Braised yak meat condiment and preparation method and application thereof

A base material and beef technology, applied in the direction of food science, can solve the problems of single cooking and eating method, no special base material, etc., and achieve the effect of simple and easy to use method, elimination of special taint, and rich nutrition.

Inactive Publication Date: 2019-05-10
李亨全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, in addition to processing beef jerky, other beef-consuming foods have a single cooking and eating method, and there is no special base material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 proposes a braised beef bottom material, including the following raw materials by weight:

[0025] Traditional Chinese medicine spices: 40 parts of Sannai, 120 parts of star anise, 10 parts of grass, 40 parts of Amomum villosum, 10 parts of cloves, 30 parts of citronella, 40 parts of bay leaf, 50 parts of Laokou, 15 parts of grass fruit, 60 parts of cinnamon, fennel 40 servings, 60 servings of fragrant fruit, 25 servings of yellow gardenia, and 60 servings of sweet pine; also includes: 420 servings of beef butter, 140 servings of ghee, 160 servings of bone oil, 780 servings of medium-spicy dried sea pepper, 110 servings of slightly spicy dried sea chili , 90 portions of extra spicy dried sea pepper, 3100 portions of rapeseed oil, 1900 portions of salad oil, 110 portions of ginger, 90 portions of shallots, 210 portions of onions, 720 portions of bean paste, 110 portions of rock sugar and 390 portions of rice wine.

[0026] The preparation method of braised beef cons...

Embodiment 2

[0033] Example 2 proposes a braised beef bottom material, including the following raw materials by weight:

[0034] Chinese medicine spices: 80 parts of San Nai, 70 parts of star anise, 25 parts of grass, 25 parts of Amomum villosum, 20 parts of cloves, 20 parts of citronella, 80 parts of bay leaf, 35 parts of Laokou, 30 parts of grass fruit, 40 parts of cinnamon, fennel 80 parts, 40 parts of fragrant fruit, 45 parts of yellow gardenia and 40 parts of Gansong; also includes: 400 parts of beef butter, 150 parts of ghee, 150 parts of bone oil, 800 parts of medium spicy dried sea pepper, 100 parts of slightly spicy dried sea pepper , 100 portions of extra spicy dried sea pepper, 3000 portions of rapeseed oil, 2000 portions of salad oil, 100 portions of ginger, 100 portions of shallots, 200 portions of onions, 750 portions of bean paste, 100 portions of rock sugar and 400 portions of rice wine.

[0035] The preparation method of braised beef bottom material in embodiment 2 includes the...

Embodiment 3

[0042] Example 3 proposes a braised beef bottom material, including the following raw materials by weight:

[0043] Chinese Herbal Spices: 120 parts of San Nai, 20 parts of star anise, 40 parts of grass, 10 parts of Amomum villosum, 30 parts of cloves, 10 parts of citronella, 120 parts of bay leaf, 20 parts of Laokou, 40 parts of grass fruit, 20 parts of cinnamon, fennel 120 servings, fragrant fruit 20 servings, yellow gardenia 70 servings, and Gansong 25 servings; also includes: 420 servings of beef butter, 140 servings of ghee, 160 servings of bone oil, 780 servings of medium-spicy dried sea pepper, 110 servings of slightly spicy dried sea pepper , 90 portions of extra spicy dried sea pepper, 3100 portions of rapeseed oil, 1900 portions of salad oil, 110 portions of ginger, 90 portions of shallots, 210 portions of onions, 720 portions of bean paste, 110 portions of rock sugar and 390 portions of rice wine.

[0044] The preparation method of braised beef bottom material in embodim...

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PUM

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Abstract

The invention relates to a braised yak meat condiment and a preparation method and application thereof. The condiment comprises Chinese herb spice and further comprises yak tallow, yak butter, bone oil, medium spicy dried chili peppers, slightly spicy dried chili peppers, very spicy dried chili peppers, rapeseed oil, salad oil, old ginger, yellow onions, onions, bean paste, rock sugar and yellow rice wine. According to the yak meat condiment, the spice in the condiment is all Chinese herb spice without other additive, and therefore it is guaranteed that meat quality with original ecology is not damaged. While the special mutton smell of yak meat is removed, the natural deliciousness and fragrance of the yak meat are kept. When the condiment is used for braising the yak meat, the yak meat is mellow, delicious, fragrant, free of a fish smell and dryness and appropriate in pungency and spiciness. The using method of the condiment is simple and easy to learn, and can be easily mastered ina family or a restaurant, the problems are solved that for a long term, yak meat is delicious and difficult to prepare, and popularization is difficult, and the blank of popularization of a yak meat braising technology is filled up.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a braised beef base material and a preparation method and application thereof. Background technique [0002] Cattle, which grows on snowy plateaus above 3000 meters above sea level in my country's Tibet / Qinghai and Sichuan's Aba Prefecture, is the only semi-wild rare animal in alpine regions in the world that can be eaten by humans except for Tibetan antelopes and polar bears. Because of its special growing environment, its meat is particularly delicious and rich in nutrients. [0003] For a long time, in addition to processing beef jerky, other beef-consuming foods are cooked and eaten in a single way, and there is no special base material. Summary of the invention [0004] An object of the present invention is to provide a braised beef base material. [0005] The braised beef base material of the present invention includes the following raw materials in parts by weight: Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 李亨全
Owner 李亨全
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