CN106912816A - A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali - Google Patents
A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali Download PDFInfo
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- CN106912816A CN106912816A CN201710185077.4A CN201710185077A CN106912816A CN 106912816 A CN106912816 A CN 106912816A CN 201710185077 A CN201710185077 A CN 201710185077A CN 106912816 A CN106912816 A CN 106912816A
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- 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
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- 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
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Abstract
The invention belongs to beef stew in soy sauce processing technique field, and in particular to a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, including change beef treatment, the preparation of vegetables soup-stock, standby making from brine, low temperature stew in soy sauce, the several steps of finished product.The present invention has advantages below compared to existing technology：White sugar and lemon water retting are utilized in the present invention, it is favorably improved the soft property of beef, simultaneously the musculature of beef can be made loose, contribute to tasty in stew in soy sauce beef, vegetables soup-stock is in addition to the delicate flavour that can increase beef, moreover it is possible to make the meat fiber of beef looser, and vegetables soup-stock is in weak base state, contribute to the decomposition of beef fiber, be made finished product and easily digest after consumption；Finished product beef quality shortcake is rotten, and flavour is mellow, and fresh perfume is good to eat, it is possible to increase body resistance against diseases, help effect is obvious.
Description
Technical field
The invention belongs to beef stew in soy sauce processing technique field, and in particular to a kind of preparation side of vegetables soup-stock halogen Carnis Bovis seu Bubali
Method.
Background technology
Carnis Bovis seu Bubali belongs to the meat of warm property, is good at tonifying Qi, is that the people of the deficiency of vital energy carries out the first-selected carnivorous of health preserving with food and dietetic therapy, contains
Protein, fat, vitamin B1, vitamin B Z, calcium, phosphorus, iron, and containing cholesterol, essential amino acid etc., high protein, low fat,
It is of high nutritive value, has certain booster action for prevention of arterial hardening, hypertension and coronary heart disease, although Carnis Bovis seu Bubali is delicious and seeks
Foster value is very high, but meat partial temperature, and meat fiber compacts, and during stew in soy sauce, if thick gravy is tasty, is difficult to preserve,
Conversely, then mouthfeel is more long, the edible convenience of Carnis Bovis seu Bubali is had a strong impact on, in order to increase the taste of Spiced beef, generally in processing
During need beef is tasty to soak halogen with the mode for seizing by force knife mark, but in large-scale production, this is cumbersome, it is uncomfortable
Close large-scale processing, it is therefore desirable to make beef halogen tasty by other means.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali.
The present invention is achieved by the following technical solutions：A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, including with
Lower step：
（1）Carnis Bovis seu Bubali treatment：After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight
It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling；
（2）It is prepared by vegetables soup-stock：Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight
5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock；
（3）Making from brine is standby：The dispensing of following weight is added in per 100kg soup-stock：Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60-
80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree
40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g,
Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion；
（4）Low temperature stew in soy sauce：Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into
Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450-
500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water
Point；
（5）Finished product：After being processed into corresponding size, packaging, middle temperature is sterilized, obtains finished product, refrigerates.
Used as further improvement of these options, the preparation method of the lemonade is：It is 6.8% with mass concentration
Saline solution will complete lemon immersion, rinse after, lemon is cut into the thin slice after 5mm, be put into equivalent to 8-10 times of its weight
In 55-60 DEG C of warm water, after immersion 2 hours, it is to refrigerate in 1-3 DEG C of temperature to obtain final product for 2 days to be put into temperature.
As further improvement of these options, the step（2）Middle raw material weight is the not wet water weight of fresh material；
The olive is using preceding stoning.
As further improvement of these options, the step（4）Water content is not less than after middle beef drains away the water
33%。
As further improvement of these options, the step（5）In sterilization temperature be 120-135 DEG C.
The present invention has advantages below compared to existing technology：White sugar and lemon water retting are utilized in the present invention, helps to carry
The soft property of beef high, while the musculature of beef can be made loose, contributes to tasty in stew in soy sauce beef, and vegetables soup-stock is removed
Can increase outside the delicate flavour of beef, moreover it is possible to make the meat fiber of beef looser, vegetables soup-stock is in weak base state, contributes to ox
The decomposition of meat fiber, is made finished product and easily digests after consumption；Finished product beef quality shortcake is rotten, and flavour is mellow, and fresh perfume is good to eat, can
Body resistance against diseases is improved, help effect is obvious.
Specific embodiment
Embodiment 1
A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, comprises the following steps：
（1）Carnis Bovis seu Bubali treatment：After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight
It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling；
（2）It is prepared by vegetables soup-stock：Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight
5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock；
（3）Making from brine is standby：The dispensing of following weight is added in per 100kg soup-stock：Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60-
80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree
40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g,
Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion；
（4）Low temperature stew in soy sauce：Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into
Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450-
500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water
Point；
（5）Finished product：After being processed into corresponding size, packaging is 120-135 DEG C of sterilization in sterilization temperature, obtains finished product, is refrigerated.
Wherein, the preparation method of the lemonade is：Soaked complete lemon with the saline solution that mass concentration is 6.8%,
After flushing, lemon is cut into the thin slice after 5mm, be put into the warm water equivalent to 55-60 DEG C of 8-10 times of its weight, immersion 2 is small
Shi Hou, it is to refrigerate in 1-3 DEG C of temperature to obtain final product for 2 days to be put into temperature.
Wherein, the step（2）Middle raw material weight is the not wet water weight of fresh material；The olive is using preceding stoning.
Control group 1 is set, the step of by embodiment 1（1）Replace with and conventionally process, it is pickled be to use appropriate sauce
Oil is pickled, and remaining step is same as Example 1；
Set control group 2, by vegetables soup-stock in embodiment 1 replace with conventional primary raw material be chicken soup-stock, remaining step with
Embodiment 1 is identical；
Control group 3 is set, the step of by embodiment 1（1）Replace with and conventionally process, it is pickled be to be salted down with appropriate soy sauce
Stain, while vegetables soup-stock is replaced with into the soup-stock that conventional primary raw material is chicken；
Control group 4 is set, by step in embodiment 1（4）Low temperature stew in soy sauce replace with conventionally, the infusion 4- in stew in soy sauce
Obtain within 6 hours；
Stew in soy sauce beef to being prepared with each group in upper type carries out trial test comparing, and the tasty degree of its halogen is ordered as from high to low：It is real
Apply the ＞ control groups 4 of 1 ＞ control groups of example 1 ＞ control groups, 2 ＞ control groups 3；The soft rotten degree of its stew in soy sauce beef is ordered as from high to low：
The ＞ control groups 3 of 1 ＞ control groups of embodiment 1 ＞ control groups, 4 ＞ control groups 2, it is as can be seen from the above results, comprehensive in embodiment 1
Quality is higher, is secondly control group 1, in concrete operations, can adjust accordingly according to actual needs.
Halogen Carnis Bovis seu Bubali under refrigerated conditions can preservation more than 90 days in embodiment 1.
Claims (6)
1. a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that comprise the following steps：
（1）Carnis Bovis seu Bubali treatment：After beef is cleaned, the thick sliced meat of 0.4-0.6cm are cut into, shave off muscle valve, will be equivalent to beef weight
It is standby pickled 5 hours in 3-5 DEG C of condition after the white sugar and 6% lemonade of amount 3% and beef tumbling；
（2）It is prepared by vegetables soup-stock：Prepare raw material, 200 parts of clear water, 10 parts of sweet potato leaves, 8 parts of corn, 3 parts of mushroom, beans by weight
5 parts of bud, 6 parts of cabbage, 2 parts of honeysuckle, 5 parts of olive, continue infusion 15 minutes after boiling, filtering obtains vegetables soup-stock；
（3）Making from brine is standby：The dispensing of following weight is added in per 100kg soup-stock：Dried orange peel 60-80g, Radix Glycyrrhizae 60-80g, fennel 60-
80g, thyme 60-80g, chive 60-80g, cassia bark 60-80g, tsaoko 40-60g, pepper 40-60g, pepper 40-60g, Chinese cassia tree
40-60g, root of Dahurain angelica 40-60g, ternip 40-60g, onion 40-60g, spiceleaf 40-60g, sweet fermented flour sauce 15-20g, salt 25-30g,
Monosodium glutamate 4-6g, potassium sorbate 1-1.5g, Vc 2-3g, are obtained after 6 hours after boiling with small fire infusion；
（4）Low temperature stew in soy sauce：Bittern is incubated 55-60 DEG C in closed container, beef, closed container outer wall installing ultrasonic wave is put into
Generating means, stew in soy sauce 5 hours, are processed 5 minutes for every 30 minutes with ultrasonic generator altogether, and regulation ultrasonic power is 450-
500W, frequency is 35-45kHz, and front and rear ultrasonic generator twice treatment interval is not less than 20 minutes, after the completion of drain the water
Point；
（5）Finished product：After being processed into corresponding size, packaging, middle temperature is sterilized, obtains finished product, refrigerates.
2. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the system of the lemonade
Preparation Method is：After complete lemon immersion, being rinsed with the saline solution that mass concentration is 6.8%, lemon is cut into thin after 5mm
Piece, is put into the warm water equivalent to 55-60 DEG C of 8-10 times of its weight, after immersion 2 hours, is put into the temperature that temperature is 1-3 DEG C
Middle refrigeration is obtained final product for 2 days.
3. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step（2）In
Raw material weight is the not wet water weight of fresh material.
4. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the olive is being used
Preceding stoning.
5. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step（4）In
Water content is not less than 33% after beef drains away the water.
6. as claimed in claim 1 a kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali, it is characterised in that the step（5）In
Sterilization temperature be 120-135 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710185077.4A CN106912816A (en) | 2017-03-25 | 2017-03-25 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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| CN201710185077.4A CN106912816A (en) | 2017-03-25 | 2017-03-25 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348375A (en) * | 2017-08-16 | 2017-11-17 | 安徽省启示录餐饮管理有限公司 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
| CN107373408A (en) * | 2017-08-16 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof |
| CN107432431A (en) * | 2017-08-16 | 2017-12-05 | 安徽省启示录餐饮管理有限公司 | Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof |
| CN107432432A (en) * | 2017-08-16 | 2017-12-05 | 安徽省启示录餐饮管理有限公司 | Delicious pig trotter with fresh taste and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348375A (en) * | 2017-08-16 | 2017-11-17 | 安徽省启示录餐饮管理有限公司 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
| CN107373408A (en) * | 2017-08-16 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Cola chicken wings packaged in sealed package and having prolonged shelf life and preparation method thereof |
| CN107432431A (en) * | 2017-08-16 | 2017-12-05 | 安徽省启示录餐饮管理有限公司 | Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof |
| CN107432432A (en) * | 2017-08-16 | 2017-12-05 | 安徽省启示录餐饮管理有限公司 | Delicious pig trotter with fresh taste and preparation method thereof |
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Application publication date: 20170704 |