CN1208578A

CN1208578A - Method for making cooked beef

Info

Publication number: CN1208578A
Application number: CN98112927A
Authority: CN
Inventors: 韩富斌
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-07-28
Filing date: 1998-07-28
Publication date: 1999-02-24

Abstract

The cooked beef is prepared through macerating beef in seasoning, then frying, cooking, and mixing with different spices to obtain cooked feef with different taste and flavour. It is mellow in taste and rich in nutrition.

Description

The preparation method of cooked beef

The present invention relates to the manufacture field of meat product, a kind of specifically preparation method of beef food maker.

The various cooked beefs of selling on the present market, as cured beef, spiced beef, the beef of multiple taste such as Saute beef with cayenne pepper, its processing method all is the technical process that adopts water logging, soup to boil basically, this technical process not only causes the destruction of beef nutrition, but also exists because of meat and fiber are aging, and human body is difficult for absorbing and the distasteful deficiency of mouthfeel.

The objective of the invention is to avoid the deficiency of above-mentioned technology, provide that a kind of to have a mouthfeel taste mellow, keep the cooked beef preparation method of original nutrition.

Realize the utility model purpose technical scheme at first be by select materials, prepare condiment water, flooding system, oily excessively, multiple spices is all mixed meat, floods to make tastyly, adds the program of different batchings at last respectively, is processed into the cooked beef of different flavor types.Its concrete operations technical process is as follows:

1. choose Qin Chuan rump steak and Qin Chuan ox back meat respectively in 1: 1 ratio, be cut into shredded meat or sliced meat, meat cubelets;

2. calculate by making 5000 gram meat, with salt 400-500 gram, monosodium glutamate 20 grams and big perfume, Chinese prickly ash, cloves, peeled shrimp, Chinese cassia tree, each 250-300 gram of garden, osmanthus, add water 1200-1500 gram and soaked one day, boil half an hour with little baked wheaten cake again, get the 500 condiment water that restrain and add pan feeding and spill a little and make condiment water;

3. condiment water for preparing and the beef that cuts are mixed thoroughly the system of flooding 4-5 hour;

4. will flood the beef that makes and pour in the deep fat and to cross oil and press for twice to meat crisp mashedly, make semi-finished product shortening beef.

5. in semi-finished product shortening beef, add the cooked beef that different spices are made different flavor types more respectively.

Below provide the embodiment that makes different flavor type cooked beefs:

1. spiced beef (by 5000 gram meat material)

Add white sugar 150 grams in deep fat, sweet fermented flour sauce 1600 grams add water 600 grams after frying out sauce fragrance again, cooking wine 60 grams, and monosodium glutamate 15 grams are slightly endured with little fire, pour semi-finished product shortening beef into, mix thoroughly with oil to get final product.

2. Saute beef with cayenne pepper (by 5000 gram meat material)

In 5 one-tenth oily temperature, add paprika 450 grams-600 grams, pepper powder 120 grams, tingle pepper powder 30 grams are fried out fragrance, add salt 90 grams again, monosodium glutamate 15 grams, wine 60 grams are poured semi-finished product shortening beef into and are mixed thoroughly and get final product.

3. cumin beef (by 5000 gram meat material)

Put into paprika 30-60 gram in oil, cumin 240-300 gram is fried out fragrance, adds salt 90 grams, and monosodium glutamate 15 grams pour that semi-finished product shortening beef very hot oven is dried stir-fries fuel-displaced getting final product before stewing into again.

4. Beef with orange peel sauce

Foreshank 2500 grams are cut not, and peanut 500 grams are smash the end, and sesame 125 grams are standby.Flavouring material water 250 restrained white sugar 200 grams, cooking wine 30 grams after oiling was fried out fragrance with peanut, dried orange peel, sesame in pot, the light soy sauce king is an amount of, and oily bold and resolute son or thick chilli sauce reach water and bracket bone soup in right amount, pour beef again into and do not stir, endure with the line fire, up to being boiled into laking, meat is mashed to get final product.

In the above-mentioned preparation condiment water, can in giving scope, appoint with the consumption of salt, big perfume, Chinese prickly ash, cloves, Sha Ren, Chinese cassia tree, Gui Yuan and water and get.The above-mentioned time of flooding meat also can be grasped arbitrarily in the time giving.Added paprika, cumin consumption all can be appointed to scope in institute according to the taste weight and got during above-mentioned Saute beef with cayenne pepper and cumin beef were made, and did not all influence dense fragrance.

The present invention is owing to adopt multiple condiment to flood system beef earlier, and crosses oil and press crisp technology, thereby it is dense to have a spice flavor, and meat is crisp mashed, and meat flavour is mellow and kept the beef original nutrient contents; Simultaneously owing to add the technology of different condiment more respectively, thus can be made into different cooked beefs of sampling, and the beef color and taste uniqueness of each flavor type.For example, spiced beef look sauce is red, and taste is fragrant and sweet slightly peppery, has strong sauce fragrance.Saute beef with cayenne pepper has fiber crops, peppery, salty perfume (or spice), soft local flavor; Cumin beef, the cumin flavor is aromatic, and peppery is moderate, has the advantages that to examine meat; Beef with orange peel sauce, the dried orange peel dense fragrance of distinguishing the flavor of has sweet pungent.Cooked beef of the present invention is nutritious, easily digests and assimilates, and has nutritious, the advantage that enjoys endless aftertastes not only can be used as the edible meat dish of going with wine of dining table, and as the meat that presss from both sides cake, having more characteristic, is the another new developing snack after Shaanxi name snack " cured meat folder cake ".

Claims

1. the preparation method of a cooked beef is at first carried out cutter incision flavor to the beef of choosing, and forms through burning to fry again, it is characterized in that the operating procedure process is as follows:

(1) chooses Qin Chuan rump steak and Qin Chuan ox back meat respectively in 1: 1 ratio, be cut into shredded meat or sliced meat, meat cubelets;

(2) calculate by making 5000 gram meat, with salt 400-500 gram, monosodium glutamate 20 grams and big perfume, Chinese prickly ash, cloves, peeled shrimp, Chinese cassia tree, each 250-300 gram of garden, osmanthus, add water 1200-1500 gram and soaked one day, boil half an hour with little baked wheaten cake again, the condiment water of getting 500 grams adds cooking wine, and a little makes condiment water;

(3) the condiment juice for preparing is poured in the beef that cuts mixed thoroughly, the system of flooding 4-5 hour;

(4) will flood good meat and pour into and cross oil in the deep fat to press meat for twice crisp mashed, make semi-finished product shortening beef;

(5) in semi-finished product shortening beef, add different spices respectively, make spiced beef, Saute beef with cayenne pepper, cumin beef and the various cooked beefs of Beef with orange peel sauce of different flavor types.

2. preparation method according to claim 1, the making that it is characterized in that spiced beef are to add white sugar 150 grams, sweet fermented flour sauce 1600 grams in deep fat, add water 600 grams again after frying out sauce fragrance, cooking wine 60 grams, monosodium glutamate 15 grams, after slightly enduring with little fire, pour semi-finished product shortening beef into, mix thoroughly with oil and get final product.

3. preparation method according to claim 1, the making that it is characterized in that Saute beef with cayenne pepper are to add paprika 450-600 gram, Chinese prickly ash, tingle pepper powder 30 in fifty percent oily temperature, fry out fragrance, add salt 90 gram again, monosodium glutamate 15 grams, wine 60 grams are poured semi-finished product shortening beef into and are mixed thoroughly and get final product.

4. preparation method according to claim 1, the making that it is characterized in that cumin beef are to put into paprika 30-60 gram in oil, cumin 240-300 gram, fry out fragrance, add salt 90 grams, monosodium glutamate 15 grams pour that semi-finished product shortening beef very hot oven is dried stir-fries fuel-displaced getting final product before stewing into again.

5. preparation method according to claim 1, it is characterized in that gust making of skin beef paste is after earlier peanut 500 grams, sesame 25 grams being fried out fragrance in oil, add condiment water 250 grams, white sugar 200 grams, cooking wine 30 gram and light soy sauce kings, oily bold and resolute son or thick chilli sauce are an amount of, and the beef of pouring 2500 grams at last into does not stir, be boiled into peony with the line fire, meat is mashed to get final product.