CN104544150A - 速食牛肉火锅 - Google Patents

速食牛肉火锅 Download PDF

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Publication number
CN104544150A
CN104544150A CN201310509910.8A CN201310509910A CN104544150A CN 104544150 A CN104544150 A CN 104544150A CN 201310509910 A CN201310509910 A CN 201310509910A CN 104544150 A CN104544150 A CN 104544150A
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CN
China
Prior art keywords
beef
chafing dish
instant
soup
hours
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
Application number
CN201310509910.8A
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English (en)
Inventor
张勇强
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张勇强
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Application filed by 张勇强 filed Critical 张勇强
Priority to CN201310509910.8A priority Critical patent/CN104544150A/zh
Publication of CN104544150A publication Critical patent/CN104544150A/zh
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开了一种速食牛肉火锅,属于肉制品;旨在提供一种食用方便、易于常温保存的牛肉火锅。它由熟制牛肉与牛肉汤按1:2的重量比配制而成:将洗净的牛肉片浸泡在盐水中2-3小时;捞出放入空盆内,撒上孜然粉腌渍3个小时;用大火炖至肉紧皮收;捞出牛肉杀菌消毒,切片,加入食盐、胡椒、葱和味精,煮沸后装袋密封,得牛肉汤。本发明保留了牛肉的原汁原味;保存时间长、食用方便快捷,为人们外出旅游提供了方便。

Description

速食牛肉火锅
技术领域
[0001 ] 本发明涉及一种肉制品,尤其涉及一种牛肉火锅。
背景技术
[0002] 众所周知,牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。然而牛肉虽美,但烹饪过程复杂,市面上难觅速食牛肉的踪迹。
发明内容
[0003] 针对现有技术中存在的上述缺陷,本发明旨在提供一种使用方便、易于常温下保存的速食牛火锅。
[0004] 为了实现上述目的,本发明采用以下技术方案:
一种速食牛肉火锅,其特征在于:由熟制牛肉与牛肉汤按1: 2的重量比配制而成,具体作法如下:
1)将洗净的牛肉片浸泡在盐水中2-3小时;
2)捞出放入空盆内,撒上孜然粉腌溃3个小时;
3)用大火炖至肉紧皮收;
4)捞出牛肉杀菌消毒,切片,加入食盐、胡椒、葱和味精,煮沸后装袋密封,得牛肉汤。
[0005] 与现有技术比较,本发明由于采用了上述技术方案,因此不仅营养丰富、肉质鲜美,而且保留了牛肉的原汁原味;具有保存时间长、食用方便快捷等优点。
具体实施方式
[0006] 下面结合具体的实施例对本发明作进一步说明:
一种速食牛肉火锅,由熟制牛肉与牛肉汤按1: 2的重量比配制而成,具体作法如下:
1)将洗净的牛肉片浸泡在盐水中2-3小时;
2)捞出放入空盆内,撒上孜然粉腌溃3个小时;
3)用大火炖至肉紧皮收;
4)捞出牛肉杀菌消毒,切片,加入食盐、胡椒、葱和味精,煮沸后装袋密封,得牛肉汤。
[0007] 本发明食用方便,只需将熟制牛肉和牛肉汤倒入锅中,加热煮沸即可;食用时,还可根据个人口味选用由姜、葱、蒜、辣椒等佐料配制的蘸碟。

Claims (1)

1.一种速食牛肉火锅,其特征在于:由熟制牛肉与牛肉汤按1: 2的重量比配制而成,具体作法如下: 1)将洗净的牛肉片浸泡在盐水中2-3小时; 2)捞出放入空盆内,撒上孜然粉腌溃3个小时; 3)用大火炖至肉紧皮收; 4)捞出牛肉杀菌消毒,切片,加入食盐、胡椒、葱和味精,煮沸后装袋密封,得牛肉汤。
CN201310509910.8A 2013-10-25 2013-10-25 速食牛肉火锅 Pending CN104544150A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310509910.8A CN104544150A (zh) 2013-10-25 2013-10-25 速食牛肉火锅

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310509910.8A CN104544150A (zh) 2013-10-25 2013-10-25 速食牛肉火锅

Publications (1)

Publication Number Publication Date
CN104544150A true CN104544150A (zh) 2015-04-29

Family

ID=53062071

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310509910.8A Pending CN104544150A (zh) 2013-10-25 2013-10-25 速食牛肉火锅

Country Status (1)

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CN (1) CN104544150A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549670A (zh) * 2017-09-04 2018-01-09 成都食为天科技有限公司 一种方便即食型翘脚牛肉及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549670A (zh) * 2017-09-04 2018-01-09 成都食为天科技有限公司 一种方便即食型翘脚牛肉及其制备方法
CN107549670B (zh) * 2017-09-04 2020-11-13 成都食为天科技有限公司 一种方便即食型翘脚牛肉及其制备方法

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Application publication date: 20150429