CN106307419A - Beef seasoning marinade and method for manufacturing same - Google Patents
Beef seasoning marinade and method for manufacturing same Download PDFInfo
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- CN106307419A CN106307419A CN201610696952.0A CN201610696952A CN106307419A CN 106307419 A CN106307419 A CN 106307419A CN 201610696952 A CN201610696952 A CN 201610696952A CN 106307419 A CN106307419 A CN 106307419A
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- beef
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- seasoning
- marinade
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses beef seasoning marinade and a method for manufacturing the same. The beef seasoning marinade is made of fresh beef, vegetable oil, ginger pieces, leeks, orange peel, coriander, Shaoxing wine, beef bone soup, high-quality soy sauce, refined salt, crystal sugar, monosodium glutamate, an appropriate quantity of water and condiments. The method includes steps of (1), manufacturing beef paste for standby application; (2), manufacturing condiment packs for standby application; (3), manufacturing soup bases for standby application; (4), placing the condiment packs in the soup bases, heating the condiment packs and the soup bases and then filtering the condiment packs and the soup bases to obtain seasoning liquid for standby application; (5), placing the beef paste in the seasoning liquid, adding the monosodium glutamate into the seasoning liquid, boiling the seasoning liquid, then slowly cooking the seasoning liquid by soft fire and naturally cooling the seasoning liquid to obtain the beef seasoning marinade. The beef seasoning marinade and the method have the advantages that the beef seasoning marinade manufactured by the aid of the method has sharp aroma, unique flavor and high nutrient value and tastes fragrant, and excellent physiotherapy and healthcare effects can be realized by the beef seasoning marinade; the method includes simple processes, technologies are easy to master, accordingly, the production efficiency can be greatly improved, and the beef seasoning marinade and the method are suitable for popularization and application.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of beef Seasoning gravy and making side thereof
Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble,
Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally
Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also
Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula
Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone
Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel
The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting
Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality
Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte
And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office
Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people
The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the beef Seasoning gravy that is of high nutritive value and
Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of beef Seasoning gravy, is made up of the raw material of following weight portion: fresh beef 100～150 parts, vegetable oil 5
～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, curried 1～3 part, Herba Coriandri 2～5 parts, Shaoxing rice wine 5～10 parts, Galbitang 80～200
Part, quality sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～15 parts；Described
Flavouring agent include the raw material of following weight: anistree 0.1～0.3 part, Fructus Tsaoko 1～2 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～2 parts, Radix Glycyrrhizae 0.1
～0.3 part, Fructus Lycii 1～2 parts, Pericarpium Zanthoxyli 0.2～0.4 part, chilli 0.2～0.4 part, Semen Sojae Preparatum 0.5～1 part, Radix Panacis Quinquefolii 0.2～
0.4 part, Rhizoma Chuanxiong 0.02～0.04 part；
The manufacture method of described beef Seasoning gravy, comprises the following steps:
(1) choose fresh beef, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain beef paste stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds anise, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Chinese holly
Qi, Pericarpium Zanthoxyli, chilli, Semen Sojae Preparatum, Radix Panacis Quinquefolii and Rhizoma Chuanxiong, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Zingiberis Recens block, Herba Alii fistulosi, Pericarpium Citri Reticulatae, Herba Coriandri stir-frying
Perfume (or spice), adds Shaoxing rice wine, Galbitang, refined salt, crystal sugar, suitable quantity of water and quality sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours,
Heat complete soup stock to filter, remove solid impurity, obtain baste standby；
(5) beef paste of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains beef Seasoning gravy.
Preferably, the described ample boiling hot process of step (1) includes, uses cold water to cook and is gradually heated up, makes the egg of beef outer layer
White matter is difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell.
Preferably, in described step (2) and (3), the vegetable oil of employing is soybean oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the beef Seasoning gravy made, with fragrance striking the nose, taste is fragrant
Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect,
Meet the requirement of health diet now；Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of beef Seasoning gravy, is made up of the raw material of following weight portion: fresh beef 100 parts, vegetable oil 5 parts, south
Rhizoma Zingiberis Recens 1 part, 1 part of Herba Alii fistulosi, curried 1 part, 2 parts of Herba Coriandri, 5 parts of Shaoxing rice wine, Galbitang 80 parts, quality sauce 3 parts, refined salt 5 parts, 2 parts of crystal sugar,
Monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: anistree 0.1 part, Fructus Tsaoko 1
Part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1 part of Radix Glycyrrhizae, Fructus Lycii 1 part, 0.2 part of Pericarpium Zanthoxyli, chilli 0.2 part, 0.5 part of Semen Sojae Preparatum, Radix Panacis Quinquefolii 0.2 part, Rhizoma Chuanxiong
0.02 part；
The manufacture method of described beef Seasoning gravy, comprises the following steps:
(1) choose fresh beef, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain beef paste stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds anise, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Fructus Lycii, flower
Green pepper, chilli, Semen Sojae Preparatum, Radix Panacis Quinquefolii and Rhizoma Chuanxiong, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Zingiberis Recens block, Herba Alii fistulosi, Pericarpium Citri Reticulatae, Herba Coriandri stir-frying perfume, then
Adding Shaoxing rice wine, Galbitang, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) beef paste of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains beef Seasoning gravy.
Embodiment 2:
A kind of beef Seasoning gravy, is made up of the raw material of following weight portion: fresh beef 150 parts, vegetable oil 10 parts, south
Rhizoma Zingiberis Recens 3 parts, 3 parts of Herba Alii fistulosi, curry 3 parts, 5 parts of Herba Coriandri, 10 parts of Shaoxing rice wine, Galbitang 200 parts, quality sauce 6 parts, refined salt 7 parts, crystal sugar 6
Part, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.3 part,
Fructus Tsaoko 2 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.3 part of Radix Glycyrrhizae, Fructus Lycii 2 parts, 0.4 part of Pericarpium Zanthoxyli, chilli 0.4 part, 1 part of Semen Sojae Preparatum, Radix Panacis Quinquefolii 0.4 part,
Rhizoma Chuanxiong 0.04 part；
The manufacture method of described beef Seasoning gravy, comprises the following steps:
(1) choose fresh beef, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain beef paste stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds anise, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Fructus Lycii, flower
Green pepper, chilli, Semen Sojae Preparatum, Radix Panacis Quinquefolii and Rhizoma Chuanxiong, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Zingiberis Recens block, Herba Alii fistulosi, Pericarpium Citri Reticulatae, Herba Coriandri stir-frying perfume, then
Adding Shaoxing rice wine, Galbitang, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated
The soup stock finished filters, and removes solid impurity, obtains baste standby；
(5) beef paste of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains beef Seasoning gravy.
In the above embodiment of the present invention, described ample boiling hot process includes, uses cold water to cook and is gradually heated up, makes beef outer layer
Protein be difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell；The vegetable oil used in described making step is
Soybean oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the beef Seasoning gravy made, with fragrance striking the nose, taste
Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic
Effect, meets the requirement of health diet now；Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a beef Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh beef 100～150
Part, vegetable oil 5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, curried 1～3 part, Herba Coriandri 2～5 parts, Shaoxing rice wine 5～10 parts, Os Bovis seu Bubali
Soup 80～200 parts, quality sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～
15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.1～0.3 part, Fructus Tsaoko 1～2 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～2
Part, Radix Glycyrrhizae 0.1～0.3 part, Fructus Lycii 1～2 parts, Pericarpium Zanthoxyli 0.2～0.4 part, chilli 0.2～0.4 part, Semen Sojae Preparatum 0.5～1 part, flower
Flag joins 0.2～0.4 part, Rhizoma Chuanxiong 0.02～0.04 part；
The manufacture method of described beef Seasoning gravy, comprises the following steps:
(1) choose fresh beef, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation,
Obtain beef paste stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds anise, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Fructus Lycii, flower
Green pepper, chilli, Semen Sojae Preparatum, Radix Panacis Quinquefolii and Rhizoma Chuanxiong, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Zingiberis Recens block, Herba Alii fistulosi, Pericarpium Citri Reticulatae, Herba Coriandri stir-frying perfume, then
Adding Shaoxing rice wine, Galbitang, refined salt, crystal sugar, suitable quantity of water and quality sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) beef paste of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling
Using little fire instead and endure 30～40 minutes at leisure, natural cooling obtains beef Seasoning gravy.
The manufacture method of a kind of beef Seasoning gravy the most according to claim 1, it is characterised in that described step (1)
Ample boiling hot process includes, uses cold water to cook and is gradually heated up, and makes the protein of beef outer layer be difficult to solidification, it is simple to internal crimson blood row
Go out, go its smell.
The manufacture method of a kind of beef Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is soybean oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696952.0A CN106307419A (en) | 2016-08-21 | 2016-08-21 | Beef seasoning marinade and method for manufacturing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696952.0A CN106307419A (en) | 2016-08-21 | 2016-08-21 | Beef seasoning marinade and method for manufacturing same |
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| Publication Number | Publication Date |
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| CN106307419A true CN106307419A (en) | 2017-01-11 |
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|---|---|---|---|
| CN201610696952.0A Withdrawn CN106307419A (en) | 2016-08-21 | 2016-08-21 | Beef seasoning marinade and method for manufacturing same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616420A (en) * | 2017-08-24 | 2018-01-23 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy halogen perfume (or spice) beef flavour |
| CN108244590A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of halogen material packet of Spiced beef |
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| KR20020029358A (en) * | 2002-03-16 | 2002-04-18 | 손영석 | Manufacturing method of seasoning sauce containing dietary enzyme containing medicine |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
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| CN102551013A (en) * | 2011-12-28 | 2012-07-11 | 赵辉 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
| CN103330187A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Beef paste capable of promoting growth and preparation method thereof |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
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2016
- 2016-08-21 CN CN201610696952.0A patent/CN106307419A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020029358A (en) * | 2002-03-16 | 2002-04-18 | 손영석 | Manufacturing method of seasoning sauce containing dietary enzyme containing medicine |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
| CN101543282A (en) * | 2009-05-09 | 2009-09-30 | 蒋建学 | Bittern of guilin rice-flour noodle for flavouring |
| CN102551013A (en) * | 2011-12-28 | 2012-07-11 | 赵辉 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
| CN103330187A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Beef paste capable of promoting growth and preparation method thereof |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616420A (en) * | 2017-08-24 | 2018-01-23 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy halogen perfume (or spice) beef flavour |
| CN108244590A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of halogen material packet of Spiced beef |
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Application publication date: 20170111 |