CN107890078A - A kind of spiced hot beef sauce and preparation method thereof - Google Patents
A kind of spiced hot beef sauce and preparation method thereof Download PDFInfo
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- CN107890078A CN107890078A CN201710992041.7A CN201710992041A CN107890078A CN 107890078 A CN107890078 A CN 107890078A CN 201710992041 A CN201710992041 A CN 201710992041A CN 107890078 A CN107890078 A CN 107890078A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 151
- 235000015067 sauces Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 40
- 238000004332 deodorization Methods 0.000 claims abstract description 38
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 38
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 37
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 33
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 33
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 33
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 21
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 239000004902 Softening Agent Substances 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 241000237502 Ostreidae Species 0.000 claims abstract description 14
- 235000020636 oyster Nutrition 0.000 claims abstract description 14
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 241000234282 Allium Species 0.000 claims description 30
- 241000234314 Zingiber Species 0.000 claims description 23
- 235000021419 vinegar Nutrition 0.000 claims description 19
- 239000000052 vinegar Substances 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 3
- 238000009835 boiling Methods 0.000 abstract 1
- 235000015111 chews Nutrition 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 229960002668 sodium chloride Drugs 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spiced hot beef sauce, including following raw material：Beef, capsicum, onion, vegetable oil, salt, zanthoxylum powder, star aniseed powder, ginger powder, soy sauce, oyster sauce, sauce and water；Its preparation method comprises the following steps：S1, beef pretreatment；S2, by pretreated beef successively be immersed in the water containing sodium chloride and deodorization juice in, produce the beef after deodorization；S3, softening agent will be added in the beef after deodorization, sealing is placed, and peels off softening agent, and clear water rinses, and produces the beef after softening；S4, capsicum and onion cleaning, dice；Add vegetable oil in S5, pot, quick-fried capsicum fourth, diced onion and auxiliary material, add beef quick-fried, then add soy sauce and oyster sauce stir-frying, finally add sauce and boiling to viscosity suitably to produce spiced hot beef sauce.Spiced hot beef sauce proposed by the present invention, formula is reasonable, in good taste, easily chews, and applicable crowd is wide, and fragrant spicy and beef flavour complement each other, and preparation method is simple, mild condition, and preparation time is short.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of spiced hot beef sauce and preparation method thereof.
Background technology
Sauce is the pasty state flavouring that is process using things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material,
It has long history originating from China.When making dish, people can often use meat pulp, alec or shrimp paste as flavouring
To improve the mouthfeel of dish.
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 win is thin, quenches one's thirst, spleen is weak not
Fortune, mass in the abdomen, oedema, soreness and weakness of waist and knees.Rich in abundant protein in beef, and the fat content in beef is low, delicious flavour, will
It is fabricated to beef paste and is used to eat in daily life, can supplement certain nutritional ingredient, the kind of presently commercially available beef paste
Class mainly has original flavor beef paste and spiced hot beef sauce, but a commercially available spiced hot beef sauce, and beef meat is stiff in sauce, is not easy to chew,
Swallow difficult, influence the mouthfeel of beef paste, and in sauce capsicum the excessively dense fragrance for influenceing beef of taste.Based on this, this hair
It is bright to propose a kind of spiced hot beef sauce and preparation method thereof.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of spiced hot beef sauce for proposing and its
Preparation method.
A kind of spiced hot beef sauce, include the raw material of following parts by weight：50~60 parts of beef, 10~20 parts of capsicum, onion 1~
3 parts, 10~25 parts of vegetable oil, 4~8 parts of salt, 1~3 part of zanthoxylum powder, 0.5~1.5 part of star aniseed powder, 1~2.5 part of ginger powder, sauce
10~16 parts of oil, 2~4 parts of oyster sauce, 70~90 parts of sauce, 50~100 parts of water.
Preferably, the spiced hot beef sauce includes the raw material of following parts by weight：55 parts of beef, 15 parts of capsicum, 2 parts of onion,
15 parts of vegetable oil, 6 parts of salt, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 13 parts of soy sauce, 3 parts of oyster sauce, 80 parts of sauce, water 78
Part.
