CN103734672A - Scallion oil beef sauce - Google Patents
Scallion oil beef sauce Download PDFInfo
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- CN103734672A CN103734672A CN201310688636.5A CN201310688636A CN103734672A CN 103734672 A CN103734672 A CN 103734672A CN 201310688636 A CN201310688636 A CN 201310688636A CN 103734672 A CN103734672 A CN 103734672A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 48
- 244000291564 Allium cepa Species 0.000 title claims abstract description 39
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 241000132012 Atractylodes Species 0.000 claims abstract description 18
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 17
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 17
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 17
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 10
- 244000105624 Arachis hypogaea Species 0.000 claims description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 10
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 10
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 244000077995 Coix lacryma jobi Species 0.000 claims description 10
- 240000008415 Lactuca sativa Species 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000010749 Vicia faba Nutrition 0.000 claims description 10
- 240000006677 Vicia faba Species 0.000 claims description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 235000020232 peanut Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 235000004879 dioscorea Nutrition 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 241001647745 Banksia Species 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 42
- 241000207961 Sesamum Species 0.000 description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 6
- 230000001276 controlling effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241001346334 Amomum tsao-ko Species 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000020764 fibrinolysis Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009466 transformation 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
Abstract
The invention relates to a scallion oil beef sauce, which belongs to the beef sauce field. The provided scallion oil beef sauce has the advantages of rich fragrance, delicious taste and health caring. An employed technical scheme is characterized in that the scallion stalk, a special fragrant condiment, Chinese yam, bighead atractylodes rhizome and common fennel fruit form a product formula with other seasoning matters, and the above materials are stirred, and boiled into sauce through mixing treatment to obtain the finished product. The product can be eaten with good color, fragrance, taste and health care function, which can be widely taken as nutrition health product.
Description
Technical field
The present invention relates to a kind of sauce, be specifically related to a kind of beef paste.
Background technology
Along with the raising day by day of living standard and the transformation of life style, and the continuous progress of nutrition science, also having there is significant variation in people's diet idea, not only requires food tasty, and what more value is nutrient health.Beef paste is a kind of flavouring of beef as master of take, deeply be subject to liking of consumers in general, traditional beef paste is more focused on color, and this product is by adding the spicy material of a certain amount of Bulbus Allii Fistulosi and speciality, when improving traditional beef paste taste, also make product there is health care.
Summary of the invention
The present invention overcomes the deficiency that prior art exists, and technical problem to be solved gives off a strong fragrance for providing a kind of, the scallion oil beef paste of delicious flavour and tool health care.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: scallion oil beef paste, carries out according to the following steps:
The first step, presses row weight portion and prepares raw material
Bulbus Allii Fistulosi 40-60 part, salad oil 40-60 part, fried cayenne pepper 10-30 part, peanut powder 2-8 part, coix seed powder 2-8 part, diced beef 8-12 part, Chinese yam 10-15 part, fennel seeds 3-6 part, bighead atractylodes rhizome 3-5 part, thick broad-bean sauce 15-25 part, sweet fermented flour sauce 15-25 part, sesame 0.8-1.2 part, spice 1-3 part, monosodium glutamate 2-8 part, white sugar 2-4 part;
Bulbus Allii Fistulosi cut-flower or chopping is standby, and spice abrasive dust is standby;
By yam slices, add the common infusion 30-40 minute of warm water with diced beef, the bighead atractylodes rhizome, fennel seeds, diced beef is pulled out and drained standbyly, Chinese yam is pulled out and drained, smash mud standby;
Second step, makes scallion oil
By salad oil preheating, controlling oil temperature is 130 ℃-135 ℃, adds the Bulbus Allii Fistulosi cutting to endure to Bulbus Allii Fistulosi sixty percent ripe, obtains scallion oil;
The 3rd step, diced beef stir-fries
Scallion oil is cooled to 110 ℃-120 ℃, the diced beef draining is added and in scallion oil, boils 15-20 minute;
The 4th step, boils sauce and filling
Control 100 ℃-110 ℃ of oil temperatures, fried cayenne pepper, peanut powder, coix seed powder, thick broad-bean sauce, sweet fermented flour sauce, Chinese yam mud and sesame successively, stir and boil sauce, until mix, stop heating, continue to add successively spice, monosodium glutamate and white sugar to be uniformly mixed, filling when oil temperature is down to 85 ℃-105 ℃.
