CN109222047A - A kind of beef in chili bean sauce sauce and preparation method thereof - Google Patents
A kind of beef in chili bean sauce sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109222047A CN109222047A CN201811055329.2A CN201811055329A CN109222047A CN 109222047 A CN109222047 A CN 109222047A CN 201811055329 A CN201811055329 A CN 201811055329A CN 109222047 A CN109222047 A CN 109222047A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- beef
- bean
- chili
- 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
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
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of beef in chili bean sauce sauce and preparation method thereof.The beef in chili bean sauce sauce bag includes the following raw material component by weight: 30-60 parts of rapeseed oil, 5-20 parts of bean paste, 10-30 parts of stew in soy sauce beef, 5-30 parts of mushroom stems, 0.5-3 parts of fermented soya bean, 1-5 parts of thick chilli sauce, 1-6 parts of onion, 0.5-3 parts of white granulated sugar, 0.5-3 parts of spice, 1-5 parts of garlic and 0.5-3 parts of chilli powder.Beef in chili bean sauce sauce of the invention is by by mushroom stems and bean paste, the combination of beef, and it is aided with fermented soya bean, thick chilli sauce, onion, garlic, spice, white granulated sugar and chilli powder, adequately illustrate the unique sauce ester flavor of bean paste, and bean paste is expanded, the utilization of mushroom stems etc., after especially in conjunction with the bacterium perfume (or spice) of mushroom, under the premise of the nutriment being sufficiently reserved in raw material, it is aromatic strongly fragrant to form sauce ester, beef-flavouring is prominent, fresh perfume is spicy, a kind of nutrition is provided to people, health, it is delicious, convenient novel appetizing food, both meal can be mixed, press from both sides steamed bun, noodles served with soy sauce, sesame butter, etc., it can also directly eat.
Description
Technical field
The present invention relates to food and food processing technology field, a kind of beef in chili bean sauce sauce and its production are concretely related to
Method.
Background technique
With the continuous development of science and technology, the improvement of people's living standards, requirement of the people to instant based food of going with rice or bread
Also higher and higher, instant sauce of going with rice or bread currently on the market has been unable to meet the demand of people.
Summary of the invention
For the deficiencies of the prior art, the present invention provides a kind of beef in chili bean sauce sauce and preparation method thereof.
Wherein, the technical solution of beef in chili bean sauce sauce of the invention is as follows:
A kind of beef in chili bean sauce sauce comprising the following raw material component by weight: 30-60 parts of rapeseed oil, bean paste
5-20 parts, 10-30 parts of stew in soy sauce beef, 5-30 parts of mushroom stems, 0.5-3 parts of fermented soya bean, 1-5 parts of thick chilli sauce, 1-6 parts of onion, white granulated sugar
0.5-3 parts, 0.5-3 parts of spice, 1-5 parts of garlic and 0.5-3 parts of chilli powder.
Beef in chili bean sauce sauce of the invention is by bean paste, mushroom stems, expects based on stew in soy sauce beef, is aided with fermented soya bean, thick chilli sauce, ocean
Green onion, garlic, spice, white granulated sugar and chilli powder etc. are made so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice), can mix meal,
Steamed bun is pressed from both sides, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, improve its added value of product.
The combination of mushroom stems and bean paste, beef is adequately illustrated bean paste uniqueness by beef in chili bean sauce sauce of the invention
Sauce ester flavor, and the utilization for having expanded bean paste, mushroom stems etc. effectively utilizes Lentnus edodes by-product mushroom stems,
Expand its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, under the premise of the nutriment being sufficiently reserved in raw material, shape
Prominent at the aromatic strongly fragrant, beef-flavouring of sauce ester, fresh perfume is spicy, provides a kind of nutrition, health, delicious, easily novel to people
Appetizing food.The present invention is to develop novel instant product of going with rice or bread based on bean paste, extends the deep processing direction of bean paste,
In particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
According to a preferred embodiment, the beef in chili bean sauce sauce bag includes the following raw material component by weight: dish
35-55 parts of seed oil, 8-16 parts of bean paste, 15-25 parts of stew in soy sauce beef, 10-25 parts of mushroom stems, 1-2.5 parts of fermented soya bean, thick chilli sauce
1.5-4.5 parts, 2-5 parts of onion, 1-2.5 parts of white granulated sugar, 1-2.5 parts of spice, 1.5-4.5 parts of garlic and 1-2.5 parts of chilli powder.
According to a preferred embodiment, the beef in chili bean sauce sauce bag includes the following raw material component by weight: dish
40-50 parts of seed oil, 10-14 parts of bean paste, 18-20 parts of stew in soy sauce beef, 15-20 parts of mushroom stems, 1.5-2 parts of fermented soya bean, thick chilli sauce
2-4 parts, 3-4 parts of onion, 1.5-2 parts of white granulated sugar, 1.5-2 parts of spice, 2.5-3.5 parts of garlic and 1.5-2 parts of chilli powder.
According to a preferred embodiment, the beef in chili bean sauce sauce bag includes the following raw material component by weight: dish
Seed oil 45 parts, 12 parts of bean paste, 19 parts of stew in soy sauce beef, 18 parts of mushroom stems, 1.8 parts of fermented soya bean, 3 parts of thick chilli sauce, 3.5 parts of onion,
1.8 parts of white granulated sugar, 1.8 parts of spice, 3 parts of garlic and 1.8 parts of chilli powder.
According to a preferred embodiment, in the beef in chili bean sauce sauce, the spice is illiciumverum, fennel seeds, sweet
Grass, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the mixture of powders of rhizoma zingiberis；Its
In, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and dry
The weight ratio of ginger is 20:11:13:8:5:3:13:7:5:6:4:2:3.
