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Preparation process of spiced beef

A preparation process, a technology for sauced beef, applied in the functions of food ingredients, preservation of meat/fish with chemicals, preservation of food ingredients as anti-microbials, etc., to achieve the effects of improving appetite, prolonging shelf life, and cheap and easy-to-obtain raw materials

Inactive Publication Date: 2019-11-26
成都市恒业生态农产品电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sauced beef seasonings currently on the market are basically prepared with condiments and some cooking spices, which can only meet the basic seasoning functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation technology of sauce beef, comprises the following steps:

[0033] (1) Take raw materials according to the following parts by weight: 500 parts of beef, 400 parts of big bone broth, 100 parts of soy sauce, 30 parts of baking soda, 3 parts of papain, 3 parts of edible starch, 3 parts of tangerine peel, 50 parts of raspberry juice, hawthorn 10 slices, 3 slices of dried lemon, 5 slices of rice wine, 5 slices of white vinegar, 5 slices of lotus leaf, 3 slices of ginger, 5 slices of plum, 2 slices of licorice;

[0034] (2) Packing material: pack orange peel, hawthorn slices, dried lemon slices, lotus leaves, ginger, plums and licorice in cloth bags and tie them tightly to obtain seasoning packets;

[0035] (3) Cooking: Pour 10 parts of oil into the pot, add 3 parts of Chinese prickly ash to it after the pot is hot, take out the peppercorns after it is fragrant, then add 10 parts of minced garlic to the pot, fry until fragrant, and pour it into the pot A...

Embodiment 2

[0040] A kind of preparation technology of sauce beef is characterized in that, comprises the following steps:

[0041] (1) Take raw materials according to the following parts by weight: 750 parts of beef, 800 parts of big bone broth, 200 parts of soy sauce, 40 parts of baking soda, 5 parts of papain, 5 parts of edible starch, 5 parts of tangerine peel, 80 parts of raspberry juice, hawthorn 15 parts of lemon slices, 5 parts of dried lemon slices, 10 parts of rice wine, 8 parts of white vinegar, 10 parts of lotus leaves, 5 parts of ginger, 10 parts of plums, 4 parts of licorice;

[0042] (2) Packing material: pack orange peel, hawthorn slices, dried lemon slices, lotus leaves, ginger, plums and licorice in cloth bags and tie them tightly to obtain seasoning packets;

[0043] (3) Cooking: Pour 20 parts of oil into the pot, add 5 parts of Chinese prickly ash to it after the pot is hot, take out the peppercorns after it is fragrant, then add 20 parts of minced garlic to the pot, s...

Embodiment 3

[0049] The difference between this embodiment and embodiment 2 is only in step (6). In this embodiment, the soy sauce in step (6) is added with mushroom sauce equal to that of soy sauce.

[0050] The shiitake mushroom sauce in this example can be selected from the common shiitake mushroom sauce in the market, or it can be prepared by itself. The preparation method is as follows:

[0051] A. Prepare ingredients according to the following parts by weight: 3-5 parts of shiitake mushrooms, 3-5 parts of onions, 3-5 parts of soybean paste, 0.5-1 parts of oil consumption, 0.1-0.2 parts of thirteen spices, 0.1-0.3 parts of oil, cooked sesame 0.5~1 part;

[0052] B. Wash and blanch the shiitake mushrooms, take them out, rinse them with cold water, squeeze them dry, and dice them. At the same time, dice the same amount of onions;

[0053] C. Mix soybean paste, oil consumption and thirteen spices evenly to get seasoning;

[0054] D. Put oil in the pan. After the oil is hot, pour in the...

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Abstract

The invention discloses a preparation process of spiced beef. The preparation process comprises the following steps: (1) raw materials are taken in parts by weight; (2) the materials are packed; (3) boiling out is conducted; (4) spicing is conducted; (5) air drying is conducted; and (6) fragrant frying is conducted, specifically, 300-500 parts of spiced beef strips are taken out and sliced into beef slices with the thickness being 0.3-0.6 cm, 10-30 parts of soy sauce is evenly smeared on the surfaces of the beef slices, after being pickled for 10-30 minutes, the beef slices are sent into a vacuum fryer to be fried for 5-10 minutes, and then the spiced beef can be obtained. Preparation of the sauce is based on a traditional Chinese medicine theory and an existing cooking technology, the spiced beef has perfect combination of color, aroma and taste, is balanced in nutrition, and has a health care effect on intestines and the stomach, and the spiced beef prepared from the sauce has the longer shelf life, and has no side effect on the body after being eaten for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of sauced beef. Background technique [0002] Sauce beef seasoning is very popular, especially during the Chinese New Year, people like to buy back seasoning to marinate beef sauce, the method is simple, and the sauce beef marinated tastes good. But the sauced beef seasoning on the market is basically all formulated with condiments and some cooking spices, and can only satisfy basic seasoning functions. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned technical problems and provide a preparation process of sauced beef. The configuration of the sauce is based on the theory of traditional Chinese medicine and the existing cooking technology. , and has a health care effect on the stomach, the sauce beef made with the sauce has a longer shelf life, and long-term consumption has no side effects on the body. ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23B4/20A23L5/10A23L5/43
CPCA23L13/10A23L13/428A23L13/72A23L13/74A23L13/42A23L33/105A23B4/20A23L13/432A23L13/426A23L5/43A23L5/11A23L5/17A23V2002/00A23V2200/30A23V2250/21A23V2200/02A23V2250/5118A23V2200/242A23V2200/10A23V2200/044
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
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