CN108936562A - A kind of spiced hot beef sauce - Google Patents
A kind of spiced hot beef sauce Download PDFInfo
- Publication number
- CN108936562A CN108936562A CN201810579247.1A CN201810579247A CN108936562A CN 108936562 A CN108936562 A CN 108936562A CN 201810579247 A CN201810579247 A CN 201810579247A CN 108936562 A CN108936562 A CN 108936562A
- Authority
- CN
- China
- Prior art keywords
- sauce
- beef
- grams
- frying
- spiced hot
- 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.)
- Withdrawn
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 235000015278 beef Nutrition 0.000 title claims abstract description 43
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 11
- 235000012045 salad Nutrition 0.000 claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 235000021279 black bean Nutrition 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 6
- 238000005260 corrosion Methods 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 210000000689 upper leg Anatomy 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 5
- 239000001390 capsicum minimum Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sauce based foods and preparation method thereof more particularly to a kind of using beef, capsicum, various sauce as a kind of spiced hot beef sauce of primary raw material；Main material includes: cooking wine, salad oil, diced beef, green onion, ginger, garlic, Paprika, mushroom fourth, thick broad-bean sauce, black bean sauce, soya sauce, sweet fermented flour sauce, catsup, sesame paste；A kind of manufacturing process of spiced hot beef sauce include beef dice, frying, capsicum frying, raw material boil process, have production method easy using spiced hot beef sauce made of technical solution provided by the invention, material is easily standby, nutritive value is high, in the case where not adding other essence and additive, still ensures that splendid mouthfeel, long shelf-life, the advantages of being unlikely to deteriorate.
Description
Technical field
The present invention relates to a kind of sauce based foods and preparation method thereof, more particularly to beef, capsicum, a variety of sauce are main former
A kind of spiced hot beef sauce of material.
Background technique
Beef paste is full of nutrition because it includes a variety of nutriments such as amino acid, vitamin, is welcomed by the people one
Kind of appetizing food, but beef paste common currently on the market to guarantee its spicy mouthfeel, thus add during production
A variety of essence, pungent agent and butter fat additives, although being able to satisfy people when edible want beef capsicum paste mouthfeel
It asks, but its nutritive value is greatly diminished, and the shelf-life is short.
Summary of the invention
It is an object of the invention to solve the prior art production spiced hot beef sauce because contained essence, additive excessively caused by
Nutritive value is low, problem that the shelf-life is short, and provide a kind of raw materials used natural, pollution-free, be free of any essence and addition
Agent, preparation process is scientific and reasonable, and nutritive value is high, the spiced hot beef sauce of long shelf-life.
To achieve the above object, the present invention is achieved by the following technical programs:
A kind of spiced hot beef sauce is prepared by the raw material of following weight parts: cooking wine, 400 grams of beef, appropriate Paprika, perfume
Mushroom fourth portion, 10 grams of thick broad-bean sauce, 10 grams of black bean sauce, 10 grams of soya sauce, 10 grams of sweet fermented flour sauce, 10 grams of catsup, 10 grams of sesame paste, green onion
Each portion of ginger garlic.
A kind of spiced hot beef sauce, procedure of processing are as follows:
Step 1 takes full lean beef on 400 grams of ox thighs, has been entirely cut into the meat cubelets of 0.5cm square, is put into bowl plus grabs in right amount
Refining wine deodorization；Salad oil is added in pot, diced beef is put into mild fire stir-frying, the moisture in beef is fried out；
Green onion, ginger, each portion of garlic are put into pot and continue stir-frying by step 2, are fried to sallow；
Step 3 is put into suitable Paprika；
Step 4, flavoring mushroom fourth are a；
Step 5 plus thick broad-bean sauce, black bean sauce, soya sauce, sweet fermented flour sauce, catsup, sesame paste.
Preferably, this production method is to use salad oil stir-frying, oils has the function of anti-corrosion insurance.
Advantages of the present invention: the time of frying and tanning is reasonable, so that the moisture in various raw materials is sufficiently discharged, it can
Extend the shelf-life of spiced hot beef sauce provided by the invention；Also, it all carries out, endures in salad oil in tanning process
Fragrant peppery beef paste is totally submerged by salad oil after the completion of system, but also the shelf-life of spiced hot beef sauce provided by the invention obtains
Extend, is unlikely to deteriorate.
Specific embodiment
A kind of spiced hot beef sauce, can with parched rice meal, can with noodles served with soy sauce, sesame butter, etc., can press from both sides steamed bun and also go stew bean curd, stew Chinese cabbage,
Delicious flavour；It and in the case where no various additives, can store for a long time, be lazyboot's herbal product.
Embodiment: a kind of spiced hot beef sauce, procedure of processing are as follows: taking the full lean beef on 400 grams of ox thighs, all cut
At the meat cubelets of 0.5cm square, it is then placed in bowl plus appropriate cooking wine grabs even deodorization；Salad oil is added in pot, salad oil can rise
To the effect of anti-corrosive fresh-keeping；Diced beef is put into mild fire stir-frying, at this time first does the moisture stir-frying in beef, can just be prevented in this way
Beef is rotten, after beef stir-fry it is dense after, be put into " three is fragrant " i.e. green onion, ginger, garlic, 50 grams each, pass through stir-frying during stir-frying
The ox juice of beef can completely merge the fragrance of " three is fragrant "；At this time also it should be remembered that moisture stir-frying is done；To green onion, ginger and garlic at sallow
Be put into mushroom fourth when color, what beef went out is fragrant, and mushroom goes out be it is fresh, it is special that mushroom institute can be slowly smelt during stir-frying
The fresh fragrance road having；Start to put sauce when beef has the phenomenon that shortcakeization, thick broad-bean sauce, black bean sauce, soya sauce, sweet fermented flour sauce, catsup,
Each two spoons of one spoon of sesame paste, then slowly frying, allows them to be gradually heated, and receives concentrated water point, and wait stir-fry, sauce becomes dry and comfortable,
Namely moisture is fried out, can just accomplish anti-corrosion in this way, never degenerate.
Frying, production method letter are mainly used using a kind of spiced hot beef sauce made of technical solution provided by the invention
Just, step is simple, production process is safe and reliable；Use beef, thick broad-bean sauce, capsicum, salad oil as primary raw material, nutritive value
It is high；In the case where not adding other essence and additive, splendid mouthfeel is still ensured that；The time of frying is reasonable, so that various
Moisture in raw material is sufficiently discharged, and fragrant peppery beef paste is totally submerged by salad oil after the completion of tanning, so that the perfume (or spice) processed
Peppery beef paste long shelf-life, is unlikely to deteriorate.
Claims (2)
1. a kind of spiced hot beef sauce is prepared by the raw material of following weight parts, cooking wine, 400 grams of beef, appropriate Paprika,
Mushroom fourth portion, 20 grams of thick broad-bean sauce, 20 grams of black bean sauce, 20 grams of soya sauce, 20 grams of sweet fermented flour sauce, 20 grams of catsup, 30 grams of sesame paste,
Each portion of green onion, ginger and garlic；
Procedure of processing is as follows:
Step 1 takes full lean beef on 400 grams of ox thighs, has been entirely cut into the meat cubelets of 0.5cm square, is put into bowl plus grabs in right amount
Refining wine deodorization；Salad oil is added in pot, diced beef is put into mild fire stir-frying；
Green onion, ginger, each portion of garlic are put into pot and continue stir-frying by step 2；
Step 3 is put into suitable Paprika；
Step 4, flavoring mushroom fourth are a；
Step 5 plus thick broad-bean sauce, black bean sauce, soya sauce, sweet fermented flour sauce, catsup, sesame paste.
2. a kind of spiced hot beef sauce according to claim 1, it is characterised in that: this production method is to use salad oil stir-frying,
Oils has the function of anti-corrosion insurance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579247.1A CN108936562A (en) | 2018-06-07 | 2018-06-07 | A kind of spiced hot beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810579247.1A CN108936562A (en) | 2018-06-07 | 2018-06-07 | A kind of spiced hot beef sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936562A true CN108936562A (en) | 2018-12-07 |
Family
ID=64494000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810579247.1A Withdrawn CN108936562A (en) | 2018-06-07 | 2018-06-07 | A kind of spiced hot beef sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936562A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772162A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
-
2018
- 2018-06-07 CN CN201810579247.1A patent/CN108936562A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772162A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
| CN111772162B (en) * | 2020-06-08 | 2023-05-09 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948014B (en) | Containing the production method of the pot-stewed fowl instant noodles seasoning sauce bag of bacterium mushroom | |
| KR102058193B1 (en) | Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method | |
| CN109717462A (en) | A kind of fresh green pepper beef paste and preparation method thereof | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN103689667A (en) | Anhui carbon pot fish and preparation method thereof | |
| KR101988129B1 (en) | Ketchup manufacturing method using shishito pepper | |
| CN101766288A (en) | Stew beer sauce | |
| CN105231412A (en) | Meat paste and preparation method of the meat paste | |
| CN108936562A (en) | A kind of spiced hot beef sauce | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN107373593A (en) | A kind of Chuan Weitiaoliaobao | |
| CN105520074A (en) | Chopped-chili steamed chicken and production method thereof | |
| KR20100111154A (en) | The method for smoke-drying of duck meat reducing the weight loss and the process time | |
| CN110637991A (en) | Tasty chicken processing technology | |
| CN104799259A (en) | Eggplant sauce | |
| CN110301586A (en) | A kind of nutritional beef face and preparation method thereof | |
| CN110250479A (en) | A kind of chicken in large dish seasoning and preparation method thereof | |
| CN110269232A (en) | A kind of gadus chafing dish oil plant and preparation method thereof | |
| CN108740987A (en) | A kind of preparation method of pungent konjaku sauce | |
| CN104106787A (en) | Production process of instant noodle seasoning | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| KR102355091B1 (en) | Method of Manufacturing Spicy Roasted Chicken using Soy sauce | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof | |
| US20170071241A1 (en) | Komba Multi Purpose Sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |
|
| WW01 | Invention patent application withdrawn after publication |