阅读说明：本技术 一种炖牛肉的配方 (Formula of stewed 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,尤其涉及一种炖牛肉的配方,本发明由牛肉、食盐、赖氨酸、黄酒、老抽、生姜、八角、柠檬汁、增稠剂、甘草、朝天椒、蒜头制作而成,先通过食盐、赖氨酸、黄酒、老抽、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、柠檬汁、增稠剂、甘草、朝天椒、蒜头爆炒,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 of stewed beef, which is prepared from beef, salt, lysine, yellow wine, dark soy sauce, ginger, star anise, lemon juice, a thickening agent, liquorice, pod pepper and garlic.)

1. The formula of the stewed 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 lysine, 20-30 parts of yellow wine, 10-15 parts of dark soy sauce, 15-20 parts of ginger, 10-15 parts of anise, 5-10 parts of lemon juice, 10-15 parts of thickening agent, 15-30 parts of liquorice, 10-15 parts of pod pepper and 10-15 parts of garlic.

2. The beef stew formulation 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 lysine, 23-28 parts of yellow wine, 12-14 parts of dark soy sauce, 16-18 parts of ginger, 12-14 parts of anise, 6-8 parts of lemon juice, 12-14 parts of thickening agent, 18-25 parts of liquorice, 12-14 parts of pod pepper and 12-14 parts of garlic.

3. The beef stew formulation 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 lysine, 25 parts of yellow wine, 13 parts of dark soy sauce, 17 parts of ginger, 13 parts of anise, 7 parts of lemon juice, 13 parts of thickening agent, 20 parts of liquorice, 13 parts of pod pepper and 13 parts of garlic.

4. The beef stew formulation 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 stewing 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 of stewed 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 of stewed 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 lysine, 20-30 parts of yellow wine, 10-15 parts of dark soy sauce, 15-20 parts of ginger, 10-15 parts of anise, 5-10 parts of lemon juice, 10-15 parts of thickening agent, 15-30 parts of liquorice, 10-15 parts of pod pepper and 10-15 parts of garlic.

Preferably, the components are as follows according to the weight portion: 400 parts of beef, 25-30 parts of salt, 12-14 parts of lysine, 23-28 parts of yellow wine, 12-14 parts of dark soy sauce, 16-18 parts of ginger, 12-14 parts of anise, 6-8 parts of lemon juice, 12-14 parts of thickening agent, 18-25 parts of liquorice, 12-14 parts of pod pepper and 12-14 parts of garlic.

Further preferably, the components are as follows according to the weight portion: 350 parts of beef, 28 parts of table salt, 13 parts of lysine, 25 parts of yellow wine, 13 parts of dark soy sauce, 17 parts of ginger, 13 parts of anise, 7 parts of lemon juice, 13 parts of thickening agent, 20 parts of liquorice, 13 parts of pod pepper and 13 parts of garlic.

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 invention is prepared from beef, salt, lysine, yellow wine, dark soy sauce, ginger, anise, lemon juice, thickening agent, liquorice, pod pepper and garlic, wherein the beef is pickled after the salt, the lysine, the yellow wine, the dark soy sauce and the ginger are uniformly mixed, then the anise, the lemon juice, the thickening agent, the liquorice, the pod pepper and the garlic are continuously added into a pot for stir-frying, and finally water is added for boiling, so that the fragrance can be effectively improved, and the mouthfeel can be kept for a long time.

Detailed Description

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