CN104207102A - Spicy and hot cattle beef sauce and preparation method thereof - Google Patents
Spicy and hot cattle beef sauce and preparation method thereof Download PDFInfo
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- CN104207102A CN104207102A CN201410346567.4A CN201410346567A CN104207102A CN 104207102 A CN104207102 A CN 104207102A CN 201410346567 A CN201410346567 A CN 201410346567A CN 104207102 A CN104207102 A CN 104207102A
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Classifications
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a spicy and hot cattle beef sauce and a preparation method thereof. The spicy and hot cattle beef sauce is composed of following raw materials: cattle beef, chayote, dried red chilli, lily, dried bamboo shoots, elaeagnus angustifolia, tomato flour, euryale ferox, millet, porphyra, peel-removed cooked peanut kernels, fructus cannabis, phaseolus calcaratus, natto, spirulina platensis powder, sweet flour sauce, salt, sugar, tea-seed oil, five-spice powder, Chinese prickly ash powder, poria cocos, cyanotis arachnoides, fructus aurantii and the like. The spicy and hot cattle beef sauce has following beneficial effects: the cattle beef has effects of warming and tonifying spleen and stomach, boosting qi and nourishing blood, fortifying tendon and bones and dispersing swelling and inducing diueresis, is mainly used for treating deficiency of yang of the spleen and the stomach, edema, deficiency of essence and blood, aching and limp in tender and bones and the like, and has a same qi-tonifying function as astragalus membranaceus. The spicy and hot cattle beef sauce is nourishing but not dry, is spicy, hot and appetizing, is scientific and reasonable in formula, is convenient to prepare, is green and healthy and is long in storage life.
Description
Invention field
The present invention relates to food processing field, relate to a kind of fragrant peppery ox meat pulp and preparation method thereof or rather.
Background technology
?
Sauce originates from China, has long history.Most of sauce is with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material, the pasty state flavouring processed.The tartar sauce of China is of a great variety, multiple tastes, has good effect for the color, smell and taste improving food.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans.Sauce of the present invention, adopts multiple fresh food materials as main raw material(s), obtained tartar sauce, not only can meet consumer to the pursuit on food taste, but also have certain health and health value.
Summary of the invention
The object of the invention is to be to provide a kind of fragrant peppery ox meat pulp and preparation method thereof, enrich the life of people.
For addressing this problem, the technical solution used in the present invention is: fragrant peppery ox meat pulp is made up of the raw material of following weight portion: Carnis Bovis seu Bubali 225-230, chocho 30-32, chilli 24-25, lily 10-11, dried bamboo shoots 27-28, arrow-leaved oleaster 17-18, dehydrated potato powder 6-8, Gorgon fruit 21-22, small Semen setariae 13-14, laver 4-5, remove the peel ripe shelled peanut 26-27, fructus cannabis 5-6, rde bean 7-8, natto 14-15, spirulina powder 1-2, sweet fermented flour sauce 12-13, salt 7-8, white granulated sugar 2-3, tea-seed oil 12-13, five-spice powder 2-3, zanthoxylum powder 1-2, Poria cocos 2-3, blackspiked lovegrass herb with root 1-2, Fructus Aurantii 3-4, health-care additive 7-8, water is appropriate.
Wherein health-care additive is made up of the raw material of following weight portion: beer yeast powder 34-35, Wheat Grass Powder 20-22, black sesame paste 5-6, blue fragrant sub-powder 16-18, tangerine pith 2-3, hoveniae semoveniae semen 7-8, sanchi flower 10-11, ginger leaf 2-3, American lotus 1-2, great burdock achene 4-5, Artemisia integrifolia 7-8, water are appropriate.
Perfume (or spice) of the present invention peppery ox meat pulp preparation process is carried out according to the following steps:
(1) Poria cocos, blackspiked lovegrass herb with root, Fructus Aurantii add suitable quantity of water and decoct 1-2 time, and elimination residue merges decoction liquor, continue the concentrated 20-30 minute of heating, obtain Chinese herbal medicine concentrate;
(2) chocho is got pulp and is cut into little fourth, for subsequent use after Tumbleing Dry;
(3) lily, dried bamboo shoots bubble are sent out and are cleaned, and pulp got by arrow-leaved oleaster, and Carnis Bovis seu Bubali, chilli, laver are cleaned, be cut into soybean grain size, pickle 4-5 hour, elimination excessive moisture with step (1) gained Chinese herbal medicine concentrate, contain Steam by water bath 30-40 minute in airtight container, obtain tartar sauce major ingredient;
(4) fructus cannabis, rde bean, Gorgon fruit, the ground 100-120 mesh sieve of small Semen setariae, adds and fully mixes except the ripe shelled peanut of peeling, other residual components except natto and suitable quantity of water are stirred to material, obtain mixing underflow;
(5) step (3) tartar sauce major ingredient, step (4) mixing underflow are boiled rear little fire and boiled 25-30 minute, add step (2) medium and small fourth, remove the peel ripe shelled peanut, natto continues heating 6-8 minute;
(6) tartar sauce that step (5) is obtained is cooled to room temperature, sterilization after filling and sealing.
In addition, the preparation method of health-care additive is: tangerine pith, hoveniae semoveniae semen, sanchi flower, ginger leaf, American lotus, great burdock achene, Artemisia integrifolia are added suitable quantity of water and decoct 1-2 hour, obtain Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix rear little fire to stir-fry to both to evaporate without moisture with other residual components.
Vanilla in the present invention is the seed of legume vanilla, and vanilla herb can be used as medicine, and has warm kidney yang, moistening lung enriching yin, and dispel Wen Han, lax neural, remove obstruction in channels to relieve pain, effect of replenishing vital essence to tonify kidney establishing-Yang; Blackspiked lovegrass herb with root is the blue plants of Hedyotis of Commelianaceae, has dispelling, collateral-activating, inducing diuresis and reducing edema effect.
Beneficial effect of the present invention: Carnis Bovis seu Bubali warmly invigorating spleen and stomach, nourishing qi and blood, strong muscles and bones, detumescencing diuresis, cure mainly YANG deficiency of the spleen and stomach, the diseases such as oedema, blood and essence asthenia, soreness of bones and muscles, the same Radix Astragali of tonifying Qi effect merit.The peppery ox meat pulp of perfume (or spice) of the present invention, mends and not dry, fragrant peppery appetizing, prepares burden scientific and reasonable, easy to make, and Product Green is healthy, storage life limit for length.
Detailed description of the invention
Fragrant peppery ox meat pulp, is made up of the raw material of following weight portion (kilogram):
Carnis Bovis seu Bubali 225, chocho 30, chilli 25, lily 10, dried bamboo shoots 28, arrow-leaved oleaster 17, dehydrated potato powder 6, Gorgon fruit 22, small Semen setariae 14, laver 5, remove the peel ripe shelled peanut 26, fructus cannabis 6, rde bean 8, natto 15, spirulina powder 1, sweet fermented flour sauce 12, salt 8, white granulated sugar 2, tea-seed oil 13, five-spice powder 2, zanthoxylum powder 1, Poria cocos 2, blackspiked lovegrass herb with root 1, Fructus Aurantii 3, health-care additive 8, water are appropriate.
Wherein health-care additive is made up of the raw material of following weight portion (kilogram): beer yeast powder 35, Wheat Grass Powder 20, black sesame paste 5, blue fragrant sub-powder 16, tangerine pith 2, hoveniae semoveniae semen 7, sanchi flower 10, ginger leaf 3, American lotus 1, great burdock achene 5, Artemisia integrifolia 8, water are appropriate.
Preparation method, comprises the steps:
(1) Poria cocos, blackspiked lovegrass herb with root, Fructus Aurantii add suitable quantity of water and decoct 2 times, and elimination residue merges decoction liquor, continue heating concentrated 30 minutes, obtain Chinese herbal medicine concentrate;
(2) chocho is got pulp and is cut into little fourth, for subsequent use after Tumbleing Dry;
(3) lily, dried bamboo shoots bubble are sent out and are cleaned, and pulp got by arrow-leaved oleaster, and Carnis Bovis seu Bubali, chilli, laver are cleaned, be cut into soybean grain size, pickle 5 hours, elimination excessive moisture with step (1) gained Chinese herbal medicine concentrate, to contain in airtight container Steam by water bath 40 minutes, obtain tartar sauce major ingredient;
(4) fructus cannabis, rde bean, Gorgon fruit, ground 120 mesh sieves of small Semen setariae, add and fully mix except the ripe shelled peanut of peeling, other residual components except natto and suitable quantity of water are stirred to material, obtain mixing underflow;
(5) step (3) tartar sauce major ingredient, step (4) mixing underflow are boiled rear little fire and boiled 30 minutes, add step (2) medium and small fourth, remove the peel ripe shelled peanut, natto continues heating 8 minutes;
(6) tartar sauce that step (5) is obtained is cooled to room temperature, sterilization after filling and sealing.
In addition, the preparation method of health-care additive is: tangerine pith, hoveniae semoveniae semen, sanchi flower, ginger leaf, American lotus, great burdock achene, Artemisia integrifolia are added suitable quantity of water and decoct 1 hour, obtain Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix rear little fire to stir-fry to both to evaporate without moisture with other residual components.
Claims (2)
1. the peppery ox meat pulp of perfume (or spice), it is characterized in that, be made up of the raw material of following weight portion: Carnis Bovis seu Bubali 225-230, chocho 30-32, chilli 24-25, lily 10-11, dried bamboo shoots 27-28, arrow-leaved oleaster 17-18, dehydrated potato powder 6-8, Gorgon fruit 21-22, small Semen setariae 13-14, laver 4-5, remove the peel ripe shelled peanut 26-27, fructus cannabis 5-6, rde bean 7-8, natto 14-15, spirulina powder 1-2, sweet fermented flour sauce 12-13, salt 7-8, white granulated sugar 2-3, tea-seed oil 12-13, five-spice powder 2-3, zanthoxylum powder 1-2, Poria cocos 2-3, blackspiked lovegrass herb with root 1-2, Fructus Aurantii 3-4, health-care additive 7-8, water is appropriate, wherein health-care additive is made up of the raw material of following weight portion: beer yeast powder 34-35, Wheat Grass Powder 20-22, black sesame paste 5-6, blue fragrant sub-powder 16-18, tangerine pith 2-3, hoveniae semoveniae semen 7-8, sanchi flower 10-11, ginger leaf 2-3, American lotus 1-2, great burdock achene 4-5, Artemisia integrifolia 7-8, water are appropriate, preparation method is: tangerine pith, hoveniae semoveniae semen, sanchi flower, ginger leaf, American lotus, great burdock achene, Artemisia integrifolia are added suitable quantity of water and decoct 1-2 hour, obtains Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume, mix rear little fire to stir-fry to both to evaporate without moisture with other residual components.
2. the preparation method of the peppery ox meat pulp of the perfume (or spice) according to claim l, is characterized in that: comprise the steps:
(1) Poria cocos, blackspiked lovegrass herb with root, Fructus Aurantii add suitable quantity of water and decoct 1-2 time, and elimination residue merges decoction liquor, continue the concentrated 20-30 minute of heating, obtain Chinese herbal medicine concentrate;
(2) chocho is got pulp and is cut into little fourth, for subsequent use after Tumbleing Dry;
(3) lily, dried bamboo shoots bubble are sent out and are cleaned, and pulp got by arrow-leaved oleaster, and Carnis Bovis seu Bubali, chilli, laver are cleaned, be cut into soybean grain size, pickle 4-5 hour, elimination excessive moisture with step (1) gained Chinese herbal medicine concentrate, contain Steam by water bath 30-40 minute in airtight container, obtain tartar sauce major ingredient;
(4) fructus cannabis, rde bean, Gorgon fruit, the ground 100-120 mesh sieve of small Semen setariae, adds and fully mixes except the ripe shelled peanut of peeling, other residual components except natto and suitable quantity of water are stirred to material, obtain mixing underflow;
(5) step (3) tartar sauce major ingredient, step (4) mixing underflow are boiled rear little fire and boiled 25-30 minute, add step (2) medium and small fourth, remove the peel ripe shelled peanut, natto continues heating 6-8 minute;
(6) tartar sauce that step (5) is obtained is cooled to room temperature, sterilization after filling and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346567.4A CN104207102A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot cattle beef sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346567.4A CN104207102A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot cattle beef sauce and preparation method thereof |
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| CN104207102A true CN104207102A (en) | 2014-12-17 |
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| CN201410346567.4A Pending CN104207102A (en) | 2014-07-21 | 2014-07-21 | Spicy and hot cattle beef sauce and preparation method thereof |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543959A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Peanut-orange-lean meat paste and preparation method thereof |
| CN104585726A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste |
| CN105029364A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Making method of roasted nice-smelling beef paste |
| CN105029438A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Spiced eyesight-improving beef paste making method |
| CN105077179A (en) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of reducing blood pressure |
| CN105077180A (en) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef sauce capable of nourishing kidney and nourishing stomach |
| CN105077181A (en) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of fragrant and sweet beef paste for liver protection |
| CN105105089A (en) * | 2015-07-24 | 2015-12-02 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of milk flavor beef paste capable of activating collaterals |
| CN105105153A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Coconut lung-heat removing beef paste and making method thereof |
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| CN105124539A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Chocolate-flavored beef paste and preparation method thereof |
| CN105124536A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Fragrant mushroom and beef paste and preparation method thereof |
| CN105124537A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Refreshing beef paste with function of nourishing lung and preparation method of refreshing beef paste |
| CN105124538A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Smoked fragrant beef paste with function of regulating meridians and preparation method of smoked fragrant beef paste |
| CN105231409A (en) * | 2015-07-24 | 2016-01-13 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
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| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
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| CN105105089A (en) * | 2015-07-24 | 2015-12-02 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of milk flavor beef paste capable of activating collaterals |
| CN105231409A (en) * | 2015-07-24 | 2016-01-13 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
| CN105124539A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Chocolate-flavored beef paste and preparation method thereof |
| CN105105096A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Beef paste capable of relaxing muscles and tendons and strengthening bones and preparation method thereof |
| CN105124536A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Fragrant mushroom and beef paste and preparation method thereof |
| CN105124537A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Refreshing beef paste with function of nourishing lung and preparation method of refreshing beef paste |
| CN105124538A (en) * | 2015-08-20 | 2015-12-09 | 薛典荣 | Smoked fragrant beef paste with function of regulating meridians and preparation method of smoked fragrant beef paste |
| CN105105153A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Coconut lung-heat removing beef paste and making method thereof |
| CN105341846A (en) * | 2015-11-06 | 2016-02-24 | 永胜三可口生物开发有限责任公司 | Yongsheng camellia oleifera and hemp seed sauce condiment |
| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
| CN106235273A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of celery and beef beans and preparation method thereof |
| CN108497325A (en) * | 2018-04-25 | 2018-09-07 | 广西民族师范学院 | A kind of conical redpepper fruit local flavor beef sauce and preparation method thereof with nourishing spleen and stomach function |
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
| CN110892979A (en) * | 2019-10-24 | 2020-03-20 | 南阳易佰福食品有限公司 | Production process of beef paste |
| CN112273634A (en) * | 2020-09-28 | 2021-01-29 | 上海太太乐食品有限公司 | Meicai meat sauce and preparation method thereof |
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