CN104207103A - Spicy and hot beef sauce in red chilli oil and processing method thereof - Google Patents
Spicy and hot beef sauce in red chilli oil and processing method thereof Download PDFInfo
- Publication number
- CN104207103A CN104207103A CN201410346771.6A CN201410346771A CN104207103A CN 104207103 A CN104207103 A CN 104207103A CN 201410346771 A CN201410346771 A CN 201410346771A CN 104207103 A CN104207103 A CN 104207103A
- Authority
- CN
- China
- Prior art keywords
- powder
- oil
- sauce
- beef
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 27
- 235000015278 beef Nutrition 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 45
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000026873 Alternanthera philoxeroides Species 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241001562519 Cynodon plectostachyus Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000010931 gold Substances 0.000 claims abstract description 7
- 229910052737 gold Inorganic materials 0.000 claims abstract description 7
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 9
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 241000633855 Litsea pungens Species 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 240000001548 Camellia japonica Species 0.000 claims description 3
- 244000288157 Passiflora edulis Species 0.000 claims description 3
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 240000001689 Cyanthillium cinereum Species 0.000 abstract 1
- 240000002262 Litsea cubeba Species 0.000 abstract 1
- 235000012854 Litsea cubeba Nutrition 0.000 abstract 1
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 0.000 abstract 1
- 240000006928 Persicaria lapathifolia Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spicy and hot beef sauce in red chilli oil and a processing method thereof. The spicy and hot beef sauce is prepared from following raw materials including: celery, mulberry leaves, beef, germinated brown rice, pu'er tea powder, cassava starch, litsea, vernonia cinerea, polygonum lapathifolium, flowers of panax notoginseng, Alternanthera philoxeroides, herb of gold stargrass, greenish lily seeds, pepper powder, chilli powder, the red chilli oil, a proper amount of coix seed oil, salt, soybean paste, and nutritional additives. The spicy and hot beef sauce in the red chilli oil is thick and mellow in sauce fragrance, is spicy and hot in taste, is smooth and fine in mouthfeel, can be used for being eaten together with rice or bread and flavoring and color adjusting, is rich in vitamins, microelements, dietary fibers, amino acids and the like, is rich and balanced in nutrition, is added with various traditional Chinese medicine health-caring components, has effects of clearing heat and cooling blood, diminishing inflammation and removing toxin, and bacterial proofing, and is beneficial to human health.
Description
Technical field
The present invention relates to a kind of chilli oil spiced hot beef sauce and processing method thereof, belong to food processing technology field.
Background technology
Along with living standard improves, people not only focus on the nutritional labeling of food in diet, and also require higher to the sense organ taste of food, therefore food dressing industry grows up thereupon simultaneously.Traditional flavoring is mainly based on single varieties such as salt, vinegar, soy sauce, sugar, and along with the development of industry, flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.Meat pulp is a kind of flavouring based on meat, and the kind local flavor of meat pulp is all more single in the market, can not satisfy the demands of consumers.
Summary of the invention
The object of the present invention is to provide a kind of chilli oil spiced hot beef sauce and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of chilli oil spiced hot beef sauce is made up of the raw material of following weight parts:
Celery 10-20, mulberry leaf 10-15, beef 10-16, sprouted unpolished rice 20-30, Pu ' er tea powder 4-6, tapioca 5-8, Litsea pungens 0.2-0.4, Herba Vernoniae Cinereae 0.2-0.3, flaccid knotweed herb 0.2-0.3, sanchi flower 0.2-0.3, alternanthera philoxeroides 0.1-0.2, gold stargrass herb 0.1-0.2, greenish lily seed 0.2-0.3, pepper powder 0.5-1, chilli powder 10-15, chilli oil 8-12, coix seed oil are appropriate, salt 20-40, soya sauce 25-40, nourishing additive agent 8-10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The processing method of described chilli oil spiced hot beef sauce, comprises the steps:
(1), Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed are crushed to 10-20 order, add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef immersion 20-30 minute, boil 10-15 minute, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 10-15 minute, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 2-3 hour, stand-by;
(3), by sprouted unpolished rice in clear water, soak 4-6 hour, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 1-2 times of weight portion coix seed oil pot by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.
