CN105995591A - Beef with barbeque sauce and preparation method thereof - Google Patents
Beef with barbeque sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105995591A CN105995591A CN201610328126.0A CN201610328126A CN105995591A CN 105995591 A CN105995591 A CN 105995591A CN 201610328126 A CN201610328126 A CN 201610328126A CN 105995591 A CN105995591 A CN 105995591A
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- parts
- coconut
- beef
- sauce
- barbeque sauce
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- 235000015278 beef Nutrition 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 42
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 16
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims description 18
- 235000020197 coconut milk Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 12
- 244000053852 Allium cepa var. aggregatum Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 229930195712 glutamate Natural products 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000020053 arrack Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229940125898 compound 5 Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses beef with a barbeque sauce. The beef with the barbeque sauce is prepared from raw materials in parts by weight as follows: 10-15 parts of soybean oil, 86-88 parts of beef, 15-20 parts of peeled coconut meat, 5-6 parts of rice wine, 12-14 parts of dried shrimps, 18-19 parts of soybean protein, 24-25 parts of fresh ginger, 22-25 parts of shallots, 24-26 parts of garlic, 10-12 parts of light soy sauce, 19-21 parts of the barbeque sauce, 12-15 parts of hot chili oil, 5-6 parts of rice-adding wine, 7.25-8.85 parts of monosidum glutamate, 8-9.5 parts of essence of chicken, 0.09-0.12 parts of potassium sorbate, 0.19-0.22 parts of D-sodium erythorbate and an appropriate amount of water. The added barbeque sauce is rich in protein, the content of calcium in the added dried shrimps is high, and the beef with the barbeque sauce has the functions of reducing cholesterol, calming the mind, promoting lactation, invigorating the kidney, strengthening yang, regulating qi and promoting appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of barbeque sauce beef and preparation method thereof.
Background technology
Endosperm Cocois is nutritious, fragrant and sweet good to eat, mass fraction w/%: the carbon aquation of ripe Endosperm Cocois Middle nutrition composition
Compound 5～10, moisture 40～50, protein 4～5, oils and fats 35～40, crude fibre 2～4, ash 1～1.
5, the eating method of tradition coconut meat is for eating or make coconut palm sheet, coconut shred, coconut palm angle, desiccated coconut, cocoa-nut cake raw, or is processed into Oleum Cocois, coconut palm
The nutritious Speciality Foods such as sub-juice, coconut powder, coconut candy, arrack, cocoanut jam, Cortex cocois radicis cake.But, due to the perfume (or spice) of coconut meat
Taste is dense, if added to beans class or jam product as adjuvant, will be greatly improved the utilization rate of Cortex cocois radicis resource, it is ensured that coconut industry
Benign development.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of barbeque sauce beef and preparation method thereof.
The present invention is achieved by the following technical solutions:
Barbeque sauce beef, is prepared by the raw materials in:
Soybean oil 10-15, beef 86 88, peeling coconut meat 15-20, rice wine 5-6, dried shrimps 12 14, soybean protein 18 19, Rhizoma Zingiberis Recens
24 25, Allium ascalonicum L. 22 25, Bulbus Allii 24 26, light soy sauce 10-12, barbeque sauce 19 21, chilli oil 12-15, rice wine 5-6, monosodium glutamate
7.25 8.85, chicken essence 8 9.5, potassium sorbate 0.09 0.12, D sodium erythorbate 0.19 0.22, water are appropriate.
The preparation method of described beef with barbeque sauce beans, comprises the following steps:
(1) peeling coconut meat is placed in burn 100-120s in the hot water of 90-95 DEG C, pulls out, go to coarse crushing in disintegrating machine and process,
Peeling coconut meat after coarse crushing goes in beater again, and the hot water of 80 DEG C of the amount of doubling is pulled an oar, and filters, obtains Coconut milk and coconut palm
Slag is standby；
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm
Slag goes to carry out in super micron mill micronizing, obtains coconut powder；
(3) beef is thawed, be stranding into granule；
(4) soybean protein is soaked in water, drains the water, cut and mix granule；
(5) dried shrimps are selected totally, drain the water after cleaning standby；Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put
In above-mentioned Coconut milk mixture, soak 8-10min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixing
Thing is stand-by；
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule；
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 130 DEG C, savory, successively
Put into Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5-8min；Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk
Mixture, light soy sauce, parch 10-15min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, sodium D-isoascorbate,
Stirring 10min, can take the dish out of the pot.
The invention have the advantage that
The present invention carries out coarse crushing again after peeling coconut meat is carried out burn, on the one hand burn plays the effect of color fixative, on the other hand
Coconut meat is softened, it is simple to broken, be dried again after gained coconut palm slag surface spraying rice wine, owing to the evaporation rate of rice wine is fast, more sharp
Being dried in coconut palm slag, so that the broken rear gained powder of coconut palm ground-slag is finer；Dried shrimps are placed in the mixture of Coconut milk and rice wine
Middle immersion, can remove the fishy smell of dried shrimps, and add milk, optimizes the flavour of barbeque sauce beef；The satay that the present invention adds
Beans rich in proteins, the dried shrimps calcium content of interpolation is high, has cholesterol reducing, calm lactogenesis, kidney invigorating and YANG supporting, the merit of appetizing of regulating the flow of vital energy
Energy.
Detailed description of the invention
Barbeque sauce beef, is prepared by the raw materials in:
Soybean oil 10, beef 86, peeling coconut meat 15, rice wine 5, dried shrimps 12, soybean protein 18, Rhizoma Zingiberis Recens 24, Allium ascalonicum L. 22, Bulbus Allii
24, light soy sauce 10, barbeque sauce 19 21, chilli oil 12, rice wine 5, monosodium glutamate 7.25, chicken essence 8, potassium sorbate 0.09, the different Vitamin C of D
Acid sodium 0.19, water are appropriate.
The preparation method of described beef with barbeque sauce beans, comprises the following steps:
(1) peeling coconut meat is placed in burn 100s in the hot water of 90 DEG C, pulls out, go to coarse crushing in disintegrating machine and process, coarse crushing
After peeling coconut meat go to again in beater, the hot water of 80 DEG C of the amount of doubling is pulled an oar, filter, obtain Coconut milk and coconut palm slag be standby
With；
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm
Slag goes to carry out in super micron mill micronizing, obtains coconut powder；
(3) beef is thawed, be stranding into granule；
(4) soybean protein is soaked in water, drains the water, cut and mix granule；
(5) dried shrimps are selected totally, drain the water after cleaning standby；Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put
In above-mentioned Coconut milk mixture, soak 8min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixture is treated
With；
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule；
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 DEG C, savory, it is sequentially placed into
Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5min；Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk mixing
Thing, light soy sauce, parch 10min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, D sodium erythorbate, stirring
10min, can take the dish out of the pot.
Claims (2)
1. barbeque sauce beef, it is characterised in that be prepared by the raw materials in:
Soybean oil 10-15, beef 86 88, peeling coconut meat 15-20, rice wine 5-6, dried shrimps 12 14, soybean protein 18 19, Rhizoma Zingiberis Recens
24 25, Allium ascalonicum L. 22 25, Bulbus Allii 24 26, light soy sauce 10-12, barbeque sauce 19 21, chilli oil 12-15, rice wine 5-6, monosodium glutamate
7.25 8.85, chicken essence 8 9.5, potassium sorbate 0.09 0.12, D sodium erythorbate 0.19 0.22, water are appropriate.
The preparation method of beef with barbeque sauce beans the most according to claim 1, it is characterised in that comprise the following steps:
(1) peeling coconut meat is placed in burn 100-120s in the hot water of 90-95 DEG C, pulls out, go to coarse crushing in disintegrating machine and process,
Peeling coconut meat after coarse crushing goes in beater again, and the hot water of 80 DEG C of the amount of doubling is pulled an oar, and filters, obtains Coconut milk and coconut palm
Slag is standby；
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm
Slag goes to carry out in super micron mill micronizing, obtains coconut powder；
(3) beef is thawed, be stranding into granule；
(4) soybean protein is soaked in water, drains the water, cut and mix granule；
(5) dried shrimps are selected totally, drain the water after cleaning standby；Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put
In above-mentioned Coconut milk mixture, soak 8-10min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixing
Thing is stand-by；
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule；
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 130 DEG C, savory, successively
Put into Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5-8min；Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk
Mixture, light soy sauce, parch 10-15min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, sodium D-isoascorbate,
Stirring 10min, can take the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610328126.0A CN105995591A (en) | 2016-05-18 | 2016-05-18 | Beef with barbeque sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610328126.0A CN105995591A (en) | 2016-05-18 | 2016-05-18 | Beef with barbeque sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995591A true CN105995591A (en) | 2016-10-12 |
Family
ID=57097423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610328126.0A Pending CN105995591A (en) | 2016-05-18 | 2016-05-18 | Beef with barbeque sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995591A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823846A (en) * | 2012-09-24 | 2012-12-19 | 淮北顺发食品有限公司 | Recipe and production process of red onion stir-fired flavor beef sauce |
| CN103355650A (en) * | 2013-08-09 | 2013-10-23 | 王毓 | Beef paste and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN104543967A (en) * | 2015-01-22 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Spicy beef paste for instant potato noodles and preparation method of spicy beef paste |
| CN105394667A (en) * | 2015-11-23 | 2016-03-16 | 重庆市盛沿食品有限责任公司 | Chicken-containing composite pickles |
-
2016
- 2016-05-18 CN CN201610328126.0A patent/CN105995591A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823846A (en) * | 2012-09-24 | 2012-12-19 | 淮北顺发食品有限公司 | Recipe and production process of red onion stir-fired flavor beef sauce |
| CN103355650A (en) * | 2013-08-09 | 2013-10-23 | 王毓 | Beef paste and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN104543967A (en) * | 2015-01-22 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Spicy beef paste for instant potato noodles and preparation method of spicy beef paste |
| CN105394667A (en) * | 2015-11-23 | 2016-03-16 | 重庆市盛沿食品有限责任公司 | Chicken-containing composite pickles |
Non-Patent Citations (3)
| Title |
|---|
| 易美华: "《生物资源开发利用》", 30 June 2003, 中国轻工业出版社 * |
| 盛夏: "《百道家常菜分步详解》", 31 January 2008, 中国人口出版社 * |
| 邱保文等: "红烧牛肉酱包调味料的品质控制", 《江苏调味副食品》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
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