CN106262720A - A kind of fried beef with onions Fructus Capsici sauce and production technology thereof - Google Patents
A kind of fried beef with onions Fructus Capsici sauce and production technology thereof Download PDFInfo
- Publication number
- CN106262720A CN106262720A CN201610678189.9A CN201610678189A CN106262720A CN 106262720 A CN106262720 A CN 106262720A CN 201610678189 A CN201610678189 A CN 201610678189A CN 106262720 A CN106262720 A CN 106262720A
- Authority
- CN
- China
- Prior art keywords
- fructus capsici
- beef
- onions
- capsici sauce
- parts
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of fried beef with onions Fructus Capsici sauce and production technology thereof, described fried beef with onions Fructus Capsici sauce is with Fructus Capsici sauce, beef, Bulbus Allii, Bulbus Allii Cepae, taste cake Fructus Capsici, vegetable oil, corn starch, Rhizoma Zingiberis Recens, Chinese liquor, Carnis Bovis seu Bubali cream, flavouring agent, and described production technology includes: pretreatment of raw material, metering are weighed, parch, filling and sealing, cool down, case, the flow process such as warehouse-in.The present invention uses stir-frying-technology, enough nutritive values preferably keeping raw material intrinsic, and introduces Bulbus Allii Cepae composition, improves the health-care effect of product, green safety, the diet theory of Modern consumer person, and technique is simple, has realized volume production, has had wide market prospect.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of fried beef with onions Fructus Capsici sauce and production technology thereof.
Background technology
Bulbus Allii Cepae, all has in various places, China north and south and is distributed widely, is that the main of China vegetable grower plants one of vegetable.Bulbus Allii Cepae contains
Substantial amounts of prostaglandin A, it is possible to reduce peripheral vascular resistance, reduce blood viscosity it can also be used to reduce blood pressure, refreshment, slow
Decompression force and preventing cold.Additionally, Bulbus Allii Cepae can also oxygen-derived free radicals in purged body, strengthen metabolic capabilities, defying age, prevent bone
Matter is loosened, and is the health food being suitable for middle-aged and elderly people.Beef chili paste, due to wherein contain abundant vitamin, protein and
The materials such as aminoacid, have higher nutritive value and good health-care effect, receive the favor of consumers in general in recent years.
Along with food nutrition and health care requirement are improved constantly by people, the birth of fried beef with onions Fructus Capsici sauce is imperative.
Summary of the invention
The invention provides a kind of nutritious, green safety and have good health-care efficacy fried beef with onions Fructus Capsici sauce and
Its production technology.
The present invention realizes by the following technical solutions:
A kind of fried beef with onions Fructus Capsici sauce, the raw material of described fried beef with onions Fructus Capsici sauce and the parts by weight of each component are: Fructus Capsici sauce
200 300 parts, 100 200 parts of beef, 50 100 parts of Bulbus Allii, Bulbus Allii Cepae 100 200 parts, grows 20 80 parts of cake Fructus Capsici, plant
Oil 200 300 parts, corn starch 10 40 parts, 40 80 parts of Rhizoma Zingiberis Recens, Chinese liquor 5 15 parts, flavouring agent is appropriate.
Described raw material also includes Carnis Bovis seu Bubali cream, and its parts by weight are 5 15 parts.
Described flavouring agent includes Sal, monosodium glutamate, white sugar, carry powder, five spice powder.
Described vegetable oil be non-transgenic type soybean oil, both non-transgenic Oleum Brassicae campestriss any one.
