CN110074334A - A kind of spicy meat products prepared food and preparation method thereof - Google Patents
A kind of spicy meat products prepared food and preparation method thereof Download PDFInfo
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- CN110074334A CN110074334A CN201910378156.6A CN201910378156A CN110074334A CN 110074334 A CN110074334 A CN 110074334A CN 201910378156 A CN201910378156 A CN 201910378156A CN 110074334 A CN110074334 A CN 110074334A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Engineering & Computer Science (AREA)
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- Agronomy & Crop Science (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spicy meat products prepared food and preparation method thereof, the spicy meat products prepared food includes the raw material of following parts by weight: 12 ~ 28 parts of capsicum, 15 ~ 30 parts of bean or pea, 10 ~ 20 parts of fresh meat, 15 ~ 30 parts of mushroom, 10 ~ 20 parts of garlic, 15 ~ 30 parts of radish, 20 ~ 80 parts of edible oil, 10 ~ 30 parts of seasoning.Capsicum paste mouthfeel prepared by the present invention is fresh and tender, paste flavor is dense, can whet the appetite, goes with rice and increase appetite after edible, not only rich in a variety of nutrition, but also it is convenient, stability is good.The pork paste with mushroom is full of nutrition, unique flavor, green and healthy, and crisp lentinus edodes biscuit is fragrant, fresh meat is soft, and taste is mellow delicious, meets the edible and nutritional need of people.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of spicy meat products prepared food and its preparation side
Method.
Background technique
Fresh meat is rich in protein, and fat content is low, is rich in carbohydrate, can provide heat, and amino acid composition is close
Human body needs, and can improve body resistance against diseases, to growth and development and needs the crowd raised particularly suitable, and has bowl spares benefit
Gas, nourishes taste, strong muscles and bones, consumer edema and other effects.
Mushroom is rich in vitamin B complex, iron, potassium, provitamin D, sweet in flavor, mild-natured, cures mainly appetite stimulator, and few gas is out of strength.It is rich
Containing flavor component, delicate flavour ingredient, lentinan, Eritadenine, mushroom adenine, ergosterol and fungisterol etc., being can not be more
One of the delicious health food obtained.Often it is edible to prevention human body, especially baby due to a lack of serium inorganic phosphorus caused by vitamin D,
Rickets caused by blood calcium dysbolism is beneficial, can prevent the various mucous membranes of human body and dermatitis disease.In the daily diet knot of people
The intake for suitably increasing mushroom in structure, can improve a poor appetite, and balanced nutrients enhance human immunity, and maintain human normal
The general level of the health.
Radish is known as the laudatory title of " glabrousleaf asiabell root " in folks of china, full of nutrition, carbohydrate rich in and a variety of
Vitamin, wherein ascorbic content is 8-10 times higher than pears, and generates a variety of of interferon containing can induce human body itself
Microelement；White radishes are rich in vitamin C, and vitamin C is antioxidant, can inhibit B16 cell, prevent fat oxidation,
Prevent the sedimentation of fat, a large amount of vegetable protein, vitamin C and folic acid also contained in radish, eat after human body can clean blood and
Skin, while cholesterol can also be reduced, be conducive to the maintenance of blood vessel elasticity.
Beans protein rich in, and it is cholesterol-free, and fat content is also few, and the lecithin in beans can drop
Cholesterol in low blood reduces savings of the fat in blood, to play the role of softening blood vessel, adjust blood lipid, bean or pea
In cellulose it is highly beneficial to intestinal health, in addition it contains oligosaccharide and a large amount of minerals.
Thick chilli sauce is favored by people as a kind of edible, seasoning vegetable easy to carry, widely used.In life, people
Often like beef and mushroom collocation, and thick chilli sauce health and nutrition receive the attention of more and more people.
More preservative and flavoring agent, the taste of these flavoring agents itself are often added in meat thick chilli sauce in existing market
Road often covers the delicate flavour of food materials, and taste is single, hypotrophy, eats easily greasy mouth long；After placing a period of time, it can produce
Raw solid-liquid lamination, stability is poor, and fresh and tender degree is often poor.
Summary of the invention
The present invention is directed to the deficiencies of more preservative ingredient in existing meat thick chilli sauce, hypotrophy, unstable mouthfeel, provides one kind
Without preservative, nutrition-balanced spicy meat products prepared food.
