CN106307471A - Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof - Google Patents
Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof Download PDFInfo
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Abstract
The invention discloses shredded yak meat spicy sauce with remarkable muscle fibers and a processing method thereof. The processing method of the shredded yak meat spicy sauce comprises: taking yak meat which is stewed and shredded by high pressure as a main raw material, and then adding auxiliary materials including fermented soybeans, thick broad-bean sauce, line peppers and the like; frying to obtain a meat sauce product. The shredded yak meat spicy sauce is prepared from the following raw materials: the yak meat, the fermented soybeans, the thick broad-bean sauce, dried chilies, rapeseed oil, white sugar and monosodium glutamate, wherein the dried chilies are the line peppers; the yak meat is taken from rump fresh meat of semi-wild pasturing yaks of a highland. According to the product provided by the invention, a crude fiber property of the yak meat is kept to the greatest extent, so that the sauce has an abundant mouth feel and is chewy; the fermented soybeans, the hick broad-bean sauce, the line peppers and the yak meat are matched so that the final product is bright red and attractive, has a rich sauce flavor, is spicy and appetizing and can keep flavor in lips and teeth; furthermore, the processing operation is simple and convenient, and industrialized production of an industry can be realized; catering lives of mass consumers are enriched; the shredded yak meat spicy sauce can be eaten with noodles, rice and steamed buns and is a necessary good item for home and travelling.
Description
Technical field
The present invention relates to a kind of stewing with high pressure and boil the Carnis Bovis grunniens of wire drawing as primary raw material, be equipped with Semen Sojae Preparatum, broad bean paste and line peppery
The adjuvants such as green pepper, through meat paste product muscle fiber significant yak shredded meat spicy sauce and the processing method thereof of parch.
Background technology
Yak is the peculiar poultry kind in Tibetan Plateau and its adjacent regions, and it moves in the high and cold, anoxia of more than height above sea level 3000m
High altitude localities, seminatural Grazing system makes it take in the rare Chinese medicines such as substantial amounts of Cordyceps, Bulbus Fritillariae Uninbracteatae in life, and its meat is rich
Containing multiple nutritional components, it is described as " hat of beef ".Research proves, Carnis Bovis grunniens rich in proteins, aminoacid, and vitamin,
The trace element such as mineral, fat content is relatively low, but content of polyunsaturated fatty acid enriches, and n-6/n-3 is reasonable, possibly together with EPA
With the functional fatty acid such as DHA, all there is remarkable effect to strengthening human body premunition, cell viability and organ dysfunction.Along with people
The enhancing of nourishing healthy consciousness, the most constantly expands the demand of Carnis Bovis grunniens, therefore, based on Carnis Bovis grunniens on food industry produces
All kinds of finely processed products wanting raw material emerge in an endless stream.
Through investigation, the probing in production technology innovation of the beans based article with Carnis Bovis grunniens as primary raw material rests on more at present
In yak meat cubelets or minced meat or the broken collocation with all kinds of food materials of meat, as added various vegetable stuffings, nut, spice etc., although
Enrich the local flavor of food, mouthfeel and nutritional labeling, but on the chewiness of product, owing to all using meat cubelets, minced meat, meat broken
Form, deliberately avoid the crude fibre characteristic of Carnis Bovis grunniens, thus cause product sensory character form the most single.Such as: patent
CN 101828691 A discloses nutrition-enriched cooked yak meat sauce and processing method thereof, and Carnis Bovis grunniens is cut into about 3 ~ 5mm meat by it
Fourth granule；Patent CN 104366432 A discloses the fragrant peppery yak meat of a kind of eutrophy and processing method thereof, and it is by Carnis Bovis grunniens
It is cut into meat cubelets；Patent CN 104489637 A discloses strengthening the spleen and stomach Carnis Bovis grunniens fried bean sauce and the processing method thereof of a kind of fragrant pungent, its
Also it is that Carnis Bovis grunniens is cut into meat cubelets.So, the present invention, on the basis of current product, by improving processing technique, uses wire drawing
Technology, makes the yak shredded meat spicy sauce of parch have significant muscle fiber characteristic, makes the taste bud of a person sponging on an aristocrat obtain the fullest
Foot sense.
It addition, compare the mode of production increasing yak meat processing food materials now, Easy dosing of the present invention, selected first-class food
Material, selects stomach function regulating relieving restlessness, solves the Semen Sojae Preparatum that raw meat is malicious, crisp smooth mouth, pure and fresh delicious broad bean paste, the line that skin depth oil is many, the few taste of seed is fragrant
Fructus Capsici, arranges in pairs or groups with plateau semi-wild Grazing Yak consolidation rump fresh meat, makes beans body at utmost retain the distinctive fresh perfume (or spice) of Carnis Bovis grunniens,
It is presented to the impression that consumers in general are genuine.
Summary of the invention
It is an object of the invention to provide a kind of muscle fiber significant yak shredded meat spicy sauce and processing method thereof.These goods are not
The freshest perfume (or spice) is good to eat, afford food for thought, and matter structure is unique, resistance to chews, and solid content is many, nutritious, is numerous common people's dining table
Upper rare instant seasoning beans.
The present invention can be achieved through the following technical solutions:
A kind of muscle fiber significant yak shredded meat spicy sauce, including following material prescription:
By mass percentage, Carnis Bovis grunniens 12.60% ~ 21.60%, Semen Sojae Preparatum 3.60% ~ 10.50%, broad bean paste 6.29% ~ 10.50, dry
Fructus Capsici (uncapping) 3.08% ~ 7.20%, Oleum Brassicae campestris 55.90% ~ 62.97%, white sugar 1.19% ~ 2.15%, monosodium glutamate 0.30% ~ 0.70%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(1) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 1 ~ 3 centimetre of blockage, adds water to leaching
No cube meat, after boiling with jacketed pan big fire, use little baked wheaten cake instead and boil 2～3 hours, or use pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(2) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(3) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(4) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(5) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(6) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
The beneficial effects of the present invention is: selection is investigated, combined innovation, optimization technique, remain yak to greatest extent
The crude fibre characteristic of meat makes beans body rich in taste chew strength, and the peppery appetizing strong, fragrant of product paste flavor, glow are tempting, lips and teeth lasting；
It addition, process operation is simple and convenient, factory's industrialization can be realized and produce, enrich the food and drink life of consumers in general.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of the muscle fiber significant yak shredded meat spicy sauce of the present invention.
Detailed description of the invention
During carrying out formulating, raw material is carried out by research staff by different ratio, different processing mode
Experimental exploring, existing with specific embodiment, the present invention is further elaborated, but the present invention is not limited to this.
Embodiment 1
The flow process chart of a kind of muscle fiber significant yak shredded meat spicy sauce is as it is shown in figure 1, specifically comprise the following steps that
(1) formula materials prepares:
By mass percentage, Carnis Bovis grunniens 17.86%, Semen Sojae Preparatum 5.95%, broad bean paste 8.93%, chilli (uncapping) 5.95%, Semen Allii Tuberosi
Oil 59.52%, white sugar 1.19%, monosodium glutamate 0.60%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(2) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 1 centimetre of blockage, adds water to submergence
Cube meat, after boiling with jacketed pan big fire, uses little baked wheaten cake instead and boils about 2 hours, or uses pressure cooker to hot plate, soft to beef.It
After, leaching decoction, in half a minute, no longer have globule bunchiness to drip, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(3) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(4) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(5) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(6) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(7) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
Embodiment 2
The flow process chart of a kind of muscle fiber significant yak shredded meat spicy sauce is as it is shown in figure 1, specifically comprise the following steps that
(1) formula materials prepares:
By mass percentage, Carnis Bovis grunniens 18.87%, Semen Sojae Preparatum 6.29%, broad bean paste 6.29%, chilli (uncapping) 3.14%, Semen Allii Tuberosi
Oil 62.90%, white sugar 1.89%, monosodium glutamate 0.62%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(2) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 2 centimetres of blockages, adds water to submergence
Cube meat, after boiling with jacketed pan big fire, uses little baked wheaten cake instead and boils about 2.5 hours, or uses pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(3) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(4) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(5) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(6) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(7) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
Embodiment 3
The flow process chart of a kind of muscle fiber significant yak shredded meat spicy sauce is as it is shown in figure 1, specifically comprise the following steps that
(1) formula materials prepares:
By mass percentage, Carnis Bovis grunniens 21.6%, Semen Sojae Preparatum 3.60%, broad bean paste 7.20%, chilli (uncapping) 7.20%, Oleum Brassicae campestris
57.55%, white sugar 2.15%, monosodium glutamate 0.70%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(2) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 3 centimetres of blockages, adds water to submergence
Cube meat, after boiling with jacketed pan big fire, uses little baked wheaten cake instead and boils about 3 hours, or uses pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(3) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(4) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(5) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(6) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(7) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
Embodiment 4
The flow process chart of a kind of muscle fiber significant yak shredded meat spicy sauce is as it is shown in figure 1, specifically comprise the following steps that
(1) formula materials prepares:
By mass percentage, Carnis Bovis grunniens 14.00%, Semen Sojae Preparatum 10.50%, broad bean paste 10.50%, chilli (uncapping) 7.00%, dish
Seed oil 55.90%, white sugar 1.40%, monosodium glutamate 0.70%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(2) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 2 centimetres of blockages, adds water to submergence
Cube meat, after boiling with jacketed pan big fire, uses little baked wheaten cake instead and boils about 1 hour, or uses pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(3) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(4) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(5) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(6) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(7) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
Embodiment 5
The flow process chart of a kind of muscle fiber significant yak shredded meat spicy sauce is as it is shown in figure 1, specifically comprise the following steps that
(1) formula materials prepares:
By mass percentage, Carnis Bovis grunniens 18.46%, Semen Sojae Preparatum 6.15%, broad bean paste 9.24%, chilli (uncapping) 3.08%, Semen Allii Tuberosi
Oil 61.54%, white sugar 1.23%, monosodium glutamate 0.30%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
The processing method of above-mentioned muscle fiber significant yak shredded meat spicy sauce, comprises the steps:
(2) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 2 centimetres of blockages, adds water to submergence
Cube meat, after boiling with jacketed pan big fire, uses little baked wheaten cake instead and boils about 3 hours, or uses pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(3) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(4) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(5) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, and moisture is endured
Admix monosodium glutamate after Gan, can take the dish out of the pot；
(6) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(7) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
It should be noted that above example is only presently preferred embodiments of the present invention, do not limit the protection of the present invention
Scope, according to the above-mentioned design of the present invention, those skilled in the art also can to this various modification can be adapted and conversion.Such as, produce
The choosing of supplementary material, the proportioning of each composition and consumption in product, the processing mode of supplementary material, myofibrillar length, the stewing of Carnis Bovis grunniens
Boil time, technological process, sterilization temperature and time, reserve temperature etc..But, similar conversion and amendment belong to the present invention's
Essence.
Claims (3)
1. a muscle fiber significant yak shredded meat spicy sauce, it is characterised in that include following material prescription:
By mass percentage, Carnis Bovis grunniens 12.60% ~ 21.60%, Semen Sojae Preparatum 3.60% ~ 10.50%, broad bean paste 6.29% ~ 10.50, dry
Fructus Capsici (uncapping) 3.08% ~ 7.20%, Oleum Brassicae campestris 55.90% ~ 62.97%, white sugar 1.19% ~ 2.15%, monosodium glutamate 0.30% ~ 0.70%；
Wherein chilli is Chili pepper, and Carnis Bovis grunniens takes from plateau semi-wild Grazing Yak rump fresh meat.
2. the processing method of the muscle fiber significant yak shredded meat spicy sauce described in claim 1, it is characterised in that:
(1) process of Carnis Bovis grunniens: after Carnis Bovis grunniens thaws, clear water rinses, and cutting into size is 1 ~ 3 centimetre of blockage, adds water to leaching
No cube meat, after boiling with jacketed pan big fire, use little baked wheaten cake instead and boil 2～3 hours, or use pressure cooker to hot plate, soft to beef；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained yak meat soup is stand-by；
Drip uses craft or wire drawing machine to tear out obvious shredded meat except the Carnis Bovis grunniens of decoction；
(2) process of Semen Sojae Preparatum, broad bean paste: graininess Semen Sojae Preparatum and broad bean paste respectively in 100～120 DEG C of deep fats, fried dry moisture；
(3) process of Chili pepper: select the Chili pepper without pest and disease damage, stalk is cleaned, is added water to submergence Fructus Capsici, boil 1～2 point
Clock, full to Fructus Capsici water suction；
Afterwards, leaching decoction, no longer have globule bunchiness to drip in half a minute, gained Fructus Capsici decoction is stand-by；
The Fructus Capsici of drip moisture removal is crushed to 20～60 mesh with pulverizer, puts in 100～120 DEG C of deep fats, and stir-frying to moisture disappears,
Cooled and filtered, gained chilli oil is stand-by；
(4) the stir-frying of meat pulp, boil: by step (1) gained yak shredded meat and yak meat soup, step (2) gained Semen Sojae Preparatum and Semen Sojae Preparatum
Jacketed pan put into together by beans, step (3) gained Fructus Capsici decoction, white sugar, and infusion 2～3 hours, period is stirred continuously, to moisture
Admix monosodium glutamate after boiling dry, can take the dish out of the pot；
(5) fill: container filling processes through high-temp steam sterilizing, fill chilli sauce while hot in gnotobasis, step is sealed up on surface
(3) gained chilli oil, chilli sauce and chilli oil volume ratio are 7:3；
(6) sterilization is sealed: the jam product after sealing is at 115 DEG C of 30min that sterilize, and then back-pressure is cooled to 38 ~ 40 DEG C, goes out sterilization
Room temperature is continued cool to, then at 0 ~ 4 DEG C of static more than setting treatment 12h after Guo.
The preparation method of muscle fiber the most according to claim 2 significant yak shredded meat spicy sauce, the spy of gained finished product
Levy and be: the sensory properties of finished product has significant muscle fiber characteristic.
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Application publication date: 20170111 |