of refrigeration 8-12h.
The Simmental or Xia Luolai beef cattle of 1.5-3 one full year of life are selected in step (1).
It is first with firelock that hair processing is clean after depilation in step (3), then blackspot is removed with giant.
Belt leather beef provided by the invention, by selecting suitable spice, and using vinegar and honey to belt leather raw beef
It is pickled, then carries out infusion with Galbitang, the Q bullet for chewing manufactured belt leather beef ox-hide is soft glutinous palatable, and beef holding is boiled
Natural true qualities after ripe, the fresh aromatic thickness of mouthfeel, taste are infinite.
Specific embodiment
Embodiment 1
A kind of spices belt leather beef, it is prepared by the raw material of following parts by weight: belt leather raw beef 450-550, spice
0.8-1.2, edible salt 8-12, vinegar 0.8-1.2, honey 1.8-2.2, Galbitang 800-1200；The spice is by following weight
The raw material composition of part: Chinese prickly ash 15-25, illiciumverum 15-25, cortex cinnamomi 5-10, cloves 4-6, dried orange peel 8-12, hawthorn 6-10, ginger 25-
35, tsaoko 4-6, parsley 4-6, Radix Glycyrrhizae 4-6.The Galbitang is by ox bone 4-6kg, 80-120g spice, 80-120g edible salt
60-140kg water is added to boil.
The preparation method of spices belt leather beef as described above, comprising the following steps:
(1) sorting: the belt leather raw beef for selecting fresh inspection qualified；It is preferred that Simmental or summer Lip river with 1.5-3 one full year of life
Lay beef cattle, meat is preferable, moderate fat content, suitable for making belt leather beef；
(2) bloodletting: using the bloodletting of imam's method (passing through cutting vein, oesophagus and tracheae bloodletting)；
(3) it scalds ox, depilation: boiling boiling hot 5-20min in 75-85 DEG C of water, then lose hair or feathers, it is first with firelock that hair processing is dry after depilation
Only, blackspot then is removed with giant；
(4) it pickles: beef being cut into 5-10 jins of blocks, beef is pickled into 3-5d with edible salt, vinegar, honey, tumbling one can be taken
The method of section time makes to pickle more evenly；
(5) halogen boils: beef, spice after will be marinated be added in Galbitang, first boil 2.5-3.5h at 95-105 DEG C, make belt leather ox
Meat boil to 7,8 points it is ripe, be then boiled with soft fire 3.5-4.5h at 80-90 DEG C, keep belt leather beef preferably tasty；It can be also added when halogen boils
Suitable cooking wine and monosodium glutamate；
(6) it refrigerates: refrigerating 8-12h in 0-4 DEG C of sterile workshop, mouthfeel is more preferably after refrigeration.
Although belt leather beef has very high nutritive value, but since its skin is different with meat characteristic, and if beef processing
Technique is inappropriate, then mouthfeel is poor, and therefore, belt leather beef will comprehensively consider ox-hide and beef feature when processing, and should make ox-hide
Processing is mature, is easy to edible, prevents beef is ageing to be hardened again；The present invention is in consulting literatures and the basis for having done many experiments
On, using first being pickled for a long time using salt, vinegar and honey to belt leather raw beef, when halogen boils, both it is convenient for ox-hide well-done, makes
The Q bullet that it is chewed is soft glutinous, and spice taste can be made well into beef, can also keep beef fresh and tender palatable；And it selects suitable
Suitable spice can not only make beef fast tasty, but also can prevent that spice taste is overweight and influences beef mouthfeel, in spice,
Chinese prickly ash, illiciumverum, cortex cinnamomi, cloves mainly provide five Flavors, the main deodorization of ginger, tsaoko, dried orange peel, hawthorn except have a strong smell solve greasy, parsley,
Radix Glycyrrhizae is mainly used for reconciling all tastes, prevents a certain fragrance excessively prominent；And use Galbitang halogen Boiled beef, then it is mainly used for enhancing
Beef true qualities flavor, therefore, the Q bullet that belt leather beef ox-hide made of the present invention is chewed are soft glutinous palatable, and beef keeps oneself after being cooked
Right true qualities, the fresh aromatic thickness of mouthfeel, taste are infinite.
Embodiment 2
A kind of spices belt leather beef, it is prepared by the raw material of following parts by weight: belt leather raw beef 500, spice 1, food
With salt 10, vinegar 1, honey 2, Galbitang 1000；The spice is made of the raw material of following parts by weight: Chinese prickly ash 20, octagonal 20, meat
Osmanthus 7.5, cloves 5, dried orange peel 10, hawthorn 8, ginger 30, tsaoko 5, parsley 5, Radix Glycyrrhizae 5.The Galbitang is fragrant by ox bone 5kg, 100g
Pungent material, 100g edible salt add 100kg water to boil.
The preparation method of spices belt leather beef as described above, comprising the following steps:
(1) sorting: the belt leather raw beef for selecting fresh inspection qualified；It is preferred that Simmental or summer Lip river with 1.5-3 one full year of life
Lay beef cattle, meat is preferable, moderate fat content, suitable for making belt leather beef；
(2) bloodletting: using the bloodletting of imam's method (cutting vein, oesophagus and tracheae)；
(3) it scalds ox, depilation: boiling boiling hot 5min in 80 DEG C of water, then lose hair or feathers, it is first with firelock that hair processing is clean after depilation, so
Blackspot is removed with giant afterwards；
(4) it pickles: beef being cut into 5-10 jins of blocks, beef is pickled into 4d with edible salt, vinegar, honey, one section of tumbling can be taken
The method of time makes to pickle more evenly；
(5) halogen boils: beef, spice after will be marinated be added in Galbitang, first boil 3h at 100 DEG C, then boil 4h at 85 DEG C；Halogen
Suitable cooking wine and monosodium glutamate can also be added when boiling；
(6) it refrigerates: refrigerating 10h in 0-4 DEG C of sterile workshop, mouthfeel is more preferably after refrigeration.
Comparative example 1
Marinated without using vinegar and honey in formula, only marinated with edible salt, other are the same as embodiment 2.
Comparative example 2
Spice is using the halogen meat material packet of isodose bought in the market in formula, other are the same as embodiment 2.
The belt leather beef sensory properties that the embodiment of the present invention 2 and comparative example 1-2 are obtained is as shown in table 1.
As can be seen from the above table, it is well-done fresh and tender with beef holding that ox-hide is conducive to after having added honey and vinegar marinated, is used
For the belt leather beef that spice halogen of the present invention boils than commercially available spice raciness, mouthfeel is good.
The spiced belt leather beef formula that 3-16 of the embodiment of the present invention is provided is shown in Table 2-3, and the spice in embodiment 3-16 is matched
Fang Jianbiao 4-5, other are the same as embodiment 2.
Claims (7)
1. a kind of spices belt leather beef, it is characterised in that it is prepared by the raw material of following parts by weight: belt leather raw beef
450-550, spice 0.8-1.2, edible salt 8-12, vinegar 0.8-1.2, honey 1.8-2.2, Galbitang 800-1200；The perfume (or spice)
Pungent material is made of the raw material of following parts by weight: Chinese prickly ash 15-25, illiciumverum 15-25, cortex cinnamomi 5-10, cloves 4-6, dried orange peel 8-12, hawthorn
6-10, ginger 25-35, tsaoko 4-6, parsley 4-6, Radix Glycyrrhizae 4-6.
2. spices belt leather beef as described in claim 1, it is characterised in that it is prepared by the raw material of following parts by weight:
Belt leather raw beef 500, spice 1, edible salt 10, vinegar 1, honey 2, Galbitang 1000；The spice is by following parts by weight
Raw material composition: Chinese prickly ash 20, octagonal 20, cortex cinnamomi 7.5, cloves 5, dried orange peel 10, hawthorn 8, ginger 30, tsaoko 5, parsley 5, Radix Glycyrrhizae 5.
3. such as the described in any item spiced belt leather beef of claim 1-2, it is characterised in that the Galbitang by ox bone 4-6kg,
80-120g spice, 80-120g edible salt add 60-140kg water to boil.
4. spices belt leather beef as claimed in claim 3, it is characterised in that the Galbitang by ox bone 5kg, 100g spice,
100g edible salt adds 100kg water to boil.
5. the preparation method of spices belt leather beef according to any one of claims 1-4, it is characterised in that the following steps are included:
(1) sorting: the belt leather raw beef for selecting fresh inspection qualified；
(2) bloodletting: the bloodletting of imam's method is used；
(3) it scalds ox, depilation: boiling boiling hot 5-20min in 75-85 DEG C of water, then lose hair or feathers；
(4) it pickles: beef being cut blocking, beef is pickled into 3-5d with edible salt, vinegar, honey；
(5) halogen boils: beef, spice after will be marinated be added in Galbitang, first boil 2.5-3.5h at 95-105 DEG C, then exist
80-90 DEG C is boiled 3.5-4.5h；
(6) it refrigerates: in 0-4 DEG C of refrigeration 8-12h.
6. the preparation method of spices belt leather beef as claimed in claim 5, it is characterised in that selected 1.5-3 weeks in step (1)
The Simmental or Xia Luolai beef cattle in year.
7. the preparation method of spices belt leather beef as claimed in claim 5, it is characterised in that first with fire after depilation in step (3)
The processing of small of the stock hair is clean, then removes blackspot with giant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810754688.0A CN108925879A (en) | 2018-07-11 | 2018-07-11 | A kind of spices belt leather beef and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810754688.0A CN108925879A (en) | 2018-07-11 | 2018-07-11 | A kind of spices belt leather beef and preparation method thereof |
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| CN108925879A true CN108925879A (en) | 2018-12-04 |
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| CN201810754688.0A Pending CN108925879A (en) | 2018-07-11 | 2018-07-11 | A kind of spices belt leather beef and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970812A (en) * | 2021-02-09 | 2021-06-18 | 李烈会 | Processing method of meat product |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
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| CN104643114A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Nutritional food of beef with skin |
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| CN106387708A (en) * | 2016-08-19 | 2017-02-15 | 青河县梦园生态科技有限公司 | Processing formula of donkey meat with skin and processing method of donkey meat with skin |
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2018
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| CN101292747A (en) * | 2008-06-05 | 2008-10-29 | 邓国忠 | Nourishing beef with skin and preparation method thereof |
| CN104544183A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing beef product with skin and making method thereof |
| CN104643114A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Nutritional food of beef with skin |
| CN105360970A (en) * | 2015-11-20 | 2016-03-02 | 安徽省宏亮食品有限公司 | Skin carrying beef with spleen invigorating and kidney nourishing efficacy and preparation method thereof |
| CN106387708A (en) * | 2016-08-19 | 2017-02-15 | 青河县梦园生态科技有限公司 | Processing formula of donkey meat with skin and processing method of donkey meat with skin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970812A (en) * | 2021-02-09 | 2021-06-18 | 李烈会 | Processing method of meat product |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
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Application publication date: 20181204 |