Another preparation method that solve the problems, such as to be to provide spicy meat products prepared food of the present invention.
A kind of spicy meat products prepared food includes the raw material of following parts by weight: 12~28 parts of capsicum, 15~30 parts of bean or pea, fresh meat
10~20 parts, 15~30 parts of mushroom, 10~20 parts of garlic, 15~30 parts of radish, 20~80 parts of edible oil, seasoning 10~30
Part.
Beef and the collocation of bean or pea and radish can discharge the fresh perfume (or spice) of beef, meanwhile, capsicum paste entirety can be improved in radish
Mouthfeel makes it have the crisp mouthfeel of natural sweet tea.
Preferably, the spicy meat products prepared food includes the raw material of following parts by weight: 20 parts of capsicum, 24 parts of bean or pea, fresh meat
16 parts, 24 parts of mushroom, 16 parts of garlic, 24 parts of radish, 45 parts of edible oil, 18 parts of seasoning.Wherein the radish is partly to be pickled
Half-dried preserved radish strip.
Further, the raw material fresh meat and garlic, bean or pea, radish, mushroom weight ratio are 1:1:1.5:1.5:1.5, institute
Stating fresh meat can be one or more of fresh pork, beef, chicken, duck, dog meats, the flesh of fish.
Preferably, the fresh meat is fresh pork and beef.
Further, institute's seasoning includes edible salt, cooking wine, oil consumption, spiceleaf, peppermint, pepper, illiciumverum, cassia bark, beans
One of cool, soy sauce, white granulated sugar, Chinese prickly ash, thick broad-bean sauce, potassium sorbate, starch, monosodium glutamate, peanut, sesame, fennel, essence are several
Kind.
Preferably, seasoning used is edible salt, white sugar, cooking wine.
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. it feedstock processing: after fresh meat is cleaned, precooks, pulls out, drain control water；Select the good fresh chilli of maturity
Go to obstruct, select bean or pea, mushroom, garlic, radish cleaning after drain vegetable surface moisture；
S2. it is dehydrated: treated raw material is dehydrated under the conditions of circulation constant temperature；
S3. pelletizing: dewatered fresh meat, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Fresh meat after chopping calls in seasoning and is pickled 5~15min；
S4. it mixes frying: edible oil is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step S3 is added
Gained bean or pea, mushroom, radish and the fresh meat being pickled, are added edible salt, and stir-frying closes fire and seasoning is added immediately and constantly stirs
It mixes to get thick chilli sauce；
S5. pack: thick chilli sauce obtained by step S4 is cooling, and through filling, microwave disinfection is vacuumized, and preservation is after quality inspection to get perfume (or spice)
Peppery meat products prepared food.
Further, the time is precooked described in step S1 as 1~5min.
Preferably, the time is precooked described in step S1 as 3min.
Further, thermostat temperature is 40~55 DEG C in circulation constant temperature condition described in step S2, and circulation air first passes through
Drier drying is passed through again in circulation constant temperature condition, the 22~40min of dewatering time.
Preferably, thermostat temperature is 48 DEG C in circulation constant temperature condition described in step S2, and circulation air first passes through drier
Drying is passed through again in circulation constant temperature condition, the dewatering time 30min.
Further, the material particular diameter after shredding described in step S3 is less than 1cm, wherein bean or pea, mushroom, garlic, radish
Partial size is less than 0.5cm.
Further, stir-frying described in step S4 stir-fried using high fire be changed to after 2~5min small fire boil it is sticky, when stirring
Between be 1~6min.
Preferably, using being changed to after high fire stir-frying 3min, small fire tanning is sticky, and mixing time is for stir-frying described in step S4
4min。
Further, cooling temperature described in step S5 is 28~40 DEG C, and microwave disinfection power is 300~600w, microwave
The processing time is 50~90s.
Preferably, cooling temperature described in step S5 is 35 DEG C, and microwave disinfection power is 400w, and microwave treatment time is
60s。
The invention has the following advantages:
Capsicum paste prepared by the present invention is free of preservative, and mouthfeel is fresh and tender, paste flavor is dense, can whet the appetite after edible, under
Meal and increase appetite, not only be rich in a variety of nutrition, but also it is convenient, stability is good.The mushroom fresh meat sauce is full of nutrition, flavor
Unique, green and healthy, crisp lentinus edodes biscuit is fragrant, fresh meat is soft, and taste is mellow delicious, meets the edible and nutritional need of people.
The present invention retains the premise base of the fresh taste of food materials mainly by using fresh food materials after drought stress technique
On plinth, it is ensured that the stability of food materials, and after specific sterilization treatment, even if ensureing that capsicum paste stores deutostoma in long-time
Taste, color, fresh perfume degree and stability are still as before.
By the pickling time of strict control fresh meat, fresh meat freshness is locked, keeps preferable chewy texture, ensures fresh meat and perfume
It there remains the delicate flavour of various food materials after mushroom, bean or pea, radish mixing.
Beef and the collocation of bean or pea and radish can discharge the fresh perfume (or spice) of beef, meanwhile, capsicum paste entirety can be improved in radish
Mouthfeel makes it have the crisp mouthfeel of natural sweet tea.
Specific embodiment
Further illustrate the present invention below in conjunction with specific embodiment, but embodiment the present invention is not done it is any type of
It limits.Unless stated otherwise, the present invention uses raw material, method and apparatus is the art conventional raw materials, method and apparatus.
Unless stated otherwise, raw material and equipment used in the present embodiment are the raw material and equipment of the art regular market purchase.It is used
Seasoning is 3 portions of edible salts, 3 parts of white sugar, 10 portions of cooking wine.
Embodiment 1
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. feedstock processing: after 10 parts of beef are cleaned, precook 3min, pulls out, drains control water；Select maturity good
12 parts of fresh chilli go to obstruct, select 15 parts of bean or pea, 15 parts of mushroom, 10 parts of garlic, 15 parts of radish cleanings after drain vegetable surface water
Point；
S2. it is dehydrated: treated raw material is dehydrated 30min under the conditions of 48 DEG C of circulation constant temperatures；
S3. pelletizing: dewatered beef, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Beef after chopping calls in 10 parts of seasoning pickling 10min；
S4. it mixes frying: 20 portions of edible oils is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step is added
Suddenly bean or pea, mushroom, radish and the beef being pickled obtained by S3, are added edible salt, and small fire is changed to after the 3min that stir-fries and boils sticky, pass
Seasoning is added immediately and is stirred continuously 4min to get thick chilli sauce for fire；
S5. it packs: thick chilli sauce obtained by step S4 is cooled to 35 DEG C, through filling, microwave 400w sterilizes 60s, vacuumizes, quality inspection
Preservation is afterwards to get spicy meat products prepared food.
Embodiment 2
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. feedstock processing: after 16 parts of beef are cleaned, precook 3min, pulls out, drains control water；Select maturity good
20 parts of fresh chilli go to obstruct, select 24 parts of bean or pea, 24 parts of mushroom, 16 parts of garlic, 24 parts of radish cleanings after drain vegetable surface water
Point；
S2. it is dehydrated: treated raw material is dehydrated 30min under the conditions of 48 DEG C of circulation constant temperatures；
S3. pelletizing: dewatered beef, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Beef after chopping calls in 18 parts of seasoning pickling 10min；
S4. it mixes frying: 45 portions of edible oils is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step is added
Suddenly bean or pea, mushroom, radish and the beef being pickled obtained by S3, are added edible salt, and small fire is changed to after the 3min that stir-fries and boils sticky, pass
Seasoning is added immediately and is stirred continuously 4min to get thick chilli sauce for fire；
S5. it packs: thick chilli sauce obtained by step S4 is cooled to 35 DEG C, through filling, microwave 400w sterilizes 60s, vacuumizes, quality inspection
Preservation is afterwards to get spicy meat products prepared food.
Embodiment 3
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. feedstock processing: after 20 parts of beef are cleaned, precook 3min, pulls out, drains control water；Select maturity good
28 parts of fresh chilli go to obstruct, select 30 parts of bean or pea, 30 parts of mushroom, 20 parts of garlic, 30 parts of radish cleanings after drain vegetable surface water
Point；
S2. it is dehydrated: treated raw material is dehydrated 30min under the conditions of 48 DEG C of circulation constant temperatures；
S3. pelletizing: dewatered beef, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Beef after chopping calls in 30 parts of seasoning pickling 10min；
S4. it mixes frying: 80 portions of edible oils is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step is added
Suddenly bean or pea, mushroom, radish and the beef being pickled obtained by S3, are added edible salt, and small fire is changed to after the 3min that stir-fries and boils sticky, pass
Seasoning is added immediately and is stirred continuously 4min to get thick chilli sauce for fire；
S5. it packs: thick chilli sauce obtained by step S4 is cooled to 35 DEG C, through filling, microwave 400w sterilizes 60s, vacuumizes, quality inspection
Preservation is afterwards to get spicy meat products prepared food.
