Preparation method of sauce for braised beef in brown sauce
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A technology of beef paste and stir-fry, which is applied in the field of food manufacturing, can solve the problems of long cooking time, complicated operation, and different cooking levels of braised beef, and achieve the effects of shortening cooking time, scientific and reasonable method, and simple operation
Pending 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
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Problems solved by technology
[0005] The technical problem solved by the present invention is: to provide a preparation method of braised beef sauce, which solves the problem of long cooking time of braised beef in the prior art, a large number of various spices and seasonings used for cooking, complicated operations, and the difficulty of home cooking. The level is different, the taste is good and bad
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preparation example Construction
[0029] The preparation method of the braised beef sauce according to the present invention, the braised beef sauce contains a marinade bag and a stir-fry bag, the mass ratio of the marinade bag and the stir-fry bag is 1-3:1, and the marinade The preparation of material bag comprises the following steps:
[0030] Step 1. Prepare the raw materials. The raw materials of the marinade package include the following components in parts by weight: 1-5 parts of table salt, 1-5 parts of lemon juice, 1-10 parts of red wine, 1-5 parts of black pepper, and 1 part of dark soy sauce -5 copies;
[0031] Step 2. Mix salt, lemon juice, red wine, black pepper, and dark soy sauce evenly to get the marinade packet;
[0032] The preparation of the stir-fry bag comprises the following steps:
[0033] Step A. Prepare the raw materials. The raw materials of the stir-fry package include the following components by weight: 10-30 parts of Pixian Douban, 5-10 parts of sweet noodle sauce, 5-20 parts of r...
Embodiment 1
[0047] 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
[0049] 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.
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Abstract
The invention discloses a preparation method of sauce for braised beef in brown sauce, and solves the problems of long cooking time, operation complexity and instable home cooking taste of braised beef in brown sauce in the prior art. The preparation method is characterized in that the sauce for the braised beef in brown sauce comprises a pickling material bag and a stir-frying material bag, and the mass ratio of the pickling material bag to the stir-frying material bag is (1-3):1. Preparation of the pickling material bag comprises the following steps: preparing raw materials; and uniformly mixing table salt, lemon juice, red wine, black pepper and dark soy sauce to obtain the pickling material bag. Preparation of the stir-frying material bag comprises the following steps: preparing raw materials; after heating rapeseed oil, adding Pi County thick broad-bean sauce and sweet bean paste, stir-frying the mixture until the mixture emits aroma, then, adding a star anise extract, a cassia bark extract and fennel powder, turning off the fire, performing stir-frying by waste heat, and carrying out cooling, taking out, packaging and sterilization to obtain the stir-frying material bag. Themethod of the invention is scientific and reasonable, simple to operate and capable of shortening the cooking time; and cooked beef tastes delicious.
Description
technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of 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 q...
Claims
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Application Information
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