Making method of spicy beef seasoned with soy sauce
A production method and technology for spicy sauce, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. problem, to achieve the effect of rich varieties, strong beef taste, and simple production process
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Embodiment 1
[0020] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:
[0021] (1) Material selection and finishing
[0022] Choose 400 parts of fresh beef tendon meat by weight, after acid discharge treatment, remove fat oil and fascia, wash and drain for later use;
[0023] (2) Making water
[0024] Add 3000 parts of water, 1 part of clove, 1 part of amomum, 0.4 part of nutmeg, 1 part of cinnamon, 1 part of Chinese prickly ash, 1 part of star anise, 1 part of fennel, 1 part of licorice, and 1 part of grass fruit in the cooking pot , 1 part of tangerine peel, 0.4 part of cumin, 1 part of kaempferia, and 1 part of bay leaf, boil for 2 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool and set aside;
[0025] (3) Pickled
[0026] Get 1 part of compound phosphate and 8 parts of table salt by weight and dissolve in 80 parts of water, inject evenly into the beef prepared in step (1), ro...
Embodiment 2
[0032] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:
[0033] (1) Material selection and finishing
[0034] Select 500 parts of fresh beef tendon meat by weight, remove fat oil and fascia after deacidification, wash and drain for later use;
[0035] (2) Making water
[0036] Add 3500 parts of water, 2 parts of cloves, 2 parts of amomum, 0.5 parts of nutmeg, 2 parts of cinnamon, 2 parts of Chinese prickly ash, 2 parts of star anise, 2 parts of fennel, 2 parts of licorice, and 2 parts of grass fruit in the cooking pot , 2 parts of tangerine peel, 0.5 part of cumin, 2 parts of kaempferia, and 2 parts of fragrant leaves, boil for 2.5 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool, and set aside;
[0037] (3) Pickled
[0038] Get 1.5 parts of compound phosphate and 10 parts of table salt by weight and dissolve in 90 parts of water, inject evenly into the beef prepare...
Embodiment 3
[0044] A kind of preparation method of beef with spicy sauce provided by the invention, concrete steps are as follows:
[0045] (1) Material selection and finishing
[0046] Choose 600 parts by weight of fresh beef tendon meat, after acid discharge treatment, remove fat oil and fascia, wash and drain for later use;
[0047] (2) Making water
[0048] Add 4000 parts of water, 3 parts of cloves, 3 parts of amomum, 0.6 parts of nutmeg, 3 parts of cinnamon, 3 parts of Chinese prickly ash, 3 parts of star anise, 3 parts of fennel, 3 parts of licorice, and 3 parts of grass fruit in the cooking pot by weight , 3 parts of tangerine peel, 0.6 part of cumin, 3 parts of kaempferia, and 3 parts of fragrant leaves, boil for 3 hours, fully filter the feed water with a sieve, filter out the solids in the feed water, cool, and set aside;
[0049] (3) Pickled
[0050] Get 2 parts of compound phosphate and 12 parts of table salt by weight and dissolve in 100 parts of water, inject evenly into...
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