CN110859283A - Cold-eaten beef and preparation method thereof - Google Patents
Cold-eaten beef and preparation method thereof Download PDFInfo
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- CN110859283A CN110859283A CN201910345436.7A CN201910345436A CN110859283A CN 110859283 A CN110859283 A CN 110859283A CN 201910345436 A CN201910345436 A CN 201910345436A CN 110859283 A CN110859283 A CN 110859283A
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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
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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
- 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
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- Food Science & Technology (AREA)
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- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses cold-eaten beef, and relates to the field of food, wherein the cold-eaten beef comprises the following raw materials in parts by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil; the heat-clearing auxiliary materials comprise radix isatidis, chrysanthemum, rheum officinale, mint, dried orange peel, semen cassiae and houttuynia cordata. The invention also discloses a preparation method of the cold-eaten beef. According to the invention, through reasonable compounding of the main material, the seasoning auxiliary material, the heat-clearing auxiliary material and the oil, the cold-eaten beef not only has spicy, hot and fresh taste, but also can avoid the excessive internal heat symptom after eating, solves the problem that the excessive internal heat symptom is easy to generate after eating because most of the traditional cold-eaten beef is spicy, and can be used for better meeting the requirements and taste preferences of consumers.
Description
Technical Field
The invention relates to the field of food, in particular to cold-eaten beef and a preparation method thereof.
Background
With the development of society and the continuous improvement of living standard of people, the requirement of people on daily diet is higher and higher. Beef, as a traditional meat food, can be made into various kinds of delicious foods by frying, roasting, stewing, braising and other cooking methods. The cold-eaten beef is one of the characteristic traditional delicacies of Sichuan tribute, the making raw materials mainly comprise beef (beef loin), scallion, spice and other food materials, and the cold-eaten beef is gradually popular with consumers of Sichuan dish because of the unique taste and mouthfeel.
Chinese patent publication No. CN108783267A discloses various preparation methods of cold-eaten beef, including bloody water removal, pickling, marinating and frying, wherein shelf life can be prolonged by mixing rapeseed oil and palm oil, and the problem that the traditional beef is hard and difficult to chew is solved by completely integrating high-pressure cooking into a processing process flow.
However, the above technical solutions have the following disadvantages in practical use: the traditional cold eating beef is spicy, so that symptoms of excessive internal heat (such as dry mouth and tongue, halitosis, gingival bleeding, intestinal dryness and constipation, sore throat, cough and the like) are easy to generate after eating. The problem that the beef is easy to get inflamed after being eaten needs to be solved if cold eating of the beef is chosen by more consumers. Therefore, the design of the cold-eaten beef capable of avoiding the excessive internal heat symptom after eating is used for better meeting the requirements and taste preferences of consumers, and becomes a problem to be solved at present.
Disclosure of Invention
The invention aims to provide cold-eaten beef and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the cold-eaten beef comprises the following raw materials in parts by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil; wherein the main material is beef; the seasoning auxiliary material comprises the following components in parts by weight: 0.1 part of pepper powder, 35.0 parts of two-twig pepper, 0.8 part of green Chinese prickly ash powder, 5.0 parts of green Chinese prickly ash oil, 0.70 part of star anise powder, 2.0 parts of ginger, 0.7 part of onion, 2.0 parts of sesame oil, 2.0 parts of oyster sauce, 0.5 part of chicken essence, 20.0 parts of monosodium glutamate, 18.0 parts of edible salt, 2.5 parts of crystal sugar powder and 3.0 parts of cooking wine; the heat-clearing auxiliary material comprises the following components in parts by weight: 4-6 parts of isatis root, 2-5 parts of chrysanthemum, 0.5-1.5 parts of rhubarb, 8-12 parts of mint, 6-10 parts of dried orange peel, 3-5 parts of cassia seed and 5-6 parts of houttuynia cordata.
As a further scheme of the invention: the heat-clearing auxiliary material comprises the following components in parts by weight: 4 parts of isatis root, 2 parts of chrysanthemum, 1.5 parts of rhubarb, 10 parts of mint, 8 parts of dried orange peel, 4 parts of cassia seed and 5 parts of houttuynia cordata.
As a still further scheme of the invention: the cold-eating beef also comprises nisin (added according to the amount of 0.5 g/kg), potassium sorbate (added according to the amount of 0.075 g/kg) and sodium ascorbate (added according to the amount required by production), and meanwhile, the total usage amount of nisin, potassium sorbate and sodium ascorbate is controlled not to exceed 1g/kg (added according to the standard of GB2760-2014 food additive usage).
As a still further scheme of the invention: the oil is rapeseed oil.
The preparation method of the cold-eaten beef comprises the following steps:
1) weighing ginger and onion according to the weight ratio, removing rotten and impurities, cleaning, crushing, grinding into thick liquid, and uniformly mixing to obtain mixed liquid A for later use;
2) weighing beef according to the weight ratio, blanching, marinating, beating, and manually dividing into shreds to obtain shredded beef B for later use;
specifically, the beef is subjected to oil film removal, muscle membrane removal and blood stain removal, is cleaned by clear water, is added into clear water for boiling for 2 minutes after being drained, is marinated by a conventional method after being cooled, is beaten by a stick to loosen the meat quality, and is manually divided into threads;
3) weighing two-vitex chili according to the weight ratio, separating according to the weight ratio of 5:2, and preparing into chili powder and shredded chili for later use, wherein the chili powder is prepared by drying the two-vitex chili, then crushing into powder, and the shredded chili is prepared by drying the two-vitex chili, and then cutting into shreds;
4) weighing heat-clearing auxiliary materials according to the weight ratio, and crushing to obtain powder C;
5) weighing oil according to the weight ratio, putting the oil into a stirring pot, heating the oil to 180 ℃, adding the mixed solution A, frying for 2 minutes (the mixed solution A can be fried to be fragrant in actual conditions), adding shredded pepper, frying for 5 minutes, adding the fried shredded beef B, frying for 10 minutes, adding the powder C, the star anise powder, the chili powder and the edible salt, frying for 5 minutes, adding the green Chinese prickly ash powder and the green Chinese prickly ash oil, frying for 2 minutes, adding the sesame oil, the oyster sauce, the chicken essence, the monosodium glutamate, the ice sugar powder and the cooking wine, and uniformly mixing.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through reasonable compounding of the main material, the seasoning auxiliary material, the heat-clearing auxiliary material and the oil, the cold-eaten beef not only has spicy, hot, fresh and fragrant mouthfeel, but also can avoid the symptoms of excessive internal heat after eating, the taste of the food material is fresh and tender, and the spicy, sweet, spicy and spicy taste is more lingering.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
The cold-eaten beef comprises the following raw materials in parts by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil;
wherein the main material is beef; the seasoning auxiliary material comprises the following components in parts by weight: 0.1 part of pepper powder, 35.0 parts of two-twig pepper, 0.8 part of green Chinese prickly ash powder, 5.0 parts of green Chinese prickly ash oil, 0.70 part of star anise powder, 2.0 parts of ginger, 0.7 part of onion, 2.0 parts of sesame oil, 2.0 parts of oyster sauce, 0.5 part of chicken essence, 20.0 parts of monosodium glutamate, 18.0 parts of edible salt, 2.5 parts of crystal sugar powder and 3.0 parts of cooking wine;
the heat-clearing auxiliary material comprises the following components in parts by weight: 4 parts of isatis root, 2 parts of chrysanthemum, 0.5 part of rhubarb, 8 parts of mint, 6 parts of dried orange peel, 3 parts of cassia seed and 5 parts of houttuynia cordata.
It should be noted that the seasoning auxiliary materials also comprise 0.6 part of thirteen spices, which are also called as ten full spices, namely 13 Chinese herbal medicines with various special fragrances, including fructus amomi kowtiensis, fructus amomi, nutmeg, cinnamon, clove, pepper, aniseed, fennel, costus root, angelica dahurica, rhizoma kaempferiae, galangal, dried ginger and the like, and belong to products in the prior art; the oil is rapeseed oil.
It is further noted that the cold-eating beef also comprises nisin (added according to the amount of 0.5 g/kg), potassium sorbate (added according to the amount of 0.075 g/kg) and sodium ascorbate (added according to the production requirement), and meanwhile, the nisin, the potassium sorbate and the sodium ascorbate are added according to the GB2760-2014 food additive use standard, and the total amount of the nisin, the potassium sorbate and the sodium ascorbate is controlled not to exceed 1 g/kg.
In this embodiment, the preparation method of the cold-eaten beef comprises the following steps:
1) weighing ginger and onion according to the weight ratio, removing rotten and impurities, cleaning, crushing, grinding into thick liquid, and uniformly mixing to obtain mixed liquid A for later use;
2) weighing beef according to the weight ratio, blanching, marinating, beating, and manually dividing into shreds to obtain shredded beef B for later use;
specifically, the beef is subjected to oil film removal, muscle membrane removal and blood stain removal, is cleaned by clear water, is added into clear water for boiling for 2 minutes after being drained, is marinated by a conventional method after being cooled, is beaten by a stick to loosen the meat quality, and is manually divided into threads;
3) weighing two-vitex chili according to the weight ratio, separating according to the weight ratio of 5:2, and preparing into chili powder and shredded chili for later use, wherein the chili powder is prepared by drying the two-vitex chili, then crushing into powder, and the shredded chili is prepared by drying the two-vitex chili, and then cutting into shreds;
4) weighing heat-clearing auxiliary materials according to the weight ratio, and crushing to obtain powder C;
5) weighing oil according to the weight ratio, putting the oil into a stirring pot, heating to 180 ℃, adding the mixed solution A, frying for 2 minutes (the mixed solution A can be fried to be fragrant in actual conditions), adding shredded pepper, frying for 5 minutes, adding the fried shredded beef B, frying for 10 minutes, adding the powder C, the star anise powder, the chili powder and the edible salt, frying for 5 minutes, adding the green Chinese prickly ash powder, the green Chinese prickly ash oil and the thirteen spices (the thirteen spices can be added according to the requirements specifically), frying for 2 minutes, adding sesame oil, oil consumption, chicken essence, monosodium glutamate, crystal sugar powder and cooking wine, and uniformly mixing to obtain the seasoning wine.
