CN110179099A - A kind of thick chilli sauce of beef flavour and preparation method thereof - Google Patents
A kind of thick chilli sauce of beef flavour and preparation method thereof Download PDFInfo
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- CN110179099A CN110179099A CN201910656467.4A CN201910656467A CN110179099A CN 110179099 A CN110179099 A CN 110179099A CN 201910656467 A CN201910656467 A CN 201910656467A CN 110179099 A CN110179099 A CN 110179099A
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- parts
- sauce
- beef
- thick chilli
- thick
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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 invention discloses a kind of thick chilli sauce of beef flavour, which is made of following raw materials according: 120-240 parts of rapeseed oil, 80-120 parts of fresh chilli, 30-60 parts of beef, 3-8 parts of garlic, 3-8 parts of ginger, 1-3 parts of edible salt, 0.5-2 parts of cooking wine, 1-3 parts of soy sauce, 2-5 parts of thick broad-bean sauce, 0.5-2 parts of illiciumverum, 0.5-2 parts of cassia bark, 0.5-2 parts of tsaoko, 0.3-1 parts of sesame.A small amount of spice is only added in thick chilli sauce of the invention, the due capsicum fragrance of thick chilli sauce and pungent are remained, and makes the thick chilli sauce rich in taste, while not adding chemical food additive in the thick chilli sauce, it will not influence mouthfeel, and will not influence people's health.
Description
Technical field
The present invention relates to a kind of thick chilli sauce and preparation method thereof, the thick chilli sauce of especially a kind of beef flavour and its preparation side
Method.
Background technique
China has become capsicum production and consumption big country, averagely to eat up more than 20 kilograms of capsicums for each person every year, and China has very
The people in more areas are without peppery not joyous daily.Capsicum can be fabricated to many different product such as chili oils, thick chilli sauce, chop
Green pepper, poor capsicum, zi ba pepper, barbecue chilli powder, bubble green pepper etc..Thick chilli sauce is a kind of seasoning, is mainly used for increasing dish
Color promotes appetite.Capsicum jam product on the market is very more, but most of capsicum jam products are added to a large amount of perfume (or spice)
Pungent material.The fragrance and pungent of the due capsicum of thick chilli sauce have been changed, and also added a large amount of chemistry food in thick chilli sauce
Product additive not only influences mouthfeel, but also will affect people's health.
Summary of the invention
The object of the present invention is to provide thick chilli sauce of a kind of beef flavour and preparation method thereof.It is added in the thick chilli sauce
A small amount of spice remains the due capsicum fragrance of thick chilli sauce and pungent, and does not add chemical food in the thick chilli sauce
Additive will not influence mouthfeel, and will not influence people's health.
Technical solution of the present invention: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil 120-
240 parts, 80-120 parts of fresh chilli, 30-60 parts of beef, 3-8 parts of garlic, 3-8 parts of ginger, 1-3 parts of edible salt, 0.5-2 parts of cooking wine,
1-3 parts of soy sauce, 2-5 parts of thick broad-bean sauce, 0.5-2 parts of illiciumverum, 0.5-2 parts of cassia bark, 0.5-2 parts of tsaoko, 0.3-1 parts of sesame.
The thick chilli sauce of aforementioned beef flavour, the thick chilli sauce are made of following raw materials according: 150-210 parts of rapeseed oil, fresh chilli
90-110 parts, 40-50 parts of beef, 5-7 parts of garlic, 5-7 parts of ginger, 1-3 parts of edible salt, 1-1.5 parts of cooking wine, 1-3 parts of soy sauce, thick broad-bean sauce
2-4 parts, 1-2 parts of illiciumverum, 1-2 parts of cassia bark, 1-2 parts of tsaoko, 0.3-0.8 parts of sesame.
The thick chilli sauce of aforementioned beef flavour, the thick chilli sauce are made of following raw materials according: 180 parts of rapeseed oil, fresh chilli 100
Part, 45 parts of beef, 6 parts of garlic, 6 parts of ginger, 2 parts of edible salt, 1.2 parts of cooking wine, 2 parts of soy sauce, 3 parts of thick broad-bean sauce, octagonal 1.5 parts, cassia bark
1.5 parts, 1.5 parts of tsaoko, 0.5 part of sesame.
The thick chilli sauce of aforementioned beef flavour, the fresh chilli select the capsicum of zunyi, guizhou area production.
A kind of preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 30-60 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 5-8 minutes, and pour into beef end
Continue tanning 8-12 minutes, cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is during which added, then turns small fire and continue to boil 10-15 points
Edible salt is added after clock to close to fight after mixing evenly and heats sesame, and after being stirred continuously 2-3 minutes required beef flavour to obtain the final product it is peppery
Green pepper sauce.
