CN104522615A - Spicy beef sauce and preparation method thereof - Google Patents
Spicy beef sauce and preparation method thereof Download PDFInfo
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- CN104522615A CN104522615A CN201410749623.9A CN201410749623A CN104522615A CN 104522615 A CN104522615 A CN 104522615A CN 201410749623 A CN201410749623 A CN 201410749623A CN 104522615 A CN104522615 A CN 104522615A
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Abstract
The invention discloses spicy beef sauce and a preparation method thereof and belongs to the field of processing and preparation of foods. The spicy beef sauce is prepared by vegetable oil, beef, bean sauce, soybean paste, pepper, yeast powder, peanuts, sesame, monosodium glutamate, hydrolyzed vegetable protein, clove, anise, sichuan pepper, white pepper and beef bone soup. The spicy beef sauce and the preparation method disclosed by the invention have the advantages that the beef bone soup is added into the beef sauce and is obtained by steaming and boiling the beef bone and the beef by high pressure, concentrating the soup juice and refining by using a colloid mill, and by high-pressure steaming and boiling, nutritional components difficultly extracted by certain conventional means are fully decocted and blended into the soup juice, so that not only are the taste and the flavor of the beef sauce improved, but also the nutrition of the beef sauce is rich.
Description
Technical field
The present invention relates to the processing preparation field of food, specifically a kind of spiced hot beef sauce and preparation method thereof.
Background technology
Sauce based food condiments is the seasoned food condiments that a lot of people likes, beef paste can instant also can as cooking condiments, most food enterprise is when making beef paste, in order to allow the fresher perfume (or spice) of beef paste, all adding in the cooking process of sauce has cooking wine etc. to carry fresh, to go peculiar smell, smelling removal condiments, but halal food makes in industry, and wine is prohibited to add, so in halal food industry, carrying fresh and going peculiar smell not can solve sauce.
Summary of the invention
The object of this invention is to provide a kind of eat for Moslem, beef paste of meeting culture of Muslim diet, this beef paste have preparation technology simple, peppery in have fresh, fresh in have the fresh and tender feature of perfume (or spice), uniform color, mouthfeel.
The present invention for the technical scheme realizing above-mentioned technical purpose and adopt is: a kind of spiced hot beef sauce, according to weight ratio, by the rape oil of 39-41 part, the beef of 9-11 part, the thick broad-bean sauce of 14-16 part, the soya sauce of 19-21 part, the capsicum of 2-4 part, the dusty yeast of 2-3 part, the peanut of 4-6 part, the sesame of 1-3 part, 2-4 part monosodium glutamate, 3-4 part hydrolyzed vegetable protein, the cloves of 0.8-1.2 part, the anise of 0.4-0.6 part, the Chinese prickly ash of 0.9-1.1 part, the white pepper of 0.7-0.9 part and the ox bone soup stock of 2.8-3.2 part are made, described ox bone soup stock is by ox bone, obtain with after colloid mill refinement after the soup juice of beef after autoclaving is concentrated.
Cassia bark also containing the flavoring of 3-5 part, the sweet fermented flour sauce of 0.5-0.7 part and 0.7-0.9 part in described spiced hot beef sauce, described flavoring is that salt, soy sauce and green onion, ginger and garlic are in harmonious proportion and form.
The preparation method of above-mentioned spiced hot beef sauce, comprises the following steps:
1) take each material according to above-mentioned ratio, and rape oil is heated to 200 degrees Celsius and keeps this temperature 1-2min, and then make its Temperature fall to 145-155 degree Celsius;
2) pull out after putting into the fried 3min of rape oil of step 1) after being diced by beef, then the peanut after drying, sesame are put into after crossing oil in the rape oil in step 1) and pull out, and grind;
3) mixing of thick broad-bean sauce, soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock is mixed thoroughly, and leave standstill 1-2h, for subsequent use;
4) mixture in step 3) is put into step 2) the fried 30min of rape oil; then the capsicum after oven dry, cloves, Chinese prickly ash, white pepper are put into rape oil; blast after fragrance until it and cease fire, and remaining material is put into rape oil mix evenly can obtain product.
In the present invention, obtain with after colloid mill refinement after ox bone soup stock is concentrated by ox bone, the beef soup juice after autoclaving, concrete operations are as follows:
By ox bone and beef cleaning, ox bone is cut into the segment being no more than 3cm, beef is cut into the little fourth of 1cm, then segment ox bone and diced beef are put into pressure cooker with big fire infusion with the mixing of the ratio of weight ratio 3-5:1, the water of the ox bone of every 1kg and the corresponding 10-12kg of diced beef mixture, infusion to the water in pressure cooker is reduced to original 20%, then use little fiery infusion instead to concentrate, until the liquid in pot is reduced to original 10%, nature cooled and filtered falls ox bone, obtains ox bone soup stock with after colloid mill refinement.
