CN107712672A

CN107712672A - Hand-torn stewed beef making method of dried

Info

Publication number: CN107712672A
Application number: CN201711209456.9A
Authority: CN
Inventors: 卢启运
Original assignee: Guangxi Luzhai Public Cattle Food Co Ltd
Current assignee: Guangxi Luzhai Public Cattle Food Co Ltd
Priority date: 2017-11-27
Filing date: 2017-11-27
Publication date: 2018-02-23

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

Hand-torn stewed beef making method of dried

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, 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；

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

1. a kind of hand-torn stewed beef making method of dried, it is characterised in that comprise the following steps：

B, the cube meat Chui after draining makes a call to 20 minutes~30 minutes；

F, the cutlet pickled is cooked 20 minutes~30 minutes, pulls out and drain；

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.