CN104207103A - Spicy and hot beef sauce in red chilli oil and processing method thereof - Google Patents

Spicy and hot beef sauce in red chilli oil and processing method thereof Download PDF

Info

Publication number
CN104207103A
CN104207103A CN201410346771.6A CN201410346771A CN104207103A CN 104207103 A CN104207103 A CN 104207103A CN 201410346771 A CN201410346771 A CN 201410346771A CN 104207103 A CN104207103 A CN 104207103A
Authority
CN
China
Prior art keywords
powder
oil
sauce
beef
add
Prior art date
Application number
CN201410346771.6A
Other languages
Chinese (zh)
Inventor
赵杰
Original Assignee
安徽省思杰食品有限公司
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 安徽省思杰食品有限公司 filed Critical 安徽省思杰食品有限公司
Priority to CN201410346771.6A priority Critical patent/CN104207103A/en
Publication of CN104207103A publication Critical patent/CN104207103A/en

Links

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
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a spicy and hot beef sauce in red chilli oil and a processing method thereof. The spicy and hot beef sauce is prepared from following raw materials including: celery, mulberry leaves, beef, germinated brown rice, pu'er tea powder, cassava starch, litsea, vernonia cinerea, polygonum lapathifolium, flowers of panax notoginseng, Alternanthera philoxeroides, herb of gold stargrass, greenish lily seeds, pepper powder, chilli powder, the red chilli oil, a proper amount of coix seed oil, salt, soybean paste, and nutritional additives. The spicy and hot beef sauce in the red chilli oil is thick and mellow in sauce fragrance, is spicy and hot in taste, is smooth and fine in mouthfeel, can be used for being eaten together with rice or bread and flavoring and color adjusting, is rich in vitamins, microelements, dietary fibers, amino acids and the like, is rich and balanced in nutrition, is added with various traditional Chinese medicine health-caring components, has effects of clearing heat and cooling blood, diminishing inflammation and removing toxin, and bacterial proofing, and is beneficial to human health.

Description

A kind of chilli oil spiced hot beef sauce and processing method thereof
Technical field
The present invention relates to a kind of chilli oil spiced hot beef sauce and processing method thereof, belong to food processing technology field.
Background technology
Along with living standard improves, people not only focus on the nutritional labeling of food in diet, and also require higher to the sense organ taste of food, therefore food dressing industry grows up thereupon simultaneously.Traditional flavoring is mainly based on single varieties such as salt, vinegar, soy sauce, sugar, and along with the development of industry, flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.Meat pulp is a kind of flavouring based on meat, and the kind local flavor of meat pulp is all more single in the market, can not satisfy the demands of consumers.
Summary of the invention
The object of the present invention is to provide a kind of chilli oil spiced hot beef sauce and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of chilli oil spiced hot beef sauce is made up of the raw material of following weight parts:
Celery 10-20, mulberry leaf 10-15, beef 10-16, sprouted unpolished rice 20-30, Pu ' er tea powder 4-6, tapioca 5-8, Litsea pungens 0.2-0.4, Herba Vernoniae Cinereae 0.2-0.3, flaccid knotweed herb 0.2-0.3, sanchi flower 0.2-0.3, alternanthera philoxeroides 0.1-0.2, gold stargrass herb 0.1-0.2, greenish lily seed 0.2-0.3, pepper powder 0.5-1, chilli powder 10-15, chilli oil 8-12, coix seed oil are appropriate, salt 20-40, soya sauce 25-40, nourishing additive agent 8-10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The processing method of described chilli oil spiced hot beef sauce, comprises the steps:
(1), Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed are crushed to 10-20 order, add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef immersion 20-30 minute, boil 10-15 minute, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 10-15 minute, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 2-3 hour, stand-by;
(3), by sprouted unpolished rice in clear water, soak 4-6 hour, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 1-2 times of weight portion coix seed oil pot by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.
Multiple natural flavouring and Chinese medicine beneficiating ingredient are added in above-mentioned nutritious flavouring agent, not only can go raw meat seasoning, abundant nutrition is enriched health care function simultaneously, there is tonifying speen and tonifying kidney, the effect such as blood circulation promoting and enriching, tonifying middle-Jiao and Qi, moistening lung are calmed the nerves, clear liver and improve vision, can strengthening by means of tonics health, strengthen disease-resistant physique.
Beneficial effect of the present invention:
The chilli oil spiced hot beef sauce that the present invention obtains, sauce is aromatic strongly fragrant, mouthfeel perfume (or spice) is peppery, the lubricious exquisiteness of entrance, can go with rice or bread edible again can flavouring colour-regulating, be rich in the compositions such as vitamin, trace element, dietary fiber, amino acid, nutritious equilibrium, also add plurality of Chinese health-care components, there is clearing heat and cooling blood, eliminating inflammation and expelling toxin, antibacterial effect, useful health.
Detailed description of the invention
A kind of chilli oil spiced hot beef sauce is made up of the raw material of following weight (jin):
Celery 20, mulberry leaf 15, beef 16, sprouted unpolished rice 30, Pu ' er tea powder 6, tapioca 8, Litsea pungens 0.4, Herba Vernoniae Cinereae 0.3, flaccid knotweed herb 0.3, sanchi flower 0.3, alternanthera philoxeroides 0.2, gold stargrass herb 0.2, greenish lily seed 0.3, pepper powder 1, chilli powder 15, chilli oil 12, coix seed oil are appropriate, salt 40, soya sauce 40, nourishing additive agent 10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight (jin): ox blood 15, passion fruit juice 20, peach kernel 10, coix seed 15, roseleaf powder 8, chaste honey 10, rice wine 40, I+G2, pollen pini 6, kudzuvine root starch 12, camellia pollen 6, lemon vinegar 5, peony seed oil 8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The processing method of described chilli oil spiced hot beef sauce, comprises the steps:
(1), by Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef and soak 30 minutes, boil 15 minutes, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 15 minutes, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 3 hours, stand-by;
(3), by sprouted unpolished rice in clear water, soak 6 hours, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 2 times of weight portion coix seed oil pots by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.