Sterilization successively, check after above-mentioned steps completes.
In such scheme, spice is comprised of the raw material of following weight portion proportioning: Chinese prickly ash 32-38 part, aniseed 15-20 part, fennel seeds 6-10%, tangerine peel 6-10 part, spiceleaf 6-10 part, tsaoko 6-10 part, three 6-10 parts how, banksia rose 2-5 part, bighead atractylodes rhizome 2-5 part, is the seasoning matter of Yongji City Food Co., Ltd of Lao Feng family speciality; Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City shallot.
Compared with prior art the present invention has following beneficial effect.
1, the present invention is first with the common infusion of Chinese yam, the bighead atractylodes rhizome, fennel seeds and diced beef, and the beef cloves after infusion is soft agreeable to the taste, and has absorbed the drug effect of Chinese yam and the bighead atractylodes rhizome, and the function that beef is invigorated the spleen and benefited qi has gained; Chinese yam after infusion enters sauce with Chinese yam mud, both can enrich the mouthfeel of beef paste, has increased again the health care of beef paste tonifying middle-Jiao and Qi.
2, the present invention only uses the Bulbus Allii Fistulosi part of shallot and as one of main material, be different from shallot and all use and only do the common practices of auxiliary material, and stir-fry under the specified temp of 130 ℃-135 ℃, fragrance and the mouthfeel of Bulbus Allii Fistulosi have not only been improved, also its health function is brought into play, as reduced blood pressure, the cholesterol rising that prevention causes because of high fat of blood, food, reduce fibrinolysis degree, play the effect of prevention of arterial sclerosis.
3, the present invention has used special spice, banksia rose composition in spice, has invigorating the spleen to disappear stagnant, the effect of the stagnant gas of adjustable stomach and intestine, have in addition the effect soothing the liver, promoting qi circulation and relieving pain of regulating the flow of vital energy, the performance of this banksia rose effect has coordinated jointly by other compositions in spice.
4, the formula of the uniqueness of the present invention use of special spices and Bulbus Allii Fistulosi in addition, makes that this product not only gives off a strong fragrance, delicious flavour, more has health care.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Scallion oil beef paste of the present invention, carries out according to the following steps:
The first step, presses row weight portion and prepares raw material
50 parts of Bulbus Allii Fistulosi, 50 parts of salad oils, 20 parts of fried cayenne peppers, 5 parts, peanut powder, 2 parts of coix seed powders, 10 parts of diced beef, 12 parts of Chinese yams, 4 parts of fennel seeds, 4 parts of the bighead atractylodes rhizomes, 20 parts of thick broad-bean sauce, 20 parts of sweet fermented flour sauces, 1 part of sesame, 2 parts of spices, 5 parts of monosodium glutamates, 3 parts of white sugar;
Bulbus Allii Fistulosi cut-flower or chopping is standby, and spice abrasive dust is standby;
By yam slices, add the common infusion of warm water 35 minutes with diced beef, the bighead atractylodes rhizome, fennel seeds, diced beef is pulled out and drained standbyly, Chinese yam is pulled out and drained, smash mud standby;
Second step, makes scallion oil
By salad oil preheating, controlling oil temperature is 132 ℃, adds the Bulbus Allii Fistulosi cutting to endure to Bulbus Allii Fistulosi sixty percent ripe, obtains scallion oil;
The 3rd step, diced beef stir-fries
Scallion oil is cooled to 115 ℃, the diced beef draining is added in scallion oil and boils 18 minutes;
The 4th step, boils sauce and filling
Control 105 ℃ of oil temperatures, fried cayenne pepper, peanut powder, coix seed powder, thick broad-bean sauce, sweet fermented flour sauce, Chinese yam mud and sesame, stir and boil sauce successively, until mix, stop heating, continue to add successively spice, monosodium glutamate and white sugar to be uniformly mixed, filling when oil temperature is down to 95 ℃.
Sterilization successively, check after above-mentioned steps completes.
In above-described embodiment 1, spice is comprised of the raw material of following weight portion proportioning: 35 parts, Chinese prickly ash, 18 parts of aniseed, 8 parts of fennel seeds, 8 parts of tangerine peels, 8 parts of spiceleafs, 8 parts of tsaokos, three how 8 parts, 4 parts of the banksia rose, 4 parts of the bighead atractylodes rhizomes, are the seasoning matter of Yongji City Food Co., Ltd of Lao Feng family speciality; Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City shallot.
Embodiment 2
Scallion oil beef paste of the present invention, carries out according to the following steps:
The first step, presses row weight portion and prepares raw material
40 parts of Bulbus Allii Fistulosi, 40 parts of salad oils, 10 parts of fried cayenne peppers, 2 parts, peanut powder, 2 parts of coix seed powders, 8 parts of diced beef, 10 parts of Chinese yams, 3 parts of fennel seeds, 3 parts of the bighead atractylodes rhizomes, 15 parts of thick broad-bean sauce, 15 parts of sweet fermented flour sauces, 0.8 part of sesame, 1 part of spicy material, 2 parts of monosodium glutamates, 2 parts of white sugar;
Bulbus Allii Fistulosi cut-flower or chopping is standby, and spice abrasive dust is standby;
By yam slices, add the common infusion of warm water 30 minutes with diced beef, the bighead atractylodes rhizome, fennel seeds, diced beef is pulled out and drained standbyly, Chinese yam is pulled out and drained, smash mud standby;
Second step, makes scallion oil
By salad oil preheating, controlling oil temperature is 130 ℃, adds the Bulbus Allii Fistulosi cutting to endure to Bulbus Allii Fistulosi sixty percent ripe, obtains scallion oil;
The 3rd step, diced beef stir-fries
Scallion oil is cooled to 110 ℃, the diced beef draining is added in scallion oil and boils 15 minutes;
The 4th step, boils sauce and filling
Control 100 ℃ of oil temperatures, fried cayenne pepper, peanut powder, coix seed powder, thick broad-bean sauce, sweet fermented flour sauce, Chinese yam mud and sesame, stir and boil sauce successively, until mix, stop heating, continue to add successively spice, monosodium glutamate and white sugar to be uniformly mixed, filling when oil temperature is down to 85 ℃.
Sterilization successively, check after above-mentioned steps completes.
In above-described embodiment 2, spice is comprised of the raw material of following weight portion proportioning: 32 parts, Chinese prickly ash, 15 parts of aniseed, 6 parts of fennel seeds, 6 parts of tangerine peels, 6 parts of spiceleafs, 6 parts of tsaokos, three how 6 parts, 2 parts of the banksia rose, 2 parts of the bighead atractylodes rhizomes, are the seasoning matter of Yongji City Food Co., Ltd of Lao Feng family speciality; Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City shallot.
Embodiment 3
Scallion oil beef paste of the present invention, carries out according to the following steps:
The first step, presses row weight portion and prepares raw material
60 parts of Bulbus Allii Fistulosi, 60 parts of salad oils, 30 parts of fried cayenne peppers, 8 parts, peanut powder, 8 parts of coix seed powders, 12 parts of diced beef, 15 parts of Chinese yams, 6 parts of fennel seeds, 5 parts of the bighead atractylodes rhizomes, 25 parts of thick broad-bean sauce, 25 parts of sweet fermented flour sauces, 1.2 parts of sesames, 3 parts of spicy materials, 8 parts of monosodium glutamates, 4 parts of white sugar;
Bulbus Allii Fistulosi cut-flower or chopping is standby;
By yam slices, add the common infusion of warm water 40 minutes with diced beef, the bighead atractylodes rhizome, fennel seeds, diced beef is pulled out and drained standbyly, Chinese yam is pulled out and drained, smash mud standby;
Second step, makes scallion oil
By salad oil preheating, controlling oil temperature is 135 ℃, adds the Bulbus Allii Fistulosi cutting to endure to Bulbus Allii Fistulosi sixty percent ripe, obtains scallion oil;
The 3rd step, diced beef stir-fries
Scallion oil is cooled to 120 ℃, the diced beef draining is added in scallion oil and boils 20 minutes;
The 4th step, boils sauce and filling
Control 110 ℃ of oil, fried cayenne pepper, peanut powder, coix seed powder, thick broad-bean sauce, sweet fermented flour sauce, Chinese yam mud and sesame, stir and boil sauce successively, until mix, stop heating, continue to add successively spice, monosodium glutamate and white sugar to be uniformly mixed, filling when oil temperature is down to 105 ℃.
Sterilization successively, check after above-mentioned steps completes.
In above-described embodiment 3, spice is comprised of the raw material of following weight portion proportioning: 38 parts, Chinese prickly ash, 20 parts of aniseed, 10 parts of fennel seeds, 10 parts of tangerine peels, 10 parts of spiceleafs, 10 parts of tsaokos, three how 10 parts, 5 parts of the banksia rose, 5 parts of the bighead atractylodes rhizomes, are the seasoning matter of Yongji City Food Co., Ltd of Lao Feng family speciality; Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City shallot.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only think explanation of the present invention can not limit invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore,, in the implication suitable with claims of the present invention and any variation in scope, all should think to be included in the scope of claims.
Claims (3)
1. a scallion oil beef paste, is characterized in that carrying out according to the following steps:
The first step, presses row weight portion and prepares raw material
Bulbus Allii Fistulosi 40-60 part, salad oil 40-60 part, fried cayenne pepper 10-30 part, peanut powder 2-8 part, coix seed powder 2-8 part, diced beef 8-12 part, Chinese yam 10-15 part, fennel seeds 3-6 part, bighead atractylodes rhizome 3-5 part, thick broad-bean sauce 15-25 part, sweet fermented flour sauce 15-25 part, sesame 0.8-1.2 part, spice 1-3 part, monosodium glutamate 2-8 part, white sugar 2-4 part;
Bulbus Allii Fistulosi cut-flower or chopping is standby, and spice abrasive dust is standby;
By yam slices, add the common infusion 30-40min of warm water with diced beef, the bighead atractylodes rhizome, fennel seeds, diced beef is pulled out and drained standbyly, Chinese yam is pulled out and drained, smash mud standby;
Second step, makes scallion oil
By salad oil preheating, controlling oil temperature is 130 ℃-135 ℃, adds the Bulbus Allii Fistulosi cutting to endure to Bulbus Allii Fistulosi sixty percent ripe, obtains scallion oil;
The 3rd step, diced beef stir-fries
Scallion oil is cooled to 110 ℃-120 ℃, the diced beef draining is added and in scallion oil, boils 15-20 minute;
The 4th step, boils sauce and filling
Control 100 ℃-110 ℃ of oil temperatures, fried cayenne pepper, peanut powder, coix seed powder, thick broad-bean sauce, sweet fermented flour sauce, Chinese yam mud and sesame successively, stir and boil sauce, until mix, stop heating, continue to add successively spice, monosodium glutamate and white sugar to be uniformly mixed, filling when oil temperature is down to 85 ℃-105 ℃.
2. scallion oil beef paste according to claim 1, is characterized in that: after described the 4th step, carry out successively sterilization, check.
3. scallion oil beef paste according to claim 1, it is characterized in that: described spice is comprised of the raw material of following weight portion proportioning: Chinese prickly ash 32-38 part, aniseed 15-20 part, fennel seeds 6-10 part, tangerine peel 6-10 part, spiceleaf 6-10 part, tsaoko 6-10 part, three 6-10 parts how, banksia rose 2-5 part, bighead atractylodes rhizome 2-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310688636.5A CN103734672B (en) | 2013-12-17 | 2013-12-17 | Scallion oil beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310688636.5A CN103734672B (en) | 2013-12-17 | 2013-12-17 | Scallion oil beef sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734672A true CN103734672A (en) | 2014-04-23 |
| CN103734672B CN103734672B (en) | 2017-05-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310688636.5A Active CN103734672B (en) | 2013-12-17 | 2013-12-17 | Scallion oil beef sauce |
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| CN104522615A (en) * | 2014-12-10 | 2015-04-22 | 平顶山市领军清真调味品有限公司 | Spicy beef 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 |
| CN107712818A (en) * | 2017-09-19 | 2018-02-23 | 安徽味仙食品有限公司 | A kind of Chinese toon beef paste and preparation method thereof |
| CN107751956A (en) * | 2017-10-23 | 2018-03-06 | 安徽滁州多利食品有限公司 | The preparation technology of diced chicken sauce |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
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|---|---|---|---|---|
| CN104522615A (en) * | 2014-12-10 | 2015-04-22 | 平顶山市领军清真调味品有限公司 | Spicy beef 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 |
| CN107712818A (en) * | 2017-09-19 | 2018-02-23 | 安徽味仙食品有限公司 | A kind of Chinese toon beef paste and preparation method thereof |
| CN107751956A (en) * | 2017-10-23 | 2018-03-06 | 安徽滁州多利食品有限公司 | The preparation technology of diced chicken sauce |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
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| CN103734672B (en) | 2017-05-17 |
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