CN103385479A - Preparation method of beef tendon in shape of bear palm - Google Patents

Abstract

The invention relates to a preparation method of beef tendon in the shape of a bear palm. The beef tendon is prepared by adding the following ingredients in parts by weight per 1000 parts of beef tendon for mixing and firing: 10-15 parts of onion, 15-20 parts of ginger, 4-8 parts of dry red peppers, 3-4 parts of white sugar, 3-5 parts of salt, 8-10 parts of chopped peppers, 2-3 parts of aginomoto, 2-3 parts of codonopsis pilosula, 1-2 parts of astragalus, 2-3 parts of pericarpium citri reticulatae, 1-2 parts of chestnut leaves, 1-2 parts of leaves of rehmannia glutinosa, 1-2 parts of hawthorn leaves, 1-2 parts of sunflower faceplates, 1-2 parts of peanut shells, 2-3 parts of apocynum, 1-2 parts of gynostemma, 2-3 parts of angelica, 2-3 parts of rhizoma ligustici wallichii, 1-2 parts of cowpea leaves, 1-2 parts of tamarind fruit and 2-3 parts of amomum villosum, wherein the firing time is 1-2 hours, the beef tendon is picked up, cooking liquor is filtered, and then the beef tendon is mixed with the cooking liquor. In the formula provided by the invention, the chestnut leaves can be used for improving appetite and promoting digestion, the hawthorn leaves can be used for helping digestion, the codonopsis pilosula can be used for tonifying qi, the peanut shells contain components which are beneficial to a human body, the gynostemma can be used for resisting and preventing cancer, and the leaves of rehmannia glutinosa can be used for reducing blood glucose, therefore, the beef tendon has comprehensive health care functions and is beneficial to the health of the human body.

Description

A kind of preparation method of matching the bear's paw beef tendon

Technical field

The invention belongs to a kind of foods processing technique, specifically a kind of preparation method of beef tendon.

Background technology

The general employing of beef tendon braised making in soy sauce, is subject to liking of the Anhui regional people in the north.But existing method for cooking, adopts Chinese cassia tree, ginger etc. to fire more, lacks health-care components, can not meet the people's lives needs.

Summary of the invention

The purpose of this invention is to provide a kind of preparation method of matching the bear's paw beef tendon, increased the healthy nutritive value of beef tendon.

Technical scheme of the present invention is as follows:

A kind of preparation method of matching the bear's paw beef tendon is characterized in that comprising the following steps:

(1), beef tendon is cleaned, the boiling water blanching, add vinegar or the ginger juice that salts down in bubble 20-30 minute, remove peculiar smell;

(2), change cutter, shaping, beef tendon is made the appearance of similar bear's paw;

(3), fire, by every 1000 weight portion beef tendons, the batching mixed sintering that adds following weight portion, green onion 10-15, ginger 15-20, extra dry red wine green pepper 4-8, white sugar 3-4, salt 3-5, cut green pepper 8-10, monosodium glutamate 2-3, Radix Codonopsis 2-3, Radix Astragali 1-2, dried orange peel 2-3, Li Ye 1-2, adhesive rehmannia leaf 1-2, leaves of Hawthorn 1-2, floral disc of sunflower 1-2, peanut shell 1-2, bluish dogbane 2-3, gynostemma pentaphylla 1-2, Radix Angelicae Sinensis 2-3, Ligusticum wallichii 2-3, common cowpea leaf 1-2, tamarind 1-2, fructus amomi 2-3, firing time 1-2 hour, beef tendon is picked, and secrete soup juice, mix and get final product;

(4), cooling packing.

In the present invention formula, Li Ye can stomach strengthening and digestion promoting, and leaves of Hawthorn helps digest, and the Radix Codonopsis tonifying Qi is of value to the composition of human body in peanut shell, gynostemma pentaphylla energy anti-cancer and cancer-preventing, and adhesive rehmannia leaf energy hypoglycemic, therefore, health care of the present invention is comprehensive, is of value to health.

The specific embodiment

A kind of preparation method of matching the bear's paw beef tendon comprises the following steps:

(1), beef tendon is cleaned, the boiling water blanching, add vinegar or the ginger juice that salts down in bubble 20-30 minute, remove peculiar smell;

(2), change cutter, shaping, beef tendon is made the appearance of similar bear's paw;

(3), fire, by every 1000 gram beef tendons, the batching mixed sintering that adds following weight (gram), green onion 10, ginger 15, extra dry red wine green pepper 4, white sugar 4, salt 5, cut green pepper 8, monosodium glutamate 2, Radix Codonopsis 3, the Radix Astragali 2, dried orange peel 2, Li Ye 2, adhesive rehmannia leaf 2, leaves of Hawthorn 2, floral disc of sunflower 2, peanut shell 1, bluish dogbane 2, gynostemma pentaphylla 2, Radix Angelicae Sinensis 3, Ligusticum wallichii 3, common cowpea leaf 1, tamarind 1, fructus amomi 3, firing time 1-2 hour, beef tendon is picked, and secrete soup juice, mix and get final product;

(4), cooling packing.

The product that the present invention makes is tasty, has higher health care to be worth.

Claims (1)

1. preparation method of matching the bear's paw beef tendon is characterized in that comprising the following steps:

(1), beef tendon is cleaned, the boiling water blanching, add vinegar or the ginger juice that salts down in bubble 20-30 minute, remove peculiar smell;

(2), change cutter, shaping, beef tendon is made the appearance of similar bear's paw;

(3), fire, by every 1000 weight portion beef tendons, the batching mixed sintering that adds following weight portion, green onion 10-15, ginger 15-20, extra dry red wine green pepper 4-8, white sugar 3-4, salt 3-5, cut green pepper 8-10, monosodium glutamate 2-3, Radix Codonopsis 2-3, Radix Astragali 1-2, dried orange peel 2-3, Li Ye 1-2, adhesive rehmannia leaf 1-2, leaves of Hawthorn 1-2, floral disc of sunflower 1-2, peanut shell 1-2, bluish dogbane 2-3, gynostemma pentaphylla 1-2, Radix Angelicae Sinensis 2-3, Ligusticum wallichii 2-3, common cowpea leaf 1-2, tamarind 1-2, fructus amomi 2-3, firing time 1-2 hour, beef tendon is picked, and secrete soup juice, mix and get final product;

(4), cooling packing.