CN102258188A - Tartar sauce for beef with brown sauce and preparation method thereof - Google Patents

Tartar sauce for beef with brown sauce and preparation method thereof Download PDF

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Publication number
CN102258188A
CN102258188A CN2011102410948A CN201110241094A CN102258188A CN 102258188 A CN102258188 A CN 102258188A CN 2011102410948 A CN2011102410948 A CN 2011102410948A CN 201110241094 A CN201110241094 A CN 201110241094A CN 102258188 A CN102258188 A CN 102258188A
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China
Prior art keywords
sauce
beef
tartar
brown
stir
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CN2011102410948A
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CN102258188B (en
Inventor
张月笙
刘鹏
邢海鹏
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Tianjin Chunfa Bio Technology Group Co Ltd
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Tianjin Chunfa Bio Technology Group Co Ltd
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Abstract

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps of big fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartar sauce for beef with brown sauce can reach 60 days.

Description

A kind of beef with brown sauce tartar sauce and preparation method thereof
Technical field
The present invention relates to food technology field, relate in particular to a kind of beef with brown sauce tartar sauce, the invention still further relates to a kind of preparation method of described tartar sauce simultaneously.
Background technology
The product of beef with brown sauce taste is liked by people extensively, the tartar sauce of this kind taste is of a great variety especially on the market at present, but to be man-made additive mostly pile up the product that forms for they, only play the seasoning effect, not only the product taste, mouthfeel is not good enough, and nonnutritive value or be of low nutritive value, and added anticorrisive agent, artificial color toward contact, long-term ediblely have certain harm to health.
Summary of the invention
The problem to be solved in the present invention provide a kind of nutritious, mouthfeel good, the beef with brown sauce tartar sauce of preservative free, no artificial pigment, especially be fit to go with rice or bread not only delicious food but also economy as pickles.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of beef with brown sauce tartar sauce, and component and mass percent thereof that it comprises are respectively:
Spice among the present invention can be one or two or more kinds mixture in five-spice powder, chilli powder, pepper powder, Chinese cassia tree or the Chinese prickly ash, the component of preferred following weight portion: five-spice powder 2-3 part, chilli powder 3-5 part.
Fragrance adding agent among the present invention is the known fragrance adding agents of those skilled in the art, as monosodium glutamate, salt, white sugar, also can be to concentrate soup-stock flavouring, the preferred following components in part by weight of fragrance adding agent of the present invention: salt 8-12 part, white sugar 4-6 part, monosodium glutamate 3-5 part.
Extract among the present invention can be a kind of in beef extract or the yeast extract, or the mixture of beef extract and yeast extract, comprises beef extract 2-3 weight portion in the mixture, yeast extract 1-2 weight portion.
Each component among the present invention all can be introduced with regard to each component effect of the present invention below by buying on the market:
Salad oil is commonly called as cold and dressed with sauce oil, is the refined edible oil that crude oil is processed through refining, and it has odorlessness, characteristics that mouthfeel is good, does not foam when being used to cook, cigarette is few.Salad oil among the present invention can be a kind of or wherein two or more mixture in soybean salad oil, rape salad oil, sunflower seeds salad oil or the rice bran salad oil.
Butter are the greases that extract from the beef fat layer, are rich in vitamin and mineral matter, add butter and give the local flavor of a kind of uniqueness of sauce, make food mouthfeel sweet-smelling.
Living green onion: have acid, the characteristics of Hui Tian are arranged slightly, in the beef with brown sauce tartar sauce, play and modify whole fragrance, remove meat fishy smell, promote the effect of braising feature in soy sauce.
Living garlic: denseer acid is arranged, and the taste that is heated sweetens, and the fragrant effect with the fragrant collocation of sauce of garlic is fine.
Chilli powder and chilli oil: can regulate the color and the fragrance of tartar sauce, and can stimulate appetite, have pungent and stay and prolong sense, also can decide consumption in its sole discretion by the personal like.Chilli oil of the present invention can also be by the broken replacement of chilli.
Protein content height in the bright beef, and fat content is low, has the effect of tonifying middle-Jiao and Qi, nourishing taste, strong muscles and bones, because the adding of bright beef is arranged, not only Ru Kou voluptuousness is good in the tartar sauce, and nutrition is also abundant.
Composition in the five-spice powder generally include Chinese prickly ash, anise, Chinese cassia tree, three how, dried orange peel, galingal, the root of Dahurain angelica etc., be common flavouring, more after a little while, can reach the effect that allows food aroma overflow at consumption.
Yeast extract: be the known yeast extract that the prior art universal method prepares, have the characteristics of delicious flavour.
The beef extract: be the known beef extract that the prior art universal method prepares, unique flavor, aftertaste is good.
Soya sauce: formed by soya bean fermentation brew, have dense sauce fragrance, make the tartar sauce sauce matter glycol of making, it is smooth to enter the mouth.
Sesame oil: be rich in vitamin E and linoleic acid in the sesame oil, the food taste delicate fragrance that accesses with sesame oil is good to eat, and the sesame oil among the present invention can be replaced by sesame seed.
Light soy sauce: with soybean, flour is that the primary raw material fermentation forms, and it is used to modulate the saline taste of tartar sauce and plays certain toning.
The refined salt sterilization, fresh-keeping, render palatable, monosodium glutamate, white sugar all have the effect that strengthens delicate flavour, this three usually often collocation be used in the food cooking.
The preparation method of beef with brown sauce tartar sauce of the present invention may further comprise the steps successively:
(1) living garlic, living green onion are cleaned chopping, and bright beef chopping is stand-by;
(2) salad oil, butter, bright beef meat grain are poured in the pot, heating stir-fries little when red to bright beef meat grain, adds living garlic, livings green onion and continues to stir-fry to green onion, garlic and be golden yellow;
(3) turn fire down, temperature is controlled at 100-115 ℃, add spice stir-fry come out to ripe hot taste after, add soya sauce, light soy sauce, fragrance adding agent rapidly, stir-fry come out to slaking sauce fragrance after, adding extract stir-fries several following, adjust the temperature to 100-110 ℃, add sesame oil, stir even back and close fire, pour chilli oil into, stirring gets final product.
The beef with brown sauce tartar sauce that the present invention makes has 60 days shelf-life.
Advantage and good effect that the present invention has are: owing to adopt technique scheme, the strong sweet-smelling of the taste of beef with brown sauce tartar sauce, the inlet voluptuousness is strong, and because nutritional labeling height, and do not add anticorrisive agent, do not have artificial pigment, more be beneficial to health, can be used for pickles and go with rice or bread, botargo, noodles served with soy sauce, sesame butter, etc. bar, folder steamed bun etc. have that mouthfeel is good, nutrition is good, low cost and other advantages.
The specific embodiment
The following specific embodiment will further specify beef with brown sauce tartar sauce of the present invention and preparation method thereof.
Embodiment 1
The component and the mass percentage content thereof of beef with brown sauce tartar sauce are respectively:
Each component among the present invention can be the sea day soya sauce of sea day flavor industry as soya sauce by buying on the market all.
Beef with brown sauce tartar sauce of the present invention is prepared by following method:
(1) living garlic, living green onion are cleaned chopping, and bright beef chopping is stand-by;
