阅读说明：本技术 一种制作牛肉的配方 (Formula for making beef ) 是由 蔡丽芳 于 2019-11-21 设计创作，主要内容包括：本发明涉及牛肉加工技术领域,尤其涉及一种制作牛肉的配方,本发明由牛肉、食盐、色氨酸、黄酒、花椒、生姜、八角、草果、豆蔻、甘草、朝天椒、紫苏制作而成,先通过食盐、色氨酸、黄酒、花椒、生姜拌匀后,将牛肉进行腌制,之后在放入锅中陆续加入八角、草果、豆蔻、甘草、朝天椒、紫苏爆炒,最后放水煮沸,这样便可有效提高香味,能长时间保持口感。(The invention relates to the technical field of beef processing, in particular to a formula for making beef, which is prepared from beef, salt, tryptophan, yellow wine, pepper, ginger, star anise, tsaoko amomum fruit, round cardamom, liquorice, pod pepper and purple perilla through the steps of uniformly mixing the salt, the tryptophan, the yellow wine, the pepper and the ginger, pickling the beef, then putting the beef into a pot, adding the star anise, the tsaoko amomum fruit, the round cardamom, the liquorice, the pod pepper and the purple perilla in a frying way, and finally boiling the beef in water, so that the fragrance can be effectively improved, and the taste can be kept for a long time.)

1. The formula for preparing the beef is characterized by comprising the following components in parts by weight: 500 parts of 200-fold beef, 20-35 parts of salt, 10-15 parts of tryptophan, 20-30 parts of yellow wine, 10-15 parts of pepper, 15-20 parts of ginger, 10-15 parts of anise, 5-10 parts of tsaoko amomum fruit, 10-15 parts of cardamom, 15-30 parts of liquorice, 10-15 parts of pod pepper and 10-15 parts of perilla frutescens.

2. The formulation for making beef of claim 1, wherein: the components are as follows according to the weight portion: 400 parts of beef, 25-30 parts of salt, 12-14 parts of tryptophan, 23-28 parts of yellow wine, 12-14 parts of pepper, 16-18 parts of ginger, 12-14 parts of anise, 6-8 parts of tsaoko amomum fruit, 12-14 parts of cardamom, 18-25 parts of liquorice, 12-14 parts of pod pepper and 12-14 parts of perilla frutescens.

3. The formulation for making beef of claim 1, wherein: the components are as follows according to the weight portion: 350 parts of beef, 28 parts of table salt, 13 parts of tryptophan, 25 parts of yellow wine, 13 parts of pepper, 17 parts of ginger, 13 parts of anise, 7 parts of tsaoko amomum fruit, 13 parts of cardamom, 20 parts of liquorice, 13 parts of pod pepper and 13 parts of perilla frutescens.

4. The formulation for making beef of claim 1, wherein: the components are as follows according to the weight portion: after the beef is prepared, 1-5 parts of chopped green onion and 3-8 parts of cumin are added.

Technical Field

The invention relates to the technical field of beef processing, in particular to a formula for preparing beef.

Background

The sauced meat is a cooked meat product prepared by adding seasonings such as table salt or soy sauce and spices into meat and boiling the meat together, is the most various meat products in the sauced meat product, has different flavors, but has different main preparation processes, and only has different specific operation methods and the quantity of ingredients. The traditional beef has general taste, color and fragrance after being made, people have good taste for the first time, but have no appetite gradually after being eaten for a plurality of times.

Disclosure of Invention

The invention aims to provide a formula for preparing beef, which has the characteristics of effectively improving the fragrance and keeping the taste for a long time.

In order to solve the technical problems, the invention relates to a formula for preparing beef, which comprises the following components in parts by weight: 500 parts of 200-fold beef, 20-35 parts of salt, 10-15 parts of tryptophan, 20-30 parts of yellow wine, 10-15 parts of pepper, 15-20 parts of ginger, 10-15 parts of anise, 5-10 parts of tsaoko amomum fruit, 10-15 parts of cardamom, 15-30 parts of liquorice, 10-15 parts of pod pepper and 10-15 parts of perilla frutescens.

Preferably, the components are as follows according to the weight portion: 400 parts of beef, 25-30 parts of salt, 12-14 parts of tryptophan, 23-28 parts of yellow wine, 12-14 parts of pepper, 16-18 parts of ginger, 12-14 parts of anise, 6-8 parts of tsaoko amomum fruit, 12-14 parts of cardamom, 18-25 parts of liquorice, 12-14 parts of pod pepper and 12-14 parts of perilla frutescens.

Further preferably, the components are as follows according to the weight portion: 350 parts of beef, 28 parts of table salt, 13 parts of tryptophan, 25 parts of yellow wine, 13 parts of pepper, 17 parts of ginger, 13 parts of anise, 7 parts of tsaoko amomum fruit, 13 parts of cardamom, 20 parts of liquorice, 13 parts of pod pepper and 13 parts of perilla frutescens.

Further preferably, the components are as follows according to the weight portion: after the beef is prepared, 1-5 parts of chopped green onion and 3-8 parts of cumin are added.

The invention has the beneficial effects that: the beef dish is prepared from beef, salt, tryptophan, yellow wine, pepper, ginger, anise, tsaoko amomum fruit, round cardamom, liquorice, pod pepper and purple perilla, wherein the salt, the tryptophan, the yellow wine, the pepper and the ginger are uniformly mixed, the beef is pickled, then the anise, the pod pepper, the round cardamom, the liquorice, the pod pepper and the purple perilla are added into a pot for quick frying, and finally water is added for boiling, so that the fragrance can be effectively improved, and the taste can be kept for a long time.

Detailed Description

The present invention will be described in further detail with reference to examples.