CN103932162A - Sour and hot hawthorn beef sauce - Google Patents
Sour and hot hawthorn beef sauce Download PDFInfo
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- CN103932162A CN103932162A CN201410147343.0A CN201410147343A CN103932162A CN 103932162 A CN103932162 A CN 103932162A CN 201410147343 A CN201410147343 A CN 201410147343A CN 103932162 A CN103932162 A CN 103932162A
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- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 24
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- 235000015067 sauces Nutrition 0.000 title abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 25
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- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
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- 239000000052 vinegar Substances 0.000 claims abstract description 7
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- 244000068988 Glycine max Species 0.000 claims description 6
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- 239000011425 bamboo Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
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- 235000015203 fruit juice Nutrition 0.000 claims description 6
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- 239000000203 mixture Substances 0.000 claims description 3
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 2
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 2
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- 241000894007 species Species 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
-
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses sour and hot hawthorn beef sauce which is prepared from the following raw materials in parts by weight: 300-330 parts of beef sauce, 50-60 parts of tomato sauce, 20-25 parts of lotus root starch, 50-60 parts of hawthorn, 20-30 parts of lemon, 20-30 parts of white vinegar, 30-40 parts of Chinese sauerkraut, 30-40 parts of celery, 10-15 parts of chili powder, 20-30 parts of chili oil, 10-15 parts of yellow rice wine, 5-7 parts of oregano, 5-7 parts of radix angelicae leaves, 5-7 parts of liquorice, 4-6 parts of radix salviae miltiorrhizae, 4-6 parts of malt and the like. The sour and hot hawthorn beef sauce disclosed by the invention is simple and environmentally friendly in preparation process, is sour and hot and is capable of stimulating the appetite and digestion; due to the addition of food materials such as hawthorn, lemon and celery, the sour and hot hawthorn beef sauce has a good effect of stimulating the appetite and digestion; due to the addition of extracts of traditional Chinese medicines such as liquorice, radix salviae miltiorrhizae, malt and radix aucklandiae, the sour and hot hawthorn beef sauce has a certain stomach nourishing function and is particularly suitable for people suffering from indigestion.
Description
Technical field
The present invention relates generally to sauce and preparation method thereof technical field, relates in particular to a kind of vinegar-pepper hawthorn beef paste.
Background technology
People's daily life, be unable to do without food and auxiliary material thereof, people are also raising gradually to the requirement of its taste and nutrition, the food on market and auxiliary material, can not meet people's daily demand, high nutrition and there is certain foster raw food and be more and more subject to consumer's favor.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of vinegar-pepper hawthorn beef paste.
The present invention is achieved by the following technical solutions: a kind of vinegar-pepper hawthorn beef paste, made by following weight portion raw material: beef paste 300-330, catsup 50-60, lotus root starch 20-25, hawthorn 50-60, lemon 20-30, light-coloured vinegar 20-30, sauerkraut 30-40, celery 30-40, chilli powder 10-15, chilli oil 20-30, yellow rice wine 10-15, leaf of Herba Origani 5-7, dahurian angelica leaf 5-7, Radix Glycyrrhizae 5-7, red sage root 4-6, Fructus Hordei Germinatus 4-6, banksia rose 3-5, myrobalan 3-5, kaempferia pundurata 2-3, bamboo shoot 2-3, food additives 8-10, water appropriate:
Food additives, are made up of following weight portion raw material: red bean powder 20-25, garlic end 30-35, fish soup 30-40, Succus Rhizoma Dioscoreae 40-50, snow chrysanthemum 5-7, pawpaw seeds 4-6, pepper 5-6, fermented soya bean 5-6, coix seed oil 0.1-0.2, water are appropriate;
The preparation method of food additives:
(1) water extraction of snow chrysanthemum, pawpaw seeds, pepper, fermented soya bean doubly being measured with 5-10 is got, and by dry extract spraying, obtains powder for subsequent use;
(2) powder of red bean powder, garlic end, fish soup, Succus Rhizoma Dioscoreae, step 1 is merged, pour in pot, heating is also constantly stirred, and is after thick and stops heating, cooling for subsequent use.
