CN105192650A - Olive oil minced beef chili sauce and production method thereof - Google Patents
Olive oil minced beef chili sauce and production method thereof Download PDFInfo
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- CN105192650A CN105192650A CN201510602901.2A CN201510602901A CN105192650A CN 105192650 A CN105192650 A CN 105192650A CN 201510602901 A CN201510602901 A CN 201510602901A CN 105192650 A CN105192650 A CN 105192650A
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- 235000008390 olive oil Nutrition 0.000 title claims abstract description 39
- 239000004006 olive oil Substances 0.000 title claims abstract description 39
- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 9
- 235000015067 sauces Nutrition 0.000 title abstract 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 56
- 240000008574 Capsicum frutescens Species 0.000 claims description 56
- 239000001390 capsicum minimum Substances 0.000 claims description 50
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 15
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 239000006260 foam Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- -1 30 ~ 33 parts Substances 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 230000011218 segmentation Effects 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000000383 hazardous chemical Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 2
- KAKZBPTYRLMSJV-UHFFFAOYSA-N Butadiene Chemical compound C=CC=C KAKZBPTYRLMSJV-UHFFFAOYSA-N 0.000 description 2
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 2
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028594 Myocardial fibrosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000003680 myocardial damage Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses olive oil minced beef chili sauce. The olive oil minced beef chili sauce is prepared from, by weight, 30-34 parts of olive oil, 30-33 parts of chili, 4-8 parts of beef, 10-15 parts of rapeseed oil, 2.5-2.6 parts of white granulated sugar, 4-5 parts of fermented blank bean, 3-4 parts of ginger, 1-2 parts of garlic, 0.8-1.0 part of edible salt, 0.3-0.4 part of monosodium glutamate, 0.1-0.2 part of chicken powder and 0.2-0.4 part of Chinese prickly ash. A production method includes the steps of chili treatment, beef treatment, stir-frying, cooling and stirring and quantitative packaging. The olive oil minced beef chili sauce overcomes the defects that nutritional ingredients are lost and the flavor is weakened due to high temperature in preparation of chili sauce; the flavor and nutrition of the olive oil make the chili sauce delicious in flavor and richer in nutrition, and the added beef further guarantees richer nutrition; the temperature of semi-finished chili sauce in preparation is controlled, generated hazardous substances are reduced, and body health is promoted.
Description
Technical field
The present invention relates to chilli products field, relate in particular to a kind of olive oil beef foam oil capsicum and production method thereof.
Background technology
Existing oily capsicum variety is various, market capsicum variety prepares carrier mainly with rapeseed oil as oily capsicum greatly, because its unique flavor, shelf-life are longer, be convenient for carrying, deeply like by consumer, in daily life, chilli oil is mainly used in food and drink condiment, and enrich food mouthfeel provides a large amount of nutritional labeling and energy simultaneously.
Existing oily capsicum preparation method mostly adopts and is boiled by rapeseed oil, pour chilli frying into and obtain, in vegetable seed lubricant component, unrighted acid is many, the frying production method of conventional oily capsicum mainly through adding capsicum in high temperature rapeseed oil, high temperature can make capsicum produce the burnt material of paste harmful in a large number, meanwhile, containing polyunsaturated fatty acid in rapeseed oil, be very easily oxidized in high-temperature heating process, become sour the material erucic acid producing and be not easy to human consumption.Zoopery proves, a large amount of absorption contains the high rapeseed oil of erucic acid, can cause myocardial fibrosis and cause Myocardial damage; Animal is caused to increase weight slow, depauperation; Degradation negative interaction under fecundity, under high temperature, rapeseed oil also can discharge the smog containing butadiene component simultaneously, and long-term a large amount of inherent immunity function that this material not only can change people that sucks, and easily suffer from lung cancer, be detrimental to health.
Although natural health effect that olive oil has it splendid, beauty functions and desirable cooking use.Be described as " liquid golden " in west, " vegetable oil queen ", " Mediterranean sweet dew is unique xylophyta oil eaten for the mankind with the form of nature in the world.But decoct to fry and can cause loss to a great extent to olive oil nutritional labeling, lose original nutritive value, thus in daily life diet, olive oil does not find broad application.
