CN104273507A - Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof - Google Patents
Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof Download PDFInfo
- Publication number
- CN104273507A CN104273507A CN201310281722.4A CN201310281722A CN104273507A CN 104273507 A CN104273507 A CN 104273507A CN 201310281722 A CN201310281722 A CN 201310281722A CN 104273507 A CN104273507 A CN 104273507A
- Authority
- CN
- China
- Prior art keywords
- parts
- steam
- beef
- bamboo shoot
- minutes
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 24
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 24
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 24
- 239000011425 bamboo Substances 0.000 title claims abstract description 24
- 235000015278 beef Nutrition 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 241001330002 Bambuseae Species 0.000 title claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000012045 salad Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 244000082204 Phyllostachys viridis Species 0.000 abstract 3
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000004243 sweat Anatomy 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste includes the following ingredients by weight: 5-10 parts of beef, 10-20 parts of salad oil, 30-40 parts of bamboo shoots, 3-5 parts of raw ginger, 3-5 parts of garlic, 10-15 parts of pepper and 3-5 parts of other accessories, the salad oil, diced bamboo shoots, and diced beef are added into a steam laminated pan, chopped ginger, garlic and pepper are added, after fully mixing and stirring for 10 minutes, the steam laminated pan heating is intensified, the steam pressure is controlled to be 2.5KG, the flavor is the best in 20 minutes, at the moment, star anise powder and pepper powder are added, after stirring for 2 minutes, salt, white sugar and monosodium glutamate are added, after fully mixing, the steam is switched off, heating is stopped, cooling is began, during cooling, a blender is continued to use, and when food temperature is 95 DEG C, the cooling is stopped; the product is rich in flavor, and good in color, aroma and taste, not only can be used as a condiment, but also can be directly consumed; and the product has three-low characteristics, and is consistent with food trend and condiment development trend advocated by the current world.
Description
Technical field
The present invention relates to the crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented local flavor and preparation method.
Background technology
Along with the raising of people's living standard, the quickening of rhythm of life, fast food becomes more welcome instant food in people's daily life.But it is strong that the typical local food sold in the market mostly exists local flavor, and mostly containing food preservative, have that salt content is high, sugar content is high, fatty high " three is high " characteristic, long-term ediblely have certain harm to the health of human body.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of unique flavor is provided, salt content is low, sugar content is low, fatty low, simultaneously under the prerequisite of not adding any anticorrisive agent, meet the crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented local flavor and the preparation method of effective period of food quality requirement.
The technical solution used in the present invention is as follows:
The crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented local flavor, is made by the raw material comprising following parts by weight: beef: 5 ~ 10 parts; Salad oil: 10 ~ 20 parts; Bamboo shoots: 30 ~ 40 parts; Ginger: 3 ~ 5 parts; Garlic: 3 ~ 5 parts; Capsicum: 10 ~ 15 parts; Other auxiliary material: 3 ~ 5 parts.
The preparation method of the crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented of the present invention local flavor, comprises the steps:
Weigh each raw material by above-mentioned parts by weight, ginger, garlic, capsicum are cleaned chopping.Bamboo shoots, beef are diced for subsequent use.
In steam-jacked kettle, add salad oil, bamboo shoot cube, diced beef, then add the ginger of chopping, garlic, capsicum.Sufficient stirring, stirred after 10 minutes, strengthened the heat supply of steam-jacked kettle.Control steam pressure 2.5KG.20 minutes laggard enter local flavor optimum state, now add star aniseed powder, pepper powder, stir and add salt, white sugar, monosodium glutamate after 2 minutes, after stirring, steam off stop heating.Begin to cool down, during cooling, continue to start agitator, stop cooling when waiing upon food temperature 95 degree, prepare canned.
The present invention has following beneficial effect: product special flavour is strong, excellent in color, both can make flavouring, direct-edible again; Without sweat in production and processing, avoid the pollution of fly, microorganism, dust etc., improve the sanitary condition of product; Product takes meat, bamboo shoot and other condiments compounds, and add man-hour raw material Middle nutrition component damages few, protein content is high, nutritious; Composition of raw materials implements the guideline of less salt (≤2.5), low sugar (≤2.0), low animal fat, makes product have " three is low " feature, meets the trend of diet trend that our times advocates and flavouring development.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment:
The crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented local flavor, is made by the raw material comprising following parts by weight: beef: 5 ~ 10 parts; Salad oil: 10 ~ 20 parts; Bamboo shoots: 30 ~ 40 parts; Ginger: 3 ~ 5 parts; Garlic: 3 ~ 5 parts; Capsicum: 10 ~ 15 parts; Other auxiliary material: 3 ~ 5 parts.
The preparation method of the above-mentioned crisp bamboo shoot spiced hot beef sauce of a kind of non-fermented local flavor, comprises the steps:
1, ginger, garlic, capsicum are cleaned chopping.Bamboo shoots, beef are diced for subsequent use.
2, in steam-jacked kettle, add salad oil, bamboo shoot cube, diced beef, then add the ginger of chopping, garlic, capsicum.Sufficient stirring, stirred after 10 minutes, strengthened the heat supply of steam-jacked kettle.Control steam pressure 2.5KG.20 minutes laggard enter local flavor optimum state, now add star aniseed powder, pepper powder, stir and add salt, white sugar, monosodium glutamate after 2 minutes, after stirring, steam off stop heating.Begin to cool down, during cooling, continue to start agitator, stop cooling when waiing upon food temperature 95 degree, prepare canned.
Claims (2)
1. the crisp bamboo shoot spiced hot beef sauce of non-fermented local flavor, is characterized in that: the crisp bamboo shoot spiced hot beef sauce of this non-fermented local flavor, is made by the raw material comprising following parts by weight: beef: 5 ~ 10 parts; Salad oil: 10 ~ 20 parts; Bamboo shoots: 30 ~ 40 parts; Ginger: 3 ~ 5 parts; Garlic: 3 ~ 5 parts; Capsicum: 10 ~ 15 parts; Other auxiliary material: 3 ~ 5 parts.
2. the preparation method of the crisp bamboo shoot spiced hot beef sauce of non-fermented local flavor according to claim 1, is characterized in that comprising the steps: that (1) weighs each raw material by above-mentioned parts by weight, and ginger, garlic, capsicum are cleaned chopping, and bamboo shoots, beef are diced for subsequent use; (2) in steam-jacked kettle, add salad oil, bamboo shoot cube, diced beef, then add the ginger of chopping, garlic, capsicum; Sufficient stirring, stirred after 10 minutes, strengthened the heat supply of steam-jacked kettle; Control steam pressure 2.5KG; 20 minutes laggard enter local flavor optimum state, now add star aniseed powder, pepper powder, stir and add salt, white sugar, monosodium glutamate after 2 minutes, after stirring, steam off stop heating.Begin to cool down, during cooling, continue to start agitator, stop cooling when waiing upon food temperature 95 degree, prepare canned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310281722.4A CN104273507A (en) | 2013-07-07 | 2013-07-07 | Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310281722.4A CN104273507A (en) | 2013-07-07 | 2013-07-07 | Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273507A true CN104273507A (en) | 2015-01-14 |
Family
ID=52249247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310281722.4A Pending CN104273507A (en) | 2013-07-07 | 2013-07-07 | Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273507A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029438A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Spiced eyesight-improving beef paste making method |
| CN111938128A (en) * | 2020-07-22 | 2020-11-17 | 宜宾筠竹食品有限公司 | Bitter bamboo shoot beef paste and preparation process thereof |
| CN113679021A (en) * | 2021-08-30 | 2021-11-23 | 聚豪食品(重庆)有限公司 | Hot pot seasoning flavor based on direct vat set integrated fermentation technology and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106220A (en) * | 1994-10-11 | 1995-08-09 | 田瑞 | Sauce |
| JP2006288355A (en) * | 2005-04-05 | 2006-10-26 | Nihon Ryori Chikumo:Kk | Bamboo shoot dish with beef sandwiched between bamboo-shoot |
| CN102048121A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy beef paste and preparation method thereof |
| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN102987361A (en) * | 2012-12-29 | 2013-03-27 | 黄山市牯牛降酿造食品有限责任公司 | Beef sauce |
-
2013
- 2013-07-07 CN CN201310281722.4A patent/CN104273507A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106220A (en) * | 1994-10-11 | 1995-08-09 | 田瑞 | Sauce |
| JP2006288355A (en) * | 2005-04-05 | 2006-10-26 | Nihon Ryori Chikumo:Kk | Bamboo shoot dish with beef sandwiched between bamboo-shoot |
| CN102048121A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy beef paste and preparation method thereof |
| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN102987361A (en) * | 2012-12-29 | 2013-03-27 | 黄山市牯牛降酿造食品有限责任公司 | Beef sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029438A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Spiced eyesight-improving beef paste making method |
| CN111938128A (en) * | 2020-07-22 | 2020-11-17 | 宜宾筠竹食品有限公司 | Bitter bamboo shoot beef paste and preparation process thereof |
| CN113679021A (en) * | 2021-08-30 | 2021-11-23 | 聚豪食品(重庆)有限公司 | Hot pot seasoning flavor based on direct vat set integrated fermentation technology and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172127B (en) | A kind of Islamic mushroom-contained beef paste and preparation method thereof | |
| CN102342489B (en) | Stewed beef sauce bag and preparation method thereof | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN103300345A (en) | Mint fermented bean curd silverfish sauce and preparation method thereof | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN109452603A (en) | Peppery fresh dew flavouring | |
| CN103181534A (en) | Fish soup compound condiment and preparation method thereof | |
| CN104489634A (en) | Grassland bull beef sauce and production method thereof | |
| CN101411453A (en) | Flavorings for braised food | |
| CN103766860A (en) | Spicy mutton sauce and processing method thereof | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN104273507A (en) | Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN107095268A (en) | A kind of preparation method of red wine duck liver paste | |
| CN104605400A (en) | Processing method for fishes | |
| CN103564412A (en) | Barbecue flavor type beef hot sauce | |
| CN107223951A (en) | A kind of savoury thick chilli meat sauce and preparation method thereof | |
| CN103110143A (en) | Method for preparing braised prawns | |
| CN107510032A (en) | A kind of beef paste and preparation method thereof | |
| CN109393435B (en) | Spicy and smooth shrimp sauce and preparation method thereof | |
| CN102210438A (en) | Chafing dish seasoning and preparation method thereof | |
| CN104273508A (en) | Non-fermented spicy and fragrant beef paste and production process 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |