CN114223852A - Preparation formula of boiled beef and method for preparing boiled beef - Google Patents
Preparation formula of boiled beef and method for preparing boiled beef Download PDFInfo
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- CN114223852A CN114223852A CN202111576747.8A CN202111576747A CN114223852A CN 114223852 A CN114223852 A CN 114223852A CN 202111576747 A CN202111576747 A CN 202111576747A CN 114223852 A CN114223852 A CN 114223852A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 241001127714 Amomum Species 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 12
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 12
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 240000007232 Illicium verum Species 0.000 claims abstract description 7
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 7
- 241000159443 Myrcia Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000009835 boiling Methods 0.000 claims description 12
- 241000949456 Zanthoxylum Species 0.000 claims description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 8
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 201000006549 dyspepsia Diseases 0.000 abstract description 5
- 235000019654 spicy taste Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 206010016766 flatulence Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 230000006870 function Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000003973 paint Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 241001313857 Bletilla striata Species 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- -1 pure and fresh color Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000010415 tropism Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L13/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a preparation formula of water-boiled beef, which comprises water, beef, crowndaisy fragrant flour, green pepper, myrcia, dried orange peel, star anise, tsaoko amomum fruit, clove, cassia bark, fresh rhizoma kaempferiae, white pepper seed, angelica dahurica, amomum fruit, salt, monosodium glutamate, ginger, white spirit and the like. According to the invention, a plurality of food material raw materials are selected, and the novel boiled beef with authentic spicy, hot, color and flavor is prepared through reasonable proportioning, the oil color is clear, the novel boiled beef has strong natural flavor, the taste is salty and fresh, the spicy and hot taste is prominent, the oil material layering is good, the flavor of the novel boiled beef is obviously superior to that of the existing like products, and the novel boiled beef is highly praised by consumers. Especially, fresh rhizoma kaempferiae, rhizoma Bletillae and fructus Amomi are added for flavoring, so as to promote appetite, invigorate stomach, regulate gastrointestinal function, and avoid flatulence and dyspepsia caused by excessive consumption.
Description
Technical Field
The invention relates to the technical field of meat food preparation, in particular to a preparation formula of boiled beef and a method for preparing the boiled beef.
Background
The boiled beef has thick spicy taste, smooth, tender and palatable taste and strong fragrance, and has the spicy, hot and scaly flavor of Sichuan chafing dish. The vegetable has the advantages of contrasting white, red, green and yellow colors, pure and fresh color, fat and tender beef, sour, spicy and fresh taste. The beef slices in the water-boiled beef are not fried with oil, but are scalded in spicy soup, so the water-boiled beef is named. However, the dish is spicy and greasy, dyspepsia, flatulence and the like are easily caused after the dish is eaten for a long time, and the spicy and hot food easily causes damage to intestines and stomach and the like, so that diarrhea and the like are caused.
Disclosure of Invention
The invention aims to solve the technical problems in the background art by providing a preparation formula of boiled beef and a method for preparing the boiled beef.
The technical scheme of the invention is as follows:
the preparation formula of the boiled beef comprises the following components in parts by weight: 80-120 parts of water, 60-100 parts of beef, 0.2-0.24 part of crowndaisy fragrant flour, 0.12-0.16 part of green zanthoxylum seeds, 0.04-0.06 part of myrcia, 0.08-0.1 part of dried orange peel, 0.04-0.06 part of anise, 0.8-0.1 part of tsaoko amomum fruits, 0.02-0.03 part of clove, 0.05-0.07 part of cassia bark, 0.2-0.3 part of fresh rhizoma kaempferiae, 0.06-0.08 part of white pepper seeds, 0.04-0.06 part of angelica dahurica, 0.04-0.06 part of fructus amomi, 1.6-2 parts of salt, 0.7-0.9 part of monosodium glutamate, 0.8-1 part of ginger and 0.7-0.9 part of white spirit.
Further, the paint comprises the following components in parts by weight: 80 parts of water, 60 parts of beef, 0.2 part of crowndaisy fragrant flour, 0.12 part of green zanthoxylum seeds, 0.04 part of myrcia, 0.08 part of dried orange peel, 0.04 part of anise, 0.8 part of tsaoko amomum fruits, 0.02 part of clove, 0.05 part of cassia bark, 0.2 part of fresh rhizoma kaempferiae, 0.06 part of white pepper seeds, 0.04 part of angelica dahurica, 0.04 part of fructus amomi, 1.6 parts of salt, 0.7 part of monosodium glutamate, 0.8 part of ginger and 0.7 part of white spirit.
Further, the paint comprises the following components in parts by weight: 100 parts of water, 80 parts of beef, 0.22 part of crowndaisy fragrant flour, 0.14 part of green zanthoxylum seeds, 0.05 part of bay leaves, 0.09 part of dried orange peel, 0.05 part of star anise, 0.9 part of tsaoko amomum fruits, 0.025 part of clove, 0.06 part of cassia bark, 0.25 part of fresh rhizoma kaempferiae, 0.07 part of white pepper seeds, 0.05 part of angelica dahurica, 0.05 part of fructus amomi, 1.8 parts of salt, 0.8 part of monosodium glutamate, 0.9 part of ginger and 0.8 part of white spirit.
Further, the paint comprises the following components in parts by weight: 120 parts of water, 100 parts of beef, 0.24 part of crowndaisy fragrant flour, 0.16 part of green zanthoxylum seeds, 0.06 part of bay leaves, 0.1 part of dried orange peel, 0.06 part of star anise, 0.1 part of tsaoko amomum fruits, 0.03 part of clove, 0.07 part of cassia bark, 0.3 part of fresh rhizoma kaempferiae, 0.08 part of white pepper seeds, 0.06 part of angelica dahurica, 0.06 part of fructus amomi, 2 parts of salt, 0.9 part of monosodium glutamate, 1 part of ginger and 0.9 part of white spirit.
Further, the paint comprises the following components in parts by weight: beef includes cow hide and beef offal.
The invention also provides a method for preparing the boiled beef by using the preparation formula of the boiled beef, which comprises the following steps:
(1) boiling the seasoning, beef, cowhide and beef offal in a pot at a certain ratio with medium fire;
(2) boiling water, decocting with slow fire for 20-25 min, and taking out the cowhide when the cowhide is soft;
(3) taking out beef after 40-50 minutes of boiling;
(4) boiling the water for 60-70 minutes, and fishing out the beef offal.
The invention has the advantages that:
according to the invention, a plurality of food material raw materials are selected, and the novel boiled beef with authentic spicy, hot, color and flavor is prepared through reasonable proportioning, the oil color is clear, the novel boiled beef has strong natural flavor, the taste is salty and fresh, the spicy and hot taste is prominent, the oil material layering is good, the flavor of the novel boiled beef is obviously superior to that of the existing like products, and the novel boiled beef is highly praised by consumers. Especially, fresh rhizoma kaempferiae, rhizoma Bletillae and fructus Amomi are added for flavoring, so as to promote appetite, invigorate stomach, regulate gastrointestinal function, and avoid flatulence and dyspepsia caused by excessive consumption.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1:
the preparation formula of the boiled beef comprises the following components in parts by weight: 80 parts of water, 60 parts of beef, 0.2 part of crowndaisy fragrant flour, 0.12 part of green zanthoxylum seeds, 0.04 part of myrcia, 0.08 part of dried orange peel, 0.04 part of anise, 0.8 part of tsaoko amomum fruits, 0.02 part of clove, 0.05 part of cassia bark, 0.2 part of fresh rhizoma kaempferiae, 0.06 part of white pepper seeds, 0.04 part of angelica dahurica, 0.04 part of fructus amomi, 1.6 parts of salt, 0.7 part of monosodium glutamate, 0.8 part of ginger and 0.7 part of white spirit.
The beef includes beef offal and beef hide.
The preparation method of the boiled beef comprises the following steps:
(1) boiling the seasoning, beef, cowhide and beef offal in a pot at a certain ratio with medium fire;
(2) boiling water, decocting with slow fire for 20-25 min, and taking out the cowhide when the cowhide is soft;
(3) taking out beef after 40-50 minutes of boiling;
(4) boiling the water for 60-70 minutes, and fishing out the beef offal.
Example 2:
the preparation formula comprises the following components in parts by weight: 100 parts of water, 80 parts of beef, 0.22 part of crowndaisy fragrant flour, 0.14 part of green zanthoxylum seeds, 0.05 part of bay leaves, 0.09 part of dried orange peel, 0.05 part of star anise, 0.9 part of tsaoko amomum fruits, 0.025 part of clove, 0.06 part of cassia bark, 0.25 part of fresh rhizoma kaempferiae, 0.07 part of white pepper seeds, 0.05 part of angelica dahurica, 0.05 part of fructus amomi, 1.8 parts of salt, 0.8 part of monosodium glutamate, 0.9 part of ginger and 0.8 part of white spirit.
The remainder was in accordance with example 1.
Example 3:
the preparation formula of the boiled beef comprises the following components in parts by weight: 120 parts of water, 100 parts of beef, 0.24 part of crowndaisy fragrant flour, 0.16 part of green zanthoxylum seeds, 0.06 part of bay leaves, 0.1 part of dried orange peel, 0.06 part of star anise, 0.1 part of tsaoko amomum fruits, 0.03 part of clove, 0.07 part of cassia bark, 0.3 part of fresh rhizoma kaempferiae, 0.08 part of white pepper seeds, 0.06 part of angelica dahurica, 0.06 part of fructus amomi, 2 parts of salt, 0.9 part of monosodium glutamate, 1 part of ginger and 0.9 part of white spirit.
The remainder was in accordance with example 1.
According to the invention, a plurality of food material raw materials are selected, and the novel boiled beef with authentic spicy, hot, color and flavor is prepared through reasonable proportioning, the oil color is clear, the novel boiled beef has strong natural flavor, the taste is salty and fresh, the spicy and hot taste is prominent, the oil material layering is good, the flavor of the novel boiled beef is obviously superior to that of the existing like products, and the novel boiled beef is highly praised by consumers.
Especially, fresh rhizoma kaempferiae, bletilla striata and fructus amomi are added for seasoning, rhizome of the rhizoma kaempferiae is an aromatic stomachic, has the effects of dispelling cold, eliminating dampness, warming spleen and stomach and dispelling evil, is recorded by Chinese pharmacopoeia, has pungent taste and warm nature, has the effects of promoting qi circulation, warming middle-jiao, promoting digestion and relieving pain, and is used for treating fullness and distention in chest and diaphragm, abdominal psychroalgia and indigestion.
The bletilla striata is a traditional Chinese medicine, is derived from dried tubers of bletilla striata of the family Orchidaceae, is bitter, sweet, astringent and slightly cold in property, enters lung channels, liver channels and stomach channels, and has the main functions of astringency, hemostasis, detumescence, granulation promotion, good effect on skin chap and the like. The property and taste of fructus amomi are pungent and warm, the meridian tropism is spleen meridian, stomach meridian and kidney meridian, the efficacy and the function of the fructus amomi mainly comprise dampness resolving and appetite stimulating, spleen warming and diarrhea stopping, qi regulating and miscarriage prevention, and modern pharmacological research shows that the fructus amomi has the functions of regulating gastrointestinal tract function, resisting inflammation, easing pain and the like.
The three groups of medicinal materials are pungent in taste, and are matched with pepper, white pepper seeds and the like to prepare spicy taste, so that the taste of the medicinal materials can be covered, the effects of benefiting intestines, stomach, spleen and the like are realized, the effects of stimulating appetite, invigorating stomach, regulating gastrointestinal tract functions and the like are realized, and the phenomena of flatulence, dyspepsia and the like caused by excessive eating are avoided.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (6)
1. The preparation formula of the boiled beef is characterized by comprising the following components in parts by weight: 80-120 parts of water, 60-100 parts of beef, 0.2-0.24 part of crowndaisy fragrant flour, 0.12-0.16 part of green zanthoxylum seeds, 0.04-0.06 part of myrcia, 0.08-0.1 part of dried orange peel, 0.04-0.06 part of anise, 0.8-0.1 part of tsaoko amomum fruits, 0.02-0.03 part of clove, 0.05-0.07 part of cassia bark, 0.2-0.3 part of fresh rhizoma kaempferiae, 0.06-0.08 part of white pepper seeds, 0.04-0.06 part of angelica dahurica, 0.04-0.06 part of fructus amomi, 1.6-2 parts of salt, 0.7-0.9 part of monosodium glutamate, 0.8-1 part of ginger and 0.7-0.9 part of white spirit.
