Flavoured beef
A beef and flavor technology, applied in the field of flavor beef, can solve the problems of single taste, loss of nutrients, low yield, etc., and achieve the effect of unique flavor and obvious spicy taste
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[0009] Example 1
[0010] A flavored beef, including the following raw materials in parts by weight: 100 parts of beef, 1 part of five-spice powder, 2 parts of grass fruit, 5 parts of bay leaves, 5 parts of horseradish, 5 parts of fennel, 4 parts of pepper noodles, 4 parts of white wine, 1 part of MSG, 2 parts of salt;
[0011] The preparation method is as follows: (1) Raw material processing, remove the fascia of the beef, cut into small pieces, then rinse with water, and drain the water after removing impurities; (2) Mix the remaining raw materials evenly and add appropriate amount of water to (1) Put the beef in the water, stir and marinate for 24 hours; (3) Remove the beef, squeeze it dry, and fry it in a frying pan for 3 minutes, remove the beef jerky, and serve as a finished product after inspection.
Example Embodiment
[0012] Example 2
[0013] A flavored beef, including the following raw materials in parts by weight: 120 parts of beef, 0.5 parts of five-spice powder, 1 part of grass fruit, 2 parts of bay leaves, 3 parts of horseradish, 4 parts of fennel, 4 parts of pepper noodles, 4 parts of white wine, 1 part of MSG, 2 parts of salt;
[0014] The preparation method is as follows: (1) Raw material processing, remove the fascia of the beef, cut into small pieces, then rinse with water, and drain the water after removing impurities; (2) Mix the remaining raw materials evenly and add appropriate amount of water to (1) Put the beef in the water, stir and marinate for 24 hours; (3) Remove the beef, squeeze it dry, and fry it in a frying pan for 5 minutes, remove the beef jerky, and serve as a finished product after inspection.
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