CN111264778A - Spicy beef sauce - Google Patents
Spicy beef sauce Download PDFInfo
- Publication number
- CN111264778A CN111264778A CN202010094551.4A CN202010094551A CN111264778A CN 111264778 A CN111264778 A CN 111264778A CN 202010094551 A CN202010094551 A CN 202010094551A CN 111264778 A CN111264778 A CN 111264778A
- Authority
- CN
- China
- Prior art keywords
- beef
- pepper
- fructus
- frying
- spicy
- Prior art date
- 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
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
The invention provides spicy beef paste, which comprises the following components in percentage by weight: beef, fermented soya beans, chili powder, pepper, spicy pepper, scallion, ginger, soybean paste, chopped peanuts, sesame, oyster sauce, fermented glutinous rice and edible oil; removing fascia of beef, dicing, soaking, blanching with fire, and draining; the pepper pendant, the hot baking of fructus Zanthoxyli makes the powder; frying the chili powder with fire; adding spice oil into a pot, frying diced beef in the spice oil, frying with fermented soya beans, frying with bruised ginger, decocting with soybean paste for 10 minutes, adding chili powder, pepper powder, crushed peanuts, sesame oyster sauce, fermented glutinous rice and chopped scallion, and decocting with slow fire for 1 hour. The invention has the beneficial effects that: common spices are reasonably used, the effect is fully exerted, the food storage preservative and aroma enhancement effects are achieved, the preservative is replaced, and the aroma enhancer enables the product to be stored for a long time.
Description
Technical Field
The invention relates to the field of food, and in particular relates to spicy beef paste.
Background
As an edible material of the family Solanaceae, the pepper is an indispensable vegetable in our lives and can be used as the particularity of seasoning, so that I finally invents a distinctive beef paste through long-time effort and continuous test summary, and the beef paste does not contain flavoring agents or preservatives and can achieve the effect of long-time preservation.
Disclosure of Invention
In view of the above situation, the technical problem to be solved by the present invention is: beef paste on the existing market is not easy to preserve and is easy to deteriorate.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: provides a spicy beef paste, which comprises the following components in percentage by weight: beef, fermented soya beans, chili powder, pepper, spicy pepper, scallion, ginger, soybean paste, chopped peanuts, sesame, oyster sauce, fermented glutinous rice, edible oil and spices; wherein beef is selected: edible oil: the mass ratio of the soybean paste is 1:1:1,
based on beef, according to the mass ratio, added are lobster sauce 1/6, chili powder 1/6, oyster sauce 1/20, chopped peanut 1/25, sesame 1/30, pepper 1/20, spicy pepper 1/30, fermented glutinous rice 1/15, scallion 1/15 and ginger 1/30.
The invention discloses a specific method for preparing spicy beef paste, which comprises the following steps:
(1) removing fascia of beef, dicing, soaking, blanching with fire, and draining;
(2) the pepper pendant, the hot baking of fructus Zanthoxyli makes the powder;
(3) frying the chili powder with fire;
(4) adding spice oil into a pot, frying diced beef in the spice oil, frying with fermented soya beans, frying with bruised ginger, decocting with soybean paste for 10 minutes, adding chili powder, pepper powder, crushed peanuts, sesame oyster sauce, fermented glutinous rice and chopped scallion, and decocting with slow fire for 1 hour.
In the preparation of the spice oil, the spice is selected from the following components: herba Hyperici Japonici, fructus Anisi Stellati, herba Cymbopogonis Citrari, fructus Foeniculi, herba Laggera, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, fructus Syzygii Aromatici, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, Glycyrrhrizae radix, fructus Zanthoxyli and fructus Zanthoxyli; wherein, the lysimachia sikokiana plays a role in preventing corrosion in the sauce; the aniseed, the lysimachia foenum-graecum hance, the lemongrass and the fennel can inhibit the breeding of bacteria in the sauce to play an antibacterial role; the cinnamon, the tsaoko amomum fruits, the allspice and the myrcia have the function of increasing aroma; the angelica dahurica, the dried orange peel and the liquorice have the auxiliary effects of reducing internal heat and relieving cough; the proportion of the pepper and the spicy pepper in the sauce is larger than that of other spices, so that the effects of promoting appetite, removing fishy and mutton smells in the beef and dehumidifying and resisting bacteria are achieved.
The preparation method of the spice oil has the following specific operations:
(1) firstly, soaking lysimachia sikokiana, star anise, lemongrass, fennel, lysimachia foenum-graecum hance, cinnamon twig, myrcia, tsaoko amomum fruit, dahurian angelica root, dried orange peel and liquorice for 2 hours according to the proportion of monarch, minister, assistant and guide to remove bitter and astringent taste;
(2) heating the pan, adding vegetable oil, adding the above spice, heating to change color, taking out the fragrance, and getting the spice oil.
The invention has the beneficial effects that: common spices are reasonably used, the effect is fully exerted, the food storage preservative and aroma enhancement effects are achieved, the preservative is replaced, and the aroma enhancer enables the product to be stored for a long time.
Detailed Description
The present application is illustrated below by way of examples. The invention provides spicy beef paste, which comprises the following components in percentage by weight: 150g of beef, 25g of fermented soya beans, 25g of chili powder, 7.5g of pepper powder, 5g of spicy pepper, 10g of scallion, 5g of ginger, 150g of soybean paste, 6g of crushed peanut, 5g of sesame, 7.5g of oyster sauce, 10g of fermented glutinous rice and 100g of edible oil.
