CN1817229A - Production of dried beef - Google Patents
Production of dried beef Download PDFInfo
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- CN1817229A CN1817229A CNA2006100657945A CN200610065794A CN1817229A CN 1817229 A CN1817229 A CN 1817229A CN A2006100657945 A CNA2006100657945 A CN A2006100657945A CN 200610065794 A CN200610065794 A CN 200610065794A CN 1817229 A CN1817229 A CN 1817229A
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Abstract
A process for preparing the dried beef includes such steps as washing, shaping, salting, stewing in the soup prepared from more than 20 flavourings and Chinese-medicinal materials, frying in the mixture of oil and water for controlling the temp of oil, parching, vacuum packaging and microwave sterilizing. Its advantages are good enjoyment to eat it, good taste and durable chewing.
Description
Technical field
The present invention relates to a kind of preparation method of dried beef.
Background technology
Now the dried beef taste of selling on the market is more single, and, because process for sterilizing falls behind, the dried beef nutritional labeling after the sterilization is run off in a large number, color, smell and taste also can't be kept intact.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of local flavor dried beef various and with health role.
For achieving the above object, technical solution of the present invention is:
A kind of preparation method of dried beef is characterized in that, this method comprises following process:
(1) cleans
The beef raw material is cleaned up;
(2) moulding
The above-mentioned steak that finishes of precooking is cut into cutlet;
(3) pickled
The cutlet of above-mentioned moulding is put into container, add green onion water, Jiang Shui, garlic water, ground pepper, edible salt, pickled 30 minutes to 24 hours;
(4) stew in soy sauce
Put into the halogen pot with above-mentioned through pickled beef bar, strengthen tasty stew in soy sauce, the halogen soup in the halogen pot is formed by flavoring, spice and Chinese herbal medicine configuration with health role;
(5) fried
It is fried that the beef bar that stew in soy sauce is good is put into Fryer;
(6) frying
Above-mentioned fried good beef bar is put into frying pan carry out the seasoning frying;
(7) vacuum packaging
The dried beef vacuum packaging that above-mentioned frying is good;
(8) sterilization
With above-mentioned packaged dried beef sterilization, cooling.
Further, the above-mentioned beef raw material that cleans up is cut into large slices, the halogen soup of putting into the halogen pot appropriate time of precooking makes bulk raw just boil reshaping behind the meat heart, and described halogen soup is formed by flavoring, spice and Chinese herbal medicine configuration with health role.
Further, described flavoring is to contain in per 20 kg of water: salt 100g-300g, white granulated sugar 50g-250g, rock sugar 20g-100g, cooking wine 50g-250g, soy sauce 200g-800g, monosodium glutamate 1g-10g.
Further, described spice is: contain in per 20 kg of water: green onion 50g-200g, ginger 50g-200g, garlic 50g-200g, Chinese prickly ash 20-100g, numb green pepper 20-100g, and the ratio of Chinese prickly ash and numb green pepper is 3: 1, capsicum 10g-100g, white pepper 5g-40g, fennel seeds 5g-40g, cloves 1g-20g, spiceleaf 1g-20g.
Further, described Chinese herbal medicine is to contain in per 20 kg of water: bosom mountain 5g-40g, fructus amomi 5g-30g, Radix Glycyrrhizae 1g-15g, nutmeg 5g-30g, tsaoko 5g-40g, grass button 1g-20g, anistree 5g-30g, fragrant fruit 1g-20g, kaempferia galamga 1g-15g, galingal 20g-80g, vanilla 1g-20g, white cool 1g-10g, Bi roots of grass 1g-20g, cassia bark 5g-40g, root of Dahurain angelica 1g-20.
Further, adopt microwave disinfection equipment to carry out sterilization in described step (eight), and in sterilization process, the microwave temperature is controlled at 85-95 degree centigrade, the time is controlled to be 15-8 minute.
Further, in the described pickled process, with Jiang Mo, garlic foam, green onion foam in following ratio: 1000g water: 50g-100g Jiang Mo, 1000g water: 50g-100g garlic foam, 1000g water: 50g-100g green onion foam soaks the back slagging-off and promptly obtains Jiang Shui, garlic water, green onion water, and every 1000g precooks and puts into above-mentioned Jiang Shui 10g-100g, garlic water 10g-100g, green onion water 5g-50g and ground pepper 1g-10g, salt 5g-20g, described halogen soup 10g-60g in the beef bar of back.
Further, in described frying course, the oily temperature in the Fryer is no more than 160 degrees centigrade, and when oily temperature control during at 120-130 degree centigrade, the fried time is 10-7 minute; When oily temperature control during at 130-135 degree centigrade, the fried time is 7-4 minute; When oily temperature control during at 135-140 degree centigrade, the fried time is 4-2 minute; When oily temperature control during at 140-160 degree centigrade, the fried time is 2-1 minute.
Further, in described frying process, put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, described halogen soup 10g-50g, salt 20g-25g, sugared 25g-40g, monosodium glutamate 1g-8g, pepper powder 3g-6g, tingle pepper powder 3g-6g, paprika 25g-40g, sesame 10g-50g; Or put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 15g-25g, monosodium glutamate 1g-8g, pepper powder 1g-3g, tingle pepper powder 1g-3g, paprika 5g-25g, sesame 10g-50g; Or put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 1g-15g, monosodium glutamate 1g-8g, pepper powder 0-3g, tingle pepper powder 0-3g, paprika 0-5g, sesame 10g-50g.
Further, in described step 4, the stew in soy sauce time is 3-5 minute.
After adopting above-mentioned technology and since precook in the process halogen soup in the halogen pot by kind of flavoring, spice and Chinese herbal medicine surplus 20 meticulously configuration form, make beef tasty after precooking, and the Chinese herbal medicine in the halogen soup can also play a role in health care; And in sterilization process, adopting microwave disinfection equipment, assurance original color of food and nutritional labeling are not damaged under the situation of sterilization; In frying course, adopt the advanced hybrid Fryer of profit, the quality of oil is fully protected, oily temperature is the highest to be no more than 160 degrees centigrade, makes the fried back of beef bar moisture content remain 5%-25%, color and luster is little yellowish-brown, mouthfeel better, more anti-chewing; Accomplished four flavors: pungent, fragrance, quite satisfactory, aftertaste.And in the frying process, the auxiliary material of putting into different proportion can obtain differently flavoured dried beef, makes dried beef more rich and varied.
The specific embodiment:
The preparation method of dried beef of the present invention comprises following process:
(1) cleans
With the fresh foreign material Ex-all that meets the beef raw material surface of sanitary standard, with clear water the beef raw material is cleaned up then;
(2) precook
At first the above-mentioned beef raw material employing manual method that cleans up is cut into the bulk about 10cm * 10cm * 10cm, then with the beef clod that cuts, putting into the halogen pot precooks and just boils the meat heart about 10-30 minute, halogen soup in the halogen pot by kind of flavoring, spice and Chinese herbal medicine surplus 20 meticulously configuration form, contain in per 20 kg of water:
Flavoring: salt 100g-300g, white granulated sugar 50g-250g, rock sugar 20g-100g, cooking wine 50g-250g, soy sauce 200g-800g, monosodium glutamate 1g-10g;
Spice: green onion 50g-200g, ginger 50g-200g, garlic 50g-200g, Chinese prickly ash 20-100g, numb green pepper 20-100g, and the ratio of Chinese prickly ash and numb green pepper is 3: 1, capsicum 10g-100g, white pepper 5g-40g, fennel seeds 5g-40g, cloves 1g-20g, spiceleaf 1g-20g;
Chinese herbal medicine: bosom mountain 5g-40g, fructus amomi 5g-30g, Radix Glycyrrhizae 1g-15g, nutmeg 5g-30g, tsaoko 5g-40g, grass button 1g-20g, anistree 5g-30g, fragrant fruit 1g-20g, kaempferia galamga 1g-15g, galingal 20g-80g, vanilla 1g-20g, white cool 1g-10g, Bi roots of grass 1g-20g, cassia bark 5g-40g, root of Dahurain angelica 1g-20g;
Wherein, Huai Shan have bowl spares gas, open taste, reinforcement gas, the effect that improves the health; Cardamom, have in the temperature, promoting the circulation of qi, help digestion, the effect of eliminating phlegm, solid intestines, the detoxifcation of sobering up; Radix Glycyrrhizae, sweet, flat, nontoxic, tonifying middle-Jiao and Qi, relieving spasm to stop pain, purging intense heat and detonicating is invigorated the spleen and benefited qi, moistening lung eliminates the phlegm; That tsaoko, eliminating dampness loose is cold, eliminating phlegm cut cruel, remove halitosis, its property of medicine temperature, flavor are hot, have in drying damp and strengthening spleen, the temperature of eliminating the phlegm, by cold antimalarial effect, with burning or same halogen, local flavor is good especially as spices and beef; The grass button: drying damp and strengthening spleen, warm stomach preventing or arresting vomiting; Anise, the another name anise, temperature, have dispelling cold temperature, regulating qi-flowing for relieving pain and stomach transfer in function, conditioning waist crymodynia, stomach expands vexed and the vomiting that causes of catching cold is powerful, antibiotic, promote gastrointestinal peristalsis, increase leucocyte; Vanilla can warm kidney, dispelling cold, pain relieving; And kaempferia galamga has the effect of warming spleen and stomach for dispelling cold, damp dispelling and pain relieving; But white cool dampness elimination promoting the circulation of qi, warming middle energizer to stop vomiting, appetite-stimulating indigestion-relieving promotes digestion; It is diffusing cold that galingal has warm stomach, the effect that helps digestion and sober up; The Bi roots of grass has the effect that reduces fat, and headache, toothache are had excellent curative effect, and to indigestion, arrhythmia cordis produces effect; Fructus amomi, the dampness elimination appetizing, the promoting the circulation of qi appetizing, warming spleen and stopping diarrha, can promote gastrointestinal motility, anti-platelet aggregation.
(3) moulding
The above-mentioned steak that finishes of precooking is cut into the cutlet of 5cm * 1.1cm * 1.1cm.
(4) pickled
With Jiang Mo, garlic foam, green onion foam in following ratio: 1000g water: 50g-100g Jiang Mo, 1000g water: 50g-100g garlic foam, 1000g water: 50g-100g green onion foam, soaking that slagging-off promptly obtains Jiang Shui, garlic water, green onion water after 4 hours;
The cutlet of above-mentioned moulding is put into container, add an amount of green onion water, Jiang Shui, garlic water, ground pepper, edible salt, halogen soup, pickled 30 minutes to 24 hours, wherein, put into above-mentioned Jiang Shui 10g-100g, garlic water 10g-100g, green onion water 5g-50g and ground pepper 1g-10g, salt 5g-20g, halogen soup 10g-60g in the beef bar after every 1000g precooks;
(5) stew in soy sauce
Put into the halogen pot of above-mentioned steps (two) when precooking with above-mentioned once more through pickled beef bar, strengthen tasty stew in soy sauce, the stew in soy sauce time is 3-5 minute;
(6) fried
The beef bar that stew in soy sauce is good is put into Fryer, and the oily temperature in the Fryer is no more than 160 degrees centigrade, and when oily temperature control during at 120-130 degree centigrade, the fried time is 10-7 minute; When oily temperature control during at 130-135 degree centigrade, the fried time is 7-4 minute; When oily temperature control during at 135-140 degree centigrade, the fried time is 4-2 minute; When oily temperature control during at 140-160 degree centigrade, the fried time is 2-1 minute.Make the fried back of beef bar moisture content remain 5%-25%.Color and luster is little yellowish-brown, and mouthfeel has been fragrant, peppery, anti-chewing.
