CN1222314A

CN1222314A - Roasted beef and its preparation

Info

Publication number: CN1222314A
Application number: CN98104516A
Authority: CN
Inventors: 童更生
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-01-07
Filing date: 1998-01-07
Publication date: 1999-07-14

Abstract

The roasted beef is prepared by using beef as main material and salt, sugar, cooking wine, edible oil and seasoning as supplementary material and through pickling, steaming, slicing, oil frying, juice concentration and other steps. It has the features of unique flavor, bright color, convenience in eating and others.

Description

Roasted beef and preparation method thereof

The present invention relates to a kind of roasted beef and preparation method thereof.

Beef is welcome because of its nutritious extremely consumer, and the processing method of therefore relevant beef also emerges in an endless stream, and most typical is exactly the dried beef goods of multiple local flavor.Chinese patent CN1123627A discloses a kind of preparation method of dragon wisker beef.The shortcoming of this invention is that salting period is oversize, influences operating efficiency, also has batching complicated simultaneously, and the hard taste of matter is shortcoming such as deliciousness inadequately.

Purpose of the present invention is to provide a kind of new roasted beef and preparation method thereof.

The present invention realizes in the following manner.It is major ingredient that roasted beef provided by the present invention is with beef, is aided with salt, sugar, cooking wine, edible oil and condiment etc., through pickle, steam, cutting block forming, fried, receive processes such as juice and form.

Each component of above-mentioned roasted beef and consumption (weight ratio) are as follows:

Bright beef 40-50kg

Salt 1-2kg

Edible oil 5-15kg

Cooking wine 0.1-0.5kg

Chilli powder 0.8-2kg

Zanthoxylum powder 0.1-0.4kg

Table sugar 2-4kg

Monosodium glutamate 0.1-0.4kg

Natural perfume material 0.1-0.4kg

Ginger 0.5-1.5kg

Sesame 1-2kg

The preparation method of roasted beef of the present invention is:

(1) selected bright beef is cut into 12 * 12cm bulk behind rejecting muscle, skin, the oil.

(2) beef after will cutting, add salt by 1% of beef net weight and pickle.When salting down material is mixed thoroughly, pickled 1-2 hour.

(3) beef clod that will pickle is put into steamer and is steamed, and the time is after the steam Shanghai Automobile Factory 40-60 minute, and beef must cook when steaming.

(4) steam back cooling and beef clod is cut into the sheet of 6-8mm and further is cut into the long strip of 4-6cm naturally.

(5) place and explode golden yellow in the edible oil that burns after the heat, fish for after clear and take the dish out of the pot.

(6) get edible oil and pour in the pot boiledly, add ginger end (powder), fried its moisture content of doing adds zanthoxylum powder, chilli powder, and is slightly fried.Add an amount of water, after water was boiled, the beef that will explode again after good was put into pot and is added section's wine, salt, sugar, well-done with big fire, tortures with moderate heat again, receives juice with slow fire at last, receives 1-2 hour juice time, all received dried to moisture content.

(7) after moisture content receive to be done, get pot before, add an amount of sesame, monosodium glutamate, natural perfume material and get pot after mixing thoroughly.

(8) put into container after getting pot.

(9) vacuum-packed finished product roasted beef.

The present invention has choice materials, makes meticulously, and unique flavor, color and luster are attractive in appearance, characteristics such as instant, health, be at home, the desirable delicacies of tourism, present.And it is little to have investment, advantages such as instant effect.

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment:

The component of the roasted beef in the present embodiment and consumption (weight ratio) are as follows:

Bright beef 45kg

Salt 0.55kg

Edible oil 7.5kg

Cooking wine 0.125kg

Chilli powder 1kg

Zanthoxylum powder 0.2kg

Table sugar 3kg

Monosodium glutamate 0.15kg

Natural perfume material 0.125kg

Ginger 1kg

Sesame 1kg

Its preparation method is:

(1), selected bright beef, be cut into bulk after rejecting muscle, skin, oil, the size of piece is 12 * 12cm, net weight 45kg.

(2), the beef clod after cutting, press 1% of beef weight and add salt, do not need other batching, pickled 1-2 hour.Material need be mixed thoroughly when pickling.

(3), the beef clod that will pickle, put into steamer and steam, steaming time is after the steam Shanghai Automobile Factory 40-60 minute, beef clod must steam well-done.

(4), steam after, cooling is cut into the sheet of 6-8mm with beef clod naturally, and further is cut into long little rectangular of 4-6cm.

(5), cut after, place the edible oil that burns after the heat to explode golden yellow, get pot after clear.

(6), get edible oil 7.5kg, pour in the pot boiledly, add ginger end (powder) 1kg, behind the fried dried ginger moisture content, add zanthoxylum powder 0.2kg, slightly fried, put into chilli powder 1kg, and add the clear water of 20kg, boiled, fried good beef is put into pot, and add cooking wine 0.125kg, salt 0.55kg, sugared 3kg, well-done with big fire, use moderate heat instead and torture, receive juice with slow fire again, receiving the juice time is 1-2 hour, all receives to moisture content and does.

(7), moisture content all receives and does, behind the only surplus oily juice, add and fry good sesame 1kg, monosodium glutamate 0.15kg, natural perfume material 0.125kg gets pot after mixing thoroughly.

(8), put into container after getting pot, and carry out sterilization, can while hot.

(9), with the beef vacuum packaging behind the sterilization, the finished product roasted beef.

Claims

1, a kind of roasted beef is characterized in that with beef being major subject, be aided with salt, sugar, edible oil, cooking wine, through pickle, steam, cutting block forming, fried, receive juice and form, various materials consumptions (weight ratio) are:

Bright beef 40-50kg

Salt 0.55-1kg

Edible oil 5-15kg

Cooking wine 0.1-0.5kg

Chilli powder 0.8-2kg

Zanthoxylum powder 0.1-0.4kg

Table sugar 2-4kg

Monosodium glutamate 0.1-0.4kg

Natural perfume material 0.1-0.4kg

Ginger 0.5-1.5kg

Sesame 1-2kg

2, a kind of preparation method of roasted beef is characterized in that the preparation method is:

(1), selected bright beef, reject muscle, skin, oil after, be cut into bulk, the size of piece is 12 * 12cm,

(2), the beef clod after cutting, press 1% of beef weight and add salt, pickled 1-2 hour, material need be mixed thoroughly when pickling,

(3), the beef clod that will pickle, put into steamer and steam, steaming time is after the steam Shanghai Automobile Factory 40-60 minute, beef clod must steam well-done,

(4), steam after, cooling naturally is cut into the sheet of 6-8mm with beef clod, " further is cut into long little rectangular of 4-6cm.

(5), cut after, place the edible oil that burns heat to explode golden yellow, get pot after clear,

(6), get edible oil, pour in the pot boiledly, add ginger end (powder), behind the fried dried ginger moisture content, add zanthoxylum powder, slightly fried, put into chilli powder, and add clear water, boiled, fried good beef is put into pot, and add cooking wine, salt, sugar, well-done with big fire, use moderate heat instead and torture, receive juice with slow fire again, receiving the juice time is 1-2 hour, all receipts are dried to moisture content

(7), moisture content all receives and does, and behind the only surplus oily juice, adds and fries good sesame, monosodium glutamate, natural perfume material, gets pot after mixing thoroughly,

(8), put into container after getting pot, and carry out sterilization, can while hot,

(9), with the beef vacuum packaging behind the sterilization.