CN104686999A - Beef chilli sauce - Google Patents

Abstract

Relating to chilli sauce making technologies, the invention particularly provides a making method for a safe and preservative-free beef chilli sauce adopting natural and pollution-free beef, chilli, perilla frutescens and other food materials, and solves the edible safety and long-term storage problems of beef chilli sauce. The making method includes cleaning, drying and other processes, the chilli sauce is prepared under special conditions by pulverizing, is not added with any food additive, the food sealing itself is utilized to naturally generate lactic acid bacteria beneficial to the human body, and is convenient for long term preservation. And the beef chilli sauce contains a variety of amino acids and other nutritional components needed by the human body.

Description

Beef hot sauce

Technical field

The present invention relates to a kind of thick chilli sauce, specifically with a kind of thick chilli sauce that capsicum, beef are prepared for raw material.

Background technology

The various food additives of the many uses of beef hot sauce sold in existing market, the use of food additives has great harm to the healthy of people, a large amount of edible food additive can cause various disease, and, beef hot sauce on the market, make of beef on the surface, its essence substitutes containing little beef or with powdered beef, too much edible harmful unhelpful; And beef hot sauce is not on the market containing the lactic acid bacteria useful to the person, excessive eating has certain injury to human body.

Summary of the invention

The object of the invention is the beef hot sauce doing safety and sanitation, and containing the lactic acid bacteria useful to human body.

Technical scheme of the present invention is: a kind of beef hot sauce, and this beef hot sauce is made up of following composition according to weight ratio, beef 100-200 part, capsicum 100-200 part, aniseed 5-10 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part.

Preferably: perillaseed leaf 50-100 part can also be added.

The present invention also provides a kind of preparation method of this beef hot sauce: comprise following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment; 2) beef is boiled dry

3) various material mixes and pulverizes; 4) material after pulverizing is stirred, boil in cauldron and cool completely, be put into sealing in jar and deposit.

Beef hot sauce provided by the present invention is compared with conventional thick chilli sauce, and unique distinction shows: add the beef useful to human body, and in ingredient exerts beef, the multiple nutrients such as amino acid is to the wholesome absorption of human body; And add perillaseed leaf, not only increase the fragrance of thick chilli sauce, and make thick chilli sauce when not adding any additive, utilize the principle of sealing and fermenting, naturally the lactic acid bacteria useful to human body is produced, solve the edible safety of beef hot sauce and the problem of long-term storage, enable thick chilli sauce long-term storage; In beef hot sauce of the present invention, every 100 grams of nutritional labeling contains

Total calorie: 280 kilocalories,

Amount of total fat: 2.5 grams

Polyunsaturated fatty acid:

Monounsaturated fatty acids:

Cholesterol: 35 milligrams

Sodium salt: 1.605 grams

Carbohydrate total amount: 60 grams

Dietary fiber: 3.8 milligrams

Sugar: 50.6 milligrams

Protein: 6.1 grams

Calcium: 161 milligrams

Iron: 6.8 milligrams

Several amino acids: 135 milligrams

Four, specific embodiments:

The present invention first specific embodiment, a kind of beef hot sauce, this thick chilli sauce is made up of following composition according to weight ratio, 150 parts, beef, 150 parts, capsicum, aniseed 7 parts, white wine 15 parts, white sugar 20 parts, ginger 30 parts, salt 20 parts.

The present invention second specific embodiment, a kind of beef hot sauce, this thick chilli sauce is made up of following composition according to weight ratio, 200 parts, beef, 200 parts, capsicum, aniseed 10 parts, white wine 20 parts, white sugar 40 parts, ginger 40 parts, salt 40 parts, 100 parts, perillaseed leaf.

3rd specific embodiment of the present invention, a kind of beef hot sauce, this thick chilli sauce is made up of following composition according to weight ratio, 100 parts, beef, 100 parts, capsicum, aniseed 5 parts, white wine 10 parts, white sugar 10 parts, ginger 10 parts, salt 20 parts, 50 parts, perillaseed leaf.

When this beef hot sauce manufactures, comprise following steps: 1) weigh material requested according to proportioning, clear water rinses 2-3 time, naturally dries subsequently under dustless environment;

2) beef boils and dries; 3) various material mixed and pulverize; 4) material after pulverizing is stirred, boil in cauldron and cool completely, be put into sealing in jar and deposit.

Claims (3)

1. a beef hot sauce, is characterized in that: this beef hot sauce is made up of following composition according to weight ratio, beef 100-200 part, capsicum 100-200 part, aniseed 5-10 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part.

2. beef hot sauce as claimed in claim 1, is characterized in that: also add perillaseed leaf 50-100 part in this thick chilli sauce.

3. the preparation method of beef hot sauce as claimed in claim 1, is characterized in that comprising following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment;

2) beef boils and dries; 3) various material mixed and pulverize; 4) material after pulverizing is stirred, boil in cauldron and cool completely, be put into sealing in jar and deposit.