CN103504322B - The preparation method that Saute beef with cayenne pepper is dry - Google Patents
The preparation method that Saute beef with cayenne pepper is dry Download PDFInfo
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- CN103504322B CN103504322B CN201310436692.XA CN201310436692A CN103504322B CN 103504322 B CN103504322 B CN 103504322B CN 201310436692 A CN201310436692 A CN 201310436692A CN 103504322 B CN103504322 B CN 103504322B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the preparation method that Saute beef with cayenne pepper is dry, its makings comprises the following steps: pickle 8-15 hour with salt after getting the segmentation of fresh beef, carries out cutting after boiling removal watery blood, after cutting in edible oil 400-500 DEG C of fried 20-25 minute; Every part, beef after gained explodes adds 0.2-0.3 part flavoring and carries out seasoning, mixes and get final product.Consisting of of described flavoring: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part.The dried beef that the method is produced is brownish red, the fresh profit of color and luster, and mouthfeel is fresh fragrant fine and smooth, soft or hard appropriateness, and disintegrating slag is few, long shelf-life, and manufacture craft is simple, and process time is short, and equipment requirement is low.Described flavoring can be used as batching and is widely used in the seasoning of other food.
Description
Technical field
The present invention is directed to field of food, relate to the processing of beef product, be specifically related to the preparation method that a kind of Saute beef with cayenne pepper is dry.
Background technology
Beef is Chinese second largest meat product, is only second to pork, and beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".Beef flavour is sweet, property is put down, enter spleen, stomach invigorating.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Soreness of bones and muscles contains the nutritions such as abundant methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, the function having develop immunitypty and enhance metabolism, particularly to antisecosis and obvious curative effects of having built up health.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people to lose blood and suitable especially in repair tissue etc. supplementing.
The output of China's beef items is large, and the consumption figure of town and country market also increases day by day, but its industrialization degree and commercialized degree lower, increase the production and consumption of beef food, improve beef quality, quality of improving the people's livelihood is the strategic emphasis of industry development.Dried beef is China's traditional meat, because it is nutritious, unique flavor, shelf-stable, instant and the dark favor by consumers in general.
Saute beef with cayenne pepper is dry is one of dried beef principal item, and taste is based on numb and peppery, and dark liking by river your place consumer, its preparation method generally comprises the fried step with being mixed into spicy material.What fried effect can affect dried beef chews strength, water content, disintegrating slag amount, again due to the use of oil, there is the danger of becoming sour, and then affects taste and the shelf-life of dried beef.The proportioning of spicy material also has influence on outward appearance and the taste of dried beef, preferably can bring out the best in each other with this taste of beef.For a long time, the processing of dried beef continues to use traditional handicraft always, and making step is loaded down with trivial details, the dried beef produced but coarse mouthfeel, color and luster is gloomy, disintegrating slag is many, the shelf-life is short, can not adapt to the demand of market development.
For these reasons and the deficiencies in the prior art, still need to improve the processing technology of dried beef further, to obtaining the dry jerky products that sense organ is better, energy consumption is lower.
Summary of the invention
In view of this, the invention provides the preparation method that a kind of Saute beef with cayenne pepper is dry, the dried beef that the method is produced is brownish red, the fresh profit of color and luster, mouthfeel is fresh fragrant fine and smooth, soft or hard appropriateness, and disintegrating slag is few, long shelf-life, and manufacture craft is simple, process time is short, and equipment requirement is low.
For achieving the above object, technical scheme of the present invention is:
The preparation method that Saute beef with cayenne pepper is dry, comprises the following steps:
A, beef pretreatment
A1, split and pickle: getting fresh beef and be divided into block, pickle 8-15 hour with salt, obtain cured beef.
The fresh beef chosen should be qualified through health quarantine, raw meat and not smelly, and beef color is bronzing, organizes hard and flexible.Containing fat between its musculature of the measured beef of matter, fatty color is white, and harder.Split according to the natural texture of meat, require, by rejectings such as fat, ox hair, assorted bones, to be with fat rate≤5% in preferred lean meat, and lean meat in fat, can not be with, and choose blood stains, the impurity of adhesive tape, rinse with water after segmentation, remove beef surface blood stains.After draining the moisture on beef surface, pickle with salt, the consumption of salt is limited with receptible salinity in finished product.Note the control of pickling environment temperature, avoid beef to go bad.The salting period of 8-15 hour set by the present invention, just in time can reach and pickle required salinity, avoid again meat continue deposit and affect its freshness.
As preferably of the present invention, in described steps A 1, fresh beef is divided into the bulk of 10cm × 10cm × 10cm, pickles in the ratio of 50 parts of fresh beef and 1 portion of salt, pickle temperature and control at-5 DEG C to 15 DEG C.
A2, boiling: under normal pressure, after water boil, lower cured beef boils to beef clod tangent plane pinkiness, without watery blood, pulls out to drain to ooze to anhydrous, obtains Boiled beef.
The object of boiling, mainly removes watery blood, glues pot when avoiding fried, and removes fishy smell.The cube meat cleaning, drain is placed on boiling in boiling water, and water consumption is as the criterion to cover cube meat, and brew time is generally at 0.5-2 hour.Brew time can not be too short, otherwise watery blood does not eliminate and leaves very large fishy smell; Brew time also can not be long, otherwise meat is rotten, frangible during cutting, and cube meat dehydration is too much, and shrink closely, after causing, condiment is not easily absorbed by meat, affects mouthfeel, also reduces yield rate.Boiling is complete, by the Boiled beef spreading for cooling of gained, for subsequent use.
As preferably of the present invention, for considering of economize energy and product quality, in described steps A 2, after water boil, lower cured beef boils 1 hour.
A3, cutting: gained Boiled beef is cut into the shapes such as diced beef, dried beef slices, beef bar, sliced beef, obtains the beef after cutting, for subsequent use.
For improving product quality, the non-lean meat tissues such as the fat in Boiled beef, muscle, assorted bone can be rejected further, then carry out cutting.According to finished product requirement, multiple difformity and specification can be cut into, as being cut into meat grain, the cutlet of 2-6cm × 0.8cm × 0.8cm, the sliced meat etc. of 3.5cm × 2.5cm × 0.5cm of 1.5cm × 1.5cm × 1.5cm.The beef of cutting is unsuitable blocked up, excessive, and then affects follow-up frying action and tasty degree; Should not be excessively thin, too small, cause disintegrating slag many.
As preferably of the present invention, in described steps A 3, gained Boiled beef is along the cutting of beef lines (namely cutting along silk), and the diced beef of cutting, dried beef slices, beef bar equal thickness are 0.2-0.5cm.Along the cutting of beef lines, effectively can avoid the generation of disintegrating slag, and the beef of this thickness is easy to frying, after flavoring adds, tasty suitable.
B, fried: edible oil is heated to 400-500 DEG C, and the beef after lower cutting explodes 20-25 minute, pulls out air-cooled, drains and go out to without oil droplet, obtain fried beef.At such a temperature, only need the shorter time and disposablely complete fry operations, greatly reducing the production of harmful substance in frying process.The product crisp outside tender inside blasted, eliminates the moisture on beef surface simultaneously, is convenient to preserve.Beef bulk after cutting is a little, and the fried time, then corresponding length was a bit.
As preferably of the present invention, when described step B is fried, the beef after the lower 1 part of cutting of every 2.5 portions of edible oils, namely edible oil changes oil for every fried 1-2 time.Oil and the suitable proportion of meat, when contributing to maintaining fried, maintenance oil temperature is a desirable level, to ensure fried effect.Change oil in time, the accumulation of the harmful substance that high temperature can be avoided to be formed, is used as him and uses after the oil swapped out can purify.
C, seasoning: press row weight proportion preparation flavoring: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part; Gained fried beef every part adds 0.2-0.3 part flavoring, mixes and get final product.
As preferably of the present invention, the preferred rapeseed oil of edible oil of above-mentioned use, particularly use rapeseed oil when preparing oily ripe paprika, taste is more fragrant.Further, in described step C, the preparation of row weight proportion pressed by flavoring: ripe rapeseed oil 18 parts, paprika 5 parts, zanthoxylum powder 1 part, salt 0.8 part, monosodium glutamate and/or chickens' extract 0.6 part, white sugar 0.4 part, black sesame powder 1 part.Wherein, described paprika is oily ripe paprika, and its preparation method is: the little fire of chilli 40-50 DEG C is fried fragrant, smashes, contains in container, drench the edible oil into 120-150 DEG C, mix and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.
Dried beef after seasoning can carry out the process such as microwave sterilization, adopts the modes such as vacuum bagging, extends its shelf-life further.
Advantageous Effects of the present invention is: by the cooperation of above-mentioned manufacture craft and flavoring, and the Saute beef with cayenne pepper prepared is dry in brownish red, the fresh profit of color and luster, and mouthfeel is fresh fragrant fine and smooth, and soft or hard appropriateness, disintegrating slag is few.Frying course wherein has also had the effect of Product processing and sterilization concurrently, under the protection of the oil after abundant sterilization, and long shelf-life.The method preparation process is few, simple to operate, and equipment needed thereby requires low, can complete the production that one time Saute beef with cayenne pepper is done, can meet the need of market in time in one day.
Another object of the present invention is to provide a kind of food dressing, i.e. the above-mentioned flavoring for the drying work of Saute beef with cayenne pepper, described flavoring can be used as batching and is widely used in the seasoning of other food.
Particularly, the technical scheme adopted is: a kind of food dressing, is made up of the component of following weight proportion: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part.
As preferably of the present invention, described paprika is oily ripe paprika, and its preparation method is: the little fire of chilli 40-50 DEG C is fried fragrant, smashes, contains in container, drench the edible oil into 120-150 DEG C, mix and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.The preferred rapeseed oil of described edible oil.
Food dressing of the present invention can pack sale separately, as as the seasoning matter bag of wheaten food, the seasoning bag etc. of slaughterhouse, according to spicy rank, optionally can also add or add capsicum and Chinese prickly ash composition less, make micro-peppery, in peppery, the heavy different rank such as peppery, choose for consumer; Also can in batches in the processing of food, as the seasoning etc. for spiced and stewed food, curing food, deep fried products etc.As preferably of the present invention, described food dressing is mainly used in preparing the application in beef product or bean product.
The spicy fresh perfume (or spice) of this food dressing, can not cover again this taste of food during use, the taste original with food just in time brings out the best in each other.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention.The experimental technique of unreceipted actual conditions in preferred embodiment, usually conveniently condition.
The preparation of embodiment 1 flavoring
Press row weight proportion and prepare material: rapeseed oil 18 parts, chilli 5 parts, zanthoxylum powder 1 part, salt 0.8 part, monosodium glutamate and/or chickens' extract 0.6 part, white sugar 0.4 part and black sesame powder 1 part, for subsequent use.Get chilli, fry with the little fire of 40-50 DEG C, to there being peppery fragrance to blow out, take the dish out of the pot before capsicum is fried, cooling, smashes as paprika, contains in container; Get part rapeseed oil and be heated to 120-150 DEG C, drench in paprika, and constantly stir, mixing, obtains oily ripe paprika; The amount of drenching into rapeseed oil is advisable to cover paprika.Getting rapeseed oil heating endures ripe, and the raw taste of removing, obtains ripe rapeseed oil.Ripe rapeseed oil, oily ripe paprika and other flavoring ingredients are mixed, obtains flavoring, for subsequent use; Or when with major product seasoning, add these flavoring ingredients by proportioning respectively, together mix with major product.
The pretreatment of embodiment 2 beef
Choose through the qualified fresh beef of health quarantine, reject fat wherein, ox hair, assorted bone etc.Fresh beef is divided into the bulk of 10cm × 10cm × 10cm, rinses with water and remove beef surface blood stains, drain beef surface moisture, pickle in the ratio of 50 parts of fresh beef and 1 portion of salt, salting period 12 hours, pickle temperature and control at-5 DEG C to 15 DEG C.Under normal pressure, after water boil, lower cured beef boils 1 hour, pulls out to drain to ooze to anhydrous.Beef after boiling is cut into respectively the beef bar of the beef granules of 1.5cm × 1.5cm × 1.5cm, the dried beef slices of 3.5cm × 2.5cm × 0.4cm and 5cm × 0.8cm × 0.8cm, for subsequent use.
Embodiment 3 beef is fried
Get rapeseed oil and be heated to 400-500 DEG C, the beef after the lower 1 part of cutting of every 2.5 portions of edible oils carries out frying.Fried 22 minutes of beef granules prepared by Example 2, fried 23 minutes of dried beef slices, fried 25 minutes of beef bar, friedly completes, and pulls out air-cooled, drains and go out to without oil droplet, for subsequent use.The every fried beef of rapeseed oil 2 times, namely changes oil.
The preparation that embodiment 4 Saute beef with cayenne pepper is dry
The flavoring of Example 1 and the fried beef of embodiment 3 respectively, the beef granules after 50kg is fried joins 10kg flavoring, and 13kg flavoring joined by the dried beef slices after 50kg is fried, and the beef bar after 50kg is fried joins 15kg flavoring, fully mixes, and obtains Saute beef with cayenne pepper and does.Get the direct vacuum bagging of part dried beef; All the other dried beef carry out microwave sterilization process, then carry out vacuum bagging.
The preparation of the spicy dried bean curd of embodiment 5
Get dried bean curd 10kg, be cut into the dried bean curd bar of 4cm × 1cm × 0.5cm.Lower water boil in pot, putting into dried bean curd bar blanches, and to remove beany flavor, pulls out after 1-3 minute, drains and oozes to anhydrous.Dried bean curd bar after getting flavoring 1.5kg and scalding fully mixes.
Product quality is evaluated:
(1) sensory evaluation
Method: random invite 50 people to carry out Saute beef with cayenne pepper to do and the foretasting of spicy dried bean curd, get the mean value foretasting scoring and add up.Evaluation criterion and result are respectively in table 1 and table 2.
Table 1 sensory evaluation standard
Table 2 Analyses Methods for Sensory Evaluation Results
| Type | Color and luster | Local flavor | Flavour | Organize quality | Total score |
| Embodiment 4 Saute beef with cayenne pepper grain | 18 points | 18 points | 47 points | 10 points | 93 points |
| Embodiment 4 Saute beef with cayenne pepper sheet | 20 points | 20 points | 50 points | 10 points | 100 points |
| Embodiment 4 Saute beef with cayenne pepper bar | 19 points | 20 points | 48 points | 10 points | 97 points |
| The spicy dried bean curd of embodiment 5 | —— | 19 points | 50 points | —— | 69 points |
(2) shelf-life is investigated
Beef granules embodiment 4 prepared, dried beef slices, beef bar, comprise the product of direct vacuum bagging and the pack of microwave sterilization final vacuum, ambient temperatare puts 365 days, is showed no the situations such as product goes mouldy, packaging bag flatulence.Sensory evaluation is carried out in 270 days time, basically identical with result shown in table 2.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. the preparation method that Saute beef with cayenne pepper is dry, is characterized in that, comprise the following steps:
A, beef pretreatment
A1, split and pickle: getting fresh beef and be divided into block, pickle 8-15 hour with salt, obtain cured beef; Pickle in the ratio of 50 parts of fresh beef and 1 portion of salt;
A2, boiling: under normal pressure, after water boil, lower cured beef boils to beef clod tangent plane pinkiness, without watery blood, pulls out to drain to ooze to anhydrous, obtains Boiled beef; Described brew time is 0.5-2 hour;
A3, cutting: gained Boiled beef is cut into diced beef, dried beef slices, beef bar or sliced beef, obtains the beef after cutting, for subsequent use;
B, fried: edible oil is heated to 400-500 DEG C, and the beef after lower cutting explodes 20-25 minute, pulls out air-cooled, drains and go out to without oil droplet, obtain fried beef;
C, seasoning: press row weight proportion preparation flavoring: ripe edible oil 15-25 part, paprika 3-8 part, zanthoxylum powder 0.5-1.5 part, salt 0.6-1 part, monosodium glutamate and/or chickens' extract 0.4-0.8 part, white sugar 0.2-0.6 part, black sesame powder or sesame seed 0-2 part; Gained fried beef every part adds 0.2-0.3 part flavoring, mixes and get final product.
2. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, is characterized in that, in described steps A 1, fresh beef is divided into the bulk of 10cm × 10cm × 10cm, pickle temperature and control at-5 DEG C to 15 DEG C.
3. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, it is characterized in that, in described steps A 2, lower cured beef boils 1 hour.
4. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, it is characterized in that, in described steps A 3, gained Boiled beef is along the cutting of beef lines, and the diced beef of cutting, dried beef slices or beef bar thickness are 0.2-0.5cm.
5. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, it is characterized in that, when described step B is fried, the beef after the lower 1 part of cutting of every 2.5 portions of edible oils, namely edible oil changes oil for every fried 1-2 time.
6. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, it is characterized in that, in described step C, the preparation of row weight proportion pressed by flavoring: ripe rapeseed oil 18 parts, paprika 5 parts, zanthoxylum powder 1 part, salt 0.8 part, monosodium glutamate and/or chickens' extract 0.6 part, white sugar 0.4 part, black sesame powder 1 part.
7. the preparation method that the Saute beef with cayenne pepper according to claim 1 or 6 is dry, it is characterized in that, the paprika in described step C is oily ripe paprika, its preparation method is: the little fire of chilli 40-50 DEG C is fried fragrant, smashes, contains in container, drench the edible oil into 120-150 DEG C, mix and get final product; Edible oil in the ripe paprika of described oil and the total amount of ripe edible oil meet the proportioning of total edible oil in flavoring.
8. the preparation method that Saute beef with cayenne pepper according to claim 1 is dry, it is characterized in that, described edible oil is rapeseed oil.
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| CN104256668A (en) * | 2014-08-21 | 2015-01-07 | 陈键 | Saute beef with cayenne pepper and processing method thereof |
| CN104223016A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Litchi-flavor spicy beef paste and preparation method thereof |
| CN104336631A (en) * | 2014-10-27 | 2015-02-11 | 台江县呱呱牛魔王饮食店 | Shredded beef and preparation method thereof |
| CN104432142B (en) * | 2014-12-25 | 2017-05-24 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN106889169A (en) * | 2017-02-23 | 2017-06-27 | 姚现琼 | A kind of preparation method of diced pork in pot |
| CN106942620A (en) * | 2017-03-27 | 2017-07-14 | 丰都县麻辣兄弟食品有限公司 | A kind of preparation method of Saute beef with cayenne pepper |
| CN108041468A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | A kind of processing method of halogen yak meat |
| CN108552490A (en) * | 2018-04-18 | 2018-09-21 | 达州市宏隆肉类制品有限公司 | A kind of Saute beef with cayenne pepper silk and preparation method thereof |
| CN108813383B (en) * | 2018-06-29 | 2021-12-21 | 河南伊顺苑实业有限公司 | Dried beef and processing method thereof |
| CN109511897A (en) * | 2019-01-22 | 2019-03-26 | 重庆莉莱食品有限公司 | A kind of ingredient and preparation process that fried beef is dry |
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