Multiple natural flavouring and Chinese medicine beneficiating ingredient are added in above-mentioned nutritious flavouring agent, not only can go raw meat seasoning, abundant nutrition is enriched health care function simultaneously, there is tonifying speen and tonifying kidney, the effect such as blood circulation promoting and enriching, tonifying middle-Jiao and Qi, moistening lung are calmed the nerves, clear liver and improve vision, can strengthening by means of tonics health, strengthen disease-resistant physique.
Beneficial effect of the present invention:
The chilli oil spiced hot beef sauce that the present invention obtains, sauce is aromatic strongly fragrant, mouthfeel perfume (or spice) is peppery, the lubricious exquisiteness of entrance, can go with rice or bread edible again can flavouring colour-regulating, be rich in the compositions such as vitamin, trace element, dietary fiber, amino acid, nutritious equilibrium, also add plurality of Chinese health-care components, there is clearing heat and cooling blood, eliminating inflammation and expelling toxin, antibacterial effect, useful health.
Detailed description of the invention
A kind of chilli oil spiced hot beef sauce is made up of the raw material of following weight (jin):
Celery 20, mulberry leaf 15, beef 16, sprouted unpolished rice 30, Pu ' er tea powder 6, tapioca 8, Litsea pungens 0.4, Herba Vernoniae Cinereae 0.3, flaccid knotweed herb 0.3, sanchi flower 0.3, alternanthera philoxeroides 0.2, gold stargrass herb 0.2, greenish lily seed 0.3, pepper powder 1, chilli powder 15, chilli oil 12, coix seed oil are appropriate, salt 40, soya sauce 40, nourishing additive agent 10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight (jin): ox blood 15, passion fruit juice 20, peach kernel 10, coix seed 15, roseleaf powder 8, chaste honey 10, rice wine 40, I+G2, pollen pini 6, kudzuvine root starch 12, camellia pollen 6, lemon vinegar 5, peony seed oil 8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The processing method of described chilli oil spiced hot beef sauce, comprises the steps:
(1), by Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef and soak 30 minutes, boil 15 minutes, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 15 minutes, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 3 hours, stand-by;
(3), by sprouted unpolished rice in clear water, soak 6 hours, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 2 times of weight portion coix seed oil pots by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.
Claims (2)
1. a chilli oil spiced hot beef sauce, is characterized in that, is to be made up of the raw material of following weight parts:
Celery 10-20, mulberry leaf 10-15, beef 10-16, sprouted unpolished rice 20-30, Pu ' er tea powder 4-6, tapioca 5-8, Litsea pungens 0.2-0.4, Herba Vernoniae Cinereae 0.2-0.3, flaccid knotweed herb 0.2-0.3, sanchi flower 0.2-0.3, alternanthera philoxeroides 0.1-0.2, gold stargrass herb 0.1-0.2, greenish lily seed 0.2-0.3, pepper powder 0.5-1, chilli powder 10-15, chilli oil 8-12, coix seed oil are appropriate, salt 20-40, soya sauce 25-40, nourishing additive agent 8-10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
2. a processing method for chilli oil spiced hot beef sauce as claimed in claim 1, is characterized in that comprising the steps:
(1), Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed are crushed to 10-20 order, add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef immersion 20-30 minute, boil 10-15 minute, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 10-15 minute, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 2-3 hour, stand-by;
(3), by sprouted unpolished rice in clear water, soak 4-6 hour, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 1-2 times of weight portion coix seed oil pot by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346771.6A CN104207103A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346771.6A CN104207103A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207103A true CN104207103A (en) | 2014-12-17 |
Family
ID=52089315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410346771.6A Pending CN104207103A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207103A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN104886538A (en) * | 2015-05-11 | 2015-09-09 | 潘月娥 | Fragrant and hot beef weight losing sauce |
| CN104921060A (en) * | 2015-05-21 | 2015-09-23 | 阜阳九珍食品有限公司 | Beef noodle concentrated sauce and processing method thereof |
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106578981A (en) * | 2016-12-20 | 2017-04-26 | 重庆市长寿区舒福食品有限公司 | Quick-frozen hypoglycemic beef |
| CN106858359A (en) * | 2015-12-11 | 2017-06-20 | 卢峰 | A kind of preparation method of fresh delicious and crisp beef paste |
| CN107969678A (en) * | 2017-11-29 | 2018-05-01 | 广西鹿寨众牛食品有限公司 | Spiced hot beef sauce production method |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN112385778A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Preparation method of soybean paste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120079943A (en) * | 2011-01-06 | 2012-07-16 | 경상북도 영양군 | Powder sauce and process thereof |
| CN103652821A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Jelly-fungi beef sauce |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
-
2014
- 2014-07-21 CN CN201410346771.6A patent/CN104207103A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120079943A (en) * | 2011-01-06 | 2012-07-16 | 경상북도 영양군 | Powder sauce and process thereof |
| CN103652821A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Jelly-fungi beef sauce |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886538A (en) * | 2015-05-11 | 2015-09-09 | 潘月娥 | Fragrant and hot beef weight losing sauce |
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN104783227B (en) * | 2015-05-12 | 2018-02-06 | 湖南省东江清水食品有限公司 | The preparation method of the small anchovies of instant flavour |
| CN104921060A (en) * | 2015-05-21 | 2015-09-23 | 阜阳九珍食品有限公司 | Beef noodle concentrated sauce and processing method thereof |
| CN106858359A (en) * | 2015-12-11 | 2017-06-20 | 卢峰 | A kind of preparation method of fresh delicious and crisp beef paste |
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106578981A (en) * | 2016-12-20 | 2017-04-26 | 重庆市长寿区舒福食品有限公司 | Quick-frozen hypoglycemic beef |
| CN107969678A (en) * | 2017-11-29 | 2018-05-01 | 广西鹿寨众牛食品有限公司 | Spiced hot beef sauce production method |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN112385778A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Preparation method of soybean paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207103A (en) | Spicy and hot beef sauce in red chilli oil and processing method thereof | |
| CN104207071A (en) | Sauce-taste flavoring powder with squid and processing method thereof | |
| CN104585613A (en) | Skin-beautifying flour with hibiscus | |
| CN103948120A (en) | Guava fruity vinegar beverage and processing method thereof | |
| CN103999915A (en) | Lotus flavored waxberry biscuit and processing method thereof | |
| CN104187835A (en) | Nutritive composite beef sauce and processing method thereof | |
| CN103999918A (en) | Red bean-coix lacryma-jobi biscuit and processing method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN103989095A (en) | Blueberry and spice leaf cooking wine and processing method thereof | |
| CN104187899B (en) | A kind of stomach strengthening and digestion promoting beef soup stock and processing method thereof | |
| CN103989088A (en) | Broadleaf holly leaf wheat germ powder and preparation method thereof | |
| CN104170924A (en) | Wild vegetable plain biscuits and processing method for same | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN104305243A (en) | Selenium-rich spicy sliced dried beef and processing method thereof | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN104323390A (en) | A rose and chocolate flavored dendrobium solid beverage and preparation method thereof | |
| CN104856140A (en) | Shiitake mushroom chicken fresh soup and processing method therefor | |
| CN104187573B (en) | A kind of concentrated tomato marine rainbow sauce and processing method thereof | |
| CN104783077A (en) | Pork floss-flavor crisp broad beans and preparation method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN105831590A (en) | Arenga pinnata health noodle and production method thereof | |
| CN104256288A (en) | Pigskin compound nutrition health rice and preparation method thereof | |
| CN104223161A (en) | Peppery chicken-flavored nutritional seasoning powder and processing method thereof | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| CN104921060A (en) | Beef noodle concentrated sauce and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141217 |