CN106360395A - Faint scent braised beef - Google Patents
Faint scent braised beef Download PDFInfo
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- CN106360395A CN106360395A CN201610989492.0A CN201610989492A CN106360395A CN 106360395 A CN106360395 A CN 106360395A CN 201610989492 A CN201610989492 A CN 201610989492A CN 106360395 A CN106360395 A CN 106360395A
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Abstract
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.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly, to a kind of delicate fragrance roasted beef.
Background technology
Beef is the food that people from the whole world likes to eat, one of meat product of Chinese's consumption, is only second to Carnis Sus domestica, beef egg
White matter content is high, and fat content is low, so delicious flavour, is liked by people, enjoys the laudatory title of " favourite son in meat ".Beef contains rich
The protein of richness, aminoacid, vitamin and mineral element, can improve bodys resistance against diseases, enhancing development, increase muscle,
Promote rehabilitation, iron supplement is enriched blood, slow down aging.
But the way of present roasted beef differs, there is no special document record and the way of explanation roasted beef, therefore yet
The roasted beef poor taste opposite sex made greatly it is impossible to meet consumer demand, there also is not delicate fragrance roasted beef very in the market.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of delicate fragrance roasted beef.
A kind of delicate fragrance roasted beef, is made up of the raw material of following weight portion: beef 2100 ~ 2300, Monas cuspurpureus Went powder 42 ~ 44, Herba Alii fistulosi
Section 13 ~ 15, Rhizoma Zingiberis Recenss 13 ~ 15, anise 12 ~ 14, Pericarpium Zanthoxyli 11 ~ 13, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 7 ~ 9, Fructus Foeniculi 7 ~ 9, Rhizoma Kaempferiae 7 ~ 9, grass
Really 7 ~ 9, Herba Pelargonii Graveolentiss 6 ~ 8, the Radix Angelicae Dahuricae 6 ~ 8, Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, Flos Magnoliae 5 ~ 7, Radix Codonopsis 6 ~ 8, fragrant sand 5 ~ 7, Fructus Piperis Longi 5
~ 7, Flos Caryophylli 4 ~ 6, Fructus Lycii 7 ~ 9, Fructus Gardeniae 14 ~ 16, Flos Jasmini Sambac 14 ~ 16, Flos persicae 10 ~ 12, cooking wine 16 ~ 18, dark soy sauce 11 ~ 13, crystal sugar 13
~ 15, iodine salt 14 ~ 16, Oleum sesami 12 ~ 14, lactic acid bacteria 8 ~ 10.
Described beef, is the Niu Jianzi meat of cattle.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion: moral formula lactobacilluss 12 ~ 14, bacillus acidophilus 7 ~ 9, guarantor
Plus Leah lactobacilluss 5 ~ 7, through re-activation, viable count is 108~109cfu/ml.
A kind of preparation method of delicate fragrance roasted beef, comprises the following steps:
(1) beef is cleaned, stripping and slicing, size is 6 ~ 7cm, put in the vinegar solution that volume fraction is 3 ~ 4% and soak 20 ~ 25 points
Clock, obtains clean beef clod；
(2) by anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro and pungent
Smooth mixing, is placed in 4 ~ 6 DEG C of water and soaks 5 ~ 7 hours, can remove bitter taste, can promote flavor component during later stage infusion again
Leach, take out, material must be soaked；
(3) onion parts, Rhizoma Zingiberis Recenss, Radix Codonopsis, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, chopping, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries
To producing burnt odor, tart up, obtain parch material；
(4) Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, pulverize, add Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae gross weight 6 ~ 7
The water of times amount and the crystal sugar of Fructus Lycii weight 1/2, after dissolving completely, add lactic acid bacteria, mix, be placed in 40 ~ 42 DEG C of ferment at constant temperature 10 ~
12 hours, increase fragrant, promote the leaching of effective ingredient, strengthen gastrointestinal function, facilitating digestion absorbs, protect cardiovascular and cerebrovascular vessel,
Obtain fermentation material；
(5) remaining crystal sugar is pulverized, add clean beef clod, stir to dissolving completely, add fermentation material, mix homogeneously, put
In 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, increase the delicate fragrance of beef and fresh and tender it is easy to ripening, add cooking wine and dark soy sauce, obtain fermentation
Beef；
(6) add the water of beef weight 2 ~ 3 times amount in halogen pot, add after boiling and soak material, small fire infusion 12 ~ 14 minutes, plus
Enter parch material, small fire infusion 20 ~ 25 minutes, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add fermented beef, increase tenderness of beef utilizing,
After big fire is boiled, small fire keeps micro-boiling 30 ~ 35 minutes, adds iodine salt and Monas cuspurpureus Went powder, keeps micro-boiling 15 ~ 20 minutes, and Guan Huo is vexed
Boil, take out, delicate glow, delicate fragrance is strong, obtains cooked beef；
(7) cooked beef is placed on ventilation, shady place, one layer of Oleum sesami of brush, increases fry mouthfeel, crisp outside tender inside, cool, obtain delicate fragrance
Roasted beef；
(8) stripping and slicing, packaging, through 27 ~ 28kgy radiation sterilization, check, obtain finished product.
The Amomum globosum loureiro of described step (2) claps broken, the broken remove seed of Fructus Tsaoko bat.
Vexed the boiling of described step (6), the time is 100 ~ 120 minutes.
The eating method of described delicate fragrance roasted beef, instant bagged, or boiling water are edible after steaming 8 ~ 10 minutes.
The invention has the advantage that a kind of delicate fragrance roasted beef that the present invention provides, glow is tempting, crisp outside tender inside, and delicate fragrance is strong,
Add multiple Chinese herbal medicine, antibacterial parasite killing, Shelf-life；Monas cuspurpureus Went powder, increases beef redness, safety and Health, nutritious, guarantor
Shield heart cerebrovascular；Spice, through cold water soak, can remove bitter taste, can promote the leaching of flavor component during later stage infusion again；
By Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae after lactic acid bacteria fermentation, promote effective ingredient to leach, increase delicate fragrance, strengthen nutrition and guarantor
Strong effect, anti-inflammation, strengthen resistance of human body, enhance metabolism, protect cardiovascular and cerebrovascular vessel, add beef, carry out secondary breast
Acid bacteria fermentation, increases beef delicate fragrance, and mouthfeel is delicate, it is to avoid the adverse effect to cardiovascular and cerebrovascular vessel for the roasted beef, any crowd is all edible
With；Roasted beef, through stew in soy sauce ripening, brushes a small amount of Oleum sesami while hot, has fry mouthfeel, crisp outside tender inside, but greatly reduces oil-containing
Amount, it is to avoid the harmful substance that fry produces, cost-effective, protect body health；Without any additive, shelf life is long, opens
Packaging, instant, sales volume improves 10.2%, and income improves 14.1%.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of delicate fragrance roasted beef, is made up of the raw material of following weight portion: beef 2100, Monas cuspurpureus Went powder 42, onion parts 13, Rhizoma Zingiberis Recenss 13,
Anistree 12, Pericarpium Zanthoxyli 11, Cortex Cinnamomi 11, Pericarpium Citri Reticulatae 7, Fructus Foeniculi 7, Rhizoma Kaempferiae 7, Fructus Tsaoko 7, Herba Pelargonii Graveolentiss 6, the Radix Angelicae Dahuricae 6, Fructus Amomi 6, Murraya paniculata (L.) Jack. 6, Amomum globosum loureiro
5th, Flos Magnoliae 5, Radix Codonopsis 6, fragrant sand 5, Fructus Piperis Longi 5, Flos Caryophylli 4, Fructus Lycii 7, Fructus Gardeniae 14, Flos Jasmini Sambac 14, Flos persicae 10, cooking wine 16, dark soy sauce 11, ice
Sugar 13, iodine salt 14, Oleum sesami 12, lactic acid bacteria 8.
Described beef, is the Niu Jianzi meat of cattle.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion: moral formula lactobacilluss 12, bacillus acidophilus 7, Bulgaria
Lactobacilluss 5, through re-activation, viable count is 108~109cfu/ml.
A kind of preparation method of delicate fragrance roasted beef, comprises the following steps:
(1) beef is cleaned, stripping and slicing, size is 6 ~ 7cm, puts in the vinegar solution that volume fraction is 4% and soak 20 ~ 25 minutes,
Obtain clean beef clod；
(2) by anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro and pungent
Smooth mixing, is placed in 4 ~ 6 DEG C of water and soaks 7 hours, can remove bitter taste, can promote the leaching of flavor component during later stage infusion again
Go out, take out, material must be soaked；
(3) onion parts, Rhizoma Zingiberis Recenss, Radix Codonopsis, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, chopping, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries
To producing burnt odor, tart up, obtain parch material；
(4) Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, pulverize, add Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and 7 times of Flos persicae gross weight
The water of amount and the crystal sugar of Fructus Lycii weight 1/2, after dissolving completely, add lactic acid bacteria, mix, be placed in 40 DEG C of ferment at constant temperature 10 hours,
Increase fragrant, promote the leaching of effective ingredient, strengthen gastrointestinal function, facilitating digestion absorbs, protect cardiovascular and cerebrovascular vessel, obtain fermentation
Material；
(5) remaining crystal sugar is pulverized, add clean beef clod, stir to dissolving completely, add fermentation material, mix homogeneously, put
In 40 DEG C of ferment at constant temperature 8 hours, increase the delicate fragrance of beef and fresh and tender it is easy to ripening, add cooking wine and dark soy sauce, obtain fermented beef；
(6) add the water of beef weight 3 times amount in halogen pot, add after boiling and soak material, small fire infusion 14 minutes, add parch
Material, small fire infusion 25 minutes, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add fermented beef, increase tenderness of beef utilizing, big fire is boiled
Afterwards, small fire keeps micro-boiling 30 minutes, adds iodine salt and Monas cuspurpureus Went powder, keeps micro-boiling 20 minutes, Guan Huo, vexed boil, take out, delicate red
Bright, delicate fragrance is strong, obtains cooked beef；
(7) cooked beef is placed on ventilation, shady place, one layer of Oleum sesami of brush, increases fry mouthfeel, crisp outside tender inside, cool, obtain delicate fragrance
Roasted beef；
(8) stripping and slicing, packaging, through 27kgy radiation sterilization, check, obtain finished product.
The Amomum globosum loureiro of described step (2) claps broken, the broken remove seed of Fructus Tsaoko bat.
Vexed the boiling of described step (6), the time is 100 minutes.
The eating method of described delicate fragrance roasted beef, instant bagged, or boiling water are edible after steaming 8 ~ 10 minutes.
Embodiment 2
A kind of delicate fragrance roasted beef, is made up of the raw material of following weight portion: beef 2200, Monas cuspurpureus Went powder 43, onion parts 14, Rhizoma Zingiberis Recenss 14,
Anistree 13, Pericarpium Zanthoxyli 12, Cortex Cinnamomi 12, Pericarpium Citri Reticulatae 8, Fructus Foeniculi 8, Rhizoma Kaempferiae 8, Fructus Tsaoko 8, Herba Pelargonii Graveolentiss 7, the Radix Angelicae Dahuricae 7, Fructus Amomi 7, Murraya paniculata (L.) Jack. 7, Amomum globosum loureiro
6th, Flos Magnoliae 6, Radix Codonopsis 7, fragrant sand 6, Fructus Piperis Longi 6, Flos Caryophylli 5, Fructus Lycii 8, Fructus Gardeniae 15, Flos Jasmini Sambac 15, Flos persicae 11, cooking wine 17, dark soy sauce 12, ice
Sugar 14, iodine salt 15, Oleum sesami 13, lactic acid bacteria 9.
Described beef, is the Niu Jianzi meat of cattle.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion: moral formula lactobacilluss 13, bacillus acidophilus 8, Bulgaria
Lactobacilluss 6, through re-activation, viable count is 108~109cfu/ml.
Preparation and eating method, with embodiment 1.
Embodiment 3
A kind of delicate fragrance roasted beef, is made up of the raw material of following weight portion: beef 2300, Monas cuspurpureus Went powder 44, onion parts 15, Rhizoma Zingiberis Recenss 15,
Anistree 14, Pericarpium Zanthoxyli 13, Cortex Cinnamomi 13, Pericarpium Citri Reticulatae 9, Fructus Foeniculi 9, Rhizoma Kaempferiae 9, Fructus Tsaoko 9, Herba Pelargonii Graveolentiss 8, the Radix Angelicae Dahuricae 8, Fructus Amomi 8, Murraya paniculata (L.) Jack. 8, Amomum globosum loureiro
7th, Flos Magnoliae 7, Radix Codonopsis 8, fragrant sand 7, Fructus Piperis Longi 7, Flos Caryophylli 6, Fructus Lycii 9, Fructus Gardeniae 16, Flos Jasmini Sambac 16, Flos persicae 12, cooking wine 18, dark soy sauce 13, ice
Sugar 15, iodine salt 16, Oleum sesami 14, lactic acid bacteria 10.
Described beef, is the Niu Jianzi meat of cattle.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion: moral formula lactobacilluss 14, bacillus acidophilus 9, Bulgaria
Lactobacilluss 7, through re-activation, viable count is 108~109cfu/ml.
Preparation and eating method, with embodiment 1.
Comparative example 1
Remove Monas cuspurpureus Went powder, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Remove Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae and Fructus Foeniculi, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Remove Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Remove lactic acid bacteria, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
Step (1) is soaked with hot water, and remaining is prepared and eating method, with embodiment 1.
Comparative example 6
All raw materials are disposably directly added in water, and big fire carries out infusion, and remaining is prepared and eating method, with embodiment 1.
Comparative example 7
The roasted beef of existing method preparation.
Embodiment and the edible and health-care effect of comparative example roasted beef:
Select the fresh cattle key meat 5kg of healthy cattle, after stripping and slicing, be divided into 10 groups, every group of 500g, uses embodiment and contrast respectively
The method of example prepares roasted beef, after ripening, carries out subjective appreciation for professional to the roasted beef of each group through 20；The burning cattle of each group
Meat is not all packed, and is placed in 25 DEG C, detects shelf life；Randomly choose healthy experimenter 1000, with
Machine is divided into 10 groups, respectively 3 embodiment groups and 7 comparative example groups, and every group 100, every group of experimenter eats this group daily
Roasted beef 70g, other diet all sames, the tested time be 30 days, check and record experimenter in lipids contents, embodiment and
The edible and health-care effect of comparative example roasted beef is shown in Table 1.
Table 1: the edible and health-care effect of embodiment and comparative example roasted beef
The result of table 1 shows, the delicate fragrance roasted beef of embodiment, and salty sweet good to eat, delicate fragrance is strong, crisp outside tender inside, and glow is tempting, eats
Afterwards, the obvious comparative example of blood fat rate of rise of embodiment is little, illustrate the delicate fragrance roasted beef that the present invention provides have good edible and
Health-care effect.
Claims (8)
1. a kind of delicate fragrance roasted beef is it is characterised in that be made up of the raw material of following weight portion: beef 2100 ~ 2300, Monas cuspurpureus Went powder
42 ~ 44, onion parts 13 ~ 15, Rhizoma Zingiberis Recenss 13 ~ 15, anise 12 ~ 14, Pericarpium Zanthoxyli 11 ~ 13, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 7 ~ 9, Fructus Foeniculi 7 ~ 9, mountain
How 7 ~ 9, Fructus Tsaoko 7 ~ 9, Herba Pelargonii Graveolentiss 6 ~ 8, the Radix Angelicae Dahuricae 6 ~ 8, Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, Flos Magnoliae 5 ~ 7, Radix Codonopsis 6 ~ 8, fragrant sand 5
~ 7, Fructus Piperis Longi 5 ~ 7, Flos Caryophylli 4 ~ 6, Fructus Lycii 7 ~ 9, Fructus Gardeniae 14 ~ 16, Flos Jasmini Sambac 14 ~ 16, Flos persicae 10 ~ 12, cooking wine 16 ~ 18, dark soy sauce 11 ~
13rd, crystal sugar 13 ~ 15, iodine salt 14 ~ 16, Oleum sesami 12 ~ 14, lactic acid bacteria 8 ~ 10.
2. delicate fragrance roasted beef, it is characterised in that described beef, is the Niu Jianzi meat of cattle according to claim 1.
3. delicate fragrance roasted beef, it is characterised in that described Oleum sesami, is Semen Sesami Nigrum oil according to claim 1.
4. according to claim 1 delicate fragrance roasted beef it is characterised in that described lactic acid bacteria, by the raw material of following weight portion
Composition: moral formula lactobacilluss 12 ~ 14, bacillus acidophilus 7 ~ 9, Lactobacillus bulgaricus 5 ~ 7, through re-activation, viable count is 108~
109cfu/ml.
5. a kind of preparation method of delicate fragrance roasted beef described in claim 1 is it is characterised in that comprise the following steps:
(1) beef is cleaned, stripping and slicing, size is 6 ~ 7cm, put in the vinegar solution that volume fraction is 3 ~ 4% and soak 20 ~ 25 points
Clock, obtains clean beef clod；
(2) by anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro and pungent
Smooth mixing, is placed in 4 ~ 6 DEG C of water and soaks 5 ~ 7 hours, takes out, must soak material；
(3) onion parts, Rhizoma Zingiberis Recenss, Radix Codonopsis, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, chopping, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries
To producing burnt odor, obtain parch material；
(4) Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, pulverize, add Fructus Lycii, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae gross weight 6 ~ 7
The water of times amount and the crystal sugar of Fructus Lycii weight 1/2, after dissolving completely, add lactic acid bacteria, mix, be placed in 40 ~ 42 DEG C of ferment at constant temperature 10 ~
12 hours, obtain fermentation material；
(5) remaining crystal sugar is pulverized, add clean beef clod, stir to dissolving completely, add fermentation material, mix homogeneously, put
In 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, add cooking wine and dark soy sauce, obtain fermented beef；
(6) add the water of beef weight 2 ~ 3 times amount in halogen pot, add after boiling and soak material, small fire infusion 12 ~ 14 minutes, plus
Enter parch material, small fire infusion 20 ~ 25 minutes, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add fermented beef, after big fire is boiled, little
Fire keeps micro-boiling 30 ~ 35 minutes, adds iodine salt and Monas cuspurpureus Went powder, keeps micro-boiling 15 ~ 20 minutes, Guan Huo, vexed boil, take out, obtain ripe
Beef；
(7) cooked beef is placed on ventilation, shady place, one layer of Oleum sesami of brush, cools, obtain delicate fragrance roasted beef；
(8) stripping and slicing, packaging, through 27 ~ 28kgy radiation sterilization, check, obtain finished product.
6. according to claim 5 delicate fragrance roasted beef preparation method it is characterised in that the Amomum globosum loureiro of described step (2) clap broken,
Fructus Tsaoko claps broken remove seed.
7. according to claim 5 the preparation method of delicate fragrance roasted beef it is characterised in that vexed the boiling of described step (6), time
For 100 ~ 120 minutes.
8. a kind of eating method of delicate fragrance roasted beef described in any one of claim 1 ~ 7 is it is characterised in that instant bagged, or boiling
Water is edible after steaming 8 ~ 10 minutes.
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| CN201610989492.0A CN106360395A (en) | 2016-11-10 | 2016-11-10 | Faint scent braised beef |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897731A (en) * | 2017-12-23 | 2018-04-13 | 安徽光正食品有限公司 | A kind of flavor nut beef |
| CN109259112A (en) * | 2018-11-30 | 2019-01-25 | 王猛 | A kind of dry fruit beetle and preparation method thereof |
| CN109601889A (en) * | 2018-12-17 | 2019-04-12 | 中国农业科学院农产品加工研究所 | Reflux unit and its reflow method suitable for stew in soy sauce steam |
| CN113995115A (en) * | 2021-11-12 | 2022-02-01 | 岳远凯 | Snack seasoning sauce and preparation method thereof |
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| CN104286884A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Spiced beef with fermentation flavor and preparation method of spiced beef with fermentation flavor |
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| CN104286884A (en) * | 2014-09-23 | 2015-01-21 | 王学兵 | Spiced beef with fermentation flavor and preparation method of spiced beef with fermentation flavor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897731A (en) * | 2017-12-23 | 2018-04-13 | 安徽光正食品有限公司 | A kind of flavor nut beef |
| CN109259112A (en) * | 2018-11-30 | 2019-01-25 | 王猛 | A kind of dry fruit beetle and preparation method thereof |
| CN109601889A (en) * | 2018-12-17 | 2019-04-12 | 中国农业科学院农产品加工研究所 | Reflux unit and its reflow method suitable for stew in soy sauce steam |
| CN109601889B (en) * | 2018-12-17 | 2022-05-31 | 中国农业科学院农产品加工研究所 | Backflow device and backflow method suitable for marinating steam |
| CN113995115A (en) * | 2021-11-12 | 2022-02-01 | 岳远凯 | Snack seasoning sauce and preparation method thereof |
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Application publication date: 20170201 |