CN102715513A - Stewed beef brisket in casserole - Google Patents
Stewed beef brisket in casserole Download PDFInfo
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- CN102715513A CN102715513A CN2012101734963A CN201210173496A CN102715513A CN 102715513 A CN102715513 A CN 102715513A CN 2012101734963 A CN2012101734963 A CN 2012101734963A CN 201210173496 A CN201210173496 A CN 201210173496A CN 102715513 A CN102715513 A CN 102715513A
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Abstract
The invention relates to stewed beef brisket in casserole and a preparation method thereof. The stewed beef brisket in casserole mainly comprises 498 to 502 parts of beef brisket, 498 to 502 parts of beef tendon, 48 to 50 parts of dark soy sauce, 28 to 30 parts of chicken essence, 28 to 30 parts of broad bean sauce, 24 to 26 parts of soybean oil, 1 to 2 parts of white granulated sugar, 1 to 2 parts of chive, 1 to 2 parts of ginger, 1 to 2 parts of spice and 1 to 2 parts of garlic. Due the adoption of the stewed beef brisket in casserole and the preparation method thereof, raw material standardization, product standardization and process standardization of the stewed beef brisket in casserole can be realized.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of Braised Beef Brisket en Casserole.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
Sirloin is that the ox belly reaches the soft muscle near ox rib place, is meant the cube meat that has muscle, meat, oil bloom.This is a kind of general designation.The general equal edible of crowd is suitable for growing, conceal, breathe hard under the postoperative, the people of aftercare, middle gas body void, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people be edible.
But the product of existing sirloin is not also realized standardization, so its individual skill because of the cook causes product to vary.
Summary of the invention
The present invention provides a kind of Braised Beef Brisket en Casserole and preparation method thereof, and purpose is that the product that solves existing sirloin is not realized standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of Braised Beef Brisket en Casserole, and said Braised Beef Brisket en Casserole is mainly processed by following materials in weight portion:
498 ~ 502 parts of sirloins;
498 ~ 502 parts of Cowhells;
48 ~ 50 parts of dark soy sauce;
28 ~ 30 parts of chickens' extracts;
28 ~ 30 parts of thick broad-bean sauce;
24 ~ 26 parts of soybean oils;
1 ~ 2 part of white granulated sugar;
1 ~ 2 part of chive;
1 ~ 2 part in ginger;
1 ~ 2 part of spice;
1 ~ 2 part of Semen Bulbus Allii.
Related content in the technique scheme is explained as follows:
1, in the such scheme, spice is selected cassia bark, anise, fennel seeds, spiceleaf, tsaoko for use, is buckled in vain.
2, in the such scheme, said sirloin, if divide according to the position, the ox meat in many places on one's body can be called sirloin.The part of external import is to be main with the finger meat that is cut into strip, is to take from the intercostal strip meat of boning, and lean meat is more, and fat is less, and muscle is also less, is fit to braised in soy sauce or stews.In addition, have on the lean pork taken under the spinal column of a hog upper strata that a slice muscle is few, oil less, meat is many, but the tenterloin limit of the little rule of shape may also be referred to as sirloin, is first-class position braised in soy sauce.Beef tendon can be a kind of of sirloin also, and muscles is many, and oil is few, even is lean meat entirely.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of Braised Beef Brisket en Casserole.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of Braised Beef Brisket en Casserole
A kind of Braised Beef Brisket en Casserole, said Braised Beef Brisket en Casserole is mainly processed by following materials in weight portion:
498 ~ 502 parts of sirloins;
498 ~ 502 parts of Cowhells;
48 ~ 50 parts of dark soy sauce;
28 ~ 30 parts of chickens' extracts;
28 ~ 30 parts of thick broad-bean sauce;
24 ~ 26 parts of soybean oils;
1 ~ 2 part of white granulated sugar;
1 ~ 2 part of chive;
1 ~ 2 part in ginger;
1 ~ 2 part of spice;
1 ~ 2 part of Semen Bulbus Allii.
The further optimized technical scheme spice of the specific embodiment of the invention is selected cassia bark, anise, fennel seeds, spiceleaf, tsaoko for use, is buckled in vain.
