CN108936367A - A kind of spicy beef - Google Patents
A kind of spicy beef Download PDFInfo
- Publication number
- CN108936367A CN108936367A CN201810579195.8A CN201810579195A CN108936367A CN 108936367 A CN108936367 A CN 108936367A CN 201810579195 A CN201810579195 A CN 201810579195A CN 108936367 A CN108936367 A CN 108936367A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- bone
- ginger
- salt
- 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- Withdrawn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
- 235000015278 beef Nutrition 0.000 title claims abstract description 44
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 210000002435 tendon Anatomy 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 6
- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 240000007232 Illicium verum Species 0.000 claims abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004596 appetite loss Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 208000033065 inborn errors of immunity Diseases 0.000 abstract description 2
- 235000021266 loss of appetite Nutrition 0.000 abstract description 2
- 208000019017 loss of appetite Diseases 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 208000028529 primary immunodeficiency disease Diseases 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000015223 cooked beef Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011800 void material Substances 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
- A23L13/40—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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of spicy beef, by the raw material of following parts by weight: 300-500 parts of 200-300 parts of beef tendon meat, 20-30 parts of ox bone, 4-8 parts of cooking wine, 4-6 parts of Chinese prickly ash, 3-5 parts of cloves, 4-6 parts of dried orange peel, 3-5 parts of nutmeg, 4-6 parts of aniseed, 3-5 parts of illiciumverum, 6-8 parts of ginger, 6-10 parts of white granulated sugar, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 6-8 parts of green onion, 6-8 parts of garlic and water, 4-6 parts of yellow bean sauce, 6-10 parts of soy sauce, chive 6-10 parts small, 10-20 parts of cordyceps sinensis, 6-10 parts of egg, 6-10 parts of fructus amomi, 4-6 parts of spiceleaf；Material matching of the present invention is reasonable, and seasoning component is fewer, low in cost, for just recovering from a dangerous illness, the people of hypoimmunity, loss of appetite have better nourishing effects.
Description
One, technical field
The present invention relates to a kind of food processing technology, in particular to a kind of spicy beef.
Two, background technique:
Beef protein rich in, amino acid.Its ratio of components pork is needed closer to human body, can improve body disease-resistant energy
Power, to after growth and development and operation, the people of aftercare supplement blood loss and in terms of it is particularly suitable；The dietary therapy of Chinese medicine
Think: severe winter eats beef, there is warm stomach effect, is severe winter nutritious good tonic, Chinese medicine thinks: beef has tonifying middle-Jiao and Qi, nourishes taste, strong
Muscle reinforcing and bone strengthening reduces phlegm and incomes wind, the function of saliva of quenching the thirst；Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and face
Yellow dizzy people is edible；Beef mainly has steaming in the production process for being processed into cooked meat food, boils, and smokes, and bakes, a variety of sides such as halogen
Method, most common method are boilings, but the size and production technology of beef condiment ingredient and usage amount during boiling
Difference, the beef that output is come is variant on color and taste, and production method is different, and the finished product beef of processing is in nutritional ingredient
Content and oxious component control aspect have very big difference, especially beef digestion time is too long, and beef often becomes
Always, and the overlong time boiled, the nutrient component damages in beef is more, and the accumulation of the ingredient of harmful substance also can be more,
Digestion time is too short, and the effective ingredient in condiment cannot dissociate into water and dissolve into beef, directly affects cooked beef
Product quality.Condiment comparison of ingredients is more in existing cooked beef production process, and preparation method is more complicated, and beef is tasted mouthfeel ratio
It is poor；It is pretty good that beef fire-cures taste, but should not often eat, unfavorable to health.
Three, summary of the invention:
The purpose of the present invention is to overcome the deficiencies of the prior art, provides a kind of spicy beef, and beef chooses beef tendon meat, mouthfeel
It is fresh and tender, using exclusive formula culinary art, thoroughly discharge the delicious taste of beef itself.
To achieve the above object, the invention provides the following technical scheme: a kind of spicy beef, the specific steps of which are as follows: one
Kind spicy beef, is made of: 200-300 parts of beef tendon meat, 20-30 parts of ox bone, 4-8 parts of cooking wine, Chinese prickly ash the raw material of following parts by weight
4-6 parts, 3-5 parts of cloves, 4-6 parts of dried orange peel, 3-5 parts of nutmeg, 4-6 parts of aniseed, 3-5 parts of illiciumverum, 6-8 parts of ginger, white granulated sugar 6-
It is 300-500 parts of 10 parts, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 6-8 parts of green onion, 6-8 parts of garlic and water, 4-6 parts of yellow bean sauce, 6-10 parts of soy sauce, small
6-10 parts of chive, 10-20 parts of cordyceps sinensis, 6-10 parts of egg, 6-10 parts of fructus amomi, 4-6 parts of spiceleaf.
Further, be made of the raw material of following parts by weight: 300 parts of beef tendon meat, 30 parts of ox bone, 10 parts of fructus amomi, 8 parts of cooking wine,
6 parts of Chinese prickly ash, 5 parts of cloves, 6 parts of dried orange peel, 5 parts of nutmeg, 6 parts of aniseed, 5 parts octagonal, 8 parts of ginger, 10 parts of white granulated sugar, 6 parts of salt,
8 parts of monosodium glutamate, 8 parts of green onion, 8 parts of yellow bean sauce, 8 parts of garlic and 500 parts of water.
Further, it is made of the raw material of following parts by weight: 250 parts of beef tendon meat, 25 parts of ox bone, 6 parts of cooking wine, 5 parts of Chinese prickly ash, food
5 parts of salt, 7 parts of ginger, 8 parts of small chive, octagonal 4 parts, 5 parts of dried orange peel, 5 parts of spiceleaf.
Further, be made of the raw material of following parts by weight: 250 parts of beef tendon meat, 25 parts of ox bone, 8 parts of needle mushroom, 6 parts of cooking wine,
Spend 5 parts, 4 parts of cloves, 5 parts of dried orange peel, 4 parts of nutmeg, 5 parts of aniseed, octagonal 4 parts, 7 parts of ginger, 8 parts of white granulated sugar, 5 parts of salt, taste
7 parts of essence, 15 parts of cordyceps sinensis, 7 parts of small chive, 7 parts of garlic and 400 parts of water.
Compared with prior art, this spicy beef, which has the beneficial effect that, is: material matching of the present invention is reasonable, seasoning component ratio
It is less, it is low in cost, for just recovering from a dangerous illness, the people of hypoimmunity, loss of appetite have better nourishing effects.
Four, specific embodiment
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only this hair
Bright a part of the embodiment, instead of all the embodiments；Based on the embodiments of the present invention, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
Embodiment one: 300 parts of beef tendon meat, 30 parts of ox bone, 10 parts of fructus amomi, 8 parts of cooking wine, 6 parts of Chinese prickly ash, 5 parts of cloves, dried orange peel 6
Part, 5 parts of nutmeg, 6 parts of aniseed, octagonal 5 parts, 8 parts of ginger, 10 parts of white granulated sugar, 6 parts of salt, 8 parts of monosodium glutamate, 8 parts of green onion, yellow bean sauce 8
Part, 8 parts of garlic and 500 parts of water.
Embodiment two: 200-250 parts of beef tendon meat, 25 parts of ox bone, 6 parts of cooking wine, 5 parts of Chinese prickly ash, 5 parts of salt, 7 parts of ginger, small
8 parts of chive, octagonal 4 parts, 5 parts of dried orange peel, 5 parts of spiceleaf.
Embodiment three: 250 parts of beef, 25 parts of ox bone, 8 parts of needle mushroom, 6 parts of cooking wine, spend 5 parts, 4 parts of cloves, 5 parts of dried orange peel,
4 parts of nutmeg, 5 parts of aniseed, octagonal 4 parts, 7 parts of ginger, 8 parts of white granulated sugar, 5 parts of salt, 7 parts of monosodium glutamate, 15 parts of cordyceps sinensis, small perfume (or spice)
7 parts of green onion, 7 parts of garlic and 400 parts of water.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention；The technology of the industry
Personnel are not it should be appreciated that the present invention is limited by above-mentioned implementation 1, and the above embodiments and description only describe this hairs
Bright principle, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these variations
It all fall within the protetion scope of the claimed invention with improvement；The claimed scope of the invention is by appended claims and its waits
Effect object defines.
Claims (4)
1. a kind of spicy beef, the spicy beef is made of the raw material of following parts by weight: 200-300 parts of beef tendon meat, ox bone 20-
30 parts, 4-8 parts of cooking wine, 4-6 parts of Chinese prickly ash, 3-5 parts of cloves, 4-6 parts of dried orange peel, 3-5 parts of nutmeg, 4-6 parts of aniseed, 3-5 parts of illiciumverum,
6-8 parts of ginger, 6-10 parts of white granulated sugar, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 6-8 parts of green onion, 6-8 parts of garlic and 300-500 parts of water, yellow bean sauce
4-6 parts, 6-10 parts of soy sauce, chive 6-10 parts small, 10-20 parts of cordyceps sinensis, 6-10 parts of egg, 6-10 parts of fructus amomi, spiceleaf 4-6
Part.
2. a kind of spicy beef according to claim 1, the spicy beef are made of the raw material of following parts by weight: beef tendon
300 parts of meat, 30 parts of ox bone, 10 parts of fructus amomi, 8 parts of cooking wine, 6 parts of Chinese prickly ash, 5 parts of cloves, 6 parts of dried orange peel, 5 parts of nutmeg, 6 parts of aniseed,
5 parts octagonal, 8 parts of ginger, 10 parts of white granulated sugar, 6 parts of salt, 8 parts of monosodium glutamate, 8 parts of green onion, 8 parts of yellow bean sauce, 8 parts of garlic and 500 parts of water.
3. a kind of spicy beef according to claim 1, the spicy beef are made of the raw material of following parts by weight: beef tendon
250 parts of meat, 25 parts of ox bone, 6 parts of cooking wine, 5 parts of Chinese prickly ash, 5 parts of salt, 7 parts of ginger, 8 parts of small chive, 4 parts octagonal, 5 parts of dried orange peel, perfume
5 parts of leaf.
4. a kind of spicy beef according to claim 1, the spicy beef are made of the raw material of following parts by weight: beef
250 parts, 25 parts of ox bone, 8 parts of needle mushroom, 6 parts of cooking wine, spend 5 parts, be 4 parts of cloves, 5 parts of dried orange peel, 4 parts of nutmeg, 5 parts of aniseed, octagonal
4 parts, 7 parts of ginger, 8 parts of white granulated sugar, 5 parts of salt, 7 parts of monosodium glutamate, 15 parts of cordyceps sinensis, 7 parts of small chive, 7 parts of garlic and 400 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579195.8A CN108936367A (en) | 2018-06-07 | 2018-06-07 | A kind of spicy beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579195.8A CN108936367A (en) | 2018-06-07 | 2018-06-07 | A kind of spicy beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936367A true CN108936367A (en) | 2018-12-07 |
Family
ID=64493999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810579195.8A Withdrawn CN108936367A (en) | 2018-06-07 | 2018-06-07 | A kind of spicy beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936367A (en) |
-
2018
- 2018-06-07 CN CN201810579195.8A patent/CN108936367A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101607807B1 (en) | Method of manufacturing beef seonji hangover soup | |
| KR101034987B1 (en) | Apple enzyme jerky containing apple enzyme and method for preparing the same | |
| CN104872536A (en) | Preparation method of sauced rice dumplings | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN104872700A (en) | Flavor health care goose paws and preparation method thereof | |
| KR102390363B1 (en) | Ccollagen jelly containing lotus meat and its manufacturing method | |
| CN108541928A (en) | A kind of preparation method and halogen boiled chicken of halogen boiled chicken | |
| CN104286984A (en) | Chinese chestnut paste | |
| KR100921505B1 (en) | Soy sauce with grounsel and freshwater snail and manufacturing process thereof | |
| KR20220011766A (en) | Method for cooking kimchi sundae soup | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN107028090A (en) | A kind of beef fried bean sauce and preparation method thereof | |
| CN106666651A (en) | Seafood sauce | |
| CN108936367A (en) | A kind of spicy beef | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN106360371A (en) | Spiced beef and making method thereof | |
| CN105595230A (en) | Making method for dried tangerine or orange peel and fermented blank bean daces |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |