CN103416763A - Potpourri natto bean paste roast beef - Google Patents

Abstract

The invention discloses potpourri natto bean paste roast beef which comprises the following raw materials by weight: 900 to 1,200 parts of beef tendon, 10 to 12 parts of salt, 10 to 12 parts of white sugar, 10 to 20 parts of soy, 3 to 5 parts of capsicol, 30 to 40 parts of cooking wine, 50 to 60 parts of sweet soybean paste, 10 to 20 parts of bean paste, 3 to 5 parts of roast natto powder, 10 to 20 parts of flower paste, 3 to 5 parts of pepper, 2 to 4 parts of chilli, 10 to 12 parts of ginger, 3 to 4 parts of illicium verum, 3 to 5 parts of chicken essence, and 1 to 2 of fennel.

Description

A kind of fragrance of a flower natto sauce roast beef

Technical field

The present invention relates to the spiced beef field, is exactly a kind of fragrance of a flower natto sauce roast beef.

Background technology

Beef is rich in abundant protein, and amino acid ratio of components pork more approaches the human body needs, can improve body resistance against diseases, to growing and postoperative, the people of aftercare supplement lose blood, the aspect such as repair tissue is suitable especially, eat beef severe winter and can warm up stomach, be the help good merchantable brand in this season; Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, and the breath wind that reduces phlegm, the effect of the saliva that quenches the thirst, be suitable for hidden under middle gas, the body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and the yellow dizzy people of face and eat.

Spiced beef look sauce is brown, soft rotten appropriateness, and clear bright good to eat, spiced rich, existing spiced beef raw material is single, and mouthfeel is abundant not.

Summary of the invention

The object of the present invention is to provide a kind of fragrance of a flower natto sauce roast beef

Above-mentioned purpose realizes by following scheme:

A kind of fragrance of a flower natto sauce roast beef is characterized in that: it is that raw material by following weight parts makes: shin beef 900-1200, salt 10-12, white granulated sugar 10-12, soy sauce 10-20, chilli oil 3-5, cooking wine 30-40, sweet fermented flour sauce 50-60, thick broad-bean sauce 10-20, roasting natto powder 3-5, fresh flower sauce 10-20, Chinese prickly ash 3-5, pimiento 2-4, ginger 10-12, anistree 3-4, chickens' extract 3-5, fennel 1-2;

The preparation method of described fresh flower sauce is: after getting 1-2 part lilac, 1-2 part cloud and mist fruit, 1-2 part frangipanis, 3-5 part natto, 1-2 part butter fruit, 3-5 part ternip and mixing, making beating, sneak into 10-20 part white sugar in the gained slurry, 1-2 part white wine, 5-8 part honey, stir after 2-4 minute, after standing 3-4 hour, in 80-90 ℃ of lower infusion 2-4 hour, taking-up, cooling, obtain;

The preparation method of described roasting natto powder is: broken natto was scalded with hot water, to go stickiness, then natto is soaked in claret to 6-8 hour, after take out cleaning, first dry, then in baking box after 150-155 ℃ of lower baking 8-12 minute, abrasive dust, must bake natto powder standby.

Described a kind of fragrance of a flower natto sauce roast beef is characterized in that:

The preparation method is:

(1) put into water after shin beef is cleaned and boil 30-40 minute, skim offscum, the cube meat after boiling is pulled out cooling standby, also contains the salt that accounts for water weight 4-6%, the vitamin E tablet of 1-2% in described water;

(2) again by the cube meat after precooking by weight with all the other raw material blendings, add infusion 35-45 minute in suitable quantity of water, after infusion fully, taking-up drains away the water;

(3) by the cube meat that drains away the water after brushing oil, baking, vacuum packaging, obtain.

Beneficial effect of the present invention is: the first sauce system of the present invention's process, and rear baking, the aromatic flavour uniqueness, tasty, its manufacture craft is simple, and needed raw material is easily got all the ready, is applicable to very much average family.Vacuum packaging is carried and instant.

The specific embodiment

A kind of fragrance of a flower natto sauce roast beef, it is that raw material by following weight parts (kg) makes: shin beef 1200, salt 10, white granulated sugar 12, soy sauce 20, chilli oil 3, cooking wine 40, sweet fermented flour sauce 60, thick broad-bean sauce 20, roasting natto powder 5, fresh flower sauce 20, Chinese prickly ash 5, pimiento 4, ginger 12, anistree 4, chickens' extract 5, fennel 2;

The preparation method of described fresh flower sauce is: after getting 2 parts of lilacs, 2 parts of clouds and mists fruit, 1 portion of frangipanis, 3 parts of nattos, 2 parts of butter fruits, 5 portions of ternips and mixing, making beating, sneak into 10 parts of white sugar in the gained slurry, 1 portion of white wine, 5 parts of honey, after stirring 4 minutes, after standing 4 hours, in 90 ℃ of lower infusions 4 hours, taking-up, cooling, obtained;

The preparation method of described roasting natto powder is: broken natto was scalded with hot water, to go stickiness, then natto is soaked 8 hours in claret, after take out cleaning, first dry, then in baking box in 150 ℃ of lower bakings after 12 minutes, abrasive dust, must bake natto powder standby.

Described a kind of fragrance of a flower natto sauce roast beef, the preparation method is:

(1) put into water after shin beef is cleaned and boil 40 minutes, skim offscum, the cube meat after boiling is pulled out cooling standby, also contains the salt that accounts for water weight 6%, 2% vitamin E tablet in described water;

(2) again by the cube meat after precooking by weight with all the other raw material blendings, add in suitable quantity of water infusion 45 minutes, after infusion fully, taking-up drains away the water;

(3) by the cube meat that drains away the water after brushing oil, baking, vacuum packaging, obtain.

Claims (2)

1. a fragrance of a flower natto sauce roast beef is characterized in that: it is that raw material by following weight parts makes: shin beef 900-1200, salt 10-12, white granulated sugar 10-12, soy sauce 10-20, chilli oil 3-5, cooking wine 30-40, sweet fermented flour sauce 50-60, thick broad-bean sauce 10-20, roasting natto powder 3-5, fresh flower sauce 10-20, Chinese prickly ash 3-5, pimiento 2-4, ginger 10-12, anistree 3-4, chickens' extract 3-5, fennel 1-2;

The preparation method of described fresh flower sauce is: after getting 1-2 part lilac, 1-2 part cloud and mist fruit, 1-2 part frangipanis, 3-5 part natto, 1-2 part butter fruit, 3-5 part ternip and mixing, making beating, sneak into 10-20 part white sugar in the gained slurry, 1-2 part white wine, 5-8 part honey, stir after 2-4 minute, after standing 3-4 hour, in 80-90 ℃ of lower infusion 2-4 hour, taking-up, cooling, obtain;

The preparation method of described roasting natto powder is: broken natto was scalded with hot water, to go stickiness, then natto is soaked in claret to 6-8 hour, after take out cleaning, first dry, then in baking box after 150-155 ℃ of lower baking 8-12 minute, abrasive dust, must bake natto powder standby.

2. a kind of fragrance of a flower natto sauce roast beef according to claim 1 is characterized in that:

The preparation method is:

(1) put into water after shin beef is cleaned and boil 30-40 minute, skim offscum, the cube meat after boiling is pulled out cooling standby, also contains the salt that accounts for water weight 4-6%, the vitamin E tablet of 1-2% in described water;

(2) again by the cube meat after precooking by weight with all the other raw material blendings, add infusion 35-45 minute in suitable quantity of water, after infusion fully, taking-up drains away the water;

(3) by the cube meat that drains away the water after brushing oil, baking, vacuum packaging, obtain.