CN102258188B - 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
CN102258188B
CN102258188B CN2011102410948A CN201110241094A CN102258188B CN 102258188 B CN102258188 B CN 102258188B CN 2011102410948 A CN2011102410948 A CN 2011102410948A CN 201110241094 A CN201110241094 A CN 201110241094A CN 102258188 B CN102258188 B CN 102258188B
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CN
China
Prior art keywords
sauce
beef
extract
tartar
brown
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CN2011102410948A
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Chinese (zh)
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CN102258188A (en
Inventor
张月笙
刘鹏
邢海鹏
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天津春发生物科技集团有限公司
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Priority to CN2011102410948A priority Critical patent/CN102258188B/en
Publication of CN102258188A publication Critical patent/CN102258188A/en
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Publication of CN102258188B publication Critical patent/CN102258188B/en

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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 Tartar sauce for beef with brown sauce and preparation method thereof
Technical field
The present invention relates to food technology field, relate in particular to a kind of Tartar sauce for beef with brown sauce, the invention still further relates to simultaneously a kind of preparation method of described tartar sauce.
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 be to provide a kind of nutritious, mouthfeel good, the Tartar sauce for beef with brown sauce of preservative free, prosthetic pigment, especially be fit to go with rice or bread as pickles, not only delicious food but also economy.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of Tartar sauce for beef with brown sauce, and component and mass percent thereof that it comprises are respectively:
Spice in the present invention can be one or two or more kinds mixture in five-spice powder, chilli powder, pepper powder, Chinese cassia tree or Chinese prickly ash, the component of preferred following weight portion: five-spice powder 2-3 part, chilli powder 3-5 part.
Fragrance adding agent in the present invention is the known fragrance adding agents of those skilled in the art, as monosodium glutamate, salt, white sugar, can be also concentrated soup-stock flavouring, the component of the preferred following weight portion of fragrance adding agent of the present invention: salt 8-12 part, white sugar 4-6 part, monosodium glutamate 3-5 part.
Extract in the present invention can be a kind of in beef extract or yeast extract, or the mixture of beef extract and yeast extract, and mixture comprises beef extract 2-3 weight portion, yeast extract 1-2 weight portion.
Each component in the present invention all can be by buying on market, and the below is introduced with regard to each component effect of the present invention:
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 for the cooking, cigarette is few.Salad oil in the present invention can be a kind of in soybean salad oil, rape salad oil, sunflower seeds salad oil or rice bran salad oil or two or more mixture wherein.
Butter are the greases that extract from the beef fat layer, are rich in vitamin and mineral matter, add butter to 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 slightly arranged, play in Tartar sauce for beef with brown sauce 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 color and the fragrance of tartar sauce, and can stimulate appetite, have pungent and stay and prolong sense, also can by the personal like, decide consumption in its sole discretion.Chilli oil of the present invention can also be by the broken replacement of chilli.
Protein content in bright beef is high, and fat content is low, has the effect of tonifying middle-Jiao and Qi, nourishing taste, strong muscles and bones, and in tartar sauce, due to being arranged adding of bright beef, not only the voluptuousness of entrance is good, and nutrition is also abundant.
Composition in 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, when consumption is less, can reach the effect that allows food aroma overflow.
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, entrance is smooth.
Sesame oil: be rich in vitamin E and linoleic acid in sesame oil, the food taste delicate fragrance that accesses with sesame oil is good to eat, and the sesame oil in the present invention can be replaced by sesame seed.
Light soy sauce: form as primary raw material ferments take soybean, flour, it is used for the saline taste of modulation 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 food cooking.
The preparation method of Tartar sauce for beef with brown sauce of the present invention comprises the following 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 pot, heating stir-fries little when red to bright beef meat grain, adds living garlic, livings green onion to continue to stir-fry to green onion, garlic and is golden yellow;
(3) turn fire down, temperature is controlled at 100-115 ℃, add spice stir-fry to ripe hot taste out after, add rapidly soya sauce, light soy sauce, fragrance adding agent, stir-fry to slaking sauce fragrance out after, add extract stir-fry several under, adjust the temperature to 100-110 ℃, add sesame oil, stir the evenly rear fire that closes, pour chilli oil into, stirring gets final product.
The Tartar sauce for beef with brown sauce that the present invention makes has the shelf-life of 60 days.
Advantage and good effect that the present invention has are: owing to adopting technique scheme, the strong sweet-smelling of the taste of Tartar sauce for beef with brown sauce, the entrance voluptuousness is strong, and because nutritional labeling is high, and do not add anticorrisive agent, prosthetic 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 illustrate Tartar sauce for beef with brown sauce of the present invention and preparation method thereof.
Embodiment 1
Component and the mass percentage content thereof of Tartar sauce for beef with brown sauce are respectively:
Each component in the present invention can by buying on market, can be all the sea day soya sauce of sea day flavor industry as soya sauce.
Tartar sauce for beef with brown sauce of the present invention is prepared by following methods:
(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 pot and stirred, purpose is to allow be difficult for caking when heating after the beef granules viscous oil, begin heating after stirring, heating stir-fries little when red to bright beef meat grain, add living garlic, living green onion to continue to stir-fry and be golden yellow to green onion, garlic, this moment, oil temperature was 112 ℃;
(3) turn fire down, controlling kettle temperature is 110 ℃, adds five-spice powder, chilli powder to stir-fry approximately 12 seconds, extremely ripe hot taste out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry to slaking sauce fragrance out after, add beef extract, yeast extract, stir-fry several under, regulate kettle temperature to 105 ℃, add sesame oil, close fire after stirring evenly, pour chilli oil into, stirring gets final product.
(4) Tartar sauce for beef with brown sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, be placed in the temperature preservation of shady and cool dry sections and get final product.
Embodiment 2
Component and the mass percentage content thereof of Tartar sauce for beef with brown sauce are respectively:
Other conditions are with embodiment 1.
Tartar sauce for beef with brown sauce of the present invention is prepared by following methods:
(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 pot and stirred, purpose is to allow be difficult for caking when heating after the beef granules viscous oil, begin heating after stirring, heating stir-fries little when red to bright beef meat grain, add living garlic, living green onion to continue to stir-fry and be golden yellow to green onion, garlic, this moment, oil temperature was 112 ℃;
(3) turn fire down, controlling kettle temperature is 100 ℃, adds five-spice powder, chilli powder to stir-fry approximately 12 seconds, extremely ripe hot taste out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry to slaking sauce fragrance out after, add the beef extract, stir-fry several under, regulate kettle temperature to 100 ℃, add sesame oil, close fire after stirring evenly, pour chilli oil into, stirring gets final product.
(4) Tartar sauce for beef with brown sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, be placed in the temperature preservation of shady and cool dry sections and get final product.
Embodiment 3
Component and the mass percentage content thereof of Tartar sauce for beef with brown sauce are respectively:
Other conditions are with embodiment 1.
Tartar sauce for beef with brown sauce of the present invention is prepared by following methods:
(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 pot and stirred, purpose is to allow be difficult for caking when heating after the beef granules viscous oil, begin heating after stirring, heating stir-fries little when red to bright beef meat grain, add living garlic, living green onion to continue to stir-fry and be golden yellow to green onion, garlic, this moment, oil temperature was 112 ℃;
(3) turn fire down, controlling kettle temperature is 115 ℃, adds five-spice powder, chilli powder to stir-fry approximately 12 seconds, extremely ripe hot taste out, add rapidly soya sauce, light soy sauce, salt, white sugar, monosodium glutamate, stir-fry to slaking sauce fragrance out after, add the beef extract, stir-fry several under, regulate kettle temperature to 110 ℃, add sesame oil, close fire after stirring evenly, pour chilli oil into, stirring gets final product.
(4) Tartar sauce for beef with brown sauce is encapsulated in the container of clean drying, digs out with clean spoon when eating, build lid, be placed in the temperature preservation of shady and cool dry sections and get final product.
During use, tartar sauce is gone with rice or bread as pickles directly edible, or all can for botargo, noodles served with soy sauce, sesame butter, etc. bar, folder steamed bun etc.
Above three embodiment of the present invention are had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to be used to limiting practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., within all should still belonging to patent covering scope of the present invention.

Claims (3)

1. the preparation method of a Tartar sauce for beef with brown sauce, it is characterized in that: its component and mass percent thereof are respectively:
Salad oil 30-35%
Butter 5-8%
Living green onion 8-12%
Living garlic 3-5%
Bright beef 8-12%
Soya sauce 5-8%
Extract 3-5%
Spice 5-8%
Light soy sauce 3-4%
Sesame oil 1-2%
Chilli oil 2-5%
Fragrance adding agent 15%-23%;
The component of described spice and weight portion thereof are: five-spice powder 2-3 part, chilli powder 3-5 part;
The preparation method of this Tartar sauce for beef with brown sauce 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 pot, heating stir-fries little when red to bright beef meat grain, adds living garlic, livings green onion to continue to stir-fry to green onion, garlic and is golden yellow;
(3) turn fire down, temperature is controlled at 100-115 ℃, add spice stir-fry to ripe hot taste out after, add rapidly soya sauce, light soy sauce, fragrance adding agent, stir-fry to slaking sauce fragrance out after, add extract stir-fry several under, adjust the temperature to 100-110 ℃, add sesame oil, stir the evenly rear fire that closes, pour chilli oil into, stirring gets final product.
2. the preparation method of Tartar sauce for beef with brown sauce according to claim 1, it is characterized in that: the component of described fragrance adding agent and weight portion thereof are: salt 8-12 part, white sugar 4-6 part, monosodium glutamate 3-5 part.
3. the preparation method of Tartar sauce for beef with brown sauce according to claim 1, it is characterized in that: described extract is a kind of in beef extract or yeast extract, or the mixture of beef extract and yeast extract, beef extract 2-3 weight portion in mixture, yeast extract 1-2 weight portion.
CN2011102410948A 2011-08-22 2011-08-22 Tartar sauce for beef with brown sauce and preparation method thereof CN102258188B (en)

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Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103070387B (en) * 2013-02-05 2014-04-16 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
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
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

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Publication number Priority date Publication date Assignee Title
CN1330257C (en) * 2004-09-28 2007-08-08 湖南金健米业股份有限公司 Convenient seasoner bag of powder and sauce in one bag and its preparation method
CN101623083A (en) * 2009-08-14 2010-01-13 辛保山 Preparation method of beef chili paste

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