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Saute beef with cayenne pepper and preparation method thereof

A beef and cold eating technology, applied in food science and other directions, can solve problems such as easy to get angry, and achieve the effect of increasing the taste, avoiding the symptoms of getting angry, and the taste of the ingredients is fresh and tender.

Inactive Publication Date: 2020-03-06
SICHUAN ZIGONG BAIWEIZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But above-mentioned technical scheme also has following deficiency when actually using: the traditional cold eating beef is easy to get angry after causing edible (such as dry mouth, bad breath, bleeding gums, dry bowel and constipation, sore throat) pain, cough, etc.) symptoms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of cold-eating beef, comprising the following raw materials by weight: 100 parts of main ingredients, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil;

[0023] Wherein, the main ingredient is beef; the seasoning auxiliary material is composed of the following components by weight ratio: 0.1 parts of pepper powder, 35.0 parts of two vitex peppers, 0.8 parts of green pepper powder, 5.0 parts of green pepper oil, 0.70 parts of star anise powder 2.0 parts of ginger, 0.7 parts of onion, 2.0 parts of sesame oil, 2.0 parts of oil consumption, 0.5 parts of chicken essence, 20.0 parts of monosodium glutamate, 18.0 parts of edible salt, 2.5 parts of rock sugar powder, 3.0 parts of cooking wine;

[0024] The heat-clearing auxiliary material is composed of the following components by weight: 4 parts of isatidis, 2 parts of chrysanthemum, 0.5 part of rhubarb, 8 parts of mint, 6 parts of tangerine peel, 3 parts of ca...

Embodiment 2

[0038] The difference between this example and Example 1 is that the raw material composition of the heat-clearing auxiliary material is different. 12 parts of mint, 10 parts of tangerine peel, 5 parts of cassia seed, 6 parts of houttuynia cordata.

[0039] Further, in the embodiment of the present invention, the key to the cold-eating beef is that the heat-clearing auxiliary materials are composed of traditional Chinese medicine raw materials with heat-clearing and detoxifying effects; Houttuynia cordata, because mint, houttuynia cordata, and cassia seeds have a special fragrance, it can be used as a spice to increase the delicious taste of cold-eating beef; through heat-clearing auxiliary materials, cold-eating beef has a spicy and delicious taste, and it can also avoid after eating. Dry mouth, bad breath, bleeding gums, intestinal dryness, constipation, sore throat, cough and other "heat" symptoms appear.

Embodiment 3

[0041] The difference between this example and Example 1 is that the raw material composition of the heat-clearing auxiliary material is different. 10 parts of mint, 8 parts of orange peel, 4 parts of cassia seed, 5 parts of Houttuynia cordata.

[0042]Further, in the embodiment of the present invention, the cold-eating beef contains main ingredients, seasoning auxiliary materials, heat-clearing auxiliary materials and oil; Avoid the symptoms of "burning" after eating. The taste of the ingredients is fresh and tender, and the spicy, sweet and numb taste is longer. Because the mint, houttuynia cordata, and cassia seeds have special fragrances, they can be used as spices to increase the delicious taste of cold-eating beef.

[0043] Among them, Radix Isatidis, bitter and cold in nature, has the effect of returning heart and stomach; it has the effects of clearing away heat and detoxification, cooling blood and relieving throat, and has inhibitory effect on various bacteria. , ty...

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Abstract

The invention, which relates to the food field, discloses saute beef with cayenne pepper. The saute beef with cayenne pepper comprises the following raw materials, by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil. The heat-clearing auxiliary materials include the isatis root, chrysanthemum, rheum officinale, herba menthae, dried tangerine or orange peel, semen cassia, and herba houttuyniae. In addition, the invention also discloses a preparation method of the saute beef with cayenne pepper. According to the invention, the saute beef with cayenne pepper not only has the spicy, fresh, and delicious tastes but also protecting eaters from suffering from excessive internal heat based on the reasonable compounding of the main materials, the seasoning auxiliary materials, the heat clearing auxiliary materials, and oil. Therefore, a problem that the excessive internal heat symptom is easily caused after the eating the traditional spicy saute beef with cayenne pepper is solved, so that the requirements and the taste preferences of consumers can be met.

Description

technical field [0001] The invention relates to the field of food, in particular to cold-eating beef and a preparation method thereof. Background technique [0002] With the development of society and the continuous improvement of people's living standards, people's requirements for daily diet have become higher and higher. Beef, as a traditional meat food, can be made into different kinds of delicacies by cooking methods such as frying, roasting, braising, braised in soy sauce, etc. Among them, cold-eating beef is one of the characteristic traditional delicacies of Zigong, Sichuan. The main raw materials are beef (beef tenderloin), green onions, spices and other ingredients. Because of its unique taste and texture, it is gradually loved by Sichuan cuisine lovers. [0003] The Chinese patent with the publication number CN108783267A discloses a variety of preparation methods for cold beef, including removing blood, marinating, marinating and frying. The shelf life can be ext...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10
CPCA23L13/428A23L13/72A23L33/10
Inventor 不公告发明人
Owner SICHUAN ZIGONG BAIWEIZHAI FOOD
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