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Pot-roast sirloin perfume and method for roasting sirloin in pot

A spice and raw material technology, applied in food preparation, application, food science and other directions, can solve the problems of complicated operation steps, unstable quality, complicated ingredients and process flow, etc., to achieve rich aroma, solve unstable quality and unique flavor. Effect

Inactive Publication Date: 2012-04-11
广东华馨香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soup is clear and delicious, the taste is mellow, and it is resistant to high temperature. It solves the technical problems of the traditional beef brisket production method, such as unstable quality, cumbersome operation steps, complex ingredients and process, and makes the traditional ancient craft and modern production technology achieve a perfect unity. Quality Stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 10g galangal, 10g star anise, 8g cinnamon, 3g anise, 2g clove, 1.5g bay leaf, 1g lemongrass, 1.5g pepper, 1g pepper, 1.5g grass fruit, 1.5g wolfberry, 1g chuanxiong. The spices are pulverized by a pulverizer and mixed evenly, and the mixed spices are wrapped into a spice bag with a filter bag.

Embodiment 2

[0017] 15g galangal, 15g star anise, 12g cinnamon, 6g anise, 4g clove, 3g bay leaf, 2g lemongrass, 3g pepper, 2g pepper, 3g grass fruit, 3g wolfberry, 2g chuanxiong. The spices are pulverized by a pulverizer and mixed evenly, and the mixed spices are wrapped into a spice bag with a filter bag.

[0018] The method for stewing beef brisket with the above-mentioned spices comprises the following steps:

[0019] (1) Add 3000g of water, appropriate amount of salt, 100g of cooking wine, 50g of ginger, 20g of sugar, and a few heads of coriander into the pressure cooker, put in the beef brisket spice bag and 1000g of blanched beef brisket in hot water, and cover with the lid. Turn on high heat, turn to low heat after the steam is sprayed from the valve hole, and continue to press for 30 minutes.

[0020] (2) Start another pot, take out the stewed beef brisket, add it to the pot together with the filtered soup, bring to a boil over high heat, and then add 10g sand tea and celery grain...

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PUM

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Abstract

The invention discloses pot-roast sirloin perfume and a method for roasting sirloin in a pot. The invention belongs to the technical field of food processing. The perfume comprises natural spicery, and the needed raw material comprises the following components: galanga, illicium verum hook, Chinese cinnamon, fructus anisi stellati, syzygium aromaticum, lindera communis hemsl, mosla chinensis maxim, zanthoxylum bungeanum, chili pepper, amomum tsaoko, lycium chinense and szechwan lovage rhizome. The spicery is crushed through a crusher, then uniformly mixed, and packaging the spicery after being mixed as perfume pockets. The invention has the following characteristics: 1, the perfume is formed by preparing the multiple kinds of the natural spicery according to the best rate, and the perfume does not have chemical components, so it is a green food with health-care function; 2, the sirloin after being roasted has strong fragrance and unique taste, and the primary sirloin meat fragrance is perfectly turned on while the fishy smell of the sirloin meat is removed; 3, the technical problems of the traditional technology that the quality is not stable, the operation steps are fussy, the material distribution and technology process are complex, and the stabilization of the quality can be ensured; and 4, the operation is simple.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a spice and a method for stewing beef brisket using the spice. Background technique [0002] Beef brisket is a traditional cooking food in Guangdong. Among the folks, the delicacy of beef brisket with sand tea, radish and clear soup has been widely known. However, due to the traditional production methods of beef brisket are all small workshops, there are problems such as poor facilities and poor sanitary conditions, and the production techniques have their own merits. In addition, the process is complicated and the operation steps are cumbersome, which easily leads to unstable product quality. With the improvement of people's living standards, modern people are pursuing a healthy and delicious lifestyle as well as a relaxed and convenient lifestyle after busy work. If there is a well-prepared stewed spice, it can make the production of beef brisket simple and convenient, ...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/226A23L1/318A23L1/314A23L27/14A23L13/40A23L13/70A23L27/20
Inventor 陈秋明
Owner 广东华馨香料有限公司
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