CN110419679A - A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet - Google Patents
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet Download PDFInfo
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- CN110419679A CN110419679A CN201910852482.6A CN201910852482A CN110419679A CN 110419679 A CN110419679 A CN 110419679A CN 201910852482 A CN201910852482 A CN 201910852482A CN 110419679 A CN110419679 A CN 110419679A
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- 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
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
The invention discloses the formulas and its processing method of a kind of Sautéed Beef Filet with Black Pepper conditioning packet, raw material including following parts by weight: 800-1200 parts of sirloin, 600-800 parts of water, 200-300 parts of egg white, 50-70 parts of white sugar, 10-20 parts of salt, 20-50 parts of black pepper, 10-20 parts of ginger juice, 30-60 parts of rice wine, 100-200 parts of crumbs, 200-300 parts of rapeseed oil, 5-10 parts of chilli powder, manufacture craft of the present invention is simple, it is easy to make, cost of manufacture is cheap, the beef fillet produced tenders with a crispy crust, it is crispy and delicious, it is edible to be particularly suitable for old man children, due to being put into black pepper twice in the production process, it looks good, smell good and taste good while highlighting black pepper flavor, long shelf-life, it is readily transported.
Description
Technical field
The present invention relates to a kind of food processing technology field, the formula of specifically a kind of Sautéed Beef Filet with Black Pepper conditioning packet.
Background technique
Beef is third place in the world consumption meat, accounts for about the 25% of meat products market.Lag behind pork (38%) and poultry
(30%).The U.S., Brazil and China are first three countries of world consumption beef.From the point of view of being consumed by man-year in 2009, Argentina with
64.6 kilograms are ranked the first, and the U.S. is 42.1 kilograms, and Europe is 11.9 kilograms.Maximum beef exported country include India, Brazil,
Australia and the U.S..Beef product is for Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua, Uruguay
Economy have a major impact.
Beef protein rich in, amino acid, ratio of components pork are needed closer to human body, can improve body disease-resistant
Ability, to after growth and development and operation, the people of aftercare supplement blood loss and in terms of it is particularly suitable.
The dietary therapy of Chinese medicine is thought: severe winter eats beef, there is warm stomach effect, is severe winter nutritious good tonic.Chinese medicine thinks: beef has bowl spares
QI invigorating nourishes taste, strong muscles and bones, reduces phlegm and incomes wind, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, muscles and bones acid
The people of soft anaemia prolonged illness and yellow dizzy people in face is edible.
Sautéed Beef Filet with Black Pepper is the masterpiece of Guangdong dishes cook, it is strong, Fresh & Tender in Texture to be particular about pepper taste, therefore by favor.From production
It is more that western-style food is used for reference from the point of view of method, but the marrow that disalignment is not eaten, it is the famous dish that one of Chinese and Western combines.In addition, Sautéed Beef Filet with Black Pepper
Nutritive value is high, and one side beef fillet is also referred to as tenterloin, is meat most tender on ox ridge, protein content is high, and heat is few, is practically free of
Show condition, and beef contain more sarcosine to increase muscle, gain in strength especially effectively；Onion in another aspect ingredient is rich
The ingredients such as prostaglandin-containing A, two dilute propyl disulfide compounds and sulphur amino acid have the function of anti-angiogenic hardening and reduction blood lipid.It passes
The way of system Sautéed Beef Filet with Black Pepper includes the marinated tenderization of beef fillet, sauce allotment and mixed sintering, wherein pickling 4 ~ 6h of soft needs, sauce
The links such as quick-fried perfume, feeding sequence, thickening soup are more demanding to the duration and degree of heating in juice allotment, and manufacture craft is complex, is not suitable for Family Day
It is often made in life, and the beef fillet conditioning packet mouthfeel sold on the market is not good enough.
Summary of the invention
The purpose of the present invention is to provide a kind of formulas of Sautéed Beef Filet with Black Pepper conditioning packet, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, the raw material including following parts by weight: 800-1200 parts of sirloin, water 600-
800 parts, 200-300 parts of egg white, 50-70 parts of white sugar, 10-20 parts of salt, 20-50 parts of black pepper, 10-20 parts of ginger juice, rice wine
30-60 parts, 100-200 parts of crumbs, 200-300 parts of rapeseed oil, 5-10 parts of chilli powder.
As a further solution of the present invention: the raw material including following parts by weight: 1000 parts of sirloin, 700 parts of water,
250 parts of egg white, 60 parts of white sugar, 15 parts of salt, 30 parts of black pepper, 15 parts of ginger juice, 40 parts of rice wine, 150 parts of crumbs, rapeseed oil
250 parts, 8 parts of chilli powder.
As a further solution of the present invention: the raw material including following parts by weight: 900 parts of sirloin, 650 parts of water,
220 parts of egg white, 55 parts of white sugar, 12 parts of salt, 40 parts of black pepper, 16 parts of ginger juice, 50 parts of rice wine, 120 parts of crumbs, rapeseed oil
220 parts, 6 parts of chilli powder.
A kind of processing method of Sautéed Beef Filet with Black Pepper conditioning packet, comprising the following steps: (1) sirloin is cut into length 8-
The beef item of 10cm, width 0.4-0.8cm, thickness 0.4-0.6cm；(2) boiling is boiled, by beef item infusion 10- into the water
20min is pulled out and is drained；(3) egg white, white sugar, salt, ginger juice, rice wine are poured into container and is stirred evenly, placed into one in formula
Half black pepper, beef item is added thereto, and is uniformly mixed, and 3-5h is pickled；(4) beef item is put into tumbling in crumbs,
The surface of beef item is set to be stained with crumbs；(5) rapeseed oil is poured into oil cauldron, is heated to 180-200 degrees Celsius, beef item is put
Enter oil 2min excessively in oil cauldron；(6) taking-up of beef item is drained, chilli powder and remaining black pepper is uniformly sprinkled on beef item
Powder；(7) encapsulation will be vacuumized after the sterilizing of beef item.
As a further solution of the present invention: in step (3), salting period 3h.
As a further solution of the present invention: in step (5), heating temperature is 190 degrees Celsius.
As a further solution of the present invention: in step (2), the infusion time is 15min.
Compared with prior art, easy to make the beneficial effects of the present invention are: manufacture craft of the present invention is simple, it is fabricated to
This is cheap, and the beef fillet produced tenders with a crispy crust, crispy and delicious, and it is edible to be particularly suitable for old man children, due in the production process two
It is secondary to be put into black pepper, it looks good, smell good and taste good while highlighting black pepper flavor, long shelf-life is readily transported.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, the raw material including following parts by weight: 800 parts of sirloin, 600 parts of water, chicken
200 parts of egg white, 50 parts of white sugar, 10 parts of salt, 20 parts of black pepper, 10 parts of ginger juice, 30 parts of rice wine, 100 parts of crumbs, rapeseed oil
200 parts, 5 parts of chilli powder.
A kind of processing method of Sautéed Beef Filet with Black Pepper conditioning packet, comprising the following steps: (1) sirloin is cut into length 8-
The beef item of 10cm, width 0.4-0.8cm, thickness 0.4-0.6cm；(2) boiling is boiled, by the infusion into the water of beef item
10min is pulled out and is drained；(3) egg white, white sugar, salt, ginger juice, rice wine are poured into container and is stirred evenly, placed into one in formula
Half black pepper, beef item is added thereto, and is uniformly mixed, and 3h is pickled；(4) beef item is put into tumbling in crumbs, made
The surface of beef item is stained with crumbs；(5) rapeseed oil is poured into oil cauldron, is heated to 180 degrees Celsius, beef item is put into oil cauldron
The middle 2min of oil excessively；(6) taking-up of beef item is drained, chilli powder and remaining black pepper is uniformly sprinkled on beef item；(7)
Encapsulation will be vacuumized after the sterilizing of beef item.
Embodiment 2
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, the raw material including following parts by weight: 1200 parts of sirloin, 800 parts of water, chicken
300 parts of egg white, 70 parts of white sugar, 20 parts of salt, 50 parts of black pepper, 20 parts of ginger juice, 60 parts of rice wine, 200 parts of crumbs, rapeseed oil
300 parts, 10 parts of chilli powder.
A kind of processing method of Sautéed Beef Filet with Black Pepper conditioning packet, comprising the following steps: (1) sirloin is cut into length 8-
The beef item of 10cm, width 0.4-0.8cm, thickness 0.4-0.6cm；(2) boiling is boiled, by the infusion into the water of beef item
20min is pulled out and is drained；(3) egg white, white sugar, salt, ginger juice, rice wine are poured into container and is stirred evenly, placed into one in formula
Half black pepper, beef item is added thereto, and is uniformly mixed, and 5h is pickled；(4) beef item is put into tumbling in crumbs, made
The surface of beef item is stained with crumbs；(5) rapeseed oil is poured into oil cauldron, is heated to 200 degrees Celsius, beef item is put into oil cauldron
The middle 2min of oil excessively；(6) taking-up of beef item is drained, chilli powder and remaining black pepper is uniformly sprinkled on beef item；(7)
Encapsulation will be vacuumized after the sterilizing of beef item.
Embodiment 3
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, the raw material including following parts by weight: 1000 parts of sirloin, 700 parts of water, chicken
250 parts of egg white, 60 parts of white sugar, 15 parts of salt, 30 parts of black pepper, 15 parts of ginger juice, 40 parts of rice wine, 150 parts of crumbs, rapeseed oil
250 parts, 8 parts of chilli powder.
A kind of processing method of Sautéed Beef Filet with Black Pepper conditioning packet, comprising the following steps: (1) sirloin is cut into length 8-
The beef item of 10cm, width 0.4-0.8cm, thickness 0.4-0.6cm；(2) boiling is boiled, by the infusion into the water of beef item
15min is pulled out and is drained；(3) egg white, white sugar, salt, ginger juice, rice wine are poured into container and is stirred evenly, placed into one in formula
Half black pepper, beef item is added thereto, and is uniformly mixed, and 4h is pickled；(4) beef item is put into tumbling in crumbs, made
The surface of beef item is stained with crumbs；(5) rapeseed oil is poured into oil cauldron, is heated to 190 degrees Celsius, beef item is put into oil cauldron
The middle 2min of oil excessively；(6) taking-up of beef item is drained, chilli powder and remaining black pepper is uniformly sprinkled on beef item；(7)
Encapsulation will be vacuumized after the sterilizing of beef item.
Embodiment 4
A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, the raw material including following parts by weight: 900 parts of sirloin, 650 parts of water, chicken
220 parts of egg white, 55 parts of white sugar, 12 parts of salt, 40 parts of black pepper, 16 parts of ginger juice, 50 parts of rice wine, 120 parts of crumbs, rapeseed oil
220 parts, 6 parts of chilli powder.
A kind of processing method of Sautéed Beef Filet with Black Pepper conditioning packet, comprising the following steps: (1) sirloin is cut into length 8-
The beef item of 10cm, width 0.4-0.8cm, thickness 0.4-0.6cm；(2) boiling is boiled, by the infusion into the water of beef item
15min is pulled out and is drained；(3) egg white, white sugar, salt, ginger juice, rice wine are poured into container and is stirred evenly, placed into one in formula
Half black pepper, beef item is added thereto, and is uniformly mixed, and 4h is pickled；(4) beef item is put into tumbling in crumbs, made
The surface of beef item is stained with crumbs；(5) rapeseed oil is poured into oil cauldron, is heated to 190 degrees Celsius, beef item is put into oil cauldron
The middle 2min of oil excessively；(6) taking-up of beef item is drained, chilli powder and remaining black pepper is uniformly sprinkled on beef item；(7)
Encapsulation will be vacuumized after the sterilizing of beef item.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (7)
1. a kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet, which is characterized in that the raw material including following parts by weight: sirloin 800-
1200 parts, 600-800 parts of water, 200-300 parts of egg white, 50-70 parts of white sugar, 10-20 parts of salt, 20-50 parts of black pepper, ginger juice
10-20 parts, 30-60 parts of rice wine, 100-200 parts of crumbs, 200-300 parts of rapeseed oil, 5-10 parts of chilli powder.
2. the formula of Sautéed Beef Filet with Black Pepper conditioning packet according to claim 1, which is characterized in that the original including following parts by weight
Material: 1000 parts of sirloin, 700 parts of water, 250 parts of egg white, 60 parts of white sugar, 15 parts of salt, 30 parts of black pepper, 15 parts of ginger juice,
40 parts of rice wine, 150 parts of crumbs, 250 parts of rapeseed oil, 8 parts of chilli powder.
3. the formula of Sautéed Beef Filet with Black Pepper conditioning packet according to claim 1, which is characterized in that the original including following parts by weight
Material: 900 parts of sirloin, 650 parts of water, 220 parts of egg white, 55 parts of white sugar, 12 parts of salt, 40 parts of black pepper, ginger juice 16 part, meter
50 parts of wine, 120 parts of crumbs, 220 parts of rapeseed oil, 6 parts of chilli powder.
4. a kind of processing method of Sautéed Beef Filet with Black Pepper according to claim 1 to 3 conditioning packet, which is characterized in that including with
Lower step: (1) sirloin is cut into length 8-10cm, the beef item of width 0.4-0.8cm, thickness 0.4-0.6cm；(2) will
Beef item infusion 10-20min into the water is pulled out and is drained by boiling boiling；(3) egg white, white sugar, salt, ginger juice, rice wine are fallen
Enter in container and stir evenly, place into the black pepper of half in formula, beef item is added thereto, be uniformly mixed, pickles 3-
5h；(4) beef item is put into tumbling in crumbs, the surface of beef item is made to be stained with crumbs；(5) rapeseed oil is poured into oil cauldron
In, it is heated to 180-200 degrees Celsius, beef item is put into oil cauldron oil 2min excessively；(6) taking-up of beef item is drained, in beef
Chilli powder and remaining black pepper are uniformly sprinkled on item；(7) encapsulation will be vacuumized after the sterilizing of beef item.
5. the processing method of Sautéed Beef Filet with Black Pepper conditioning packet according to claim 4, which is characterized in that in step (3), when pickling
Between be 3h.
6. the processing method of Sautéed Beef Filet with Black Pepper conditioning packet according to claim 4, which is characterized in that in step (5), heating temperature
Degree is 190 degrees Celsius.
7. the processing method of Sautéed Beef Filet with Black Pepper according to claim 4 conditioning packet, which is characterized in that in step (2), when infusion
Between be 15min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910852482.6A CN110419679A (en) | 2019-09-09 | 2019-09-09 | A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet |
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| CN201910852482.6A CN110419679A (en) | 2019-09-09 | 2019-09-09 | A kind of formula of Sautéed Beef Filet with Black Pepper conditioning packet |
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| CN110419679A true CN110419679A (en) | 2019-11-08 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
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- 2019-09-09 CN CN201910852482.6A patent/CN110419679A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
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Application publication date: 20191108 |