CN102630958A - Formula and processing technology of black pepper beef flavoring bag - Google Patents
Formula and processing technology of black pepper beef flavoring bag Download PDFInfo
- Publication number
- CN102630958A CN102630958A CN2012101472937A CN201210147293A CN102630958A CN 102630958 A CN102630958 A CN 102630958A CN 2012101472937 A CN2012101472937 A CN 2012101472937A CN 201210147293 A CN201210147293 A CN 201210147293A CN 102630958 A CN102630958 A CN 102630958A
- Authority
- CN
- China
- Prior art keywords
- parts
- onion
- powder
- beef
- black pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a formula and a processing technology of a black pepper beef flavoring bag. The formula comprises the following raw materials: beef, water, egg liquid, baking soda, composite phosphate, black ground pepper, sugar, salt, corn starch, salad oil, onion pieces, onion silks, cracked black pepper, dark soy sauce, light soy sauce, monosodium glutamate, yeast extract, plant buffer, oyster, modified starch, ginger powder, fennel powder, netmeg powder and chili powder. The processing technology disclosed by the invention has the advantages that the black pepper sauce and the beef fillet are separately processed, fully cooked and then packaged and salinity control is simultaneously added so as to achieve the purposes of industrialization and the industrialization of kitchen cuisines.
Description
Technical field
The present invention relates to the microwave quick-frozen dish black pepper of a kind of Chinese and Western combination and the prescription and the production method thereof of beef, particularly a kind of prescription and processing technology thereof of Saut conditioning bag.
Background technology
Since the eighties in 20th century, a kind of novel microwave dish or food develops rapidly in developed country, and so-called microwave dish or food is meant uses modern quick-frozen process technology (below-30 ℃; In 15 ~ 30min; Through ice crystal existence district, product is preserved under-18 ℃ condition with the form of inner wrapping and is circulated fast), the dish raw material is adopted the proportioning and the combination of science; Be processed in advance and be fit to micro-wave oven or modulation, food easy to use.
Microwave food is of a great variety on the food products market of the U.S., Japan.The U.S. is the highest country of household microwave oven popularity rate in the world, and the production and selling of its microwave food is very big.There are 200 many enterprises to produce more than the 300 kind of microwave prepared food of on packing, indicating " microwave " label altogether in the U.S..Product relates to the exquisite dish of anti-storage, prefabricated soup class, refrigeration inner wrapping fast food pickles, vegetables, garnishes, various dessert, tv dinner, pancake, chip potato food etc.Japan is as Asia maximum frozen food producing country and country of consumption, and the home penetration rate of micro-wave oven is 88.4%, has 20 many enterprises to produce nearly more than 200 kinds of microwave conditioning foods.Heating using microwave and the cooked food sold on the market, China Taiwan Province have kind more than 30, comprise staple food fried rice, braised meal, fried flour, boiled dumpling, spring roll, steamed dumpling with the dough gathered at the top, steamed bun, pepper beef, braised pork, diced chicken, beef noodle soup, Seafood in Clay Pot, beef pot, salad and scallion oil group etc.Ground the starting late of microwave food in China, the producer that produces quick-frozen micro-wave conditioning bag at present is very little, though but indicate the microwave printed words in the external packing of some product, in fact possibly not reach the requirement of microwave food.
Current; The condition of developing China's microwave food energetically is increasingly mature; The people's food consumption just changes to " eating " from " having enough "; Requirement to food " amount " has changed the requirement to " matter " into, considers it more is " quality, outward appearance, novelty, enjoyment, the health care, natural and convenient " of product, and the quick-frozen micro-wave dish has just in time satisfied this consumption demand.Along with popularizing of micro-wave oven, whole " cold chain " system of the production of microwave quick-frozen dish in part developed regions and the big and medium-sized cities, storing, family and public organization's consumption basically forms, and this provides best conditions to development quick-frozen micro-wave dish or food.
Saut is Guangdong dishes cook's a masterpiece, and it is strong, Fresh & Tender in Texture to be particular about the pepper flavor, therefore enjoys favor.It is more to use for reference western-style food from preparation method, but the marrow of disalignment meal not, is the famous dish that one Chinese and Western combines.In addition, being of high nutritive value of Saut, beef fillet is also referred to as tenterloin on the one hand, is the tenderest meat on the ox ridge, protein content is high, heat is few, contains show condition hardly, and beef contain more methyl amimoacetic acid to increase muscle, gain in strength effective especially; Onion in the batching is rich in compositions such as prostaglandin A, two rare propyl disulfide things and sulphur amino acid on the other hand, and the function of anti-angiogenic sclerosis and reduction blood fat is arranged.What the way of tradition Saut comprised beef fillet pickles allotment of tenderization, dip and mixed sintering, wherein pickles soft needs 4 ~ 6h, and links such as quick-fried perfume (or spice), feeding sequence, thicken soup are had relatively high expectations to the duration and degree of heating in the dip allotment, are not suitable for the processing of daily life kitchen.At present, there is deficiency in the Saut conditioning bag that traditional prescription and manufacture craft make that passes through that occurs on the market, does not at first remove the stinking odour in the beef; Secondly, traditional handicraft adopts boiling to make the product shortening, and product is easy to owing to external force reasons such as extruding cause shape to be lost shape, and causes in local flavor, quality, packing and the microwave food aspect existing problems such as " back systems " in family uses.
Summary of the invention
In order to solve the quick-frozen micro-wave Saut, the invention provides a kind of prescription and processing technology thereof of Saut conditioning bag in the problem that local flavor, quality, packing and the microwave food aspects such as " back systems " in family uses exists.
In order to realize the foregoing invention purpose; The invention provides a kind of prescription of Saut conditioning bag; It is characterized in that raw material in the said prescription and parts by weight thereof are: 96 ~ 104 parts in beef, 80 ~ 95 parts in water, 2.6 ~ 3.4 parts of egg liquids, 0.3 ~ 0.5 part in sodium bicarbonate, 0.4 ~ 0.5 part of composite phosphate, 1.4 ~ 2.5 parts of black peppers, 5 ~ 7 parts of sugar, 0.5 ~ 1 part of salt, 2 ~ 3 parts of cornstarch, 17 ~ 25 parts of salad oils, 50 ~ 60 parts of onion silks, 3 ~ 4 parts of onion fourths, broken 3 ~ 4 parts of black pepper, 6 ~ 7 parts of dark soy sauce, 3 ~ 4 parts of light soy sauce, 1 ~ 2 part of monosodium glutamate, 0.5 ~ 1 part of yeast extract, 2 ~ 3 parts of plant butters, 2 ~ 3 parts in oyster sauce, 2 ~ 3 parts of converted starches, 0.4 ~ 0.7 part of ginger powder, 0.4 ~ 0.7 part in fennel seeds powder, 0.3 ~ 0.7 part in nutmeg powder, 0.15 ~ 0.3 part of chilli powder.
Raw material in the said prescription and parts by weight thereof can be preferably: 98 ~ 102 parts in beef; 85 ~ 90 parts in water; 2.8 ~ 3.3 parts of egg liquids; 0.35 ~ 0.45 part in sodium bicarbonate; 0.43 ~ 0.48 part of composite phosphate; 1.6 ~ 2.2 parts of black peppers; 5 ~ 6 parts of sugar; 0.8 ~ 1 part of salt; 2 ~ 2.5 parts of cornstarch; 18 ~ 23 parts of salad oils; 52 ~ 55 parts of onion silks; 3 ~ 3.5 parts of onion fourths; Broken 3 ~ 3.5 parts of black pepper; 6 ~ 6.5 parts of dark soy sauce; 3 ~ 3.5 parts of light soy sauce; 1 ~ 1.5 part of monosodium glutamate; 0.5 ~ 0.8 part of yeast extract; 2 ~ 2.5 parts of plant butters; 2 ~ 2.5 parts in oyster sauce; 2 ~ 2.5 parts of converted starches; 0.5 ~ 0.6 part of ginger powder; 0.5 ~ 0.6 part in fennel seeds powder; 0.4 ~ 0.6 part in nutmeg powder; 0.2 ~ 0.25 part of chilli powder.
Raw material in the said prescription and parts by weight thereof can also be preferably: 100 parts in beef; 85 parts in water; 3.1 parts of egg liquids; 0.45 part in sodium bicarbonate; 0.45 part of composite phosphate; 2 parts of black peppers; 5 parts of sugar; 0.8 part of salt; 2 parts of cornstarch; 20 parts of salad oils; 53 parts of onion silks; 3 parts of onion fourths; Broken 3 parts of black pepper; 6 parts of dark soy sauce; 3 parts of light soy sauce; 1 part of monosodium glutamate; 0.5 part of yeast extract; 2 parts of plant butters; 2 parts in oyster sauce; 2 parts of converted starches; 0.5 part of ginger powder; 0.5 part in fennel seeds powder; 0.5 part in nutmeg powder; 0.2 part of chilli powder.
In order to realize that better foregoing invention purpose, the present invention also provide a kind of processing technology of Saut conditioning bag, said processing technology may further comprise the steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is that 0.4 ~ 0.6cm, length are the beef bar of 5 ~ 10cm that beef is cut into width;
2. tumbling, pickle:
The beef bar adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by prescription, and tumbling 20 ~ 30min pickles 4 ~ 6h;
3. cross oil:
The good meat that will salt down is admixed 15-20 part salad oil, goes into oil cauldron, plays oil 1.5 ~ 2min at 170 ℃;
(2) onion processing technology:
1. raw material finishing:
With being cut into width after the onion cleaning is 0.5 ~ 0.6cm onion silk;
2. cross oil:
The onion silk that cuts is crossed oil 2 ~ 3min in 160 ~ 170 ℃ oil cauldron;
(3) black pepper sauce processing technology:
1. raw material finishing:
With being cut into volume after the onion cleaning is 0.3 ~ 0.5cm
3The onion fourth;
2. quick-fried perfume (or spice):
Butter and remaining salad oil are gone into pot be heated to 200 ℃, add the onion fourth, fry fragrant 1.5 ~ 2.5min;
3. endure sauce:
Onion fourth behind a, the quick-fried perfume (or spice), by prescription add that entry, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper, black pepper are broken, ginger powder, fennel seeds powder, nutmeg powder and chilli powder, big fire is boiled;
After b, big fire are boiled, change little fire, the pot central temperature is 93 ~ 97 ℃, boiling time 2 ~ 3min;
4. thicken soup:
Soup juice salinity is 17% ~ 20% o'clock, adds converted starch, boils 1 ~ 2min after boiled;
(4) packing:
Take by weighing each raw material according to following weight: the beef fillet that boiling is good weighs 75 ~ 100g, the onion 20 ~ 30g that processes, and the black pepper sauce 55 ~ 70g that processes, gross weight 150 ~ 200g puts into packaging bag after modulation mixes and carries out seal package;
(5) precooling, quick-frozen:
Product cold water cooling after sealing, quick-frozen makes product temperature be lower than-18 ℃ then.
Wherein, in " raw material finishing " step of said step (1), the width 0.5cm of beef bar, length 8cm; In " tumbling " step of said step (1), the tumbling time is 25min, pickles 5h; In " oily excessively " step of said step (1), the good meat that will salt down is admixed salad oil, goes into oil cauldron, descends oily 2min at 170 ℃.
In " raw material finishing " step of said step (2), the width of onion silk is 0.5cm; In " oily excessively " step of said step (2), in 165 ℃ oil cauldron, cross oily 2min.
Among " enduring sauce " step b of said step (3), changeing little fire back pot central temperature is 95 ℃, boiling time 2.5min; In " thicken soup " step of said step (4), soup juice salinity is 18%, carries out thicken soup with converted starch.
In the said step (4), take by weighing each raw material: the heavy 90g of the beef fillet that boiling is good, the onion 25g that processes, the black pepper sauce 65g that processes, gross weight 180g according to following weight.
In the said step (5), it is-30 ~-18 ℃ that quick-frozen makes product temperature.
The beneficial effect that the technical scheme that the embodiment of the invention provides is brought is: the present invention packs behind the shortening through to black pepper sauce and beef fillet separate machined fully again, adds salinity and controls and reach industrialized purpose, the industrialization of the kitchen dish of realization.Saut pepper flavor is strong, Fresh & Tender in Texture, when having solved industrialized standard, makes the color, smell, taste and shape of product obtain maximum the reservation again, and the dish comparatively complicated for family manufacture provides great convenience, enriched the people's dining table.In addition, the dense delicate flavour that accesses with butter, consumption oil, yeast extract in the prescription is aided with the composite of spice, in outstanding black pepper local flavor, makes that the soft aquatic foods of local flavor of product are aromatic thick.
Description of drawings
Fig. 1 is the flow chart of Saut conditioning bag processing technology in the embodiment of the invention.
The specific embodiment
Embodiment 1
A kind of prescription of Saut conditioning bag, raw material in the prescription and parts by weight thereof are: 98 parts in beef, 85 parts in water, 3.1 parts of egg liquids, 0.4 part in sodium bicarbonate, 0.45 part of composite phosphate, 1.6 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 part of yeast extract, 2 parts of plant butters, 2 parts in oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part in fennel seeds powder, 0.5 part in nutmeg powder, 0.2 part of chilli powder.
According to above-mentioned prescription processing Saut conditioning bag, its processing technology may further comprise the steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is that 0.4cm, length are the sliced beef of 5cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by prescription, and tumbling 20min pickles 4h;
3. cross oil:
The good meat that will salt down is admixed 18 portions of salad oils, goes into oil cauldron, descends oily 1.5min at 170 ℃;
(2) onion processing technology:
1. raw material finishing:
With being cut into the onion silk that width is 0.5cm after the onion cleaning;
2. cross oil:
The onion silk that cuts is crossed oily 2min in 165 ℃ oil cauldron;
(3) black pepper sauce processing technology:
1. raw material finishing:
With being cut into 0.3cm after the onion cleaning
3The onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are gone into pot be heated to 200 ℃, add the onion fourth, fry fragrant 1.5min;
3. endure sauce:
Onion fourth behind a, the quick-fried perfume (or spice) adds entry, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., and is boiled;
After b, big fire are boiled, change little fire, the pot central temperature is 93 ~ 97 ℃, boiling time 2min;
4. thicken soup:
Soup juice salinity is 17% o'clock, adds converted starch, boils 1min after boiled;
(4) packing:
Take by weighing each raw material according to following weight: the heavy 75g of the beef fillet that boiling is good, the onion 20g that processes, the black pepper sauce 55g that processes, gross weight 150g puts into packaging bag after modulation mixes and carries out seal package;
(5) precooling, quick-frozen:
Product cold water cooling after sealing, quick-frozen makes product temperature remain on-20 ℃ then;
Embodiment 2
A kind of prescription of Saut conditioning bag, raw material in the prescription and parts by weight thereof are: 102 parts in beef, 90 parts in water, 3.3 parts of egg liquids, 0.45 part in sodium bicarbonate, 0.48 part of composite phosphate, 2 parts of black peppers, 4 parts of sugar, 0.9 part of salt, 2.5 parts of cornstarch, 23 parts of salad oils, 58 parts of onion silks, 3.5 parts of onion fourths, broken 3.5 parts of black pepper, 6.5 parts of dark soy sauce, 3.5 parts of light soy sauce, 1.5 parts of monosodium glutamates, 0.8 part of yeast extract, 2.5 parts of plant butters, 2.5 parts in oyster sauce, 2.5 parts of converted starches, 0.6 part of ginger powder, 0.6 part in fennel seeds powder, 0.6 part in nutmeg powder, 0.25 part of chilli powder.
According to above-mentioned prescription processing Saut conditioning bag, processing technology may further comprise the steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is that 0.6cm, length are the sliced beef of 10cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by prescription, and tumbling 30min pickles 6h;
3. cross oil:
The good meat that will salt down is admixed 20 parts salad oil, goes into oil cauldron, descends oily 2min at 170 ℃;
(2) onion processing technology:
1. raw material finishing:
With being cut into the onion silk that width is 0.6cm after the onion cleaning;
2. cross oil:
The onion silk that cuts is crossed oily 3min in 170 ℃ oil cauldron;
(3) black pepper sauce processing technology:
1. raw material finishing:
With being cut into 0.5cm after the onion cleaning
3The onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are gone into pot be heated to 200 ℃, add the onion fourth, fry fragrant 2.5min;
3. endure sauce:
Onion fourth behind a, the quick-fried perfume (or spice) adds entry, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., and is boiled;
After b, big fire are boiled, change little fire, the pot central temperature is 93 ~ 97 ℃, boiling time 3min;
4. thicken soup:
Soup juice salinity is 20% o'clock, adds converted starch, boils 2min after boiled;
(4) packing:
Take by weighing each raw material according to following weight: the heavy 100g of the beef fillet that boiling is good, the onion 30g that processes, the black pepper sauce 70g that processes, gross weight 200g puts into packaging bag after modulation mixes and carries out seal package;
(5) precooling, quick-frozen:
The cooling of product cold water after sealing, then quick-frozen make product temperature be lower than ~ 18 ℃.
Embodiment 3
A kind of prescription of Saut conditioning bag, raw material in the prescription and parts by weight thereof are: 100 parts in beef, 85 parts in water, 3.1 parts of egg liquids, 0.45 part in sodium bicarbonate, 0.45 part of composite phosphate, 2 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 part of yeast extract, 2 parts of plant butters, 2 parts in oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part in fennel seeds powder, 0.5 part in nutmeg powder, 0.2 part of chilli powder.
According to above-mentioned prescription processing Saut conditioning bag, processing technology may further comprise the steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is that 0.5cm, length are the sliced beef of 8cm that beef is cut into width;
2. tumbling, pickle:
Sliced beef adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by prescription, and tumbling 25min pickles 5h;
3. cross oil:
The good meat that will salt down is admixed 16 parts salad oil, goes into oil cauldron, descends oily 2min at 170 ℃;
(2) onion processing technology:
1. raw material finishing:
With being cut into the onion silk that width is 0.6cm after the onion cleaning;
2. cross oil:
The onion silk that cuts is crossed oily 2.5min in 170 ℃ oil cauldron;
(3) black pepper sauce processing technology:
1. raw material finishing:
With being cut into 0.4cm after the onion cleaning
3The onion fourth;
2. quick-fried perfume (or spice):
Plant butter and remaining salad oil are gone into pot be heated to 200 ℃, add the onion fourth, fry fragrant 2min;
3. endure sauce:
Onion fourth behind a, the quick-fried perfume (or spice) adds entry, dark soy sauce, light soy sauce, monosodium glutamate, sugar, spice etc., and is boiled;
After b, big fire are boiled, change little fire, the pot central temperature is 93 ~ 97 ℃, boiling time 2.5min;
4. thicken soup:
Soup juice salinity is 18% o'clock, adds converted starch, boils 1.5min after boiled;
(4) packing:
Take by weighing each raw material according to following weight: the heavy 90g of the beef fillet that boiling is good, the onion 25g that processes, the black pepper sauce 65g that processes, gross weight 180g.
(5) precooling, quick-frozen:
Product cold water cooling after sealing, quick-frozen makes product temperature remain on-25 ℃ then.
Contrast test 1: tender degree is one of main edible quality of estimating meat products, is that the consumer passes judgment on the good and bad the most frequently used index of meat products.The tender degree of meat is meant meat mouthfeel tender always when edible, has reacted the quality of meat, by range protein architectural characteristic decision in the muscle.The beef fillet that adopts in the product (longissimus dorsi muscle) is compared with other shanks or waist muscle, because its muscle fibre is thin, the amount of connective tissue and the difference on the matter, culinary art back shear force value is 3.5kg; Tenderer; But in the processed process,, also can cause meat aging if the prescription design is incorrect; So optimization formula for a product; Make that product meat succulence is fresh and tender, 5 the test group research different auxiliary material of this test through the different proportionings of following condiment combination are to the influence of the soft mouthfeel of beef fillet, and result of the test is as shown in table 1:
Table 1 different auxiliary material addition is to the influence (unit: weight portion) of the tender degree of meat
Can find out that from table 1 test group 1 is done with test group 2 mouthfeels, chewiness is strong; Test group 4 and test group 5, mouthfeel is too tender, lacks chewiness; The fresh and tender succulence of test group 3 mouthfeels is chewed strength and is prone to pharynx.Therefore, optimal tender formula is: meat 96-104 part, water 30-35 part, egg 3-3.5 part, salt 0.5-1 part, cornstarch 2-3 part.
Contrast test 2: local flavor also is a ten minutes The key factor of meat products, directly has influence on consumer's desire to purchase.In the Saut product, black pepper sauce is the main body local flavor that influences product.Through studying best black pepper fragrance and delicate flavour, it is with rich flavor, full, soft to make product reach black pepper.This test is 3 groups and 5 groups of tests of the different proportionings through the combination of following condiment respectively, study the influence of different auxiliary material addition to black pepper sauce fragrance and freshness.Result of the test is shown in table 2 and table 3.
Table 2 different auxiliary material addition is to the influence (unit: weight portion) of black pepper sauce fragrance
Can find out that from table 2 the broken many more black pepper flavors with the black pepper addition of black pepper are strong more, but too much cause the black pepper slag many easily, integral body is coordinated inadequately.Therefore, the addition of best auxiliary material is: the broken 3-4 of black pepper, black pepper 1-1.5, fennel seeds powder 0.5-0.7, nutmeg powder 0.5-0.7, chilli powder 0.2-0.3, ginger powder 0.5-0.7, plant butter 2-3.
Influence (the unit: weight portion) of table 3 different auxiliary material addition black pepper sauce freshness
Can find out that from table 3 best black pepper delicate flavour addition is: dark soy sauce 6-7, light soy sauce 3-4, sugared 3-4, monosodium glutamate 1-2, yeast extract 0.5-1, oyster sauce 2-3.
Contrast test 3: the dip denseness has bigger influence to the quality of dip, and on the one hand dip is rare, causes separating of solid content and liquid in the dip, and when dip covered on the beef fillet, dip very easily flow to the beef fillet below, and forming meat is meat, and juice is juice; On the other hand, dip is thick, and it is mobile poor, when dip covers on the beef fillet, causes easily and only sees dip, loses the situation of beef fillet, so the dip denseness that is fit to seems particularly important.The dip denseness generally achieves the goal through the thicken soup of converted starch, and the different proportion research of this test through distortion starch and water in 3 test group are to the influence of dip concentration, like table 4:
Table 4 converted starch addition is to the influence (unit: weight portion) of dip denseness
Can find out that from table 4 best converted starch addition is: the parts by weight of converted starch are 2-3 part, the parts by weight that add water during thicken soup are 6-9 part.
Through above test, can know: the prescription of the preferred Saut conditioning bag that the prescription of Saut conditioning bag provided by the invention and the specific embodiment of the invention provide can make the Saut mouthfeel that processes fresh and tender; Succulence is chewed strength and is prone to pharynx, and the black pepper flavor is strong; Fragrance is full; Whole local flavor is soft, and delicate flavour is moderate, and denseness is moderate and have a certain fluidity.
The above is merely preferred embodiment of the present invention, and is in order to restriction the present invention, not all within spirit of the present invention and principle, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a Saut is nursed one's health the prescription that wraps; It is characterized in that raw material in the said prescription and parts by weight thereof are: 96 ~ 104 parts in beef, 80 ~ 95 parts in water, 2.6 ~ 3.4 parts of egg liquids, 0.3 ~ 0.5 part in sodium bicarbonate, 0.4 ~ 0.5 part of composite phosphate, 1.4 ~ 2.5 parts of black peppers, 5 ~ 7 parts of sugar, 0.5 ~ 1 part of salt, 2 ~ 3 parts of cornstarch, 17 ~ 25 parts of salad oils, 50 ~ 60 parts of onion silks, 3 ~ 4 parts of onion fourths, broken 3 ~ 4 parts of black pepper, 6 ~ 7 parts of dark soy sauce, 3 ~ 4 parts of light soy sauce, 1 ~ 2 part of monosodium glutamate, 0.5 ~ 1 part of yeast extract, 2 ~ 3 parts of plant butters, 2 ~ 3 parts in oyster sauce, 2 ~ 3 parts of converted starches, 0.4 ~ 0.7 part of ginger powder, 0.4 ~ 0.7 part in fennel seeds powder, 0.3 ~ 0.7 part in nutmeg powder, 0.15 ~ 0.3 part of chilli powder.
2. the prescription of Saut conditioning bag according to claim 1; It is characterized in that raw material in the said prescription and parts by weight thereof are: 98 ~ 102 parts in beef, 85 ~ 90 parts in water, 2.8 ~ 3.3 parts of egg liquids, 0.35 ~ 0.45 part in sodium bicarbonate, 0.43 ~ 0.48 part of composite phosphate, 1.6 ~ 2.2 parts of black peppers, 5 ~ 6 parts of sugar, 0.8 ~ 1 part of salt, 2 ~ 2.5 parts of cornstarch, 18 ~ 23 parts of salad oils, 52 ~ 55 parts of onion silks, 3 ~ 3.5 parts of onion fourths, broken 3 ~ 3.5 parts of black pepper, 6 ~ 6.5 parts of dark soy sauce, 3 ~ 3.5 parts of light soy sauce, 1 ~ 1.5 part of monosodium glutamate, 0.5 ~ 0.8 part of yeast extract, 2 ~ 2.5 parts of plant butters, 2 ~ 2.5 parts in oyster sauce, 2 ~ 2.5 parts of converted starches, 0.5 ~ 0.6 part of ginger powder, 0.5 ~ 0.6 part in fennel seeds powder, 0.4 ~ 0.6 part in nutmeg powder, 0.2 ~ 0.25 part of chilli powder.
3. the prescription of Saut conditioning bag according to claim 1; It is characterized in that raw material in the said prescription and parts by weight thereof are: 100 parts in beef, 85 parts in water, 3.1 parts of egg liquids, 0.45 part in sodium bicarbonate, 0.45 part of composite phosphate, 2 parts of black peppers, 5 parts of sugar, 0.8 part of salt, 2 parts of cornstarch, 20 parts of salad oils, 53 parts of onion silks, 3 parts of onion fourths, broken 3 parts of black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 part of yeast extract, 2 parts of plant butters, 2 parts in oyster sauce, 2 parts of converted starches, 0.5 part of ginger powder, 0.5 part in fennel seeds powder, 0.5 part in nutmeg powder, 0.2 part of chilli powder.
4. processing technology like arbitrary described Saut conditioning bag in the claim 1 ~ 3 is characterized in that said processing technology may further comprise the steps:
(1) beef fillet processing technology:
1. raw material finishing:
It is that 0.4 ~ 0.6cm, length are the beef bar of 5 ~ 10cm that beef is cut into width;
2. tumbling, pickle:
The beef bar adds egg liquid, sodium bicarbonate, composite phosphate, black pepper, salt, sugar, cornstarch by prescription, and tumbling 20 ~ 30min pickles 4 ~ 6h;
3. cross oil:
The good meat that will salt down is admixed 15-20 part salad oil, goes into oil cauldron, plays oil 1.5 ~ 2min at 170 ℃;
(2) onion processing technology:
1. raw material finishing:
With being cut into width after the onion cleaning is 0.5 ~ 0.6cm onion silk;
2. cross oil:
The onion silk that cuts is crossed oil 2 ~ 3min in 160 ~ 170 ℃ oil cauldron;
(3) black pepper sauce processing technology:
1. raw material finishing:
With being cut into volume after the onion cleaning is 0.3 ~ 0.5cm
3The onion fourth;
2. quick-fried perfume (or spice):
Butter and remaining salad oil are gone into pot be heated to 200 ℃, add the onion fourth, fry fragrant 1.5 ~ 2.5min;
3. endure sauce:
Onion fourth behind a, the quick-fried perfume (or spice), by prescription add that entry, dark soy sauce, light soy sauce, monosodium glutamate, sugar, yeast extract, oyster sauce, black pepper, black pepper are broken, ginger powder, fennel seeds powder, nutmeg powder and chilli powder, big fire is boiled;
After b, big fire are boiled, change little fire, the pot central temperature is 93 ~ 97 ℃, boiling time 2 ~ 3min;
4. thicken soup:
Soup juice salinity is 17% ~ 20% o'clock, adds converted starch, boils 1 ~ 2min after boiled;
(4) packing:
Take by weighing each raw material according to following weight: the beef fillet that boiling is good weighs 75 ~ 100g, the onion 20 ~ 30g that processes, and the black pepper sauce 55 ~ 70g that processes, gross weight 150 ~ 200g puts into packaging bag after modulation mixes and carries out seal package;
(5) precooling, quick-frozen:
Product cold water cooling after sealing, quick-frozen makes product temperature be lower than-18 ℃ then.
5. the processing technology of Saut conditioning bag according to claim 4 is characterized in that, in " raw material finishing " step of said step (1), and the width 0.5cm of beef bar, length 8cm; In " tumbling " step of said step (1), the tumbling time is 25min, pickles 5h; In " oily excessively " step of said step (1), the good meat that will salt down is admixed salad oil, goes into oil cauldron, descends oily 2min at 170 ℃.
6. the processing technology of Saut conditioning bag according to claim 4 is characterized in that in " raw material finishing " step of said step (2), the width of onion silk is 0.5cm; In " oily excessively " step of said step (2), in 165 ℃ oil cauldron, cross oily 2min.
7. the processing technology of Saut conditioning bag according to claim 4 is characterized in that, among " enduring sauce " step b of said step (3), changeing little fire back pot central temperature is 95 ℃, boiling time 2.5min; In " thicken soup " step of said step (4), soup juice salinity is 18%, carries out thicken soup with converted starch.
8. the processing technology of Saut conditioning bag according to claim 4 is characterized in that, in the said step (4), takes by weighing each raw material according to following weight: the heavy 90g of the beef fillet that boiling is good, the onion 25g that processes, the black pepper sauce 65g that processes, gross weight 180g.
9. the processing technology of Saut conditioning bag according to claim 4 is characterized in that in the said step (5), it is-30 ~-18 ℃ that quick-frozen makes product temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210147293.7A CN102630958B (en) | 2012-05-14 | 2012-05-14 | Formula and processing technology of black pepper beef flavoring bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210147293.7A CN102630958B (en) | 2012-05-14 | 2012-05-14 | Formula and processing technology of black pepper beef flavoring bag |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102630958A true CN102630958A (en) | 2012-08-15 |
| CN102630958B CN102630958B (en) | 2014-04-09 |
Family
ID=46615674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210147293.7A Active CN102630958B (en) | 2012-05-14 | 2012-05-14 | Formula and processing technology of black pepper beef flavoring bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102630958B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256696A (en) * | 2014-08-07 | 2015-01-07 | 渤海大学 | Black pepper duck flavoring bag and processing technology thereof |
| CN104544372A (en) * | 2015-01-29 | 2015-04-29 | 三统万福（青岛）食品有限公司 | Seasoning bag treated by gradient low-temperature long-time sterilization process |
| CN105211968A (en) * | 2015-09-02 | 2016-01-06 | 临泽中云数据有限公司 | A kind of cattle and sheep bone soup concentrated soup base bag processing technology |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
| CN105533608A (en) * | 2015-12-11 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hygrometric state diced meat seasoning capable of being stored at normal atmospheric temperature and preparation method of hygrometric state diced meat seasoning |
| CN105660818A (en) * | 2014-11-18 | 2016-06-15 | 孙洪留 | New freshness retaining cooked beef processing technology |
| CN106261806A (en) * | 2016-08-23 | 2017-01-04 | 苏州味知香食品有限公司 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN107410922A (en) * | 2017-09-04 | 2017-12-01 | 鹤壁市永达调理食品有限公司 | The preparation method that a kind of black green pepper chicken takes off |
| CN107616419A (en) * | 2017-10-16 | 2018-01-23 | 无锡汇盈食品有限公司 | A kind of Sautéed Beef Filet with Black Pepper steamed sandwich and preparation method thereof |
| CN110419679A (en) * | 2019-09-09 | 2019-11-08 | 湖南城市学院 | A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet |
| CN111513296A (en) * | 2020-06-01 | 2020-08-11 | 上海香尚香食品有限公司 | Compound seasoning for beefsteak and preparation method thereof |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
| CN113925137A (en) * | 2021-11-11 | 2022-01-14 | 中食民安(北京)科技有限公司 | Innovative making method of Hangzhou spiced beef fillet |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
-
2012
- 2012-05-14 CN CN201210147293.7A patent/CN102630958B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| "黑椒牛肉", 《饮食科学》, no. 04, 31 December 2000 (2000-12-31), pages 57 * |
| 《烹调知识》 20011231 赵仕昌 四种不同风味的"铁板牛肉" 17 1-9 , 第07期 * |
| 焦守正: "西味牛肉六款", 《烹调知识》, no. 07, 31 December 2000 (2000-12-31), pages 40 - 42 * |
| 赵仕昌: "四种不同风味的"铁板牛肉"", 《烹调知识》, no. 07, 31 December 2001 (2001-12-31), pages 17 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256696A (en) * | 2014-08-07 | 2015-01-07 | 渤海大学 | Black pepper duck flavoring bag and processing technology thereof |
| CN105660818A (en) * | 2014-11-18 | 2016-06-15 | 孙洪留 | New freshness retaining cooked beef processing technology |
| CN104544372A (en) * | 2015-01-29 | 2015-04-29 | 三统万福（青岛）食品有限公司 | Seasoning bag treated by gradient low-temperature long-time sterilization process |
| CN104544372B (en) * | 2015-01-29 | 2017-11-07 | 青岛三统万福食品科技股份有限公司 | A kind of conditioning bag of process gradient type low temperature long-time process for sterilizing processing |
| CN105211968A (en) * | 2015-09-02 | 2016-01-06 | 临泽中云数据有限公司 | A kind of cattle and sheep bone soup concentrated soup base bag processing technology |
| CN105231179A (en) * | 2015-11-09 | 2016-01-13 | 渤海大学 | Retort pouch of fried pork and processing technology of retort pouch |
| CN105533608B (en) * | 2015-12-11 | 2018-08-03 | 统一企业(中国)投资有限公司昆山研究开发中心 | Can normal temperature storage hygrometric state meat cubelets seasoning and preparation method thereof |
| CN105533608A (en) * | 2015-12-11 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hygrometric state diced meat seasoning capable of being stored at normal atmospheric temperature and preparation method of hygrometric state diced meat seasoning |
| CN106261806A (en) * | 2016-08-23 | 2017-01-04 | 苏州味知香食品有限公司 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN107410922A (en) * | 2017-09-04 | 2017-12-01 | 鹤壁市永达调理食品有限公司 | The preparation method that a kind of black green pepper chicken takes off |
| CN107616419A (en) * | 2017-10-16 | 2018-01-23 | 无锡汇盈食品有限公司 | A kind of Sautéed Beef Filet with Black Pepper steamed sandwich and preparation method thereof |
| CN110419679A (en) * | 2019-09-09 | 2019-11-08 | 湖南城市学院 | A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet |
| CN111513296A (en) * | 2020-06-01 | 2020-08-11 | 上海香尚香食品有限公司 | Compound seasoning for beefsteak and preparation method thereof |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
| CN113925137A (en) * | 2021-11-11 | 2022-01-14 | 中食民安(北京)科技有限公司 | Innovative making method of Hangzhou spiced beef fillet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102630958B (en) | 2014-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| CN102630959B (en) | Formula and processing technology of red-cooked pork flavoring bag | |
| CN102860492B (en) | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof | |
| CN102132833B (en) | A kind of preparation method of meal cake | |
| CN105231179A (en) | Retort pouch of fried pork and processing technology of retort pouch | |
| CN102058077A (en) | Condiment for fish filets in hot chilli oil | |
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| CN101433340B (en) | Method for processing meat bittern product | |
| CN102228273A (en) | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof | |
| CN104256696A (en) | Black pepper duck flavoring bag and processing technology thereof | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| CN102871024A (en) | Method for preparing baked braised noodles, braised rice and marinade | |
| CN111869848B (en) | Boiled soup-stock flavor soup-stock bag and preparation method thereof | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| KR20010044230A (en) | Pork Trotter with Seasoned Soy Sauce | |
| CN112401138A (en) | New Orleans flavor beefsteak and preparation method thereof | |
| CN112790339A (en) | Crisp bone fermented soya beans and preparation technology thereof | |
| CN101623066A (en) | Method for making convenient wontons and dumplings | |
| CN110338393A (en) | A kind of preparation method of preserved egg yellow turkey flour paste | |
| CN103610083B (en) | Pork rice matching material preparation method | |
| KR102551849B1 (en) | Tomato Pasta and its Manufacturing Method | |
| Pianjing et al. | Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |