CN103380897A - Processing method for beef paste braised in soy sauce - Google Patents
Processing method for beef paste braised in soy sauce Download PDFInfo
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- CN103380897A CN103380897A CN2013102552562A CN201310255256A CN103380897A CN 103380897 A CN103380897 A CN 103380897A CN 2013102552562 A CN2013102552562 A CN 2013102552562A CN 201310255256 A CN201310255256 A CN 201310255256A CN 103380897 A CN103380897 A CN 103380897A
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Abstract
The invention discloses a processing method for beef paste braised in soy sauce. The beef paste braised in soy sauce comprises the following raw materials by weight: 30 to 35 parts of palm oil, 5 to 10 parts of lard, 10 to 15 parts of fresh beef, 1 to 2 parts of grosvenor momordica fruit leaf, 1 to 2 parts of wolfberry fruit, 1 to 1.5 parts of lily, 0.8 to 1 part of mulberry leaf, 8 to 10 parts of ginger, 15 to 20 parts of raw scallion, 3 to 5 parts of dry salted and fermented soya paste, 5 to 7 parts of soy, 4 to 5 parts of salt, 0.6 to 0.8 part of Pseudostellaria maximowicziana (Franch.et Sav.) and a proper amount of a beef flavor and flavoring. The beef paste braised in soy sauce produced in the invention highlights the style characteristics of braising in soy sauce and has full and thick taste. Moreover, a plurality of traditional Chinese medicinal components like wolfberry fruit, mulberry leaf and lily are added, so immunity of people is enhanced; particularly, wolfberry fruit has effects on reduction of blood pressure, blood fat and blood sugar, can prevent atherosclerosis, protect the liver, resist a fatty liver and promote cytothesis and is beneficial for health.
Description
Technical field
The present invention relates to a kind of processing method of stewed beef sauce, belong to food processing technology field.
Background technology
Along with the quickening of people's rhythm of life, people are increasing to the demand of quick food, and beef paste is exactly one of product wherein the most popular to people.
Summary of the invention
The object of the invention is to provide a kind of processing method of stewed beef sauce.
The present invention is achieved by the following technical solutions:
A kind of processing method of stewed beef sauce, it is characterized in that: the raw material by following parts by weight is prepared from: palm oil 30-35, lard 5-10, bright beef 10-15, grosvenor momordica leaf 1-2, matrimony vine 1-2, lily 1-1.5, mulberries leaf 0.8-1, ginger 8-10, living green onion 15-20, dried yellow bean sauce 3-5, soy sauce 5-7, salt 4-5, excellent careless 0.6-0.8, beef flavor, flavoring are appropriate, and production method has following steps:
Add palm oil, lard in pot, until palm oil and lard is little melt after, add the grosvenor momordica leaf, matrimony vine, lily, mulberries leaf, the careless decoction liquor of rod rod that take, the bright beef, xerophagia salt, yellow bean sauce, the soy sauce that add again rubbing, fully stir, beef is scatter fully, and the heating pressurization is constantly stirred; Stir after 20-30 minute, beef is red sauce and obviously dehydration, adds living green onion, ginger end this moment, constantly stir, after spending 20-30 minute, add flavoring this moment, stirred 2-3 minute, stopped heating, add appropriate beef flavor, stir cooling, until the sauce temperature during to 20-30 ℃, stop cooling, minute tank packing;
Described flavoring is comprised of chilli powder, star aniseed powder, ground cinnamon, black pepper mixed in equal amounts.
Advantage of the present invention is:
The stewed beef sauce that the present invention produces has been given prominence to style and features braised in soy sauce, and the taste style is plentiful and simple and honest.Increased simultaneously the plurality of Chinese composition; as matrimony vine, mulberries leaf, lily etc.; be improved the effect of immunity of organisms; matrimony vine particularly; have reduce blood pressure, the effect of blood fat and blood sugar, can atherosclerosis, the protection liver; resist fatty liver, promote liver cell regeneration, to healthy useful.
The specific embodiment
Embodiment
A kind of processing method of stewed beef sauce, it is characterized in that: the raw material by following parts by weight is prepared from: bright beef 15 kg, lard 10 kg, palm oil 30 kg, grosvenor momordica leaf 1.5 kg, matrimony vine 1.2 kg, lily 1 kg, mulberries leaf 1 kg, ginger 8 kg, living green onion 17 kg, dried yellow bean sauce 4 kg, soy sauce 4 kg, salt 4 kg, excellent careless 0.7kg, beef flavor, flavoring are appropriate, and production method has following steps:
add palm oil in pot, lard, until palm oil and lard is little melt after, add the grosvenor momordica leaf that takes, matrimony vine, lily, the mulberries leaf, the decoction liquor of rod rod grass, the bright beef that adds again rubbing, xerophagia salt, yellow bean sauce, soy sauce, fully stir, beef is scatter fully, the heating pressurization, constantly stir, stir after 25 minutes, beef is red sauce and obviously dehydration, add living green onion this moment, the ginger end, constantly stir, after spending 30 minutes, add flavoring this moment, stirred 3 minutes, stopped heating, add appropriate beef flavor, stir cooling, when sauce temperature to 25 ℃, stop cooling, divide the tank packing,
Described flavoring is comprised of chilli powder, star aniseed powder, ground cinnamon, black pepper mixed in equal amounts.
The stewed beef sauce that the present invention produces has been given prominence to style and features braised in soy sauce, and the taste style is plentiful and simple and honest.Increased simultaneously the plurality of Chinese composition; as matrimony vine, mulberries leaf, lily etc.; be improved the effect of immunity of organisms; matrimony vine particularly; have reduce blood pressure, the effect of blood fat and blood sugar, can atherosclerosis, the protection liver; resist fatty liver, promote liver cell regeneration, to healthy useful.
Claims (1)
1. the processing method of a stewed beef sauce, it is characterized in that: be prepared from by the raw material that comprises following parts by weight: palm oil 30-35, lard 5-10, bright beef 10-15, grosvenor momordica leaf 1-2, matrimony vine 1-2, lily 1-1.5, mulberries leaf 0.8-1, ginger 8-10, living green onion 15-20, dried yellow bean sauce 3-5, soy sauce 5-7, salt 4-5, excellent careless 0.6-0.8, beef flavor, flavoring are appropriate, and production method has following steps:
add palm oil in pot, lard, until palm oil and lard is little melt after, add the grosvenor momordica leaf that takes, matrimony vine, lily, the mulberries leaf, the decoction liquor of rod rod grass, the bright beef that adds again rubbing, xerophagia salt, yellow bean sauce, soy sauce, fully stir, beef is scatter fully, the heating pressurization, constantly stir, stir after 20-30 minute, beef is red sauce and obviously dehydration, add living green onion this moment, the ginger end, constantly stir, after spending 20-30 minute, add flavoring this moment, stirred 2-3 minute, stopped heating, add appropriate beef flavor, stir cooling, until the sauce temperature during to 20-30 ℃, stop cooling, divide the tank packing,
Described flavoring is comprised of chilli powder, star aniseed powder, ground cinnamon, black pepper mixed in equal amounts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102552562A CN103380897A (en) | 2013-06-25 | 2013-06-25 | Processing method for beef paste braised in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102552562A CN103380897A (en) | 2013-06-25 | 2013-06-25 | Processing method for beef paste braised in soy sauce |
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| CN103380897A true CN103380897A (en) | 2013-11-06 |
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| CN2013102552562A Pending CN103380897A (en) | 2013-06-25 | 2013-06-25 | Processing method for beef paste braised in soy sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689545A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef-potato sauce and preparation method thereof |
| CN103704671A (en) * | 2013-12-04 | 2014-04-09 | 田世伟 | Konjak donkey meat sauce and preparation method thereof |
| CN103948011A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Health beef sauce and preparation method thereof |
| CN103948010A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Blood nourishing and eyesight improving beef sauce and preparation method thereof |
| CN103948005A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Beautifying and health preserving beef sauce and preparation method thereof |
| CN106235273A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of celery and beef beans and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN103005390A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli sika deer meat sauce and preparation method thereof |
-
2013
- 2013-06-25 CN CN2013102552562A patent/CN103380897A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN103005390A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli sika deer meat sauce and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689545A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef-potato sauce and preparation method thereof |
| CN103704671A (en) * | 2013-12-04 | 2014-04-09 | 田世伟 | Konjak donkey meat sauce and preparation method thereof |
| CN103704671B (en) * | 2013-12-04 | 2016-03-09 | 田世伟 | A kind of konjak donkey meat sauce and preparation method thereof |
| CN103948011A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Health beef sauce and preparation method thereof |
| CN103948010A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Blood nourishing and eyesight improving beef sauce and preparation method thereof |
| CN103948005A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Beautifying and health preserving beef sauce and preparation method thereof |
| CN106235273A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of celery and beef beans and preparation method thereof |
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Application publication date: 20131106 |