CN109315706A - A kind of marinating method of stomach invigorating reducing internal heat Spiced beef - Google Patents
A kind of marinating method of stomach invigorating reducing internal heat Spiced beef Download PDFInfo
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- CN109315706A CN109315706A CN201811167270.6A CN201811167270A CN109315706A CN 109315706 A CN109315706 A CN 109315706A CN 201811167270 A CN201811167270 A CN 201811167270A CN 109315706 A CN109315706 A CN 109315706A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses a kind of marinating methods of stomach invigorating reducing internal heat Spiced beef, belong to food processing technology field.Its marinating method include beef pre-process, precook, seasoning, stew in soy sauce and dipping, a kind of marinating method of stomach invigorating reducing internal heat Spiced beef provided by the invention, compared with prior art, it has the advantage that and a variety of stomach invigoratings and reducing internal heat Chinese medicine is added during stew in soy sauce, not only can increase appetizing increase appetite again and can avoid utility beef it is excessive caused by excessive internal heat, and the flavor and mouthfeel of a variety of fragrance raising beef is added；Traditional roasting mode is replaced using the method for dipping after stew in soy sauce, further enhances the Sauce flavor and mouthfeel of Spiced beef, gained beef is without containing the carcinogen being easy to produce in marinated and smoking process.The beef color of stew in soy sauce of the present invention is orange, and the fragrance of news assails the nostrils, and entrance is soft, fresh and tender palatable, chews rear left a lingering fragrance in one's mouth, enjoys endless aftertastes.
Description
Technical field
The invention discloses a kind of marinating methods of stomach invigorating reducing internal heat Spiced beef, belong to food processing technology field.
Background technique
Beef is the second largest meat product in China, is only second to pork, and beef protein content is high, and fat content is low,
Amino acid ratio of components pork is needed closer to human body, and delicious flavour is liked by people.Beef can improve body resistance against diseases, to life
After long development and operation, the people of aftercare supplement blood loss and in terms of it is particularly suitable.Severe winter eats beef, has warm
Stomach effect is severe winter nutritious good tonic.Chinese medicine thinks: beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduces phlegm and incomes wind, quenches the thirst
Only the effect of saliva.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is edible.
The fresh beef shelf-life is shorter, thus people are usually made as beef product, to extend its shelf-life.Beef
Product contains the several mineral materials and amino acid of needed by human body, has not only maintained the flavor of the resistance to chewing of beef, but also deposit never degenerate long.
Spiced beef is production method relatively common in beef product.The production of beef product first has to select first-class original
Material, the control of various parameters followed by manufacture craft.Traditional Spiced beef in the production process, uses the works such as marinated, sootiness
Sequence not only damages the quality of beef, can also generate the carcinogens such as 3,4- BaP, greatly pacifies to the health care belt of eater
Full hidden danger leads to the generation of cancer.
Summary of the invention
Contain carcinogenic the purpose of the present invention is to solve the processes such as marinated, sootiness are used in existing Spiced beef technology
The technological deficiency of substance provides a kind of marinating method of stomach invigorating reducing internal heat Spiced beef.
