CN103431360A - Beef-containing chilli sauce and preparation method thereof - Google Patents
Beef-containing chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103431360A CN103431360A CN2013103050332A CN201310305033A CN103431360A CN 103431360 A CN103431360 A CN 103431360A CN 2013103050332 A CN2013103050332 A CN 2013103050332A CN 201310305033 A CN201310305033 A CN 201310305033A CN 103431360 A CN103431360 A CN 103431360A
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- Prior art keywords
- parts
- beef
- powder
- sauce
- moringa
- Prior art date
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- 235000015278 beef Nutrition 0.000 title claims abstract description 41
- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 title claims description 12
- 239000000843 powder Substances 0.000 claims abstract description 37
- 240000007934 Moringa oleifera Species 0.000 claims abstract description 14
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
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- 150000003839 salts Chemical class 0.000 claims abstract description 12
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- 244000197580 Poria cocos Species 0.000 claims abstract description 9
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Abstract
The invention discloses a beef-containing chilli sauce and a preparation method thereof. The beef-containing chilli sauce is prepared through using raw materials comprising, by weight, 10-15 parts of beef, 45-50 parts of Hot Pepper, 1-3 parts of Chinese waxgourd seed, 8-12 parts of soybean paste, 2-5 parts of seville orange flower, 10-15 parts of Moringa tree leaf, 1-2 parts of Radix Ophiopogonis, 1-1.5 parts of dried orange peel, 1-3 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of Atractylodes lancea, 1-2 parts of cassia twig, 1-2 parts of Poria cocos powder, 2-5 parts of ginger, 3-5 parts of garlic, 0.5-1 part of yellow rice wine, 2-3.5 parts of monosodium glutamate, 5-10 parts of salt, 0.1-0.2 parts of hawthorn seed powder, 01-0.3 parts of Myristica fragrans powder, and a proper amount of plant oil. The Moringa tree leaf is pulped, an obtained pulp is mixed with powder to prepare a paste, and the paste is mixed with beef granules to form a starchy sauce, so the chilli sauce has the fragrance of beef and has increased fresh and hot mouthfeel; and beef is immersed in traditional Chinese medicinal components having the spleen invigorating, qi tonifying, stomach nourishing and stomach strengthening functions, and then is mixed with the preserved Hot Pepper to prepare the sauce, so the sauce has the characteristics of strong and lasting fragrance, abundant nutrition, delicious taste, and seasoning and healthcare functions, is a scientific, healthy, delicious and safe edible seasoning sauce, and can be eaten by all populations.
Description
Technical field
The present invention relates to a kind of beef thick chilli sauce and preparation method thereof, belong to food technology field.
Background technology
Sauce is that to take the things such as beans, wheat flour, fruit, meat or fishes and shrimps be primary raw material, and the pasty state flavouring processed occupies an important position in people's dietetic life, is the necessity that people live.Along with improving constantly of living standard, traditional various tartar sauces can't meet people to the requirements at the higher level that it is lasting that nutritious, delicious flavour, sauce are distinguished the flavor of.
Summary of the invention
The object of the present invention is to provide a kind of beef thick chilli sauce and preparation method thereof, enriched the kind of sauce, sauce of the present invention has very high nutritive value, delicious flavour, instant.
The technical solution used in the present invention is as follows:
A kind of beef thick chilli sauce, by the raw material of following weight portion, made:
Beef 10-15, sharp green pepper 45-50, wax gourd seed powder 1-3, soya sauce 8-12, bitter citrus immature flower 2-5, leaf of Moringa 10-15, the tuber of dwarf lilyturf, 1-2, dried orange peel 1-1.5, bighead atractylodes rhizome 1-3, rhizoma atractylodis 1-3, cassia twig 1-2, Poria cocos powder 1-2, ginger 2-5, garlic 3-5, yellow rice wine 0.5-1, monosodium glutamate 2-3.5, salt 5-10, Chinese hawthorn seed powder 0.1-0.2, nutmeg powder 0.1-0.3, vegetable oil were appropriate.
Preferably, a kind of beef thick chilli sauce, by the raw material of following weight portion, made:
The bright leaf 14 of beef 10, sharp green pepper 45, wax gourd seed powder 2, soya sauce 10, bitter citrus immature flower 4, Moringa, the tuber of dwarf lilyturf 1.5, dried orange peel 1, the bighead atractylodes rhizome 2, rhizoma atractylodis 2, cassia twig 1, Poria cocos powder 2, ginger 5, garlic 4, yellow rice wine 1, monosodium glutamate 3, salt 10, Chinese hawthorn seed powder 0.2, nutmeg powder 0.3, water, vegetable oil are appropriate.
A kind of preparation method of beef thick chilli sauce comprises the following steps:
(1) sharp green pepper is gone the base of a fruit clean the fourth that is cut into 2-3mm and drain away the water, admix the salt of 10-20% and pickle 20-30 days;
(2) select fresh, tender leaf of Moringa, after washes clean, after chopping, beat juice, add wax gourd seed powder, Poria cocos powder to stir into paste;
(3) bright beef is cleaned to rear stripping and slicing, after the tuber of dwarf lilyturf, dried orange peel, the bighead atractylodes rhizome, bitter citrus immature flower, rhizoma atractylodis, cassia twig are rubbed, add 3-5 times of pure water slow fire boiling of beef weight, pour beef clod and residual salts after micro-boiling into, decoct 20-30min, pull beef out and rinse clean medicine end and drain away the water, be cut into the fourth of 2-3mm, add leaf of Moringa to stick with paste to stir to steam to granulate;
(4) ginger, garlic are cleaned and be pressed into mud and mix, add appropriate vegetable oil in pot, after little fire heating, put into ginger, mashed garlic stir-fry perfume, then put into beef granules, soya sauce, suitable quantity of water, yellow rice wine, within little fiery infusion 10-15 minute, continue the sharp green pepper that adds Chinese hawthorn seed powder, nutmeg powder, monosodium glutamate and pickle in pot, stir, deployed rear filling, sealing, sterilization gets product.
Beneficial effect of the present invention:
The present invention breaks into slurry and powder paste producing by leaf of Moringa, then stirs and to do Gorgon euryale with beef granules, has both coated the fragrance of beef, more increase bright peppery mouthfeel; The traditional Chinese medicine ingredients of strengthening the spleen and replenishing qi, nourishing the stomach stomach invigorating is arranged in the beef lixiviate simultaneously, with pickle sharp green pepper sauce processed, its aromatic flavour is lasting, nutritious, delicious flavour, seasoning have health care concurrently, is the edible tartar sauce of a kind of science, health, delicious food, safety, is applicable to various crowds edible.
The specific embodiment
A kind of beef thick chilli sauce, by the raw material of following weight (kg), made:
The bright leaf 14 of beef 10, sharp green pepper 45, wax gourd seed powder 2, soya sauce 10, bitter citrus immature flower 4, Moringa, the tuber of dwarf lilyturf 1.5, dried orange peel 1, the bighead atractylodes rhizome 2, rhizoma atractylodis 2, cassia twig 1, Poria cocos powder 2, ginger 5, garlic 4, yellow rice wine 1, monosodium glutamate 3, salt 10, Chinese hawthorn seed powder 0.2, nutmeg powder 0.3, vegetable oil are appropriate.
A kind of preparation method of beef thick chilli sauce comprises the following steps:
(1) sharp green pepper is gone the base of a fruit clean to be cut into the fourth of 2mm to drain away the water, admix 15% salt and pickle 30 days;
(2) select fresh, tender leaf of Moringa, after washes clean, after chopping, beat juice, add wax gourd seed powder, Poria cocos powder to stir into paste;
(3) bright beef is cleaned to rear stripping and slicing, after the tuber of dwarf lilyturf, dried orange peel, the bighead atractylodes rhizome, bitter citrus immature flower, rhizoma atractylodis, cassia twig are rubbed, add 5 times of pure water slow fire boilings of beef weight, pour beef clod and residual salts after micro-boiling into, decoct 20min, pull beef out and rinse clean medicine end and drain away the water, be cut into the fourth of 2mm, add leaf of Moringa to stick with paste to stir to steam to granulate;
(4) ginger, garlic are cleaned and be pressed into mud and mix, add appropriate vegetable oil in pot, after little fire heating, put into ginger, mashed garlic stir-fry perfume, then put into beef granules, soya sauce, suitable quantity of water, yellow rice wine, little fiery infusion continues the sharp green pepper that adds Chinese hawthorn seed powder, nutmeg powder, monosodium glutamate and pickle in pot in 10 minutes, stir, deployed rear filling, sealing, sterilization gets product.