(7) frying
Above-mentioned fried good beef bar is put into frying pan, carry out frying, add appropriate amount of auxiliary materials in the frying process: green onion water, Jiang Shui, garlic water, table sugar, edible salt, paprika, pepper powder, sesame etc., frying 20-30 minute, play the effect of seasoning, but the taste frying is spicy flavor, fragrant pungent, spiced flavor:
Ginger, garlic, green onion are all broken into broken foam, and according to 1000g water: 50g-100g Jiang Mo, 1000g water: 50g-100g garlic foam, 1000g water: the ratio of 50g-100g green onion foam, Jiang Mo, garlic foam, green onion foam soaked promptly be made into Jiang Shui, garlic water, green onion water more than 4 hours;
In the frying process, putting into the auxiliary material ratio in the dried beef of the fried back of every 1000g is: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 25g-40g, monosodium glutamate 1g-8g, pepper powder 3g-6g, tingle pepper powder 3g-6g, paprika 25g-40g, sesame 10g-50g promptly obtain spicy flavor dried beef;
Putting into the auxiliary material ratio in the dried beef of the fried back of every 1000g is: Jiang Shui 30g-100g, garlic water 30-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 15g-25g, monosodium glutamate 1g-8g, pepper powder 1g-3g, tingle pepper powder 1g-3g, paprika 5g-25g, sesame 10g-50g promptly obtain fragrant pungent dried beef;
Putting into the auxiliary material ratio in the dried beef of the fried back of every 1000g is: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 1g-15g, monosodium glutamate 1g-8g, pepper powder 0-3g, tingle pepper powder 0-3g, paprika 0-5g, sesame 10g-50g promptly obtain spiced flavor dried beef.
(8) vacuum packaging
The dried beef that above-mentioned frying is good is put into composite evacuated packaging bag and is carried out vacuum packaging, and packaging bag thickness is about 15.Vacuum time is controlled to be 15-40 second, and the time of sealing is controlled to be 2-5 second.
(9) microwave disinfection
Adopt blue or green forever board YQ185-03 type microwave disinfection equipment, the microwave temperature is controlled at 85-95 degree centigrade, the time is controlled to be 15-8 minute, and after process for sterilizing was finished, product adopted water-cooled or air-cooled, and be more than 8-12 hour cool time.This technology can guarantee original color of food and nutrition under the situation of sterilization.
(10) external packing
Carry out external packing to cooling off good product.
Claims (10)
1, a kind of preparation method of dried beef is characterized in that, this method comprises following process:
(2) clean
The beef raw material is cleaned up;
(2) moulding
The above-mentioned steak that finishes of precooking is cut into cutlet;
(3) pickled
The cutlet of above-mentioned moulding is put into container, add green onion water, Jiang Shui, garlic water, ground pepper, edible salt, pickled 30 minutes to 24 hours;
(4) stew in soy sauce
Put into the halogen pot with above-mentioned through pickled beef bar, strengthen tasty stew in soy sauce, the halogen soup in the halogen pot is formed by flavoring, spice and Chinese herbal medicine configuration with health role;
(5) fried
It is fried that the beef bar that stew in soy sauce is good is put into Fryer;
(6) frying
Above-mentioned fried good beef bar is put into frying pan carry out the seasoning frying;
(7) vacuum packaging
The dried beef vacuum packaging that above-mentioned frying is good;
(8) sterilization
With above-mentioned packaged dried beef sterilization, cooling.
2, the preparation method of dried beef as claimed in claim 1, it is characterized in that, the above-mentioned beef raw material that cleans up is cut into large slices, the halogen soup of putting into the halogen pot appropriate time of precooking, make bulk raw just boil reshaping behind the meat heart, described halogen soup is formed by flavoring, spice and Chinese herbal medicine configuration with health role.
3, the preparation method of dried beef as claimed in claim 1 or 2, it is characterized in that described flavoring is to contain in per 20 kg of water: salt 100g-300g, white granulated sugar 50g-250g, rock sugar 20g-100g, cooking wine 50g-250g, soy sauce 200g-800g, monosodium glutamate 1g-10g.
