CN103564412A - Barbecue flavor type beef hot sauce - Google Patents

Barbecue flavor type beef hot sauce Download PDF

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Publication number
CN103564412A
CN103564412A CN201310515278.8A CN201310515278A CN103564412A CN 103564412 A CN103564412 A CN 103564412A CN 201310515278 A CN201310515278 A CN 201310515278A CN 103564412 A CN103564412 A CN 103564412A
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CN
China
Prior art keywords
beef
barbecue
powder
odor type
chilli
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
CN201310515278.8A
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Chinese (zh)
Inventor
庄士旺
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Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CN201310515278.8A priority Critical patent/CN103564412A/en
Publication of CN103564412A publication Critical patent/CN103564412A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to barbecue flavor type beef hot sauce which is prepared from the following raw materials by weight percent: 45% of vegetable oil, 6% of chilli powder, 3% of monosodium glutamate, 1.8% of table salt, 1.5% of white granulated sugar, 0.4% of white sesame seed, 4.4% of noodle sauce, 24% of fermented soybean, 12% of beef, 1.8% of thermal reaction beef type essence and flavor and 0.1% of roast beef liquid essence and flavor. In the preparation of the barbecue flavor type beef hot sauce, boiling is adopted as the main mode, steps are simple, and safety and reliability are realized; the fermented soybean, the chilli and the beef with rich nutrition are adopted as the main raw materials; the barbecue flavor type beef hot sauce combines the nutrition of the fermented soybean, the chilli and the beef, maintains the bright red color of the chilli and is delicious and appetizing and convenient to eat, thereby being suitable for all people.

Description

A kind of barbecue odor type beef thick chilli sauce
Technical field
The present invention relates to a kind of sauce, particularly relate to a kind of barbecue odor type beef thick chilli sauce that fermented soya bean, chilli powder and beef is primary raw material of take.
Background technology
Beef paste is the sauce based food condiments that a lot of citizen like, along with people are to the improving constantly of food demand, people constantly increase the taste of beef paste and nutritional need.Fermented soya bean (Glycinemax) are that to take soybean or soya bean be primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, and decomposing soya-bean protein matter, contains multiple essential amino acid, and nutritive value is very abundant.Capsicum nutritive value is high, and in every 100g capsicum, Vitamin C content is up to 198mg, and the content of mineral substances such as the Cobastab in capsicum, carrotene and calcium, iron are also abundanter.Beef is a kind of high protein, low-fat meat, is rich in several amino acids, minerals and vitamins, as: nicotinic acid, Cobastab 1and riboflavin, there is digestibility high.Therefore, prepare the barbecue odor type beef thick chilli sauce of a kind of nutritious, unique flavor, green health, to meet people's eating requirements, there is good meaning.
Summary of the invention
The barbecue odor type beef thick chilli sauce that the object of this invention is to provide a kind of nutritious, unique flavor, green health, meets people's eating requirements.
An odor type beef thick chilli sauce, is made by following raw material by mass percentage: vegetable oil 45%, chilli powder 6%, monosodium glutamate 3%, salt 1.8%, white granulated sugar 1.5%, white sesameseed 0.4%, flour paste 4.4%, fermented soya bean 24%, beef 12%, thermal response beef shape essence and flavoring agent 1.8%, roast beef liquid essence spices 0.1%.
A kind of barbecue odor type beef thick chilli sauce of the present invention, wherein said chilli powder is selected from dry capsicum annum fasciculatum, sub warhead capsicum powder, and described capsicum annum fasciculatum powder and sub warhead powder weight ratio are 1:1.
The present invention also provides a kind of preparation method of above-mentioned barbecue odor type beef thick chilli sauce, comprises the following steps:
1, take in proportion fresh beef, cleaned up, be cut into diced beef stand-by;
2, boil: vegetable oil is cooked burn heat after 140 ~ 160 ℃ in proportion, add chilli powder to boil 5 minutes, pour again the diced beef of fermented soya bean, flour paste and step 1 gained into, boil to the obvious water evaporation of nothing, then add in proportion monosodium glutamate, salt, white granulated sugar, white sesameseed, thermal response beef shape essence and flavoring agent and roast beef liquid essence spices, stir evenly to boiling;
3, filling, sterilizing.
The preparation method of beef paste of the present invention, the condition of wherein said sterilizing is 105 ℃ of sterilizing 30min.
The preparation method of beef paste of the present invention, described beef is cut into the fourth that 5 ~ 7mm is large.
A kind of barbecue odor type beef thick chilli sauce of the present invention is easily made, and take and boils as major way, and step is simple, safe and reliable; Barbecue odor type beef thick chilli sauce of the present invention be take nutritious fermented soya bean, capsicum and beef and is made as primary raw material, combines the nutrition of fermented soya bean, capsicum and beef, has not only kept color and luster but also the delicious appetizing, edible convenient of capsicum glow, is applicable to various crowds.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
1, take 12 parts of fresh beef and beef is cut into the fourth that 7mm is large;
2, take 45 parts of vegetable oil, cook and burn heat after 140 ~ 160 ℃, add 6 portions of chilli powders to boil 5 minutes, pour again the diced beef of 24 parts of fermented soya bean, 4.4 parts of flour pastes and step 1 gained into, boil to the obvious water evaporation of nothing, then add 3 portions of monosodium glutamates, 1.8 portions of salt, 1.5 portions of white granulated sugars, 0.4 portion of white sesameseed, 1.8 parts of thermal response beef shape essence and flavoring agents and 0.1 part of roast beef liquid essence spices, stir evenly to boiling;
3, filling, 105 ℃ of sterilizing 30min, make a kind of above-mentioned barbecue odor type beef thick chilli sauce finished product.
Above-described embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that those of ordinary skills make technical scheme of the present invention, all should fall in the definite protection domain of the claims in the present invention book.

Claims (5)

1. a barbecue odor type beef thick chilli sauce, it is characterized in that, it is made by following raw material by mass percentage: vegetable oil 45%, chilli powder 6%, monosodium glutamate 3%, salt 1.8%, white granulated sugar 1.5%, white sesameseed 0.4%, flour paste 4.4%, fermented soya bean 24%, beef 12%, thermal response beef shape essence and flavoring agent 1.8%, roast beef liquid essence spices 0.1%.
2. a kind of barbecue odor type beef thick chilli sauce according to claim 1, is characterized in that, described chilli powder is selected from dry capsicum annum fasciculatum, sub warhead capsicum powder, and described capsicum annum fasciculatum powder and sub warhead powder weight ratio are 1:1.
3. according to the preparation method of the described a kind of barbecue odor type beef thick chilli sauce of one of claim 1-2, comprise the following steps:
1) take in proportion fresh beef, cleaned up, be cut into diced beef stand-by;
2) boil: vegetable oil is cooked burn heat after 140 ~ 160 ℃ in proportion, add chilli powder to boil 5 minutes, pour again the diced beef of fermented soya bean, flour paste and step 1 gained into, boil to the obvious water evaporation of nothing, then add in proportion monosodium glutamate, salt, white granulated sugar, white sesameseed, thermal response beef shape essence and flavoring agent and roast beef liquid essence spices, stir evenly to boiling;
3) filling, sterilizing.
4. the preparation method of barbecue odor type beef thick chilli sauce according to claim 3, the condition of wherein said sterilizing is 105 ℃ of sterilizing 30min.
5. according to the preparation method of barbecue odor type beef thick chilli sauce described in claim, wherein said beef is cut into the fourth that 5 ~ 7mm is large.
CN201310515278.8A 2013-10-28 2013-10-28 Barbecue flavor type beef hot sauce Pending CN103564412A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310515278.8A CN103564412A (en) 2013-10-28 2013-10-28 Barbecue flavor type beef hot sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310515278.8A CN103564412A (en) 2013-10-28 2013-10-28 Barbecue flavor type beef hot sauce

Publications (1)

Publication Number Publication Date
CN103564412A true CN103564412A (en) 2014-02-12

Family

ID=50037806

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310515278.8A Pending CN103564412A (en) 2013-10-28 2013-10-28 Barbecue flavor type beef hot sauce

Country Status (1)

Country Link
CN (1) CN103564412A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105361122A (en) * 2015-12-14 2016-03-02 四川旅游学院 Roast meat seasoning sauce and preparation method thereof
CN105520066A (en) * 2015-12-11 2016-04-27 黄士雨 Stone pot barbecued meat and preparation method thereof
CN107319489A (en) * 2017-06-15 2017-11-07 驻马店市难得香食品调料有限公司 Tartar sauce and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105520066A (en) * 2015-12-11 2016-04-27 黄士雨 Stone pot barbecued meat and preparation method thereof
CN105361122A (en) * 2015-12-14 2016-03-02 四川旅游学院 Roast meat seasoning sauce and preparation method thereof
CN107319489A (en) * 2017-06-15 2017-11-07 驻马店市难得香食品调料有限公司 Tartar sauce and preparation method thereof

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Application publication date: 20140212