CN104770755A - Sauced beef and making method thereof - Google Patents
Sauced beef and making method thereof Download PDFInfo
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- CN104770755A CN104770755A CN201510218389.1A CN201510218389A CN104770755A CN 104770755 A CN104770755 A CN 104770755A CN 201510218389 A CN201510218389 A CN 201510218389A CN 104770755 A CN104770755 A CN 104770755A
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Abstract
The invention provides a making method of sauced beef. The making method comprises the following steps that a foreleg beef shank is washed clean, and cut into large square blocks; clear water is poured into a pot, after water is heated with big fire to be boiled, the beef is placed in the pot, and fished out after being boiled for five to10 minutes, and the beef is tightened by being soaked in cold water; cloves, pepper, anise, pericarpium citri reticulatae, fennel, liquorice, cinnamon and myrcia are contained in a seasoning box or a self-made gauze bag, a green Chinese onion is washed clean and cut into shreds, and ginger is scattered by a knife after being washed clean; an earthen pot is prepared, clear water of half of the volume of the pot is poured in the earthen pot, and heated with big fire, seasoning prepared in the step 2, light soy sauce, dark soy sauce, white sugar, salt and five spice powder are sequentially placed in the pot, the beef is placed in the pot after the water is boiled, the beef continues to be boiled with big fire for 10-20 minutes, and big fire is turned into soft fire till the beef is cooked; the beef blocks are fished out and placed at ventilation and shade places till the beef is thoroughly cooled; the cooled beef is poured into boiled soup for being boiled with soft fire for 20-50 minutes, the beef is dished up after being stewed, and the beef is sliced after being cooled.
Description
[technical field]
The present invention relates to field of food, what be specifically related to is formula and the preparation method of a kind of menu among the people tradition secret spiced beef.
[background technology]
Spiced beef has tonifying middle-Jiao and Qi, nourishes 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, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and face yellow dizzy people eat, especially receive an acclaim at north of China, but suitable the maintaining secrecy of the formula of traditional authentic spiced beef, its preparation method is also that suitable complexity is loaded down with trivial details, and therefore common family is difficult to make authentic spiced beef.
[summary of the invention]
For the variety of problems faced in background technology, the object of the present invention is to provide a kind of healthy spiced beef of delicious food being beneficial to absorption of human body and preparation method thereof.
For achieving the above object, a kind of spiced beef of the present invention and preparation method thereof adopts following technical scheme:
A kind of spiced beef, this spiced beef is made up of the raw material of following weight: major ingredient: foreleg Niu Jianzi 500-1500g and condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 20-50g of Radix Glycyrrhizae, shallot 10-25g, ginger 150-500g, light soy sauce 5-20g, dark soy sauce 5-20g, white sugar 5-15g, salt 10-30g, five-spice powder 3-8g.
Further, described spiced beef is made up of the raw material of following weight: this spiced beef is made up of the raw material of following weight: foreleg Niu Jianzi 1000g, Chinese prickly ash, cloves, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 50g of Radix Glycyrrhizae, shallot 15g, ginger 300g, light soy sauce 10g, dark soy sauce 10g, white sugar 10g, salt 20g, five-spice powder 5g.
A preparation method for spiced beef, the preparation method of described spiced beef comprises the following steps:
1) 500-1500 gram of foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square; Pour clear water in pot, beef is put into pot, is pulled out after boiling 5-10 minute, by cold water soak, beef is tightened after being heated to water boiling by big fire;
2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, each 20-50g of spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot 10-25g cleans chopping, after ginger 150-500g cleans, claps loose with cutter;
3) a bite marmite is prepared, the clear water of 1/2 capacity is poured in pot, big fire is heated, put into the ready condiment of step 2 and light soy sauce 5-20g, dark soy sauce 5-20g, white sugar 5-15g, salt 10-30g, five-spice powder 3-8g successively, beef is put into after water boiling, 10-20 minute is boiled in continuation big fire, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place causes beef and thoroughly cools;
4) beef will cooled, pours the medium and small fiery 20-50 minute of boiled soup into, simmers well and gets out, thinly slice after cooling.
Further, in step 1) in, the time of cold water soak is 10-20 minute.
Further, in step 1) in, foreleg Niu Jianzi is cut into 10cm.
Further, foreleg Niu Jianzi 1000g, Chinese prickly ash, cloves, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 50g of Radix Glycyrrhizae, shallot 15g, ginger 300g, light soy sauce 10g, dark soy sauce 10g, white sugar 10g, salt 20g, five-spice powder 5g.
The present invention has following beneficial effect:
Spiced beef raw material types of the present invention is few, source is wide obtains easily; In addition, the above-mentioned spiced beef produced is not only authentic but also tasty, fragrant and oiliness.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way.
