CN110859284A - Spicy beef and preparation method thereof - Google Patents

Spicy beef and preparation method thereof Download PDF

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Publication number
CN110859284A
CN110859284A CN201911123771.9A CN201911123771A CN110859284A CN 110859284 A CN110859284 A CN 110859284A CN 201911123771 A CN201911123771 A CN 201911123771A CN 110859284 A CN110859284 A CN 110859284A
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beef
parts
pepper
putting
rolls
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雷凤琳
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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
    • A23L13/70—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses spicy beef and a preparation method thereof, and the spicy beef comprises the following raw materials in parts by weight: beef, lard, mint, buckwheat leaves, pepper, litsea cubeba, pickled pepper, chili, paprika, salt, rice wine, oxtail bone, ox bone, medlar and oil. The prepared spicy beef is juiced by mint and buckwheat leaves, the juice is smeared on the surface of the beef, nutritional ingredients and effective ingredients penetrate into the beef, the processed lard is made into blocks, the blocks are wrapped by beef, the beef rolls are made of rhizoma imperatae and are put into a fresh bamboo tube for steaming, the problem of old taste of the steamed beef caused by insufficient oil content of the set material is solved, the gauze wrapped with fresh bamboo leaves is used as a cover, the effective ingredients are brought into the bamboo tube by steaming the bamboo leaves at high temperature in the steaming process, so that the fresh fragrance of the bamboo tube and the bamboo leaves is brought into the beef, and meanwhile, the fresh bamboo tube further plays a role in removing the fishy smell of the beef.

Description

Spicy beef and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to spicy beef and a preparation method thereof.
Background
The beef is a meat food indispensable to people in daily life, is rich in protein and various trace elements, has amino acid composition closer to the requirements of human bodies than pork, can improve the disease resistance of the organisms, and can supplement blood loss for people after growth, development and operation and diseases. The beef is particularly suitable for repairing tissues and the like, and the beef eaten in cold winter can warm the stomach and is a good tonic product in the season; the beef has the effects of strengthening the middle-jiao and replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, and eliminating phlegm and calming endogenous wind, and is suitable for people with stable apoplexy, short breath, weak constitution, soreness of muscles and bones, anemia and chronic diseases, and yellow complexion and blurred vision.
The spicy beef is one of the main flavors of beef snacks, is very popular with consumers who like to eat spicy beef, and the requirements of people on beef food are higher and higher along with the improvement of living standard of people. However, for a long time, the spicy beef is processed by adopting the traditional process, namely, cutting, boiling, cutting, frying, seasoning, spreading for cooling, checking and packaging, hot pepper and pepper powder are added in the general seasoning process, but the spicy fragrance can be only limited on the surface due to limited seasoning time, the spicy fragrance does not contain spicy powerful fragrance, and the spicy beef has tough mouthfeel and too much crushed slag due to too long cooking time.
Disclosure of Invention
The invention provides the spicy beef which is rich in nutrition, simple to operate and unique in flavor.
The invention also aims to provide a preparation method of the spicy beef.
The invention relates to spicy beef which comprises the following raw materials in parts by weight: 45-47 parts of beef, 3-4 parts of lard, 2-4 parts of mint, 1-3 parts of buckwheat leaves, 2-4 parts of pepper, 0.4-0.6 part of litsea pungens, 0.5-0.7 part of pickled pepper, 2.2-2.4 parts of pepper, 1-3 parts of paprika powder, 4-7 parts of salt, 1-2 parts of rice wine, 4-6 parts of oxtail bones, 6-8 parts of oxbones, 3-4 parts of medlar and 3-5 parts of oil.
The invention relates to a preparation method of spicy beef, which comprises the following steps:
(1) preparing beef: removing fascia and blood from 45-47 parts of beef, beating the two sides of the beef repeatedly with a meat hammer until the meat is loose, adding 1-2 parts of rice wine, and storing at 4-6 deg.C for later use;
(2) boiling soup stock: putting 4-6 parts of ox tailbone, 6-8 parts of ox bone, 3-4 parts of medlar and 2-3 parts of salt into a pot, decocting for 14-16 hours, and keeping the soup for later use after the soup is thick;
(3) preparing materials:
a. putting 2-4 parts of mint and 1-3 parts of buckwheat leaves into a juicer to support mixed liquid, drying material residues, and sieving with a 100-mesh sieve for later use;
b. 3-4 parts of lard oil is put into a pot, 2-4 parts of pepper and 0.4-0.6 part of litsea pungens are put into the pot to be fried for 6-7 minutes, the mixture is filtered when the mixture is hot after being fried, and the filtered oil is put into a freezing chamber to be frozen and made into oil blocks with the length of 5cm and the width of 1cm for standby;
c. washing 0.5-0.7 part of pickled pepper with clear water for 1-3 times, and putting the washed pickled pepper and 0.6-0.8 part of pepper into a pepper chopping machine to prepare pepper granules with the particle size of less than 0.5cm for later use;
d. uniformly mixing the mixed solution with 2-4 parts of fried pepper, litsea cubeba, pepper granules and salt to obtain a mixed material for later use;
e. cutting the stored beef into beef slices with the length of 20cm, the width of 10cm and the thickness of 0.3-0.5cm, putting 200-400g of mixed materials in each piece of beef, uniformly coating the beef slices, putting the cut oil blocks in one section of the beef after coating the mixture, and rolling the beef slices into a meat roll from the section where the oil blocks are put for later use;
(4) preparation of the container: cutting down bamboo with diameter of 10-14cm, making bamboo into bamboo tubes with bottom at one side, washing with clear water to remove bamboo bits, and keeping;
(5) and (3) cooking: putting the beef rolls into a cleaned bamboo tube, pouring soup stock to enable the soup stock to submerge the beef rolls to be 3-4 cm away from the mouth of the bamboo tube, wrapping fresh bamboo leaves with gauze, sealing the mouth of the bamboo tube, vertically putting the sealed bamboo tube with the beef rolls into a high-pressure steamer with an opening facing upwards, steaming for 15-20 minutes at 0.2Mp, and cooling for later use;
(6) frying: spreading the steamed beef rolls, putting the beef rolls into a strip cutter, cutting the beef rolls into beef strips with the length of 5-8cm and the width of 1.2-1.4cm, putting 3-5 parts of oil into a pot, putting the beef rolls into the pot when the oil temperature is 7 mm, turning and frying for 2-4 minutes to obtain fried beef strips, scattering 1-3 parts of pepper powder, and uniformly stirring to obtain the beef strips.
The spicy beef is prepared from lycium ruthenicum mill, lycium barbarum and black wolfberry.
The spicy beef is characterized in that the rice wine is a glutinous rice wine with the alcohol content of 9 degrees.
The spicy beef has the hot pepper flavor.
The preparation method of the spicy beef comprises the step of soaking the beef rolls in the cogongrass rhizome water and then bundling the beef rolls in the step (3).
The preparation method of the spicy beef, wherein the height of the bamboo tube in the step (4) is 16cm
Compared with the prior art, the invention has obvious advantages and beneficial effects, and the technical scheme shows that the mint and buckwheat leaves are used for juicing and then are coated on the surface of beef, nutritional ingredients and effective ingredients are permeated into the beef, the processed lard is made into blocks, the blocks are wrapped by the beef and are made into beef rolls by lalang grass rhizome, and the beef rolls are placed into a fresh bamboo tube for steaming, so that the problem of over-aged taste of the beef, which is caused by insufficient oil content of a set material, is solved.
Detailed Description
Example 1
A preparation method of spicy beef comprises the following steps:
(1) preparing beef: removing fascia and blood from 47Kg of beef, beating the two sides of the beef repeatedly with a meat hammer until the meat is loose, adding 1Kg of glutinous rice wine of 9 degree, and storing at 6 ℃ for later use;
(2) boiling soup stock: putting 4Kg of oxtail bone, 8Kg of oxtail bone, 3Kg of black wolfberry and 3Kg of salt into a pot, decocting for 14 hours, and keeping the soup thick for later use;
(3) preparing materials:
a. putting 4Kg of mint and 1Kg of buckwheat leaves into a juicer to support the mixed solution, drying the material residues, and sieving with a 100-mesh sieve to obtain the mixed solution and mixed powder for later use;
b. heating adeps Sus Domestica 4Kg, parching fructus Zanthoxyli 2Kg and fructus Litseae 0.6Kg for 6 min, filtering while hot after parching, freezing the oil in a freezing chamber, and making into oil blocks with length of 5cm, width of 1 cm;
c. elutriating 0.7Kg of pickled peppers with clear water for 1 time, putting the pickled peppers and 0.8Kg of millet peppers into a pepper chopping machine together to prepare pepper granules with the particle size of less than 0.5cm for later use;
d. uniformly mixing the mixed solution with 2Kg of fried pepper, pungent litse fruit, pepper granules and mixed powder salt to obtain a mixed material for later use;
e. cutting the stored beef into beef slices with the length of 20cm, the width of 10cm and the thickness of 0.5cm, putting 200g of mixed materials into each piece of beef to uniformly coat the beef slices, putting the cut oil blocks into a section of beef after the mixture is coated, and rolling the beef slices into a meat roll from the section where the oil blocks are put for later use;
(4) preparation of the container: cutting down a bamboo with the diameter of 14cm, segmenting the bamboo into bamboo tubes with bottoms on one side, and washing the bamboo tubes with clean water to remove bamboo scraps for later use;
(5) and (3) cooking: putting the beef rolls into a cleaned bamboo tube, pouring soup stock to enable the soup stock to submerge the beef rolls to be 3-4 cm away from the mouth of the bamboo tube, wrapping fresh bamboo leaves with gauze, sealing the mouth of the bamboo tube, vertically putting the sealed bamboo tube with the beef rolls into a high-pressure steamer with an opening facing upwards, steaming for 15 minutes at 0.2Mp, and cooling for later use;
(6) frying: spreading the steamed beef rolls, putting the beef rolls into a slitter, cutting the beef rolls into beef strips with the length of 8cm and the width of 1.2cm, putting 5Kg of rapeseed oil into a pot, putting the beef rolls into the pot when the oil temperature is 7 days hot, turning and frying the beef strips for 2 minutes to obtain fried beef strips, scattering 3Kg of Chinese prickly ash powder, and uniformly stirring the beef strips to obtain the beef fried beef strips.
Example 2
A preparation method of spicy beef comprises the following steps:
(1) preparing beef: removing fascia and blood from 45-47Kg of beef, beating the two sides of the beef repeatedly with a meat hammer until the meat is loose, adding 1-2Kg of 9-degree glutinous rice wine, and storing at 4-6 ℃ for later use;
(2) boiling soup stock: putting 4-6Kg of oxtail bone, 6-8Kg of oxtail bone, 3-4Kg of black wolfberry and 2-3Kg of salt into a pot, decocting for 14-16 hours, and keeping the soup thick for later use;
(3) preparing materials:
a. putting 4Kg of mint and 3Kg of buckwheat leaves into a juicer to support the mixed solution, drying the material residues, and sieving with a 100-mesh sieve for later use;
b. heating 3Kg lard oil in a pan, adding 3Kg pepper and 0.4Kg litsea cubeba, stir-frying for 7 minutes, filtering while hot after frying, freezing the oil filter in a freezing chamber, and making into oil blocks with length of 5cm and width of 1cm for later use;
c. elutriating 0.6Kg of pickled peppers with clear water for 2 times, putting the pickled peppers and 0.7Kg of millet peppers into a pepper chopping machine together to prepare pepper granules with the particle size of less than 0.5cm for later use;
d. uniformly mixing the mixed solution with 3Kg of fried pepper, litsea cubeba, pepper granules and salt to obtain a mixed material for later use;
e. cutting the stored beef into beef slices with the length of 20cm, the width of 10cm and the thickness of 0.5cm, putting 300g of mixed materials into each piece of beef to uniformly coat the beef slices, putting the cut oil blocks into a section of beef after the mixture is coated, and rolling the beef slices into a meat roll from the section of beef where the oil blocks are put for later use;
(4) preparation of the container: cutting down a bamboo with the diameter of 12cm, segmenting the bamboo into bamboo tubes with bottoms on one side, and washing the bamboo tubes with clean water to remove bamboo scraps for later use;
(5) and (3) cooking: putting the beef rolls into a cleaned bamboo tube, pouring soup stock to enable the soup stock to submerge the beef rolls to be 3cm away from the opening of the bamboo tube, wrapping fresh bamboo leaves with gauze, sealing the opening of the bamboo tube, vertically putting the sealed bamboo tube filled with the beef rolls into a high-pressure steamer with an opening facing upwards, steaming for 17 minutes at 0.2Mp, and cooling for later use;
(6) frying: spreading the steamed beef rolls, putting the beef rolls into a slitter, cutting the beef rolls into beef strips with the length of 6cm and the width of 1.4cm, putting 4Kg of rapeseed oil into a pot, putting the beef rolls into the pot when the oil temperature is 7 heats, turning and frying the beef rolls for 2-4 minutes to obtain fried beef strips, scattering 2.5Kg of Chinese prickly ash powder, and uniformly stirring the beef strips to obtain the beef fried beef strips.