According to a preferred embodiment, in the beef in chili bean sauce sauce, the chilli powder is millet starch, wrinkle green pepper, print
The chilli powder that degree green pepper and U.S. pimiento are mixed by the weight ratio of 10:25:5:10.
Wherein, the technical solution of the production method of beef in chili bean sauce sauce of the invention is as follows:
A kind of production method of beef in chili bean sauce sauce as described above comprising following steps:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different by bean paste and thick chilli sauce processing step S101
Sundries, it is spare after pulverizer crushes；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare；
Mushroom stems processing step S103 is dipped to after the selected removal of impurities of mushroom stems without the white heart, removes surface impurity and different
Object；Dice shape again, it is spare after dehydration；
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, white peas or beans
After cool, galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；And by illiciumverum, fennel seeds,
Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and rhizoma zingiberis powder by weight
It is uniformly mixed for the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper are selected respectively
After removing foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:
The ratio of 5:10 is uniformly mixed；
Rapeseed oil, fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200 is weighed ready by the step S100 respectively by parts by weight described in one of claim 1 to 6
Each component raw material for standby；
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added in the step S200 and is ready to when the vegetable seed oil temperature in the step S301 is 60-70 DEG C
Chilli powder, moderate heat frying 3-4 minutes, make oil colours glow, it is peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into high fire frying 8-12 minutes in pot, it fries
Fragrance out；
S304, then ready bean paste, thick chilli sauce, fermented soya bean in the step S200 are sequentially placed into, moderate heat frying 12-
It 20 minutes, fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef in the step S200, high fire frying 40-
It 50 minutes, fries and is generated into the simultaneously pot that boils without air pocket；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make it
It is uniformly mixed；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
According to a preferred embodiment, the production method of the beef in chili bean sauce sauce further includes packaging sterilizing step
S400, after beef in chili bean sauce sauce made from the step S307 is dispensed, sterilize 20min at 121 DEG C, encapsulation at
Product.
According to a preferred embodiment, potassium sorbate 0.08-0.1 weight is also added in the step S306
Part；And it sterilizes 20 minutes at 118 DEG C.
According to a preferred embodiment, in the step S102, carrying out stew in soy sauce to beef includes:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, and
Beef after jack clear water is impregnated 5 minutes；
Beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；It pulls beef out later, and washes
Surface blood foam and sundries are removed, draining is spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef is weighed
The mixture of weight 1%-3% small fire frying 1-3 minutes, after savory blow out, is put into the ginger splices of beef weight 2%-5%
And onion parts, it pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes.
Compared with prior art, beef in chili bean sauce sauce and preparation method thereof of the invention has the following beneficial effects:
Beef in chili bean sauce sauce of the invention is by bean paste, mushroom stems, expects based on stew in soy sauce beef, is aided with fermented soya bean, thick chilli sauce, ocean
Green onion, garlic, spice, white granulated sugar and chilli powder etc. are made so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice), can mix meal,
Steamed bun is pressed from both sides, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, improve its added value of product.
The combination of mushroom stems and bean paste, beef is adequately illustrated bean paste uniqueness by beef in chili bean sauce sauce of the invention
Sauce ester flavor, and the utilization for having expanded bean paste, mushroom stems etc. effectively utilizes Lentnus edodes by-product mushroom stems,
Expand its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, under the premise of the nutriment being sufficiently reserved in raw material, shape
Prominent at the aromatic strongly fragrant, beef-flavouring of sauce ester, fresh perfume is spicy, provides a kind of nutrition, health, delicious, easily novel to people
Appetizing food.The present invention is to develop novel instant product of going with rice or bread based on bean paste, extends the deep processing direction of bean paste,
In particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
Specific embodiment
Beef in chili bean sauce sauce and preparation method thereof of the invention is described in detail below with reference to embodiment.
Embodiment 1
Present embodiment discloses a kind of beef in chili bean sauce sauce comprising the following raw material component by weight: rapeseed oil 30-
60 parts, 5-20 parts of bean paste, 10-30 parts of stew in soy sauce beef, 5-30 parts of mushroom stems, 0.5-3 parts of fermented soya bean, 1-5 parts of thick chilli sauce, onion
1-6 parts, 0.5-3 parts of white granulated sugar, 0.5-3 parts of spice, 1-5 parts of garlic and 0.5-3 parts of chilli powder.
Preferably, in said components raw material, rapeseed oil is level-one rapeseed oil.Bean paste is level-one bean paste.Mushroom
Handle is the by-product of dried thin mushroom production.Bean paste and thick chilli sauce are the bean paste crushed by pulverizer (6 mm sieve)
And thick chilli sauce.Onion is onion mud.Garlic is mashed garlic.
The spice is illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, Gao Liang
Ginger, black pepper, the root of Dahurain angelica and rhizoma zingiberis mixture of powders；Also, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani,
Dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the weight ratio of rhizoma zingiberis are 20:11:13:8:5:3:13:7:5:6:4:2:3.
The chilli powder be millet starch, wrinkle green pepper, India green pepper and U.S. pimiento by the weight ratio mixing of 10:25:5:10 and
At chilli powder.
The beef in chili bean sauce sauce of the present embodiment the production method is as follows:
The production method of above-mentioned beef in chili bean sauce sauce mainly includes the following steps:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different by bean paste and thick chilli sauce processing step S101
Sundries, it is spare after pulverizer crushes.It selects, removes different miscellaneous specifically, bean paste (level-one), thick chilli sauce are carried out foreign matter
Object, it is spare after pulverizer (6 mm sieve) crushing；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare.It is specific:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, with
Conducive to the discharge of watery blood in beef, and the clear water of the beef after jack is impregnated 5 minutes；
Then, the beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；Pull ox out later
Meat, and surface blood foam and sundries are washed away, draining is spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef is weighed
The mixture of weight 1%-3% small fire frying 1-3 minutes, after savory blow out, is put into the ginger splices of beef weight 2%-5%
And onion parts, it pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes；
Finally, the good beef of stew in soy sauce to be cut into the meat cubelets of 1 centimeter square.
