CN103110088A - Flavor chilli sauce containing beef dices and its preparation method - Google Patents
Flavor chilli sauce containing beef dices and its preparation method Download PDFInfo
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- CN103110088A CN103110088A CN2011103635811A CN201110363581A CN103110088A CN 103110088 A CN103110088 A CN 103110088A CN 2011103635811 A CN2011103635811 A CN 2011103635811A CN 201110363581 A CN201110363581 A CN 201110363581A CN 103110088 A CN103110088 A CN 103110088A
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Abstract
The invention discloses a flavor chilli sauce containing beef dices and its preparation method, and relates to a seasoning. The flavor chilli sauce containing beef dices comprises the following raw materials, by weight, 100-150 parts of dry red chilli, 10-15 parts of peanut oil, 5-10 parts of sesame oil, 80-100 parts of rapeseed oil, 15-20 parts of a beef dice, 5-10 parts of crushed peanut, 3-5 parts of diced dried tofu, 3-5 parts of salt, 1-2 parts of sesame, 2-3 parts of five spice powder, 3-5 parts of rock sugar, 4-6 parts of Chinese prickly ash powder, 0.2-0.6 parts of Fructus Tsaoko, 0.2-0.6 parts of cumin, 0.1-0.2 parts of clove, and 3-5 parts of a dark soy sauce. The preparation method of the flavor chilli sauce containing beef dices comprises the following steps: 1, preparing the raw materials; 2, chilli boiling: boiling the dry and red chilli with boiled water for 4-6min, and taking out the boiled chilli; 3, mashing the chilli to form a chilli sauce; and 4, oil frying: frying beef dices and the diced dried tofu with the rapeseed oil, frying the crushed peanut, taking out, frying the chilli sauce with the rapeseed oil, adding the crushed peanut, salt, the rock sugar, the five spice powder , the Fructus Tsaoko, cumin, clove and the dark soy sauce, continuously frying, adding the sesame oil, the peanut oil, the beef dices, the diced dried tofu, sesames and the Chinese prickly ash powder, frying for 20-30s, cooling, and filling to a bottle. The flavor chilli sauce containing beef dices has the advantages of excellent raw materials, dainty preparation, unique diced dried tofu flavor, and good color, fragrance, taste and appearance.
Description
Technical field
The present invention relates to flavouring, more specifically relate to a kind of diced beef local flavor thick chilli sauce and preparation method.
Background technology
Flavouring refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.Thick chilli sauce has another name called chili sauce, and it is take capsicum as primary raw material, adds a kind of flavouring that suitable auxiliary material is made.At present, multiple thick chilli sauce is arranged on market, thick chilli sauce raw material and the preparation method of various places are different, and mouthfeel and effect are had nothing in common with each other.Chinese patent also can be found tens kinds of thick chilli sauce and preparation method on the net.The inventor is engaged in thick chilli sauce research for many years, and the diced beef local flavor thick chilli sauce product user that recent studies on recently goes out is tasted and received favorable comment, and its preparation method is unique, needs with satisfying the market.
Summary of the invention
Purpose of the present invention: a kind of diced beef local flavor thick chilli sauce and preparation method are provided.
A kind of preparation method of diced beef local flavor thick chilli sauce is characterized in that, it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, peanut oil 10-15 part; Sesame oil 5-10 part, rape oil 80-100 part, diced beef 15-20 part, shelled peanut particle 5-10 part, beans fourth 3-5 part, salt 3-5 part, sesame 1-2 part, five-spice powder 2-3 part, rock sugar 3-5 part, zanthoxylum powder 4-6 part, tsaoko 0.2-0.6 part, cumin 0.2-0.6 part, cloves 0.1-0.2 part, dark soy sauce 3-5 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
The preparation method of described diced beef local flavor thick chilli sauce, the proportioning of its Raw can be: 100 parts of extra dry red wine hot peppers, 10 parts of peanut oil; 5 parts, sesame oil, 80 parts of rape oils, 15 parts of diced beef, 5 parts of shelled peanut particles, 3 parts of beans fourths, 3 parts of salt, 1 part of sesame, 2 parts of five-spice powders, 3 parts, rock sugar, 4 parts of zanthoxylum powders, 0.2 part of tsaoko, 0.2 part of cumin, 0.1 part of cloves, 3 parts of dark soy sauces.
The preparation method of described diced beef local flavor thick chilli sauce, the proportioning of its Raw can be: 150 parts of extra dry red wine hot peppers, 15 parts of peanut oil; 10 parts, sesame oil, 100 parts of rape oils, 20 parts of diced beef, 10 parts of shelled peanut particles, 5 parts of beans fourths, 5 parts of salt, 2 parts of sesames, 3 parts of five-spice powders, 5 parts, rock sugar, 6 parts of zanthoxylum powders, 0.6 part of tsaoko, 0.6 part of cumin, 0.2 part of cloves, 5 parts of dark soy sauces.
The preparation method of described diced beef local flavor thick chilli sauce, the proportioning of its Raw can be: 125 parts of extra dry red wine hot peppers, 2 parts of peanut oil; 7 parts, sesame oil, 90 parts of rape oils, 17 parts of diced beef, 7 parts of shelled peanut particles, 4 parts of beans fourths, 4 parts of salt, 1 part of sesame, 2 parts of five-spice powders, 4 parts, rock sugar, 5 parts of zanthoxylum powders, 0.3 part of tsaoko, 0.3 part of cumin, 0.1 part of cloves, 4 parts of dark soy sauces.
The preparation method of described diced beef local flavor thick chilli sauce, the proportioning of its Raw is: 150 parts of extra dry red wine hot peppers, 14 parts of peanut oil; 8 parts, sesame oil, 85 parts of rape oils, 16 parts of diced beef, 5 parts of shelled peanut particles, 3 parts of beans fourths, 4 parts of salt, 2 parts of sesames, 22 parts of five-spice powders, 32 parts, rock sugar, 4 parts of zanthoxylum powders, 0.4 part of tsaoko, 0.4 part of cumin, 0.1 part of cloves, 4 parts of dark soy sauces, better.
All can be made into diced beef local flavor thick chilli sauce of the present invention according to preparation method described above.
Diced beef local flavor thick chilli sauce of the present invention can be made condiment, also can make dish to go with rice, steamed buns etc.
Beneficial effect of the present invention: its raw material of diced beef local flavor thick chilli sauce of the present invention is superior, make to be particular about, and the diced beef unique flavor, thick chilli sauce color, shape are better, and pungent, saline taste, numb flavor, sweet taste, delicate flavour collocation are moderate, can satisfy consumer's needs.Preparation method of the present invention is reasonable, practical, can guarantee batch production and product quality.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of diced beef local flavor thick chilli sauce, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 100 grams, peanut oil 10 grams; Sesame oil 5 grams, rape oil 80 grams, diced beef 15 grams, shelled peanut particle 5 grams, beans fourth 3 grams, salt 3 grams, sesame 1 gram, five-spice powder 2 grams, rock sugar 3 grams, zanthoxylum powder 4 grams, tsaoko 0.2 gram, cumin 0.2 gram, cloves 0.1 gram, dark soy sauce 3 grams; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 2
A kind of preparation method of diced beef local flavor thick chilli sauce, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 150 grams, peanut oil 15 grams; Sesame oil 10 grams, rape oil 100 grams, diced beef 20 grams, shelled peanut particle 10 grams, beans fourth 5 grams, salt 5 grams, sesame 2 grams, five-spice powder 3 grams, rock sugar 5 grams, zanthoxylum powder 6 grams, tsaoko 0.6 gram, cumin 0.6 gram, cloves 0.2 gram, dark soy sauce 5 grams; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 3
A kind of preparation method of diced beef local flavor thick chilli sauce, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 125 grams, peanut oil 2 grams; Sesame oil 7 grams, rape oil 90 grams, diced beef 17 grams, shelled peanut particle 7 grams, beans fourth 4 grams, salt 4 grams, sesame 1 gram, five-spice powder 2 grams, rock sugar 4 grams, zanthoxylum powder 5 grams, tsaoko 0.3 gram, cumin 0.3 gram, cloves 0.1 gram, dark soy sauce 4 grams; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Embodiment 4
A kind of preparation method of diced beef local flavor thick chilli sauce, it is comprised of the raw material of following weight in grams: extra dry red wine hot pepper 150 grams, peanut oil 14 grams; Sesame oil 8 grams, rape oil 85 grams, diced beef 16 grams, shelled peanut particle 5 grams, beans fourth 3 grams, salt 4 grams, sesame 2 grams, five-spice powder 22 grams, rock sugar 32 grams, zanthoxylum powder 4 grams, tsaoko 0.4 gram, cumin 0.4 gram, cloves 0.1 gram, dark soy sauce 4 grams; Its preparation method is as follows: a. gets the raw materials ready, and the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut; B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out; C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce; D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
Claims (6)
1. the preparation method of a diced beef local flavor thick chilli sauce, is characterized in that, it is comprised of the raw material of following weight portion: extra dry red wine hot pepper 100-150 part, peanut oil 10-15 part; Sesame oil 5-10 part, rape oil 80-100 part, diced beef 15-20 part, shelled peanut particle 5-10 part, beans fourth 3-5 part, salt 3-5 part, sesame 1-2 part, five-spice powder 2-3 part, rock sugar 3-5 part, zanthoxylum powder 4-6 part, tsaoko 0.2-0.6 part, cumin 0.2-0.6 part, cloves 0.1-0.2 part, dark soy sauce 3-5 part; Its preparation method is as follows:
A. get the raw materials ready, the extra dry red wine hot pepper is cleaned, and sesame is cleaned, and beef is cut into diced beef, and dried bean curd is cut into the beans fourth, the broken peeling of shelled peanut;
B. boil hot pepper, use boiling water extra dry red wine hot pepper 4-6 minute, pull out;
C. play hot pepper sauce, the extra dry red wine hot pepper after boiling with pulverizer breaks into hot pepper sauce;
D. fry, first with rape oil with diced beef, beans fourth explode, the shelled peanut particle explodes, take out, fry in shallow oil hot pepper sauce with rape oil, add shelled peanut particle, salt, rock sugar, five-spice powder, tsaoko, cumin, cloves, dark soy sauce to continue to fry in shallow oil, add again at last sesame oil, peanut oil, diced beef, beans fourth, sesame, zanthoxylum powder to fry in shallow oil 20-30 second, cold rear bottling.
2. as the preparation method by diced beef local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 100 parts of extra dry red wine hot peppers, 10 parts of peanut oil; 5 parts, sesame oil, 80 parts of rape oils, 15 parts of diced beef, 5 parts of shelled peanut particles, 3 parts of beans fourths, 3 parts of salt, 1 part of sesame, 2 parts of five-spice powders, 3 parts, rock sugar, 4 parts of zanthoxylum powders, 0.2 part of tsaoko, 0.2 part of cumin, 0.1 part of cloves, 3 parts of dark soy sauces.
3. as the preparation method by diced beef local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 150 parts of extra dry red wine hot peppers, 15 parts of peanut oil; 10 parts, sesame oil, 100 parts of rape oils, 20 parts of diced beef, 10 parts of shelled peanut particles, 5 parts of beans fourths, 5 parts of salt, 2 parts of sesames, 3 parts of five-spice powders, 5 parts, rock sugar, 6 parts of zanthoxylum powders, 0.6 part of tsaoko, 0.6 part of cumin, 0.2 part of cloves, 5 parts of dark soy sauces.
4. as the preparation method by diced beef local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 125 parts of extra dry red wine hot peppers, 2 parts of peanut oil; 7 parts, sesame oil, 90 parts of rape oils, 17 parts of diced beef, 7 parts of shelled peanut particles, 4 parts of beans fourths, 4 parts of salt, 1 part of sesame, 2 parts of five-spice powders, 4 parts, rock sugar, 5 parts of zanthoxylum powders, 0.3 part of tsaoko, 0.3 part of cumin, 0.1 part of cloves, 4 parts of dark soy sauces.
5. as the preparation method by diced beef local flavor thick chilli sauce claimed in claim 1, the proportioning of its Raw is: 150 parts of extra dry red wine hot peppers, 14 parts of peanut oil; 8 parts, sesame oil, 85 parts of rape oils, 16 parts of diced beef, 5 parts of shelled peanut particles, 3 parts of beans fourths, 4 parts of salt, 2 parts of sesames, 22 parts of five-spice powders, 32 parts, rock sugar, 4 parts of zanthoxylum powders, 0.4 part of tsaoko, 0.4 part of cumin, 0.1 part of cloves, 4 parts of dark soy sauces.
6. diced beef local flavor thick chilli sauce of being made by any one described preparation method in claim 1-5.
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| CN2011103635811A CN103110088A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing beef dices and its preparation method |
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| CN2011103635811A CN103110088A (en) | 2011-11-17 | 2011-11-17 | Flavor chilli sauce containing beef dices and its preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN106579311A (en) * | 2016-12-07 | 2017-04-26 | 何博瀚 | Beef and pepper chilli sauce and preparation method thereof |
| CN107125705A (en) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof |
-
2011
- 2011-11-17 CN CN2011103635811A patent/CN103110088A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN106579311A (en) * | 2016-12-07 | 2017-04-26 | 何博瀚 | Beef and pepper chilli sauce and preparation method thereof |
| CN107125705A (en) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof |
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Application publication date: 20130522 |