阅读说明：本技术 一种那不勒斯风味牛排及其制作方法 (Napellus-flavor beefsteak and preparation method thereof ) 是由 王世发 于 2020-10-14 设计创作，主要内容包括：本发明涉及一种那不勒斯风味牛排及其制作方法,属于肉类食品加工领域。本发明中的那不勒斯风味牛排的制作方法包括以下质量份数的原料：100-110份鲜牛里脊、10-15份干红葡萄酒、50-80份番茄、5-7份白砂糖、3-5份黑胡椒粉、2-3份食盐、0.5-1份淀粉、0.1-0.2份柠檬酸。本发明在牛排中引入了那不勒斯风味,增加了食客的选择,丰富牛排口味。(The invention relates to a Napelus flavor beefsteak and a preparation method thereof, belonging to the field of meat food processing. The preparation method of the narcoleus flavor beefsteak comprises the following raw materials in parts by mass: 100 portions of fresh fructus phyllanthi, 10 to 15 portions of dry red wine, 50 to 80 portions of tomato, 5 to 7 portions of white granulated sugar, 3 to 5 portions of black pepper powder, 2 to 3 portions of salt, 0.5 to 1 portion of starch and 0.1 to 0.2 portion of citric acid. The invention introduces the Napelos flavor into the beefsteak, increases the selection of eaters and enriches the taste of the beefsteak.)

1. A Napellus-flavored beefsteak characterized in that: the composition comprises the following raw materials in parts by weight: 100 portions of fresh fructus phyllanthi, 10 to 15 portions of dry red wine, 50 to 80 portions of tomato, 5 to 7 portions of white granulated sugar, 3 to 5 portions of black pepper powder, 2 to 3 portions of salt, 0.5 to 1 portion of starch and 0.1 to 0.2 portion of citric acid.

2. A narcoleus-flavored steak according to claim 1, characterized in that: the sauce is prepared from about 60-80g of Napelusl flavor sauce per 100g of beefsteak.

3. A method of making a narcoleus-flavored steak according to any one of claims 1-2, characterized in that: comprises the following steps:

the method comprises the following steps: cleaning fresh fructus Nigri, cutting into 0.8-1.2cm thick slices, blanching in water, draining, pickling with dry red wine for 15min, decocting, naturally cooling, sterilizing, and vacuum packaging.

And step two, mixing the tomatoes, the edible oil, the white granulated sugar, the black pepper powder, the salt and the starch, putting the mixture into a pot, stir-frying the mixture into the Napelus flavor sauce, finally adding the citric acid into the Napelus flavor sauce, cooling, sterilizing and filling nitrogen for packaging.

Step three: and packaging the sterilized and packaged steak and the narcoleus flavor paste in a combined manner.

Technical Field

The invention belongs to the field of meat food processing, and particularly relates to a Napelus-flavored beefsteak and a preparation method thereof.

Background

With the continuous improvement of living conditions, meat food has a wide range of consumer groups in China, wherein beef is popular among the consumers due to the characteristics of high protein, low fat and delicious taste. The beefsteak is very popular because of its exotic properties and rich taste levels. However, the cooking mode of the beefsteak is long in time consumption, so that the beefsteak is only suitable for being used in relatively fixed places such as restaurants and families, and meanwhile, the taste of the existing product is single, most of the existing products are black pepper and tomato taste, and the consumption choice is few.

Disclosure of Invention

The purpose of the invention is as follows: aiming at the defects of the existing beefsteak preparation method, a Napelusflavor beefsteak and a preparation method thereof are provided.

The technical scheme adopted by the invention for solving the technical problems is as follows: a method for preparing Napellus-flavor beefsteak comprises the following components in parts by mass:

100 portions of fresh fructus phyllanthi, 10 to 15 portions of dry red wine, 50 to 80 portions of tomato, 5 to 7 portions of white granulated sugar, 3 to 5 portions of black pepper powder, 2 to 3 portions of salt, 0.5 to 1 portion of starch and 0.1 to 0.2 portion of citric acid.

Preferably, about 60-80g of the Napeluslesi flavor paste is prepared per 100g of beefsteak.

A preparation method of Napellus-flavor beefsteak comprises the following steps:

the method comprises the following steps: cleaning fresh fructus Nigri, cutting into 0.8-1.2cm thick slices, blanching in water, draining, pickling with dry red wine for 15min, decocting, naturally cooling, sterilizing, and vacuum packaging.

And step two, mixing the tomatoes, the edible oil, the white granulated sugar, the black pepper powder, the salt and the starch, putting the mixture into a pot, stir-frying the mixture into the Napelus flavor sauce, finally adding the citric acid into the Napelus flavor sauce, cooling, sterilizing and filling nitrogen for packaging.

Step three: and packaging the sterilized and packaged steak and the narcoleus flavor paste in a combined manner.

The invention has the beneficial effects that: through thermal processing, the beefsteak is cooked and fried, and can be eaten only by simply processing through a microwave oven or a frying pan, so that the preparation time of the beefsteak is greatly reduced. The Napelus flavor sauce used by the product has unique flavor, is different from the existing products on the market, and can enrich the taste experience of eaters.

Detailed Description

The present invention is further illustrated by the following specific examples.

Example (b):

a Napellus-flavored beefsteak comprises the following substances in parts by weight: 100 parts of fresh beef back, 10 parts of dry red wine, 50 parts of tomatoes, 5 parts of white granulated sugar, 3 parts of black pepper powder, 2 parts of salt, 0.5 part of starch and 0.1 part of citric acid.

A preparation method of Napellus-flavor beefsteak comprises the following steps: cleaning 100 parts of fresh beef back, cutting into slices with the thickness of 0.8-1.2cm, blanching, draining, pickling with 10 parts of dry red wine for 15min, frying, naturally cooling, sterilizing, and vacuum packaging. Mixing 50 parts of tomatoes, 5 parts of white granulated sugar, 3 parts of black pepper powder, 2 parts of salt and 0.5 part of starch, putting the mixture into a pot, stir-frying the mixture to obtain the Naairus flavor sauce, finally adding 0.1 part of citric acid into the Naairus flavor sauce, cooling, sterilizing and filling nitrogen for packaging. And finally, packaging the sterilized and packaged steak and the narcoleus flavor sauce in a combined manner to obtain the final narcoleus flavor steak product.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.