CN112089019A - Spiced beef fillet and processing method thereof - Google Patents
Spiced beef fillet and processing method thereof Download PDFInfo
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- CN112089019A CN112089019A CN202011028239.1A CN202011028239A CN112089019A CN 112089019 A CN112089019 A CN 112089019A CN 202011028239 A CN202011028239 A CN 202011028239A CN 112089019 A CN112089019 A CN 112089019A
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Classifications
-
- 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
Abstract
The invention discloses a spiced beef fillet and a processing method thereof, and the technical scheme is as follows: the spiced beef fillet and the processing method thereof have the beneficial effects that the main materials comprise beef fillets, and the auxiliary materials comprise salt, pepper, aniseed, cinnamon, ginger, scallion, cooking wine, tsaoko amomum fruits, dried orange peels, spices, crystal sugar, dark soy sauce and light soy sauce: through choosing one, two kinds, three kinds or four kinds of prickly ash big red pepper, pimple pepper, zanthoxylum piperitum and fan-fried pepper for the spicy degree of the spiced beef fillet that makes out is different, can satisfy different eater's different spicy demands, through adding the salt of different masses, make the salty degree of the spiced beef fillet that makes out different, add a small amount of salt, can satisfy the consumer's demand of taste slightly light, add moderate salt, can satisfy most eater's taste, add a large amount of salt, can satisfy the taste demand of taste slightly salty eater.
Description
Technical Field
The invention relates to the technical field of beef fillet cooking, in particular to spiced beef fillet and a processing method thereof.
Background
Beef fillet refers to beef fillet of a cow, is a very delicious food material, beef carcasses in China are mainly divided into twelve blocks, modern slaughter processing enterprises divide the beef fillet into beef fillet (beef fillet), external fillet, eye meat, shannao, breast meat, shoulder meat, dragon, tendon meat, abdominal meat and the like, and the recipe of the beef fillet mainly comprises pepper beef fillet, garlic young beef fillet, pepper fried beef fillet, spiced beef fillet and the like.
The spiced beef fillet is a special famous dish, belongs to the perilla, is reddish brown in color, dry and comfortable in texture, aromatic in flavor and spiced in taste, is rich in protein, has amino acid composition closer to the requirements of human bodies than pork, can improve the disease resistance of the organisms, is particularly suitable for people who grow, develop and are recuperated after illness after operation in aspects of blood loss supplement, tissue repair and the like, can warm the stomach when eaten in winter, and is a good tonic in the season; the beef fillet has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation, and is suitable for people with hidden middle-jiao qi, short breath and weak constitution, weak bones and muscles, anemia and long-standing diseases and yellow face and blurred vision.
At present, the spiced beef fillet is not good in taste, only one pepper is adopted, the spicy feeling is single, the proportion among various ingredients is not reasonable and scientific enough, the desire of people to eat the spiced beef fillet cannot be raised, the smell of the beef fillet is completely shielded, or the smell of the beef fillet cannot be eaten at all, and the requirements of different users cannot be met.
Therefore, the invention of the spiced beef fillet and the processing method thereof is necessary.
Disclosure of Invention
The spicy degree of the spiced beef fillet can be adjusted by selecting at least one of pepper red pepper, pimple pepper, pepper and capsicum frutescens as a pepper material, and meanwhile, salt, pepper, anise, cassia, ginger, scallion, cooking wine, tsaoko amomum fruit, dried orange peel, five spices, crystal sugar, dark soy sauce and light soy sauce are matched, and auxiliary materials and the beef fillet are stewed in a pressure cooker, so that the problem that the conventional spiced beef fillet is not good in taste is solved, only one pepper is adopted, and the spicy feeling is single.
In order to achieve the above purpose, the invention provides the following technical scheme: a spiced beef fillet and its processing method comprises main material and adjuvants, wherein the main material comprises beef fillet, and the adjuvants comprise salt, fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, rhizoma Zingiberis recens, herba Alii Fistulosi, cooking wine, fructus Tsaoko, pericarpium Citri Tangerinae, spices, crystal sugar, dark soy sauce and light soy sauce.
Preferably, the pepper is at least one of red pepper, pimple pepper, zanthoxylum piperitum and pimento pepper.
