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Processing method of sauced beef with tea flavor

A processing method, the technology of sauced beef, which is applied in the field of food processing, can solve the problems of harmfulness to the human body, and achieve the effect of good health care value

Inactive Publication Date: 2013-11-27
吴瑞凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce beef is a common meat product. It is loved by people for its unique flavor and many flavors. However, in the traditional processing method, nitrite is often added to beef for deodorization and preservation, which is harmful to human body. Therefore, it is imperative to provide a consistent green and safe sauce beef processing method

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0013] A processing method of tea-flavored beef sauce is characterized in that it comprises the following steps:

[0014] (1) First weigh the following ingredients by weight: 100 kg of beef, 4 kg of green tea, 0.8 kg of Vitex japonica leaves, 1.5 kg of cumin, 1.5 kg of large thistle, 2 kg of chili powder, 1 kg of Codonopsis pilosula, 0.8 kg of paeonol bark, kudzu root 0.7 kg, perilla leaves 0.6 kg, stick grass 0.5 kg, cassia seeds 1 kg, appropriate amount of salt;

[0015] (2) Decoct the above-weighed Vitex leaves, cumin, large thistle, Codonopsis pilosula, paeonol, kudzu root, perilla leaf, cassia seed, and stick grass with appropriate amount of water for 1-3 times, combine the decoction liquid, and then add pepper Powder, appropriate amount of salt;, then simmer for 50 minutes to make soup;

[0016] (3) Cut the beef into pieces, dip it in the above soup, put it into the vat to marinate for 2 days, the temperature is controlled at 20°C; then pour all the remaining soup into ...

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PUM

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Abstract

The invention discloses a processing method of sauced beef with a tea flavor. The sauced beef is prepared from the following materials in parts by weight: 80-100 parts of beef, 3-5 parts of green tea, 0.6-1 part of negundo chastetree leaf, 1-2 parts of fennel, 1-2 parts of setose thistle, 1-2 parts of chilli powder, 0.8-1.2 parts of codonopsis pilosula, 0.6-0.9 part of cortex moutan, 0.6-0.8 part of root of kudzu vine, 0.5-0.8 part of perilla leaf, 0.4-0.6 part of bangbang (Chinese character) grass, 0.8-1.2 parts of semen cassia and proper amount of salt. The sauced beef with the tea flavor, produced by the processing method, has unique perfume of the tea because of adding of the tea, and is suitable for popular taste; greasy taste in the beef can be removed; Chinese herbal medicinal ingredients such as the codonopsis pilosula, the cortex moutan, the root of kudzu vine and perilla leaf are added into the formula, and have the effects of clearing heat and cooling blood, and relieving summer-heat and cooling, so that the sauced beef has a good health-care value.

Description

technical field [0001] The invention relates to a beef processing method, in particular to a tea-flavored beef processing method, which belongs to the technical field of food processing. Background technique [0002] Sauce beef is a common meat product. It is loved by people for its unique flavor and many flavors. However, in the traditional processing method, nitrite is often added to beef for deodorization and preservation, which is harmful to human body. Therefore, it is imperative to provide a consistent green and safe sauce beef processing method. Contents of the invention [0003] The object of the invention is to provide a processing method of tea-flavored beef sauce. [0004] The present invention is achieved through the following technical solutions: [0005] A processing method of tea-flavored beef sauce is characterized in that it comprises the following steps: [0006] (1) First weigh the following raw materials in parts by weight: 80-100 parts by weight...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/30A23L33/105
Inventor 吴瑞凤
Owner 吴瑞凤
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