CN107156677A - A kind of preparation method of simmered beef shank - Google Patents
A kind of preparation method of simmered beef shank Download PDFInfo
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- CN107156677A CN107156677A CN201710520268.1A CN201710520268A CN107156677A CN 107156677 A CN107156677 A CN 107156677A CN 201710520268 A CN201710520268 A CN 201710520268A CN 107156677 A CN107156677 A CN 107156677A
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- beef
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- shank
- tendon
- simmered
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- 235000015278 beef Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 210000002435 tendon Anatomy 0.000 claims abstract description 36
- 235000013882 gravy Nutrition 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000001702 nutmeg Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 4
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 229910052736 halogen Inorganic materials 0.000 description 7
- 150000002367 halogens Chemical class 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000000518 sarcolemma Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- 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
- A23L13/40—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
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of simmered beef shank, the raw material used per 500g beef tendons is as follows：Anise 15 25g, the 25g of husky ginger 15, the 40g of cassia bark 20, the 15g of tsaoko 5, the 10g of spiceleaf 5, the 25g of Chinese prickly ash 15, the 20g of dried orange peel 10, the 30g of nutmeg 20, the 30g of Amomum cardamomum 20, Momordica grosvenori 0.5 1, the 5g of cloves 1, the 20g of fennel seeds 5, the 10g of radix glycyrrhizae 5, the 20g of ginger 15, the 30g of green onion 20, the 20g of chilli 5, the 40g of brown sugar 20, the 100g of light soy sauce 40, the 100g of cooking wine 40, salt 20g, first makes thick gravy, then make simmered beef shank.The present invention has advantages below compared with prior art：With reference to the meat feature of beef tendon, the fresh fragrant oiliness mouth of simmered beef shank made more has a sense of hierarchy.
Description
Technical field
The present invention relates to halogen material formula, more particularly to a kind of preparation method of simmered beef shank.
Background technology
Beef tendon refers to the muscle of the thigh of ox, has what sarcolemma was wrapped up, built-in muscle, hardness is moderate, and lines rule is best suitable for halogen
Taste.Beef is rich in protein, and amino acid ratio of components pork is needed closer to human body, can improve body resistance against diseases, and growth is sent out
Educate and postoperative, aftercare people lose blood in supplement, it is particularly suitable in terms of repair tissue.
At present, the omnifarious halogen material formula of in the market, is common to the various pot-stewed fowls such as chicken feet, duck's foot, dried bean curd and makes, mouth
Taste is similar, it is impossible to further attract eater.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of fresh perfume of simmered beef shank made is oiliness
Mouthful, the preparation method of the simmered beef shank for the making simmered beef shank more having a sense of hierarchy.
The present invention is achieved by the following technical solutions：A kind of preparation method of simmered beef shank, is used per 500g beef tendons
Raw material is as follows：Anistree 15-25g, husky ginger 15-25g, cassia bark 20-40g, tsaoko 5-15g, spiceleaf 5-10g, Chinese prickly ash 15-25g, dried orange peel
10-20g, nutmeg 20-30g, Amomum cardamomum 20-30g, Momordica grosvenori 0.5-1, cloves 1-5g, fennel seeds 5-20g, radix glycyrrhizae 5-
10g, ginger 15-20g, green onion 20-30g, chilli 5-20g, brown sugar 20-40g, light soy sauce 40-100g, cooking wine 40-100g, salt 20g；
First make thick gravy：
All the components are put into pot in formula, add 2000mL water, and 2000 DEG C of big fire are heated to water temperature and reach 100 DEG C, are turned
Continue to heat 15 minutes into 1600 DEG C of moderate heats, close fiery and covered, continue to boil in a covered pot over a slow fire to 25 DEG C, thick gravy；
Simmered beef shank is made again, and preparation method includes：
Step 1：The selection of beef tendon：Tendon and shank heart 500g before fresh ox are chosen, tangent plane such as interwined dragon line shape, Cowhells enriches,
It is evenly distributed；
Step 2：The processing of beef tendon：Its 90 DEG C of hot water are scalded and pulled out later, 25 DEG C of cold water soaks is put into and is taken out after 5 minutes；
Step 3：Take 1000mL thick gravies to be heated to 100 DEG C, the beef tendon in step 2 is put into, be heated to 2000 DEG C of big fire
Turn to continue greatly to heat 15 minutes in 1600 DEG C after 100 DEG C, then turn 1200 DEG C of small fires and heat 30 minutes.Then pull beef tendon out, air-dry 2
Hour；
Step 4：Step 3 gained beef tendon continues to be put into the thick gravy used in step 3, and 1200 DEG C of small fires heat 45 minutes i.e.
Into.
The present invention has advantages below compared with prior art：With reference to the meat feature of beef tendon, the simmered beef shank made is fresh
Fragrant oiliness mouth, more has a sense of hierarchy.
Embodiment
Embodiments of the invention are elaborated below, the present embodiment is carried out lower premised on technical solution of the present invention
Implement, give detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following implementations
Example.
Preparation method embodiment 1, embodiment 2 and embodiment 3 the production various concentrations of the present invention have been respectively adopted in applicant
Halogen material and simmered beef shank, to adapt to different crowd.
Embodiment 1
(1) halogen material formula
Anistree 15g, husky ginger 15g, cassia bark 20g, tsaoko 5g, spiceleaf 5g, Chinese prickly ash 15g, dried orange peel 10g, nutmeg 20g, white peas or beans
Cool 20g, Momordica grosvenori 0.5, cloves 1g, fennel seeds 10g, radix glycyrrhizae 6g, ginger 10g, green onion 20g, chilli 10g, brown sugar 20g are raw
Take out 60g, cooking wine 60g, salt 20g.
(2) thick gravy preparation method
All the components are put into pot in formula, add 2000mL water, and 2000 DEG C of big fire are heated to water temperature and reach 100 DEG C, are turned
Continue to heat 15 minutes into 1600 DEG C of moderate heats, close fiery and covered, continue to boil in a covered pot over a slow fire to 25 DEG C, thick gravy.
(3) store method of thick gravy
After thick gravy is filtered, boil to after 100 DEG C, place to 25 DEG C, load sterilized container, be put into -18 DEG C of freezings
Room is freezed.Do not eat, thick gravy thaw for a long time at interval of one month, be heated to placing after 100 DEG C to 25 DEG C, again -18 DEG C it is cold
Freeze.So repeatedly, it is most long to preserve 1~2 year.
(4) preparation method of simmered beef shank
Step 1：The selection of beef tendon：Tendon and shank heart 500g before fresh ox are chosen, tangent plane such as interwined dragon line shape, Cowhells enriches,
It is evenly distributed；
Step 2：The processing of beef tendon：Its 90 DEG C of hot water are scalded and pulled out later, 25 DEG C of cold water soaks is put into and is taken out after 5 minutes；
Step 3：Take 1000mL thick gravies to be heated to 100 DEG C, the beef tendon in step 2 is put into, be heated to 2000 DEG C of big fire
Turn to continue greatly to heat 15 minutes in 1600 DEG C after 100 DEG C, then turn 1200 DEG C of small fires and heat 30 minutes.Then pull beef tendon out, air-dry 2
Hour；
Step 4：Step 3 gained beef tendon continues to be put into the thick gravy used in step 3, and 1200 DEG C of small fires heat 45 minutes i.e.
Into.
Embodiment 2
(1) halogen material formula
Anistree 20g, husky ginger 20g, cassia bark 30g, tsaoko 10g, spiceleaf 8g, Chinese prickly ash 20g, dried orange peel 15g, nutmeg 25g, white peas or beans
Cool 25g, Momordica grosvenori 1, cloves 3g, fennel seeds 15g, radix glycyrrhizae 8g, ginger 15g, green onion 25g, chilli 15g, brown sugar 30g, light soy sauce
80g, cooking wine 80g, salt 30g.
(2) thick gravy preparation method
All the components are put into pot in formula, add 2000mL water, and 2000 DEG C of big fire are heated to water temperature and reach 100 DEG C, are turned
Continue to heat 15 minutes into 1600 DEG C of moderate heats, close fiery and covered, continue to boil in a covered pot over a slow fire to 25 DEG C, thick gravy.
(3) store method of thick gravy
After thick gravy is filtered, boil to after 100 DEG C, place to 25 DEG C, load sterilized container, be put into -18 DEG C of freezings
Room is freezed.Do not eat, thick gravy thaw for a long time at interval of one month, be heated to placing after 100 DEG C to 25 DEG C, again -18 DEG C it is cold
Freeze.So repeatedly, it is most long to preserve 1~2 year.
(4) preparation method of simmered beef shank
Step 1：The selection of beef tendon：Tendon and shank heart 500g before fresh ox are chosen, tangent plane such as interwined dragon line shape, Cowhells enriches,
It is evenly distributed；
Step 2：The processing of beef tendon：Its 90 DEG C of hot water are scalded and pulled out later, 25 DEG C of cold water soaks is put into and is taken out after 5 minutes；
Step 3：Take 1000mL thick gravies to be heated to 100 DEG C, the beef tendon in step 2 is put into, be heated to 2000 DEG C of big fire
Turn to continue greatly to heat 15 minutes in 1600 DEG C after 100 DEG C, then turn 1200 DEG C of small fires and heat 30 minutes.Then pull beef tendon out, air-dry 2
Hour；
Step 4：Step 3 gained beef tendon continues to be put into the thick gravy used in step 3, and 1200 DEG C of small fires heat 45 minutes i.e.
Into.
Embodiment 3
(1) halogen material formula
Anistree 25g, husky ginger 25g, cassia bark 40g, tsaoko 15g, spiceleaf 10g, Chinese prickly ash 25g, dried orange peel 20g, nutmeg 30g, in vain
Cardamom 30g, Momordica grosvenori 1.5, cloves 5g, fennel seeds 20g, radix glycyrrhizae 10g, ginger 20g, green onion 30g, chilli 20g, brown sugar 40g,
Light soy sauce 100g, cooking wine 100g, salt 40g.
(2) thick gravy preparation method
All the components are put into pot in formula, add 2000mL water, and 2000 DEG C of big fire are heated to water temperature and reach 100 DEG C, are turned
Continue to heat 15 minutes into 1600 DEG C of moderate heats, close fiery and covered, continue to boil in a covered pot over a slow fire to 25 DEG C, thick gravy.
(3) store method of thick gravy
After thick gravy is filtered, boil to after 100 DEG C, place to 25 DEG C, load sterilized container, be put into -18 DEG C of freezings
Room is freezed.Do not eat, thick gravy thaw for a long time at interval of one month, be heated to placing after 100 DEG C to 25 DEG C, again -18 DEG C it is cold
Freeze.So repeatedly, it is most long to preserve 1~2 year.
(4) preparation method of simmered beef shank
Step 1：The selection of beef tendon：Tendon and shank heart 500g before fresh ox are chosen, tangent plane such as interwined dragon line shape, Cowhells enriches,
It is evenly distributed；
Step 2：The processing of beef tendon：Its 90 DEG C of hot water are scalded and pulled out later, 25 DEG C of cold water soaks is put into and is taken out after 5 minutes；
Step 3：Take 1000mL thick gravies to be heated to 100 DEG C, the beef tendon in step 2 is put into, be heated to 2000 DEG C of big fire
Turn to continue greatly to heat 15 minutes in 1600 DEG C after 100 DEG C, then turn 1200 DEG C of small fires and heat 30 minutes.Then pull beef tendon out, air-dry 2
Hour；
Step 4：Step 3 gained beef tendon continues to be put into the thick gravy used in step 3, and 1200 DEG C of small fires heat 45 minutes i.e.
Into.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (1)
1. a kind of preparation method of simmered beef shank, it is characterised in that：The raw material used per 500g beef tendons is as follows：Anistree 15-25g, it is husky
Ginger 15-25g, cassia bark 20-40g, tsaoko 5-15g, spiceleaf 5-10g, Chinese prickly ash 15-25g, dried orange peel 10-20g, nutmeg 20-30g, in vain
Cardamom 20-30g, Momordica grosvenori 0.5-1, cloves 1-5g, fennel seeds 5-20g, radix glycyrrhizae 5-10g, ginger 15-20g, green onion 20-30g,
Chilli 5-20g, brown sugar 20-40g, light soy sauce 40-100g, cooking wine 40-100g, salt 20g；
First make thick gravy：
All the components are put into pot in formula, add 2000mL water, and 2000 DEG C of big fire are heated to water temperature and reach 100 DEG C, change into
1600 DEG C of moderate heats continue to heat 15 minutes, close fiery and covered, continue to boil in a covered pot over a slow fire to 25 DEG C, thick gravy；
Simmered beef shank is made again, and preparation method includes：
Step 1：The selection of beef tendon：Tendon and shank heart 500g before fresh ox are chosen, tangent plane such as interwined dragon line shape, Cowhells enriches, distribution
Uniformly；
Step 2：The processing of beef tendon：Its 90 DEG C of hot water are scalded and pulled out later, 25 DEG C of cold water soaks is put into and is taken out after 5 minutes；
Step 3：Take 1000mL thick gravies to be heated to 100 DEG C, the beef tendon in step 2 is put into, 100 DEG C are heated to 2000 DEG C of big fire
After turn in 1600 DEG C big and continue to heat 15 minutes, then turn 1200 DEG C of small fires and heat 30 minutes.Then pull beef tendon out, air-dry 2 hours；
Step 4：Step 3 gained beef tendon continues to be put into the thick gravy used in step 3, and 1200 DEG C of small fires are heated 45 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710520268.1A CN107156677A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of simmered beef shank |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710520268.1A CN107156677A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of simmered beef shank |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156677A true CN107156677A (en) | 2017-09-15 |
Family
ID=59827223
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710520268.1A Withdrawn CN107156677A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of simmered beef shank |
Country Status (1)
| Country | Link |
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| CN (1) | CN107156677A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594361A (en) * | 2017-09-29 | 2018-01-19 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce simmered beef shank |
| CN113017013A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Stewed beef head and preparation method thereof |
-
2017
- 2017-06-30 CN CN201710520268.1A patent/CN107156677A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594361A (en) * | 2017-09-29 | 2018-01-19 | 绵阳市云阳食品有限公司 | A kind of production technology of sauce simmered beef shank |
| CN113017013A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Stewed beef head and preparation method thereof |
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Application publication date: 20170915 |