Method for preparing canned spicy hot beef stomach, lung and liver
A spicy and canned technology, which is applied in the field of preparation of canned spicy beef stew, can solve the problems of unsatisfactory and inconvenient, and achieve the effect of excellent taste, unique fragrance and spicy taste
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[0021] Below in conjunction with specific embodiment, the present invention is described in further detail:
[0022] This example is to prepare 100kg of spicy beef three burnt as an example to illustrate the preparation method of the present invention. The ratio of raw materials is 1:1.3:1.3, and the raw materials of beef umbrella bag, beef liver and beef lung are mixed for a total of 100kg.
[0023] The preparation method comprises the following steps:
[0024] a. Thawing and marinating: First, soak the beef lungs and cow umbrella bags in water to thaw. After thawing, rub them with 2kg of vinegar in a roller kneader for 10 minutes, then put them in clean water to clean them, control the water, and roll them with 2kg of cooking wine. Wash for 10 minutes, wash twice with water, pour out and marinate; marinate the beef umbrella bag with 4kg of salt and 1kg of nitrous water for 18 hours; boil the beef lungs in spice water boiled with 0.5kg of spices for 2 hours (described Spice...
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