The invention also provides a kind of preparation method of spiced hot beef sauce, comprise the following steps：
S1, beef pretreatment：Fresh beef is removed the peel, cleaned up, and is cut into 10~20cm × 10~20cm bulk, and
Beef thickness is 2~5cm, that is, completes the pretreatment of beef；
S2, beef deodorization：Pretreated beef is immersed in 10~20min in the water containing sodium chloride, takes out, drain water
Point until water does not drip into stock, transfer in deodorization juice after soaking 20~40min and take out and suck the moisture on beef surface, i.e.,
Obtain the beef after deodorization；
S3, beef softening：Beef after deodorization is added into softening agent, and is fitted into hermetic bag and is taken out after 20~40min of placement,
Peel off the softening agent on beef surface, and 1~3 time rinsed with clear water, then by beef be cut into 0.25~0.5cm × 0.25~
0.5cm bulk, produce the beef after softening；
S4, capsicum and the pretreatment of onion：Fresh chilli is removed into white muscle and cleaned up, is cut into 0.5~1cm × 0.5~1cm's
Capsicum fourth, onion is cleaned up and is cut into 0.5~1cm × 0.5~1cm diced onion, it is standby；
S5, finished product preparation：Frying pan is preheated, then pours into the vegetable oil of corresponding parts by weight, when vegetable oil 7 is ripe, by capsicum
Fourth, diced onion, zanthoxylum powder, star aniseed powder, ginger powder add quick-fried in pot, the beef then added after the softening of S3 steps, continue quick-fried
Fry until beef changes colour, add the soy sauce and oyster sauce of corresponding parts by weight, then the 30~60s that stir-fries, add corresponding parts by weight sauce and
5~10min is boiled in water, big fire, adds the salt of corresponding parts by weight, is then gone to and is boiled with soft fire suitable to viscosity, produces spicy ox
Meat pulp.
Preferably, mass concentration of the sodium chloride of the S2 steps in water is 1~3%.
Preferably, the deodorization juice includes the raw material of following parts by weight：5~10 parts of white wine, 1~3 part of salt, cooking wine 10~
20 parts, 5~10 parts of vinegar, 2~4 parts of ginger, 1~3 part of garlic, 0.5~1.5 part of Chinese prickly ash, 0.5~1.5 part of aniseed, 1~4 part of sugar, water
800~1000 parts, the number of degrees of the white wine are more than 38 °, and the vinegar is light-coloured vinegar.
Preferably, the preparation method of the deodorization juice comprises the following steps：Cooking wine, white wine and the vinegar of corresponding parts by weight add
Into a certain proportion of water, mixed solution is obtained, ginger is cut into slices, chopping or simple stage property, garlic is patted to garlic juice and flowed out, then will
The ginger that cuts, the garlic taken and Chinese prickly ash, aniseed, salt and sugar are added in mixed solution, and stirring dissolves salt and sugar
In mixed solution, deodorization juice is produced.
Preferably, the softening agent with 2%~4% starch, 10%~20% flour, 1%~3% egg, 0.5%~
1.5% salt and the water of surplus mix.
Preferably, the soy sauce is the mixture of light soy sauce and dark soy sauce, and the volume ratio of light soy sauce and dark soy sauce is 1~3：5~8.
Beef paste proposed by the present invention, formula is reasonable, the delicate fragrance of existing capsicum in sauce, there is the meat perfume of beef, two kinds of tastes again
Road complements each other, make eater's sense of taste double, and in sauce beef in preparation process through deodorization and sofening treatment, the mouthfeel of beef
It is soft, it is neither too hard, nor too soft, easily chew and swallow, applicable crowd is wide, and the preparation process mild condition of spiced hot beef sauce, required time
Short, production efficiency is high, and original nutritional ingredient not easily runs off in beef；When being prepared first using sodium-chloride water solution to beef
First time deodorization processing is carried out, then using the white wine of rational proportion, salt, cooking wine, vinegar, ginger, garlic, Chinese prickly ash, aniseed, sugar and water
The deodorization juice mixed carries out second of deodorization processing to beef, had both improved the taste of beef, and had reduced the fishy smell of beef
Influence to mouthfeel, while secondary cleaning is carried out to beef again, to remove the impurity remained in beef；Coordinate again with starch, face
The softening agent of powder, egg salt and water composition, increases the fresh and tender degree of beef meat, beef is easily chewed, and fits in good taste；Finally
By capsicum and onion quick-fried, the fragrance of capsicum and onion is fully extracted, beef, sauce and other auxiliary materials is added, makes peppery
The fragrance of green pepper and onion fully merges with beef and sauce, makes the spiced hot beef sauce of preparation in good taste.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of spiced hot beef sauce proposed by the present invention, include the raw material of following parts by weight：60 parts of beef, 20 parts of capsicum, onion 1
Part, 15 parts of vegetable oil, 8 parts of salt, 1 part of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 12 parts of soy sauce, 3 parts of oyster sauce, 80 parts of sauce,
80 parts of water；
Its preparation method comprises the following steps：
S1, beef pretreatment：Fresh beef is removed the peel, cleaned up, and is cut into 10~20cm × 10~20cm bulk, and
Beef thickness is 2~5cm, that is, completes the pretreatment of beef；
S2, beef deodorization：Pretreated beef is immersed in 20min in the sodium-chloride water solution that mass concentration is 2%, taken
Go out, drain moisture until water does not drip into stock, transfer in deodorization juice after soaking 20min and take out and suck the water on beef surface
Point, produce the beef after deodorization；
S3, beef softening：Beef after deodorization is added into softening agent, and is fitted into hermetic bag and is taken out after placement 40min, is peelled off
The softening agent on beef surface, and rinsed 3 times with clear water, then beef is cut into 0.25~0.5cm × 0.25~0.5cm block
Shape, produce the beef after softening；
S4, capsicum and the pretreatment of onion：Fresh chilli is removed into white muscle and cleaned up, is cut into 0.5~1cm × 0.5~1cm's
Capsicum fourth, onion is cleaned up and is cut into 0.5~1cm × 0.5~1cm diced onion, it is standby；
S5, finished product preparation：Frying pan is preheated, then pours into the vegetable oil of corresponding parts by weight, when vegetable oil 7 is ripe, by capsicum
Fourth, diced onion, zanthoxylum powder, star aniseed powder, ginger powder add quick-fried in pot, the beef then added after the softening of S3 steps, continue quick-fried
The soy sauce and oyster sauce for up to beef discoloration, adding corresponding parts by weight, then the 60s that stir-fries are fried, adds the sauce and water of corresponding parts by weight, greatly
Fire boils 10min, adds the salt of corresponding parts by weight, then goes to and is boiled with soft fire suitable to viscosity, produces spiced hot beef sauce.
In the present invention, the capsicum is the mixing of heart green pepper and capsicum annum fasciculatum；The deodorization juice includes the original of following parts by weight
Material：8 parts of white wine, 2 parts of salt, 15 parts of cooking wine, 10 parts of vinegar, 4 parts of ginger, 1 part of garlic, 1 part of Chinese prickly ash, 1 part of aniseed, 2 parts of sugar, water 900
Part, the number of degrees of the white wine are 42 °, and the vinegar is light-coloured vinegar；The softening agent is with 3% starch, 20% flour, 2% egg
Clearly, 1% salt and the water of surplus mix；The soy sauce is the mixture of light soy sauce and dark soy sauce, and the volume of light soy sauce and dark soy sauce
Than for 2：7.
Embodiment two
A kind of spiced hot beef sauce proposed by the present invention, include the raw material of following parts by weight：55 parts of beef, 15 parts of capsicum, onion 2
Part, 15 parts of vegetable oil, 6 parts of salt, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 13 parts of soy sauce, 3 parts of oyster sauce, 80 parts of sauce,
78 parts of water；
Its preparation method comprises the following steps：
S1, beef pretreatment：Fresh beef is removed the peel, cleaned up, and is cut into 10~20cm × 10~20cm bulk, and
Beef thickness is 2~5cm, that is, completes the pretreatment of beef；
S2, beef deodorization：Pretreated beef is immersed in 15min in the sodium-chloride water solution that mass concentration is 2%, taken
Go out, drain moisture until water does not drip into stock, transfer in deodorization juice after soaking 30min and take out and suck the water on beef surface
Point, produce the beef after deodorization；
S3, beef softening：Beef after deodorization is added into softening agent, and is fitted into hermetic bag and is taken out after placement 30min, is peelled off
The softening agent on beef surface, and rinsed 2 times with clear water, then beef is cut into 0.25~0.5cm × 0.25~0.5cm block
Shape, produce the beef after softening；
S4, capsicum and the pretreatment of onion：Fresh chilli is removed into white muscle and cleaned up, is cut into 0.5~1cm × 0.5~1cm's
Capsicum fourth, onion is cleaned up and is cut into 0.5~1cm × 0.5~1cm diced onion, it is standby；
S5, finished product preparation：Frying pan is preheated, then pours into the vegetable oil of corresponding parts by weight, when vegetable oil 7 is ripe, by capsicum
Fourth, diced onion, zanthoxylum powder, star aniseed powder, ginger powder add quick-fried in pot, the beef then added after the softening of S3 steps, continue quick-fried
The soy sauce and oyster sauce for up to beef discoloration, adding corresponding parts by weight, then the 40s that stir-fries are fried, adds the sauce and water of corresponding parts by weight, greatly
Fire boils 8min, adds the salt of corresponding parts by weight, then goes to and is boiled with soft fire suitable to viscosity, produces spiced hot beef sauce.
In the present invention, the capsicum is the mixing of heart green pepper, capsicum annum fasciculatum and long red pepper；The deodorization juice includes following weight
The raw material of part：8 parts of white wine, 2 parts of salt, 15 parts of cooking wine, 8 parts of vinegar, 3 parts of ginger, 2 parts of garlic, 1 part of Chinese prickly ash, 1 part of aniseed, 2 parts of sugar,
900 parts of water, the number of degrees of the white wine are 52 °, and the vinegar is light-coloured vinegar；The softening agent is with 3% starch, 15% flour, 2%
The water of egg, 1% salt and surplus mixes；The soy sauce is the mixture of light soy sauce and dark soy sauce, and light soy sauce and dark soy sauce
Volume ratio is 2：7.
Embodiment three
A kind of spiced hot beef sauce proposed by the present invention, include the raw material of following parts by weight：55 parts of beef, 15 parts of capsicum, onion 1
Part, 20 parts of vegetable oil, 5 parts of salt, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 1.5 parts of ginger powder, 14 parts of soy sauce, 3 parts of oyster sauce, sauce 80
Part, 70 parts of water；
Its preparation method comprises the following steps：
S1, beef pretreatment：Fresh beef is removed the peel, cleaned up, and is cut into 10~20cm × 10~20cm bulk, and
Beef thickness is 2~5cm, that is, completes the pretreatment of beef；
S2, beef deodorization：Pretreated beef is immersed in 15min in the sodium-chloride water solution that mass concentration is 1~3%,
Take out, drain moisture until water does not drip into stock, transfer in deodorization juice after soaking 40min and take out and suck beef surface
Moisture, produce the beef after deodorization；
S3, beef softening：Beef after deodorization is added into softening agent, and is fitted into hermetic bag and is taken out after placement 20min, is peelled off
The softening agent on beef surface, and rinsed 2 times with clear water, then beef is cut into 0.25~0.5cm × 0.25~0.5cm block
Shape, produce the beef after softening；
S4, capsicum and the pretreatment of onion：Fresh chilli is removed into white muscle and cleaned up, is cut into 0.5~1cm × 0.5~1cm's
Capsicum fourth, onion is cleaned up and is cut into 0.5~1cm × 0.5~1cm diced onion, it is standby；
S5, finished product preparation：Frying pan is preheated, then pours into the vegetable oil of corresponding parts by weight, when vegetable oil 7 is ripe, by capsicum
Fourth, diced onion, zanthoxylum powder, star aniseed powder, ginger powder add quick-fried in pot, the beef then added after the softening of S3 steps, continue quick-fried
The soy sauce and oyster sauce for up to beef discoloration, adding corresponding parts by weight, then the 30s that stir-fries are fried, adds the sauce and water of corresponding parts by weight, greatly
Fire boils 10min, adds the salt of corresponding parts by weight, then goes to and is boiled with soft fire suitable to viscosity, produces spiced hot beef sauce.
