CN111567775A

CN111567775A - Preparation method of beef soup

Info

Publication number: CN111567775A
Application number: CN201910122744.3A
Authority: CN
Inventors: 尹相龙
Original assignee: Fulesol
Current assignee: Fulesol
Priority date: 2019-02-19
Filing date: 2019-02-19
Publication date: 2020-08-25

Abstract

The invention provides a preparation method of beef broth, which comprises the following steps: s1, boiling the leg bones, the knee bones, the tendon, the cartilage and the hoofs of the cattle without the blood water with a first high fire, then removing the meat on the leg bones, the knee bones and the hoofs of the cattle, and then boiling with a second high fire and a first medium fire to obtain a first pot of broth; s2, decocting the bone and tendon with the blood removed with third high fire and second medium fire to obtain a second pot of broth; s3, cooking the beef on the leg bones, the knee bones and the hoofs of the cattle in the step S1 with fourth high fire to obtain third pot of broth; mixing and decocting the front breast meat, the beef shank bones and the beef tail bones to obtain a fourth pot of broth; s4, mixing and boiling the first pot of broth, the second pot of broth, the third pot of broth and the fourth pot of broth to prepare thick beef soup. Compared with milk, the fat of the beef soup decocted by the invention is reduced to 1/7, and the protein is increased by about 3 times; not only has rich nutrition, but also has lower cost.

Description

Preparation method of beef soup

Technical Field

The invention relates to the technical field of food, in particular to a preparation method of beef soup.

Background

Beef broth, also known as broth, and a well-known tonic diet similar to snow puree.

Although the snow puree is generally considered to be a broth prepared by cooking beef leg bones and mixed bones, the broth is boiled to be white due to the addition of beef head meat and sirloin, and the beef broth is prepared by cooking beef and internal organs for a long time, the snow puree also belongs to one of the beef soups.

If classification is required, the snow pottage soup known by people comes from the period of junwang, and after a national junior holds sacrifice in first sandalwood, all parts of a cattle used as an sacrifice are boiled and eaten together with common people after the cattle is grabbed by the national junior.

On the other hand, the general beef soup can be regarded as beef bone soup which is boiled for a long time. Therefore, the beef soup is only to put beef tendon meat or beef brisket into the soup for eating.

However, the traditional beef soup is cooked by a cooker according to any proportion, so that the taste is different. Recently, although some enterprises supply beef broth sterilized and packaged with retort pouches, it is difficult to make a strong taste due to mass production and material saving.

With respect to a method for refining a beef bone soup rich in nutrients and having a strong taste like being boiled at home for a long time, it is necessary to standardize materials and methods for boiling beef soup, and to make it a food that can represent korea like roast meat without much difference in taste, flavor and nutritive value regardless of who boiled it.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a preparation method of beef broth. The beef soup provided by the invention can pick out meat from slaughtered cattle and fully utilize the residual beef bones, and meanwhile, the usage amount of the beef bones and the cooking method are standardized for decocting out fragrant and strong raw juice broth.

The purpose of the invention is realized by the following technical scheme:

the invention provides a preparation method of beef broth, which comprises the following steps:

s1, cleaning the ox leg bones, the ox knee bones, the ox tendons, the cartilages and the ox hoofs, removing blood, decocting the ox leg bones, the ox knee bones, the ox tendons, the cartilages and the ox hoofs which are subjected to blood removal with a first high fire, removing meat on the ox leg bones, the ox knee bones and the ox hoofs, and then decocting with a second high fire and a first medium fire to obtain a first pot of broth;

s2, cleaning the mixed bones and the beef tendon, removing blood, and decocting the mixed bones and the beef tendon with the blood removed by third high fire and second medium fire to obtain second pot broth;

s3, cooking the beef on the leg bones, the knee bones and the hoofs of the cattle in the step S1 with fourth high fire to obtain third pot of broth; mixing and decocting the front breast meat, the beef shank bones and the beef tail bones to obtain a fourth pot of broth;

s4, mixing and boiling the first pot of broth, the second pot of broth, the third pot of broth and the fourth pot of broth to prepare thick beef soup.

Preferably, in step S1, the first high fire decoction is conducted for 20 hours at 100 ℃.

Preferably, in step S1, the second high-fire decoction is carried out for 20 to 50 hours at 100 ℃;

preferably, in the step S1, the first medium-fire decoction is conducted for 5 to 20 hours at a temperature of 60 to 80 ℃.

Preferably, in step S2, the third high fire decoction is carried out at 100 ℃ for 20-48 hours.

Preferably, in the step S2, the second medium fire decoction is conducted for 24-72 hours at 60-80 ℃.

Preferably, in the steps S1 and S2, the step of removing the blood water is to soak the blood water in clean water at normal temperature for 20 to 30 hours, or to heat the blood water for 0.5 to 1.5 hours.

Preferably, in step S3, the fourth high-fire decoction is carried out at 100 ℃ for 24-84 hours.

The invention also provides the beef soup prepared by the preparation method.

Compared with the prior art, the invention has the following beneficial effects:

1. the slaughtered beef bones are all used for boiling broth, so that the nutrition can be improved to the highest degree, and meanwhile, because the high-price beef bones and the low-price beef bones are used together, the price is also in the range of the price of beef soup acceptable by the public.

2. Can be used for preparing beef thick soup containing ox coccyx and ox hoof, and has reduced fat to 1/7 and about 3 times more protein compared with milk.

3. The sirloin only uses the breast meat part, so the oil quantity can be reduced to the maximum extent, the taste of the beef can be improved to the maximum extent, and the beef soup with good fragrance and taste of the beef leg bones can be cooked.

Detailed Description

The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be obvious to those skilled in the art that various changes and modifications can be made without departing from the spirit of the invention. All falling within the scope of the present invention.

In step S1, the first high-fire decoction is carried out for 20 hours at 100 ℃.

In the step S1, the second high-fire decoction is carried out for 20-50 hours at the temperature of 100 ℃;

in the step S1, the first medium-fire decoction is carried out for 5-20 hours at the temperature of 60-80 ℃.

In the step S2, the third high fire boiling is carried out for 20-48 hours at 100 ℃.

In the step S2, the second medium fire decoction is carried out for 24-72 hours at the temperature of 60-80 ℃.

In steps S1 and S2, the step of removing the blood water is to soak the blood water in clean water at normal temperature for 20 to 30 hours, or to heat the blood water for 0.5 to 1.5 hours.

In the step S3, the fourth high-fire decoction is carried out for 24-84 hours at 100 ℃.

Example 1

This example provides a method for preparing a bovine broth comprising the steps of:

soaking in pure water at normal temperature for 20-30 hours, decocting the ox leg bones, the ox knee bones, the ox tendons, the cartilages and the cow hooves without blood water for 20 hours at a temperature of 100 ℃, removing meat on the ox leg bones, the ox knee bones and the cow hooves, decocting the ox leg bones, the ox knee bones and the cow hooves for 20-50 hours at a temperature of 100 ℃, adjusting the fire to be low, decocting for 5-20 hours at a temperature of 60-80 ℃, and then decocting to obtain a first pot of broth.

And (3) soaking the meat in normal-temperature pure water in other pots for 20-30 hours, then decocting the bone and the beef tendon with the blood removed for 20-48 hours at 100 ℃ under fire, and then decocting the broth for 24-72 hours at 60-80 ℃ to obtain a second pot of broth.

Boiling meat removed from the cattle leg bones, the cattle knee bones and the cattle hooves for 24-84 hours by using 100 ℃ fire to obtain third pot broth; in addition, mixing and decocting the front breast meat, the ox leg bone and the ox tail bone to obtain a fourth pot of broth.

And finally, mixing and boiling the first pot of broth, the second pot of broth, the third pot of broth and the fourth pot of broth to prepare thick beef soup.

Example 2

The embodiment provides a processing procedure flow for preparing beef soup, which is specifically as follows:

example 3

The results of comparing the nutritional ingredients of the beef soup prepared according to the invention with other soups (100ml basis content) are shown in the following table:

the foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention. The embodiments and features of the embodiments of the present application may be combined with each other arbitrarily without conflict.

Claims

1. A method for preparing beef broth is characterized by comprising the following steps:

2. The method for preparing beef soup according to claim 1, wherein in step S1, the first high fire cooking is performed for 20 hours at 100 ℃.

3. The preparation method of the beef soup according to claim 1, wherein in step S1, the second high-fire cooking is performed for 20-50 hours at 100 ℃;

4. the method for preparing beef soup according to claim 1, wherein in step S1, the first medium-fire cooking is performed for 5-20 hours at 60-80 ℃.

5. The method for preparing beef soup according to claim 1, wherein in step S2, the third high-fire cooking is performed for 20-48 hours at 100 ℃.

6. The method for preparing beef soup according to claim 1, wherein in step S2, the second medium-fire cooking is performed for 24-72 hours at 60-80 ℃.

7. The method for preparing beef soup according to claim 1, wherein in steps S1 and S2, the step of removing blood water is soaking in clean water at normal temperature for 20-30 hours, or heating for 0.5-1.5 hours.

8. The method for preparing beef soup according to claim 1, wherein in step S3, the fourth high-fire decoction is carried out at 100 ℃ for 24-84 hours.

9. A beef broth prepared according to the method of claim 1.