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Formula of stewed beef

A technology of beef and formula, applied in the direction of food science, food ingredients as taste improvers, etc., can solve the problems of greasy broth, strong seasoning, not enough time to add seasoning, etc., to achieve delicious broth and delicious taste Effect

Pending Publication Date: 2016-06-15
腾保杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People usually add spices for seasoning when stewing beef, but it is difficult to control the amount of various seasonings, and the stewed beef tastes not delicious, which affects people's appetite and is not conducive to people's health
Simultaneously, due to the quickening of people's rhythm of life, people also do not have enough time to constantly study the optimum addition amount of various seasonings.
[0004] Generally, beef stew has the following problems: the broth is greasy, the meat is hard, there are pigments, additives, seasonings are too strong, and the taste is poor, etc.

Method used

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Embodiment Construction

[0012] In order to further illustrate the technical means adopted by the present invention and its effects, the following is a detailed description in conjunction with preferred embodiments of the present invention.

[0013] The composition and parts by weight of a recipe of stewed beef are as follows: 1-3 parts of meat, 1-3 parts of Angelica dahurica, 1-3 parts of anise, 3-6 parts of thyme, 5-10 parts of ginkgo, woody 5-10 parts, 6-15 parts of licorice, 6-15 parts of Chinese prickly ash, 8-20 parts of fragrant leaves, 8-21 parts of aniseed, 9-25 parts of buttercup ginger, 9-26 parts of cumin, 9-27 parts of cloves , 9-27 parts of cinnamon, 10-30 parts of tangerine peel.

[0014] Further, its composition and parts by weight are: 1 part of fennel, 1 part of Angelica dahurica, 1 part of fennel, 3 parts of thyme, 5 parts of ginkgo, 5 parts of woody fragrance, 6 parts of licorice, 6 parts of peppercorns, 8 parts of fragrant leaves 8 parts of aniseed, 9 parts of buttercup ginger, 9...

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Abstract

The invention relates to the field of food processing, in particular to a formula of stewed beef. The formula of stewed beef comprises components in parts by weight as follows: 1-3 parts of nutmeg, 1-3 parts of dahurian angelica root, 1-3 parts of star anise, 3-6 parts of folium et cacumen murrayae paniculatae, 5-10 parts of ginkgoes, 5-10 parts of costus roots, 6-15 parts of liquorice, 6-15 parts of pepper, 8-20 parts of bay leaves, 8-21 parts of aniseeds, 9-25 parts of Chinese galangal, 9-26 parts of cumin, 9-27 parts of cloves, 9-27 parts of cassia bark and 10-30 parts of dried tangerine peels. According to the formula of the stewed beef, the stewed beef not only keeps the original nutritional value of beef, but also tastes more delicious and is tender, fragrant and chewy, the soup is delicious and has the original taste and flavor, blending is avoided, and the stewed beef is not oily and free of pigments and additives.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a recipe of beef stew. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L13/40
CPCA23V2002/00A23V2200/16
Inventor 腾保杰
Owner 腾保杰
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