CN109965259A - A kind of spicy beef instant noodle sauce and preparation method thereof - Google Patents
A kind of spicy beef instant noodle sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of spicy beef instant noodle sauces, including beef fillet 30-45%, edible butter 15-20%, refining vegetable oil 2-8%, beef liver mushroom 3-9%, mushroom 4-12%, thick broad-bean sauce 1.5-3.5%, chilli pepper 2.5-4%, capsicum red pigment 0.6-1.4%, edible salt 1.6-3.2%, ginger powder 2.4-3.6%, garlic powder 1.8-3.2%, chive powder 1.2-2.6%, cooking wine 5-12%, cloves 0.8-1.4%, cassia bark 0.2-0.7%, root of Dahurain angelica 0.1-0.5%, menthol 0.2-0.6%, nitrite are surplus；Also disclose a kind of preparation method of spicy beef instant noodle sauce, pass through stir-frying, spicy beef instant noodle sauce is made in the methods of stirring and cooling, by reasonably adding fragrance, quick-fried perfume (or spice) can be generated at high operating temperatures, it is able under low-temperature condition tasty well, the mellow and full coordination of sauce entirety flavor, tasty mouthfeel is mellow, meets the mouthfeel demand of most of crowds, is somebody's turn to do and the preparation method of the spicy beef instant noodle sauce is compared to for traditional preparation method, it is more hygienic, can with and more scientific and reasonable, stay in grade, high production efficiency.
Description
Technical field
The present invention relates to fast delicatessen technical field, specially a kind of spicy beef instant noodle sauce and preparation method thereof.
Background technique
Sauce packet inside main instant noodles, is now widely used in various snack food, and chicken, pig can be added in sauce bag
Or part meat can be also added in order to increase its rich in taste and improve its nutrition diversity in the natural flavor meat extract of beef
Reactor product, meat zymolyte or natural meat extract, China's instant noodles pass through vicennial development, the research and development technology day of sauce
Become mature, diversification is also presented in production technology, and the processing technology of sauce mainly has directly-firing to fry sauce technique and interlayer cooking-pot type at present
Two kinds of sauce technique are fried, but stir-fry sauce technique in the prior art still has the disadvantage that directly-firing fries sauce technique, if firepower
It is improper to control, and easily leads to that heating curve is larger, and finished product flavor is unstable, and traditional sauce is formulated the precision of its spices brewing not
It is enough, cause taste more flat, characteristic is insufficient, is not able to satisfy the hobby of most people group.
Summary of the invention
The purpose of the present invention is to provide a kind of spicy beef instant noodle sauces and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme: a kind of spicy beef instant noodle sauce, including in ox
Ridge 30-45%, edible butter 15-20%, refining vegetable oil 2-8%, beef liver mushroom 3-9%, mushroom 4-12%, thick broad-bean sauce 1.5-
3.5%, chilli pepper 2.5-4%, capsicum red pigment 0.6-1.4%, edible salt 1.6-3.2%, ginger powder 2.4-3.6%, big
Garlic powder 1.8-3.2%, chive powder 1.2-2.6%, cooking wine 5-12%, cloves 0.8-1.4%, cassia bark 0.2-0.7%, the root of Dahurain angelica
0.1-0.5%, menthol 0.2-0.6%, nitrite are surplus.
Preferably, including beef fillet 30%, edible butter 15%, refining vegetable oil 2%, beef liver mushroom 3%, mushroom 4%, beans
Valve sauce 1.5%, chilli pepper 2.5%, capsicum red pigment 0.6%, edible salt 1.6%, ginger powder 2.4%, garlic powder 1.8%,
Chive powder 1.2%, cooking wine 5%, cloves 0.8%, cassia bark 0.2%, the root of Dahurain angelica 0.1%, menthol 0.2%, nitrite are surplus.
Preferably, including beef fillet 40%, edible butter 18%, refining vegetable oil 6%, beef liver mushroom 5%, mushroom 7%, beans
Valve sauce 2%, chilli pepper 3.4%, capsicum red pigment 1%, edible salt 2.4%, ginger powder 3%, garlic powder 2.5%, chive powder
1.8%, cooking wine 8%, cloves 1.2%, cassia bark 0.5%, the root of Dahurain angelica 0.3%, menthol 0.4%, nitrite are surplus.
Preferably, including beef fillet 45%, edible butter 20%, refining vegetable oil 8%, beef liver mushroom 9%, mushroom 12%,
Thick broad-bean sauce 3.5%, chilli pepper 4%, capsicum red pigment 1.4%, edible salt 3.2%, ginger powder 3.6%, garlic powder 3.2%,
Chive powder 2.6%, cooking wine 12%, cloves 1.4%, cassia bark 0.7%, the root of Dahurain angelica 0.5%, menthol 0.6%, nitrite are remaining
Amount.
Preferably, the beef fillet, beef liver mushroom and mushroom blend into graininess by food crusher.
A kind of preparation method of spicy beef instant noodle sauce, the spicy beef instant noodle sauce pass through following steps system
:
S1: 30-45% beef fillet is weighed, 15-20% eats butter, 2-8% refining vegetable oil, 3-9% beef liver mushroom, 4-
12% mushroom, 1.5-3.5% thick broad-bean sauce, 2.5-4% chilli pepper, 0.6-1.4% capsicum red pigment, 1.6-3.2% edible salt,
2.4-3.6% ginger powder, 1.8-3.2% garlic powder, 1.2-2.6% chive powder, 5-12% cooking wine, 0.8-1.4% cloves,
0.2-0.7% cassia bark, the 0.1-0.5% root of Dahurain angelica, 0.2-0.6% menthol and surplus nitrite；
S2: pouring into beef fillet, beef liver mushroom and mushroom particle in the plate for fill water respectively and impregnate, and water temperature control exists
10-18 DEG C, soaking time is 20-30 minutes；
S3: beef fillet, beef liver mushroom and the mushroom particle after immersion being taken out and are mixed into a disk, low using blender
Speed stirring 3-5 minutes；
S4: refining vegetable oil being poured into hot pot and is heated to nine layers, and oil temperature temperature is at 110-115 DEG C, heating time 10-
15 minutes, thick broad-bean sauce, chilli pepper and capsicum red pigment, oil temperature are then added into pot and is heated to 120-125 DEG C, heating time
It is 5-8 minutes, mixture A is made；
S5: ginger powder, garlic powder and chive powder successively being poured into mixture A and stir-fried, and the time that stir-fries is 4-10 points
Then cooking wine is added in clock, stir-fry 1-3 minutes again, and mixture B is made；
S6: mixture B is launched into steam copper, is opened steam valve and is adjusted steam pressure 0.63-0.75MPa, heating
To 150-160 DEG C；
S6: being dried cloves, cassia bark, the root of Dahurain angelica and menthol and be pulverized and mixed, and 20-35% warm water is added, and water temperature is
25-35 DEG C, medical fluid is extracted after being stirred for, then filter residue and is concentrated, and is placed in micro-wave oven and is stirred after the completion of concentration
It mixes, mixing time is 8-15 minutes, and mixture C is made；
S7: mixture B and mixture C are poured into mixture A, are quickly stirred using blender 10-20 minutes, and are added
Enter nitrite solution, mixture E is made；
S8: mixture E is squeezed into cooling tank, while opening cooling tank stirring and ice water circulation system fast cooling, is stirred
Mixing speed is 35-45r/min, and mixing time is 25-40 minutes, after temperature drops to 20-30 DEG C, stops stirring and static 3-
6 minutes, spicy beef instant noodle sauce is made, is then turned on automatic packaging machine and is packed.
Compared with prior art, it the beneficial effects of the present invention are: formula of the invention is more reasonable, is made by this formula
At spicy beef instant noodle sauce, either from color, taste all has very big advantage, by reasonably adding fragrance,
Quick-fried perfume (or spice) can be generated at high operating temperatures, and good tasty, the mellow and full coordination of sauce entirety flavor, tasty mouthfeel are able under low-temperature condition
It is mellow, the mouthfeel demand of most of crowds is met, is somebody's turn to do and the preparation method of the spicy beef instant noodle sauce is compared to tradition
Preparation method for, it is more hygienic, can with and more scientific and reasonable, stay in grade, high production efficiency, have more preferable
Using effect, application prospect is extensive, be conducive to promote.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment one:
A kind of spicy beef instant noodle sauce, including beef fillet 30%, edible butter 15%, refining vegetable oil 2%, beef liver
Mushroom 3%, mushroom 4%, thick broad-bean sauce 1.5%, chilli pepper 2.5%, capsicum red pigment 0.6%, edible salt 1.6%, ginger powder
2.4%, garlic powder 1.8%, chive powder 1.2%, cooking wine 5%, cloves 0.8%, cassia bark 0.2%, the root of Dahurain angelica 0.1%, menthol
0.2%, nitrite is surplus.
Beef fillet, beef liver mushroom and mushroom blend into graininess by food crusher.
A kind of preparation method of spicy beef instant noodle sauce, the spicy beef instant noodle sauce pass through following steps system
:
S1: 30% beef fillet, 15% edible butter, 2% refining vegetable oil, 3% beef liver mushroom, 4% mushroom, 1.5% are weighed
Thick broad-bean sauce, 2.5% chilli pepper, 0.6% capsicum red pigment, 1.6% edible salt, 2.4% ginger powder, 1.8% garlic powder,
1.2% chive powder, 5% cooking wine, 0.8% cloves, 0.2% cassia bark, 0.1% root of Dahurain angelica, 0.2% menthol and surplus nitrous acid
Salt；
S2: pouring into beef fillet, beef liver mushroom and mushroom particle in the plate for fill water respectively and impregnate, and water temperature control exists
10 DEG C, soaking time is 20 minutes；
S3: beef fillet, beef liver mushroom and the mushroom particle after immersion being taken out and are mixed into a disk, low using blender
Speed stirring 3 minutes；
S4: refining vegetable oil is poured into hot pot and is heated to nine layers, for oil temperature temperature at 110 DEG C, heating time is 10 points
Then thick broad-bean sauce, chilli pepper and capsicum red pigment is added in clock into pot, oil temperature is heated to 120 DEG C, and heating time is 5 minutes,
Mixture A is made；
S5: ginger powder, garlic powder and chive powder successively being poured into mixture A and stir-fried, and the stir-frying time is 4 minutes,
Then cooking wine is added, stir-fries 1 minute again, mixture B is made；
S6: mixture B is launched into steam copper, is opened steam valve and is adjusted steam pressure 0.63MPa, is warming up to 150
℃；
S6: being dried cloves, cassia bark, the root of Dahurain angelica and menthol and be pulverized and mixed, and 20% warm water, water temperature 25 is added
DEG C, medical fluid is extracted after being stirred for, then filter residue and is concentrated, and is placed in micro-wave oven and is stirred after the completion of concentration, stirs
Mixing the time is 8 minutes, and mixture C is made；
S7: mixture B and mixture C are poured into mixture A, are quickly stirred using blender 10 minutes, and Asia is added
Mixture E is made in nitrate solution；
S8: mixture E is squeezed into cooling tank, while opening cooling tank stirring and ice water circulation system fast cooling, is stirred
Mixing speed is 35r/min, and mixing time is 25 minutes, and after temperature drops to 20 DEG C, stopping stirring is simultaneously 3 minutes static, is made
Spicy beef instant noodle sauce is then turned on automatic packaging machine and is packed.
Embodiment two:
A kind of spicy beef instant noodle sauce, including beef fillet 40%, edible butter 18%, refining vegetable oil 6%, beef liver
It is mushroom 5%, mushroom 7%, thick broad-bean sauce 2%, chilli pepper 3.4%, capsicum red pigment 1%, edible salt 2.4%, ginger powder 3%, big
Garlic powder 2.5%, chive powder 1.8%, cooking wine 8%, cloves 1.2%, cassia bark 0.5%, the root of Dahurain angelica 0.3%, menthol 0.4%, nitrous
Hydrochlorate is surplus.
Beef fillet, beef liver mushroom and mushroom blend into graininess by food crusher.
A kind of preparation method of spicy beef instant noodle sauce, the spicy beef instant noodle sauce pass through following steps system
:
S1: 40% beef fillet, 18% edible butter, 6% refining vegetable oil, 5% beef liver mushroom, 7% mushroom, 2% beans are weighed
Valve sauce, 3.4% chilli pepper, 1% capsicum red pigment, 2.4% edible salt, 3% ginger powder, 2.5% garlic powder, 1.8% chive
Powder, 8% cooking wine, 1.2% cloves, 0.5% cassia bark, 0.3% root of Dahurain angelica, 0.4% menthol and surplus nitrite；
S2: pouring into beef fillet, beef liver mushroom and mushroom particle in the plate for fill water respectively and impregnate, and water temperature control exists
15 DEG C, soaking time is 25 minutes；
S3: beef fillet, beef liver mushroom and the mushroom particle after immersion being taken out and are mixed into a disk, low using blender
Speed stirring 4 minutes；
S4: refining vegetable oil is poured into hot pot and is heated to nine layers, for oil temperature temperature at 112 DEG C, heating time is 13 points
Then thick broad-bean sauce, chilli pepper and capsicum red pigment is added in clock into pot, oil temperature is heated to 122 DEG C, and heating time is 6 minutes,
Mixture A is made；
S5: ginger powder, garlic powder and chive powder successively being poured into mixture A and stir-fried, and the stir-frying time is 6 minutes,
Then cooking wine is added, stir-fries 2 minutes again, mixture B is made；
S6: mixture B is launched into steam copper, is opened steam valve and is adjusted steam pressure 0.7MPa, is warming up to 155
℃；
S6: being dried cloves, cassia bark, the root of Dahurain angelica and menthol and be pulverized and mixed, and 32% warm water, water temperature 30 is added
DEG C, medical fluid is extracted after being stirred for, then filter residue and is concentrated, and is placed in micro-wave oven and is stirred after the completion of concentration, stirs
Mixing the time is 12 minutes, and mixture C is made；
S7: mixture B and mixture C are poured into mixture A, are quickly stirred using blender 15 minutes, and Asia is added
Mixture E is made in nitrate solution；
S8: mixture E is squeezed into cooling tank, while opening cooling tank stirring and ice water circulation system fast cooling, is stirred
Mixing speed is 40r/min, and mixing time is 35 minutes, and after temperature drops to 25 DEG C, stopping stirring is simultaneously 5 minutes static, is made
Spicy beef instant noodle sauce is then turned on automatic packaging machine and is packed.
Embodiment three:
A kind of spicy beef instant noodle sauce, including beef fillet 45%, edible butter 20%, refining vegetable oil 8%, beef liver
Mushroom 9%, mushroom 12%, thick broad-bean sauce 3.5%, chilli pepper 4%, capsicum red pigment 1.4%, edible salt 3.2%, ginger powder
3.6%, garlic powder 3.2%, chive powder 2.6%, cooking wine 12%, cloves 1.4%, cassia bark 0.7%, the root of Dahurain angelica 0.5%, menthol
0.6%, nitrite is surplus.
Beef fillet, beef liver mushroom and mushroom blend into graininess by food crusher.
A kind of preparation method of spicy beef instant noodle sauce, the spicy beef instant noodle sauce pass through following steps system
:
S1: 45% beef fillet, 20% edible butter, 8% refining vegetable oil, 9% beef liver mushroom, 12% mushroom, 3.5% are weighed
Thick broad-bean sauce, 4% chilli pepper, 1.4% capsicum red pigment, 3.2% edible salt, 3.6% ginger powder, 3.2% garlic powder, 2.6%
Chive powder, 12% cooking wine, 1.4% cloves, 0.7% cassia bark, 0.5% root of Dahurain angelica, 0.6% menthol and surplus nitrite；
S2: pouring into beef fillet, beef liver mushroom and mushroom particle in the plate for fill water respectively and impregnate, and water temperature control exists
18 DEG C, soaking time is 30 minutes；
S3: beef fillet, beef liver mushroom and the mushroom particle after immersion being taken out and are mixed into a disk, low using blender
Speed stirring 5 minutes；
S4: refining vegetable oil is poured into hot pot and is heated to nine layers, for oil temperature temperature at 115 DEG C, heating time is 15 points
Then thick broad-bean sauce, chilli pepper and capsicum red pigment is added in clock into pot, oil temperature is heated to 125 DEG C, and heating time is 8 minutes,
Mixture A is made；
S5: ginger powder, garlic powder and chive powder successively being poured into mixture A and stir-fried, and the stir-frying time is 10 minutes,
Then cooking wine is added, stir-fries 3 minutes again, mixture B is made；
S6: mixture B is launched into steam copper, is opened steam valve and is adjusted steam pressure 0.75MPa, is warming up to 160
℃；
S6: being dried cloves, cassia bark, the root of Dahurain angelica and menthol and be pulverized and mixed, and 35% warm water, water temperature 35 is added
DEG C, medical fluid is extracted after being stirred for, then filter residue and is concentrated, and is placed in micro-wave oven and is stirred after the completion of concentration, stirs
Mixing the time is 15 minutes, and mixture C is made；
S7: mixture B and mixture C are poured into mixture A, are quickly stirred using blender 20 minutes, and Asia is added
Mixture E is made in nitrate solution；
S8: mixture E is squeezed into cooling tank, while opening cooling tank stirring and ice water circulation system fast cooling, is stirred
Mixing speed is 45r/min, and mixing time is 40 minutes, and after temperature drops to 30 DEG C, stopping stirring is simultaneously 6 minutes static, is made
Spicy beef instant noodle sauce is then turned on automatic packaging machine and is packed.
Above three groups of embodiments can produce spicy beef instant noodle sauce, and formula of the invention more closes
Reason, the spicy beef instant noodle sauce made of this formula, either from color, taste all has very big advantage, passes through
Reasonable addition fragrance, can generate quick-fried perfume (or spice) at high operating temperatures, and tasty well, sauce entirety flavor circle is able under low-temperature condition
Profit coordinate, tasty mouthfeel is mellow, meet the mouthfeel demand of most of crowds, should and the spicy beef instant noodle sauce system
It is more hygienic for Preparation Method compares traditional preparation method, can with and more scientific and reasonable, stay in grade, production
It is high-efficient, there is better using effect, application prospect is extensive, is conducive to promote.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of spicy beef instant noodle sauce, it is characterised in that: including beef fillet 30-45%, edible butter 15-20%, essence
It is red to refine vegetable oil 2-8%, beef liver mushroom 3-9%, mushroom 4-12%, thick broad-bean sauce 1.5-3.5%, chilli pepper 2.5-4%, capsicum
Plain 0.6-1.4%, edible salt 1.6-3.2%, ginger powder 2.4-3.6%, garlic powder 1.8-3.2%, chive powder 1.2-2.6%,
Cooking wine 5-12%, cloves 0.8-1.4%, cassia bark 0.2-0.7%, root of Dahurain angelica 0.1-0.5%, menthol 0.2-0.6%, nitrite
For surplus.
2. a kind of spicy beef instant noodle sauce, it is characterised in that: including beef fillet 30%, edible butter 15%, refined vegetable
Oily 2%, beef liver mushroom 3%, mushroom 4%, thick broad-bean sauce 1.5%, chilli pepper 2.5%, capsicum red pigment 0.6%, edible salt
1.6%, ginger powder 2.4%, garlic powder 1.8%, chive powder 1.2%, cooking wine 5%, cloves 0.8%, cassia bark 0.2%, the root of Dahurain angelica
0.1%, menthol 0.2%, nitrite are surplus.
3. a kind of spicy beef instant noodle sauce, it is characterised in that: including beef fillet 40%, edible butter 18%, refined vegetable
Oil 6%, beef liver mushroom 5%, mushroom 7%, thick broad-bean sauce 2%, chilli pepper 3.4%, capsicum red pigment 1%, edible salt 2.4%, life
Ginger powder 3%, garlic powder 2.5%, chive powder 1.8%, cooking wine 8%, cloves 1.2%, cassia bark 0.5%, the root of Dahurain angelica 0.3%, menthol
0.4%, nitrite is surplus.
4. a kind of spicy beef instant noodle sauce, it is characterised in that: including beef fillet 45%, edible butter 20%, refined vegetable
Oil 8%, beef liver mushroom 9%, mushroom 12%, thick broad-bean sauce 3.5%, chilli pepper 4%, capsicum red pigment 1.4%, edible salt 3.2%,
It is ginger powder 3.6%, garlic powder 3.2%, chive powder 2.6%, cooking wine 12%, cloves 1.4%, cassia bark 0.7%, the root of Dahurain angelica 0.5%, thin
Lotus alcohol 0.6%, nitrite are surplus.
5. a kind of spicy beef instant noodle sauce according to claim 1, it is characterised in that: the beef fillet, beef liver mushroom
Graininess is blended by food crusher with mushroom.
6. a kind of preparation method of spicy beef instant noodle sauce as claimed in claims 1-5, it is characterised in that: the spicy ox
Meat instant noodles sauce is made by following steps:
S1: 30-45% beef fillet is weighed, 15-20% eats butter, 2-8% refining vegetable oil, 3-9% beef liver mushroom, 4-12% perfume
Mushroom, 1.5-3.5% thick broad-bean sauce, 2.5-4% chilli pepper, 0.6-1.4% capsicum red pigment, 1.6-3.2% edible salt, 2.4-
3.6% ginger powder, 1.8-3.2% garlic powder, 1.2-2.6% chive powder, 5-12% cooking wine, 0.8-1.4% cloves, 0.2-
0.7% cassia bark, the 0.1-0.5% root of Dahurain angelica, 0.2-0.6% menthol and surplus nitrite；
S2: pouring into beef fillet, beef liver mushroom and mushroom particle in the plate for fill water respectively and impregnate, and water temperature is controlled in 10-
18 DEG C, soaking time is 20-30 minutes；
S3: beef fillet, beef liver mushroom and the mushroom particle after immersion are taken out and are mixed into a disk, is stirred using blender low speed
It mixes 3-5 minutes；
S4: refining vegetable oil is poured into hot pot and is heated to nine layers, for oil temperature temperature at 110-115 DEG C, heating time is 10-15 points
Then clock thick broad-bean sauce, chilli pepper and capsicum red pigment, oil temperature is added into pot and is heated to 120-125 DEG C, heating time 5-
8 minutes, mixture A is made；
S5: ginger powder, garlic powder and chive powder successively being poured into mixture A and stir-fried, and the stir-frying time is 4-10 minutes, so
After cooking wine is added, stir-fry 1-3 minute again, obtained mixture B；
S6: mixture B is launched into steam copper, is opened steam valve and is adjusted steam pressure 0.63-0.75MPa, is warming up to
150-160℃；
S6: being dried cloves, cassia bark, the root of Dahurain angelica and menthol and be pulverized and mixed, and 20-35% warm water, water temperature 25-35 is added
DEG C, medical fluid is extracted after being stirred for, then filter residue and is concentrated, and is placed in micro-wave oven and is stirred after the completion of concentration, stirs
Mixing the time is 8-15 minutes, and mixture C is made；
S7: mixture B and mixture C are poured into mixture A, are quickly stirred using blender 10-20 minutes, and nitrous is added
Mixture E is made in acid salt solution；
S8: mixture E is squeezed into cooling tank, while opening cooling tank stirring and ice water circulation system fast cooling, stirring speed
Degree is 35-45r/min, and mixing time is 25-40 minutes, after temperature drops to 20-30 DEG C, stops stirring and static 3-6 points
Clock is made spicy beef instant noodle sauce, is then turned on automatic packaging machine and is packed.
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| CN106666672A (en) * | 2017-02-09 | 2017-05-17 | 广西南宁市韩太食品有限责任公司 | Sauce bag of pickled vegetable instant noodles and making method of sauce bag |
| CN106901310A (en) * | 2017-02-09 | 2017-06-30 | 广西南宁市韩太食品有限责任公司 | A kind of spicy beef instant noodle sauce packet and preparation method thereof |
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Application publication date: 20190705 |