4, the preparation method of dried beef as claimed in claim 1 or 2, it is characterized in that, described spice is: contain in per 20 kg of water: green onion 50g-200g, ginger 50g-200g, garlic 50g-200g, Chinese prickly ash 20-100g, numb green pepper 20-100g, and the ratio of Chinese prickly ash and numb green pepper is 3: 1, capsicum 10g-100g, white pepper 5g-40g, fennel seeds 5g-40g, cloves 1g-20g, spiceleaf 1g-20g.
5, the preparation method of dried beef as claimed in claim 1 or 2, it is characterized in that described Chinese herbal medicine is to contain in per 20 kg of water: bosom mountain 5g-40g, fructus amomi 5g-30g, Radix Glycyrrhizae 1g-15g, nutmeg 5g-30g, tsaoko 5g-40g, grass button 1g-20g, anistree 5g-30g, fragrant fruit 1g-20g, kaempferia galamga 1g-15g, galingal 20g-80g, vanilla 1g-20g, white cool 1g-10g, Bi roots of grass 1g-20g, cassia bark 5g-40g, root of Dahurain angelica 1g-20.
6, the preparation method of dried beef as claimed in claim 2 is characterized in that, adopt microwave disinfection equipment to carry out sterilization in described step (eight), and in sterilization process, the microwave temperature is controlled at 85-95 degree centigrade, and the time is controlled to be 15-8 minute.
7, the preparation method of dried beef as claimed in claim 6, it is characterized in that, in the described pickled process, with Jiang Mo, garlic foam, green onion foam in following ratio: 1000g water: 50g-100g Jiang Mo, 1000g water: 50g-100g garlic foam, 1000g water: 50g-100g green onion foam soaks the back slagging-off and promptly obtains Jiang Shui, garlic water, green onion water, and every 1000g precooks and puts into above-mentioned Jiang Shui 10g-100g, garlic water 10g-100g, green onion water 5g-50g and ground pepper 1g-10g, salt 5g-20g, described halogen soup 10g-60g in the beef bar of back.
8, the preparation method of dried beef as claimed in claim 7 is characterized in that, in described frying course, the oily temperature in the Fryer is no more than 160 degrees centigrade, and when oily temperature control during at 120-130 degree centigrade, the fried time is 10-7 minute; When oily temperature control during at 130-135 degree centigrade, the fried time is 7-4 minute; When oily temperature control during at 135-140 degree centigrade, the fried time is 4-2 minute; When oily temperature control during at 140-160 degree centigrade, the fried time is 2-1 minute.
9, the preparation method of dried beef as claimed in claim 8, it is characterized in that, in described frying process, put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, described halogen soup 10g-50g, salt 20g-25g, sugared 25g-40g, monosodium glutamate 1g-8g, pepper powder 3g-6g, tingle pepper powder 3g-6g, paprika 25g-40g, sesame 10g-50g; Or put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 15g-25g, monosodium glutamate 1g-8g, pepper powder 1g-3g, tingle pepper powder 1g-3g, paprika 5g-25g, sesame 10g-50g; Or put into the auxiliary material ratio in the dried beef of the fried back of every 1000g and be: Jiang Shui 30g-100g, garlic water 30g-100g, green onion water 10g-60g, halogen soup 10g-50g, salt 20g-25g, sugared 1g-15g, monosodium glutamate 1g-8g, pepper powder 0-3g, tingle pepper powder 0-3g, paprika 0-5g, sesame 10g-50g.
10, the preparation method of dried beef as claimed in claim 9 is characterized in that, in described step 4, the stew in soy sauce time is 3-5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100657945A CN100409767C (en) | 2006-03-16 | 2006-03-16 | Production of dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100657945A CN100409767C (en) | 2006-03-16 | 2006-03-16 | Production of dried beef |
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|---|---|
| CN1817229A true CN1817229A (en) | 2006-08-16 |
| CN100409767C CN100409767C (en) | 2008-08-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100657945A Expired - Fee Related CN100409767C (en) | 2006-03-16 | 2006-03-16 | Production of dried beef |
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Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050739C (en) * | 1995-03-24 | 2000-03-29 | 朱明春 | Method for prodn. of dried and sliced beef |
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
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2006
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