CN104172058A - Seasoning of beef and beef offal and preparation method of seasoning - Google Patents

Seasoning of beef and beef offal and preparation method of seasoning Download PDF

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Publication number
CN104172058A
CN104172058A CN201410412392.2A CN201410412392A CN104172058A CN 104172058 A CN104172058 A CN 104172058A CN 201410412392 A CN201410412392 A CN 201410412392A CN 104172058 A CN104172058 A CN 104172058A
Authority
CN
China
Prior art keywords
essence
oil
chili
seasoning
beef
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410412392.2A
Other languages
Chinese (zh)
Inventor
胡腾蛟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Chunfa Bio Technology Group Co Ltd
Original Assignee
Tianjin Chunfa Bio Technology Group Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianjin Chunfa Bio Technology Group Co Ltd filed Critical Tianjin Chunfa Bio Technology Group Co Ltd
Priority to CN201410412392.2A priority Critical patent/CN104172058A/en
Publication of CN104172058A publication Critical patent/CN104172058A/en
Pending legal-status Critical Current

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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
    • 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
    • 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a seasoning of beef and beef offal and a preparation method of the seasoning. The seasoning comprises seasoning liquid and bagged chili oil, wherein the seasoning liquid is prepared by uniformly mixing table salt, white sugar, monosodium glutamate, I+G, zanthoxylum bungeanum maxim powder, a thick flavor agent, spiced beef paste essence, soybean sauce aqueous essence and pure water; the bagged chili oil is prepared by uniformly mixing chili oil resin, chili red, zanthoxylum bungeanum maxim essence, chili oil essence, sesame oil essence, green zanthoxylum bungeanum maxim essential oil and salad oil. The seasoning, including the seasoning liquid and the bagged chili oil, meets the requirements of the market and is convenient for cooking of the beef and beef offal.

Description

A kind of Pork Lungs in Chili Sauce condiment and preparation method thereof
Technical field
The present invention relates to a kind of condiment, particularly, the present invention relates to a kind of Pork Lungs in Chili Sauce condiment and preparation method thereof.
Background technology
Pork Lungs in Chili Sauce is more common on the market characteristic food, and comparatively common in Sichuan-chongqing Region, primary raw material has beef, lung sheet, shank, chicken's gizzard, peanut, chilli oil etc., taking crisp and refreshing, the spicy fresh perfume (or spice) of mouthfeel as feature.Its distinct characteristics, special taste, be to go with rice or bread to go with rice, lie fallow the ideal chose of little food, very popular.The object of the invention is: according to the flavor characteristics of Pork Lungs in Chili Sauce, cater to the demand in market, develop one group of baste and chilli oil bag that is applicable to Pork Lungs in Chili Sauce, facilitate the making of Pork Lungs in Chili Sauce.
Summary of the invention
The object of the invention is the making in order to facilitate Pork Lungs in Chili Sauce, a kind of condiment that is applicable to Pork Lungs in Chili Sauce is provided, comprise baste and chilli oil bag.
The technical solution used in the present invention is:
The invention provides a kind of Pork Lungs in Chili Sauce condiment, comprise baste and chilli oil bag, this baste prepares by comprising that following raw material mixes: salt, white sugar, monosodium glutamate, I+G, zanthoxylum powder, rich dose, Spiced beef paste essence, the watery essence of soy sauce and pure water; This chilli oil bag prepares by comprising that following raw material mixes: capsicum oleoresin, capsanthin, pepper essence, chili oil essence, sesame oily essence, piemarker green pepper essential oil and salad oil.
Particularly, this Pork Lungs in Chili Sauce condiment, comprises baste and chilli oil bag, and this baste is mixed and prepared by the raw material that comprises following addition: salt: 50g; White sugar: 25g; Monosodium glutamate 45g; I+G:4g; Zanthoxylum powder 2g; Rich dose: 15g; Spiced beef paste essence: 6g; The watery essence of soy sauce: 1g; Pure water: 200g; This chilli oil bag is mixed and is prepared by the raw material that comprises following addition: capsicum oleoresin: 0.1g; Capsanthin: 0.03g; Pepper essence: 0.1g; Chili oil essence: 2g; Sesame oily essence: 0.2g; Piemarker green pepper essential oil: 0.05g; Salad oil: 100g.
Further, described Spiced beef paste essence is the Spiced beef paste essence 84233 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Further, the watery essence of described soy sauce is the watery essence 8234 of soy sauce that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Further, described rich dose be Tianjin Chunfa Bio-technology Group Co., Ltd. produce rich dose 8817.
Further, described chili oil essence is the chili oil essence 85157 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Further, described sesame oily essence is the sesame oily essence 85199 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Further, described piemarker green pepper essential oil is the piemarker green pepper essential oil 85197 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
When use, after 1 kilogram of Pork Lungs in Chili Sauce food materials of handling well is mixed, add 360 grams of chilli oil bags, 300 grams of bastes, 60 grams of crisp peanuts, caraway is appropriate, mix; Obtain Pork Lungs in Chili Sauce finished product.
The beneficial effect that the present invention has:
Pork Lungs in Chili Sauce condiment of the present invention (comprising baste and chilli oil bag), the demand of catering to market, facilitates the making of Pork Lungs in Chili Sauce.In baste, rich dose 8817 is used for strengthening the strong degree of mouthfeel, Spiced beef paste essence 84233 is used for strengthening pungent Flavor, the watery essence 8234 of soy sauce is used to provide sauce fragrance, add chili oil essence 85157 and piemarker green pepper essential oil 85197 in chilli oil bag, be used for embodying Chinese prickly ash fragrance and spicy fragrance, sesame oily essence 85199 embodies ripe sesame oil fragrance, allows product fragrance more enrich tempting.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of Pork Lungs in Chili Sauce condiment, comprises baste and chilli oil bag, and this baste is mixed and prepared by the raw material that comprises following addition: salt: 50g; White sugar: 25g; Monosodium glutamate 45g; I+G:4g; Zanthoxylum powder 2g; Rich dose 8817 (spring is sent out): 15g; Spiced beef paste essence 84233 (spring is sent out): 6g; The watery essence 8234 of soy sauce (spring is sent out): 1g; Pure water: 200g; This chilli oil bag is mixed and is prepared by the raw material that comprises following addition: capsicum oleoresin: 0.1g; Capsanthin: 0.03g; Pepper essence: 0.1g; Chili oil essence 85157 (spring is sent out): 2g; Sesame oily essence 85199 (spring is sent out): 0.2g; Piemarker green pepper essential oil 85197 (spring is sent out): 0.05g; Salad oil: 100g.

Claims (2)

1. a Pork Lungs in Chili Sauce condiment, it is characterized in that: this Pork Lungs in Chili Sauce condiment, comprise baste and chilli oil bag, this baste prepares by comprising that following raw material mixes: salt, white sugar, monosodium glutamate, I+G, zanthoxylum powder, rich dose, Spiced beef paste essence, the watery essence of soy sauce and pure water; This chilli oil bag prepares by comprising that following raw material mixes: capsicum oleoresin, capsanthin, pepper essence, chili oil essence, sesame oily essence, piemarker green pepper essential oil and salad oil.
2. a kind of Pork Lungs in Chili Sauce condiment according to claim 1, is characterized in that: this Pork Lungs in Chili Sauce condiment, comprise baste and chilli oil bag, and this baste is mixed and is prepared by the raw material that comprises following addition: salt: 50g; White sugar: 25g; Monosodium glutamate 45g; I+G:4g; Zanthoxylum powder 2g; Rich dose: 15g; Spiced beef paste essence: 6g; The watery essence of soy sauce: 1g; Pure water: 200g; This chilli oil bag is mixed and is prepared by the raw material that comprises following addition: capsicum oleoresin: 0.1g; Capsanthin: 0.03g; Pepper essence: 0.1g; Chili oil essence: 2g; Sesame oily essence: 0.2g; Piemarker green pepper essential oil: 0.05g; Salad oil: 100g.
CN201410412392.2A 2014-08-20 2014-08-20 Seasoning of beef and beef offal and preparation method of seasoning Pending CN104172058A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410412392.2A CN104172058A (en) 2014-08-20 2014-08-20 Seasoning of beef and beef offal and preparation method of seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410412392.2A CN104172058A (en) 2014-08-20 2014-08-20 Seasoning of beef and beef offal and preparation method of seasoning

Publications (1)

Publication Number Publication Date
CN104172058A true CN104172058A (en) 2014-12-03

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410412392.2A Pending CN104172058A (en) 2014-08-20 2014-08-20 Seasoning of beef and beef offal and preparation method of seasoning

Country Status (1)

Country Link
CN (1) CN104172058A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722690A (en) * 2016-11-19 2017-05-31 华南理工大学 A kind of dip seasoning bag and preparation method thereof
CN107397188A (en) * 2016-05-18 2017-11-28 贵州玄德生物科技股份有限公司 Spicy powder and preparation method thereof
CN109757664A (en) * 2019-01-24 2019-05-17 武汉仁川食品有限公司 A kind of production method of Pork Lungs in Chili Sauce
CN111264779A (en) * 2020-03-18 2020-06-12 成都味美鲜食品有限公司 Tablet for man and wife and its preparation process
CN113854530A (en) * 2021-10-12 2021-12-31 廖记食品有限责任公司 A flavoring agent for couple lung tablet and its preparation method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1633887A (en) * 2004-10-09 2005-07-06 腾冲县赢兴商贸有限责任公司云腾饵丝厂 Seasoning for tengchong-flavored snack ear filament
CN101965991A (en) * 2009-07-27 2011-02-09 邢建国 Formula and preparing process of dish (soup) with eight food materials

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1633887A (en) * 2004-10-09 2005-07-06 腾冲县赢兴商贸有限责任公司云腾饵丝厂 Seasoning for tengchong-flavored snack ear filament
CN101965991A (en) * 2009-07-27 2011-02-09 邢建国 Formula and preparing process of dish (soup) with eight food materials

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李春梅，等: "《舌尖上的中国 中国美食全典》", 31 May 2013 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107397188A (en) * 2016-05-18 2017-11-28 贵州玄德生物科技股份有限公司 Spicy powder and preparation method thereof
CN106722690A (en) * 2016-11-19 2017-05-31 华南理工大学 A kind of dip seasoning bag and preparation method thereof
CN109757664A (en) * 2019-01-24 2019-05-17 武汉仁川食品有限公司 A kind of production method of Pork Lungs in Chili Sauce
CN111264779A (en) * 2020-03-18 2020-06-12 成都味美鲜食品有限公司 Tablet for man and wife and its preparation process
CN113854530A (en) * 2021-10-12 2021-12-31 廖记食品有限责任公司 A flavoring agent for couple lung tablet and its preparation method

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Application publication date: 20141203