Beneficial effects of the present invention: compared with prior art, being only added to a small amount of spice in thick chilli sauce of the invention,
The due capsicum fragrance of thick chilli sauce and pungent are remained, and makes the thick chilli sauce rich in taste, while in the thick chilli sauce not
Chemical food additive is added, will not influence mouthfeel, and will not influence people's health.Furthermore it is additionally added in the thick chilli sauce
There is beef last, avoids thick chilli sauce monotonous taste, and the manufactured thick chilli sauce acts not only as the seasoning of dish, it can be with
Food use is directly mixed, itself can become one of dish.It is more easier the hobby by consumer.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
The embodiment of the present invention 1: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil
120kg, fresh chilli 80kg, beef 30kg, garlic 3kg, ginger 3kg, edible salt 1kg, cooking wine 0.5kg, soy sauce 3kg, thick broad-bean sauce
2kg, illiciumverum 0.5kg, cassia bark 0.5kg, tsaoko 0.5kg, sesame 0.3kg.
The fresh chilli selects the capsicum of zunyi, guizhou area production.
The preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 30 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 8 minutes, and pour into beef end and continue to endure
During which cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is added in system 8 minutes, then turn to be added after small fire continues tanning 15 minutes edible
Salt, which closes to fight after mixing evenly, heats sesame, and up to the thick chilli sauce of required beef flavour after being stirred continuously 2 minutes.
The embodiment of the present invention 2: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil
240kg, fresh chilli 120kg, beef 60kg, garlic 8kg, ginger 8kg, edible salt 3kg, cooking wine 2kg, soy sauce 1kg, thick broad-bean sauce
5kg, illiciumverum 2kg, cassia bark 2kg, tsaoko 2kg, sesame 1kg.
The fresh chilli selects the capsicum of zunyi, guizhou area production.
The preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 60 seconds, pours into cayenne pepper and turn high fire and be stirred continuously tanning to turn moderate heat after five minutes, and pour into beef end and continue to endure
During which cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is added in system 12 minutes, then turn small fire continue tanning be added after ten minutes it is edible
Salt, which closes to fight after mixing evenly, heats sesame, and up to the thick chilli sauce of required beef flavour after being stirred continuously 3 minutes.
The embodiment of the present invention 3: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil
150kg, fresh chilli 90kg, beef 40kg, garlic 5kg, ginger 5kg, edible salt 1kg, cooking wine 1kg, soy sauce 1kg, thick broad-bean sauce
2kg, illiciumverum 1kg, cassia bark 1kg, tsaoko 1kg, sesame 0.3kg.
The fresh chilli selects the capsicum of zunyi, guizhou area production.
The preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 40 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 6 minutes, and pour into beef end and continue to endure
During which cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is added in system 10 minutes, then turn to be added after small fire continues tanning 12 minutes edible
Salt, which closes to fight after mixing evenly, heats sesame, and up to the thick chilli sauce of required beef flavour after being stirred continuously 3 minutes.
The embodiment of the present invention 4: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil
210kg, fresh chilli 110kg, beef 50kg, garlic 7kg, ginger 7kg, edible salt 3kg, cooking wine 1.5kg, soy sauce 3kg, thick broad-bean sauce
4kg, illiciumverum 2kg, cassia bark 2kg, tsaoko 2kg, sesame 0.8kg.
The fresh chilli selects the capsicum of zunyi, guizhou area production.
The preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 50 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 7 minutes, and pour into beef end and continue to endure
During which cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is added in system 9 minutes, then turn to be added after small fire continues tanning 12 minutes edible
Salt, which closes to fight after mixing evenly, heats sesame, and up to the thick chilli sauce of required beef flavour after being stirred continuously 2 minutes.
The embodiment of the present invention 5: a kind of thick chilli sauce of beef flavour, the thick chilli sauce are made of following raw materials according: rapeseed oil
180kg, fresh chilli 100kg, beef 45kg, garlic 6kg, ginger 6kg, edible salt 2kg, cooking wine 1.2kg, soy sauce 2kg, thick broad-bean sauce
3kg, illiciumverum 1.5kg, cassia bark 1.5kg, tsaoko 1.5kg, sesame 0.5kg.
The fresh chilli selects the capsicum of zunyi, guizhou area production.
The preparation method of the thick chilli sauce of beef flavour, includes following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 45 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 7 minutes, and pour into beef end and continue to endure
During which cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is added in system 10 minutes, then turn to be added after small fire continues tanning 12 minutes edible
Salt, which closes to fight after mixing evenly, heats sesame, and up to the thick chilli sauce of required beef flavour after being stirred continuously 3 minutes.
Claims (5)
1. a kind of thick chilli sauce of beef flavour, it is characterised in that: the thick chilli sauce is made of following raw materials according: 120-240 parts of rapeseed oil, new
80-120 parts of bright red hot pepper, 30-60 parts of beef, 3-8 parts of garlic, 3-8 parts of ginger, 1-3 parts of edible salt, 0.5-2 parts of cooking wine, soy sauce 1-3
Part, 2-5 parts of thick broad-bean sauce, 0.5-2 parts of illiciumverum, 0.5-2 parts of cassia bark, 0.5-2 parts of tsaoko, 0.3-1 parts of sesame.
2. the thick chilli sauce of beef flavour according to claim 1, it is characterised in that: the thick chilli sauce is made of following raw materials according: vegetable seed
150-210 parts oily, 90-110 parts of fresh chilli, 40-50 parts of beef, 5-7 parts of garlic, 5-7 parts of ginger, 1-3 parts of edible salt, cooking wine 1-
1.5 parts, 1-3 parts of soy sauce, 2-4 parts of thick broad-bean sauce, 1-2 parts of illiciumverum, 1-2 parts of cassia bark, 1-2 parts of tsaoko, 0.3-0.8 parts of sesame.
3. the thick chilli sauce of beef flavour according to claim 2, it is characterised in that: the thick chilli sauce is made of following raw materials according: vegetable seed
Oily 180 parts, 100 parts of fresh chilli, 45 parts of beef, 6 parts of garlic, 6 parts of ginger, 2 parts of edible salt, 1.2 parts of cooking wine, 2 parts of soy sauce, bean cotyledon
3 parts of sauce, octagonal 1.5 parts, 1.5 parts of cassia bark, 1.5 parts of tsaoko, 0.5 part of sesame.
4. the thick chilli sauce of beef flavour described in any one of -3 according to claim 1, it is characterised in that: the fresh chilli choosing
The capsicum produced with zunyi, guizhou area.
5. a kind of preparation method of the thick chilli sauce of the beef flavour as described in any one of right 1-4, it is characterised in that: include
Following steps:
A, fresh chilli is carried out dehydrating, when its weight is the 50%-60% of initial quality, recycling, stalk are cleaned, and are cut
It is cut into spare less than the powder of 10mm；
B, that beef is cut into the beef cattle end less than 10mm is spare；
C, the powder less than 7mm is cut into after cleaning garlic and ginger；
D, rapeseed oil is poured into pot and is heated to turning moderate heat after 70 degree or more, after pouring into garlic granule, bruised ginger and producing fragrance, poured into
After thick broad-bean sauce stir-fries 30-60 seconds, pours into cayenne pepper and turn to turn moderate heat after high fire is stirred continuously tanning 5-8 minutes, and pour into beef end
Continue tanning 8-12 minutes, cooking wine, soy sauce, illiciumverum, cassia bark and tsaoko is during which added, then turns small fire and continue to boil 10-15 points
Edible salt is added after clock to close to fight after mixing evenly and heats sesame, and after being stirred continuously 2-3 minutes required beef flavour to obtain the final product it is peppery
Green pepper sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910656467.4A CN110179099A (en) | 2019-07-19 | 2019-07-19 | A kind of thick chilli sauce of beef flavour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910656467.4A CN110179099A (en) | 2019-07-19 | 2019-07-19 | A kind of thick chilli sauce of beef flavour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN110179099A true CN110179099A (en) | 2019-08-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910656467.4A Withdrawn CN110179099A (en) | 2019-07-19 | 2019-07-19 | A kind of thick chilli sauce of beef flavour and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810821A (en) * | 2019-12-16 | 2020-02-21 | 河南豫道农业科技发展有限公司 | Spicy beef-flavored sauce and preparation method thereof |
| CN111955715A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive beef chili sauce and preparation method thereof |
| CN114680322A (en) * | 2021-11-29 | 2022-07-01 | 湖南省哈辣麦营养食品有限公司 | Preparation method of multi-flavor nutritional chili sauce |
-
2019
- 2019-07-19 CN CN201910656467.4A patent/CN110179099A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810821A (en) * | 2019-12-16 | 2020-02-21 | 河南豫道农业科技发展有限公司 | Spicy beef-flavored sauce and preparation method thereof |
| CN111955715A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive beef chili sauce and preparation method thereof |
| CN114680322A (en) * | 2021-11-29 | 2022-07-01 | 湖南省哈辣麦营养食品有限公司 | Preparation method of multi-flavor nutritional chili sauce |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190830 |
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| WW01 | Invention patent application withdrawn after publication |