CN103734672B - Scallion oil beef sauce - Google Patents
Scallion oil beef sauce Download PDFInfo
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- CN103734672B CN103734672B CN201310688636.5A CN201310688636A CN103734672B CN 103734672 B CN103734672 B CN 103734672B CN 201310688636 A CN201310688636 A CN 201310688636A CN 103734672 B CN103734672 B CN 103734672B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 48
- 244000291564 Allium cepa Species 0.000 title claims abstract description 33
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims description 28
- 235000013599 spices Nutrition 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 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
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 240000008415 Lactuca sativa Species 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
- 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
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 9
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000132012 Atractylodes Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000007689 inspection Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 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
- 241000628997 Flos Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 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, and in particular to a kind of beef paste.
Background technology
With living standard increasingly improve and life style transformation, and the continuous progress of nutrition science, people's
Diet concept also there occurs significant change, not require nothing more than that food palatant is good to eat, and what is more valued is nutrient health.Beef paste is one
The flavoring agent based on beef is planted, deep to be liked by consumers in general, traditional beef paste more focuses on color, and this product is led to
The spicy material for adding a certain amount of Bulbus Allii Fistulosi and speciality is crossed, while traditional beef paste taste is improved, product is had
Health care.
The content of the invention
The present invention overcomes the shortcomings of that prior art is present, and technical problem to be solved gives off a strong fragrance to provide one kind, taste
The scallion oil beef sauce of road deliciousness and tool health care.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is：Scallion oil beef sauce, enters according to the following steps
OK：
The first step, by following weight portion raw material is prepared
Bulbus Allii Fistulosi 40-60 part, salad oil 40-60 parts, fried cayenne pepper 10-30 parts, Semen arachidis hypogaeae powder 2-8 parts, Semen Coicis powder 2-8
Part, diced beef 8-12 part, Rhizoma Dioscoreae 10-15 parts, Fructus Foeniculi 3-6 parts, Rhizoma Atractylodis Macrocephalae 3-5 parts, broad bean paste 15-25 parts, sweet soybean paste 15-25
Part, Semen Sesami 0.8-1.2 parts, spice 1-3 parts, monosodium glutamate 2-8 parts, white sugar 2-4 parts；
Bulbus Allii Fistulosi cut-flower or shredding is standby, and spice pulverizing is standby；
By yam slices, and diced beef, the Rhizoma Atractylodis Macrocephalae, Fructus Foeniculi warm water common infusion 30-40 minutes, diced beef is pulled out drip
It is dry standby, Rhizoma Dioscoreae to be pulled out and is drained, smash to mud is standby；
Second step, makes scallion oil
Salad oil is preheated, oil temperature is controlled for 130 DEG C -135 DEG C, adds the Bulbus Allii Fistulosi for cutting to endure ripe to Bulbus Allii Fistulosi sixty percent, obtained
Scallion oil；
3rd step, stir-fry diced beef
Scallion oil is cooled to into 110 DEG C -120 DEG C, the diced beef for draining is added in scallion oil and is boiled 15-20 minutes；
4th step, boils beans and fill
100 DEG C -110 DEG C of oil temperature is controlled, successively fried cayenne pepper, Semen arachidis hypogaeae powder, Semen Coicis powder, broad bean paste, sweet soybean paste, mountain
Medicine puree and Semen Sesami, stir and boil beans, until mix homogeneously, stop heating, continue to sequentially add the stirring of spice, monosodium glutamate and white sugar mixed
Close uniform, fill when oil temperature is down to 85 DEG C -105 DEG C.
Sterilization, inspection successively after the completion of above-mentioned steps.
Spice is made up of the raw material of following weight in such scheme：Pericarpium Zanthoxyli 32-38 parts, Fructus Anisi Stellati 15-20 parts are little
Fructus Foeniculi 6-10%, Pericarpium Citri Reticulatae 6-10 parts, Herba Pelargonii Graveolentiss 6-10 parts, Fructus Tsaoko 6-10 parts, Rhizoma Kaempferiae 6-10 parts, Radix Aucklandiae 2-5 parts, Rhizoma Atractylodis Macrocephalae 2-5 parts are
The condiment of Yongji City Food Co., Ltd of Lao Feng family speciality；Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City Herba Alii fistulosi.
Compared with prior art the invention has the advantages that.
