CN103404905A - Manufacturing method of spiced sirloin - Google Patents

Abstract

A manufacturing method of spiced sirloin is characterized by comprising the following steps: unfreezing 500-600 parts by weight of sirloin; mixing the following materials in parts by weight: 3-4 parts of pepper, 3-4 parts of star anise, 2-3 parts of green tea dust, 1-2 parts of pseudo-ginsheng powder, 2-3 parts of melon betel powder, 3-4 parts of hawthorn leaf powder, and 50-60 parts of salt; using the mixed materials which are subjected to mixing frying to pickle the sirloin for 1-2 days. The method adopts melon betel, gynostemma pentaphylla, chestnut leaves, and the like to marinate, so that the health care function is increased, and the spiced sirloin is conducive to human health.

Description

A kind of preparation method of brisket of beef in spiced sauce

Technical field

The invention belongs to foods processing technique, specifically a kind of preparation method of brisket of beef in spiced sauce.

Background technology

Existing brisket of beef in spiced sauce adopts ginger, garlic stew in soy sauce more, and characteristic is not obvious, also lacks health care and is worth, and can not meet the pursuit of present people to the food health health care.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of brisket of beef in spiced sauce, increased health care and be worth, favourable health.

Technical scheme of the present invention is as follows:

A kind of preparation method of brisket of beef in spiced sauce is characterized in that comprising the following steps:

(1), 500-600 weight portion sirloin thaws, mixing of materials by following weight portion: Chinese prickly ash 3-4, anistree 3-4, green tea end 2-3, Radix Notoginseng powder 1-2, melon betel powder 2-3, leaves of Hawthorn powder 3-4, salt 50-60, mixing was pickled sirloin 1-2 days with this mixed material after frying;

(2), sirloin is cleaned, with after new new lotus leaf coating, being placed on food steamer, cook;

(3), stew in soy sauce: add stew in soy sauce 1-2 hour in following saltwater brine, take out; After the raw material mixing of stew in soy sauce liquid by following weight portion, boil and made in 30-60 minute: water 200, Chinese prickly ash 10-15, anistree 4-6, little fennel 6-8, Chinese cassia tree 4-6, Radix Codonopsis 2-3, cassia bark 5-7, cloves 2-3, root of Dahurain angelica 2-3, Radix Astragali 3-4, cassia twig 1-2, gynostemma pentaphylla 3-4, melon betel 3-4, Laoyin tea 3-4, Li Ye 2-3, adhesive rehmannia leaf 2-3, floral disc of sunflower 2-3;

(4), cooling packing.

The present invention adopts the stew in soy sauces such as melon betel, gynostemma pentaphylla, Li Ye, increases its health care, is of value to health.

The specific embodiment

A kind of preparation method of brisket of beef in spiced sauce comprises the following steps:

(1), 500-600 weight (gram) sirloin thaws, by the mixing of materials of following weight (gram): Chinese prickly ash 4, anistree 3, green tea end 3, Radix Notoginseng powder 1, melon betel powder 3, leaves of Hawthorn powder 4, salt 50, after mixing and frying, pickled sirloin 2 days with this mixed material;

(2), sirloin is cleaned, with after new new lotus leaf coating, being placed on food steamer, cook;

(3), stew in soy sauce: added in following saltwater brine stew in soy sauce 2 hours, and took out; After the raw material mixing of stew in soy sauce liquid by following weight portion (gram), boil and made in 30-60 minute: water 200, Chinese prickly ash 10, anise 4, little fennel 8, Chinese cassia tree 6, Radix Codonopsis 3, cassia bark 5, cloves 2, the root of Dahurain angelica 2, the Radix Astragali 4, cassia twig 1, gynostemma pentaphylla 4, melon betel 4, Laoyin tea 3, Li Ye 3, adhesive rehmannia leaf 2, floral disc of sunflower 2;

(4), cooling packing.

Claims (1)

1. the preparation method of a brisket of beef in spiced sauce is characterized in that comprising the following steps:

(1), 500-600 weight portion sirloin thaws, mixing of materials by following weight portion: Chinese prickly ash 3-4, anistree 3-4, green tea end 2-3, Radix Notoginseng powder 1-2, melon betel powder 2-3, leaves of Hawthorn powder 3-4, salt 50-60, mixing was pickled sirloin 1-2 days with this mixed material after frying;

(2), sirloin is cleaned, with after new new lotus leaf coating, being placed on food steamer, cook;

(3), stew in soy sauce: add stew in soy sauce 1-2 hour in following saltwater brine, take out; After the raw material mixing of stew in soy sauce liquid by following weight portion, boil and made in 30-60 minute: water 200, Chinese prickly ash 10-15, anistree 4-6, little fennel 6-8, Chinese cassia tree 4-6, Radix Codonopsis 2-3, cassia bark 5-7, cloves 2-3, root of Dahurain angelica 2-3, Radix Astragali 3-4, cassia twig 1-2, gynostemma pentaphylla 3-4, melon betel 3-4, Laoyin tea 3-4, Li Ye 2-3, adhesive rehmannia leaf 2-3, floral disc of sunflower 2-3;

(4), cooling packing.