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Stewed beef brisket in casserole

A beef brisket pot and beef brisket technology, applied in application, food preparation, food science and other directions, can solve problems such as failure to achieve standardization

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a beef brisket stew and its production method, aiming to solve the problem that existing beef brisket products have not been standardized

Method used

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  • Stewed beef brisket in casserole

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: a kind of sirloin stew

[0026] A kind of sirloin stew, described sirloin stew is mainly made of the following materials by weight:

[0027] Beef brisket 498~502 parts;

[0028] Beef tendon 498~502 parts;

[0029] Dark soy sauce 48~50 servings;

[0030] Chicken essence 28~30 parts;

[0031] Doubanjiang 28~30 parts;

[0032] 24~26 parts of soybean oil;

[0033] 1~2 parts white sugar;

[0034] 1~2 parts shallot;

[0035] 1~2 parts of ginger;

[0036] Spices 1~2 parts;

[0037] 1~2 parts of garlic seeds.

[0038] The further preferred technical solution of the specific embodiment of the present invention spices select cassia bark, star anise, cumin, bay leaf, grass fruit, white buckle for use.

Embodiment 2

[0039] Embodiment two: a kind of sirloin stew,

[0040] See attached figure 1 Shown, the preparation method of described sirloin stew, the steps are as follows:

[0041] 1. Picking and inspection: raw materials: beef brisket, beef tendon. Raw material inspection: no color, no smell, no decay, correct quantity.

[0042] 2. Thawing and cutting into pieces: Put it on the workbench to thaw naturally, until it is completely thawed. Cut the beef brisket into chunks about 2.5 cm in length and width, with uniform size.

[0043] 3. Out of the water: Put the beef brisket and beef tendon into the pot and boil them separately, turn them with a spatula, and cook until the meat completely changes color. Take it out into the basket and rinse it with clean water. For the beef tendon, pick large pieces or sliced ​​meat, and cut it into 2.5×3 cm with a knife.

[0044] 4. Processing of auxiliary materials: 1.5kg of fried bean paste, 0.5kg of green onion, ginger and garlic. Boil the beef t...

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PUM

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Abstract

The invention relates to stewed beef brisket in casserole and a preparation method thereof. The stewed beef brisket in casserole mainly comprises 498 to 502 parts of beef brisket, 498 to 502 parts of beef tendon, 48 to 50 parts of dark soy sauce, 28 to 30 parts of chicken essence, 28 to 30 parts of broad bean sauce, 24 to 26 parts of soybean oil, 1 to 2 parts of white granulated sugar, 1 to 2 parts of chive, 1 to 2 parts of ginger, 1 to 2 parts of spice and 1 to 2 parts of garlic. Due the adoption of the stewed beef brisket in casserole and the preparation method thereof, raw material standardization, product standardization and process standardization of the stewed beef brisket in casserole can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a sirloin stew. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to the direction of standardization and ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/312A23L13/10A23L13/20
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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