Processing technology of beef with high nutrition and health-care effects

Abstract

The invention discloses a beef processing technology with high nutrition and health care efficacy, and the beef processing technology comprises the following steps: step 1, cleaning prepared beef; step 2, on the basis of the step 1, adding 5% of salt into the cleaned beef according to the proportion, salting, and covering the beef with clean water in the process; step 3, on the basis of the step 2, pickling the beef for three days, removing redundant fat, and cleaning for later use; step 4, on the basis of the step 3, putting aniseed into a pot, boiling water, and putting the beef into the pot after the water is boiled; and step five, on the basis of the step four, boiling with big fire, boiling with small fire for three hours, fishing out the beef, cooling, and marinating, so that the beef can be eaten. Compared with the prior art, the processing method has the advantage that the beef with high nutritional value and health-care efficacy can be conveniently processed.

Description

Technical Field

[0001] The invention relates to the technical field of beef processing, in particular to a beef processing technology with high nutritional and health-care effects. Background Art

[0002] In the prior art, the raw material of traditional braised meat products is mainly beef, and according to the production process, it is mainly classified into sauce beef and braised beef. Traditional braised beef has the advantages of rich aroma and chewy taste.

[0003] The taste of braised beef varies greatly depending on the part of the meat selected. The main influencing factors are the looseness and water (oil) content of the meat. However, braised beef nowadays generally uses pure lean beef with relatively poor meat quality. Such beef has a low water content after braising, making the braised beef relatively hard and having a poor taste. At the same time, the existing braised beef is mainly braised, and most of the tastes are not much different, with no obvious differentiation.

[0004] In today's era when everyone is pursuing high-nutrition, high-value food, in order to make the braised beef maintain a better taste, a large amount of spices and even chemical additives are used. Excessive consumption will cause certain harm to the human body. In order to extend the shelf life of the beef, some manufacturers braise the beef for too long, which leads to nutrient loss. Summary of the invention

[0005] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a beef processing method with high nutritional value and health care effect.

[0006] In order to solve the above problems, the technical solution of the present invention is: a beef processing technology with high nutritional and health benefits, the beef processing technology comprises the following steps:

[0007] Step 1: Wash the prepared beef;

[0008] Step 2: Based on step 1, add 5% salt to the cleaned beef according to the proportion and salt it. During this process, the beef needs to be covered with clean water;

[0009] Step 3: Based on step 2, marinate the beef for three days, remove excess fat, wash and set aside;

[0010] Step 4: Based on step 3, put the spices into the pot and boil water. After the water boils, add the beef into the pot;

[0011] Step 5: Based on step 4, boil over high heat first, then simmer for three hours, remove the beef, cool it, and marinate it before eating.

[0012] Further, the ingredients added in step 4 include: mulberry, ganoderma, snow lotus, cordyceps, ginseng, bay leaf, tangerine peel, chili, costus root, peach, lemongrass, nutmeg, fragrant fruit, licorice, prickly ash, white cardamom, galangal, angelica, ginger, cardamom, dried ginger, star anise, cinnamon, pepper, bibo, clove, red cardamom, fennel, tsaoko, hawthorn and amomum:

[0013] The mulberry yellow added has the effects of promoting blood circulation and stopping bleeding, harmonizing the stomach and stopping diarrhea, and replenishing the body and stopping sweating.

[0014] Lingzhi has the functions of protecting liver and detoxifying, delaying aging, removing phlegm and relieving cough, anti-tumor, nourishing heart and calming nerves, nourishing lung and replenishing qi, regulating qi and removing blood stasis, nourishing liver and strengthening spleen, treating weakness, fatigue, palpitation and insomnia, dizziness, chronic cough and asthma, loss of appetite and shortness of breath;

[0015] Snow lotus has the effects of beautifying and nourishing the skin, dispelling cold and resolving phlegm, and warming the kidney and strengthening yang.

[0016] Cordyceps flower has the functions of improving immunity, relieving asthma and cough, strengthening yang and kidney, improving cardiovascular diseases and regulating endocrine;

[0017] Ginseng has the effects of replenishing vital energy, restoring the pulse and strengthening the body, nourishing the spleen and lungs, promoting body fluid and nourishing blood, as well as calming the mind and improving intelligence.

[0018] The advantages of the present invention compared with the prior art are:

[0019] In the process of braising beef, the present invention blanchs fresh beef to remove blood foam, and then adds ganoderma lucidum, snow lotus, mulberry lindera, ginseng and cordyceps flower on the basis of the traditional braising process, wherein mulberry lindera can promote blood circulation and stop bleeding, harmonize the stomach and stop diarrhea, and replenish deficiency and stop sweating, and ganoderma lucidum can protect liver and detoxify, delay aging, eliminate phlegm and stop coughing, resist tumor, nourish the heart and calm the nerves, nourish the lungs and invigorate qi, regulate qi and remove blood stasis, nourish the liver and strengthen the spleen, and treat physical weakness and shortness of breath; snow lotus can beautify and nourish the skin, dispel cold and resolve phlegm, and warm the kidney and strengthen yang; cordyceps flower can improve immunity, relieve asthma and stop coughing, strengthen yang and invigorate the kidney, improve cardiovascular diseases and regulate endocrine; combined with the components of ginseng that can greatly replenish vital energy, restore pulse and consolidate collapse, invigorate the spleen and benefit the lungs, promote body fluid and nourish blood, and calm the nerves and benefit intelligence, the medicinal effects can be fully combined with the beef through braising and soaking, and the pickling water can better penetrate into various parts of the beef, thereby increasing the nutritional value of the beef. DETAILED DESCRIPTION

[0020] The specific embodiments of the present invention are further described below.

[0021] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention.

[0022] Embodiment 1, a beef processing technology with high nutritional and health benefits, the beef processing technology comprises the following steps:

[0023] Step 1: Wash the prepared beef;

[0024] Step 2: Based on step 1, add 5% salt to the cleaned beef according to the proportion and salt it. During this process, the beef needs to be covered with clean water;

[0025] Step 3: Based on step 2, marinate the beef for three days, remove excess fat, wash and set aside;

[0026] Step 4: Based on step 3, put the spices into the pot and boil water. After the water boils, add the beef into the pot;

[0027] Step 5: Based on step 4, boil over high heat first, then simmer for three hours, remove the beef, cool it, and marinate it before eating.

[0028] Use a clay pot to stew and soak the medicinal ingredients of Cordyceps sinensis that have the properties of promoting blood circulation and stopping bleeding, harmonizing the stomach and stopping diarrhea, and tonifying the deficiency and stopping sweating; as well as the ingredients of Ganoderma lucidum that have the properties of protecting the liver and detoxifying, delaying aging, removing phlegm and relieving cough, anti-tumor, nourishing the heart and calming the nerves, nourishing the lungs and invigorating qi, regulating qi and removing blood stasis, nourishing the liver and strengthening the spleen, and treating deficiency and physical weakness, fatigue, palpitations and insomnia, dizziness, long-term cough and asthma, loss of appetite and shortness of breath; and the ingredients of Snow Lotus that have the properties of beautifying and nourishing the skin, removing cold and removing phlegm, and warming the kidney and strengthening yang, together with the medicinal ingredients of Cordyceps flower that have the properties of improving immunity, relieving asthma and cough, strengthening yang and tonifying the kidney, and improving cardiovascular diseases; ginseng is added as an auxiliary, and the effects of ginseng on replenishing vital energy, restoring the pulse and consolidating the body, tonifying the spleen and lungs, promoting body fluid and nourishing blood, and calming the nerves and improving intelligence are used to boil a highly nutritious soup. During the boiling process, the ingredients of the beef absorb the highly nutritious marinade, thereby increasing its own nutritional value.

[0029] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual operation is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A beef processing technology with high nutritional and health benefits, characterized by: The beef processing technology comprises the following steps: Step 1: Wash the prepared beef; Step 2: Based on step 1, add 5% salt to the cleaned beef according to the proportion and salt it. During this process, the beef needs to be covered with clean water; Step 3: Based on step 2, marinate the beef for three days, remove excess fat, wash and set aside; Step 4: Based on step 3, put the spices into the pot and boil water. After the water boils, add the beef into the pot; Step 5: Based on step 4, boil over high heat first, then simmer for three hours, remove the beef, cool it, and marinate it before eating.

2. The beef processing technology with high nutritional and health benefits according to claim 1, characterized in that: The ingredients added in step 4 include: mulberry, ganoderma, snow lotus, cordyceps, ginseng, bay leaf, tangerine peel, chili, costus root, peach, lemongrass, nutmeg, fragrant fruit, licorice, prickly ash, white cardamom, galangal, angelica, ginger, cardamom, dried ginger, star anise, cinnamon, pepper, bibo, clove, red cardamom, fennel, tsaoko, hawthorn and amomum: The mulberry yellow contained in it has the effects of promoting blood circulation and stopping bleeding, harmonizing the stomach and stopping diarrhea, and replenishing deficiency and stopping sweating. Lingzhi has the functions of protecting liver and detoxifying, delaying aging, removing phlegm and relieving cough, anti-tumor, nourishing heart and calming nerves, nourishing lung and replenishing qi, regulating qi and removing blood stasis, nourishing liver and strengthening spleen, treating weakness, fatigue, palpitation and insomnia, dizziness, chronic cough and asthma, loss of appetite and shortness of breath; Snow lotus has the effects of beautifying and nourishing the skin, dispelling cold and resolving phlegm, and warming the kidney and strengthening yang. Cordyceps flower has the functions of improving immunity, relieving asthma and cough, strengthening yang and kidney, improving cardiovascular diseases and regulating endocrine; Ginseng has the effects of replenishing vital energy, restoring the pulse and strengthening the body, nourishing the spleen and lungs, promoting body fluid and nourishing blood, as well as calming the mind and improving intelligence.