CN113925137A - Innovative making method of Hangzhou spiced beef fillet - Google Patents

Innovative making method of Hangzhou spiced beef fillet Download PDF

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Publication number
CN113925137A
CN113925137A CN202111334953.8A CN202111334953A CN113925137A CN 113925137 A CN113925137 A CN 113925137A CN 202111334953 A CN202111334953 A CN 202111334953A CN 113925137 A CN113925137 A CN 113925137A
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bag
hangzhou
beef
sauce
beef fillet
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王雷
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China Food Min'an Beijing Technology Co ltd
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China Food Min'an Beijing Technology Co ltd
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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
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses an innovative making method of Hangzhou spiced beef fillet, which relates to the field of food processing, and comprises the following steps: and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing. S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing. According to the invention, by pretreating the beef willow, the taste of the dish is convenient for all people to control, the quality of the dish is improved, people who have poor appetite often feel the cold food without appetite, but the cold food which is refrigerated or mixed with the beef willow can not be eaten every day, so that the stomach is easily injured, at the moment, some appetite-stimulating and slightly-spicy pickles can be made, and when the Chinese prickly ash is eaten in a proper amount, the heat can not be generated, so that the dish looks simple, but the nutrition of the dish is very comprehensive, and the dish contains rich protein, vitamins and dietary fibers.

Description

Innovative making method of Hangzhou spiced beef fillet
Technical Field
The invention relates to the field of food processing, in particular to an innovative manufacturing method of Hangzhou spiced beef fillet.
Background
The beef and the Hangzhou pepper are matched to better absorb the nutritional ingredients in the beef, and the Hangzhou pepper can better help digestion and absorption by stimulating appetite.
The beef is rich in protein, the amino acid composition is closer to the requirements of human bodies than pork, the disease resistance of the organism can be improved, the beef is particularly suitable for people who grow, develop, post-operate and recuperate after diseases in the aspects of blood loss supplement, tissue repair and the like, and the beef can warm the stomach when eaten in cold winter, and is a good tonifying product in the season; the beef has the effects of strengthening the middle-jiao and replenishing qi, nourishing the spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation, and is suitable for people with middle-jiao qi hidden, short breath and weak constitution, weak bones and muscles, anemia and long-standing diseases and yellow complexion and blurred vision; it also has effects of preventing miscarriage, tranquilizing mind, invigorating qi, invigorating spleen, nourishing stomach, and strengthening tendons and bones. Relieving fatigue: the Hangzhou pepper has good effect of relieving fatigue, and contains vitamin P which can promote the body to absorb vitamin C; relieving fever and easing pain: the hot pepper can lower the body temperature by sweating the body and well relieve the aching pain of muscles, so the hot pepper has stronger antipyretic and analgesic effects; increase appetite, aid digestion: vitamin P can well strengthen capillary vessels, has good effect on preventing diseases such as arteriosclerosis, gastric ulcer and the like, and aromatic and spicy capsaicin is contained in Hangzhou pepper, so that the substance can well enhance appetite and help digestion; purifying blood: the Hangzhou pepper is filled with chlorophyll which can well prevent the intestinal absorption of redundant cholesterol and discharge the cholesterol out of the body, thereby helping to purify blood. According to the nutrient content of the beef and the Hangzhou pepper, the beef meat fiber is thick and not easy to absorb, and the Hangzhou pepper with crisp and sweet taste is matched, so that the appetite can be improved, and the nutrient absorption is facilitated. The nutrient content of beef is that per hundred grams of protein (19.90 grams), fat (4.20 grams), carbohydrate (2.00 grams), cholesterol (84.00 milligrams), vitamin A (7.00 micrograms), thiamine (0.04 milligrams), riboflavin (0.14 milligrams), nicotinic acid (5.60 milligrams), vitamin E (0.65 milligrams), calcium (23.00 milligrams), phosphorus (168.00 milligrams), potassium (216.00 milligrams), sodium (84.20 milligrams), magnesium (20.00 milligrams), iron (3.30 milligrams), zinc (4.73 milligrams), selenium (6.45 micrograms), copper (0.18 milligrams), and manganese (0.04 milligrams).
The existing manufacturing method of the Hangzhou spiced beef is difficult to realize standardization of dish processing, is not beneficial to standardization popularization, cannot avoid differences caused by manual frying of the Hangzhou spiced beef, cannot optimize diet collocation and corresponding ingredients, is complex in processing process, cannot finish a machining mode, is complex in whole Hangzhou spiced beef processing process, cannot effectively depend on an intelligent electric appliance to serve as main processing equipment, is different in manipulation of different cooks in different dish processing modes, and is easy to bring differences of all layers.
Therefore, the technical personnel in the field provide an innovative manufacturing method of the Hangzhou spiced beef willow to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide an innovative Hangzhou spiced beef fillet manufacturing method, and aims to solve the problems that the existing Hangzhou spiced beef fillet manufacturing method proposed in the background technology is difficult to realize the standardization of dish processing, is not beneficial to standardization popularization, cannot avoid the difference caused by manual frying of Hangzhou spiced beef fillets, cannot optimize diet collocation and corresponding ingredients, realizes the complex processing process, cannot finish the mechanical processing mode, is complex in the whole Hangzhou spiced beef fillet processing process, cannot effectively depend on an intelligent electric appliance to serve as main processing equipment, has different cooks in different dish processing modes, and is easy to cause the difference of all layers.
In order to achieve the purpose, the invention provides the following technical scheme:
the innovative making method of the Hangzhou beef willow is characterized in that the making method of the Hangzhou beef willow which is convenient to store comprises the following steps:
and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing.
S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing.
S3, a preparation step of pickled meat bags, which is to prepare one part of pickled meat bags, take beef fillet, salt, sugar, monosodium glutamate, white pepper powder, onion powder, garlic powder, ginger powder, dark soy sauce, a water-retaining agent, starch, water and soybean oil out of a freezer, unfreeze the beef fillet on a chopping board for 1 hour, cut into sections of 6cm-7cm, cut into pieces of 0.8cm thick by a flaker, cut into strips of 0.8cm wide, put into flowing water to be completely unfrozen, change water to be soaked, remove blood water, control water for 1 hour to control water, put the water-controlled Hangzhou beef fillet into a rolling machine, add ingredients into the rolling machine to be uniformly dissolved by adding water, adjust an automatic gear, set parameters of 5 forward rotation for 5min, 6min reverse rotation for 6min, pause for 3min, circulate twice, vacuum degree of-0.08 MPa, open a cover after the starting program is finished, add soybean oil, manually stir for 3min, finish the discharging and separately package of the beef fillet, packaging into a pickled meat bag.
S4, a sauce bag preparation step, namely preparing one sauce bag, preparing chicken fat, oyster sauce, tomato sauce, light soy sauce, dark soy sauce, sugar, monosodium glutamate, cooking wine, Rongshan pickled pepper sauce and soybean oil, weighing the ingredients in proportion, and packaging into one sauce bag.
S5, preparing a fresh vegetable bag, namely preparing one part of the fresh vegetable bag, cleaning Hangzhou pepper, directly cutting the Hangzhou pepper into sections, preparing the Hangzhou pepper sections, and packaging the Hangzhou pepper sections into one part of the fresh vegetable bag.
S6, a seasoning packet preparation step, namely preparing a seasoning packet, removing roots, dry leaves and skins of the scallion, cleaning, disinfecting and draining, slicing by a top knife, peeling, cleaning, disinfecting and draining the ginger, slicing, cleaning, disinfecting and draining the peeled garlic, slicing the garlic, and packaging into a seasoning packet.
S7, frying the Hangzhou beef fillet directly in an intelligent frying machine built-in mode, taking out the beef fillet from the pickled meat bag, adding the food materials in the sauce bag, the fresh vegetable bag and the seasoning bag into the frying machine, uniformly stirring the materials through chopsticks, and frying the Hangzhou beef fillet with the Hangzhou beef fillet function in the beef and mutton.