The invention discloses a specific method for preparing spicy beef paste, which comprises the following steps:
(1) removing fascia of beef, dicing, soaking, blanching with fire, and draining;
(2) the pepper pendant, the hot baking of fructus Zanthoxyli makes the powder;
(3) frying the chili powder with fire;
(4) adding spice oil into a pot, frying diced beef in the spice oil, frying with fermented soya beans, frying with bruised ginger, decocting with soybean paste for 10 minutes, adding chili powder, pepper powder, crushed peanuts, sesame oyster sauce, fermented glutinous rice and chopped scallion, and decocting with slow fire for 1 hour.
In the preparation of the spice oil, the spice is selected from the following components: herba Hyperici Japonici, fructus Anisi Stellati, herba Cymbopogonis Citrari, fructus Foeniculi, herba Laggera, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, fructus Syzygii Aromatici, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, Glycyrrhrizae radix, fructus Zanthoxyli and fructus Zanthoxyli; wherein, the lysimachia sikokiana plays a role in preventing corrosion in the sauce; the aniseed, the lysimachia foenum-graecum hance, the lemongrass and the fennel can inhibit the breeding of bacteria in the sauce to play an antibacterial role; the cinnamon, the tsaoko amomum fruits, the allspice and the myrcia have the function of increasing aroma; the angelica dahurica, the dried orange peel and the liquorice have the auxiliary effects of reducing internal heat and relieving cough; the proportion of the pepper and the spicy pepper in the sauce is larger than that of other spices, so that the effects of promoting appetite, removing fishy and mutton smells in the beef and dehumidifying and resisting bacteria are achieved.
The preparation method of the spice oil has the following specific operations:
(1) firstly, soaking lysimachia sikokiana, star anise, lemongrass, fennel, lysimachia foenum-graecum hance, cinnamon twig, myrcia, tsaoko amomum fruit, dahurian angelica root, dried orange peel and liquorice for 2 hours according to the proportion of monarch, minister, assistant and guide to remove bitter and astringent taste;
(2) heating the pan, adding vegetable oil, adding the above spice, heating to change color, taking out the fragrance, and getting the spice oil.
The invention achieves the purpose of long-time storage by following the principle of monarch, minister, assistant and guide in using spices and according to a proper proportion, thereby preparing the method for organically combining beef and pepper to prepare the sauce with compound flavor.
Claims (3)
1. The spicy beef paste is characterized in that: the formula comprises the following components: beef, fermented soya beans, chili powder, pepper, spicy pepper, scallion, ginger, soybean paste, chopped peanuts, sesame, oyster sauce, fermented glutinous rice, edible oil and spices; wherein beef is selected: edible oil: the mass ratio of the soybean paste is 1:1:1,
based on beef, according to the mass ratio, added are lobster sauce 1/6, chili powder 1/6, oyster sauce 1/20, chopped peanut 1/25, sesame 1/30, pepper 1/20, spicy pepper 1/30, fermented glutinous rice 1/15, scallion 1/15 and ginger 1/30.
2. The preparation method of the spicy beef paste is characterized by comprising the following specific operations:
(1) removing fascia of beef, dicing, soaking, blanching with fire, and draining;
(2) the pepper pendant, the hot baking of fructus Zanthoxyli makes the powder;
(3) frying the chili powder with fire;
(4) adding spice oil into a pot, frying diced beef in the spice oil, frying with fermented soya beans, frying with bruised ginger, decocting with soybean paste for 10 minutes, adding chili powder, pepper powder, crushed peanuts, sesame oyster sauce, fermented glutinous rice and chopped scallion, and decocting with slow fire for 1 hour.
3. The method for preparing the spicy beef paste according to claim 2, wherein the spicy beef paste comprises the following steps: the preparation method of the spice oil comprises the following specific operations:
(1) selecting spices: herba Hyperici Japonici, fructus Anisi Stellati, herba Cymbopogonis Citrari, fructus Foeniculi, herba Laggera, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, fructus Syzygii Aromatici, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, Glycyrrhrizae radix, fructus Zanthoxyli and fructus Zanthoxyli;
(2) soaking herba Hyperici Japonici, fructus Anisi Stellati, herba Cymbopogonis Citrari, fructus Foeniculi, herba Laggera, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, fructus Citri Grandis radix Angelicae Dahuricae, pericarpium Citri Tangerinae, and Glycyrrhrizae radix according to the proportion of monarch, minister, assistant and guide for 2 hr to remove bitter taste;
(3) heating the pan, adding vegetable oil, adding the above spice, heating to change color, taking out the fragrance, and getting the spice oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010094551.4A CN111264778A (en) | 2020-02-16 | 2020-02-16 | Spicy beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010094551.4A CN111264778A (en) | 2020-02-16 | 2020-02-16 | Spicy beef sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111264778A true CN111264778A (en) | 2020-06-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010094551.4A Pending CN111264778A (en) | 2020-02-16 | 2020-02-16 | Spicy beef sauce |
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| CN (1) | CN111264778A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997913A (en) * | 2022-12-17 | 2023-04-25 | 刘志杰 | Beef chilli sauce and preparation method thereof |
-
2020
- 2020-02-16 CN CN202010094551.4A patent/CN111264778A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997913A (en) * | 2022-12-17 | 2023-04-25 | 刘志杰 | Beef chilli sauce and preparation method thereof |
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