| 摘要 |
A method for tenderizing beef ribs, the tenderized beef ribs, and a cooking method using the ribs are provided to develop applied foods which is able to be cooked instantly by using the tenderized beef ribs. A method for tenderizing beef ribs comprises: pouring 70~90wt% of beef stock including thick beef soup and 5~25wt% of vegetable oil or beef oil to 100wt% of beef ribs; boiling the mixed ingredients at 100°C or more for 5~15min to sterilize them; and heating the sterilized ingredients at 90~99°C for 1~3hr, followed by cooling them. The tenderized beef ribs taken out of the beef stock are vacuum-packed and quick-frozen(-40°C). A cooking method using the tenderized beef ribs includes preparing hot beef with vegetables cooked in a casserole, beef-rib soup with the outer leaves of Chinese cabbage, steamed short ribs with seafood, fried ribs, spicy fried ribs, barbecue ribs, rib cutlet, sweet-and-sour ribs, steamed short ribs with soy sauce, spicy steamed short ribs, etc. |
