CN103689541A - Spicy beef sauce and preparation method thereof - Google Patents
Spicy beef sauce and preparation method thereof Download PDFInfo
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- CN103689541A CN103689541A CN201310639703.4A CN201310639703A CN103689541A CN 103689541 A CN103689541 A CN 103689541A CN 201310639703 A CN201310639703 A CN 201310639703A CN 103689541 A CN103689541 A CN 103689541A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 19
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 19
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 19
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000003332 Ilex aquifolium Nutrition 0.000 claims description 6
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims description 6
- 235000002294 Ilex volkensiana Nutrition 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 240000007994 Rhodomyrtus tomentosa Species 0.000 claims description 6
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 241000219357 Cactaceae Species 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000002918 waste heat Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
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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)
- Botany (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spicy beef sauce and a preparation method of the spicy beef sauce. The spicy beef sauce is prepared from the following raw materials in parts by weight: 100-120 parts of beef, 10-20 parts of sweet soybean sauce, 40-60 parts of chili pepper, 10-15 parts of radish seed, 4-8 parts of vine tea, 5-8 parts of dried honey powder, 5-9 parts of ground pepper, 5-10 parts of ginger powder, 5-15 parts of common salt, 3-6 parts of soy sauce, 0.5-1 part of spice powder, 5-8 parts of chili oil, 4-8 parts of Chinese yam wine, and proper amount of pure tea oil and water. The spicy beef sauce disclosed by the invention completely reserves nutrition of beef, and is intense in sauce smell, spicy and delicious in taste, pure in color and capable of promoting appetite; and because of some healthcare components which are capable of clearing away heat and toxic materials, helping digestion and relieving dyspepsia, the spicy beef sauce is not only delicious to eat but also integrates functions of nourishing stomach and promoting digestion.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to a kind of spiced hot beef sauce and preparation method thereof.
Background technology
Beef is that people from the whole world likes the food of eating, one of meat product of Chinese's consumption, contain rich in protein, can improve body resistance against diseases, eat beef severe winter, having warm stomach effect, is help in severe winter good merchantable brand, also has the function of tonifying middle-Jiao and Qi, nourishing taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.
Along with growth in the living standard, people are not only satisfied with edible fresh beef to the demand of beef, and the variation of the processing of beef product more and more obtains people's concern, the invention provides a kind of spiced hot beef sauce, meet the demand in market.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of spiced hot beef sauce and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A spiced hot beef sauce, by the raw material of following weight parts, made:
Beef 100-120, sweet fermented flour sauce 10-20, pimiento 40-60, radish seed 10-15, vine tea 4-8, honey powder 5-8, pepper powder 5-9, ginger powder 5-10, salt 5-15, soy sauce 3-6, five-spice powder 0.5-1, chilli oil 5-8, Chinese yam rhizome wine 4-8, pure tea oil and water are appropriate;
Described Chinese yam rhizome wine is to be made by the raw material of following weight parts: disappear 2-3, fevervine 2-3, downy rosemyrtle root 1-2, holly leaf 2-3, honeysuckle 2-3, Cactus Flower 1-2, water of Chinese yam rhizome 20-30, yellow rice wine 100-150, mountain on the other way round is appropriate;
The preparation method of described Chinese yam rhizome wine is: Chinese yam rhizome removal of impurities is entered to cage and cook, take out peeling stripping and slicing, the paste of pulverizing; By mountain on the other way round disappear, the Chinese medicine material such as fevervine, downy rosemyrtle root, holly leaf merges and is crushed to 60-80 order, obtain Chinese medicinal granule, add slow fire boiling 1-2 hour after 8-12 times of water boil, centrifugal filtration, obtain decoction liquor, stick with paste and grind in the lump pulping with powder-grinding, in slow fire boiling, seethe with excitement, cross 120-160 mesh sieve, cooling after and yellow rice wine stir.
The preparation method of described spiced hot beef sauce, comprises the following steps:
(1), beef removal of impurities is cleaned, at the solution that contains 5-10% salt, soak 0.5-1.5 hour, pull afterflush out and totally cut into 0.5-1.5 centimeter square fourth shape, obtain diced beef;
(2), radish seed removal of impurities is cleaned, make pulping, vine tea is crushed to 40-60 order, adding 20-30 times of decocting boils to boiling 5-8 minute, filter and remove residue, filtrate adds diced beef and suitable quantity of water to cover diced beef 1-2 centimetre, and slow fire is stewing to be boiled to ripe, pull diced beef and radish seed slurry, honey powder out, Chinese yam rhizome wine stirs, at 5-10 ℃ of standing 12-20 hour;
(3), go seed to go the base of a fruit to clean stripping and slicing bright red hot pepper, drain the salt that Yu Shui adds the 8-12% of hot red pepper piece weight, sealed pickling 7-10 days after the altar compacting that stirs, pulls centrifugal dehydration after bright red hot pepper spray clear water out, then grinds pulping, obtains less salt thick chilli sauce;
(4), get beef weight portion 5-10% camellia oil and enter pot, be heated to 60-80 ℃, add pepper powder, ginger powder
Five-spice powder decocts 1-3 minute, elimination granulated slag, oil strain slow fire continues heating, put into the standing diced beef of step (2) and other surplus stocks stir-fries evenly simultaneously, add diced beef 60-80% stewing the boiling to micro-dry of hydrology fire, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat is stewing to be moistened to normal temperature and obtains spiced hot beef sauce.
Compared with prior art, advantage of the present invention is:
The present invention fully keeps beef nutrition, and sauce is aromatic strongly fragrant, and taste is fragrant peppery tasty and refreshing, and color and luster is pure, causes people's appetite, and formula also has some health-care components clearing heat and detoxicating, promoting digestion and removing indigestion, and edible delicious food has the effect of stomach strengthening and digestion promoting concurrently simultaneously.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A spiced hot beef sauce, by the raw material of following weight (jin), made:
Beef 120, sweet fermented flour sauce 20, pimiento 60, radish seed 15, vine tea 8, honey powder 6, pepper powder 9, ginger powder 10, salt 8, soy sauce 6, five-spice powder 0.6, chilli oil 6, Chinese yam rhizome wine 8, pure tea oil and water are appropriate;
Described Chinese yam rhizome wine is to be made by the raw material of following weight (jin): Chinese yam rhizome 330, yellow rice wine 140, mountain on the other way round disappear 2, fevervine 3, downy rosemyrtle root 2, holly leaf 2, honeysuckle 2, Cactus Flower 1, water are appropriate;
The preparation method of described Chinese yam rhizome wine is: Chinese yam rhizome removal of impurities is entered to cage and cook, take out peeling stripping and slicing, the paste of pulverizing; By mountain on the other way round disappear, the Chinese medicine material such as fevervine, downy rosemyrtle root, holly leaf merges and is crushed to 80 orders, obtain Chinese medicinal granule, add after 8 times of water boils slow fire boiling 2 hours, centrifugal filtration, obtain decoction liquor, stick with paste and grind in the lump pulping with powder-grinding, in slow fire boiling, seethe with excitement, cross 160 mesh sieves, cooling after and yellow rice wine stir.
The preparation method of described spiced hot beef sauce, comprises the following steps:
(1), beef removal of impurities is cleaned, at the solution that contains 10% salt, soak 1 hour, pull afterflush out and totally cut into 1 centimeter square fourth shape, obtain diced beef;
(2), radish seed removal of impurities is cleaned, make pulping, vine tea is crushed to 50 orders, adding 20 times of decoctings boils to boiling 6 minutes, filter and remove residue, filtrate adds diced beef and suitable quantity of water to cover 2 centimetres of diced beef, and slow fire is stewing to be boiled to ripe, pull diced beef and radish seed slurry, honey powder out, Chinese yam rhizome wine stirs, standing 16 hours at 10 ℃;
(3), go seed to go the base of a fruit to clean stripping and slicing bright red hot pepper, drain 12% the salt that Yu Shui adds hot red pepper piece weight, after the altar compacting that stirs, sealed pickling is 10 days, pulls centrifugal dehydration after bright red hot pepper spray clear water out, then grinds pulping, obtains less salt thick chilli sauce;
(4), get beef weight portion 8% camellia oil and enter pot, be heated to 60 ℃, add pepper powder, ginger powder, five-spice powder to decoct 3 minutes, elimination granulated slag, oil strain slow fire continues heating, puts into the standing diced beef of step (2) and other surplus stocks simultaneously and stir-fries evenly, add diced beef 60% stewing the boiling to micro-dry of hydrology fire, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat is stewing to be moistened to normal temperature and obtains spiced hot beef sauce.
Claims (2)
1. a spiced hot beef sauce, it is characterized in that being made by the raw material of following weight parts:
Beef 100-120, sweet fermented flour sauce 10-20, pimiento 40-60, radish seed 10-15, vine tea 4-8, honey powder 5-8, pepper powder 5-9, ginger powder 5-10, salt 5-15, soy sauce 3-6, five-spice powder 0.5-1, chilli oil 5-8, Chinese yam rhizome wine 4-8, pure tea oil and water are appropriate;
Described Chinese yam rhizome wine is to be made by the raw material of following weight parts: disappear 2-3, fevervine 2-3, downy rosemyrtle root 1-2, holly leaf 2-3, honeysuckle 2-3, Cactus Flower 1-2, water of Chinese yam rhizome 20-30, yellow rice wine 100-150, mountain on the other way round is appropriate;
The preparation method of described Chinese yam rhizome wine is: Chinese yam rhizome removal of impurities is entered to cage and cook, take out peeling stripping and slicing, the paste of pulverizing; By mountain on the other way round disappear, the Chinese medicine material such as fevervine, downy rosemyrtle root, holly leaf merges and is crushed to 60-80 order, obtain Chinese medicinal granule, add slow fire boiling 1-2 hour after 8-12 times of water boil, centrifugal filtration, obtain decoction liquor, stick with paste and grind in the lump pulping with powder-grinding, in slow fire boiling, seethe with excitement, cross 120-160 mesh sieve, cooling after and yellow rice wine stir.