Beneficial effect: the present invention, compared with existing beef paste preparation technology, possesses following advantage:
1) by adding ox bone soup stock in beef paste, described ox bone soup stock obtains with after colloid mill refinement after being concentrated by ox bone, the beef soup juice after autoclaving, through autoclaving, the nutritional labeling that some conventional meanses in ox bone are difficult to extract is dissolved in soup juice through fully boiling, not only increase the mouthfeel of beef paste, and make the nutrition of beef paste abundanter;
2) by adding the sauce such as thick broad-bean sauce, soya sauce in beef paste, not only play the effect increasing mouthfeel, and can play to a certain extent and put forward fresh effect of removing peculiar smell;
3) sauce such as thick broad-bean sauce, soya sauce mix with dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock mix thoroughly rear place a period of time after fried again, dusty yeast, hydrolyzed vegetable protein can be made to suppress peculiar smell in ox bone soup stock fully, and significantly promote delicate flavour.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, in various embodiments of the present invention adopt various raw material to be commercially available conventional raw material.
Embodiment 1
A kind of spiced hot beef sauce, according to weight ratio, be made up of the ox bone soup stock of the rape oils of 39 parts, the beef of 9 parts, the thick broad-bean sauce of 14 parts, the soya sauce of 19 parts, the capsicum of 2 parts, the dusty yeast of 2 parts, the peanut of 4 parts, the sesame of 1 part, 2 portions of monosodium glutamates, 3 parts of hydrolyzed vegetable proteins, the cloves of 0.8 part, the anise of 0.4 part, the Chinese prickly ash of 0.9 part, the white pepper of 0.7 part and 2.8 parts, obtain with after colloid mill refinement after described ox bone soup stock is concentrated by ox bone, the beef soup juice after autoclaving.
The preparation method of above-mentioned spiced hot beef sauce, comprises the following steps:
1) take each material according to above-mentioned ratio, and rape oil is heated to 200 degrees Celsius and keeps this temperature 1min, and then make its Temperature fall to 155 degrees Celsius;
2) pull out after putting into the fried 3min of rape oil of step 1) after being diced by beef, then the peanut after drying, sesame are put into after crossing oil in the rape oil in step 1) and pull out, and grind;
3) mixing of thick broad-bean sauce, soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock is mixed thoroughly, and leave standstill 1h, for subsequent use;
4) mixture in step 3) is put into step 2) the fried 30min of rape oil; then the capsicum of cutting into slices after drying and cloves, Chinese prickly ash, white pepper are put into rape oil; blast after fragrance until it and cease fire, and remaining material is put into rape oil mix evenly can obtain product.
Be more than the basic embodiment of the present embodiment, further optimization can be done on above basis:
As, the cassia bark also containing the flavoring of 3 parts, the sweet fermented flour sauce of 0.5 part and 0.7 part in described spiced hot beef sauce, described flavoring is that salt, soy sauce and green onion, ginger and garlic are in harmonious proportion and form, and can adjust the amount of salt, soy sauce, green onion, ginger, garlic according to individual taste; In the preparation, sweet fermented flour sauce, flavoring are mixed with the thick broad-bean sauce in step 3), soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate, ox bone soup stock and mixes thoroughly, leave standstill 1h, and then carry out step 4).
Embodiment 2
A kind of spiced hot beef sauce, according to weight ratio, be made up of the ox bone soup stock of the rape oils of 41 parts, the beef of 11 parts, the thick broad-bean sauce of 16 parts, the soya sauce of 21 parts, the capsicum of 4 parts, the dusty yeast of 3 parts, the peanut of 6 parts, the sesame of 3 parts, 4 portions of monosodium glutamates, 4 parts of hydrolyzed vegetable proteins, the cloves of 1.2 parts, the anise of 0.6 part, the Chinese prickly ash of 1.1 parts, the white pepper of 0.9 part and 3.2 parts, obtain with after colloid mill refinement after described ox bone soup stock is concentrated by ox bone, the beef soup juice after autoclaving.
The preparation method of above-mentioned spiced hot beef sauce, comprises the following steps:
1) take each material according to above-mentioned ratio, and rape oil is heated to 200 degrees Celsius and keeps this temperature 2min, and then make its Temperature fall to 145 degrees Celsius;
2) pull out after putting into the fried 3min of rape oil of step 1) after being diced by beef, then the peanut after drying, sesame are put into after crossing oil in the rape oil in step 1) and pull out, and grind;
3) mixing of thick broad-bean sauce, soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock is mixed thoroughly, and leave standstill 2h, for subsequent use;
4) mixture in step 3) is put into step 2) the fried 30min of rape oil; then the capsicum of pulverizing after oven dry, cloves, Chinese prickly ash, white pepper are put into rape oil; blast after fragrance until it and cease fire, and remaining material is put into rape oil mix evenly can obtain product.
Be more than the basic embodiment of the present embodiment, further optimization can be done on above basis:
As, the cassia bark also containing the flavoring of 5 parts, the sweet fermented flour sauce of 0.7 part and 0.9 part in described spiced hot beef sauce, described flavoring is that salt, soy sauce and green onion, ginger and garlic are in harmonious proportion and form, and can adjust the amount of salt, soy sauce, green onion, ginger, garlic according to individual taste; In the preparation, sweet fermented flour sauce, flavoring are mixed with the thick broad-bean sauce in step 3), soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate, ox bone soup stock and mixes thoroughly, leave standstill 2h, and then carry out step 4).
Embodiment 3
A kind of spiced hot beef sauce, according to weight ratio, be made up of the ox bone soup stock of the rape oils of 40 parts, the beef of 10 parts, the thick broad-bean sauce of 15 parts, the soya sauce of 20 parts, the capsicum of 3 parts, the dusty yeast of 2.5 parts, the peanut of 5 parts, the sesame of 2 parts, 3 portions of monosodium glutamates, 3.5 parts of hydrolyzed vegetable proteins, the cloves of 1 part, the anise of 0.5 part, the Chinese prickly ash of 1 part, the white pepper of 0.8 part and 3 parts, obtain with after colloid mill refinement after described ox bone soup stock is concentrated by ox bone, the beef soup juice after autoclaving.
The preparation method of above-mentioned spiced hot beef sauce, comprises the following steps:
1) take each material according to above-mentioned ratio, and rape oil is heated to 200 degrees Celsius and keeps this temperature 1.5min, and then make its Temperature fall to 150 degrees Celsius;
2) pull out after putting into the fried 3min of rape oil of step 1) after being diced by beef, then the peanut after drying, sesame are put into after crossing oil in the rape oil in step 1) and pull out, and grind;
3) mixing of thick broad-bean sauce, soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock is mixed thoroughly, and leave standstill 1.5h, for subsequent use;
4) mixture in step 3) is put into step 2) the fried 30min of rape oil; then the capsicum after oven dry, cloves, Chinese prickly ash, white pepper are put into rape oil; blast after fragrance until it and cease fire, and remaining material is put into rape oil mix evenly can obtain product.
Be more than the basic embodiment of the present embodiment, further optimization can be done on above basis:
As, the cassia bark also containing the flavoring of 4 parts, the sweet fermented flour sauce of 0.6 part and 0.8 part in described spiced hot beef sauce, described flavoring is that salt, soy sauce and green onion, ginger and garlic are in harmonious proportion and form, and can adjust the amount of salt, soy sauce, green onion, ginger, garlic according to individual taste; In the preparation, sweet fermented flour sauce, flavoring are mixed with the thick broad-bean sauce in step 3), soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate, ox bone soup stock and mixes thoroughly, leave standstill 1.5h, and then carry out step 4).
Claims (3)
1. a spiced hot beef sauce, it is characterized in that: according to weight ratio, by the rape oil of 39-41 part, the beef of 9-11 part, the thick broad-bean sauce of 14-16 part, the soya sauce of 19-21 part, the capsicum of 2-4 part, the dusty yeast of 2-3 part, the peanut of 4-6 part, the sesame of 1-3 part, 2-4 part monosodium glutamate, 3-4 part hydrolyzed vegetable protein, the cloves of 0.8-1.2 part, the anise of 0.4-0.6 part, the Chinese prickly ash of 0.9-1.1 part, the white pepper of 0.7-0.9 part and the ox bone soup stock of 2.8-3.2 part are made, described ox bone soup stock is by ox bone, obtain with after colloid mill refinement after the soup juice of beef after autoclaving is concentrated.
2. a kind of spiced hot beef sauce according to claim 1, it is characterized in that: the cassia bark also containing the flavoring of 3-5 part, the sweet fermented flour sauce of 0.5-0.7 part and 0.7-0.9 part in described spiced hot beef sauce, described flavoring is that salt, soy sauce and green onion, ginger and garlic are in harmonious proportion and form.
3. the preparation method of spiced hot beef sauce according to claim 1 and 2, is characterized in that, comprises the following steps:
1) ratio in accordance with claim takes each material, and rape oil is heated to 200 degrees Celsius and keeps this temperature 1-2min, and then makes its Temperature fall to 145-155 degree Celsius;
2) pull out after putting into the fried 3min of rape oil of step 1) after being diced by beef, then the peanut after drying, sesame are put into after crossing oil in the rape oil in step 1) and pull out, and grind;
3) mixing of thick broad-bean sauce, soya sauce, dusty yeast, hydrolyzed vegetable protein, monosodium glutamate and ox bone soup stock is mixed thoroughly, and leave standstill 1-2h, for subsequent use;
4) mixture in step 3) is put into step 2) the fried 30min of rape oil; then the capsicum after oven dry, cloves, Chinese prickly ash, white pepper are put into rape oil; blast after fragrance until it and cease fire, and remaining material is put into rape oil mix evenly can obtain product.
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| CN201410749623.9A CN104522615A (en) | 2014-12-10 | 2014-12-10 | Spicy beef sauce and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855948A (en) * | 2015-05-27 | 2015-08-26 | 天津春发生物科技集团有限公司 | Delicious spicy flavored beef sauce and preparation method thereof |
| CN105029254A (en) * | 2015-07-28 | 2015-11-11 | 潍坊友容实业有限公司 | Suaeda salsa broad bean sauce and preparation method thereof |
| CN105077037A (en) * | 2015-07-28 | 2015-11-25 | 潍坊友容实业有限公司 | Suaeda salsa thick broad-bean sauce |
| CN105192733A (en) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | Spicy and hot beef food and making method thereof |
| CN105595302A (en) * | 2015-09-06 | 2016-05-25 | 钟祥市罗师傅粮油食品有限公司 | Preparation method of flavored hot-spice sauce |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN106820080A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Beef paste and preparation method thereof |
| CN107319504A (en) * | 2017-08-18 | 2017-11-07 | 邱阁玄 | A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft |
| CN107751917A (en) * | 2016-08-23 | 2018-03-06 | 顶益（开曼岛）控股有限公司 | Beef composite flavor soup-stock condiment, its preparation method and application |
| CN107822098A (en) * | 2017-12-20 | 2018-03-23 | 朱新科 | A kind of preparation method of beef soybean paste |
| CN107865320A (en) * | 2017-11-29 | 2018-04-03 | 广西鹿寨众牛食品有限公司 | Beef sauce preparation method |
| CN107927721A (en) * | 2017-12-04 | 2018-04-20 | 淮南宜生食品有限公司 | A kind of Ba Shi is vinegar-pepper taste beef sauce bag and its preparation process |
| CN109077293A (en) * | 2018-08-27 | 2018-12-25 | 宁夏宁杨食品有限公司 | A kind of strengthening the muscles and bones beef paste and preparation method thereof |
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN115997913A (en) * | 2022-12-17 | 2023-04-25 | 刘志杰 | Beef chilli sauce and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855948A (en) * | 2015-05-27 | 2015-08-26 | 天津春发生物科技集团有限公司 | Delicious spicy flavored beef sauce and preparation method thereof |
| CN105029254A (en) * | 2015-07-28 | 2015-11-11 | 潍坊友容实业有限公司 | Suaeda salsa broad bean sauce and preparation method thereof |
| CN105077037A (en) * | 2015-07-28 | 2015-11-25 | 潍坊友容实业有限公司 | Suaeda salsa thick broad-bean sauce |
| CN105192733A (en) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | Spicy and hot beef food and making method thereof |
| CN105595302A (en) * | 2015-09-06 | 2016-05-25 | 钟祥市罗师傅粮油食品有限公司 | Preparation method of flavored hot-spice sauce |
| CN107751917A (en) * | 2016-08-23 | 2018-03-06 | 顶益（开曼岛）控股有限公司 | Beef composite flavor soup-stock condiment, its preparation method and application |
| CN106820080A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Beef paste and preparation method thereof |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN107319504A (en) * | 2017-08-18 | 2017-11-07 | 邱阁玄 | A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft |
| CN107865320A (en) * | 2017-11-29 | 2018-04-03 | 广西鹿寨众牛食品有限公司 | Beef sauce preparation method |
| CN107927721A (en) * | 2017-12-04 | 2018-04-20 | 淮南宜生食品有限公司 | A kind of Ba Shi is vinegar-pepper taste beef sauce bag and its preparation process |
| CN107822098A (en) * | 2017-12-20 | 2018-03-23 | 朱新科 | A kind of preparation method of beef soybean paste |
| CN109077293A (en) * | 2018-08-27 | 2018-12-25 | 宁夏宁杨食品有限公司 | A kind of strengthening the muscles and bones beef paste and preparation method thereof |
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN115997913A (en) * | 2022-12-17 | 2023-04-25 | 刘志杰 | Beef chilli sauce and preparation method thereof |
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Application publication date: 20150422 |