CN1056737C

CN1056737C - Instant braised beef and producing process thereof

Info

Publication number: CN1056737C
Application number: CN95118906A
Authority: CN
Inventors: 白洲泉
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-11-02
Filing date: 1995-11-02
Publication date: 2000-09-27
Anticipated expiration: 2015-11-02
Also published as: CN1149992A

Abstract

The present invention relates to an instant snack, namely braised beef, which integrates beef, vegetables and nourishing medicine materials into one food. The braised beef has a full-boided north-west flavor, and cooked beef and cooked vegetables are filled in a packing bag in a subpackage mode. When the braised beef is eaten, people only need to pour the two bags of materials in the same container in a mixed mode, and people can eat the braised beef after the materials are soaked for 3 to 5 minutes by boiling water. Therefore, the diversification requirements to tourism and dinners of people are satisfied.

Description

Instant Braised beef and method for making thereof

The present invention relates to the instant Braised beef and the processing and fabricating method thereof of a kind of northwest flavoured food.

Current, meat of poultris instant foods such as popular sausage, ham, braised chicken, roast duck, its Main Ingredients and Appearance is single, the effect of going with rice or bread deficiency, along with improving constantly of people's material life, the continuous variation of dietary structure is to the demand of food also become variation, local flavorization.

The object of the present invention is to provide a kind of northwest local flavor that has, collection beef, vegetables, tonic herb enrich the demand of people to health care, tourism, dining table in a kind of food.

The present invention is achieved in that the instant Braised beef adopts in the sack by 2: 8 quality than packing beef product and vegetables; The input ratio of control beef and various condiment when beef is made; Quantitatively drop into effective tonic; Vegetables mix into different designs and varieties dehydrated vegetables with physical method except that the typical local dish that must comprise.

Further subitem explanation:

A: when beef was made, the input of beef and various condiment was beef: capsicum: rhizoma zingiberis: Chinese prickly ash: aniseed: fennel seeds: galingal: onion parts: pepper: cumin=91: 0.9: 0.1: 0.1: 0.2: 0.2: 0.27: 3.6: 0.7: 0.5.

B: beef and various effective tonic input are beef: red date: hay: matrimony vine: Radix Codonopsis=94: 0.37: 0.28: 0.09: 0.09.

C: the ripening process of beef:

1. purify: fresh beef such as choose, pick the muscle striping, saucepan under the monoblock cold water, water boil to boil only and after 10 minutes beef are pulled out, rinse blood foam on the body well.

2. shortening: renew water in the pot, boiled after, beef is put into pot and is dropped into capsicum piece, dried ginger slice, pepper grain, aniseed grain, fennel seeds, galingal section, onion parts.Cover pot cover completely, control soup temperature drops into Radix Codonopsis, red date, matrimony vine, Radix Glycyrrhizae after boiling 40 minutes under 40 ℃～70 ℃ situations, use big fire instead, and Tang Wen is after being not less than under 90 ℃ of situations, continuing to boil 15 minutes, and beef boils.Cooked beef is pulled out, control dried soup juice, cool with slicer and thinly slice, last baking oven baking, baking is carried out stage by stage, phase I is under 80 ℃ temperature, add cumin powder, zanthoxylum powder, pepper powder, salt face after roasting 5 minutes, second stage is under 50 ℃ roasting temperature, toasts 10 minutes outlets afterwards, again with the monosodium glutamate powder, transfer and all measure splitting behind the beef outlet.

3. sterilization envelope: the cooked beef that will pack is gone into pressure treatment that pressure pan keeps 0.09～0.16MPa envelope after 15 minutes.

D: vegetables are made:

1. the vegetables bag is formed, potato chips: auricularia auriculajudae: chrysanthemum: dehydrated vegetable: bean vermicelli: pure butter: chilli oil: peanut oil: monosodium glutamate: salt: pepper powder: matrimony vine: sesame oil=25: 3.1: 6.2: 31: 15.6: 1.5: 1.5: 1.5: 1.5: 7.8: 1.5: 1.5: 1.5.

2. manufacture craft: 1. potato chips is exploded golden yellow with vegetable oil; 2. with the auricularia auriculajudae of cleaning, piece or the bar that day lily is cut into definite shape; 3. sending into baking box toasted under 50 ℃ situation 10～20 minutes; 4. use Chinese prickly ash oil, chilli oil, first-class pure butter, sesame oil, monosodium glutamate powder, salt face, pepper powder will explode good potato chips, the chrysanthemum of oven dry, auricularia auriculajudae, matrimony vine, dehydrated vegetable and stir and be metered to bag, go into the pressure of pressure pan maintenance 0.09～0.16MPa, handle envelope after 15 minutes.

E. the packing of product: beef bag that will seal and vegetables bag are after ultraviolet ray irradiation 10 minutes, with the aluminium film package bag use the vacuum-packed technique encapsulation product, during use, two bags of materials that only need to be equipped with respectively dried beef slices and vegetables mix to be poured in the same container, and brewing after 3～5 minutes with boiling water is edible.

Now further set forth the present invention for example: the present invention makes the making of branch beef, vegetables are made and the packing of product.

A: beef manufacture craft:

1. purify and select 5 kilograms of fresh beef, pick the muscle striping, monoblock cold water is cooked, and boils after water boils to rinse the blood foam in 10 minutes, and beef is pulled out.

2. shortening: change water in the pot, boiled after, beef is put into pot, and the input material package, material package content, Sichuan capsicum piece 50 grams, dried ginger slice 75 grams, Hancheng, Shaanxi pepper grain 15 grams, aniseed grain 10 grams, fennel seeds 10 grams, galingal section 15 grams, onion parts 200 grams, lid is pressed pot cover, uses slow fire under 40 ℃～70 ℃ situations, after literary composition boils 40 minutes, drop into Radix Codonopsis 50 grams more successively, Radix Glycyrrhizae 15 grams, matrimony vine 15 grams, after red date 200 grams, use big fire instead, Tang Wen remains between 90～110 ℃, boils 10 minutes again, beef boils, pull out, drench solid carbon dioxide part: cool and be cut into 15 centimeters thin slice with slicer, send into the baking oven baking, baking is carried out stage by stage, phase I toasts under 80 ℃ situation, toasts to add cumin powder 30 grams in 5 minutes afterwards, zanthoxylum powder 50 grams, pepper powder 40 grams, salt powder 20 grams, the second stage baking is under 50 ℃ roasting temperature, toast 10 minutes outlets afterwards, again with monosodium glutamate powder 20 grams, mix well behind the beef outlet, metering, splitting.

3. sterilization envelope: will boil, the splitting beef that modulates is sent into pressure pan, keeps the pressure of 0.09～0.16MPa, handles 15～20 minutes, and envelope is stand-by.

B: vegetables are made:

1. raw material is made only: potato chips 80 grams are fried into golden yellow with plant; Auricularia auriculajudae 10 gram, chrysanthemum 20 grams, clean cut apart in flakes, section sends into baking box under 50 ℃ situation, toast 10～20 minutes, dry.

2. mix system: with Chinese prickly ash oil 5 grams, monosodium glutamate powder 5 grams, butter 5 grams, chili oil 5 grams, salt 25 grams, pepper powder 5 grams, sesame oil 5 grams, add dehydrated vegetable 100 gram (carrot 50 grams, tomato 30 grams, garlic 5 grams, caraway 5 grams, shallot 10 grams), bean vermicelli 50 grams, matrimony vine 5 grams and mix thoroughly, in the bag of packing into.

3. sterilization: go into pressure pan, keep 0.09～0.16MPa pressure, handle envelope after 10 minutes.

C: the packing of product: before the packing of product, at first use the ultraviolet ray irradiation after 10 minutes beef, the vegetables of envelope, use the aluminium film package bag, the use vacuum-packed technique, behind the envelope product.

The instant Braised beef that adopts this method to make has unique northwest local flavor, in the multiple animal protein nutrition of picked-up, also absorbs the various elite of vegetables Chinese medicine when edible, has overcome the unicity of carnivorous fast-food, has increased the variation on the dining table.

Claims

1. instant Braised beef, it is characterized in that: A, employing vacuum-packed technique quantitative certainty ratio splitting in a bag is equipped with shortening beef and vegetables, in B, the beef shortening process, beef and condiment input are beef: capsicum: rhizoma zingiberis: Chinese prickly ash: aniseed: fennel seeds: galingal: onion parts: pepper: cumin=91: 0.9: 0.1: 0.1: 0.2: 0.2: 0.27: 3.6: 0.7: 0.5; In C, the beef shortening process, the input of beef and tonic herb is beef: red date: Radix Glycyrrhizae: matrimony vine: Radix Codonopsis=94: 0.37: 0.28: 0.09: 0.09; The ripening process of beef is: (1) purifies: fresh beef such as choose, pick the muscle striping, saucepan under the monoblock cold water, water boil to boil only and after 10 minutes beef are pulled out, rinse blood foam on the body well; (2) shortening: renew water in the pot, after boiled, beef is put into pot and dropped into the capsicum piece, dried ginger slice, pepper grain, the aniseed grain, fennel seeds, the galingal section, onion parts, cover pot cover completely, control soup temperature drops into Radix Codonopsis after boiling 40 minutes under 40 ℃ of-70 ℃ of situations, red date, matrimony vine, Radix Glycyrrhizae is used big fire instead, Tang Wen is being not less than under 90 ℃ of situations, after continuing to boil 15 minutes, beef boils, and cooked beef is pulled out, control dried soup juice, so cold is thinly sliced with slicer, last baking oven baking, baking is carried out stage by stage, phase I is under 80 ℃ temperature, add cumin powder after roasting 5 minutes, zanthoxylum powder, pepper powder, salt face, second stage are under 50 ℃ roasting temperature, toast 10 minutes outlets afterwards, again with the monosodium glutamate powder, transfer and all measure splitting behind the beef outlet; (3) sterilization envelope: the beef that will pack is gone into the pressure that pressure pan keeps 0.09-0.16MPa, handles envelope after 15 minutes; Consisting of of D, vegetables, chrisps: auricularia auriculajudae: chrysanthemum: dehydrated vegetable: bean vermicelli: pure butter: chilli oil: peanut oil: monosodium glutamate: salt powder: pepper powder: matrimony vine: sesame oil=25: 3.1: 6.2: 31: 15.6: 1.5: 1.5: 1.5: 1.5: 7.8: 1.5: 1.5: 1.5.

2. according to the described instant Braised beef of claim 1, it is characterized in that the manufacture craft of vegetables:

(1) potato chips is exploded golden yellow with vegetable oil;

(2) with the auricularia auriculajudae of cleaning, piece or the bar that day lily is cut into definite shape;

(3) sending into baking box toasted 10-20 minute under 50 ℃ situation;

(4) with Chinese prickly ash oil, chilli oil, first-class pure butter, sesame oil, monosodium glutamate powder, salt face, pepper powder will explode good potato chips, the day lily of oven dry, auricularia auriculajudae, matrimony vine, dehydrated vegetable and stir and be metered to bag, go into the pressure of pressure pan maintenance 0.09-0.16MPa, handle envelope after 15 minutes.

3. 1 described instant Braised beef as requested is characterized in that shortening beef and vegetables packing ratio are 2: 3.