CN103783543A - Preparation method of red-wine beef steak - Google Patents
Preparation method of red-wine beef steak Download PDFInfo
- Publication number
- CN103783543A CN103783543A CN201410065859.0A CN201410065859A CN103783543A CN 103783543 A CN103783543 A CN 103783543A CN 201410065859 A CN201410065859 A CN 201410065859A CN 103783543 A CN103783543 A CN 103783543A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- red wine
- wine
- preparation
- garlic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 38
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 38
- 235000020095 red wine Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008390 olive oil Nutrition 0.000 claims abstract description 9
- 239000004006 olive oil Substances 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 244000268590 Euryale ferox Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive 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
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001256 tonic effect Effects 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
-
- 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
Abstract
The invention discloses a preparation method of red-wine beef steak. The red-wine beef steak mainly comprises beef steak, soy, black pepper, red wine, butter, olive oil, salt, onions, garlic, potatoes and the seed powder of gorgon Euryale. The red-wine beef steak is low in cost, easy to prepare, authentic in taste, good in taste, capable of nourishing spleen and stomach, strengthening muscles and bones, and softening blood vessels, and the like.
Description
technical field:
The present invention relates to field of food, particularly a kind of preparation method of beefsteak.
background technology:
Beefsteak is a kind of Western-style letter meal.Because beefsteak is of high nutritive value, is rich in the necessary nutrients of multiple human body such as protein, delicious very prevailing in western countries.Raising in China along with expanding economy, rhythm of life, this Western-style letter meal of beefsteak is more and more subject to everybody welcome.Walk in the street, we can see that opened western restaurant is a feast for the eyes.But, eat beefsteak price at western restaurant very expensive, be not suitable for salary consumption.
the content of invention:
Object of the present invention is exactly that the beefsteak that existing western restaurant sells is expensive in order to overcome, the defect that is not suitable for salary consumption and a kind of cost cheapness providing, the preparation method of making the homemade red wine beefsteak simple, taste is authentic.
the technical solution used in the present invention is as follows:
Red wine beefsteak preparation method, is characterized in that it makes according to following steps:
Step 1: prepare beefsteak, soy sauce, black pepper, red wine, butter, olive oil, salt, onion, garlic 2-5, potato, starch.
Step 2: beefsteak is put into dish and add red wine, olive oil, soy sauce to pickle 10-30 minute.After having pickled, the tow sides of beefsteak are coated with and spread salt, black pepper, butter uniformly.
Step 3: onion is cut into bulk, garlic end are cut into end, potato is cut into inch strips and gets ready.
Step 4: will pour appropriate olive oil in pan into, put into the beefsteak of pickling after burning heat and fry.After frying is good, beefsteak is pulled out to contain in dish and get ready.
Step 5: will get onion, garlic, potato ready and put into flat mistake and fry.Then, add red wine, starch to be made into beefsteak soup juice.
Step 6: beefsteak soup juice is poured on beefsteak, and red wine beefsteak just completes.
On the basis of such scheme, can there is following further technical scheme: the amount ranges that it is characterized in that the food materials raw material of step 1: beefsteak 500-2000, soy sauce 10-20, black pepper 10-20, red wine 20-40, butter 5-10, olive oil 5-15, salt 2-5, onion 5-10, garlic 2-5, potato 10-20, starch 5-10.
Described red wine beefsteak preparation method is characterized in that can also adding pasta, egg in the manufacturing process of step 5.
The present invention has cost cheapness, making is simple, taste is authentic, delicious, take a tonic or nourishing food to build up one's health the advantages such as taste, strong muscles and bones, softening blood vessel.
Claims (3)
1. red wine beefsteak preparation method, is characterized in that it makes according to following steps:
Step 1: prepare beefsteak, soy sauce, black pepper, red wine, butter, olive oil, salt, onion, garlic 2-5, potato, starch;
Step 2: beefsteak is put into dish and add red wine, olive oil, soy sauce to pickle 10-30 minute, after having pickled, the tow sides of beefsteak are coated with and spread salt, black pepper, butter uniformly;
Step 3: onion is cut into bulk, garlic end are cut into end, potato is cut into inch strips and gets ready;
Step 4: will pour appropriate olive oil in pan into, put into the beefsteak of pickling after burning heat and fry, after frying is good, beefsteak is pulled out to contain in dish and get ready;
Step 5: will get onion, garlic, potato ready and put into flat mistake and fry, and then, add red wine, starch to be made into beefsteak soup juice;
Step 6: beefsteak soup juice is poured on beefsteak, and red wine beefsteak just completes.
2. red wine beefsteak preparation method according to claim 1, is characterized in that the amount ranges of the food materials raw material of step 1: beefsteak 500-2000, soy sauce 10-20, black pepper 10-20, red wine 20-40, butter 5-10, olive oil 5-15, salt 2-5, onion 5-10, garlic 2-5, potato 10-20, starch 5-10.
3. red wine beefsteak preparation method according to claim 1, is characterized in that can also adding pasta, egg in the manufacturing process of step 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410065859.0A CN103783543A (en) | 2014-02-26 | 2014-02-26 | Preparation method of red-wine beef steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410065859.0A CN103783543A (en) | 2014-02-26 | 2014-02-26 | Preparation method of red-wine beef steak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783543A true CN103783543A (en) | 2014-05-14 |
Family
ID=50659929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410065859.0A Pending CN103783543A (en) | 2014-02-26 | 2014-02-26 | Preparation method of red-wine beef steak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783543A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948046A (en) * | 2014-01-02 | 2014-07-30 | 东莞市博览餐饮管理有限公司 | Manufacturing method of fruit tree grilled beef ribs |
| CN104687077A (en) * | 2015-04-08 | 2015-06-10 | 福建省聚元食品股份有限公司 | Low-cholesterol beefsteak and preparing method thereof |
| CN105266048A (en) * | 2015-10-19 | 2016-01-27 | 山东蓝伞国际科技开发有限公司 | Preparation method of beefsteak |
| CN112089022A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Black pepper beefsteak and processing method thereof |
| CN113017015A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Black pepper beef rib and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380120A (en) * | 2008-10-24 | 2009-03-11 | 中国肉类食品综合研究中心 | Low temperature beef steak and preparation method thereof |
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN102715519A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Black pepper beefsteak and preparation method thereof |
| CN102715518A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Double-benefit beefsteak and preparation method thereof |
-
2014
- 2014-02-26 CN CN201410065859.0A patent/CN103783543A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380120A (en) * | 2008-10-24 | 2009-03-11 | 中国肉类食品综合研究中心 | Low temperature beef steak and preparation method thereof |
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN102715519A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Black pepper beefsteak and preparation method thereof |
| CN102715518A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Double-benefit beefsteak and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 龚坚: "《大众家常菜》", 28 February 2010 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948046A (en) * | 2014-01-02 | 2014-07-30 | 东莞市博览餐饮管理有限公司 | Manufacturing method of fruit tree grilled beef ribs |
| CN104687077A (en) * | 2015-04-08 | 2015-06-10 | 福建省聚元食品股份有限公司 | Low-cholesterol beefsteak and preparing method thereof |
| CN105266048A (en) * | 2015-10-19 | 2016-01-27 | 山东蓝伞国际科技开发有限公司 | Preparation method of beefsteak |
| CN113017015A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Black pepper beef rib and preparation method thereof |
| CN112089022A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Black pepper beefsteak and processing method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |