Spicy roast beef

Abstract

The invention discloses spicy roast beef. The spicy roast beef is prepared from the following raw materials in parts by weight: 200-300 parts of beef, 20-30 parts of beef bones, 6-10 parts of flammulina velutipes, 4-8 parts of cooking wine, 4-6 parts of pepper, 3-5 parts of clove, 4-6 parts of pericarpium citri reticulatae, 3-5 parts of myristica fragrans, 4-6 parts of aniseeds, 3-5 parts of anise, 6-8 parts of raw ginger, 6-10 parts of white granulated sugar, 4-6 parts of edible salt, 6-8 parts of monosodium glutamate, 6-8 parts of green onion, 6-8 parts of garlic and 300-500 parts of water. The spicy roast beef has the advantages of reasonable raw material proportion, few seasoning ingredients, low cost and rich nutritional ingredients, tenderness of the prepared beef can be easily controlled, and the spicy roast beef has light red color, fine and tender texture and delicious taste.

Description

technical field [0001] The invention belongs to the field of processed meat products, and relates to spiced beef. Background technique [0002] Beef is sweet in taste and cool in nature, and enters the liver, spleen, and large intestine meridian. Beef belongs to high-protein, low-fat, and low-cholesterol meat. The protein content of beef is as high as 70%, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meat. Regular consumption can protect the blood vessel wall and prevent Thrombosis is beneficial to patients with high blood pressure, coronary heart disease, and diabetes, and can enhance physical fitness and build muscles. [0003] In the production process of beef processing and mature meat products, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming, but the size and production of seasoning ingredients and usage in the process of cooking b...

AI Technical Summary

Problems solved by technology

[0003] In the production process of beef processing and mature meat products, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming, but the size and production of seasoning ingredients and usage in the process of cooking beef Depending on the process, the beef produced is different in color and taste, and the production methods are different. The processed finished beef has a very big difference in the content of nutrients and the control of harmful components, especially when the beef is cooked for too long. It will get old, and if the cooking time is too long, the more nutrients in the beef will be lost, and the more harmful substances will be accumulated. If the cooking time is too short, the active ingredients in the seasoning will not be able to dissociate into the water and dissolve into the beef. directly affects the product quality of cooked beef

There are many seasoning ingredients in the current cooked beef production process, the preparation method is relatively complicated, and the taste of beef is relatively poor

Smoked and grilled beef tastes good, but it is not suitable to eat often, it is not good for your health