2. The preparation formula of the boiled beef according to claim 1, wherein the preparation formula comprises the following components in parts by weight: 80 parts of water, 60 parts of beef, 0.2 part of crowndaisy fragrant flour, 0.12 part of green zanthoxylum seeds, 0.04 part of myrcia, 0.08 part of dried orange peel, 0.04 part of anise, 0.8 part of tsaoko amomum fruits, 0.02 part of clove, 0.05 part of cassia bark, 0.2 part of fresh rhizoma kaempferiae, 0.06 part of white pepper seeds, 0.04 part of angelica dahurica, 0.04 part of fructus amomi, 1.6 parts of salt, 0.7 part of monosodium glutamate, 0.8 part of ginger and 0.7 part of white spirit.
3. The preparation formula of the boiled beef according to claim 1, wherein the preparation formula comprises the following components in parts by weight: 100 parts of water, 80 parts of beef, 0.22 part of crowndaisy fragrant flour, 0.14 part of green zanthoxylum seeds, 0.05 part of bay leaves, 0.09 part of dried orange peel, 0.05 part of star anise, 0.9 part of tsaoko amomum fruits, 0.025 part of clove, 0.06 part of cassia bark, 0.25 part of fresh rhizoma kaempferiae, 0.07 part of white pepper seeds, 0.05 part of angelica dahurica, 0.05 part of fructus amomi, 1.8 parts of salt, 0.8 part of monosodium glutamate, 0.9 part of ginger and 0.8 part of white spirit.
4. The preparation formula of the boiled beef according to claim 1, wherein the preparation formula comprises the following components in parts by weight: 120 parts of water, 100 parts of beef, 0.24 part of crowndaisy fragrant flour, 0.16 part of green zanthoxylum seeds, 0.06 part of bay leaves, 0.1 part of dried orange peel, 0.06 part of star anise, 0.1 part of tsaoko amomum fruits, 0.03 part of clove, 0.07 part of cassia bark, 0.3 part of fresh rhizoma kaempferiae, 0.08 part of white pepper seeds, 0.06 part of angelica dahurica, 0.06 part of fructus amomi, 2 parts of salt, 0.9 part of monosodium glutamate, 1 part of ginger and 0.9 part of white spirit.
5. The preparation formula of boiled beef according to any one of claims 1 to 4, wherein: the beef includes cow hide and beef offal.
6. A method for making boiled beef using the preparation formula of boiled beef of claim 5, comprising the steps of:
(1) boiling the seasoning, beef, cowhide and beef offal in a pot at a certain ratio with medium fire;
(2) boiling water, decocting with slow fire for 20-25 min, and taking out the cowhide when the cowhide is soft;
(3) taking out beef after 40-50 minutes of boiling;
(4) boiling the water for 60-70 minutes, and fishing out the beef offal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111576747.8A CN114223852A (en) | 2021-12-22 | 2021-12-22 | Preparation formula of boiled beef and method for preparing boiled beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111576747.8A CN114223852A (en) | 2021-12-22 | 2021-12-22 | Preparation formula of boiled beef and method for preparing boiled beef |
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| Publication Number | Publication Date |
|---|---|
| CN114223852A true CN114223852A (en) | 2022-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111576747.8A Pending CN114223852A (en) | 2021-12-22 | 2021-12-22 | Preparation formula of boiled beef and method for preparing boiled beef |
Country Status (1)
| Country | Link |
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| CN (1) | CN114223852A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652996A (en) * | 2013-11-07 | 2014-03-26 | 李正生 | Method for special beef offal by traditional method |
| KR101662303B1 (en) * | 2015-12-22 | 2016-10-04 | 박건우 | A process for the preparation of spicy beef soup jjamppong and spicy beef soup jjamppong prepared therefrom |
| CN106616779A (en) * | 2015-10-31 | 2017-05-10 | 邹成加 | Spiced marinade |
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
-
2021
- 2021-12-22 CN CN202111576747.8A patent/CN114223852A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652996A (en) * | 2013-11-07 | 2014-03-26 | 李正生 | Method for special beef offal by traditional method |
| CN106616779A (en) * | 2015-10-31 | 2017-05-10 | 邹成加 | Spiced marinade |
| KR101662303B1 (en) * | 2015-12-22 | 2016-10-04 | 박건우 | A process for the preparation of spicy beef soup jjamppong and spicy beef soup jjamppong prepared therefrom |
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
Non-Patent Citations (1)
| Title |
|---|
| 顾艳: "《名厨点拨烹饪技巧大全》" * |
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