Preparation method of beef broth

Abstract

The invention provides a preparation method of beef broth. The preparation method comprises the following steps: S1, stewing ox leg bones, ox knee bones, ox tendons, cartilage and ox hoofs, after watery blood removal, with first high fire, then removing meat on the ox leg bones, the ox knee bones and the ox hoofs, and performing stewing with second high fire and first medium fire to obtain a firstpot of broth; S2, stewing collected bones and ox tendons after watery blood removal with third high fire and second medium fire to obtain a second pot of broth; S3, stewing the meat on the ox leg bones, the ox knee bones and the ox hoofs in the step S1 with fourth high fire to obtain a third pot of broth, and performing mixing and stewing on brisket, the ox leg bones and ox tail bones to obtain afourth pot of broth; and S4, performing mixed stewing on the first pot of broth, the second pot of broth, the third pot of broth and the fourth pot of broth to obtain thick beef broth. Compared withmilk, the beef broth stewed by the preparation method disclosed by the invention has the advantages that fat is reduced to 1 / 7, proteins are increased by about 3 times, and the beef broth is richer innutrition and lower in cost.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of beef soup. Background technique [0002] Beef soup, also known as bouillon, is a well-known nourishing diet similar to snow soup. [0003] Although it is generally believed that snow thick soup is boiled with beef leg bones and miscellaneous bones, because beef head and sirloin are added, the soup will turn white when cooking, while beef soup is boiled with beef and offal. It's been a long time, but snow thick soup is also a kind of beef soup. [0004] If we must classify it, then the snow thick soup that people know comes from the king's period. After the king held a sacrifice in Xiannongtan, he captured the cow used as a sacrifice, boiled all its parts, and ate it with the people. food. [0005] On the other hand, regular beef broth can be thought of as beef bone broth that has been boiled for a long time. So beef soup is just beef tendon or brisket in ...

AI Technical Summary

Problems solved by technology

[0006] But the traditional beef soup is cooked by the cook in any proportion, so the taste is not the same

Recently, although some companies supply beef soup that is sterilized and packaged in high-temperature retort bags, it is difficult to make a strong taste due to mass production and material saving.

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