Processing method for braised potatoes and beef as main meal dish

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 ...

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, and poor recipe. Fixed, resulting in a decrease in the quality of goulash, so if you want to eat delicious goulash dishes, you must go to a special restaurant, and the restaurant has food safety hazards, which brings a lot of inconvenience to people

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