CN108523009A - Spicy beef formula - Google Patents
Spicy beef formula Download PDFInfo
- Publication number
- CN108523009A CN108523009A CN201810284908.8A CN201810284908A CN108523009A CN 108523009 A CN108523009 A CN 108523009A CN 201810284908 A CN201810284908 A CN 201810284908A CN 108523009 A CN108523009 A CN 108523009A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- spicy
- radix glycyrrhizae
- prickly ash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spicy beef formula, component is as follows by proportion by weight：4,500 9000 parts of beef, 400950 parts of salt, 20 35 parts of potassium nitrate, 30 40 parts of cooking wine, 20 43 parts of Chinese prickly ash, 40 85 parts of galingal, 30 65 parts octagonal, 5 15 parts of cloves, 7 24 parts of tsaoko, 20 25 parts of cardamom, 15 30 parts of Radix Glycyrrhizae, 1535 parts of hawthorn, 30 35 parts of dried orange peel, 20 25 parts of Chinese cassia tree.Being matched using this can be by beef halogen at spiced, and fragrance and delicate flavour are strong, and meat shortcake is rotten.
Description
Technical field
The invention belongs to beef processing technique fields, and in particular to a kind of spicy beef formula.
Background technology
Dry fruit beetle class is that meat adds the seasonings such as salt or soy sauce and spice to boil manufactured a kind of cold cuts class together in water
Product is one kind that kind is most in stewed meat products, and flavor is different, but main manufacture craft is similar, is only having
It is different in the quantity of body operating method and dispensing.
Invention content
The object of the present invention is to provide a kind of spicy beef formulas, solve existing beef taste one after stew in soy sauce is processed
As the problem of.
Spicy beef formula provided by the invention, component are as follows by proportion by weight：4500-9000 parts of beef, salt
400-950 parts, 20-35 parts of potassium nitrate, 30-40 parts of cooking wine, 20-43 parts of Chinese prickly ash, 40-85 parts of galingal, 30-65 parts octagonal, cloves
5-15 parts, 7-24 parts of tsaoko, 20-25 parts of cardamom, 15-30 parts of Radix Glycyrrhizae, 15-35 parts of hawthorn, 30-35 parts of dried orange peel, Chinese cassia tree 20-25
Part.
In the spicy beef formula manufacturing process, first beef is put into pot, boiling water, Chinese prickly ash, illiciumverum, Radix Glycyrrhizae is added
It boils a hour, then beef is pulled out and is impregnated 15 minutes in cold water, then Spiced beef after cooling is put into pot and continues to boil
Two hours, you can edible.
Specific implementation mode
Spicy beef formula, which is characterized in that its component is as follows by proportion by weight：4500-9000 parts of beef, salt
400-950 parts, 20-35 parts of potassium nitrate, 30-40 parts of cooking wine, 20-43 parts of Chinese prickly ash, 40-85 parts of galingal, 30-65 parts octagonal, cloves
5-15 parts, 7-24 parts of tsaoko, 20-25 parts of cardamom, 15-30 parts of Radix Glycyrrhizae, 15-35 parts of hawthorn, 30-35 parts of dried orange peel, Chinese cassia tree 20-25
Part.
The spicy beef formula, which is characterized in that in manufacturing process, first beef is put into pot, boiling water, flower is added
Green pepper, illiciumverum, Radix Glycyrrhizae are boiled a hour, then beef is pulled out and is impregnated 15 minutes in cold water, then put Spiced beef after cooling
Enter to continue to boil in pot two hours, you can edible.
Although the above-mentioned specific implementation mode to the present invention is described, not to the limit of the scope of the present invention
System, those skilled in the art should understand that, based on the technical solutions of the present invention, those skilled in the art need not pay
Go out various modifications or changes that creative work can be made still within protection scope of the present invention.
Claims (4)
1. spicy beef formula, which is characterized in that its component is as follows by proportion by weight：4500-9000 parts of beef, salt
400950 parts, 20-35 parts of potassium nitrate, 30-40 parts of cooking wine, 20-43 parts of Chinese prickly ash, 40-85 parts of galingal, 30-65 parts octagonal, cloves 5-
15 parts, 7-24 parts of tsaoko, 20-25 parts of cardamom, 15-30 parts of Radix Glycyrrhizae, 15-35 parts of hawthorn, 30-35 parts of dried orange peel, 20-25 parts of Chinese cassia tree.
2. spicy beef formula according to claim 1, which is characterized in that in manufacturing process, first beef is put into pot, is added
Enter boiling water, Chinese prickly ash, illiciumverum, Radix Glycyrrhizae to boil a hour, then beef is pulled out and is impregnated 15 minutes in cold water, it then will be after cooling
Spiced beef, which is put into pot, continues to boil two hours, you can edible.
3. spicy beef formula according to claim 1, which is characterized in that the beef is that the age is below tender at 3 years old
Ox, therefore meat is more fresh and tender.
4. spicy beef formula according to claim 1, which is characterized in that its component is as follows by proportion by weight：Beef
5000-10000 parts, 500-1000 parts of salt, 15-30 parts of potassium nitrate, 25-50 parts of cooking wine, 15-30 parts of Chinese prickly ash, galingal
It is 35-70 parts, 25-50 parts octagonal, 10-20 parts of cloves, 10-20 parts of tsaoko, 25-50 parts of cardamom, 10-20 parts of Radix Glycyrrhizae, mountain
20-40 parts of short, bristly hair or beard, 25-50 parts of dried orange peel, 15-30 parts of Chinese cassia tree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810284908.8A CN108523009A (en) | 2018-04-02 | 2018-04-02 | Spicy beef formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810284908.8A CN108523009A (en) | 2018-04-02 | 2018-04-02 | Spicy beef formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108523009A true CN108523009A (en) | 2018-09-14 |
Family
ID=63482805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810284908.8A Withdrawn CN108523009A (en) | 2018-04-02 | 2018-04-02 | Spicy beef formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108523009A (en) |
-
2018
- 2018-04-02 CN CN201810284908.8A patent/CN108523009A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180914 |