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Production of beef curry

A production method and technology of beef, which are applied in the field of food processing, can solve the problems that the taste does not conform to the traditional eating habits, it is not suitable for frequent consumption, and the taste of Chinese fast food is rough.

Inactive Publication Date: 2007-09-05
许钧钧 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, fast food is favored by people because of its convenience and benefits, especially the office workers, who often forget to cook because of their busy work. Fast food has become a "frequent choice" in their lives. It can be divided into "foreign fast food" and "Chinese fast food". Because "foreign fast food" is mostly fried and fried, it contains too much fat and other ingredients that are harmful to health, and the taste does not meet the requirements of Chinese people. Traditional eating habits are not suitable for regular consumption, so more Chinese prefer to choose "Chinese fast food" that tastes more in line with Chinese traditional eating habits. A large number of "Chinese fast food restaurants" have also sprung up like mushrooms. It solves people's needs for fast food, but at present, many Chinese fast food tastes rough, leaving people with a bad impression of only focusing on "quantity" rather than "quality". There are also a few fast food restaurants that taste good, but often because the seasoning formula is kept secret Or the processing method is too complicated, resulting in the result of "only this one, no other branch", which cannot be widely promoted, and cannot meet the needs of most people to choose high-quality fast food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, prepare the yellow sirloin of 2.5kg, curry powder 200g, turmeric powder 10g, chili powder 100g, cumin powder 50g, ginger 100g, garlic 50g, onion 1kg, salt 100g, salad oil 1200g, white sugar water 50g, make The procedure is as follows:

[0012] (1) Cut 2.5kg of yellow sirloin into slices with a thickness of 0.5cm, a length of about 3cm, and a width of about 2cm. Finely pound the ginger and garlic for later use, and chop the onion for later use;

[0013] (2) Add pounded and chopped ginger, garlic, onion, turmeric powder, chili powder, cumin powder, and some salad oil to the sliced ​​yellow sirloin, mix well, and let it marinate for 10 minutes;

[0014] (3) Pour the marinated yellow sirloin slices into the remaining salad oil and stir-fry until the beef emits fragrance, add cumin powder, curry powder, and sugar water, cook for 5 minutes, then switch to a slow fire for 20 minutes Minutes, and finally pour into the pressure cooker and cook for 10 minutes.

Embodiment 2

[0015] Embodiment 2, prepare the yellow sirloin of 2.5kg, curry powder 200g, turmeric powder 10g, chili powder 120g, cumin powder 50g, ginger 100g, garlic 50g, onion 1kg, salt 120g, salad oil 1500g, brown sugar water 50g, make The procedure is as follows:

[0016] (1) Cut 2.5kg of yellow sirloin into cubes with a thickness of about 1×1×1cm, pound the ginger and garlic finely, and chop the onion for later use;

[0017] (2) Add pounded, chopped ginger, garlic, onion, turmeric powder, chili powder, cumin powder, and part of salad oil to the chopped yellow sirloin, mix well, and let it marinate for 10 minutes;

[0018] (3) Pour the marinated diced yellow sirloin into the remaining salad oil and stir-fry. When the beef emits fragrance, add cumin powder, curry powder, and brown sugar water. Cook for 5 minutes before switching to a slow fire. 20 minutes, and finally pour into the pressure cooker and cook for 10 minutes.

[0019] The curry beef prepared according to Examples 1 and 2...

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PUM

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Abstract

A process for cooking the curried beef includes such steps as providing ginger powder, chili powder, sugar solution, ginger, salt, curry powder, cuminum cyminum powder, garlic cloves, ginger, onion, salad oil and beef, proportional preserving, parching and boiling.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing curry beef. Background technique [0002] With the acceleration of people's life rhythm, fast food is favored by people because of its convenience and benefits, especially the office workers, who often forget to cook because of their busy work. Fast food has become a "frequent choice" in their lives. It can be divided into "foreign fast food" and "Chinese fast food". Because "foreign fast food" is mostly fried and fried, it contains too much fat and other ingredients that are harmful to health, and the taste does not meet the requirements of Chinese people. Traditional eating habits are not suitable for regular consumption, so more Chinese prefer to choose "Chinese fast food" that tastes more in line with Chinese traditional eating habits. A large number of "Chinese fast food restaurants" have also sprung up like mushrooms. It solves people's needs for fast food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/01A23L13/10A23L5/10A23L13/40A23L13/70
Inventor 许钧钧许婷婷许定腊
Owner 许钧钧
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