Making process for spiced beef

A production process and sauce beef technology, applied in food preparation, application, food science and other directions, can solve the problems of general taste, not particularly delicious, no unified standard for production process, etc., to achieve unique flavor, easy to learn process, high edible value and nutritional value

Inactive Publication Date: 2012-05-16
柳迪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no unified standard for the production process of the existing beef sauce, and most of them are specially made by chefs according to the tastes of customers,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1 Making sauce beef

[0020] The formula is: 400g beef, 100ml soy sauce, 20ml sesame oil, 13g salt, 13g sugar, 30g chili, 5g cinnamon, 5g pepper, 5g star anise, 5g cumin, 5g monosodium glutamate, 15g rock sugar , 15 grams of orange peel, 13 grams of ginger.

[0021] The production process is:

[0022] (1) Wash the beef, put it in a pot, boil it over high heat, blanch it for 5 minutes, remove it, rinse and drain for later use;

[0023] (2) Pour sesame oil into a non-stick pan, heat it on high heat for 10 seconds, then pour in chili, cinnamon, pepper, star anise, cumin, stir-fry for a fragrance, then add beef;

[0024] (3) Pour in the dark soy sauce, turn the beef, so that the color of the soy sauce is evenly covered on the beef, then pour in boiling water, surpass the beef, and simmer for 1 hour;

[0025] (4) Put in orange peel and ginger, and continue to simmer for 5 minutes, so that the fragrance of orange peel and the spicy fragrance of ginger are delicious, and it is e...

Example Embodiment

[0027] Example 2 Making sauced beef

[0028] The formula is: 350g beef, 95ml soy sauce, 18ml sesame oil, 14g salt, 14g sugar, 25g chili, 5g cinnamon, 5g pepper, 5g star anise, 5g cumin, 5g monosodium glutamate, 12g rock sugar , 12 grams of orange peel, 14 grams of ginger.

[0029] The production process is:

[0030] (1) Wash the beef, put it in a pot, boil it over high heat, blanch it for 5 minutes, remove it, rinse and drain for later use;

[0031] (2) Pour sesame oil into a non-stick pan, heat it on high heat for 15 seconds, then pour in chili, cinnamon, pepper, star anise, and cumin, stir-fry the aroma, then add beef;

[0032] (3) Pour in the dark soy sauce, turn the beef, so that the color of the soy sauce is evenly covered on the beef, then pour in boiling water, surpass the beef, and simmer for 1 hour;

[0033] (4) Put in orange peel and ginger, and continue to simmer for 5 minutes, so that the fragrance of orange peel and the spicy fragrance of ginger are delicious, and it is eas...

Example Embodiment

[0035] Example 3 Making sauce beef

[0036] The formula is: 450g beef, 105ml soy sauce, 22ml sesame oil, 11g salt, 11g sugar, 35g chili, 5g cinnamon, 5g pepper, 5g star anise, 5g cumin, 5g monosodium glutamate, 18g rock sugar , 18 grams of orange peel, 11 grams of ginger.

[0037] The production process is:

[0038] (1) Wash the beef, put it in a pot, boil it over high heat, blanch it for 5 minutes, remove it, rinse and drain for later use;

[0039] (2) Pour sesame oil into a non-stick pan, heat it on high heat for about 12 seconds, then pour in chili, cinnamon, pepper, star anise, cumin, stir-fry the aroma, then add beef;

[0040] (3) Pour in the dark soy sauce, turn the beef, so that the color of the soy sauce is evenly covered on the beef, then pour in boiling water, surpass the beef, and simmer for 1 hour;

[0041] (4) Put in orange peel and ginger, and continue to simmer for 5 minutes, so that the fragrance of orange peel and the spicy fragrance of ginger are delicious, and it is e...

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PUM

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Abstract

The invention discloses a making process for spiced beef. The formula is as follows: 400 grams of beef, 100ml of dark soy sauce, 20ml of sesame oil, 13 grams of salt, 13 grams of white sugar, 30 grams of chili, 5 grams of Chinese cinnamon, 5 grams of Sichuan pepper, 5 grams of aniseed, 5 grams of cumin, 5 grams of monosodium glutamate, 15 grams of rock candy, 15 grams of orange peel and 13 grams of ginger. The making process is as follows: (1) the beef is washed, put into a saucepan, cooked with intense fire, scalded for 5 minutes, scooped out and washed; (2) the sesame oil is poured into a non-stick wok and heated with intense fire, the condiments are poured into the non-stick wok and stir-fried to emit fragrance, and the beef is then put into the non-stick wok; (3) the dark soy sauce is poured into the non-stick wok, the beef is turned, so that the color of the sauce can uniformly cover the beef, boiled water is then poured into the non-stick wok until the beef is immersed in the boiled water, and the beef is cooked with mild fire; (4) the orange peel and the ginger are put into the non-stick wok, and the beef continues to be cooked for 5 minutes; (5) finally, the white sugar, the rock candy, the monosodium glutamate and the salt are put into the non-stick wok and uniformly stirred, the beef is cooked with intense fire for another 10 minutes until the rock candy is completely melted, and the cooking liquor is slowly dried out.

Description

technical field [0001] The invention relates to a production process of sauced beef. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst an...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L13/10
Inventor 柳迪
Owner 柳迪
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