CN111728146A - Flavor characteristic beef stew formula - Google Patents
Flavor characteristic beef stew formula Download PDFInfo
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- CN111728146A CN111728146A CN202010566598.6A CN202010566598A CN111728146A CN 111728146 A CN111728146 A CN 111728146A CN 202010566598 A CN202010566598 A CN 202010566598A CN 111728146 A CN111728146 A CN 111728146A
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- Prior art keywords
- beef
- stew
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- ginger
- pot
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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
- 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
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a special flavor beef stew formula, and relates to a food preparation domain. The formula of the special flavor beef stew comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaves, cassia bark, soy sauce, Chinese angelica, tsaoko cardamon, salt, snow pear and starch. The flavor beef is prepared by adopting the common spice in the kitchen, and meanwhile, the stewed soup material is concentrated into the dipping sauce for eating the beef in the preparation process, so that the waste is reduced.
Description
Technical Field
The invention relates to the field of food preparation, and particularly relates to a special flavor beef stew formula.
Background
Beef refers to meat obtained from cattle and is one of the common meat products. Beef is rich in protein and amino acids. It can improve disease resistance, and is especially suitable for people in growth, operation and disease after treatment to supplement blood loss and repair tissue.
The existing beef processing and making methods are various, but the problem of more or less waste exists in the beef making process.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a special flavor beef stew formula, and solves the problem of waste in beef production.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a special flavor beef stew formula comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaves, cassia bark, soy sauce, angelica, tsaoko cardamon, salt, snow pear and starch.
Preferably, the beef ingredient per kilogram is 80-100 g of beef tallow, 20-40 g of scallion, 30-50 g of ginger, 20-30 g of garlic, 50-100 g of cooking wine, 15-25 g of star anise, 10-20 g of fennel, 15-20 g of bay leaves, 20-30 g of cassia bark, 15-30 g of soy sauce, 10-15 g of angelica, 5-10 g of tsaoko amomum fruits, 50-100 g of salt, 50-80 g of snow pears and 20-30 g of starch.
Preferably, the preparation method of the special flavor beef stew comprises the following steps:
s1 beef pretreatment
Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;
s2 pretreatment of fresh ingredients
Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;
s3 beef pickling method
Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, and standing for pickling for 10-15 hours;
s4 stewed beef
Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;
s5 beef cooling draining water
Taking out beef from the pot, draining, and slicing or chopping when no water drops;
s6 dip configuration
Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.
Preferably, the beef is subjected to uncovering treatment when being blanched, and excessive floating foam in the pot needs to be scooped in real time.
Preferably, the soup in the stewpot is filtered by a filter screen of 150-200 meshes.
(III) advantageous effects
The invention provides a special flavor beef stew formula. The method has the following beneficial effects:
1. according to the invention, the stewed soup material is concentrated and made into the dipping sauce in the making process, so that the waste in food making can be reduced.
2. According to the invention, the ingredients are selected from common ingredients in a kitchen, and the ingredients are convenient to obtain.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a flavor characteristic beef stew formula which comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaves, cassia bark, soy sauce, Chinese angelica, tsaoko amomum fruits, salt, snow pears and starch.
The beef seasoning is prepared from 80-100 g of beef tallow, 20-40 g of scallion, 30-50 g of ginger, 20-30 g of garlic, 50-100 g of cooking wine, 15-25 g of star anise, 10-20 g of fennel, 15-20 g of bay leaf, 20-30 g of cassia bark, 15-30 g of soy sauce, 10-15 g of angelica, 5-10 g of tsaoko amomum fruit, 50-100 g of salt, 50-80 g of snow pear and 20-30 g of starch.
Example two:
a preparation method of special flavor beef stew comprises the following steps:
s1 beef pretreatment
Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;
s2 pretreatment of fresh ingredients
Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;
s3 beef pickling method
Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, standing and pickling for 10-15 h, wherein the snow pear contains saccharides and can refresh the beef, and the taste of the beef can be enriched by adding the snow pear;
s4 stewed beef
Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;
s5 beef cooling draining water
Taking out beef from the pot, draining, and slicing or chopping when no water drops;
s6 dip configuration
Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.
