CN102845722A - Minced beef sauce and preparation method thereof - Google Patents

Minced beef sauce and preparation method thereof Download PDF

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Publication number
CN102845722A
CN102845722A CN201210329090XA CN201210329090A CN102845722A CN 102845722 A CN102845722 A CN 102845722A CN 201210329090X A CN201210329090X A CN 201210329090XA CN 201210329090 A CN201210329090 A CN 201210329090A CN 102845722 A CN102845722 A CN 102845722A
Authority
CN
China
Prior art keywords
beef
sauce
parts
ginger
vegetable oil
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
Application number
CN201210329090XA
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Chinese (zh)
Inventor
管德平
庄士旺
李敏芝
庄朝现
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XUZHOU SUXIN BREWING CO Ltd
Original Assignee
XUZHOU SUXIN BREWING CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by XUZHOU SUXIN BREWING CO Ltd filed Critical XUZHOU SUXIN BREWING CO Ltd
Priority to CN201210329090XA priority Critical patent/CN102845722A/en
Publication of CN102845722A publication Critical patent/CN102845722A/en
Pending legal-status Critical Current

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Abstract

The present invention relates to a minced beef sauce and a preparation method thereof. The minced beef sauce is prepared from the following raw materials, by weight: 40-60 parts of black curd beans, 4-6 parts of beef, 40-50 parts of vegetable oil, 6.5-8.5 parts of dried red hot pepper, 1-3 parts of green onion, 1-2.5 parts of ginger, 0.1-0.3 part of flatspine pricklyash, 2-4 parts of white sugar, 1-3 parts of monosodium glutamate, and 0.1-0.3 part of 2,5'-disodium ribonucleotide. The minced beef sauce of the present invention has characteristics of rich nutrition, unique flavor, green health, mellow sauce fragrance, and spicy hot taste and delicious taste, and requirements on food and nutrition by people are met.

Description

Beef end sauce and preparation method thereof
Technical field
The present invention relates to food deep processing field, specifically last sauce of a kind of beef and preparation method thereof.
Background technology
Beef is rich in the needed by human such as protein, vitamin B6, cobalamin, zinc, magnesium, iron, potassium, amino acid, methyl amimoacetic acid, alanine, conjugated linoleic acid, carnitine and to compositions such as human body beneficial's vitamin, trace elements, and delicious flavour, very popular.
Often utility beef is very useful to health, and in order to satisfy people's eating requirements, it is made beef end sauce will be a kind of desirable eating method.
Summary of the invention
The purpose of this invention is to provide beef end sauce of a kind of nutritious, unique flavor, green health and preparation method thereof, satisfy people's eating requirements.
The technical solution adopted for the present invention to solve the technical problems is: a kind of beef end sauce is prepared from by the raw material of following weight portion: fermented soya bean 40~60, beef 4~6, vegetable oil 40~50, chilli 6.5~8.5, green onion 1~3, ginger 1~2.5, Chinese prickly ash 0.1~0.3, white sugar 2~4, monosodium glutamate 1~3,5 ˊ-flavour nucleotide disodium 0.1~0.3.
Preferably, the last sauce of a kind of beef is prepared from by the raw material of following weight portion: fermented soya bean 50, beef 5, vegetable oil 45, chilli 7.5, green onion 2, ginger 1.5, Chinese prickly ash 0.2, white sugar 3, monosodium glutamate 2,5 ˊ-flavour nucleotide disodium 0.2.
Fermented soya bean among the present invention are salty fermented soya bean.
Its preparation method is: (1) gets fresh beef, and it is cleaned up, and is chopped into the beef end stand-by; (2) vegetable oil is poured into be heated to 170 degree in the heat pot, pour the green onion, ginger, chilli and the Chinese prickly ash that cut into and boiled 5 minutes, add again fermented soya bean and beef end and boiled 5 minutes; Then with salt, white sugar, monosodium glutamate, 5 ˊ-flavour nucleotide disodium seasoning; (3) while hot with the sauce bottling sealing of beef end, the to be cooled warehouse-in in storage to normal temperature deposited.
The invention has the beneficial effects as follows: this beef end sauce is nutritious, unique flavor, green health, sauce aromatic flavour, spicy bright fragrant, has satisfied people's edible and nutritional need.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of beef end sauce is prepared from by the raw material of following weight portion: fermented soya bean 50, beef 5, vegetable oil 45, chilli 7.5, green onion 2, ginger 1.5, Chinese prickly ash 0.2, white sugar 3, monosodium glutamate 2,5 ˊ-flavour nucleotide disodium 0.2.
Its preparation method is: (1) gets fresh beef, and it is cleaned up, and is chopped into the beef end stand-by; (2) vegetable oil is poured into be heated to 170 degree in the heat pot, pour the green onion, ginger, chilli and the Chinese prickly ash that cut into and boiled 5 minutes, add again fermented soya bean and beef end and boiled 5 minutes; Then with salt, white sugar, monosodium glutamate, 5 ˊ-flavour nucleotide disodium seasoning; (3) while hot with the sauce bottling sealing of beef end, the to be cooled warehouse-in in storage to normal temperature deposited.
Gained beef end sauce, strong and brisk in taste, spicy bright fragrant, have strong beef flavor, nutritive value is abundant.
Embodiment 2
A kind of beef end sauce is prepared from by the raw material of following weight portion: fermented soya bean 60, beef 4, vegetable oil 50, chilli 8.5, green onion 2, ginger 2, Chinese prickly ash 0.2, white sugar 2, monosodium glutamate 1,5 ˊ-flavour nucleotide disodium 0.1.
Its preparation method is with embodiment 1.
Gained beef end sauce, sauce is aromatic strongly fragrant, and fragrant pungent is dense, and nutritive value is abundant.
The present invention is not limited to above embodiment, and the technical staff can produce according to prescription of the present invention and preparation method the beef end sauce of various different tastes under the industry.

Claims (3)

1. beef end sauce, it is characterized in that: the raw material by following weight portion is prepared from: fermented soya bean 40~60, beef 4~6, vegetable oil 40~50, chilli 6.5~8.5, green onion 1~3, ginger 1~2.5, Chinese prickly ash 0.1~0.3, white sugar 2~4, monosodium glutamate 1~3,5 ˊ-flavour nucleotide disodium 0.1~0.3.
2. described a kind of beef end sauce according to claim 1, it is characterized in that: the raw material by following weight portion is prepared from: fermented soya bean 50, beef 5, vegetable oil 45, chilli 7.5, green onion 2, ginger 1.5, Chinese prickly ash 0.2, white sugar 3, monosodium glutamate 2,5 ˊ-flavour nucleotide disodium 0.2.
3. described a kind of beef end sauce according to claim 1 and 2, it is characterized in that: its preparation method is: (1) gets fresh beef, and it is cleaned up, and is chopped into the beef end stand-by; (2) vegetable oil is poured into be heated to 170 degree in the heat pot, pour the green onion, ginger, chilli and the Chinese prickly ash that cut into and boiled 5 minutes, add again fermented soya bean and beef end and boiled 5 minutes; Then with salt, white sugar, monosodium glutamate, 5 ˊ-flavour nucleotide disodium seasoning; (3) while hot with the sauce bottling sealing of beef end, the to be cooled warehouse-in in storage to normal temperature deposited.
CN201210329090XA 2012-09-07 2012-09-07 Minced beef sauce and preparation method thereof Pending CN102845722A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210329090XA CN102845722A (en) 2012-09-07 2012-09-07 Minced beef sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210329090XA CN102845722A (en) 2012-09-07 2012-09-07 Minced beef sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN102845722A true CN102845722A (en) 2013-01-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210329090XA Pending CN102845722A (en) 2012-09-07 2012-09-07 Minced beef sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN102845722A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798744A (en) * 2013-08-20 2014-05-21 安徽食亿鲜食品有限公司 Vegetarian meat paste and preparation method thereof
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104305160A (en) * 2014-11-18 2015-01-28 杨宁 Method for manufacturing mountain chili sauce
CN105380230A (en) * 2015-10-19 2016-03-09 徐州苏欣酿造有限公司 Minced beef sauce

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798744A (en) * 2013-08-20 2014-05-21 安徽食亿鲜食品有限公司 Vegetarian meat paste and preparation method thereof
CN103798744B (en) * 2013-08-20 2016-06-22 安徽食亿鲜食品有限公司 A kind of preparation method of element meat pulp
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104222922B (en) * 2014-08-28 2017-01-18 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104305160A (en) * 2014-11-18 2015-01-28 杨宁 Method for manufacturing mountain chili sauce
CN105380230A (en) * 2015-10-19 2016-03-09 徐州苏欣酿造有限公司 Minced beef sauce

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130102

C02 Deemed withdrawal of patent application after publication (patent law 2001)