CN115868616A - Beef bone soup and preparation method thereof - Google Patents

Beef bone soup and preparation method thereof Download PDF

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Publication number
CN115868616A
CN115868616A CN202211272728.0A CN202211272728A CN115868616A CN 115868616 A CN115868616 A CN 115868616A CN 202211272728 A CN202211272728 A CN 202211272728A CN 115868616 A CN115868616 A CN 115868616A
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beef
fire
bone
bone soup
soup
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刘亿
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Hunan Kitchen Banghui Agricultural Technology Co ltd
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Hunan Kitchen Banghui Agricultural Technology Co ltd
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention relates to the technical field of food processing, in particular to the field of IPC A23L23, and more particularly relates to bovine bone soup and a preparation method thereof. The components comprise beef bone, beef offal, ginger, citronella, 0.4-0.8 part of onion, white pepper, water, cassia bark, star anise, bay leaf and preservative. Baking beef bone before decocting at 200-240 deg.C at the upper side and 230-260 deg.C at the lower side for 25-45min to increase the flavor of beef and reduce the use of spices.

Description

Beef bone soup and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to the field of IPC A23L23, and more particularly relates to bovine bone soup and a preparation method thereof.
Background
The development of meat production and processing in China has led to a year-by-year increase in bone yield. However, within a long period of time, no matter the bone is the animal bone or the poultry bone, the processing mode and the processing way are not diversified enough, which causes serious resource waste and pollutes the environment; the bone processed product has low added value and poor quality due to the low end of processing technology or equipment in general, is not popular with consumers, and causes difficult industrialization, and the beef bone soup belongs to a warm food, has the effects of warming and invigorating kidney yang and dispelling cold, and can also strengthen spleen and tonify kidney. The beef bone soup is rich in nutritional ingredients such as high-quality protein and iron elements, and has the effects and effects of improving immunity, promoting growth and development and the like. Meanwhile, the beef bone soup contains a large amount of amino acids, vitamins and other components, and can promote metabolism of a human body and improve immunity. The beef contains protein, potassium element, etc., and can improve disease resistance of organism. In order to make the ox bone soup easier to absorb, the quality of the ox bone soup needs to be improved, the original taste of the food needs to be restored, and the nutrition degree of the food needs to be restored.
CN108813330A discloses a beef bone soup packet and a preparation method thereof, which adopts pig foreleg meat, streaky pork, beef bone soup and white radish as main raw materials, the beef bone soup is mixed with white radish paste and pork, then is mixed with seasonings to prepare filling, flour, old noodles, yeast, baking soda, vegetable oil, white sugar and baking powder are uniformly mixed and proofed to prepare a steamed stuffed bun wrapper, and then the filling is stuffed and steamed to obtain the beef bone soup packet. The beef bone soup steamed stuffed bun of the invention has the characteristics of rich nutrition, fat but not greasy, soft steamed stuffed bun Pi Song, smooth stuffing and fresh and tender stuffing. The steamed stuffed bun wrapper is made of wrapper added with fermentation powder and fermented, so that the steamed stuffed bun Pi Song is soft. And the water in the stuffing is completely fused with other stuffing, the stuffing and the wrapper are also fused with each other, and the beef bone soup does not have dry mouth feeling after being eaten, but the beef bone soup added with the vegetable oil and other raw materials can cover part of amino acid fragrance emission, so that the beef bone soup flavor is reduced.
CN101283801 discloses a beef bone soup and a production method thereof. The beef bone soup is prepared by selecting fresh beef bones which are slaughtered in an Islamic mode and qualified through sanitary inspection, pre-boiling, filtering, removing oil, and filling soup. The beef bone soup product contains rich active calcium, protein, phosphorus, iron, vitamin A and other nutrient components, can fully meet the requirements of human bodies on various nutrients, is convenient to carry and eat, has delicious taste and rich nutrition, is rare soup food for people to supplement calcium and iron, build bodies and delay aging, and can reduce the flavor of the beef soup by using too many spices.
Disclosure of Invention
The invention aims to overcome the defects of the background technology and improve the flavor and the nutrient content of the beef bone soup.
In order to achieve the purpose of the invention, the first aspect of the invention provides a beef bone soup, which comprises 10-20 parts of beef bones, 0.3-1.5 parts of beef miscellaneous muscles, 0.3-0.7 part of ginger (ginger of fish Roscoe), 0.2-0.6 part of citronella (Cymbopogon citratus (DC.), stapf), 0.4-0.8 part of onion (Allium cepa L.), 0.05-0.15 part of white pepper (Piper nigrum L), 30-70 parts of water, 0.01-0.03 part of cinnamon (cinnamon, hams) Neete Eberm), 0.005-0.015 part of aniseed (Illicium Hoverum. F.), laurylbilli (Lausness).
The weight ratio of the ox bone to the water is 1: (3-4), the bone soup has the best taste, the bone water ratio is low, the water is not easy to evaporate in the boiling process, so that the solid content is reduced, the flavor is reduced, the bone water ratio is high, the substance gradient of saccharides and the like in the beef bones is high, the solubility in water is reduced, researches show that when the beef bones are selected from the beef bones, the solid content in the soup is improved, the glutamic acid and the oleic acid content in the beef bones are high, further researches show that the beef tendon meat is added, the flavor of the beef bone soup can be further improved, the collagen content in the beef tendon meat is high, and the beef tendon meat and the glutamic acid in the beef bones have a synergistic freshness-increasing effect.
Preferably, the weight ratio of the ox bone to the water is 1: (3-4).
Further preferably, the weight ratio of the ox bone to the water is 3:10.
still more preferably, the ox bone is selected from ox bones.
The weight ratio of the ginger to the citronella is 1: (0.6-0.8), the ginger is rich in nutrient substances such as alcohol, shogaene, phellandrene and the like, can shield the fishy smell in food, and has good effects of inhibiting the absorption of cholesterol and degrading fat, but the pungent smell of the ginger can influence the taste of the beef bone soup, and the citronella has mild fragrance and cool and numb tongue feeling when tasted, so that the lemon flavor is light. The pungent smell of ginger can be neutralized, and further research shows that the commonly used smell of the dry lemongrass is not easy to keep for a long time, and the smell of the fresh lemongrass can be kept in the brine for a long time, so that the effects of removing grease and increasing fragrance can be achieved, and the appetite can be stimulated.
Preferably, the weight ratio of the ginger to the citronella is 1: (0.6-0.8).
Preferably, the weight ratio of the ginger to the citronella is 1:0.7.
more preferably, the fresh citronella is citronella with the average water content of 60 wt%.
The weight ratio of the cassia bark to the star anise is 1: (0.3-0.7) the flavor and the preservative property of the beef bone soup can be improved, and most of the bad flavor in the boiling process of the beef bone soup is derived from secondary oxidation products formed by the oxidative degradation of fat and protein. Cinnamon, on the other hand, is thought to suppress the generation of unpleasant odors, and it is presumed that flavonoids in cinnamon are capable of binding to proteins to form a flavonoid-protein complex, and this complex can scavenge oxidation products such as lipid peroxidation radicals. Researches find that the addition of the star anise can further cooperate with the cinnamon to improve the flavor of the beef bone soup, and the aldehydes in the star anise possibly inhibit the oxidation of low-density fat in the beef bone soup. Meanwhile, further research shows that the aniseed can improve the corrosion resistance of the beef bone soup, reduce the addition of a preservative, and the alkaloid in the aniseed can also damage cell wall membranes of bacteria and change the permeability of the bacteria, so that intracellular important structural components can flow out, interfere the normal metabolic activity of the bacteria and die the bacteria.
Preferably, the weight ratio of the cassia bark to the star aniseed is 1: (0.3-0.7).
Further preferably, the weight ratio of the cassia bark to the star aniseed is 1:0.5.
the invention provides a preparation method of beef bone soup, which comprises the following steps:
s1, preparing beef bones and beef offal and muscle, and pretreating the beef bones;
s2, baking the beef offal and the pretreated beef bones for later use;
s3, adding water into the pot, adding ginger, citronella, onion, white pepper, cassia bark, star anise and laurel leaf into the pot,
boiling with strong fire to obtain stock;
s4, skimming froth on the surface of the stock, and adding the baked beef bones and beef offal of S2;
s5, cooking with big fire, medium fire and small fire in sequence;
and S6, cooking with small fire in the step S5, collecting juice with big fire, filtering with a screen, and adding a preservative to obtain the beef bone soup.
Preferably, the pretreatment method of the bovine bone in S1 is to break the bovine bone from the middle.
The beef bone is baked before being decocted, so that the content of amino acid is increased, the flavor of the beef is improved, the use of spices is reduced, amino acid or protein can react with various saccharides in the baking process to generate Maillard reaction, brown substances generated by the reaction are non-toxic, fragrant and attractive in color, the traditional method for directly decocting the beef bone is not good in flavor, the Maillard reaction is probably the highest in reaction activity at 110 ℃, the direct decocting is difficult to maximize the Maillard reaction, researches show that the baking is performed by heating the upper side and the lower side, the upper side temperature is 200-240 ℃, the lower side temperature is 230-260 ℃, the brown substances generated by the Maillard reaction at the low temperature are less, and the beef bone is easy to coke at the high temperature. Further research shows that the baking time is 25-45min, the use amount of spices is reduced, the flavor of the beef is improved, and fishy substances possibly generated by long-time high-temperature baking are fully volatilized.
Preferably, in the step S2, the upper side temperature is 200-240 ℃, the lower side temperature is 230-260 ℃, and the baking time is 25-45min.
More preferably, in the step S2, the upper temperature is 220 ℃, the lower temperature is 250 ℃, and the baking time is 35min.
Preferably, the addition amount of the laurel leaves in the S3 is 1-4g per 15kg of the bovine bones.
More preferably, the amount of laurel leaves added in S3 is 2g per 15kg of bovine bone.
The cooking time with big fire is 20-40min, the solid content can be improved, the Shang Zhongfen movement rate can be increased by big fire, the long cooking time with big fire can cause a large amount of fragrance substances to be emitted, so that the cooking time with middle fire is 60-90min, a certain molecular movement rate is kept, water can be further volatilized, aldehydes and amino acid substances in the beef bones need to be dissolved for a longer time, the cooking time with small fire is 100-140min, the flavor is further improved, the concentration of aspartic acid can be increased, the water in the beef bone soup is evaporated along with the further increase of the cooking time, the content of nutrient components in the beef bone soup is higher and higher, but carbohydrate substances in the beef bone soup can be decomposed and react with protein to change the color of the beef bone soup into grey-dark color, and a large amount of fragrance substances can be emitted along with the extension of the heating time.
Preferably, the gas range power is 280W, available from sichuan hong Jiu kitchen appliances ltd: DZTY760/26-A, knob dial is divided into big fire, middle fire and small fire.
Preferably, the cooking time of the S5 is 20-40min with strong fire, 60-90min with medium fire and 100-140min with slow fire.
More preferably, in the step S5, the cooking time with medium fire is 30min, the cooking time with medium fire is 60min, and the cooking time with slow fire is 100min.
Preferably, the mesh number of the screen in the S6 is 300-800 meshes.
More preferably, the number of meshes of the screen in S6 is 500.
Preferably, the addition amount of the preservative is 0.08-0.12g per 1kg of the soup.
More preferably, the preservative is added in an amount of 0.08 to 0.12g per 1kg of the soup.
Preferably, the preservative is one of sodium benzoate and sodium lactate.
Further preferably, the preservative is sodium benzoate (CAS: 532-32-1).
Preferably, the ratio of the soup obtained in the step S6 to the added beef bone is (6-8): 3.
further preferably, the ratio of the soup obtained in the step S6 to the added beef bone is 7:3.
has the advantages that:
1. the weight ratio of the beef bones to the water is 1: (3-4), the amino acid content is improved, and the bone soup has the best taste.
2. The weight ratio of the ginger to the citronella is 1: (0.6-0.8) to remove fishy smell and increase flavor.
3. The weight ratio of the cassia bark to the star aniseed is 1: (0.3-0.7) can improve flavor and antiseptic property of Os bovis Seu Bubali soup.
4. The beef bone is baked before being decocted, so that the flavor of the beef is improved, and the use of spices is reduced.
5. The cooking time with strong fire is 20-40min, the cooking time with middle fire is 60-90min, and the cooking time with slow fire is 100-140min, so as to improve the solid content and amino acid content of the beef bone soup.
Detailed Description
Example 1
A beef bone soup comprises 15kg of beef bone, 500 g of beef tendon, 50 kg of water, 500 g of ginger (Zingiberofcinale Roscoe), 400 g of fresh citronella (Cymbopogoncititratus (DC.) Stapf), 600 g of onion (Allium cepa L.), 100 g of white pepper (Piper nigrum L.), 20 g of cassia (Cinnamomum tamala (Bauch. -ham.) Nees et Eberm), 10g of anise (Illicium verum Hook.f.), 2g of bay leaf (Laurus nobilis), and 3.2g of preservative.
The preservative is sodium benzoate (CAS: 532-32-1).
The fresh citronella is citronella with the average water content of 60 wt%.
A preparation method of cattle bone soup comprises the following steps:
s1, preparing beef bones and beef offal and muscle, and pretreating the beef bones;
s2, baking the beef offal and the pretreated beef bones for later use;
s3, adding water into a pot, adding ginger, citronella, onion, white pepper, cassia bark, star anise and laurel leaf, and boiling with strong fire to obtain stock soup;
s4, skimming froth on the surface of the stock, and adding the baked beef bones and beef offal of S2;
s5, cooking with big fire, middle fire and small fire in sequence;
and S6, cooking with small fire in the step S5, collecting juice with big fire, filtering with a screen, and adding a preservative to obtain the beef bone soup.
The pretreatment method of the bovine bone in the S1 is to break the bovine bone from the middle.
In the step S2, the upper side temperature and the lower side temperature of the oven are 220 ℃ and 250 ℃, and the oven time is 35min.
And the power of a gas stove for boiling in the S3 is 280W, and the gas stove is purchased from the model of Sichuan Hongjiu kitchen equipment Co., ltd: DZTY760/26-A, knob dial is divided into big fire, middle fire and small fire.
And in the S5, the medium-fire and high-fire cooking time is 30min, the medium-fire cooking time is 60min, and the low-fire cooking time is 100min.
The mesh number of the screen in the S6 is 500 meshes.
And the soup obtained in the step S6 is 35kg.
Example 2
A beef bone soup comprises 15kg of beef bone, 1000 g of beef offal, 55 kg of water, 500 g of ginger (ginger of citronella Roscoe), 350 g of fresh citronella (Cymbopogon citratus (DC.) Stapf), 600 g of onion (Allium cepa L.), 100 g of white pepper (Piper nigrum L.), 20 g of cassia bark (Cinnamomum tamala (Bauch. Ham.) Nees et Eberm), 14 g of anise (Illicium verum hook. F.), 3.5g of laurel leaf (Laurus nobilis) and 3.2g of preservative.
The fresh citronella is citronella with the average water content of 60 wt%.
The preservative is sodium benzoate (CAS: 532-32-1).
The ox bone is a cattle barrel bone.
A preparation method of cattle bone soup comprises the following steps:
s1, preparing beef bones and beef offal and muscle, and pretreating the beef bones;
s2, baking the beef offal and the pretreated beef bones for later use;
s3, adding water into the pot, adding ginger, citronella, onion, white pepper, cassia bark, star anise and laurel leaf into the pot,
boiling with strong fire to obtain stock;
s4, removing floating foam on the surface of the stock, and adding the baked ox bone and beef mixed tendon and meat of S2;
s5, cooking with big fire, medium fire and small fire in sequence;
and S6, cooking with small fire in the step S5, collecting juice with big fire, filtering with a screen, and adding a preservative to obtain the beef bone soup.
The pretreatment method of the bovine bone in the S1 is to break the bovine bone from the middle.
In the step S2, the upper side temperature and the lower side temperature of the oven are 230 ℃ and 240 ℃, and the oven time is 30min.
And the power of a gas stove for boiling in the S3 is 280W, and the gas stove is purchased from the model of Sichuan Hongjiu kitchen equipment Co., ltd: DZTY760/26-A, knob dial is divided into big fire, middle fire and small fire.
