CN107712672A - Hand-torn stewed beef making method of dried - Google Patents
Hand-torn stewed beef making method of dried Download PDFInfo
- Publication number
- CN107712672A CN107712672A CN201711209456.9A CN201711209456A CN107712672A CN 107712672 A CN107712672 A CN 107712672A CN 201711209456 A CN201711209456 A CN 201711209456A CN 107712672 A CN107712672 A CN 107712672A
- Authority
- CN
- China
- Prior art keywords
- parts
- cutlet
- beef
- minutes
- hand
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of hand-torn stewed beef making method of dried, comprise the following steps:A, beef is cut into cube meat, soaked with clear water;B, the cube meat Chui after draining is beaten;C, the cube meat after Chui is beaten, which is put into clear water, to be cooked;D, cube meat is cut into cutlet along the direction of fiber;E, the good cutlet of cutting is added into condiment to be stirred, pickled after cutlet progress Chui is beaten in whipping process;F, the cutlet pickled is cooked;G, the cutlet drained is put into the lower cavity die of hand-torn stewed beef dry forming mould along the direction of fiber, the cutlet of length direction is overlapped, when the height of cutlet it is concordant with end face can by upper male mould close with lower cavity die matched moulds on, cutlet takes out to obtain beef dry body after cooling down in a mold;H, the beef dry body after cooling is taken out and adds frying after condiment is mixed thoroughly, pulled out and drain, cool down and produce hand-torn stewed beef and do.Than prior art, tender, in good taste, the resistance to chewing of dried beef meat made of the present invention, entrance is soft, returns and hides time length.
Description
Technical field
The present invention relates to beef processing technique field, especially a kind of preparation method done for hand-torn stewed beef.
Background technology
Dried beef is traditional dried meat product in China, and deep fertilizer is liked by everybody, and it is even more everybody that particularly hand-torn stewed beef is dry
The leisure food liked, and one of most wide food of amusement and recreation field sales volume;As the term suggests dry hand-torn stewed beef is exactly when eating
Torn with hand, hand-torn stewed beef is dry to be wanted to realize hand easily openable, and easily chew, the effect of delicate mouthfeel is it is necessary to using selected ox
Tendon makes, and at present the yield of shin beef far can not meet growing demand;Therefore, people also commonly use another portion
The beef of position is done to make hand-torn stewed beef, and these hand-torn stewed beefs are dry to have the problem of difficulty is torn, entrance is hard and is difficult to chew mostly.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of hand-torn stewed beef making method of dried for easily tearing and easily chewing.
The technical proposal for solving the technical problem of the invention is:A kind of hand-torn stewed beef making method of dried includes following step
Suddenly:
A, cube meat is cut into beef removal of impurities, is soaked 4 hours~6 hours with clear water, pull out and drain, be standby;
B, the cube meat Chui after draining makes a call to 20 minutes~30 minutes;
C, the cube meat after Chui is beaten is put into clear water, is cooked 10 minutes~20 minutes, is pulled out and drain cooling;
D, the cube meat after cooling is cut into cutlet along the direction of fiber, width is 5 millimeters~8 millimeters, and thickness is 5 millimeters~8
Millimeter;
E, the good cutlet of cutting is added into condiment to be stirred, made a call to cutlet progress Chui 5 minutes~10 minutes in whipping process
Afterwards, pickle 5 minutes~10 minutes;
F, the cutlet pickled is cooked 20 minutes~30 minutes, pulls out and drain;
G, the cutlet drained is put into the lower cavity die of hand-torn stewed beef dry forming mould along the direction of fiber, the cutlet of length direction
Overlapped, when the height of cutlet it is concordant with end face can by upper male mould close with lower cavity die matched moulds on, cutlet cools down in a mold
After take out to obtain beef dry body, control moisture be 35%~40%;
H, the beef dry body after cooling is taken out and added after condiment is mixed thoroughly fried 1 minute~3 minutes, pulled out and drain, cool down and produce
Hand-torn stewed beef is done.
In above-mentioned hand-torn stewed beef making method of dried technical scheme, more specifically technical scheme can also be:The condiment by
The raw material composition of following parts by weight:30 parts~40 parts of salt, 15 parts~30 parts of white sugar, 15 parts~25 parts of Chinese prickly ash, cassia bark 5 parts~15
Part, 25 parts~40 parts of capsicum, 5 parts~15 parts of fructus amomi, 5 parts~10 parts of cloves, 10 parts~15 parts of anise.
Further:Central temperature≤55 DEG C of cube meat are controlled during the cooking.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art:1st, due to ox
Meat is beaten by Chui and pickled, and manufactured dried beef meat is tender, in good taste, resistance to be chewed, entrance is soft, returns and hides time length;2nd, meat cutting and
Beef dry body is retained completely, can torn easily when edible with complete along machine direction, the fiber of dried beef when splicing
Shredded meat fiber small cutlet, instant edible;3rd, it can along its length be spliced with short cutlet, production cost can be saved.
Embodiment
Below in conjunction with example, the invention will be further described:
Embodiment 1:
A kind of hand-torn stewed beef making method of dried comprises the following steps:
A, cube meat is cut into beef removal of impurities, is soaked 4 hours with clear water, pull out and drain, be standby;
B, the cube meat Chui after draining makes a call to 20 minutes, and it is in 60 degree~90 degree along machine direction that Chui, which beats direction with cube meat,;
C, the cube meat after Chui is beaten is put into clear water, is cooked 10 minutes, is pulled out and drain cooling, the center temperature of control cube meat during cooking
≤ 55 DEG C of degree;
D, the cube meat after cooling is cut into cutlet along the direction of fiber, width is 5 millimeters, and thickness is 5 millimeters;
E, the good cutlet of cutting is added into condiment to be stirred, after cutlet progress Chui is made a call into 5 minutes in whipping process, pickles 5
Minute, it is in 60 degree~90 degree along machine direction that Chui, which beats direction with cube meat,;The condiment is made up of the raw material of following parts by weight:Salt
30 parts, 15 parts of white sugar, 15 parts of Chinese prickly ash, 5 parts of cassia bark, 25 parts of capsicum, 5 parts of fructus amomi, 5 parts of cloves, 10 parts of anise;
F, the cutlet pickled is cooked 20 minutes, pulls out and drain, central temperature≤55 DEG C of cube meat are controlled during cooking;
G, the cutlet drained is put into the lower cavity die of hand-torn stewed beef dry forming mould along the direction of fiber, the cutlet of length direction
Overlapped, when the height of cutlet it is concordant with end face can by upper male mould close with lower cavity die matched moulds on, cutlet cools down in a mold
After take out to obtain beef dry body, made beef dry body grows 80 millimeters, and 35 millimeters of width, thickness is 5 millimeters, controls moisture
For 35%~40%;
H, the beef dry body after cooling is taken out and added after condiment is mixed thoroughly fried 1 minute, pulled out and drain, cool down and produce hand-torn stewed beef
It is dry.
Embodiment 2:
A kind of hand-torn stewed beef making method of dried comprises the following steps:
A, cube meat is cut into beef removal of impurities, is soaked 6 hours with clear water, pull out and drain, be standby;
B, the cube meat Chui after draining makes a call to 30 minutes, and it is in 60 degree~90 degree along machine direction that Chui, which beats direction with cube meat,;
C, the cube meat after Chui is beaten is put into clear water, is cooked 20 minutes, is pulled out and drain cooling, the center temperature of control cube meat during cooking
≤ 55 DEG C of degree;
D, the cube meat after cooling is cut into cutlet along the direction of fiber, width is 8 millimeters, and thickness is 8 millimeters;
E, the good cutlet of cutting is added into condiment to be stirred, after cutlet progress Chui is made a call into 10 minutes in whipping process, pickled
10 minutes, it was in 60 degree~90 degree along machine direction that Chui, which beats direction with cube meat,;The condiment is made up of the raw material of following parts by weight:Food
40 parts of salt, 30 parts of white sugar, 25 parts of Chinese prickly ash, 15 parts of cassia bark, 40 parts of capsicum, 15 parts of fructus amomi, 10 parts of cloves are anistree 5 parts;
F, the cutlet pickled is cooked 30 minutes, pulls out and drain, central temperature≤55 DEG C of cube meat are controlled during cooking;
G, the cutlet drained is put into the lower cavity die of hand-torn stewed beef dry forming mould along the direction of fiber, the cutlet of length direction
Overlapped, when the height of cutlet it is concordant with end face can by upper male mould close with lower cavity die matched moulds on, cutlet cools down in a mold
After take out to obtain beef dry body, control moisture be 35%~40%;
H, the beef dry body after cooling is taken out and added after condiment is mixed thoroughly fried 3 minutes, pulled out and drain, cool down and produce hand-torn stewed beef
It is dry.
Claims (3)
1. a kind of hand-torn stewed beef making method of dried, it is characterised in that comprise the following steps:
A, cube meat is cut into beef removal of impurities, is soaked 4 hours~6 hours with clear water, pull out and drain, be standby;
B, the cube meat Chui after draining makes a call to 20 minutes~30 minutes;
C, the cube meat after Chui is beaten is put into clear water, is cooked 10 minutes~20 minutes, is pulled out and drain cooling;
D, the cube meat after cooling is cut into cutlet along the direction of fiber, width is 5 millimeters~8 millimeters, and thickness is 5 millimeters~8
Millimeter;
E, the good cutlet of cutting is added into condiment to be stirred, made a call to cutlet progress Chui 5 minutes~10 minutes in whipping process
Afterwards, pickle 5 minutes~10 minutes;
F, the cutlet pickled is cooked 20 minutes~30 minutes, pulls out and drain;
G, the cutlet drained is put into the lower cavity die of hand-torn stewed beef dry forming mould along the direction of fiber, the cutlet of length direction
Overlapped, when the height of cutlet it is concordant with end face can by upper male mould close with lower cavity die matched moulds on, cutlet cools down in a mold
After take out to obtain beef dry body, control moisture be 35%~40%;
H, the beef dry body after cooling is taken out and added after condiment is mixed thoroughly fried 1 minute~3 minutes, pulled out and drain, cool down and produce
Hand-torn stewed beef is done.
2. hand-torn stewed beef making method of dried according to claim 1, it is characterised in that:The condiment is by following parts by weight
Raw material forms:30 parts~40 parts of salt, 15 parts~30 parts of white sugar, 15 parts~25 parts of Chinese prickly ash, 5 parts~15 parts of cassia bark, 25 parts of capsicum
~40 parts, 5 parts~15 parts of fructus amomi, 5 parts~10 parts of cloves, 10 parts~15 parts of anise.
3. hand-torn stewed beef making method of dried according to claim 1 or 2, it is characterised in that:Cube meat is controlled during the cooking
Central temperature≤55 DEG C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711209456.9A CN107712672A (en) | 2017-11-27 | 2017-11-27 | Hand-torn stewed beef making method of dried |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711209456.9A CN107712672A (en) | 2017-11-27 | 2017-11-27 | Hand-torn stewed beef making method of dried |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107712672A true CN107712672A (en) | 2018-02-23 |
Family
ID=61219649
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711209456.9A Withdrawn CN107712672A (en) | 2017-11-27 | 2017-11-27 | Hand-torn stewed beef making method of dried |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107712672A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110447835A (en) * | 2019-09-17 | 2019-11-15 | 湖南城市学院 | A kind of hand-torn stewed beef and preparation method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1561842A (en) * | 2004-03-22 | 2005-01-12 | 青岛罐头食品厂有限公司 | Shaped fish fingle freezing fish meat block |
US20050163912A1 (en) * | 2004-01-26 | 2005-07-28 | Randall White | Method for making beef jerky |
CN107198128A (en) * | 2017-06-26 | 2017-09-26 | 贵州真安食品有限责任公司 | A kind of preparation method of beef jerky with sauce flavor |
-
2017
- 2017-11-27 CN CN201711209456.9A patent/CN107712672A/en not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050163912A1 (en) * | 2004-01-26 | 2005-07-28 | Randall White | Method for making beef jerky |
CN1561842A (en) * | 2004-03-22 | 2005-01-12 | 青岛罐头食品厂有限公司 | Shaped fish fingle freezing fish meat block |
CN107198128A (en) * | 2017-06-26 | 2017-09-26 | 贵州真安食品有限责任公司 | A kind of preparation method of beef jerky with sauce flavor |
Non-Patent Citations (1)
Title |
---|
桃李烹饪: ""自制手撕牛肉"", 《美食天下》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110447835A (en) * | 2019-09-17 | 2019-11-15 | 湖南城市学院 | A kind of hand-torn stewed beef and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101390558B (en) | Debitterized honey pomelo sweetmeat and production method thereof | |
CN102100366A (en) | Barbecued beef jerky and processing method thereof | |
CN107712672A (en) | Hand-torn stewed beef making method of dried | |
CN101595961B (en) | Chocolate fruit-vegetable-fiber food | |
CN1561833A (en) | Beef crisp and its processing technology | |
CN103082303A (en) | Manufacturing method of dried mutton | |
CN101965983A (en) | Processing method for refreshment dried beef slices | |
CN104381398A (en) | Making method of soda biscuit with fish meat floss | |
CN103535774B (en) | Processing method for slightly baking hemirhamphidae in three-sectional manner | |
CN106360379A (en) | Method for processing crystal Bama minipig pork | |
KR101448689B1 (en) | Jerky chocolate containing nuts or cheese and Manufacturing Method | |
CN103461528B (en) | A kind of durian mangosteen bean flavor | |
CN106490177A (en) | Instant bean curd of a kind of environmental seafood and preparation method thereof | |
CN103349298B (en) | Processing method for dried meat slice with chocolate coating | |
CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
CN105918605A (en) | Cinnamon and pumpkin ice lollies and preparation method thereof | |
CN1157122C (en) | Fragrant jar meat making process | |
KR20110049018A (en) | Ginseng chocolate and manufacturing method thereof | |
CN111194886A (en) | Processing method of young purple sweet potatoes | |
CN106804670A (en) | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame | |
KR101268156B1 (en) | Production Method of HwangTae Soy Paste JangAJji | |
CN104920754A (en) | Method for making distinctive caramel treats | |
CN104957482A (en) | Cooked glutinous rice preparation method | |
CN101720841A (en) | Method for producing nutritional preserved celery | |
CN105614474A (en) | Processing technology of chicken breast meat with fresh and tender shredded meat fiber |
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 | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180223 |
|
WW01 | Invention patent application withdrawn after publication |