CN113017013A - Stewed beef head and preparation method thereof - Google Patents
Stewed beef head and preparation method thereof Download PDFInfo
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- CN113017013A CN113017013A CN201911341601.8A CN201911341601A CN113017013A CN 113017013 A CN113017013 A CN 113017013A CN 201911341601 A CN201911341601 A CN 201911341601A CN 113017013 A CN113017013 A CN 113017013A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses marinated beef head which is prepared from the following raw materials in parts by weight: 10-14 parts of cattle head meat, 6-8 parts of secret marinating materials and 0.20-0.30 part of old ginger; the special marinating material is prepared from the following raw materials in parts by weight: 4-5 parts of water, 0.09-0.15 part of hot pepper, 0.12-0.18 part of anise, 0.04-0.09 part of cassia bark, 0.08-0.11 part of dried orange peel, 0.09-0.11 part of fennel, 0.08-0.10 part of liquorice, 0.06-0.08 part of rhizoma kaempferiae, 0.09-0.11 part of woad, 0.01-0.05 part of pepper, 0.05-0.07 part of fructus amomi, 0.04-0.06 part of katsumade galangal seed, 0.03-0.05 part of tsaoko amomum fruit, 0.24-0.26 part of green Chinese onion, 0.38-0.42 part of sugar color, 0.20-0.26 part of refined salt and 0.70-0.90 part of refined oil. According to the invention, the stewed beef head is prepared by the secret marinating material, the fishy smell of the blanched beef head is removed, the fragrance of beef is retained, the stewed beef head is stewed for 2 hours by the secret marinating material with small fire, so that the fragrance of the secret marinating material is fully added into the beef head, the beef head is spicy, fresh and fragrant, the chewiness of the beef head is retained, and the situation that the beef head is too soft and loses chewiness is avoided.
Description
Technical Field
The invention relates to a dish of beef and a preparation method thereof, in particular to marinated beef and a preparation method thereof.
Background
The beef has the effects of tonifying spleen and stomach, replenishing qi and blood, strengthening bones and muscles, eliminating edema and the like; the elderly eat beef and cactus together, and has effects of resisting cancer, relieving pain, and improving immunity; the ox head is stewed with the red dates to be taken, so that the effects of promoting muscle growth and promoting wound healing are achieved; is suitable for people in growth, development, operation and after-disease, people with hidden middle-warmer energy, short breath, weak constitution, soreness of bones and muscles, anemia, and yellow blurred vision. The spiced beef and the bouillon are favorite dishes, however, the taste of the spiced beef is influenced by the spiced materials, the cooking time and the like, the spiced materials are not suitable, the taste of the beef is not good, and the beef loses strength and is soft after the cooking time is too long.
Disclosure of Invention
The invention aims to solve the problems and provide marinated beef and a preparation method thereof.
The invention realizes the purpose through the following technical scheme:
the marinated beef head is prepared from the following raw materials in parts by weight: 10-14 parts of cattle head meat, 6-8 parts of secret marinating materials and 0.20-0.30 part of old ginger;
the special marinating material is prepared from the following raw materials in parts by weight: 4-5 parts of water, 0.09-0.15 part of hot pepper, 0.12-0.18 part of anise, 0.04-0.09 part of cassia bark, 0.08-0.11 part of dried orange peel, 0.09-0.11 part of fennel, 0.08-0.10 part of liquorice, 0.06-0.08 part of rhizoma kaempferiae, 0.09-0.11 part of woad, 0.01-0.05 part of pepper, 0.05-0.07 part of fructus amomi, 0.04-0.06 part of katsumade galangal seed, 0.03-0.05 part of tsaoko amomum fruit, 0.24-0.26 part of green Chinese onion, 0.38-0.42 part of sugar color, 0.20-0.26 part of refined salt and 0.70-0.90 part of refined oil.
Preferably, the marinated beef head is prepared from the following raw materials in parts by weight: 12 parts of beef head, 7 parts of secret marinade and 0.25 part of old ginger;
the special marinating material is prepared from the following raw materials in parts by weight: 4.5 parts of water, 0.10 part of hot pepper, 0.14 part of anise, 0.05 part of cassia bark, 0.09 part of dried orange peel, 0.10 part of fennel, 0.09 part of liquorice, 0.07 part of rhizoma kaempferiae, 0.10 part of woad, 0.02 part of pepper, 0.06 part of fructus amomi, 0.05 part of katsumadai seed, 0.04 part of tsaoko amomum fruit, 0.25 part of green Chinese onion, 0.40 part of sugar color, 0.24 part of refined salt and 0.70 part of refined oil.
A method for preparing stewed beef head, which comprises the following steps:
step 1: preparing materials: washing Carnis bovis Seu Bubali, placing in a dish, and slicing old rhizoma Zingiberis recens; preparing a marinade by using the following raw materials: water, hot pepper, star anise, cassia bark, dried orange peel, fennel, liquorice, rhizoma kaempferiae, sweet woad, pepper, fructus amomi, katsumadai seed, amomum tsao-ko, green Chinese onion, sugar color, refined salt and refined oil;
step 2: blanching: putting the beef of cattle head into a pot filled with cold water, simultaneously adding old ginger slices, heating with fire, scalding off excessive blood water floating in the pot, and taking out the beef of cattle head;
and step 3: stewing: putting the scalded beef steak into a marinating pot, pouring special marinating materials into the marinating pot, boiling with strong fire, turning to small fire, and continuously marinating for 2 hours;
and 4, step 4: taking out of the pot for eating or preservation: taking out the beef from the pot, and tearing the beef off the tray by hand after the beef is naturally cooled.
Preferably, in the step 1, the method for producing the sugar color comprises: putting crystal sugar and water into a pot according to the proportion of 1:1, decocting with slow fire, slowly stirring the bottom of the pot until a large number of bubbles appear in the pot, and turning off the fire immediately to obtain the sugar color.
The invention has the beneficial effects that: according to the invention, the stewed beef head is prepared by the secret marinating material, the fishy smell of the blanched beef head is removed, the fragrance of beef is retained, the stewed beef head is stewed for 2 hours by the secret marinating material with small fire, so that the fragrance of the secret marinating material is fully added into the beef head, the beef head is spicy, fresh and fragrant, the chewiness of the beef head is retained, and the situation that the beef head is too soft and loses chewiness is avoided.
Detailed Description
The invention is further illustrated below:
example 1:
the method for preparing the stewed beef head by the beef comprises the following steps:
step 1: preparing materials: washing 12kg of cattle head meat, placing the cattle head meat in a tray, and taking 0.25kg of old ginger to slice; preparing a marinating material by using the following raw materials by weight: 4.5kg of water, 0.10kg of hot pepper, 0.14kg of star anise, 0.05kg of cassia bark, 0.09kg of dried orange peel, 0.10kg of fennel, 0.09kg of liquorice, 0.07kg of rhizoma kaempferiae, 0.10kg of Nardostachys chinensis, 0.02kg of pepper, 0.06kg of fructus amomi, 0.05kg of katsumadai seed, 0.04kg of tsaoko amomum fruit, 0.25kg of green Chinese onion, 0.40kg of sugar color, 0.24kg of refined salt and 0.70kg of refined oil;
step 2: blanching: putting the beef of cattle head into a pot filled with cold water, simultaneously adding old ginger slices, heating with fire, scalding off excessive blood water floating in the pot, and taking out the beef of cattle head;
and step 3: stewing: putting the scalded beef steak into a marinating pot, pouring special marinating materials into the marinating pot, boiling with strong fire, turning to small fire, and continuously marinating for 2 hours;
and 4, step 4: taking out of the pot for eating or preservation: taking out the beef from the pot, and tearing the beef off the tray by hand after the beef is naturally cooled.
Example 2:
step 1: preparing materials: washing 10kg of yellow ox head meat, placing in a tray, and taking 0.20kg of old ginger slices; preparing a marinating material by using the following raw materials by weight: 4kg of water, 0.09kg of hot pepper, 0.12kg of star anise, 0.04kg of cassia bark, 0.08kg of dried orange peel, 0.09kg of fennel, 0.08kg of liquorice, 0.06kg of rhizoma kaempferiae, 0.09kg of woad, 0.01-0.03kg of pepper, 0.05kg of fructus amomi, 0.04kg of katsumadai seed, 0.03kg of tsaoko amomum fruit, 0.24kg of green Chinese onion, 0.38kg of sugar color, 0.20kg of refined salt and 0.70kg of refined oil;
step 2: blanching: putting the beef of cattle head into a pot filled with cold water, simultaneously adding old ginger slices, heating with fire, scalding off excessive blood water floating in the pot, and taking out the beef of cattle head;
and step 3: stewing: putting the scalded beef steak into a marinating pot, pouring special marinating materials into the marinating pot, boiling with strong fire, turning to small fire, and continuously marinating for 2 hours;
and 4, step 4: taking out of the pot for eating or preservation: taking out the beef from the pot, and tearing the beef off the tray by hand after the beef is naturally cooled.
Example 3:
step 1: preparing materials: washing 14kg of cattle head meat, placing the cattle head meat in a tray, and taking 0.30kg of old ginger slices; preparing a marinating material by using the following raw materials by weight: 5kg of water, 0.15kg of hot pepper, 0.18kg of star anise, 0.09kg of cassia bark, 0.11kg of dried orange peel, 0.11kg of fennel, 0.10kg of liquorice, 0.08kg of rhizoma kaempferiae, 0.11kg of Nardostachys chinensis, 0.05kg of pepper, 0.07kg of fructus amomi, 0.06kg of alpinia katsumadai, 0.05kg of tsaoko amomum fruit, 0.26kg of green Chinese onion, 0.42kg of sugar color, 0.26kg of refined salt and 0.90kg of refined oil;
step 2: blanching: putting the beef of cattle head into a pot filled with cold water, simultaneously adding old ginger slices, heating with fire, scalding off excessive blood water floating in the pot, and taking out the beef of cattle head;
and step 3: stewing: putting the scalded beef steak into a marinating pot, pouring special marinating materials into the marinating pot, boiling with strong fire, turning to small fire, and continuously marinating for 2 hours;
and 4, step 4: taking out of the pot for eating or preservation: taking out the beef from the pot, and tearing the beef off the tray by hand after the beef is naturally cooled.
The stewed beef in soy sauce obtained in the above examples has fresh and fragrant taste, chewy meat quality and good color and taste, and slightly differs in fine taste according to individual taste.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the technical solutions of the present invention, so long as the technical solutions can be realized on the basis of the above embodiments without creative efforts, which should be considered to fall within the protection scope of the patent of the present invention.
Claims (4)
1. A stewed beef with brown sauce is characterized in that: the material is prepared from the following raw materials in parts by weight: 10-14 parts of cattle head meat, 6-8 parts of secret marinating materials and 0.20-0.30 part of old ginger;
the special marinating material is prepared from the following raw materials in parts by weight: 4-5 parts of water, 0.09-0.15 part of hot pepper, 0.12-0.18 part of anise, 0.04-0.09 part of cassia bark, 0.08-0.11 part of dried orange peel, 0.09-0.11 part of fennel, 0.08-0.10 part of liquorice, 0.06-0.08 part of rhizoma kaempferiae, 0.09-0.11 part of woad, 0.01-0.05 part of pepper, 0.05-0.07 part of fructus amomi, 0.04-0.06 part of katsumade galangal seed, 0.03-0.05 part of tsaoko amomum fruit, 0.24-0.26 part of green Chinese onion, 0.38-0.42 part of sugar color, 0.20-0.26 part of refined salt and 0.70-0.90 part of refined oil.
2. The marinated beef head of claim 1, wherein: the material is prepared from the following raw materials in parts by weight: 12 parts of beef head, 7 parts of secret marinade and 0.25 part of old ginger;
the special marinating material is prepared from the following raw materials in parts by weight: 4.5 parts of water, 0.10 part of hot pepper, 0.14 part of anise, 0.05 part of cassia bark, 0.09 part of dried orange peel, 0.10 part of fennel, 0.09 part of liquorice, 0.07 part of rhizoma kaempferiae, 0.10 part of woad, 0.02 part of pepper, 0.06 part of fructus amomi, 0.05 part of katsumadai seed, 0.04 part of tsaoko amomum fruit, 0.25 part of green Chinese onion, 0.40 part of sugar color, 0.24 part of refined salt and 0.70 part of refined oil.
3. A method of producing the marinated beef head of claim 1 or 2, characterized in that: the method comprises the following steps:
step 1: preparing materials: washing Carnis bovis Seu Bubali, placing in a dish, and slicing old rhizoma Zingiberis recens; preparing a marinade by using the following raw materials: water, hot pepper, star anise, cassia bark, dried orange peel, fennel, liquorice, rhizoma kaempferiae, sweet woad, pepper, fructus amomi, katsumadai seed, amomum tsao-ko, green Chinese onion, sugar color, refined salt and refined oil;
step 2: blanching: putting the beef of cattle head into a pot filled with cold water, simultaneously adding old ginger slices, heating with fire, scalding off excessive blood water floating in the pot, and taking out the beef of cattle head;
and step 3: stewing: putting the scalded beef steak into a marinating pot, pouring special marinating materials into the marinating pot, boiling with strong fire, turning to small fire, and continuously marinating for 2 hours;
and 4, step 4: taking out of the pot for eating or preservation: taking out the beef from the pot, and tearing the beef off the tray by hand after the beef is naturally cooled.
4. The method for producing marinated beef head according to claim 3, characterized in that: in the step 1, the preparation method of the sugar color comprises the following steps: putting crystal sugar and water into a pot according to the proportion of 1:1, decocting with slow fire, slowly stirring the bottom of the pot until a large number of bubbles appear in the pot, and turning off the fire immediately to obtain the sugar color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911341601.8A CN113017013A (en) | 2019-12-24 | 2019-12-24 | Stewed beef head and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911341601.8A CN113017013A (en) | 2019-12-24 | 2019-12-24 | Stewed beef head and preparation method thereof |
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| CN113017013A true CN113017013A (en) | 2021-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911341601.8A Pending CN113017013A (en) | 2019-12-24 | 2019-12-24 | Stewed beef head and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156677A (en) * | 2017-06-30 | 2017-09-15 | 任大伏 | A kind of preparation method of simmered beef shank |
| CN108991397A (en) * | 2018-07-09 | 2018-12-14 | 四川三圣宫食品有限公司 | A kind of oil halogen food and preparation method thereof |
-
2019
- 2019-12-24 CN CN201911341601.8A patent/CN113017013A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156677A (en) * | 2017-06-30 | 2017-09-15 | 任大伏 | A kind of preparation method of simmered beef shank |
| CN108991397A (en) * | 2018-07-09 | 2018-12-14 | 四川三圣宫食品有限公司 | A kind of oil halogen food and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 大厨爱掌勺: "老师傅给你详解中药香料卤水及绝密配方", 《腾讯网》 * |
| 投影侠: "13种常见香料怎么用", 《个人图书馆》 * |
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Application publication date: 20210625 |
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