And in S5, the medium-fire and high-fire cooking time is 30min, the medium-fire cooking time is 80min, and the low-fire cooking time is 120min.
The mesh number of the screen in the S6 is 500 meshes.
And the soup obtained in the step S6 is 35kg.
Comparative example 1
A beef bone soup comprises 15kg of beef bone, 500 g of beef tendon, 50 kg of water, 500 g of ginger (Zingiberofcinale Roscoe), 400 g of fresh citronella (Cymbopogoncititratus (DC.) Stapf), 600 g of onion (Allium cepa L.), 100 g of white pepper (Piper nigrum L.), 20 g of cassia (Cinnamomum tamala (Bauch. -ham.) Nees et Eberm), 10g of anise (Illicium verum Hook.f.), 2g of bay leaf (Laurus nobilis), and 3.2g of preservative.
The preservative is sodium benzoate (CAS: 532-32-1).
The fresh citronella is citronella with the average water content of 60 wt%.
A preparation method of cattle bone soup comprises the following steps:
s1, preparing beef bones and beef miscellaneous muscle and meat, and pretreating the beef bones;
s2, adding water into the pot, adding ginger, fresh citronella, onion, white pepper, cassia bark, star anise and laurel leaf into the pot,
boiling with strong fire to obtain stock;
s3, skimming froth on the surface of the stock, and adding beef offal and pretreated beef bones;
s4, cooking with big fire, medium fire and small fire in sequence;
and S5, cooking with small fire in the step S5, collecting juice with big fire, filtering with a screen, and adding a preservative to obtain the beef bone soup.
The pretreatment method of the bovine bone in the S1 is to break the bovine bone from the middle.
The power of a gas stove for boiling in the S2 is 280W, and the gas stove is purchased from the model of Sichuan Hongjiu kitchen equipment Co., ltd: DZTY760/26-A, knob dial is divided into big fire, middle fire and small fire.
And in S4, the medium-fire and high-fire cooking time is 30min, the medium-fire cooking time is 60min, and the low-fire cooking time is 100min.
The mesh number of the screen in the S5 is 500 meshes.
And the soup obtained in the step S5 is 35kg.
Comparative example 2
The specific implementation manner is the same as that of example 1; except that in comparative example 2, in S5, the cooking time with strong fire is 60min, the cooking time with medium fire is 80min, and the cooking time with slow fire is 50min.
Comparative example 3
The specific implementation manner is the same as that of example 1; except that the temperature of the upper side of the cooking in S2 of comparative example 3 was 180 c,
the lower temperature is 200 deg.C, and the baking time is 35min.
Performance test method
1. Solid content determination: placing 10g of ox bone soup in a glass flask, and drying in an oven at 100 deg.C to constant weight m 1 . The solid content is expressed as (m) 1 10) x100%, solid content unit: % of the total weight of the composition. The test data are shown in Table 2.
2. And (3) testing the amino acid content: 2g of Os bovis Seu Bubali decoction was put in a test tube, and 20mL0.02M hydrochloric acid was added. The solution was mixed well and centrifuged at 4000rpm for 10min. 10mL of the supernatant was taken out of the flask and made into a volume of 50mL with ultrapure water. 5mL of the diluted solution is put into a test tube, 5mL of 3% sulfosalicylic acid solution (w/w) is added to remove polypeptide and protein, the mixture is shaken up and then centrifuged at 12,000g for 10min, and the supernatant is filtered through a 0.22 mu m aqueous phase membrane to a sample injection bottle for being tested on a machine. Determination of amino acid content m Using amino acid Analyzer 2 . Amino acid content unit: mu.g/g. The test data are shown in Table 2.
3. Sensory evaluation of bone soup:
sensory evaluation of bone soup was performed according to the following method:
bone soup sensory panel: the panelists involved in the evaluation were 15, 10 of which were from panelists in various food evaluation contests. The cigarette holder is not smoked for a long time and is also not blocked by cold and nasal obstruction among evaluation personnel.
Evaluation of bovine bone soup preparation: the processed beef bone soup was blindly evaluated, and the evaluation group had not previously known the method for preparing the beef bone soup.
And (3) evaluating the beef bone soup: each of 15 persons scored 5 total bovine broths from examples 1-2 and comparative examples 1-3, with the scoring criteria shown in table 1; the final score of the beef soup is the average of 15 people.
The grades are as follows in table 1:
TABLE 1
Scoring Color appearance Fragrance Taste of the product Acceptability of
1 Dark color and luster Has outstanding abnormal odor Has abnormal taste Is very poor
2 White colour Has abnormal odor Has abnormal taste Difference between
3 Lime Without smell Has no obvious taste In general
4 White colour Has normal fragrance Has normal taste Is popular with
5 Milky white color Strong characteristic fragrance Has mellow characteristic taste Is very popular
Performance test data
TABLE 2
Figure BDA0003895351590000081
Figure BDA0003895351590000091
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Claims (10)

1. The beef bone soup is characterized by comprising beef bones, beef offal, ginger, citronella, onion parts, white pepper, water, cassia bark, star anise, bay leaves and a preservative.
2. The bovine bone soup of claim 1, wherein the bovine bone is selected from bovine bone.
3. The beef bone soup of claim 1, wherein the ratio of beef bone to water by weight is 1: (3-4).
4. The beef bone soup according to claim 1, wherein the weight ratio of ginger to citronella is 1: (0.6-0.8).
5. The beef bone soup of claim 1, wherein the weight ratio of the cinnamon to the aniseed is 1: (0.3-0.7).
6. The bovine bone soup of claim 1, wherein the citronella is fresh citronella.
7. A method of preparing the beef bone soup of claim 1, comprising the steps of:
s1, preparing beef bones and beef offal and muscle, and pretreating the beef bones;
s2, baking the beef offal and the pretreated beef bones for later use;
s3, adding water into a pot, adding ginger, citronella, onion, white pepper, cassia bark, star anise and laurel leaf, and boiling with strong fire to obtain stock soup;
s4, removing floating foam on the surface of the stock, and adding the baked ox bone and beef mixed tendon and meat of S2;
s5, cooking with big fire, medium fire and small fire in sequence;
and S6, cooking with small fire in the step S5, collecting juice with big fire, filtering with a screen, and adding a preservative to obtain the beef bone soup.
8. The method for preparing bovine bone soup according to claim 1, wherein the bovine bone pretreatment method in S1 is breaking from the middle.
9. The method for preparing beef bone soup according to claim 1, wherein the baking time in S2 is 25-45min at 200-240 ℃ at the upper side, 230-260 ℃ at the lower side.
10. The method for preparing beef bone soup according to claim 1, wherein the cooking time of S5 with medium fire is 20-40min, the cooking time of medium fire is 60-90min, and the cooking time of small fire is 100-140min.
CN202211272728.0A 2022-10-18 2022-10-18 Beef bone soup and preparation method thereof Pending CN115868616A (en)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
CN101283801A (en) * 2008-05-09 2008-10-15 吉林省长春皓月清真肉业股份有限公司 Bovine bone soup and its production method
CN105768012A (en) * 2016-03-17 2016-07-20 峨眉山市尽膳口福餐饮管理有限公司 Concentrated beef soup base and preparation method thereof
CN110771842A (en) * 2019-11-12 2020-02-11 统一企业(中国)投资有限公司昆山研究开发中心 Beef stock soup, processing method thereof and beef cooking bag prepared by using beef stock soup

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101283801A (en) * 2008-05-09 2008-10-15 吉林省长春皓月清真肉业股份有限公司 Bovine bone soup and its production method
CN105768012A (en) * 2016-03-17 2016-07-20 峨眉山市尽膳口福餐饮管理有限公司 Concentrated beef soup base and preparation method thereof
CN110771842A (en) * 2019-11-12 2020-02-11 统一企业(中国)投资有限公司昆山研究开发中心 Beef stock soup, processing method thereof and beef cooking bag prepared by using beef stock soup

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Title
生活新实用编辑部: "《家常面食，一学就会》", 31 May 2021, 江苏凤凰科学技术出版社, pages: 16 *
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