Spicy cow cartilage and preparation method thereof

A crispy and spicy technology, which is applied in the field of spicy beef crispy bone and its preparation, beef products and its preparation, can solve the problems of long processing time and single taste of steak, and achieve the effect of simple processing procedure, good taste and rich nutrition

Inactive Publication Date: 2014-09-10
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the beef crispy bone has high calcium content, which can supplement a large amount of calcium for the human body. However, at present, people do not separate the beef crispy bone separately, but treat the beef crispy bone as a steak as a dish, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Spicy beef crispy bones of the present invention, calculated according to parts by weight, consists of 100 parts of beef crispy bones, 3 parts of Eucommia ulmoides, 3 parts of gentian, 5 parts of dandelion, 10 parts of ginger, 2 parts of star anise, 2 parts of grass fruit, and 10 parts of sharp pepper , 8 parts of salt, 2 parts of cooking wine, 1 part of soy sauce, 1 part of honey, 5 parts of brown sugar, 0.5 parts of monosodium glutamate, 1 part of five-spice powder, 1 part of pepper powder, 2 parts of chili powder, and 200 parts of purified water.

[0022] The preparation method of spicy beef crispy bone of the present invention comprises the following steps:

[0023] 1) Select the fresh beef crispy bones that meet the hygienic standards, wash the fresh beef crispy bones with clean water, drain, and chop into pieces. The thickness and length of the chopped pieces are the same;

[0024] 2) Put the chopped beef crispy bones in 3 parts of eucommia, 3 parts of gentian, 5 ...

Embodiment 2

[0031] Spicy beef crispy bones of the present invention, calculated according to parts by weight, consists of 100 parts of beef crispy bones, 4 parts of Eucommia ulmoides, 4 parts of gentian, 8 parts of dandelion, 12 parts of ginger, 2.5 parts of star anise, 2.5 parts of grass fruit, and 13 parts of sharp pepper , 9 parts of salt, 2.5 parts of cooking wine, 1.5 parts of soy sauce, 1.5 parts of honey, 6 parts of brown sugar, 0.8 parts of monosodium glutamate, 1.5 parts of five-spice powder, 1.5 parts of pepper powder, 2.5 parts of chili powder, and 230 parts of purified water.

[0032] The preparation method of spicy beef crispy bone of the present invention comprises the following steps:

[0033] 1) Select the fresh beef crispy bones that meet the hygienic standards, wash the fresh beef crispy bones with clean water, drain, and chop into pieces. The thickness and length of the chopped pieces are the same;

[0034] 2) Put the chopped beef crispy bones in 4 parts of eucommia, 4 ...

Embodiment 3

[0041] The spicy beef crispy bone of the present invention is calculated according to parts by weight, consisting of 100 parts of beef crispy bone, 5 parts of Eucommia ulmoides, 5 parts of gentian, 10 parts of dandelion, 15 parts of ginger, 3 parts of star anise, 3 parts of grass fruit, and 15 parts of sharp pepper , 10 parts of salt, 3 parts of cooking wine, 2 parts of soy sauce, 2 parts of honey, 7 parts of brown sugar, 1 part of monosodium glutamate, 2 parts of five-spice powder, 2 parts of pepper powder, 3 parts of chili powder, and 250 parts of purified water.

[0042] The preparation method of spicy beef crispy bone of the present invention comprises the following steps:

[0043] 1) Select the fresh beef crispy bones that meet the hygienic standards, wash the fresh beef crispy bones with clean water, drain, and chop into pieces. The thickness and length of the chopped pieces are the same;

[0044] 2) Put the chopped beef crispy bones in 5 parts of eucommia, 5 parts of ge...

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PUM

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Abstract

The invention relates to a beef product and a preparation method of the beef product, and particularly relates to spicy cow cartilage and a preparation method of the spicy cow cartilage, and belongs to the technical field of meat processing. The spicy cow cartilage is prepared from cow cartilage, eucommia ulmoides, felwort, dandelion, ginger, anise, amomum tsao-ko, pepper, salt, cooking wine, soybean sauce, honey, brown sugar, monosodium glutamate, five spice powder, paprika powder, chili powder and purified water. The processing procedure is simple; the processed cow cartilage is convenient to carry, is good in mouthfeel, and is rich in nutrition, and also has multiple health and medicinal efficacies.

Description

technical field [0001] The invention relates to a beef product and a preparation method thereof, in particular to a spicy beef crispy bone and a preparation method thereof, belonging to the technical field of meat processing. Background technique [0002] Meat products have a wide range of consumer groups in my country, among which beef series foods are favored by mass consumers for their high protein content, low fat content, high nutritional value, and delicious taste. Among them, the beef crispy bone has high calcium content, which can supplement a large amount of calcium for the human body. However, at present, people do not separate the beef crispy bone separately, but treat the beef crispy bone as a steak as a dish, and the processing of traditional steak can only be ready-to-eat. The method of making it takes a long time to process, and it is only suitable for eating in fixed places such as restaurants and families, and the current steak has a single taste, mostly ste...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L1/30A23L13/20A23L13/40
CPCA23L13/20A23L13/428A23L33/10
Inventor 宁凯林王小清蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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