CN103564412A - Barbecue flavor type beef hot sauce - Google Patents
Barbecue flavor type beef hot sauce Download PDFInfo
- 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
- Authority
- 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 55
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 241000208293 Capsicum Species 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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
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.
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)
| 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 |
-
2013
- 2013-10-28 CN CN201310515278.8A patent/CN103564412A/en active Pending
Cited By (3)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |