CN109259111A - A kind of production method of low sodium low temperature spiced beef - Google Patents
A kind of production method of low sodium low temperature spiced beef Download PDFInfo
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- CN109259111A CN109259111A CN201811335389.XA CN201811335389A CN109259111A CN 109259111 A CN109259111 A CN 109259111A CN 201811335389 A CN201811335389 A CN 201811335389A CN 109259111 A CN109259111 A CN 109259111A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 112
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 31
- 239000011734 sodium Substances 0.000 title claims abstract description 31
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 238000010411 cooking Methods 0.000 claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 239000001103 potassium chloride Substances 0.000 claims abstract description 6
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000009835 boiling Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- 210000001364 upper extremity Anatomy 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- -1 compound Salt Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 13
- 241000212314 Foeniculum Species 0.000 description 9
- 235000021110 pickles Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 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 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
-
- 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 discloses a kind of production method of low sodium low temperature spiced beef, low sodium low temperature spiced beef its component by weight is as follows: 100 parts of beef, 4 parts of low-sodium compound salt, 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, 4 parts of light soy sauce, 6 parts of dark soy sauce, 9 parts of five-spice powder, 11 parts of shallot, 4 parts of cooking wine, it is 5 parts of Chinese prickly ash, 5 parts, 4 parts of dried orange peel octagonal, 2 parts of spiceleaf, 2 parts of cassia bark, 0.9 part of fennel seeds, 0.7 part of aniseed, 6 parts of ginger, low-sodium compound salt its component by weight includes: 10 parts of sodium chloride, 8 parts of potassium chloride, 2 parts of calcium chloride, by pickling, spiced beef is made.The production method of the low sodium low temperature spiced beef, the spiced beef paste flavor produced is strong, and beef is more tasty, good in taste, reduces the content of sodium chloride in product, green and healthy, has a vast market foreground, is suitable for popularization and application.
Description
Technical field
The invention belongs to spiced beef manufacture technology fields, and in particular to a kind of production method of low sodium low temperature spiced beef.
Background technique
The amino acid composition and the amino acid of needed by human body of beef are close, become high quality meals egg in mankind's metabolic process
The main source of white matter；Fat, cholesterol, the heat of beef are lower, and rich in microelement and Wei Sheng necessary to human body
Element etc., therefore be favored by people.Beef product, especially spiced beef have long history in China, and unique flavor is made
Type cause is favored by people.It is that raw meat is added seasoning and spice, using water as medium, cold cuts made of heating and cooking
Based article.
In order to improve water-retaining property, Shelf-life, increase flavor, excessive sodium chloride is often added in actual production, greatly
Quantity research shows that a variety of diseases such as hypertension, angiocarpy can be induced by excessively taking in sodium salt, seriously affect human health.Therefore, it mentions
It is desirable for a kind of lower, green and healthy, the good in taste spiced beef of sodium chloride content.
Summary of the invention
To solve the above problems, the technical solution adopted by the present invention are as follows: a kind of production method of low sodium low temperature spiced beef, institute
It is as follows to state low sodium low temperature spiced beef its component by weight: 100 parts of beef, 3-5 parts of low-sodium compound salt, 1-3 parts of white granulated sugar, taste
It is 0.2-0.4 parts smart, 3-5 parts of light soy sauce, 5-7 parts of dark soy sauce, 8-10 parts of five-spice powder, 10-12 parts of shallot, 3-5 parts of cooking wine, 4-6 parts of Chinese prickly ash,
It is 4-6 parts octagonal, 3-5 parts of dried orange peel, 1-3 parts of spiceleaf, 1-3 parts of cassia bark, 0.8-1 parts of fennel seeds, 0.6-0.8 parts of aniseed, ginger 5-7
Part.
Preferably, described low sodium low temperature spiced beef its component by weight is as follows: 100 parts of beef, low-sodium compound salt 4
Part, 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, 4 parts of light soy sauce, 6 parts of dark soy sauce, 9 parts of five-spice powder, 11 parts of shallot, 4 parts of cooking wine, 5 parts of Chinese prickly ash, eight
5 parts of angle, 4 parts of dried orange peel, 2 parts of spiceleaf, 2 parts of cassia bark, 0.9 part of fennel seeds, 0.7 part of aniseed, 6 parts of ginger.
Preferably, the low-sodium compound salt its component by weight includes: 8-12 parts of sodium chloride, and 6-10 parts of potassium chloride,
1-3 parts of calcium chloride.
Preferably, comprising the following steps:
S1, fresh beef is cleaned, removes blood stains, fat oil and fascia, stabs out several pores on beef surface with bamboo stick, and
Kneading, stripping and slicing to suitable size are beaten with knife spine；
S2,3-5 parts of low-sodium compound salt are taken by weight, 1-3 parts of white granulated sugar, 0.2-0.4 parts of monosodium glutamate, 3-5 parts of light soy sauce, dark soy sauce
5-7 parts, 8-10 parts of five-spice powder, 10-12 parts of shallot, 3-5 parts of cooking wine are put into bowl together with 100 parts of beef after stripping and slicing, carry out
Beef is pickled；
S3, beef is chosen after the completion of pickling, drains away the water, clear water is poured into pot, be heated to water boiling, will pickles
Beef be put into pot and cook；
S4,4-6 parts of Chinese prickly ash are taken by weight, it is 4-6 parts octagonal, 3-5 parts of dried orange peel, 1-3 parts of spiceleaf, 1-3 parts of cassia bark, fennel seeds
0.8-1 parts, 0.6-0.8 parts of aniseed, 5-7 parts of ginger are fitted into gauze material packet, and wherein ginger is sliced, together with beef after cooling
It is put into clear water pot and cooks；
S5, the beef after simmering is cooled naturally to room temperature, pulls out and drains away the water, be cooled to 4 DEG C, carry out vacuum bag packing
Vacuumize, in 3-6 DEG C of environment refrigerate 10-12h after to get arrive spiced beef.
Preferably, beef uses fresh ox foreleg tendon in step S1, and arranges before carrying out step S1 beef
Acid processing.
Preferably, the salting period of beef clod is 30-40min in step S2.
Preferably, brew time is 3-5min in step S3, pulls out, is put into completely cold to beef in cold water after the completion of cooking
But.
Preferably, 30min after boiling in step S4 to boiling, then small fire simmers 130-150min at 80-90 DEG C.
Technical effect and advantage of the invention: the production method of the low sodium low temperature spiced beef, the spiced beef sodium produced
Content is lower, can be effectively reduced the disease incidence of hypertension, cardiovascular disease, is conducive to people compared with traditional pickling process spiced beef
Health beat kneading by carrying out bundle hole to beef before marinated, beef can be made more tastyly marinated, taste is made
And mouthfeel is more preferable, and by the addition of a variety of fragrance, so that spiced beef moderate taste, meets popular taste, other sauce ox of the present invention
Meat raw material are relatively easy to obtain, so that the relatively simple convenience of manufacturing process.
Specific embodiment
Technical solution of the present invention is further elaborated below with reference to embodiment:
Embodiment 1
A kind of production method of low sodium low temperature spiced beef, described low sodium low temperature spiced beef its component by weight are as follows:
100 parts of beef, 3 parts of low-sodium compound salt, 1 part of white granulated sugar, 0.2 part of monosodium glutamate, 3 parts of light soy sauce, 5 parts of dark soy sauce, 8 parts of five-spice powder, shallot 10
Part, it is 3 parts of cooking wine, 4 parts of Chinese prickly ash, 4 parts octagonal, 3 parts of dried orange peel, 1 part of spiceleaf, 1 part of cassia bark, 0.8 part of fennel seeds, 0.6 part of aniseed, ginger
5 parts.
Specifically, the low-sodium compound salt its component by weight includes: 8 parts of sodium chloride, and 6 parts of potassium chloride, calcium chloride 1
Part.
The production method of the low sodium low temperature spiced beef, comprising the following steps:
S1, fresh beef being cleaned, beef removes blood stains using the fresh ox foreleg tendon for having carried out acid discharge processing,
Fat oil and fascia, stab out several pores on beef surface with bamboo stick, and beat kneading, stripping and slicing to suitable size with knife spine；
S2,3 parts of low-sodium compound salt are taken by weight, 1 part of white granulated sugar, 0.2 part of monosodium glutamate, 3 parts of light soy sauce, 5 parts of dark soy sauce, five-spice powder
8 parts, 10 parts of shallot, 3 parts of cooking wine are put into bowl together with 100 parts of beef after stripping and slicing, carry out the marinated of beef, beef clod salts down
Time processed is 30-40min；
S3, beef is chosen after the completion of pickling, drains away the water, clear water is poured into pot, be heated to water boiling, will pickles
Beef be put into pot and cook, brew time 3-5min is pulled out after the completion of cooking, and is put into cold water completely cooling to beef；
S4,4 parts of Chinese prickly ash are taken by weight, it is 4 parts octagonal, 3 parts of dried orange peel, 1 part of spiceleaf, 1 part of cassia bark, 0.8 part of fennel seeds, aniseed
0.6 part, 5 parts of ginger are fitted into gauze material packet, and wherein ginger is sliced, and are put into clear water pot and cook together with beef after cooling,
30min after boiling to boiling, then small fire simmers 130-150min at 80-90 DEG C；
S5, the beef after simmering is cooled naturally to room temperature, pulls out and drains away the water, be cooled to 4 DEG C, carry out vacuum bag packing
Vacuumize, in 3-6 DEG C of environment refrigerate 10-12h after to get arrive spiced beef.
Embodiment 2
A kind of production method of low sodium low temperature spiced beef, described low sodium low temperature spiced beef its component by weight are as follows:
100 parts of beef, 4 parts of low-sodium compound salt, 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, 4 parts of light soy sauce, 6 parts of dark soy sauce, 9 parts of five-spice powder, shallot 11
Part, it is 4 parts of cooking wine, 5 parts of Chinese prickly ash, 5 parts octagonal, 4 parts of dried orange peel, 2 parts of spiceleaf, 2 parts of cassia bark, 0.9 part of fennel seeds, 0.7 part of aniseed, ginger
6 parts.
Specifically, the low-sodium compound salt its component by weight includes: 10 parts of sodium chloride, and 8 parts of potassium chloride, calcium chloride
2 parts.
The production method of the low sodium low temperature spiced beef, comprising the following steps:
S1, fresh beef being cleaned, beef removes blood stains using the fresh ox foreleg tendon for having carried out acid discharge processing,
Fat oil and fascia, stab out several pores on beef surface with bamboo stick, and beat kneading, stripping and slicing to suitable size with knife spine；
S2,4 parts of low-sodium compound salt are taken by weight, 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, 4 parts of light soy sauce, 6 parts of dark soy sauce, five-spice powder
9 parts, 11 parts of shallot, 4 parts of cooking wine are put into bowl together with 100 parts of beef after stripping and slicing, carry out the marinated of beef, beef clod salts down
Time processed is 30-40min；
S3, beef is chosen after the completion of pickling, drains away the water, clear water is poured into pot, be heated to water boiling, will pickles
Beef be put into pot and cook, brew time 3-5min is pulled out after the completion of cooking, and is put into cold water completely cooling to beef；
S4,5 parts of Chinese prickly ash are taken by weight, it is 5 parts octagonal, 4 parts of dried orange peel, 2 parts of spiceleaf, 2 parts of cassia bark, 0.9 part of fennel seeds, aniseed
0.7 part, 6 parts of ginger are fitted into gauze material packet, and wherein ginger is sliced, and are put into clear water pot and cook together with beef after cooling,
30min after boiling to boiling, then small fire simmers 130-150min at 80-90 DEG C；
S5, the beef after simmering is cooled naturally to room temperature, pulls out and drains away the water, be cooled to 4 DEG C, carry out vacuum bag packing
Vacuumize, in 3-6 DEG C of environment refrigerate 10-12h after to get arrive spiced beef.
Embodiment 3
A kind of production method of low sodium low temperature spiced beef, described low sodium low temperature spiced beef its component by weight are as follows:
100 parts of beef, 5 parts of low-sodium compound salt, 3 parts of white granulated sugar, 0.4 part of monosodium glutamate, 5 parts of light soy sauce, 7 parts of dark soy sauce, 10 parts of five-spice powder, shallot 12
Part, it is 5 parts of cooking wine, 6 parts of Chinese prickly ash, 6 parts octagonal, 5 parts of dried orange peel, 3 parts of spiceleaf, 3 parts of cassia bark, 1 part of fennel seeds, 0.8 part of aniseed, ginger 7
Part.
Specifically, the low-sodium compound salt its component by weight includes: 12 parts of sodium chloride, and 10 parts of potassium chloride, chlorination
3 parts of calcium.
The production method of the low sodium low temperature spiced beef, comprising the following steps:
S1, fresh beef being cleaned, beef removes blood stains using the fresh ox foreleg tendon for having carried out acid discharge processing,
Fat oil and fascia, stab out several pores on beef surface with bamboo stick, and beat kneading, stripping and slicing to suitable size with knife spine；
S2,5 parts of low-sodium compound salt are taken by weight, 3 parts of white granulated sugar, 0.4 part of monosodium glutamate, 5 parts of light soy sauce, 7 parts of dark soy sauce, five-spice powder
10 parts, 12 parts of shallot, 5 parts of cooking wine are put into bowl together with 100 parts of beef after stripping and slicing, carry out the marinated of beef, beef clod
Salting period is 30-40min；
S3, beef is chosen after the completion of pickling, drains away the water, clear water is poured into pot, be heated to water boiling, will pickles
Beef be put into pot and cook, brew time 3-5min is pulled out after the completion of cooking, and is put into cold water completely cooling to beef；
S4,6 parts of Chinese prickly ash are taken by weight, it is 6 parts octagonal, 5 parts of dried orange peel, 3 parts of spiceleaf, 3 parts of cassia bark, 1 part of fennel seeds, aniseed
0.8 part, 7 parts of ginger are fitted into gauze material packet, and wherein ginger is sliced, and are put into clear water pot and cook together with beef after cooling,
30min after boiling to boiling, then small fire simmers 130-150min at 80-90 DEG C；
S5, the beef after simmering is cooled naturally to room temperature, pulls out and drains away the water, be cooled to 4 DEG C, carry out vacuum bag packing
Vacuumize, in 3-6 DEG C of environment refrigerate 10-12h after to get arrive spiced beef.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (8)
1. a kind of production method of low sodium low temperature spiced beef, it is characterised in that: the low sodium low temperature spiced beef by weight its
Component is as follows: 100 parts of beef, 3-5 parts of low-sodium compound salt, and 1-3 parts of white granulated sugar, 0.2-0.4 parts of monosodium glutamate, 3-5 parts of light soy sauce, dark soy sauce 5-
It is 7 parts, 8-10 parts of five-spice powder, 10-12 parts of shallot, 3-5 parts of cooking wine, 4-6 parts of Chinese prickly ash, 4-6 parts octagonal, 3-5 parts of dried orange peel, spiceleaf 1-3
Part, 1-3 parts of cassia bark, 0.8-1 parts of fennel seeds, 0.6-0.8 parts of aniseed, 5-7 parts of ginger.
2. a kind of production method of low sodium low temperature spiced beef according to claim 1, it is characterised in that: the low sodium low temperature
Spiced beef its component by weight is as follows: 100 parts of beef, 4 parts of low-sodium compound salt, and 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, light soy sauce 4
Part, it is 6 parts of dark soy sauce, 9 parts of five-spice powder, 11 parts of shallot, 4 parts of cooking wine, 5 parts of Chinese prickly ash, 5 parts octagonal, 4 parts of dried orange peel, 2 parts of spiceleaf, cassia bark 2
Part, 0.9 part of fennel seeds, 0.7 part of aniseed, 6 parts of ginger.
3. a kind of production method of low sodium low temperature spiced beef according to claim 1, it is characterised in that: the low sodium is compound
Salt its component by weight includes: 8-12 parts of sodium chloride, 6-10 parts of potassium chloride, 1-3 parts of calcium chloride.
4. a kind of production method of low sodium low temperature spiced beef according to claim 1, it is characterised in that: including following step
It is rapid:
S1, fresh beef is cleaned, removes blood stains, fat oil and fascia, stabs out several pores on beef surface with bamboo stick, and use knife
Back beats kneading, stripping and slicing to suitable size；
S2,3-5 parts of low-sodium compound salt are taken by weight, 1-3 parts of white granulated sugar, 0.2-0.4 parts of monosodium glutamate, 3-5 parts of light soy sauce, dark soy sauce 5-7
Part, 8-10 parts of five-spice powder, 10-12 parts of shallot, 3-5 parts of cooking wine are put into bowl together with 100 parts of beef after stripping and slicing, carry out beef
It is marinated；
S3, beef is chosen after the completion of pickling, drains away the water, clear water is poured into pot, is heated to water boiling, the ox that will have been pickled
Meat is put into pot and cooks；
S4,4-6 parts of Chinese prickly ash are taken by weight, it is 4-6 parts octagonal, 3-5 parts of dried orange peel, 1-3 parts of spiceleaf, 1-3 parts of cassia bark, fennel seeds 0.8-
1 part, 0.6-0.8 parts of aniseed, 5-7 parts of ginger are fitted into gauze material packet, and wherein ginger is sliced, and are put into together with beef after cooling
It is cooked in clear water pot；
S5, the beef after simmering is cooled naturally to room temperature, pulls out and drains away the water, be cooled to 4 DEG C, carried out vacuum bag packing and take out very
Sky, in 3-6 DEG C of environment refrigerate 10-12h after to get arrive spiced beef.
5. a kind of production method of low sodium low temperature spiced beef according to claim 4, it is characterised in that: beef in step S1
Acid discharge processing is carried out to beef using fresh ox foreleg tendon, and before carrying out step S1.
6. a kind of production method of low sodium low temperature spiced beef according to claim 4, it is characterised in that: beef in step S2
The salting period of block is 30-40min.
7. a kind of production method of low sodium low temperature spiced beef according to claim 4, it is characterised in that: cooked in step S3
Time is 3-5min, is pulled out after the completion of cooking, and is put into cold water completely cooling to beef.
8. a kind of production method of low sodium low temperature spiced beef according to claim 4, it is characterised in that: boiled in step S4 to
30min after boiling, then small fire simmers 130-150min at 80-90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811335389.XA CN109259111A (en) | 2018-11-10 | 2018-11-10 | A kind of production method of low sodium low temperature spiced beef |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167548A (en) * | 2020-09-30 | 2021-01-05 | 魏兴东 | Braised beef composition and method for stewing beef |
| CN112471427A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for preparing dry fried beef |
| CN113662148A (en) * | 2021-08-29 | 2021-11-19 | 蚌埠学院 | Formula, preparation method and use method of compound low-sodium salt sauced beef cooking liquid |
| CN114532496A (en) * | 2022-03-11 | 2022-05-27 | 大连诚健餐饮管理集团有限公司 | Preparation method of raked beef |
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| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN107969632A (en) * | 2016-10-25 | 2018-05-01 | 毛秋进 | A kind of spiced beef |
| CN108354130A (en) * | 2018-03-20 | 2018-08-03 | 吉林大学 | A kind of production method of low sodium spiced beef |
| CN108402406A (en) * | 2018-03-02 | 2018-08-17 | 安徽省楚汉食品有限公司 | A kind of processing method of spiced beef |
| CN108576647A (en) * | 2018-03-12 | 2018-09-28 | 河南伊赛牛肉股份有限公司 | A kind of production method of low sodium low temperature spiced beef |
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| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112167548A (en) * | 2020-09-30 | 2021-01-05 | 魏兴东 | Braised beef composition and method for stewing beef |
| CN112471427A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for preparing dry fried beef |
| CN113662148A (en) * | 2021-08-29 | 2021-11-19 | 蚌埠学院 | Formula, preparation method and use method of compound low-sodium salt sauced beef cooking liquid |
| CN114532496A (en) * | 2022-03-11 | 2022-05-27 | 大连诚健餐饮管理集团有限公司 | Preparation method of raked beef |
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