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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

Inactive Publication Date: 2016-06-29
HEXIAN COUNTY JILONGSHAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Spicy sauce is an upgraded product among condiments. In normal preparation, it is made by soaking or stewing the corresponding solid phase part and liquid phase part. Beef spicy sauce has the highest market share at this stage. A kind of spicy sauce, which tastes mellow and delicious, and is deeply loved by consumers. The traditional beef spicy sauce is only used directly after simple cleaning. This method not only cannot stimulate all the nutrients in the beef The taste of beef spicy sauce also has a certain influence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of beef pretreatment method for preparing beef spicy sauce, comprises following processing steps:

[0026] 1) Acquisition of fresh beef, and simply cleaning and rinsing it once, and then cutting it into slices;

[0027] 2) Take a frying pan, add water to the pot and boil it, then put all the beef processed in the above step 1 into the pot, continue to cook for 5 minutes, then take it out to remove the blood;

[0028] 3) Take a cleaning basin, add a sterilizing cleaning agent into the basin and raise the temperature to 45°C, then put the beef treated in step 2 into the basin, and keep stirring to clean and kill the bacteria on the beef;

[0029] The sterilizing cleaning agent is prepared using: 10 parts of vinegar, 60 parts of clear water, 20 parts of rice washing water, 8 parts of table salt and 5 parts of white wine. The configuration method is as follows:

[0030] ①Put clean water into the pot, heat it to 50°C, then add the rice washing water in the raw materi...

Embodiment 2

[0041] A kind of beef pretreatment method for preparing beef spicy sauce, comprises following processing steps:

[0042] 1) Acquisition of fresh beef, and simply cleaning and rinsing it once, and then cutting it into slices;

[0043] 2) Take a frying pan, add water to the pot and boil it, then put all the beef processed in the above step 1 into the pot, continue to cook for 3 minutes, then take it out to remove the blood;

[0044] 3) Take a cleaning basin, add a sterilizing cleaning agent into the basin and raise the temperature to 30°C, then put the beef treated in step 2 into the basin, and keep stirring to clean and kill the bacteria on the beef;

[0045] The sterilizing cleaning agent is prepared using: 8 parts of vinegar, 50 parts of clear water, 10 parts of rice washing water, 6 parts of table salt and 3 parts of white wine. The configuration method is as follows:

[0046] ①Put clean water into the pot, heat it to 30°C, then add the rice washing water in the raw materia...

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Abstract

The invention relates to a beef pretreatment method for preparing hot and spicy beef sauce and relates to the technical field of subsidiary food processing. The beef pretreatment method comprises the following steps that beef is purchased, washed, subjected to blood and slime removing, disinfected and sterilized, diced, stewed and stir-fried, and then the hot and spicy beef sauce is obtained. The beef pretreatment method has the advantages that the technology process is simple and easy to implement, by pretreating beef, the health-care ingredients of beef can be increased while the nutrition value of beef is ensured, the hot and spicy beef sauce tastes delicious, and the delicious taste of the prepared hot and spicy beef sauce can be ensured.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a beef pretreatment method for preparing beef spicy sauce. Background technique [0002] Condiments mainly refer to herbs and spices, herbs are the leaves of various plants, they can be fresh, dried or ground, spices are the seeds, buds, fruits, flowers, bark and roots of plants, the taste of spices It is much stronger than vanilla. In some cases, a plant can be used to produce both herbs and spices. Some condiments are made from a mixture of multiple spices, or a mixture of multiple herbs. It is used in diet, cooking It has a wide range of applications in food processing, and it also helps to improve the taste of food, with functions such as removing fishy smell, removing mutton, relieving greasiness, increasing aroma, and increasing freshness. [0003] Spicy sauce is an upgraded product among condiments. In normal preparation, it is made by soaking or stewin...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/10A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2200/14A23V2200/16
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
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