Marinating material for marinating beef and marinating method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a marinating material for marinating beef and a marinating method thereof, and the marinating material for marinating beef is prepared from the following raw materials in parts by weight: 8-14g of salt, 3-6g of monosodium glutamate, 8-14g of rock candy, 140-170g of chicken essence, 8-14g of thirteen-spices, 7-14g of five spice powder, 16-25g of thick broad-bean sauce, 3-7g of star anise, 3-7g of cinnamon, 3-7g of bay leaves, 3-7g of Chinese prickly ash and 20-40g of dark soy sauce. The marinating material has the beneficial effects that the formula of the marinating material is scientific and reasonable, the unique and rich flavor is given to the beef through the ingenious matching of various spices, the taste is mellow, and the fragrance is overflowing; the marinating method is simple and easy to implement, the beef can fully absorb the taste of marinade through the steps of pretreatment, marinating, soaking and the like, and meanwhile, the fresh and tender taste and good color and luster of the beef are kept.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a marinade for beef stewing and a marinating method thereof. Background Art

[0002] Beef is a nutritious meat, rich in nutrients such as protein and amino acids, and is deeply loved by consumers. Stewed beef is a common beef processing method that can give beef a rich flavor. However, the existing marinade formula and marinating method have certain limitations in taste, color, etc., and cannot fully meet consumers' demand for high-quality marinated beef. Therefore, it is of great practical significance to develop a new marinade for beef stewing and its marinating method. Summary of the invention

[0003] The present invention is to solve the above problems and propose a scientifically proportioned, natural and healthy beef stew and a stewing method thereof to meet consumers' demand for delicious and nutritious stewed beef.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A marinade for stewing beef is composed of the following raw materials in parts by weight: 8-14g of salt, 3-6g of monosodium glutamate, 8-14g of crystal sugar, 140-170g of chicken essence, 8-14g of thirteen spices, 7-14g of five-spice powder, 16-25g of bean paste, 3-7g of star anise, 3-7g of cinnamon, 3-7g of bay leaf, 3-7g of pepper and 20-40g of dark soy sauce.

[0006] Furthermore, it is composed of the following raw materials in parts by weight: 10g salt, 4g MSG, 10g crystal sugar, 150g chicken essence, 10g thirteen spices, 10g five-spice powder, 20g bean paste, 5g star anise, 5g cinnamon, 5g bay leaves, 5g pepper, and 30g dark soy sauce.

[0007] Furthermore, it is composed of the following raw materials in parts by weight: 8g salt, 3g MSG, 8g crystal sugar, 140g chicken essence, 8g thirteen spices, 7g five-spice powder, 16g bean paste, 3g star anise, 3g cinnamon, 3g bay leaves, 3g pepper, and 20g dark soy sauce.

[0008] Furthermore, it is composed of the following raw materials in parts by weight: 14g salt, 6g MSG, 14g crystal sugar, 170g chicken essence, 14g thirteen spices, 14g five-spice powder, 25g bean paste, 7g star anise, 7g cinnamon, 7g bay leaves, 7g pepper, and 40g dark soy sauce.

[0009] Function of each ingredient:

[0010] Salt: Adjust the taste, enhance the flavor base of the beef, and make the braised beef moderately salty.

[0011] MSG: Enhances the umami flavor, making the braised beef taste more delicious and mellow.

[0012] Rock sugar: Rock sugar can increase the sweetness and make the braised beef bright red. It also plays a role in coloring the beef during the braising process, improving the appearance and taste of the beef.

[0013] Chicken essence: further enhances the flavor of the marinade and adds rich flavor layers to the braised beef.

[0014] Thirteen Spices: A mixture of various spices, it gives the braised beef a unique and rich aroma, and has a significant effect in removing fishy smell and enhancing flavor.

[0015] Five-spice powder: contains pepper, star anise, cinnamon, cloves, and fennel, which can provide rich aroma for braised beef and make the taste more mellow.

[0016] Bean paste: increases the color and spicy taste of the marinade, giving the braised beef a unique flavor.

[0017] Star anise: It has a strong aroma and is a common spice used in marinated meat. It can effectively remove the fishy smell of beef and add flavor.

[0018] Cinnamon: It has a unique aroma and can add a special flavor to braised beef. It works with other spices to enhance the overall taste.

[0019] Bay leaves: bring a fresh aroma to the marinade, making the taste of the braised beef more refreshing and pleasant.

[0020] Sichuan peppercorns: increase the numbing taste, enrich the taste, and also have a certain effect in removing fishy smell.

[0021] 30g dark soy sauce: used to color the beef, giving it an attractive color.

[0022] A beef stewing method using the above-mentioned stewing material comprises the following steps:

[0023] Step 1. Pre-treatment of beef: Wash the fresh beef, cut it into even-sized pieces, and soak it in clean water for 2-3 hours. During this period, change the water every 30 minutes to remove the blood. After soaking, remove the beef, put it in a pot, add appropriate amount of clean water, boil it over high heat, skim off the foam, blanch it for 3-5 minutes, remove it, drain the water and set aside;

[0024] Step 2: Prepare all the marinade ingredients according to the above recipe, put star anise, cinnamon, bay leaves and peppercorns into a gauze bag, tie the bag tightly to make a spice bag;

[0025] Step 3, stewing: add appropriate amount of water to the pot, put in spice bag, salt, monosodium glutamate, rock sugar, chicken essence, thirteen spices, five-spice powder, bean paste, dark soy sauce, stir well, boil over high heat, then turn to low heat and cook for 15-20 minutes to fully blend the flavors of the marinade, add the pre-treated beef cubes, make sure the beef is completely immersed in the marinade, boil over high heat again, then turn to low heat and simmer for 1.5-2.5 hours, turning the beef from time to time to ensure that it is heated evenly. After stewing, let the beef soak in the marinade for 3-4 hours to fully absorb the flavor of the marinade;

[0026] Step 4. Finished product processing: Take out the soaked beef, drain the marinade, and cut it into thin slices or cubes for consumption after it cools naturally. The remaining marinade can be filtered and refrigerated. When using it next time, you can add new marinade as needed.

[0027] By adopting the above technical solution, the beneficial effects of the present invention are as follows:

[0028] The marinade formula of the invention is scientific and reasonable, and through the ingenious combination of multiple spices, the beef is given a unique and rich flavor, a mellow taste and overflowing fragrance;

[0029] The braising method is simple and easy. After the steps of pretreatment, braising and soaking, the beef can fully absorb the flavor of the marinade while maintaining the fresh taste and good color of the beef. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Embodiment 1:

[0032] Preparation of marinade: 10g salt, 4g MSG, 10g rock sugar, 150g chicken essence, 10g thirteen spices, 10g five-spice powder, 20g bean paste, 5g star anise, 5g cinnamon, 5g bay leaves, 5g pepper, and 30g dark soy sauce.

[0033] Put star anise, cinnamon, bay leaves and peppercorns into a gauze bag and tie the bag tightly to make a spice bag.

[0034] Braised beef: Wash 1 kg of fresh beef, cut into even-sized pieces, and soak in clean water for 2 hours, changing the water every 30 minutes. After soaking, remove the beef, put it in a pot, add appropriate amount of clean water, boil it over high heat, skim off the foam, blanch it for 4 minutes, remove it and drain the water.

[0035] Add appropriate amount of water to the pot, put in the spice bag, salt, MSG, rock sugar, chicken essence, thirteen spices, five-spice powder, bean paste, and dark soy sauce, stir evenly, boil over high heat and then simmer over low heat for 18 minutes.

[0036] Add the pre-processed beef chunks, making sure the beef is completely submerged in the marinade. Bring to a boil over high heat again, then simmer over low heat for 2 hours, turning the beef over occasionally.

[0037] After stewing, let the beef soak in the marinade for 3.5 hours, remove it from the marinade, drain the marinade, and cut it into thin slices for consumption after it cools naturally.

[0038] Embodiment 2:

[0039] Preparation of marinade: 8g salt, 3g MSG, 8g rock sugar, 140g chicken essence, 8g thirteen spices, 7g five-spice powder, 16g bean paste, 3g star anise, 3g cinnamon, 3g bay leaves, 3g pepper, and 20g dark soy sauce.

[0040] Put star anise, cinnamon, bay leaves and peppercorns into a gauze bag and tie the bag tightly to make a spice bag.

[0041] Beef stew:

[0042] Wash 1.2 kg of fresh beef, cut into even-sized pieces, and soak in clean water for 2.5 hours, changing the water every 30 minutes. After soaking, remove the beef, put it in a pot, add appropriate amount of clean water, boil it over high heat, skim off the foam, blanch it for 3 minutes, remove it and drain the water.

[0043] Add appropriate amount of water to the pot, put in the spice bag, salt, MSG, rock sugar, chicken essence, thirteen spices, five-spice powder, bean paste, and dark soy sauce, stir evenly, boil over high heat and then simmer over low heat for 15 minutes.

[0044] Add the pre-processed beef chunks, making sure the beef is completely submerged in the marinade. Bring to a boil over high heat again, then simmer over low heat for 1.5 hours, turning the beef over occasionally.

[0045] After stewing, let the beef soak in the marinade for 3 hours, remove it from the marinade, drain the marinade, and cut it into pieces for consumption after it cools naturally.

[0046] Embodiment 3:

[0047] Preparation of marinade: 14g salt, 6g MSG, 14g rock sugar, 170g chicken essence, 14g thirteen spices, 14g five-spice powder, 25g bean paste, 7g star anise, 7g cinnamon, 7g bay leaves, 7g pepper, and 40g dark soy sauce.

[0048] Put star anise, cinnamon, bay leaves and peppercorns into a gauze bag and tie the bag tightly to make a spice bag.

[0049] Beef stew:

[0050] Wash 1.5 kg of fresh beef, cut it into even-sized pieces, and soak it in clean water for 3 hours, changing the water every 30 minutes. After soaking, take out the beef, put it in a pot, add appropriate amount of clean water, boil it over high heat, skim off the foam, blanch it for 5 minutes, and take it out and drain the water.

[0051] Add appropriate amount of water to the pot, put in the spice bag, salt, MSG, rock sugar, chicken essence, thirteen spices, five-spice powder, bean paste, and dark soy sauce, stir evenly, boil over high heat and then simmer over low heat for 20 minutes.

[0052] Add the pre-processed beef chunks, making sure the beef is completely submerged in the marinade. Bring to a boil over high heat again, then simmer over low heat for 2.5 hours, turning the beef over occasionally.

[0053] After stewing, let the beef soak in the marinade for 4 hours, remove it from the marinade, drain the marinade, and cut it into thin slices for consumption after it cools naturally.

[0054] It can be seen from the above embodiments that the beef stewing material and stewing method of the present invention can produce stewed beef with delicious taste and unique flavor. Different raw material amounts and stewing time can be adjusted according to actual needs to meet the taste preferences of different consumers.

[0055] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A marinade for stewing beef, characterized by: The invention is composed of the following raw materials in parts by weight: 8-14g salt, 3-6g monosodium glutamate, 8-14g rock sugar, 140-170g chicken essence, 8-14g thirteen spices, 7-14g five-spice powder, 16-25g bean paste, 3-7g star anise, 3-7g cinnamon bark, 3-7g bay leaf, 3-7g pepper and 20-40g dark soy sauce.

2. The beef stew according to claim 1, characterized in that: The dish is composed of the following raw materials in parts by weight: 10g salt, 4g MSG, 10g rock sugar, 150g chicken essence, 10g thirteen spices, 10g five-spice powder, 20g bean paste, 5g star anise, 5g cinnamon, 5g bay leaves, 5g pepper and 30g dark soy sauce.

3. The beef stew according to claim 1, characterized in that: The dish is composed of the following raw materials in parts by weight: 8g salt, 3g MSG, 8g rock sugar, 140g chicken essence, 8g thirteen spices, 7g five-spice powder, 16g bean paste, 3g star anise, 3g cinnamon, 3g bay leaves, 3g pepper, and 20g dark soy sauce.

4. The beef stew according to claim 1, characterized in that: The dish is composed of the following raw materials in parts by weight: 14g salt, 6g MSG, 14g rock sugar, 170g chicken essence, 14g thirteen spices, 14g five-spice powder, 25g bean paste, 7g star anise, 7g cinnamon, 7g bay leaves, 7g pepper and 40g dark soy sauce.

5. A beef stewing method using the beef stewing material according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1. Pre-treatment of beef: Wash the fresh beef, cut it into even-sized pieces, and soak it in clean water for 2-3 hours. During this period, change the water every 30 minutes to remove the blood. After soaking, remove the beef, put it in a pot, add appropriate amount of clean water, boil it over high heat, skim off the foam, blanch it for 3-5 minutes, remove it, drain the water and set aside; Step 2: Prepare all the marinade ingredients according to the above recipe, put star anise, cinnamon, bay leaves and peppercorns into a gauze bag, tie the bag tightly to make a spice bag; Step 3, stewing: add appropriate amount of water to the pot, put in spice bag, salt, monosodium glutamate, rock sugar, chicken essence, thirteen spices, five-spice powder, bean paste, dark soy sauce, stir well, boil over high heat, then turn to low heat and cook for 15-20 minutes to fully blend the flavors of the marinade, add the pre-treated beef cubes, make sure the beef is completely immersed in the marinade, boil over high heat again, then turn to low heat and simmer for 1.5-2.5 hours, turning the beef from time to time to ensure that it is heated evenly. After stewing, let the beef soak in the marinade for 3-4 hours to fully absorb the flavor of the marinade; Step 4. Finished product processing: Take out the soaked beef, drain the marinade, and cut it into thin slices or cubes for consumption after it cools naturally. The remaining marinade can be filtered and refrigerated. When using it next time, you can add new marinade as needed.