Slow fire veal and preparation method thereof

Abstract

The invention provides veal with slow fire and a preparation method thereof. The veal with slow fire is prepared from the following raw materials in parts by weight: 800-1000 parts of beef ribs, 100-200 parts of onions, 100-200 parts of celery, 200-400 parts of tomatoes, 5-15 parts of salt, 15-30 parts of dark soy sauce, 50-100 parts of yellow rice wine, 30-50 parts of beef sauce, 25-50 parts of crystal sugar and 1500-2500 parts of water. According to the preparation method, the yield and the water-retaining property of the beef are effectively improved, the loss of nutritional ingredients ofthe beef in the cooking process is effectively reduced, and the prepared soft-fire beef is soft, rotten, fresh and tender in meat quality and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to slow-fired veal and a preparation method thereof. Background technique [0002] For meat, beef is the most important thing. Beef is not only nutritious, but also contains a variety of essential amino acids that cannot be synthesized by the human body. It is rich in high-quality protein instead of fat. Beef is high in protein and low in fat. It is a good food for tonic in winter. Beef has the functions of enhancing immunity and promoting metabolism, especially for physical recovery and physical fitness, and can improve the body's ability to resist diseases. Especially suitable. [0003] Although beef has high nutritional value, it is not easy to be stewed due to its hard meat. Traditional beef needs to be marinated for a long time to make the beef soft and tasty. After a long time of cooking in the process, not only will it be lost A large amount of fat and ...

AI Technical Summary

Problems solved by technology

However, this method will not only lose a large amount of fat and water in the meat during the stewing process, but also produce a large amount of minced meat and bone residue, and the beef meat obtained is tougher and not soft and rotten.

[0005] In another kind of stewed beef with invigorating stomach and eliminating internal heat in the prior art and its preparation method, the stewed beef is prepared from the following raw materials in parts by weight: 800-1000 parts of cooked beef, 30-50 parts of seasoning sauce, 80-100 parts, 100-200 parts of flavor-enhancing sauce; after marinating, dipping method is used instead of traditional baking method to further enhance the sauce flavor and taste of braised beef, but it uses stewed beef as raw material , although a large amount of minced meat and bone residues are avoided, but most of the fat, protein, and water are missing

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