As a preferred embodiment of the present invention: the preparation method of the sauce comprises the step of preparing the sauce bag, wherein the sauce bag comprises 10g of chicken oil, 18g of oyster sauce, 4g of tomato sauce, 4g of light soy sauce, 3g of dark soy sauce, 1g of sugar, 2g of monosodium glutamate, 10g of cooking wine, 25g of Rongshan pickled pepper sauce and 2.5g of soybean oil.
As a preferred embodiment of the present invention: the preparation method of the pickled meat package comprises the steps of preparing 50kg of beef fillet, 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of onion powder, 10g of garlic powder, 30g of ginger powder, 100g of dark soy sauce, 250g of water-retaining agent, 1000g of starch, 7.5kg of water and 1kg of soybean oil.
As a preferred embodiment of the present invention: the fresh vegetable bun preparation method comprises the step of preparing the fresh vegetable bun, wherein the fresh vegetable bun comprises 100g of Hangzhou pepper sections.
As a preferred embodiment of the present invention: the preparation method of the seasoning packet comprises the steps of preparing 9g of green Chinese onions, 6g of peeled garlic and 3g of ginger.
Compared with the prior art, the invention has the beneficial effects that:
the invention relates to an innovative manufacturing method of Hangzhou spiced beef, which is characterized in that beef fibers are thick, the fried taste is not easy to control, all people can conveniently control the taste of dishes by pretreating the beef, the quality of the dishes is improved, people often feel not appetite when the appetite is poor, but the cold foods which are refrigerated or are stirred can not be eaten everyday, so the stomach is easy to hurt, at the moment, some appetite-promoting and slightly spicy pickles can be manufactured, and the food cannot be burnt when the Hangzhou spiced food is eaten in a proper amount, so the dish looks simple, but the nutrition of the dish is very comprehensive, the dish contains rich protein, vitamins and dietary fibers, the problem that the high-difficulty dishes cannot be manufactured at home can be solved, meanwhile, the problems that people can not cook and can not cook in time can be solved, the matching of food processing and a pot is completed, the problems that the taste of the dish is not good, the dish is not cooked and the pot is burnt and the like due to unfamiliarity in the operation of the pot are solved, through the adjustment to the mode is pickled to the meat in eating the material package, it is more tender to solve meat taste, has the feel of meat and does not lack meat taste, does not have the additive in the dish, eats the material shelf life and is shorter, but can eat more healthily, renews the characteristics of the fresh basis of eating the material according to the difference, independently packs, ensures in the storage process, can not influence the taste of dish, combines with novel intelligent kitchen electricity, lets the dish eat better, and the preparation is simpler.
Detailed Description
In the embodiment of the invention, an innovative manufacturing method of the Hangzhou beef willow, which comprises the following steps of:
and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing.
S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing.
S3, a preparation step of pickled meat bags, which is to prepare one part of pickled meat bags, take beef fillet, salt, sugar, monosodium glutamate, white pepper powder, onion powder, garlic powder, ginger powder, dark soy sauce, a water-retaining agent, starch, water and soybean oil out of a freezer, unfreeze the beef fillet on a chopping board for 1 hour, cut into sections of 6cm-7cm, cut into pieces of 0.8cm thick by a flaker, cut into strips of 0.8cm wide, put into flowing water to be completely unfrozen, change water to be soaked, remove blood water, control water for 1 hour to control water, put the water-controlled Hangzhou beef fillet into a rolling machine, add ingredients into the rolling machine to be uniformly dissolved by adding water, adjust an automatic gear, set parameters of 5 forward rotation for 5min, 6min reverse rotation for 6min, pause for 3min, circulate twice, vacuum degree of-0.08 MPa, open a cover after the starting program is finished, add soybean oil, manually stir for 3min, finish the discharging and separately package of the beef fillet, and packaging the meat into a pickled meat bag, wherein the pickled meat bag comprises 50kg of beef fillet, 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of onion powder, 10g of garlic powder, 30g of ginger powder, 100g of dark soy sauce, 250g of water-retaining agent, 1000g of starch, 7.5kg of water and 1kg of soybean oil.
S4, preparing a sauce bag, namely preparing one part of sauce bag, preparing chicken fat, oyster sauce, tomato sauce, light soy sauce, sugar, monosodium glutamate, cooking wine, Rongshan pickled pepper sauce and soybean oil, weighing the ingredients according to a certain proportion, and packaging into one part of sauce bag, wherein the sauce bag comprises 10g of chicken fat, 18g of oyster sauce, 4g of tomato sauce, 4g of light soy sauce, 3g of light soy sauce, 1g of sugar, 2g of monosodium glutamate, 10g of cooking wine, 25g of Rongshan pickled pepper sauce and 2.5g of soybean oil.
S5, preparing a fresh vegetable bag, namely preparing one part of the fresh vegetable bag, cleaning Hangzhou pepper, directly cutting the Hangzhou pepper into sections, preparing Hangzhou pepper sections, and packaging the Hangzhou pepper sections into one part of the fresh vegetable bag, wherein the fresh vegetable bag comprises 100g of Hangzhou pepper sections.
S6, a seasoning packet preparation step, which is to prepare one part of seasoning packet, remove roots, leaves and skins of green Chinese onions, clean, disinfect and drain, slice with a top knife, peel and clean, disinfect and drain ginger, slice, clean, disinfect and drain peeled garlic, slice garlic slices, and package into one part of seasoning packet, wherein the seasoning packet comprises 9g of green Chinese onions, 6g of peeled garlic and 3g of ginger.
S7, frying the Hangzhou beef fillet directly in an intelligent frying machine built-in mode, taking out the beef fillet from the pickled meat bag, adding the food materials in the sauce bag, the fresh vegetable bag and the seasoning bag into the frying machine, uniformly stirring the materials through chopsticks, and frying the Hangzhou beef fillet with the Hangzhou beef fillet function in the beef and mutton.
The beef fiber is thick, the fried taste is not easy to control, all people can conveniently control the taste of the dish by pretreating the beef fillet, the quality of the dish is improved, people often feel lack of appetite due to poor appetite, but the cold food which is refrigerated or mixed can not be eaten every day, the stomach can be easily injured, at the moment, some appetizing and slightly spicy pickles can be made, and when the Hangzhou pepper is eaten in a proper amount, the pickles can not be burnt, so that the pickles are simple in appearance, but the nutrition of the pickles is also very comprehensive, and the pickles contain rich protein, vitamins and dietary fiber.
The preparation method of the sauce bag comprises the steps of preparing the sauce bag, wherein the sauce bag comprises 10g of chicken oil, 18g of oyster sauce, 4g of tomato sauce, 4g of light soy sauce, 3g of dark soy sauce, 1g of sugar, 2g of monosodium glutamate, 10g of cooking wine, 25g of Rongshan pickled pepper sauce and 2.5g of soybean oil. The preparation method of the pickled meat bag comprises the steps of preparing 50kg of beef fillet, 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of onion powder, 10g of garlic powder, 30g of ginger powder, 100g of dark soy sauce, 250g of water-retaining agent, 1000g of starch, 7.5kg of water and 1kg of soybean oil. And (3) preparing a fresh vegetable bag, wherein the fresh vegetable bag comprises 100g of Hangzhou pepper sections. A seasoning packet preparation step, wherein the seasoning packet comprises 9g of green Chinese onions, 6g of peeled garlic and 3g of ginger.
Can solve the high difficult degree vegetable and can't be in the preparation problem, can not cook simultaneously, the crowd's problem of eating of cooking of lack of time, eat the completion collocation of material processing and pan, it is unfamiliar with to solve the pan operation, it is not good to lead to the vegetable taste, the vegetable is not ripe, the pot pasting scheduling problem, through the adjustment to eating the meat quality mode of pickling in the material package, it is more tender to solve meat quality taste, there is the feel of meat and does not lack the meat taste, no additive in the vegetable, it is shorter to eat the material shelf life, but can eat more healthily, the characteristic of eating the material according to the difference is updated freshly, carry out independent packing, ensure in the storage process, can not influence the taste of vegetable, combine with novel intelligent kitchen electricity, let the vegetable better eat, it is simpler to make.
The working principle of the invention is as follows: the making method of the Hangzhou spiced beef fillet convenient for storage comprises the following steps:
and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing.
S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing.
S3, a preparation step of pickled meat bags, which is to prepare one part of pickled meat bags, take beef fillet, salt, sugar, monosodium glutamate, white pepper powder, onion powder, garlic powder, ginger powder, dark soy sauce, a water-retaining agent, starch, water and soybean oil out of a freezer, unfreeze the beef fillet on a chopping board for 1 hour, cut into sections of 6cm-7cm, cut into pieces of 0.8cm thick by a flaker, cut into strips of 0.8cm wide, put into flowing water to be completely unfrozen, change water to be soaked, remove blood water, control water for 1 hour to control water, put the water-controlled Hangzhou beef fillet into a rolling machine, add ingredients into the rolling machine to be uniformly dissolved by adding water, adjust an automatic gear, set parameters of 5 forward rotation for 5min, 6min reverse rotation for 6min, pause for 3min, circulate twice, vacuum degree of-0.08 MPa, open a cover after the starting program is finished, add soybean oil, manually stir for 3min, finish the discharging and separately package of the beef fillet, and packaging the meat into a pickled meat bag, wherein the pickled meat bag comprises 50kg of beef fillet, 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of onion powder, 10g of garlic powder, 30g of ginger powder, 100g of dark soy sauce, 250g of water-retaining agent, 1000g of starch, 7.5kg of water and 1kg of soybean oil.
S4, preparing a sauce bag, namely preparing one part of sauce bag, preparing chicken fat, oyster sauce, tomato sauce, light soy sauce, sugar, monosodium glutamate, cooking wine, Rongshan pickled pepper sauce and soybean oil, weighing the ingredients according to a certain proportion, and packaging into one part of sauce bag, wherein the sauce bag comprises 10g of chicken fat, 18g of oyster sauce, 4g of tomato sauce, 4g of light soy sauce, 3g of light soy sauce, 1g of sugar, 2g of monosodium glutamate, 10g of cooking wine, 25g of Rongshan pickled pepper sauce and 2.5g of soybean oil.
S5, preparing a fresh vegetable bag, namely preparing one part of the fresh vegetable bag, cleaning Hangzhou pepper, directly cutting the Hangzhou pepper into sections, preparing Hangzhou pepper sections, and packaging the Hangzhou pepper sections into one part of the fresh vegetable bag, wherein the fresh vegetable bag comprises 100g of Hangzhou pepper sections.
S6, a seasoning packet preparation step, which is to prepare one part of seasoning packet, remove roots, leaves and skins of green Chinese onions, clean, disinfect and drain, slice with a top knife, peel and clean, disinfect and drain ginger, slice, clean, disinfect and drain peeled garlic, slice garlic slices, and package into one part of seasoning packet, wherein the seasoning packet comprises 9g of green Chinese onions, 6g of peeled garlic and 3g of ginger.
S7, frying the Hangzhou beef fillet directly in an intelligent frying machine built-in mode, taking out the beef fillet from the pickled meat bag, adding the food materials in the sauce bag, the fresh vegetable bag and the seasoning bag into the frying machine, uniformly stirring the materials through chopsticks, and frying the Hangzhou beef fillet with the Hangzhou beef fillet function in the beef and mutton.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.

Claims (5)

1. The innovative making method of the Hangzhou beef willow is characterized by comprising the following steps:
and S1, performing cold storage and thawing on the beef fillet, putting the beef fillet into a 0-4 ℃ cold storage refrigerator for thawing 12 hours in advance one day and night, and directly using the beef fillet after thawing.
S2, preparing vegetables in the early stage, namely preparing four parts of a pickled meat bag, a sauce bag, a fresh vegetable bag, a seasoning bag and the like, and then standing.
S3, a preparation step of pickled meat bags, which is to prepare one part of pickled meat bags, take beef fillet, salt, sugar, monosodium glutamate, white pepper powder, onion powder, garlic powder, ginger powder, dark soy sauce, a water-retaining agent, starch, water and soybean oil out of a freezer, unfreeze the beef fillet on a chopping board for 1 hour, cut into sections of 6cm-7cm, cut into pieces of 0.8cm thick by a flaker, cut into strips of 0.8cm wide, put into flowing water to be completely unfrozen, change water to be soaked, remove blood water, control water for 1 hour to control water, put the water-controlled Hangzhou beef fillet into a rolling machine, add ingredients into the rolling machine to be uniformly dissolved by adding water, adjust an automatic gear, set parameters of 5 forward rotation for 5min, 6min reverse rotation for 6min, pause for 3min, circulate twice, vacuum degree of-0.08 MPa, open a cover after the starting program is finished, add soybean oil, manually stir for 3min, finish the discharging and separately package of the beef fillet, packaging into a pickled meat bag.
S4, a sauce bag preparation step, namely preparing one sauce bag, preparing chicken fat, oyster sauce, tomato sauce, light soy sauce, dark soy sauce, sugar, monosodium glutamate, cooking wine, Rongshan pickled pepper sauce and soybean oil, weighing the ingredients in proportion, and packaging into one sauce bag.
S5, preparing a fresh vegetable bag, namely preparing one part of the fresh vegetable bag, cleaning Hangzhou pepper, directly cutting the Hangzhou pepper into sections, preparing the Hangzhou pepper sections, and packaging the Hangzhou pepper sections into one part of the fresh vegetable bag.
S6, a seasoning packet preparation step, namely preparing a seasoning packet, removing roots, dry leaves and skins of the scallion, cleaning, disinfecting and draining, slicing by a top knife, peeling, cleaning, disinfecting and draining the ginger, slicing, cleaning, disinfecting and draining the peeled garlic, slicing the garlic, and packaging into a seasoning packet.
S7, frying the Hangzhou beef fillet directly in an intelligent frying machine built-in mode, taking out the beef fillet from the pickled meat bag, adding the food materials in the sauce bag, the fresh vegetable bag and the seasoning bag into the frying machine, uniformly stirring the materials through chopsticks, and frying the Hangzhou beef fillet with the Hangzhou beef fillet function in the beef and mutton.
2. The method for making the innovative Hangzhou spiced beef fillet as claimed in claim 1, wherein the preparation step of the sauce bag comprises 10g of chicken fat, 18g of oyster sauce, 4g of tomato sauce, 4g of light soy sauce, 3g of dark soy sauce, 1g of sugar, 2g of monosodium glutamate, 10g of cooking wine, 25g of Rongshan pickled pepper sauce and 2.5g of soybean oil.
3. The method for making the innovative Hangzhou spiced beef fillet as claimed in claim 1, wherein the preparation step of the pickled beef bun is that the pickled beef bun comprises 50kg of beef fillets, 150g of salt, 250g of sugar, 200g of monosodium glutamate, 30g of white pepper powder, 30g of onion powder, 10g of garlic powder, 30g of ginger powder, 100g of dark soy sauce, 250g of water-retaining agent, 1000g of starch, 7.5kg of water and 1kg of soybean oil.
4. The innovative Hangzhou spiced beef fillet as claimed in claim 1, wherein in the fresh vegetable bun preparation step, the fresh vegetable bun includes 100g Hangzhou pepper segments.
5. The method for making the innovative Hangzhou spiced beef fillet as claimed in claim 1, wherein the seasoning packet preparation step is to prepare seasoning packets comprising 9g of green Chinese onion, 6g of peeled garlic and 3g of ginger.
CN202111334953.8A 2021-11-11 2021-11-11 Innovative making method of Hangzhou spiced beef fillet Pending CN113925137A (en)

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