Preferably, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 400g
Salt: 4g
Chinese prickly ash: 8g
Octagonal: 2g
Cassia bark: 16g
Ginger: 100g
Scallion: 80g of
Cooking wine: 10g
And (4) tsaoko: 18g of
Dried orange peel: 15g of
Five spices: 6g
Rock sugar: 2g
And (3) dark soy sauce: 20g of
Light soy sauce: 40 g.
Preferably, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 500g
Salt: 6g
Chinese prickly ash: 9g of
Octagonal: 4g
Cassia bark: 20g of
Ginger: 115g
Scallion: 100g
Cooking wine: 15g of
And (4) tsaoko: 20g of
Dried orange peel: 17.5g
Five spices: 8g
Rock sugar: 4g
And (3) dark soy sauce: 25g of
Light soy sauce: 50 g.
Preferably, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 550g
Salt: 7g of
Chinese prickly ash: 9g of
Octagonal: 5g
Cassia bark: 22g
Ginger: 120g of
Scallion: 110g
Cooking wine: 17.5g
And (4) tsaoko: 22g
Dried orange peel: 18.125g
Five spices: 9g of
Rock sugar: 5g
And (3) dark soy sauce: 27.5g
Light soy sauce: 55 g.
Preferably, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 600g
Salt: 8g
Chinese prickly ash: 10g
Octagonal: 6g
Cassia bark: 24g
Ginger: 130g
Scallion: 120g of
Cooking wine: 20g of
And (4) tsaoko: 24g
Dried orange peel: 20g of
Five spices: 10g
Rock sugar: 6g
And (3) dark soy sauce: 30g of
Light soy sauce: 60 g.
Preferably, the method also comprises the following preparation steps:
s1, after buying the fresh beef fillet, washing the beef fillet, scratching the beef fillet for several times without cutting, and putting the beef fillet into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, and thoroughly washing off surface bloodiness;
s7, putting the beef fillet into a pressure cooker, adding salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko cardamon, dried orange peel, five spices, crystal sugar, dark soy sauce and light soy sauce, adding water to permeate the beef fillet, boiling with strong fire, stewing with slow fire until 9 min of cooking, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
Preferably, when several knives are scribed on the beef fillets in the step S1, the knives are scribed on the beef fillets in the transverse direction and the longitudinal direction, but the longitudinal knife edges and the transverse knife edges do not intersect.
Preferably, in S7, the onion is washed, knotted, wound and then placed in the pressure cooker.
The invention has the beneficial effects that:
the invention selects one, two, three or four of the zanthoxylum bungeanum, pimple pepper, the zanthoxylum piperitum and the zanthoxylum piperitum, so that the spicy degree of the prepared spiced beef willow is different, the different spicy requirements of different eaters can be met, the salt with different quality is added, the salt degree of the prepared spiced beef willow is different, a small amount of salt is added, the requirement of eaters with slight taste can be met, the middle amount of salt is added, the taste of most eaters can be met, the taste requirement of eaters with salty taste can be met, the zanthoxylum piperitum and the pimple pepper are selected, the tingle degree is micro-numb, the zanthoxylum piperitum, the pimple pepper and the zanthoxylum piperitum are selected as middle numb, the zanthoxylum piperitum, the pimple pepper and the zanthoxylum piperitum are selected as special numb, the numb feeling is effectively adjusted, the fishy smell of the prepared spiced beef willow can be kept according to different proportions of auxiliary materials, the prepared spiced beef fillet can also have light fishy smell and can also completely remove the fishy smell of the beef fillet.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1:
the spiced beef fillet and the processing method thereof provided by the invention comprise main materials and auxiliary materials, wherein the main materials comprise beef fillets, and the auxiliary materials comprise salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko amomum fruits, dried orange peels, five spices, crystal sugar, dark soy sauce and light soy sauce;
furthermore, the pepper is big red pepper and pimple pepper, and the proportion of the big red pepper and the pimple pepper is 1: 2;
further, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 400g
Salt: 4g
Chinese prickly ash: 8g
Octagonal: 2g
Cassia bark: 16g
Ginger: 100g
Scallion: 80g of
Cooking wine: 10g
And (4) tsaoko: 18g of
Dried orange peel: 15g of
Five spices: 6g
Rock sugar: 2g
And (3) dark soy sauce: 20g of
Light soy sauce: 40g of the total weight of the mixture;
further, the method also comprises the following preparation steps:
s1, after purchasing fresh beef willows, washing the beef willows respectively, scribing a few knives on the beef willows, when scribing a few knives on the beef willows, scribing the beef willows transversely and longitudinally, wherein the longitudinal knife edges and the transverse knife edges do not intersect, and the beef willows are not required to be scribed and cut and then placed into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, thoroughly washing off surface bloodiness, fishing out the beef fillet, cooling and refrigerating in a refrigerator for one night;
s7, putting beef fillet into a pressure cooker, washing scallion, knotting and winding, putting into the pressure cooker, adding salt, pepper, star anise, cassia bark, ginger, cooking wine, tsaoko cardamon, dried orange peel, five spices, rock sugar, dark soy sauce and light soy sauce, adding water to overflow the beef fillet, boiling with big fire, stewing with small fire until 9 min is rotten, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
Example 2:
the spiced beef fillet and the processing method thereof provided by the invention comprise main materials and auxiliary materials, wherein the main materials comprise beef fillets, and the auxiliary materials comprise salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko amomum fruits, dried orange peels, five spices, crystal sugar, dark soy sauce and light soy sauce;
furthermore, the proportion of the pepper, the pimple pepper and the ash pepper is 1:2: 1;
further, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 500g
Salt: 6g
Chinese prickly ash: 9g of
Octagonal: 4g
Cassia bark: 20g of
Ginger: 115g
Scallion: 100g
Cooking wine: 15g of
And (4) tsaoko: 20g of
Dried orange peel: 17.5g
Five spices: 8g
Rock sugar: 4g
And (3) dark soy sauce: 25g of
Light soy sauce: 50g of the total weight of the mixture;
further, the method also comprises the following preparation steps:
s1, after purchasing fresh beef willows, washing the beef willows respectively, scribing a few knives on the beef willows, when scribing a few knives on the beef willows, scribing the beef willows transversely and longitudinally, wherein the longitudinal knife edges and the transverse knife edges do not intersect, and the beef willows are not required to be scribed and cut and then placed into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, thoroughly washing off surface bloodiness, fishing out the beef fillet, cooling and refrigerating in a refrigerator for one night;
s7, putting beef fillet into a pressure cooker, washing scallion, knotting and winding, putting into the pressure cooker, adding salt, pepper, star anise, cassia bark, ginger, cooking wine, tsaoko cardamon, dried orange peel, five spices, rock sugar, dark soy sauce and light soy sauce, adding water to overflow the beef fillet, boiling with big fire, stewing with small fire until 9 min is rotten, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
Example 3:
the spiced beef fillet and the processing method thereof provided by the invention comprise main materials and auxiliary materials, wherein the main materials comprise beef fillets, and the auxiliary materials comprise salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko cardamon, dried orange peel, five spices, crystal sugar, dark soy sauce and light soy sauce;
furthermore, the pepper is pimple pepper, pepper and capsicum frutescens red pepper, and the proportion of pimple pepper, pepper and capsicum frutescens red pepper is 2:3: 1;
further, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 550g
Salt: 7g of
Chinese prickly ash: 9g of
Octagonal: 5g
Cassia bark: 22g
Ginger: 120g of
Scallion: 110g
Cooking wine: 17.5g
And (4) tsaoko: 22g
Dried orange peel: 18.125g
Five spices: 9g of
Rock sugar: 5g
And (3) dark soy sauce: 27.5g
Light soy sauce: 55g of the total weight of the mixture;
further, the method also comprises the following preparation steps:
s1, after purchasing fresh beef willows, washing the beef willows respectively, scribing a few knives on the beef willows, when scribing a few knives on the beef willows, scribing the beef willows transversely and longitudinally, wherein the longitudinal knife edges and the transverse knife edges do not intersect, and the beef willows are not required to be scribed and cut and then placed into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, thoroughly washing off surface bloodiness, fishing out the beef fillet, cooling and refrigerating in a refrigerator for one night;
s7, putting beef fillet into a pressure cooker, washing scallion, knotting and winding, putting into the pressure cooker, adding salt, pepper, star anise, cassia bark, ginger, cooking wine, tsaoko cardamon, dried orange peel, five spices, rock sugar, dark soy sauce and light soy sauce, adding water to overflow the beef fillet, boiling with big fire, stewing with small fire until 9 min is rotten, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
Example 4:
the spiced beef fillet and the processing method thereof provided by the invention comprise main materials and auxiliary materials, wherein the main materials comprise beef fillets, and the auxiliary materials comprise salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko cardamon, dried orange peel, five spices, crystal sugar, dark soy sauce and light soy sauce;
furthermore, the pepper is big red pepper, pimple pepper, zanthoxylum piperitum and aeolian pepper, and the proportion of pimple pepper, zanthoxylum piperitum and aeolian pepper is 1:1:2: 3;
further, the main material and the auxiliary material respectively comprise the following components in parts by mass:
beef fillet: 600g
Salt: 8g
Chinese prickly ash: 10g
Octagonal: 6g
Cassia bark: 24g
Ginger: 130g
Scallion: 120g of
Cooking wine: 20g of
And (4) tsaoko: 24g
Dried orange peel: 20g of
Five spices: 10g
Rock sugar: 6g
And (3) dark soy sauce: 30g of
Light soy sauce: 60g of the total weight of the mixture;
further, the method also comprises the following preparation steps:
s1, after purchasing fresh beef willows, washing the beef willows respectively, scribing a few knives on the beef willows, when scribing a few knives on the beef willows, scribing the beef willows transversely and longitudinally, wherein the longitudinal knife edges and the transverse knife edges do not intersect, and the beef willows are not required to be scribed and cut and then placed into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, thoroughly washing off surface bloodiness, fishing out the beef fillet, cooling and refrigerating in a refrigerator for one night;
s7, putting beef fillet into a pressure cooker, washing scallion, knotting and winding, putting into the pressure cooker, adding salt, pepper, star anise, cassia bark, ginger, cooking wine, tsaoko cardamon, dried orange peel, five spices, rock sugar, dark soy sauce and light soy sauce, adding water to overflow the beef fillet, boiling with big fire, stewing with small fire until 9 min is rotten, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
The spiced beef fillets prepared in examples 1-4 above were tasted to obtain the following data:
as can be seen from the above table, the spiced beef fillets obtained in examples 1 to 4 have better performances in terms of aroma, hot taste, salt taste and fishy smell, and only the material selection, the pepper amount, the rock sugar amount and the salt amount of the peppers are different, so that the spicy feeling, the hot taste, the salt taste and the fishy smell of the spiced beef fillets are different, wherein the big red pepper and the pimple pepper are selected, the tingling sensitivity is slightly numb, the big red pepper, the pimple pepper and the ash pepper are selected as medium numb, the big red pepper, the pimple pepper, the ash pepper and the wind pepper are selected as special numb, and after tasting, the spiced beef fillets of example 2 have the best taste, are spicy, spicy and sweet.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (9)
1. The spiced beef fillet comprises main materials and auxiliary materials, and is characterized in that: the main material comprises 400-600g of beef willow, and the auxiliary materials comprise 4-8g of salt, 8-10g of pepper, 2-6g of anise, 16-24g of cassia bark, 130g of ginger, 80-120g of scallion, 10-20g of cooking wine, 18-24g of tsaoko amomum fruit, 15-20g of dried orange peel, 6-10g of five spices, 2-6g of rock candy, 20-30g of dark soy sauce and 40-60 g of light soy sauce.
2. The spiced beef fillet of claim 1, wherein: the pepper is at least one of red pepper, pimple pepper, zanthoxylum piperitum and capsicum frutescens.
3. The spiced beef fillet of claim 1, wherein: the main material and the auxiliary material respectively comprise the following components in mass:
beef fillet: 400g
Salt: 4g
Chinese prickly ash: 8g
Octagonal: 2g
Cassia bark: 16g
Ginger: 100g
Scallion: 80g of
Cooking wine: 10g
And (4) tsaoko: 18g of
Dried orange peel: 15g of
Five spices: 6g
Rock sugar: 2g
And (3) dark soy sauce: 20g of
Light soy sauce: 40 g.
4. The spiced beef fillet of claim 1, wherein: the main material and the auxiliary material respectively comprise the following components in mass:
beef fillet: 500g
Salt: 6g
Chinese prickly ash: 9g of
Octagonal: 4g
Cassia bark: 20g of
Ginger: 115g
Scallion: 100g
Cooking wine: 15g of
And (4) tsaoko: 20g of
Dried orange peel: 17.5g
Five spices: 8g
Rock sugar: 4g
And (3) dark soy sauce: 25g of
Light soy sauce: 50 g.
5. The spiced beef fillet of claim 1, wherein: the main material and the auxiliary material respectively comprise the following components in mass:
beef fillet: 550g
Salt: 7g of
Chinese prickly ash: 9g of
Octagonal: 5g
Cassia bark: 22g
Ginger: 120g of
Scallion: 110g
Cooking wine: 17.5g
And (4) tsaoko: 22g
Dried orange peel: 18.125g
Five spices: 9g of
Rock sugar: 5g
And (3) dark soy sauce: 27.5g
Light soy sauce: 55 g.
6. The spiced beef fillet of claim 1, wherein: the main material and the auxiliary material respectively comprise the following components in mass:
beef fillet: 600g
Salt: 8g
Chinese prickly ash: 10g
Octagonal: 6g
Cassia bark: 24g
Ginger: 130g
Scallion: 120g of
Cooking wine: 20g of
And (4) tsaoko: 24g
Dried orange peel: 20g of
Five spices: 10g
Rock sugar: 6g
And (3) dark soy sauce: 30g of
Light soy sauce: 60 g.
7. A processing method of spiced beef fillet is characterized in that: also comprises the following preparation steps:
s1, after buying the fresh beef fillet, washing the beef fillet, scratching the beef fillet for several times without cutting, and putting the beef fillet into a clean container;
s2, frying the pepper and the sea salt in a pot;
s3, pouring the cooled pepper and salt on the beef fillet, and rubbing the pepper salt on the beef fillet back and forth by hands until the beef fillet is heated;
s4, putting the wiped beef fillet into a container with a slight depth, pouring glucose water for injection, pressing a weight on the container, placing the container in a place where the beef fillet is dried in the shade, and turning the beef fillet once a day;
s5, taking out the salted beef fillet to soak in cold water for half a day, and continuously changing water during the soaking period, so that the salty meat and blood stains in the beef fillet can be removed;
s6, boiling water to scald the beef fillet, and thoroughly washing off surface bloodiness;
s7, putting the beef fillet into a pressure cooker, adding salt, pepper, aniseed, cassia bark, ginger, scallion, cooking wine, tsaoko cardamon, dried orange peel, five spices, crystal sugar, dark soy sauce and light soy sauce, adding water to permeate the beef fillet, boiling with strong fire, stewing with slow fire until 9 min of cooking, and turning off the fire;
s8, fishing out the beef fillet, cooling and then refrigerating in a refrigerator for one night;
s9, slicing the beef fillet and dishing.
8. The processing method of the spiced beef fillet as claimed in claim 7, wherein: in the S1, when a plurality of knives are scribed on the beef fillet, the knives are scribed on the beef fillet in the transverse direction and the longitudinal direction, but the longitudinal knife edge and the transverse knife edge do not need to intersect.
9. The processing method of the spiced beef fillet as claimed in claim 7, wherein: in the step S7, the green onions are washed, knotted and wound, and then are put into a pressure cooker.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942234A (en) * | 2016-06-11 | 2016-09-21 | 浙江麦尚食品有限公司 | Spiced beef fillets and processing method thereof |
| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
| CN107668472A (en) * | 2017-10-11 | 2018-02-09 | 王程 | A kind of preparation method of spicy beef |
| CN108077783A (en) * | 2017-12-13 | 2018-05-29 | 阜阳市金鼎吉调味食品厂 | A kind of spices chicken fillet and preparation method thereof |
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2020
- 2020-09-26 CN CN202011028239.1A patent/CN112089019A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942234A (en) * | 2016-06-11 | 2016-09-21 | 浙江麦尚食品有限公司 | Spiced beef fillets and processing method thereof |
| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
| CN107668472A (en) * | 2017-10-11 | 2018-02-09 | 王程 | A kind of preparation method of spicy beef |
| CN108077783A (en) * | 2017-12-13 | 2018-05-29 | 阜阳市金鼎吉调味食品厂 | A kind of spices chicken fillet and preparation method thereof |
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Application publication date: 20201218 |