CN104172120A - Green pepper beef sauce and preparation method thereof - Google Patents

Green pepper beef sauce and preparation method thereof Download PDF

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Publication number
CN104172120A
CN104172120A CN201410335732.6A CN201410335732A CN104172120A CN 104172120 A CN104172120 A CN 104172120A CN 201410335732 A CN201410335732 A CN 201410335732A CN 104172120 A CN104172120 A CN 104172120A
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CN
China
Prior art keywords
parts
beef
green
pepper
minutes
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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
CN201410335732.6A
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Chinese (zh)
Inventor
张湛
Original Assignee
张湛
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Application filed by 张湛 filed Critical 张湛
Priority to CN201410335732.6A priority Critical patent/CN104172120A/en
Publication of CN104172120A publication Critical patent/CN104172120A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

Abstract

The invention discloses green pepper beef sauce and a preparation method thereof. The green pepper beef sauce is prepared from the following raw materials in parts by weight: 40-50 parts of boiled peanuts, 100 parts of green peppers, 20-23 parts of ginger powder, 15-20 parts of medlar, 50-60 parts of salt, 10-15 parts of monosodium glutamate, 500-550 parts of plant oil, 10-20 parts of white sugar, 1-3 parts of fennel, 20-30 parts of white sesame, 5-10 parts of cumin powder, 8-20 parts of minced garlic and 200 parts of cooked beef. The produced seasoning sauce is pure in taste and suitable for people of all ages; the processing method is simple and convenient to carry out; the beef is added into the sauce, so that the taste is good and the nutrition is improved; the green pepper beef sauce fully keeps the beef nutrition, is rich in sauce fragrance, good in taste due to the green peppers and pure in color, attracts the appetite of people and is well popular in most people.

Description

A kind of green-pepper beef paste and preparation method thereof
Technical field
The present invention relates to a kind of food, specifically a kind of green-pepper beef paste and preparation method thereof.
Background technology
Beef is that people from the whole world likes the food of eating, and one of meat product of Chinese's consumption, is only second to pork, and beef protein content is high, and fat content is low, so delicious flavour is liked by people, enjoys the laudatory title of " favourite son in meat ".Beef contains rich in protein, and amino acid composition geometric ratio pork more approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare loses blood and repair tissue etc. supplementary.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef 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.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles and anaemia prolonged illness and face.Along with the continuous improvement of expanding economy and living standards of the people, beef paste also becomes also resistance to a kind of beef food of depositing that people like.
But in prior art, due to each side such as the technology of producer, a lot of beef paste tastes are unauthentic, affect to a certain extent consumer's appetite.
Summary of the invention
The present invention provides a kind of green-pepper beef paste of pure taste just for the deficiencies in the prior art, taste is mellow, and nutrition delicious food, is deeply subject to liking of broad masses.
Another object of the present invention also provides the preparation method of this green-pepper beef paste.
Technical scheme of the present invention is as follows:
A kind of green-pepper beef paste, made by the following raw material of meter by weight ratio:
Poach shelled peanut 40 ~ 50, green pepper 100, ginger powder 20 ~ 23, the fruit of Chinese wolfberry 15 ~ 20, salt 50 ~ 60, monosodium glutamate 10 ~ 15, vegetable oil 500 ~ 550, white sugar 10 ~ 20, fennel 1 ~ 3, white sesameseed 20 ~ 30, cumin powder 5 ~ 10, garlic end 8 ~ 20, cooked beef 200.
The preparation method of a kind of green-pepper beef paste described above, comprises the steps:
1) green pepper, the chopping of poach shelled peanut, cooked beef is cut into minced meat;
2) white sesameseed is fried to perfume;
3) poach peanut, green pepper, ginger powder, the fruit of Chinese wolfberry, vegetable oil, white sugar, cooked beef are put into pot, add water, little fire is endured 5 ~ 8 minutes slowly, moderate heat 2 ~ 6 minutes, and big fire 3 ~ 5 minutes, and constantly stir with shovel;
4) put into salt, pour garlic end into and stir-fry after 1 ~ 2 minute, add monosodium glutamate, fennel, cumin powder, cease fire, vexed 5 minutes, add white sesameseed, can make green-pepper beef paste.
With respect to prior art, advantage of the present invention is as follows, and 1) this tartar sauce pure taste, all-ages; 2) processing method is simple, convenient operation; 3) not only taste is lush and be conducive to strengthen nutrition in sauce, to have added beef, and beef nutrition fully keeps, and sauce is aromatic strongly fragrant, and taste green pepper is tasty and refreshing, and color and luster is pure, causes people's appetite, liked by broad masses.
Detailed description of the invention
Embodiment 1
A kind of green-pepper beef paste, is prepared from by the raw material of following weight parts:
Poach shelled peanut 40g, green pepper 100g, ginger powder 21g, the fruit of Chinese wolfberry 15, salt 55g, monosodium glutamate 10g, vegetable oil 500g, white sugar 10g, fennel 1g, white sesameseed 20g, cumin powder 6g, garlic end 13g, cooked beef 200g.
The preparation method of a kind of green-pepper beef paste described above, comprises the steps:
1) green pepper, the chopping of poach shelled peanut, cooked beef is cut into minced meat;
2) white sesameseed is fried to perfume;
3) green pepper, ginger powder, the fruit of Chinese wolfberry, vegetable oil, white sugar, poach shelled peanut, cooked beef are put into pot, add water, little fire is endured 3 minutes slowly, moderate heat 8 minutes, and big fire 2 minutes, and constantly stir with shovel;
4) put into salt, pour garlic end into and stir-fry after 3 minutes, add monosodium glutamate, fennel, cumin powder, cease fire, vexed 5 minutes, add white sesameseed, can make green-pepper beef paste.
Embodiment 2
A kind of green-pepper beef paste, is prepared from by the raw material of following weight parts:
Poach shelled peanut 45g, green pepper 80g, ginger powder 21g, fruit of Chinese wolfberry 10g, salt 50g, monosodium glutamate 12g, vegetable oil 550g, white sugar 8g, fennel 3g, white sesameseed 25g, cumin powder 6g, garlic end 13g, cooked beef 200g.
The preparation method of a kind of green-pepper beef paste described above, comprises the steps:
1) green pepper, the chopping of poach shelled peanut, cooked beef is cut into minced meat;
2) white sesameseed is fried to perfume;
3) by poach shelled peanut, green pepper, ginger powder, the fruit of Chinese wolfberry, vegetable oil, white sugar, cooked beef are put into pot, add water, and little fire is endured 6 minutes slowly, moderate heat 9 minutes, big fire 1 minute, and constantly stir with shovel;
4) put into salt, pour garlic end into and stir-fry after 5 minutes, add monosodium glutamate, five-spice powder, cumin powder, cease fire, vexed 10 minutes, add white sesameseed, can make green-pepper beef paste.
Embodiment 3
A kind of green-pepper beef paste, is prepared from by the raw material of following weight parts:
Poach shelled peanut 50g, green pepper 100g, ginger powder 21g, fruit of Chinese wolfberry 10g, salt 55g, monosodium glutamate 15g, vegetable oil 600g, white sugar 10g, white sesameseed 25g, cumin powder 8g, garlic end 20g, cooked beef 200g.
The preparation method of a kind of green-pepper beef paste described above, comprises the steps:
1) green pepper, the chopping of poach shelled peanut, cooked beef is cut into minced meat;
2) white sesameseed is fried to perfume;
3) by poach shelled peanut, green pepper, ginger powder, the fruit of Chinese wolfberry, vegetable oil, white sugar, poach shelled peanut, cooked beef is put into pot, adds water, and little fire is endured 8 minutes slowly, moderate heat 8 minutes, big fire 2 minutes, and constantly stir with shovel;
4) put into salt, pour garlic end into and stir-fry after 4 minutes, add monosodium glutamate, cumin powder, cease fire, vexed 8 minutes, add white sesameseed, can make green-pepper beef paste.

Claims (2)

1. a green-pepper beef paste, is characterized in that: be made up of the following raw material of meter by weight ratio:
Poach shelled peanut 40 ~ 50, green pepper 100, ginger powder 20 ~ 23, the fruit of Chinese wolfberry 15 ~ 20, salt 50 ~ 60, monosodium glutamate 10 ~ 15, vegetable oil 500 ~ 550, white sugar 10 ~ 20, fennel 1 ~ 3, white sesameseed 20 ~ 30, cumin powder 5 ~ 10, garlic end 8 ~ 20, cooked beef 200.
2. the preparation method of green-pepper beef paste claimed in claim 1, is characterized in that: comprise the steps:
1) green pepper, the chopping of poach shelled peanut, cooked beef is cut into minced meat;
2) white sesameseed is fried to perfume;
3) green pepper, ginger powder, the fruit of Chinese wolfberry, vegetable oil, white sugar, poach shelled peanut, cooked beef are put into pot, add water, little fire is endured 3 minutes slowly, moderate heat 8 minutes, and big fire 2 minutes, and constantly stir with shovel;
4) put into salt, pour garlic end into and stir-fry after 3 minutes, add monosodium glutamate, fennel, cumin powder, cease fire, vexed 5 minutes, add white sesameseed, can make green-pepper beef paste.
CN201410335732.6A 2014-07-16 2014-07-16 Green pepper beef sauce and preparation method thereof Pending CN104172120A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410335732.6A CN104172120A (en) 2014-07-16 2014-07-16 Green pepper beef sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410335732.6A CN104172120A (en) 2014-07-16 2014-07-16 Green pepper beef sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104172120A true CN104172120A (en) 2014-12-03

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410335732.6A Pending CN104172120A (en) 2014-07-16 2014-07-16 Green pepper beef sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104172120A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053970A (en) * 2015-08-03 2015-11-18 四川东坡中国泡菜产业技术研究院 Cordate houttuynia green pepper sauce and preparation method thereof
CN106579311A (en) * 2016-12-07 2017-04-26 何博瀚 Beef and pepper chilli sauce and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
姜莉: "复合型麻辣牛肉酱的制作", 《黄牛杂志》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053970A (en) * 2015-08-03 2015-11-18 四川东坡中国泡菜产业技术研究院 Cordate houttuynia green pepper sauce and preparation method thereof
CN106579311A (en) * 2016-12-07 2017-04-26 何博瀚 Beef and pepper chilli sauce and preparation method thereof

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SE01 Entry into force of request for substantive examination
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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141203

C02 Deemed withdrawal of patent application after publication (patent law 2001)