CN105661144A - Preparation method of braised beef flavor noodle seasoning - Google Patents
Preparation method of braised beef flavor noodle seasoning Download PDFInfo
- Publication number
- CN105661144A CN105661144A CN201410650680.1A CN201410650680A CN105661144A CN 105661144 A CN105661144 A CN 105661144A CN 201410650680 A CN201410650680 A CN 201410650680A CN 105661144 A CN105661144 A CN 105661144A
- Authority
- CN
- China
- Prior art keywords
- parts
- preparation
- beef
- local flavor
- brown sauce
- 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a preparation method of a braised beef flavor noodle seasoning. The preparation method includes the following steps: 1) heating vegetable oil to be hot oil (125 DEG C), adding thick broad-bean sauce, table salt, mature ginger, white granulated sugar and fermented soya beans into the hot oil to be stir-fried; and further boiling the oil over small fire for 4-5 minutes after the oil is boiling to obtain the first product; and 2), adding vegetarian meat, hot peppers, Chinese prickly ash, monosodium glutamate, spices and food flavors into the first product to be evenly stir-fried, and removing the finished products from the pot, thereby obtaining the braised beef flavor noodle seasoning. The braised beef flavor noodle seasoning is good in mouthfeel, rich and natural in beef aroma and bright in color and luster, and can keep the natural braised beef flavor for a long time at room temperature. Advantages: the braised beef flavor noodle seasoning is simple in preparation method, high in finished product quality, easy to use, etc.
Description
Technical field
The present invention relates to food dressing technical field, the preparation method particularly relating to a kind of beef with brown sauce local flavor face condiment.
Background technology
Bread is the staff of life, and the quality of diet is the major criterion of people's quality of the life height. Especially modern society, along with the progress of science, the living standard of people is greatly improved, and people are tireless for the pursuit of diet mouthfeel. But, due to the quickening of rhythm of life, while meeting the desire for good food, how to obtain cuisines easily and efficiently, be also the common objectives pursued of people.
Beef with brown sauce face is a kind of typical local food being loved by the people. But, its gastronomical process is more complicated, it is necessary to flavouring agent more, general family or restaurant are difficult to conveniently cook out taste orthodox school. Also there is multiple flavouring agent in the market, cooking process is directly added into this flavouring agent, therefore can reduce culinary art difficulty. But, existing flavouring agent Easy dosing, normally only include vegetable oil, sauce, Fructus Capsici, Sal etc., taste is dull, and trophism is poor, only the vinegar-pepper taste of dullness, saline taste; When being cooked as beef with brown sauce local flavor wheaten food, lightly seasoned for entering of noodles, it is difficult to embody beef with brown sauce fragrance. There is presently no can prepare have better increase fresh effect while also there is higher nutritive value and health value, and the method for using method simple beef with brown sauce local flavor face flavouring agent.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of beef with brown sauce local flavor face condiment, it is mainly characterized by fresh perfume (or spice) convenient and swift, spicy, color and luster glow, enjoys endless aftertastes.
The present invention is achieved through the following technical solutions (when without specified otherwise, the present invention is all with parts by weight):
A kind of preparation method of beef with brown sauce local flavor face condiment, including following raw material: the vegetable oil of 22-24 part, the broad bean paste of 30-32 part, the old ginger of 8-10 part, the protein meat of 6-8 part, the edible salt of 5-7 part, the white sugar of 3-5 part, the Semen Sojae Preparatum of 2-4 part, the Fructus Capsici of 2-4 part, the Pericarpium Zanthoxyli of 0.3-0.5 part, the spice of 1.5-2.5 part, 1.4-3.6 part monosodium glutamate, 4-6 part flavorant;
Described preparation method comprises the following steps:
1) vegetable oil is heated into the deep fat of 120-130 DEG C (being preferably 125 DEG C), in described deep fat, adds broad bean paste, edible salt, old ginger, white sugar, Semen Sojae Preparatum, stir-fry;Open little fire constantly boiling after making oil boiling 4-5 minute, prepare first part of product;
2) in first part of product, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, spice, flavorant, stir-fry, stir, off the pot, prepare beef with brown sauce local flavor face condiment. Admix in the noodles boiled.
Boiling time: first part of accumulative boiling time of product is 4-5 minute; Need uniform, dispersion (group's of having avoided material) in order to add when adding other raw materials after boiling, under suitable oil temperature, make the stratified release of various fragrance. Described every pot fried after must remove rapidly the residue in clean pot, just can carry out next pot of parch, if the Ba Bixu water that occurs being burned uses after again cleaning.
The preparation method of above-mentioned beef with brown sauce local flavor face condiment, preferably, raw material is made up of the vegetable oil of 23 parts, the broad bean paste of 31 parts, the old ginger of 9 parts, the protein meat of 7 parts, the edible salt of 6 parts, the white sugar of 4 parts, the black bean sauce of 3 parts, the Fructus Capsici of 3 parts, the Pericarpium Zanthoxyli of 0.4 part, the spice of 1.5 parts, 2.5 portions of monosodium glutamates, the flavorant of 5 parts. Above-mentioned protein meat is preferably protein-rich soy meat.
The present invention has beef with brown sauce fragrance, attractive color, and can keep natural beef with brown sauce local flavor at normal temperatures for a long time, has the advantage that preparation method is simple, easy to use. And noodles can be made deeply to accumulate hold natural beef with brown sauce local flavor, tasty deeply.
In order to improve the delicate flavour of product further, and so as to have multi-level fragrance, it is preferred that above-mentioned monosodium glutamate is the fresh essence composition of height of the chicken essence of 1-3 part, 0.4-0.6 part; Described chicken essence is by sodium glutamate 37-39%, edible salt 30-32%, white sugar 11-13%, Carnis Gallus domesticus powder 7-9%, starch 4-6%, maltodextrin 1-3%, 5 '-disodium 5'-ribonucleotide 0.8-1.3%, flavorant 1-3%, Fructus Piperis 0.4-0.6% group; Described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%. Preferably, described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is made up of sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%. Synergism between each composition, not only has and makes flavouring agent have strong naturally fresh fragrance, and existence that can be more stable under the high oil temperature when the cooking.
When making cattle face braised in soy sauce, above-mentioned condiment has a suitableeest interpolation scope can play the flavor effect of optimum, and in use, above-mentioned condiment accounts for the 3-8% of beef with brown sauce local flavor face total amount. Within the scope of this, noodle color perfume (or spice) vivid, fresh is tasty and refreshing, moderately salted and has natural Beef flavor.
Beneficial effect
1. the beef with brown sauce local flavor face mouthfeel that the present invention obtains is good, aromatic strongly fragrant natural, the bright of meat, and can keep natural beef with brown sauce local flavor at normal temperatures for a long time, has the advantages such as preparation method is simple, end product quality is high, easy to use.
2. the beef with brown sauce local flavor face noodles chewy that the present invention obtains, with the strong fresh perfume (or spice) of natural beef with brown sauce, tasty deeply natural.
3. system of the present invention product meet DB50/T327-2009 standard.
4. the present invention is not when increasing or even reducing addition in food, improves the fresh effect of increasing of monosodium glutamate, safety and Health more, and decreases production cost and use cost;Further, containing abundant nutritional labeling, not only it is of high nutritive value, and mouthfeel is more delicious and with original natural fragrance, makes food better to eat. And when carrying out the culinary art of beef with brown sauce local flavor face, under the high temperature of deep fat, monosodium glutamate degradation rate is low.
Detailed description of the invention
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention. It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Embodiment 1
The preparation method of a kind of beef with brown sauce local flavor face condiment, is prepared by raw material composition: the vegetable oil of 22 parts, the broad bean paste of 30 parts, the old ginger of 8 parts, the protein meat of 6 parts, the edible salt of 5 parts, the white sugar of 3 parts, the Semen Sojae Preparatum of 2 parts, the Fructus Capsici of 2 parts, the Pericarpium Zanthoxyli of 0.3 part, the spice of 1.5 parts, the flavorant of 4 parts, the chicken essence of 1 part, the fresh essence of height of 0.4 part form; Described chicken essence is by being made up of (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 6% after 30s) sodium glutamate 37%, edible salt 30%, white sugar 11%, Carnis Gallus domesticus powder 9%, starch 6%, maltodextrin 3%, 5 '-disodium 5'-ribonucleotide 0.8%, flavorant 1.8%, Fructus Piperis 0.4%; Described Gao Xianjing is made up of sodium glutamate 93%, 5 '-disodium 5'-ribonucleotide 5%, disodium succinate 2%.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the beef with brown sauce local flavor face of the present invention condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 8% of beef with brown sauce local flavor face total amount.
The fragrance in beef with brown sauce local flavor face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.6 points, delicate flavour average 4.8 points, mouthfeel average 4.8 points.
Embodiment 2
The preparation method of a kind of beef with brown sauce local flavor face condiment, is made up of the vegetable oil of 23 parts, the broad bean paste of 31 parts, the old ginger of 9 parts, the protein meat of 7 parts, the edible salt of 6 parts, the white sugar of 4 parts, the black bean sauce of 3 parts, the Fructus Capsici of 3 parts, the Pericarpium Zanthoxyli of 0.4 part, the spice of 1.5 parts, 2.5 portions of monosodium glutamates, the flavorant of 5 parts. Described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is formed (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 5% by weight after 30s) by sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the beef with brown sauce local flavor face of the present invention condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 6% of beef with brown sauce local flavor face total amount.
The fragrance in beef with brown sauce local flavor face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.7 points, delicate flavour average 4.8 points, mouthfeel average 4.8 points.
Embodiment 3
The preparation method of a kind of beef with brown sauce local flavor face condiment, is prepared by raw material composition: the vegetable oil of 24 parts, the broad bean paste of 32 parts, the old ginger of 10 parts, the protein meat of 8 parts, the edible salt of 7 parts, the white sugar of 5 parts, the Semen Sojae Preparatum of 4 parts, the Fructus Capsici of 4 parts, the Pericarpium Zanthoxyli of 0.5 part, the spice of 2.5 parts, the flavorant of 6 parts, the chicken essence of 3 parts, the fresh essence of height of 0.6 part form; Described Gao Xianjing is that sodium glutamate 95%, 5 '-disodium 5'-ribonucleotide 3%, disodium succinate 2% form (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 7% after 30s); Described Gao Xianxiang is made up of sodium glutamate 39%, edible salt 32%, white sugar 13%, Carnis Gallus domesticus powder 7%, starch 4%, maltodextrin 1%, 5 '-disodium 5'-ribonucleotide 1.3%, flavorant 2.1%, Fructus Piperis 0.6%. Admixing in the noodles boiled, described condiment accounts for the 3% of beef with brown sauce local flavor face total amount.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the beef with brown sauce local flavor face of the present invention condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 3% of beef with brown sauce local flavor face total amount.
The fragrance in beef with brown sauce local flavor face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.6 points, delicate flavour average 4.7 points, mouthfeel average 4.8 points.
Claims (5)
1. a preparation method for beef with brown sauce local flavor face condiment, including following raw material: the vegetable oil of 22-24 part, the broad bean paste of 30-32 part, the old ginger of 8-10 part, the protein meat of 6-8 part, the edible salt of 5-7 part, the white sugar of 3-5 part, the Semen Sojae Preparatum of 2-4 part, the Fructus Capsici of 2-4 part, the Pericarpium Zanthoxyli of 0.3-0.5 part, the spice of 1.5-2.5 part, 1.4-3.6 part monosodium glutamate, 4-6 part flavorant; Described preparation method, is undertaken by following operating procedure: 1) vegetable oil is heated into the deep fat of 125 DEG C, in described deep fat, add broad bean paste, edible salt, old ginger, white sugar, Semen Sojae Preparatum, stir-fry; Open little fire constantly boiling after making oil boiling 4-5 minute, prepare first part of product; 2) in first part of product, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, monosodium glutamate, spice, flavorant, stir-fry, stir, off the pot, prepare beef with brown sauce local flavor face condiment.
2. the preparation method of as claimed in claim 1 beef with brown sauce local flavor face condiment, is made up of the vegetable oil of 23 parts, the broad bean paste of 31 parts, the old ginger of 9 parts, the protein meat of 7 parts, the edible salt of 6 parts, the white sugar of 4 parts, the black bean sauce of 3 parts, the Fructus Capsici of 3 parts, the Pericarpium Zanthoxyli of 0.4 part, the spice of 1.5 parts, 2.5 portions of monosodium glutamates, the flavorant of 5 parts.
3. the preparation method of the beef with brown sauce local flavor face condiment as described in claims 1 or 2, described monosodium glutamate is the fresh essence composition of height of the chicken essence of 1-3 part, 0.4-0.6 part;Described chicken essence is by sodium glutamate 37-39%, edible salt 30-32%, white sugar 11-13%, Carnis Gallus domesticus powder 7-9%, starch 4-6%, maltodextrin 1-3%, 5 '-disodium 5'-ribonucleotide 0.8-1.3%, flavorant 1-3%, Fructus Piperis 0.4-0.6% group; Described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%.
4. the preparation method of as claimed in claim 3 beef with brown sauce local flavor face condiment, described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is made up of sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%.
5. the preparation method of the beef with brown sauce local flavor face condiment as described in as arbitrary in claims 1-4, described condiment accounts for the 3-8% of beef with brown sauce local flavor face total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410650680.1A CN105661144A (en) | 2014-11-17 | 2014-11-17 | Preparation method of braised beef flavor noodle seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410650680.1A CN105661144A (en) | 2014-11-17 | 2014-11-17 | Preparation method of braised beef flavor noodle seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661144A true CN105661144A (en) | 2016-06-15 |
Family
ID=56945276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410650680.1A Pending CN105661144A (en) | 2014-11-17 | 2014-11-17 | Preparation method of braised beef flavor noodle seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661144A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450920A (en) * | 2018-04-17 | 2018-08-28 | 苏州美嘉汇食品科技有限公司 | A kind of capsicum paste seasoning and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
-
2014
- 2014-11-17 CN CN201410650680.1A patent/CN105661144A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 龚伟824: "红烧牛肉面佐料", 《百度文库》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450920A (en) * | 2018-04-17 | 2018-08-28 | 苏州美嘉汇食品科技有限公司 | A kind of capsicum paste seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057656B (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN107307375A (en) | One kind concentration thick gravy composition and thick gravy and its preparation technology | |
| CN108991397A (en) | A kind of oil halogen food and preparation method thereof | |
| CN105410835A (en) | Chafing dish rice noodle seasoning and chafing dish rice noodle making method | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| KR102240912B1 (en) | Manufacturing method of meet soup for jjigae | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| KR101002766B1 (en) | Method for preparing miso sauce and miso sauce prepared by the method | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN105661147A (en) | Seasoning of Sichuan noodles with peppery sauce | |
| CN101138409B (en) | Pickling material sauce | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| CN105285878A (en) | Seasoning for spiced chicken with chili sauce and production technology of seasoning | |
| CN105394689A (en) | Pickled pepper spicy chicken seasoning and production technology | |
| CN105661152A (en) | Preparation method of seasoning of sour and hot noodles | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN105661144A (en) | Preparation method of braised beef flavor noodle seasoning | |
| CN105661164A (en) | Preparation method for chicken bouillon noodle seasoning | |
| CN105661142A (en) | Hot and sour noodle seasoning | |
| CN106035730A (en) | Pot-stewed dried bean curd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160615 |