CN104381980A - Preparation method of cumin beef chili sauce - Google Patents
Preparation method of cumin beef chili sauce Download PDFInfo
- Publication number
- 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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- CN
- China
- Prior art keywords
- mass parts
- parts
- weight
- cumin
- beef
- Prior art date
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 235000015278 beef Nutrition 0.000 title claims abstract description 30
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000510672 Cuminum Species 0.000 title abstract description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- 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 |
Family
ID=52600028
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 |
Country Status (1)
| Country | Link |
|---|---|
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
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| WD01 | Invention patent application deemed withdrawn after publication |