Example 3
A preparation method of spicy beef comprises the following steps:
(1) preparing beef: removing fascia and blood from 45Kg of beef, beating the two sides of the beef repeatedly with a meat hammer until the meat is loose, adding 2Kg of glutinous rice wine with the alcohol content of 9 degrees, and storing at 4 ℃ for later use;
(2) boiling soup stock: putting 6Kg of oxtail bone, 4Kg of black wolfberry and 2Kg of salt into a pot, decocting for 16 hours, and keeping the soup thick for later use;
(3) preparing materials:
a. putting 2Kg of mint and 3Kg of buckwheat leaves into a juicer to support the mixed solution, drying the material residues, and sieving with a 100-mesh sieve for later use;
b. heating adeps Sus Domestica 3Kg, parching fructus Zanthoxyli 4Kg and fructus Litseae 0.4Kg, parching for 7 min, filtering while hot after parching, freezing the oil in a freezing chamber, and making into oil blocks with length of 5cm, width of 1 cm;
c. elutriating 0.5Kg of pickled peppers with clear water for 3 times, putting the pickled peppers and 0.6Kg of millet peppers into a pepper chopping machine together to prepare pepper granules with the particle size of less than 0.5cm for later use;
d. uniformly mixing the mixed solution with 4Kg of fried pepper, litsea cubeba, pepper granules and salt to obtain a mixed material for later use;
e. cutting the stored beef into beef slices with the length of 20cm, the width of 10cm and the thickness of 0.3cm, putting 400g of mixed materials into each piece of beef to uniformly coat the beef slices, putting the cut oil blocks into a section of beef after the mixture is coated, and rolling the beef slices into a meat roll from the section where the oil blocks are put for later use;
(4) preparation of the container: cutting down a bamboo with the diameter of 10cm, segmenting the bamboo into bamboo tubes with bottoms on one side, and washing the bamboo tubes with clean water to remove bamboo scraps for later use;
(5) and (3) cooking: putting the beef rolls into a cleaned bamboo tube, pouring soup stock to enable the soup stock to submerge the beef rolls to be 4cm away from the opening of the bamboo tube, wrapping fresh bamboo leaves with gauze, sealing the opening of the bamboo tube, vertically putting the sealed bamboo tube filled with the beef rolls into a high-pressure steamer with the opening facing upwards, steaming for 15 minutes at 0.2Mp, and cooling for later use;
(6) frying: spreading the steamed beef rolls, putting the beef rolls into a slitter, cutting the beef rolls into beef strips with the length of 8cm and the width of 1.2cm, putting 5Kg of rapeseed oil into a pot, putting the beef rolls into the pot when the oil temperature is 7 days hot, turning and frying the beef strips for 2 minutes to obtain fried beef strips, scattering 3Kg of Chinese prickly ash powder, and uniformly stirring the beef strips to obtain the beef fried beef strips.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.

Claims (6)

1. The spicy beef comprises the following raw materials in parts by weight: 45-47 parts of beef, 3-4 parts of lard, 2-4 parts of mint, 1-3 parts of buckwheat leaves, 2-4 parts of pepper, 0.4-0.6 part of litsea pungens, 0.5-0.7 part of pickled pepper, 2.2-2.4 parts of pepper, 1-3 parts of paprika powder, 4-7 parts of salt, 1-2 parts of rice wine, 4-6 parts of oxtail bones, 6-8 parts of oxbones, 3-4 parts of medlar and 3-5 parts of oil.
