CN114532496A - Preparation method of raked beef - Google Patents

Abstract

The invention discloses a preparation method of raked beef, which comprises the following steps of 1, selecting beef heart-protecting meat; step 2, beef pretreatment; step 3, pickling the beef; step 4, cooking the flavoring bags; step 5, preparing a hot water pot at the temperature of 80-90 ℃, putting the pickled beef into the pot, blanching for 20-30 seconds, taking out, putting into cold water, soaking, and removing floating oil on the surface; then adding various materials into the pot, and pouring the prepared flavoring bag and material water; then putting the beef into the pot, and timing for 15 minutes after boiling; and (3) putting purified water accounting for 20% of the weight of the beef into the container, pouring the cooked beef and broth into the container, sealing the container with a preservative film, cooling to below 40 ℃, conveying the beef and broth into a preservative warehouse at 0-4 ℃, and standing for 16-20 hours for flavoring. The beef prepared by the method disclosed by the invention has the advantages that the crude fiber and the elastic and tender mouthfeel are fused, and the beef is matched with the taste of various layers of aroma of the Chinese natural spices, so that the beef is more suitable for the high-quality requirement of the Chinese people on the beef.

Description

Preparation method of raked beef

Technical Field

The invention relates to the field of beef production methods, and in particular relates to a preparation method of raked beef.

Background

People prefer beef with relatively higher quality, and refined eating of different parts of the beef is more and more abundant. Compared with other meats, the beef has the properties of high fiber, high protein and low fat, and is suitable for eating in various ages. The eating mode is mainly divided into western style and Chinese style. Western style mainly uses frying and roasting for cooking, while Chinese style uses stewing, boiling and rinsing for boiling. Because of the characteristics of the beef, the fiber is coarse and hard, the beef has natural mutton smell, and the eating enthusiasm of most people is limited when the beef is not properly treated; the meat selection is difficult for ordinary people, and the taste after the meat is made is not good enough.

Disclosure of Invention

The invention aims to provide a preparation method of raked beef, which can keep the taste of the meat quality characteristics of beef crude fiber.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a preparation method of raked beef, which is characterized by comprising the following steps:

step 1, selecting beef, namely selecting beef heart-protecting beef;

step 2, beef pretreatment: trimming and cleaning bloodiness and fascia on the surface of meat; cutting the two halves along the main tendon part of the meat; cutting the meat into large pieces of meat with the thickness of 1cm by adopting a straight knife or an inclined knife according to the thickness of different positions of the meat, and weighing for later use;

step 3, pickling beef, namely adding phosphate accounting for 0.2 percent of the weight of the beef, edible salt accounting for 0.3 percent of the weight of the beef and ice water accounting for 15 percent of the weight of the beef, stirring for 10 minutes, putting the beef into a fresh-keeping warehouse at the temperature of 0-4 ℃, and standing and pickling for 6-8 hours;

step 4, cooking the flavoring bag: preparing a material package, and adding rock sugar accounting for 2% of the weight of the meat; adding 0.1% Piper methysticum L; adding 0.05% of anise and cassia bark respectively; adding 0.045% of pericarpium citri reticulatae and pericarpium zanthoxyli respectively; 0.04 percent of gardenia and fennel are added respectively; adding 0.02% of bay leaves and amomum villosum respectively; 0.03 percent of dahurian angelica root and galangal are respectively added; then putting the material bag into water or beef bone soup with the weight of 80 percent of the meat, boiling, and then decocting for 30 minutes with soft fire for later use;

step 5, preparing a hot water pot at the temperature of 80-90 ℃, putting the pickled beef into the pot, and blanching for 20-30 seconds until the surface of the beef is discolored and does not turn red; taking out, soaking in cold water, and removing oil slick on the surface; then adding water with the weight of 150% of meat, ginger slices with the weight of 0.8%, cooking wine with the weight of 0.5%, edible salt with the weight of 3%, white granulated sugar with the weight of 1.5% and Yipinxian with the weight of 2% into a pot, and pouring prepared flavoring bags and cooking water into the pot; then putting the beef into the pot, turning over the beef at any time by using a shovel, and timing for 15 minutes after boiling; preparing a proper container, adding purified water accounting for 20% of the weight of the beef, pouring the cooked beef and broth into the container, sealing a preservative film, cooling to below 40 ℃, conveying into a preservative warehouse at 0-4 ℃, and standing for 16-20 hours;

and 6, finishing: opening the preservative film, removing oil on the surface, and fishing out the beef.

The invention has the beneficial effects that: the beef has the advantages that the coarse fibers and the elastic and tender mouthfeel of the beef are fused, and the beef is matched with the multi-level aroma of the middle-type natural spices for tasting, so that the beef is more suitable for the high-quality requirement of the Chinese people on the beef.

Detailed Description

The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A preparation method of raked beef comprises the following steps:

step 1, selecting beef, namely selecting beef heart-protecting beef; the part with more reticular meat fiber is provided, and the fiber after the finished product is compact and elastic;

step 2, beef pretreatment: trimming and cleaning bloodiness and fascia on the surface of meat; cutting the two halves along the main tendon part of the meat; cutting the meat into large pieces of meat with the thickness of 1cm by adopting a straight knife or an inclined knife according to the thickness of different positions of the meat, and weighing for later use;

step 3, pickling beef, namely adding phosphate accounting for 0.2 percent of the weight of the beef, edible salt accounting for 0.3 percent of the weight of the beef and ice water accounting for 15 percent of the weight of the beef, stirring for 10 minutes, putting the beef into a fresh-keeping warehouse at the temperature of 0-4 ℃, and standing and pickling for 6-8 hours;

step 4, cooking the flavoring bag: preparing a material package, and adding rock sugar accounting for 2% of the weight of the meat; adding 0.1% Piper methysticum L; adding 0.05% of anise and cassia bark respectively; adding 0.045% of pericarpium citri reticulatae and pericarpium zanthoxyli respectively; 0.04 percent of gardenia and fennel are added respectively; adding 0.02% of bay leaves and amomum villosum respectively; 0.03 percent of dahurian angelica root and galangal are respectively added; then putting the material bag into water or beef bone soup with the weight of 80 percent of the meat, boiling, and then decocting for 30 minutes with soft fire for later use; (it is ready 1 hour before boiling beef)

Step 5, preparing a hot water pot at the temperature of 80-90 ℃, putting the pickled beef into the pot, and blanching for 20-30 seconds until the surface of the beef is discolored and does not turn red; taking out, soaking in cold water, and removing oil slick on the surface; then adding water with the weight of 150% of meat, ginger slices with the weight of 0.8%, cooking wine with the weight of 0.5%, edible salt with the weight of 3%, white granulated sugar with the weight of 1.5% and Yipinxian with the weight of 2% into a pot, and pouring prepared flavoring bags and cooking water into the pot; then putting the beef into the pot, turning over the beef at any time by using a shovel, and timing for 15 minutes after boiling; preparing a proper container, adding purified water accounting for 20% of the weight of the beef, pouring the cooked beef and broth into the container, sealing a preservative film, cooling to below 40 ℃, conveying into a preservative warehouse at 0-4 ℃, and standing for 16-20 hours for flavoring.

And 6, finishing: opening the preservative film, removing oil on the surface, and fishing out the beef. The beef has rich meat quality elasticity, keeps the fiber compactness of the beef, is semitransparent even in the meat tendon part, and is soft, elastic and delicious. Multiple natural spices are naturally released in a multi-level manner in the tasting process, so that most people who like Chinese style taste are satisfied. The instant food can be heated and cooked as required.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (1)

1. The preparation method of the raked beef is characterized by comprising the following steps:

step 1, selecting beef, namely selecting beef heart-protecting beef;

step 2, beef pretreatment: trimming and cleaning bloodiness and fascia on the surface of meat; cutting the two halves along the main tendon part of the meat; cutting the meat into large pieces of meat with the thickness of 1cm by adopting a straight knife or an inclined knife according to the thickness of different positions of the meat, and weighing for later use;

step 3, pickling beef, namely adding phosphate accounting for 0.2 percent of the weight of the beef, edible salt accounting for 0.3 percent of the weight of the beef and ice water accounting for 15 percent of the weight of the beef, stirring for 10 minutes, putting the beef into a fresh-keeping warehouse at the temperature of 0-4 ℃, and standing and pickling for 6-8 hours;

step 4, cooking the flavoring bag: preparing a material package, and adding rock sugar accounting for 2% of the weight of the meat; adding 0.1% Piper methysticum L; adding 0.05% of anise and cassia bark respectively; adding 0.045% of pericarpium citri reticulatae and pericarpium zanthoxyli respectively; 0.04 percent of gardenia and fennel are added respectively; adding 0.02% of bay leaves and amomum villosum respectively; 0.03 percent of dahurian angelica root and galangal are respectively added; then putting the material bag into water or beef bone soup with the weight of 80 percent of the meat, boiling, and then decocting for 30 minutes with soft fire for later use;

step 5, preparing a hot water pot at the temperature of 80-90 ℃, putting the pickled beef into the pot, and blanching for 20-30 seconds until the surface of the beef is discolored and does not turn red; taking out, soaking in cold water, and removing oil slick on the surface; then adding water with the weight of 150% of meat, ginger slices with the weight of 0.8%, cooking wine with the weight of 0.5%, edible salt with the weight of 3%, white granulated sugar with the weight of 1.5% and Yipinxian with the weight of 2% into a pot, and pouring prepared flavoring bags and cooking water into the pot; then putting the beef into the pot, turning over the beef at any time by using a shovel, and timing for 15 minutes after boiling; preparing a proper container, adding purified water accounting for 20% of the weight of the beef, pouring the cooked beef and broth into the container, sealing a preservative film, cooling to below 40 ℃, conveying into a preservative warehouse at 0-4 ℃, and standing for 16-20 hours;

and 6, finishing: opening the preservative film, removing oil on the surface, and fishing out the beef.