A kind of fried beef with onions Fructus Capsici sauce, its production technology comprises the steps of
(1) pre-treatment of raw material: selected fresh garlic, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, after removing Lao Pi, cleaning, is respectively put into pulper, strand
Broken is placed in container；Selected fresh beef, cleaned, sterilization after, be cut into beef granules standby；
(2) metering is weighed: described each raw material is weighed according to the metering of shared parts by weight；
(3) parch: vegetable oil weighted for step (2) is poured in frying pan, during continuous heating to 100 120 DEG C, is sequentially placed into
The raw materials such as beef granules, Fructus Capsici sauce, taste cake Fructus Capsici, mashed garlic, Bulbus Allii Cepae mud, Rhizoma Zingiberis Recens, Carnis Bovis seu Bubali cream, corn starch, Chinese liquor, flavouring agent, hold
Continue and stir-fry 5 10 minutes to stirring；
(4) fill, spiral cover: after being sterilized while hot by the fried beef with onions Fructus Capsici sauce of step (3) gained, fill is in jar special, and spiral cover
Seal；
(5) cooling, stamp labeling: the tank body of step (4) gained is carried out moment water-cooled, when temperature is down to 40 50 DEG C, will
Specific label is labelled to tank skin；
(6) case, put in storage: the tank body of step (5) stamp labeling is cased, puts in storage.
Container must be sterilized before carrying out step (4) fill by the production technology of described fried beef with onions Fructus Capsici sauce, at sterilization
Reason.The requirement it can be seen that three embodiment samples have been up to state standards the most from above testing result, and all do not detect chemistry and add
Add agent potassium sorbate, and the present invention, meet the developing direction of current industry；
The present invention has a following excellent beneficial effect:
(1) present invention uses stir-frying-technology, and beans body substantially shortens process time, it is possible to preferably keep the nutriture value that raw material is intrinsic
Value, the nutritional labeling such as the energy that contains in every 100g product, protein, fat, carbohydrate respectively reaches 1365
1536kJ, 4.0 5.2g, 33.8 41.6g, 16.5 21.6g, 1285 1434mg, and introduce Bulbus Allii Cepae composition, improve
The health-care effect of product；
(2) in the existing production technology about compound Fructus Capsici sauce, mostly use sodium benzoate, sorbic acid (potassium) etc. as anticorrosion
The quality of agent improving product, this kind of chemical reagent has stronger lesion capability, fried beef with onions of the present invention for human body
Fructus Capsici sauce, without any chemical reagent, meets the development trend of current food industries；
(3) production technology of fried beef with onions Fructus Capsici sauce of the present invention is simple, and has realized volume production, has wide market empty
Between.
Accompanying drawing explanation
Fig. 1 is the technological process of production schematic diagram of fried beef with onions Fructus Capsici sauce of the present invention.
Detailed description of the invention
The present invention is described in detail with detailed description of the invention below in conjunction with the accompanying drawings, but, the invention is not limited in
Following embodiment.
Test specimen embodiment
Embodiment 1: the preparation of fried beef with onions Fructus Capsici sauce
(1) pretreatment of raw material: selected fresh garlic, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, after removing Lao Pi, cleaning, is respectively put into pulper, rubs
Be placed in container；Selected fresh beef, cleaned, sterilization after, be cut into beef granules standby.
(2) metering of raw material and adjuvant is weighed: each raw material weighs weight and is: Fructus Capsici sauce 20kg, beef 10kg, Bulbus Allii 5kg,
Bulbus Allii Cepae 10kg, grows cake Fructus Capsici 2kg, and vegetable oil uses Non-transgenic soybean oil, non-transgenic Oleum Brassicae campestris one therein, its weight
For 20kg, corn starch 1kg, Rhizoma Zingiberis Recens 4kg, Chinese liquor 0.5kg, flavouring agent includes that Sal, monosodium glutamate, white sugar, five spice powder, perfume are pungent
Powder, its consumption is in right amount, Carnis Bovis seu Bubali cream 0.5kg.
(3) vegetable oil weighted for step (2) is poured in frying pan, during continuous heating to 100 DEG C, be sequentially placed into beef
The raw materials such as grain, Fructus Capsici sauce, taste cake Fructus Capsici, mashed garlic, Bulbus Allii Cepae mud, Rhizoma Zingiberis Recens mud, Carnis Bovis seu Bubali cream, corn starch, Chinese liquor, flavouring agent, continue
Stir-fry 10 minutes to stirring.
(4) fill and spiral cover: after tank body special needed for product is sterilized, sterilized, by the Bulbus Allii Cepae of step (3) gained
Beef chili paste is hot filling in dedicated storage tank, and screws sealing of tank cover preservation.
(5) cooling, stamp labeling: the holding vessel of step (4) gained is carried out moment water-cooled, treats that temperature is down to 40 50 DEG C
Time, specific label is labelled to tank body.
(6) case, put in storage: the tank body of step (5) stamp labeling is cased, puts in storage.
Embodiment 2: the preparation of fried beef with onions Fructus Capsici sauce
(1) pretreatment of raw material: selected fresh garlic, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, after removing Lao Pi, cleaning, is respectively put into pulper, rubs
Be placed in container；Selected fresh beef, cleaned, sterilization after, be cut into beef granules standby.
(2) metering of raw material and adjuvant is weighed: each raw material weighs weight and is: Fructus Capsici sauce 25kg, beef 15kg, Bulbus Allii
7.5kg, Bulbus Allii Cepae 15kg, grow cake Fructus Capsici 5kg, and vegetable oil uses Non-transgenic soybean oil, non-transgenic Oleum Brassicae campestris one therein,
Its weight is 25kg, corn starch 2.5kg, Rhizoma Zingiberis Recens 6kg, Chinese liquor 1kg, flavouring agent include Sal, monosodium glutamate, white sugar, five spice powder,
Carry powder, its consumption is in right amount, Carnis Bovis seu Bubali cream 1kg.
(3) vegetable oil weighted for step (2) is poured in frying pan, during continuous heating to 100 DEG C, be sequentially placed into beef
The raw materials such as grain, Fructus Capsici sauce, taste cake Fructus Capsici, mashed garlic, Bulbus Allii Cepae mud, Rhizoma Zingiberis Recens mud, Carnis Bovis seu Bubali cream, corn starch, Chinese liquor, flavouring agent, continue
Stir-fry 10 minutes to stirring.
(4) fill and spiral cover: after tank body special needed for product is sterilized, sterilized, by the Bulbus Allii Cepae of step (3) gained
Beef chili paste is hot filling in dedicated storage tank, and screws sealing of tank cover preservation.
(5) cooling, stamp labeling: the holding vessel of step (4) gained is carried out moment water-cooled, treats that temperature is down to 40 50 DEG C
Time, specific label is labelled to tank body.
(6) case, put in storage: the tank body of step (5) stamp labeling is cased, puts in storage.
Embodiment 3: the preparation of fried beef with onions Fructus Capsici sauce
(1) pretreatment of raw material: selected fresh garlic, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, after removing Lao Pi, cleaning, is respectively put into pulper, rubs
Be placed in container；Selected fresh beef, cleaned, sterilization after, be cut into beef granules standby.
(2) metering of raw material and adjuvant is weighed: each raw material weighs weight and is: Fructus Capsici sauce 30kg, beef 20kg, Bulbus Allii
10kg, Bulbus Allii Cepae 20kg, grow cake Fructus Capsici 8kg, and vegetable oil uses Non-transgenic soybean oil, non-transgenic Oleum Brassicae campestris one therein,
Its weight is 30kg, corn starch 4kg, Rhizoma Zingiberis Recens 8kg, Chinese liquor 1.5kg, flavouring agent include Sal, monosodium glutamate, white sugar, five spice powder,
Carry powder, its consumption is in right amount, Carnis Bovis seu Bubali cream 1.5kg.
(3) vegetable oil weighted for step (2) is poured in frying pan, during continuous heating to 100 DEG C, be sequentially placed into beef
The raw materials such as grain, Fructus Capsici sauce, taste cake Fructus Capsici, mashed garlic, Bulbus Allii Cepae mud, Rhizoma Zingiberis Recens mud, Carnis Bovis seu Bubali cream, corn starch, Chinese liquor, flavouring agent, continue
Stir-fry 10 minutes to stirring.
(4) fill and spiral cover: after tank body special needed for product is sterilized, sterilized, by the Bulbus Allii Cepae of step (3) gained
Beef chili paste is hot filling in dedicated storage tank, and screws sealing of tank cover preservation.
(5) cooling, stamp labeling: the holding vessel of step (4) gained is carried out moment water-cooled, treats that temperature is down to 40 50 DEG C
Time, specific label is labelled to tank body.
(6) case, put in storage: the tank body of step (5) stamp labeling is cased, puts in storage.
Sample survey result
The requirement it can be seen that three embodiment samples have been up to state standards the most from above testing result, and all do not detect chemistry
Additive potassium sorbate, the nutritional labeling such as the energy contained in every 100g product, protein, fat, carbohydrate reaches respectively
To 1365 1536kJ, 4.0 5.2g, 33.8 41.6g, 16.5 21.6g, 1285 1434mg, and invention introduces
Bulbus Allii Cepae composition, improves the health-care effect of product, meets the developing direction of current industry.
Claims (5)
1. a fried beef with onions Fructus Capsici sauce, it is characterised in that: the raw material of described fried beef with onions Fructus Capsici sauce and the weight portion of each component
Number is, Fructus Capsici sauce 200 300 parts, 100 200 parts of beef, 50 100 parts of Bulbus Allii, Bulbus Allii Cepae 100 200 parts, grows cake Fructus Capsici
20 80 parts, vegetable oil 200 300 parts, corn starch 10 40 parts, 40 80 parts of Rhizoma Zingiberis Recens, Chinese liquor 5 15 parts, Carnis Bovis seu Bubali cream
5 15 parts, flavouring agent is appropriate.
A kind of fried beef with onions Fructus Capsici sauce the most according to claim 1, it is characterised in that: described flavouring agent includes Sal, taste
Essence, white sugar, carry powder, five spice powder.
A kind of fried beef with onions Fructus Capsici sauce the most according to claim 1, it is characterised in that: described vegetable oil is non-transgenic type
Soybean oil, both non-transgenic Oleum Brassicae campestriss any one.
The production technology of a kind of fried beef with onions Fructus Capsici sauce the most according to claim 1, it is characterised in that: include following step
Rapid:
(1) pre-treatment of raw material: selected fresh garlic, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, after removing Lao Pi, cleaning, is respectively put into pulper, strand
Broken is placed in container；Selected fresh beef, cleaned, sterilization after, be cut into beef granules standby；
(2) metering is weighed: described each raw material is weighed according to the metering of shared parts by weight；
(3) parch: vegetable oil weighted for step (2) is poured in frying pan, during continuous heating to 100 120 DEG C, is sequentially placed into
The raw materials such as beef granules, Fructus Capsici sauce, taste cake Fructus Capsici, mashed garlic, Bulbus Allii Cepae mud, Rhizoma Zingiberis Recens, Carnis Bovis seu Bubali cream, corn starch, Chinese liquor, flavouring agent, hold
Continue and stir-fry 5 10 minutes to stirring；
(4) fill, spiral cover: after being sterilized while hot by the fried beef with onions Fructus Capsici sauce of step (3) gained, fill is in jar special, and spiral cover
Seal；
(5) cooling, stamp labeling: the tank body of step (4) gained is carried out moment water-cooled, when temperature is down to 40 50 DEG C, will
Specific label is labelled to tank skin；
(6) case, put in storage: the tank body of step (5) stamp labeling is cased, puts in storage.
The production technology of a kind of fried beef with onions Fructus Capsici sauce the most according to claim 5, it is characterised in that: described fried beef with onions
Tank body must be sterilized before carrying out step (4) fill, disinfect by the production technology of Fructus Capsici sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610678189.9A CN106262720A (en) | 2016-08-17 | 2016-08-17 | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610678189.9A CN106262720A (en) | 2016-08-17 | 2016-08-17 | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262720A true CN106262720A (en) | 2017-01-04 |
Family
ID=57678712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610678189.9A Pending CN106262720A (en) | 2016-08-17 | 2016-08-17 | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262720A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820089A (en) * | 2017-04-14 | 2017-06-13 | 四川锦膳食品有限公司 | A kind of processing method of green onion perfume sauce |
| CN109380704A (en) * | 2017-08-10 | 2019-02-26 | 马露露 | A kind of multi-function health-care thick chilli sauce |
| CN110810821A (en) * | 2019-12-16 | 2020-02-21 | 河南豫道农业科技发展有限公司 | Spicy beef-flavored sauce and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN102048121A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy beef paste and preparation method thereof |
| CN102461876A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Ground beef chilli sauce |
| CN102919820A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
| CN103156155A (en) * | 2013-02-07 | 2013-06-19 | 贵州神奇投资有限公司 | Meaty tomato chili sauce and manufacturing method thereof |
| CN103876112A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Beef spicy sauce and preparation method thereof |
| CN104397667A (en) * | 2014-11-06 | 2015-03-11 | 陈思 | Beef chili paste and preparation method thereof |
| CN104738575A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Special spicy beef sauce |
-
2016
- 2016-08-17 CN CN201610678189.9A patent/CN106262720A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN102048121A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy beef paste and preparation method thereof |
| CN102461876A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Ground beef chilli sauce |
| CN102919820A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
| CN103876112A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Beef spicy sauce and preparation method thereof |
| CN103156155A (en) * | 2013-02-07 | 2013-06-19 | 贵州神奇投资有限公司 | Meaty tomato chili sauce and manufacturing method thereof |
| CN104738575A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Special spicy beef sauce |
| CN104397667A (en) * | 2014-11-06 | 2015-03-11 | 陈思 | Beef chili paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820089A (en) * | 2017-04-14 | 2017-06-13 | 四川锦膳食品有限公司 | A kind of processing method of green onion perfume sauce |
| CN109380704A (en) * | 2017-08-10 | 2019-02-26 | 马露露 | A kind of multi-function health-care thick chilli sauce |
| CN110810821A (en) * | 2019-12-16 | 2020-02-21 | 河南豫道农业科技发展有限公司 | Spicy beef-flavored sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101795585B (en) | Process for producing infant food products | |
| CN103494144A (en) | Corn-flavored potato chips and producing method thereof | |
| CN101843321A (en) | Spicy hot wild bamboo shoot | |
| CN106262720A (en) | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof | |
| CN106262721A (en) | A kind of beef in chili bean sauce Fructus Capsici sauce and production technology thereof | |
| CN105707844A (en) | Hot and savory potato and black bean sauce and making method thereof | |
| CN104643142A (en) | Processing technology for quickly-made flavored hairtail | |
| CN101843344A (en) | Spicy three-shredded vegetable | |
| CN106213269A (en) | Method for making spicy salmon block | |
| CN102599333B (en) | All natural semi-wet young livestock and pet feeding food and preparation technology thereof | |
| CN105053854A (en) | Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method | |
| CN105192674A (en) | Processing method of garlic burdock golden cicada sauce | |
| CN102132908A (en) | Ready-to-eat canned shellfish and processing method thereof | |
| CN1161808A (en) | Packaged whole soft-shelled-turtle food and making method thereof | |
| CN101803771A (en) | Flexible packaging food containing green vegetables and manufacturing process thereof | |
| CN105661472A (en) | Minced garlic chili sauce and making method thereof | |
| CN102018051A (en) | Coconut milk and processing process thereof | |
| CN104366452B (en) | A kind of additive-free less salt health convenient bacteria dish and production method thereof | |
| CN103815430B (en) | A kind of preparation method of Yak Meat muddy flesh | |
| CN103125973B (en) | Ham with sesame and preparation method thereof | |
| CN105231280A (en) | Selenium-rich xiang pig nutrient blood-soaked glutinous rice cake and preparing method thereof | |
| CN110292134A (en) | Braise white goat flesh package product and preparation method thereof in soy sauce | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| CN102396725A (en) | Method for cooking curry chicken chops | |
| CN102396722A (en) | Making method for vanilla chicken chops |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |