CN104432137A - 大锅全牛的制作方法 - Google Patents

大锅全牛的制作方法 Download PDF

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CN104432137A
CN104432137A CN201410742960.5A CN201410742960A CN104432137A CN 104432137 A CN104432137 A CN 104432137A CN 201410742960 A CN201410742960 A CN 201410742960A CN 104432137 A CN104432137 A CN 104432137A
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cauldron
pot
water
head
beef
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杨超
马骏英
杨兴田
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    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明属于食品制作技术领域，具体涉及一种大锅全牛的制作方法。选料，预处理：将牛头、牛蹄剔除牛毛；把牛小肠、牛肚用盐水浸泡20分钟，牛头、牛肝、牛蹄、牛心、牛大骨、牛腩、牛肋骨肉、牛板筋、牛尾、牛胸骨清水浸泡30分钟，冲洗干净，放入大锅中，加水；开锅后去沫，然后加料：八角、花椒、小茴香、白芝、香叶装入料盒放入锅中，橘子皮、桂皮、山楂、冬瓜皮、山花根、葱、姜、大蒜、食盐、牛肉香精，直接放入锅中；开锅1个小时后去油，1.5小时后出锅；把原材料切小块，拌匀，倒入原浆汤即可。本发明制作简单，适于实用，具有营养滋补、味道鲜美的优点。

Description

大锅全牛的制作方法
技术领域
本发明属于食品制作技术领域，具体涉及一种大锅全牛的制作方法。
背景技术
牛肉含有丰富的蛋白质，氨基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养的人在补充失血、修复组织等方面物别适宜。寒冬食牛肉，有暖胃作用，为寒冬补益佳品。中医认为，牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效，适用于中气下陷、气短体虚，筋骨酸软、贫血久病及面黄目眩之人食用。
牛杂由于其蛋白质较高，营养丰富，且很容易被胃肠吸收，是有益于健康的绝佳食品。牛肉具有营养丰富、低脂肪、低胆固醇特点，牛肚即牛胃富含蛋白质、脂肪、钙、磷、铁、维生素(B1、B2)、尼克酸等，能补中益气，养脾胃，解毒，而牛肠可除肠风痔漏，正可谓牛的一身都是宝。牛的制品以其蛋白质含量高、脂肪含量低、营养价值高、味道鲜美受到大众消费者的青睐。
发明内容
本发明的目的是提供一种大锅全牛的制作方法，营养滋补、味道鲜美、制作简单。
本发明所述的大锅全牛的制作方法，步骤如下：
(1)选料：准备好生牛头6kg、牛肚6kg、牛肝5kg、牛小肠2.5kg、牛蹄7kg、牛心1.5kg、牛大骨30kg、牛腩5kg、牛肋骨肉15kg、牛板筋1kg、牛尾1kg、牛胸骨6kg、水35kg、食盐0.5kg、牛肉香精6g、八角30g、花椒30g、小茴香15g、白芝6g、香叶9g、橘子皮90g、桂皮15g、山楂60g、冬瓜皮60g、山花根0.6kg、葱150g、姜120g、大蒜120g；
(2)预处理：将牛头、牛蹄剔除牛毛；
(3)把牛小肠、牛肚用盐水浸泡20分钟，牛头、牛肝、牛蹄、牛心、牛大骨、牛腩、牛肋骨肉、牛板筋、牛尾、牛胸骨清水浸泡30分钟，冲洗干净，放入大锅中，加水；
(4)开锅后去沫，然后加料：八角、花椒、小茴香、白芝、香叶装入料盒放入锅中，橘子皮、桂皮、山楂、冬瓜皮、山花根、葱、姜、大蒜、食盐、牛肉香精，直接放入锅中；
(5)开锅1个小时后去油，1.5小时后出锅；
(6)把原材料切小块，拌匀，倒入原浆汤即可。
本发明与现有技术相比，具有如下有益效果：
本发明制作简单，适于实用，具有营养滋补、味道鲜美的优点。
具体实施方式
以下结合实施例对本发明做进一步描述。
实施例1
(1)选料：准备好生牛头6kg、牛肚6kg、牛肝5kg、牛小肠2.5kg、牛蹄7kg、牛心1.5kg、牛大骨30kg、牛腩5kg、牛肋骨肉15kg、牛板筋1kg、牛尾1kg、牛胸骨6kg、水35kg、食盐0.5kg、牛肉香精6g、八角30g、花椒30g、小茴香15g、白芝6g、香叶9g、橘子皮90g、桂皮15g、山楂60g、冬瓜皮60g、山花根0.6kg、葱150g、姜120g、大蒜120g；
(2)预处理：将牛头、牛蹄剔除牛毛；
(3)把牛小肠、牛肚用盐水浸泡20分钟，牛头、牛肝、牛蹄、牛心、牛大骨、牛腩、牛肋骨肉、牛板筋、牛尾、牛胸骨清水浸泡30分钟，冲洗干净，放入大锅中，加水；
(4)开锅后去沫，然后加料：八角、花椒、小茴香、白芝、香叶装入料盒放入锅中，橘子皮、桂皮、山楂、冬瓜皮、山花根、葱、姜、大蒜、食盐、牛肉香精，直接放入锅中；
(5)开锅1个小时后去油，1.5小时后出锅；
(6)把原材料切小块，拌匀，倒入原浆汤即可。

Claims (1)

1.一种大锅全牛的制作方法，其特征在于步骤如下：
(1)选料：准备好生牛头6kg、牛肚6kg、牛肝5kg、牛小肠2.5kg、牛蹄7kg、牛心1.5kg、牛大骨30kg、牛腩5kg、牛肋骨肉15kg、牛板筋1kg、牛尾1kg、牛胸骨6kg、水35kg、食盐0.5kg、牛肉香精6g、八角30g、花椒30g、小茴香15g、白芝6g、香叶9g、橘子皮90g、桂皮15g、山楂60g、冬瓜皮60g、山花根0.6kg、葱150g、姜120g、大蒜120g；
(2)预处理：将牛头、牛蹄剔除牛毛；
(3)把牛小肠、牛肚用盐水浸泡20分钟，牛头、牛肝、牛蹄、牛心、牛大骨、牛腩、牛肋骨肉、牛板筋、牛尾、牛胸骨清水浸泡30分钟，冲洗干净，放入大锅中，加水；
(4)开锅后去沫，然后加料：八角、花椒、小茴香、白芝、香叶装入料盒放入锅中，橘子皮、桂皮、山楂、冬瓜皮、山花根、葱、姜、大蒜、食盐、牛肉香精，直接放入锅中；
(5)开锅1个小时后去油，1.5小时后出锅；
(6)把原材料切小块，拌匀，倒入原浆汤即可。
CN201410742960.5A 2014-12-08 2014-12-08 大锅全牛的制作方法 Withdrawn CN104432137A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107660735A (zh) * 2016-07-28 2018-02-06 赵素娟 山楂冬瓜及其制备方法
CN110024966A (zh) * 2019-04-15 2019-07-19 北京西贝一村餐饮管理有限公司 一种牛大骨的制作方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107660735A (zh) * 2016-07-28 2018-02-06 赵素娟 山楂冬瓜及其制备方法
CN110024966A (zh) * 2019-04-15 2019-07-19 北京西贝一村餐饮管理有限公司 一种牛大骨的制作方法

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Application publication date: 20150325