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
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[0012] Example
[0013] A method for processing beef in tea-flavored sauce is characterized by comprising the following steps:
[0014] (1) First weigh the following ingredients by weight: 100 kg beef, 4 kg green tea, 0.8 kg wattle leaf 0.8 kg, fennel 1.5 kg, thistle 1.5 kg, chili powder 2 kg, codonopsis 1 kg, dan bark 0.8 kg, kudzu root 0.7 kg, perilla leaf 0.6 kg, columbine grass 0.5 kg, cassia seed 1 kg, salt;
[0015] (2) Decoct the above weighed Vitex negundo, fennel, thistle, codonopsis, paeonol, Pueraria lobata root, perilla leaf, cassia seed, and bangbang grass 1-3 times with appropriate amount of water, combine the decoction liquid, and then add pepper Powder, appropriate amount of salt; then simmer for 50 minutes, simmer into soup;
[0016] (3) Cut the beef into pieces, dipped in the above soup, and marinate in the vat for 2 days, the temperature is controlled at 20℃; then pour the remaining soup into the vat, continue to marinate for 4 days, and then Take out the beef cub...
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