It should be noted that the whole frying process cannot be fried to be burnt; the two-twig pepper can also be replaced by small spicy and hot pepper, and the product execution standard of each raw material is executed according to GB/T23586-2009 sauce braised meat product.
Further, in the embodiment of the invention, sampling analysis is required after frying is finished, and the finished product is qualified after filling, boxing, packaging and warehousing after meeting the product requirements (executed according to GB/T23586-2009 sauce braised meat product).
Specifically, the filling includes metering (within the internal control range), labeling (correct position), coding (correct date and clear writing) and heat sealing (smooth and firm).
Example 2
The difference between this embodiment and embodiment 1 is only that the heat-clearing auxiliary material is different from the raw material composition of the heat-clearing auxiliary material, and in this embodiment, the heat-clearing auxiliary material is composed of the following components in parts by weight: 6 parts of isatis root, 5 parts of chrysanthemum, 1.5 parts of rhubarb, 12 parts of mint, 10 parts of dried orange peel, 5 parts of cassia seed and 6 parts of heartleaf houttuynia herb.
Furthermore, in the embodiment of the invention, the key point of the cold eating beef is that the heat clearing auxiliary material is composed of traditional Chinese medicine raw materials with the effects of clearing heat and removing toxicity; the key traditional Chinese medicine raw materials comprise radix isatidis, chrysanthemum, rheum officinale, mint, dried orange peel, semen cassiae and herba houttuyniae, and the mint, the herba houttuyniae and the semen cassiae have special fragrance, so that the fresh and fragrant taste of the cold-eaten beef can be improved as the spice; the cold-eaten beef has spicy, fresh and fragrant mouthfeel through the heat-clearing auxiliary materials, can avoid the symptoms of excessive internal heat such as dry mouth and tongue, halitosis, gingival bleeding, intestinal dryness and constipation, sore throat, cough and the like after being eaten, and has fresh and tender taste and long spicy, sweet and spicy taste.
Example 3
The difference between this embodiment and embodiment 1 is only that the heat-clearing auxiliary material is different from the raw material composition of the heat-clearing auxiliary material, and in this embodiment, the heat-clearing auxiliary material is composed of the following components in parts by weight: 4 parts of isatis root, 2 parts of chrysanthemum, 1.5 parts of rhubarb, 10 parts of mint, 8 parts of dried orange peel, 4 parts of cassia seed and 5 parts of houttuynia cordata.
Further, in the embodiment of the invention, the cold-eaten beef contains main materials, seasoning auxiliary materials, heat-clearing auxiliary materials and oil; the main material is beef; the cold-eaten beef has spicy, fresh and fragrant mouthfeel through the heat-clearing auxiliary materials, the phenomenon of 'excessive internal heat' after eating can be avoided, the taste of the food materials is fresh and tender, and the spicy, sweet, fragrant and spicy taste is more lingering.
Wherein, the radix isatidis is bitter and cold in nature and enters heart and stomach meridians; has effects of clearing away heat and toxic materials, cooling blood, relieving sore throat, inhibiting multiple bacteria, inhibiting Staphylococcus aureus, hemolytic streptococcus, Diplococcus pneumoniae, Diplococcus meningitidis, Salmonella typhi, Salmonella paratyphi, Escherichia coli, enteritis bacillus, and Ottelia cocci, and can be used for treating bacterial infection, septicemia, pneumonia, pharyngitis, epidemic lymphangitis, equine stranguria, pleurisy, swine plague, swine enzootic pneumonia, influenza, enteritis, edema disease, bloody dysentery, hepatitis, cellulitis, fish hemorrhage, gill rot disease, and enteritis; the mint is pungent in flavor, cool in nature, enters lung and liver meridians, has faint scent, can disperse wind and heat, clear head and eyes, relieve sore throat, promote eruption and relieve depression, and is mainly used for treating wind-heat exterior syndrome, headache and dizziness, conjunctival congestion and swelling pain, sore throat, hoarseness, nasosinusitis, toothache, measles without adequate eruption and the like.
