Beef tendon soup

A beef tendon and spice technology, which is applied in the field of beef tendon soup, can solve the problem that beef tendon is not standardized, and achieve the effect of standardizing raw materials.

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a kind of beef tendon soup, and the purpose is to solve the problem that the existing beef tendon products have not been standardized

Method used

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  • Beef tendon soup

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Effect test

Embodiment 1

[0020] Embodiment one: a kind of beef tendon soup

[0021] A kind of beef tendon soup, described beef tendon soup is mainly made of the following materials by weight:

[0022] Beef tendon 498~502 parts;

[0023] 8-10 servings of curry powder;

[0024] Chicken essence 8~10 parts;

[0025] Salt 8~10 parts;

[0026] 8~10 parts of chives;

[0027] 4-6 parts of ginger;

[0028] Spices 1~2 parts.

[0029] In a further preferred technical solution of the specific embodiment of the present invention, the spices are selected from cinnamon bark, star anise, fennel, fragrant leaves, grass fruit, and white buckle.

[0030] When eating, the beef tendon soup prepared by the present invention can be heated until cooked, and the heating method can be microwave heating or steam heating.

Embodiment 2

[0032] A kind of beef tendon soup, the batching of described beef tendon soup is as follows:

[0033] 500 grams of beef tendon;

[0034] 9 grams of curry powder;

[0035] Chicken essence 9 grams;

[0036] Salt 9 grams;

[0037] 9 grams shallot;

[0038] 5 grams of ginger;

[0039] 1 gram of spices.

[0040] See attached figure 1 Shown, the method for making beef tendon soup, the steps are as follows:

[0041] 1. Picking and inspection: raw materials: raw materials: beef tendon, salt, spices, chicken essence, green onion, ginger. Inspection materials: no smell, no color, no decay, correct quantity.

[0042] 2. Out of the water: boil the pot, turn it with a spatula, and cook until the meat changes color. Take the beef tendon out of the basket and rinse it with clean water. Pick large pieces or even cut meat, change the knife and cut into about 3×6 cm.

[0043] 3. Beef tendon processing: Add 25kg of beef tendon to each pot, add water to submerge the meat, wrap the spic...

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PUM

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Abstract

The invention provides a beef tendon soup and a preparation method thereof. The beef tendon soup is mainly prepared from 498 to 502 parts of beef tendon, 8 to 10 parts of curry powder, 8 to 10 parts of essence of chicken, 8 to 10 parts of table salt, 8 to 10 parts of chive, 4 to 6 parts of ginger, and 1 to 2 parts of spice according to mixture ratio. According to the beef tendon soup, the raw material standardization, the product standardization and the technology standardization of the beef tendon soup can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to beef tendon soup. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with the high efficiency and low cost of large-scale operations, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to the direction of standardizati...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L1/39A23L13/20A23L13/40A23L23/00
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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