CN112021518A - Big-package sour soup fat beef and preparation method thereof - Google Patents
Big-package sour soup fat beef and preparation method thereof Download PDFInfo
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- CN112021518A CN112021518A CN201910479881.2A CN201910479881A CN112021518A CN 112021518 A CN112021518 A CN 112021518A CN 201910479881 A CN201910479881 A CN 201910479881A CN 112021518 A CN112021518 A CN 112021518A
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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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
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention discloses a large-package sour soup fat beef and a preparation method thereof. The food comprises the following food materials which are individually packaged, frozen and prefabricated into semi-finished products in parts by mass: 4 parts of sour soup fat beef; 0.5-1.5 parts of flammulina velutipes; 0.5-1.5 parts of winter bamboo shoots; wherein the sour soup fat beef consists of 3 parts of fat beef and 0.5-1.5 parts of seasoning liquid; the seasoning liquid is prepared from the following components in parts by mass: 300 parts of soup stock, 1.8-2.2 parts of salt, 40-45 parts of edible oil, 4.5-5.2 parts of minced garlic, 4.5-5.2 parts of minced ginger, 8-12 parts of pickled wild pepper, 18-20 parts of yellow lantern chili sauce, 13-16 parts of vinegar, 8-11 parts of yellow wine, 13-16 parts of cooking wine, 0.8-1.2 parts of fish sauce and 1.8-2.2 parts of pepper powder. The invention is a frozen prefabricated semi-finished food, and fat beef, needle mushroom and winter bamboo shoot are respectively packaged and quickly frozen after being pretreated, which is beneficial to keeping the quality and taste of different food materials; the beef steak and the sour soup seasoning are premixed in advance, so that the food materials are tasty and convenient and quick to use. The sour soup fat beef prepared by the process can be stored for a long time, is simple to process and manufacture, is directly packaged and steamed when in use, can be eaten after being uniformly stirred, and can meet the requirements of rapid preparation and rapid dining of troops under special environment and special conditions.
Description
Technical Field
The invention relates to a large-package sour soup fat beef and a preparation method thereof, belonging to the field of food preparation.
Background
The sour soup fat beef is a famous dish of Sichuan dish and is popular with the public. Most of the sour soup fat beef sold in the market at present are sold on site, and the shortage that the diversified requirements are difficult to meet exists, firstly, the processing is complex, and the requirement on preparation operation is high; secondly, the cooking time is long, and fast dining is difficult to realize; thirdly, the long-term storage cannot be realized; fourthly, the flavors are different due to the quality difference of the seasonings, and the standardization is difficult to realize; fifthly, the commonly used meat and vegetable mixed freezing packaging mode causes serious reduction of quality and mouthfeel. The factors influence and restrict the realization of quick making and quick dining under special environment and special conditions, and are not suitable for the guarantee requirements of operational operations and non-war military operations. Therefore, the preparation method of the sour soup fat beef which is suitable for industrial production, has standardized proportioning, simple operation and long-term storage has important military and social meanings.
Disclosure of Invention
The invention aims to provide a large-package sour soup fat beef and a preparation method thereof, the sour soup fat beef is a frozen prefabricated semi-finished product, and the fat beef, needle mushrooms and winter bamboo shoots are respectively and independently packaged and quickly frozen after being pretreated, so that the quality and the taste of different food materials are favorably maintained; the fat beef and the sour soup seasoning are premixed in advance, so that the food materials are tasty and convenient and quick to use; the instant food can be stored for a long time, is simple to process and manufacture, can be eaten only by simple steaming and mixing during use, has a taste close to fresh quality, and can meet the requirements of quick preparation and quick dining under special environments and special conditions.
The invention provides a large-package sour soup fat beef which comprises the following food materials of individually-packaged frozen prefabricated semi-finished products in parts by mass: 4 parts of sour soup fat beef; 0.5-1.5 parts of flammulina velutipes; 0.5-1.5 parts of winter bamboo shoots;
wherein the sour soup fat beef consists of 3 parts of fat beef and 0.5-1.5 parts of seasoning liquid;
the seasoning liquid is prepared from the following components in parts by mass: 300 parts of soup stock, 1.8-2.2 parts of salt, 40-45 parts of edible oil, 4.5-5.2 parts of minced garlic, 4.5-5.2 parts of minced ginger, 8-12 parts of pickled wild pepper, 18-20 parts of yellow lantern chili sauce, 13-16 parts of vinegar, 8-11 parts of yellow wine, 13-16 parts of cooking wine, 0.8-1.2 parts of fish sauce and 1.8-2.2 parts of pepper powder.
In the invention, the large-package sour soup fat beef comprises the following food materials which are individually packaged, frozen and prefabricated semi-finished products in parts by mass: 4 parts of sour soup fat beef; 1 part of needle mushroom; and 1 part of winter bamboo shoots.
The sour soup fat beef is composed of 3 parts of fat beef and 1 part of seasoning liquid.
The seasoning liquid is prepared from the following components in parts by mass: 300 parts of soup stock, 2 parts of salt, 42 parts of oil, 4.5 parts of chopped garlic, 4.5 parts of chopped ginger, 10 parts of pickled wild pepper, 18 parts of yellow lantern chili sauce, 14 parts of vinegar, 9 parts of yellow wine, 14 parts of cooking wine, 1 part of fish sauce and 2 parts of pepper.
In the big-package sour soup fat beef, the fat beef has the thickness of 2.5-3.5 mm, the length of 4.5-5.5 cm and the width of 3-4 cm; the method specifically comprises the following steps: the thickness is 3mm, the length is 5cm, and the width is 3.5 cm;
the thickness of the winter bamboo shoots is 0.4-0.6 cm, the length is 2.5-3.5 cm, and the width is 2.5-3.5 cm; the method specifically comprises the following steps: the thickness was 3mm, the length was 5cm and the width was 3.5 cm.
In the big-package sour soup fat beef, the method for preparing the sour soup fat beef comprises the following steps:
1) blanching: boiling in water, blanching the sliced fat beef until the beef changes color, and fishing out;
2) and (3) cooling: draining the scalded fat beef in the step 1), and cooling to be less than or equal to 40 ℃;
3) bagging: mixing the cooled fat beef in the step 2) with the seasoning liquid, bagging and sealing;
4) quick-freezing: freezing the bagged fat beef by adopting a continuous tunnel freezing mode to obtain the independently packaged frozen and prefabricated sour soup fat beef.
In the big-package sour soup fat beef, the method for preparing the sour soup fat beef comprises the following steps: in the step 2), the cooling is carried out by blowing by a fan;
in the step 3), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bagging can be 2-3 cm;
in the step 4), the quick freezing can be carried out by freezing the bagged fat beef to the central temperature of lower than-18 ℃ below-30 ℃ for 2-3 hours, specifically 1 hour.
In the invention, the method for preparing the sour soup fat beef specifically comprises the following steps: pretreatment: cutting fat beef into slices with thickness of about 3mm, length of 5cm and width of 3.5 cm;
blanching: adding clear water into the pot, boiling, quickly boiling a fat beef until the beef changes color, and taking out;
and (3) cooling: after draining, the beef is cooled by a fan until the meat temperature is less than or equal to 40 ℃, and then the beef is put into a warehouse at 0-15 ℃ for later use;
preparing soup: preparing the required seasoning liquid according to the proportion;
bagging: mixing 3 parts of fat beef and 1 part of seasoning liquid, uniformly stirring, filling the sour soup fat beef into a composite nylon bag with the thickness of 420 multiplied by 310mm, slightly flattening, sealing by heat seal, sealing with the strength of about 0.1Mpa, and finishing and flattening the food after sealing, wherein the thickness is about 2-3 cm;
quick-freezing: and (3) loading the bagged sour soup fat beef on a freezing tray by adopting a continuous tunnel freezing mode, then placing the beef on a trolley to enter a tunnel for quick freezing, and freezing the material from the normal temperature to the central temperature lower than-18 ℃ below-30 ℃ for about 2-3 hours.
In the big-package sour soup fat beef, the method for preparing the needle mushrooms which are individually packaged, frozen and prefabricated comprises the following steps:
1) pre-cooking: pre-boiling cleaned raw needle mushroom in hot water;
2) and (3) cooling: cooling the pre-cooked needle mushroom in cold water to be less than or equal to 35 ℃;
3) draining: draining water attached to the flammulina velutipes processed in the step 2);
4) bagging: bagging and sealing the needle mushrooms drained in the step 3);
5) quick-freezing: and (3) freezing the bagged needle mushrooms in a continuous tunnel freezing mode to obtain the needle mushrooms which are packaged, frozen and prefabricated separately.
In the big-package sour soup fat beef, the method for preparing the needle mushrooms comprises the following steps: in the step 1), the precooking conditions are as follows: adding 0.1% citric acid into hot water with the temperature of more than 95 ℃, and pre-boiling for 30-40 s;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the packaged needle mushrooms at the temperature below-30 ℃ from the normal temperature to the central temperature of below-18 ℃ for 0.5-1.5 h, and specifically 1 h.
In the invention, the method for preparing the needle mushroom which is packaged, frozen and prefabricated separately specifically comprises the following steps:
selecting and trimming: cutting off the root of the culture material, and removing rotten and deteriorated mushrooms, diseases and insect pests, impurities and the like;
selecting the trimmed qualified raw materials, and cleaning;
pre-cooking: cleaning and draining water, placing the mushrooms in precooking baskets, placing about 3kg of mushrooms in each basket, placing the baskets in hot water (added with 0.1% citric acid) at the temperature of more than 95 ℃, precooking for 30-40 s, and shaking to keep the temperature uniform;
and (3) cooling: cooling in cold water in time after precooking, and rinsing with tap water to be less than or equal to 35 ℃;
draining: draining off water attached to the flammulina velutipes, and keeping a relatively dry and comfortable state;
bagging: putting needle mushrooms into a composite nylon bag with the thickness of 420 x 310mm, slightly flattening, carrying out heat seal, sealing, wherein the sealing strength is about 0.1Mpa, and finishing and flattening the food after sealing, wherein the thickness is about 2-3 cm;
quick-freezing: the bagged needle mushroom is arranged on a freezing tray by adopting a continuous tunnel freezing mode, then is placed on a trolley and enters a tunnel for quick freezing, and the material is frozen from the normal temperature below minus 30 ℃ to the central temperature lower than minus 18 ℃ for about 1 hour.
In the big-package sour soup fat beef, the method for preparing the winter bamboo shoots which are packaged, frozen and prefabricated separately comprises the following steps:
1) blanching: submerging the winter bamboo shoots in the clear water winter bamboo shoot can in boiling water for 30-40 s;
2) and (3) cooling: immediately cooling the winter bamboo shoots scalded in the step 1) in cold water to be less than or equal to 35 ℃;
3) hardening: soaking the winter bamboo shoots cooled in the step 2) in a calcium chloride solution with the mass percentage concentration of 0.2-0.4%, rinsing with clear water, and draining;
4) bagging: bagging and sealing the winter bamboo shoots treated in the step 3);
5) quick-freezing: and (3) freezing the bagged winter bamboo shoots in a continuous tunnel freezing mode to obtain the independently packaged and frozen prefabricated winter bamboo shoots.
In the big-package sour soup fat beef, the method for preparing the winter bamboo shoots comprises the following steps: in the step 3), the hardening soaking time can be 20-30 min;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the bagged winter bamboo shoots to the central temperature of lower than-18 ℃ below-30 ℃, and the time can be 0.5-1.5 hours, specifically 1 hour.
In the invention, the method for preparing the independently packaged and frozen prefabricated winter bamboo shoots specifically comprises the following steps:
pretreatment: selecting high-quality canned winter bamboo shoots without impurities or peculiar smell, and having milky or light yellow color, cleaning the winter bamboo shoots, removing citric acid, and cutting into bamboo shoot slices with the thickness of 0.5cm, the length of 3cm and the width of 3 cm;
blanching: adding the sliced bamboo shoots when the water is boiling, wherein the sliced bamboo shoots must be submerged in the water, timing after the water is boiled again, keeping the cut sliced bamboo shoots in the boiling water for 30s, stirring while boiling, and then fishing out;
and (3) cooling: immediately transferring the fished bamboo shoot slices into cold water for rapid cooling to the temperature of less than or equal to 35 ℃ so as to prevent the damage of waste heat to vegetable tissues;
hardening: placing the cooled bamboo shoot slices into a calcium chloride solution with the concentration of 0.2% to soak for 20-30 min, then fishing out, rinsing with clear water, and draining for later use;
bagging: putting bamboo shoot slices into a composite nylon bag with the thickness of 420 x 310mm, slightly flattening, carrying out heat seal sealing, wherein the sealing strength is about 0.1Mpa, and finishing and flattening the food after sealing, wherein the thickness is about 2-3 cm;
quick-freezing: the bagged bamboo shoot slices are loaded on a freezing disc by adopting a continuous tunnel freezing mode, then placed on a trolley and enter a tunnel for quick freezing, and the materials are frozen from the normal temperature below minus 30 ℃ to the central temperature lower than minus 18 ℃ for about 1 hour.
The invention also provides a preparation method of the big-package sour soup fat beef, which comprises the following steps:
preparing the sour soup fat beef, the needle mushrooms and the winter bamboo shoots according to the method for preparing the sour soup fat beef, the needle mushrooms and the winter bamboo shoots in the large-package sour soup fat beef, wherein the needle mushrooms, the winter bamboo shoots are packaged, frozen and prefabricated independently, so that the large-package sour soup fat beef is obtained;
the method for preparing the sour soup fat beef comprises the following steps:
1) blanching: boiling in water, blanching the sliced fat beef until the beef changes color, and fishing out;
2) and (3) cooling: draining the scalded fat beef in the step 1), and cooling to be less than or equal to 40 ℃;
3) bagging: mixing the cooled fat beef in the step 2) with the seasoning liquid, bagging and sealing;
4) quick-freezing: freezing the bagged fat beef by adopting a continuous tunnel freezing mode to obtain the independently packaged frozen and prefabricated sour soup fat beef;
the method for preparing the needle mushroom which is individually packaged and frozen to be prefabricated comprises the following steps:
1) pre-cooking: pre-boiling cleaned raw needle mushroom in hot water;
2) and (3) cooling: cooling the pre-cooked needle mushroom in cold water to be less than or equal to 35 ℃;
3) draining: draining water attached to the flammulina velutipes processed in the step 2);
4) bagging: bagging and sealing the needle mushrooms drained in the step 3);
5) quick-freezing: adopting a continuous tunnel freezing mode for the bagged flammulina velutipes to obtain the flammulina velutipes which is packaged, frozen and prefabricated independently;
the method for preparing the frozen and prefabricated winter bamboo shoots packaged separately comprises the following steps:
1) blanching: submerging the winter bamboo shoots in the clear water winter bamboo shoot can in boiling water for 30-40 s;
2) and (3) cooling: immediately cooling the winter bamboo shoots scalded in the step 1) in cold water to be less than or equal to 35 ℃;
3) hardening: soaking the winter bamboo shoots cooled in the step 2) in a calcium chloride solution with the mass percentage concentration of 0.2-0.4%, rinsing with clear water, and draining;
4) bagging: bagging and sealing the winter bamboo shoots treated in the step 3);
5) quick-freezing: and (3) freezing the bagged winter bamboo shoots in a continuous tunnel freezing mode to obtain the independently packaged and frozen prefabricated winter bamboo shoots.
In the preparation method, the method for preparing the sour soup fat beef comprises the following steps: in the step 2), the cooling is carried out by blowing by a fan;
in the step 3), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bagging can be 2-3 cm;
in the step 4), the quick freezing can be carried out by freezing the bagged fat beef to the central temperature of lower than-18 ℃ below-30 ℃ for 2-3 hours, specifically 1 hour.
In the above preparation method, the method for preparing the needle mushroom comprises the following steps: in the step 1), the precooking conditions are as follows: adding 0.1% citric acid into hot water with the temperature of more than 95 ℃, and pre-boiling for 30-40 s;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the packaged needle mushrooms at the temperature below-30 ℃ from the normal temperature to the central temperature of below-18 ℃ for 0.5-1.5 h, and specifically 1 h.
In the preparation method, the method for preparing the winter bamboo shoots comprises the following steps: in the step 3), the hardening soaking time can be 20-30 min;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the bagged winter bamboo shoots to the central temperature of lower than-18 ℃ below-30 ℃, and the time can be 0.5-1.5 hours, specifically 1 hour.
The invention further provides a use method of the large-package sour soup fat beef, which comprises the following steps: and unfreezing and steaming the independently packaged frozen and prefabricated sour soup beef cattle, the needle mushrooms and the winter bamboo shoots, then unpacking the packaging bags, and mixing to obtain the instant beef cattle, the needle mushrooms and the winter bamboo shoots.
