1. Muslim sauce beef

(1) batching standard. Raw material: raw beef 100 kg. Accessories: yellow sauce 10 kg, salt 3 kg, cinnamon 250g, clove 250g, Amomum villosum 250g and star anise 500g.

(2) Treatment methods.

Selection and finishing: choose fresh beef that is neither fat nor thin, soak it in cold water first, remove blood stasis, scrub the meat with a board, and remove bones. Then cut into pieces with a thickness of 0.75 ~ 1 kg and less than 40 cm. The cut meat pieces are washed once with clear water and stored separately according to the tenderness and tenderness of the meat.

Sauce mixing: add about 50 kilograms of water to the pot. After a little heating, add half of the salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.

Pot filling: First, put the bones at the bottom and side of the pot, so that the meat pieces will not stick to the pot wall. Code the meat pieces in the pot according to the tenderness of the meat. The old meat slices are stacked at the bottom, placed on the tender top, and the front legs and cavity meat are placed in the middle.

Sauce: after the meat is put into the pot, pour in the prepared sauce soup. After boiling, add various ingredients, press with a pot pressure plate, add water, and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add the old soup appropriately so that every piece of meat can be immersed in the broth. Then simmer for 4 hours, and let the fragrance slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten.

Taking out the pot: In order to keep the meat pieces intact, take the meat pieces out of the pot piece by piece with a special iron racket, wash them with the original soup in the pot at will, remove the pollution residue on the meat pieces, put them on sterilized drawers and trays, and cool them to get the finished product.

(3) product features. The color is red, oily and bright. After slicing, it remains intact, the section is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty, crisp, tender and refreshing, and has a strong flavor.

2. spiced beef

(1) batching standard. Ingredients: 5 kg of beef. Accessories: 300g of salt, 0/50g of sugar/kloc-,0g of pepper/kloc-,0g of star anise/kloc-,2.5g of clove, 5g of tsaoko, 5g of dried tangerine peel, 50g of fresh ginger and 5g of sodium nitrate.

(2) Treatment methods.

Arrangement of raw materials: Choose fresh beef that is hygienic and qualified, remove bones and tendons, and cut into pieces of about 200g.

Pickling: add salt and sodium nitrate to the cut beef pieces, stir them evenly, and put them in a tank for low temperature pickling 12 days, turning them several times during the period. Soak the marinated meat in clear water for 2 hours, and then rinse it clean.

Boiling: put the washed meat into the pot, add water to the meat, cook for 30 minutes, skim off the floating foam on the noodle soup, add various auxiliary materials, and cook for about 4 hours with slow fire. When cooking, turn the pan over 2 ~ 3 times. The meat is finished after it is cooled out of the pan.

(3) product features. The finished product is massive, ruddy in color, rich in spices and long in aftertaste.

3. Pickled beef

(1) batching standard. Ingredients: 90kg of raw beef. Accessories: 2.5 kg of salt, 60 g of fresh ginger slices, 250 g of fennel, 3 1 g of anise, 0/6 g of tsaoko-ko, 0/20 g of cinnamon/kloc-0, 93 g of pepper and 24 g of edible red pigment.

(2) Treatment methods.

Finishing raw materials: fresh beef which is qualified in hygiene is selected, soaked in cold water and washed, and cut into pieces of1~1.5kg.

Pickling: add 70kg purified water for pickling, add 1.8kg salt, and mix to form brine. Add the chopped meat, marinate at room temperature for 7 days, and turn it over with a wooden stick 4 ~ 5 times a day. When it is made in summer, the salt content is increased to 3 kg, and the water can be a little more. It can be pickled in the shade for 1 ~ 2 days. Take out the marinated meat with a colander, drain the water, and rinse it with clear water again.

Boiling: First, put the old soup and the new ingredients (put them in a cloth bag) into a pot to boil, and skim off the floating foam. Add the meat, then put the salt on the meat, soak the meat in water, boil it, skim off the froth and continue cooking. When the meat is cooked to 80%, add the edible red pigment. During cooking, stir with a wooden stick every 1 hour. The cooking time is about 8 hours, and the finished product is obtained after taking out the pot.

(3) product features. Bright red in color and rich in five flavors.

4. Beef sausage

(1) batching standard. Ingredients: 35 kg of raw beef, 0/5 kg of pig fat/kloc-. Accessories: salt 1.5 kg, white soy sauce 1.5 kg, sugar 3 kg, liquor 500 g and nitrite 3 g.

(2) Treatment methods.

Raw material finishing: choose healthy and disease-free fresh beef, the hind legs are the best, boneless and tendons removed, soaked in cold water, and drained. Grind into small pieces of 1 cm with a meat grinder. Cut the skinless pig fat into cubes of 1 cm, rinse with warm water once, and drain.

Stuffing: Mix minced beef with diced pork fat, add refined salt and sodium nitrite, knead repeatedly for about 5 minutes by hand, and let stand for 10 minute. Mix white soy sauce, white sugar and white wine, pour them on the meat and stir well to make sausage stuffing.

Stuffing: soak the pig casing in warm water, wash it, and fill the casing stuffing with an enema machine or by hand. Ligation every 20 cm 1 node. If bubbles are found, punch holes in the needle plate to exhaust. After filling the tied sausage, rinse it with warm water once to remove the oil stains attached to the casing.

Baking or drying: put sausages on bamboo poles at regular intervals, hang them in the sun to dry, or directly put them in the oven to dry. The temperature in the oven is first high and then low, controlled between 70 ~ 60℃, and baked for about 3 hours. During the baking process, check at any time and take out the sausage when the surface is dry. Hang in a ventilated place and air dry for 3-5 days. The intestines are dry and firm to the touch, which is the finished product. The yield was 62%.

(3) product features. This product is a raw product, which needs to be steamed or boiled for about 15 minutes before eating. Fresh and delicious, the food is refreshing.

5. Salad rice sausage

(1) batching standard. Ingredients: raw beef 32.5 kg, lean pork 10 kg, fat pork 7.5 kg. Accessories: salt 1.5 kg, liquor 250 g, pepper noodles 100 g, pepper granules 50 g (for mashing), nutmeg noodles 50 g, sugar 100 g and ice cubes 2 kg.

(2) Treatment methods.

Pickling: clean the fat and fascia on beef and lean meat, cut them into strips, mix them together, sprinkle with 3% salt, put them in the cold storage at about 0℃, and cool them for 12 hours. After taking it out, grind it into 3 mm particles of minced meat with a meat grinder, put it on a plate, and then send it to the cold storage, where it is continuously cooled and pickled 12 hours or more. Cut or twist the pork fat into 3 mm cubes, knead it evenly, add 3% salt, put it in the cold storage at about 0℃, and cool and marinate 12 hours or more.

Stuffing: Mix Chinese liquor, pepper noodles, pepper slices, cardamom noodles, white sugar and shaved ice evenly, pour them into the marinated minced meat together with the diced fat meat, and stir them with a stuffing blender for 2-3 minutes, and fully stir them into a thick paste, that is, sausage stuffing.

Pour: Choose a calf rectum coat, soak it in warm water, wash it, cut it into 45cm long sections, tie one end with a string, pour the sausage stuffing in, tie the other end, and leave a noose hanging on the pole. Sleeve or cellophane sleeve can also be used for filling. When bubbles are found in the intestine, punch holes with a needle board to release steam.

Baking: the sausage is baked in an oven at 60 ~ 70℃ for 2 hours. When the intestinal surface is dry and ruddy, take it out of the furnace.

Boiling: when the water in the pot is heated to 95℃, add the baked sausage, keep the water temperature above 85℃, cook for half an hour, and turn the sausage once. Boil 1 hour or so, insert the alcohol thermometer into the center of the intestine, and it will be cooked when the temperature reaches above 75℃.

Fumigation: put the cooked intestines into a smoke stove, smoke and bake with oil-free wood, the temperature in the stove is about 70℃, smoke and bake for 2 hours, turn off the fire, and continue baking for 3-4 hours with waste heat. When the casing is reddish brown and there are many wrinkles on the surface, the smoking is finished. After being taken out of the furnace, it is hung in a cool and ventilated place and air-dried for 30 days to obtain the finished product. The yield is 80%.

(3) product features. Solid texture, wrinkled appearance, reddish brown meat, delicious taste, rich aroma and lingering fragrance. Easy to carry and store.

6. Made in curry beef

(1) batching standard. Ingredients: 50 kg lean beef. Accessories: salt 1.5 kg, soy sauce 1.5 kg, sugar 3 kg, liquor 1 kg, monosodium glutamate 250 g and curry powder 250 g.

(2) Processing method

Raw material arrangement: select fresh lean meat from front and rear legs of cattle, remove fat, tendons and bones, wash and drain with clear water, and cut into pieces of about 0.5 kg.

Pre-cooking and slicing: put the meat in a pot, add water to boil, skim the floating foam on the noodle soup, cook for 1 hour, and take it out when the meat is hard. After the meat is cooled, it is cut into pieces (length 2 ~ 3cm, width 1 ~ 1.5cm, thickness 0.5cm) or granules (length 1.5cm, width 1.3cm) as required.

Boiling: Cook the original soup, add salt, soy sauce and sugar, fully dissolve it, add sliced meat or diced meat, boil it over high fire, then switch to low fire and turn it gently while cooking. When the soup is almost dry, add white wine, monosodium glutamate and curry powder, stir-fry evenly, and take out the pot after all the materials are absorbed.

Drying: spread cooked meat slices (grains) on barbed wire to cool, and don't stack them. Then put it into a drying room or oven, keep the temperature at about 60℃ and turn it frequently for about 6 hours. When the meat slices (particles) do not stick to hands and dry from the outside to the inside, it is the finished beef jerky. The yield is 50%.

(3) Product features: Curry beef jerky is moderately salty and sweet, slightly spicy, rich in taste, fresh and delicious. Packed in plastic bags and stored in a dry and ventilated place for 3 months.

7. Tianjin beef brisket

(1) batching standard. Ingredients: 5 kg of beef. Accessories: salt 75g, soy sauce 250g, sodium benzoate 10g, liquor 10g, sugar 600g, monosodium glutamate 10g.

(2) Treatment methods.

Arrangement of raw materials: Fresh beef that has passed sanitary inspection is selected, and lean meat in front and rear legs is the best. Bone, fascia, fat, etc. Removed, washed with clean water, and trimmed neatly.

Frozen slicing: put the meat in a cold storage or freezer, freeze it for 2-3 hours, and take it out when the central temperature of the meat reaches -2℃. Slices with a length of 10 cm and a width of 1 ~ 1.3 cm shall be cut by a meat cutter or by hand.

Mixed pickling: mix white sugar, white wine, refined salt, monosodium glutamate and sodium benzoate. Uniformly, add beef slices, stir evenly, and marinate for 12 hours. When curing, stir every 30 minutes to make the glue uniform.

Baking: first coat vegetable oil on the iron net, then spread the marinated meat slices on the iron net and send them to the baking room for baking. The temperature is about 50 DEG C, and the product is baked for 3-4 hours.

(3) product features. The thin slices are neat, the color is reddish brown, the food is not greasy, the more you chew, the more fragrant it is, and the flavor is unique.

2 "Stir-fried shredded beef"

Raw materials:

300g of tender beef, 75g of tender celery, 25g of soy sauce, 25g of cooking wine, salt 10g, sugar 10g, pepper powder 10g, Chili powder 10g, 50g of Pixian watercress, a little vinegar and shredded ginger.

Method:

1. Cut beef and celery into 4cm shreds for later use.

2. Heat the pan, add the oil, and stir-fry the beef when the oil is hot. When the beef jerky is dry and the oil becomes clear, add the bean paste and Chili powder and continue to stir fry. After the bean paste smells, stir-fry ginger and cooking wine for a few times, add soy sauce, sugar, monosodium glutamate, salt and a few drops of vinegar, and then add celery to stir-fry.

Attached:

Don't put too little oil to avoid sticking to the pot; When frying beef jerky, be sure to wait until the oil becomes clear before putting bean paste, otherwise the beef flavor will not be fried; The celery in the north is too old. You can blanch it before frying it. Celery should be cooked immediately after being cut, otherwise it won't be crisp.

3 "Stir-fried shredded beef"

Materials:

Lean beef 300g, green garlic 1 00g, soy sauce 1 0g, Pixian watercress 40g, pepper powder 1 g, pepper noodles1g, soy sauce10g and vinegar/kloc-0.

Making:

1. Wash beef, cut into 6-8cm thick shreds, chop Pixian watercress, wash green garlic and cut into 4cm long pieces.

2. Put the shredded pork into the pot and drown it with water. Add salt and cooking wine and cook over low heat until cooked. Take out and drain. Put the pan on the fire, put the oil to 70% heat, fry the shredded pork in the oil pan, and take out the remaining oil.

3. Put a little oil in the pot over medium heat, put shredded pork, shredded ginger and Chili noodles in the pot, and stir-fry slightly. When the oil is red and spicy, cook the mash juice and cooking wine, and add soy sauce and green garlic. Stir-fry the sugar and vinegar until the green garlic is cut. Stir fry a few times quickly, add sesame oil and stir fry evenly, put it in the pot and sprinkle with pepper noodles.

4 "Stir-fried shredded beef"

Materials:

250g of beef tenderloin, 75g of celery, 0/00g of clear oil/kloc-,40g of Pixian watercress, 0/5g of soy sauce/kloc-,20g of vinegar/kloc-,20g of cooking wine, 0.5g of monosodium glutamate/kloc-,0.5g of pepper noodles and shredded ginger/kloc.

Making:

First, cut the shredded beef into two thick shreds. Wash celery, cut into sections about 3.5 cm long, and chop watercress. Heat the clear oil to 70% heat, stir-fry the shredded beef repeatedly until the water vapor is dry, cook wine, add watercress and shredded ginger, stir-fry until the beef is crisp, add soy sauce and celery, stir-fry the celery until it is broken, add vinegar, monosodium glutamate and sesame oil, stir-fry quickly, serve, and sprinkle with pepper noodles.