Claims (3)
1. a beef thick chilli sauce, is characterized in that, by the raw material of following weight portion, made:
Beef 10-15, sharp green pepper 45-50, wax gourd seed powder 1-3, soya sauce 8-12, bitter citrus immature flower 2-5, leaf of Moringa 10-15, the tuber of dwarf lilyturf, 1-2, dried orange peel 1-1.5, bighead atractylodes rhizome 1-3, rhizoma atractylodis 1-3, cassia twig 1-2, Poria cocos powder 1-2, ginger 2-5, garlic 3-5, yellow rice wine 0.5-1, monosodium glutamate 2-3.5, salt 5-10, Chinese hawthorn seed powder 0.1-0.2, nutmeg powder 0.1-0.3, vegetable oil were appropriate.
2. beef thick chilli sauce according to claim 1, is characterized in that, by the raw material of following weight portion, made:
The bright leaf 14 of beef 10, sharp green pepper 45, wax gourd seed powder 2, soya sauce 10, bitter citrus immature flower 4, Moringa, the tuber of dwarf lilyturf 1.5, dried orange peel 1, the bighead atractylodes rhizome 2, rhizoma atractylodis 2, cassia twig 1, Poria cocos powder 2, ginger 5, garlic 4, yellow rice wine 1, monosodium glutamate 3, salt 10, Chinese hawthorn seed powder 0.2, nutmeg powder 0.3, vegetable oil are appropriate.
3. the preparation method of a beef thick chilli sauce as claimed in claim 1 or 2 is characterized in that comprising the following steps:
(1) sharp green pepper is gone the base of a fruit clean the fourth that is cut into 2-3mm and drain away the water, admix the salt of 10-20% and pickle 20-30 days;
(2) select fresh, tender leaf of Moringa, after washes clean, after chopping, beat juice, add wax gourd seed powder, Poria cocos powder to stir into paste;
(3) bright beef is cleaned to rear stripping and slicing, after the tuber of dwarf lilyturf, dried orange peel, the bighead atractylodes rhizome, bitter citrus immature flower, rhizoma atractylodis, cassia twig are rubbed, add 3-5 times of pure water slow fire boiling of beef weight, pour beef clod and residual salts after micro-boiling into, decoct 20-30min, pull beef out and rinse clean medicine end and drain away the water, be cut into the fourth of 2-3mm, add leaf of Moringa to stick with paste to stir to steam to granulate;
(4) ginger, garlic are cleaned and be pressed into mud and mix, add appropriate vegetable oil in pot, after little fire heating, put into ginger, mashed garlic stir-fry perfume, then put into beef granules, soya sauce, suitable quantity of water, yellow rice wine, within little fiery infusion 10-15 minute, continue the sharp green pepper that adds Chinese hawthorn seed powder, nutmeg powder, monosodium glutamate and pickle in pot, stir, deployed rear filling, sealing, sterilization gets product.
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| CN103919111A (en) * | 2014-03-20 | 2014-07-16 | 何爱华 | Tuckahoe mildewed soybean chilli sauce and preparation method thereof |
| CN103932104A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sauced pork potato fruit and preparation method thereof |
| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
| CN103948006A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Rice aroma beef sauce and preparation method thereof |
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| CN103919111A (en) * | 2014-03-20 | 2014-07-16 | 何爱华 | Tuckahoe mildewed soybean chilli sauce and preparation method thereof |
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| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
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| CN103932104A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sauced pork potato fruit and preparation method thereof |
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| CN107865400A (en) * | 2017-12-23 | 2018-04-03 | 芜湖皖江知识产权运营中心有限公司 | A kind of paste flavor flavoring and preparation method thereof |
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