CN109418784A - A kind of production method of spiced beef - Google Patents
A kind of production method of spiced beef Download PDFInfo
- Publication number
- CN109418784A CN109418784A CN201710724040.4A CN201710724040A CN109418784A CN 109418784 A CN109418784 A CN 109418784A CN 201710724040 A CN201710724040 A CN 201710724040A CN 109418784 A CN109418784 A CN 109418784A
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- China
- Prior art keywords
- beef
- boiling
- hours
- clear water
- pot
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- A23L13/70—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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production methods of spiced beef, comprising the following steps: 1) beef is cut into 1.5-2.0 jins/block after cleaning, squeezes into taste pore on meat piece with sharp knife；2) 3-4 block beef is put into pot, clear water 30-40 liter is put into pot；3) boiling is until beef will not flow out watery blood；4) it after pulling beef out, is cleaned with clear water；5) it is put into clear water 30-40 liter to be heated to out, 3-4 block beef is put into pot again, while being put into the sauce of 10-30g and the spices bag of 10-30g；6) boiling 4-5 hours, wherein first use high fire boiling 2-3 hours, then with mild fire boiling 1-2 hours, until beef 8 divide it is ripe；7) beef and spices bag are removed in fishing；The present invention is more easily tasty by squeezing into taste pore on beef clod, therefore during the cooking process；In addition, sauce provided by the invention and spices bag also can make beef more delicious.
Description
Technical field
The present invention relates to a kind of production methods of spiced beef, belong to beef processing technique field.
Background technique
Spiced beef is one of beef food.It is generally considered to be and belongs to halal food, be particularly subject to vigorously in north of China
It meets.Spiced beef mainly have tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduce phlegm and income wind, saliva of quenching the thirst the effect of, be suitable for middle gas
Sink, body void of breathing hard, the people of soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face is edible, beef it is full of nutrition, be rich in protein,
Amino acid ratio of components pork is needed closer to human body, can improve body resistance against diseases, to growth and development and postoperative, aftercare
People supplement blood loss, in terms of it is particularly suitable, severe winter eat beef can warm stomach, be that the help in the season is good.But at present
The method of spiced beef is made there are tasty British plain spirits, the disadvantages of mouthfeel is bad.
Summary of the invention
The technical problem to be solved by the present invention is provide a kind of production method of spiced beef, have it is tasty preferably, it is in good taste
The advantages that.
The technical scheme is that a kind of production method of spiced beef, comprising the following steps:
1) beef is cut into 1.5-2.0 jins/block after cleaning, squeezes into taste pore on meat piece with sharp knife；
2) 3-4 block beef is put into pot, clear water 30-40 liter is put into pot；
3) boiling is until beef will not flow out watery blood；
4) it after pulling beef out, is cleaned with clear water；
5) it is put into clear water 30-40 liter to be heated to out, 3-4 block beef is put into pot again, while being put into the sauce of 10-30g
The spices bag of material and 10-30g；
6) boiling 4-5 hours, wherein first use high fire boiling 2-3 hours, then with mild fire boiling 1-2 hours, until beef 8 divide it is ripe
?；
7) beef and spices bag are removed in fishing.
The sauce is yellow liver pat, sweet fermented flour sauce and spice, weight ratio 1:1:2.
The spices bag is illiciumverum, Chinese prickly ash, small time, spiceleaf, cardamom, tsaoko and betel nut, weight ratio 1:2:1:1:1:2:
1。
The beneficial effects of the present invention are: the present invention is on beef clod by squeezing into taste pore, therefore more hold during the cooking process
It is easily tasty.In addition, sauce provided by the invention and spices bag also can make beef more delicious.
Specific embodiment
The present invention is described further below with reference to specific embodiment, method the following steps are included:
A kind of production method of spiced beef of the present invention, comprising the following steps:
1) beef is cut into 1.5-2.0 jins/block after cleaning, taste pore is squeezed on meat piece with sharp knife, wherein entering the straight of taste pore
Diameter is 1-3cm, and depth is advisable for 3-5cm.
2) 3-4 block beef is put into pot, clear water 30-40 liter is put into pot.
3) boiling is until beef will not flow out watery blood.
4) it after pulling beef out, is cleaned with clear water.
5) it is put into clear water 30-40 liter to be heated to out, 3-4 block beef is put into pot again, while being put into the sauce of 10-30g
The spices bag of material and 10-30g, wherein sauce is yellow liver pat, sweet fermented flour sauce and spice, weight ratio 1:1:2, spices bag eight
Angle, Chinese prickly ash, small time, spiceleaf, cardamom, tsaoko and betel nut, weight ratio 1:2:1:1:1:2:1.
6) boiling 4-5 hours, wherein first use high fire boiling 2-3 hours, then with mild fire boiling 1-2 hours, until beef 8 divide it is ripe
?.
7) beef and spices bag are removed in fishing.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (3)
1. a kind of production method of spiced beef, it is characterised in that: the following steps are included:
1) beef is cut into 1.5-2.0 jins/block after cleaning, squeezes into taste pore on meat piece with sharp knife；
2) 3-4 block beef is put into pot, clear water 30-40 liter is put into pot；
3) boiling is until beef will not flow out watery blood；
4) it after pulling beef out, is cleaned with clear water；
5) be put into clear water 30-40 liter be heated to out, 3-4 block beef is put into pot again, at the same be put into 10-30g sauce and
The spices bag of 10-30g；
6) boiling 4-5 hours, wherein first use high fire boiling 2-3 hours, then with mild fire boiling 1-2 hours, until beef 8 divide it is ripe i.e.
It can；
7) beef and spices bag are removed in fishing.
2. the production method of spiced beef according to claim 1, it is characterised in that: the sauce be yellow liver pat, sweet fermented flour sauce and
Spice, weight ratio 1:1:2.
3. the production method of spiced beef according to claim 1, it is characterised in that: the spices bag is illiciumverum, Chinese prickly ash, small
It returns, spiceleaf, cardamom, tsaoko and betel nut, weight ratio 1:2:1:1:1:2:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710724040.4A CN109418784A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710724040.4A CN109418784A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of spiced beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109418784A true CN109418784A (en) | 2019-03-05 |
Family
ID=65498762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710724040.4A Pending CN109418784A (en) | 2017-08-22 | 2017-08-22 | A kind of production method of spiced beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109418784A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
-
2017
- 2017-08-22 CN CN201710724040.4A patent/CN109418784A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190305 |