Olive oil equally also can cause nutriment to run off under the high temperature conditions, and one, the micro substance in olive oil belongs to Polyphenols, is easily destroyed in high temperature environments, reduces its nutritive peculiarity.Its two, after monounsaturated fatty acid is heated to and smolders, easily become unsound trans fats, and trans fats have been proved to be a kind of high carcinogenic substance.Therefore olive oil oil capsicum is in olive oil adding procedure, seems particularly crucial to the control of oil temperature.
Summary of the invention
The object of the invention is to overcome above-mentioned technological deficiency, provide a kind of mouthfeel good, reduce that harmful substance generates, nutritious olive oil beef foam oil capsicum.
Realizing technical scheme of the present invention is: a kind of olive oil beef foam oil capsicum, it is made up of the raw material of following parts by weight: 30 ~ 34 parts, olive oil, 30 ~ 33 parts, capsicum, 4 ~ 8 parts, beef, rapeseed oil 10 ~ 15 parts, white granulated sugar 2.5 ~ 2.6 parts, 4 ~ 5 parts, fermented soya bean, ginger 3 ~ 4 parts, garlic 1 ~ 2 part, edible salt 0.8 ~ 1.0 part, monosodium glutamate 0.3 ~ 0.4 part, chickens' extract 0.1 ~ 0.2 part, 0.2 ~ 0.4 part, Chinese prickly ash.
Preferably, its each raw material weight number is: 34 parts, olive oil, 33 parts, capsicum, 8 parts, beef, rapeseed oil 15 parts, white granulated sugar 2.6 parts, 5 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 1.0 parts, monosodium glutamate 0.4 part, chickens' extract 0.2 part, 0.4 part, Chinese prickly ash.
Present invention also offers the production method of above-mentioned olive oil beef foam oil capsicum, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment is separated during segmentation, remove broken bone, grease manadesma, load container; Beef after segmentation is broken into meat foam; By the batching prepared, stir, every kilogram of beef uses batching: edible salt 6g, taste powder 1g, chickens' extract 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, pickles; Be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and add beef; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) oily capsicum finished product good for frying is packed.
As preferably, in described step (2), salting period is half an hour.
More preferably, in described step (3), temperature rises to 115 DEG C of required times controls is 40 minutes, and can avoid steep temperature rise better like this, harmful substance produces.
Compared with prior art the invention has the beneficial effects as follows: 1, olive oil beef foam of the present invention oil capsicum obtains for raw material with olive oil, capsicum, rapeseed oil, beef, white granulated sugar, edible salt, monosodium glutamate, Chinese prickly ash, this product compensate for the nutrient loss that oily capsicum Yin Gaowen in preparation process causes, the shortcoming that taste is thin out; 2, utilize the mouthfeel of olive oil own, make oily capsicum tasty mouthfeel; 3, utilize the nutritional labeling of olive oil itself to improve the nutrition of oily capsicum, reduce high temperature causes nutritive value loss to vegetable oil; While enriching products taste, strengthen the nutritive value of oily capsicum, supplement needed by human body nutrition; 4, the temperature of semi-finished product oil capsicum in preparation process is controlled, reduce the generation of harmful substance, be of value to healthy; 5, adding beef makes nutrition abundanter.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those skilled in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Raw material: 34 parts, olive oil, 33 parts, capsicum, 8 parts, beef, rapeseed oil 15 parts, white granulated sugar 2.6 parts, 5 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 1.0 parts, monosodium glutamate 0.4 part, chickens' extract 0.2 part, 0.4 part, Chinese prickly ash.
Preparation method:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment is separated during segmentation, remove broken bone, grease manadesma, load container; Beef after segmentation is broken into meat foam; By the batching prepared, stir, every kilogram of beef uses batching: edible salt 6g, taste powder 1g, chickens' extract 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, pickles, time controling half an hour; Be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot; In frying process, temperature rises to 115 DEG C, and it is 40 minutes that temperature rises to 115 DEG C of required times, can avoid steep temperature rise better like this, and harmful substance produces, and prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum packing machine and carry out quantitative package.
Embodiment 2
Raw material: 32 parts, olive oil, 32 parts, capsicum, 6 parts, beef; Auxiliary material: rapeseed oil 12 parts, white granulated sugar 2.55 parts, 4.5 parts, fermented soya bean, ginger 3.5 parts, garlic 1.5 parts, edible salt 0.9 part, monosodium glutamate 0.35 part, chickens' extract 0.15 part, 0.3 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 3
Raw material: 30 parts, olive oil, 30 parts, capsicum, 4 parts, beef, rapeseed oil 10 parts, white granulated sugar 2.5 parts, 4 parts, fermented soya bean, ginger 3 parts, garlic 1 part, edible salt 0.8 part, monosodium glutamate 0.3 part, chickens' extract 0.1 part, 0.2 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 4
Raw material: 31 parts, olive oil, 31 parts, capsicum, 6 parts, beef, rapeseed oil 12 parts, white granulated sugar 2.6 parts, 5 parts, fermented soya bean, ginger 3 parts, garlic 2 parts, edible salt 0.9 part, monosodium glutamate 0.4 part, chickens' extract 0.1 part, 0.3 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 5
Raw material: 33 parts, olive oil, 30 parts, capsicum, 7 parts, beef, rapeseed oil 14 parts, white granulated sugar 2.6 parts, 4 parts, fermented soya bean, ginger 3 parts, garlic 2 parts, edible salt 0.9 part, monosodium glutamate 0.4 part, chickens' extract 0.1 part, 0.3 part, Chinese prickly ash.
Preparation method is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. an olive oil beef foam oil capsicum, it is characterized in that, it is made up of the raw material of following parts by weight: 30 ~ 34 parts, olive oil, 30 ~ 33 parts, capsicum, 4 ~ 8 parts, beef, rapeseed oil 10 ~ 15 parts, white granulated sugar 2.5 ~ 2.6 parts, 4 ~ 5 parts, fermented soya bean, ginger 3 ~ 4 parts, garlic 1 ~ 2 part, edible salt 0.8 ~ 1.0 part, monosodium glutamate 0.3 ~ 0.4 part, chickens' extract 0.1 ~ 0.2 part, 0.2 ~ 0.4 part, Chinese prickly ash.
2. olive oil beef foam oil capsicum according to claim 1, it is characterized in that, its each raw material weight number is: 34 parts, olive oil, 33 parts, capsicum, 8 parts, beef, rapeseed oil 15 parts, white granulated sugar 2.6 parts, 5 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 1.0 parts, monosodium glutamate 0.4 part, chickens' extract 0.2 part, 0.4 part, Chinese prickly ash.
3. a production method for olive oil beef foam oil capsicum described in claim 1 or 2, it is characterized in that, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment is separated during segmentation, remove broken bone, grease manadesma, load container; Beef after segmentation is broken into meat foam; By the batching prepared, stir, every kilogram of beef uses batching: edible salt 6g, taste powder 1g, chickens' extract 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, pickles; Be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and add beef; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) oily capsicum finished product good for frying is packed.
4. the production method of olive oil beef foam oil capsicum according to claim 3, it is characterized in that, salting period is half an hour in described step (2).
5. the production method of olive oil beef foam oil capsicum according to claim 3 or 4, is characterized in that, temperature rises to 115 DEG C of required times and controls to be 40 minutes in described step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510602901.2A CN105192650A (en) | 2015-09-21 | 2015-09-21 | Olive oil minced beef chili sauce and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510602901.2A CN105192650A (en) | 2015-09-21 | 2015-09-21 | Olive oil minced beef chili sauce and production method thereof |
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| CN105192650A true CN105192650A (en) | 2015-12-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510602901.2A Pending CN105192650A (en) | 2015-09-21 | 2015-09-21 | Olive oil minced beef chili sauce and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329028A (en) * | 2020-04-15 | 2020-06-26 | 绥阳县逢臣脆辣食品加工厂 | Dry oil chili and preparation method thereof |
| CN111955715A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive beef chili sauce and preparation method thereof |
| CN111955689A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive chili dish and making method thereof |
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| CN111955689A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive chili dish and making method thereof |
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Application publication date: 20151230 |