2. a preparation method for spiced hot beef sauce as claimed in claim 1, is characterized in that comprising the following steps:
(1), beef removal of impurities is cleaned, at the solution that contains 5-10% salt, soak 0.5-1.5 hour, pull afterflush out and totally cut into 0.5-1.5 centimeter square fourth shape, obtain diced beef;
(2), radish seed removal of impurities is cleaned, make pulping, vine tea is crushed to 40-60 order, adding 20-30 times of decocting boils to boiling 5-8 minute, filter and remove residue, filtrate adds diced beef and suitable quantity of water to cover diced beef 1-2 centimetre, and slow fire is stewing to be boiled to ripe, pull diced beef and radish seed slurry, honey powder out, Chinese yam rhizome wine stirs, at 5-10 ℃ of standing 12-20 hour;
(3), go seed to go the base of a fruit to clean stripping and slicing bright red hot pepper, drain the salt that Yu Shui adds the 8-12% of hot red pepper piece weight, sealed pickling 7-10 days after the altar compacting that stirs, pulls centrifugal dehydration after bright red hot pepper spray clear water out, then grinds pulping, obtains less salt thick chilli sauce;
(4), get beef weight portion 5-10% camellia oil and enter pot, be heated to 60-80 ℃, add pepper powder, ginger powder, five-spice powder to decoct 1-3 minute, elimination granulated slag, oil strain slow fire continues heating, puts into the standing diced beef of step (2) and other surplus stocks simultaneously and stir-fries evenly, add diced beef 60-80% stewing the boiling to micro-dry of hydrology fire, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat is stewing to be moistened to normal temperature and obtains spiced hot beef sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639703.4A CN103689541B (en) | 2013-12-04 | 2013-12-04 | A kind of spiced hot beef sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639703.4A CN103689541B (en) | 2013-12-04 | 2013-12-04 | A kind of spiced hot beef sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103689541A true CN103689541A (en) | 2014-04-02 |
| CN103689541B CN103689541B (en) | 2016-03-09 |
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| CN201310639703.4A Expired - Fee Related CN103689541B (en) | 2013-12-04 | 2013-12-04 | A kind of spiced hot beef sauce and preparation method thereof |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172108A (en) * | 2014-06-30 | 2014-12-03 | 李克红 | Fresh pepper beef sauce and preparation method thereof |
| CN104187574A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | A ginger juice-sword bean low-salt sauce material and a preparing method thereof |
| CN104187573A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Concentrated tomato-mytilus edulis sauce and processing method thereof |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN104187533A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Healthcare beef soup flavoring and processing method thereof |
| CN104207103A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
| CN104305232A (en) * | 2014-09-23 | 2015-01-28 | 王学兵 | Pungent and spicy spiced beef and preparation method thereof |
| CN104305291A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
| CN105105096A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Beef paste capable of relaxing muscles and tendons and strengthening bones and preparation method thereof |
| CN105105153A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Coconut lung-heat removing beef paste and making method thereof |
| CN105124539A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Chocolate-flavored beef paste and preparation method thereof |
| CN105124536A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Fragrant mushroom and beef paste and preparation method thereof |
| CN105124538A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Smoked fragrant beef paste with function of regulating meridians and preparation method of smoked fragrant beef paste |
| CN105124537A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Refreshing beef paste with function of nourishing lung and preparation method of refreshing beef paste |
| CN105231409A (en) * | 2015-07-24 | 2016-01-13 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
| CN105982288A (en) * | 2015-10-26 | 2016-10-05 | 合肥刘老四调味品厂 | Dampness removing and tissue regeneration promoting cactus fruit sweet sauce |
| CN105995591A (en) * | 2016-05-18 | 2016-10-12 | 必斐艾食品有限公司 | Beef with barbeque sauce and preparation method thereof |
| CN106307419A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Beef seasoning marinade and method for manufacturing same |
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
| CN106858359A (en) * | 2015-12-11 | 2017-06-20 | 卢峰 | A kind of preparation method of fresh delicious and crisp beef paste |
| CN107183663A (en) * | 2017-05-23 | 2017-09-22 | 马鞍山市十月丰食品有限公司 | A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof |
| CN107969678A (en) * | 2017-11-29 | 2018-05-01 | 广西鹿寨众牛食品有限公司 | Spiced hot beef sauce production method |
| CN108208753A (en) * | 2018-01-22 | 2018-06-29 | 河南二婶食品发展有限公司 | A kind of fresh green pepper beef paste and preparation method |
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