CN101731655A - Novel spiced beef and making method thereof - Google Patents
Novel spiced beef and making method thereof Download PDFInfo
- Publication number
- CN101731655A CN101731655A CN200810159302A CN200810159302A CN101731655A CN 101731655 A CN101731655 A CN 101731655A CN 200810159302 A CN200810159302 A CN 200810159302A CN 200810159302 A CN200810159302 A CN 200810159302A CN 101731655 A CN101731655 A CN 101731655A
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- CN
- China
- Prior art keywords
- beef
- soy sauce
- shallot
- prickly ash
- chinese prickly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses novel spiced beef and a making method thereof. The novel spiced beef is made of beef, soy sauce, scallion, ginger, dried orange peel, star anise, radix angelicae, cinnamon and pepper in parts by weight. The technology is unique and the formula is reasonable. The product is crisp and tender in meat and rich in nutrition.
Description
Technical field
The invention belongs to foodstuff, is a kind of novel spiced beef and preparation method thereof.
Background technology
Beef is that people from the whole world likes the food eaten, and one of meat product of Chinese's consumption is only second to pork, beef protein content height, and fat content is low,, enjoys the laudatory title of " favourite son in the meat " so delicious flavour is liked by the people.
Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect thing such as repair tissue is not suitable.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.
Summary of the invention
The object of the present invention is to provide tender, the nutritious novel spiced beef of a kind of meat pine.
The present invention also aims to provide a kind of preparation method of novel spiced beef.
Novel spiced beef of the present invention is made by the component of following weight proportion:
Beef 1500-2500 soy sauce 800-1200
Shallot 30-50 ginger 30-50
The anistree 1-3 of dried orange peel 1-3
White trifoliate orange 1-3 cassia bark 1-3
Chinese prickly ash 1-3
The optimum weight proportioning of each raw material of novel spiced beef of the present invention is:
Beef 2000 soy sauce 1000
Shallot 40 gingers 35
Dried orange peel 2 anises 2
White trifoliate orange 2 cassia barks 2
Chinese prickly ash 1
The method that above-mentioned each component is made novel spiced beef of the present invention is: select shin beef for use, put into pressure cooker after the cold rinse, and add soy sauce, shallot, ginger, dried orange peel, anise, white trifoliate orange, cassia bark, Chinese prickly ash successively, add little water to covering meat, the igniting heating, the back continuation of boiling was heated 15 minutes, connected soup band meat after taking the dish out of the pot and put into refrigerator refrigeration, for edible at any time.
Novel spiced beef of the present invention has the following advantages:
1, the meat pine is tender, and is nutritious, and hundred eat and do not mind.
2, prescription rationally is easy to promote.
Specific implementation method
Select shin beef for use, put into pressure cooker after the cold rinse, and add soy sauce in proportion successively, shallot, ginger, dried orange peel, anise, white trifoliate orange, cassia bark, Chinese prickly ash, add little water to covering meat, igniting heating, during taste taste, if light slightly or very few a little soy sauce that adds of water of flavor.The back continuation of boiling was heated 15 minutes, connected soup band meat after taking the dish out of the pot and put into refrigerator refrigeration, for edible at any time.
Claims (3)
1. a novel spiced beef comprises beef, soy sauce, shallot, ginger, dried orange peel, anise, white trifoliate orange, cassia bark, Chinese prickly ash, and it is characterized in that: the weight proportion of each raw material is:
Beef 1500-2500 soy sauce 800-1200
Shallot 30-50 ginger 30-50
The anistree 1-3 of dried orange peel 1-3
White trifoliate orange 1-3 cassia bark 1-3
Chinese prickly ash 1-3
2. a kind of novel spiced beef according to claim 1, wherein the optimum weight proportioning of each raw material is:
Beef 2000 soy sauce 1000
Shallot 40 gingers 35
Dried orange peel 2 anises 2
White trifoliate orange 2 cassia barks 2
Chinese prickly ash 1
3. the preparation method of a kind of novel spiced beef according to claim 1 and 2, it is characterized in that: select shin beef for use, put into pressure cooker after the cold rinse, and add soy sauce, shallot, ginger, dried orange peel, anise, white trifoliate orange, cassia bark, Chinese prickly ash successively, add little water to covering meat, igniting heating, the back continuation heating 15 minutes of boiling, connect soup band meat after taking the dish out of the pot and put into refrigerator refrigeration, for edible at any time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810159302A CN101731655A (en) | 2008-11-26 | 2008-11-26 | Novel spiced beef and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810159302A CN101731655A (en) | 2008-11-26 | 2008-11-26 | Novel spiced beef and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731655A true CN101731655A (en) | 2010-06-16 |
Family
ID=42456070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810159302A Pending CN101731655A (en) | 2008-11-26 | 2008-11-26 | Novel spiced beef and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731655A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125978A (en) * | 2011-11-28 | 2013-06-05 | 张宝春 | Preparation method for rhizoma dioscoreae beef shank meat |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
-
2008
- 2008-11-26 CN CN200810159302A patent/CN101731655A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125978A (en) * | 2011-11-28 | 2013-06-05 | 张宝春 | Preparation method for rhizoma dioscoreae beef shank meat |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
| CN103783561B (en) * | 2014-02-28 | 2015-09-09 | 宣威市星月清真食品有限公司 | The long-term method for salting of Corned beef simulation constant temperature less salt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100616 |