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Oiled beaf and lamb mince and its preparation

A production method, the technology of beef and mutton, applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenient eating, unsightly appearance, inconvenient eating, etc.

Inactive Publication Date: 2005-12-28
马国龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Before eating, it can be eaten after being heated and melted in a hot pot, so it is inconvenient to eat
The traditional production method is inconvenient to eat after making saozi, and the fat content of beef and sheep in saozi is too large, which is not conducive to health and does not adapt to people's increasing living standards
Its appearance is not good-looking, the shelf life is short, it is easy to deteriorate, and it is inconvenient to transport and sell in a long distance

Method used

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  • Oiled beaf and lamb mince and its preparation

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Embodiment Construction

[0005] The specific embodiments of the present invention will be described in detail below in combination with actual conditions and process flow diagrams.

[0006] The sintered seeds of the present invention are made up of beef or mutton 5kg, vegetable oil 5kg, chili 0.5kg, salt 0.5kg, fennel 0.05kg, pepper 0.05kg, ginger 0.01kg, cinnamon 0.03kg, Amomum 0.02kg, cardamom 0.01kg, grass fruit 0.02kg kg, cinnamon 0.01kg, sweet noodle sauce 0.5kg, among them vegetable oil is best sesame oil, chili is best dried red pepper, table salt is best refined salt, and beef or mutton is best fresh and tender beef or mutton;

[0007] Given by the production process flow chart, the present invention and its production method are as follows: select 5kg of fresh and tender beef or mutton with moderate fatness and cut into 1.5cm 3 Put 5kg of vegetable oil in a pot and heat it to 135-165℃. Put 0.5kg of premium chili in the oil and fry until it is browned, so that the pigment and spiciness in the chil...

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Abstract

A method for cooking the fried-in-oil diced beef or mutton used as the flavouring dish of noodles includes such steps as heating edible oil in pot, frying hot pepper in the oil, coding the fried hot pepper, parching the diced beef or mutton in said oil, sequentially adding 11 flavouring materials including said fried hot pepper, salt, anis, Chinese prickly ash, etc, and stewing with slow fire.

Description

1. Technical Field [0001] The invention relates to a food, in particular to a beef and mutton simmered seed in oil and a production method thereof. 2. Background technology [0002] Bash is a favorite food of people, but in the traditional various kinds of batter, it is fried in a pot, heated in a pot, and condensed into a mound after cooling. Before eating, it can only be eaten after heating in a hot pot and melting, so it is inconvenient to eat. The traditional production method is inconvenient to eat after being made into smashed seeds, and the fat content of beef and sheep in the smashed seeds is too large, which is not conducive to health and does not adapt to people's increasing living standards. Its appearance is not good-looking, the shelf life is short, it is easy to deteriorate, and it is inconvenient to transport and sell. Therefore, it is imperative to improve the production of Qianzi. Third, the content of the invention [0003] In view of the above situation, the p...

Claims

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Application Information

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IPC IPC(8): A23L13/00
Inventor 马国龙
Owner 马国龙
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