CN109222053A - A kind of beef flavour thick chilli sauce and preparation method thereof - Google Patents
A kind of beef flavour thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109222053A CN109222053A CN201811195486.3A CN201811195486A CN109222053A CN 109222053 A CN109222053 A CN 109222053A CN 201811195486 A CN201811195486 A CN 201811195486A CN 109222053 A CN109222053 A CN 109222053A
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- CN
- China
- Prior art keywords
- parts
- beef
- thick chilli
- chilli sauce
- raw material
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
Abstract
The present invention provides a kind of beef flavour thick chilli sauce and preparation method thereof, the raw material including following weight fraction: 60~70 parts of raw material of hot pepper, 8~12 parts of beef source, 3~5 parts of fermented soya bean, 3~6 parts of soya sauce, 2~4 parts of garlic, 4~6 parts of peanut oil, 2~4 parts of monosodium glutamate, 1~3 part, 3~5 parts of edible salt of sugar.Beef flavour thick chilli sauce provided by the invention and preparation method thereof, by adding beef in ingredient, to provide a kind of thick chilli sauce with beef flavour, special taste effectively meets requirement of the people to thick chilli sauce multiple tastes.
Description
Technical field
The present invention relates to seasoned food technical fields, and in particular to a kind of beef flavour thick chilli sauce and preparation method thereof.
Background technique
Capsicum is one of people's daily life Vegetables, is not only rich in multivitamin, but also is the five tastes
One of, it can saliva stimulating and gastric secretion, make one to improve a poor appetite, strengthening the spleen and stomach the effects of.Therefore, using capsicum as primary raw material system
At thick chilli sauce be favored by people as a kind of daily indispensable food gone with rice of going with rice or bread.
But the kind and taste of existing thick chilli sauce based food are still in the majority with traditional category and taste, taste still compares
More single.And now with the increasingly raising of people's living standard, the requirement of kind and taste to various food is also more next
It is higher, therefore the kind of existing thick chilli sauce and taste can not meet the needs of people again.
Summary of the invention
The present invention provides a kind of beef flavour thick chilli sauce and preparation method thereof, to solve thick chilli sauce kind and mouth in the prior art
Taste is single and is difficult to meet the problem of the needs of people.
In a first aspect, the embodiment of the present invention provides a kind of beef flavour thick chilli sauce, the raw material including following weight fraction:
60~70 parts of raw material of hot pepper, 8~12 parts of beef source, 3~5 parts of fermented soya bean, 3~6 parts of soya sauce, 2~4 parts of garlic,
4~6 parts of peanut oil, 2~4 parts of monosodium glutamate, 1~3 part, 3~5 parts of edible salt of sugar.
As the preferred embodiment of first aspect present invention embodiment, the raw material of hot pepper is chilli face.
As the preferred embodiment of first aspect present invention embodiment, the raw material of hot pepper is the capsicum being cut by fresh capsicum
Block.
As the preferred embodiment of first aspect present invention embodiment, the beef source is the beef being cut by fresh beef
Fourth.
As the preferred embodiment of first aspect present invention embodiment, the diameter of the diced beef is 3~5mm.
As the preferred embodiment of first aspect present invention embodiment, the sugar is white sugar or rock sugar.
Second aspect, the embodiment of the present invention also provide a kind of preparation side of beef flavour thick chilli sauce as described in first aspect
Method, comprising:
Fresh beef is cut into diced beef, and the diced beef is put into boiling water boil pull out ten minutes later it is spare；
Peanut oil is poured into pot and is heated, is then placed in when the diced beef is fried to no moisture and is put into raw material of hot pepper, stir
It is endured 3~5 minutes after mixing uniformly with moderate heat；
Fermented soya bean, soya sauce and garlic are sequentially placed into pot, continue to endure with moderate heat 2~3 minutes after mixing evenly；Again by taste
Essence, sugar and edible salt are sequentially placed into pot, are endured 5~8 minutes with small fire after mixing evenly, can be obtained the beef flavour thick chilli sauce.
Beef flavour thick chilli sauce provided by the invention and preparation method thereof, by adding beef in ingredient, to provide one
Kind has the thick chilli sauce of beef flavour, and special taste effectively meets requirement of the people to thick chilli sauce multiple tastes.
