CN104286946A - Sauce spiced beef and preparation method thereof - Google Patents
Sauce spiced beef and preparation method thereof Download PDFInfo
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- CN104286946A CN104286946A CN201410487839.2A CN201410487839A CN104286946A CN 104286946 A CN104286946 A CN 104286946A CN 201410487839 A CN201410487839 A CN 201410487839A CN 104286946 A CN104286946 A CN 104286946A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000004575 stone Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 7
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000012467 final product Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000001771 Euonymus fortunei Species 0.000 claims description 8
- 241000212906 Aeschynomene Species 0.000 claims description 7
- 240000007371 Cuscuta campestris Species 0.000 claims description 7
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 244000106835 Bindesalat Species 0.000 claims description 6
- 235000000318 Bindesalat Nutrition 0.000 claims description 6
- 241001113925 Buddleja Species 0.000 claims description 6
- 241000252185 Cobitidae Species 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 240000004784 Cymbopogon citratus Species 0.000 claims description 6
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000003337 fertilizer Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 3
- 244000242564 Osmanthus fragrans Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000001771 mentha piperita Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 4
- 235000010469 Glycine max Nutrition 0.000 abstract 4
- 241001280362 Illigera Species 0.000 abstract 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 244000144706 Aeschynomene indica Species 0.000 abstract 1
- 235000004051 Aeschynomene indica Nutrition 0.000 abstract 1
- 241000123846 Buddleja officinalis Species 0.000 abstract 1
- 241000208367 Euonymus Species 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 208000030533 eye disease Diseases 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000208365 Celastraceae Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000110989 ambatch Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
Abstract
The invention provides sauce spiced beef and a preparation method thereof. The sauce spiced beef is prepared from the following raw materials in parts by weight: 200-210 parts of beef, 10-12 parts of soybean sauce, 30-35 parts of wine, 8-9 parts of tartary buckwheat, 20-25 parts of beaten egg, 20-22 parts of lotus seeds, 18-21 parts of lettuce, 19-20 parts of preserved dates, 7-8 parts of malt sugar, 25-30 parts of roes, 2-3 parts of olive oil, 10-11 parts of sweet soybean paste, 3-4 parts of wolfberry fruits, 2-3 parts of illigera cordata dunn, 1-2 parts of rehmannia glutinosa, 2-3 parts of buddleja officinalis maxim, 1-2 parts of aeschynomene indica, 1.5-2.5 parts of euonymus fortune, 10-11 parts of vinasse, 65-70 parts of flour, 8-9 parts of wooden fish stone powder, a proper amount of lotus leaves, 9-10 parts of spice and 30-40 parts of nutritional health liquid. After beef is covered with the vinasse, the wooden fish stone powder and the flour and then is baked and processed, the wine taste and microelements in the wooden fish stone powder penetrate into the beef so that the taste is unique and the nutritional value is improved; then the beef is boiled with the soybean sauce and the sweet soybean paste so that the beef is delicious and tasty; and meanwhile, the added roes contain abundant vitamin A and are matched with wolfberry fruits, illigera cordata dunn and the like so that the sauce spiced beef has the effects of improving eyesight and preventing eye diseases.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of sauce Spiced beef and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous.Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.Therefore, how to reach by diet the attention that health care effect causes people day by day.And Spiced beef local flavor is good and extensively liked, but its large multi-nutrient is single, does not have a health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of sauce Spiced beef and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of sauce Spiced beef, is characterized in that being made up of the raw material of following weight portion:
Beef 200-210, soy sauce 10-12, white wine 30-35, duck wheat 8-9, egg liquid 20-25, lotus seeds 20-22, romaine lettuce 18-21, candied date 19-20, maltose 7-8, roe 25-30, olive oil 2-3, sweet fermented flour sauce 10-11, fruit of Chinese wolfberry 3-4, china dodder 2-3, cultivated land 1-2, butterflybush flower 2-3, common aeschynomene stem-xylem 1-2, winter creeper 1.5-2.5, vinasse 10-11, flour 65-70, wooden fish stone powder 8-9, lotus leaf are appropriate, spices 9-10, nourishing health care liquid 30-40;
Described spices is made up of the raw material of following weight portion: anistree 6-8, fennel 8-9, cassia bark 4-5, pepper 7-8, sweet osmanthus 5-7, dried peppermint leaf 4-5, lemon grass (Cymbopogon citratus) 5-6;
Preparation method is: entered by all materials after oil cauldron big fire explodes 1-2 minute to pull out, drain, pulverize, to obtain final product;
Described nourishing health care liquid is made up of the raw material of following weight portion: clam 8-9, light-coloured vinegar 3-4, beer 5-6, loach 9-10, pumpkin 28-30, winter bamboo shoot 25-30, compound fertilizer production 0.15-0.2;
Preparation method is: get pumpkin peeling flesh, winter bamboo shoot and shell, squeeze the juice, obtain vegetable juice; To be cut open the belly by loach impurity elimination, mix with clam, with vegetable juice making beating, at 50-55 DEG C, add compound fertilizer production, hydrolysis 3-4 hour, then mix with leftover materials, big fire is boiled, and to obtain final product.
The preparation method of described sauce Spiced beef, is characterized in that comprising the following steps:
(1) fruit of Chinese wolfberry, china dodder, cultivated land, butterflybush flower, common aeschynomene stem-xylem, winter creeper are added 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;
(2) duck wheat is placed in white wine sealing and soaks 4-5 hour, filter cleaner, collect filtrate; Take out after beef being added filtrate, the pickled 3-4 of liquid hour;
(3) pulverize after the dregs of a decoction being dried, then mix with vinasse, flour, wooden fish stone powder, add water and knead, obtain dough; Step (2) gained beef lotus leaf is wrapped, then dough is superscribed, be positioned over and be brushed with on oily baking tray, send into baking box, discharging after baking 30-35 minute at 170-180 DEG C, dough, lotus leaf are peelled off, gained material wraps egg liquid, enters after oil cauldron big fire explodes 2-3 minute to pull out, drains oil content;
(4) by candied date stoning, mix with lotus seeds, romaine lettuce, add 12-14 water making beating doubly, filter cleaner, collects filtrate; Roe and mixed with olive oil are entered pot, and fragrant rear discharging is fried in big fire, and add filtrate grinding homogeneous, gained slurries and soy sauce merge, and big fire is boiled, and then add step (3) gained material and leftover materials, little fire simmers 30-35 minute, to obtain final product.
Common aeschynomene stem-xylem in the present invention is the xylem of legume ambatch stem, and winter creeper is the stem and branch with leaf of Celastraceae plant winter creeper.
Beneficial effect of the present invention is:
Beef of the present invention is via after vinasse, wooden fish stone powder, flour parcel baking processing, trace element in vinosity and wooden fish stone powder infiltrates wherein, unique flavor, improve nutritive value, then through soy sauce, sweet fermented flour sauce boiling, tasty, simultaneously, also added roe, be wherein rich in vitamin A, the Chinese medicines such as collocation fruit of Chinese wolfberry, china dodder can reach effect of improving eyesight, prevention eye illness.
Detailed description of the invention
A kind of sauce Spiced beef, is characterized in that being made up of the raw material of following weight portion (kilogram):
Beef 200, soy sauce 10, white wine 30, duck wheat 8, egg liquid 20, lotus seeds 20, romaine lettuce 18, candied date 19, maltose 7, roe 25, olive oil 2, sweet fermented flour sauce 10, the fruit of Chinese wolfberry 3, china dodder 2, cultivated land 1, butterflybush flower 2, common aeschynomene stem-xylem 1, winter creeper 1.5, vinasse 10, flour 65, wooden fish stone powder 8, lotus leaf are appropriate, spices 9, nourishing health care liquid 30;
Described spices is made up of the raw material of following weight portion (kilogram): anise 6, fennel 8, cassia bark 4, pepper 7, sweet osmanthus 5, dried peppermint leaf 4, lemon grass (Cymbopogon citratus) 5;
Preparation method is: entered by all materials after oil cauldron big fire explodes 1-2 minute to pull out, drain, pulverize, to obtain final product;
Described nourishing health care liquid is made up of the raw material of following weight portion (kilogram): clam 8, light-coloured vinegar 3, beer 5, loach 9, pumpkin 28, winter bamboo shoot 25, compound fertilizer production 0.15;
Preparation method is: get pumpkin peeling flesh, winter bamboo shoot and shell, squeeze the juice, obtain vegetable juice; To be cut open the belly by loach impurity elimination, mix with clam, with vegetable juice making beating, at 50-55 DEG C, add compound fertilizer production, hydrolysis 3-4 hour, then mix with leftover materials, big fire is boiled, and to obtain final product.
The preparation method of described sauce Spiced beef, comprises the following steps:
(1) fruit of Chinese wolfberry, china dodder, cultivated land, butterflybush flower, common aeschynomene stem-xylem, winter creeper are added 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;
(2) duck wheat is placed in white wine sealing and soaks 4-5 hour, filter cleaner, collect filtrate; Take out after beef being added filtrate, the pickled 3-4 of liquid hour;
(3) pulverize after the dregs of a decoction being dried, then mix with vinasse, flour, wooden fish stone powder, add water and knead, obtain dough; Step (2) gained beef lotus leaf is wrapped, then dough is superscribed, be positioned over and be brushed with on oily baking tray, send into baking box, discharging after baking 30-35 minute at 170-180 DEG C, dough, lotus leaf are peelled off, gained material wraps egg liquid, enters after oil cauldron big fire explodes 2-3 minute to pull out, drains oil content;
(4) by candied date stoning, mix with lotus seeds, romaine lettuce, add 12-14 water making beating doubly, filter cleaner, collects filtrate; Roe and mixed with olive oil are entered pot, and fragrant rear discharging is fried in big fire, and add filtrate grinding homogeneous, gained slurries and soy sauce merge, and big fire is boiled, and then add step (3) gained material and leftover materials, little fire simmers 30-35 minute, to obtain final product.
Claims (2)
1. a sauce Spiced beef, is characterized in that being made up of the raw material of following weight portion:
Beef 200-210, soy sauce 10-12, white wine 30-35, duck wheat 8-9, egg liquid 20-25, lotus seeds 20-22, romaine lettuce 18-21, candied date 19-20, maltose 7-8, roe 25-30, olive oil 2-3, sweet fermented flour sauce 10-11, fruit of Chinese wolfberry 3-4, china dodder 2-3, cultivated land 1-2, butterflybush flower 2-3, common aeschynomene stem-xylem 1-2, winter creeper 1.5-2.5, vinasse 10-11, flour 65-70, wooden fish stone powder 8-9, lotus leaf are appropriate, spices 9-10, nourishing health care liquid 30-40;
Described spices is made up of the raw material of following weight portion: anistree 6-8, fennel 8-9, cassia bark 4-5, pepper 7-8, sweet osmanthus 5-7, dried peppermint leaf 4-5, lemon grass (Cymbopogon citratus) 5-6;
Preparation method is: entered by all materials after oil cauldron big fire explodes 1-2 minute to pull out, drain, pulverize, to obtain final product;
Described nourishing health care liquid is made up of the raw material of following weight portion: clam 8-9, light-coloured vinegar 3-4, beer 5-6, loach 9-10, pumpkin 28-30, winter bamboo shoot 25-30, compound fertilizer production 0.15-0.2;
Preparation method is: get pumpkin peeling flesh, winter bamboo shoot and shell, squeeze the juice, obtain vegetable juice; To be cut open the belly by loach impurity elimination, mix with clam, with vegetable juice making beating, at 50-55 DEG C, add compound fertilizer production, hydrolysis 3-4 hour, then mix with leftover materials, big fire is boiled, and to obtain final product.
2. the preparation method of sauce Spiced beef according to claim 1, is characterized in that comprising the following steps:
(1) fruit of Chinese wolfberry, china dodder, cultivated land, butterflybush flower, common aeschynomene stem-xylem, winter creeper are added 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains liquid and the dregs of a decoction;
(2) duck wheat is placed in white wine sealing and soaks 4-5 hour, filter cleaner, collect filtrate; Take out after beef being added filtrate, the pickled 3-4 of liquid hour;
(3) pulverize after the dregs of a decoction being dried, then mix with vinasse, flour, wooden fish stone powder, add water and knead, obtain dough; Step (2) gained beef lotus leaf is wrapped, then dough is superscribed, be positioned over and be brushed with on oily baking tray, send into baking box, discharging after baking 30-35 minute at 170-180 DEG C, dough, lotus leaf are peelled off, gained material wraps egg liquid, enters after oil cauldron big fire explodes 2-3 minute to pull out, drains oil content;
(4) by candied date stoning, mix with lotus seeds, romaine lettuce, add 12-14 water making beating doubly, filter cleaner, collects filtrate; Roe and mixed with olive oil are entered pot, and fragrant rear discharging is fried in big fire, and add filtrate grinding homogeneous, gained slurries and soy sauce merge, and big fire is boiled, and then add step (3) gained material and leftover materials, little fire simmers 30-35 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410487839.2A CN104286946A (en) | 2014-09-23 | 2014-09-23 | Sauce spiced beef and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410487839.2A CN104286946A (en) | 2014-09-23 | 2014-09-23 | Sauce spiced beef and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286946A true CN104286946A (en) | 2015-01-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410487839.2A Pending CN104286946A (en) | 2014-09-23 | 2014-09-23 | Sauce spiced beef and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286946A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594363A (en) * | 2017-10-11 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dry preparation method of tartary buckwheat tea local flavor beef |
| CN107865381A (en) * | 2017-10-16 | 2018-04-03 | 高州市名洋化工有限公司 | A kind of spiced and stewed food flavoring |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103504350A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Beef soaked with corn juice |
| CN103519198A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Kidney-tonifying black bean spiced beef |
| CN103734758A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Spiced stewed beef and processing method thereof |
-
2014
- 2014-09-23 CN CN201410487839.2A patent/CN104286946A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504350A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Beef soaked with corn juice |
| CN103519198A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Kidney-tonifying black bean spiced beef |
| CN103734758A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Spiced stewed beef and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594363A (en) * | 2017-10-11 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dry preparation method of tartary buckwheat tea local flavor beef |
| CN107865381A (en) * | 2017-10-16 | 2018-04-03 | 高州市名洋化工有限公司 | A kind of spiced and stewed food flavoring |
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Application publication date: 20150121 |