CN107183663A - A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof - Google Patents

A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof Download PDF

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Publication number
CN107183663A
CN107183663A CN201710369024.8A CN201710369024A CN107183663A CN 107183663 A CN107183663 A CN 107183663A CN 201710369024 A CN201710369024 A CN 201710369024A CN 107183663 A CN107183663 A CN 107183663A
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China
Prior art keywords
parts
beef
sauce
vegetable
thick chilli
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Pending
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CN201710369024.8A
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Chinese (zh)
Inventor
王德才
王德斌
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MA'ANSHAN SHIYUEFENG FOOD Co Ltd
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MA'ANSHAN SHIYUEFENG FOOD Co Ltd
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Priority to CN201710369024.8A priority Critical patent/CN107183663A/en
Publication of CN107183663A publication Critical patent/CN107183663A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The invention provides assorted thick chilli sauce of a kind of beef vegetable and preparation method thereof, it is related to food technology field, is made by the raw material of following parts by weight:30 40 parts of beef, 5 15 parts of radish, 5 15 parts of Chinese yam, 5 15 parts of onion, 5 15 parts of dried orange peel, sharp 5 15 parts of green pepper, 4 12 parts of sugar-cane juice, 5 15 parts of lettuce, 10 20 parts of eggplant, 10 20 parts of burdock, 10 20 parts of potato, 5 10 parts of peanut, 10 20 parts of catsup, 15 parts of cooking wine, 15 parts of pepper, 15 parts of sesame, 15 parts of white sugar, 5 10 parts of salt, 27 parts of five-spice powder, 5 15 parts of soy sauce, 15 30 parts of vegetable oil, 26 parts of oyster sauce, 37 parts of water-starch, 0.5 1.5 parts of potassium sorbate, appropriate amount of water, the present invention has rich in taste, nutrition is balanced, make simple, it is adapted to the advantage of large-scale production.

