CN106722244A - A kind of sea food flavor spiced beef formula and preparation method thereof - Google Patents
A kind of sea food flavor spiced beef formula and preparation method thereof Download PDFInfo
- Publication number
- CN106722244A CN106722244A CN201611219351.7A CN201611219351A CN106722244A CN 106722244 A CN106722244 A CN 106722244A CN 201611219351 A CN201611219351 A CN 201611219351A CN 106722244 A CN106722244 A CN 106722244A
- Authority
- CN
- China
- Prior art keywords
- grams
- dried
- raw material
- sauce
- beef
- Prior art date
- 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
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 66
- 235000015278 beef Nutrition 0.000 title claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000009472 formulation Methods 0.000 title abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- 239000000463 material Substances 0.000 claims abstract description 43
- 235000013599 spices Nutrition 0.000 claims abstract description 43
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 235000014347 soups Nutrition 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims description 34
- 235000020636 oyster Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000009835 boiling Methods 0.000 claims description 25
- 241000143060 Americamysis bahia Species 0.000 claims description 22
- 241000237509 Patinopecten sp. Species 0.000 claims description 21
- 235000020637 scallop Nutrition 0.000 claims description 21
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 229940026314 red yeast rice Drugs 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 241000345998 Calamus manan Species 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000001008 Dimocarpus longan Species 0.000 claims description 10
- 235000000235 Euphoria longan Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 235000012950 rattan cane Nutrition 0.000 claims description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 239000000446 fuel Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- -1 sugared 400 grams Chemical compound 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 5
- 229910052736 halogen Inorganic materials 0.000 abstract description 4
- 150000002367 halogens Chemical class 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 description 9
- 238000012545 processing Methods 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000013882 gravy Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of sea food flavor spiced beef formula and preparation method, is made up of following making raw material, and the making raw material includes seafood basis soup stock, spices bag, flavoring tinter and meat material；Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account all requirements such as nutrition, taste, color and luster, concise in technology, obtained sea food flavor spiced beef have with rich flavor, and fresh perfume is agreeable to the taste, the features such as long times of aftertaste, abundant nutritive value, meets different regions taste demand；Focus on using the collocation of the control and spices of the duration and degree of heating in technique, the delicious food of more aobvious sauce pot-stewed meat or fowl product；The present invention not only enriches the kind of sauce spiced and stewed food, has also filled up the technological gap of hoisin sauce halogen, and the popularization to sauce pot-stewed meat or fowl product is significant.
Description
Technical field
The present invention relates to food processing technology field, it is formulated more particularly, to a kind of sea food flavor spiced beef and is prepared
Method.
Background technology
Why sauce spiced and stewed food can sweep the country various regions, the extremely favor of consumer, this characteristic having with itself
It is undivided, is first unique flavor.In flavouring and in the presence of pickling, combinations color and lustre is pleasing, existing inside and outside all over red, and
Have white touched with red and keep true qualities and elegant simple and unsophisticated product, give people a kind of psychological enjoyment, stimulate the appetite of people.Sauce, halogen
Taste of the product by raw material in cooking process in itself progressively penetrates into sauce, the taste of thick gravy inside raw material（Based on the perfume of spices）
Have an effect, make product flavour mellow, its is aromatic strongly fragrant to assail the nostrils；Secondly, practicality is wide.Sauce, spiced and stewed food both can cold food, again can heat
Food, it is suitable for people of all ages, can make pickles, fast food, snack, snacks again as the cold dish in banquet, it is easy to carry, it is again a kind of
Preferable travel food.Again, it is simple for production.As long as sauce, thick gravy is deployed, then by raw material hot plate it is ripe just can be with,
After the product storage regular hour, as long as being boiled in reentering boiling juice, a few days can be just preserved again, prior art is also without sea
The thick gravy spiced beef of fresh local flavor.
The content of the invention
The technical problems to be solved by the invention are the drawbacks described above for overcoming prior art to exist, there is provided a kind of sea food flavor
Spiced beef is formulated.
Second object of the present invention is to provide the preparation method of the sea food flavor spiced beef.
The purpose of the present invention is achieved by the following technical programs：
A kind of sea food flavor spiced beef, is made up of following making raw material, and the making raw material includes seafood basis soup stock, spices
Bag, flavoring tinter and meat material；
Seafood basis Tangyuan County each raw material of the material containing following quality：To 150-600 grams of dried shrimps, 200-400 grams of Sea crab, dried oyster
50-200 grams, 10-40 grams of dried scallop, 500-2000 grams of pigtail vertebra, 100-400 grams of chicken feet, inkfish do 50-200 grams, water 20000-
80000 grams；
The spices bag contains each raw material of following quality：2-10 grams of rattan green pepper, 2-10 grams of Chinese prickly ash, 25-100 grams of chilli, aniseed
10-40 grams, 15-60 grams of longan, 12-50 grams of tsaoko, 11-46 grams of cassia bark, 7-30 grams of cloves, meat kowtow 10-40 grams, galingal 10-40
Gram, 9-38 grams of Radix Glycyrrhizae, 17-70 grams of the root of Dahurain angelica, 15-60 grams of fructus amomi, 10-40 grams of hawthorn, 5-20 grams of white pepper, grass kowtow 7-60 grams, it is small
15-60 grams of fennel, 5-20 grams of spiceleaf, 15-60 grams of dried orange peel；
The flavoring contains each raw material of following quality：50-200 grams of oyster sauce, 75-300 grams of salt, 200-800 grams of monosodium glutamate, sugar
200-800 grams, 100-400 grams of chicken powder, 25-100 grams of hoisin sauce；
The tinter contains each raw material of following quality：250-1000 grams of light soy sauce, 150-600 grams of red yeast rice；
The meat material contains each raw material of following quality：Beef 10-40 jins.
Preferably, seafood basis Tangyuan County each raw material of the material containing following quality：To 300 grams of dried shrimps, 200 grams of Sea crab,
100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra, 200 grams of chicken feet, inkfish do 100 grams, 40000 grams of water；
The spices bag contains each raw material of following quality：5 grams of rattan green pepper, 5 grams of Chinese prickly ash, 50 grams of chilli, 20 grams of aniseed, longan 30
Gram, 25 grams of tsaoko, 23 grams of cassia bark, 15 grams of cloves, meat kowtow 20 grams, 20 grams of galingal, 19 grams of Radix Glycyrrhizae, 35 grams of the root of Dahurain angelica, 30 grams of fructus amomi, mountain
20 grams of short, bristly hair or beard, 10 grams of white pepper, grass kowtow 15 grams, 30 grams of fennel seeds, 10 grams of spiceleaf, 30 grams of dried orange peel；
The flavoring contains each raw material of following quality：100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, sugared 400 grams, chicken powder
200 grams, 50 grams of hoisin sauce；
The tinter contains each raw material of following quality：500 grams of light soy sauce, 300 grams of red yeast rice；
The meat material contains each raw material of following quality：20 jin of beef.
The present invention also provides the preparation method of the sea food flavor spiced beef, comprises the following steps：
S1. seafood basis soup makes：
A. by pigtail vertebra 500-2000 grams cut part, with to 150-600 grams of dried shrimps, 200-400 grams of Sea crab, 50-200 grams of dried oyster,
10-40 grams of dried scallop is put into baking box together, and 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, cooled down stand-by；
B. by baking after to 150-600 grams of dried shrimps, 200-400 grams of Sea crab, 50-200 grams of dried oyster, 10-40 grams of dried scallop, pigtail vertebra
500-2000 grams of bone, 100-400 grams of chicken feet, inkfish are dry 50-200 grams, 20000-80000 grams of water is put into soup bucket and is heated to boiling together
Rise；
S2. spices treatment：Spices bag will be put into, clear water be put into and be soaked 10 minutes, drained away the water；
S3. meat material treatment：Whole piece is cut into by beef 10-40 jins, is floated 30 minutes with flowing water, drained away the water stand-by；
S4. dip modulation：By spices bag, 50-200 grams of oyster sauce, 75-300 grams of salt, 200-800 grams of monosodium glutamate, sugar 200-800 grams,
100-400 grams of chicken powder, 25-100 grams of hoisin sauce, 250-1000 grams of light soy sauce, 150-600 grams of red yeast rice are put into the seafood base after boiling
Immersion 5 hours in plinth soup, then heat cooling in 2 hours stand-by；
S5. meat material sauced：Beef is put into dip to soak 1 hour, boiling is heated to, boiling 5 minutes is kept, stops heating, after
Continuous immersion 1 hour, takes out, and cools down stand-by；
S6. pack：The beef that will be cooled down is dispensed with vacuum packing machine by 1 piece/bag.
