Quick-frozen fish noodle braised beef tenderloin and making method thereof

Abstract

The invention discloses quick-frozen fish noodle braised beef tenderloin and a making method thereof. The making method of the quick-frozen fish noodle braised beef tenderloin comprises the following steps of step 1, heating a pot, pouring cold oil, heating the pot with the cold oil, and stir-frying bean segments, dry peppers, Chinese prickly ash, dried orange peel and sodium cyanide until the perfume is generated; step 2, adding oyster sauce for stir-frying, then adding water for boiling, adding dark soy sauce, cooking wine, scallions, fresh ginger sheets, garlic granules, thirteen-spices, black pepper powder and beef tenderloin for boiling up, changing a small fire, adding chicken essence and gourmet powder for seasoning, stewing until the beef tenderloin is soft, and after the beef tenderloin is tasteful, removing the tasteful beef tenderloin from the pot; step 3, enabling dry fish noodles to be put in the pot with cold water, boiling up the fish noodles with an intense fire, and when water in the pot is not enough, adding the water in a considerable manner until the fish noodles are soft; and step 4, separately taking the fish noodles out of the water, precooling the taken-out fish noodles, and sub-packaging the precooled fish noodles. Quick-frozen dried long beans made by the method have the characteristics of being nutritious, convenient and quick, being loved by mass people, and capable of being produced in batches.

Description

Technical field [0001] The invention relates to the field of food processing, and more specifically it is a method for preparing quick-frozen fish noodle stewed sirloin and quick-frozen fish noodle stewed sirloin. Background technique [0002] The development of quick-frozen food in my country began in the early 1970s. Due to the low level of consumer income at that time, quick-frozen food did not develop significantly in the subsequent 10 years. Since the beginning of the 1990s, with the increase of people's income, the acceleration of the pace of life, the gradual formation and improvement of cold storage chains, and the improvement of equipment manufacturing levels, quick-frozen food has shown a strong momentum of rapid development. It is estimated that since the 1990s, the annual growth rate of quick-frozen food in my country has reached 25%. In 1997, there were more than 1,000 manufacturers with an output of about 3 million tons. Nowadays, quick-frozen food has become an in...

AI Technical Summary

Problems solved by technology

[0003] However, due to the many ingredients and complicated techniques of Chinese dishes, there are not many quick-frozen dishes on the market, and the quick-frozen conditioning products of traditional taste materials in my country, which are popular with consumers, have a single taste and tend to be light.

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