阅读说明：本技术 一种风味特色牛肉炖品配方 (Flavor characteristic beef stew formula ) 是由 陈焕腾 于 2020-06-19 设计创作，主要内容包括：本发明提供一种风味特色牛肉炖品配方,涉及食品制备域。该一种风味特色牛肉炖品配方,配方包括配牛肉、牛油、葱、姜、蒜、料酒、八角、小茴香、香叶、桂皮、酱油、当归、草果、盐、雪梨、淀粉。采用厨房常用的香辛料,制作风味牛肉,同时,制作过程中对炖后的汤料浓缩制成牛肉食用的蘸料,减少浪费。(The invention provides a special flavor beef stew formula, and relates to a food preparation domain. The formula of the special flavor beef stew comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaves, cassia bark, soy sauce, Chinese angelica, tsaoko cardamon, salt, snow pear and starch. The flavor beef is prepared by adopting the common spice in the kitchen, and meanwhile, the stewed soup material is concentrated into the dipping sauce for eating the beef in the preparation process, so that the waste is reduced.)

1. The formula of the special flavor beef stew is characterized in that: the formula comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaf, cassia bark, soy sauce, angelica, tsaoko amomum fruit, salt, snow pear and starch.

2. The flavored beef stew formulation of claim 1, wherein: the beef accessory is prepared from 80-100 g of beef tallow, 20-40 g of scallion, 30-50 g of ginger, 20-30 g of garlic, 50-100 g of cooking wine, 15-25 g of star anise, 10-20 g of fennel, 15-20 g of bay leaves, 20-30 g of cassia bark, 15-30 g of soy sauce, 10-15 g of angelica, 5-10 g of tsaoko amomum fruits, 50-100 g of salt, 50-80 g of snow pears and 20-30 g of starch.

3. A method for preparing special flavor beef stew is characterized by comprising the following steps: the method comprises the following steps:

s1 beef pretreatment

Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;

s2 pretreatment of fresh ingredients

Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;

s3 beef pickling method

Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, and standing for pickling for 10-15 hours;

s4 stewed beef

Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;

s5 beef cooling draining water

Taking out beef from the pot, draining, and slicing or chopping when no water drops;

s6 dip configuration

Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.

4. The method for making the flavored special beef stew as claimed in claim 3, wherein the method comprises the following steps: the beef is uncovered when scalding water and is handled, and the excessive froth in the pot needs to be ladled off in real time.

5. The method for making the flavored special beef stew as claimed in claim 3, wherein the method comprises the following steps: the soup in the stewpot is filtered and is filtered by a 150-200 mesh filter screen.

Technical Field

The invention relates to the field of food preparation, and particularly relates to a special flavor beef stew formula.

Background

Beef refers to meat obtained from cattle and is one of the common meat products. Beef is rich in protein and amino acids. It can improve disease resistance, and is especially suitable for people in growth, operation and disease after treatment to supplement blood loss and repair tissue.

The existing beef processing and making methods are various, but the problem of more or less waste exists in the beef making process.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a special flavor beef stew formula, and solves the problem of waste in beef production.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a special flavor beef stew formula comprises beef, beef tallow, scallion, ginger, garlic, cooking wine, star anise, fennel, bay leaves, cassia bark, soy sauce, angelica, tsaoko cardamon, salt, snow pear and starch.

Preferably, the beef ingredient per kilogram is 80-100 g of beef tallow, 20-40 g of scallion, 30-50 g of ginger, 20-30 g of garlic, 50-100 g of cooking wine, 15-25 g of star anise, 10-20 g of fennel, 15-20 g of bay leaves, 20-30 g of cassia bark, 15-30 g of soy sauce, 10-15 g of angelica, 5-10 g of tsaoko amomum fruits, 50-100 g of salt, 50-80 g of snow pears and 20-30 g of starch.

Preferably, the preparation method of the special flavor beef stew comprises the following steps:

s1 beef pretreatment

Cutting beef, controlling the weight of each beef to be two to three kilograms, removing diaphragms and fat meat on the beef, blanching the cut beef, controlling the water temperature to be 70-80 ℃, fishing out and removing floating foam on the surface of the beef when the beef is whitened and the whitening depth is 0.5-1 cm, and cooling and draining for later use;

s2 pretreatment of fresh ingredients

Putting the solid butter into a pot for melting, adding fresh scallion, ginger and garlic when the oil temperature is 150-180 ℃, taking out and binding with gauze for later use when the surfaces of the scallion, the ginger and the garlic are slightly yellow;

s3 beef pickling method

Cutting the blanched beef into 20-40 g again, sequentially adding cooking wine, soy sauce, salt, monosodium glutamate, snow pear slices and hot beef tallow fried with shallots, gingers and garlic, fully and uniformly stirring the beef while the oil temperature is 40-60 ℃, and standing for pickling for 10-15 hours;

s4 stewed beef

Injecting the pickled beef and the pickling materials into a stew pan, uniformly putting gauze bags of green onion, ginger and garlic, gauze bags of anise, fennel, bay leaves, cassia bark, Chinese angelica and tsaoko cardamom, adding water with the mass of one half to two thirds of that of the beef, opening a cover, cooking with strong fire until the beef is boiled, stewing with slow fire for 3-4 h, closing a pot cover, controlling the pressure in the pot to be 1.2-1.5 atmospheres, and controlling the time to be 30-60 min;

s5 beef cooling draining water

Taking out beef from the pot, draining, and slicing or chopping when no water drops;

s6 dip configuration

Filtering soup in the stew pan, placing the stew pan in a frying pan, concentrating the soup to a half, adding starch and soy sauce, and stir-frying for 20-30 min.

Preferably, the beef is subjected to uncovering treatment when being blanched, and excessive floating foam in the pot needs to be scooped in real time.

Preferably, the soup in the stewpot is filtered by a filter screen of 150-200 meshes.

(III) advantageous effects

The invention provides a special flavor beef stew formula. The method has the following beneficial effects:

1. according to the invention, the stewed soup material is concentrated and made into the dipping sauce in the making process, so that the waste in food making can be reduced.

2. According to the invention, the ingredients are selected from common ingredients in a kitchen, and the ingredients are convenient to obtain.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.