CN102370186A - Beef stuffing and preparation method thereof - Google Patents

Abstract

The invention discloses a beef stuffed food, which is prepared from the following components in parts by weight: 100 parts of beef, 30-35 parts of starch, 4-5 parts of ginger, 8-9 parts of garlic, 2-3 parts of aniseed, 0.5-1 part of pepper, 2-3 parts of fine salt and 16-18 parts of egg. A preparation method of the beef stuffing is special; the beef stuffing is formed by curing beef depending on water; thus, oil content in the stuffing is extremely less, the processed stuffed food has rich nutrition and delicious taste, can be eaten and can also be vacuum-packaged to keep a storage period of longer time, is convenient to carry, can be used for direct eating or cooking with vegetables, and is a convenient food for business trips and tour. Oil consumption during processing and preparation is also less, so that the pollution and harm caused to environment by lampblack are reduced, meanwhile, resource waste is also caused.

Description

Beef is stuffed and preparation method thereof

Technical field

The present invention relates to a kind of preparation method of beef food, specifically a kind of beef product is rolled into the preparation method of filling food with the egg thin slice.

Background technology

Meat product is the nutriment that people can not lack, and different meats differ from one another.Along with the raising of living standards of the people, from the health diet angle, People more and more is pursued the food of high protein, low fat, low cholesterol.Beef is exactly a kind of meat product that liked by consumers in general.The existing processing method of beef is a lot, and still, horn of plenty consumer's life should release constantly that new safety in production, sanitary index are stable, the beef food of delicious flavour.

Summary of the invention

The object of the invention provides a kind of beef sandwich food and preparation method thereof.

Preparation method of the present invention is following, each raw material all by weight:

(1) get 100 parts beef, stir size to be the fragment of 0.2-0.3 cubic centimetre after cleaning, draining, get the starch of 30-35 part again, stir with meat, subsequent use;

(2) get that 4-5 part ginger and 8-9 part garlic are processed muddy, got 2-3 part anistree (aniseed), 0.5-1 part Chinese prickly ash process Powdered, get refined salt 2-3 part; All the beef starch material with (1) preparation is stirred in, left standstill 10-12 hour, and then after stirring; Deposited 30 minutes, and processed living filling;

(3) with water in container boiled after, fritter is processed in the artificial moulding of the living filling of (2) preparation is dropped in the boiling water and boiled 12-15 minute, pull out and drain, air-dry 45-60 minute, process ripe filling;

(4) with 16-18 part egg liquid stand flakiness, the egg thin slice is cut into small pieces, wraps up the air-dry ripe filling that process (3) with the egg thin slice; In 110-120 ℃ oil cauldron fried 0.5-1 minute, pull out and drain, after cooling off naturally; Vacuum-packed under aseptic condition, be finished product.

Beef sandwich food of the present invention, Minced Beef are to rely on water with the beef slaking, therefore; Stuffed in oil content seldom, the sandwich food of processing is nutritious, delicious flavour; Not only can be instant, also can after vacuum packaging, possess the storage period of long period, be convenient for carrying; Can be used for directly edible or the garnishes culinary art, be go on business, instant food for travel.Also few in the processing and fabricating with oil mass, reduced pollution and the harm of oil smoke to environment, also caused the wasting of resources simultaneously.

The specific embodiment

Embodiment 1

Get 10 kilograms beef, stir size to be the fragment of 0.2-0.3 cubic centimetre after cleaning, draining, get 3 kilograms starch again; Stir with meat; Get that 0.4 kilogram of ginger and 0.9 kilogram of garlic are processed muddy, got 0.2 kilogram of part anise (aniseed), 0. 1 kilograms of Chinese prickly ashes process Powdered, get 0.2 kilogram of refined salt, all be stirred in the beef starch material, leave standstill stir once more after 12 hours after; Deposited 30 minutes, and processed living filling.With water in container boiled after, fritter is processed in the artificial moulding of living filling is dropped in the boiling water and boiled 12 minutes, pull out and drain, air-dry 60 minutes, just process ripe filling.Get 1.6 kilograms of egg liquids stand flakiness, the egg thin slice is cut into small pieces, wrap up air-dry ripe filling with the egg thin slice, in 110 ℃ oil cauldron fried 1 minute, to pull out and drain, after cooling off naturally, vacuum packaging is finished product under aseptic condition.

Embodiment 2

Get 10 kilograms beef, stir size to be the fragment of 0.2-0.3 cubic centimetre after cleaning, draining, get 3.5 kilograms starch again; Stir with meat; Get that 0.5 kilogram of ginger and 0.8 kilogram of garlic are processed muddy, got 0.3 kilogram of part anise (aniseed), 0.05 kilogram of Chinese prickly ash process Powdered, get 0.3 kilogram of refined salt, all be stirred in the beef starch material, leave standstill stir once more after 10 hours after; Deposited 30 minutes, and processed living filling.With water in container boiled after, fritter is processed in the artificial moulding of living filling is dropped in the boiling water and boiled 15 minutes, pull out and drain, air-dry 45 minutes, just process ripe filling.Get 1.8 kilograms of egg liquids stand flakiness, the egg thin slice is cut into small pieces, wrap up air-dry ripe filling with the egg thin slice, in 120 ℃ oil cauldron fried 0.5 minute, to pull out and drain, after cooling off naturally, vacuum packaging is finished product under aseptic condition.

Embodiment 3

Get 10 kilograms beef, stir size to be the fragment of 0.2-0.3 cubic centimetre after cleaning, draining, get 3.2 kilograms starch again; Stir with meat; Get that 0.45 kilogram of ginger and 0.85 kilogram of garlic are processed muddy, got 0.25 kilogram of part anise (aniseed), 0.08 kilogram of Chinese prickly ash process Powdered, get 0.25 kilogram of refined salt, all be stirred in the beef starch material, leave standstill stir once more after 11 hours after; Deposited 30 minutes, and processed living filling.With water in container boiled after, fritter is processed in the artificial moulding of living filling is dropped in the boiling water and boiled 14 minutes, pull out and drain, air-dry 50 minutes, just process ripe filling.Get 1.7 kilograms of egg liquids stand flakiness, the egg thin slice is cut into small pieces, wrap up air-dry ripe filling with the egg thin slice, in 115 ℃ oil cauldron fried 0.8 minute, to pull out and drain, after cooling off naturally, vacuum packaging is finished product under aseptic condition.

Claims (1)

1. beef sandwich food and preparation method thereof, each raw material all by weight, its preparation method is following:

(1) get 100 parts beef, stir size to be the fragment of 0.2-0.3 cubic centimetre after cleaning, draining, get the starch of 30-35 part again, stir with meat, subsequent use;

(2) get that 4-5 part ginger and 8-9 part garlic are processed muddy, got that 2-3 part is anistree, 0.5-1 part Chinese prickly ash process Powdered, get refined salt 2-3 part; All the beef starch material with (1) preparation is stirred in, left standstill 10-12 hour, and then after stirring; Deposited 30 minutes, and processed living filling;

(3) with water in container boiled after, fritter is processed in the artificial moulding of the living filling of (2) preparation is dropped in the boiling water and boiled 12-15 minute, pull out and drain, air-dry 45-60 minute, process ripe filling;

(4) with 16-18 part egg liquid stand flakiness, the egg thin slice is cut into small pieces, wraps up the air-dry ripe filling that process (3) with the egg thin slice; In 110-120 ℃ oil cauldron fried 0.5-1 minute, pull out and drain, after cooling off naturally; Vacuum-packed under aseptic condition, be finished product.