Hot and spicy beef and preparation technology thereof

A preparation process and technology of beef, which is applied in the direction of food science, etc., can solve the problems of hard taste, can not meet and meet the dietary needs of Hui people, can not meet the dietary needs of consumers, etc., and achieve the effect of moderate spicy taste and high nutritional value

Inactive Publication Date: 2018-02-02
宁夏固原宏晨龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are various types of snack foods, and there are many snack foods with beef as the main raw material, but the spicy beef in the prior art is not prepared in conjunction with the Muslim food culture, which cannot meet and meet the dietary needs of the Hui people, and The taste is relatively hard, which cannot meet the dietary needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, raw material selection, select the high-quality beef of the high-quality yellow cattle slaughtered according to the Halal slaughter standard for later use; select edible salt, pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0019] Clean the prepared high-quality beef and sterilize it for use. Put 1 part of edible salt, 1 part of pepper, 1 part of cumin, 0.5 part of cinnamon, 1 part of dried ginger slices, 1 part of star anise, and 0.5 parts of grass fruit. Put it into the cooking pot, pour 100 parts of water into the cooking pot, then put 80 parts of sterilized high-quality beef into the cooking pot for stewing, and stew for 10 minutes to 13 minutes; the temperature in the stewing pot is controlled at 120 Celsius ~ 130 Celsius;

[0020] After marinating, take out the high-quality beef and cool it, then put the cooled beef into a frying pan for frying, the oil temperature used for frying is 220 degrees Celsius ...

Embodiment 2

[0023] Embodiment 2, raw material selection, select the high-quality beef of the high-quality yellow cattle slaughtered according to the Halal slaughter standard for standby; select edible salt, pepper, cumin, cinnamon, dried ginger slices, star anise and grass fruit for standby;

[0024] Clean the prepared high-quality beef and sterilize it for use. Put 3 parts of edible salt, 3 parts of pepper, 3 parts of cumin, 1 part of cinnamon, 2 parts of dried ginger slices, 2 parts of star anise, and 1 part of grass fruit. Put it into the cooking pot, then add 120 parts of water into the cooking pot, then add 120 parts of high-quality beef into the cooking pot and stew; the temperature in the stewing pot is controlled at 120 degrees Celsius to 130 degrees Celsius;

[0025] After marinating, take out the high-quality beef and cool it, then put the cooled beef into a frying pan for frying, the oil temperature used for frying is 220 degrees Celsius to 230 degrees Celsius; fry for 2 minutes...

Embodiment 3

[0028] Embodiment 3, raw material selection, select the high-quality beef of the high-quality yellow cattle slaughtered according to the Halal slaughter standard for later use; select edible salt, pepper, cumin, cinnamon bark, dried ginger slices, star anise and grass fruit for later use;

[0029] Clean the prepared high-quality beef and sterilize it for use. Put 2 parts of edible salt, 2 parts of pepper, 2 parts of cumin, 0.5 parts of cinnamon, 1 part of dried ginger slices, 1 part of star anise, and 0.5 parts of grass fruit. Put it into the cooking pot, then add 110 parts of water into the cooking pot, then add 100 parts of high-quality beef into the cooking pot and stew; the temperature in the stewing pot is controlled at 120 degrees Celsius to 130 degrees Celsius;

[0030] After marinating, take out the high-quality beef and cool it, then put the cooled beef into a frying pan for frying, the oil temperature used for frying is 220 degrees Celsius to 230 degrees Celsius; fry ...

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PUM

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Abstract

The invention discloses hot and spicy beef. The hot and spicy beef comprises the following raw materials in parts by weight: 80-120 parts of high-quality beef, 1-3 parts of edible salt, 1-3 parts of chili peppers, 1-3 parts of fennels, 0.5-1 part of Chinese cinnamon, 1-2 parts of dried ginger slices, 1-2 parts of star anises, and 0.5-1 part of fructus tsaoko; and the high-quality beef is high-quality beef of Chinese cattle which are slaughtered according to halal slaughter standards. The invention further provides a preparation technology of the hot and spicy beef. The hot and spicy beef provided by the invention is prepared by carrying out marinating and cooking processes. The hot and spicy beef prepared according to the preparation technology has an appropriate hot and spicy flavor, andis relatively good and not greasy in taste; and thus, the hot and spicy beef is a very good leisure food which is capable of stimulating appetite of people. Moreover, the hot and spicy beef is free ofany chemical preservative substances or food additives so that the hot and spicy beef is a leisure food which is healthy, and has very high nutritional values.

Description

Technical field: [0001] The invention relates to the technical field of halal snack food, in particular to spicy beef and a preparation process thereof. Background technique: [0002] In the prior art, there are various types of snack foods, and there are many snack foods with beef as the main raw material, but the spicy beef in the prior art is not prepared in conjunction with the halal food culture, which cannot meet and meet the dietary needs of the Hui people, and Mouthfeel is relatively hard, can not satisfy the dietary needs of consumers in general. Invention content: [0003] In view of this, it is necessary to provide a kind of spicy beef. [0004] It is also necessary to provide a preparation process for spicy beef. [0005] A spicy beef, comprising the following raw materials and their weight parts: 80-120 parts of beef, 1-3 parts of edible salt, 1-3 parts of pepper, 1-3 parts of fennel, 0.5-1 part of cinnamon 1 to 2 parts of dried ginger slices, 1 to 2 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/10
CPCA23L13/10A23L5/11A23L13/428
Inventor 李建荣
Owner 宁夏固原宏晨龙食品有限公司
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