The present invention is achieved by the following technical solutions:
A kind of marinating method of stomach invigorating reducing internal heat Spiced beef, marinating method include beef pre-process, precook, seasoning, stew in soy sauce and leaching
Stain, the specific steps are as follows:
(1) beef pre-processes
The raw material beef for taking fresh inspection qualified, rejects bone, tendon, fat, extravasated blood and dirt, then with clear water rinse to
Until no watery blood leaches, drain stand-by；
(2) it precooks
The beef cleaned up is cut into bulk by muscle fibre direction, is put into boiling water, can go out when meat surface is without the trace of blood
Pot, pulls ventilating and cooling out and drains, every pot will renew water, and the offscum of water surface is constantly removed during precooking；
(3) it seasons
The beef drained in step (2) is put into halogen pot, it is uniform to smear the baste kneading, using successively applying when smearing
It smears, one layer of meat, one layer of meat is uniformly painted into, and stands 30-45 minutes after the completion of smearing；
The formula of the baste are as follows: selected following material is weighed by following parts by weight, is uniformly mixed preparation seasoning
Juice；In terms of 1000g beef, salt 1.5-2.5g, brown sugar 1.5-2.5g, ginger 2-3g, yellow rice wine 8-10g, light soy sauce 10-15g, oyster sauce
6-10g and chickens' extract 0.3-0.4g；
(4) stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to beef, first high fire is flooded completely, then literary
Fire makes halogen soup keep boiling, adds water in due course and keeps halogen soup covering beef stew in soy sauce, the stew in soy sauce time is 3-4 hours, at interval of 20-30 points
Clock stirs a meat piece, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good beef of stew in soy sauce takes the dish out of the pot rapidly, is placed in clean platform case and naturally cools to 40-50 DEG C；
The formula of the halogen material are as follows: in terms of 1000g beef, cortex cinnamomi 1-1.5g, star aniseed powder 1-2g, Chinese prickly ash end 1-3g, anise 45-
50g, fennel seeds 16-18g, dandelion 6-8g, cape jasmine 3-5g, chrysanthemum 3-5g, cloves 5-7g, dried orange peel 1.0-1.4g, hawthorn 0.8-
1.2g, cordate houttuynia 5-7g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh dandelion, cape jasmine, chrysanthemum, cloves, cortex cinnamomi, dried orange peel, hawthorn,
Cordate houttuynia adds 10-12 times of water to impregnate 30-60 minutes, and high fire is boiled to boiling 30-45 minutes, and star aniseed powder, Chinese prickly ash end, anise is added
Fragrant, fennel seeds continue to cook 15-20 minutes, and filtered through gauze slagging-off, it is halogen material packet that obtained filtrate, which is distributed into bag,；
(5) it impregnates
Cooked beef in step (4) is uniformly admixed into flavour enhancing sauce, it is cooling, impregnation is carried out, impregnation temperature is 22-25
DEG C, the impregnation time is about 2-3 hours, to improve the flavor and taste of Spiced beef, is fished out Spiced beef after impregnation
It rises, and drains；
The formula of the flavour enhancing sauce are as follows: in terms of 1000g diced beef, add cloves 8-10g, cassia bark 10-15g, lotus leaf 8-10g, perfume (or spice)
Leaf 10-15g, mushroom end 8-10g, sucrose 10-12g, trehalose 15-20g, grape seed oil 15-25g, oyster sauce 50-80g；
The modulator approach of the flavour enhancing sauce are as follows: cloves, cassia bark, lotus leaf, spiceleaf, mushroom end are wrapped up with cloth, add appropriate boiling
Spout bag is fished out in boiling 20-30 minutes, and sucrose, trehalose, grape seed oil, oil consumption is then added, is boiled into pulpous state.
The Chinese medicine of stomach invigorating in halogen material of the present invention, specific effect are as follows:
Hawthorn: pharmacological research shows that hawthorn can promote lipolysis, and the secretion of energy gastric juice, promotes digestion.
Dried orange peel: dried orange peel acrid flavour is bitter, warm-natured, has effects that the invigorating the spleen ventilated, eliminating dampness and eliminating phlegm, the greasy lasting of solution, stopping nausea and vomiting by lowering the adverse flow of QI.
Being used as medicine can be with stomach invigorating qi-regulating expelling phlegm and arresting coughing；Enter food materials not only to go fish smell but also keep dish tasty, while having aid digestion.
Cloves: warm-natured, acrid flavour returns stomach, spleen, kidney channel.Chinese medicine thinks that it has the effect of stomach invigorating, can effectively alleviate abdomen
Flatulence defect has all well and good effect for the disease of digestive tract that some nauseas keck, and effectively enhances the digestion power of stomach.
The Chinese medicine of reducing internal heat in halogen material of the present invention, specific effect are as follows:
Dandelion: " book on Chinese herbal medicine newly organized " described dandelion rushes down the medicine of stomach fire, but its gas is very flat, can purging intense heat and impairing the spleen and stomach, can
Long term usage is taken with length and is not hindered.
Cape jasmine: Chinese medicine thinks that cape jasmine bitter is cold in nature, return heart, liver, lung, stomach meridian, has purging intense heat relieving restlessness, clearing heat and promoting diuresis, cool
The effect of blood removing toxic substances, swelling and pain relieving.
Chrysanthemum: recording according to ancient books, chrysanthemum sweet-bitter flavor, cold nature；There is relieve heat heat-clearing, clear liver and improve vision and detoxicating, relieving inflammation etc. is made
With.It is puckery to dry, hyperactivity of fire, mesh, or the limbs pain as caused by wind, cold, wet, numb disease have certain curative effect.
Beneficial effects of the present invention: compared with prior art, a kind of marinating method of stomach invigorating reducing internal heat Spiced beef of the invention,
It has the advantage that and a variety of stomach invigoratings and reducing internal heat Chinese medicine is added during stew in soy sauce, can not only increase appetizing and increase appetite but also can keep away
Exempt from utility beef it is excessive caused by excessive internal heat, and flavor and mouthfeel that a variety of fragrance improve beef is added；Using dipping after stew in soy sauce
Method replace traditional roasting mode, further enhance the Sauce flavor and mouthfeel of Spiced beef, gained beef is without containing marinated
And the carcinogen being easy to produce in smoking process.The beef color of stew in soy sauce of the present invention is orange, and the fragrance of news assails the nostrils, entrance pine
It is soft, it is fresh and tender palatable, it chews rear left a lingering fragrance in one's mouth, enjoys endless aftertastes.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
It applies specific material proportion, process conditions described in example and is merely to illustrate the present invention, it is clear that described embodiment is only
A part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
Every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of marinating method of stomach invigorating reducing internal heat Spiced beef is pre-processed comprising beef, is precooked, seasoning, stew in soy sauce and dipping, specific steps
It is as follows:
(1) beef pre-processes
The raw material beef for taking fresh inspection qualified, rejects bone, tendon, fat, extravasated blood and dirt, then with clear water rinse to
Until no watery blood leaches, drain stand-by；
(2) it precooks
The beef cleaned up is cut into bulk by muscle fibre direction, is put into boiling water, can go out when meat surface is without the trace of blood
Pot, pulls ventilating and cooling out and drains, every pot will renew water, and the offscum of water surface is constantly removed during precooking；
(3) it seasons
The beef drained in step (2) is put into halogen pot, it is uniform to smear the baste kneading, using successively applying when smearing
It smears, one layer of meat, one layer of meat is uniformly painted into, and stands 30 minutes after the completion of smearing；
The formula of the baste are as follows: selected following material is weighed by following parts by weight, is uniformly mixed preparation seasoning
Juice；In terms of 1000g beef, salt 1.5g, brown sugar 1.5g, ginger 2g, yellow rice wine 8g, light soy sauce 10g, oyster sauce 6g and chickens' extract 0.3g；
(4) stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to beef, first high fire is flooded completely, then literary
Fire makes halogen soup keep boiling, adds water in due course and keeps halogen soup covering beef stew in soy sauce, the stew in soy sauce time was 3 hours, at interval of 20-30 minutes
A meat piece is stirred, the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good beef of stew in soy sauce takes the dish out of the pot rapidly, is placed in clean platform case and naturally cools to 40-50 DEG C；
The formula of the halogen material are as follows: in terms of 1000g beef, cortex cinnamomi 1g, star aniseed powder 1g, Chinese prickly ash end 1g, anise 45g, fennel seeds
16g, dandelion 6g, cape jasmine 3g, chrysanthemum 3g, cloves 5g, dried orange peel 1g, hawthorn 0.8g, cordate houttuynia 5g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh dandelion, cape jasmine, chrysanthemum, cloves, cortex cinnamomi, dried orange peel, hawthorn,
Cordate houttuynia adds 10-12 times of water to impregnate 30 minutes, and high fire is boiled to boiling 30 minutes, and star aniseed powder, Chinese prickly ash end, anise, fennel fruit is added
Perfume (or spice) continues to cook 15 minutes, and filtered through gauze slagging-off, it is halogen material packet that obtained filtrate, which is distributed into bag,；
(5) it impregnates
Cooked beef in step (4) is uniformly admixed into flavour enhancing sauce, it is cooling, impregnation is carried out, impregnation temperature is 22-25
DEG C, the impregnation time is about 2 hours, to improve the flavor and taste of Spiced beef, Spiced beef picked up after impregnation,
And it drains；
The formula of the flavour enhancing sauce are as follows: in terms of 1000g diced beef, add cloves 8g, cassia bark 10g, lotus leaf 8g, spiceleaf 10g, mushroom
Last 8g, sucrose 10g, trehalose 15g, grape seed oil 15g, oyster sauce 50g；
The modulator approach of the flavour enhancing sauce are as follows: cloves, cassia bark, lotus leaf, spiceleaf, mushroom end are wrapped up with cloth, add appropriate boiling
Spout bag is fished out in boiling 20 minutes, and sucrose, trehalose, grape seed oil, oil consumption is then added, is boiled into pulpous state.
