CN105876447A - Method for processing preparation of flavored dried beef floss - Google Patents
Method for processing preparation of flavored dried beef floss Download PDFInfo
- Publication number
- CN105876447A CN105876447A CN201410625560.6A CN201410625560A CN105876447A CN 105876447 A CN105876447 A CN 105876447A CN 201410625560 A CN201410625560 A CN 201410625560A CN 105876447 A CN105876447 A CN 105876447A
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- China
- Prior art keywords
- grams
- beef
- dried beef
- meat
- floss
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- 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.)
- Pending
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for processing preparation of flavored dried beef floss; lean beef is subjected to dicing, cooking, frying, baking and other processes to prepare the dried beef floss having a characteristic flavor; the dried beef floss is delicious in taste, rich in nutrition, good in market prospects, and relatively ideal in economic benefits, and is deeply loved by consumers.
Description
Technical field
The present invention relates to food processing and make field, be specifically related to adding of a kind of local flavor beef pine
Work manufacture method.
Background technology
Beef contains rich in protein, and aminoacid ratio of components Carnis Sus domestica needs closer to human body, energy
Improve body resistance against diseases, to growth promoter and Post operation, aftercare people supplement lose blood,
The aspect things such as repair tissue are the most suitable.Rich in sarcosine, vitamin B6, carnitine, potassium, zinc,
Magnesium, ferrum, alanine etc..Severe winter eats beef, has warming the stomach effect, for tonification in severe winter good merchantable brand.Meat
Pine is the famous special product of China, be select that fresh high-quality lean meat is cooked, fried dry, stranding pine
A kind of nutritious, the delicious and tasty meat products made etc. technique.Wherein, forcemeat veal due to
The feature that it is nutritious has high protein, heat is low, fat and sugar content is relatively low, but also
Containing multiple elements such as calcium, magnesium, sodium, zinc, manganese, ferrum, deeply welcome by consumer.
Summary of the invention
It is an object of the invention to the processing method of a kind of local flavor beef pine.
The present invention realizes with following technical scheme:
Major ingredient: lean beef 800 grams.Adjuvant: 20 grams of soy sauce, Oleum Arachidis hypogaeae semen 20 grams, rice wine 10
Gram, 10 grams of Rhizoma Zingiberis Recens, Bulbus Allii Fistulosi 10 grams, soup 200 grams.
Detailed description of the invention
(1) lean beef is cleaned, remove fat meat and muscle with blade, be then cut into fritter.
(2) thinly slice clean for Rhizoma Zingiberis Recens；Bulbus Allii Fistulosi is cleaned and is cut into a cun section, stand-by.
(3) take one pot to be put into by the beef cut, be simultaneously introduced adjuvant, put and boil on fire, wait to boil to meat
Rotten, Tang Ganshi, pulls out meat, slightly dries in the air and is torn into filament with hands.
(4) take a frying pan and put burn-out on fire, pour Oleum Arachidis hypogaeae semen into, after rusting heat, pour shredded meat into pot
In, slowly to bake with little fire, and constantly stir-fry, stir-fry to shredded meat has been dried pine.
Claims (1)
1. the processing method of a local flavor beef pine, it is characterised in that:
Raw materials used proportional quantity is specifically, major ingredient: lean beef 800 grams；Adjuvant: soy sauce 20
Gram, Oleum Arachidis hypogaeae semen 20 grams, 10 grams of rice wine, 10 grams of Rhizoma Zingiberis Recens, Bulbus Allii Fistulosi 10 grams, soup 200 grams；
Take one pot to be put into by the beef cut, be simultaneously introduced adjuvant, put and boil on fire, wait to boil rotten to meat,
When soup is done, meat is pulled out, slightly dry in the air and be torn into filament with hands.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410625560.6A CN105876447A (en) | 2014-11-07 | 2014-11-07 | Method for processing preparation of flavored dried beef floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410625560.6A CN105876447A (en) | 2014-11-07 | 2014-11-07 | Method for processing preparation of flavored dried beef floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876447A true CN105876447A (en) | 2016-08-24 |
Family
ID=56697872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410625560.6A Pending CN105876447A (en) | 2014-11-07 | 2014-11-07 | Method for processing preparation of flavored dried beef floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876447A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722233A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori dried meat floss |
| CN108065232A (en) * | 2018-01-05 | 2018-05-25 | 河南牧业经济学院 | A kind of processing method of green tea flavored forcemeat veal |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450650A (en) * | 2010-10-25 | 2012-05-16 | 重庆市黔江区黔双科技有限公司 | Method for preparing highland barley dried beef floss |
| CN103349292A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Preparation method of beef floss |
-
2014
- 2014-11-07 CN CN201410625560.6A patent/CN105876447A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450650A (en) * | 2010-10-25 | 2012-05-16 | 重庆市黔江区黔双科技有限公司 | Method for preparing highland barley dried beef floss |
| CN103349292A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Preparation method of beef floss |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启主编: "《休闲食品加工技术》", 30 April 2013, 第一版 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722233A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori dried meat floss |
| CN108065232A (en) * | 2018-01-05 | 2018-05-25 | 河南牧业经济学院 | A kind of processing method of green tea flavored forcemeat veal |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhong Shan Document name: Notification of Publication and of Entering the Substantive Examination Stage of the Application for Invention |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |