CN104719837A - Sour and spicy beef sauce and manufacturing method thereof - Google Patents

Abstract

A sour and spicy beef sauce is characterized by comprising 60-70% of minced beef, 20%-40% of thick broad-bean sauce, 1%-5% of water, 5%-10% of a lemon juice, 1%-5% of Chinese prickly ash, 1%-5% of aniseed and 1-5% of flavor. The preparation method is as below: washing fresh beef, chopping the beef by using a mincer or a chopping knife to form beef paste; stir-frying the beef paste in a pan to 70% cooked; adding a certain amount of the Chinese prickly ash, aniseed and flavor into the pan, and then stir-frying the beef paste to 80% cooked; adding a proper amount of water, and stir-frying for half minutes; adding a proper amount of amount of thick broad-bean sauce into the pan, and stir-frying the beef paste until 90% cooked; and finally adding a certain amount of lemon juice into the pan, repeatedly stir-frying to cook the beef paste; and taking out the beef paste, naturally cooling to room temperature to obtain the beef sauce ready for eating. The invention has the following advantages: easiness to manufacture, sweet and sour taste, stomach nourishing, health care, and suitability to the taste of people.

Description

A kind of vinegar-pepper beef paste and preparation method thereof

Technical field

The present invention relates to a kind of diet flavouring, especially relate to a kind of beef paste.

Background technology

Existing sauce is divided into a lot of kinds, as vegetable sauce, thick broad-bean sauce, meat pulp, mushroom paste etc., different according to people's taste separately, supermarket can be gone to choose different types of sauce eat, the taste of sauce also has a variety of, such as sweet-smelling sauce, Five-spice taste sauce, capsicum paste, thick chilli sauce etc., but although existing sauce is bought conveniently, but the unified product produced in Dou Shi factory, taste is unalterable, the sauce people of same taste are edible for a long time can be sick of, the sauce of plant produced can not according to the single taste adjustment of individual simultaneously, the demand of people can not be met.

Summary of the invention

The object of this invention is to provide a kind of making easily, sour-sweet taste, the beef paste of stomach nourishing health.

A kind of vinegar-pepper beef paste, its proportioning is: beef end 60%-70%, thick broad-bean sauce 20%-40%, water 1%-5%, lemon juice 5%-10%, Chinese prickly ash 1%-5%. aniseed 1%-5%, essence 1%-5%.

Its preparation method is as follows:

(1) fresh beef is cleaned, use meat grinder or kitchen knife that beef is minced formation meat pulp;

(2) beef paste being put into pot stir-fries ripe to minced meat 7 points;

(3) in pot, add the Chinese prickly ash of certain component, aniseed and essence successively, then by ripe to 8 points for minced meat stir-fry;

(4) in pot, add appropriate water to stir-fry half a minute;

(5) in pot, appropriate thick broad-bean sauce is added, by ripe to 9 points for minced meat stir-fry;

(6) add the lemon juice of certain component in the most backward pot, repeatedly stir-fry, meat pulp is fried;

(7) be naturally down to normal temperature after taking out, then eat.

Compared with the prior art, beneficial effect of the present invention is: make easily, sour-sweet taste, stomach nourishing health, meets the single taste of people.

detailed description of the inventionembodiment 1: a kind of vinegar-pepper beef paste, its proportioning is: beef end 60%, thick broad-bean sauce 20%, water 5%, lemon juice 10%, Chinese prickly ash 1%. aniseed 1%, essence 3%.

Its preparation method is as follows:

(1) 600g fresh beef is cleaned, use meat grinder or kitchen knife that beef is minced formation meat pulp;

(2) beef paste being put into pot stir-fries ripe to minced meat 7 points;

(3) in pot, 10g Chinese prickly ash, 10g aniseed and 30g essence is added successively, then by ripe to 8 points for minced meat stir-fry;

(4) in pot, add 50ml water to stir-fry half a minute;

(5) in pot, 200g thick broad-bean sauce is added, by ripe to 9 points for minced meat stir-fry;

(6) add 100ml lemon juice in the most backward pot, repeatedly stir-fry, meat pulp is fried;

(7) be naturally down to normal temperature after taking out, then eat.

Embodiment 2: a kind of vinegar-pepper beef paste, its proportioning is: beef end 70%, thick broad-bean sauce 20%, water 1%, lemon juice 5%, Chinese prickly ash 2%. aniseed 1%, essence 1%.

Its preparation method is as follows:

(1) 700g fresh beef is cleaned, use meat grinder or kitchen knife that beef is minced formation meat pulp;

(2) beef paste being put into pot stir-fries ripe to minced meat 7 points;

(3) in pot, 20g Chinese prickly ash, 10g aniseed and 10g essence is added successively, then by ripe to 8 points for minced meat stir-fry;

(4) in pot, add 10ml water to stir-fry half a minute;

(5) in pot, 200g thick broad-bean sauce is added, by ripe to 9 points for minced meat stir-fry;

(6) add 50ml lemon juice in the most backward pot, repeatedly stir-fry, meat pulp is fried;

(7) be naturally down to normal temperature after taking out, then eat.

Claims (2)

1. a vinegar-pepper beef paste, is characterized in that: its proportioning is: beef end 60%-70%, thick broad-bean sauce 20%-40%, water 1%-5%, lemon juice 5%-10%, Chinese prickly ash 1%-5%. aniseed 1%-5%, essence 1%-5%.

2. the vinegar-pepper beef paste of one according to claim 1, is characterized in that: its preparation method is as follows:

(1) fresh beef is cleaned, use meat grinder or kitchen knife that beef is minced formation meat pulp;

(2) beef paste being put into pot stir-fries ripe to minced meat 7 points;

(3) in pot, add the Chinese prickly ash of certain component, aniseed and essence successively, then by ripe to 8 points for minced meat stir-fry;

(4) in pot, add appropriate water to stir-fry half a minute;

(5) in pot, appropriate thick broad-bean sauce is added, by ripe to 9 points for minced meat stir-fry;

(6) add the lemon juice of certain component in the most backward pot, repeatedly stir-fry, meat pulp is fried;

(7) be naturally down to normal temperature after taking out, then eat.