Embodiment 2:
A kind of marinating method of stomach invigorating reducing internal heat Spiced beef is pre-processed comprising beef, is precooked, seasoning, stew in soy sauce and dipping, specific steps
It is as follows:
(1) beef pre-processes
The raw material beef for taking fresh inspection qualified, rejects bone, tendon, fat, extravasated blood and dirt, then with clear water rinse to
Until no watery blood leaches, drain stand-by；
(2) it precooks
The beef cleaned up is cut into bulk by muscle fibre direction, is put into boiling water, can go out when meat surface is without the trace of blood
Pot, pulls ventilating and cooling out and drains, every pot will renew water, and the offscum of water surface is constantly removed during precooking；
(3) it seasons
The beef drained in step (2) is put into halogen pot, it is uniform to smear the baste kneading, using successively applying when smearing
It smears, one layer of meat, one layer of meat is uniformly painted into, and stands 35 minutes after the completion of smearing；
The formula of the baste are as follows: selected following material is weighed by following parts by weight, is uniformly mixed preparation seasoning
Juice；In terms of 1000g beef, salt 2.5g, brown sugar 2.5g, ginger 3g, yellow rice wine 10g, light soy sauce 15g, oyster sauce 10g and chickens' extract 0.4g；
(4) stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to beef, first high fire is flooded completely, then literary
Fire makes halogen soup keep boiling, adds water in due course and keeps halogen soup covering beef stew in soy sauce, the stew in soy sauce time was 4 hours, at interval of 20-30 minutes
A meat piece is stirred, the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good beef of stew in soy sauce takes the dish out of the pot rapidly, is placed in clean platform case and naturally cools to 40-50 DEG C；
The formula of the halogen material are as follows: in terms of 1000g beef, cortex cinnamomi 1.5g, star aniseed powder 2g, Chinese prickly ash end 3g, anise 50g, fennel fruit
Fragrant 18g, dandelion 8g, cape jasmine 5g, chrysanthemum 5g, cloves 7g, dried orange peel 1.4g, hawthorn 1.2g, cordate houttuynia 7g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh dandelion, cape jasmine, chrysanthemum, cloves, cortex cinnamomi, dried orange peel, hawthorn,
Cordate houttuynia adds 10-12 times of water to impregnate 60 minutes, and high fire is boiled to boiling 45 minutes, and star aniseed powder, Chinese prickly ash end, anise, fennel fruit is added
Perfume (or spice) continues to cook 20 minutes, and filtered through gauze slagging-off, it is halogen material packet that obtained filtrate, which is distributed into bag,；
(5) it impregnates
Cooked beef in step (4) is uniformly admixed into flavour enhancing sauce, it is cooling, impregnation is carried out, impregnation temperature is 22-25
DEG C, the impregnation time is about 3 hours, to improve the flavor and taste of Spiced beef, Spiced beef picked up after impregnation,
And it drains；
The formula of the flavour enhancing sauce are as follows: in terms of 1000g diced beef, add cloves 10g, cassia bark 15g, lotus leaf 10g, spiceleaf 15g, perfume (or spice)
Mushroom end 10g, sucrose 12g, trehalose 20g, grape seed oil 25g, oyster sauce 80g；
The modulator approach of the flavour enhancing sauce are as follows: cloves, cassia bark, lotus leaf, spiceleaf, mushroom end are wrapped up with cloth, add appropriate boiling
Spout bag is fished out in boiling 30 minutes, and sucrose, trehalose, grape seed oil, oil consumption is then added, is boiled into pulpous state.
It is obvious to a person skilled in the art that the details that the present invention is not limited to the above embodiments, and without departing substantially from
In the case where spirit or technology of the invention, the present invention can be realized in other specific forms.Which point therefore, no matter come from
See, the present embodiments are to be considered as illustrative and not restrictive, the scope of the present invention by appended claims without
It is that above description limits, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in
In the present invention.
Claims (6)
1. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef, which is characterized in that its stew in soy sauce technique include beef pre-process, precook,
Seasoning, stew in soy sauce and dipping, comprising the following steps:
(1) beef pre-processes
The raw material beef for taking fresh inspection qualified, rejects bone, tendon, fat, extravasated blood and dirt, then with clear water rinse to
Until no watery blood leaches, drain stand-by；
(2) it precooks
The beef cleaned up is cut into bulk by muscle fibre direction, is put into boiling water, can go out when meat surface is without the trace of blood
Pot, pulls ventilating and cooling out and drains, every pot will renew water, and the offscum of water surface is constantly removed during precooking；
(3) it seasons
The beef drained in step (2) is put into halogen pot, it is uniform to smear the baste kneading, using successively applying when smearing
It smears, one layer of meat, one layer of meat is uniformly painted into, and stands 30-45 minutes after the completion of smearing；
(4) stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to beef, first high fire is flooded completely, then literary
Fire makes halogen soup keep boiling, adds water in due course and keeps halogen soup covering beef stew in soy sauce, the stew in soy sauce time is 3-4 hours, at interval of 20-30 points
Clock stirs a meat piece, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good beef of stew in soy sauce takes the dish out of the pot rapidly, is placed in clean platform case and naturally cools to 40-50 DEG C；
(5) it impregnates
Cooked beef in step (4) is uniformly admixed into flavour enhancing sauce, it is cooling, impregnation is carried out, impregnation temperature is 22-25
DEG C, the impregnation time is about 2-3 hours, to improve the flavor and taste of Spiced beef, is fished out Spiced beef after impregnation
It rises, and drains.
2. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef as described in claim 1, which is characterized in that the formula of the baste
Are as follows: selected following material is weighed by following parts by weight, is uniformly mixed preparation baste；In terms of 1000g beef, salt
1.5-2.5g, brown sugar 1.5-2.5g, ginger 2-3g, yellow rice wine 8-10g, light soy sauce 10-15g, oyster sauce 6-10g and chickens' extract 0.3-
0.4g。
3. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef as described in claim 1, which is characterized in that the formula of the halogen material
Are as follows: in terms of 1000g beef, cortex cinnamomi 1-1.5g, star aniseed powder 1-2g, Chinese prickly ash end 1-3g, anise 45-50g, fennel seeds 16-18g,
Dandelion 6-8g, cape jasmine 3-5g, chrysanthemum 3-5g, cloves 5-7g, dried orange peel 1.0-1.4g, hawthorn 0.8-1.2g, cordate houttuynia 5-7g.
4. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef as described in claim 1 or claim 3, which is characterized in that described
The modulator approach of halogen material are as follows: weigh dandelion, cape jasmine, chrysanthemum, cloves, cortex cinnamomi, dried orange peel, hawthorn, cordate houttuynia by halogen material formula, add
10-12 times of water impregnates 30-60 minutes, and high fire is boiled to boiling 30-45 minutes, and star aniseed powder, Chinese prickly ash end, anise, fennel seeds is added
Continue to cook 15-20 minutes, filtered through gauze slagging-off, it is halogen material packet that obtained filtrate, which is distributed into bag,.
5. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef as described in claim 1, which is characterized in that the flavour enhancing sauce is matched
Side are as follows: in terms of 1000g diced beef, add cloves 8-10g, cassia bark 10-15g, lotus leaf 8-10g, spiceleaf 10-15g, mushroom end 8-10g,
Sucrose 10-12g, trehalose 15-20g, grape seed oil 15-25g, oyster sauce 50-80g.
6. a kind of marinating method of stomach invigorating reducing internal heat Spiced beef as described in claim 1 or claim 5, which is characterized in that described
The modulator approach of flavour enhancing sauce are as follows: cloves, cassia bark, lotus leaf, spiceleaf, mushroom end are wrapped up with cloth, adds suitable quantity of water to boil and rises 20-30
Minute, spout bag is fished out, sucrose, trehalose, grape seed oil, oil consumption is then added, is boiled into pulpous state.
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| CN110651962A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of minced beef |
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| CN102754842A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Marinated sliced dried beef and processing method thereof |
| CN107183544A (en) * | 2016-03-24 | 2017-09-22 | 高海昇 | A kind of preparation technology of Spiced beef |
| CN107279768A (en) * | 2017-06-06 | 2017-10-24 | 合肥先智商贸有限责任公司 | A kind of processing method of fragrant Spiced beef |
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2018
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754842A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Marinated sliced dried beef and processing method thereof |
| CN107183544A (en) * | 2016-03-24 | 2017-09-22 | 高海昇 | A kind of preparation technology of Spiced beef |
| CN107279768A (en) * | 2017-06-06 | 2017-10-24 | 合肥先智商贸有限责任公司 | A kind of processing method of fragrant Spiced beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110651962A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of minced beef |
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