阅读说明：本技术 一种孜然香辣牛肉及其制备方法 (Cumin spicy beef and preparation method thereof ) 是由 刘行 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种孜然香辣牛肉及其制备方法,涉及牛肉加工领域。该孜然香辣牛肉,包括以下重量份的原料：生牛肉200份、鸡蛋清9-13份、孜然5-7份、大料5-7份、料酒4-6份、去腥配料3-6份、草果3-5份、冰糖2.1-4.1份、食用油2-4份、酱油1.8-3.6份、食用盐1.6-3.6份、辣椒面1.5-3.5份和胡椒1.2-2.4份。该孜然香辣牛肉的制备方法,包括蒸化熟制、调料处理、腌料制备、压实腌制和炒制出品五个步骤。该孜然香辣牛肉及其制备方法,将葱姜蒜和料酒混入蒸制水中,利用蒸汽对生牛肉进行熟制的同时对其进行去腥提香处理,相较于普通方法中炒制时添加去腥材料的方式,能够使得去腥材料充分与牛肉接触并反应,提升去腥效果,避免成品中的腥味对食用体验带来的负面影响。(The invention discloses cumin spicy beef and a preparation method thereof, and relates to the field of beef processing. The cumin spicy beef comprises the following raw materials in parts by weight: 200 parts of raw beef, 9-13 parts of egg white, 5-7 parts of cumin, 5-7 parts of aniseed, 4-6 parts of cooking wine, 3-6 parts of fishy smell removing ingredients, 3-5 parts of tsaoko amomum fruits, 2.1-4.1 parts of rock sugar, 2-4 parts of edible oil, 1.8-3.6 parts of soy sauce, 1.6-3.6 parts of edible salt, 1.5-3.5 parts of chili powder and 1.2-2.4 parts of pepper. The preparation method of the cumin spicy beef comprises five steps of steaming and cooking, seasoning treatment, marinade preparation, compaction marination and frying to obtain the product. According to the cumin spicy beef and the preparation method thereof, the scallion, ginger and garlic and cooking wine are mixed into the steaming water, the raw beef is cooked by using steam and simultaneously subjected to fishy smell removing and aroma raising treatment, compared with a mode of adding a fishy smell removing material during frying in a common method, the fishy smell removing material can be fully contacted with the beef and reacts with the beef, the fishy smell removing effect is improved, and negative influence of fishy smell in a finished product on eating experience is avoided.)

1. The cumin spicy beef is characterized by comprising the following raw materials in parts by weight: 200 parts of raw beef, 9-13 parts of egg white, 5-7 parts of cumin, 5-7 parts of aniseed, 4-6 parts of cooking wine, 3-6 parts of fishy smell removing ingredients, 3-5 parts of tsaoko amomum fruits, 2.1-4.1 parts of rock sugar, 2-4 parts of edible oil, 1.8-3.6 parts of soy sauce, 1.6-3.6 parts of edible salt, 1.5-3.5 parts of chili powder and 1.2-2.4 parts of pepper.

2. The cumin spicy beef of claim 1, wherein: the beef is beef in the raw materials, the soy sauce is a mixture of light soy sauce and dark soy sauce, and the mixing ratio of the two soy sauce is 3: 5-7.

3. The cumin spicy beef of claim 1, wherein: the fishy smell removing ingredients in the raw materials comprise scallion, ginger and garlic, and the specific gravity of the scallion, the ginger and the garlic is 3-3.5: 2-3: 1-1.5.

4. A process for the preparation of cumin spicy beef according to any of claims 1 to 3, comprising the steps of:

step one, steaming and cooking: cutting the fishy smell removing ingredients in corresponding parts into segments, putting the cut fishy smell removing ingredients and the cooking wine in corresponding parts into an electric steam box boiler, injecting water into the electric steam box boiler, controlling the electric steam box boiler to start, cutting the raw beef in corresponding parts into slices, controlling the thickness of the beef slices to be 4-6mm, after steam is generated in the electric steam box, feeding the beef slices into the electric steam box for steaming, and steaming for 10-16min to obtain semi-cooked beef slices;

step two, seasoning treatment: putting the aniseed, the tsaoko amomum fruits and the peppers in corresponding parts into a grinder to be ground and ground, grinding to obtain seasoning powder, screening the seasoning powder by using a screen, and sending the seasoning powder which does not pass through the screen into the grinder to be ground again, and repeating the steps until all the seasoning powder can pass through the screen;