Embodiment 4
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. feedstock processing: after 16 parts of beef are cleaned, precook 1min, pulls out, drains control water；Select maturity good
20 parts of fresh chilli go to obstruct, select 24 parts of bean or pea, 24 parts of mushroom, 16 parts of garlic, 24 parts of radish cleanings after drain vegetable surface water
Point；
S2. it is dehydrated: treated raw material is dehydrated 22min under the conditions of 40 DEG C of circulation constant temperatures；
S3. pelletizing: dewatered beef, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Beef after chopping calls in 18 parts of seasoning pickling 5min；
S4. it mixes frying: 45 portions of edible oils is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step is added
Suddenly bean or pea, mushroom, radish and the beef being pickled obtained by S3, are added edible salt, and small fire is changed to after the 2min that stir-fries and boils sticky, pass
Seasoning is added immediately and is stirred continuously 1min to get thick chilli sauce for fire；
S5. it packs: thick chilli sauce obtained by step S4 is cooled to 28 DEG C, through filling, microwave 300w sterilizes 50s, vacuumizes, quality inspection
Preservation is afterwards to get spicy meat products prepared food.
Embodiment 5
The preparation method of spicy meat products prepared food specifically includes the following steps:
S1. feedstock processing: after 16 parts of beef are cleaned, precook 5min, pulls out, drains control water；Select maturity good
20 parts of fresh chilli go to obstruct, select 24 parts of bean or pea, 24 parts of mushroom, 16 parts of garlic, 24 parts of radish cleanings after drain vegetable surface water
Point；
S2. it is dehydrated: treated raw material is dehydrated 40min under the conditions of 55 DEG C of circulation constant temperatures；
S3. pelletizing: dewatered beef, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, will
Beef after chopping calls in 18 parts of seasoning pickling 15min；
S4. it mixes frying: 45 portions of edible oils is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, step is added
Suddenly bean or pea, mushroom, radish and the beef being pickled obtained by S3, are added edible salt, and small fire is changed to after the 5min that stir-fries and boils sticky, pass
Seasoning is added immediately and is stirred continuously 6min to get thick chilli sauce for fire；
S5. it packs: thick chilli sauce obtained by step S4 is cooled to 40 DEG C, through filling, microwave 600w sterilizes 90s, vacuumizes, quality inspection
Preservation is afterwards to get spicy meat products prepared food.
Comparative experiments:
Comparative example 1: it is identical as 2 preparation step of embodiment, the difference is that, time 20min is pickled in step S3.
Comparative example 2: it is identical as 2 preparation step of embodiment, the difference is that, do not add radish in raw material.
Comparative example 3: it is identical as 3 preparation step of embodiment, the difference is that, do not add bean or pea in raw material.
Comparative example 4: by the system recorded in patent CN104172127B " a kind of Islamic mushroom-contained beef paste and preparation method thereof "
The beef paste with mushroom that Preparation Method obtains；
Comparative example 5: the happy meat pulp of commercially available Sichuan U.S.；
Comparative example 6: commercially available Ji Xiangju capsicum paste beef paste mixes meal noodles served with soy sauce, sesame butter, etc. chopped chilli sauce.
Trial test comparative experiments is carried out with the meat pulp of embodiment and comparative example preparation, every group of 50 moral standings are given a mark after tasting, and sense organ is commented
Valence standards of grading are shown in Table 1, according to 1 weight of table, set score value by hundred-mark system sub-item, obtain projects score, calculate projects
Average mark, be added 50 parts of marking tables it is average after grand average.Scoring rating result is shown in Table 2.
1 pork paste with mushroom sensory evaluation standards of grading of table
The scoring rating result of table 2
From the above experimental results, we know that: spicy meat products prepared food prepared by the present invention is from color, fragrance, smell, flavour, group
It knits the various aspects such as form, mouthfeel and is significantly better than that commercially available similar meat pulp.After radish and bean or pea are added in capsicum paste prepared by the present invention
Taste flavor is substantially better than commercially available meat pulp.
Basic principles and main features of the invention and advantage of the invention has been shown and described above.The technology of this field
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, this is to this
It is for the technical staff of field it will be apparent that these changes and improvements all fall within the protetion scope of the claimed invention.This hair
Bright claimed range is defined by the appending claims and its equivalent thereof.
Claims (10)
1. a kind of spicy meat products prepared food, which is characterized in that the spicy meat products prepared food includes the raw material of following parts by weight: peppery
12 ~ 28 parts of green pepper, 15 ~ 30 parts of bean or pea, 10 ~ 20 parts of fresh meat, 15 ~ 30 parts of mushroom, 10 ~ 20 parts of garlic, 15 ~ 30 parts of radish, edible oil
20 ~ 80 parts, 10 ~ 30 parts of seasoning.
2. a kind of spicy meat products prepared food according to claim 1, which is characterized in that the raw material fresh meat and garlic, beans
Son, radish, mushroom weight ratio are 1:1:1.5:1.5:1.5.
3. a kind of spicy meat products prepared food according to claim 1, which is characterized in that the fresh meat can be fresh pig
One or more of meat, beef, chicken, duck, dog meats, flesh of fish.
4. a kind of spicy meat products prepared food according to claim 1, which is characterized in that the seasoning include edible salt,
Cooking wine, oil consumption, spiceleaf, peppermint, pepper, illiciumverum, cassia bark, cardamom, soy sauce, white granulated sugar, Chinese prickly ash, thick broad-bean sauce, potassium sorbate, shallow lake
One or more of powder, monosodium glutamate, peanut, sesame, fennel, essence.
5. a kind of preparation method of spicy meat products prepared food as described in claim 1, which comprises the following steps:
S1. it feedstock processing: after fresh meat is cleaned, precooks, pulls out, drain control water；Selection the good fresh chilli of maturity go stalk,
Vegetable surface moisture is drained after selecting bean or pea, mushroom, garlic, radish cleaning；
S2. it is dehydrated: treated raw material is dehydrated under the conditions of circulation constant temperature；
S3. pelletizing: dewatered fresh meat, bean or pea, mushroom, garlic, radish, capsicum obtained by step S2 are shredded respectively, by fresh meat
It calls in seasoning and is pickled 5 ~ 15min；
S4. it mixes frying: edible oil is heated, after the garlic, capsicum after step S3 chopping is added stir-fry, be added obtained by step S3
Fresh meat, is added edible salt, and stir-frying closes fire and seasoning is added immediately and is stirred continuously to get thick chilli sauce；
S5. pack: thick chilli sauce obtained by step S4 is cooling, and through filling, microwave disinfection is vacuumized, and preservation is after quality inspection to get spicy meat
Product prepared food.
6. the preparation method of spicy meat products prepared food according to claim 1, which is characterized in that precook described in step S1
Time is 1 ~ 5min.
7. the preparation method of spicy meat products prepared food according to claim 1, which is characterized in that recycled described in step S2
Thermostat temperature is 40 ~ 55 DEG C in constant temperature, and circulation air first passes through drier drying and is passed through in circulation constant temperature condition again, described
22 ~ 40min of dewatering time.
8. the preparation method of spicy meat products prepared food according to claim 1, which is characterized in that shredded described in step S3
Material particular diameter afterwards is less than 1cm, wherein bean or pea, mushroom, garlic, radish partial size are less than 0.5cm.
9. the preparation method of spicy meat products prepared food according to claim 1, which is characterized in that stir-fry described in step S4
Using being changed to after 2 ~ 5min of high fire stir-frying, small fire tanning is sticky, and mixing time is 1 ~ 6min.
10. the preparation method of spicy meat products prepared food according to claim 1, which is characterized in that cold described in step S5
But temperature is 28 ~ 40 DEG C, and microwave disinfection power is 300 ~ 600w, and microwave treatment time is 50 ~ 90s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111528450A (en) * | 2020-05-12 | 2020-08-14 | 四川省川南酿造有限公司 | Spicy beef sauce and preparation method thereof |
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