CN106722821A - A kind of walnut thick chilli sauce and preparation method thereof - Google Patents
A kind of walnut thick chilli sauce and preparation method thereof Download PDFInfo
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- CN106722821A CN106722821A CN201611186545.1A CN201611186545A CN106722821A CN 106722821 A CN106722821 A CN 106722821A CN 201611186545 A CN201611186545 A CN 201611186545A CN 106722821 A CN106722821 A CN 106722821A
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- walnut
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- beef
- shallot
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Abstract
The invention discloses a kind of walnut thick chilli sauce and preparation method thereof, belong to food technology field, its formula is：The 400g of walnut kernel 200, the 2kg of beef 1, the 1000g of chilli 500, the 100g of white sesameseed 50, the 150g of shallot 100, the 150g of ginger 100, the 200g of garlic 100, the 800g of soya sauce 500, the 2L of edible oil 1.5.The present invention makes simple, and step is easy, uses with walnut kernel as major ingredient, and auxiliary is coordinated with edible oil, garlic, capsicum, shallot etc., and the walnut thick chilli sauce of special taste is formed by different proportionings, makes the materials of sauce more rich, and mouthfeel is more preferably.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of walnut thick chilli sauce and preparation method thereof.
Background technology
Thick chilli sauce is flavouring relatively common on dining table, and there are different lacol flavor thick chilli sauce in each area.Typically
During making thick chilli sauce, capsicum is put in pot, stir-fry (non-refuelling), and being crushed into powder, (being cut with knife also can be more broken better, Chinese prickly ash
End (be also to do ripe with the pot of oily dirt free, savory, then do into end), garlic (according to capsicum number and personal like).More than
Condiment, garlic and vinegar are finally put and oil (oil number how much determine do not had the capsicum just can be with according to capsicum) are put into pot, directly put perfume (or spice)
Oil is good, better after heating, after oil is cooled, is blended into and then stirring in capsicum, is put into garlic and vinegar, after mixing up, is put into vial
With eating with taking, cold vegetable dish in sauce, noodles, the condiments of cooking.Walnut, also known as English walnut, with almond, cashew nut, fibert and referred to as world-renowned
" four big dry fruits ", be one of deep nut based food liked by common people.Walnut kernel contains rich in protein and aliphatic acid
Etc. nutritional ingredient, it is worth with nutrition and health care very high.Moreover, walnut kernel also contains substantial amounts of with reducing blood lipid, drop
Polyphenol, flavones of the healthcare functions such as cholesterol, atherosclerosis, anti-aging etc., and it is beneficial to human body in walnut kernel
More than 90% Polyphenols polyphenoils be concentrated mainly on the polyphenol isoreactivity that is rich in kind of a skin portion, but walnut kind skin into
Dividing has certain anti-trophism, when polyphenol is with sialoprotein matter combination, can shrink tongue Epithelial cell, produces astringent taste
Mouthfeel, influences the mouthfeel of walnut product, and many walnut fabricated products will generally remove endopleura of walnut to increase mouthfeel and color protection,
Cause the significant wastage of resource.
At present, a kind of walnut thick chilli sauce and preparation method thereof is badly in need of in the prior art.
The content of the invention
It is an object of the invention to the defect for overcoming above-mentioned technology to exist, there is provided a kind of walnut thick chilli sauce and its preparation side
Method, walnut kernel is combined with thick chilli sauce, retains kind of a skin, and without bitter taste, crispy, nutritive value is high.
Its concrete technical scheme is：
A kind of walnut thick chilli sauce, its formula is：Walnut kernel 200-400g, beef 1-2kg, chilli 500-1000g, Bai Zhi
Numb 50-100g, shallot 100-150g, ginger 100-150g, garlic 100-200g, soya sauce 500-800g, edible oil 1.5-2L.
Further, walnut kernel 300g, beef 1kg, chilli 500g, white sesameseed 50g, shallot 100g, ginger 100g, garlic
200g, soya sauce 800g, edible oil 1.5L.
