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A technology of braised beef and sauce, which is applied in the field of food manufacturing, can solve the problems of long cooking time of braised beef, different cooking levels, and many condiments, and achieve the effects of shortening cooking time, delicious taste, and simple operation
Inactive Publication Date: 2019-11-19
成都市恒业生态农产品电子商务有限公司
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Abstract
Description
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Application Information
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Problems solved by technology
[0005] The technical problem solved by the present invention is: to provide a braised beef sauce, which solves the problem of long cooking time of braised beef in the prior art, many spices and seasonings used for cooking, complicated operation, and different cooking levels at home. , the problem of good and bad taste
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0039] This example provides the preparation of the star anise extract of the present invention, specifically: take 100 g of star anise, add water to heat and extract twice, add 300 ml of water each time, combine the extracts, filter, concentrate, and dry to obtain the star anise extract.
Embodiment 2
[0041] This example provides the preparation of the cinnamon extract of the present invention, specifically: take 100 g of cinnamon, add water to heat and extract twice, add 300 ml of water each time, combine the extracts, filter, concentrate, and dry to obtain the cinnamon extract.
Embodiment 3
[0043] This embodiment provides the preparation of the braised beef sauce of the present invention. The braised beef sauce includes a marinade packet and a stir-fry packet, and the mass ratio of the marinade packet and the stir-fry packet is 1:1. The preparation of the marinade packet includes the following steps:
[0044] Step 1. Prepare raw materials. The raw materials of the marinade package include the following components by weight: 1 part of table salt, 5 parts of lemon juice, 1 part of red wine, 1 part of black pepper, and 5 parts of dark soy sauce;
[0045] Step 2. Mix salt, lemon juice, red wine, black pepper, and dark soy sauce evenly to get the marinade packet;
[0046] The preparation of the stir-fry bag comprises the following steps:
[0047] Step A. Prepare raw materials. The raw materials of the stir-fry package include the following components by weight: 10 parts of Pixian watercress, 10 parts of sweet noodle sauce, 20 parts of rapeseed oil, 0.1 part of star a...
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PUM
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Abstract
The invention discloses a preserving material for beef with a brown sauce, and solves the problems that in the prior art, the beef with a brown sauce is long in cooking time, complicated to operate, and good sometimes and poor sometimes in mouth feel when being cooked in families. The preserving material for beef with a brown sauce comprises a preserving material bag and a frying material bag, wherein the preserving material is prepared from the following raw materials in parts by weight of 1-5 parts of table salt, 1-5 parts of lemon juice, 1-10 parts of red wine, 1-5 parts of black peppers and 1-5 parts of a dark soy sauce; the frying material bag is prepared from the following raw materials in parts by weight of 10-30 parts of Pixian bean paste, 5-10 parts of sweet fermented flour paste,5-20 parts of rapeseed oil, 0.1-1 part of a star aniseed extract, 0.1-1 part of a cinnamon extract and 0.1-1 part of fennel fruit powder; and the mass ratio of the preserving material bag to the frying material bag is (1-3) to 1. According to the preserving material for beef with a brown sauce, the cooking time can be shortened, the operation is simple, and the cooked beef is delicious in taste.
Description
technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a braised beef sauce. Background technique [0002] Beef refers to the meat obtained from cattle, which is one of the common meat products. The source can be cows, bulls, heifers. Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the sple...
Claims
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Application Information
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