CN104223005A - Fresh spicy beef sauce and preparation method - Google Patents
Fresh spicy beef sauce and preparation method Download PDFInfo
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- CN104223005A CN104223005A CN201310231856.5A CN201310231856A CN104223005A CN 104223005 A CN104223005 A CN 104223005A CN 201310231856 A CN201310231856 A CN 201310231856A CN 104223005 A CN104223005 A CN 104223005A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses beef sauce and its preparation method and belongs to the field of seasonings. The ratio of fresh beef to chilli to chilli liquid seasoning to monosodium glutamate to sesame oil to fish sauce to white sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to unboiled oil to seasoned soy sauce for seafood in the fresh spicy beef sauce is 2-2.2: 5-5.5: 0.5-0.7: 0.4-0.45: 1-1.2: 0.3-0.35: 0.3-0.35: 1.4-1.6: 0.6-0.7: 0.5-0.6: 1.3-1.6: 0.8-1.2:0.5-0.6. The preparation method comprises steps of crushing, frying, mixing, fermentation and the like. The prepared fresh spicy beef sauce has a delicious taste. The original tastes of beef and chilli are maintained. The fresh spicy beef sauce is a green and delicious seasoning.
Description
Technical field
The present invention relates to a kind of sauce and preparation method thereof, particularly a kind of beef paste and preparation method thereof, belongs to field of seasoning.
Background technology
Thick chilli sauce is as a kind of very popular flavouring, raising along with people's living standard is subject to the welcome of more and more consumer, various functional product is added in thick chilli sauce, various function thick chilli sauce can be made as, as mushroom sauce, beef paste, minced chicken etc., each manufacturer is in order to cater to and meet the demand of the various different consumer group, make the thick chilli sauce of various heterogeneity, beef paste is as the one of thick chilli sauce, liking extensively by food enthusiasts person, the beef of the beef chili paste of existing market and capsicum are generally all through fried, the operation such as stir fry in oil, be aided with other condiment as thick broad-bean sauce, oil plants etc. are made, although this beef chili paste has the taste of beef and capsicum, but fragrance, delicate flavour is not enough, particularly the original delicate flavour of beef and capsicum is not reflected substantially, the mouthfeel of consumer cannot be made to be met.
Summary of the invention
The present invention is for providing a kind of fresh peppery beef paste and preparation method thereof.
Fresh peppery beef paste of one provided by the present invention and preparation method thereof, the raw material adopted comprises fresh beef, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6, a kind of preparation method of fresh peppery beef paste, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6, comprise the following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 130 DEG C-150 DEG C, put into Jiang Mo and pull out after 5 minutes and close fire;
C () pours capsicum into after the diced beef of exploding, bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stir, close fermentation one week, obtain fresh peppery beef paste.
More specifically a kind of fresh peppery beef paste, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2:5:0.6:0.4:1:0.3:0.3:1 .5:0.6:0.5:1.5:1:0.5, step (b) is poured diced beef into after being poured in pot by oil generation and being heated to 150 DEG C and is exploded to golden yellow, put into Jiang Mo and after 5 minutes, close fire, in step (c), add fresh beef weight 0.03-0.08 edible salt doubly.
Fresh peppery beef paste of one provided by the present invention and preparation method thereof, raw material adopts fresh beef, low temperature process, process time is short, can ensure that beef is ripe and also to a certain degree maintain the fresh and tender taste of beef, capsicum is without fried or stir fry in oil, maintain the original flavor of capsicum, rational proportioning adds fresh peppery dew, sesame oil, fish sauce, the extremely fresh soy sauce of U.S.A, Steamed fish soy sauce etc. more enhances the fresh fragrance of sauce, and other disagreeable taste can not be produced, the raw material environmental protection that the present invention adopts, without anticorrosive additive, the beef fresh chilli sauce delicious flavour that the present invention obtains, delicate flavour is pure, maintain original beef and the taste of capsicum, it is the delicious flavouring of a kind of green.
Detailed description of the invention
In order to explain enforcement of the present invention more fully, provide embodiment of the present invention, these embodiments are only to elaboration of the present invention, do not limit the scope of the invention.In the present invention, oil generation refers to the oil without refining, can be peanut oil, salad oil, soya-bean oil etc. in the present invention.
A kind of fresh peppery beef paste and preparation method thereof, the raw material adopted comprises fresh beef, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6, a kind of preparation method of fresh peppery beef paste, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6, comprise the following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 130 DEG C-150 DEG C, pull out and close fire after putting into Jiang Mo 3-5 minute;
C diced beef that () will explode, capsicum is poured into after bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stirs, , close fermentation one week, obtain fresh peppery beef paste, more specifically a kind of fresh peppery beef paste, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2:5:0.6:0.4:1:0.3:0.3:1 .5:0.6:0.5:1.5:1:0.5, step (b) is poured diced beef into and is exploded to golden yellow and pull out after being poured in pot by oil generation and being heated to 150 DEG C, pull out after putting into Jiang Mo 3-5 minute and close fire, fresh beef weight 0.03-0.08 edible salt is doubly added in step (c).
Embodiment 1:
Get fresh beef 5kg, according to the fresh beef of weight ratio: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2:5:0.6:0.4:1:0.3:0.3:1 .5:0.6:0.5:1.5:1:0.5 gets the raw materials ready, and makes according to following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 130 DEG C, put into Jiang Mo and pull out after 5 minutes and close fire;
C () pours capsicum into after the diced beef of exploding, bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stir, add the salt of beef 0.05 times of weight, close fermentation 8 days, obtain fresh peppery beef paste.
Embodiment 2:
Get fresh beef: 6kg, according to the fresh beef of weight ratio: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce 2.2:5.5:0.6:0.45:1.1:0.35:0.35:1.6:0.6:0.5:1.5:1:0.6 gets the raw materials ready, and makes according to following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 150 DEG C, put into Jiang Mo and pull out after 3 minutes and close fire;
C () pours capsicum into after the diced beef of exploding, bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stir, add the salt of beef 0.08 times of weight, close fermentation 6 days, obtain fresh peppery beef paste.
Embodiment 3:
Get fresh beef: 5kg, according to the fresh beef of weight ratio: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce 2.:5.3:0.6:0.45:1:0.3:0.3:1 .4:0.6:0.5:1.5:1:0.5 gets the raw materials ready, and makes according to following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 140 DEG C, put into Jiang Mo and pull out after 4 minutes and close fire;
C () pours capsicum into after the diced beef of exploding, bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stir, add beef 0.0, the salt of 7 times of weight closes fermentation 7 days, obtains fresh peppery beef paste.
Fresh peppery beef paste of one provided by the present invention and preparation method thereof, raw material adopts fresh beef, low temperature process, process time is short, can ensure that beef is ripe and also to a certain degree maintain the fresh and tender taste of beef, capsicum is without fried or stir fry in oil, maintain the original flavor of capsicum, add fresh peppery dew, sesame oil, fish sauce, the extremely fresh soy sauce of U.S.A, Steamed fish soy sauce etc. more enhances the fresh fragrance of sauce, the raw material environmental protection that the present invention adopts, without anticorrosive additive, the beef fresh chilli sauce delicious flavour that the present invention obtains, delicate flavour is pure, maintain original beef and the taste of capsicum, it is the delicious flavouring of a kind of green.
After detailed description embodiments of the present invention, the personage being familiar with this technology can be well understood to, do not departing under above-mentioned claim and spirit and can carry out various change and amendment, all above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all belong to the scope of technical solution of the present invention, and the present invention is not also limited to the embodiment of example in description.
Claims (5)
1. a fresh peppery beef paste, the raw material of employing comprises fresh beef, it is characterized in that: the raw material of employing and weight proportion thereof are:
Fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6.
2. the preparation method of a fresh peppery beef paste, the raw material adopted and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2-2.2:5-5.5:0.5-0.7:0.4-0.45:1-1.2:0.3-0.35:0.3-0.35:1 .4-1.6:0.6-0.7:0.5-0.6:1.3-1.6:0.8-1.2:0.5-0.6, is characterized in that: comprise the following steps:
A () selects the fresh beef of meat exquisiteness, after washing, be cut into the diced beef of 1 below ㎜ size, ginger is cut into Jiang Mo after drying appearance moisture with clear water;
B () is poured diced beef into and is exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 130 DEG C-150 DEG C, pull out and close fire after putting into Jiang Mo 3-5 minute;
C () pours capsicum into after the diced beef of exploding, bruised ginger and step (b) used oil are cooled to normal temperature, fresh peppery dew, monosodium glutamate, sesame oil, fish sauce, white sugar, flour paste, the extremely fresh soy sauce of U.S.A, ginger, light soy sauce, Steamed fish soy sauce stir, close fermentation 5-9 days, obtain fresh peppery beef paste.
3. the fresh peppery beef paste of one according to claim 1, is characterized in that: the raw material of employing and weight proportion thereof are: fresh beef: capsicum: fresh peppery dew: monosodium glutamate: sesame oil: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: oil generation: Steamed fish soy sauce=2:5:0.6:0.4:1:0.3:0.3:1 .5:0.6:0.5:1.5:1:0.5.
4. the preparation method of a kind of fresh peppery beef paste according to claim 2, is characterized in that: step (b) is poured diced beef into and exploded and pull out to golden yellow after being poured in pot by oil generation and being heated to 150 DEG C, pull out and close fire after putting into Jiang Mo 3-5 minute.
5. the preparation method of a kind of fresh peppery beef paste according to claim 2, is characterized in that: in step (c), add fresh beef weight 0.03-0.08 edible salt doubly.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310231856.5A CN104223005A (en) | 2013-06-13 | 2013-06-13 | Fresh spicy beef sauce and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310231856.5A CN104223005A (en) | 2013-06-13 | 2013-06-13 | Fresh spicy beef sauce and preparation method |
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| CN104223005A true CN104223005A (en) | 2014-12-24 |
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| CN201310231856.5A Pending CN104223005A (en) | 2013-06-13 | 2013-06-13 | Fresh spicy beef sauce and preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788493A (en) * | 2017-10-23 | 2018-03-13 | 安徽滁州多利食品有限公司 | A kind of fermentation type beef sauce and preparation method thereof |
| CN107897859A (en) * | 2017-10-23 | 2018-04-13 | 安徽滁州多利食品有限公司 | A kind of preparation process of beef paste |
| CN107927713A (en) * | 2017-10-23 | 2018-04-20 | 安徽滁州多利食品有限公司 | A kind of preparation process of 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 |
| CN113208089A (en) * | 2021-05-25 | 2021-08-06 | 浙江百盛食品有限公司 | Preparation process of chili seasoning |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788493A (en) * | 2017-10-23 | 2018-03-13 | 安徽滁州多利食品有限公司 | A kind of fermentation type beef sauce and preparation method thereof |
| CN107897859A (en) * | 2017-10-23 | 2018-04-13 | 安徽滁州多利食品有限公司 | A kind of preparation process of beef paste |
| CN107927713A (en) * | 2017-10-23 | 2018-04-20 | 安徽滁州多利食品有限公司 | A kind of preparation process of 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 |
| CN113208089A (en) * | 2021-05-25 | 2021-08-06 | 浙江百盛食品有限公司 | Preparation process of chili seasoning |
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