2. The preparation method of the spicy beef of claim 1, which comprises the following steps:
(1) preparing beef: removing fascia and blood from 45-47 parts of beef, beating the two sides of the beef repeatedly with a meat hammer until the meat is loose, adding 1-2 parts of rice wine, and storing at 4-6 deg.C for later use;
(2) boiling soup stock: putting 4-6 parts of ox tailbone, 6-8 parts of ox bone, 3-4 parts of medlar and 2-3 parts of salt into a pot, decocting for 14-16 hours, and keeping the soup for later use after the soup is thick;
(3) preparing materials:
a. putting 2-4 parts of mint and 1-3 parts of buckwheat leaves into a juicer to support mixed liquid, drying material residues, and sieving with a 100-mesh sieve for later use;
b. 3-4 parts of lard oil is put into a pot, 2-4 parts of pepper and 0.4-0.6 part of litsea pungens are put into the pot to be fried for 6-7 minutes, the mixture is filtered when the mixture is hot after being fried, and the filtered oil is put into a freezing chamber to be frozen and made into oil blocks with the length of 5cm and the width of 1cm for standby;
c. washing 0.5-0.7 part of pickled pepper with clear water for 1-3 times, and putting the washed pickled pepper and 0.6-0.8 part of pepper into a pepper chopping machine to prepare pepper granules with the particle size of less than 0.5cm for later use;
d. uniformly mixing the mixed solution with 2-4 parts of fried pepper, litsea cubeba, pepper granules and salt to obtain a mixed material for later use;
e. cutting the stored beef into beef slices with the length of 20cm, the width of 10cm and the thickness of 0.3-0.5cm, putting 200-400g of mixed materials in each piece of beef, uniformly coating the beef slices, putting the cut oil blocks in one section of the beef after coating the mixture, and rolling the beef slices into a meat roll from the section where the oil blocks are put for later use;
(4) preparation of the container: cutting down bamboo with diameter of 10-14cm, making bamboo into bamboo tubes with bottom at one side, washing with clear water to remove bamboo bits, and keeping;
(5) and (3) cooking: putting the beef rolls into a cleaned bamboo tube, pouring soup stock to enable the soup stock to submerge the beef rolls to be 3-4 cm away from the mouth of the bamboo tube, wrapping fresh bamboo leaves with gauze, sealing the mouth of the bamboo tube, vertically putting the sealed bamboo tube with the beef rolls into a high-pressure steamer with an opening facing upwards, steaming for 15-20 minutes at 0.2Mp, and cooling for later use;
(6) frying: spreading the steamed beef rolls, putting the beef rolls into a strip cutter, cutting the beef rolls into beef strips with the length of 5-8cm and the width of 1.2-1.4cm, putting 3-5 parts of oil into a pot, putting the beef rolls into the pot when the oil temperature is 7 mm, turning and frying for 2-4 minutes to obtain fried beef strips, scattering 1-3 parts of pepper powder, and uniformly stirring to obtain the beef strips.
3. The spicy beef of claim 1, wherein: the medlar is black medlar.
4. The spicy beef of claim 1, wherein: the rice wine is glutinous rice wine with the alcohol content of 9 degrees.
5. The spicy beef of claim 1, wherein: the capsicum-flavored capsicum frutescens.
6. The preparation method of spicy beef according to claim 2, which is characterized by comprising the following steps: and (4) soaking the beef rolls in the cogongrass rhizome water, and then bundling the beef rolls to obtain the beef rolls.
CN201911123771.9A 2019-11-17 2019-11-17 Spicy beef and preparation method thereof Pending CN110859284A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1097098A (en) * 1994-03-03 1995-01-11 余岗 A kind of production technology of series food filled in bamboo tube
RU2354160C1 (en) * 2007-11-01 2009-05-10 Олег Иванович Квасенков Method for manufacturing preserves "beef stuffed with garlic and salted pork fat"
CN107495138A (en) * 2017-09-29 2017-12-22 贵州省印江梵净山鼎牛食品有限公司 A kind of spicy beef jerky and preparation method thereof
CN107518251A (en) * 2017-10-10 2017-12-29 广西金诚双丰农牧科技有限公司 The preparation method of spicy bamboo rat jerky
CN108013369A (en) * 2017-12-14 2018-05-11 柳州飞升鹏科技有限公司 A kind of processing method of spicy beef jerky

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1097098A (en) * 1994-03-03 1995-01-11 余岗 A kind of production technology of series food filled in bamboo tube
RU2354160C1 (en) * 2007-11-01 2009-05-10 Олег Иванович Квасенков Method for manufacturing preserves "beef stuffed with garlic and salted pork fat"
CN107495138A (en) * 2017-09-29 2017-12-22 贵州省印江梵净山鼎牛食品有限公司 A kind of spicy beef jerky and preparation method thereof
CN107518251A (en) * 2017-10-10 2017-12-29 广西金诚双丰农牧科技有限公司 The preparation method of spicy bamboo rat jerky
CN108013369A (en) * 2017-12-14 2018-05-11 柳州飞升鹏科技有限公司 A kind of processing method of spicy beef jerky

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Application publication date: 20200306