A kind of preparation method of walnut thick chilli sauce of the present invention, comprises the following steps：
Step 1, according to it is of the present invention formula weigh each raw material, it is standby；
Step 2, walnut kernel clapped to be broken to 0.5cm or so fritters standby；
Step 3, chilli is put into pot to add water and is boiled by fire, small fire infusion 10-20 minutes, pull out dry in the air it is cool after mince it is standby
With；
Step 4, by fresh beef, shallot, ginger, garlic difference mincing for standby；
Step 5, edible oil adds frying pan, heating, the fresh beef that minces of addition, stir-frying is fried well-done to beef, will be chopped
In broken shallot, ginger, garlic addition pot, stir-frying simultaneously stirs；The capsicum stir-frying that addition is minced is complete to moisture evaporation, plus
Enter to clap broken walnut kernel, add soya sauce, oil was not had raw material, be then stirred continuously；White sesameseed is sprinkled into when off the pot, is filled after cooling
Dress.
Compared with prior art, beneficial effects of the present invention are：
The present invention makes simple, and step is easy, uses with walnut kernel as major ingredient, and auxiliary is with edible oil, garlic, capsicum, big
Green onion etc. coordinates, and the walnut thick chilli sauce of special taste is formed by different proportionings, makes the materials of sauce more rich, and mouthfeel is more preferably.
Specific embodiment
Technical scheme is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of walnut thick chilli sauce, its formula is：Walnut kernel 200g, beef 1kg, chilli 500g, white sesameseed 50g, shallot
100g, ginger 100g, garlic 100g, soya sauce 500g, edible oil 1.5L.
A kind of preparation method of walnut thick chilli sauce of the present invention, comprises the following steps：
Step 1, according to it is of the present invention formula weigh each raw material, it is standby；
Step 2, walnut kernel clapped to be broken to 0.5cm or so fritters standby；
Step 3, chilli is put into pot to add water and be boiled by fire, cool rear mincing for standby of drying in the air is pulled in small fire infusion 10 minutes out；
Step 4, by fresh beef, shallot, ginger, garlic difference mincing for standby；
Step 5, edible oil adds frying pan, heating, the fresh beef that minces of addition, stir-frying is fried well-done to beef, will be chopped
In broken shallot, ginger, garlic addition pot, stir-frying simultaneously stirs；The capsicum stir-frying that addition is minced is complete to moisture evaporation, plus
Enter to clap broken walnut kernel, add soya sauce, oil was not had raw material, be then stirred continuously；White sesameseed is sprinkled into when off the pot, is filled after cooling
Dress.
Embodiment 2
A kind of walnut thick chilli sauce, its formula is：Walnut kernel 300g, beef 1kg, chilli 500g, white sesameseed 50g, shallot
100g, ginger 100g, garlic 200g, soya sauce 800g, edible oil 1.5L.
A kind of preparation method of walnut thick chilli sauce of the present invention, comprises the following steps：
Step 1, according to it is of the present invention formula weigh each raw material, it is standby；
Step 2, walnut kernel clapped to be broken to 0.5cm or so fritters standby；
Step 3, chilli is put into pot to add water and be boiled by fire, cool rear mincing for standby of drying in the air is pulled in small fire infusion 15 minutes out；
Step 4, by fresh beef, shallot, ginger, garlic difference mincing for standby；
Step 5, edible oil adds frying pan, heating, the fresh beef that minces of addition, stir-frying is fried well-done to beef, will be chopped
In broken shallot, ginger, garlic addition pot, stir-frying simultaneously stirs；The capsicum stir-frying that addition is minced is complete to moisture evaporation, plus
Enter to clap broken walnut kernel, add soya sauce, oil was not had raw material, be then stirred continuously；White sesameseed is sprinkled into when off the pot, is filled after cooling
Dress.
Embodiment 3
A kind of walnut thick chilli sauce, its formula is：Walnut kernel 400g, beef 2kg, chilli 1000g, white sesameseed 100g, greatly
Green onion 150g, ginger 150g, garlic 200g, soya sauce 800g, edible oil 2L.
A kind of preparation method of walnut thick chilli sauce of the present invention, comprises the following steps：
Step 1, according to it is of the present invention formula weigh each raw material, it is standby；
Step 2, walnut kernel clapped to be broken to 0.5cm or so fritters standby；
Step 3, chilli is put into pot to add water and be boiled by fire, cool rear mincing for standby of drying in the air is pulled in small fire infusion 20 minutes out；
Step 4, by fresh beef, shallot, ginger, garlic difference mincing for standby；
Step 5, edible oil adds frying pan, heating, the fresh beef that minces of addition, stir-frying is fried well-done to beef, will be chopped
In broken shallot, ginger, garlic addition pot, stir-frying simultaneously stirs；The capsicum stir-frying that addition is minced is complete to moisture evaporation, plus
Enter to clap broken walnut kernel, add soya sauce, oil was not had raw material, be then stirred continuously；White sesameseed is sprinkled into when off the pot, is filled after cooling
Dress.
The above, preferably specific embodiment only of the invention, protection scope of the present invention not limited to this are any ripe
Those skilled in the art are known in the technical scope of present disclosure, the letter of the technical scheme that can be become apparent to
Altered or equivalence replacement are each fallen within protection scope of the present invention.
Claims (3)
1. a kind of walnut thick chilli sauce, it is characterised in that its formula is：Walnut kernel 200-400g, beef 1-2kg, chilli 500-
1000g, white sesameseed 50-100g, shallot 100-150g, ginger 100-150g, garlic 100-200g, soya sauce 500-800g, food
Use oily 1.5-2L.
2. walnut thick chilli sauce according to claim 1, it is characterised in that walnut kernel 300g, beef 1kg, chilli 500g,
White sesameseed 50g, shallot 100g, ginger 100g, garlic 200g, soya sauce 800g, edible oil 1.5L.
3. the preparation method of walnut thick chilli sauce described in a kind of claim 1, it is characterised in that
Step 1, according to it is of the present invention formula weigh each raw material, it is standby；
Step 2, walnut kernel clapped to be broken to 0.5cm fritters standby；
Step 3, chilli is put into pot to add water and be boiled by fire, cool rear mincing for standby of drying in the air is pulled in small fire infusion 10-20 minutes out；
Step 4, by fresh beef, shallot, ginger, garlic difference mincing for standby；
Step 5, edible oil adds frying pan, heating, the fresh beef that minces of addition, stir-frying fries well-done to beef, by what is minced
Shallot, ginger, garlic are added in pot, and stir-frying simultaneously stirs；The capsicum stir-frying that addition is minced completely, is added and clapped to moisture evaporation
Broken walnut kernel, adds soya sauce, oil was not had raw material, is then stirred continuously；White sesameseed is sprinkled into when off the pot, it is filling after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186545.1A CN106722821A (en) | 2016-12-20 | 2016-12-20 | A kind of walnut thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186545.1A CN106722821A (en) | 2016-12-20 | 2016-12-20 | A kind of walnut thick chilli sauce and preparation method thereof |
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| CN106722821A true CN106722821A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611186545.1A Pending CN106722821A (en) | 2016-12-20 | 2016-12-20 | A kind of walnut thick chilli sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647374A (en) * | 2017-08-23 | 2018-02-02 | 无为黄老头风味食品有限公司 | It is a kind of to be suitable to the edible nutrition and health care appetizing thick chilli sauce of the elderly |
| CN108576642A (en) * | 2018-05-11 | 2018-09-28 | 黎育全 | Instant walnut cream and preparation method thereof |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
| CN111869857A (en) * | 2020-06-09 | 2020-11-03 | 新疆林科院经济林研究所 | Fresh and crisp walnut chili sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489634A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Grassland bull beef sauce and production method thereof |
| CN105901664A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Strong-fragrance type hot-pepper paste |
| CN105901667A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Beef hot-pepper paste |
-
2016
- 2016-12-20 CN CN201611186545.1A patent/CN106722821A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489634A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Grassland bull beef sauce and production method thereof |
| CN105901664A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Strong-fragrance type hot-pepper paste |
| CN105901667A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Beef hot-pepper paste |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647374A (en) * | 2017-08-23 | 2018-02-02 | 无为黄老头风味食品有限公司 | It is a kind of to be suitable to the edible nutrition and health care appetizing thick chilli sauce of the elderly |
| CN108576642A (en) * | 2018-05-11 | 2018-09-28 | 黎育全 | Instant walnut cream and preparation method thereof |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
| CN111869857A (en) * | 2020-06-09 | 2020-11-03 | 新疆林科院经济林研究所 | Fresh and crisp walnut chili sauce and preparation method thereof |
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Application publication date: 20170531 |