阅读说明：本技术 一种易于咀嚼的五香酱牛肉及其制作方法 (Spiced sauced beef easy to chew and preparation method thereof ) 是由 郁开 于 2019-11-27 设计创作，主要内容包括：本发明公开了一种易于咀嚼的五香酱牛肉及其制作方法,根据重量份数由以下组分组成：牛腱子8-12份、冰糖1-1.4份、生抽0.4-0.6份、鼓油鸡汁0.65-1份、花雕酒0.4-0.6份、盐0.16-0.24份、味精0.08-0.12份、葱0.2-0.3份、姜0.2-0.3份、色拉油0.24-0.36份、蒜0.2-0.3份、香叶0.05-0.1份、八角0.1-0.2份、小茴香0.1-0.15份、老抽0.6-0.9份。本发明采用花雕酒,且经过多次熬制,制的的酱牛肉口感鲜美、且易于咀嚼；并且本申请所制备的牛肉并不松散；采用生抽和鼓油鸡汁调制蘸料,从而配合酱牛肉,使得的成品口感鲜美、不油腻；通过多种原材料的混合制备,使得的五香酱牛肉口味的层次感更好,且本申请所采用的制作方法,更加入味。(The invention discloses spiced sauced beef easy to chew and a preparation method thereof, wherein the spiced sauced beef comprises the following components in parts by weight: 8-12 parts of bovine tendon, 1-1.4 parts of rock sugar, 0.4-0.6 part of light soy sauce, 0.65-1 part of fried chicken juice, 0.4-0.6 part of yellow rice wine, 0.16-0.24 part of salt, 0.08-0.12 part of monosodium glutamate, 0.2-0.3 part of green onion, 0.2-0.3 part of ginger, 0.24-0.36 part of salad oil, 0.2-0.3 part of garlic, 0.05-0.1 part of bay leaf, 0.1-0.2 part of star anise, 0.1-0.15 part of fennel and 0.6-0.9 part of dark soy sauce. The invention adopts the Huadiao wine, and the prepared spiced beef is delicious in taste and easy to chew after being boiled for many times; and the beef prepared by the application is not loose; the sauce is prepared by using light soy sauce and fried chicken juice, so that the finished product tastes delicious and is not greasy by matching with the spiced beef; through the mixing preparation of various raw materials, the spiced sauced beef has better taste layering, and the preparation method adopted by the application is more tasty.)

1. A spiced sauced beef easy to chew is characterized in that: the composition consists of the following components in parts by weight: 8-12 parts of bovine tendon, 1-1.4 parts of rock sugar, 0.4-0.6 part of light soy sauce, 0.65-1 part of fried chicken juice, 0.4-0.6 part of yellow rice wine, 0.16-0.24 part of salt, 0.08-0.12 part of monosodium glutamate, 0.2-0.3 part of green onion, 0.2-0.3 part of ginger, 0.24-0.36 part of salad oil, 0.2-0.3 part of garlic, 0.05-0.1 part of bay leaf, 0.1-0.2 part of star anise, 0.1-0.15 part of fennel and 0.6-0.9 part of dark soy sauce.

2. The ready-to-chew spiced beef of claim 1, wherein: 10 parts of bovine tendon, 1.2 parts of rock sugar, 0.5 part of light soy sauce, 0.82 part of fried chicken juice, 0.5 part of yellow rice wine, 0.2 part of salt, 0.1 part of monosodium glutamate, 0.25 part of green onion, 0.25 part of ginger, 0.3 part of salad oil, 0.25 part of garlic, 0.7 part of bay leaf, 0.15 part of star anise, 0.12 part of fennel and 0.7 part of dark soy sauce.

3. The method for preparing spiced sauced beef, which is easy to chew, according to claim 1, characterized in that: the method comprises the following steps:

the method comprises the following steps: cleaning the beef tendon, and then cutting the cleaned beef tendon into blocks;

step two: adding clear water into a pot, heating the clear water, soaking beef blocks in the water, taking out the beef blocks, reversing the operation for several times, finally soaking the beef blocks in cold water, and taking out the beef;

step three: spreading herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii on beef block, pouring cooking wine on the beef block, and standing for a period of time; spreading salt on the beef blocks, and standing for a period of time;

step four: putting the materials in the third step into a pot, adding clear water, boiling, and taking out beef blocks;

step five: adding salad oil into the pan, adding crystal sugar, and decocting the crystal sugar;

step six: adding yellow rice wine, hot water, salt, monosodium glutamate, shallot, ginger, garlic, bay leaves, star anise, fennel and dark soy sauce, decocting with slow fire, taking out beef and draining to obtain sauced beef;

step seven: preparing a dipping material: adopting green onion, ginger, garlic, light soy sauce and fried chicken juice to mix and stir;

step eight: and respectively packaging the sauced beef prepared in the step six and the dipping sauce prepared in the step seven.

Step nine: the spiced beef can be eaten after being dipped with a little condiment sauce.

4. The method for preparing spiced sauced beef, which is easy to chew, according to claim 3, characterized in that: the size of the beef tendon sub-blocks in the first step is 8-12cm, and the second step of soaking in hot water is repeated for at least 3 times.

5. The method for preparing spiced sauced beef, which is easy to chew, according to claim 3, characterized in that: the overall standing time in step three is 1.5-2.5 hours.

6. The method for preparing spiced sauced beef, which is easy to chew, according to claim 3, characterized in that: the cooking in the fourth step is carried out by adopting strong fire for 40-70 minutes, and the cooking in the sixth step is carried out by adopting small boiling for 25-60 minutes.

7. The method for preparing spiced sauced beef, which is easy to chew, according to claim 3, characterized in that: and step eight, packaging the sauced beef in a vacuum sterile packaging mode.

Technical Field

The invention relates to the technical field of spiced beef production, in particular to spiced beef easy to chew and a production method thereof.

Background

Beef is rich in protein and amino acids. It can improve disease resistance, and is especially suitable for people in growth, operation and disease after treatment to supplement blood loss and repair tissue. The traditional Chinese medicine food therapy considers that: eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.

The beef has various eating methods, one of the beef is the sauced beef, and the sauced beef has delicious and thick taste and unique flavor and is deeply popular with people. However, the existing spiced sauced beef is greasy, and the taste needs to be further improved.

Disclosure of Invention

The invention provides spiced sauced beef easy to chew and a preparation method thereof, which can effectively solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the spiced sauced beef easy to chew consists of the following components in parts by weight: 8-12 parts of bovine tendon, 1-1.4 parts of rock sugar, 0.4-0.6 part of light soy sauce, 0.65-1 part of fried chicken juice, 0.4-0.6 part of yellow rice wine, 0.16-0.24 part of salt, 0.08-0.12 part of monosodium glutamate, 0.2-0.3 part of green onion, 0.2-0.3 part of ginger, 0.24-0.36 part of salad oil, 0.2-0.3 part of garlic, 0.05-0.1 part of bay leaf, 0.1-0.2 part of star anise, 0.1-0.15 part of fennel and 0.6-0.9 part of dark soy sauce.

Further, 10 parts of beef tendon, 1.2 parts of rock sugar, 0.5 part of light soy sauce, 0.82 part of fried chicken juice, 0.5 part of yellow rice wine, 0.2 part of salt, 0.1 part of monosodium glutamate, 0.25 part of green onion, 0.25 part of ginger, 0.3 part of salad oil, 0.25 part of garlic, 0.7 part of bay leaves, 0.15 part of star anise, 0.12 part of fennel and 0.7 part of dark soy sauce.

Further, the preparation method of the spiced sauced beef easy to chew comprises the following steps:

the method comprises the following steps: cleaning the beef tendon, and then cutting the cleaned beef tendon into blocks;

step two: adding clear water into a pot, heating the clear water, soaking beef blocks in the water, taking out the beef blocks, reversing the operation for several times, finally soaking the beef blocks in cold water, and taking out the beef;

step three: spreading herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii on beef block, pouring cooking wine on the beef block, and standing for a period of time; spreading salt on the beef blocks, and standing for a period of time;

step four: putting the materials in the third step into a pot, adding clear water, boiling, and taking out beef blocks;

step five: adding salad oil into the pan, adding crystal sugar, and decocting the crystal sugar;

step six: adding yellow rice wine, hot water, salt, monosodium glutamate, shallot, ginger, garlic, bay leaves, star anise, fennel and dark soy sauce, decocting with slow fire, taking out beef and draining to obtain sauced beef;

step seven: preparing a dipping material: adopting green onion, ginger, garlic, light soy sauce and fried chicken juice to mix and stir;

step eight: and respectively packaging the sauced beef prepared in the step six and the dipping sauce prepared in the step seven.

Step nine: the spiced beef can be eaten after being dipped with a little condiment sauce.

Further, the size of the beef tendon sub-blocks in the step one is 8-12cm, and the step two is repeatedly carried out for at least 3 times by soaking in hot water.

Further, the standing time of the whole of the third step is 1.5 to 2.5 hours.

Further, the cooking in the fourth step is carried out for 40-70 minutes by adopting strong fire, and the cooking in the sixth step is carried out for 25-60 minutes by adopting small boiling.

And further, in the step eight, vacuum aseptic packaging is adopted for packaging the sauced beef.

Compared with the prior art, the invention has the beneficial effects that:

1. the sauced beef prepared by adopting the Huadiao wine and decocting for many times is delicious in taste and easy to chew; and the beef prepared by the application is not loose;

2. the sauce is prepared by using light soy sauce and fried chicken juice, so that the finished product is delicious in taste and not greasy by matching with the sauced beef;

3. the spiced sauced beef is prepared by mixing various raw materials, so that the taste of the spiced sauced beef is better in layering, and the preparation method adopted by the spiced sauced beef is more tasty and different from the existing product.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.