Description

A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof
Technical field
The present invention relates to food technology field, and in particular to a kind of assorted thick chilli sauce of beef vegetable and preparation method thereof.
Background technology
Beef nature and flavor are sweet, flat, people's spleen, stomach, can tonifying spleen and stomach, QI invigorating disk, strengthening the bones and muscles.Governance wasting wins thin, quenches one's thirst, spleen is weak not Fortune, mass in the abdomen, oedema, soreness and weakness of waist and knees.Beef contains abundant protein, and its amino acid ratio of components pork needs closer to human body, Body resistance against diseases can be improved, for growing and Post operation, the people of aftercare are lost blood in supplement, in terms of repair tissue It is particularly suitable.The protein content of beef slightly difference, but typically all exist because of the difference such as the kind of ox, the place of production, feeding manner More than 20%, it is higher than pork and mutton.The protein of beef is made up of 8 kinds of amino acid needed by human, and balanced proportion, is being taken the photograph Almost can all be absorbed by the body utilization after food.Fat content ratio pork, the mutton of beef are low, 10% or so.In addition, beef In also be rich in mineral matter (potassium, zinc, magnesium, iron etc.) and B family vitamin.Beef protein content is high, and fat content is low, so taste Road is delicious, is liked by people, enjoys the laudatory title of " favourite son in meat ".
Beef paste is a kind of flavouring based on beef, with eating convenient advantage, but monotonous taste, thousand Without exception, food is easily greasy long for a piece.Also occur some in the market and be combined beef with vegetables to make the product of compound beef paste, such as Beef paste with mushroom etc., receives the extensive favorable comment of consumer, if the vegetable species added can will be enlarged by, is engaged, makes with beef Comprehensive nutrition, the NEW TYPE OF COMPOSITE beef paste of rich in taste, that will necessarily bring huge economic interests.
The content of the invention
(1) technical problem solved
In view of the shortcomings of the prior art, the invention provides assorted thick chilli sauce of a kind of beef vegetable and preparation method thereof, tool There are rich in taste, nutrition balanced, make simple, be adapted to the advantage of large-scale production.
(2) technical scheme
To realize object above, the present invention is achieved by the following technical programs:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:30-40 parts of beef, radish 5-15 Part, 5-15 parts of Chinese yam, 5-15 parts of onion, 5-15 parts of dried orange peel, sharp 5-15 parts of green pepper, 4-12 parts of sugar-cane juice, 5-15 parts of lettuce, eggplant 10-20 parts, 10-20 parts of burdock, 10-20 parts of potato, 5-10 parts of peanut, 10-20 parts of catsup, 1-5 parts of cooking wine, 1-5 parts of pepper, 1-5 parts of sesame, 1-5 parts of white sugar, 5-10 parts of salt, 2-7 parts of five-spice powder, 5-15 parts of soy sauce, 15-30 parts of vegetable oil, oyster sauce 2-6 Part, 3-7 parts of water-starch, 0.5-1.5 parts of potassium sorbate, appropriate amount of water.
The assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:25-35 parts of beef, radish 8-13 Part, 7-12 parts of Chinese yam, 8-12 parts of onion, 8-12 parts of dried orange peel, sharp 8-12 parts of green pepper, 5-10 parts of sugar-cane juice, 8-12 parts of lettuce, eggplant 12-17 parts, 12-18 parts of burdock, 12-18 parts of potato, 6-8 parts of peanut, 12-18 parts of catsup, 1.5-4.5 parts of cooking wine, pepper 2.5-4.5 parts, 2-4 parts of sesame, 2.5-4.5 parts of white sugar, 6-8 parts of salt, 4-6 parts of five-spice powder, 8-13 parts of soy sauce, vegetable oil 20- 25 parts, 3-5 parts of oyster sauce, 4-6 parts of water-starch, 0.7-1.2 parts of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, 30-50s is stirred clockwise Afterwards, 3-5h is pickled;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after the 90-120 DEG C of 10-15s that stir-fries, add sugarcane Juice, catsup and the beef pickled, 95-110 DEG C simmers 15-25min, is stir-fried once every 5 minutes when simmering, and adds old Ready raw material in skin and step (2), is warming up to after the 120-140 DEG C of 10-20s that stir-fries, and is cooled to room temperature, adds sorbic acid Potassium, stirs;
(4) sterilization, filling, sealing, storage.
Preferably, the temperature of pickling of the step (1) is 20-30 DEG C.
Preferably, cooling method is natural cooling in the step (3).
Preferably, sterilization mode is sterilized for high-temperature steam in the step (4).
(3) beneficial effect
The invention provides assorted thick chilli sauce of a kind of beef vegetable and preparation method thereof, with advantages below:
(1) the nutritious equilibrium of the assorted thick chilli sauce of beef vegetable of the present invention, wherein beef contains abundant protein, is rich in Mineral matter (potassium, zinc, magnesium, iron etc.) and B family vitamin, beef are that dietary fiber is rich in coarse-fibred meat, burdock, and both take With it is edible can stimulating gastrointestinal wriggle, improve the symptoms such as constipation;Potato and beef can not only lift beef mouthfeel with boiling, and Potato is rich in folic acid, has functions that to protect stomach lining;Contain a large amount of citrins in eggplant, being capable of effective prevention of cardiovascular The generation of sufferer, beef nutrition is very high, can strengthen immunity of organisms, and both garnishes are eaten together can be with strengthening body;Lettuce Being eaten together with beef can be with recuperating qi-blood;Radish and beef are eaten together can provide considerable protein for human body, the battalion such as vitamin C Part is formed, with tonifying five zang organs, the effect of replenishing qi and blood;Onion, which has effects that to prevent and treat, includes half Guang ammonia in diabetes, and onion Acid, is capable of the aging of delaying human body cell, makes us prolonging life, and eating use together altogether with beef more can strengthening body.
(2) rich in taste, paste flavor is strong, bright in colour, tender tasty and refreshing, peppery without choking, suitable for all ages, you can to go with rice or bread edible Also condiment cooking can be used as.
(3) production method is simple, is adapted to large-scale production.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention, Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:25 parts of beef, 8 parts of radish, mountain 7 parts of medicine, 8 parts of onion, 8 parts of dried orange peel, sharp 8 parts of green pepper, 5 parts of sugar-cane juice, 8 parts of lettuce, 12 parts of eggplant, 12 parts of burdock, 12 parts of potato, flower Raw 6 parts, 12 parts of catsup, 1.5 parts of cooking wine, 2.5 parts of pepper, 2 parts of sesame, 2.5 parts of white sugar, 6 parts of salt, 4 parts of five-spice powder, soy sauce 8 parts, 20 parts of vegetable oil, 3 parts of oyster sauce, 4 parts of water-starch, 0.7 part of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 45s, 25 DEG C are pickled 4h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after 105 DEG C of 12s that stir-fry, add sugar-cane juice, tomato Sauce and the beef pickled, 105 DEG C simmer 20min, are stir-fried once every 5 minutes when simmering, and add in dried orange peel and step (2) Ready raw material, is warming up to after 130 DEG C of 15s that stir-fry, and naturally cools to room temperature, adds potassium sorbate, stirs;
(4) high-temperature steam sterilization, filling, sealing, storage.
Embodiment 2:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:35 parts of beef, 13 parts of radish, mountain 12 parts of medicine, 12 parts of onion, 12 parts of dried orange peel, sharp 12 parts of green pepper, 10 parts of sugar-cane juice, 12 parts of lettuce, 17 parts of eggplant, 18 parts of burdock, potato 18 parts, 8 parts of peanut, 18 parts of catsup, 4.5 parts of cooking wine, 4.5 parts of pepper, 4 parts of sesame, 4.5 parts of white sugar, 8 parts of salt, five-spice powder 6 Part, 13 parts of soy sauce, 25 parts of vegetable oil, 5 parts of oyster sauce, 6 parts of water-starch, 1.2 parts of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 30s, 20 DEG C are pickled 3h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after 90 DEG C of 10s that stir-fry, add sugar-cane juice, tomato Sauce and the beef pickled, 95 DEG C simmer 15min, are stir-fried once every 5 minutes when simmering, and add in dried orange peel and step (2) Ready raw material, is warming up to after 120 DEG C of 10s that stir-fry, and naturally cools to room temperature, adds potassium sorbate, stirs;
(4) high-temperature steam sterilization, filling, sealing, storage.
Embodiment 3:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:30 parts of beef, 5 parts of radish, mountain 5 parts of medicine, 5 parts of onion, 5 parts of dried orange peel, sharp 5 parts of green pepper, 4 parts of sugar-cane juice, 5 parts of lettuce, 10 parts of eggplant, 10 parts of burdock, 10 parts of potato, flower Raw 5 parts, 10 parts of catsup, 1 part of cooking wine, 1 part of pepper, 1 part of sesame, 1 part of white sugar, 5 parts of salt, 2 parts of five-spice powder, 5 parts of soy sauce, plant 15 parts of thing oil, 2 parts of oyster sauce, 3 parts of water-starch, 0.5 part of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 50s, 30 DEG C are pickled 5h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after 120 DEG C of 15s that stir-fry, add sugar-cane juice, tomato Sauce and the beef pickled, 110 DEG C simmer 25min, are stir-fried once every 5 minutes when simmering, and add in dried orange peel and step (2) Ready raw material, is warming up to after 140 DEG C of 20s that stir-fry, and naturally cools to room temperature, adds potassium sorbate, stirs;
(4) high-temperature steam sterilization, filling, sealing, storage.
Embodiment 4:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:40 parts of beef, 15 parts of radish, mountain 15 parts of medicine, 15 parts of onion, 15 parts of dried orange peel, sharp 15 parts of green pepper, 12 parts of sugar-cane juice, 15 parts of lettuce, 20 parts of eggplant, 20 parts of burdock, potato 20 parts, 10 parts of peanut, 20 parts of catsup, 5 parts of cooking wine, 5 parts of pepper, 5 parts of sesame, 5 parts of white sugar, 10 parts of salt, 7 parts of five-spice powder, 15 parts of soy sauce, 30 parts of vegetable oil, 6 parts of oyster sauce, 7 parts of water-starch, 1.5 parts of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 35s, 30 DEG C are pickled 3.5h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after 115 DEG C of 10s that stir-fry, add sugar-cane juice, tomato Sauce and the beef pickled, 100 DEG C simmer 20min, are stir-fried once every 5 minutes when simmering, and add in dried orange peel and step (2) Ready raw material, is warming up to after 135 DEG C of 10s that stir-fry, and naturally cools to room temperature, adds potassium sorbate, stirs;
(4) high-temperature steam sterilization, filling, sealing, storage.
Embodiment 5:
A kind of assorted thick chilli sauce of beef vegetable, is made by the raw material of following parts by weight:30 parts of beef, 5 parts of radish, mountain 5 parts of medicine, 5 parts of onion, 5 parts of dried orange peel, sharp 5 parts of green pepper, 8 parts of sugar-cane juice, 5 parts of lettuce, 10 parts of eggplant, 10 parts of burdock, 10 parts of potato, flower Raw 5 parts, 20 parts of catsup, 5 parts of cooking wine, 5 parts of pepper, 5 parts of sesame, 5 parts of white sugar, 10 parts of salt, 7 parts of five-spice powder, 15 parts of soy sauce, 30 parts of vegetable oil, 6 parts of oyster sauce, 7 parts of water-starch, 0.5 part of potassium sorbate, appropriate amount of water.
The preparation method of the above-mentioned assorted thick chilli sauce of beef vegetable, comprises the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 45s, 20 DEG C are pickled 4.5h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after 90 DEG C of 15s that stir-fry, add sugar-cane juice, tomato Sauce and the beef pickled, 105 DEG C simmer 25min, are stir-fried once every 5 minutes when simmering, and add in dried orange peel and step (2) Ready raw material, is warming up to after 140 DEG C of 18s that stir-fry, and naturally cools to room temperature, adds potassium sorbate, stirs;
(4) high-temperature steam sterilization, filling, sealing, storage.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality Body or operation make a distinction with another entity or operation, and not necessarily require or imply these entities or deposited between operating In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to Nonexcludability is included, so that process, method, article or equipment including a series of key elements not only will including those Element, but also other key elements including being not expressly set out, or also include being this process, method, article or equipment Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that Also there is other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations;Although with reference to the foregoing embodiments The present invention is described in detail, it will be understood by those within the art that:It still can be to foregoing each implementation Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic;And these modification or Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.

Claims (6)

1. a kind of assorted thick chilli sauce of beef vegetable, it is characterised in that be made by the raw material of following parts by weight:Beef 30-40 Part, 5-15 parts of radish, 5-15 parts of Chinese yam, 5-15 parts of onion, 5-15 parts of dried orange peel, sharp 5-15 parts of green pepper, 4-12 parts of sugar-cane juice, lettuce 5- 15 parts, 10-20 parts of eggplant, 10-20 parts of burdock, 10-20 parts of potato, 5-10 parts of peanut, 10-20 parts of catsup, 1-5 parts of cooking wine, 1-5 parts of pepper, 1-5 parts of sesame, 1-5 parts of white sugar, 5-10 parts of salt, 2-7 parts of five-spice powder, 5-15 parts of soy sauce, vegetable oil 15-30 Part, 2-6 parts of oyster sauce, 3-7 parts of water-starch, 0.5-1.5 parts of potassium sorbate, appropriate amount of water.
2. the assorted thick chilli sauce of beef vegetable as claimed in claim 1, it is characterised in that made by the raw material of following parts by weight and Into:25-35 parts of beef, 8-13 parts of radish, 7-12 parts of Chinese yam, 8-12 parts of onion, 8-12 parts of dried orange peel, sharp 8-12 parts of green pepper, sugar-cane juice 5- 10 parts, 8-12 parts of lettuce, 12-17 parts of eggplant, 12-18 parts of burdock, 12-18 parts of potato, 6-8 parts of peanut, 12-18 parts of catsup, 1.5-4.5 parts of cooking wine, 2.5-4.5 parts of pepper, 2-4 parts of sesame, 2.5-4.5 parts of white sugar, 6-8 parts of salt, 4-6 parts of five-spice powder, sauce Oily 8-13 parts, 20-25 parts of vegetable oil, 3-5 parts of oyster sauce, 4-6 parts of water-starch, 0.7-1.2 parts of potassium sorbate, appropriate amount of water.
3. the preparation method of the assorted thick chilli sauce of beef vegetable as claimed in claim 1, it is characterised in that comprise the following steps:
(1) beef is rubbed, adds cooking wine, five-spice powder, salt, soy sauce, oyster sauce and water-starch, clockwise after stirring 30-50s, Pickle 3-5h;
(2) after radish, Chinese yam, onion, lettuce, eggplant, burdock, potato being diced, soak stand-by;
(3) pepper, sesame, white sugar, sharp green pepper are added in vegetable oil, after the 90-120 DEG C of 10-15s that stir-fries, add sugar-cane juice, kind Ketchup and the beef pickled, 95-110 DEG C simmers 15-25min, is stir-fried once every 5 minutes when simmering, add dried orange peel with Ready raw material in step (2), is warming up to after the 120-140 DEG C of 10-20s that stir-fries, and is cooled to room temperature, adds potassium sorbate, stirs Mix uniform;
(4) sterilization, filling, sealing, storage.
4. the preparation method of the assorted thick chilli sauce of beef vegetable as claimed in claim 3, it is characterised in that the step (1) Temperature is pickled for 20-30 DEG C.
5. the preparation method of the assorted thick chilli sauce of beef vegetable as claimed in claim 3, it is characterised in that in the step (3) Cooling method is natural cooling.
6. the preparation method of the assorted thick chilli sauce of beef vegetable as claimed in claim 3, it is characterised in that in the step (4) Sterilization mode is sterilized for high-temperature steam.
CN201710369024.8A 2017-05-23 2017-05-23 A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof Pending CN107183663A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108523091A (en) * 2018-04-11 2018-09-14 李超 A kind of thick chilli sauce and preparation method thereof

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CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof
CN103300342A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Tremellodon gelatinosum beef paste and preparation method thereof
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN103719810A (en) * 2013-12-19 2014-04-16 芜湖中路实业有限责任公司 Multifunctional health caring beef paste and preparation method thereof
CN103750269A (en) * 2013-12-19 2014-04-30 芜湖中路实业有限责任公司 Digestant spleen-tonifying beef paste and preparation method thereof
CN105962296A (en) * 2016-03-29 2016-09-28 安徽恒盛实业有限责任公司 Assorted beef sauce
CN106666647A (en) * 2015-11-04 2017-05-17 李万美 Spicy and hot beef paste

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof
CN103300342A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Tremellodon gelatinosum beef paste and preparation method thereof
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy beef sauce and preparation method thereof
CN103719810A (en) * 2013-12-19 2014-04-16 芜湖中路实业有限责任公司 Multifunctional health caring beef paste and preparation method thereof
CN103750269A (en) * 2013-12-19 2014-04-30 芜湖中路实业有限责任公司 Digestant spleen-tonifying beef paste and preparation method thereof
CN106666647A (en) * 2015-11-04 2017-05-17 李万美 Spicy and hot beef paste
CN105962296A (en) * 2016-03-29 2016-09-28 安徽恒盛实业有限责任公司 Assorted beef sauce

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108523091A (en) * 2018-04-11 2018-09-14 李超 A kind of thick chilli sauce and preparation method thereof

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Application publication date: 20170922