Stewed beef with skin and production method thereof

Abstract

The invention discloses stewed beef with skin. The stewed beef with skin is prepared from the following raw materials: 1000g of beef with skin, 4000g of salad oil, 50g of thick broad-bean sauce, 10g of ginger powder, 10g of Lameizi sauce, 5g of cinnamon powder, 3g of Sichuan pepper powder, 3g of pericarpium citri reticulatae powder, 5g of star aniseed powder, 10g of white sugar, 5g of table salt, 2000g of beef bulalo and 10g of monosodium glutamate. The production method disclosed by the invention is simple and practicable, suitable for a large-scale and factory-like production mode, capable of keeping the nutritional value of beef to a larger extent, uniform in taste, beautiful in appearance, and extremely high in nutritional value and economic value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to braised beef with skin in soy sauce and a preparation method thereof. Background technique [0002] Beef can provide high-quality protein, contains all kinds of amino acids, and the ratio of various amino acids is basically the same as that in human protein, and the sarcosine it contains is higher than any food. At the same time, the fat content in beef is very low, and it is also rich in minerals and vitamins, etc. It is the best source of iron that people need every day. [0003] Existing beef is generally peeled and cooked except for the head part, which makes the collagen rich in cowhide not well utilized. In addition, the existing beef is not sliced ​​in a standardized way during processing, which lacks the due appearance, and Beef with skin is generally only used in dry pot or cold salad, and other more nourishing cooking methods cannot be used, which makes the nutritional va...

AI Technical Summary

Problems solved by technology

[0003] Existing beef is generally peeled and cooked except for the head part, which makes the collagen rich in cowhide not well utilized. In addition, the existing beef is not sliced ​​in a standardized way during processing, which lacks the due appearance, and Beef with skin is generally only used in dry pot or cold salad, and other more nourishing cooking methods cannot be used, which makes the nutritional value of beef not fully utilized

Moreover, due to improper handling, the smell of beef is very heavy, which makes many people dare not eat it, and because there is no seasoning package, it is impossible to achieve uniform taste, which also brings certain inconvenience to consumers.

[0004] Aiming at the relevant technical problems existing in the prior art, no effective solution has been proposed yet