Claims (2)

1. a chilli oil spiced hot beef sauce, is characterized in that, is to be made up of the raw material of following weight parts:
Celery 10-20, mulberry leaf 10-15, beef 10-16, sprouted unpolished rice 20-30, Pu ' er tea powder 4-6, tapioca 5-8, Litsea pungens 0.2-0.4, Herba Vernoniae Cinereae 0.2-0.3, flaccid knotweed herb 0.2-0.3, sanchi flower 0.2-0.3, alternanthera philoxeroides 0.1-0.2, gold stargrass herb 0.1-0.2, greenish lily seed 0.2-0.3, pepper powder 0.5-1, chilli powder 10-15, chilli oil 8-12, coix seed oil are appropriate, salt 20-40, soya sauce 25-40, nourishing additive agent 8-10;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
2. a processing method for chilli oil spiced hot beef sauce as claimed in claim 1, is characterized in that comprising the steps:
(1), Litsea pungens, Herba Vernoniae Cinereae, flaccid knotweed herb, sanchi flower, alternanthera philoxeroides, gold stargrass herb, greenish lily seed are crushed to 10-20 order, add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate adds removal of impurities and cleans stripping and slicing beef immersion 20-30 minute, boil 10-15 minute, pull out to drain and be stranding into gruel, obtain beef gruel;
(2), by fresh and tender celery, mulberry leaf removal of impurities clean, put into rice vinegar and soak 10-15 minute, pull out and steam ripe perfume (or spice), grind pulping, rub with beef gruel, salt, chilli oil and mix evenly, overlay film pickles 2-3 hour, stand-by;
(3), by sprouted unpolished rice in clear water, soak 4-6 hour, pull out to drain and be rolled into mud, stir with tapioca, Pu ' er tea powder, send in pot, add appropriate coix seed oil, slow fire stews to moisten to blotting, and extrusion is pulverized, and obtains tea scented rice powder;
(4), add in 1-2 times of weight portion coix seed oil pot by pepper powder, chilli powder, slow fire stir-fries out perfume (or spice), and add and pickle thing, tea scented rice powder and other surplus stocks, add suitable quantity of water, water proof boils in a covered pot over a slow fire cook until sauce is thickened, cooling, filling.
CN201410346771.6A 2014-07-21 2014-07-21 Spicy and hot beef sauce in red chilli oil and processing method thereof CN104207103A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410346771.6A CN104207103A (en) 2014-07-21 2014-07-21 Spicy and hot beef sauce in red chilli oil and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410346771.6A CN104207103A (en) 2014-07-21 2014-07-21 Spicy and hot beef sauce in red chilli oil and processing method thereof

Publications (1)

Publication Number Publication Date
CN104207103A true CN104207103A (en) 2014-12-17

Family

ID=52089315

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410346771.6A CN104207103A (en) 2014-07-21 2014-07-21 Spicy and hot beef sauce in red chilli oil and processing method thereof

Country Status (1)

Country Link
CN (1) CN104207103A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783227A (en) * 2015-05-12 2015-07-22 郴州市吴氏蜂业有限责任公司 Preparation method of instant flavored little fish
CN104886538A (en) * 2015-05-11 2015-09-09 潘月娥 Fragrant and hot beef weight losing sauce
CN104921060A (en) * 2015-05-21 2015-09-23 阜阳九珍食品有限公司 Beef noodle concentrated sauce and processing method thereof
CN105815752A (en) * 2016-04-15 2016-08-03 重庆市友军食品有限公司 Passion fruit chili sauce and preparation method
CN106578981A (en) * 2016-12-20 2017-04-26 重庆市长寿区舒福食品有限公司 Quick-frozen hypoglycemic beef
CN106858359A (en) * 2015-12-11 2017-06-20 卢峰 A kind of preparation method of fresh delicious and crisp beef paste
CN107969678A (en) * 2017-11-29 2018-05-01 广西鹿寨众牛食品有限公司 Spiced hot beef sauce production method
CN108523091A (en) * 2018-04-11 2018-09-14 李超 A kind of thick chilli sauce and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120079943A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Powder sauce and process thereof
CN103652821A (en) * 2013-12-04 2014-03-26 李春燕 Jelly-fungi beef sauce
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN103719804A (en) * 2013-12-18 2014-04-16 芜湖中路实业有限责任公司 Beef mince chili sauce and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120079943A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Powder sauce and process thereof
CN103652821A (en) * 2013-12-04 2014-03-26 李春燕 Jelly-fungi beef sauce
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN103719804A (en) * 2013-12-18 2014-04-16 芜湖中路实业有限责任公司 Beef mince chili sauce and processing method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886538A (en) * 2015-05-11 2015-09-09 潘月娥 Fragrant and hot beef weight losing sauce
CN104783227A (en) * 2015-05-12 2015-07-22 郴州市吴氏蜂业有限责任公司 Preparation method of instant flavored little fish
CN104783227B (en) * 2015-05-12 2018-02-06 湖南省东江清水食品有限公司 The preparation method of the small anchovies of instant flavour
CN104921060A (en) * 2015-05-21 2015-09-23 阜阳九珍食品有限公司 Beef noodle concentrated sauce and processing method thereof
CN106858359A (en) * 2015-12-11 2017-06-20 卢峰 A kind of preparation method of fresh delicious and crisp beef paste
CN105815752A (en) * 2016-04-15 2016-08-03 重庆市友军食品有限公司 Passion fruit chili sauce and preparation method
CN106578981A (en) * 2016-12-20 2017-04-26 重庆市长寿区舒福食品有限公司 Quick-frozen hypoglycemic beef
CN107969678A (en) * 2017-11-29 2018-05-01 广西鹿寨众牛食品有限公司 Spiced hot beef sauce production method
CN108523091A (en) * 2018-04-11 2018-09-14 李超 A kind of thick chilli sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN105815717A (en) Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam
CN103989219A (en) Blueberry-containing composite nutritional syrup and processing method thereof
CN103948120B (en) A kind of guava fruit vinegar beverage and processing method thereof
CN103948094B (en) A kind of fruit vinegar beverage of appetizing of relieving summer heat and processing method thereof
CN103355588A (en) Tomato and chicken skin beautifying noodles
CN103719675A (en) Fruit and vegetable health-care flour and preparation method thereof
CN104432130A (en) Spicy and hot air-dried beef and processing method thereof
CN104187302A (en) Instant lipid-lowering glutinous rice flour and processing method thereof
CN104137866A (en) Egg fruit nutritious biscuit and processing method thereof
CN103960641A (en) Nut and beef paste and preparation method thereof
KR101331352B1 (en) Ginseng chicken broth inculding scorched part of mung beans and method of making the same
CN103992917A (en) Blueberry and Hibiscus sabdariffa tea wine and processing method thereof
CN104222821A (en) Freshwater mussel meat-lotus root seasoning for instant noodles
CN104286647A (en) Health flavored porridge and preparation method thereof
CN103704790A (en) Chicken bone paste peanut sauce and preparation method thereof
CN104585613A (en) Skin-beautifying flour with hibiscus
CN104705740A (en) Special healthcare drink for female and preparation method of special healthcare drink
CN103652968A (en) Spicy floured mutton kebabs and preparation method thereof
CN103976377B (en) A kind of strengthening the spleen and replenishing qi dried meat floss and preparation method thereof
CN104187540B (en) A kind of beef-flavouring seasoning powder and processing method thereof
CN103999917A (en) Lung-moistening biscuit with tea perfume and processing method thereof
CN104026451A (en) Fish-flavored sticky rice sauce and preparation method thereof
CN104770656A (en) Nutrient food for maintaining beauty and keeping young and preparation method thereof
CN103750276A (en) Chilli sauce condiment, chilli sauce and manufacturing method thereof
CN104207071A (en) Sauce-taste flavoring powder with squid and processing method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20141217

C12 Rejection of a patent application after its publication