CN101675786A - Spicy and hot beef sauce and making process thereof - Google Patents

Abstract

The invention provides spicy and hot beef sauce and a making process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 30-40 parts of beef, 20-30 partsof red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 partsof soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The making process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The beef sauce prepared by the making process can fully maintain the nutritions of the beef, can build the bodies, resist the sources of diseases and aging, preventand treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

A kind of Saute beef with cayenne pepper sauce and manufacturing process thereof

Technical field

The present invention relates to a kind of Saute beef with cayenne pepper sauce and manufacturing process thereof.

Background technology

Beef is one of Chinese meat product, is only second to pork, beef protein content height, and fat content is low,, enjoys the laudatory title of " favourite son in the meat " so delicious flavour is liked by the people.Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect thing such as repair tissue is not suitable.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.Dietotherapy effect for beef has detailed record in the ancient books, in " not Lu " record its " it is sweet distinguish the flavor of, puts down, nontoxic.Flavor is salty, flat, nontoxic " to put down in writing it in " a thousand pieces of gold wing book on Chinese herbal medicine " "." " Japan hanako materia medica " is middle puts down in writing it " buffalo meat, cold; Carnis Bovis seu Bubali, temperature." put down in writing it in " Thunder God is concocted the property of medicine and separated " " and go into the spleen channel." put down in writing it in " this leather converges and says " " and start with sufficient Yangming Channel." in " not Lu " record its " main quenching one's thirst, stopping leak, An Zhongyi gas is supported taste." " a thousand pieces of gold food therapy " is middle puts down in writing it " is ended saliva and is gone out.The consumer edema of " putting down in writing it in the supplement to the Herbal " removes moisture, and qi-restoratives makes us strengthening the bones and muscles, healthy and strong." " the southern regions of the Yunnan Province book on Chinese herbal medicine " is middle puts down in writing it " buffalo meat can antiabortive enriching blood." " the Han Shi doctor is logical " is middle puts down in writing it " Carnis Bovis seu Bubali, tonifying Qi is with the same merit of the continuous Radix Astragali." Compendium of Material Medica points out, beef can " An Zhongyi gas, support taste, qi-restoratives be healthy and strong, strengthening the bones and muscles, consumer edema, remove moisture ".

At present, along with the raising of people's living standard, people more and more pay attention to beef; its demand is also more and more come variation; not only be satisfied with the beef of direct edible fresh, the demand of beef processed goods is also more and more, but often can face the losing issue of nutrition through processing back beef.

Summary of the invention

The objective of the invention is to overcome the problems referred to above, a kind of Saute beef with cayenne pepper sauce and manufacturing process thereof that beef nutrition can be remained intact is provided.

Saute beef with cayenne pepper sauce of the present invention comprises following component by the raw material weight ratio:

Beef 30-40 part, chilli powder 20-30 part,

Salt 1-3 part, sesame 8-12 part,

Edible oil 5-10 part, peanut end 2-5 part,

Corn flour 2-5 part, white sugar 0.2-1 part,

Water 8-12 part, soy sauce 0.5-2 part,

Chickens' extract 1-2 part, green onion end 1.5-2.5 part.

Preferably, Saute beef with cayenne pepper sauce of the present invention comprises following component by the raw material weight ratio:

35 parts in beef, 25 parts of chilli powders,

2 parts of salt, 10 parts of sesames,

3 parts at 7 parts of edible oils, peanut end,

3 parts of corn flour, 0.8 part of white sugar,

10 parts in water, 1.5 parts in soy sauce,

1.5 parts of chickens' extracts, 2 parts at green onion end.

The manufacturing process of Saute beef with cayenne pepper sauce of the present invention comprises following several steps:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.

Saute beef with cayenne pepper sauce by manufacturing process preparation of the present invention can fully keep beef nutrition, long-term edible can build up health, disease-resistant source, anti-ageing, give protection against cancer, control cancer, fat-reducing, and color and luster is pure, fresh assailing the nostrils, be a kind of excellent condiments of the garnishes usefulness of going with rice or bread, edible convenient and sanitary.

The specific embodiment

Preferred forms of the present invention is:

A kind of Saute beef with cayenne pepper sauce comprises following proportion raw material (kilogram):

Beef 35, chilli powder 25,

Salt 2, sesame 10,

Edible oil 7, peanut end 3,

Corn flour 3, white sugar 0.8,

Water 10, soy sauce 1.5,

Chickens' extract 1.5, green onion end 2.

The preparation of Saute beef with cayenne pepper sauce comprises following several steps:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.It after January edible.

Claims (3)

1, a kind of Saute beef with cayenne pepper sauce is characterized in that, comprises following component by the raw material weight ratio:

Beef 30-40 part, chilli powder 20-30 part,

Salt 1-3 part, sesame 8-12 part,

Edible oil 5-10 part, peanut end 2-5 part,

Corn flour 2-5 part, white sugar 0.2-1 part,

Water 8-12 part, soy sauce 0.5-2 part,

Chickens' extract 1-2 part, green onion end 1.5-2.5 part.

2, Saute beef with cayenne pepper sauce according to claim 1 is characterized in that, comprises following component by the raw material weight ratio:

35 parts in beef, 25 parts of chilli powders,

2 parts of salt, 10 parts of sesames,

3 parts at 7 parts of edible oils, peanut end,

3 parts of corn flour, 0.8 part of white sugar,

10 parts in water, 1.5 parts in soy sauce,

1.5 parts of chickens' extracts, 2 parts at green onion end.

3, a kind of manufacturing process of Saute beef with cayenne pepper sauce is characterized in that, comprises following several steps:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or cubic type, good with paper bag then, allow its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, break into fritter then off with the fingers and thumb, put sun cured, other raw material blending except that beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added clear water subsequently, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.