A preparation method for vinegar-pepper hawthorn beef paste, comprises the following steps:
(1) hawthorn, lemon are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice, fruit juice is put into together with light-coloured vinegar to pot, add food additives, it is for subsequent use that heating is condensed into concentrate;
(2) sauerkraut, celery are cleaned, chopping is placed in container, adds chilli powder, chilli oil, yellow rice wine, Steam by water bath 40-50 minute, and in extracting container, all materials are for subsequent use;
(3) by leaf of Herba Origani, Radix Glycyrrhizae, the red sage root, Fructus Hordei Germinatus, the banksia rose, myrobalan, kaempferia pundurata, the water extraction doubly measured with 5-10 of bamboo shoot get, by dry extract spraying, obtain traditional Chinese medicine powder for subsequent use;
(4) all materials, traditional Chinese medicine powder in the concentrate in beef paste, catsup, lotus root starch, step 1, step 2 are merged, fully stir, mix rear filling.
Snow chrysanthemum is not independently species, but is grown in the trade name of the Coreopsis tinctoria in Xinjiang, and its formal name used at school is: Coreopsis tinctoria, double-colored golden wave.
Advantage of the present invention is: one of the present invention is vinegar-pepper hawthorn beef paste, the simple environmental protection of preparation technology, vinegar-pepper good to eat, appetite-stimulating indigestion-relieving, and the interpolation of the food materials such as hawthorn, lemon, celery, there is effect of good appetite-stimulating indigestion-relieving, and the interpolation of the extract of the Chinese medicine such as Radix Glycyrrhizae, the red sage root, Fructus Hordei Germinatus, the banksia rose, have the effect of certain nourishing the stomach, the people who is particularly suitable for suffering from indiestion is edible.
Detailed description of the invention
?a kind of vinegar-pepper hawthorn beef paste, made by following weight portion (Kg) raw material: beef paste 300, catsup 50, lotus root starch 20, hawthorn 50, lemon 20, light-coloured vinegar 20, sauerkraut 30, celery 30, chilli powder 10, chilli oil 20, yellow rice wine 10, leaf of Herba Origani 5, dahurian angelica leaf 5, Radix Glycyrrhizae 5, the red sage root 4, Fructus Hordei Germinatus 4, the banksia rose 3, myrobalan 3, kaempferia pundurata 2, bamboo shoot 2, food additives 8, water appropriate:
Food additives, are made up of following weight portion (Kg) raw material: red bean powder 20, garlic end 30, fish soup 30, Succus Rhizoma Dioscoreae 40, snow chrysanthemum 5, pawpaw seeds 4, pepper 5, fermented soya bean 5, coix seed oil 0.1, water are appropriate;
The preparation method of food additives:
(1) snow chrysanthemum, pawpaw seeds, pepper, fermented soya bean are got by the water extraction of 5 times of amounts, by dry extract spraying, obtained powder for subsequent use;
(2) powder of red bean powder, garlic end, fish soup, Succus Rhizoma Dioscoreae, step 1 is merged, pour in pot, heating is also constantly stirred, and is after thick and stops heating, cooling for subsequent use.
A preparation method for vinegar-pepper hawthorn beef paste, comprises the following steps:
(1) hawthorn, lemon are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice, fruit juice is put into together with light-coloured vinegar to pot, add food additives, it is for subsequent use that heating is condensed into concentrate;
(2) sauerkraut, celery are cleaned, chopping is placed in container, adds chilli powder, chilli oil, yellow rice wine, Steam by water bath 40 minutes, and in extracting container, all materials are for subsequent use;
(3) by leaf of Herba Origani, Radix Glycyrrhizae, the red sage root, Fructus Hordei Germinatus, the banksia rose, myrobalan, kaempferia pundurata, bamboo shoot get by the water extraction of 5 times of amounts, by dry extract spraying, obtain traditional Chinese medicine powder for subsequent use;
(4) all materials, traditional Chinese medicine powder in the concentrate in beef paste, catsup, lotus root starch, step 1, step 2 are merged, fully stir, mix rear filling.
Claims (2)
1. a vinegar-pepper hawthorn beef paste, it is characterized in that, made by following weight portion raw material: beef paste 300-330, catsup 50-60, lotus root starch 20-25, hawthorn 50-60, lemon 20-30, light-coloured vinegar 20-30, sauerkraut 30-40, celery 30-40, chilli powder 10-15, chilli oil 20-30, yellow rice wine 10-15, leaf of Herba Origani 5-7, dahurian angelica leaf 5-7, Radix Glycyrrhizae 5-7, red sage root 4-6, Fructus Hordei Germinatus 4-6, banksia rose 3-5, myrobalan 3-5, kaempferia pundurata 2-3, bamboo shoot 2-3, food additives 8-10, water appropriate:
Described food additives, are made up of following weight portion raw material: red bean powder 20-25, garlic end 30-35, fish soup 30-40, Succus Rhizoma Dioscoreae 40-50, snow chrysanthemum 5-7, pawpaw seeds 4-6, pepper 5-6, fermented soya bean 5-6, coix seed oil 0.1-0.2, water are appropriate;
The preparation method of described food additives:
(1) water extraction of snow chrysanthemum, pawpaw seeds, pepper, fermented soya bean doubly being measured with 5-10 is got, and by dry extract spraying, obtains powder for subsequent use;
(2) powder of red bean powder, garlic end, fish soup, Succus Rhizoma Dioscoreae, step 1 is merged, pour in pot, heating is also constantly stirred, and is after thick and stops heating, cooling for subsequent use.
2. the preparation method of a kind of vinegar-pepper hawthorn beef paste as claimed in claim 1, is characterized in that, comprises the following steps:
(1) hawthorn, lemon are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice, fruit juice is put into together with light-coloured vinegar to pot, add food additives, it is for subsequent use that heating is condensed into concentrate;
(2) sauerkraut, celery are cleaned, chopping is placed in container, adds chilli powder, chilli oil, yellow rice wine, Steam by water bath 40-50 minute, and in extracting container, all materials are for subsequent use;
(3) by leaf of Herba Origani, Radix Glycyrrhizae, the red sage root, Fructus Hordei Germinatus, the banksia rose, myrobalan, kaempferia pundurata, the water extraction doubly measured with 5-10 of bamboo shoot get, by dry extract spraying, obtain traditional Chinese medicine powder for subsequent use;
(4) all materials, traditional Chinese medicine powder in the concentrate in beef paste, catsup, lotus root starch, step 1, step 2 are merged, fully stir, mix rear filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147343.0A CN103932162A (en) | 2014-04-14 | 2014-04-14 | Sour and hot hawthorn beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147343.0A CN103932162A (en) | 2014-04-14 | 2014-04-14 | Sour and hot hawthorn beef sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932162A true CN103932162A (en) | 2014-07-23 |
Family
ID=51180248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410147343.0A Pending CN103932162A (en) | 2014-04-14 | 2014-04-14 | Sour and hot hawthorn beef sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932162A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939038A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Vacuum gadus and duck meat sauce and preparation method thereof |
| CN105077176A (en) * | 2014-12-19 | 2015-11-25 | 赵雅珺 | Potato-green soy bean-beef chilli sauce |
| CN106889572A (en) * | 2017-03-07 | 2017-06-27 | 钱建荣 | A kind of sauerkraut beef paste can and preparation method thereof |
| CN108201078A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of hawthorn sirloin and preparation method thereof |
| CN109105869A (en) * | 2018-11-05 | 2019-01-01 | 广西壮族自治区水产科学研究院 | A kind of vinegar-pepper river snail meat pulp and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2159052C1 (en) * | 1999-08-24 | 2000-11-20 | Закрытое акционерное общество "Катализаторная компания" | Soy-bean paste, mayonnaise and mayonnaise production method |
| CN101897428A (en) * | 2009-06-01 | 2010-12-01 | 林戈非 | Eight-treasure spicy chili sauce and manufacturing thereof |
| CN103082264A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Red wind beef paste and preparation method thereof |
| CN103549540A (en) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | Beef paste-flavored shelled melon seeds and preparation method thereof |
-
2014
- 2014-04-14 CN CN201410147343.0A patent/CN103932162A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2159052C1 (en) * | 1999-08-24 | 2000-11-20 | Закрытое акционерное общество "Катализаторная компания" | Soy-bean paste, mayonnaise and mayonnaise production method |
| CN101897428A (en) * | 2009-06-01 | 2010-12-01 | 林戈非 | Eight-treasure spicy chili sauce and manufacturing thereof |
| CN103082264A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Red wind beef paste and preparation method thereof |
| CN103549540A (en) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | Beef paste-flavored shelled melon seeds and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077176A (en) * | 2014-12-19 | 2015-11-25 | 赵雅珺 | Potato-green soy bean-beef chilli sauce |
| CN104939038A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Vacuum gadus and duck meat sauce and preparation method thereof |
| CN108201078A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of hawthorn sirloin and preparation method thereof |
| CN106889572A (en) * | 2017-03-07 | 2017-06-27 | 钱建荣 | A kind of sauerkraut beef paste can and preparation method thereof |
| CN109105869A (en) * | 2018-11-05 | 2019-01-01 | 广西壮族自治区水产科学研究院 | A kind of vinegar-pepper river snail meat pulp and preparation method thereof |
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Application publication date: 20140723 |