Uncovering treatment is carried out when beef is blanched, excessive floating foam in the pot needs to be scooped out in real time, and soup in the stew pot is filtered and is filtered by a 150-200-mesh filter screen.
The ingredients adopted in the embodiment are beef tallow 80g, scallion 30g, ginger 50g, garlic 30g, cooking wine 75g, star anise 15g, fennel 20g, bay leaf 15g, cassia bark 20g, soy sauce 30g, Chinese angelica 10g, tsaoko amomum fruit 8g, salt 70g, snow pear 70g and starch 25g per kilogram of beef.
Example three:
a preparation method of special flavor beef stew comprises the following steps:
s1 beef pretreatment
Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;
s2 pretreatment of fresh ingredients
Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;
s3 beef pickling method
Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, standing and pickling for 10-15 h, wherein the snow pear contains saccharides and can refresh the beef, and the taste of the beef can be enriched by adding the snow pear;
s4 stewed beef
Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;
s5 beef cooling draining water
Taking out beef from the pot, draining, and slicing or chopping when no water drops;
s6 dip configuration
Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.
Uncovering treatment is carried out when beef is blanched, excessive floating foam in the pot needs to be scooped out in real time, and soup in the stew pot is filtered and is filtered by a 150-200-mesh filter screen.
The ingredients adopted in the embodiment are beef tallow 100g, scallion 40g, ginger 50g, garlic 20g, cooking wine 80g, star anise 25g, fennel 10g, bay leaf 18g, cassia bark 23g, soy sauce 25g, Chinese angelica 13g, tsaoko amomum fruit 10g, salt 80g, snow pear 100g and starch 30g per kilogram of beef.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The formula of the special flavor beef stew is characterized in that: the formula comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaf, cassia bark, soy sauce, angelica, tsaoko amomum fruit, salt, snow pear and starch.
2. The flavored beef stew formulation of claim 1, wherein: the beef accessory is prepared from 80-100 g of beef tallow, 20-40 g of scallion, 30-50 g of ginger, 20-30 g of garlic, 50-100 g of cooking wine, 15-25 g of star anise, 10-20 g of fennel, 15-20 g of bay leaves, 20-30 g of cassia bark, 15-30 g of soy sauce, 10-15 g of angelica, 5-10 g of tsaoko amomum fruits, 50-100 g of salt, 50-80 g of snow pears and 20-30 g of starch.
3. A method for preparing special flavor beef stew is characterized by comprising the following steps: the method comprises the following steps:
s1 beef pretreatment
Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;
s2 pretreatment of fresh ingredients
Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;
s3 beef pickling method
Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, and standing for pickling for 10-15 hours;
s4 stewed beef
Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;
s5 beef cooling draining water
Taking out beef from the pot, draining, and slicing or chopping when no water drops;
s6 dip configuration
Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.
4. The method for making the flavored special beef stew as claimed in claim 3, wherein the method comprises the following steps: the beef is uncovered when scalding water and is handled, and the excessive froth in the pot needs to be ladled off in real time.
5. The method for making the flavored special beef stew as claimed in claim 3, wherein the method comprises the following steps: the soup in the stewpot is filtered and is filtered by a 150-200 mesh filter screen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010566598.6A CN111728146A (en) | 2020-06-19 | 2020-06-19 | Flavor characteristic beef stew formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010566598.6A CN111728146A (en) | 2020-06-19 | 2020-06-19 | Flavor characteristic beef stew formula |
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| CN111728146A true CN111728146A (en) | 2020-10-02 |
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| CN202010566598.6A Pending CN111728146A (en) | 2020-06-19 | 2020-06-19 | Flavor characteristic beef stew formula |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360371A (en) * | 2016-08-21 | 2017-02-01 | 敖芸皎 | Spiced beef and making method thereof |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN110558493A (en) * | 2019-10-25 | 2019-12-13 | 文继菊 | Braised beef and processing method thereof |
-
2020
- 2020-06-19 CN CN202010566598.6A patent/CN111728146A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360371A (en) * | 2016-08-21 | 2017-02-01 | 敖芸皎 | Spiced beef and making method thereof |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN110558493A (en) * | 2019-10-25 | 2019-12-13 | 文继菊 | Braised beef and processing method thereof |
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Application publication date: 20201002 |