CN109864282A - A kind of production method of radish steamed beef soup - Google Patents
A kind of production method of radish steamed beef soup Download PDFInfo
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- CN109864282A CN109864282A CN201711256163.6A CN201711256163A CN109864282A CN 109864282 A CN109864282 A CN 109864282A CN 201711256163 A CN201711256163 A CN 201711256163A CN 109864282 A CN109864282 A CN 109864282A
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Abstract
The present invention relates to a kind of production method of radish steamed beef soup, impregnated including bean material, water mill at raw soya-bean milk, filter and remove residue, mashing off, halogen of order solidification, condense into jellied bean curd, press water, bean curd process flow；It is characterized by: cayenne pepper, hot pickled mustard tuber and bamboo shoots grain are added in soya-bean milk；Manufactured bean curd is added again in the steamed beef soup to boil；Steamed beef soup: beef, the big bone of ox are cleaned, and are pulled out after being scalded with boiling water clean；10 glasss of water of rolling are boiled in pot, the big bone of beef, ox, green onion, ginger, aniseed and cooking wine is put into and stews about 1 hour, take out beef, and stripping and slicing is put back in pot, is further continued for stewing 1 hour；White radishes are peeled and washed, and stripping and slicing is put into steamed beef soup, and small fire is stewed again to favorite soft rotten degree, skim the big bone of ox, salt is added to season；Pepper powder, sesame oil and chopped spring onion are put in soup bowl, and steamed beef soup is contained into bowl.A kind of production method of radish steamed beef soup of the present invention keeps the original fresh perfume of this product holding fine and smooth, pollution-free, in good taste outer, while having QI invigorating, qi-restoratives effect because hot pickled mustard tuber grain is added in manufacture craft and in raw material.
Description
Technical field
The present invention relates to a kind of production methods of radish steamed beef soup.
Background technique
Bean curd is China alchemist --- the green and healthy food of Huainan king Liu An invention.It is born in Lu'an City Shou County, Anhui
Between Huainan City on Mt. Bagong, therefore Shou County is also known as the native place of bean curd.The birth of bean curd revolutionizes the life of soybean
Fortune.Absorption and utilization of the bean curd by human body to soybean protein, become to be more easier；The soft flexible individual character of bean curd is known how to cook
Chinese create space there are great, therefore bean curd is also produced out the numerous dish of category, to adapt to different regions people
Taste and hobby.It is all these, allow common soybean to be distilled.Even to this day, have more than 2,100 years and go through
History, it is deep to be liked by our people, periphery various countries and the people of the world.It is developed so far, great variety of goods, it is of all shapes and colors, there is wind
Taste is unique, the simple edible convenient feature of manufacture craft.Bean curd high protein, low fat have blood pressure lowering, reducing blood lipid, norcholesterol
The effect of.Be it is raw it is ripe all can, old children all suitable, health regimen, the delicacy excellent product to prolong life.Huainan City, Anhui Province --- Liu An event
In, annual September 15 days, beancurd culture section once one year.The person of going into seriously can read " Huainan " and Huainan local chronicle in detail.It is of science
Family --- Zhu Xiyou " vegetarian diet poem " is handed down from ancient times.
The nutrition of bean curd is fine, it has also become the homely dish on dining table.It is long-term to eat but since its color is single white
With rear, the appetite that people continuously enjoy can be influenced because of visual fatigue, be easy to make one to generate the feeling being fed up with.
Bamboo shoots are taken as " treasure in dish " in China from ancient times.Bamboo shoots are Chinese tradition delicacies, and taste perfume (or spice) matter is crisp, eat and plant
It is extremely long to train history.Just have in " Book of Songs " " plus beans are real, bamboo shoot marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He, only bamboo shoot and Pu " wait verses, show
People's Edible bamboo shoot has the history so that 3000 years 2500.The namely seedling of bamboo.
Radish (Raphanus sativus L.), alias radish, strain: biennial or annual herb.Root: root meat, it is long
Round, spherical or cone, crust are white, red or green.Stem: stem is 1 meter high, branch, by pollen.Leaf: basal leaf and inferior leads are big
Head pinnation.Flower: raceme basidixed or axillary.Fruit: siliqua is cylindrical, 3-6 centimetres long, contracting of slightly hanging between seed, horizontal
Every spongioplasm, beak is 1-1.5 centimetres long.Seed 1-6, oval are red to plunder color.It generally cultivates all parts of the country.Root is for vegetable consumption；Kind
Son, fresh root, withered, leaf is all used as medicine: seed eliminates indigestion and phlegm；Fresh root quench the thirst, are aid digestion, and withered benefit two is just；Ye Zhichu dysentery, and prevent
Dysentery；Seed oil expression is industrial and edible.
Beef (beef), is one of meat product.The consumption figure of beef per capita of China is only second to pork.Beef protein contains
Amount is high, and fat content is low, delicious flavour.Beef divides ox, buffalo, yak, four kinds of cow.
Summary of the invention
The present invention provides a kind of production methods of radish steamed beef soup, it is on the basis for not destroying bean curd natural structure
On, a small amount of hot pickled mustard tuber grain is added in original raw material, with natural colour, promotes raising appetite, the colour of enhancing human health peppery
Green pepper bean curd；Manufactured bean curd is added again in the steamed beef soup to boil.
The production method of pungent radish hot pickled mustard tuber soup of the present invention, including bean material impregnate, water mill at raw soya-bean milk, filter off
Slag, mashing off, halogen of ordering solidification, condense into jellied bean curd, pressure water, bean curd process flow；It is characterized by: being added in soya-bean milk
Cayenne pepper, hot pickled mustard tuber and bamboo shoots grain；Manufactured bean curd is added again in the steamed beef soup to boil；Steamed beef soup: beef, the big bone of ox are washed
Only, it is pulled out after being scalded with boiling water clean；10 glasss of water of rolling are boiled in pot, are put into the big bone of beef, ox, green onion, ginger, aniseed and cooking wine and are stewed about
1 hour, beef is taken out, stripping and slicing is put back in pot, is further continued for stewing 1 hour；White radishes are peeled and washed, and stripping and slicing is put into steamed beef soup, small
Fire is stewed again to favorite soft rotten degree, skims the big bone of ox, salt is added to season；Pepper powder, sesame oil and chopped spring onion are put in soup bowl, by steamed beef soup
It contains into bowl.
A kind of production method of radish steamed beef soup of the present invention makes this production because hot pickled mustard tuber grain is added in manufacture craft and in raw material
It is fine and smooth, pollution-free, in good taste outer that product keep original fresh perfume, while having QI invigorating, qi-restoratives effect.
Specific embodiment
Above content of the invention is described in further detail below by way of specific embodiment.But this should not be managed
Solution is only limitted to following instance for the range of the above-mentioned theme of the present invention.All technologies realized based on above content of the present invention are belonged to
Technical scope of the invention.
Embodiment 1: the production method of pungent radish hot pickled mustard tuber soup of the present invention, including bean material impregnates, water mill is at raw beans
Slurry, filter and remove residue, mashing off, halogen of ordering solidification, condense into jellied bean curd, pressure water, bean curd process flow；It is characterized by:
Cayenne pepper and 10% hot pickled mustard tuber grain are added in soya-bean milk；Manufactured bean curd is added again in the steamed beef soup to boil；Steamed beef soup: by beef,
The big bone of ox is cleaned, and is pulled out after being scalded with boiling water clean；10 glasss of water of rolling are boiled in pot, are put into the big bone of beef, ox, green onion, ginger, aniseed and material
Wine stews about 1 hour, takes out beef, and stripping and slicing is put back in pot, is further continued for stewing 1 hour；White radishes are peeled and washed, and stripping and slicing is put into ox
In meat soup, small fire is stewed again to favorite soft rotten degree, skims the big bone of ox, salt is added to season；Pepper powder, sesame oil and green onion are put in soup bowl
Flower, steamed beef soup is contained into bowl.
Claims (1)
1. a kind of production method of radish steamed beef soup, it is characterised in that: cayenne pepper, hot pickled mustard tuber and bamboo shoots grain are added in soya-bean milk；Again will
Manufactured bean curd is added in the steamed beef soup to boil；Steamed beef soup: beef, the big bone of ox are cleaned, and are pulled out after being scalded with boiling water clean；Pot
In boil 10 glasss of water of rolling, be put into the big bone of beef, ox, green onion, ginger, aniseed and cooking wine and stew about 1 hour, take out beef, stripping and slicing puts back to pot
In, it is further continued for stewing 1 hour；White radishes are peeled and washed, and stripping and slicing is put into steamed beef soup, and small fire is stewed again to favorite soft rotten degree, fishing
Except the big bone of ox, salt is added to season；Pepper powder, sesame oil and chopped spring onion are put in soup bowl, and steamed beef soup is contained into bowl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711256163.6A CN109864282A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of radish steamed beef soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711256163.6A CN109864282A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of radish steamed beef soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864282A true CN109864282A (en) | 2019-06-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711256163.6A Pending CN109864282A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of radish steamed beef soup |
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| CN (1) | CN109864282A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800970A (en) * | 2019-11-29 | 2020-02-18 | 山西蓝博农业科技发展有限公司 | Health-preserving beef soup |
-
2017
- 2017-12-03 CN CN201711256163.6A patent/CN109864282A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800970A (en) * | 2019-11-29 | 2020-02-18 | 山西蓝博农业科技发展有限公司 | Health-preserving beef soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190611 |
|
| WD01 | Invention patent application deemed withdrawn after publication |