step three, preparing a pickling material: pouring the corresponding parts of edible oil into a seasoning pot for heating, pouring the corresponding parts of rock sugar and soy sauce into the seasoning pot for heating and stirring after the oil temperature reaches 155-165 ℃, increasing the heating temperature to 170-180 ℃, controlling the stirring speed to be 60-90r/m, continuing to heat for 15min to obtain sauce, stopping heating the sauce, putting the corresponding parts of egg white, chili powder and seasoning powder into the seasoning pot, controlling the stirring speed to be increased to 120-150r/m, and continuing to stir for 15min to obtain a marinade;

step four, compacting and pickling: pouring the half-cooked beef slices into a seasoning pot, stirring and mixing the pickling materials and the half-cooked beef slices, feeding the half-cooked beef slices into a sealable container, paving, compacting the half-cooked beef slices in the container by using a pressure plate after paving, sealing the container, increasing air pressure into the sealed container by using a pressurizing device, and pressurizing and pickling for 1-2 hours;

step five, frying to obtain a finished product: and (3) sending the pickled semi-cooked beef slices into an automatic frying pan for frying, controlling the temperature of the frying pan to be 190 ℃ for frying, controlling the rotation speed of a frying part in the automatic frying pan to be 210r/m for frying for 10min, then adding corresponding parts of cumin and edible salt into the automatic frying pan, continuing frying for 15min to obtain cooked beef slices, pouring the cooked beef slices out of the automatic frying pan, and then oiling and controlling the cooked beef slices to be dry.

5. The preparation method of cumin spicy beef according to claim 4, which is characterized by comprising the following steps: in the first step, the water injection amount in the boiler of the electric steaming box is 120 times of 100 times of the sum of the fishy smell removing ingredient and the cooking wine.

6. The preparation method of cumin spicy beef according to claim 4, which is characterized by comprising the following steps: the mesh number of the screen used in the second step is 220-300 meshes.

7. The preparation method of cumin spicy beef according to claim 4, which is characterized by comprising the following steps: in the third step, before the egg white, the chili powder and the seasoning powder in corresponding parts are put into the seasoning pot, the seasoning juice is cooled to normal temperature.

8. The preparation method of cumin spicy beef according to claim 4, which is characterized by comprising the following steps: the weight of the pressure plate used in the fourth step is 50-100 kg.

Technical Field

The invention relates to the field of beef processing, and particularly relates to cumin spicy beef and a preparation method thereof.

Background

Beef contains abundant protein and amino acid, is common food in daily life, has various cooking methods, and various products, one of which is beef jerky, and the problems of heavy fishy smell and hard meat of the existing partial beef jerky due to the preparation method. In the prior art, for example, a patent with publication number CN109953285A lacks treatment on fishy smell of beef, and the beef after being stewed for a long time is compact in meat quality and difficult to chew, poor in quality and not beneficial to popularization and use.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides cumin spicy beef and a preparation method thereof, which are used for solving at least one problem mentioned above.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the cumin spicy beef comprises the following raw materials in parts by weight: 200 parts of raw beef, 9-13 parts of egg white, 5-7 parts of cumin, 5-7 parts of aniseed, 4-6 parts of cooking wine, 3-6 parts of fishy smell removing ingredients, 3-5 parts of tsaoko amomum fruits, 2.1-4.1 parts of rock sugar, 2-4 parts of edible oil, 1.8-3.6 parts of soy sauce, 1.6-3.6 parts of edible salt, 1.5-3.5 parts of chili powder and 1.2-2.4 parts of pepper.

Preferably, the raw beef in the raw materials is beef tenderloin, the soy sauce is a mixture of light soy sauce and dark soy sauce, and the mixing ratio of the two soy sauce is 3: 5-7.

Preferably, the fishy smell removing ingredients in the raw materials comprise scallion, ginger and garlic, and the specific gravity of the scallion, the ginger and the garlic is 3-3.5: 2-3: 1-1.5.

The preparation method of the cumin spicy beef comprises the following steps:

step one, steaming and cooking: cutting the fishy smell removing ingredients in corresponding parts into segments, putting the cut fishy smell removing ingredients and the cooking wine in corresponding parts into an electric steam box boiler, injecting water into the electric steam box boiler, controlling the electric steam box boiler to start, cutting the raw beef in corresponding parts into slices, controlling the thickness of the beef slices to be 4-6mm, after steam is generated in the electric steam box, feeding the beef slices into the electric steam box for steaming, and steaming for 10-16min to obtain semi-cooked beef slices;

step two, seasoning treatment: putting the aniseed, the tsaoko amomum fruits and the peppers in corresponding parts into a grinder to be ground and ground, grinding to obtain seasoning powder, screening the seasoning powder by using a screen, and sending the seasoning powder which does not pass through the screen into the grinder to be ground again, and repeating the steps until all the seasoning powder can pass through the screen;

step three, preparing a pickling material: pouring the corresponding parts of edible oil into a seasoning pot for heating, pouring the corresponding parts of rock sugar and soy sauce into the seasoning pot for heating and stirring after the oil temperature reaches 155-165 ℃, increasing the heating temperature to 170-180 ℃, controlling the stirring speed to be 60-90r/m, continuing to heat for 15min to obtain sauce, stopping heating the sauce, putting the corresponding parts of egg white, chili powder and seasoning powder into the seasoning pot, controlling the stirring speed to be increased to 120-150r/m, and continuing to stir for 15min to obtain a marinade;

step four, compacting and pickling: pouring the half-cooked beef slices into a seasoning pot, stirring and mixing the pickling materials and the half-cooked beef slices, feeding the half-cooked beef slices into a sealable container, paving, compacting the half-cooked beef slices in the container by using a pressure plate after paving, sealing the container, increasing air pressure into the sealed container by using a pressurizing device, and pressurizing and pickling for 1-2 hours;

step five, frying to obtain a finished product: and (3) sending the pickled semi-cooked beef slices into an automatic frying pan for frying, controlling the temperature of the frying pan to be 190 ℃ for frying, controlling the rotation speed of a frying part in the automatic frying pan to be 210r/m for frying for 10min, then adding corresponding parts of cumin and edible salt into the automatic frying pan, continuing frying for 15min to obtain cooked beef slices, pouring the cooked beef slices out of the automatic frying pan, and then oiling and controlling the cooked beef slices to be dry.

Preferably, the water injection amount in the boiler of the electric steaming box in the first step is 120 times of 100 times of the sum of the fishy smell removing ingredient and the cooking wine.

Preferably, the mesh number of the screen used in the second step is 220-300 meshes.

Preferably, in the third step, before the egg white, the chili powder and the seasoning powder in corresponding parts are put into the seasoning pot, the seasoning juice is cooled to normal temperature.

Preferably, the weight of the pressing disc used in the fourth step is 50-100 kg.

(III) advantageous effects

Compared with the prior art, the invention provides cumin spicy beef and a preparation method thereof, and the cumin spicy beef has the following beneficial effects:

1. the method has the advantages that the green onion, ginger, garlic and cooking wine are mixed into the steaming water, the raw beef is subjected to fishy smell removal and aroma raising while being cooked by steam, and compared with a mode of adding fishy smell removal materials during frying in a common method, on one hand, the fishy smell removal materials can be fully contacted with the beef and react, the fishy smell removal effect is improved, negative effects of fishy smell in finished products on eating experience are avoided, on the other hand, the two steps are combined, the processing time is shortened, and the overall processing efficiency is improved.

2. Smash big material, tsaoko and pepper and grind and make the powder of flavouring, adopt the mode of tradition fried sugariness to make the marinade again, can make beef absorb the tasty better, the pressure disk compaction and sealed pressure boost's processing method in addition can make beef inside change and absorb the marinade, avoid appearing the condition that the beef finished product is not tasty, accelerate tasty speed when promoting the off-the-shelf quality of beef jerky, further promote preparation efficiency.

3. The egg white is mixed into the marinade, so that beef finished products are fragrant, tender, elastic and tough, the beef meat quality is prevented from being shriveled in the follow-up frying process, the protective effect is achieved, meanwhile, the marinade is tightly attached to the beef in the follow-up frying process, the loss of the marinade is avoided, the beef taste quality is guaranteed, the whole method is simple, the operation is convenient, batch preparation and production are facilitated, and the method is suitable for popularization and use.

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 first embodiment is as follows:

the cumin spicy beef comprises the following raw materials in parts by weight: 200 parts of raw beef, 9 parts of egg white, 5 parts of cumin, 5 parts of aniseed, 4 parts of cooking wine, 3 parts of fishy smell removing ingredients, 3 parts of tsaoko amomum fruits, 2.1 parts of rock sugar, 2 parts of edible oil, 1.8 parts of soy sauce, 1.6 parts of edible salt, 1.5 parts of chili powder and 1.2 parts of pepper; the beef is beef fillet, the soy sauce is a mixture of light soy sauce and dark soy sauce, and the mixing ratio of the two soy sauce is 3: 5; the fishy smell removing ingredients comprise scallion, ginger and garlic, and the proportion of the three fishy smell removing ingredients is 3: 2: 1.

a preparation method of cumin spicy beef comprises the following steps:

step one, steaming and cooking: cutting the corresponding part of fishy smell removing ingredients into segments, putting the cut fishy smell removing ingredients and the corresponding part of cooking wine into an electric steam box boiler, injecting water into the electric steam box boiler, controlling the electric steam box boiler to start, cutting the corresponding part of raw beef into slices, controlling the thickness of the beef slices to be 4mm, sending the beef slices into the electric steam box to steam after the electric steam box generates steam, and steaming for 10min to obtain semi-cooked beef slices;

step two, seasoning treatment: putting the corresponding parts of the aniseed, the amomum tsao-ko and the pepper into a grinder to be ground and ground, obtaining seasoning powder after grinding, screening the seasoning powder by using a screen, wherein the used screen has the mesh number of 220 plus 300 meshes, and sending the seasoning powder which does not pass through the screen into the grinder to be ground again, and repeating the steps until all the seasoning powder can pass through the screen;

step three, preparing a pickling material: pouring the corresponding parts of edible oil into a seasoning pot for heating, pouring the corresponding parts of rock sugar and soy sauce into the seasoning pot for heating and stirring after the oil temperature reaches 155 ℃, increasing the heating temperature to 170 ℃, controlling the stirring speed to be 60r/m, continuously heating for 15min to obtain sauce, stopping heating the sauce, sequentially pouring the corresponding parts of egg white, chili powder and seasoning powder into the seasoning pot after the sauce is cooled to normal temperature, controlling the stirring speed to be 120r/m, and continuously stirring for 15min to obtain a marinade;

step four, compacting and pickling: pouring the half-cooked beef slices into a seasoning pot, fully stirring and mixing the pickling materials and the half-cooked beef slices, sending the half-cooked beef slices into a sealable container, paving, compacting the half-cooked beef slices in the container by using a pressure plate with the weight of 50kg after paving, sealing the container, increasing air pressure into the sealed container by using pressurizing equipment, and pressurizing and pickling for 1 hour;

step five, frying to obtain a finished product: and (3) feeding the pickled semi-cooked beef slices into an automatic frying pan for frying, controlling the temperature of the frying pan to be 170 ℃, controlling the rotation speed of a frying part in the automatic frying pan to be 190r/m, after frying for 10min, putting the cumin and edible salt in corresponding parts into the automatic frying pan, continuously frying for 15min to obtain cooked beef slices, pouring the cooked beef slices out of the automatic frying pan, and oiling and controlling the cooked beef slices to be dry to obtain the cumin spicy beef.

Example two:

the cumin spicy beef comprises the following raw materials in parts by weight: 200 parts of raw beef, 11 parts of egg white, 6 parts of cumin, 6 parts of aniseed, 5 parts of cooking wine, 4.5 parts of fishy smell removing ingredients, 4 parts of tsaoko amomum fruits, 3.1 parts of rock sugar, 3 parts of edible oil, 2.7 parts of soy sauce, 2.6 parts of edible salt, 2.5 parts of chili powder and 1.8 parts of pepper; the beef is beef fillet, the soy sauce is a mixture of light soy sauce and dark soy sauce, and the mixing ratio of the two soy sauce is 3: 6; the fishy smell removing ingredients comprise scallion, ginger and garlic, and the specific gravity of the three fishy smell removing ingredients is 3.5: 2.5: 1.

a preparation method of cumin spicy beef comprises the following steps:

step one, steaming and cooking: cutting the corresponding part of fishy smell removing ingredients into segments, putting the cut fishy smell removing ingredients and the corresponding part of cooking wine into an electric steam box boiler, injecting water into the electric steam box boiler, controlling the electric steam box boiler to start, cutting the corresponding part of raw beef into slices, controlling the thickness of the beef slices to be 5mm, sending the beef slices into the electric steam box to steam after the electric steam box generates steam, and steaming for 13min to obtain semi-cooked beef slices;

step two, seasoning treatment: putting the corresponding parts of the aniseed, the amomum tsao-ko and the pepper into a grinder to be ground and ground, obtaining seasoning powder after grinding, screening the seasoning powder by using a screen, wherein the used screen has the mesh number of 220 plus 300 meshes, and sending the seasoning powder which does not pass through the screen into the grinder to be ground again, and repeating the steps until all the seasoning powder can pass through the screen;

step three, preparing a pickling material: pouring the corresponding parts of edible oil into a seasoning pot for heating, pouring the corresponding parts of rock sugar and soy sauce into the seasoning pot for heating and stirring after the oil temperature reaches 160 ℃, increasing the heating temperature to 175 ℃, controlling the stirring speed to be 75r/m, continuously heating for 15min to obtain sauce, stopping heating the sauce, sequentially pouring the corresponding parts of egg white, chili powder and seasoning powder into the seasoning pot after the sauce is cooled to normal temperature, controlling the stirring speed to be increased to 135r/m, and continuously stirring for 15min to obtain a marinade;

step four, compacting and pickling: pouring the half-cooked beef slices into a seasoning pot, fully stirring and mixing the pickling materials and the half-cooked beef slices, sending the half-cooked beef slices into a sealable container, paving, compacting the half-cooked beef slices in the container by using a pressure plate after paving, wherein the weight of the pressure plate is 75kg, sealing the container, increasing air pressure into the sealed container by using a pressurizing device, and pressurizing and pickling for 1.5 hours;

step five, frying to obtain a finished product: and (3) feeding the pickled semi-cooked beef slices into an automatic frying pan for frying, controlling the temperature of the frying pan to be 180 ℃, controlling the rotation speed of a frying part in the automatic frying pan to be 200r/m, after frying for 10min, putting the cumin and edible salt in corresponding parts into the automatic frying pan, continuously frying for 15min to obtain cooked beef slices, pouring the cooked beef slices out of the automatic frying pan, and oiling and controlling the cooked beef slices to be dry to obtain the cumin spicy beef.

Example three:

the cumin spicy beef comprises the following raw materials in parts by weight: 200 parts of raw beef, 13 parts of egg white, 7 parts of cumin, 7 parts of aniseed, 6 parts of cooking wine, 6 parts of fishy smell removing ingredients, 5 parts of tsaoko amomum fruits, 4.1 parts of rock sugar, 4 parts of edible oil, 3.6 parts of soy sauce, 3.6 parts of edible salt, 3.5 parts of chili powder and 2.4 parts of pepper; the beef is beef fillet, the soy sauce is a mixture of light soy sauce and dark soy sauce, and the mixing ratio of the two soy sauce is 3: 7; the fishy smell removing ingredients comprise scallion, ginger and garlic, and the specific gravity of the three fishy smell removing ingredients is 3.5: 3: 1.5.

a preparation method of cumin spicy beef comprises the following steps:

step one, steaming and cooking: cutting the corresponding part of fishy smell removing ingredients into segments, putting the cut fishy smell removing ingredients and the corresponding part of cooking wine into an electric steam box boiler, injecting water into the electric steam box boiler, controlling the electric steam box boiler to start, cutting the corresponding part of raw beef into slices, controlling the thickness of the beef slices to be 6mm, sending the beef slices into the electric steam box to steam after the electric steam box generates steam, and steaming for 16min to obtain semi-cooked beef slices;

step two, seasoning treatment: putting the corresponding parts of the aniseed, the amomum tsao-ko and the pepper into a grinder to be ground and ground, obtaining seasoning powder after grinding, screening the seasoning powder by using a screen, wherein the used screen has the mesh number of 220 plus 300 meshes, and sending the seasoning powder which does not pass through the screen into the grinder to be ground again, and repeating the steps until all the seasoning powder can pass through the screen;

step three, preparing a pickling material: pouring the corresponding parts of edible oil into a seasoning pot for heating, pouring the corresponding parts of rock sugar and soy sauce into the seasoning pot for heating and stirring after the oil temperature reaches 165 ℃, increasing the heating temperature to 180 ℃, controlling the stirring speed to be 90r/m, continuously heating for 15min to obtain sauce, stopping heating the sauce, sequentially pouring the corresponding parts of egg white, chili powder and seasoning powder into the seasoning pot after the sauce is cooled to normal temperature, controlling the stirring speed to be 150r/m, and continuously stirring for 15min to obtain a marinade;

step four, compacting and pickling: pouring the half-cooked beef slices into a seasoning pot, fully stirring and mixing the pickling materials and the half-cooked beef slices, sending the half-cooked beef slices into a sealable container, paving, compacting the half-cooked beef slices in the container by using a pressure plate with the weight of 100kg after paving, sealing the container, increasing air pressure into the sealed container by using pressurizing equipment, and pressurizing and pickling for 2 hours;

step five, frying to obtain a finished product: and (3) feeding the pickled semi-cooked beef slices into an automatic frying pan for frying, controlling the temperature of the frying pan to be 190 ℃, controlling the rotation speed of a frying part in the automatic frying pan to be 210r/m, after frying for 10min, putting the cumin and edible salt in corresponding parts into the automatic frying pan, continuously frying for 15min to obtain cooked beef slices, pouring the cooked beef slices out of the automatic frying pan, and oiling and controlling the cooked beef slices to be dry to obtain the cumin spicy beef.