Technical requirements of the product
The palace-sensing requirements of the products obtained in the above examples should meet the regulations of table 1.
TABLE 1 uterine contraction requirements
| Item | Index (I) |
| Appearance form | Neat appearance and no foreign matters. |
| Color and luster | Solid state, visible as adjuvant particles. |
| Taste and flavor | Has moderate saltiness and special flavor of sauce-stewed product. |
| Tissue morphology | The tissue is compact. |
| Impurities | No foreign matter is visible to the naked eye. |
The invention has the beneficial effects that through reasonable compounding of the main material, the seasoning auxiliary material, the heat-clearing auxiliary material and the oil, the cold-eaten beef has spicy, hot, fresh and fragrant mouthfeel, and can avoid the symptoms of getting inflamed after eating, the taste of the food material is fresh and tender, and the spicy, sweet, spicy and fragrant spicy taste is more lingering.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (7)
1. The cold-eaten beef is characterized by comprising the following raw materials in parts by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil;
wherein the main material is beef; the seasoning auxiliary material comprises the following components in parts by weight: 0.1 part of pepper powder, 35.0 parts of two-twig pepper, 0.8 part of green Chinese prickly ash powder, 5.0 parts of green Chinese prickly ash oil, 0.70 part of star anise powder, 2.0 parts of ginger, 0.7 part of onion, 2.0 parts of sesame oil, 2.0 parts of oyster sauce, 0.5 part of chicken essence, 20.0 parts of monosodium glutamate, 18.0 parts of edible salt, 2.5 parts of crystal sugar powder and 3.0 parts of cooking wine;
the heat-clearing auxiliary material comprises the following components in parts by weight: 4-6 parts of isatis root, 2-5 parts of chrysanthemum, 0.5-1.5 parts of rhubarb, 8-12 parts of mint, 6-10 parts of dried orange peel, 3-5 parts of cassia seed and 5-6 parts of houttuynia cordata.
2. The cold-eaten beef of claim 1, wherein the heat-clearing auxiliary material comprises the following components in parts by weight: 4 parts of isatis root, 2 parts of chrysanthemum, 1.5 parts of rhubarb, 10 parts of mint, 8 parts of dried orange peel, 4 parts of cassia seed and 5 parts of houttuynia cordata.
3. The cold-eaten beef according to claim 1 or 2, characterized in that the cold-eaten beef further comprises nisin, potassium sorbate and sodium ascorbate, and the total amount of nisin, potassium sorbate and sodium ascorbate used does not exceed 1 g/kg.
4. The cold-eaten beef according to claim 3, characterized in that the oil is rapeseed oil.
5. A method of preparing cold-eaten beef according to any one of claims 1 to 4, characterised by the following steps:
1) weighing ginger and onion according to the weight ratio, removing rotten and impurities, cleaning, crushing, grinding into thick liquid, and uniformly mixing to obtain mixed liquid A for later use;
2) weighing beef according to the weight ratio, blanching, marinating, beating, and manually dividing into shreds to obtain shredded beef B for later use;
3) weighing two chaste tree twig peppers according to the weight ratio, separating according to the weight ratio of 5:2, and preparing into pepper powder and pepper shreds for later use;
4) weighing heat-clearing auxiliary materials according to the weight ratio, and crushing to obtain powder C;
5) weighing oil according to the weight ratio, putting the oil into a stirring pot, heating the oil to 180 ℃, adding the mixed liquid A, frying for 2 minutes, adding shredded pepper, frying for 5 minutes, adding shredded beef B, frying for 10 minutes, adding the powder C, the star anise powder, the chili powder and the edible salt, frying for 5 minutes, adding the green Chinese prickly ash powder and the green Chinese prickly ash oil, frying for 2 minutes, adding the sesame oil, the oyster sauce, the chicken essence, the monosodium glutamate, the crystal sugar powder and the cooking wine, and uniformly mixing.
6. The method for preparing cold-eaten beef according to claim 5, wherein in the step 3), the chili powder is prepared by drying the double-vitex chili, and then crushing the dried double-vitex chili into powder.
7. The method for preparing cold-eaten beef according to claim 5, wherein in the step 3), the shredded pepper is prepared by drying and cutting the double-twig pepper into shreds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910345436.7A CN110859283A (en) | 2019-04-26 | 2019-04-26 | Cold-eaten beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910345436.7A CN110859283A (en) | 2019-04-26 | 2019-04-26 | Cold-eaten beef and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110859283A true CN110859283A (en) | 2020-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910345436.7A Pending CN110859283A (en) | 2019-04-26 | 2019-04-26 | Cold-eaten beef and preparation method thereof |
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| CN (1) | CN110859283A (en) |
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- 2019-04-26 CN CN201910345436.7A patent/CN110859283A/en active Pending
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Application publication date: 20200306 |
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