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Spicy and hot beef food and making method thereof

A production method and beef technology, applied in food preparation, food science, application, etc., can solve the problems of unfavorable health, beef taste and texture need to be improved, and achieve the effect of spicy and delicious taste, easy weighing and packaging, and easy toughness

Inactive Publication Date: 2015-12-30
浙江舟富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the braised beef food of this invention is added the anticorrosion and antistaling agent of chemical composition, is unfavorable for the health of human body
And at the same time because the food is a deli packaged product, the taste and mouthfeel of the beef also need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of fragrant and spicy beef food, comprises the steps:

[0033] (1) Beef pretreatment: Select 100 parts of fresh beef and cut them against the texture of the beef. Soak the cut beef in 500 parts of water for 45 minutes. The soda water is injected into the texture of the beef, wherein the injection amount of the baking soda water is 1.5mL / 100g; then the beef is refrigerated for 1.5h for later use.

[0034] (2) Blanching water: add water to the pot to heat, then put the above-mentioned pretreated beef into the pot for blanching; the weight ratio of beef to water is 1:2.5, and the blanching time is 3 minutes.

[0035] (3) Stir-fry: Take out the blanched beef, put it into a hot dry pan and stir-fry until the beef is dry-stirred and the oil is released and the appearance is crispy and yellow.

[0036] (4) Preparation of seasoning sauce: 4 parts of pepper, 2 parts of Chinese prickly ash, 1.5 parts of minced garlic, 1.5 parts of minced ginger, 1.5 ...

Embodiment 2

[0042] A kind of preparation method of fragrant and spicy beef food, comprises the steps:

[0043] (1) Beef pretreatment: Select 100 parts of fresh beef and cut them against the texture of the beef. Soak the cut beef in 500 parts of water for 45 minutes. The soda water is injected into the texture of the beef, wherein the injection amount of the baking soda water is 1.5mL / 100g; then the beef is refrigerated for 1.5h for later use.

[0044] (2) Blanching water: Add water to the pot to heat, then put the above-mentioned pretreated beef into the pot for blanching; the weight ratio of beef to water is 1:2.5, and the blanching time is 3 minutes.

[0045] (3) Stir-fry: Take out the blanched beef, put it into a hot dry pan and stir-fry until the beef is dry-stirred and the oil is released and the appearance is crispy and yellow.

[0046] (4) Preparation of seasoning sauce: 4 parts of pepper, 2 parts of Chinese prickly ash, 1.5 parts of minced garlic, 1.5 parts of minced ginger, 1.5 ...

Embodiment 3

[0052] A kind of preparation method of fragrant and spicy beef food, comprises the steps:

[0053] (1) Beef pretreatment: Select 100 parts of fresh beef and cut them against the texture of the beef. Soak the cut beef in 400 parts of water for 0.5h. Baking soda water was injected into the texture of the beef, wherein the injected amount of the baking soda water was 1 mL / 100 g; then the beef was refrigerated for 1 h for later use.

[0054] (2) Blanching water: Add water to the pot to heat, then put the above-mentioned pretreated beef into the pot for blanching; the weight ratio of beef to water is 1:2, and the blanching time is 2 minutes.

[0055] (3) Stir-fry: Take out the blanched beef, put it into a hot dry pan and stir-fry until the beef is dry-stirred and the oil is released and the appearance is crispy and yellow.

[0056] (4) Preparation of seasoning sauce: 3 parts of pepper, 1 part of Chinese prickly ash, 1 part of minced garlic, 1 part of minced ginger, 1 part of white...

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Abstract

The invention relates to the field of cooked meat product making, and discloses spicy and hot beef food and a making method thereof. The method comprises the steps of 1 beef preprocessing, wherein diced beef is soaked in water, baking soda water is injected into the beef after the beef is soaked, and then the beef is refrigerated for standby application; 2 quick-boiling, wherein water is added in a pot and heated, and then the beef is put in the pot for quick-boiling; 3 dry stir-frying, wherein the beef is put in a hot dry pot to be stir-fried in a dry mode; 4 sauce preparing, wherein chili, Chinese prickly ash, minced garlic, bruised ginger, white granulated sugar, monosidum glutamate, salt, cooking wine, light soy sauce and vegetable oil are mixed to prepare sauce; 5 stewing, wherein the water, the beef and the sauce are added in a stew pot one after another for first-stage stewing, then second-stage stewing is performed, and lastly fire is turn down for braising; 6 packaging and sterilizing, wherein the food is packaged and sterilized. The made spicy and hot beef food can be preserved for a long time and does not contain chemical preservative components, and meanwhile the beef is spicy, hot and tasty in taste and good in mouthfeel.

Description

technical field [0001] The invention relates to the field of deli meat products production, in particular to a spicy beef food and a production method thereof. Background technique [0002] When people work and travel in an outdoor environment, due to the limitation of environmental conditions, they cannot eat freshly burned or relatively fresh food. As a result, packaged instant foods such as instant noodles and packaged dry food have become the first choice. But along with the raising of people's living standard, people also pay more and more attention to aspects such as the hygienic health of packaged instant food, taste. General instant noodles are fried food, which is not healthy enough, and some vacuum-packed foods, on the one hand, have a bad taste, on the other hand, most of them are added with chemical preservatives, which is not conducive to health, and some foods without chemical preservatives have a long shelf life. It is very short, which is not conducive to s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318
Inventor 俞明富
Owner 浙江舟富食品有限公司
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