Method for making beef with dried orange peels

A production method and technology of beef, which is applied in the field of cooking, can solve the problems of bad taste of beef, unpalatable beef, old beef, etc., and achieve the effect of rich nutrition, simple production, and happy life

Inactive Publication Date: 2016-03-02
GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef is a meat that many people like very much. It is rich in nutrition and tastes very good. However, if the method of making it is not appropriate, the taste of the beef will be bad. The beef produced by the method of making tangerine peel beef on the market is very Not tasty, the beef got very old and chewy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of tangerine peel beef, comprising the steps of:

[0021] (1) Obtain each component according to the following weight: 375g of beef, 3g of tangerine peel, 12g of refined salt, 25g of ginger, 17g of white sugar, 22g of starch, 22g of cooking wine, 40g of soy sauce, and 55g of vegetable oil.

[0022] (2) Wash the beef and cut into slices;

[0023] (3) Add cooking wine, soy sauce and starch to the beef and marinate for 20 minutes;

[0024] (4) Fry the beef in a hot oil pan until it floats, then remove it;

[0025] (5) Put the tangerine peel in a bowl, add water at 75 degrees Celsius and soak for 8 minutes to soften, wash with clean water, and cut into shreds;

[0026] (6) Clean the ginger pieces and chop them into minced ginger;

[0027] (7) Add vegetable oil to the pot and heat it up, add minced ginger and shredded tangerine peel and fry until fragrant, then add sliced ​​beef and stir-fry for 9 minutes;

[0028] (8) Add refined salt, sugar, cookin...

Embodiment 2

[0030] A preparation method of tangerine peel beef, comprising the steps of:

[0031] (1) Obtain each component according to the following weight: 390g of beef, 8g of tangerine peel, 18g of refined salt, 29g of ginger, 20g of white sugar, 25g of starch, 30g of cooking wine, 45g of soy sauce, and 65g of vegetable oil.

[0032] (2) Wash the beef and cut into slices;

[0033] (3) Add cooking wine, soy sauce and starch to the beef and marinate for 20 minutes;

[0034] (4) Fry the beef in a hot oil pan until it floats, then remove it;

[0035] (5) Put the tangerine peel in a bowl, add water at 75 degrees Celsius and soak for 8 minutes to soften, wash with clean water, and cut into shreds;

[0036] (6) Clean the ginger pieces and chop them into minced ginger;

[0037] (7) Add vegetable oil to the pot and heat it up, add minced ginger and shredded tangerine peel and fry until fragrant, then add sliced ​​beef and stir-fry for 9 minutes;

[0038] (8) Add refined salt, sugar, cookin...

Embodiment 3

[0040] A preparation method of tangerine peel beef, comprising the steps of:

[0041] (1) Obtain each component according to the following weight: 400g of beef, 12g of tangerine peel, 20g of refined salt, 35g of ginger, 29g of white sugar, 30g of starch, 50g of cooking wine, 50g of soy sauce, and 75g of vegetable oil.

[0042] (2) Wash the beef and cut into slices;

[0043] (3) Add cooking wine, soy sauce and starch to the beef and marinate for 20 minutes;

[0044] (4) Fry the beef in a hot oil pan until it floats, then remove it;

[0045] (5) Put the tangerine peel in a bowl, add water at 75 degrees Celsius and soak for 8 minutes to soften, wash with clean water, and cut into shreds;

[0046] (6) Clean the ginger pieces and chop them into minced ginger;

[0047] (7) Add vegetable oil to the pot and heat it up, add minced ginger and shredded tangerine peel and fry until fragrant, then add sliced ​​beef and stir-fry for 9 minutes;

[0048] (8) Add refined salt, sugar, cooki...

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PUM

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Abstract

The invention relates to a method for making beef with dried orange peels. The method includes the following steps that (1) beef, the dried orange peels, refined salt, ginger pieces, white sugar, starch, cooking wine, soy sauce and vegetable oil are respectively taken; (2) the beef is sliced; (3) the cooking wine, the soy sauce and the starch are added into the cut beef slices for salting; (4) the salted beef slices are put into a hot oil pan and are fried till the beef slices float, and then the beef slices are taken out; (5) the dried orange peels are put into a bowl, warm water is added for softening, and the dried orange peels are cleaned with clear water and cut into shreds; (6) the ginger pieces are thoroughly cleaned and chopped into bruised ginger; (7) the vegetable oil is added into the pan, the dried orange peel shreds obtained through the step (5) are stir-fried, and then the bruised ginger obtained through the step (6) and the beef slices fried in the step (4) are added and stir-fried; (8) the refined salt, the white sugar, the cooking wine, the soy sauce and the water soaking the dried orange peels are added for cooling, and then the beef is put in a bowl. The method for making the beef with the dried orange peels has the advantages of being simple to make, balanced in matching and rich in nutrition.

Description

technical field [0001] The invention relates to the field of cooking, in particular to a method for preparing dried tangerine peel beef. Background technique [0002] Beef is a meat that many people like very much. It is rich in nutrition and tastes very good. However, if the method of making it is not appropriate, the taste of the beef will be bad. The beef produced by the method of making tangerine peel beef on the market is very Not tasty, the beef got very old and chewy. Contents of the invention [0003] In order to solve the above problems, the technical problem to be solved by the present invention is to provide a method for making fried shredded pork. [0004] The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of tangerine peel beef, comprises the steps: [0005] (1) Obtain each component according to the following weight: beef 375-400g, tangerine peel 3-12g, refined ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 蒋俊
Owner GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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