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Formula for stewing beef
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A beef and formula technology, applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, food science, etc. Effect
Pending Publication Date: 2020-02-04
蔡丽芳
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Summary
Abstract
Description
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Problems solved by technology
The taste, color and aroma of traditional beef are average. People have a good taste for the first time, but after eating it many times, they gradually lose their appetite.
Method used
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Examples
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Effect test
Embodiment 1
[0011] A recipe for beef stew, the components of which are proportioned by weight as follows: 200 parts of beef, 20 parts of salt, 10 parts of lysine, 20 parts of rice wine, 10 parts of dark soy sauce, 15 parts of ginger, 10 parts of star anise, lemon juice 5 parts, 10 parts of thickener, 15 parts of licorice, 10 parts of pepper, 10 parts of garlic, 1 part of chopped green onion, 3 parts of cumin.
[0012] First mix salt, lysine, rice wine, dark soy sauce, and ginger, then marinate the beef, then add star anise, lemon juice, thickener, licorice, pepper, and garlic to the pot and stir fry. Put water to boil again, add chopped green onion and cumin after boiling.
Embodiment 2
[0014] A recipe for beef stew, the components of which are proportioned by weight as follows: 300 parts of beef, 25 parts of salt, 12 parts of lysine, 23 parts of rice wine, 12 parts of dark soy sauce, 16 parts of ginger, 12 parts of star anise, lemon juice 6 parts, 12 parts of thickener, 18 parts of licorice, 12 parts of Chaotian pepper, 12 parts of garlic, 2 parts of chopped green onion, and 4 parts of cumin.
[0015] First mix salt, lysine, rice wine, dark soy sauce, and ginger, then marinate the beef, then add star anise, lemon juice, thickener, licorice, pepper, and garlic to the pot and stir fry. Put water to boil again, add chopped green onion and cumin after boiling.
Embodiment 3
[0017] A stewed beef recipe, a beef stewed recipe, its components are proportioned by weight as follows: 350 parts of beef, 28 parts of salt, 13 parts of lysine, 25 parts of rice wine, 13 parts of dark soy sauce, 17 parts of ginger , 13 parts of star anise, 7 parts of lemon juice, 13 parts of thickener, 20 parts of licorice, 13 parts of chili pepper, 13 parts of garlic, 3 parts of chopped green onion, and 5 parts of cumin.
[0018] First mix salt, lysine, rice wine, dark soy sauce, and ginger, then marinate the beef, then add star anise, lemon juice, thickener, licorice, pepper, and garlic to the pot and stir fry. Put water to boil again, add chopped green onion and cumin after boiling.
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PUM
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Abstract
The invention relates to the technical field of beef processing, in particular to a formula for stewing beef. The formula for the stewing beef is prepared from beef, table salt, lysine, yellow rice wine, dark soy sauce, ginger, star anise, lemon juice, a thickener, radix glycyrrhizae, red cluster peppers and a head of garlic; first, the beef is pickled after being mixed evenly with the table salt,the lysine, the yellow rice wine, the dark soy sauce and the ginger, then the star anise, the lemon juice, the thickener, the radix glycyrrhizae, the red cluster peppers and the head of the garlic are successively added into a pot for stir-frying, and finally them are boiled with water, so as to effectively improve the flavor and maintain the taste for a long time.
Description
technical field [0001] The invention relates to the technical field of beef processing, in particular to a recipe of stewed beef. Background technique [0002] Stewed meat in sauce is a kind of cooked meat product made by boiling meat in water with seasonings such as salt or soy sauce and spices. It is the most variety of stewed meat products in sauce. Much the same, only differing in the specific operation method and the quantity of ingredients. The taste, color and fragrance of traditional beef are average after being made. People have a good taste when they eat it for the first time, but they gradually lose their appetite after eating it for many times. Contents of the invention [0003] The purpose of the present invention is to provide a kind of stewed beef formula, which has the characteristics of effectively improving the fragrance and maintaining the mouthfeel for a long time. [0004] In order to solve the above technical problems, the present invention provides...
Claims
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Application Information
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