CN104381980A - Preparation method of cumin beef chili sauce - Google Patents
Preparation method of cumin beef chili sauce Download PDFInfo
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- CN104381980A CN104381980A CN201410643491.1A CN201410643491A CN104381980A CN 104381980 A CN104381980 A CN 104381980A CN 201410643491 A CN201410643491 A CN 201410643491A CN 104381980 A CN104381980 A CN 104381980A
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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
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of cumin beef chili sauce. The preparation method comprises the following steps: feeding 2-4 parts by weight of chili powder into 20-25 parts by weight of vegetable oil, and frying for 5-8 minutes at the temperature of 170-180 DEG C; feeding 10-15 parts by weight of sweet sauce made of fermented flour, 10-15 parts by weight of soybean paste and 5-10 parts by weight of minced beef, and frying for 15-20 minutes at the temperature of 140-150 DEG C; feeding 3-5 parts by weight of monosodium glutamate, 2-4 parts by weight of white granulated sugar, 2-4 parts by weight of table salt, 0.5-2 parts by weight of white sesame and 3-5 parts by weight of cumin powder, evenly mixing, putting the mixture into a sterilized bottle while the mixture is hot, and sealing. The preparation method is simple and easy to operate. The prepared cumin beef chili sauce not only maintains the specific flavor of cumin, but also has new mouth feel and form of beef chili sauce. The cumin beef chili sauce can be used for dipping steamed buns and bread as well as cold mixing of dishes, and is convenient and fast to eat and rich in nutrition.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of cumin beef thick chilli sauce preparation method.
Background technology
Cumin is the king of flavouring, and suitable meat cooking, also can use as spices.The fruit of cumin can be used as medicine, and is used for the treatment of the disease such as indigestion and stomach cold stomachache.Originate in West Asia India, there is cultivation on the ground such as Xinjiang of China.In recent years, along with the development of cooking culture and various local delicacies industry and Xinjiang cumin flavor mutton string day by day prevailing interiorly, cumin condiment is also more and more subject to liking of people, the peppermint of its uniqueness, fruit shape fragrance and agreeable to the taste bitter taste, have astriction when chewing; For meat product, have and separate greasy effect of removing raw meat.
Summary of the invention
The object of the invention is to provide a kind of cumin beef thick chilli sauce preparation method, and the cumin beef thick chilli sauce produced both had remained the distinctive local flavor of cumin, imparts again the new mouthfeel of beef hot sauce and figure.
The present invention is by the following technical solutions:
A kind of cumin beef thick chilli sauce preparation method, comprises the steps:
Step one, the chilli powder of 2 ~ 4 mass parts is joined in the vegetable oil of 20 ~ 25 mass parts, fried 5 ~ 8min at 170 ~ 180 DEG C;
Step 2, the sweet fermented flour sauce adding 10 ~ 15 mass parts, the beans sauce of 10 ~ 15 mass parts, the beef foam of 5 ~ 10 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The white granulated sugar of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2 ~ 4 mass parts, the edible salt of 2 ~ 4 mass parts, the white sesameseed of 0.5 ~ 2 mass parts, the cumin powder of 3 ~ 5 mass parts, mix, load while hot in sterilized bottle and seal, obtain described beef hot sauce.
Vegetable oil described in step one comprises peanut oil, soya-bean oil or rape seed oil.
Bottle sterilized described in step 3 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Beneficial effect of the present invention:
Preparation method of the present invention is simple, easy to operate.The cumin beef thick chilli sauce produced both had remained the distinctive local flavor of cumin, imparted again the new mouthfeel of beef hot sauce and figure.May be used for dipping in food steamed bun, bread, also may be used for two botargo meat and fish dishes, instant is quick, nutritious.
Detailed description of the invention
Below in conjunction with embodiment the present invention done and further explain.The following example only for illustration of the present invention, but is not used for limiting practical range of the present invention.
A kind of cumin beef thick chilli sauce preparation method, comprises the steps:
Step one, the chilli powder of 2 ~ 4 mass parts is joined in the vegetable oil of 20 ~ 25 mass parts, fried 5 ~ 8min at 170 ~ 180 DEG C; Described vegetable oil comprises peanut oil, soya-bean oil or rape seed oil;
Step 2, the sweet fermented flour sauce adding 10 ~ 15 mass parts, the beans sauce of 10 ~ 15 mass parts, the beef foam of 5 ~ 10 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The white granulated sugar of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2 ~ 4 mass parts, the edible salt of 2 ~ 4 mass parts, the white sesameseed of 0.5 ~ 2 mass parts, the cumin powder of 3 ~ 5 mass parts, mix, be enclosed in while hot in the bottle of sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C and seal, obtain described beef hot sauce.
Embodiment 1
1, the chilli powder of 2 mass parts is joined in the peanut oil of 20 mass parts, fried 5min at 170 DEG C;
2, the sweet fermented flour sauce of 10 mass parts, the beans sauce of 10 mass parts, the beef foam of 5 mass parts is added, fried 15min at 140 DEG C;
3, the monosodium glutamate of 3 mass parts, the white granulated sugar of 2 mass parts, the edible salt of 2 mass parts, the white sesameseed of 0.5 mass parts, the cumin powder of 3 mass parts is added, mix, be enclosed in while hot in the bottle of sterilization 20min in the sterilization pool of 110 DEG C and seal, obtain described beef hot sauce.
Embodiment 2
1, the chilli powder of 3 mass parts is joined in the soya-bean oil of 23 mass parts, fried 6min at 175 DEG C; 2, the sweet fermented flour sauce of 12 mass parts, the beans sauce of 13 mass parts, the beef foam of 7 mass parts is added, fried 18min at 145 DEG C;
3, edible salt, the white sesameseed of 1 mass parts, the cumin powder of 4 mass parts of white granulated sugar 3 mass parts of the monosodium glutamate of 4 mass parts, 3 mass parts is added, mix, be enclosed in while hot in the bottle of sterilization 25min in the sterilization pool of 115 DEG C and seal, obtain described beef hot sauce.
Embodiment 3
1, the chilli powder of 4 mass parts is joined in the rape seed oil of 25 mass parts, fried 8min at 180 DEG C;
2, the sweet fermented flour sauce of 15 mass parts, the beans sauce of 15 mass parts, the beef foam of 10 mass parts is added, fried 20min at 150 DEG C;
3, the monosodium glutamate of 5 mass parts, the white granulated sugar of 4 mass parts, the edible salt of 4 mass parts, the white sesameseed of 2 mass parts, the cumin powder of 5 mass parts is added, mix, be enclosed in while hot in the bottle of sterilization 30min in the sterilization pool of 120 DEG C and seal, obtain described beef hot sauce.
Claims (3)
1. a cumin beef thick chilli sauce preparation method, is characterized in that, comprises the steps:
Step one, the chilli powder of 2 ~ 4 mass parts is joined in the vegetable oil of 20 ~ 25 mass parts, fried 5 ~ 8min at 170 ~ 180 DEG C;
Step 2, the sweet fermented flour sauce adding 10 ~ 15 mass parts, the beans sauce of 10 ~ 15 mass parts, the beef foam of 5 ~ 10 mass parts, fried 15 ~ 20min at 140 ~ 150 DEG C;
The white granulated sugar of step 3, the monosodium glutamate adding 3 ~ 5 mass parts, 2 ~ 4 mass parts, the edible salt of 2 ~ 4 mass parts, the white sesameseed of 0.5 ~ 2 mass parts, the cumin powder of 3 ~ 5 mass parts, mix, load while hot in sterilized bottle and seal, obtain described beef hot sauce.
2. beef hot sauce preparation method according to claim 1, is characterized in that, vegetable oil described in step one comprises peanut oil, soya-bean oil or rape seed oil.
3. beef hot sauce preparation method according to claim 1, is characterized in that, bottle sterilized described in step 3 is sterilization 20 ~ 30min in the sterilization pool of 110 ~ 120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643491.1A CN104381980A (en) | 2014-11-13 | 2014-11-13 | Preparation method of cumin beef chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643491.1A CN104381980A (en) | 2014-11-13 | 2014-11-13 | Preparation method of cumin beef chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381980A true CN104381980A (en) | 2015-03-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410643491.1A Pending CN104381980A (en) | 2014-11-13 | 2014-11-13 | Preparation method of cumin beef chili sauce |
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| CN (1) | CN104381980A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639268A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning sauce convenient to compound quickly |
| CN109480198A (en) * | 2018-12-26 | 2019-03-19 | 金菜地食品股份有限公司 | A kind of preparation method of spiced hot beef sauce |
| CN113768130A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Cumin sauce and preparation method thereof |
| CN115968808A (en) * | 2022-12-30 | 2023-04-18 | 江苏欢欢宠物食品有限公司 | Processing technology of stamping bone dog chews |
-
2014
- 2014-11-13 CN CN201410643491.1A patent/CN104381980A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639268A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning sauce convenient to compound quickly |
| CN109480198A (en) * | 2018-12-26 | 2019-03-19 | 金菜地食品股份有限公司 | A kind of preparation method of spiced hot beef sauce |
| CN113768130A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Cumin sauce and preparation method thereof |
| CN115968808A (en) * | 2022-12-30 | 2023-04-18 | 江苏欢欢宠物食品有限公司 | Processing technology of stamping bone dog chews |
| CN115968808B (en) * | 2022-12-30 | 2023-11-03 | 江苏欢欢宠物食品有限公司 | Processing technology of stamped bone dog chews |
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Application publication date: 20150304 |
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| WD01 | Invention patent application deemed withdrawn after publication |