(2) salad oil, butter, bright beef meat grain are poured in the pot and stirred, purpose is to be difficult for caking when heating after allowing beef granules glue oil, begins heating after the stirring, heating stir-fries little when red to bright beef meat grain,, adding living garlic, living green onion and continue to stir-fry and be golden yellow to green onion, garlic, this moment, oily temperature was 112 ℃;
(3) turn fire down, the control kettle temperature is 110 ℃, and adding five-spice powder, chilli powder stir-fried about 12 seconds, extremely ripe hot taste comes out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry come out to slaking sauce fragrance after, add beef extract, yeast extract, it is several following to stir-fry, regulate kettle temperature to 105 ℃, add sesame oil, stir even back and close fire, pour chilli oil into, stirring gets final product.
(4) the beef with brown sauce tartar sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, place shady and cool dry sections temperature to preserve and get final product.
Embodiment 2
The component and the mass percentage content thereof of beef with brown sauce tartar sauce are respectively:
Other conditions are with embodiment 1.
Beef with brown sauce tartar sauce of the present invention is prepared by following method:
(1) living garlic, living green onion are cleaned chopping, and bright beef chopping is stand-by;
(2) salad oil, butter, bright beef meat grain are poured in the pot and stirred, purpose is to be difficult for caking when heating after allowing beef granules glue oil, begins heating after the stirring, heating stir-fries little when red to bright beef meat grain,, adding living garlic, living green onion and continue to stir-fry and be golden yellow to green onion, garlic, this moment, oily temperature was 112 ℃;
(3) turn fire down, the control kettle temperature is 100 ℃, and adding five-spice powder, chilli powder stir-fried about 12 seconds, extremely ripe hot taste comes out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry come out to slaking sauce fragrance after, add the beef extract, it is several following to stir-fry, regulate kettle temperature to 100 ℃, add sesame oil, stir even back and close fire, pour chilli oil into, stirring gets final product.
(4) the beef with brown sauce tartar sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, place shady and cool dry sections temperature to preserve and get final product.
Embodiment 3
The component and the mass percentage content thereof of beef with brown sauce tartar sauce are respectively:
Other conditions are with embodiment 1.
Beef with brown sauce tartar sauce of the present invention is prepared by following method:
(1) living garlic, living green onion are cleaned chopping, and bright beef chopping is stand-by;
(2) salad oil, butter, bright beef meat grain are poured in the pot and stirred, purpose is to be difficult for caking when heating after allowing beef granules glue oil, begins heating after the stirring, heating stir-fries little when red to bright beef meat grain,, adding living garlic, living green onion and continue to stir-fry and be golden yellow to green onion, garlic, this moment, oily temperature was 112 ℃;
(3) turn fire down, the control kettle temperature is 115 ℃, and adding five-spice powder, chilli powder stir-fried about 12 seconds, extremely ripe hot taste comes out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry come out to slaking sauce fragrance after, add the beef extract, it is several following to stir-fry, regulate kettle temperature to 110 ℃, add sesame oil, stir even back and close fire, pour chilli oil into, stirring gets final product.
(4) the beef with brown sauce tartar sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, place shady and cool dry sections temperature to preserve and get final product.
During use, it is directly edible that tartar sauce is gone with rice or bread as pickles, or be used for botargo, noodles served with soy sauce, sesame butter, etc. bar, folder steamed bun etc. and all can.
More than three embodiment of the present invention are had been described in detail, but described content only is preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., all should still belong within the patent covering scope of the present invention.

Claims (5)

1. beef with brown sauce tartar sauce, it is characterized in that: component and mass percent thereof that it comprises are respectively:
2. beef with brown sauce tartar sauce according to claim 1 is characterized in that: described spice comprises following components in part by weight: five-spice powder 2-3 part, chilli powder 3-5 part.
3. beef with brown sauce tartar sauce according to claim 1 is characterized in that: described fragrance adding agent comprises following components in part by weight: salt 8-12 part, white sugar 4-6 part, monosodium glutamate 3-5 part.
4. beef with brown sauce tartar sauce according to claim 1, it is characterized in that: described extract is a kind of in beef extract or the yeast extract, or the mixture of beef extract and yeast extract, comprise beef extract 2-3 weight portion in the mixture, yeast extract 1-2 weight portion.
5. method for preparing each described beef with brown sauce tartar sauce of claim 1 to 4, it is characterized in that: it comprises the steps:
(1) living garlic, living green onion are cleaned chopping, and bright beef chopping is stand-by;
(2) salad oil, butter, bright beef meat grain are poured in the pot, heating stir-fries little when red to bright beef meat grain, adds living garlic, livings green onion and continues to stir-fry to green onion, garlic and be golden yellow;
(3) turn fire down, temperature is controlled at 100-115 ℃, add spice stir-fry come out to ripe hot taste after, add soya sauce, light soy sauce, fragrance adding agent rapidly, stir-fry come out to slaking sauce fragrance after, adding extract stir-fries several following, adjust the temperature to 100-110 ℃, add sesame oil, stir even back and close fire, pour chilli oil into, stirring gets final product.
CN2011102410948A 2011-08-22 2011-08-22 Tartar sauce for beef with brown sauce and preparation method thereof Expired - Fee Related CN102258188B (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103070387A (en) * 2013-02-05 2013-05-01 上海东锦食品集团有限公司 Reasoning paste and preparation method and use thereof
CN103989148A (en) * 2014-04-29 2014-08-20 江苏恒顺醋业股份有限公司 Spicy hot beef paste and preparation method thereof
CN104489585A (en) * 2014-12-14 2015-04-08 天津市利民调料有限公司 Sauce seasoning for mixing with noodles
CN104886279A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Seasoning chili oil for enhancing appetite and processing technology thereof
CN105105089A (en) * 2015-07-24 2015-12-02 马鞍山市黄池食品(集团)有限公司 Preparation method of milk flavor beef paste capable of activating collaterals
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN105685593A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Method used for preparing green prickleyash pungent and spicy boiled fish seasoning
CN105685578A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Spicy boiled fish seasoning, and preparation method thereof
CN105685579A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Green prickly ash spicy boiled fish seasoning, and preparation method thereof
CN108094886A (en) * 2017-11-15 2018-06-01 南阳麦香源食品有限公司 A kind of beef with brown sauce face and its preparation process
CN110122845A (en) * 2019-06-11 2019-08-16 周源 A kind of chilli sauce by soybean and its preparation process
CN110522006A (en) * 2019-09-21 2019-12-03 曾国超 A kind of dedicated sauce of foodstuff flavouring and preparation method thereof

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CN101623083A (en) * 2009-08-14 2010-01-13 辛保山 Preparation method of beef chili paste

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103070387A (en) * 2013-02-05 2013-05-01 上海东锦食品集团有限公司 Reasoning paste and preparation method and use thereof
CN103989148A (en) * 2014-04-29 2014-08-20 江苏恒顺醋业股份有限公司 Spicy hot beef paste and preparation method thereof
CN105685579A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Green prickly ash spicy boiled fish seasoning, and preparation method thereof
CN105685593A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Method used for preparing green prickleyash pungent and spicy boiled fish seasoning
CN105685578A (en) * 2014-11-24 2016-06-22 重庆周君记火锅食品有限公司 Spicy boiled fish seasoning, and preparation method thereof
CN104489585A (en) * 2014-12-14 2015-04-08 天津市利民调料有限公司 Sauce seasoning for mixing with noodles
CN104886279A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Seasoning chili oil for enhancing appetite and processing technology thereof
CN105105089A (en) * 2015-07-24 2015-12-02 马鞍山市黄池食品(集团)有限公司 Preparation method of milk flavor beef paste capable of activating collaterals
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN108094886A (en) * 2017-11-15 2018-06-01 南阳麦香源食品有限公司 A kind of beef with brown sauce face and its preparation process
CN110122845A (en) * 2019-06-11 2019-08-16 周源 A kind of chilli sauce by soybean and its preparation process
CN110522006A (en) * 2019-09-21 2019-12-03 曾国超 A kind of dedicated sauce of foodstuff flavouring and preparation method thereof

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