Beef soup, preparation method thereof and method for making Chinese hamburger from beef soup

Abstract

The invention discloses beef soup, a preparation method thereof and a method for making a Chinese hamburger from the beef soup, and relates to the technical field of foods. The beef soup is prepared from ox bones, beef, beef offal, beef tallow, water, salt and a spice package, wherein the spice package comprises fennel, star anises, fructus tsaoko, radix angelicae dahuricae, nutmeg, fructus amomirotundus, semen alpiniae katsumadai, cassia bark, rhizoma kaempferiae, dried ginger, clove, radix et rhizoma nardostachyos and zingiberaceae seeds. The preparation method of the beef soup comprises the steps of putting the ox bones, the beef and the beef offal into a pan, adding water, performing boiling over with high heat, performing skimming, adding the spice package, performing boiling with low heat, and then adding the beef tallow and the salt, so as to obtain the beef soup. On the basis of traditional soup taste, the nutmeg, the rhizoma kaempferiae, the beef tallow, etc. are added, so that the boiled beef soup is small in peculiar smell, long in fragrance, and has good health-care and health-preserving functions, and the Chinese hamburger made from the beef soup and unique in flavorand balanced in nutrition can be taken with oneself and Leshan Qiaojiao beef is easy to taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a beef soup, a preparation process thereof and a method for making Roujiamo with beef soup. Background technique [0002] Stilted Beef is a famous traditional food in Leshan City, Sichuan Province. With a history of one hundred years and three generations of evolution, stilted beef has become a local delicacy with a long history in Leshan. In 2008, it was rated as a national intangible cultural heritage. After several developments, the broth of stilted beef has become more and more particular. As a result, stilted beef soups prepared by adding various main ingredients and spices abound. However, these beef soups often have problems such as adding a large amount of artificial flavors and unreasonable matching of main ingredients and spices. [0003] For this reason, in the prior art, it is proposed that the publication number is CN105768012A, and the publication date is the Chinese...

AI Technical Summary

Problems solved by technology

[0008] In order to solve the above-mentioned technical problems, the present invention adds nutmeg, three Nye, butter, etc. on the basis of the traditional soup taste, so that the stewed beef soup has a small fishy smell and a long-lasting fragrance, and has a good health care function. , and use the beef soup to make Roujiamo with unique flavor and balanced nutrition, which effectively solves the problem of not being able to taste it at any time