Mushroom stems processing step S103 is dipped to after the selected removal of impurities of mushroom stems without the white heart, removes surface impurity and different
Object；Dice shape again, it is spare after dehydration.Preferably, the size of mushroom stems square is about 1 centimeter square size.
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, white peas or beans
After cool, galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；And by illiciumverum, fennel seeds,
Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and rhizoma zingiberis powder by weight
It is uniformly mixed for the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper are selected respectively
After removing foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:
The ratio of 5:10 is uniformly mixed；
Rapeseed oil (level-one), fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200, on by the ready each component raw material for standby of the step S100, i.e., institute's parts by weight weigh respectively
The following raw material component: 30-60 parts of rapeseed oil, 5-20 parts of bean paste, 10-30 parts of stew in soy sauce beef, mushroom is weighed by weight
5-30 parts of handle, 0.5-3 parts of fermented soya bean, 1-5 parts of thick chilli sauce, 1-6 parts of onion, 0.5-3 parts of white granulated sugar, 0.5-3 parts of spice, garlic 1-5
Part and chilli powder 0.5-3 parts；
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added in the step S200 and is ready to when the vegetable seed oil temperature in the step S301 is 60-70 DEG C
Chilli powder, moderate heat frying 3-4 minutes, make oil colours glow, it is peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into high fire frying 8-12 minutes in pot, it fries
Fragrance out；
S304, then ready bean paste, thick chilli sauce, fermented soya bean in the step S200 are sequentially placed into, moderate heat frying 12-
It 20 minutes, fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef in the step S200, high fire frying 40-
It 50 minutes, fries and is generated into the simultaneously pot that boils without air pocket；At this point, meat perfume (or spice) and bacterium fragrance spread out, mushroom stems grain toughness is full；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make it
It is uniformly mixed, fragrance composite coordination；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
Further, further include packaging sterilizing step S400, beef in chili bean sauce sauce made from the step S307 is dispensed
After good, sterilize 20min at 121 DEG C, encapsulation finished product.Pass through this step process, so that it may not add preservative.It is preferred that
, the packaged form of can be used.
Alternatively, potassium sorbate 0.08-0.1 parts by weight can also be added in the step S306.Preferably, it is adding
0.08-0.1 parts by weight potassium sorbate and unclassified stores can also sterilize 20 minutes at 118 DEG C after mixing, anti-to improve
Rotten effect, extends the shelf life.
The beef in chili bean sauce sauce of the present embodiment is by bean paste, mushroom stems, expects based on stew in soy sauce beef, be aided with fermented soya bean, thick chilli sauce,
Onion, garlic, spice, white granulated sugar and chilli powder etc. are made, so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice) can be mixed
Meal, folder steamed bun, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, it is additional to improve its product
Value.
Specifically, the beef in chili bean sauce sauce of the present embodiment adequately opens up the combination of mushroom stems and bean paste, beef
The utilization shown the unique sauce ester flavor of bean paste, and expanded bean paste, mushroom stems etc., Lentnus edodes by-product is fragrant
Mushroom handle effectively utilizes, and expands its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, in the battalion being sufficiently reserved in raw material
Support under material premise, form that the aromatic strongly fragrant, beef-flavouring of sauce ester is prominent, and fresh perfume is spicy, to people provide a kind of nutrition, health,
Delicious, convenient novel appetizing food.
In conclusion the present embodiment is to develop novel instant product of going with rice or bread based on bean paste, bean paste is extended
Deep processing direction, in particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
Embodiment 2
Present embodiment discloses a kind of beef in chili bean sauce sauce comprising the following raw material component by weight: rapeseed oil 35-
55 parts, 8-16 parts of bean paste, 15-25 parts of stew in soy sauce beef, 10-25 parts of mushroom stems, 1-2.5 parts of fermented soya bean, thick chilli sauce 1.5-4.5
Part, 2-5 parts of onion, 1-2.5 parts of white granulated sugar, 1-2.5 parts of spice, 1.5-4.5 parts of garlic and 1-2.5 parts of chilli powder.
Preferably, in said components raw material, rapeseed oil is level-one rapeseed oil.Bean paste is level-one bean paste.Mushroom
Handle is the by-product of dried thin mushroom production.Bean paste and thick chilli sauce are the bean paste crushed by pulverizer (6 mm sieve)
And thick chilli sauce.Onion is onion mud.Garlic is mashed garlic.
The spice is illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, Gao Liang
Ginger, black pepper, the root of Dahurain angelica and rhizoma zingiberis mixture of powders；Also, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani,
Dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the weight ratio of rhizoma zingiberis are 20:11:13:8:5:3:13:7:5:6:4:2:3.
The chilli powder be millet starch, wrinkle green pepper, India green pepper and U.S. pimiento by the weight ratio mixing of 10:25:5:10 and
At chilli powder.
