CN105995591A - Beef with barbeque sauce and preparation method thereof - Google Patents

Beef with barbeque sauce and preparation method thereof Download PDF

Info

Publication number
CN105995591A
CN105995591A CN201610328126.0A CN201610328126A CN105995591A CN 105995591 A CN105995591 A CN 105995591A CN 201610328126 A CN201610328126 A CN 201610328126A CN 105995591 A CN105995591 A CN 105995591A
Authority
CN
China
Prior art keywords
parts
coconut
beef
sauce
barbeque 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
Application number
CN201610328126.0A
Other languages
Chinese (zh)
Inventor
程健
李镇明
吴鸣桦
高辉
漆嫚
常小雨
林法旺
黄小承
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Will Feiai Food Co Ltd
Original Assignee
Will Feiai Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Will Feiai Food Co Ltd filed Critical Will Feiai Food Co Ltd
Priority to CN201610328126.0A priority Critical patent/CN105995591A/en
Publication of CN105995591A publication Critical patent/CN105995591A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses beef with a barbeque sauce. The beef with the barbeque sauce is prepared from raw materials in parts by weight as follows: 10-15 parts of soybean oil, 86-88 parts of beef, 15-20 parts of peeled coconut meat, 5-6 parts of rice wine, 12-14 parts of dried shrimps, 18-19 parts of soybean protein, 24-25 parts of fresh ginger, 22-25 parts of shallots, 24-26 parts of garlic, 10-12 parts of light soy sauce, 19-21 parts of the barbeque sauce, 12-15 parts of hot chili oil, 5-6 parts of rice-adding wine, 7.25-8.85 parts of monosidum glutamate, 8-9.5 parts of essence of chicken, 0.09-0.12 parts of potassium sorbate, 0.19-0.22 parts of D-sodium erythorbate and an appropriate amount of water. The added barbeque sauce is rich in protein, the content of calcium in the added dried shrimps is high, and the beef with the barbeque sauce has the functions of reducing cholesterol, calming the mind, promoting lactation, invigorating the kidney, strengthening yang, regulating qi and promoting appetite.

Description

Barbeque sauce beef and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of barbeque sauce beef and preparation method thereof.
Background technology
Endosperm Cocois is nutritious, fragrant and sweet good to eat, mass fraction w/%: the carbon aquation of ripe Endosperm Cocois Middle nutrition composition Compound 5~10, moisture 40~50, protein 4~5, oils and fats 35~40, crude fibre 2~4, ash 1~1. 5, the eating method of tradition coconut meat is for eating or make coconut palm sheet, coconut shred, coconut palm angle, desiccated coconut, cocoa-nut cake raw, or is processed into Oleum Cocois, coconut palm The nutritious Speciality Foods such as sub-juice, coconut powder, coconut candy, arrack, cocoanut jam, Cortex cocois radicis cake.But, due to the perfume (or spice) of coconut meat Taste is dense, if added to beans class or jam product as adjuvant, will be greatly improved the utilization rate of Cortex cocois radicis resource, it is ensured that coconut industry Benign development.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of barbeque sauce beef and preparation method thereof.
The present invention is achieved by the following technical solutions:
Barbeque sauce beef, is prepared by the raw materials in:
Soybean oil 10-15, beef 86 88, peeling coconut meat 15-20, rice wine 5-6, dried shrimps 12 14, soybean protein 18 19, Rhizoma Zingiberis Recens 24 25, Allium ascalonicum L. 22 25, Bulbus Allii 24 26, light soy sauce 10-12, barbeque sauce 19 21, chilli oil 12-15, rice wine 5-6, monosodium glutamate 7.25 8.85, chicken essence 8 9.5, potassium sorbate 0.09 0.12, D sodium erythorbate 0.19 0.22, water are appropriate.
The preparation method of described beef with barbeque sauce beans, comprises the following steps:
(1) peeling coconut meat is placed in burn 100-120s in the hot water of 90-95 DEG C, pulls out, go to coarse crushing in disintegrating machine and process, Peeling coconut meat after coarse crushing goes in beater again, and the hot water of 80 DEG C of the amount of doubling is pulled an oar, and filters, obtains Coconut milk and coconut palm Slag is standby;
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm Slag goes to carry out in super micron mill micronizing, obtains coconut powder;
(3) beef is thawed, be stranding into granule;
(4) soybean protein is soaked in water, drains the water, cut and mix granule;
(5) dried shrimps are selected totally, drain the water after cleaning standby;Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put In above-mentioned Coconut milk mixture, soak 8-10min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixing Thing is stand-by;
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule;
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 130 DEG C, savory, successively Put into Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5-8min;Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk Mixture, light soy sauce, parch 10-15min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, sodium D-isoascorbate, Stirring 10min, can take the dish out of the pot.
The invention have the advantage that
The present invention carries out coarse crushing again after peeling coconut meat is carried out burn, on the one hand burn plays the effect of color fixative, on the other hand Coconut meat is softened, it is simple to broken, be dried again after gained coconut palm slag surface spraying rice wine, owing to the evaporation rate of rice wine is fast, more sharp Being dried in coconut palm slag, so that the broken rear gained powder of coconut palm ground-slag is finer;Dried shrimps are placed in the mixture of Coconut milk and rice wine Middle immersion, can remove the fishy smell of dried shrimps, and add milk, optimizes the flavour of barbeque sauce beef;The satay that the present invention adds Beans rich in proteins, the dried shrimps calcium content of interpolation is high, has cholesterol reducing, calm lactogenesis, kidney invigorating and YANG supporting, the merit of appetizing of regulating the flow of vital energy Energy.
Detailed description of the invention
Barbeque sauce beef, is prepared by the raw materials in:
Soybean oil 10, beef 86, peeling coconut meat 15, rice wine 5, dried shrimps 12, soybean protein 18, Rhizoma Zingiberis Recens 24, Allium ascalonicum L. 22, Bulbus Allii 24, light soy sauce 10, barbeque sauce 19 21, chilli oil 12, rice wine 5, monosodium glutamate 7.25, chicken essence 8, potassium sorbate 0.09, the different Vitamin C of D Acid sodium 0.19, water are appropriate.
The preparation method of described beef with barbeque sauce beans, comprises the following steps:
(1) peeling coconut meat is placed in burn 100s in the hot water of 90 DEG C, pulls out, go to coarse crushing in disintegrating machine and process, coarse crushing After peeling coconut meat go to again in beater, the hot water of 80 DEG C of the amount of doubling is pulled an oar, filter, obtain Coconut milk and coconut palm slag be standby With;
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm Slag goes to carry out in super micron mill micronizing, obtains coconut powder;
(3) beef is thawed, be stranding into granule;
(4) soybean protein is soaked in water, drains the water, cut and mix granule;
(5) dried shrimps are selected totally, drain the water after cleaning standby;Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put In above-mentioned Coconut milk mixture, soak 8min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixture is treated With;
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule;
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 DEG C, savory, it is sequentially placed into Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5min;Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk mixing Thing, light soy sauce, parch 10min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, D sodium erythorbate, stirring 10min, can take the dish out of the pot.

Claims (2)

1. barbeque sauce beef, it is characterised in that be prepared by the raw materials in:
Soybean oil 10-15, beef 86 88, peeling coconut meat 15-20, rice wine 5-6, dried shrimps 12 14, soybean protein 18 19, Rhizoma Zingiberis Recens 24 25, Allium ascalonicum L. 22 25, Bulbus Allii 24 26, light soy sauce 10-12, barbeque sauce 19 21, chilli oil 12-15, rice wine 5-6, monosodium glutamate 7.25 8.85, chicken essence 8 9.5, potassium sorbate 0.09 0.12, D sodium erythorbate 0.19 0.22, water are appropriate.
The preparation method of beef with barbeque sauce beans the most according to claim 1, it is characterised in that comprise the following steps:
(1) peeling coconut meat is placed in burn 100-120s in the hot water of 90-95 DEG C, pulls out, go to coarse crushing in disintegrating machine and process, Peeling coconut meat after coarse crushing goes in beater again, and the hot water of 80 DEG C of the amount of doubling is pulled an oar, and filters, obtains Coconut milk and coconut palm Slag is standby;
(2) after coconut palm slag is carried out press surface spray rice wine, then dried in air dry oven is gone to, then by dried coconut palm Slag goes to carry out in super micron mill micronizing, obtains coconut powder;
(3) beef is thawed, be stranding into granule;
(4) soybean protein is soaked in water, drains the water, cut and mix granule;
(5) dried shrimps are selected totally, drain the water after cleaning standby;Rice wine is mixed with step (1) gained Coconut milk, dried shrimps are put In above-mentioned Coconut milk mixture, soak 8-10min, pull out, drain after cut with cutmixer that to mix shrimp end stand-by, residue Coconut milk mixing Thing is stand-by;
(6) Rhizoma Zingiberis Recens, Bulbus Allii, Allium ascalonicum L. are cleaned up, cut respectively and mix granule;
(7) by pot burn-out, soybean oil is put into, when entering beef granule parch variable color at temperature to 120 130 DEG C, savory, successively Put into Rhizoma Zingiberis Recens, Allium ascalonicum L., garlic granules parch 5-8min;Place into barbeque sauce, soybean protein granule, shrimp end, chilli oil, Coconut milk Mixture, light soy sauce, parch 10-15min, Guan Huo, add coconut powder, monosodium glutamate, chicken essence, potassium sorbate, sodium D-isoascorbate, Stirring 10min, can take the dish out of the pot.
CN201610328126.0A 2016-05-18 2016-05-18 Beef with barbeque sauce and preparation method thereof Pending CN105995591A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610328126.0A CN105995591A (en) 2016-05-18 2016-05-18 Beef with barbeque sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610328126.0A CN105995591A (en) 2016-05-18 2016-05-18 Beef with barbeque sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105995591A true CN105995591A (en) 2016-10-12

Family

ID=57097423

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610328126.0A Pending CN105995591A (en) 2016-05-18 2016-05-18 Beef with barbeque sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105995591A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102823846A (en) * 2012-09-24 2012-12-19 淮北顺发食品有限公司 Recipe and production process of red onion stir-fired flavor beef sauce
CN103355650A (en) * 2013-08-09 2013-10-23 王毓 Beef paste and preparation method thereof
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN104543967A (en) * 2015-01-22 2015-04-29 中国农业科学院农产品加工研究所 Spicy beef paste for instant potato noodles and preparation method of spicy beef paste
CN105394667A (en) * 2015-11-23 2016-03-16 重庆市盛沿食品有限责任公司 Chicken-containing composite pickles

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102823846A (en) * 2012-09-24 2012-12-19 淮北顺发食品有限公司 Recipe and production process of red onion stir-fired flavor beef sauce
CN103355650A (en) * 2013-08-09 2013-10-23 王毓 Beef paste and preparation method thereof
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN104543967A (en) * 2015-01-22 2015-04-29 中国农业科学院农产品加工研究所 Spicy beef paste for instant potato noodles and preparation method of spicy beef paste
CN105394667A (en) * 2015-11-23 2016-03-16 重庆市盛沿食品有限责任公司 Chicken-containing composite pickles

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
易美华: "《生物资源开发利用》", 30 June 2003, 中国轻工业出版社 *
盛夏: "《百道家常菜分步详解》", 31 January 2008, 中国人口出版社 *
邱保文等: "红烧牛肉酱包调味料的品质控制", 《江苏调味副食品》 *

Similar Documents

Publication Publication Date Title
CN102835645B (en) Beef paste and preparation method of beef paste
CN104814447B (en) A kind of preparation method of non-sootiness low-salt flavor bacon
CN104187529B (en) A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof
CN104642559A (en) Spicy bean curd snack food
CN102132857B (en) Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells
CN103519111B (en) Chili dipping sauce and production method thereof
CN1985665B (en) Sweet spicy meat jam and its making process
CN105145866A (en) Preparation method for spiced dried bean curds
CN101380117B (en) Production method of bacon
CN102188013B (en) Manufacturing method of spicy chicken
CN103549367B (en) The preparation method of a kind of edible salt adding Salicornia Bigelovii Torr.
CN102224937B (en) Natural botanical seasoning preservative
CN101411463A (en) Thick chillic sauce with seafood and preparing technique thereof
CN100508785C (en) Method for processing wheat germ
CN105433342A (en) Seasoning packet and production method thereof
CN104223197A (en) Processing method of instant fish slices
CN101057656B (en) Maotai-flavor peanut thick chilli sauce and its preparation method
CN101731669A (en) Method for making freshwater mussel
CN104522615A (en) Spicy beef sauce and preparation method thereof
CN102125273B (en) Method for pickling salted duck eggs in red wine sauce
CN103766981B (en) A kind of preparation method of instant clam food
KR101119227B1 (en) A beef jerky using environment-friendly beef cattle and it's method
CN104719864B (en) Multipurpose spicy chili oil and preparation method thereof
CN103719932B (en) The processing method of instant expanded anchovy
CN103504329A (en) Processing method of wormwood dried pork slice

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20161012

RJ01 Rejection of invention patent application after publication