| 摘要 |
PURPOSE: A method of making stock for beef rib soup, beef short-rib stew and beef rib soup with uncut beef ribs is provided. The products eliminate the odor of beef, contain various nutrients and have characteristic taste and flavor. CONSTITUTION: Uncut beef ribs are washed with flowing water for 2hr to remove blood, sufficiently soaked in water and hard boiled for 1.5hr. After removing fat, they are added with 1.4 to 1.6% by weight of MSG, hard boiled for 10min, added with 0.3 to 0.5% by weight of soy sauce and then hard boiled for 10min again. Thereafter, they are added with 0.09 to 0.11% by weight of fermented soy sauce, medium boiled, added with 0.5 to 0.7% by weight of salt and then low boiled. The ribs are mixed with 0.5 to 0.7% by weight of radish, 0.7 to 0.9% by weight of onion, 1.3 to 1.5% by weight of Welsh onion and 0.5 to 0.7% by weight of whole garlic bulbs, medium boiled, mixed with 0.1 to 0.2% by weight of chitosan, 0.1 to 0.2% by weight of DHA, 0.09 to 0.11% by weight of Angelicae Gigantis Radix, 0.09 to 0.11% by weight of Astragali Radix, 0.2 to 0.4% by weight of raw ginseng and 0.09 to 0.11% by weight of Welsh onion roots and then medium boiled to give stock for beef rib soup.
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