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Making method of stewed beef with anti-cancer function

A technology of braised beef and its production method, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of braised beef not helping digestion and nutrition, and not being balanced enough, so as to increase the ability to prevent infectious diseases, facilitate defecation, and promote The effect of growth and development

Inactive Publication Date: 2018-11-27
安徽兆味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making braised beef with anti-cancer function, to solve the problem that braised beef does not help digestion and nutrition is not balanced enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method of making a small portion of braised beef, the specific steps are as follows:

[0028] 1). Cut 400 grams of beef into pieces, blanch and remove, cut 20 grams of potatoes and carrots into hob pieces, put oil in the pot, heat the oil, put 400 grams of beef into the pot and stir fry;

[0029] 2). Stir-fry the spices until the aroma is released. Add 10 grams of light soy sauce and dark soy sauce, or less dark soy sauce. Add 8 grams of thirteen spices, 20 grams of cooking wine, and simmer over low heat to color the beef;

[0030] 3). Add 20 grams of carrots, 30 grams of potatoes, purslane, 70 grams of broccoli and 50 grams of spinach, stir fry evenly, and add warm water;

[0031] 4). Turn the casserole to simmer for an hour, then adjust the salt to taste, and continue to simmer for another hour;

[0032] 5). Add 4 grams of monosodium glutamate and simmer for one minute, then take out the dish and place it in a container.

Embodiment 2

[0034] The method of making medium-sized braised beef, the specific steps are as follows:

[0035] 1). Cut 450 grams of beef into pieces, blanch and remove, cut 25 grams of potatoes and carrots into hob pieces, put oil in the pot, heat the oil, put 450 grams of beef into the pot and stir-fry;

[0036] 2). Stir-fry the spices until the aroma is released. Add 15 grams of light soy sauce and dark soy sauce, or less dark soy sauce. Add 10 grams of thirteen spices, 24 grams of cooking wine, and simmer over low heat to color the beef;

[0037] 3). Add 25 grams of carrots, 35 grams of potatoes, purslane, 80 grams of broccoli and 60 grams of spinach, stir fry evenly, and add warm water;

[0038] 4). Turn the casserole to simmer for an hour, then adjust the salt to taste, and continue to simmer for another hour;

[0039] 5). Add 5 grams of monosodium glutamate and simmer for one minute, then take out the vegetables and place them in a container.

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PUM

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Abstract

The invention discloses a making method of stewed beef with an anti-cancer function. The stewed beef comprises, by weight, 400-500 grams of beef, 20-30 grams of green Chinese onions, 20-30 grams of carrots, 10-20 grams of ginger slices, 5-15 grams of star anises, 15-25 grams of red peppers, 5-10 grams of wilson cinnamon barks, 10-20 grams of tsao-ko amomum fruits, 15-30 grams of rock candies, 4-8grams of gourmet powder, 5-10 grams of salt, 10-20 grams of dark soy sauce, 8-16 grams of thirteen spices, 20-26 grams of cooking wine, 50-70 grams of spinaches, 70-90 grams of broccolis and 30-40 grams of purslane herbs. The spinaches, the broccolis and the purslane herbs are added, glucose absorption of intestines and stomach can be effectively reduced, blood glucose is reduced, the illness state of diabetes is effectively controlled, and the broccolis are rich in antioxidant vitamin C and carotene and are the best anti-aging and anti-cancer food.

Description

technical field [0001] The invention relates to braised beef in brown sauce and a processing method thereof, in particular to a method for preparing braised beef in brown sauce with an anticancer function. Background technique [0002] Braised beef in brown sauce is a traditional dish with spicy and spiced flavors. The main material is beef, with other ingredients. This dish is found in Beijing cuisine, Sichuan cuisine, and Hunan cuisine. It is loved by the public. Beef is loved by people all over the world. Food, one of the meat products consumed by the Chinese, is second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the proud son of meat". The fat content is low, so it tastes delicious and is loved by people. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L19/00A23L33/00
CPCA23L19/03A23L13/72A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/308A23V2200/328
Inventor 柯光友
Owner 安徽兆味源食品科技有限公司
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