Specific embodiment
It in order to enable those skilled in the art to better understand the solution of the present invention, below will be to the skill in the embodiment of the present invention
Art scheme is clearly and completely described, it is clear that and the described embodiment is only a part of the embodiment of the present invention, without
It is whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, should fall within the scope of the present invention.
The embodiment of the invention discloses a kind of beef flavour thick chilli sauce, the raw material including following weight fraction:
60~70 parts of raw material of hot pepper, 8~12 parts of beef source, 3~5 parts of fermented soya bean, 3~6 parts of soya sauce, 2~4 parts of garlic,
4~6 parts of peanut oil, 2~4 parts of monosodium glutamate, 1~3 part, 3~5 parts of edible salt of sugar.
Preferably, the raw material of hot pepper is chilli face.Raw material of hot pepper can choose chilli face, its is peppery after frying
Taste can be stronger.
Preferably, the raw material of hot pepper is the capsicum block being cut by fresh capsicum.Raw material of hot pepper can choose fresh capsicum and cut
At capsicum block, pungent can be more delicious.
Preferably, the beef source is the diced beef being cut by fresh beef.The preferably fresh beef of beef source is cut into
Diced beef can greatly retain beef to thick chilli sauce in this way and bring unique delicate flavour.
Preferably, the diameter of the diced beef is 3~5mm.Beef is cut into the diced beef that diameter is 3~5mm, mouth
Sense is more preferable, more there is chewy texture.
Preferably, the sugar is white sugar or rock sugar.White sugar or rock sugar all can serve as the sugar added in thick chilli sauce
Class facilitates the delicate flavour for promoting thick chilli sauce.
The embodiment of the invention also discloses a kind of preparation methods of above-mentioned beef flavour thick chilli sauce, include the following steps:
Fresh beef is cut into diced beef, and diced beef is put into boiling water boil pull out ten minutes later it is spare；
Peanut oil is poured into pot and is heated, is then placed in and is put into raw material of hot pepper when diced beef is fried to no moisture, stirring is equal
It is endured 3~5 minutes after even with moderate heat；
Fermented soya bean, soya sauce and garlic are sequentially placed into pot, continue to endure with moderate heat 2~3 minutes after mixing evenly；Again by taste
Essence, sugar and edible salt are sequentially placed into pot, are endured 5~8 minutes with small fire after mixing evenly, can be obtained the beef flavour thick chilli sauce.
Beef flavour thick chilli sauce provided by the invention and preparation method thereof, by adding beef in ingredient, to provide one
Kind has the thick chilli sauce of beef flavour, and special taste effectively meets requirement of the people to thick chilli sauce multiple tastes.
Specifically, the tool of beef flavour thick chilli sauce is described in detail the embodiment of the invention also provides several specific embodiments
Body proportion.
Embodiment 1
A kind of beef flavour thick chilli sauce, the raw material including following weight fraction:
63 parts of chilli face, it is 8 parts of diced beef, 5 parts of fermented soya bean, 6 parts of soya sauce, 2 parts of garlic, 6 parts of peanut oil, 2 parts of monosodium glutamate, white
3 parts, 5 parts of edible salt of sugar.
Embodiment 2
60 parts of chilli face, 11 parts of diced beef, 5 parts of fermented soya bean, 6 parts of soya sauce, 2 parts of garlic, 6 parts of peanut oil, 2 parts of monosodium glutamate,
3 parts of white sugar, 5 parts of edible salt.
Embodiment 3
70 parts of chilli face, 12 parts of diced beef, 3 parts of fermented soya bean, 3 parts of soya sauce, 2 parts of garlic, 4 parts of peanut oil, 2 parts of monosodium glutamate,
1 part of white sugar, 3 parts of edible salt.
Embodiment 4
68 parts of fresh capsicum block, 10 parts of diced beef, 5 parts of fermented soya bean, 5 parts of soya sauce, 2 parts of garlic, 4 parts of peanut oil, 2 parts of monosodium glutamate,
1 part of rock sugar, 3 parts of edible salt.
Embodiment 5
70 parts of fresh capsicum block, 12 parts of diced beef, 3 parts of fermented soya bean, 3 parts of soya sauce, 2 parts of garlic, 4 parts of peanut oil, 2 parts of monosodium glutamate,
1 part of rock sugar, 3 parts of edible salt.
Embodiment 6
65 parts of fresh capsicum block, 12 parts of diced beef, 3 parts of fermented soya bean, 3 parts of soya sauce, 2 parts of garlic, 4 parts of peanut oil, 4 parts of monosodium glutamate,
2 parts of rock sugar, 5 parts of edible salt.
Embodiment 7
65 parts of fresh capsicum block, 9 parts of diced beef, 3 parts of fermented soya bean, 3 parts of soya sauce, 3 parts of garlic, 6 parts of peanut oil, 4 parts of monosodium glutamate, ice
2 parts, 5 parts of edible salt of sugar.
Embodiment 8
63 parts of fresh capsicum block, 9 parts of diced beef, 4 parts of fermented soya bean, 4 parts of soya sauce, 4 parts of garlic, 5 parts of peanut oil, 4 parts of monosodium glutamate, ice
2 parts, 5 parts of edible salt of sugar.
The serial number of the above embodiments of the invention is only for description, does not represent the advantages or disadvantages of the embodiments.
In the above embodiment of the invention, it all emphasizes particularly on different fields to the description of each embodiment, does not have in some embodiment
The part of detailed description, reference can be made to the related descriptions of other embodiments.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of beef flavour thick chilli sauce, which is characterized in that the raw material including following weight fraction:
60~70 parts of raw material of hot pepper, 8~12 parts of beef source, 3~5 parts of fermented soya bean, 3~6 parts of soya sauce, 2~4 parts of garlic, peanut
4~6 parts of oil, 2~4 parts of monosodium glutamate, 1~3 part, 3~5 parts of edible salt of sugar.
2. thick chilli sauce according to claim 1, which is characterized in that the raw material of hot pepper is chilli face.
3. thick chilli sauce according to claim 1, which is characterized in that the raw material of hot pepper is the capsicum being cut by fresh capsicum
Block.
4. thick chilli sauce according to claim 1, which is characterized in that the beef source is the beef being cut by fresh beef
Fourth.
5. thick chilli sauce according to claim 4, which is characterized in that the diameter of the diced beef is 3~5mm.
6. thick chilli sauce according to claim 1, which is characterized in that the sugar is white sugar or rock sugar.
7. the preparation method of beef flavour thick chilli sauce described in a kind of claim 1 characterized by comprising
Fresh beef is cut into diced beef, and the diced beef is put into boiling water boil pull out ten minutes later it is spare；
Peanut oil is poured into pot and is heated, is then placed in and is put into raw material of hot pepper when the diced beef is fried to no moisture, stirring is equal
It is endured 3~5 minutes after even with moderate heat；
Fermented soya bean, soya sauce and garlic are sequentially placed into pot, continue to endure with moderate heat 2~3 minutes after mixing evenly；Again by monosodium glutamate,
Sugar and edible salt are sequentially placed into pot, are endured 5~8 minutes with small fire after mixing evenly, can be obtained the beef flavour thick chilli sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811195486.3A CN109222053A (en) | 2018-10-12 | 2018-10-12 | A kind of beef flavour thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811195486.3A CN109222053A (en) | 2018-10-12 | 2018-10-12 | A kind of beef flavour thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109222053A true CN109222053A (en) | 2019-01-18 |
Family
ID=65052939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811195486.3A Withdrawn CN109222053A (en) | 2018-10-12 | 2018-10-12 | A kind of beef flavour thick chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN109222053A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662168A (en) * | 2021-08-26 | 2021-11-19 | 虎邦食品(武城)有限公司 | Production process of non-fried small-package fresh pepper sauce containing beef granules |
-
2018
- 2018-10-12 CN CN201811195486.3A patent/CN109222053A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662168A (en) * | 2021-08-26 | 2021-11-19 | 虎邦食品(武城)有限公司 | Production process of non-fried small-package fresh pepper sauce containing beef granules |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190118 |