CN105105174A

CN105105174A - Seasoner for stewing sirloins

Info

Publication number: CN105105174A
Application number: CN201510561943.6A
Authority: CN
Inventors: 张英
Original assignee: Jinan Shunhao Biotechnology Co Ltd
Current assignee: Jinan Shunhao Biotechnology Co Ltd
Priority date: 2015-09-07
Filing date: 2015-09-07
Publication date: 2015-12-02

Abstract

The invention belongs to the field of seasoners, and particularly relates to a seasoner for stewing sirloins. The seasoner for stewing the sirloins comprises the following raw materials in parts by weight: 1-10 parts of agaricus bisporus powder, 2-8 parts of volvariella volvacea powder, 1-5 parts of a yeast extract, 1-10 parts of disodium nucleotide, 5-30 parts of tomato juice, 1-15 parts of starch, 2-20 parts of broad bean paste, 1-10 parts of pepper, 1-10 parts of cinnamon, 0.5-5 parts of anise, 5-30 parts of shallot sections, 1-25 parts of raw ginger, 1-20 parts of fennel, 4-30 parts of ground pepper, 5-35 parts of parsley, 1-16 parts of vinegar, 1-20 parts of cooking wine, 2-12 parts of dry chilli, 2-20 parts of carrot powder, 1-6 parts of lucid ganoderma, 2-8 parts of myrcia, 2-10 parts of kaempferiae and 1-10 parts of clove. The seasoner has the beneficial effects that the fragrance of the sirloins stewed by the seasoner can be effectively enhanced; and furthermore, the sirloins can be easy to well cook, meat is tenderized, the color is good, the taste is delicious, the fragrance strikes the nose, and the sirloin is suitable for being eaten by old people, children and pregnant women.

Description

A kind of flavoring of stewed sirloin

Technical field

The invention belongs to field of flavors, be specifically related to a kind of flavoring of stewed sirloin.

Background technology

The soft muscle at sirloin and ox belly and close ox rib place, with the sirloin of fresh ox as well.Sirloin refers to the cube meat with muscle, meat, oil bloom, and this is a kind of general designation just.If divide according to position, the meat in ox many places with it can be called sirloin.The part of external import is cut into the finger meat of strip for master (also known as bar meat), and be take from intercostal strip meat of boning, lean meat is more, and fat is less, and muscle is also less, is applicable to braised in soy sauce or stews.In addition, have on lean pork taken under the spinal column of a hog upper strata that a slice muscle is few, oil less, meat is many, but the tenterloin limit of the little rule of shape, may also be referred to as sirloin, is first-class position braised in soy sauce.Beef tendon also can be the one of sirloin, and muscles is many, and oil is few, is lean meat even entirely.

Sirloin is rich in abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to to grow and postoperative, the people of aftercare supplement lose blood, suitable especially in repair tissue etc., eating sirloin severe winter and can warm up stomach, is the help good merchantable brand in this season; Sirloin has tonifying middle-Jiao and Qi, and nourish taste, strong muscles and bones, reduce phlegm breath wind, the effect of the saliva that quenches the thirst, and yellow dizzy people is edible for hidden under being suitable for middle gas, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and face.Sirloin must suitably be selected stewing the spices added in process, otherwise easily tries to be clever only to end up with a blunder, and makes sirloin send strange taste.

Therefore, need the feature for above-mentioned sirloin, invention one can increase sirloin fragrance, and makes sirloin easily well-done, and meat tenderizes, and look good is delicious, flavoring with fragrance striking the nose.

Summary of the invention

In order to solve above-mentioned technical problem, the invention provides a kind of flavoring of stewed sirloin, this flavoring can increase sirloin fragrance, and makes sirloin easily well-done, and meat tenderizes, and look good is delicious, with fragrance striking the nose.

A flavoring for stewed sirloin, comprises the raw material of following portions by weight:

Agaricus bisporus powder 1-10 straw mushroom powder 2-8 yeast extract 1-5

Flavour nucleotide disodium 1-10 tomato juice 5-30 starch 1-15

Thick broad-bean sauce 2-20 Chinese prickly ash 1-10 cassia bark 1-10

Anistree 0.5-5 onion parts 5-30 ginger 1-25

Fennel seeds 1-20 pepper powder 4-30 parsley 5-35

Vinegar 1-16 cooking wine 1-20 chilli 2-12

Carrot meal 2-20 glossy ganoderma 1-6 spiceleaf 2-8

Three how 2-10 cloves 1-10.

Preferably, the flavoring of above-mentioned stewed sirloin comprises the raw material of following portions by weight:

Agaricus bisporus powder 2-10 straw mushroom powder 2-6 yeast extract 1-4

Flavour nucleotide disodium 2-10 tomato juice 5-25 starch 1-12

Thick broad-bean sauce 2-16 Chinese prickly ash 2-10 cassia bark 2-10

Anistree 0.5-4 onion parts 5-25 ginger 1-20

Fennel seeds 3-20 pepper powder 4-25 parsley 5-30

Vinegar 1-14 cooking wine 2-20 chilli 4-12

Carrot meal 4-20 glossy ganoderma 2-6 spiceleaf 3-8

Three how 2-8 cloves 2-10.

Preferred, the flavoring of above-mentioned stewed sirloin comprises the raw material of following portions by weight:

Agaricus bisporus powder 6 straw mushroom powder 4 yeast extract 3

Flavour nucleotide disodium 6 tomato juice 15 starch 10

Thick broad-bean sauce 12 Chinese prickly ash 8 cassia bark 8

Anistree 3 onion parts 15 gingers 15

Fennel seeds 8 pepper powder 15 parsley 20

Vinegar 10 cooking wine 9 chilli 6

Carrot meal 16 glossy ganoderma 4 spiceleaf 4

Three how 4 cloves 5.

As a modification of the present invention, the flavoring of above-mentioned stewed sirloin also comprises the raw material of following parts by weight:

Momordica grosvenori 2-20 cape jasmine 5-20 sodium glutamate 2-12.

Preferably, the flavoring of stewed sirloin also comprises the raw material of following portions by weight:

Momordica grosvenori 8 cape jasmine 8 sodium glutamate 8.

Beneficial effect of the present invention is, adopts the flavoring of above-mentioned stewed sirloin, can increase sirloin fragrance, and makes sirloin easily well-done, and meat tenderizes, and look good is delicious, with fragrance striking the nose, is applicable to the elderly, children and pregnant woman.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.

Embodiment 1

The weight proportion of the flavoring of stewed sirloin is as follows:

Agaricus bisporus powder 6 straw mushroom powder 4 yeast extract 3

Flavour nucleotide disodium 6 tomato juice 15 starch 10

Thick broad-bean sauce 12 Chinese prickly ash 8 cassia bark 8

Anistree 3 onion parts 15 gingers 15

Fennel seeds 8 pepper powder 15 parsley 20

Vinegar 10 cooking wine 9 chilli 6

Carrot meal 16 glossy ganoderma 4 spiceleaf 4

Three how 4 cloves 5.

Embodiment 2

Agaricus bisporus powder 1 straw mushroom powder 2 yeast extract 1

Flavour nucleotide disodium 1 tomato juice 5 starch 1

Thick broad-bean sauce 2 Chinese prickly ash 1 cassia bark 1

Anistree 0.5 onion parts 5 ginger 1

Fennel seeds 1 pepper powder 4 parsley 5

Vinegar 1 cooking wine 1 chilli 2

Carrot meal 2 glossy ganoderma 1 spiceleaf 2

Three how 2 cloves 1.

Embodiment 3

Agaricus bisporus powder 10 straw mushroom powder 8 yeast extract 5

Flavour nucleotide disodium 10 tomato juice 30 starch 15

Thick broad-bean sauce 20 Chinese prickly ash 10 cassia bark 10

Anistree 5 onion parts 30 gingers 25

Fennel seeds 20 pepper powder 30 parsley 35

Vinegar 16 cooking wine 20 chilli 12

Carrot meal 20 glossy ganoderma 6 spiceleaf 8

Three how 10 cloves 10.

Embodiment 4

Agaricus bisporus powder 2 straw mushroom powder 2 yeast extract 1

Flavour nucleotide disodium 2 tomato juice 5 starch 1

Thick broad-bean sauce 2 Chinese prickly ash 2 cassia bark 2

Anistree 0.5 onion parts 5 ginger 1

Fennel seeds 3 pepper powder 4 parsley 5

Vinegar 1 cooking wine 2 chilli 4

Carrot meal 4 glossy ganoderma 2 spiceleaf 3

Three how 2 cloves 2.

Embodiment 5

Agaricus bisporus powder 10 straw mushroom powder 6 yeast extract 4

Flavour nucleotide disodium 10 tomato juice 25 starch 12

Thick broad-bean sauce 16 Chinese prickly ash 10 cassia bark 10

Anistree 4 onion parts 25 gingers 20

Fennel seeds 20 pepper powder 25 parsley 30

Vinegar 14 cooking wine 20 chilli 12

Carrot meal 20 glossy ganoderma 6 spiceleaf 8

Three how 8 cloves 10.

Embodiment 6

When stewing sirloin, first being cleaned up by sirloin, being cut into the fritter of two or three centimeter square, letting cool water in pot, sirloin is put into cold water pot and boils, water rolls to pull out for latter 5 minutes uses warm water cleaning for subsequent use.Clean sirloin is put into the marmite filling warm water, then adds the flavoring of following parts by weight:

Agaricus bisporus powder 8 straw mushroom powder 3 yeast extract 5

Flavour nucleotide disodium 6 tomato juice 15 starch 10

Thick broad-bean sauce 15 Chinese prickly ash 8 cassia bark 8

Anistree 3.5 onion parts 12 gingers 20

Fennel seeds 8 pepper powder 15 parsley 20

Vinegar 12 cooking wine 10 chilli 6

Carrot meal 16 glossy ganoderma 6 spiceleaf 4

Three how 6 cloves 6.

Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, sirloin is easily well-done, and gives off a strong fragrance, and meat tenderizes, and look good is delicious.

Claims

1. a flavoring for stewed sirloin, comprises the raw material of following portions by weight:

Agaricus bisporus powder 1-10 straw mushroom powder 2-8 yeast extract 1-5

Flavour nucleotide disodium 1-10 tomato juice 5-30 starch 1-15

Thick broad-bean sauce 2-20 Chinese prickly ash 1-10 cassia bark 1-10

Anistree 0.5-5 onion parts 5-30 ginger 1-25

Fennel seeds 1-20 pepper powder 4-30 parsley 5-35

Vinegar 1-16 cooking wine 1-20 chilli 2-12

Carrot meal 2-20 glossy ganoderma 1-6 spiceleaf 2-8

Three how 2-10 cloves 1-10.

2. the flavoring of a kind of stewed sirloin as claimed in claim 1, is characterized in that, the flavoring of described stewed sirloin comprises the raw material of following portions by weight:

Agaricus bisporus powder 2-10 straw mushroom powder 2-6 yeast extract 1-4

Flavour nucleotide disodium 2-10 tomato juice 5-25 starch 1-12

Thick broad-bean sauce 2-16 Chinese prickly ash 2-10 cassia bark 2-10

Anistree 0.5-4 onion parts 5-25 ginger 1-20

Fennel seeds 3-20 pepper powder 4-25 parsley 5-30

Vinegar 1-14 cooking wine 2-20 chilli 4-12

Carrot meal 4-20 glossy ganoderma 2-6 spiceleaf 3-8

Three how 2-8 cloves 2-10.

3. the flavoring of a kind of stewed sirloin as claimed in claim 1, is characterized in that, the flavoring of described stewed sirloin comprises the raw material of following portions by weight:

Agaricus bisporus powder 6 straw mushroom powder 4 yeast extract 3

Flavour nucleotide disodium 6 tomato juice 15 starch 10

Thick broad-bean sauce 12 Chinese prickly ash 8 cassia bark 8

Anistree 3 onion parts 15 gingers 15

Fennel seeds 8 pepper powder 15 parsley 20

Vinegar 10 cooking wine 9 chilli 6

Carrot meal 16 glossy ganoderma 4 spiceleaf 4

Three how 4 cloves 5.

4. the flavoring of a kind of stewed sirloin as claimed in claim 1, is characterized in that, the flavoring of described stewed sirloin also comprises the raw material of following parts by weight:

Momordica grosvenori 2-20 cape jasmine 5-20 sodium glutamate 2-12.

5. the flavoring of a kind of stewed sirloin as claimed in claim 4, is characterized in that, the flavoring of described stewed sirloin also comprises the raw material of following portions by weight:

Momordica grosvenori 8 cape jasmine 8 sodium glutamate 8.