Modular processing method for braised beef with potatoes

A goulash and modular technology, applied in the field of food processing, can solve the problems of uneven ratio of potatoes, meat and soup, and unfixed product flavor, so as to meet the needs of the family, taste delicious, and match reasonably.

Inactive Publication Date: 2017-12-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to overcome the shortcomings of the traditional products such as the uneven proportion of potatoes, meat and soup, and the unfixed flavor between different batches of products, and to provide a kind of main ingredient and

Method used

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  • Modular processing method for braised beef with potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Prepare raw materials: 250g beef, 150g potato, 1.5g tangerine peel, 2.5g cardamom, 0.5g bay leaf, 1g star anise, 0.5g pepper, 25g green onion, 25g ginger, 1g salt, 825g cooking oil, 30g cooking wine, 2.5g dark soy sauce, 10g soy sauce, 2.5g rock sugar, 15g bean paste, 1g chicken essence;

[0034] Beef pretreatment: Take 250g beef and cut it into 3×3×3cm 3 Put the cubes in drinking water at room temperature for 30 minutes, change the drinking water 3 times, and dissolve part of the blood mixed in the beef;

[0035] Potato pretreatment: take 150g of potatoes and put them on the chopping board, hang the kitchen knife over the potatoes and insert the knife along the center line, divide the potatoes into 2 pieces; at an angle of 45° with the center line of one of the potatoes, perpendicular to the direction of the chopping board Insert the knife, repeat this, cut the potatoes into 3cm hob pieces, soak them in 1% salt water for 25 minutes, remove and drain for later use;

...

Embodiment 2

[0054] Prepare raw materials: 750g beef, 450g potatoes, 4.5g tangerine peel, 7.5g cardamom, 1.5g bay leaf, 3g star anise, 1.5g pepper, 75g green onion, 75g ginger, 3g salt, 2475g cooking oil, 90g cooking wine, 7.5g dark soy sauce, 30g soy sauce, 7.5g rock sugar, 45g bean paste, 3g chicken essence;

[0055] Beef pretreatment: Take 750g beef and cut it into 3×3×3cm 3 Put the cubes in drinking water at room temperature for 35 minutes, change the drinking water 3 times, and dissolve part of the blood mixed in the beef;

[0056] Potato pretreatment: Take 450g of potatoes and put them on the chopping board, hang the kitchen knife over the potatoes and enter the knife along the center line, divide the potatoes into 2 pieces; at an angle of 45° with the center line of one of the potatoes, perpendicular to the direction of the chopping board Insert the knife, repeat this, cut the potatoes into 3cm hob pieces, soak them in 1% salt water for 35min, remove and drain for later use;

[00...

Embodiment 3

[0063] Prepare raw materials: 1000g beef, 600g potatoes, 6g tangerine peel, 10g cardamom, 2g bay leaf, 4g star anise, 2g pepper, 100g green onion, 100g ginger, 4g salt, 3300g cooking oil, 120g cooking wine, 10g dark soy sauce, 40g light soy sauce, rock sugar 10g, bean paste 60g, chicken essence 4g;

[0064] Beef pretreatment: Take 1000g beef and cut it into 3×3×3cm 3 Put the cubes in the drinking water at room temperature for 35 minutes, change the drinking water twice to dissolve part of the blood mixed with the beef;

[0065] Potato pretreatment: Take 600g of potatoes and put them on the chopping board, hang the kitchen knife over the potatoes and insert the knife along the center line, divide the potatoes into 2 pieces; at an angle of 45° with the center line of one of the potatoes, perpendicular to the direction of the chopping board Insert the knife, repeat this, cut the potatoes into 3cm hob pieces, soak in 1% salt water for 30min, remove and drain for later use;

[00...

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Abstract

The invention discloses a modular processing method for braised beef with potatoes. The method comprises the following steps: adding beef cubes, drinking water, ginger and cooking wine into a pot, cooking for 5-10 minutes, taking out the beef cubes and transferring into a pressure cooker, adding the drinking water, ginger, cooking wine and green onion, cooking under three atmospheric pressures for 30-50 minutes, and respectively collecting soup A and beef cubes R; adding edible oil into the pot, heating the oil to the temperature of 80-90 DEG C, adding seasonings to fry for 2-5 minutes, adding the obtained soup A, and stewing by small fire for 1-2 minutes so as to obtain concentrated soup B; adding the edible oil into the pot, heating to enable the oil temperature to rise to 160-180 DEG C, adding the pretreated potato pieces, frying for 2-3 minutes, taking out the potato pieces, and draining for later use; and sequentially adding the fried potato pieces, the beef cubes R and the concentrated soup B into a packaging bag or a packaging box, sealing, and refrigerating at the temperature of 20 DEG C below zero. The braised beef with potatoes made according to the method is rich in dish nutrition and delicious in taste, can meet family needs, can be also applied to industrialized, standardized and customized production and has wide market development prospects.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a method for the modular processing of goulash. Background technique [0002] Potatoes, also known as potatoes, can be used as vegetables to make delicacies, and can also be used as staple foods. They are complete nutritional foods in grains, and they are rich in vitamin B 1 , B 2 It also contains B vitamins such as pantothenic acid and high-quality cellulose, and also contains protein, fat, amino acid, high-quality starch, trace elements, minerals and other nutritional elements. These ingredients play an important role in the anti-aging and disease prevention process of the human body. Every consumption of 500g of fresh potatoes can produce more than 200 kcal of heat. After eating, there is a good feeling of fullness, and there is no abnormal taste, so it can be eaten frequently as a staple food. Since the fat content in potatoes only accounts...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L19/18
CPCA23L13/428A23L13/70A23L19/18
Inventor 张春晖李侠贾伟叶孟亮米思王航
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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