CN104643107A

CN104643107A - Preparation method of cooked beef product

Info

Publication number: CN104643107A
Application number: CN201310587727.XA
Authority: CN
Inventors: 吴光平
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-21
Filing date: 2013-11-21
Publication date: 2015-05-27

Abstract

A preparation method of cooked beef products is characterized in that selected beef is cut to enable the beef to be tasty and then the cut beef is braised and stir-fried. The preparation method is characterized by comprising following operation steps: (1) selecting beef from hind quarter of Qinchuan cattle and beef from waist of Qinchuan cattle and cutting the beef into shredded beef, sliced beef or diced beef; (2) on the basis of 5000g of the beef, soaking following seasonings in 1200-1500g of water for one day: 400-500g of salt, 20g of monosodium glutamate, 250-300g of star anise, 250-300g of chinese prickly ash, 250-300g of clove, 250-300g of shelled fresh shrimps, 250-300g of cinnamon and 250-300g of longan, and braising and boiling the beef on soft fire for half an hour, adding a less amount of cooking wine to 500g of the prepared seasoning to obtain seasoning liquid; (3) mixing the prepared seasoning liquid uniformly with the cut beef for pickling the beef for 4-5 h; (4) frying the pickled beef in hot oil for two times until the beef is crispy and tender to prepare a cooked beef semi-product; and (5) respectively adding different spices into the cooked beef semi-product, to prepare various cooked beef products being different in tastes such as sauced beef, spicy beef, cumin beef and beef sauce with pericarpium citri reticulatae.

Description

A kind of preparation method of cooked beef

Technical field

The present invention relates to the manufacture field of meat product, specifically a kind of preparation method of cooked beef.

Background technology

The various cooked beefs now commercially sold, as Dry-cured beef, spiced beef, the beef of the multiple taste such as Saute beef with cayenne pepper, the technical process that its processing method is all employing water logging substantially, soup boils, this technical process not only causes the destruction of beef nutrition, but also also exist because of meat and fiber aging, human body not easily absorbs the distasteful deficiency with mouthfeel.

Summary of the invention

The object of the invention is to the deficiency avoiding above-mentioned technology, provide one to have mouthfeel taste mellow, keep the cooked beef preparation method of original nutrition.

First realize the object of the invention technical scheme is that multiple spices all mixes meat, and the system of flooding is tasty, finally adds the program of different batchings respectively, is processed into the cooked beef of different taste type by condiment water of selecting materials, prepare, the system of flooding, excessively oily.Its concrete operations technical process is as follows:

1. choose Qinchuan Cattle hind shank and Qinchuan Cattle back meat respectively in the ratio of 1: 1, be cut into shredded meat or sliced meat, meat cubelets;

2. calculate by making 5000 grams of meat, by salt 400-500 gram, monosodium glutamate 20 grams and greatly perfume, Chinese prickly ash, cloves, peeled shrimp, Chinese cassia tree, the each 250-300 gram in garden, osmanthus, add water 1200-1500 gram and soak one day, then boil half an hour with little baked wheaten cake, the condiment water getting 500 grams adds pan feeding and spills and make condiment water a little;

3. the condiment water prepared and the beef cut are mixed thoroughly, flood 4-5 hour processed;

4. by flood the beef made pour in deep fat cross oily twice squeezing rotten to meat shortcake, make semi-finished product shortening beef.

5. in semi-finished product shortening beef, add the cooked beef that different taste type made by different spices again respectively.

Below provide the embodiment making different taste type cooked beef:

1. spiced beef (by 5000 grams of meat material)

In deep fat, add white sugar 150 grams, sweet fermented flour sauce 1600 grams, add water 600 grams after frying out sauce fragrance again, cooking wine 60 grams, monosodium glutamate 15 grams, slightly endures with little fire, pours semi-finished product shortening beef into, mixes thoroughly with oil.

2. Saute beef with cayenne pepper (by 5000 grams of meat material)

In 5 one-tenth oil temperatures, add paprika 450 grams-600 grams, pepper powder 120 grams, tingle pepper powder 30 grams, fries out fragrance, then adds salt 90 grams, monosodium glutamate 15 grams, wine 60 grams, pours semi-finished product shortening beef into and mixes thoroughly.

3. cumin beef (by 5000 grams of meat material)

In oil, put into paprika 30-60 gram, cumin 240-300 gram, fries out fragrance, adds salt 90 grams, monosodium glutamate 15 grams, then pour into semi-finished product shortening beef very hot oven dry stir-fry before stewing fuel-displaced.

4. Beef with orange peel sauce

Cut not by foreshank 2500 grams, end smash by peanut 500 grams, and sesame 125 grams is for subsequent use.Refuel in pot and peanut, dried orange peel, sesame fried out 250 grams, flavouring material water after fragrance, white sugar 200 grams, cooking wine 30 grams, light soy sauce king is appropriate, oily bold and resolute son or thick chilli sauce is appropriate and water and bracket bone soup, then pours beef into and do not stir, endure with line fire, until be boiled into laking, meat is rotten.

In above-mentioned preparation condiment water, the consumption of institute's salt adding, large perfume, Chinese prickly ash, cloves, Sha Ren, Chinese cassia tree, Gui Yuan and water can be appointed and got in given scope.The above-mentioned time of flooding meat also can be grasped arbitrarily within the given time.Paprika added during above-mentioned Saute beef with cayenne pepper and cumin beef make, cumin consumption all can according to taste weight appoint to scope and get, all do not affect dense fragrance.

The present invention first floods beef processed owing to adopting multiple condiment, and crosses oil and squeeze crisp technique, and thus have spice flavor dense, meat shortcake is rotten, and meat flavour is mellow and maintain the original nutrition of beef; Simultaneously owing to adding the technique of different condiment more respectively, therefore can be made into the cooked beef of different taste, and the beef color and taste of each taste type is unique.Such as, spiced beef look sauce is red, and taste is fragrant and sweet slightly peppery, has strong sauce fragrance.Saute beef with cayenne pepper has fiber crops, peppery, salty perfume (or spice), soft local flavor; Cumin beef, cumin is aromatic, and peppery is moderate, has the advantages that to examine meat; Beef with orange peel sauce, the dense fragrance of dried orange peel taste, with sweet pungent.Cooked beef of the present invention is nutritious, absorption easy to digest, has nutritious, the advantage enjoyed endless aftertastes, not only can be used as the edible meat dish of going with wine of dining table, and as pressing from both sides the meat of cake, having more characteristic, is the another developing snack newly after Shaanxi name snack " cured meat folder cake ".

Claims

1. the preparation method of a cooked beef, first cutter incision taste is carried out to the beef chosen, form through burning stir-fry again, it is characterized in that operating procedure process is as follows: (1) chooses Qinchuan Cattle hind shank and Qinchuan Cattle back meat respectively in the ratio of 1: 1, is cut into shredded meat or sliced meat, meat cubelets; (2) calculate by making 5000 grams of meat, by salt 400-500 gram, monosodium glutamate 20 grams and greatly perfume, Chinese prickly ash, cloves, peeled shrimp, Chinese cassia tree, the each 250-300 gram in garden, osmanthus, add water 1200-1500 gram and soak one day, boil half an hour with little baked wheaten cake again, the condiment water getting 500 grams adds cooking wine and makes condiment water a little; (3) flavouring juice prepared is poured in the beef cut and mix thoroughly, flood 4-5 hour processed; (4) meat flooded is poured into oily twice squeezing of mistake in deep fat rotten to meat shortcake, make semi-finished product shortening beef; (5) in semi-finished product shortening beef, add different spices respectively, make the spiced beef of different taste type, Saute beef with cayenne pepper, cumin beef and the various cooked beef of Beef with orange peel sauce.

2. preparation method according to claim 1, is characterized in that the making of spiced beef is in deep fat, add white sugar 150 grams, sweet fermented flour sauce 1600 grams, add water again after frying out sauce fragrance 600 grams, cooking wine 60 grams, monosodium glutamate 15 grams, after slightly enduring with little fire, pour semi-finished product shortening beef into, mix thoroughly with oil.