CN107334120A - A kind of Islamic beef with brown sauce soup stock and its processing method - Google Patents
A kind of Islamic beef with brown sauce soup stock and its processing method Download PDFInfo
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- CN107334120A CN107334120A CN201710634587.5A CN201710634587A CN107334120A CN 107334120 A CN107334120 A CN 107334120A CN 201710634587 A CN201710634587 A CN 201710634587A CN 107334120 A CN107334120 A CN 107334120A
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- beef
- brown sauce
- soup stock
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a kind of Islamic beef with brown sauce soup stock, it is made up of following raw material：70~80 parts of Carnis Bovis seu Bubali, 30~40 parts of vegetable oil, 8~10 parts of ginger, 8~10 parts of fermented bean curd, 8~10 parts of soy sauce, 5~8 parts of honey, 8~10 parts of salt, 5~8 parts of fructus amomi, anistree 5~8 parts, 5~8 parts of tsaoko, 5~8 parts of fennel seeds, 5~8 parts of cassia bark, 5~8 parts of hawthorn.The invention also discloses a kind of Islamic beef with brown sauce soup stock processing method, including selected beef, pickle, boil chilli oil, cooking material and packaging totally 5 step engineering.The present invention is formed on the basis of traditional beef with brown sauce makes by improving feeding and manufacture craft.After improving feeding and manufacture craft, beef with brown sauce is reached color, shape, taste various, nutritious tonifying, allow people to feel oily but not greasy after eating, the effective quality of life for improving people, turn into indispensable cuisines in life.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of Islamic beef with brown sauce soup stock and its processing method.
Background technology
What halal food was typically referred to butcher according to Chinese Moslem's eating habit, and processed, making meets Islamic requirement
Diet product, for Islamic diet using Jiamei as principle, so-called " Jiamei " removes color, shape, taste or the nutritious tonifying being generally understood that
Outside, more important is " the clean and personality " for referring to the food, Moslem says " health and the property defended ", is " eating to nourish one's nature ".
Made in life by its unique national characters and its technique, it is very popular with consumers, beef with brown sauce soup stock be exactly wherein it
One.The beef that traditional beef with brown sauce is mainly chosen all is meat mincing, muscles, internal organ and ox head meat etc., small by rinsing and pickling
Fire, which slowly boils, to be formed, but takes beef bad due to selection, causes appearance color dim, microthermal climate especially winter is eaten up
Oil can apply mouth afterwards, very greasy, should not often eat.In order to make beef with brown sauce reach color, shape, taste " Jiamei ", the present invention in tradition
Beef with brown sauce improves feeding and manufacture craft on the basis of making, and beef with brown sauce is reached color, shape, taste various, nutritious tonifying, solves
The problem of microthermal climate oil can apply mouth.Beef with brown sauce soup stock after improvement more disclosure satisfy that demand of the consumer to cuisines, together
Shi Gengneng carries forward national characters, developing ethnic cultures.
The present invention is formed on the basis of traditional beef with brown sauce makes by improving feeding and manufacture craft.Improve feeding
After manufacture craft, beef with brown sauce is reached color, shape, taste various, nutritious tonifying, allow people to feel oily but not greasy after eating.Effectively
The quality of life of people is improved, turns into indispensable cuisines in life.
The content of the invention
The invention aims to provide a kind of Islamic beef with brown sauce soup stock and its processing method.
The present invention is to be achieved through the following technical solutions：
A kind of Islamic beef with brown sauce soup stock, is made up of following raw material：70~80 parts of Carnis Bovis seu Bubali, vegetable oil 30~40
Part, 8~10 parts of ginger, 8~10 parts of fermented bean curd, 8~10 parts of soy sauce, 5~8 parts of honey, 8~10 parts of salt, 5~8 parts of fructus amomi, anise 5
~8 parts, 5~8 parts of tsaoko, 5~8 parts of fennel seeds, 5~8 parts of cassia bark, 5~8 parts of hawthorn.
Preferably, described a kind of Islamic beef with brown sauce soup stock, is made up of following raw material：75 parts of Carnis Bovis seu Bubali, plant
35 parts of thing oil, 9 parts of ginger, 9 parts of fermented bean curd, 6 parts of honey, 9 parts of soy sauce, 9 parts of salt, 7 parts of fructus amomi, anistree 6 parts, 6 parts of tsaoko, fennel seeds
6 parts, 6 parts of cassia bark, 6 parts of hawthorn.
A kind of processing method of Islamic beef with brown sauce soup stock, comprises the following steps：
(1) das Beinfleisch and abdomen meat of the selected high-quality ox locally put in a suitable place to breed, rinsing are filtered dry post-processing into meat cubelets；
(2) meat cubelets described in step (1) are added to described seasoning：Puddled after ginger, fermented bean curd, soy sauce, honey and salt
It is even, pickle 30~45 minutes；
(3) by vegetable oil, fructus amomi, anise, tsaoko, fennel seeds, cassia bark, hawthorn, honey and fermented bean curd, by it is secondary boil and
Into special chilli oil；
(4) with step (3) chilli oil by the beef granules refining of having pickled described in (2) to chilli oil it is limpid when, take out ox
Meat cubelets；
(5) diced beef refined described in step (4) is put into the soup of boiling, adds special spices bag, low baking temperature boils
60-80 minutes, the soup stock is produced after cooling；
(6) step (5) soup stock is added into preservative, according to soup meat weight than 2:1~3:1 packaging.
Preferably, in step (1), described meat cubelets length is 0.8cm~1.0cm.
Further, in step (1), the das Beinfleisch and abdomen meat of described ox, including but not limited to meat cubelets are processed into, also
It can process and grow into 10~20cm, a width of 5~10cm, 0.02~0.05cm of thickness sliced meat.
Further, described Islamic beef with brown sauce soup stock can directly eat, be prepared into Islamic beef with brown sauce powder, Islamic
Beef with brown sauce chafing dish, the cooking of Islamic beef with brown sauce or Islamic beef with brown sauce steam dish.
Beneficial effect：The present invention is on the basis of traditional beef with brown sauce makes by improving feeding and manufacture craft and shape
Into.After improving feeding and manufacture craft, beef with brown sauce is reached color, shape, taste various, nutritious tonifying, allow people feel oil after eating and
It is oiliness, the effective quality of life for improving people, turn into indispensable cuisines in life.
Embodiment
Presently preferred embodiments of the present invention is explained in detail below so that advantages and features of the invention be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of Islamic beef with brown sauce soup stock, is made up of following raw material：75 parts of Carnis Bovis seu Bubali, 35 parts of vegetable oil, ginger 9
Part, 9 parts of fermented bean curd, 6 parts of honey, 9 parts of soy sauce, 9 parts of salt, 7 parts of fructus amomi, anistree 6 parts, 6 parts of tsaoko, 6 parts of fennel seeds, 6 parts of cassia bark, mountain
6 parts of short, bristly hair or beard.
A kind of processing method of Islamic beef with brown sauce soup stock, comprises the following steps：
1st, the das Beinfleisch and abdomen meat of the selected high-quality ox locally put in a suitable place to breed, rinsing are filtered dry post-processing into meat cubelets；
The 2nd, meat cubelets described in step 1 are added to described seasoning：Puddled after ginger, fermented bean curd, soy sauce, honey and salt uniformly,
Pickle 40 minutes；
3rd, by vegetable oil, fructus amomi, anise, tsaoko, fennel seeds, cassia bark, hawthorn, honey and fermented bean curd, by it is secondary boil and
Into special chilli oil；
4th, described in step 3 chilli oil by the beef granules refining of having pickled described in 2 to chilli oil it is limpid when, take out diced beef；
The 5th, the diced beef refined described in step 4 is put into the soup of boiling, add special spices bag, low baking temperature boils 70 points
Clock, the soup stock is produced after cooling；
6th, soup stock described in step 5 adds preservative, according to soup meat weight than 2.5:1 is packed.
Embodiment 2
A kind of Islamic beef with brown sauce soup stock, is made up of following raw material：70 parts of Carnis Bovis seu Bubali, 30 parts of vegetable oil, ginger 8
Part, 8 parts of fermented bean curd, 8 parts of soy sauce, 5 parts of honey, 8 parts of salt, 5 parts of fructus amomi, anistree 5 parts, 5 parts of tsaoko, 5 parts of fennel seeds, 5 parts of cassia bark, mountain
5 parts of short, bristly hair or beard.
A kind of processing method of Islamic beef with brown sauce soup stock, comprises the following steps：
1st, the das Beinfleisch and abdomen meat of the selected high-quality ox locally put in a suitable place to breed, rinsing are filtered dry post-processing into meat cubelets；
The 2nd, meat cubelets described in step 1 are added to described seasoning：Puddled after ginger, fermented bean curd, soy sauce, honey and salt uniformly,
Pickle 35 minutes；
3rd, by vegetable oil, fructus amomi, anise, tsaoko, fennel seeds, cassia bark, hawthorn, honey and fermented bean curd, by it is secondary boil and
Into special chilli oil；
4th, described in step 3 chilli oil by the beef granules refining of having pickled described in 2 to chilli oil it is limpid when, take out diced beef；
The 5th, the diced beef refined described in step 4 is put into the soup of boiling, add special spices bag, low baking temperature boils 60 points
Clock, the soup stock is produced after cooling；
6th, soup stock described in step 5 adds preservative, according to soup meat weight than 2:1 is packed.
Embodiment 3
A kind of Islamic beef with brown sauce soup stock, is made up of following raw material：80 parts of Carnis Bovis seu Bubali, 40 parts of vegetable oil, ginger
10 parts, 10 parts of fermented bean curd, 10 parts of soy sauce, 8 parts of honey, 10 parts of salt, 8 parts of fructus amomi, anistree 8 parts, 8 parts of tsaoko, 8 parts of fennel seeds, cassia bark 8
Part, 8 parts of hawthorn.
A kind of processing method of Islamic beef with brown sauce soup stock, comprises the following steps：
1st, the das Beinfleisch and abdomen meat of the selected high-quality ox locally put in a suitable place to breed, rinsing are filtered dry post-processing into meat cubelets；
The 2nd, meat cubelets described in step 1 are added to described seasoning：Puddled after ginger, fermented bean curd, soy sauce, honey and salt uniformly,
Pickle 45 minutes；
3rd, by vegetable oil, fructus amomi, anise, tsaoko, fennel seeds, cassia bark, hawthorn, honey and fermented bean curd, by it is secondary boil and
Into special chilli oil；
4th, described in step 3 chilli oil by the beef granules refining of having pickled described in 2 to chilli oil it is limpid when, take out diced beef；
The 5th, the diced beef refined described in step 4 is put into the soup of boiling, add special spices bag, low baking temperature boils 80 points
Clock, the soup stock is produced after cooling；
6th, soup stock described in step 5 adds preservative, according to soup meat weight than 3:1 is packed.
Claims (6)
1. a kind of Islamic beef with brown sauce soup stock, it is characterised in that be made up of the raw material of following parts by weight：70~80 parts of Carnis Bovis seu Bubali,
30~40 parts of vegetable oil, 8~10 parts of ginger, 8~10 parts of fermented bean curd, 8~10 parts of soy sauce, 5~8 parts of honey, 8~10 parts of salt, fructus amomi 5
~8 parts, anistree 5~8 parts, 5~8 parts of tsaoko, 5~8 parts of fennel seeds, 5~8 parts of cassia bark, 5~8 parts of hawthorn.
2. a kind of Islamic beef with brown sauce soup stock according to claim 1, it is characterised in that by the raw material system of following parts by weight
Into：75 parts of Carnis Bovis seu Bubali, 35 parts of vegetable oil, 9 parts of ginger, 9 parts of fermented bean curd, 9 parts of soy sauce, 6 parts of honey, 9 parts of salt, 7 parts of fructus amomi, anise 6
Part, 6 parts of tsaoko, 6 parts of fennel seeds, 6 parts of cassia bark, 6 parts of hawthorn.
A kind of 3. processing method of Islamic beef with brown sauce soup stock, it is characterised in that：Comprise the following steps：
(1) das Beinfleisch and abdomen meat of the selected high-quality ox locally put in a suitable place to breed, rinsing are filtered dry post-processing into meat cubelets；
(2) meat cubelets described in step (1) are added into seasoning：Puddled after ginger, fermented bean curd, soy sauce, honey and salt uniformly, pickle 30~
45 minutes；
(3) by vegetable oil, fructus amomi, anise, tsaoko, fennel seeds, cassia bark, hawthorn, honey and fermented bean curd, by boil form it is special red
Oil；
(4) with step (3) chilli oil by the diced beef refining of having pickled described in (2) to chilli oil it is limpid when, take out diced beef；
(5) diced beef refined described in step (4) is put into the soup of boiling, adds spices bag, low baking temperature boils 60-80 points
Clock, the soup stock is produced after cooling；
(6) by step (4) soup stock according to soup meat weight than 2:1~3:1 packaging.
4. the processing method of a kind of Muslim beef soup stock according to claim 3, it is characterised in that described in step (1)
Diced beef length be 0.8cm~1.0cm.
5. the processing method of a kind of Muslim beef soup stock according to claim 4, it is characterised in that described in step (1)
Ox das Beinfleisch and abdomen meat, be not limited to be processed into meat cubelets, can also process and grow into 10~20cm, a width of 5~10cm is thick
Spend 0.02~0.05cm sliced meat.
A kind of 6. Islamic beef with brown sauce soup stock according to Claims 1 to 5 any one, it is characterised in that described soup
Material can directly eat, be prepared into Islamic beef with brown sauce powder, Islamic beef with brown sauce chafing dish, the cooking of Islamic beef with brown sauce or Islamic
Beef with brown sauce steams dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634587.5A CN107334120A (en) | 2017-07-29 | 2017-07-29 | A kind of Islamic beef with brown sauce soup stock and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634587.5A CN107334120A (en) | 2017-07-29 | 2017-07-29 | A kind of Islamic beef with brown sauce soup stock and its processing method |
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| Publication Number | Publication Date |
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| CN107334120A true CN107334120A (en) | 2017-11-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710634587.5A Withdrawn CN107334120A (en) | 2017-07-29 | 2017-07-29 | A kind of Islamic beef with brown sauce soup stock and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296808A (en) * | 2020-03-27 | 2020-06-19 | 宁夏草原阿妈食品有限公司 | Muslim bone soup hotpot soup base and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840000457B1 (en) * | 1982-12-15 | 1984-04-09 | 이수빈 | Method for manufacturing instant food |
| CN101352252A (en) * | 2008-08-28 | 2009-01-28 | 高庆胜 | Household convenient chafing dish material and method for preparing the same |
| CN103610087A (en) * | 2013-11-19 | 2014-03-05 | 陆耀芳 | Preparation method of braised beef in sauce |
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
-
2017
- 2017-07-29 CN CN201710634587.5A patent/CN107334120A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840000457B1 (en) * | 1982-12-15 | 1984-04-09 | 이수빈 | Method for manufacturing instant food |
| CN101352252A (en) * | 2008-08-28 | 2009-01-28 | 高庆胜 | Household convenient chafing dish material and method for preparing the same |
| CN103610087A (en) * | 2013-11-19 | 2014-03-05 | 陆耀芳 | Preparation method of braised beef in sauce |
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296808A (en) * | 2020-03-27 | 2020-06-19 | 宁夏草原阿妈食品有限公司 | Muslim bone soup hotpot soup base and preparation method thereof |
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Application publication date: 20171110 |
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