CN103584134A - Manufacturing method of braised beef with brown sauce - Google Patents
Manufacturing method of braised beef with brown sauce Download PDFInfo
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- CN103584134A CN103584134A CN201310580489.XA CN201310580489A CN103584134A CN 103584134 A CN103584134 A CN 103584134A CN 201310580489 A CN201310580489 A CN 201310580489A CN 103584134 A CN103584134 A CN 103584134A
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- grams
- beef
- big fire
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- brown sauce
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- 235000015278 beef Nutrition 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 8
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 8
- 241000018646 Pinus brutia Species 0.000 claims abstract description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000136475 Aleurites moluccana Species 0.000 claims abstract description 4
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 241000283966 Pholidota <mammal> Species 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a manufacturing method of braised beef with brown sauce. The manufacturing method is characterized by sequentially comprises the following processes: (1), preparing raw materials: the raw materials comprise 500 g of beef, 100 g of Chinese chestnut, 80 g of pine nut, 10 g of onion, 5 g of salt, 5 g of chicken essence, 5 g of anise, 5 g of cassia, 5 g of ginger, 20 g of hawthorn, 10 g of angelica sinensis, 10 g of pangolin, 5 g of braising soy sauce, 10 g of yellow wine, and 10 g of rock candy; (2), cutting the beef into cubes, placing the cubes in boiling water for blanching and fishing, and cooling; (3), after edible oil is heated up, adding the rock candies, and after the rock candy is dissolved, pouring the rock candies into the beef, frying the beef until the beef becomes golden yellow, adding the Chinese chestnuts, the pine nuts, the onions, the hawthorns and the yellow wine, frying with big fire for 5-10 min, adding beef bulalo and rest of raw materials, and stewing with big fire for 3-5 h; (4), adding 5 g of white sugar, and then decreasing the juice with big fire. The manufacturing method is simple to operate and suitable for ordinary families, has the effect of nourishing the spleen and stomach, and improves the disease resistance of the body.
Description
Technical field
The present invention relates to a kind of preparation method of beef with brown sauce.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork more approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplement lose blood, the aspect thing such as repair tissue is not suitable.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science thinks, 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
Technical problem to be solved by this invention is to provide a kind of health without fishy smell, the preparation method of the beef with brown sauce of nutritious tonifying.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of beef with brown sauce, it is characterized in that: described method comprises following operation successively:
Step (1), prepare raw material, described raw material comprises 500 grams, beef, 100 grams of Chinese chestnuts, 80 grams, pine nut, 10 grams of green onions, 5 grams of salt, 5 grams of chickens' extracts, 5 grams of anises, 5 grams, cassia bark, 5 grams, ginger, 20 grams of hawthorn, 10 grams of Radix Angelicae Sinensis, 10 grams of pangolins, 5 grams of sauce for braising, 10 grams of yellow rice wine, 10 grams, rock sugar;
Step (2) is cut into beef 2 * 3 square, puts boiling water and scalds and drag for, cooling;
Step (3) will eat after rusting heat, add rock sugar, after rock sugar dissolves, pour beef into and will be fried to golden yellow, put into afterwards Chinese chestnut, pine nut, green onion, hawthorn, yellow rice wine big fire stir-fry after 5-10 minute, add Galbitang and the surplus stock big fire 3-5 hour that pauses;
Step (4), adds big fire after 5 grams of white sugar and receives soup juice.
In step (3), big fire is fried 8 minutes.
In described raw material, also comprise 50 grams, mushroom.
Compared with prior art, beneficial effect of the present invention is:
The present invention is simple to operate, is applicable to average family, has the effect of nourishing taste, improves body resistance against diseases.
The specific embodiment
By the specific embodiment, the present invention is described in further details below
A preparation method for beef with brown sauce, described method comprises following operation successively:
Step (1), prepare raw material, described raw material comprises 500 grams, beef, 100 grams of Chinese chestnuts, 80 grams, pine nut, 10 grams of green onions, 5 grams of salt, 5 grams of chickens' extracts, 5 grams of anises, 5 grams, cassia bark, 5 grams, ginger, 20 grams of hawthorn, 10 grams of Radix Angelicae Sinensis, 10 grams of pangolins, 5 grams of sauce for braising, 10 grams of yellow rice wine, 10 grams, rock sugar;
Step (2) is cut into beef 2 * 3 square, puts boiling water and scalds and drag for, cooling;
Step (3) will eat after rusting heat, add rock sugar, after rock sugar dissolves, pour beef into and will be fried to golden yellow, put into afterwards Chinese chestnut, pine nut, green onion, hawthorn, yellow rice wine big fire stir-fry after 5-10 minute, add Galbitang and the surplus stock big fire 3-5 hour that pauses;
Step (4), adds big fire after 5 grams of white sugar and receives soup juice.
In step (3), big fire is fried 8 minutes.
In described raw material, also comprise 50 grams, mushroom.
In sum, the present invention not only simple to operate but also additive-free, preservative free and also can strong muscles and bones, breath wind reduces phlegm.
The foregoing is only preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; in every case the equivalence that those of ordinary skills do according to disclosed content is modified or is changed, and all should include in the protection domain of recording in claims.
Claims (3)
1. a preparation method for beef with brown sauce, is characterized in that: described method comprises following operation successively:
Step (1), prepare raw material, described raw material comprises 500 grams, beef, 100 grams of Chinese chestnuts, 80 grams, pine nut, 10 grams of green onions, 5 grams of salt, 5 grams of chickens' extracts, 5 grams of anises, 5 grams, cassia bark, 5 grams, ginger, 20 grams of hawthorn, 10 grams of Radix Angelicae Sinensis, 10 grams of pangolins, 5 grams of sauce for braising, 10 grams of yellow rice wine, 10 grams, rock sugar;
Step (2) is cut into beef 2 * 3 square, puts boiling water and scalds and drag for, cooling;
Step (3) will eat after rusting heat, add rock sugar, after rock sugar dissolves, pour beef into and will be fried to golden yellow, put into afterwards Chinese chestnut, pine nut, green onion, hawthorn, yellow rice wine big fire stir-fry after 5-10 minute, add Galbitang and the surplus stock big fire 3-5 hour that pauses;
Step (4), adds big fire after 5 grams of white sugar and receives soup juice.
2. the preparation method of beef with brown sauce according to claim 1, is characterized in that: in step (3), big fire is fried 8 minutes.
3. the preparation method of beef with brown sauce according to claim 1, is characterized in that: in described raw material, also comprise 50 grams, mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580489.XA CN103584134A (en) | 2013-11-19 | 2013-11-19 | Manufacturing method of braised beef with brown sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580489.XA CN103584134A (en) | 2013-11-19 | 2013-11-19 | Manufacturing method of braised beef with brown sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584134A true CN103584134A (en) | 2014-02-19 |
Family
ID=50074617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310580489.XA Pending CN103584134A (en) | 2013-11-19 | 2013-11-19 | Manufacturing method of braised beef with brown sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584134A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
-
2013
- 2013-11-19 CN CN201310580489.XA patent/CN103584134A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
| CN103960641B (en) * | 2014-03-25 | 2015-08-26 | 合肥市龙乐食品有限公司 | A kind of nut beef paste and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |
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| WD01 | Invention patent application deemed withdrawn after publication |