Cooked beef ribs with tomatoes and making method thereof

A production method, tomato technology, applied in the function of food ingredients, food science, application, etc., can solve problems such as health impact, increased cholesterol and fat, prone to diarrhea, etc., to eliminate cell free radicals, soften blood vessels, improve the body The effect of immunity

Inactive Publication Date: 2020-04-17
上海西贝周昕餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when beef jerky is fried, the beef needs to be fried in oil. This method requires the use of a large amount of cooking oil, resulting in the final cooked beef jerky containing more fat, and consumers with weaker systems Eating too much beef jerky will not only easily cause diarrhea, but also more fatty beef jerky will easily increase the cholesterol and fat of the eater, which will affect health

Method used

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  • Cooked beef ribs with tomatoes and making method thereof
  • Cooked beef ribs with tomatoes and making method thereof
  • Cooked beef ribs with tomatoes and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: A kind of beef rib boiled with tomatoes, each component and its corresponding parts by weight are shown in Table 1, and obtained through the following steps:

[0053] (1) Cut the tomatoes and beef ribs into pieces, add water to the pot, put the beef ribs, add Cordyceps militaris, wild ginseng, green onion, star anise, fragrant leaves and grass fruit, boil the water and cook for 10 minutes;

[0054] (2) Add cooking wine, rice vinegar, light soy sauce, pepper powder, ginger and half of the tomatoes, boil for 5 minutes, and then cook at 90°C for 40 minutes;

[0055] (3) Add tomato paste and the remaining half of the tomatoes, boil for 5 minutes, then control the temperature to 90°C and cook for 30 minutes, add salt, cook for 10 minutes, and take out of the pot;

[0056] (4) Cool the product out of the pan, the cooling temperature is 4°C, pack the cooled product, and transport it to the refrigerator.

[0057] Wherein the component content in spices is as show...

Embodiment 2-6

[0058] Example 2-6: A kind of boiled beef rib with tomato, the difference from Example 1 is that each component and its corresponding parts by weight are shown in Table 1, and the content of each component in the spices is shown in Table 2 mentioned.

[0059] Each component and parts by weight thereof in the spices in table 1 embodiment 1-6

[0060]

[0061]

[0062] Each component and parts by weight thereof in the spices in table 2 embodiment 1-6

[0063]

Embodiment 7

[0064] Embodiment 7: A preparation method of boiled beef ribs with tomatoes. The difference from Embodiment 1 is that 2 parts of lotus leaf juice are also added in step (3).

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PUM

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Abstract

The invention, which relates to the technical field of food processing, discloses cooked beef ribs with tomatoes and a making method thereof. The cooked beef ribs with tomatoes comprise following components, by weight: 90-110 parts of tomatoes, 70 to 90 parts of beef ribs, 3 to 5 parts of edible salt, 0.3 to 0.5 part of spices, 0.5 to 1 part of coriander; 3 to 5 parts of cordyceps militaris, and 3to 5 parts of wild ginseng. On the basis of the formula, the made cooked beef ribs with tomatoes have advantages of fresh and tender meat quality, no greasiness, good nutrition and god health-care effect.

Description

technical field [0001] The invention relates to the technical field of food production, more specifically, it relates to a tomato boiled beef rib and a production method thereof. Background technique [0002] Beef is rich in protein, and its amino acid composition ratio is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can Warming the stomach, it is a good tonic for this season. [0003] In the Chinese patent application number 201410169475.3, a vacuum low-temperature fried beef jerky and its processing technology are disclosed, which are obtained through processes such as raw material processing, boiling, and soup preparation. [0004] The beef jerky produced by adopting the above formula and process can better maintain the original color, shape and nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L19/00A23L31/00A23L33/10
CPCA23L13/428A23L33/10A23L31/00A23L19/09A23V2002/00A23V2200/324A23V2200/308A23V2200/326
Inventor 郝永权
Owner 上海西贝周昕餐饮管理有限公司
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