In the using method, the thawing temperature can be 4-10 ℃;
the steaming time can be 10-15 min.
The invention has the following advantages:
the invention is a frozen prefabricated semi-finished food, and fat beef, needle mushroom and winter bamboo shoot are respectively packaged and quickly frozen after being pretreated, which is beneficial to keeping the quality and taste of different food materials; the sour soup fat beef prepared by the process can be stored for a long time, is simple to process and prepare, can be premixed with a sour soup seasoning in advance, can be eaten by flavoring materials and being convenient and quick to use, is directly steamed with a package during use, and can be eaten after being uniformly stirred by opening the package, and can meet the requirements of rapid preparation and rapid dining of troops under special environments and special conditions.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example preparation of big-package sour soup fat beef
Raw and auxiliary materials and proportion for big package of sour soup fat beef
The big-package sour soup fat beef comprises the following individually-packaged frozen prefabricated food materials in parts by mass: 4 parts of sour soup fat beef; 1 part of needle mushroom; 1 part of winter bamboo shoot;
wherein the sour soup fat beef consists of 3 parts of fat beef and 1 part of seasoning liquid;
the seasoning liquid formula comprises: 300 parts of soup stock, 2 parts of salt, 42 parts of oil, 4.5 parts of chopped garlic, 4.5 parts of chopped ginger, 10 parts of pickled wild pepper, 18 parts of yellow lantern chili sauce, 14 parts of vinegar, 9 parts of yellow wine, 14 parts of cooking wine, 1 part of fish sauce and 2 parts of pepper.
Second, preparation method
1. Fat beef
Pretreatment: cutting beef into pieces with thickness of about 3mm, length of 5cm and width of 3.5 cm.
Blanching: adding clear water into the pot, boiling, quickly boiling fat beef until the beef changes color, and taking out.
And (3) cooling: and (4) after draining, blowing and cooling the beef by using a fan until the meat temperature is less than or equal to 40 ℃, and putting the beef into a warehouse at the temperature of 0-15 ℃ for later use.
Preparing soup: preparing the required seasoning liquid according to the proportion.
Bagging: mixing 3 parts of fat beef and 1 part of seasoning liquid, stirring uniformly, filling the sour soup fat beef into a composite nylon bag with the thickness of 420 multiplied by 310mm, slightly flattening, sealing by heat seal, sealing with the strength of about 0.1Mpa, and finishing and flattening the food after sealing, wherein the thickness is about 2-3 cm.
Quick-freezing: the packaged sour soup fat beef is loaded on a freezing tray by adopting a continuous tunnel freezing mode, then is placed on a trolley and enters a tunnel for quick freezing, and the material is frozen from the normal temperature to the central temperature lower than-18 ℃ below-30 ℃ for about 2.5 hours.
2. Needle mushroom
Selecting and trimming: the roots of the culture materials are cut off, and rotten, deteriorated, pest and disease damage mushrooms, impurities and the like are removed.
And (4) selecting the trimmed qualified raw materials, and cleaning.
Pre-cooking: washing and draining water, placing into pre-boiling basket, placing into hot water (containing 01% citric acid) at above 95 deg.C for about 3kg per basket, pre-boiling for 30s, and shaking to keep the temperature uniform.
And (3) cooling: cooling in cold water in time after precooking, and rinsing with tap water to be less than or equal to 35 ℃.
Draining: draining off water attached to the needle mushroom, and keeping a relatively dry state.
Bagging: the needle mushrooms are put into a composite nylon bag with the thickness of 420 x 310mm, slightly flattened, sealed in a heat sealing mode, the sealing strength is about 0.1Mpa, and after sealing, the food is finished to be flat and the thickness is about 2-3 cm.
Quick-freezing: the bagged needle mushroom is arranged on a freezing tray by adopting a continuous tunnel freezing mode, then is placed on a trolley and enters a tunnel for quick freezing, and the material is frozen from the normal temperature below minus 30 ℃ to the central temperature lower than minus 18 ℃ for about 1 hour.
3. Winter bamboo shoot
Pretreatment: selecting high-quality canned winter bamboo shoot without impurities or peculiar smell, and having milky or light yellow color, cleaning the winter bamboo shoot, removing citric acid, and cutting into bamboo shoot slices with thickness of 0.5cm, length of 3cm and width of 3 cm.
Blanching: adding the sliced bamboo shoots when the water is boiling, wherein the sliced bamboo shoots must be submerged in the water, starting timing after the water is boiled again, keeping the cut sliced bamboo shoots in the boiling water for 30s, stirring while boiling, and then fishing out.
And (3) cooling: and immediately transferring the fished bamboo shoot slices into cold water for rapid cooling to the temperature of less than or equal to 35 ℃ so as to prevent the damage of waste heat to vegetable tissues.
Hardening: and (3) soaking the cooled bamboo shoot slices in a calcium chloride solution with the concentration of 0.2% for 20min, then fishing out, rinsing with clear water, and draining for later use.
Bagging: the bamboo shoot slices are put into a composite nylon bag with the thickness of 420 x 310mm, slightly flattened, sealed in a heat sealing mode, the sealing strength is about 0.1Mpa, and after sealing, the food is finished to be flat and the thickness is about 2-3 cm.
Quick-freezing: the bagged bamboo shoot slices are loaded on a freezing disc by adopting a continuous tunnel freezing mode, then placed on a trolley and enter a tunnel for quick freezing, and the materials are frozen from the normal temperature below minus 30 ℃ to the central temperature lower than minus 18 ℃ for about 1 hour.
The use method of the big packaged sour soup fat beef comprises the following steps: when the food is eaten, the food is unfrozen at the temperature of 4-10 ℃, and then is steamed for 10-15 min; and opening the package, mixing the meat and the vegetables according to the proportion of 4 parts of fat beef, 1 part of flammulina velutipes and 1 part of winter bamboo shoots, and uniformly stirring to obtain the beef dish.
Claims (10)
1. The utility model provides a big packing sour soup fat ox which characterized in that: the food comprises the following food materials which are individually packaged, frozen and prefabricated into semi-finished products in parts by mass: 4 parts of sour soup fat beef; 0.5-1.5 parts of flammulina velutipes; 0.5-1.5 parts of winter bamboo shoots;
wherein the sour soup fat beef consists of 3 parts of fat beef and 0.5-1.5 parts of seasoning liquid;
the seasoning liquid is prepared from the following components in parts by mass: 300 parts of soup stock, 1.8-2.2 parts of salt, 40-45 parts of edible oil, 4.5-5.2 parts of minced garlic, 4.5-5.2 parts of minced ginger, 8-12 parts of pickled wild pepper, 18-20 parts of yellow lantern chili sauce, 13-16 parts of vinegar, 8-11 parts of yellow wine, 13-16 parts of cooking wine, 0.8-1.2 parts of fish sauce and 1.8-2.2 parts of pepper powder.
2. The big-package sour soup fat beef according to claim 1, characterized in that: the thickness of the fat beef is 2.5-3.5 mm, the length of the fat beef is 4.5-5.5 cm, and the width of the fat beef is 3-4 cm;
the thickness of the winter bamboo shoots is 0.4-0.6 cm, the length is 2.5-3.5 cm, and the width is 2.5-3.5 cm.
3. Big-package sour soup fat beef according to claim 1 or 2, characterized in that: the method for preparing the sour soup fat beef comprises the following steps:
1) blanching: boiling in water, blanching the sliced fat beef until the beef changes color, and fishing out;
2) and (3) cooling: draining the scalded fat beef in the step 1), and cooling to be less than or equal to 40 ℃;
3) bagging: mixing the cooled fat beef in the step 2) with the seasoning liquid, bagging and sealing;
4) quick-freezing: freezing the bagged fat beef by adopting a continuous tunnel freezing mode to obtain the independently packaged frozen and prefabricated sour soup fat beef.
4. The big-package sour soup fat beef according to claim 3, wherein: the method for preparing the sour soup fat beef comprises the following steps: in the step 2), the cooling is carried out by blowing by a fan;
in the step 3), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 4), the quick freezing is carried out at the temperature below minus 30 ℃, and the packaged fat beef is frozen until the central temperature is lower than minus 18 ℃ for 2-3 hours.
5. A big-package sour soup fat beef according to any one of claims 1-4, characterized in that: the method for preparing the needle mushroom which is individually packaged and frozen to be prefabricated comprises the following steps:
1) pre-cooking: pre-boiling cleaned raw needle mushroom in hot water;
2) and (3) cooling: cooling the pre-cooked needle mushroom in cold water to be less than or equal to 35 ℃;
3) draining: draining water attached to the flammulina velutipes processed in the step 2);
4) bagging: bagging and sealing the needle mushrooms drained in the step 3);
5) quick-freezing: and (3) freezing the bagged needle mushrooms in a continuous tunnel freezing mode to obtain the needle mushrooms which are packaged, frozen and prefabricated separately.
6. A big-package sour soup fat beef according to any one of claims 1-6, wherein: the method for preparing the frozen and prefabricated winter bamboo shoots packaged separately comprises the following steps:
1) blanching: submerging the winter bamboo shoots in the clear water winter bamboo shoot can in boiling water for 30-40 s;
2) and (3) cooling: immediately cooling the winter bamboo shoots scalded in the step 1) in cold water to be less than or equal to 35 ℃;
3) hardening: soaking the winter bamboo shoots cooled in the step 2) in a calcium chloride solution with the mass percentage concentration of 0.2-0.4%, rinsing with clear water, and draining;
4) bagging: bagging and sealing the winter bamboo shoots treated in the step 3);
5) quick-freezing: and (3) freezing the bagged winter bamboo shoots in a continuous tunnel freezing mode to obtain the independently packaged and frozen prefabricated winter bamboo shoots.
7. Big-package sour soup fat beef according to claim 5 or 6, characterized in that: the method for preparing the flammulina velutipes comprises the following steps: in the step 1), the precooking conditions are as follows: adding 0.1% citric acid into hot water with the temperature of more than 95 ℃, and pre-boiling for 30-40 s;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the packaged needle mushrooms at the temperature below-30 ℃ until the central temperature is lower than-18 ℃ for 0.5-1.5 h;
the method for preparing the winter bamboo shoots comprises the following steps: in the step 3), the hardening soaking time is 20-30 min;
in the step 4), the bagging adopts a composite nylon bag with the length of 400-500 mm and the width of 300-400 mm; the thickness of the bag is 2-3 cm;
in the step 5), the quick freezing is to freeze the bagged winter bamboo shoots from normal temperature below-30 ℃ to the central temperature below-18 ℃ for 0.5-1.5 h.
8. A method for preparing big package sour soup fat beef as claimed in any one of claims 1-6, comprising the steps of:
the sour soup beef fat prepared according to the method for preparing the sour soup beef fat in the claim 3 or 4, and the winter bamboo shoots prepared according to the method for preparing the winter bamboo shoots packaged and frozen and prefabricated separately in the claim 5 or 6, namely the big-package sour soup beef fat is obtained.
9. The use method of the big package sour soup fat beef of any one of claims 1-6, comprising the following steps: and unfreezing and steaming the independently packaged frozen and prefabricated sour soup beef cattle, the needle mushrooms and the winter bamboo shoots, then unpacking the packaging bags, and mixing to obtain the instant beef cattle, the needle mushrooms and the winter bamboo shoots.
10. Use according to claim 8, characterized in that: the thawing temperature is 4-10 ℃;
the steaming time is 10-15 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910479881.2A CN112021518A (en) | 2019-06-04 | 2019-06-04 | Big-package sour soup fat beef and preparation method thereof |
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| CA2457284A1 (en) * | 2003-02-10 | 2004-08-10 | Kraft Foods Holdings, Inc. | Food product preservation method |
| CN1565268A (en) * | 2003-06-12 | 2005-01-19 | 宋述孝 | Instant pungent beef sheet soup capable of matching instant noodle |
| CN105029339A (en) * | 2015-08-27 | 2015-11-11 | 北京味食源食品科技有限责任公司 | Seasoning for sour soup beef |
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- 2019-06-04 CN CN201910479881.2A patent/CN112021518A/en active Pending
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|---|---|---|---|---|
| CA2457284A1 (en) * | 2003-02-10 | 2004-08-10 | Kraft Foods Holdings, Inc. | Food product preservation method |
| CN1565268A (en) * | 2003-06-12 | 2005-01-19 | 宋述孝 | Instant pungent beef sheet soup capable of matching instant noodle |
| CN105029339A (en) * | 2015-08-27 | 2015-11-11 | 北京味食源食品科技有限责任公司 | Seasoning for sour soup beef |
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Application publication date: 20201204 |