Embodiment one:
A kind of spiced beef, this spiced beef is made up of the raw material of following weight item: major ingredient: foreleg Niu Jianzi 500 grams and condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 25g of Radix Glycyrrhizae, shallot 10g, ginger 150g, light soy sauce 5g, dark soy sauce 5g, white sugar 5g, salt 10g, five-spice powder 3g.After above weight composition, be prepared from by following steps: 1) foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square, preferably, foreleg Niu Jianzi is cut into 10cm; Pour clear water in pot, beef is put into, after pulling out, by cold water soak, beef is tightened after boiling 5-10 minute after being heated to water boiling by big fire; 2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot cleans chopping, after ginger is cleaned, claps loose with cutter; 3) prepare a bite marmite, pour the clear water of 1/2 capacity in pot into, big fire is heated, put into the ready condiment of step 2 and light soy sauce, dark soy sauce, white sugar, salt, five-spice powder successively, after water boiling, put into beef, continuation big fire boils 10 minutes, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place causes beef and thoroughly cools; 4) beef will cooled, pours the medium and small fire of boiled soup into and simmers 20 minutes, simmer well and get out, thinly slice after cooling.
Wherein, the raw material details in the present invention is as follows:
Niu Jianzi, taste is sweet, and property is put down; Return spleen, stomach warp.Main Function: tonifying spleen and stomach, replenishing qi and blood, strengthening the bones and muscles, consumer edema effect.
Cloves, taste is pungent, warm in nature; Gui Jing: return spleen, stomach, lung, kidney channel; Main Function: have warming middle energizer to descend adverse-rising qi, the effect of tonifying the kidney and support yang.
Chinese prickly ash, warm in nature, taste is pungent; Main Function: have warming spleen and stomach for dispelling cold, stomach invigorating dehumidifying, pain relieving desinsection, removing toxic substances are regulated the flow of vital energy, effect of antipruritic raw meat of dispelling; Can be used for treating having indigestion, stop pain of joint muscle, coldness and pain in the epigastrium caused by drink, hiccup, vomiting, wind-cold damp pathogen, have loose bowels, dysentery, roundworm, the illness such as pruritus vulvae.
Anise, warm in nature, taste is pungent; Main Function: have warming yang for dispelling cold, effect of regulating qi-flowing for relieving pain.Being used for the treatment of cold vomit inverse, cold hernia stomachache, lumbago due to the kidney deficiency, dry, weak foot due to dampness.
Dried orange peel, bitter, pungent, warm in nature; Gui Jing: return lung, the spleen channel; Main Function: for abdominal fullness and distention, food is few vomits and diarrhoea, coughing with a lot of sputum.
Fennel seeds, taste is pungent, warm in nature; Gui Jing: return liver,kidney,spleen, stomach warp; Main Function: cold hernia stomachache, the testis swelling and hanging down of either of the testes, dysmenorrhoea, few abdomen crymodynia, abdominal distention, food is few vomits and diarrhoea.Salt fennel seeds are used for cold hernia stomachache, the testis swelling and hanging down of either of the testes, through cold stomachache.
Cassia bark, pungent, temperature; Gui Jing: enter the heart, liver,spleen,kidney four warp; Main Function: warming spleen and stomach, dispersing wind and cold, promoting blood circulation.Control the cold fullness sensation in chest of abdomen, vomit dysphagic, arthralgia due to wind-dampness, fall damage the stasis of blood stagnant, bloody flux intestines wind.
Spiceleaf, pungent; Tepor; Main Function: stomach invigorating is regulated the flow of vital energy, stomachache that main gastral cavity is swollen; Injury from falling down; Mange.
Radix Glycyrrhizae, the flat taste of property is sweet; Gui Jing: enter spleen, stomach warp; Main Function: invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.
Shallot, taste is pungent, slightly warm in nature; Main Function: have to deliver and activate yang, have removing toxic substances seasoning, the antibacterial and vasodilatory effect of sweating.Be mainly used in anemofrigid cold, fever with aversion to cold, headache nasal obstruction, cold sensation of the genitalia is suffered from abdominal pain, and dysentery is had loose bowels, malnutrition due to parasitic infestation internal resistance, alactation, difficulty in urination and defecation.
Ginger, nature and flavor: pungent, tepor, nontoxic, Gui Jing: return the five internal organs; Main Function: with stomach antiemetic, pungent aproll gas, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens.
Light soy sauce is used for seasoning, because of light, seems salubrious.
Dark soy sauce can play colouring and carry fresh.
White sugar, taste is sweet, and property is put down.Can moistening lung promote the production of body fluid, bowl spares emergency; Main Function: for xeropulmonary cough; Body fluid deficiency, and dry is thirsty; Insufficiency of the spleen stomachache, or insobriety, disorder of stomach-energy.
Salt provides a large amount of sodium, it can promote the metabolism of protein and carbohydrate and the propagation of nerve impulse and contraction of muscle, can also regulate hormone and cell to the consumption of oxygen, control urine volume generate, thirsty and produce liquid (blood, saliva, tears, sweat, gastric juice and bile).
Five-spice powder, pungent, temperature, Main Function: have in invigorating the spleen temperature, the effect such as anti-inflammatory diuresis, has certain help to raising Abwehrkraft des Koepers.
Embodiment two:
A kind of spiced beef, this spiced beef is made up of the raw material of following weight item: major ingredient: foreleg Niu Jianzi 800 grams; And condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 40g of Radix Glycyrrhizae, shallot 15g, ginger 260g, light soy sauce 8g, dark soy sauce 8g, white sugar 8g, salt 16g, five-spice powder 4g.After above weight composition, be prepared from by following steps: 1) foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square, preferably, foreleg Niu Jianzi is cut into 10cm; Pour clear water in pot, beef is put into, after pulling out, by cold water soak, beef is tightened after boiling 5-10 minute after being heated to water boiling by big fire; 2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot cleans chopping, after ginger is cleaned, claps loose with cutter; 3) prepare a bite marmite, pour the clear water of 1/2 capacity in pot into, big fire is heated, put into the ready condiment of step 2 and light soy sauce, dark soy sauce, white sugar, salt, five-spice powder successively, after water boiling, put into beef, continuation big fire boils 15 minutes, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place thoroughly cools to causing beef; 4) beef will cooled, pours the medium and small fire of boiled soup into and simmers 30 minutes, simmer well and get out, thinly slice after cooling.
Embodiment three:
A kind of spiced beef, this spiced beef is made up of the raw material of following weight item: major ingredient: foreleg Niu Jianzi 1000 grams; And condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 50g of Radix Glycyrrhizae, shallot 15g, ginger 300g, light soy sauce 10g, dark soy sauce 10g, white sugar 10g, salt 20g, five-spice powder 5g.After above weight composition, be prepared from by following steps: 1) foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square, preferably, foreleg Niu Jianzi is cut into 10cm; Pour clear water in pot, beef is put into, after pulling out, by cold water soak, beef is tightened after boiling 5-10 minute after being heated to water boiling by big fire; 2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot cleans chopping, after ginger is cleaned, claps loose with cutter; 3) prepare a bite marmite, pour the clear water of 1/2 capacity in pot into, big fire is heated, put into the ready condiment of step 2 and light soy sauce, dark soy sauce, white sugar, salt, five-spice powder successively, after water boiling, put into beef, continuation big fire boils 15 minutes, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place causes beef and thoroughly cools; 4) beef will cooled, pours the medium and small fire of boiled soup into and simmers 40 minutes, simmer well and get out, thinly slice after cooling.
Embodiment four:
A kind of spiced beef, this spiced beef is made up of the raw material of following weight item: major ingredient: foreleg Niu Jianzi 1500 grams and condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 75g of Radix Glycyrrhizae, shallot 25g, ginger 500g, light soy sauce 16g, dark soy sauce 16g, white sugar 18g, salt 30g, five-spice powder 8g.After above weight composition, be prepared from by following steps: 1) foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square, preferably, foreleg Niu Jianzi is cut into 10cm; Pour clear water in pot, beef is put into, after pulling out, by cold water soak, beef is tightened after boiling 15-20 minute after being heated to water boiling by big fire; 2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot cleans chopping, after ginger is cleaned, claps loose with cutter; 3) prepare a bite marmite, pour the clear water of 2/3 capacity in pot into, big fire is heated, put into the ready condiment of step 2 and light soy sauce, dark soy sauce, white sugar, salt, five-spice powder successively, after water boiling, put into beef, continuation big fire boils 20 minutes, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place causes beef and thoroughly cools; 4) beef will cooled, pours the medium and small fire of boiled soup into and simmers 50 minutes, simmer well and get out, thinly slice after cooling.
In sum, the spiced beef made by formula of the present invention and preparation method thereof is not only authentic but also tasty, fragrant and oiliness.
Above-mentioned explanation is the detailed description for the better possible embodiments of the present invention, but embodiment is also not used to limit patent claim of the present invention, the equal change completed under technical spirit suggested by all the present invention or modification are changed, and all should belong to the present invention and contain the scope of the claims.
Claims (6)
1. a spiced beef, is characterized in that: this spiced beef is made up of the raw material of following weight:
Major ingredient: foreleg Niu Jianzi 500-1500g; And
Condiment: cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 20-50g of Radix Glycyrrhizae, shallot 10-25g, ginger 150-500g, light soy sauce 5-20g, dark soy sauce 5-20g, white sugar 5-15g, salt 10-30g, five-spice powder 3-8g.
2. spiced beef as claimed in claim 1, it is characterized in that: this spiced beef is made up of the raw material of following weight: foreleg Niu Jianzi 1000g, Chinese prickly ash, cloves, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 50g of Radix Glycyrrhizae, shallot 15g, ginger 300g, light soy sauce 10g, dark soy sauce 10g, white sugar 10g, salt 20g, five-spice powder 5g.
3. a preparation method for spiced beef as claimed in claim 1, is characterized in that: the preparation method of described spiced beef comprises the following steps:
1) 500-1500 gram of foreleg Niu Jianzi is cleaned, be cut into the bulk that 8-15cm is square; Pour clear water in pot, beef is put into pot, is pulled out after boiling 5-10 minute, by cold water soak, beef is tightened after being heated to water boiling by big fire;
2) cloves, Chinese prickly ash, anise, dried orange peel, fennel seeds, Radix Glycyrrhizae, cassia bark, each 20-50g of spiceleaf are loaded in flavouring box or made by oneself in gauze material bag, shallot 10-25g cleans chopping, after ginger 150-500g cleans, claps loose with cutter;
3) a bite marmite is prepared, the clear water of 1/2 capacity is poured in pot, big fire is heated, put into the ready condiment of step 2 and light soy sauce 5-20g, dark soy sauce 5-20g, white sugar 5-15g, salt 10-30g, five-spice powder 3-8g successively, beef is put into after water boiling, 10-20 minute is boiled in continuation big fire, proceeds to little fire ripe to meat; Beef clod is pulled out, is placed on ventilation, shady and cool place causes beef and thoroughly cools; And
4) beef will cooled, pours the medium and small fiery 20-50 minute of boiled soup into, simmers well and gets out, thinly slice after cooling.
4. the preparation method of spiced beef as claimed in claim 3, is characterized in that: in step 1) in, the time of cold water soak is 10-20 minute.
5. the preparation method of spiced beef as claimed in claim 3, is characterized in that: in step 1) in, foreleg Niu Jianzi is cut into 10cm.
6. the preparation method of spiced beef as claimed in claim 3, it is characterized in that: foreleg Niu Jianzi 1000g, Chinese prickly ash, cloves, anise, dried orange peel, fennel seeds, cassia bark, spiceleaf, each 50g of Radix Glycyrrhizae, shallot 15g, ginger 300g, light soy sauce 10g, dark soy sauce 10g, white sugar 10g, salt 20g, five-spice powder 5g.
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Cited By (8)
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| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
| CN107028109A (en) * | 2017-05-22 | 2017-08-11 | 南宁学院 | A kind of preparation method of health care spiced beef |
| CN107549669A (en) * | 2017-08-14 | 2018-01-09 | 山东科龙畜牧产业有限公司 | A kind of method for salting under animal anaerobic metabolism state |
| CN108813287A (en) * | 2018-06-25 | 2018-11-16 | 北京月盛斋清真食品有限公司 | A kind of preparation process of long-used soup spiced beef |
| CN109259111A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of production method of low sodium low temperature spiced beef |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN111053216A (en) * | 2019-12-19 | 2020-04-24 | 北京聚兴号餐饮管理有限公司 | Ingredient of soup-stock sauced beef and preparation process |
| CN115251317A (en) * | 2022-06-14 | 2022-11-01 | 甘孜县康巴拉绿色食品有限公司 | Sauce stewed yak meat product with unique flavor and preparation method thereof |
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| CN106343374A (en) * | 2016-08-31 | 2017-01-25 | 张子亮 | Spicy sauced beef and preparation method thereof |
| CN107028109A (en) * | 2017-05-22 | 2017-08-11 | 南宁学院 | A kind of preparation method of health care spiced beef |
| CN107549669A (en) * | 2017-08-14 | 2018-01-09 | 山东科龙畜牧产业有限公司 | A kind of method for salting under animal anaerobic metabolism state |
| CN108813287A (en) * | 2018-06-25 | 2018-11-16 | 北京月盛斋清真食品有限公司 | A kind of preparation process of long-used soup spiced beef |
| CN109259111A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of production method of low sodium low temperature spiced beef |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN111053216A (en) * | 2019-12-19 | 2020-04-24 | 北京聚兴号餐饮管理有限公司 | Ingredient of soup-stock sauced beef and preparation process |
| CN115251317A (en) * | 2022-06-14 | 2022-11-01 | 甘孜县康巴拉绿色食品有限公司 | Sauce stewed yak meat product with unique flavor and preparation method thereof |
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