Embodiment two: a kind of Braised Beef Brisket en Casserole,
Shown in accompanying drawing 1, the preparation method of said Braised Beef Brisket en Casserole, step is following:
1, neck material, check: raw material: sirloin, Cowhells.The check raw material: no heterochromatic, free from extraneous odour, nothing is rotten, quantity is correct.
2, thaw, stripping and slicing: be placed on the workbench and thaw naturally, so that thaw fully.It is block that sirloin is cut into about 2.5 centimetres of length and width, and size evenly.
3, water outlet: sirloin, Cowhells are gone into pan boiling respectively open, stir, boil to the complete variable color of meat with slice.Pull out into basket, clean with flushing with clean water.Cowhells is picked bulk or is connected cutter meat, changes cutter and is cut into about 2.5 * 3 centimetres.
4, auxiliary material processing: explode thick broad-bean sauce 1.5kg, add green onion, ginger, each 0.5kg of garlic.In every pot Cowhells and sirloin boil separately respectively to, amount of water is concordant with meat, seasoning matter is wrapped up with gauze, big fire is boiled, little fire boiled to 1 hour, with dark soy sauce 0.5kg, chickens' extract 0.5kg, sugared 0.75kg, vexed again boiling 20 minutes.Check yellowish pink, meat flavour, meat mouthfeel take the dish out of the pot.
5, burn soup: add water in right amount and transfer soup juice taste, chickens' extract adds 0.25kg for every pot.
6, packing 250g/ box: weighing Cowhells 125g, sirloin 125g, total amount is floated ± 2g.The 200g/ box: weighing Cowhells 100g, sirloin 100g, total amount is floated ± 2g.The dress box: leave 2 centimetres on box limit with soup, gland seals, and soup juice must not adhere to the bowl outside.Put label: the label of spray printing date of manufacture is placed on covers.Plastic packaging: the box that will install product is put into mistake film in the heat shrink films, and standard film absorption is close to, and no broken hole, no soup juice spill.
7, quick-frozen: carry out quick-frozen by quick-freeze craft.
When edible, the Braised Beef Brisket en Casserole that the present invention is made is heated to ripe getting final product, and mode of heating can be heating using microwave or Steam Heating.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (2)
1. Braised Beef Brisket en Casserole, it is characterized in that: said Braised Beef Brisket en Casserole is mainly processed by following materials in weight portion:
498 ~ 502 parts of sirloins;
498 ~ 502 parts of Cowhells;
48 ~ 50 parts of dark soy sauce;
28 ~ 30 parts of chickens' extracts;
28 ~ 30 parts of thick broad-bean sauce;
24 ~ 26 parts of soybean oils;
1 ~ 2 part of white granulated sugar;
1 ~ 2 part of chive;
1 ~ 2 part in ginger;
1 ~ 2 part of spice;
1 ~ 2 part of Semen Bulbus Allii.
2. Braised Beef Brisket en Casserole according to claim 1 is characterized in that: spice is selected cassia bark, anise, fennel seeds, spiceleaf, tsaoko for use, is buckled in vain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101734963A CN102715513A (en) | 2012-05-31 | 2012-05-31 | Stewed beef brisket in casserole |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101734963A CN102715513A (en) | 2012-05-31 | 2012-05-31 | Stewed beef brisket in casserole |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715513A true CN102715513A (en) | 2012-10-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101734963A Pending CN102715513A (en) | 2012-05-31 | 2012-05-31 | Stewed beef brisket in casserole |
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| CN (1) | CN102715513A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105174A (en) * | 2015-09-07 | 2015-12-02 | 济南舜昊生物科技有限公司 | Seasoner for stewing sirloins |
| CN107212290A (en) * | 2016-03-21 | 2017-09-29 | 上海浩海食品销售有限公司 | A kind of normal temperature cooking bag and preparation method thereof |
-
2012
- 2012-05-31 CN CN2012101734963A patent/CN102715513A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105174A (en) * | 2015-09-07 | 2015-12-02 | 济南舜昊生物科技有限公司 | Seasoner for stewing sirloins |
| CN107212290A (en) * | 2016-03-21 | 2017-09-29 | 上海浩海食品销售有限公司 | A kind of normal temperature cooking bag and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121010 |