A MAKING METHOD FOR RECIPE SPICY ROASTABLE BEEF

摘要

The present invention relates to a method of producing beef for beef yangnyeomyuk yangnyeomyuk and roseuguyi for meat, in more detail a cluster is jaewotda the ground beef in mushroom sauce to put on one invention after aging at low temperatures so that the vacuum packed to provide nutritious yangnyeomyuk to consumers while preventing the oxidation of problems due to excessive intake of fat and fat effectively . will ; aspect of the present invention, the beef meat ( ) a step of preparing the beef thinly sliced in the opposite direction of the gogigyeol about; Steps to prepare to achieve a weight ratio of 1;: Dried wild bunch that are not going with the grain sizes of coarse particles with different particle crushing each other after put into rotary crusher ( ) which are rotating cutter face to face with each other mushrooms 8 Onions, pears, apples, pineapple, garlic and ginger prepared by grinding the steel, soy sauce, onions sliced vegetables to prepare the materials diagonally, caramel, brown sugar, salt, crushed red pepper gun, rice wine, stir evenly mixed with water preparing a sauce given; Given mixing stir evenly by putting shredded into particles matsutake mushrooms in the sauce; Step bed in about 4-6 hours so Matsutake is locked sliced beef are thin enough to mix the sauce; Such that the outer surface of the cluster to re-populated beef mushroom sauce particles and the particles are moistened evenly with the step of completing the yangnyeomyuk; Was added to the yangnyeomyuk between film while forming a vacuum inside the perimeter of the film by heat bonding step of performing vacuum packing ( ); After vacuum packed yangnyeomyuk The aged 3-4 days at a low temperature that can be achieved will -2~1 by the method of producing beef yangnyeomyuk for meat, characterized in that step consisting of storing frozen.