Preparation method of stewed bovine meniscus

Abstract

The invention discloses a preparation method of stewed bovine meniscus and relates to the field of food processing methods. The method comprises the following steps of: carefully selecting 500 parts of bovine menisci, chopping bovine menisci to proper size, rinsing with clear water, soaking in water for 2 to 4 hours, taking out, draining, boiling the bovine menisci in 750 parts of water slightly, and taking out; adding salad oil in a frying pan, frying chopped spring onion and sliced ginger until fragrant comes out and the chopped spring onion and the sliced ginger become golden yellow, adding boiled bovine menisci, quickly frying for uniformly heating, adding flavorings, heating until boiling for about 20 minutes, removing foams, stewing with slow fire for 10 to 20 minutes, stopping heating until bovine menisci are medium done, and separating meat from soup; removing flavorings, bagging, injecting the soup, and carrying put vacuum packaging; and autoclaving. The preparation method is simple; and the product has high quality and good taste, is rich in nutrients and convenient to serve, and is suitable for people of all ages.

Description

Technical field: [0001] The invention relates to the field of food processing methods, in particular to a method for preparing braised beef crescent bones. Background technique: [0002] In the prior art, the processing of beef is roughly divided into several types such as frying, roasting, stewing, and frying. It should be mastered according to various factors such as beef quality, tenderness, quantity, weather, etc., and is not suitable for industrialized production; smoked or fried dried meat, dried meat floss, etc. are more suitable for industrialized mass production, but in the production process , destroys a large amount of nutrition of the beef itself, and brings some substances that are not conducive to human health into the beef. The taste is not good, and long-term consumption is not conducive to health; Complex, not suitable for industrialized batch production, so it is also difficult to see in the vacuum-packed beef cooked food products sold in the market. [0...

AI Technical Summary

Problems solved by technology

It should be mastered according to various factors such as beef quality, tenderness, quantity, weather, etc., and it is not suitable for industrialized production; smoked or fried dried meat, meat floss, etc. are more suitable for industrialized mass production, but in the production process , destroys a large amount of nutrition of the beef itself, and brings some substances that are not conducive to human health into the beef. The taste is not good, and long-term consumption is not conducive to health; It is complex and not suitable for industrial batch production, so it is difficult to see it in the vacuum-packed beef deli products sold in the market

[0003] The traditional method of making braised products is to stir-fry the beef in hot oil, then put all the seasonings into the pot until the meat is rotten, the nutrients are seriously lost, and the taste is poor. When the juice is boiled, a large amount of nutrients come into contact with the oxygen in the air and are oxidized and destroyed; a large amount of seasoning is put in the pot and burned until the meat is rotten. This kind of beef is more of the taste of the seasoning, which has a strong and greasy taste, which affects the deliciousness of the beef itself. ; A large number of seasonings also contain substances that are harmful to the human body