阅读说明：本技术 一种跳水牛肉的加工制备方法 (Processing and preparation method of diving beef ) 是由 马羽君 于 2021-06-29 设计创作，主要内容包括：本发明公开了一种跳水牛肉的加工制备方法,包括以下步骤,S1：选择新鲜的牛肉,洗净并擦干牛肉表面的水分,将牛肉切成0.3厘米的厚片；S3：将2克的食用碱添加到60克的温水中,搅拌均匀后倒入到切好的牛肉当中,紧接着将10克的淀粉、1克的白胡椒粉、2ml的蚝油、2ml的老抽和1ml的食用油添加切好的牛肉中,S4：将腌制好的牛肉分开,贴在炭火铜锅的烙板处,炭火会将铜锅烙板加热,烙板的高温会快速将牛肉烤熟,牛肉在烤到八九成熟会自动脱离烙板,掉进铜锅下面的汤锅中即成跳水牛肉；本发明比起传统烤牛肉,跳水牛肉不会将牛肉烤得太过干和老,高温快速的锁紧牛肉内部肉汁,口感鲜嫩多汁,让顾客在牛肉烤到口感最佳的一个状态里品尝牛肉。(The invention discloses a processing and preparation method of diving beef, which comprises the following steps of S1: selecting fresh beef, cleaning and wiping water on the surface of the beef, and cutting the beef into thick slices of 0.3 cm; s3: adding 2 g of dietary alkali into 60 g of warm water, uniformly stirring, pouring into the cut beef, and then adding 10 g of starch, 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce and 1ml of edible oil into the cut beef, wherein S4: the pickled beef is separated and attached to a baking plate of a charcoal fire copper pot, the copper pot baking plate is heated by charcoal fire, the beef is quickly baked by the high temperature of the baking plate, the beef is automatically separated from the baking plate when being baked to eighty-nine percent of maturity, and the beef falls into a soup pot below the copper pot to form the diving beef; compared with the traditional beef roast, the diving beef does not bake the beef too dry and too old, locks the meat juice in the beef quickly at high temperature, tastes fresh and tender and juicy, and enables customers to taste the beef in a state that the beef is roasted to the best taste.)

1. The processing and preparation method of the diving beef is characterized by comprising the following steps:

s1: selecting fresh beef, cleaning and wiping water on the surface of the beef, and cutting the beef into thick slices of 0.3 cm;

s2: weighing 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce, 10 g of starch, 1ml of edible oil, 2 g of dietary alkali and 60 g of warm water as pickling materials for later use;

s3: adding 2 g of dietary alkali into 60 g of warm water, uniformly stirring, pouring into the cut beef, adding 10 g of starch, 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce and 1ml of edible oil into the cut beef, and uniformly stirring for pickling;

s4: and (3) separating the pickled beef slices, sticking the sliced beef slices to a baking plate of a copper pot with charcoal fire, heating the baking plate of the copper pot with the charcoal fire, quickly baking the beef with the high temperature of the baking plate, automatically separating the beef from the baking plate when the beef is baked to eighty-nine percent of maturity, and dropping the beef into a soup pot below the copper pot to obtain the diving beef.

2. The processing and preparation method of the diving beef according to claim 1, characterized by comprising the following steps: in the step S4, the slope of the copper pan branding plate is 70 degrees.

Technical Field

The invention relates to a processing and preparation method, in particular to a processing and preparation method of diving beef, and belongs to the technical field of beef processing.

Background

Beef is not suitable for being smoked, roasted and cured so as to avoid carcinogens such as benzopyrene and nitrosamine, and iron-rich food such as beef can interfere liver biological clock when being eaten at night; beef is rich in protein and amino acid; the traditional Chinese medicine believes that the beef has the functions of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and stopping endogenous wind and quenching thirst.

The roasted beef is delicious food, the main material comprises beef, the auxiliary materials comprise bruised ginger, minced scallion, mashed garlic, white sugar, black pepper powder, roasted sesame powder, mushrooms, green peppers, onions, carrots and the like, the roasted beef is aromatic, salty and sweet, suitable for eating, strong in roasted aroma, unique in flavor and rich in nutrition, the beef is roasted too dry and too old in the traditional method, the moisture in the beef is seriously lost, the taste of the beef is greatly influenced, and therefore the processing and preparation method of the diving beef is provided.

Disclosure of Invention

The invention aims to provide a processing and preparation method of the diving beef, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a processing and preparation method of the diving beef comprises the following steps:

s1: selecting fresh beef, cleaning and wiping water on the surface of the beef, and cutting the beef into thick slices of 0.3 cm;

s2: weighing 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce, 10 g of starch, 1ml of edible oil, 2 g of dietary alkali and 60 g of warm water as pickling materials for later use;

s3: adding 2 g of dietary alkali into 60 g of warm water, uniformly stirring, pouring into the cut beef, adding 10 g of starch, 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce and 1ml of edible oil into the cut beef, and uniformly stirring for pickling;

s4: and (3) separating the pickled beef slices, sticking the sliced beef slices to a baking plate of a copper pot with charcoal fire, heating the baking plate of the copper pot with the charcoal fire, quickly baking the beef with the high temperature of the baking plate, automatically separating the beef from the baking plate when the beef is baked to eighty-nine percent of maturity, and dropping the beef into a soup pot below the copper pot to obtain the diving beef.

In a preferred embodiment of the present invention, in step S4, the slope of the copper pan branding plate is 70 degrees.

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

1. compared with the traditional beef roast, the preparation method of the diving beef provided by the invention has the advantages that the diving beef does not roast too dry and too old, the meat juice in the beef is quickly locked at high temperature, the taste is fresh, tender and succulent, and a client can taste the beef in a state that the beef is roasted to be optimal in taste.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme of a processing and preparation method of diving beef, which comprises the following steps:

the method comprises the following steps:

s1: selecting fresh beef, cleaning and wiping water on the surface of the beef, and cutting the beef into thick slices of 0.3 cm;

s2: weighing 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce, 10 g of starch, 1ml of edible oil, 2 g of dietary alkali and 60 g of warm water as pickling materials for later use;

s3: adding 2 g of dietary alkali into 60 g of warm water, uniformly stirring, pouring into the cut beef, adding 10 g of starch, 1 g of white pepper powder, 2ml of oyster sauce, 2ml of dark soy sauce and 1ml of edible oil into the cut beef, and uniformly stirring for pickling;

s4: and (3) separating the pickled beef slices, sticking the sliced beef slices to a baking plate of a copper pot with charcoal fire, heating the baking plate of the copper pot with the charcoal fire, quickly baking the beef with the high temperature of the baking plate, automatically separating the beef from the baking plate when the beef is baked to eighty-nine percent of maturity, and dropping the beef into a soup pot below the copper pot to obtain the diving beef.

In the step S4, the slope of the baking plate of the copper pot is 70 degrees, so that the roasted beef can jump into the soup pot conveniently, and the soup is prevented from splashing.

In conclusion, compared with the traditional roasted beef, the diving beef provided by the invention does not cause the beef to be too dry and too old, quickly locks the meat juice in the beef at high temperature, is fresh, tender and juicy in taste, ensures the optimal taste of the beef, and enables a customer to taste the beef in a state that the beef is roasted to the optimal taste.

Example one

The first step is as follows: selecting fresh beef, cleaning and wiping water on the surface of the beef, and cutting the beef into thick slices of 0.3 cm;

the second step is that: weighing 10 g of white pepper powder, 20ml of oyster sauce, 20ml of dark soy sauce, 50 g of starch, 10ml of edible oil, 20 g of dietary alkali, 600 g of warm water, 20ml of yellow wine and 15ml of shrimp sauce as pickling materials for later use;

the third step: adding 20 g of dietary alkali into 600 g of warm water, uniformly stirring, pouring into the cut beef, then adding 50 g of starch, 10 g of white pepper powder, 20ml of oyster sauce, 20ml of dark soy sauce, 10ml of edible oil, 20ml of yellow wine and 15ml of shrimp sauce into the cut beef, uniformly stirring, and pickling;

the fourth step: and (3) separating the pickled beef slices, sticking the sliced beef slices to a baking plate of a copper pot with charcoal fire, heating the baking plate of the copper pot with the charcoal fire, quickly baking the beef with the high temperature of the baking plate, automatically separating the beef from the baking plate when the beef is baked to eighty-nine percent of maturity, and dropping the beef into a soup pot below the copper pot to obtain the diving beef.

The yellow wine makes the taste of the diving beef strong, meanwhile, the yellow wine is rich in amino acid and other taste-improving substances, the delicious flavor of the diving beef is increased, and the shrimp sauce makes the diving beef delicious, light in salty taste, delicious and smooth in taste.

In the description of the present invention, it is to be understood that the indicated orientations or positional relationships are based on the orientations or positional relationships shown in the embodiments and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the indicated devices or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus are not to be construed as limiting the present invention.

In the present invention, unless otherwise explicitly specified or limited, for example, it may be fixedly attached, detachably attached, or integrated; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate, and may be communication between two elements or interaction relationship between two elements, unless otherwise specifically limited, and the specific meaning of the terms in the present invention will be understood by those skilled in the art according to specific situations.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.