Boiling method of beef soup

Abstract

The invention is suitable for the technical field of beef soup formulas, and particularly relates to a beef soup decocting method which comprises the following steps: adding clear water into a pot, adding a clear soup bag, fresh ginger, bean sprouts, onions, beef tallow, beef, pepper, rock candy and white spirit, boiling until the beef floats, timing for 1 hour, and fishing out the beef to obtain beef soup; wherein the clear soup bag comprises 85 parts of pericarpium citri reticulatae, 100 parts of fructus amomi, 130 parts of semen cassiae, 35 parts of amomum cardamomum, 34 parts of amomum tsao-ko, 25 parts of cinnamon, 100 parts of fennel, 33 parts of alpinia katsumadai, 50 parts of rhizoma chuanxiong, 17 parts of star anise, 6 parts of clove, 10 parts of vanilla, 16 parts of myrcia and 200 parts of rhizoma acori graminei. According to the beef soup boiling method provided by the invention, the fragrance of the beef soup can be increased by adding the alabast in the formula, and the fishy smell of meat can be removed and the freshness of the beef soup can be increased by adding the amomum tsao-ko and the fructus amomi.

Description

Technical Field

[0001] The present invention belongs to the technical field of beef soup formula, and particularly relates to a method for boiling beef soup. Background Art

[0002] Beef soup is a delicious soup made mainly with beef through long - time stewing. This soup not only tastes delicious but also is rich in nutrition, containing various nutrients beneficial to the human body such as protein, vitamins, and minerals. The beef becomes extremely tender and mushy after stewing, and the soup absorbs the umami of the beef and the fragrance of the spices. It can be served as a main dish with noodles or rice, or as a nourishing and health - promoting soup to warm the body and mind on cold days. According to different regional food cultures, the methods and flavors of beef soup vary. For example, the clear - stewed beef soup in China, the beef pho soup in Vietnam, etc. are all popular foods.

[0003] Existing beef soup has a high oiliness, uncoordinated flavor, and a single taste level. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for boiling beef soup, aiming to solve the problems of high oiliness, uncoordinated flavor, and single taste level in existing beef soup.

[0005] The present invention is implemented as follows. A method for boiling beef soup, the method includes:

[0006] Add clean water into a pot, and put in a clear soup packet, ginger, bean sprouts, shallots, beef tallow, beef, pepper, rock sugar, and white liquor. Bring it to a boil until the beef floats. After 1 hour of timing, remove the beef to obtain beef soup;

[0007] Among them, the clear soup packet contains 85 parts of dried tangerine peel, 100 parts of amomum villosum, 130 parts of baizǐ, 35 parts of white cardamom, 34 parts of tsaoko fruit, 25 parts of cinnamon, 100 parts of fennel, 33 parts of tsaoko, 50 parts of fructus carpesii, 17 parts of star anise, 6 parts of cloves, 10 parts of vanilla, 16 parts of cinnamon leaves, and 200 parts of suí shǒu xiāng.

[0008] Preferably, the dosage of each component is: 150000 parts of clean water, 70000 parts of beef, 3000 parts of ginger, 3000 parts of mung bean sprouts, 1500 parts of red shallots, 5000 parts of beef, 80 parts of pepper, 100 parts of rock sugar, and 150 ml of white liquor.

[0009] Preferably, the beef includes 50000 parts of beef shank bones and 20000 parts of beef tendon. Among them, the beef shank bones are broken into pieces of 5 cm, and the beef tendon is cut into thick pieces of 4 cm in size.

[0010] Preferably, before using the beef, soak it in running water for two hours. After soaking, add white liquor to boiling water and blanch the beef for 5 minutes.

[0011] Preferably, when using beef tallow, refine it at a temperature of 160 degrees to remove impurities therein.

[0012] Preferably, when boiling beef soup, first put ginger, beef tallow and beef into clear water, start with cold water in the pot, bring to a boil over high heat until above 98 degrees, start timing, maintain the boiling state, add a clear soup packet, bean sprouts and shallots, continue to boil and cook, when the time reaches 60 minutes, take out the beef.

[0013] Preferably, when boiling beef soup, add rock sugar and white wine 10 minutes before turning off the heat. After obtaining the soup body, let it stand for 30 minutes and then pass through a 200-mesh filter to obtain beef soup.

[0014] The method for boiling beef soup provided by the present invention adds Shuisouxiang in the formula, which can increase the aroma of the beef soup, and adds tsaoko fruit and amomum villosum, which can remove the fishy smell of the meat itself and increase the freshness of the beef soup. Detailed implementation manners

[0015] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0016] A method for boiling beef soup, the method comprising:

[0017] Add clear water into the pot, and put in a clear soup packet, ginger, bean sprouts, shallots, beef tallow, beef, pepper, rock sugar and white wine, bring it to a boil until the beef floats, after timing for 1 hour, take out the beef to obtain beef soup;

[0018] Wherein, the clear soup packet contains 85 parts of dried tangerine peel, 100 parts of amomum villosum, 130 parts of Baizi, 35 parts of white cardamom, 34 parts of tsaoko fruit, 25 parts of cinnamon, 100 parts of fennel, 33 parts of straw cardamom, 50 parts of fragrant fruit, 17 parts of star anise, 6 parts of cloves, 10 parts of vanilla, 16 parts of cinnamon leaves and 200 parts of Shuisouxiang.

[0019] In this embodiment, 300 catties of water are put into the pot, and at the same time, a clear soup packet (85 grams of dried tangerine peel, 100 grams of amomum villosum, 130 grams of Baizi, 35 grams of white cardamom, 34 grams of tsaoko fruit, 25 grams of cinnamon, 100 grams of fennel, 33 grams of straw cardamom, 50 grams of fragrant fruit, 17 grams of star anise, 6 grams of cloves, 10 grams of vanilla, 16 grams of cinnamon leaves, 200 grams of Shuisouxiang) is put in, add 3 catties of ginger, 3 catties of bean sprouts, 1.5 catties of shallots, an appropriate amount of beef tallow, an appropriate amount of beef, one spoonful of pepper, 2 taels of rock sugar, 1 cup of white wine, start timing when the whole soup boils and the meat rises, take out the meat after 1 hour. Adding the above-mentioned clear soup packet can make the whole soup taste not greasy after eating for a long time, remove the fishy smell and enhance the umami of the ingredients themselves.

[0020] In an embodiment of the present invention, taking 300 catties of soup as an example, among which, the beef includes fresh beef shanks, with a dosage of 50 kg, broken into pieces of 5 cm each, the beef shank meat is cut into pieces of 4 cm each, the clear soup packet includes 85 grams of dried tangerine peel, 100 grams of amomum villosum, 130 grams of bai zi, 35 grams of white cardamom, 34 grams of tsaoko fruit, 25 grams of cinnamon, 100 grams of fennel, 33 grams of tsaoko, 50 grams of fragrant fruit, 17 grams of star anise, 6 grams of cloves, 10 grams of vanilla, 16 grams of cinnamon leaves and 200 grams of sui shou xiang, 3 kg of ginger, using old ginger and cracked, the bean sprouts are mung bean sprouts, with a dosage of 3 kg, the roots are removed and washed, the shallots are red shallots, with a dosage of 1.5 kg, peeled and used as a whole, 1.5 kg of beef tallow, using virgin beef leaf fat, the pepper is white pepper corns, with a dosage of 80 g, 100 g of rock sugar, and 150 ml of sauce-flavored liquor.

[0021] Before boiling, pre-treat the materials:

[0022] Stage 1: Beef bones + beef + beef tallow + ginger, put into cold water and bring to a boil over high heat (above 98 °C), then start timing;

[0023] Stage 2: After boiling, maintain the "chrysanthemum heart" state (95 ± 2 °C), add the clear soup packet, mung bean sprouts and red shallots;

[0024] Stage 3: After boiling for 60 minutes, remove the beef (at this time, the doneness of the beef reaches 72%), and continue to boil the bone soup.

[0025] Flavor locking: Add rock sugar and liquor 10 minutes before turning off the heat, let the soup stand for 30 minutes, and then pass through a 200-mesh filter screen.

[0026] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for boiling beef soup, characterized in that, The method includes: Add clear water into the pot, and put in the clear soup packet, ginger, bean sprouts, shallots, beef tallow, beef, pepper, rock sugar and white liquor. Bring it to a boil until the beef floats up. After timing for 1 hour, take out the beef to obtain beef soup; Among them, the clear soup packet contains 85 parts of dried tangerine peel, 100 parts of amomum villosum, 130 parts of baizis, 35 parts of white cardamom, 34 parts of tsaoko fruit, 25 parts of cinnamon, 100 parts of fennel, 33 parts of tsaoko, 50 parts of fragrant fruit, 17 parts of star anise, 6 parts of cloves, 10 parts of vanilla, 16 parts of cinnamon leaves and 200 parts of suishouxiang.

2. The method for boiling beef soup according to claim 1, wherein The dosage of each component is 150,000 parts of clear water, 70,000 parts of beef, 3,000 parts of ginger, 3,000 parts of mung bean sprouts, 1,500 parts of red shallots, 5,000 parts of beef, 80 parts of pepper, 100 parts of rock sugar and 150 ml of white liquor.

3. The method for boiling beef soup according to claim 1, wherein The beef includes 50,000 parts of beef shank bones and 20,000 parts of beef tendon. Among them, the beef shank bones are broken into pieces of 5 cm, and the beef tendon is cut into thick pieces with a size of 4 cm.

4. The method for boiling beef soup according to claim 1, characterized in that, Before using the beef, soak it in running water for two hours. After soaking, add white liquor to the boiling water and blanch the beef. The blanching time is 5 minutes.

5. The method for boiling beef soup according to claim 1, characterized in that, When using the beef tallow, refine it at a temperature of 160 degrees to remove the impurities in it.

6. The method for boiling beef soup according to claim 1, characterized in that When boiling the beef soup, first put ginger, beef tallow and beef into the clear water, start with cold water in the pot, and bring it to a boil over high heat until it reaches above 98 degrees. Start timing and maintain the boiling state. Add the clear soup packet, bean sprouts and red shallots, and continue to boil and cook. When timing for 60 minutes, take out the beef.

7. The method for boiling beef soup according to claim 1, characterized in that, When boiling the beef soup, add rock sugar and white liquor 10 minutes before turning off the heat. After obtaining the soup body, let it stand for 30 minutes, and then pass it through a 200-mesh filter to obtain beef soup.