CN109699922A

CN109699922A - A kind of production method of translucent beef slices

Info

Publication number: CN109699922A
Application number: CN201711006667.2A
Authority: CN
Inventors: 孙海龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-25
Filing date: 2017-10-25
Publication date: 2019-05-03

Abstract

The present invention relates to the production methods of food-processing method more particularly to translucent beef slices.The invention discloses a kind of production methods of translucent beef slices, and beef is sliced, and the processes such as salted down, dried in the air, dried, steamed, fried, fried are made, and spicy fragrant and sweet, production method is simply easily mastered.

Description

A kind of production method of translucent beef slices

Technical field

The present invention relates to the production methods of food-processing method more particularly to translucent beef slices.

Background technique

Translucent beef slices is Sichuan style dish, has one-hundred-year history, and spicy fresh perfume (or spice) is favored by people.Sliced meat are thin as a piece of paper, Color glow, taste is spicy fresh and crisp, chews carefully it, and aftertaste is without studying carefully.

Summary of the invention

A kind of production method of translucent beef slices, it is characterised in that ingredients by weight part, which is compared, crosses 1 jin of cooked beef for nitre, mashed garlic Chinese prickly ash Powder is a little, and 0.5 liang of red oil, sugar, cooking wine, monosodium glutamate.Each 5 grams of soy sauce.

It is made according to following procedures:

1, by nitre cross beef enter pot steam to 8 points it is ripe, be torn into (more thinner better).

2, it drains the oil hot pot, 8 points of hot beef is put into pot and are fried, fry to golden yellow and take out.

3, with another pot, it is put into a little oil, is put into the flavouring such as mashed garlic, soy sauce, sugar, monosodium glutamate, salt.It can adjust and use according to taste Amount.It will fry to golden yellow sliced beef to pour into pot again and stir-fry, zanthoxylum powder is added before taking the dish out of the pot, spoons red oil.

Specific implementation method

Embodiment 1,

Way:

1, beef tendon meat, ginger splices, appropriate onion parts.Meat is crossed with ginger splices onion parts is soaked, is boiled 15 minutes.

2, make halogen material: 2 glasss of water, 2 soupspoon of light soy sauce, 9 soupspoon of dark soy sauce, 1 soupspoon of cooking wine, the small soupspoon of rock sugar 2 is octagonal, Chinese prickly ash, Ginger several pieces.

3, the feed brine of step 2 rolling of cooking is boiled 15 minutes or so, and the beef tendon in step 1 is put into small fire in casserole and simmers 60 Minute, then directly meat is steeped into feed brine and is stayed overnight.

4, it halogen is got well into tasty beef tendon is put into pot and decoct 5 minutes, decoct dry surface, put refrigerator into quick-frozen 30 minutes, then Shave.

5, prepare syrup material: 1 soupspoon of honey, sugared 1 soupspoon, 3 soupspoon of light soy sauce, oily 2 soupspoons.

6, syrup material sky pot is boiled and has been rolled to glue, be put into the beef stir-frying thinly sliced uniformly, be sprinkled with ripe sesame.

Embodiment 2,

Way:

1, sorting: general to choose yellowish pink dark red, fat fascia is less, and fiber is longer, glossy elasticity, appearance is micro- do it is tack-free Beef is raw material (example, ox back turn round meat and leg heart meat), and clean extension dries in the air, and is cut into every piece of weight 200g or so.

2, ingredient: ingredient is pulverized.

3, it ferments: putting the meat piece cut into the cylinder that salts down, covered with gauze, meat is allowed to ferment, slightly tart flavour, hand touching has viscous Sense.

4, it takes out and is cut into 0.2 centimetre of sheet meat of thickness, and auxiliary material and sliced meat are mixed thoroughly.

5, it toasts: sliced meat is spread out into feeding drying chamber, toasted with 80 DEG C.It, will when sliced meat become brown color, probably most probably do Bottom is adjusted to middle layer.Drying 3 hours or so dries cool 5 minutes, and finished product disengages naturally.

5. packaging, storage: finished product is bound up with gauze, and is packed with tinplate or osculum cylinder, and sealing can be put long.

Claims

1. a kind of production method of translucent beef slices, it is characterised in that ingredients by weight part, which is compared, crosses cooked beef, mashed garlic for nitre, zanthoxylum powder, Red oil, sugar, monosodium glutamate, cooking wine, soy sauce etc. make according to following procedures:

(1) by nitre cross beef enter pot steam to 8 points it is ripe, be torn into (more thinner better)；

(2) it drains the oil hot pot, 8 points of hot beef is put into pot and are fried, fry to golden yellow and take out；

(3) with another pot, it is put into a little oil, is put into the flavouring such as mashed garlic, soy sauce, sugar, monosodium glutamate, salt, dosage can be adjusted according to taste, It will fry to golden yellow sliced beef to pour into pot again and stir-fry, zanthoxylum powder is added before taking the dish out of the pot, spoons red oil.