Five-spice beef superfine instant compound powder and preparation method thereof
A technology of spiced beef and compound powder, which is applied in the field of food processing, can solve the problems that beef jerky cannot be prepared with soup or added as a side dish, and is difficult to cook and use, and achieves the effect of pleasant smell, convenient eating and delicious taste
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Embodiment 1
[0025] The superfine instant compound powder of spiced beef of the present invention comprises fresh shiitake mushrooms and fresh beef, and the particle diameter of the instant compound powder can be 25um. Of course, if the fresh beef is yellow cattle beef, high-quality products can be obtained, especially if Henan Nanyang yellow cattle and Xixia shiitake mushrooms are used as raw materials, the quality will be better. The preparation of the superfine instant compound powder of spiced beef proceeds as follows:
[0026] 1) Select fresh shiitake mushrooms, cut off the pedicles to remove impurities, wash with water at 4°C, remove sediment, soak in salt water with a mass percentage of 1% according to the season and ambient temperature for 2 hours, drain and steam in a steamer Refrigerate for 20 minutes, then cool to room temperature, then place in an oven at 30°C and air-dry until the moisture content is 8%, take it out and cut it into a particle size of 4mm 3 For the diced shiit...
Embodiment 2
[0032] The superfine instant compound powder of spiced beef of the present embodiment is basically the same as that of Example 1, the difference is that the particle size of the instant compound powder is 15um in the preparation steps:
[0033] In the step 1), wash fresh mushrooms at a temperature of 25°C, soak in salt water for 3 hours, steam them in a steamer for 40 minutes, and air-dry them at 50°C until the water content is 10%, and the particle size of cut mushrooms is 6mm 3 ;
[0034] In the step 2), cut the fresh beef into 12cm cubes, put it into clear water for 4 hours, change the water 4 times in the middle, add clear water and rice wine with a volume ratio of 300:1, simmer for 140 minutes, and place in an oven Air-dried at 50°C to a moisture content of 10%, the five-spice brine can be composed of the following raw materials according to the mass percentage of the fresh beef: 2% of cloves, 2% of Angelica dahurica, 2% of rock sugar, 1% of dried chili, 2% of Zanthoxylum...
Embodiment 3
[0038] The superfine instant compound powder of spiced beef of the present embodiment is basically the same as that of Example 1, the difference is that the particle size of the instant compound powder is 10um in the preparation steps:
[0039] In the step 1), wash the fresh mushrooms with a water temperature of 15°C, soak in salt water for 2.5 hours, steam them in a steamer for 30 minutes, and air-dry them at 40°C until the water content is 9%, and the cut mushrooms have a particle size of 5mm 3 ;
[0040] In the step 2), take the fresh beef and cut it into 10cm cubes, soak it in clean water for 3.5 hours, change the water 3 times in the middle, add water and rice wine at a volume ratio of 250:1, simmer for 120 minutes, and place in an oven air-dried at 40°C to a moisture content of 9%, and the five-spice brine can be composed of the following raw materials according to the mass percentage of the fresh beef: 1.5% of clove, 1.5% of Angelica dahurica, 1.5% of rock sugar, 0.7% o...
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