Preparation method of sauced beef

The technology of sauce beef and cooking pot is applied in the field of food processing, which can solve the problems of affecting the special taste of beef, non-uniform taste, weak taste, etc., and achieve the effect of keeping the internal and external tastes consistent, improving the nutritional content, and having a strong taste.

Inactive Publication Date: 2012-03-07
TIANJIN HEIZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauced beef produced by this kind of craft has inconsistent taste inside and outside, and the taste of the ingredients is also different. It is often that the outside taste is heavier, the inside taste is lighter, the meat is dry, and there is a certain fishy smell, which seriously affects the special taste of beef. taste
[0003] Through searching, no published patent documents identical to this patent application have been found

Method used

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Examples

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Embodiment Construction

[0013] Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

[0014] A preparation method of sauced beef, the steps are:

[0015] (1) Using pure Niujian as the raw material, first boil it in the old soup in the cooking pot for 30 minutes on high heat (above 95°C), then remove the heat, and simmer naturally in the cooking pot for 4 hours;

[0016] In this embodiment, the old soup is the existing stock commonly used for cooking sauced beef, including bay leaves, star anise, peppercorns, fennel, cinnamon, angelica, nutmeg, cloves and other commonly used soup stock, which will not be repeated here. .

[0017] (2) Then turn on the fire to boil the old soup in the cooking pot, remove the fire and lower it to room temperature, then simmer for 3 hours;

[0018] (3) Afterwards, put the cooking pot in a con...

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PUM

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Abstract

The invention relates to a preparation method of sauced beef. The preparation method of sauced beef adopts pure beef shanks as raw materials and comprises the following steps of 1, boiling the pure beef shanks in soup stock in a saucepan by big fire for 30 minutes, taking off flame, and naturally simmering the boiled pure beef shanks in the saucepan without heating for 4 hours, 2, lighting fire, boiling the soup stock in the saucepan, taking off flame, cooling to room temperature, and simmering for 3 hours without heating, and 3, placing the saucepan into a constant temperature storage, setting a temperature of 7 to 15 DEG C, carrying out constant-temperature immersion for 9 hours, taking out the cooked pure beef shanks from the saucepan, and draining to obtain sauced beef finished products. The sauced beef obtained by the preparation method has the advantages that after being cooked, through two-stage immersion lasting for 12 hours, the sauced beef has a fragrance and a seasoning flavor belonging to the soup stock, loses an original meat odor, and has a tender taste, a strong flavor and a high yield. The preparation method is a novel technology for preparing sauced beef.

Description

Technical field: [0001] The invention belongs to the field of food processing and relates to a preparation method of beef stew. Background technique: [0002] Sauced beef is a favorite meat product, rich in nutrition and easy to store. The traditional craft of sauce beef is: cook in the old soup for 30 minutes on high heat, then stew for 2 hours, and finally soak for 5 hours in the barrel car. The sauced beef produced by this kind of craft has inconsistent taste inside and outside, and the taste of the ingredients is also different. It is often that the outside taste is heavier, the inside taste is lighter, the meat is dry, and there is a certain fishy smell, which seriously affects the special taste of beef. taste. [0003] By searching, no published patent documents identical with this patent application have been found. Invention content: [0004] The purpose of the invention is to overcome the disadvantages of the prior art and provide a method for preparing sauced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 刘志安
Owner TIANJIN HEIZI FOOD
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