CN103689541B - A kind of spiced hot beef sauce and preparation method thereof - Google Patents

A kind of spiced hot beef sauce and preparation method thereof Download PDF

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Publication number
CN103689541B
CN103689541B CN201310639703.4A CN201310639703A CN103689541B CN 103689541 B CN103689541 B CN 103689541B CN 201310639703 A CN201310639703 A CN 201310639703A CN 103689541 B CN103689541 B CN 103689541B
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Prior art keywords
beef
sauce
powder
chinese yam
yam rhizome
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CN201310639703.4A
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Chinese (zh)
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CN103689541A (en
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丁于萍
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丁于萍
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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 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
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of spiced hot beef sauce and preparation method thereof, is be made up of 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; Beef nutrition fully keeps by the present invention, and sauce is aromatic strongly fragrant, and taste is fragrant peppery tasty and refreshing, and pure color, causes the appetite of people, and formula also has some health-care components that are clearing heat and detoxicating, promoting digestion and removing indigestion, and edible delicious food has the effect of stomach strengthening and digestion promoting concurrently simultaneously.

Description

A kind of spiced hot beef sauce and preparation method thereof
Technical field
The present invention relates to a kind of food processing field, particularly relate to a kind of spiced hot beef sauce and preparation method thereof.
Background technology
Beef is the food that people from the whole world likes to eat, one of meat product of Chinese's consumption, containing rich in protein, body resistance against diseases can be improved, severe winter eats beef, having warm stomach effect, is help in severe winter good merchantable brand, also has tonifying middle-Jiao and Qi, nourishes the function of 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 the concern of people, the invention provides a kind of spiced hot beef sauce, meet the demand in market.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of spiced hot beef sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spiced hot beef sauce, be made up of 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 made up of 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 cage and cooks, and takes out peeling stripping and slicing, paste of pulverizing; Mountain on the other way round is disappeared, the Chinese medicine material such as fevervine, downy rosemyrtle root, holly leaf merges and be 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 with powder-grinding and grind pulping in the lump, seethe with excitement in slow fire boiling, 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), by beef removal of impurities clean, soak 0.5-1.5 hour at the solution containing 5-10% salt, 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, add 20-30 times of soak by water to boiling 5-8 minute, filter and remove residue, filtrate adds diced beef and suitable quantity of water covers diced beef 1-2 centimetre, and slow fire simmers to ripe, pull diced beef out and radish seed is starched, honey powder, Chinese yam rhizome wine stir, at 5-10 DEG C of standing 12-20 hour;
(3), by bright red hot pepper go seed stalk to clean stripping and slicing, drain the salt that Yu Shui adds the 8-12% of hot red pepper block weight, sealed pickling 7-10 days after the altar compacting that stirs, pull centrifugal dehydration after bright red hot pepper spray clear water out, then grind pulping, obtain less salt thick chilli sauce;
(4), get beef weight portion 5-10% camellia oil and enter pot, be heated to 60-80 DEG C, add pepper powder, Jiang Fen
, five-spice powder decocts 1-3 minute, elimination granulated slag, oil strain slow fire continues heating, put into step (2) to leave standstill diced beef and other surplus stocks and stir-fry evenly simultaneously, the hydrology fire adding diced beef 60-80% simmers to micro-dry, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat stews to moisten to normal temperature and namely obtains spiced hot beef sauce.
Compared with prior art, advantage of the present invention is:
Beef nutrition fully keeps by the present invention, and sauce is aromatic strongly fragrant, and taste is fragrant peppery tasty and refreshing, and pure color, causes the appetite of people, and formula also has some health-care components that are clearing heat and detoxicating, promoting digestion and removing indigestion, and edible delicious food has the effect of stomach strengthening and digestion promoting concurrently simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of spiced hot beef sauce, be made up of the raw material of following weight (jin):
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 made up of 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 cage and cooks, and takes out peeling stripping and slicing, paste of pulverizing; Mountain on the other way round is disappeared, the Chinese medicine material such as fevervine, downy rosemyrtle root, holly leaf merges and be crushed to 80 orders, obtain Chinese medicinal granule, to add after 8 times of water boils slow fire boiling 2 hours, centrifugal filtration, obtain decoction liquor, stick with paste with powder-grinding and grind pulping in the lump, seethe with excitement in slow fire boiling, 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), by beef removal of impurities clean, soak 1 hour at the solution containing 10% salt, 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, add 20 times of soak by water to boiling 6 minutes, filter and remove residue, filtrate adds diced beef and suitable quantity of water covers diced beef 2 centimetres, and slow fire simmers to ripe, pull diced beef out and radish seed is starched, honey powder, Chinese yam rhizome wine stir, leave standstill 16 hours at 10 DEG C;
(3), by bright red hot pepper go seed stalk to clean stripping and slicing, drain the salt that Yu Shui adds 12% of hot red pepper block weight, sealed pickling 10 days after the altar compacting that stirs, pull centrifugal dehydration after bright red hot pepper spray clear water out, then grind pulping, obtain less salt thick chilli sauce;
(4), get beef weight portion 8% camellia oil and enter pot, be heated to 60 DEG C, add pepper powder, Jiang Fen, five-spice powder decoct 3 minutes, elimination granulated slag, oil strain slow fire continuation heating, puts into the standing diced beef of step (2) simultaneously and other surplus stocks stir-fry evenly, the hydrology fire adding diced beef 60% simmers to micro-dry, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat stews to moisten to normal temperature and namely obtains spiced hot beef sauce.

Claims (2)

1. a spiced hot beef sauce, it is characterized in that being made up of 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 made up of 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 cage and cooks, and takes out peeling stripping and slicing, paste of pulverizing; Mountain on the other way round is disappeared, fevervine, downy rosemyrtle root, holly leaf, honeysuckle, Cactus Flower merge be 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 with powder-grinding and grind pulping in the lump, seethe with excitement in slow fire boiling, 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), by beef removal of impurities clean, soak 0.5-1.5 hour at the solution containing 5-10% salt, 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, add 20-30 times of soak by water to boiling 5-8 minute, filter and remove residue, filtrate adds diced beef and suitable quantity of water covers diced beef 1-2 centimetre, and slow fire simmers to ripe, pull diced beef out and radish seed is starched, honey powder, Chinese yam rhizome wine stir, at 5-10 DEG C of standing 12-20 hour;
(3), by bright red hot pepper go seed stalk to clean stripping and slicing, drain the salt that Yu Shui adds the 8-12% of hot red pepper block weight, sealed pickling 7-10 days after the altar compacting that stirs, pull centrifugal dehydration after bright red hot pepper spray clear water out, then grind pulping, obtain less salt thick chilli sauce;
(4), get beef weight portion 5-10% camellia oil and enter pot, be heated to 60-80 DEG C, add pepper powder, Jiang Fen, five-spice powder decoct 1-3 minute, elimination granulated slag, oil strain slow fire continuation heating, puts into the standing diced beef of step (2) simultaneously and other surplus stocks stir-fry evenly, the hydrology fire adding diced beef 60-80% simmers to micro-dry, add less salt thick chilli sauce, stir, the waste heat that reduces internal heat stews to moisten to normal temperature and namely obtains spiced hot beef sauce.
CN201310639703.4A 2013-12-04 2013-12-04 A kind of spiced hot beef sauce and preparation method thereof CN103689541B (en)

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CN104172108A (en) * 2014-06-30 2014-12-03 李克红 Fresh pepper beef sauce and preparation 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
CN104187573B (en) * 2014-07-21 2015-11-04 安徽省思杰食品有限公司 A kind of concentrated tomato marine rainbow sauce and processing method thereof
CN104187533B (en) * 2014-07-21 2015-11-04 安徽省思杰食品有限公司 A kind of health 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
CN104187574B (en) * 2014-07-21 2016-03-30 马鞍山市黄池食品(集团)有限公司 A kind of ginger juice sword bean less salt sauce and preparation 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
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
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
CN105105153A (en) * 2015-08-20 2015-12-02 薛典荣 Coconut lung-heat removing beef paste and making 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
CN105124539A (en) * 2015-08-20 2015-12-09 薛典荣 Chocolate-flavored beef paste and preparation method thereof
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
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
CN106858359A (en) * 2015-12-11 2017-06-20 卢峰 A kind of preparation method of fresh delicious and crisp beef paste
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
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
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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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