CN1045248C

CN1045248C - Prodn of shreded beef

Info

Publication number: CN1045248C
Application number: CN94103523A
Authority: CN
Inventors: 施占文; 施畅; 施晶
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-04-20
Filing date: 1994-04-20
Publication date: 1999-09-29
Anticipated expiration: 2014-04-20
Also published as: CN1115613A

Abstract

The present invention relates to a production method of delicious shredded beef, which comprises: selecting superior beef; cleaning; boiling in water by adding flavoring of group A; shredding and then mixing with flavoring of group B; frying and mixing with flavoring of group C after cooling; subpackaging; sealing in vacuum, sterilizing at high temperature to obtain delicious shredded beef, wherein the used flavoring is composed of more than 20 substances: spices: pepper, aniseed, etc.; food additives: beef powder, tender meat powder, etc.; edible salt, monosodium glutamate, etc. The delicious shredded beef produced by the method has the advantages of superior selected materials, many kinds of flavoring, sweetness with slight piquancy, no oily or rough mouth feel, thick fragrance, permanent aftertaste and convenient eating method, and is suitable for people in all areas and of all nationalities. The present invention is a novel production method of beef.

Description

The preparation method of beef steak delicious filament meat

A kind of preparation method of beef steak delicious filament meat belongs to the meat product processing technique field.

Beef is one of meat product of wanting of Chinese people democracy, and various places are owing to the difference of national customs, historical custom has multiple preparation method.Mostly be to adopt workshop-based manual method to make beef food, be unsuitable for scientific industrial production, and the dull food method of taste is single.Chinese invention patent " the Soy beef with the five spices " (applying date: 88,03,10 application numbers 88101011, open day 89,03,29, publication number CN1031930A) be after beef is cleaned, picks a bone, use the dip poach, add cloves, fructus amomi, cassia bark, aniseed, salt, in the process of boiling, according to consumption soup situation, add long-used soup, turned over pot every four hours once.This beef processing method, used condiment kind is few, and the dull food method of taste is single.

Purpose of the present invention, be to provide a kind of select materials superior, condiment is wide in variety, unique flavor, food method are easy to be various, can make dish, can make snacks, can make tourism, field work food, especially can make children's pot foods, be suitable for the preparation method of the beef steak delicious filament meat of suitability for industrialized production.

Technical scheme of the present invention is: select the treasure of ox to take off from the slaughterhouse, braisedly take off, the first-class beef at tail mudflow position, clean up, cut, add A group condiment poach, boil the cool solarization in back, be torn into strand and add B group condiment, stir, fried, drop oil cooling but after, add C group condiment, the weighing that stirs, vacuum packaging, high temperature sterilization are finished product.

Below in conjunction with technological process of production figure, describe the preparation method of this beef steak delicious filament meat in detail.

Accompanying drawing is the technological process of production figure of beef steak delicious filament meat.

The used condiment of the present invention is divided into A group condiment, and B organize condiment, and C organizes condiment, and each hundred kilograms living beef is needed respectively organizes the condiment composition and consumption is respectively:

A organizes condiment: Chinese prickly ash 0.5-0.7kg, aniseed 1-1.2kg;

Cassia bark 3-4kg, fennel 2-3kg;

Cloves 0.5-0.8kg, meat button 0.3-0.6kg;

Grass button 0.5-0.8kg, root of Dahurain angelica 0.5-0.7kg;

Spiceleaf 0.2-0.3kg, washing salt 3-4kg;

Bigger material, manually smash, after fully mixing, except that salt, be contained in several cloth bags standby.

B organizes condiment:

Red grain powder 12-14kg, ginger powder 1-2kg,

Cumin powder 0.5-0.6kg, tenderizer 0.2-0.3kg

The precious 0.4-0.5kg of beef, white pepper powder 0.4-0.5kg

Chilli powder 0.3-0.5kg, refined salt 3-4kg

White sugar 4-5kg, monosodium glutamate 2-3kg

Tenderizer wherein (Guangzhou product), red grain powder (up-to-date introduction the U.S. product), powdered beef be the food additives in modern times.

Above-mentioned condiment is powder, and powdered seasonings is put into container, gets half of its amount after fully mixing, 12-14 beating eggs, add 0.5kg honey after, fully stirring is poured in the powdered seasonings, remake fully mix after, standby.

C organizes condiment: learn from else's experience fully mix after, do not add second half amount of the B group condiment remainder of egg, mixes with 30-35kg, temperature 150-160 ℃ food plant oil phase, cool off the pastel that becomes thickness.

In conjunction with the technological process of production as shown in drawings, preparation method is described.

The beef that the present invention is used, for the treasure of ox takes off, braised taking off and tail mudflow position, the beef at these positions is selected in the slaughterhouse, rinse well with running water before producing, bigger cube meat is done to put into digester after the cutting, the limit meat of grazing cattle, and the limit adds A group seasoning bag, seasoning bag is evenly distributed in the interior beef layer of pot, put into cold water, be pressed on the beef, make the water surface exceed beef layer 100-150mm with sieve plate, be sprinkled into needed salt more uniformly, cover pot cover, hot digestion is after maintenance is boiled and boiled 160-180 minute, take out cold cuts, at room temperature cool the solarization.Be semi-finished product.

The cold cuts that are cooled to room temperature, be torn into thick 3-5mm, the shredded meat of wide 5-10mm along the machine direction of meat, shredded meat length does not wait different because of cube meat is long, put into shredded meat at the container inner edge that agitating device is arranged, the limit adds B group condiment, fully stirs afterwards, mix, make condiment stick on the shredded meat fully, the shredded meat that is adhering to B group condiment, put into edible vegetable oil, under 150-160 ℃ temperature, fried 10-15 minute, to the shredded meat shape that is translucent,, pull out afterwards to remove moisture, be placed on the mesh screen, drop falls oil, is cooled to room temperature, and moving into has in the container of agitating device, add C group condiment, stir, make condiment stick to shredded meat outside fully, (mainly judge) on inspection with the trial test method qualified after, carry out packing, vacuum seal, last under 110-120 ℃ temperature, kept 10-20 minute and sterilize, be beef steak delicious filament meat.

This beef steak delicious filament meat, unique flavor, little sweet in slightly peppery meaning, mouthfeel is good, oiliness, bavin, thick flavor are overflow, and food back pleasant impression stays length, and the food method is easy, various, can make dish, can make travel food, can be edible for the field work personnel, especially provide a kind of novel pot foods for children.Can be suitable for each department, to be equipped with national people edible, this beef steak delicious filament meat, it is superior to select materials, many in the condiment is modern new products, the preparation method novelty, Device-General is easy to industrial production, is a kind of advanced person's beef food preparation method.

Embodiment is as follows:

1, the preparation of condiment (is example with per hundred kilograms of living beef condiment)

A organizes condiment:

Chinese prickly ash 6 ± 0.05kg, aniseed 1 ± 0.05kg

Cassia bark 35 ± 0.05kg, fennel 2.5 ± 0.05kg

Cloves 0.6 ± 0.01kg, meat button 0.5 ± 0.01kg

Grass button 0.6 ± 0.01kg pulls 0.6 ± 0.01kg in vain

Spiceleaf 0.25 ± 0.01kg, washing salt 3.5 ± 0.05kg

Bigger material, after manually smashing, except that salt, divide in the many parts of cloth bags of packing into.

B organizes condiment:

Red grain powder 12.5 ± 0.05kg, ginger powder 1.5 ± 0.05kg

Cumin powder 0.5 ± 0.01kg, tenderizer 0.2 ± 0.01kg

Powdered beef 0.4 ± 0.01kg, white pepper powder 0.4 ± 0.01kg

Chilli powder 0.4 ± 0.01kg, white sugar 4.5 ± 0.05kg

Refined salt 3.5 ± 0.05kg, monosodium glutamate 3.5 ± 0.05kg

Above-mentioned powdered seasonings, after fully mixing, get half of its weight, add the close blended liquid phase of 0.5kg honeybee with 12 egg juice and mix, fully stir, be mixed.

C organizes condiment:

Get B group condiment and do not add second half amount of egg, the close mixture of honeybee, mixes, cool off the pastel that becomes thickness with 30 ± 0.5kg, temperature 150-160 ℃ food plant oil phase

2, method for preparing:

The treasure who gets ox takes off, braisedly take off, the living beef 100kg at tail mudflow position, rinses well with running water;

The beef of cleaning, put into the still formula digester that white steel is done, uniformly A group seasoning bag is put into sarcocyte simultaneously and add water, salt, be pressed on the meat with sieve plate, exceed beef layer 100mm to the water surface, close the lid, heat temperature raising, normal pressure boils and boils about 160 minutes, to meat ripe till, take out that room temperature is cool shines;

Cooked beef cold is shone is torn into thick 3-5mm with roller press type tear tape machine, the shredded meat of wide 5-10mm;

In mixer, add shredded meat and B group condiment, fully mix, mixing speed per minute 35 changes, and adheres on the shredded meat fully to condiment;

The sliced beef that is adhering to condiment, put into temperature and be 150-160 ℃ edible vegetable oil, fried about 10 minutes, to the shredded meat shape that is translucent, to pull out afterwards and place on the screen cloth, drop deoils, cools off;

Shredded meat after fried is put into mixer again and is added C group condiment, stirs fully and mixes, and makes condiment all stick on the shredded meat;

With trial test method passed examination, as required, be divided into 50g, 100g, the weight that 250g is different is used the polybag splendid attire, and vacuum seal is put into sealed disinfection tank afterwards, keeps sterilization in 15 minutes under 110-120 ℃ temperature, takes out the back cooling, is finished product.

Use method of the present invention, can produce fragrant Cowhells: Cowhells boils with plain boiled water and boils 160 minutes, does not add A group condiment, spread bar after, add B group condiment, add C group condiment, packing, vacuum seal after fried.High temperature sterilization, be finished product.

Claims

1, a kind of preparation method of beef steak delicious filament meat, produce by following technical process: beef selects, clean, cut apart, add A group condiment boil boil, cool solarization, tear tape, add that B group condiment mixes, fried, drop oil cooling but, add C and organize condiment mixing, inspection, pack, vacuum seal, high temperature sterilization, finished product, it is characterized in that:

(A) A group condiment is divided in a plurality of cloth bags, is put in uniformly in the beef layer in the pot;

(B) time of boiling of boiling is 160-180 minute;

(C), tear and be thick 3-6mm, wide 5-10mm, the sliced beef that length is different along the beef machine direction;

(D) under 150-160 ℃ temperature, fried 10-15 minute, make the meat shape that is translucent;

(E) behind the vacuum seal, under 110-120 ℃ temperature sterilization 10-20 minute;

And per hundred kilograms of living beef are respectively with each composition and consumption of organizing condiment:

A organizes condiment:

Chinese prickly ash 0.5-0.7kg, aniseed 1-1.2kg

Cassia bark 3-4kg, fennel 2-3kg

Cloves 0.5-0.8kg, meat button 0.3-0.6kg

Grass button 0.5-0.8kg, root of Dahurain angelica 0.5-0.7kg

Spiceleaf 0.2-0.3kg, washing salt 3-4kg

B organizes condiment:

Red grain powder 12-14kg, ginger powder 1-2kg

Cumin powder 0.5-0.6kg, tenderizer 0.2-0.3kg

Powdered beef 0.4-0.5kg, white pepper powder 0.40-0.5kg

Chilli powder 0.3-0.5kg, white sugar 4-5kg

Monosodium glutamate 2-3kg, refined salt 3-4kg

Get half amount of above-mentioned powdered seasonings total amount, add in addition:

Egg 12-14, honey 0.5kg

C organizes condiment:

Second half amount of powder-material total amount remainder adds 30-35kg edible vegetable oil in the B group condiment.

2, the preparation method of beef steak delicious filament meat according to claim 1 is characterized in that: in the A group condiment except that salt, block is artificial pulverize after, mix, impartial be distributed into a plurality of cloth bags.

3, the preparation method of beef steak delicious filament meat according to claim 1, it is characterized in that: B group condiment is got half that powdered seasonings mixes the back total amount earlier, stirs well with 12-14 beating eggs, adds honey and stirs, pour in the powdered seasonings, fully stir once more, be mixed.

4, according to the preparation method of claim 1,3 described beef steak delicious filament meats, it is characterized in that C group condiment is second half amount of getting powder-material remainder in the B group condiment, with temperature is after 150-160 ℃, the food plant oil phase of 30-35kg mix, and cooling becomes the pastel of thickness.

5, according to the preparation method of the described beef steak delicious filament meat of claim 1, it is characterized in that raw materials used for the treasure of ox takes off, braised taking off, the first-class meat at tail mudflow position.