CN105146547A - Beef with pickled peppers and preparation method thereof - Google Patents
Beef with pickled peppers and preparation method thereof Download PDFInfo
- Publication number
- CN105146547A CN105146547A CN201510493145.4A CN201510493145A CN105146547A CN 105146547 A CN105146547 A CN 105146547A CN 201510493145 A CN201510493145 A CN 201510493145A CN 105146547 A CN105146547 A CN 105146547A
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- China
- Prior art keywords
- beef
- tripe
- gained
- added
- salt
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- 235000015278 beef Nutrition 0.000 title claims abstract description 44
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000758706 Piperaceae Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000001054 red pigment Substances 0.000 claims abstract description 6
- 238000002347 injection Methods 0.000 claims abstract description 5
- 239000007924 injection Substances 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 4
- 239000001116 FEMA 4028 Substances 0.000 abstract description 4
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract description 4
- 229960004853 betadex Drugs 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 1
- 241000336291 Cistanche deserticola Species 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 10
- 238000000034 method Methods 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a beef with pickled peppers, which is made from the following raw materials in parts by weight: beef 500-510, beef tripe 80-90, honey 10-11, pickled peppers 30-35, semen boitae 2-3, cistanche deserticola 1-2, cassia seeds 2-3, siraitia grosvenorii 3-4, salt 10-11, xanthan gum 0.3-0.4, beta-cyclodextrin 1-1.1, capsicum red pigment 0.9-1, soybean oil 40-45, cinnamomum cassia 6-7, amomum tsaoko 8-9, Chinese prickly ash 12-13, and yellow wine 20-21. The beef is subjected to saline injection, which can effectively shorten the pickling time, increase production rate, and the added xanthan gum in the salt water can improve beef water activity, reduce cooking loss and shear force, and the added beta-cyclodextrin reduces meat smelly taste. At the same time, the added capsicum red pigment can not only enable the beef to have a bright color and luster, but also can extend the shelf life of the beef with pickled peppers. In addition, the beef with pickled peppers has efficacy of moistening intestines.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of pickle beef with capsicum and preparation method thereof.
Background technology
Beef is one of meat product.The consumption figure of beef per capita of China is only second to pork.Beef protein content is high, and fat content is low, delicious flavour.And to pickle be one important procedure in beef process, at present, the processing of beef generally adopts wet cure, but this method exists pickles the shortcomings such as uneven, salting period is long, thus affects the local flavor of product.Therefore, how effectively to shorten salting period, improve yield rate and become problem demanding prompt solution in the processing of current beef.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pickle beef with capsicum and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pickle beef with capsicum, be made up of the raw material of following weight portion:
Beef 500-510, tripe 80-90, honey 10-11, bubble green pepper 30-35, seed of Oriental arborvitae 2-3, saline cistanche 1-2, cassia seed 2-3, Momordica grosvenori 3-4, salt 10-11, xanthans 0.3-0.4, cycloheptaamylose 1-1.1, capsicum red pigment 0.9-1, soybean oil 40-45, Chinese cassia tree 6-7, tsaoko 8-9, Chinese prickly ash 12-13, yellow rice wine 20-21.
The preparation method of described pickle beef with capsicum, comprises the following steps:
(1) seed of Oriental arborvitae, saline cistanche, cassia seed, Momordica grosvenori are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) salt is added water be configured to 10% salt solution, in gained salt solution, add xanthans, step (1) gained material, cycloheptaamylose, fully stir, obtain pickling liquid;
(3) beef surface fat and manadesma is removed, pickling liquid is evenly expelled to beef inside, and between injection, temperature is 2-5 DEG C, then gained beef is sent into vacuum tumbler, temperature controls at 0-4 DEG C, adopt batch (-type) tumbling, tumbling 30 minutes, suspends 10 minutes, tumbling 10 hours altogether, then send into boiled water pot, pull out after precooking 10-15 minute, ventilating and cooling;
(4) step (3) gained material, tripe, Chinese cassia tree, tsaoko, Chinese prickly ash, yellow rice wine are mixed into pot, add clear water to diffusing out material, beef, tripe are taken out after stew in soy sauce 40-50 minute at 90-100 DEG C, ventilating and cooling is to 8-10 DEG C, again beef is cut into slices, tripe chopping;
(5) step (4) gained material and leftover materials are mixed into pot, discharging after little fiery frying 10-15 minute, to obtain final product.
Advantage of the present invention is: beef of the present invention adopts salt water injection effectively can shorten salting period, improve yield rate, and the xanthans added in salt solution the water activity of beef be can improve, cooking loss and shearing force reduced, the cycloheptaamylose added reduces meat fishy smell, meanwhile, the present invention also added capsicum red pigment, and it not only can make the present invention bright in colour, and can shelf life of the present invention be extended, in addition, the present invention also containing multiple medicinal herb components, has effect of ease constipation.
Detailed description of the invention
A kind of pickle beef with capsicum, be made up of the raw material of following weight portion (kilogram):
Beef 500, tripe 80, honey 10, bubble green pepper 30, the seed of Oriental arborvitae 2, saline cistanche 1, cassia seed 2, Momordica grosvenori 3, salt 10, xanthans 0.3, beta-cyclodextrin 1, capsicum red pigment 0.9, soybean oil 40, Chinese cassia tree 6, tsaoko 8, Chinese prickly ash 12, yellow rice wine 20.
The preparation method of described pickle beef with capsicum, comprises the following steps:
(1) seed of Oriental arborvitae, saline cistanche, cassia seed, Momordica grosvenori are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) salt is added water be configured to 10% salt solution, in gained salt solution, add xanthans, step (1) gained material, beta-cyclodextrin, fully stir, obtain pickling liquid;
(3) beef surface fat and manadesma is removed, pickling liquid is evenly expelled to beef inside, and between injection, temperature is 2 DEG C, then gained beef is sent into vacuum tumbler, temperature controls at 0 DEG C, adopt batch (-type) tumbling, tumbling 30 minutes, suspends 10 minutes, tumbling 10 hours altogether, then send into boiled water pot, pull out after precooking 10 minutes, ventilating and cooling;
(4) step (3) gained material, tripe, Chinese cassia tree, tsaoko, Chinese prickly ash, yellow rice wine being mixed into pot, adding clear water to diffusing out material, at 90 DEG C, beef, tripe took out after 40 minutes by stew in soy sauce, ventilating and cooling to 8 DEG C, then were cut into slices by beef, tripe chopping;
(5) step (4) gained material and leftover materials are mixed into pot, little fiery frying discharging after 10 minutes, to obtain final product.
Claims (2)
1. a pickle beef with capsicum, is characterized in that being made up of the raw material of following weight portion:
Beef 500-510, tripe 80-90, honey 10-11, bubble green pepper 30-35, seed of Oriental arborvitae 2-3, saline cistanche 1-2, cassia seed 2-3, Momordica grosvenori 3-4, salt 10-11, xanthans 0.3-0.4, cycloheptaamylose 1-1.1, capsicum red pigment 0.9-1, soybean oil 40-45, Chinese cassia tree 6-7, tsaoko 8-9, Chinese prickly ash 12-13, yellow rice wine 20-21.
2. the preparation method of pickle beef with capsicum according to claim 1, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, saline cistanche, cassia seed, Momordica grosvenori are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) salt is added water be configured to 10% salt solution, in gained salt solution, add xanthans, step (1) gained material, cycloheptaamylose, fully stir, obtain pickling liquid;
(3) beef surface fat and manadesma is removed, pickling liquid is evenly expelled to beef inside, and between injection, temperature is 2-5 DEG C, then gained beef is sent into vacuum tumbler, temperature controls at 0-4 DEG C, adopt batch (-type) tumbling, tumbling 30 minutes, suspends 10 minutes, tumbling 10 hours altogether, then send into boiled water pot, pull out after precooking 10-15 minute, ventilating and cooling;
(4) step (3) gained material, tripe, Chinese cassia tree, tsaoko, Chinese prickly ash, yellow rice wine are mixed into pot, add clear water to diffusing out material, beef, tripe are taken out after stew in soy sauce 40-50 minute at 90-100 DEG C, ventilating and cooling is to 8-10 DEG C, again beef is cut into slices, tripe chopping;
(5) step (4) gained material and leftover materials are mixed into pot, discharging after little fiery frying 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493145.4A CN105146547A (en) | 2015-08-13 | 2015-08-13 | Beef with pickled peppers and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493145.4A CN105146547A (en) | 2015-08-13 | 2015-08-13 | Beef with pickled peppers and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146547A true CN105146547A (en) | 2015-12-16 |
Family
ID=54787938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510493145.4A Withdrawn CN105146547A (en) | 2015-08-13 | 2015-08-13 | Beef with pickled peppers and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146547A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707724A (en) * | 2016-04-14 | 2016-06-29 | 旌德县马家溪生态农业开发有限公司 | Beef with pickled chili flavor and preparing method of beef |
| CN108041419A (en) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | A kind of processing method of bubble green pepper tripe silk |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232565A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Spicy beef and processing method thereof |
-
2015
- 2015-08-13 CN CN201510493145.4A patent/CN105146547A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232565A (en) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | Spicy beef and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 董仁威编著: "《淀粉深加工新技术》", 30 November 1988 * |
| 高彦祥主编: "《食品添加剂》", 31 May 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707724A (en) * | 2016-04-14 | 2016-06-29 | 旌德县马家溪生态农业开发有限公司 | Beef with pickled chili flavor and preparing method of beef |
| CN108041419A (en) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | A kind of processing method of bubble green pepper tripe silk |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151216 |
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| WW01 | Invention patent application withdrawn after publication |