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Instant curry beef and preparation method thereof

A beef and curry technology, applied in the direction of food science and food ingredients as taste improvers, can solve the problems of labor-intensive, manual operation, time-consuming, etc., and achieve the effect of easy industrial operation, smooth taste and strong flavor.

Inactive Publication Date: 2017-02-01
CHENGDU XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complex, time-consuming and labor-intensive techniques in the cooking process of Sichuan cuisine, it is difficult for ordinary people to master, and most of them stay in manual operation.
Its operation tends to be empirical, and it is difficult to form standardized, serialized and large-scale production
This seriously restricts the production capacity of traditional Sichuan-style dishes, so it lags far behind Western-style fast food in terms of modern industrial development. At present, there is no simple, convenient, safe and nutritious fast-food Sichuan cuisine preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The invention provides a kind of preparation method of instant beef curry, specifically comprises the following steps:

[0032] a. Raw material preparation

[0033] Thaw beef foreleg meat to 0-2°C, cut into 5-6cm chunks, cook in boiling water for 30-60 minutes, take out of the pan, cut into 2-3cm cubes, and save the steamed beef broth for later use;

[0034] Chop and mix ginger and garlic in a chopping pot at 1500-2000 rpm for 1.0-2.0 minutes;

[0035] Cut the fresh onion into 0.5-1.0cm onion pieces;

[0036] Vegetable oil and flour are prepared according to the weight ratio of 4-6:7-9. The specific operation is: heat the vegetable oil to 140-180°C, put the flour into the oil pan and stir-fry for 8-12 minutes until the oil surface is golden yellow. Oil noodles are obtained; the vegetable oil is soybean oil, salad oil or rapeseed oil;

[0037] b. Soup cooking

[0038] Heat the vegetable oil to 200-220°C, cool down to 150-180°C, add minced ginger and sauté for 1-2 min...

Embodiment 1

[0049] Embodiment 1 Use the technical scheme of the present invention to prepare instant curry beef

[0050] The specific operation is as follows:

[0051] a. Raw material preparation

[0052] Take qualified beef foreleg meat, thaw it to 0-2°C, cut it into 5-6cm pieces, cook in boiling water for 30 minutes, take out the beef broth, cut into 2-3cm cubes, 0-5°C refrigerated for later use;

[0053] Chop and mix ginger and garlic in a chopping pot at 1500 rpm for 1.0 min;

[0054] Cut fresh onions into 0.5-1.0cm onion pieces;

[0055] Heat 4kg of salad oil in a pan to about 140°C, then put 7kg of flour into the oil pan and stir-fry on low heat for 8 minutes to ensure that the fried oil surface turns golden yellow, and take it out of the pan for later use;

[0056] b. Soup cooking

[0057] Heat 9kg of salad oil to 220°C and transfer it to a sandwich pot. When the oil temperature drops to 150°C, add 0.1kg of minced ginger and sauté for 1 minute, add 0.1kg of minced garlic and 4kg...

Embodiment 2

[0062] Embodiment 2 Use the technical scheme of the present invention to prepare instant curry beef

[0063] The specific operation is as follows:

[0064] a. Raw material preparation

[0065] Take qualified beef foreleg meat, thaw it to 0-2°C, cut it into 5-6cm pieces, cook in boiling water for 45min, put out the beef soup for later use, cut into 2-3cm cubes, and refrigerate at 0-5°C spare;

[0066] Chop and mix ginger and garlic in a chopping pot at 1800 rpm for 1.5 minutes; cut fresh onions into 0.5-1.0cm onion pieces;

[0067] Heat 5kg of rapeseed oil in a pan to about 160°C, then put 8kg of flour into the oil pan and stir-fry on low heat for 10 minutes to ensure that the fried oil surface turns golden yellow, and take it out of the pan for later use;

[0068] b. Soup cooking

[0069] Heat 10kg of rapeseed oil to 220°C and transfer it to a jacketed pot. When the oil temperature drops to 160°C, add 0.2kg of minced ginger and sauté for 1.5min, add 0.2kg of minced garlic ...

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Abstract

The invention belongs to the field of food processing, and particularly relates to instant curry beef and a preparation method thereof so as to solve the problem that a preparation method of instant curry beef which is convenient, safe and nutritive does not exist in the prior art. The preparation method of the instant curry beef comprises the following steps of preparing raw materials, decocting a soup base, performing filling, performing sterilization and the like. The preparation method comprises the specific steps of firstly cutting beef into beef dices, and boiling the beef dices; then decocting the soup base according to a certain formula; and after the soup base is decocted, mixing the decocted soup base with the boiled beef dices, performing filling, and performing sterilization so as to obtain the instant curry beef which is ready to eat after being unpacked. According to the method disclosed by the invention, various parameters are set in the processing course of the instant curry beef, and a formula of a secret soup base is adopted, so that the curry beef in industrialized production maintains pure Sichuan taste, and is smooth in mouth feel and rich and fragrant in taste, and a bran-new method is provided for the industrialized production of a Sichuan food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to instant beef curry and a preparation method thereof. Background technique [0002] In recent years, with the increasing degree of urbanization in our country, the improvement of people's living standards and the acceleration of the pace of life, people spend less and less time on cooking; the improvement of people's living standards and the change of consumer concepts have also People's pursuit of food tends to be more nutritious, convenient and safe, and the socialization of home kitchens based on the automation and standardized processing of Chinese dishes has become an inevitable trend. [0003] Sichuan cuisine is one of the eight major cuisines. Because of its special flavor of Sichuan fragrance and spicy taste, it meets the taste of the public. Sichuan cuisine has a high market recognition rate and is widely spread. However, due to the complex, time-consuming and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2200/14
Inventor 林伟尹蓉学李琴唐春向丹吴雨周鑫
Owner CHENGDU XIWANG FOOD
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