CN103610085A - Preparation method of spiced beef with kidney tonifying function - Google Patents
Preparation method of spiced beef with kidney tonifying function Download PDFInfo
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- CN103610085A CN103610085A CN201310573067.XA CN201310573067A CN103610085A CN 103610085 A CN103610085 A CN 103610085A CN 201310573067 A CN201310573067 A CN 201310573067A CN 103610085 A CN103610085 A CN 103610085A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 104
- 210000003734 kidney Anatomy 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000014036 Castanea Nutrition 0.000 claims abstract description 14
- 241001070941 Castanea Species 0.000 claims abstract description 14
- 241000005787 Cistanche Species 0.000 claims abstract description 14
- 241000110637 Cuscuta chinensis Species 0.000 claims abstract description 14
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 14
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 14
- 241000234435 Lilium Species 0.000 claims abstract description 14
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 14
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 14
- 235000008434 ginseng Nutrition 0.000 claims abstract description 14
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 235000021279 black bean Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 235000013547 stew Nutrition 0.000 claims description 20
- 241000522254 Cassia Species 0.000 claims description 11
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 240000001341 Reynoutria japonica Species 0.000 claims description 11
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000006260 foam Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000012360 testing method Methods 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 5
- 150000002367 halogens Chemical class 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 241000208340 Araliaceae Species 0.000 abstract description 12
- 241001289529 Fallopia multiflora Species 0.000 abstract 3
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 235000004879 dioscorea Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003161 proteinsynthetic effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of spiced beef with a kidney tonifying function, relating to the technical field of processing and making of beef. The spiced beef is prepared from aginomoto, fennel, cassia bark, Chinese yam, cortex cinnamomi, herba cistanche, Chinese dodder seed, polygonum multiflorum, fructus lycii, chestnut, ginseng, lily, black bean sauce, cordate houttuynia and beef which is cleaned, cut and pickled and is removed in blood through mixing and marinating. The spiced beef is reasonable in matching and simple in making process, and the Chinese yam, the cortex cinnamomi, the herba cistanche, the Chinese dodder seed, the polygonum multiflorum, the fructus lycii, the chestnut, the ginseng, the lily and the cordate houttuynia have a certain kidney tonifying function; after the Chinese yam, the cortex cinnamomi, the herba cistanche, the Chinese dodder seed, the polygonum multiflorum, the fructus lycii, the chestnut, the ginseng, the lily and the cordate houttuynia are mixed with the beef, the mouth feel of the beef can be improved, the efficiency of the beef can be enhanced, the demands of different crowds can be met, and the spiced beef is capable of playing a health care function when being normally eaten.
Description
Technical field
The present invention relates to the technical field of the processing and fabricating of beef, be specifically related to a kind of preparation method with the spicy beef of function for tonifying kidney.
Background technology
Beef is the second largest class meat product of China, and its protein content is high, and fat content is low, and delicious flavour, so be loved by the people, is enjoyed " favourite son in meat " good reputation.In beef, content of sarcosine is all higher than other any kind meat product after testing, to increasing muscle and gaining in strength effective especially, in beef, be rich in VB6, can strengthen body immunity, promote human body protein metabolism and synthetic, in beef, Carnitine Content is high, for supporting fat metabolism to produce branched-chain amino acid, in beef, be not only rich in protein, its amino acid species composition is compared and is more approached human body requirements with pork.Although fat content is low in beef, be rich in linoleic acid, it is the very good antioxidant of human body.Beef has and nourishes taste, five viscera settling function, has tonifying middle-Jiao and Qi, strong muscles and bones, the effect of reducing phlegm of quenching the thirst, and is particularly suitable for the patients such as steady under middle gas, the body void of breathing hard, face Huang are dizzy, soreness of bones and muscles.Traditional beef product is due to the inadequate science of preparation method, and effect is not focused in traditional beef processing, only focuses on the mouthfeel of beef.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of effect and mouthfeel to lay equal stress on, can either have good mouthfeel can play again certain health-care effect can function of spleen and stomach regulating catch a cold the preparation method of spicy beef.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method with the spicy beef of function for tonifying kidney, is characterized in that following these steps to carrying out:
(a), clean and cut apart: select to meet fresh beef or the chilled beef of national health test stone, with clear water, repeatedly rinse until beef free from admixture is cut into beef along beef lines the bulk of wide 10cm, thick 10cm;
(b), pickle: the beef clod that cleaning has been cut apart is put in container, adds 4% salt of beef gross weight fully to mix with beef in container, after mixing, beef is placed into pickling pool and compresses and pickle 4-5 days;
(c), the foam of dehematizing: insert in pot after the beef of pickling is rinsed well with clear water, add cold water, cold water did not have beef, boiled with big fire, closed fire after boiled 4 minutes, and beef is pulled out by cold water flush;
(d), configuration stew in soy sauce seasoning matter: by every hundred kilograms of beef configuration seasoning matter, monosodium glutamate 80-130 gram, fennel 70-90 gram, cassia bark 80-110 gram, Chinese yam 60-90 gram, Chinese cassia tree 60-80 gram, saline cistanche 20-50 gram, seed of Chinese dodder 10-40 gram, fleece-flower root 10-30 gram, matrimony vine 50-80 gram, chestnut 40-70 gram, ginseng 10-30 gram, lily 30-50 gram, black bean sauce 60-90 gram, cordate houttuynia 15-40 gram;
(e), stew in soy sauce, above-mentioned raw materials monosodium glutamate, fennel, cassia bark, Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia are inserted in pot together with 200 kilograms of cold water, and the beef that the foam of dehematizing is crossed is inserted in pot, with big fire, boil, then with after the slow halogen 60-90 of slow fire minute, black bean sauce being poured in pot, continue, after 1-2 hour, pull the beef that stew in soy sauce is good out and control solid carbon dioxide with slow fire stew in soy sauce.
The invention has the beneficial effects as follows: compatibility of the present invention is reasonable, manufacture craft is simple, wherein Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia have the effect of certain kidney tonifying, the mouthfeel that can either improve beef after mixing with beef can strengthen the effect of beef again, can meet the demand of different crowd, edible in the time of normal, can play the effect of health care.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
(a), clean and cut apart: select to meet fresh beef or the chilled beef of national health test stone, with clear water, repeatedly rinse until beef free from admixture is cut into beef along beef lines the bulk of wide 10cm, thick 10cm;
(b), pickle: the beef clod that cleaning has been cut apart is put in container, adds 4% salt of beef gross weight fully to mix with beef in container, after mixing, beef is placed into pickling pool and compresses and pickle 4 days;
(c), the foam of dehematizing: insert in pot after the beef of pickling is rinsed well with clear water, add cold water, cold water did not have beef, boiled with big fire, closed fire after boiled 4 minutes, and beef is pulled out by cold water flush;
(d), configuration stew in soy sauce seasoning matter: by every hundred kilograms of beef configuration seasoning matter, 80 grams of monosodium glutamates, 70 grams, fennel, 80 grams, cassia bark, 60 grams of Chinese yams, 60 grams of Chinese cassia trees, 20 grams of saline cistanches, 10 grams of the seed of Chinese dodders, 10 grams of the fleece-flowers root, 50 grams of matrimony vines, 40 grams, chestnut, 10 grams of ginsengs, 30 grams of lilies, 60 grams of black bean sauces, 15 grams of cordate houttuynias;
(e), stew in soy sauce, above-mentioned raw materials monosodium glutamate, fennel, cassia bark, Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia are inserted in pot together with 200 kilograms of cold water, and the beef that the foam of dehematizing is crossed is inserted in pot, with big fire, boil, then with the slow halogen of slow fire, after 60 minutes, black bean sauce is poured in pot, continue, after 1 hour, pull the beef that stew in soy sauce is good out and control solid carbon dioxide with slow fire stew in soy sauce.
Embodiment 2
(a), clean and cut apart: select to meet fresh beef or the chilled beef of national health test stone, with clear water, repeatedly rinse until beef free from admixture is cut into beef along beef lines the bulk of wide 10cm, thick 10cm;
(b), pickle: the beef clod that cleaning has been cut apart is put in container, adds 4% salt of beef gross weight fully to mix with beef in container, after mixing, beef is placed into pickling pool and compresses and pickle 4.5 days;
(c), the foam of dehematizing: insert in pot after the beef of pickling is rinsed well with clear water, add cold water, cold water did not have beef, boiled with big fire, closed fire after boiled 4 minutes, and beef is pulled out by cold water flush;
(d), configuration stew in soy sauce seasoning matter: by every hundred kilograms of beef configuration seasoning matter, 110 grams of monosodium glutamates, 80 grams, fennel, 95 grams, cassia bark, 75 grams of Chinese yams, 70 grams of Chinese cassia trees, 35 grams of saline cistanches, 25 grams of the seed of Chinese dodders, 20 grams of the fleece-flowers root, 65 grams of matrimony vines, 55 grams, chestnut, 20 grams of ginsengs, 40 grams of lilies, 75 grams of black bean sauces, 30 grams of cordate houttuynias;
(e), stew in soy sauce, above-mentioned raw materials monosodium glutamate, fennel, cassia bark, Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia are inserted in pot together with 200 kilograms of cold water, and the beef that the foam of dehematizing is crossed is inserted in pot, with big fire, boil, then with the slow halogen of slow fire, after 75 minutes, black bean sauce is poured in pot, continue, after 1.5 hours, pull the beef that stew in soy sauce is good out and control solid carbon dioxide with slow fire stew in soy sauce.
Embodiment 3
(a), clean and cut apart: select to meet fresh beef or the chilled beef of national health test stone, with clear water, repeatedly rinse until beef free from admixture is cut into beef along beef lines the bulk of wide 10cm, thick 10cm;
(b), pickle: the beef clod that cleaning has been cut apart is put in container, adds 4% salt of beef gross weight fully to mix with beef in container, after mixing, beef is placed into pickling pool and compresses and pickle 5 days;
(c), the foam of dehematizing: insert in pot after the beef of pickling is rinsed well with clear water, add cold water, cold water did not have beef, boiled with big fire, closed fire after boiled 4 minutes, and beef is pulled out by cold water flush;
(d), configuration stew in soy sauce seasoning matter: by every hundred kilograms of beef configuration seasoning matter, 130 grams of monosodium glutamates, 90 grams, fennel, 110 grams, cassia bark, 90 grams of Chinese yams, 80 grams of Chinese cassia trees, 50 grams of saline cistanches, 40 grams of the seed of Chinese dodders, 30 grams of the fleece-flowers root, 80 grams of matrimony vines, 70 grams, chestnut, 30 grams of ginsengs, 50 grams of lilies, 90 grams of black bean sauces, 40 grams of cordate houttuynias;
(e), stew in soy sauce, above-mentioned raw materials monosodium glutamate, fennel, cassia bark, Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia are inserted in pot together with 200 kilograms of cold water, and the beef that the foam of dehematizing is crossed is inserted in pot, with big fire, boil, then with the slow halogen of slow fire, after 90 minutes, black bean sauce is poured in pot, continue, after 2 hours, pull the beef that stew in soy sauce is good out and control solid carbon dioxide with slow fire stew in soy sauce.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method with the spicy beef of function for tonifying kidney, is characterized in that following these steps to carrying out:
(a), clean and cut apart: select to meet fresh beef or the chilled beef of national health test stone, with clear water, repeatedly rinse until beef free from admixture is cut into beef along beef lines the bulk of wide 10cm, thick 10cm;
(b), pickle: the beef clod that cleaning has been cut apart is put in container, adds 4% salt of beef gross weight fully to mix with beef in container, after mixing, beef is placed into pickling pool and compresses and pickle 4-5 days;
(c), the foam of dehematizing: insert in pot after the beef of pickling is rinsed well with clear water, add cold water, cold water did not have beef, boiled with big fire, closed fire after boiled 4 minutes, and beef is pulled out by cold water flush;
(d), configuration stew in soy sauce seasoning matter: by every hundred kilograms of beef configuration seasoning matter, monosodium glutamate 80-130 gram, fennel 70-90 gram, cassia bark 80-110 gram, Chinese yam 60-90 gram, Chinese cassia tree 60-80 gram, saline cistanche 20-50 gram, seed of Chinese dodder 10-40 gram, fleece-flower root 10-30 gram, matrimony vine 50-80 gram, chestnut 40-70 gram, ginseng 10-30 gram, lily 30-50 gram, black bean sauce 60-90 gram, cordate houttuynia 15-40 gram;
(e), stew in soy sauce, above-mentioned raw materials monosodium glutamate, fennel, cassia bark, Chinese yam, Chinese cassia tree, saline cistanche, the seed of Chinese dodder, the fleece-flower root, matrimony vine, chestnut, ginseng, lily, cordate houttuynia are inserted in pot together with 200 kilograms of cold water, and the beef that the foam of dehematizing is crossed is inserted in pot, with big fire, boil, then with after the slow halogen 60-90 of slow fire minute, black bean sauce being poured in pot, continue, after 1-2 hour, pull the beef that stew in soy sauce is good out and control solid carbon dioxide with slow fire stew in soy sauce.
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| CN201310573067.XA CN103610085A (en) | 2013-11-13 | 2013-11-13 | Preparation method of spiced beef with kidney tonifying function |
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| CN201310573067.XA CN103610085A (en) | 2013-11-13 | 2013-11-13 | Preparation method of spiced beef with kidney tonifying function |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104522700A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Rehmannia glutinosa libosch heat-clearing blood-cooling type beef and preparing method thereof |
| CN104522723A (en) * | 2014-12-12 | 2015-04-22 | 广州至信中药饮片有限公司 | Medicated diet made of five ginsengs and beef and method for preparing medicated diet made of five ginsengs and beef |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN106858380A (en) * | 2016-12-31 | 2017-06-20 | 安徽省百益食品有限公司 | A kind of preparation method of spiced Carnis Bovis seu Bubali |
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| CN104522700A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Rehmannia glutinosa libosch heat-clearing blood-cooling type beef and preparing method thereof |
| CN104522723A (en) * | 2014-12-12 | 2015-04-22 | 广州至信中药饮片有限公司 | Medicated diet made of five ginsengs and beef and method for preparing medicated diet made of five ginsengs and beef |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN106858380A (en) * | 2016-12-31 | 2017-06-20 | 安徽省百益食品有限公司 | A kind of preparation method of spiced Carnis Bovis seu Bubali |
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