CN102048182A

CN102048182A - Preparation method for spiced beef

Info

Publication number: CN102048182A
Application number: CN2009101913711A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing City Yongchuan District Yongshuang Science & Technology Co Ltd
Current assignee: Chongqing City Yongchuan District Yongshuang Science & Technology Co Ltd
Priority date: 2009-11-09
Filing date: 2009-11-09
Publication date: 2011-05-11

Abstract

The invention relates to a preparation method for spiced beef, belonging to the beef processing field. The disadvantage that the beef prepared by the common preparation method lacks spiced flavor can be effectively overcome. The preparation method comprises the following steps: 1,washing the beef and placing the beef in a basin and socking in clean water for 5 hours, placing the beef in a pot and submerging in water; adding white radish, boiling the mixture by high fire, fishing the beef from the pot until no blood flows out, and cleaning the bloodiness out; 2, cutting the boiled beef into chunks and adding in the pot in an crossing mode, placing the pot over the fire, adding water to submerg the beef, and then adding salted and fermented soya paste and salt in the pot; boiling the mixture by high fire, removing floating foams; and adding aniseed, Chinese cinnamon, clove, fructus amomi, cooking wine and small dates in the pot, cooking the mixture for 5 hours by soft fire until the beef is boiled to be crisp and soft, wherein the water temperature is kept to be 90 DEG C in the boiling process; and 3, taking the cooked beef out of the pot, air-drying, cutting the beef into small chunks and packing by a vacuum plastic bag. The preparation method is mainly used for processing beef.

Description

A kind of preparation method of spiced beef

Technical field the present invention relates to a kind of preparation method of spiced beef.

The beef production of background technology China is very abundant, beef is the often edible a kind of meat products of people, the nutrition of beef is very abundant, the multiple nutritional components that contains needed by human body, the eating method of beef is varied, but general eating method has such shortcoming, and general exactly beef eating method lacks a kind of sauce fragrance.

Summary of the invention the objective of the invention is to provide a kind of preparation method of spiced beef, and it can effectively solve the shortcoming that general beef eating method lacks a kind of sauce fragrance.

The object of the present invention is achieved like this: a kind of preparation method of spiced beef, 1. beef is cleaned, and be put in the basin, add clear water and soaked 5 hours, put into pot and add water logging and do not have beef, be lowered to ternip, very hot oven is boiled, and disconnected blood can be pulled out, cleans blood stains; 2. the beef of pulling out is cut into large slices, intersection is placed in the pot, and pot is put on the fire, discharges water and floods beef, be lowered to yellow bean sauce, salt again, very hot oven is boiled, casts aside clean floating foam, is lowered to aniseed, cassia bark, cloves, fructus amomi, cooking wine, little red date again, use that little fire is stewing to be boiled 5 hours instead, in the process of boiling, water temperature remains on 90 ℃, boils to beef crisp mashed; 3. from pot, take out, dry then, be cut into small pieces, adopt the vacuum plastic bag packaging to get final product then.

The preparation method of a kind of spiced beef of the present invention, this product sauce thick flavor, color and luster sauce Huang, meat perfume (or spice) assail the nostrils, thinly do not get stuck between the teeth, fertile and oiliness.

Specific embodiment composition of raw materials:

5 kilograms in beef, ternip 500 grams, little red date 30 grams, yellow bean sauce 200 grams, salt 80 grams, aniseed 20 grams, cassia bark 5 grams, cloves 5 grams, fructus amomi 5 grams, cooking wine 50 grams.

Preparation method:

1. beef is cleaned, be put in the basin, add clear water and soaked 5 hours, put into pot and add water logging and do not have beef, be lowered to ternip, very hot oven is boiled, and disconnected blood can be pulled out, cleans blood stains.

2. the beef of pulling out is cut into large slices, intersection is placed in the pot, and pot is put on the fire, discharges water and floods beef, be lowered to yellow bean sauce, salt again, very hot oven is boiled, casts aside clean floating foam, is lowered to aniseed, cassia bark, cloves, fructus amomi, cooking wine, little red date again, use that little fire is stewing to be boiled 5 hours instead, in the process of boiling, water temperature remains on 90 ℃, boils to beef crisp mashed.

3. from pot, take out, dry then, be cut into small pieces, adopt the vacuum plastic bag packaging to get final product then.

Claims

1. the preparation method of a spiced beef is characterized in that: 1. beef is cleaned, be put in the basin, add clear water and soaked 5 hours, put into pot and add water logging and do not have beef, be lowered to ternip, very hot oven is boiled, and disconnected blood can be pulled out, cleans blood stains; 2. the beef of pulling out is cut into large slices, intersection is placed in the pot, and pot is put on the fire, discharges water and floods beef, be lowered to yellow bean sauce, salt again, very hot oven is boiled, casts aside clean floating foam, is lowered to aniseed, cassia bark, cloves, fructus amomi, cooking wine, little red date again, use that little fire is stewing to be boiled 5 hours instead, in the process of boiling, water temperature remains on 90 ℃, boils to beef crisp mashed; 3. from pot, take out, dry then, be cut into small pieces, adopt the vacuum plastic bag packaging to get final product then.