Compared with prior art, the present invention has the advantages that：
The present invention provides a kind of sea food flavor spiced beef formula and preparation method, is made up of following making raw material, described to make former
Material includes seafood basis soup stock, spices bag, flavoring tinter and meat material；Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable,
The all requirements such as nutrition, taste, color and luster are taken into account, concise in technology, obtained sea food flavor spiced beef have with rich flavor, fresh perfume (or spice)
Agreeable to the taste, the features such as long times of aftertaste, abundant nutritive value meets different regions taste demand；Focus on to the duration and degree of heating in technique
The collocation of control and spices is used, the delicious food of more aobvious sauce pot-stewed meat or fowl product；The present invention not only enriches the kind of sauce spiced and stewed food, also fills up
The technological gap of hoisin sauce halogen, popularization to sauce pot-stewed meat or fowl product is significant.
Specific embodiment
Present disclosure is further illustrated with reference to specific embodiment, but be should not be construed as limiting the invention.
Without departing from the spirit and substance of the case in the present invention, the simple modification or replacement made to the inventive method, step or condition,
Belong to the scope of the present invention；If not specializing, technological means used is well known to those skilled in the art in embodiment
Conventional meanses.
Embodiment 1
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：To 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra,
200 grams of chicken feet, inkfish do 100 grams, 40 liters of water.
B. spices bag：5 grams of rattan green pepper, 5 grams of Chinese prickly ash, 50 grams of chilli, 20 grams of aniseed, 30 grams of longan, 25 grams of tsaoko, cassia bark 23
Gram, 15 grams of cloves, meat kowtow 20 grams, 20 grams of galingal, 19 grams of Radix Glycyrrhizae, 35 grams of the root of Dahurain angelica, 30 grams of fructus amomi, 20 grams of hawthorn, white pepper 10
Gram, grass kowtow 15 grams, 30 grams of fennel seeds, 10 grams of spiceleaf, 30 grams of dried orange peel.
C. flavoring：100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, 50 grams of hoisin sauce.
D. tinter：500 grams of light soy sauce, 300 grams of red yeast rice.
E. meat material：20 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 1000 grams cut part, be put into together with to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, is cooled down stand-by；
B. will be to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra, 200 grams of chicken feet, ink
100 grams of dried fish, 40 liters of water are put into soup bucket and are heated to boiling together, keep boiling 60 minutes；
（2）Spices treatment：5 grams of rattan green pepper, 5 grams of Chinese prickly ash, 50 grams of chilli, 20 grams of aniseed, 30 grams of longan, 25 grams of tsaoko, cassia bark 23
Gram, 15 grams of cloves, meat kowtow 20 grams, 20 grams of galingal, 19 grams of Radix Glycyrrhizae, 35 grams of the root of Dahurain angelica, 30 grams of fructus amomi, 20 grams of hawthorn, white pepper 10
Gram, grass kowtow 15 grams, 30 grams of fennel seeds, 10 grams of spiceleaf, 30 grams of dried orange peel be put into spices bag, be put into clear water and soak 10 minutes, drain the water
Point；
（3）The treatment of meat material：Beef is cut into whole piece for 20 jin, is floated 30 minutes with flowing water, drained away the water stand-by；
（4）Dip is modulated：By spices bag, 100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, seafood
50 grams of sauce, 500 grams of light soy sauce, 300 grams of red yeast rice are put into immersion 5 hours in the soup of seafood basis, then heat cooling in 2 hours stand-by；
（5）Meat material sauced：Beef is put into dip to soak 1 hour, boiling is heated to, boiling 5 minutes is kept, stops heating, ox
Meat continues to soak 1 hour, takes out, and cools down stand-by；
（6）Packaging：The beef that will be cooled down is dispensed with vacuum packing machine by 1 piece/bag.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）
Embodiment 2
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：To 580 grams of dried shrimps, 3500 grams of Sea crab, 100 grams of dried oyster, 40 grams of dried scallop, pigtail vertebra 1900
Gram, 100 grams of chicken feet, inkfish do 200 grams, 80 liters of water.
B. spices bag：9 grams of rattan green pepper, 8 grams of Chinese prickly ash, 62 grams of chilli, 35 grams of aniseed, 60 grams of longan, 45 grams of tsaoko, cassia bark 25
Gram, 28 grams of cloves, meat kowtow 40 grams, 35 grams of galingal, 18 grams of Radix Glycyrrhizae, 60 grams of the root of Dahurain angelica, 60 grams of fructus amomi, 30 grams of hawthorn, 12 grams of white pepper,
Grass kowtow 30 grams, 58 grams of fennel seeds, 10 grams of spiceleaf, 60 grams of dried orange peel.
C. flavoring：150 grams of oyster sauce, 300 grams of salt, 300 grams of monosodium glutamate, 500 grams of sugar, 400 grams of chicken powder, 80 grams of hoisin sauce.
D. tinter：800 grams of light soy sauce, 600 grams of red yeast rice.
E. meat material：40 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 1900 grams cut part, put together with to 580 grams of dried shrimps, 3500 grams of Sea crab, 100 grams of dried oyster, 40 grams of dried scallop
Enter baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, cooled down stand-by；
B. will be to 580 grams of dried shrimps, 3500 grams of Sea crab, 100 grams of dried oyster, 40 grams of dried scallop, 1900 grams of pigtail vertebra, 400 grams of chicken feet, ink
200 grams of dried fish, 80 liters of water are put into soup bucket and are heated to boiling together, keep boiling 60 minutes；
（2）Spices treatment：9 grams of rattan green pepper, 8 grams of Chinese prickly ash, 62 grams of chilli, 35 grams of aniseed, 60 grams of longan, 45 grams of tsaoko, cassia bark 25
Gram, 28 grams of cloves, meat kowtow 40 grams, 35 grams of galingal, 18 grams of Radix Glycyrrhizae, 60 grams of the root of Dahurain angelica, 60 grams of fructus amomi, 30 grams of hawthorn, 12 grams of white pepper,
Grass kowtow 30 grams, 58 grams of fennel seeds, 10 grams of spiceleaf, 60 grams of dried orange peel be put into spices bag, be put into clear water and soak 10 minutes, drain away the water；
（3）The treatment of meat material：Beef is cut into whole piece for 40 jin, is floated 30 minutes with flowing water, drained away the water stand-by；
（4）Dip is modulated：By spices bag, 150 grams of oyster sauce, 300 grams of salt, 300 grams of monosodium glutamate, 500 grams of sugar, 400 grams of chicken powder, seafood
80 grams of sauce, 800 grams of light soy sauce, 600 grams of red yeast rice are put into immersion 5 hours in the soup of seafood basis, then heat cooling in 2 hours stand-by；
（5）Meat material sauced：Beef is put into dip to soak 1 hour, boiling is heated to, boiling 5 minutes is kept, stops heating, ox
Meat continues to soak 1 hour, takes out, and cools down stand-by；
（6）Packaging：The beef that will be cooled down is dispensed with vacuum packing machine by 1 piece/bag.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）.
Embodiment 3
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：To 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dried scallop, 500 grams of pigtail vertebra, chicken
100 grams of pin, inkfish do 50 grams, 20 liters of water.
B. spices bag：2 grams of rattan green pepper, 2 grams of Chinese prickly ash, 25 grams of chilli, 10 grams of aniseed, 15 grams of longan, 12 grams of tsaoko, cassia bark 11
Gram, 7 grams of cloves, meat kowtow 10 grams, 10 grams of galingal, 9 grams of Radix Glycyrrhizae, 17 grams of the root of Dahurain angelica, 15 grams of fructus amomi, 10 grams of hawthorn, 5 grams of white pepper, grass
Kowtow 7 grams, 15 grams of fennel seeds, 5 grams of spiceleaf, 15 grams of dried orange peel.
C. flavoring：50 grams of oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, 25 grams of hoisin sauce.
D. tinter：250 grams of light soy sauce, 150 grams of red yeast rice.
E. meat material：10 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 500 grams cut part, be put into together with to 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dried scallop roasting
Case, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, is cooled down stand-by；
B. will be to 150 grams of dried shrimps, 200 grams of Sea crab, 50 grams of dried oyster, 10 grams of dried scallop, 500 grams of pigtail vertebra, 100 grams of chicken feet, inkfish
Dry 50 grams, 20 liters of water is put into soup bucket and is heated to boiling together, keeps boiling 60 minutes；
（2）Spices treatment：2 grams of rattan green pepper, 2 grams of Chinese prickly ash, 25 grams of chilli, 10 grams of aniseed, 15 grams of longan, 12 grams of tsaoko, cassia bark 11
Gram, 7 grams of cloves, meat kowtow 10 grams, 10 grams of galingal, 9 grams of Radix Glycyrrhizae, 17 grams of the root of Dahurain angelica, 15 grams of fructus amomi, 10 grams of hawthorn, 5 grams of white pepper, grass
Kowtow 7 grams, 15 grams of fennel seeds, 5 grams of spiceleaf, 15 grams of dried orange peel be put into spices bag, be put into clear water and soak 10 minutes, drain away the water；
（3）The treatment of meat material：Beef is cut into whole piece for 10 jin, is floated 30 minutes with flowing water, drained away the water stand-by；
（4）Dip is modulated：By spices bag, 50 grams of oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, hoisin sauce
25 grams, 250 grams of light soy sauce, 150 grams of red yeast rice be put into immersion 5 hours in the soup of seafood basis, then heat cooling in 2 hours stand-by；
（5）Meat material sauced：Beef is put into dip to soak 1 hour, boiling is heated to, boiling 5 minutes is kept, stops heating, ox
Meat continues to soak 1 hour, takes out, and cools down stand-by；
（6）Packaging：The beef that will be cooled down is dispensed with vacuum packing machine by 1 piece/bag.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）.
Reference examples 1
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：Except to 600 grams of dried shrimps, remaining raw material and content with the A of embodiment 1 seafood basis Tangyuan County
Material.
B. spices bag：With the spices bag of the B of embodiment 1.
C. flavoring：With the flavoring of the C of embodiment 1.
D. tinter：With the tinter of the D of embodiment 1.
E. meat material：20 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 1000 grams cut part, be put into together with to 600 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, is cooled down stand-by；
B. will be to 600 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra, 200 grams of chicken feet, ink
100 grams of dried fish, 40 liters of water are put into soup bucket and are heated to boiling together, keep boiling 60 minutes；
（2）Spices treatment：The step of being processed with the spices of embodiment 1；
（3）The treatment of meat material：The step of being processed with the meat material of embodiment 1；
（4）Dip is modulated：The step of being modulated with the dip of embodiment 1；
（5）Meat material sauced：With embodiment 1 meat material sauced the step of；
（6）Packaging：With the packaging step of embodiment 1.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）.
Reference examples 2
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：Except 500 grams of pigtail vertebra, remaining raw material and consumption with the A of embodiment 1 seafood basis soup
Raw material.
B. spices bag：With the spices bag of the B of embodiment 1.
C. flavoring：With the flavoring of the C of embodiment 1.
D. tinter：With the tinter of the D of embodiment 1.
E. meat material：20 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：
A. by pigtail vertebra 500 grams cut part, be put into together with to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop
Baking box, 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, is cooled down stand-by；
B. will be to 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra, 200 grams of chicken feet, ink
100 grams of dried fish, 40 liters of water are put into soup bucket and are heated to boiling together, keep boiling 60 minutes；
（2）Spices treatment：The step of being processed with the spices of embodiment 1；
（3）The treatment of meat material：The step of being processed with the meat material of embodiment 1；
（4）Dip is modulated：The step of being modulated with the dip of embodiment 1；
（5）Meat material sauced：With embodiment 1 meat material sauced the step of；
（6）Packaging：With the packaging step of embodiment 1.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）.
Reference examples 3
A kind of sea food flavor spiced beef raw material is：
A. seafood basis Tangyuan County expects：Expect seafood basis Tangyuan County with the A of embodiment 1.
B. spices bag：With the spices bag of the B of embodiment 1.
C. flavoring：With the flavoring of the C of embodiment 1.
D. tinter：500 grams of light soy sauce, 600 grams of red yeast rice.
E. meat material：20 jin of beef.
A kind of procedure of processing of sea food flavor spiced beef is：
（1）Seafood basis soup makes：With the seafood basis soup making step of embodiment 1；
（2）Spices treatment：The step of being processed with the spices of embodiment 1；
（3）The treatment of meat material：The step of being processed with the meat material of embodiment 1；
（4）Dip is modulated：By spices bag, 100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, seafood
50 grams of sauce, 500 grams of light soy sauce, 600 grams of red yeast rice are put into immersion 5 hours in the soup of seafood basis, then heat cooling in 2 hours stand-by；
（5）Meat material sauced：With embodiment 1 meat material sauced the step of；
（6）Packaging：With the packaging step of embodiment 1.
（Remarks：This spiced beef will match somebody with somebody dry dish seasoning during edible according to personal taste）.
The sea food flavor spiced beef that embodiment 1~3 and reference examples 1~3 are prepared is carried out into sensory quality assessment to be surveyed
Determine index and assay method is as follows：
From the sensory evaluation analysis result of table two, compared with reference examples 1~3, the sea that various embodiments of the present invention are prepared
Fresh local flavor spiced beef delicacy is tasty and refreshing, fresh fragrant, the salty moderate, tissue of aftertaste is fine and smooth uniform, without layering, and seafood prepared by the present invention
The smell of local flavor spiced beef is normal, coordinate free from extraneous odour, and delicate mouthfeel, delicious, salty fresh appropriateness, taste are soft, each reality of the invention
The sensory evaluation scores for applying the sea food flavor spiced beef that example is prepared are in higher level；Seafood element is incorporated spiced beef by the present invention
Manufacturing process, reasonably combined part medicinal material, poultry class raw material, by technologic improvement, with reference to modern food processing technology, there is provided
A kind of sea food flavor spiced beef.The present invention not only enriches the kind of sauce spiced and stewed food, has also filled up the technological gap of hoisin sauce halogen,
Popularization to sauce pot-stewed meat or fowl product is significant.
Claims (3)
1. a kind of sea food flavor spiced beef, it is characterised in that be made up of following making raw material, the making raw material includes seafood base
Plinth soup stock, spices bag, flavoring tinter and meat material；
Seafood basis Tangyuan County each raw material of the material containing following quality：To 150-600 grams of dried shrimps, 200-400 grams of Sea crab, dried oyster
50-200 grams, 10-40 grams of dried scallop, 500-2000 grams of pigtail vertebra, 100-400 grams of chicken feet, inkfish do 50-200 grams, water 20000-
80000 grams；
The spices bag contains each raw material of following quality：2-10 grams of rattan green pepper, 2-10 grams of Chinese prickly ash, 25-100 grams of chilli, aniseed
10-40 grams, 15-60 grams of longan, 12-50 grams of tsaoko, 11-46 grams of cassia bark, 7-30 grams of cloves, meat kowtow 10-40 grams, galingal 10-40
Gram, 9-38 grams of Radix Glycyrrhizae, 17-70 grams of the root of Dahurain angelica, 15-60 grams of fructus amomi, 10-40 grams of hawthorn, 5-20 grams of white pepper, grass kowtow 7-60 grams, it is small
15-60 grams of fennel, 5-20 grams of spiceleaf, 15-60 grams of dried orange peel；
The flavoring contains each raw material of following quality：50-200 grams of oyster sauce, 75-300 grams of salt, 200-800 grams of monosodium glutamate, sugar
200-800 grams, 100-400 grams of chicken powder, 25-100 grams of hoisin sauce；
The tinter contains each raw material of following quality：250-1000 grams of light soy sauce, 150-600 grams of red yeast rice；
The meat material contains each raw material of following quality：Beef 10-40 jins.
2. sea food flavor spiced beef according to claim 1, it is characterised in that seafood basis Tangyuan County material is containing following
Each raw material of quality：To 300 grams of dried shrimps, 200 grams of Sea crab, 100 grams of dried oyster, 20 grams of dried scallop, 1000 grams of pigtail vertebra, chicken feet 200
Gram, inkfish do 100 grams, 40000 grams of water；
The spices bag contains each raw material of following quality：5 grams of rattan green pepper, 5 grams of Chinese prickly ash, 50 grams of chilli, 20 grams of aniseed, longan 30
Gram, 25 grams of tsaoko, 23 grams of cassia bark, 15 grams of cloves, meat kowtow 20 grams, 20 grams of galingal, 19 grams of Radix Glycyrrhizae, 35 grams of the root of Dahurain angelica, 30 grams of fructus amomi, mountain
20 grams of short, bristly hair or beard, 10 grams of white pepper, grass kowtow 15 grams, 30 grams of fennel seeds, 10 grams of spiceleaf, 30 grams of dried orange peel；
The flavoring contains each raw material of following quality：100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, sugared 400 grams, chicken powder
200 grams, 50 grams of hoisin sauce；
The tinter contains each raw material of following quality：500 grams of light soy sauce, 300 grams of red yeast rice；
The meat material contains each raw material of following quality：20 jin of beef.
3. the preparation method of sea food flavor spiced beef described in claim 1 or 2, it is characterised in that comprise the following steps：
S1. seafood basis soup makes：
A. by pigtail vertebra 500-2000 grams cut part, with to 150-600 grams of dried shrimps, 200-400 grams of Sea crab, 50-200 grams of dried oyster,
10-40 grams of dried scallop is put into baking box together, and 110 DEG C of face fire, 80 DEG C of the fire in a stove before fuel is added is toasted 50 minutes, cooled down stand-by；
B. by baking after to 150-600 grams of dried shrimps, 200-400 grams of Sea crab, 50-200 grams of dried oyster, 10-40 grams of dried scallop, pigtail vertebra
500-2000 grams of bone and 100-400 grams of chicken feet, inkfish be dry 50-200 grams, 20000-80000 grams of water is put into soup bucket and is heated to together
Boiling；
S2. spices treatment：Spices bag will be put into, clear water be put into and be soaked 10 minutes, drained away the water；
S3. meat material treatment：Whole piece is cut into by beef 10-40 jins, is floated 30 minutes with flowing water, drained away the water stand-by；
S4. dip modulation：By spices bag, 50-200 grams of oyster sauce, 75-300 grams of salt, 200-800 grams of monosodium glutamate, sugar 200-800 grams,
100-400 grams of chicken powder, 25-100 grams of hoisin sauce, 250-1000 grams of light soy sauce, 150-600 grams of red yeast rice are put into the seafood base after boiling
Immersion 5 hours in plinth soup, then heat cooling in 2 hours stand-by；
S5. meat material sauced：Beef is put into dip to soak 1 hour, boiling is heated to, boiling 5 minutes is kept, stops heating, after
Continuous immersion 1 hour, takes out, and cools down stand-by；
S6. pack：The beef that will be cooled down is dispensed with vacuum packing machine by 1 piece/bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611219351.7A CN106722244A (en) | 2016-12-26 | 2016-12-26 | A kind of sea food flavor spiced beef formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611219351.7A CN106722244A (en) | 2016-12-26 | 2016-12-26 | A kind of sea food flavor spiced beef formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722244A true CN106722244A (en) | 2017-05-31 |
Family
ID=58926237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611219351.7A Pending CN106722244A (en) | 2016-12-26 | 2016-12-26 | A kind of sea food flavor spiced beef formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722244A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373469A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | A kind of production method for the crab meat that whets the appetite |
| CN107440060A (en) * | 2017-08-22 | 2017-12-08 | 岭南师范学院 | A kind of urn chicken spread material of peppermint flavor and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208578A (en) * | 1998-07-28 | 1999-02-24 | 韩富斌 | Method for making cooked beef |
| CN102599455A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Accessories and method for making marinated products using accessories |
| CN104286884A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Spiced beef with fermentation flavor and preparation method of spiced beef with fermentation flavor |
| CN104643107A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Preparation method of cooked beef product |
| CN105077295A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Method for making cooked beef product |
| CN105212070A (en) * | 2014-06-20 | 2016-01-06 | 王志凤 | A kind of preparation method of cooked beef |
-
2016
- 2016-12-26 CN CN201611219351.7A patent/CN106722244A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208578A (en) * | 1998-07-28 | 1999-02-24 | 韩富斌 | Method for making cooked beef |
| CN102599455A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Accessories and method for making marinated products using accessories |
| CN104643107A (en) * | 2013-11-21 | 2015-05-27 | 吴光平 | Preparation method of cooked beef product |
| CN105077295A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Method for making cooked beef product |
| CN105212070A (en) * | 2014-06-20 | 2016-01-06 | 王志凤 | A kind of preparation method of cooked beef |
| CN104286884A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Spiced beef with fermentation flavor and preparation method of spiced beef with fermentation flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373469A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | A kind of production method for the crab meat that whets the appetite |
| CN107440060A (en) * | 2017-08-22 | 2017-12-08 | 岭南师范学院 | A kind of urn chicken spread material of peppermint flavor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750377B (en) | Production method of instant marinated mushroom chicken | |
| CN103798826A (en) | Method for making sauce marinated healthcare duck by using Cherry Valley duck | |
| CN105520073A (en) | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food | |
| CN104872536A (en) | Preparation method of sauced rice dumplings | |
| CN101433340B (en) | Method for processing meat bittern product | |
| CN106616786A (en) | Seafood-flavored seasoning packet for Shaanxi steamed cold noodles and preparation method of seafood-flavored seasoning packet | |
| KR101742395B1 (en) | Method of cooking Broth for Relief the Hangover | |
| CN107751808A (en) | A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof | |
| CN106418222A (en) | Recipe of seafood flavor sauced braised spare ribs and preparation method thereof | |
| CN103082342A (en) | Freshwater fish slice with seafood flavor and production method thereof | |
| CN106579226A (en) | Seafood assorted-mushroom basic seasoning soup and preparation method thereof | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN106722244A (en) | A kind of sea food flavor spiced beef formula and preparation method thereof | |
| CN101433338A (en) | Method for making hand-torn chicken with chili sauce | |
| CN106616461A (en) | Formula and preparation method of seafood-flavor sauce-braised chickens | |
| CN106473014A (en) | A kind of sea food flavor beans Carnis Equi Asini formula and preparation method | |
| CN103504265B (en) | Marinating material and food marinating method of marinating material | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN107668641A (en) | A kind of bottom flavorings of spicy chaffy dish and preparation method thereof | |
| CN107334133A (en) | A kind of spicy thick gravy of seafood and preparation method thereof | |
| CN109965196A (en) | A kind of production method of delicious sticky rice in lotus leaf | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| CN112753936A (en) | Preparation method of mushroom marinated noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |