CN105249269A - Spicy beef dish bag - Google Patents

Abstract

The invention discloses a spicy beef dish bag. The spicy beef dish bag is prepared from, by weight, 60-70 parts of beef, 5-6 parts of red peppers, 6-7 parts of shrimp meat, 15-20 parts of cucumbers, 8-10 parts of sausages, 13-18 parts of fried peanuts, 20-24 parts of affine cudweed, 25-30 parts of black pork, 8-10 parts of sticky rice, 4-5 parts of black tea powder, 9-11 parts of soybean paste, 5-6 parts of edible oil, 2-3 parts of white granulated sugar, 4-5 parts of salt and an appropriate amount of rhizoma kaempferiae, amomum tsao-ko and water. According to the spicy beef dish bag, the problems that existing dish products are unbalanced in nutrition, unscientific in processing, inconvenient to preserve and eat and unhygienic are solved, the meat and vegetable blend proportion is reasonable, the processing method is reasonable, and the advantages of being rich in nutrition, beautiful in color and luster and convenient to preserve or eat are achieved.

Description

A kind of Saute beef with cayenne pepper cooking bag

Technical field

The present invention relates to food technology field, particularly relate to a kind of Saute beef with cayenne pepper cooking bag.

Background technology

Affine cudweed is the herb of feverfew affine cudweed, and it is based on wild, and distributed areas are extensive, and national most area such as the ground such as East China, Central-South, southwestern and Hebei, Shaanxi, Taiwan all can grow, aboundresources.Affine cudweed nature and flavor are sweet, flat, there is the larynx fire that disappears, antipyretic, detoxification, beneficial gas in tune, stopping leak, eliminating phlegm, gas during pressure, effect such as to cough of reducing phlegm and internal heat, can be used for cold cough, bronchitis, asthma, hypertension, favism, rheumatism, the treatments such as pain in waist and lower extremities; Traumatic injury is controlled in external application, and poisonous snake stings.Correlative study finds, affine cudweed is rich in the bioactive ingredients such as flavone compound, volatile oil, alkaloid, sterol, among the peoplely to utilize its pharmacology and edible with a long history.

Fine and smooth and the rich in nutritive value of black pork quality.The content of the unrighted acid in muscle is 8.87%; particularly leukotrienes can protect liver, can improve human immunological competence, can also improve the activity of SOD in human body simultaneously; suppress the generation of MDA; delay body aging, cell senescence, content is significantly higher than other pig kinds; high nutritive value and health-care effect is had to human body; can promote longevity as edible for a long time, and have soup juice strong, around tooth lasting.The total content of flesh delicate flavor principal character amino acid asparatate, glutamic acid, glycine, alanine and inosinicacid in the black pig muscle of ginger man is apparently higher than foreign pig, and the soup juice that culinary art recalls is strong, and mouth stays lingering fragrance, has larger miscellaneous function to human body.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of Saute beef with cayenne pepper to arrange bag.

The present invention is achieved by the following technical solutions:

A kind of Saute beef with cayenne pepper cooking bag, is made up of the raw material of following weight portion: beef 60-70, pimiento 5-6, peeled shrimp 6-7, cucumber 15-20, sausage 8-10, Fried peanuts 13-18, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.

Saute beef with cayenne pepper cooking bag according to claim 1, the concrete steps of preparation method are as follows:

(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;

(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;

(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;

(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;

(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;

(6) mix rear pickled 4-5 hour by after beef, pimiento respectively stripping and slicing with the seasoning sauce material of peeled shrimp, step 5, heating simmers 20-30 minute, then mixes with it after cucumber, sausage being cooked, and obtains Saute beef with cayenne pepper;

(7) mix with the Saute beef with cayenne pepper of step 6 and other residual components again after the pickled pork material of step 3 being cooked, quick-frozen after packaging.

Advantage of the present invention is: adopt low temperature extraction black tea draw-off juice can reduce aroma substance and stand high temperature, retain the flavor substance in millet paste to greatest extent.With the meat of ultrasonic wave process, the muscle fibril of meat is destroyed and discharges the diffusate of thickness, and meat fiber is able to mutual stickup, thus the intensity of improved products.Ultrasonic wave process not only can play the effect of sterilization, also can keep the deliciousness of meat, prevents aging.Affine cudweed wash clean water is scalded and can remove bitter taste, treat that its mouldy meeting sends a kind of distinctive fragrance, promote the fragrance of cooking.Instant invention overcomes the nutrition of existing cooking goods unbalanced, process not science, preservation and edible inconvenience, antihygienic problem, its meat and vegetables blend proportion is reasonable, and processing method is reasonable, have nutritious, color and luster is attractive in appearance, preserve or edible feature all easily.

Detailed description of the invention

A kind of Saute beef with cayenne pepper cooking bag, is made up of the raw material of following weight portion: beef 60, pimiento 5, peeled shrimp 6, cucumber 15, sausage 8, Fried peanuts 13, affine cudweed 20, black pork 25, glutinous rice 8, black tea powder 4, soya sauce 9, edible oil 5, white granulated sugar 2, salt 4, kaempferia galamga, tsaoko, water are appropriate.

Saute beef with cayenne pepper cooking bag according to claim 1, the concrete steps of preparation method are as follows:

(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20 minutes, after leaching chicken soup;

(2) by the water mixed processing 30 minutes of black tea and 45 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20 hours, pull black Pork-pieces out;

(3) carry out ultrasonic wave process 30 minutes after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4 days, obtain pickled pork material;

(4) affine cudweed is put into boiling water blanching 1 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;

(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10 minutes is boiled in big fire, obtains seasoning sauce material;

(6) mix latter pickled 4 hours by after beef, pimiento respectively stripping and slicing with the seasoning sauce material of peeled shrimp, step 5, heating simmers 20 minutes, then mixes with it after cucumber, sausage being cooked, and obtains Saute beef with cayenne pepper;

(7) mix with the Saute beef with cayenne pepper of step 6 and other residual components again after the pickled pork material of step 3 being cooked, quick-frozen after packaging.

Claims (2)

1. a Saute beef with cayenne pepper cooking bag, it is characterized in that, be made up of the raw material of following weight portion: beef 60-70, pimiento 5-6, peeled shrimp 6-7, cucumber 15-20, sausage 8-10, Fried peanuts 13-18, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.

2. Saute beef with cayenne pepper cooking is wrapped according to claim 1, and it is characterized in that, the concrete steps of preparation method are as follows:

(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;

(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;

(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;

(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;

(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;

(6) mix rear pickled 4-5 hour by after beef, pimiento respectively stripping and slicing with the seasoning sauce material of peeled shrimp, step 5, heating simmers 20-30 minute, then mixes with it after cucumber, sausage being cooked, and obtains Saute beef with cayenne pepper;

(7) mix with the Saute beef with cayenne pepper of step 6 and other residual components again after the pickled pork material of step 3 being cooked, quick-frozen after packaging.