Processing method for braised potatoes and beef as main meal dish

A technology for roasting beef with potatoes and a processing method, which is applied in the field of food processing, can solve the problems of reduced quality of roasted beef with potatoes, hidden dangers of food safety, unstable formula, etc., and achieves the effects of ruddy color, rich nutrition and reasonable matching.

Inactive Publication Date: 2015-09-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, people have become more fond of the main dish goulash made of potatoes and beef, but home-made goulash is difficult to meet the needs of the public in terms of flavor and taste, usually because of insufficient flavor, poor color

Method used

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  • Processing method for braised potatoes and beef as main meal dish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The raw and auxiliary materials are composed of the following weights: raw beef: 250g, potatoes: 100g, cooking wine: 20g, soy sauce: 40g, soybean oil: 50g, salt: 10g, monosodium glutamate: 4g, chicken essence: 4g, pepper: 2g, sugar: 15g, Ginger: 10g, green onion: 10g, garlic: 10g, spicy sauce: 30g.

[0060] A processing method of a main meal dish beef goulash, the steps are as follows:

[0061] (1) Cut 250g raw beef into 2×2×2cm 3 small pieces;

[0062] (2) Wash 100g of potatoes, peel them, and cut them into 3×3×3cm 3 The small pieces are soaked in 1% salt water for 30 minutes;

[0063] (3) Put 50g of soybean oil in the pot, when the oil is 70% hot, add 10g of onion, 10g of ginger, 10g of garlic and 30g of spicy sauce, and fry until fragrant;

[0064] (4) Put in the beef and fry for 5 minutes; fry the potatoes, the amount of oil used is 5 times the weight of the potatoes, the oil temperature is 170°C, and fry for 2 minutes;

[0065] (5) Seasoning preparation: cooki...

Embodiment 2

[0071] The raw and auxiliary materials are composed of the following weights: raw beef: 500g, potatoes: 200g, cooking wine: 40g, soy sauce: 80g, soybean oil: 100g, salt: 20g, monosodium glutamate: 8g, chicken essence: 8g, pepper: 4g, sugar: 30g, Ginger: 20g, onion: 20g, garlic: 20g, spicy sauce: 60g.

[0072] A processing method of a main meal dish beef goulash, the steps are as follows:

[0073] (1) Cut 500g raw beef into 3×3×3cm 3 small pieces;

[0074] (2) Wash 200g of potatoes, peel them, and cut them into 4×4×4cm 3 The small pieces are soaked in 1% salt water for 30 minutes;

[0075] (3) Put 100g of soybean oil in the pot, when the oil is 70% hot, add 20g of green onion, 20g of ginger, 20g of garlic and 60g of spicy sauce, and saute until fragrant;

[0076] (4) Put in the beef and fry for 10 minutes; fry the potatoes, the amount of oil used is 8 times the weight of the potatoes, the oil temperature is 180°C, and fry for 2.5 minutes;

[0077] (5) Seasoning preparation...

Embodiment 3

[0083] The raw and auxiliary materials are composed of the following weights: raw beef: 1500g, potatoes: 600g, cooking wine: 120g, soy sauce: 240g, soybean oil: 300g, salt: 60g, monosodium glutamate: 24g, chicken essence: 24g, pepper: 12g, sugar: 90g, Ginger: 60g, green onion: 60g, garlic: 60g, spicy sauce: 180g.

[0084] A processing method of a main meal dish beef goulash, the steps are as follows:

[0085] (1) Cut 1500g raw beef into 2×2×2cm 3 small pieces;

[0086] (2) Wash 600g of potatoes, peel them, and cut them into 3×3×3cm 3 small pieces; after the potatoes were cut into pieces, they were soaked in salt water with a mass concentration of 1% for 30 minutes;

[0087] (3) Put 300g of soybean oil in the pot, when the oil is 70% hot, add 60g of onion, 60g of ginger, 60g of garlic and 180g of spicy sauce, and fry until fragrant;

[0088] (4) Put in the beef and fry for 20 minutes; fry the potatoes, the amount of oil used is 10 times the weight of the potatoes, the oil t...

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Abstract

The present invention discloses a processing method for braised potatoes and beef as main meal dish and the processing method comprises the following steps: dicing 250-1500 parts of raw beef and 100-600 parts of potatoes, soaking the diced potatoes with 1% mass concentration of saline for 30 minutes; heating 50- 300 parts of oil until the oil is medium hot, adding and stir-frying 10-60 parts of scallions, 10-60 parts of ginger, 10-60 parts of garlic and 30-180 parts of fragrant and spicy sauce until the above materials are fragrant, adding beef, and oil-frying for 5-20 minutes; oil-frying potatoes with oil use amount 5-10 times of the potato weight at an oil temperature of 170-200 DEG C for 2-3 minutes; preparing seasoning which includes 20-120 parts of cooking wine, 40-240 parts of soy sauce, 10-60 parts of salt, 4-24 parts of monosodium glutamate, 4-24 parts of chicken essence, 2-12 parts of pepper and 15-90 parts of white sugar; adding and boiling water, adding beef and seasoning, stewing and cooking the beef until the beef is well-done with a low heat, adding oil-fried potatoes, stewing the potatoes into until the potatoes are soft, obtaining the braised potatoes and beef, and conducting cryopreservation for the braised potatoes and beef, or stewing the beef until the beef is medium done, packaging the beef, oil-fried potatoes and soup, high-temperature sterilizing and storing the sterilized braised potatoes and beef at room temperature. The nutritional values of beef and potatoes can complement each other, and the flavor and mouth feel can be obtained repeatedly. The obtained products are stored at room temperature or at frozen temperature.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing beef goulash as a main dish. Background technique [0002] The main meal is the most important meal among the three meals a day. Potatoes, also known as potatoes, are complete nutritional foods in grains. Potatoes are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid, as well as a large amount of high-quality cellulose, and also contain nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. important role in the process. People who often eat potatoes are healthy, age slowly, and potatoes are cheap. [0003] There is no need to worry about excess fat when eating potatoes, because it only contains 0.1% fat, which is the lowest fat content among all hunger-satisfying foods. If you insist on including potatoes in one meal a day, it will be very effective in preventing excess nutrition or reducing excess ...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/311A23L1/318A23L1/217A23L1/29A23L1/01A23L13/00A23L5/10A23L13/10A23L13/70A23L19/18A23L33/00
CPCY02A40/90
Inventor 张泓戴小枫黄艳杰张春江黄峰胡宏海张雪张荣李慧超徐芬刘倩楠陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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