47 results about "Roast beef" patented technology

The invention relates to a preparation method of roast beef, belonging to the field of processing of animal products. The preparation method comprises the following steps: firstly, preparing a roast liquid; then, salting beef; injecting saline and kneading; then, preparing roast beef; and finally packaging. According to the preparation method, components such as sugar and amino acids permeate into the beef by injecting saline to the beef and kneading the beef, so that the flavor of the product is improved. Meanwhile, compared with conventional products, the contents of harmful substances heterocyclic amine and 3, 4-benzopyrene are extremely reduced, and the environmental pollution is reduced.

The invention provides a processing technology of spicy roast beef, belonging to the technical field of processing of beef products. The processing technology comprises the steps of: selecting and slicing, curing auxiliary materials, preparing big bone soup base, salting, baking, shaping, cooking, seasoning, packaging and sterilizing. The processing technology is characterized in that quality-guaranteeing perfume liquid prepared by boiling natural Chinese herbal medicines through using a special method is adopted, and a chemical preservative is not used, so that no residual chemicals exist under the condition that the guarantee period of a product is guaranteed; the big bone soup base is used for salting, so that the roast beef has a bone flavor, and also can supplement calcium; and in seasoning, red oil hot pepper is adopted, so that the national Tujia flavor is kept. The processing technology has the beneficial effects that the product does not contain nitrite, the quality can be ensured for a long term, no chemical additive is used, so that the protein of the beef is completely kept, the nutrition is abundant, the beef is roasted to be ripe, the flavor is unique, and therefore, the spic roast beef can be popular among people for a long time, and the product can meet relevant requirements of food safety, and can be taste by a consumer with the fresh and delicious Tujia flavor.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to a preparing technology of faint scent type roast beef, belonging to the field of beef food preparing technology; the preparing technology comprises nine steps of: carefully choosing slices, preparing auxiliary materials for pickling, preparing a bone soup base, pickling, baking, shaping, cooking, seasoning, sterilizing and packaging; the preparing technology is characterized in that high-quality spice liquid is decocted by natural Chinese herbal medicines in a special way without chemical preservatives, so that a product does not contain chemical drug residues under the premise of guaranteeing the quality guarantee period; the faint scent type roast beef is pickled by the bone soup base, thus not only having a bone flavor, but also having the function of calcium supplement; the faint scent type roast beef is flavored by green zanthoxylum oil, so that a Tujia ethnic flavor can be maintained; and the preparing technology has the beneficial effects that the product does not contain nitrite, can be stored for a long time and does not adopt chemical additives, so that the beef protein is completely maintained, the roast beef is rich in nutrition, and the beef is cooked by roasting; the faint scent type roast beef is unique in taste and being eaten flattery for a long time; and the product is in accordance with the related requirements of food safety and enables consumers to taste the delicacy of the Tujia ethnic flavor beef.

The invention discloses a method for making barbecued roast beef. The method comprises the steps of raw material finishing, cutting, injection, tumbling pickling, frying and boiling. The method has simple production process, short period and high efficiency, and the processed barbecued roast beef has the characteristics of ruddy color, obvious beef fragrance, compact tissues and moderate taste and hardness.

The invention mainly relates to the technical field of food processing and discloses faint scent braised beef. The faint scent braised beef is prepared from the following raw materials: beef, red kojic rice powder, chopped green onion, fresh ginger, anise, Chinese prickly ash, bark of cinnamon, tangerine peel, fennel, rhizoma kaempferiae, fructus tsaoko, bay leaf, radix angelicae dahuricae, fructus amomi, folium et folinm murrayae, semen alpiniae katsumadai, flos magnoliae, radix codonopsis, xiangsha, long pepper, flos caryophylli, fructus lycii, fructus gardeniae, jasmine flower, peach flower, cooking wine, dark soy sauce, rock candy, iodized salt, sesame seed oil and lactic acid bacteria; the faint scent braised beef is bright red and attractive, is crispy and tender and has rich faint scent; a plurality of Chinese herbal medicines are added and have the effects of resisting bacteria and killing worms and the shelf life is prolonged; the red kojic rice powder is added so that the red color of the beef is improved, and the red kojic rice powder is safe and healthy and has the effect of protecting cardiovascular and cerebrovascular; the fructus lycii, the fructus gardeniae, the jasmine flowers and the peach flowers are fermented through the lactic acid bacteria so that the faint scent is increased, and nutrients and health-care effect are enhanced; bacteria resistance and inflammation diminishing are realized, the immunity of human bodies is enhanced and the cardiovascular and cerebrovascular are protected; the faint scent and tenderness of the beef are increased, and adverse effects on the cardiovascular and cerebrovascular, caused by braised beef, are avoided; the sales volume is improved by 10.2 percent and the economic income is improved by 14.1 percent.

The invention provides beef oily essence and a preparation method thereof. The beef oily essence is prepared by the following raw materials: 3-mercapto-2-butanol, Methyl(2-methyl-3-furyl)disulfide, 3-mercapto-2-butanone, 2,3-butanedithiol, 3-(Methylthio)propionaldehyde, ethyl 3-methylthiopropionate, 4-ethyl guaiacol, butyric acid, isopropylacetic acid, 4-hydroxy-2,5-dimethyl-3(2H)furanone, ethyl maltol, 2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, gamma-decalactone, vanilline, butanedione and soybean salad oil. The prepared essence product adopts flavor volatile substances contained in roast beef, and formulation is drafted according to reasonable proportion, so that the beef oily essence product has a natural flavor of roast beef, the flavor is true to life, the fragrance is natural and reserved for long time, and the heat stability is good. The beef oily essence is applied to the fields of flavoring products, pot food and instant noodles and has an irreplaceable function.

The invention discloses potpourri natto bean paste roast beef which comprises the following raw materials by weight: 900 to 1,200 parts of beef tendon, 10 to 12 parts of salt, 10 to 12 parts of white sugar, 10 to 20 parts of soy, 3 to 5 parts of capsicol, 30 to 40 parts of cooking wine, 50 to 60 parts of sweet soybean paste, 10 to 20 parts of bean paste, 3 to 5 parts of roast natto powder, 10 to 20 parts of flower paste, 3 to 5 parts of pepper, 2 to 4 parts of chilli, 10 to 12 parts of ginger, 3 to 4 parts of illicium verum, 3 to 5 parts of chicken essence, and 1 to 2 of fennel.

The invention discloses spicy roast beef. The spicy roast beef is prepared from the following raw materials in parts by weight: 200-300 parts of beef, 20-30 parts of beef bones, 6-10 parts of flammulina velutipes, 4-8 parts of cooking wine, 4-6 parts of pepper, 3-5 parts of clove, 4-6 parts of pericarpium citri reticulatae, 3-5 parts of myristica fragrans, 4-6 parts of aniseeds, 3-5 parts of anise, 6-8 parts of raw ginger, 6-10 parts of white granulated sugar, 4-6 parts of edible salt, 6-8 parts of monosodium glutamate, 6-8 parts of green onion, 6-8 parts of garlic and 300-500 parts of water. The spicy roast beef has the advantages of reasonable raw material proportion, few seasoning ingredients, low cost and rich nutritional ingredients, tenderness of the prepared beef can be easily controlled, and the spicy roast beef has light red color, fine and tender texture and delicious taste.

The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

The invention relates to soft-canned stewed beef and potatoes and a production technology. The stewed beef and potatoes is prepared from the potatoes, the beef, tomatoes, chicken essence, salt, green Chinese onions, ginger, garlic, dried chilli, pepper, Chinese prickly ash, Chinese cinnamon, edible oil, cooking wine, white vinegar and tenderizing size, wherein the tenderizing size is prepared from pawpaws, pineapples, sodium bicarbonate, starch, guar gum, tea polyphenol, sodium lactate, sodium citrate and water. The production technology comprises the steps of raw material cleaning, raw material stripping and slicing and slicing processing, tenderizing size preparing, cooking processing, packaging, sterilizing and refrigerating. The soft-canned stewed beef and potatoes and the production technology have the advantages that the compatibility is reasonable, the nutrition is rich, beef cubes are fresh and tender in mouthfeel, the fruit flavor is achieved, and the processing method is simple and convenient.

The invention discloses a preparation method for roasted beef and belongs to the technical field of food processing. The method comprises the following steps: (1) unfreezing; (2) slicing; (3) preparing a soaking solution; (4) soaking; (5) roasting beef. According to the preparation method provided by the invention, the conditions, such as, color and tenderness of the meat before beef roasting can be effectively improved, the problem of poor quality of the frozen beef roasting in the present method is effectively solved, the whole processing time is shorter, the efficiency is effectively increased, the finally roasted beef has unique flavor, fresh taste and higher quality and the method is suitable for industrial batch production.

The invention discloses pre-conditioned bamboo shoot roast beef and a making method thereof. The method comprises the steps that raw beef and bitter bamboo shoots are pretreated separately to be semi-finished products and then subjected to marinating, mixing, sterilization, packaging and the like, and the pre-conditioned bamboo shoot roast beef is obtained. Accordingly, the defects that traditional high-temperature meat products are degraded in edible quality, flavor and nutrition are overcome, in the treatment process, the beef is subjected to low-temperature vacuum pre-cooking, the moisturecontent can be properly controlled so as to enhance the preservation property, in the marinating process, low-temperature vacuum cooking is adopted for being combined with later period low-temperaturevacuum sterilization, and it is ensured that the heated beef has soft, wet and tender taste and good flavor and is closer to fresh food; in addition, the processing time is short, energy consumptionis low, and the shelf life is far longer than that of conditioned meat products not subjected to ultra-high pressure sterilization. Meanwhile, a pre-conditioned braised product is developed, the blankof the pre-conditioned market for braised dishes is filled up, the prospects are broad, and the market value is huge.

The invention relates to braised-in-brown-flavor compound seasoning bone soup and a making method thereof The braised-in-brown-flavor compound seasoning bone soup comprises the following raw materialsin parts by mass of 20-100 parts of meat and bone soup stock, 0.2-1 part of soybean oil, 0.2-1 part of green Chinese onion, 0.2-1 part of ginger, 0.1-0.8 part of refined beef tallow, 0.1-0.8 part ofdry red pepper, 0.5-3 parts of thick broad-bean sauce, 0.5-3 parts of oyster sauce, 0.1-0.5 part of peanut butter, 0.1-0.5 part of sesame paste, 0.1-0.4 part of beef extract paste, 0.01 to 0.1 part ofdelicate flavour compound seasoning, 0.2-1 part of white granulated sugar, 0.05-0.3 part of monosidum glutanate, 0.05-0.3 part of chicken powder, 0.05-0.3 part of white pepper powder, 0.1-0.5 part ofsalt, 0.01-0.1 part of xanthan gum, 0.5-2 parts of cooking wine, 0.2-0.6 part of dark soy sauce and 0.5-2 parts of light soy sauce. The braised-in-brown-flavor compound seasoning bone soup highlightsthe unique flavor of braised beef soup, and is mellower in bottom taste and better in aftertaste.

The invention discloses rose beef for beauty treatment. The beef is prepared by the following raw materials in parts by weight: 1-2 parts of garlic bulbs, 4-6 parts of prunella spike, 3-5 parts of safflowers, 0.01-0.05 parts of cinnamon powder, 8-10 parts of salts, 3-6 parts of white sugar, 2-5 parts of brown sugar, 0.1-1 part of monosodium glutamate, 1-3 parts of a thick broad-bean sauce, 0.5-2 parts of soya-bean oil, 4-6 parts of wheat germ, 1-4 parts of sorghum, 1-3 parts of black soya beans, 1-3 parts of red beans, 0.3-0.5 parts of red yeast rice powder, 500-700 parts of beef, 0.1-0.2 parts of citric acid, 1-2 parts of pullulan polysaccharide, and 0.3-0.5 parts of gelatin.

The invention provides a salty spicy roast beef candy. The candy is prepared from the following raw materials: white granulated sugar, glucose syrup (75%), a sucrose ester, lecithin, beef tallow, whey powder, maltodextrin, table salt, water, edible dry gelatin, granulated sugar powder, evaporated milk, powdered caramel, curry powder, edible essence and spices, wherein the spices comprise ground cinnamon, fennel powder, ground cloves powder, dried ginger powder and glycyrrhiza uralensis fisch powder; and beef extract or beef granules are added into the raw materials. The candy is brown yellow, cubic and I-shaped. The salty spicy roast beef candy is prepared by the following production steps: (1) dissolving the sugar; (2) filtering; (3) boiling; (4) cooling; (5) agitating and mixing; (6) drawing the mixture; (7) extruding for forming; (8) cooling and conveying; and (9) packaging. The salty spicy roast beef candy has spicy roast beef flavor; and the candy has a flat surface and a tight section, is fine and smooth and has chewable taste. The salty spicy roast beef candy is particularly suitable for being taken as a popular snack food.

The present invention provides a preparation method of a braised beef flavor noodle seasoning. The preparation method includes the following steps: 1) heating vegetable oil to be hot oil (125 DEG C), adding thick broad-bean sauce, table salt, mature ginger, white granulated sugar and fermented soya beans into the hot oil to be stir-fried; and further boiling the oil over small fire for 4-5 minutes after the oil is boiling to obtain the first product; and 2), adding vegetarian meat, hot peppers, Chinese prickly ash, monosodium glutamate, spices and food flavors into the first product to be evenly stir-fried, and removing the finished products from the pot, thereby obtaining the braised beef flavor noodle seasoning. The braised beef flavor noodle seasoning is good in mouthfeel, rich and natural in beef aroma and bright in color and luster, and can keep the natural braised beef flavor for a long time at room temperature. Advantages: the braised beef flavor noodle seasoning is simple in preparation method, high in finished product quality, easy to use, etc.

A garlic-flavor beef powder and a preparation method thereof. The garlic-flavor beef powder includes: salt, soybean sauce, refined paste from pork ribs, essential oil from roast beef, beef oil, monosodium glutamate, disodium 5'-ribonucleotide, essence of dried scallops, concentrated fragrant garlic powder, onion powder, sugar, HVP powder, beef flavoring material, essence powder of chicken, maltodextrin and yeast powder. The preparation method includes following steps: (1) stirring the salt, the soybean sauce, the refined paste from pork ribs and the essential oil from roast beef in a horizontal-type stirring pot; (2) adding the beef oil and the monosodium glutamate and stirring the mixture; (3) adding the rest components to the mixture with stirring uniformly and feeding the stirred mixture in an oscillating granulator; (4) performing microwave drying to sieved materials, sieving the dried materials in a rotary-vibrating sieve and cooling the sieved dried materials at normal temperature; and (5) feeding the cooled materials and the concentrated fragrant garlic powder for blending the powder together into the horizontal-type stirring pot with stirring uniformly. In the garlic-flavor beef powder, the special concentrated fragrant garlic powder is added and the material is dewatered through the microwave drying process, so that flavor components and nutrients in the materials are retained. The preparation method is reduced in drying time and is increased in production efficiency.

The invention discloses a preparation method of fragrant roasted beef, belonging to the technical field of beef processing, comprising the following steps: (1) preparation of brine; (2) pretreatment of traditional Chinese medicine materials; (3) pretreatment of beef; (4) brine marinating; (5) Chinese herbal medicine marinating; (6) drying in shade. The beef prepared by the preparation method has bright and ruddy color, pleasant and refreshing taste, and no additives during the preparation process, is safe and non-toxic, has high protein and low fat, has the effects of lowering blood pressure and lowering blood fat, and has great marketing value.

The invention discloses pot-roasted beef, selecting 150-30 g of beef, 40-60 g of each of carrots, potatoes, celeries and tomatoes, 35-50 g of ketchup, 1-3 g of pepper powder, 15-30 g of crystal sugar, 4-6 g of rice-adding wine, 2-5 g of refined salt and 1-3 g of monosodium glutamate. When cooking, beef is cut into pieces at first, boiled with boiling water after soaking and washed with boiling water. The carrot and the potato are washed, cut into blocks respectively and fried with oil. The celery is cut into elephant-eye blocks and scalded with water. The tomato is cut into pieces. Beef blocks are added in a marmite. Chicken soup, duck soup, ginger pieces and scallion segments are added in the marmite. The marmite is covered up. The beef is steamed for 1 h, taken out and cooled in the air. Beef blocks, carrot blocks, potato blocks, celery blocks and tomatoes are added into the marmite. Ketchup, pepper powder, refined salt, monosodium glutamate, crystal sugar, chicken soup and duck soup are added in the marmite and steamed for about 40 min. A little rice-adding wine is added dropwise when serving.

The invention relates to the technical field of foods and in particular discloses a braised beef noodle seasoning minced food product which comprises beef pieces, mixed oil and a bone soup. The beef pieces are fried with a sweet soybean sauce, black bean soy sauce and the like, the beef pieces fried with the mixed oil are stewed with the bone soup, and codonopsis pilosula, radix pseudostellariae,ginseng, radix astragali, phenylalanine, glycine, proline, methionine, alanine and HVP (hydrolyzed vegetable protein) are added in the stewing process. The invention further discloses a processing method of the braised beef noodle seasoning minced food product. The invention solves the problem that a conventional braised beef noodle seasoning minced food cannot be made as a product can be solved.

The present invention relates to a preparation process of roasted beef tongue slices on iron plate. Said process includes the following steps: skinning raw material, defrosting, cleaning, secondary freezing, slicing, soaking beef tongue slices in flavouring solution for 10-15 hr; taking out the beef tongue slices, draining, roasting the beef tongue slices on iron plate, cooling, bagging; vacuum packaging, steaming for 8-12min in steamer with 100deg.C, checking, quick-freezing and boxing.

The invention discloses a sauce bag for braised?beef?instant noodles and a continuous multi-stage frying process thereof. The sauce bag is formed by the following ingredients in parts by weight through the continuous multi-stage frying process: palm oil 30-60, edible butter 2-8, spices 0.5-6.5, fresh raw materials 9-15, pickled?ginger?5-10, soy sauce 13-28, sesame oil 3-9, beef sauce 3-15, edible?essence 1.0-4.5, and capsanthin 0.1-0.5. The four stages of the process comprise raw material proportioning and selecting, first-stage high-temperature stir-frying, middle-stage medium-temperature reacting and a last-stage low-temperature seasoning and are controlled, thus the sauce bag prepared by the process has features of mellow and coordinated overall flavor, delicious, mellow and full taste, pleasant fragrance, stable quality, higher whole acceptance, and high production efficiency,

The invention discloses potpourri natto bean paste roast beef which comprises the following raw materials by weight: 900 to 1,200 parts of beef tendon, 10 to 12 parts of salt, 10 to 12 parts of white sugar, 10 to 20 parts of soy, 3 to 5 parts of capsicol, 30 to 40 parts of cooking wine, 50 to 60 parts of sweet soybean paste, 10 to 20 parts of bean paste, 3 to 5 parts of roast natto powder, 10 to 20 parts of flower paste, 3 to 5 parts of pepper, 2 to 4 parts of chilli, 10 to 12 parts of ginger, 3 to 4 parts of illicium verum, 3 to 5 parts of chicken essence, and 1 to 2 of fennel.

The invention relates to a cumin barbecue powder and a making method thereof. The cumin barbecue powder comprises, by weight, 16-18 parts of edible salt, 18-20 parts of monosodium glutamate, 18-20 parts of white sugar, 0.4-0.6 parts of disodium 5'-ribonucleotide (I+G), 0.4-0.6 parts of roast beef essential oil, 5 parts of chicken powder, 3-5 parts of beef powder, 4 parts of hydrolyzed vegetable protein powder (HVP powder), 4 parts of yeast extract powder, 5 parts of garlic powder, 2 parts of onion powder, 8 parts of paprika, 11 parts of cumin powder and 1 part of an anti-caking powder. The invention also provides the making method of the cumin barbecue powder. Various blending technologies and raw materials with local flavor are used, so the seasoning powder has the advantages of authentic and local cumin barbecue taste, high characteristic feature, and realization of mellow and thick mouthfeel and good plumpness due to the addition of the mouthfeel regulator HVP and the yeast powder.

The invention relates to the technical field of meat product processing, in particular to a cutting preparation device and a cutting preparation process of braised beef. Beef is fixed to a workbench through a fixing assembly, the cutting knife moves leftwards by a settled distance through work of a positioning component, the cutting knife moves up and down further through stretching and retracting of a driving rod, and therefore the cutting knife cuts the beef into beef slices with the consistent thickness, the beef slices are manually laid on the workbench, and in further, the beef is cut into long strips with the same width by repeating the above operation; the cutting knife is rotated by 90 degrees through the work of a rotating component, and the cutting knife is moved back and forth by a settled distance through the work of the positioning component, so that the beef strips are cut into beef cubes with the same size, the soft and rotten degrees of the beef are consistent when the beef is cooked, adn the taste of the beef is good.

The invention discloses a processing method of braised beef in brown sauce, and relates to the technical field of food processing, and the processing method comprises the following steps: cutting; cooking: putting the soaked spices, vegetables and seasonings into water, uniformly stirring, then adding the beef cubes, cooking with big fire for 1.8-2 hours, fishing out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and skimming beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding braised soup into the beef stock, and decocting to obtain braised soup; cutting cooked food; and packaging. And obtaining the braised beef finished product. The finished product beef processed by the method is full and complete, fresh, tender and soft in taste, unique in flavor and stable in product quality, and industrial production of the product is facilitated.

The invention provides braised beef noodles and a preparation process thereof and relates to a cooked wheaten food and a preparation process thereof. The braised beef noodles are prepared from the following raw materials in parts by weight: flour, drinking water, fresh beef, wheat gluten, aniseed, dried orange peel, Chinese yams, thick broad-bean sauce, ginger, garlic, edible salt, chicken essenceand edible oil. The braised beef noodles are prepared from the raw materials in parts by weight according to the preparation process. By adopting the technical scheme, the braised beef noodles and the preparation process thereof have the beneficial effects that the braised beef noodles can be automatically produced in batches, have better chewing taste, have the effects of dispersing pathogenic wind, regulating the flow of qi, harmonizing the stomach, regulating middle-jiao, strengthening the spleen, moistening the lung, dispelling cold, eliminating dampness as well as promoting blood circulation, bring better taste experience for eaters and enhance the immunity of the human body.

The invention discloses a braised beef noodle seasoning bag, and belongs to the technical field of preparation of instant noodles. The braised beef noodle seasoning bag comprises a sauce bag and a vegetable bag, wherein the sauce comprises the following materials: beef sauce, thick broad-bean sauce, sesame sauce, peanut oil, sesame oil, benne oil, chili oil, old ginger powder, chopped mushroom, common yam rhizome powder, clove powder, tuckahoe powder, licorice root powder, Cinnamomum tamala powder, Illicium verum Hook.f powder, fennel powder, chili powder, Piper Nigrum L powder, minced garlicand edible salt, and the vegetable comprises the following raw materials: dried Allium fistulosum L, dried carrot, dried purple cabbage and dried Porphyra. According to the present invention, the selected food materials are simple and easy to obtain, and are comprehensively cooked to achieve the delicious taste, the eating is convenient, the preparation method is simple, the requirements of peopleon nutrition food in modern fast-paced life can be met, and the braised beef noodle seasoning bag is suitable for people of all ages.