The beef in chili bean sauce sauce of the present embodiment the production method is as follows:
The production method of above-mentioned beef in chili bean sauce sauce mainly includes the following steps:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different by bean paste and thick chilli sauce processing step S101
Sundries, it is spare after pulverizer crushes.It selects, removes different miscellaneous specifically, bean paste (level-one), thick chilli sauce are carried out foreign matter
Object, it is spare after pulverizer (6 mm sieve) crushing；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare.It is specific:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, with
Conducive to the discharge of watery blood in beef, and the clear water of the beef after jack is impregnated 5 minutes；
Then, the beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；Pull ox out later
Meat, and surface blood foam and sundries are washed away, draining is spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef is weighed
The mixture of weight 1%-3% small fire frying 1-3 minutes, after savory blow out, is put into the ginger splices of beef weight 2%-5%
And onion parts, it pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes；
Finally, the good beef of stew in soy sauce to be cut into the meat cubelets of 1 centimeter square.
Mushroom stems processing step S103 is dipped to after the selected removal of impurities of mushroom stems without the white heart, removes surface impurity and different
Object；Dice shape again, it is spare after dehydration.Preferably, the size of mushroom stems square is about 1 centimeter square size.
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, white peas or beans
After cool, galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；
And by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper,
The root of Dahurain angelica and the powder of rhizoma zingiberis are that the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3 is uniformly mixed by weight；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper are selected respectively
After removing foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:
The ratio of 5:10 is uniformly mixed；
Rapeseed oil (level-one), fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200, on by the ready each component raw material for standby of the step S100, i.e., institute's parts by weight weigh respectively
The following raw material component: 35-55 parts of rapeseed oil, 8-16 parts of bean paste, 15-25 parts of stew in soy sauce beef, mushroom is weighed by weight
10-25 parts of handle, 1-2.5 parts of fermented soya bean, 1.5-4.5 parts of thick chilli sauce, 2-5 parts of onion, 1-2.5 parts of white granulated sugar, 1-2.5 parts of spice,
1.5-4.5 parts and chilli powder 1-2.5 parts of garlic；
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added in the step S200 and is ready to when the vegetable seed oil temperature in the step S301 is 60-70 DEG C
Chilli powder, moderate heat frying 3-4 minutes, make oil colours glow, it is peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into pot, high fire frying 8-12 minutes,
Fry out fragrance；
S304, then ready bean paste, thick chilli sauce, fermented soya bean in the step S200 are sequentially placed into, moderate heat frying 12-
It 20 minutes, fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef in the step S200, high fire frying 40-
It 50 minutes, fries and is generated into the simultaneously pot that boils without air pocket；At this point, meat perfume (or spice) and bacterium fragrance spread out, mushroom stems grain toughness is full；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make it
It is uniformly mixed, fragrance composite coordination；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
Further, further include packaging sterilizing step S400, beef in chili bean sauce sauce made from the step S307 is dispensed
After good, sterilize 20min at 121 DEG C, encapsulation finished product.Pass through this step process, so that it may not add preservative.It is preferred that
, the packaged form of can be used.
Alternatively, potassium sorbate 0.08-0.1 parts by weight can also be added in the step S306.Preferably, it is adding
0.08-0.1 parts by weight potassium sorbate and unclassified stores can also sterilize 20 minutes at 118 DEG C after mixing, anti-to improve
Rotten effect, extends the shelf life.
The beef in chili bean sauce sauce of the present embodiment is by bean paste, mushroom stems, expects based on stew in soy sauce beef, be aided with fermented soya bean, thick chilli sauce,
Onion, garlic, spice, white granulated sugar and chilli powder etc. are made, so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice) can be mixed
Meal, folder steamed bun, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, it is additional to improve its product
Value.
Specifically, the beef in chili bean sauce sauce of the present embodiment adequately opens up the combination of mushroom stems and bean paste, beef
The utilization shown the unique sauce ester flavor of bean paste, and expanded bean paste, mushroom stems etc., Lentnus edodes by-product is fragrant
Mushroom handle effectively utilizes, and expands its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, in the battalion being sufficiently reserved in raw material
Support under material premise, form that the aromatic strongly fragrant, beef-flavouring of sauce ester is prominent, and fresh perfume is spicy, to people provide a kind of nutrition, health,
Delicious, convenient novel appetizing food.
In conclusion the present embodiment is to develop novel instant product of going with rice or bread based on bean paste, bean paste is extended
Deep processing direction, in particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
Embodiment 3
Present embodiment discloses a kind of beef in chili bean sauce sauce comprising the following raw material component by weight: rapeseed oil 40-
50 parts, 10-14 parts of bean paste, 18-20 parts of stew in soy sauce beef, 15-20 parts of mushroom stems, 1.5-2 parts of fermented soya bean, 2-4 parts of thick chilli sauce, ocean
3-4 parts of green onion, 1.5-2 parts of white granulated sugar, 1.5-2 parts of spice, 2.5-3.5 parts of garlic and 1.5-2 parts of chilli powder.
Preferably, in said components raw material, rapeseed oil is level-one rapeseed oil.Bean paste is level-one bean paste.Mushroom
Handle is the by-product of dried thin mushroom production.Bean paste and thick chilli sauce are the bean paste crushed by pulverizer (6 mm sieve)
And thick chilli sauce.Onion is onion mud.Garlic is mashed garlic.
The spice is illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, Gao Liang
Ginger, black pepper, the root of Dahurain angelica and rhizoma zingiberis mixture of powders；Also, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani,
Dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the weight ratio of rhizoma zingiberis are 20:11:13:8:5:3:13:7:5:6:4:2:3.
The chilli powder be millet starch, wrinkle green pepper, India green pepper and U.S. pimiento by the weight ratio mixing of 10:25:5:10 and
At chilli powder.