In the present invention, the capsicum is capsicum annum fasciculatum；The deodorization juice includes the raw material of following parts by weight：7 parts of white wine, salt
1 part, 15 parts of cooking wine, 8 parts of vinegar, 3 parts of ginger, 2 parts of garlic, 1.5 parts of Chinese prickly ash, 0.5 part of aniseed, 2 parts of sugar, 900 parts of water, the white wine
The number of degrees are more than 38 °, and the vinegar is light-coloured vinegar；The softening agent is with 3% starch, 18% flour, 2% egg, 1% salt
Mixed with the water of surplus；The soy sauce is the mixture of light soy sauce and dark soy sauce, and the volume ratio of light soy sauce and dark soy sauce is 1：3.
In above-described embodiment one, embodiment two and embodiment three, the preparation method of the deodorization juice is identical, including following
Step：Cooking wine, white wine and the vinegar of corresponding parts by weight are added in a certain proportion of water, are obtained mixed solution, ginger are cut into slices, chopping
Or simple stage property, garlic is patted to garlic juice and flowed out, then the ginger cut, the garlic taken and Chinese prickly ash, aniseed, salt and sugar are added
Enter into mixed solution, stirring makes salt and sugar be dissolved in mixed solution, produces deodorization juice.
Randomly select 200 customers to embodiment one, embodiment two, embodiment three prepare spiced hot beef sauce with it is commercially available
Spiced hot beef sauce carries out sensory test, and test result is as follows：
| Embodiment | One | Two | Three | It is commercially available |
| The optimal number of mouthfeel | 55 | 61 | 57 | 27 |
| The optimal percentage of mouthfeel | 27.5 | 30.5 | 28.5 | 13.5 |
Test result is shown：The optimal number phase of mouthfeel of spiced hot beef sauce prepared by embodiment one, embodiment two and embodiment three
Closely, it is more in good taste than commercially available spiced hot beef sauce, and the mouthfeel of embodiment two is best, test result shows, proposed by the present invention
The mouthfeel of spiced hot beef sauce prepared by preparation method is much better than commercially available spiced hot beef sauce.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of spiced hot beef sauce, it is characterised in that include the raw material of following parts by weight：50~60 parts of beef, capsicum 10~20
Part, 1~3 part of onion, 10~25 parts of vegetable oil, 4~8 parts of salt, 1~3 part of zanthoxylum powder, 0.5~1.5 part of star aniseed powder, ginger powder 1
~2.5 parts, 10~16 parts of soy sauce, 2~4 parts of oyster sauce, 70~90 parts of sauce, 50~100 parts of water.
2. a kind of spiced hot beef sauce according to claim 1, it is characterised in that the spiced hot beef sauce includes following weight
The raw material of part：55 parts of beef, 15 parts of capsicum, 2 parts of onion, 15 parts of vegetable oil, 6 parts of salt, 2 parts of zanthoxylum powder, 1 part of star aniseed powder are raw
2 parts of ginger powder, 13 parts of soy sauce, 3 parts of oyster sauce, 80 parts of sauce, 78 parts of water.
3. a kind of spiced hot beef sauce according to claim 1, it is characterised in that the capsicum is heart green pepper, capsicum annum fasciculatum, seven
The mixing of any one or a few in star green pepper, long red pepper.
4. a kind of preparation method of spiced hot beef sauce, it is characterised in that comprise the following steps：
S1, beef pretreatment：Fresh beef is removed the peel, cleaned up, and is cut into 10~20cm × 10~20cm bulk, and
Beef thickness is 2~5cm, that is, completes the pretreatment of beef；
S2, beef deodorization：Pretreated beef is immersed in 10~20min in the water containing sodium chloride, takes out, drain water
Point until water does not drip into stock, transfer in deodorization juice after soaking 20~40min and take out and suck the moisture on beef surface, i.e.,
Obtain the beef after deodorization；
S3, beef softening：Beef after deodorization is added into softening agent, and is fitted into hermetic bag and is taken out after 20~40min of placement,
Peel off the softening agent on beef surface, and 1~3 time rinsed with clear water, then by beef be cut into 0.25~0.5cm × 0.25~
0.5cm bulk, produce the beef after softening；
S4, capsicum and the pretreatment of onion：Fresh chilli is removed into white muscle and cleaned up, is cut into 0.5~1cm × 0.5~1cm's
Capsicum fourth, onion is cleaned up and is cut into 0.5~1cm × 0.5~1cm diced onion, it is standby；
S5, finished product preparation：Frying pan is preheated, then pours into the vegetable oil of corresponding parts by weight, when vegetable oil 7 is ripe, by capsicum
Fourth, diced onion, zanthoxylum powder, star aniseed powder, ginger powder add quick-fried in pot, the beef then added after the softening of S3 steps, continue quick-fried
Fry until beef changes colour, add the soy sauce and oyster sauce of corresponding parts by weight, then the 30~60s that stir-fries, add corresponding parts by weight sauce and
5~10min is boiled in water, big fire, adds the salt of corresponding parts by weight, is then gone to and is boiled with soft fire suitable to viscosity, produces spicy ox
Meat pulp.
A kind of 5. preparation method of spiced hot beef sauce according to claim 4, it is characterised in that the chlorination of the S2 steps
Mass concentration of the sodium in water is 1~3%.
A kind of 6. preparation method of spiced hot beef sauce according to claim 4, it is characterised in that the deodorization juice include with
The raw material of lower parts by weight：5~10 parts of white wine, 1~3 part of salt, 10~20 parts of cooking wine, 5~10 parts of vinegar, 2~4 parts of ginger, garlic 1~
3 parts, 0.5~1.5 part of Chinese prickly ash, 0.5~1.5 part of aniseed, 1~4 part of sugar, 800~1000 parts of water, the number of degrees of the white wine are 38 °
More than, the vinegar is light-coloured vinegar.
A kind of 7. preparation method of spiced hot beef sauce according to claim 4, it is characterised in that the preparation of the deodorization juice
Method comprises the following steps：Cooking wine, white wine and the vinegar of corresponding parts by weight are added in a certain proportion of water, obtain mixed solution, will
Ginger section, chopping or simple stage property, garlic is patted to garlic juice and flowed out, then by the ginger cut, the garlic taken and Chinese prickly ash, big
Material, salt and sugar are added in mixed solution, and stirring makes salt and sugar be dissolved in mixed solution, produces deodorization juice.
8. the preparation method of a kind of spiced hot beef sauce according to claim 4, it is characterised in that the softening agent is with 2%
~4% starch, 10%~20% flour, 1%~3% egg, the water of 0.5%~1.5% salt and surplus mix
Conjunction forms.
9. the preparation method of a kind of spiced hot beef sauce according to claim 1 or 4, it is characterised in that the soy sauce is made a living
The mixture with dark soy sauce is taken out, and the volume ratio of light soy sauce and dark soy sauce is 1~3：5~8.
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| CN111642731A (en) * | 2020-06-08 | 2020-09-11 | 黄玲 | Spicy beef sauce and preparation method thereof |
| CN114617246A (en) * | 2020-12-09 | 2022-06-14 | 湖南裕湘食品有限公司 | Preparation method of noodle seasoning sauce |
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