Beef pretreatment method for preparing hot and spicy beef sauce
A technology of pretreatment and spicy sauce, which is applied in the direction of using chemicals to preserve meat/fish, food ingredients as taste improvers, and food ingredients as taste improvers, etc. It can solve the impact of beef spicy sauce on the taste and the inability to excite nutrients in beef Out of problems, to achieve the effect of increasing health ingredients, strong sterilization and degerming effect, and simple and easy process flow
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[0024] Example 1
[0025] A beef pretreatment method for preparing beef spicy sauce includes the following process steps:
[0026] 1) Purchase fresh beef, clean it and rinse it once, and then cut it into slices;
[0027] 2) Take a frying pan, add clean water to the pan and boil, then put all the beef processed in step 1 above into the pan, continue to cook for 5 minutes, take it out to remove the blood;
[0028] 3) Take a washing basin, add a sterilizing cleaning agent to the basin and increase the temperature to 45°C, then put the beef processed in step 2 into the basin, and stir constantly to clean and kill the bacteria on the beef;
[0029] The sterilization cleaning agent is configured with 10 parts vinegar, 60 parts clean water, 20 parts rice-washing water, 8 parts salt and 5 parts white wine. The configuration method is as follows:
[0030] ①Put the clean water into the pot and heat it to 50°C, then add the rice-washing water in the raw material to it, and heat it up to 80°C again;...
Example Embodiment
[0040] Example 2
[0041] A beef pretreatment method for preparing beef spicy sauce includes the following process steps:
[0042] 1) Purchase fresh beef, clean it and rinse it once, and then cut it into slices;
[0043] 2) Take a frying pan, add clean water to the pan and boil, then put all the beef processed in step 1 above into the pan, continue to cook for 3 minutes, take it out to remove the blood;
[0044] 3) Take a washing basin, add a sterilizing cleaning agent to the basin and raise the temperature to 30°C, then put the beef processed in step 2 into the basin, and stir continuously to clean and kill the bacteria on the beef;
[0045] The sterilization cleaning agent is configured with 8 parts vinegar, 50 parts clean water, 10 parts rice water, 6 parts salt, and 3 parts white wine. The configuration method is as follows:
[0046] ①Put the clean water into the pot and heat it to 30°C, then add the rice-washing water in the raw materials to it, and heat it up to 60°C again;
[0047]...
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