CN1123627A - Fibrous beaf and its production - Google Patents
Fibrous beaf and its production Download PDFInfo
- Publication number
- CN1123627A CN1123627A CN95111359A CN95111359A CN1123627A CN 1123627 A CN1123627 A CN 1123627A CN 95111359 A CN95111359 A CN 95111359A CN 95111359 A CN95111359 A CN 95111359A CN 1123627 A CN1123627 A CN 1123627A
- Authority
- CN
- China
- Prior art keywords
- beef
- dragon
- wisker
- sugar
- condiment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The dragon whiskers shredded beef is made up of beef, edible salt, sugar, flavouring wine, nitrous acid, edible oil, flavouring and spiced powder through preserving, baking, steaming, oil frying and parching and features good taste, and look, and vacuum package.
Description
The present invention relates to a kind of dragon wisker beef and preparation method thereof.
Sales such as spun gold beef and dried beef, sheet are arranged in the market.Above-mentioned spun gold beef and dried beef, sheet etc. all are to adopt known batching and conventional processes to make, and have therefore that matter is hard, a taste shortcoming such as deliciousness inadequately.
The object of the present invention is to provide a kind of dragon wisker beef and preparation method thereof.
The invention provides a kind of dragon wisker beef, it is characterized in that with beef being major ingredient, be aided with salt, sugar, cooking wine, nitrous acid, edible oil, condiment and five-spice powder, through pickle, dry, steam, tear, manufacturing procedure such as fried, frying and making.
The component of above-mentioned dragon wisker beef and consumption (weight ratio) are as follows:
Beef 50kg
Salt 1.5～2.5kg
Sugar 1～3kg
Cooking wine 1～2.5kg
Nitrous acid 10～25g
Edible oil 7～15kg
Condiment 3.2～.9kg
Five-spice powder 215～490g
Above-mentioned steamed bun stuffed with sugar is drawn together:
Sugar 0.5～1.5kg
Glucose 0.5～1.5kg
Above-mentioned condiment comprises:
Chilli powder 1.5～4.5kg
Zanthoxylum powder 0.25～1.5kg
Refined sesame oil 0.5～1.5kg
Monosodium glutamate 0.3～1kg
Ginger splices 0.15～0.4kg
Shallot 0.5～3kg
Above-mentioned five-spice powder comprises:
Anistree 50～100g
Three 35～75g how
Little fennel 25～60g
Chinese cassia tree 35～75g
Cloves 15～40g
Dry and soft 15～40g
Hay 25～60g
Spirit grass 15～40g
The preparation method of above-mentioned dragon wisker beef is as follows:
1) select materials, select the forward and backward das Beinfleisch of ox,
2) after rejecting the muscle skin, be cut to thin slice
3) add salt, sugar, cooking wine and nitrous acid and pickled 18～48 hours,
4) dried beef slices that will pickle under 40～70 ℃ of temperature, dry by the fire in,
5) steam 1～4 hour,
6) naturally cool to room temperature,
7) tear into the shredded meat of even thickness,
8) placing temperature is friedly in 80～200 ℃ the prepared food oil to pull out to golden red,
9) will explode good sliced beef together with condiment, it is frying in 50～80 ℃ the prepared food oil that five-spice powder together places temperature, when frying to oily temperature rise to 50～150 ℃ sliced beef is shoveled in the container,
10) carry out 8～16 hours disinfection by ultraviolet lights after the cooling, last vacuum packaging forms.
Above-mentioned thin slice is cut the sheet of thick 3～5 millimeters thick for suitable beef natural grain sheet.
In 18～48 hours of above-mentioned cured beef sheet, dried beef slices need be stirred once in 3～8 hours in every interval.
The dragon wisker beef that adopts method of the present invention to make has that particular care is given to selecting the ingredients, elaborate processing, colour pattern is attractive in appearance, taste is authentic, vacuum-packed, easy to carry, the characteristics that health is easily deposited are the desirable delicacies of high-grade dinner party, family feast, out on tours, presenting friends.
Method of the present invention is simple, need not special material and equipment, has small investment, characteristics with short production cycle.
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
The component of dragon wisker beef and consumption (weight ratio) are as follows in the present embodiment:
Beef 50kg
Salt 1.5kg
Sugar 1kg
Cooking wine 1kg
Nitrous acid 10g
Edible oil 7kg
Condiment 3.2kg
Five-spice powder 215g
Above-mentioned steamed bun stuffed with sugar is drawn together:
Sugar 0.5kg
Glucose 0.5kg
Above-mentioned condiment comprises:
Chilli powder 1.5kg
Zanthoxylum powder 0.25kg
Refined sesame oil 0.5kg
Monosodium glutamate 0.3kg
Ginger splices 0.15kg
Shallot 0.5kg
Above-mentioned five-spice powder comprises:
Anistree 50g
Three 35g how
Little fennel 25g
Chinese cassia tree 35g
Cloves 15g
Dry and soft 15g
Hay 25g
The careless 15g of spirit
The manufacturing process of above-mentioned dragon wisker beef is as follows:
1) select materials, select the forward and backward das Beinfleisch 50kg of ox,
2) after rejecting the muscle skin, be cut to the thin slice of 3～5 millimeters thick along the natural grain sheet of beef,
3) salt, sugar, cooking wine and the nitrous acid that adds above-mentioned prescription defined amount was pickled 18～48 hours, and every therebetween interval was stirred once in 3～8 hours,
4) dried beef slices that will pickle is tiled on mesh screen or the hole frame, place in the drying room under 40～70 ℃ of temperature, to dry,
5) take out in the steam box plate of packing into and steam 1～4 hour,
6) beef that cooks is naturally cooled to room temperature behind steam box plate outlet,
7) along the manual shredded meat of even thickness of tearing into of the natural grain of beef,
8) shredded meat being inserted temperature is friedly in 80～200 ℃ the prepared food oil to pull out to golden red, leaks dried excess oil with screen cloth or strainer,
9) will explode good sliced beef is frying in 50～80 ℃ the prepared food oil together with together place temperature by good condiment of formulated and five-spice powder, constantly stirs and receives juice, treat that oily temperature rise to 50～150 ℃ sliced beef is received juice and finished after, it is shoveled in the container,
10) carry out 8～16 hours disinfection by ultraviolet lights after the cooling, last vacuum packaging forms.
Embodiment 2:
The component of dragon wisker beef and consumption (weight ratio) are as follows in the present embodiment:
Beef 50kg
Salt 2.5kg
Sugar 3kg
Cooking wine 2.5kg
Nitrous acid 25g
Edible oil 15kg
Condiment 11.9kg
Five-spice powder 490g
Above-mentioned steamed bun stuffed with sugar is drawn together:
Sugar 1.5kg
Glucose 1.5kg
Above-mentioned condiment comprises:
Chilli powder 4.5kg
Zanthoxylum powder 1.5kg
Refined sesame oil 1.5kg
Monosodium glutamate 1kg
Ginger splices 0.4kg
Shallot 3kg
Above-mentioned five-spice powder comprises:
Anistree 100g
Three 75g how
Little fennel 60g
Chinese cassia tree 75g
Cloves 40g
Dry and soft 40g
Hay 60g
The careless 40g of spirit
The preparation method of present embodiment is identical with the preparation method of embodiment 1.
Embodiment 3:
The component of dragon wisker beef and consumption (weight ratio) are as follows in the present embodiment:
Beef 50kg
Salt 2kg
Sugar 2kg
Cooking wine 2kg
Nitrous acid 15g
Edible oil 10kg
Condiment 8.4kg
Five-spice powder 370g
Above-mentioned steamed bun stuffed with sugar is drawn together:
Sugar 1kg
Glucose 1kg
Above-mentioned condiment comprises:
Chilli powder 3kg
Zanthoxylum powder 1kg
Refined sesame oil 1kg
Monosodium glutamate 0.6kg
Ginger splices 0.3kg
Shallot 2.5kg
Above-mentioned five-spice powder comprises:
Anistree 75g
Three 50g how
Little fennel 50g
Chinese cassia tree 60g
Cloves 30g
Dry and soft 30g
Hay 50g
The careless 25g of spirit
The preparation method of present embodiment is identical with the preparation method of embodiment 1.
Claims (8)
1, a kind of dragon wisker beef is characterized in that with beef being major ingredient, is aided with salt, sugar, cooking wine, nitrous acid, edible oil, condiment, five-spice powder, through pickle, dry, steam, fried, frying forms.
2, dragon wisker beef according to claim 1 is characterized in that the component of described dragon wisker beef and consumption (weight ratio) are as follows:
Beef 50kg
Salt 1.5～2.5kg
Sugar 1～3kg
Cooking wine 1～2.5kg
Nitrous acid 10～25g
Edible oil 7～15kg
Condiment 3.2～11.9kg
Five-spice powder 215～490g
3, dragon wisker beef according to claim 1 and 2 is characterized in that described steamed bun stuffed with sugar draws together:
Sugar 0.5～1.5kg
Glucose 0.5～1.5kg
4, dragon wisker beef according to claim 1 and 2 is characterized in that described condiment comprises:
Chilli powder 1.5～4.5kg
Zanthoxylum powder 0.25～1.5kg
Refined sesame oil 0.5～1.5kg
Monosodium glutamate 0.3～1kg
Ginger splices 0.15～0.4kg
Shallot 0.5～3kg
5, dragon wisker beef according to claim 1 and 2 is characterized in that described five-spice powder comprises:
Anistree 50～100g
Three 35～75g how
Little fennel 25～60g
Chinese cassia tree 35～70g
Cloves 15～40g
Dry and soft 15～40g
Hay 25～60g
Spirit grass 15～40g
6, a kind of preparation method of dragon wisker beef is characterized in that described manufacturing process is as follows:
1) select materials, select the forward and backward das Beinfleisch of ox,
2) after rejecting the muscle skin, be cut to thin slice,
3) add salt, sugar, cooking wine and nitrous acid and pickled 18～48 hours,
4) dried beef slices that will pickle is dried under 40～70 ℃ of temperature,
5) steam 1～4 hour,
6) naturally cool to room temperature,
7) tear into the shredded meat of even thickness,
8) placing temperature is friedly in 80～200 ℃ the prepared food oil to pull out to golden red,
9) will explode good sliced beef together with condiment, it is frying in 50～80 ℃ the prepared food oil that five-spice powder together places temperature, when frying to oily temperature rise to 50～150 ℃ sliced beef is shoveled in the container,
10) carry out 8～16 hours disinfection by ultraviolet lights after the cooling, last vacuum packaging forms.
7, the preparation method of dragon wisker beef according to claim 6 is characterized in that described thin slice is to cut the sheet of 3～5 millimeters thick along beef natural grain sheet.
8, the preparation method of dragon wisker beef according to claim 6 is characterized in that dried beef slices need be stirred once in 3～8 hours in every interval in 18～48 hours of described cured beef sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111359A CN1123627A (en) | 1995-05-15 | 1995-05-15 | Fibrous beaf and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111359A CN1123627A (en) | 1995-05-15 | 1995-05-15 | Fibrous beaf and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1123627A true CN1123627A (en) | 1996-06-05 |
Family
ID=5078657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95111359A Pending CN1123627A (en) | 1995-05-15 | 1995-05-15 | Fibrous beaf and its production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1123627A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100348123C (en) * | 2006-02-27 | 2007-11-14 | 李伟 | Barbecued food making process |
| CN100361600C (en) * | 2005-04-19 | 2008-01-16 | 贾明跃 | Roasted beef and its processing method |
| CN100364454C (en) * | 2006-01-11 | 2008-01-30 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN103284175A (en) * | 2013-06-25 | 2013-09-11 | 荣昌县牛鹅情食品有限公司 | A method for preparing steamed beef without soup |
| CN104187771A (en) * | 2014-08-15 | 2014-12-10 | 何文雅 | Preparation method of mildly spicy beef bars |
| CN105124512A (en) * | 2015-08-15 | 2015-12-09 | 徐伟明 | Steamed beef seasoning and production method |
| CN107495151A (en) * | 2017-09-30 | 2017-12-22 | 贵州金凤徕食品有限公司 | A kind of entertaining beef product and preparation method thereof |
-
1995
- 1995-05-15 CN CN95111359A patent/CN1123627A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361600C (en) * | 2005-04-19 | 2008-01-16 | 贾明跃 | Roasted beef and its processing method |
| CN100364454C (en) * | 2006-01-11 | 2008-01-30 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN100348123C (en) * | 2006-02-27 | 2007-11-14 | 李伟 | Barbecued food making process |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN102715526B (en) * | 2012-06-30 | 2013-11-06 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN103284175A (en) * | 2013-06-25 | 2013-09-11 | 荣昌县牛鹅情食品有限公司 | A method for preparing steamed beef without soup |
| CN103284175B (en) * | 2013-06-25 | 2014-07-09 | 郑国军 | A method for preparing steamed beef without soup |
| CN104187771A (en) * | 2014-08-15 | 2014-12-10 | 何文雅 | Preparation method of mildly spicy beef bars |
| CN105124512A (en) * | 2015-08-15 | 2015-12-09 | 徐伟明 | Steamed beef seasoning and production method |
| CN107495151A (en) * | 2017-09-30 | 2017-12-22 | 贵州金凤徕食品有限公司 | A kind of entertaining beef product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1726822A (en) | Puffed food prepared from hogskin and processing method | |
| CN1123627A (en) | Fibrous beaf and its production | |
| CN100339024C (en) | Method for preparing sunflower seeds | |
| CN1152414A (en) | Snail meat sauce for flavouring and making method thereof | |
| CN1989835A (en) | Big meat bag nutritious instant noodle product | |
| CN1284475C (en) | Boiling-resistant and instant vermicelli and its making method | |
| CN1225206C (en) | Composite curry paste and its preparing method | |
| CN1775075A (en) | Thin pancake and its preparing method | |
| CN1711888A (en) | Medicinal food for pet and production thereof | |
| CN1031684C (en) | Chinese snack and its preparing method | |
| CN1215573A (en) | 'Zanba' sausage and its preparing process | |
| CN1026856C (en) | Preparing process and application of Amorphophallus rivieri food additive | |
| CN1107005A (en) | Special flavour pickled vegetable and making method | |
| CN1899121A (en) | Method for making Mengolia hamburger | |
| CN101057683A (en) | Fried chicken block and its preparing process | |
| CN1732799A (en) | Spicy chicken essence seasoning and method for preparing the same | |
| CN1262071A (en) | Coated dried instant silkworm food and its producing method | |
| CN1714682A (en) | Production process of steamed and cooked food | |
| CN1403012A (en) | Sour and hot instant vermicelli and its production process | |
| CN1194635C (en) | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail | |
| CN1192723C (en) | Method for preparing fresh snail bunch | |
| CN1286399C (en) | Method for processed food preparation and retort food | |
| CN1276171A (en) | Process and method for producing glutinous rice series foods | |
| CN1141034C (en) | Maxia shrimp paste and its production method | |
| CN1173295A (en) | Dry finished fried flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |