Pot-roasted beef

A technology of beef and carrots, applied in the field of innovative preparation of traditional food, can solve the problems of affecting gastric mucosa, thick beef fiber, etc., and achieve the effect of crispy and delicious beef, ruddy and rich soup

Inactive Publication Date: 2012-10-10
行秀斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although beef has the function of nourishing and fitness, but the fiber of beef is thick, sometimes it will affect the gastric mucosa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Select 150 grams of beef, 40 grams of carrots, potatoes, celery, and tomatoes, 35 grams of tomato sauce, 1 gram of pepper, 15 grams of rock sugar, 4 grams of rice wine, 2 grams of refined salt, and 1 gram of monosodium glutamate. When making it, first cut the beef into pieces with a knife, soak it, boil it with boiling water, and rinse it with boiling water. Wash the carrots and potatoes and cut them into hob pieces and fry them in oil. Cut the celery into elephant eye pieces and rinse them with water. Cut the tomatoes into pieces. Put the beef cubes in a casserole, add chicken and duck soup, sliced ​​ginger, and scallions, steam with a tight cover for 1 hour, take it out and let it cool. Put beef chunks, carrot chunks, potato chunks, celery chunks, and tomatoes into a casserole, add tomato sauce, pepper, refined salt, monosodium glutamate, rock sugar and chicken and duck soup, and steam for about 40 minutes. Add a little rice wine when serving.

Embodiment 2

[0013] Embodiment 2: Select 200 grams of beef, 45 grams each of carrots, potatoes, celery, and tomatoes, 40 grams of tomato paste, 2 grams of pepper, 20 grams of rock sugar, 5 grams of rice wine, 3 grams of refined salt, and 2 grams of monosodium glutamate. When making it, first cut the beef into pieces with a knife, soak it, boil it with boiling water, and rinse it with boiling water. Wash the carrots and potatoes and cut them into hob pieces and fry them in oil. Cut the celery into elephant eye pieces and rinse them with water. Cut the tomatoes into pieces. Put the beef cubes in a casserole, add chicken and duck soup, sliced ​​ginger, and scallions, steam with a tight cover for 1 hour, take it out and let it cool. Put beef chunks, carrot chunks, potato chunks, celery chunks, and tomatoes into a casserole, add tomato sauce, pepper, refined salt, monosodium glutamate, rock sugar and chicken and duck soup, and steam for about 40 minutes. Add a little rice wine when serving.

Embodiment 3

[0014] Embodiment 3: Select 250 grams of beef, 50 grams each of carrots, potatoes, celery, and tomatoes, 45 grams of tomato paste, 3 grams of pepper, 30 grams of rock sugar, 6 grams of rice wine, 5 grams of refined salt, and 3 grams of monosodium glutamate. When making it, first cut the beef into pieces with a knife, soak it, boil it with boiling water, and rinse it with boiling water. Wash the carrots and potatoes and cut them into hob pieces and fry them in oil. Cut the celery into elephant eye pieces and rinse them with water. Cut the tomatoes into pieces. Put the beef cubes in a casserole, add chicken and duck soup, sliced ​​ginger, and scallions, steam with a tight cover for 1 hour, take it out and let it cool. Put beef chunks, carrot chunks, potato chunks, celery chunks, and tomatoes into a casserole, add tomato sauce, pepper, refined salt, monosodium glutamate, rock sugar and chicken and duck soup, and steam for about 40 minutes. Add a little rice wine when serving.

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PUM

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Abstract

The invention discloses pot-roasted beef, selecting 150-30 g of beef, 40-60 g of each of carrots, potatoes, celeries and tomatoes, 35-50 g of ketchup, 1-3 g of pepper powder, 15-30 g of crystal sugar, 4-6 g of rice-adding wine, 2-5 g of refined salt and 1-3 g of monosodium glutamate. When cooking, beef is cut into pieces at first, boiled with boiling water after soaking and washed with boiling water. The carrot and the potato are washed, cut into blocks respectively and fried with oil. The celery is cut into elephant-eye blocks and scalded with water. The tomato is cut into pieces. Beef blocks are added in a marmite. Chicken soup, duck soup, ginger pieces and scallion segments are added in the marmite. The marmite is covered up. The beef is steamed for 1 h, taken out and cooled in the air. Beef blocks, carrot blocks, potato blocks, celery blocks and tomatoes are added into the marmite. Ketchup, pepper powder, refined salt, monosodium glutamate, crystal sugar, chicken soup and duck soup are added in the marmite and steamed for about 40 min. A little rice-adding wine is added dropwise when serving.

Description

【Technical field】 [0001] The invention relates to an innovative preparation method of traditional food, more specifically, relates to a kind of canned beef 【Background technique】 [0002] Canning is to put beef in a jar and heat it over medium heat, which can avoid the loss of nutritional value of beef and make it easier to taste and cook. [0003] Beef is rich in protein, which can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness 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 and saliva. It is suitable for people with depression of middle Qi, shortness of bre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/09A23L13/40A23L13/70
Inventor 行秀斌
Owner 行秀斌
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