The beef in chili bean sauce sauce of the present embodiment the production method is as follows:
The production method of above-mentioned beef in chili bean sauce sauce mainly includes the following steps:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different by bean paste and thick chilli sauce processing step S101
Sundries, it is spare after pulverizer crushes.It selects, removes different miscellaneous specifically, bean paste (level-one), thick chilli sauce are carried out foreign matter
Object, it is spare after pulverizer (6 mm sieve) crushing；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare.It is specific:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, with
Conducive to the discharge of watery blood in beef, and the clear water of the beef after jack is impregnated 5 minutes；
Then, the beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；Pull ox out later
Meat, and surface blood foam and sundries are washed away, draining is spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef is weighed
The mixture of weight 1%-3% small fire frying 1-3 minutes, after savory blow out, is put into the ginger splices of beef weight 2%-5%
And onion parts, it pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes；
Finally, the good beef of stew in soy sauce to be cut into the meat cubelets of 1 centimeter square.
Mushroom stems processing step S103 is dipped to after the selected removal of impurities of mushroom stems without the white heart, removes surface impurity and different
Object；Dice shape again, it is spare after dehydration.Preferably, the size of mushroom stems square is about 1 centimeter square size.
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, white peas or beans
After cool, galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；And by illiciumverum, fennel seeds,
Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and rhizoma zingiberis powder by weight
It is uniformly mixed for the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper are selected respectively
After removing foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:
The ratio of 5:10 is uniformly mixed；
Rapeseed oil (level-one), fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200, on by the ready each component raw material for standby of the step S100, i.e., institute's parts by weight weigh respectively
The following raw material component: 40-50 parts of rapeseed oil, 10-14 parts of bean paste, 18-20 parts of stew in soy sauce beef, mushroom is weighed by weight
15-20 parts of handle, 1.5-2 parts of fermented soya bean, 2-4 parts of thick chilli sauce, 3-4 parts of onion, 1.5-2 parts of white granulated sugar, 1.5-2 parts of spice, garlic
2.5-3.5 part and 1.5-2 parts of chilli powder.
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added in the step S200 and is ready to when the vegetable seed oil temperature in the step S301 is 60-70 DEG C
Chilli powder, moderate heat frying 3-4 minutes, make oil colours glow, it is peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into pot, high fire frying 8-12 minutes,
Fry out fragrance；
S304, then ready bean paste, thick chilli sauce, fermented soya bean in the step S200 are sequentially placed into, moderate heat frying 12-
It 20 minutes, fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef in the step S200, high fire frying 40-
It 50 minutes, fries and is generated into the simultaneously pot that boils without air pocket；At this point, meat perfume (or spice) and bacterium fragrance spread out, mushroom stems grain toughness is full；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make it
It is uniformly mixed, fragrance composite coordination；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
Further, further include packaging sterilizing step S400, beef in chili bean sauce sauce made from the step S307 is dispensed
After good, sterilize 20min at 121 DEG C, encapsulation finished product.Pass through this step process, so that it may not add preservative.It is preferred that
, the packaged form of can be used.
Alternatively, potassium sorbate 0.08-0.1 parts by weight can also be added in the step S306.Preferably, it is adding
0.08-0.1 parts by weight potassium sorbate and unclassified stores can also sterilize 20 minutes at 118 DEG C after mixing, anti-to improve
Rotten effect, extends the shelf life.
The beef in chili bean sauce sauce of the present embodiment is by bean paste, mushroom stems, expects based on stew in soy sauce beef, be aided with fermented soya bean, thick chilli sauce,
Onion, garlic, spice, white granulated sugar and chilli powder etc. are made, so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice) can be mixed
Meal, folder steamed bun, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, it is additional to improve its product
Value.
Specifically, the beef in chili bean sauce sauce of the present embodiment adequately opens up the combination of mushroom stems and bean paste, beef
The utilization shown the unique sauce ester flavor of bean paste, and expanded bean paste, mushroom stems etc., Lentnus edodes by-product is fragrant
Mushroom handle effectively utilizes, and expands its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, in the battalion being sufficiently reserved in raw material
Support under material premise, form that the aromatic strongly fragrant, beef-flavouring of sauce ester is prominent, and fresh perfume is spicy, to people provide a kind of nutrition, health,
Delicious, convenient novel appetizing food.
In conclusion the present embodiment is to develop novel instant product of going with rice or bread based on bean paste, bean paste is extended
Deep processing direction, in particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
Embodiment 4
Present embodiment discloses a kind of beef in chili bean sauce sauce comprising the following raw material component by weight: rapeseed oil 45
Part, 12 parts of bean paste, 19 parts of stew in soy sauce beef, 18 parts of mushroom stems, 1.8 parts of fermented soya bean, 3 parts of thick chilli sauce, 3.5 parts of onion, white granulated sugar
1.8 parts, 1.8 parts of spice, 3 parts of garlic and 1.8 parts of chilli powder.
Preferably, in said components raw material, rapeseed oil is level-one rapeseed oil.Bean paste is level-one bean paste.Mushroom
Handle is the by-product of dried thin mushroom production.Bean paste and thick chilli sauce are the bean paste crushed by pulverizer (6 mm sieve)
And thick chilli sauce.Onion is onion mud.Garlic is mashed garlic.
The spice is illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, Gao Liang
Ginger, black pepper, the root of Dahurain angelica and rhizoma zingiberis mixture of powders；Also, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani,
Dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the weight ratio of rhizoma zingiberis are 20:11:13:8:5:3:13:7:5:6:4:2:3.
The chilli powder be millet starch, wrinkle green pepper, India green pepper and U.S. pimiento by the weight ratio mixing of 10:25:5:10 and
At chilli powder.
The beef in chili bean sauce sauce of the present embodiment the production method is as follows:
The production method of above-mentioned beef in chili bean sauce sauce mainly includes the following steps:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different by bean paste and thick chilli sauce processing step S101
Sundries, it is spare after pulverizer crushes.It selects, removes different miscellaneous specifically, bean paste (level-one), thick chilli sauce are carried out foreign matter
Object, it is spare after pulverizer (6 mm sieve) crushing；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare.It is specific:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, with
Conducive to the discharge of watery blood in beef, and the clear water of the beef after jack is impregnated 5 minutes；
Then, the beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；Pull ox out later
Meat, and surface blood foam and sundries are washed away, draining is spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef is weighed
The mixture of weight 1%-3% small fire frying 1-3 minutes, after savory blow out, is put into the ginger splices of beef weight 2%-5%
And onion parts, it pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes；
Finally, the good beef of stew in soy sauce to be cut into the meat cubelets of 1 centimeter square.
Mushroom stems processing step S103 is dipped to after the selected removal of impurities of mushroom stems without the white heart, removes surface impurity and different
Object；Dice shape again, it is spare after dehydration.Preferably, the size of mushroom stems square is about 1 centimeter square size.
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, white peas or beans
After cool, galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；And by illiciumverum, fennel seeds,
Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and rhizoma zingiberis powder by weight
It is uniformly mixed for the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper are selected respectively
After removing foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:
The ratio of 5:10 is uniformly mixed；
Rapeseed oil (level-one), fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200, on by the ready each component raw material for standby of the step S100, i.e., institute's parts by weight weigh respectively
The following raw material component: 45 parts of rapeseed oil, 12 parts of bean paste, 19 parts of stew in soy sauce beef, 18 parts of mushroom stems, beans is weighed by weight
1.8 parts of fermented soya beans, salted or other wise, 3 parts of thick chilli sauce, 3.5 parts of onion, 1.8 parts of white granulated sugar, 1.8 parts of spice, 3 parts of garlic and 1.8 parts of chilli powder.
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added in the step S200 and is ready to when the vegetable seed oil temperature in the step S301 is 60-70 DEG C
Chilli powder, moderate heat frying 3-4 minutes, make oil colours glow, it is peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into pot, high fire frying 8-12 minutes,
Fry out fragrance；
S304, then ready bean paste, thick chilli sauce, fermented soya bean in the step S200 are sequentially placed into, moderate heat frying 12-
It 20 minutes, fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef in the step S200, high fire frying 40-
It 50 minutes, fries and is generated into the simultaneously pot that boils without air pocket；At this point, meat perfume (or spice) and bacterium fragrance spread out, mushroom stems grain toughness is full；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make it
It is uniformly mixed, fragrance composite coordination；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
Further, further include packaging sterilizing step S400, beef in chili bean sauce sauce made from the step S307 is dispensed
After good, sterilize 20min at 121 DEG C, encapsulation finished product.Pass through this step process, so that it may not add preservative.It is preferred that
, the packaged form of can be used.
Alternatively, potassium sorbate 0.08-0.1 parts by weight can also be added in the step S306.Preferably, it is adding
0.08-0.1 parts by weight potassium sorbate and unclassified stores can also sterilize 20 minutes at 118 DEG C after mixing, anti-to improve
Rotten effect, extends the shelf life.
The beef in chili bean sauce sauce of the present embodiment is by bean paste, mushroom stems, expects based on stew in soy sauce beef, be aided with fermented soya bean, thick chilli sauce,
Onion, garlic, spice, white granulated sugar and chilli powder etc. are made, so that the beef in chili bean sauce sauce is full of nutrition, spicy fresh perfume (or spice) can be mixed
Meal, folder steamed bun, noodles served with soy sauce, sesame butter, etc. can also directly be eaten；And using the by-product mushroom stems of dried thin mushroom production, it is additional to improve its product
Value.
Specifically, the beef in chili bean sauce sauce of the present embodiment adequately opens up the combination of mushroom stems and bean paste, beef
The utilization shown the unique sauce ester flavor of bean paste, and expanded bean paste, mushroom stems etc., Lentnus edodes by-product is fragrant
Mushroom handle effectively utilizes, and expands its value added；After especially in conjunction with the bacterium perfume (or spice) of mushroom, in the battalion being sufficiently reserved in raw material
Support under material premise, form that the aromatic strongly fragrant, beef-flavouring of sauce ester is prominent, and fresh perfume is spicy, to people provide a kind of nutrition, health,
Delicious, convenient novel appetizing food.
In conclusion the present embodiment is to develop novel instant product of going with rice or bread based on bean paste, bean paste is extended
Deep processing direction, in particular, provide by bean paste be processed into leisure it is instant, go with rice or bread and mix a kind of new approaches of meal.
It should be noted that all features disclosed in this specification or disclosed all methods or in the process the step of,
Other than mutually exclusive feature and/or step, it can combine in any way.
In addition, above-mentioned specific embodiment is exemplary, those skilled in the art can opening in the disclosure of invention
It gives and finds out various solutions, and these solutions also belong to disclosure of the invention range and fall into protection of the invention
Within the scope of.It will be understood by those skilled in the art that description of the invention is not constituted to claim to be illustrative
Limitation.Protection scope of the present invention is defined by the claims and their equivalents.
Claims (10)
1. a kind of beef in chili bean sauce sauce, which is characterized in that it includes the following raw material component by weight:
It is 30-60 parts of rapeseed oil, 5-20 parts of bean paste, 10-30 parts of stew in soy sauce beef, 5-30 parts of mushroom stems, 0.5-3 parts of fermented soya bean, peppery
1-5 parts of green pepper sauce, 1-6 parts of onion, 0.5-3 parts of white granulated sugar, 0.5-3 parts of spice, 1-5 parts of garlic and 0.5-3 parts of chilli powder.
2. beef in chili bean sauce sauce according to claim 1, which is characterized in that it includes the following raw material group by weight
Point:
It is 35-55 parts of rapeseed oil, 8-16 parts of bean paste, 15-25 parts of stew in soy sauce beef, 10-25 parts of mushroom stems, 1-2.5 parts of fermented soya bean, peppery
1.5-4.5 parts of green pepper sauce, 2-5 parts of onion, 1-2.5 parts of white granulated sugar, 1-2.5 parts of spice, 1.5-4.5 parts of garlic and chilli powder 1-2.5
Part.
3. beef in chili bean sauce sauce according to claim 1, which is characterized in that it includes the following raw material group by weight
Point:
40-50 parts of rapeseed oil, 10-14 parts of bean paste, 18-20 parts of stew in soy sauce beef, 15-20 parts of mushroom stems, 1.5-2 parts of fermented soya bean,
2-4 parts of thick chilli sauce, 3-4 parts of onion, 1.5-2 parts of white granulated sugar, 1.5-2 parts of spice, 2.5-3.5 parts of garlic and 1.5-2 parts of chilli powder.
4. beef in chili bean sauce sauce according to claim 1, which is characterized in that it includes the following raw material group by weight
Point:
45 parts of rapeseed oil, 12 parts of bean paste, 19 parts of stew in soy sauce beef, 18 parts of mushroom stems, 1.8 parts of fermented soya bean, 3 parts of thick chilli sauce, onion
3.5 parts, 1.8 parts of white granulated sugar, 1.8 parts of spice, 3 parts of garlic and 1.8 parts of chilli powder.
5. according to claim 1 to beef in chili bean sauce sauce described in one of 4, which is characterized in that the spice is octagonal, fennel fruit
Perfume, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica and the mixing of the powder of rhizoma zingiberis
Object；
Wherein, illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, white
The weight ratio of the root of Dahurian angelica and rhizoma zingiberis is 20:11:13:8:5:3:13:7:5:6:4:2:3.
6. according to claim 1 to beef in chili bean sauce sauce described in one of 4, which is characterized in that the chilli powder is millet starch, wrinkle
The chilli powder that green pepper, India green pepper and U.S. pimiento are mixed by the weight ratio of 10:25:5:10.
7. a kind of production method of the beef in chili bean sauce sauce as described in one of claim 1 to 6, which is characterized in that it includes as follows
Step:
Step S100, each component raw material preparation comprising:
Bean paste, thick chilli sauce are carried out foreign matter respectively and selected, removed different miscellaneous by bean paste and thick chilli sauce processing step S101
Object, it is spare after pulverizer crushes；
Beef processing step S102 carries out stew in soy sauce to beef, and stew in soy sauce is got well rear beef to be cut into meat cubelets spare；
Mushroom stems processing step S103 is dipped to without the white heart after the selected removal of impurities of mushroom stems, removes surface impurity and foreign matter；
Dice shape again, it is spare after dehydration；
Garlic, onion peeling after cleaning, it is spare to be processed into pureed by garlic, onion processing step S104；
Spice preparation step S105, by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum,
After galangal, black pepper, the root of Dahurain angelica, rhizoma zingiberis are selected respectively, remove foreign matter, it is ground into powder；
And by illiciumverum, fennel seeds, Radix Glycyrrhizae, cassia bark, kaempferia galamga, cloves, pericarpium zanthoxyli bungeani, dried orange peel, Amomum cardamomum, galangal, black pepper, the root of Dahurain angelica
Powder with rhizoma zingiberis is that the ratio of 20:11:13:8:5:3:13:7:5:6:4:2:3 is uniformly mixed by weight；
Chilli powder preparation step S106, four kinds of millet starch, wrinkle green pepper, India green pepper, U.S. pimiento dry greens pepper carry out selecting removal respectively
After foreign matter, it is ground into powder；And by millet starch, wrinkle green pepper, India green pepper, U.S. pimiento powder be by weight 10:25:5:10
Ratio be uniformly mixed；
Rapeseed oil, fermented soya bean and white granulated sugar preparation process S107, take rapeseed oil, fermented soya bean and white granulated sugar spare；
Step S200 is weighed respectively by parts by weight described in one of claim 1 to 6 by the ready each group of step S100
Divide raw material for standby；
Step S300 fries sauce comprising:
Ready rapeseed oil in the step S200 is put into pot and heats by S301；
S302 is added ready peppery in the step S200 when vegetable seed oil temperature in the step S301 is 60-70 DEG C
Green pepper powder, moderate heat frying 3 to 4 minutes make oil colours glow, peppery to fragrance spread out；
S303, then onion mud ready in the step S200, mashed garlic are put into pot, high fire frying 8 to 12 minutes is fried out
Fragrance；
S304, then it is sequentially placed into ready bean paste, thick chilli sauce, fermented soya bean in the step S200, moderate heat frying 12 to 20
Minute, it fries to fragrance and overflows；
S305, then it is sequentially placed into ready mushroom stems block, stew in soy sauce diced beef, 40 to 50 points of high fire frying in the step S200
Clock is fried and is generated into the simultaneously pot that boils without air pocket；
S306, then it is sequentially placed into ready spice, white granulated sugar in the step S200, frying 5-10 minutes, make its mixing
Uniformly；
S307 stops heating, off the pot after continuing stirring 5-10 minutes, obtains beef in chili bean sauce sauce.
8. the production method of beef in chili bean sauce sauce according to claim 7, which is characterized in that further include packaging sterilizing step
S400, after beef in chili bean sauce sauce made from the step S307 is dispensed, sterilize 20min at 121 DEG C, encapsulation at
Product.
9. the production method of beef in chili bean sauce sauce according to claim 7, which is characterized in that also add in the step S306
Added with potassium sorbate 0.08-0.1 parts by weight；And it sterilizes 20 minutes at 118 DEG C.
10. the production method of beef in chili bean sauce sauce according to one of claim 7 to 9, which is characterized in that in the step
In S102, carrying out stew in soy sauce to beef includes:
Beef is cleaned with clear water, after washing away watery blood and foreign matter, inserts a hole for every 25 square centimeters in monolith beef, and will insert
Beef behind hole is impregnated 5 minutes with clear water；
Beef after immersion is put into boiling water, after water boils again, then is boiled 3-5 minutes；It pulls beef out later, and washes away table
Face blood foam and sundries, draining are spare；
After tsaoko, nutmeg, spiceleaf, Chinese prickly ash, illiciumverum, fennel fruit are mixed by the weight ratio of 1:2:2:4:2:3, beef weight is weighed
The mixture of 1%-3%, small fire frying 1 to 3 minute are put into ginger splices and the green onion of beef weight 2%-5% after savory blow out
Section, pours into boiling water and is put into beef, after high fire is boiled, stew in soy sauce was pulled out and drained away the water after 25-40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811055329.2A CN109222047A (en) | 2018-09-11 | 2018-09-11 | A kind of beef in chili bean sauce sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811055329.2A CN109222047A (en) | 2018-09-11 | 2018-09-11 | A kind of beef in chili bean sauce sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109222047A true CN109222047A (en) | 2019-01-18 |
Family
ID=65067771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811055329.2A Pending CN109222047A (en) | 2018-09-11 | 2018-09-11 | A kind of beef in chili bean sauce sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109222047A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353174A (en) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | A kind of instant beef black bean sauce and preparation method thereof |
| CN110892979A (en) * | 2019-10-24 | 2020-03-20 | 南阳易佰福食品有限公司 | Production process of beef paste |
| CN113632936A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Mountain pepper duck accessory and production process thereof |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN104872620A (en) * | 2014-02-28 | 2015-09-02 | 华中农业大学 | Mushroom paste and preparation method thereof |
| CN105595302A (en) * | 2015-09-06 | 2016-05-25 | 钟祥市罗师傅粮油食品有限公司 | Preparation method of flavored hot-spice sauce |
| CN107114756A (en) * | 2017-05-26 | 2017-09-01 | 四川省郫县豆瓣股份有限公司 | Bean cotyledon mushroom sauce and preparation method |
| CN108450922A (en) * | 2018-04-24 | 2018-08-28 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of beef paste with mushroom and preparation method thereof |
-
2018
- 2018-09-11 CN CN201811055329.2A patent/CN109222047A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN104872620A (en) * | 2014-02-28 | 2015-09-02 | 华中农业大学 | Mushroom paste and preparation method thereof |
| CN105595302A (en) * | 2015-09-06 | 2016-05-25 | 钟祥市罗师傅粮油食品有限公司 | Preparation method of flavored hot-spice sauce |
| CN107114756A (en) * | 2017-05-26 | 2017-09-01 | 四川省郫县豆瓣股份有限公司 | Bean cotyledon mushroom sauce and preparation method |
| CN108450922A (en) * | 2018-04-24 | 2018-08-28 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of beef paste with mushroom and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353174A (en) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | A kind of instant beef black bean sauce and preparation method thereof |
| CN110892979A (en) * | 2019-10-24 | 2020-03-20 | 南阳易佰福食品有限公司 | Production process of beef paste |
| CN113632936A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Mountain pepper duck accessory and production process thereof |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109222047A (en) | A kind of beef in chili bean sauce sauce and preparation method thereof | |
| CN105495496B (en) | Fungus soup base and preparation method thereof | |
| CN105614238A (en) | Food convenient to eat and balanced in nutrition and preparation method of food | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN102630928B (en) | Edible mushroom flavor paste and production method thereof | |
| CN103948004A (en) | Fruit and vegetable beef sauce and preparation method thereof | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN107594452A (en) | A kind of processing method for making chafing dish red oil by oneself | |
| KR101591449B1 (en) | Method of manufacturing dried radish greens SUNDAE and the SUNDAE thereof | |
| CN113068814B (en) | Red palm oil hotpot condiment and preparation method thereof | |
| CN110353174A (en) | A kind of instant beef black bean sauce and preparation method thereof | |
| CN109170694A (en) | The preparation method of fresh wet lotus rhizome zheganmian | |
| CN107279936A (en) | A kind of Dry fried shredded beef slice oil hot pepper and preparation method thereof | |
| CN105725158A (en) | Grilled fish stewing seasoning capable of removing fishiness | |
| CN109275883A (en) | Chafing dish bottom flavorings and preparation method thereof | |
| CN108029989A (en) | The production method that a kind of long shelf-life convenient instant sticks up foot beef composition | |
| CN108651969A (en) | A kind of walnut kernel mushroom sauce and preparation method thereof | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| CN101675775A (en) | Taro chip and production method thereof | |
| KR20090006524A (en) | The manufacturing method of kimchi using sprouts | |
| CN104643115A (en) | Spiced beef ultrafine instant composite powder and preparation method | |
| CN103948005A (en) | Beautifying and health preserving beef sauce and preparation method thereof | |
| KR20040010468A (en) | Production method of functional rice having enhanced taste and nutrients | |
| CN108902900A (en) | A kind of pueraria lobata particle element sauce and its production method | |
| Greffeuille et al. | Traditional recipes of millet, sorghum, and maize-based dishes and related sauces frequently consumed by young children in Burkina Faso and Benin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |
|
| RJ01 | Rejection of invention patent application after publication |