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Cooked beef Sapie sauce and preparation method thereof

A technology for cooked beef and sauce, which is applied to the field of cooked beef skimming sauce and its production, can solve the problems of unchanged inherent flavor and hidden dangers, and achieve the effect of ensuring healthy diet

Inactive Publication Date: 2017-08-22
德宏师范高等专科学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The flavor of the raw beef sauce is mainly determined by the beef bitter sausage and the delicate and smooth raw beef mince. If the cooked minced meat is used directly, it is difficult to achieve the taste and color of raw meat, but the direct use of raw beef has great safety Hidden dangers, such as raw beef may contain various parasites, bacteria, viruses and other pathogenic factors, so public places such as restaurants, schools, gathering places, and special groups such as pregnant women and children are not suitable for eating raw beef with sauce, but directly It is difficult to keep the inherent flavor of the sauce that is heat-treated or made from cooked beef

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A cooked beef skimming sauce, comprising cooked beef minced meat, dehydrated chives, bovine bitter intestine water, pepper, garlic, coriander, folded ear root, edible salt and monosodium glutamate;

[0042] The preparation method of described cooked beef skimming sauce comprises the following steps:

[0043] S1. Cooked beef mince production:

[0044] S11. Select lean beef with no obvious beef tendon, no obvious lymph nodes, and no obvious blood vessels. After cleaning and slicing, cook the lean beef with the mass ratio of the lean beef and water as 1:3, and wait for the water to boil for 2-5 minutes. After turning off the fire, get cooked beef;

[0045] S12, take the cooked beef prepared in step S11, take the mass ratio of the cooked beef to water as 1:1.5, and smash the cooked beef into minced meat in a meat grinder above 22,000 rpm, and muscle fibers can be seen in the minced meat. below 0.5 mm;

[0046] S13, get the meat emulsion obtained in step S12, add the xant...

Embodiment 2

[0057] A cooked beef skimming sauce, comprising cooked beef minced meat, dehydrated chives, bovine bitter intestine water, pepper, garlic, coriander, folded ear root, edible salt and monosodium glutamate;

[0058] The preparation method of described cooked beef skimming sauce comprises the following steps:

[0059] Q1. Cooked beef mince production:

[0060] Q11. Select lean beef with no obvious beef tendons, no obvious lymph nodes, and no obvious blood vessels. After cleaning and slicing, cook the lean beef with the mass ratio of the lean beef and water as 1:3, and wait for the water to boil for 2-5 minutes. After turning off the fire, get cooked beef;

[0061] Q12, take the cooked beef prepared in step Q11, take the mass ratio of the cooked beef to water as 1:1.5, and smash the cooked beef into minced meat in a meat grinder above 22,000 rpm, and muscle fibers can be seen in the minced meat. Below 0.5mm;

[0062] Q13, take the minced meat prepared in step Q12, take the corn...

Embodiment 3

[0074] A kind of skimming prepared by using the cooked beef skimming sauce prepared in Example 1, including cooked beef minced meat, dehydrated chives, ox bitter sausage water, pepper, garlic, coriander, folded ear root, edible salt, monosodium glutamate, thin rice noodles, Cooked beef slices, shredded vegetables; the preparation method of the sprinkler comprises the following steps:

[0075] S1. Cooked beef mince production:

[0076] S11. Select lean beef with no obvious beef tendon, no obvious lymph nodes, and no obvious blood vessels. After cleaning and slicing, cook the lean beef with the mass ratio of the lean beef and water as 1:3, and wait for the water to boil for 2-5 minutes. After turning off the fire, get cooked beef;

[0077] S12, take the cooked beef prepared in step S11, take the mass ratio of the cooked beef to water as 1:1.5, and smash the cooked beef into minced meat in a meat grinder above 22,000 rpm, and muscle fibers can be seen in the minced meat. below ...

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Abstract

The invention belongs to the technical field of food cooking, and in particular discloses a cooked beef Sapie sauce and a preparation method thereof, wherein the cooked beef Sapie sauce uses cooked beef as a raw material and can realize a raw beef Sapie flavor. The cooked beef Sapie sauce provided by the invention does not change the traditional formula of cattle bitter intestine water, related food additives with the effects of thickening, moisturizing, lubricating and increasing color are added to minced cooked beef within the Guo Biao stated range, and the cooked beef Sapie sauce prepared by a specific preparation method has the raw beef flavor; simultaneously, potential edible safety hazards such as parasite, bacteria and virus due to direct use of raw beef for preparing beef Sapie are avoided, a healthy diet is effectively ensured for beef Sapie fans on the basis of maintaining the inherent flavor, and the cooked beef Sapie sauce well adapts to the requirement of the food market.

Description

technical field [0001] The invention belongs to the technical field of food cooking, in particular to a cooked beef skimming sauce that uses cooked beef as a raw material and can realize the skimming flavor of raw beef and a preparation method thereof. Background technique [0002] In the southwest region, the unique Dai flavor can be said to be a beautiful scenery line of urban ethnic dining culture, and "Sapi" is the most representative dish in the Dai flavor. "Sapi", translated in a broad sense, means a special cold salad dish. Sabi is mainly a favorite dish of the Dai people in Dehong, Xishuangbanna, Simao, Lincang and other regions, and is also favored by locals in restaurants in other places. [0003] There are mainly three types of sauerkraut, including beef sauer, pork sauer, and fish sauer. The traditional sauer ingredients are made with raw beef, raw pork and raw fish. They are made from different materials and have different flavors. Among the many sauers, beef sa...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L27/26
Inventor 夏雪芬董施彬张晓梅田素梅田先娇王志远马艳粉
Owner 德宏师范高等专科学校
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