1st, the present invention is first with the common infusion of Rhizoma Dioscoreae, the Rhizoma Atractylodis Macrocephalae, Fructus Foeniculi and diced beef, and the beef Flos Caryophylli after infusion is soft agreeable to the taste,
And absorb the drug effect of Rhizoma Dioscoreae and the Rhizoma Atractylodis Macrocephalae, the gain function of beef invigorating the spleen and replenishing QI；Rhizoma Dioscoreae after infusion enters beans with Rhizoma dioscoreae paste,
Both the mouthfeel of beef paste can have been enriched, the health care of beef paste invigorating the spleen and replenishing QI had been increased again.
2nd, the present invention only use the Bulbus Allii Fistulosi part of Herba Alii fistulosi and as one of main material, be different from Herba Alii fistulosi all using with only do
The common practices of adjuvant, and stir-fry under 130 DEG C -135 DEG C of specified temp, the fragrance and mouthfeel of Bulbus Allii Fistulosi is not only improved, also
Its health function is brought into play, is such as reduced blood pressure, prevent the cholesterol caused because of hyperlipidemia, food to raise, reduce fine
Fibrillarin dissolubility, plays a part of prevention of arterial hardening.
3rd, present invention uses special spice, the Radix Aucklandiae composition in spice, have spleen invigorating to disappear stagnant, scalable gastrointestinal stagnant gas
Effect, in addition with qi-regulating is soothing the liver, promoting the circulation of QI to relieve pain effects, the performance of the Radix Aucklandiae effect is total to by other compositions in spice
Complete with coordinating.
4th, the use of the unique formula of the present invention special spice and Bulbus Allii Fistulosi in addition so that this product not only gives off a strong fragrance, taste
Road is delicious, more with health care.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Scallion oil beef sauce of the present invention, is carried out according to the following steps：
The first step, by following weight portion raw material is prepared
50 parts of Bulbus Allii Fistulosi, 50 parts of salad oil, 20 parts of fried cayenne pepper, 5 parts of Semen arachidis hypogaeae powder, 2 parts of Semen Coicis powder, diced beef 10
Part, 12 parts of Rhizoma Dioscoreae, 4 parts of Fructus Foeniculi, 4 parts of the Rhizoma Atractylodis Macrocephalae, 20 parts of broad bean paste, 20 parts of sweet soybean paste, 1 part of Semen Sesami, 2 parts of spice, monosodium glutamate 5
Part, 3 parts of white sugar；
Bulbus Allii Fistulosi cut-flower or shredding is standby, and spice pulverizing is standby；
By yam slices, with diced beef, the Rhizoma Atractylodis Macrocephalae, the common infusion of Fructus Foeniculi warm water 35 minutes, diced beef is pulled out and is drained
It is standby, Rhizoma Dioscoreae to be pulled out and is drained, smash to mud is standby；
Second step, makes scallion oil
Salad oil is preheated, oil temperature is controlled for 132 DEG C, adds the Bulbus Allii Fistulosi for cutting to endure ripe to Bulbus Allii Fistulosi sixty percent, obtain scallion oil；
3rd step, stir-fry diced beef
Scallion oil is cooled to into 115 DEG C, the diced beef for draining is added in scallion oil and is boiled 18 minutes；
4th step, boils beans and fill
Control 105 DEG C of oil temperature, successively fried cayenne pepper, Semen arachidis hypogaeae powder, Semen Coicis powder, broad bean paste, sweet soybean paste, Rhizoma dioscoreae paste and
Semen Sesami, stirs and boils beans, until mix homogeneously, stops heating, continues to sequentially add spice, monosodium glutamate and white sugar stirring mixing
It is even, fill when oil temperature is down to 95 DEG C.
Sterilization, inspection successively after the completion of above-mentioned steps.
Spice is made up of the raw material of following weight in above-described embodiment 1：35 parts of Pericarpium Zanthoxyli, 18 parts of Fructus Anisi Stellati, Fructus Foeniculi
It is fragrant 8 parts, 8 parts of Pericarpium Citri Reticulatae, 8 parts of Herba Pelargonii Graveolentiss, 8 parts of Fructus Tsaoko, 8 parts of Rhizoma Kaempferiae, 4 parts of the Radix Aucklandiae, 4 parts of the Rhizoma Atractylodis Macrocephalae is that Yongji City Lao Feng family food is limited
The condiment of company's speciality；Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City Herba Alii fistulosi.
Embodiment 2
Scallion oil beef sauce of the present invention, is carried out according to the following steps：
The first step, by following weight portion raw material is prepared
40 parts of Bulbus Allii Fistulosi, 40 parts of salad oil, 10 parts of fried cayenne pepper, 2 parts of Semen arachidis hypogaeae powder, 2 parts of Semen Coicis powder, 8 parts of diced beef,
10 parts of Rhizoma Dioscoreae, 3 parts of Fructus Foeniculi, 3 parts of the Rhizoma Atractylodis Macrocephalae, 15 parts of broad bean paste, 15 parts of sweet soybean paste, 0.8 part of Semen Sesami, 1 part of spicy material, 2 parts of monosodium glutamate,
2 parts of white sugar；
Bulbus Allii Fistulosi cut-flower or shredding is standby, and spice pulverizing is standby；
By yam slices, with diced beef, the Rhizoma Atractylodis Macrocephalae, the common infusion of Fructus Foeniculi warm water 30 minutes, diced beef is pulled out and is drained
It is standby, Rhizoma Dioscoreae to be pulled out and is drained, smash to mud is standby；
Second step, makes scallion oil
Salad oil is preheated, oil temperature is controlled for 130 DEG C, adds the Bulbus Allii Fistulosi for cutting to endure ripe to Bulbus Allii Fistulosi sixty percent, obtain scallion oil；
3rd step, stir-fry diced beef
Scallion oil is cooled to into 110 DEG C, the diced beef for draining is added in scallion oil and is boiled 15 minutes；
4th step, boils beans and fill
Control 100 DEG C of oil temperature, successively fried cayenne pepper, Semen arachidis hypogaeae powder, Semen Coicis powder, broad bean paste, sweet soybean paste, Rhizoma dioscoreae paste and
Semen Sesami, stirs and boils beans, until mix homogeneously, stops heating, continues to sequentially add spice, monosodium glutamate and white sugar stirring mixing
It is even, fill when oil temperature is down to 85 DEG C.
Sterilization, inspection successively after the completion of above-mentioned steps.
Spice is made up of the raw material of following weight in above-described embodiment 2：32 parts of Pericarpium Zanthoxyli, 15 parts of Fructus Anisi Stellati, Fructus Foeniculi
It is fragrant 6 parts, 6 parts of Pericarpium Citri Reticulatae, 6 parts of Herba Pelargonii Graveolentiss, 6 parts of Fructus Tsaoko, 6 parts of Rhizoma Kaempferiae, 2 parts of the Radix Aucklandiae, 2 parts of the Rhizoma Atractylodis Macrocephalae is that Yongji City Lao Feng family food is limited
The condiment of company's speciality；Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City Herba Alii fistulosi.
Embodiment 3
Scallion oil beef sauce of the present invention, is carried out according to the following steps：
The first step, by following weight portion raw material is prepared
60 parts of Bulbus Allii Fistulosi, 60 parts of salad oil, 30 parts of fried cayenne pepper, 8 parts of Semen arachidis hypogaeae powder, 8 parts of Semen Coicis powder, diced beef 12
Part, 15 parts of Rhizoma Dioscoreae, 6 parts of Fructus Foeniculi, 5 parts of the Rhizoma Atractylodis Macrocephalae, 25 parts of broad bean paste, 25 parts of sweet soybean paste, 1.2 parts of Semen Sesami, 3 parts of spicy material, monosodium glutamate 8
Part, 4 parts of white sugar；
Bulbus Allii Fistulosi cut-flower or shredding is standby；
By yam slices, with diced beef, the Rhizoma Atractylodis Macrocephalae, the common infusion of Fructus Foeniculi warm water 40 minutes, diced beef is pulled out and is drained
It is standby, Rhizoma Dioscoreae to be pulled out and is drained, smash to mud is standby；
Second step, makes scallion oil
Salad oil is preheated, oil temperature is controlled for 135 DEG C, adds the Bulbus Allii Fistulosi for cutting to endure ripe to Bulbus Allii Fistulosi sixty percent, obtain scallion oil；
3rd step, stir-fry diced beef
Scallion oil is cooled to into 120 DEG C, the diced beef for draining is added in scallion oil and is boiled 20 minutes；
4th step, boils beans and fill
Control is oily 110 DEG C, successively fried cayenne pepper, Semen arachidis hypogaeae powder, Semen Coicis powder, broad bean paste, sweet soybean paste, Rhizoma dioscoreae paste and sesame
Fiber crops, stir and boil beans, until mix homogeneously, stop heating, continue to sequentially add spice, monosodium glutamate and white sugar being uniformly mixed,
Fill when oil temperature is down to 105 DEG C.
Sterilization, inspection successively after the completion of above-mentioned steps.
Spice is made up of the raw material of following weight in above-described embodiment 3：38 parts of Pericarpium Zanthoxyli, 20 parts of Fructus Anisi Stellati, Fructus Foeniculi
It is fragrant 10 parts, 10 parts of Pericarpium Citri Reticulatae, 10 parts of Herba Pelargonii Graveolentiss, 10 parts of Fructus Tsaoko, 10 parts of Rhizoma Kaempferiae, 5 parts of the Radix Aucklandiae, 5 parts of the Rhizoma Atractylodis Macrocephalae is Yongji City Lao Feng family food
The condiment of company limited's speciality；Bulbus Allii Fistulosi is the Bulbus Allii Fistulosi part of Yongji City Herba Alii fistulosi.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, nothing
By from the point of view of that point, the embodiment above of the present invention can only all be considered the description of the invention and can not limit invention,
Claims indicate the scope of the present invention, and the scope of the present invention is not pointed out in above-mentioned explanation, therefore, with the present invention
The suitable implication and scope of claims in any change, be all considered as being included within the scope of the claims.
Claims (3)
1. a kind of scallion oil beef sauce, it is characterised in that carry out according to the following steps：
The first step, by following weight portion raw material is prepared
Bulbus Allii Fistulosi 40-60 part, salad oil 40-60 parts, fried cayenne pepper 10-30 parts, Semen arachidis hypogaeae powder 2-8 parts, Semen Coicis powder 2-8 parts,
Diced beef 8-12 part, Rhizoma Dioscoreae 10-15 parts, Fructus Foeniculi 3-6 parts, Rhizoma Atractylodis Macrocephalae 3-5 parts, broad bean paste 15-25 parts, sweet soybean paste 15-25 parts, sesame
Numb 0.8-1.2 parts, spice 1-3 parts, monosodium glutamate 2-8 parts, white sugar 2-4 parts；
Bulbus Allii Fistulosi cut-flower or shredding is standby, and spice pulverizing is standby；
By yam slices, and diced beef, the Rhizoma Atractylodis Macrocephalae, the common infusion 30-40min of Fructus Foeniculi warm water, diced beef is pulled out drain it is standby
With, Rhizoma Dioscoreae to be pulled out and is drained, smash to mud is standby；
Second step, makes scallion oil
Salad oil is preheated, oil temperature is controlled for 130 DEG C -135 DEG C, adds the Bulbus Allii Fistulosi for cutting to endure ripe to Bulbus Allii Fistulosi sixty percent, obtain scallion oil；
3rd step, stir-fry diced beef
Scallion oil is cooled to into 110 DEG C -120 DEG C, the diced beef for draining is added in scallion oil and is boiled 15-20 minutes；
4th step, boils beans and fill
100 DEG C -110 DEG C of oil temperature is controlled, successively fried cayenne pepper, Semen arachidis hypogaeae powder, Semen Coicis powder, broad bean paste, sweet soybean paste, Rhizoma dioscoreae paste
And Semen Sesami, stir and boil beans, until mix homogeneously, stop heating, continue to sequentially add spice, monosodium glutamate and white sugar stirring mixing
It is even, fill when oil temperature is down to 85 DEG C -105 DEG C.
2. scallion oil beef sauce according to claim 1, it is characterised in that：After 4th step, sterilized successively, examined
Test.
3. scallion oil beef sauce according to claim 1, it is characterised in that：Described spice is by following weight
Raw material is constituted：Pericarpium Zanthoxyli 32-38 parts, Fructus Anisi Stellati 15-20 parts, Fructus Foeniculi 6-10 parts, Pericarpium Citri Reticulatae 6-10 parts, Herba Pelargonii Graveolentiss 6-10 parts, Fructus Tsaoko 6-10
Part, Rhizoma Kaempferiae 6-10 parts, Radix Aucklandiae 2-5 parts, Rhizoma Atractylodis Macrocephalae 2-5 parts.
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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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| KR20090088515A (en) * | 2008-02-15 | 2009-08-20 | 조희경 | Health foods using beef powder |
| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN103211202B (en) * | 2013-04-01 | 2015-04-29 | 陕西蒲城永信食品有限公司 | Seasoning paste and preparation method thereof |
| CN103355708A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Beef sesame paste containing traditional Chinese medicine components |
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