CN106360371A - Spiced beef and making method thereof - Google Patents
Spiced beef and making method thereof Download PDFInfo
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- CN106360371A CN106360371A CN201610696930.4A CN201610696930A CN106360371A CN 106360371 A CN106360371 A CN 106360371A CN 201610696930 A CN201610696930 A CN 201610696930A CN 106360371 A CN106360371 A CN 106360371A
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- beef
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- soup
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a spiced beef and a making method thereof. The spiced beef is produced from fresh beef, red ginger slices, Chinese prickly ash powder, garlic kernels, orange peel, slender capsicum, plant oil, yellow rice wine, a bone soup, dark soy sauce, a proper amount of refined salt, rock sugar, monosodium glutamate, a proper amount of water, and a seasoning. The making method comprises the following steps: 1, making beef for later use; 2, making a seasoning bag for later use; 3, making the soup for later use; and 4, putting the beef for later use and the seasoning bag for later use in the soup, boiling the beef, the seasoning and the soup with strong fire, and slowly boiling the boiling mixture with weak fire in order to obtain the spiced beef. The spiced beef made in the invention has sweet-scented smell, fragrant and heavy taste, unique flavor, realization of abundant nutrition values due to addition of various nourishing raw materials with reasonable proportions, and certain dietotherapy healthcare effects; and the method has the advantages of simple process, easiness in knowing, production efficiency increase, and suitableness for being promoted and applied.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce beef and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulating, very hot oven is boiled, small fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, its prominent original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixing up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " also successively produces therewith.A variety of original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, that is, certain founder of " halogen " and " leaching ".To Ming and Qing
Period, the material of " salt " and formula are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has very big difference, and meanwhile, season is different, and the taste of spiced and stewed food is also different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the different product of local flavor.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is not good, and nutritive value is short of.Some hotel owners are to increase mouthfeel, increase spice, consumption simply
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessmans also adopt underproof flavouring agent, harmful to human
Health.
With growth in the living standard, the requirement to daily bread for the people improves constantly, while being particular about balanced in nutrition
Also pursue the peculiar flavour of food, spiced and stewed food kind is abundant not enough in the market, and nutritive value has certain limitation, wind
Taste has much room for improvement, and manufacture method complex it is difficult to meet growing consumer market demand and people increasingly update
Concept of modern health.
Content of the invention
It is an object of the invention to provide a kind of make simple, unique flavor, the stew in soy sauce beef being of high nutritive value and its system
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce beef, is made up of the raw material of following weight portion: 80～120 parts of fresh beef, 2～5 parts of crimsoned ginger sweetened piece,
1～3 part of Zanthoxyli Bungeani powder, 2～5 parts of Bulbus Allii core, 3～8 parts of Pericarpium Citri Reticulatae, 2～5 parts of elongated Fructus Capsici, 8～15 parts of vegetable oil, 3～6 parts of yellow wine, bone
100～150 parts of soup of head, 10～20 parts of dark soy sauce, appropriate refined salt, 2～6 parts of crystal sugar, 0.5～1 part of monosodium glutamate, suitable quantity of water, seasoning
8～15 parts of material；Described flavouring agent includes the raw material of following weight: anistree 0.3～0.8 part, 1～2 part of Fructus Momordicae, white
1～2 part of Fructus Amomi Rotunduss, 0.1～0.3 part of mustard, 1～2 part of Flos Rosae Davuricae, 0.2～0.4 part of Arillus Longan, 0.2～0.4 part of Herba polygoni hydropiperiss, winter daphne
0.5～1 part, 0.2～0.4 part of Radix Ginseng, 0.1～0.2 part of Agaricus blazei Murrill；
The manufacture method of described stew in soy sauce beef, comprises the following steps:
(1) choose fresh beef, clean, add crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder and appropriate refined salt to beef after dewatering, salted down with vacuum
Machine processed is pickled, and after pickling, blanching, to some semi-ripe condition, obtains standby beef；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add anise, Fructus Momordicae, Fructus Amomi Rotunduss, mustard,
Flos Rosae Davuricae, Arillus Longan, Herba polygoni hydropiperiss, winter daphne, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains seasoning
Material bag is standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Bulbus Allii core, Pericarpium Citri Reticulatae, elongated Fructus Capsici stir-frying
Perfume (or spice), adds yellow wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by the flavouring agent bag of the standby beef of step (1) gained and step (2) gained, put into the soup of step (3) gained
In material, after boiling by intense fire, use small fire infusion 1～1.5 hour at leisure instead, obtain stew in soy sauce beef.
Preferably, in described step (1), its manufacture method also includes, and soaks 10～20 with clear water after beef is cleaned
Minute dewatering again, fully to remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Arachidis hypogaeae semen.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce beef made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratios, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Specific embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce beef, is made up of the raw material of following weight portion: 80 parts of fresh beef, 2 parts of crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder 1
Part, 2 parts of Bulbus Allii core, 3 parts of Pericarpium Citri Reticulatae, 2 parts of elongated Fructus Capsici, 8 parts of vegetable oil, 3 parts of yellow wine, 100 parts of bone soup, 10 parts of dark soy sauce, suitable
Amount refined salt, 2 parts of crystal sugar, 0.5 part of monosodium glutamate, suitable quantity of water, 8 parts of flavouring agent；Described flavouring agent includes the former of following weight
Material: anistree 0.3 part, 1 part of Fructus Momordicae, 1 part of Fructus Amomi Rotunduss, 0.1 part of mustard, 1 part of Flos Rosae Davuricae, Arillus Longan 0.2～part, 0.2 part of Herba polygoni hydropiperiss,
0.5 part of winter daphne, 0.2 part of Radix Ginseng, 0.1 part of Agaricus blazei Murrill；
The manufacture method of described stew in soy sauce beef, comprises the following steps:
(1) choose fresh beef, clean, add crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder and appropriate refined salt to beef after dewatering, salted down with vacuum
Machine processed is pickled, and after pickling, blanching, to some semi-ripe condition, obtains standby beef；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds anise, Fructus Momordicae, Fructus Amomi Rotunduss, mustard, thorn rose
Flower, Arillus Longan, Herba polygoni hydropiperiss, winter daphne, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Bulbus Allii core, Pericarpium Citri Reticulatae, elongated Fructus Capsici stir-frying fragrant, then
Add yellow wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by the flavouring agent bag of the standby beef of step (1) gained and step (2) gained, put into the soup of step (3) gained
In material, after boiling by intense fire, use small fire infusion 1 hour at leisure instead, obtain stew in soy sauce beef.
Embodiment 2:
A kind of stew in soy sauce beef, is made up of the raw material of following weight portion: 120 parts of fresh beef, 5 parts of crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder 3
Part, 5 parts of Bulbus Allii core, 8 parts of Pericarpium Citri Reticulatae, 5 parts of elongated Fructus Capsici, 15 parts of vegetable oil, 6 parts of yellow wine, 150 parts of bone soup, 20 parts of dark soy sauce, suitable
Amount refined salt, 6 parts of crystal sugar, 1 part of monosodium glutamate, suitable quantity of water, 15 parts of flavouring agent；Described flavouring agent includes the former of following weight
Material: anistree 0.8 part, 2 parts of Fructus Momordicae, 2 parts of Fructus Amomi Rotunduss, 0.3 part of mustard, 2 parts of Flos Rosae Davuricae, 0.4 part of Arillus Longan, 0.4 part of Herba polygoni hydropiperiss, auspicious
1 part of perfume, 0.4 part of Radix Ginseng, 0.2 part of Agaricus blazei Murrill；
The manufacture method of described stew in soy sauce beef, comprises the following steps:
(1) choose fresh beef, clean, add crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder and appropriate refined salt to beef after dewatering, salted down with vacuum
Machine processed is pickled, and after pickling, blanching, to some semi-ripe condition, obtains standby beef；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds anise, Fructus Momordicae, Fructus Amomi Rotunduss, mustard, thorn rose
Flower, Arillus Longan, Herba polygoni hydropiperiss, winter daphne, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Bulbus Allii core, Pericarpium Citri Reticulatae, elongated Fructus Capsici stir-frying fragrant, then
Add yellow wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by the flavouring agent bag of the standby beef of step (1) gained and step (2) gained, put into the soup of step (3) gained
In material, after boiling by intense fire, use small fire infusion 1.5 hours at leisure instead, obtain stew in soy sauce beef.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clearly after beef is cleaned
Water soaks 10～20 minutes dewaterings again, fully to remove blood and slime；The vegetable oil adopting in described making step is Oleum Arachidis hypogaeae semen.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce beef made, and with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratios, has certain Dietotherapy health effect；Its process is simple, is suitable to promote and answers
With.
Above embodiment is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered
Row limits, and on the premise of without departing from design spirit of the present invention, those of ordinary skill in the art do to technical scheme
The various modifications going out and improvement, all should fall in the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of stew in soy sauce beef is it is characterised in that be made up of the raw material of following weight portion: 80～120 parts of fresh beef, crimsoned ginger sweetened
2～5 parts of piece, 1～3 part of Zanthoxyli Bungeani powder, 2～5 parts of Bulbus Allii core, 3～8 parts of Pericarpium Citri Reticulatae, 2～5 parts of elongated Fructus Capsici, 8～15 parts of vegetable oil, yellow wine
3～6 parts, 100～150 parts of bone soup, 10～20 parts of dark soy sauce, appropriate refined salt, 2～6 parts of crystal sugar, 0.5～1 part of monosodium glutamate, suitable
Amount water, 8～15 parts of flavouring agent；Described flavouring agent includes the raw material of following weight: anistree 0.3～0.8 part, Fructus Momordicae
1～2 part, 1～2 part of Fructus Amomi Rotunduss, 0.1～0.3 part of mustard, 1～2 part of Flos Rosae Davuricae, 0.2～0.4 part of Arillus Longan, Herba polygoni hydropiperiss 0.2～0.4
Part, 0.5～1 part of winter daphne, 0.2～0.4 part of Radix Ginseng, 0.1～0.2 part of Agaricus blazei Murrill；
The manufacture method of described stew in soy sauce beef, comprises the following steps:
(1) choose fresh beef, clean, add crimsoned ginger sweetened piece, Zanthoxyli Bungeani powder and appropriate refined salt to beef after dewatering, use vacuum curing machine
Pickled, after pickling, blanching, to some semi-ripe condition, obtains standby beef；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds anise, Fructus Momordicae, Fructus Amomi Rotunduss, mustard, thorn rose
Flower, Arillus Longan, Herba polygoni hydropiperiss, winter daphne, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Bulbus Allii core, Pericarpium Citri Reticulatae, elongated Fructus Capsici stir-frying fragrant, then
Add yellow wine, bone soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by the flavouring agent bag of the standby beef of step (1) gained and step (2) gained, put into the soup stock of step (3) gained
In, after boiling by intense fire, use small fire infusion 1～1.5 hour at leisure instead, obtain stew in soy sauce beef.
2. a kind of manufacture method of stew in soy sauce beef according to claim 1 is it is characterised in that in described step (1), its
Manufacture method also includes, and soaks 10～20 minutes dewaterings again with clear water after beef is cleaned.
3. a kind of manufacture method of stew in soy sauce beef according to claim 1 is it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Oleum Arachidis hypogaeae semen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696930.4A CN106360371A (en) | 2016-08-21 | 2016-08-21 | Spiced beef and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696930.4A CN106360371A (en) | 2016-08-21 | 2016-08-21 | Spiced beef and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360371A true CN106360371A (en) | 2017-02-01 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610696930.4A Withdrawn CN106360371A (en) | 2016-08-21 | 2016-08-21 | Spiced beef and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936374A (en) * | 2017-05-26 | 2018-12-07 | 白迎霞 | A kind of stew in soy sauce duck's egg and preparation method thereof |
| CN111728146A (en) * | 2020-06-19 | 2020-10-02 | 云南金江绿色产业有限公司 | Flavor characteristic beef stew formula |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100058772A (en) * | 2008-11-25 | 2010-06-04 | 신영자 | Ginseng and beef mixture and its menu using the same |
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN104286947A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Nutritious spiced beef and preparation method thereof |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
-
2016
- 2016-08-21 CN CN201610696930.4A patent/CN106360371A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100058772A (en) * | 2008-11-25 | 2010-06-04 | 신영자 | Ginseng and beef mixture and its menu using the same |
| CN102450649A (en) * | 2010-10-22 | 2012-05-16 | 柳迪 | Making process for spiced beef |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN104286947A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Nutritious spiced beef and preparation method thereof |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936374A (en) * | 2017-05-26 | 2018-12-07 | 白迎霞 | A kind of stew in soy sauce duck's egg and preparation method thereof |
| CN111728146A (en) * | 2020-06-19 | 2020-10-02 | 云南金江绿色产业有限公司 | Flavor characteristic beef stew formula |
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Application publication date: 20170201 |
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