Preparation method of barbecued beef

A beef and roasting material technology, which is applied in the field of barbecue beef preparation, can solve the problems of laborious biting, dry and hard meat, single taste, etc., and achieves the effects of strong layering, rich flavor and delicate taste.

Inactive Publication Date: 2018-10-19
DAZHOU HONGLONG MEAT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Barbecue beef refers to the processed food obtained by roasting beef with condiments at high temperature. However, in the prior art, the fin...

Method used

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  • Preparation method of barbecued beef

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preparation example Construction

[0038] The preparation method of barbecue beef provided by the present invention includes trimming and cutting beef, pretreatment of beef, marinating beef, roasting beef, and frying beef. To make meat strips suitable for marinating and frying, through the pretreatment step, fully mix the beef with water, acid-base regulator and honey and let it stand, so that the beef can fully absorb water, and can lock the water without loss, so that the meat is fresh and tender, and it is easier to taste , marinated by a specially prepared marinade afterwards, the marinade includes 20-30 parts of basic seasoning, 12-15 parts of compound umami, 15-25 parts of roasting material composition; preferably 25 parts of basic seasoning, compound There are 13 parts of umami agent and 22 parts of baking material composition.

[0039] The umami taste of the beef is enhanced by the compound umami agent, which makes the umami taste of the beef stronger, richer and more three-dimensional, not monotonous. ...

Embodiment 1

[0043] The preparation method of barbecue beef comprises the following steps:

[0044] 1) Trim and cut the beef; take the beef shoulder, remove the tendons, cut into strips with a length of 3-5cm, a width of 1-2cm, and a thickness of 1-2cm.

[0045] 2) 100 parts of beef obtained in the step 1) are mixed with 25 parts of water, 10 parts of acid-base regulator and 5 parts of honey, and left to stand for 24-48 hours; the acid-base regulator is sodium bicarbonate and dihydrogen phosphate A mixture of sodium; the mixture is calculated in parts by weight: 5 parts of sodium bicarbonate and 5 parts of sodium dihydrogen phosphate.

[0046] 3) The beef obtained in step 2) is marinated with marinade, and the marinade includes the following raw materials in parts by weight: 20 parts of basic seasoning, 12 parts of compound umami, 15 parts of roasting material composition; the weight of the marinade It is 2-4% of the weight of beef; the curing condition is at 0-5°C for 12-18 hours;

[00...

Embodiment 2

[0054] The preparation method of barbecue beef comprises the following steps:

[0055] 1) Trim and cut the beef; take the beef shoulder, remove the tendons, cut into strips with a length of 3-5cm, a width of 1-2cm, and a thickness of 1-2cm.

[0056] 2) 100 parts of beef obtained in the step 1) are mixed with 35 parts of water, 15 parts of acid-base regulator and 8 parts of honey, and left to stand for 24-48h; the acid-base regulator is sodium bicarbonate and dihydrogen phosphate A mixture of sodium; the mixture is calculated in parts by weight: 7 parts of sodium bicarbonate, 8 parts of sodium dihydrogen phosphate.

[0057] 3) The beef obtained in step 2) is marinated with marinade, and the marinade includes the following raw materials in parts by weight: 30 parts of basic seasoning, 15 parts of compound umami, 25 parts of roasting material composition; the weight of the marinade It is 4% of the weight of beef; the marinating condition is at 0-5°C for 12-18 hours;

[0058] Th...

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Abstract

The invention discloses a preparation method of barbecued beef. The method includes the steps of: 1) mixing 100 parts of beef, 25-35 parts of water, 10-15 parts of an acid-base regulator and 5-8 partsof honey, and performing standing for 24-48h; 2) salting the beef obtained in step 1) with marinade, which comprises the following raw materials by weight: 20-30 parts of basic seasonings, 12-15 parts of a compound flavor enhancer, and 15-25 parts of a baking material composition, and accounts for 2-4% of the weight of the beef, with the salting being carried out at 0-5DEG C for 12-18h; and 3) baking the beef obtained in step 2) at 100-150DEG C for 60-120min, thus obtaining the barbecued beef. The barbecued beef obtained by the preparation method provided by the invention has rich flavor, delicate taste and is not rigid, and does not cause excessive internal heat easily after long-term and much eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing roasted beef Background technique [0002] Beef, which refers to meat obtained from cattle, is one of the common meat products. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sag...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70
Inventor 王流国唐祠荣赵永刚张长春
Owner DAZHOU HONGLONG MEAT PROD
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