CN112205601A - Chili oil for processing spicy toothpick beef and processing method - Google Patents
Chili oil for processing spicy toothpick beef and processing method Download PDFInfo
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- CN112205601A CN112205601A CN202011123035.6A CN202011123035A CN112205601A CN 112205601 A CN112205601 A CN 112205601A CN 202011123035 A CN202011123035 A CN 202011123035A CN 112205601 A CN112205601 A CN 112205601A
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention relates to the technical field of food processing, in particular to chili oil for processing spicy toothpick beef and a processing method thereof, wherein the chili oil is prepared from the following raw materials in parts by weight: main materials: 100-120 parts of pepper, 300-350 parts of rapeseed oil and 40-50 parts of beef tallow; auxiliary materials: 20 parts of white sesame seeds, 20 parts of cumin powder, 5 parts of pepper and 5 parts of spicy pepper; flavoring agent addition: 4 parts of cassia bark, 2 parts of star anise, 1 part of angelica dahurica, 1 part of cardamom and 1 part of myrcia; and (3) extracting the seasoning materials: 30 parts of onion, 25 parts of ginger, 20 parts of scallion, 20 parts of garlic and 20 parts of caraway; and (3) nutrition materials: 20 parts of carrot, 20 parts of celery leaf, 20 parts of galangal, 10 parts of honey, 1 part of nutmeg and 1 part of amomum tsao-ko; the method comprises the following steps: A. preparing materials; B. boiling; C. stirring materials; D. and (5) frying. The invention not only prepares the chili oil with spicy taste and better flavor, but also improves the appearance color of the chili oil, improves the nutritional value of the chili oil and further effectively improves the quality of the toothpick beef.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to chili oil for processing spicy toothpick beef and a processing method.
Background
The toothpick beef is a regional characteristic traditional famous dish which is prepared by taking beef (generally, the tender back meat of yellow cattle in western Hunan province is selected as a raw material) as a main food material, cutting the beef into granules or slices, and taking chili and cumin as seasonings. With the continuous development and innovation of toothpick beef products, the toothpick beef products are gradually loved by consumers in various places.
At present, a plurality of manufacturers still have certain problems in processing the spicy toothpick beef, and the specific problems are that the blending modes of the chili oil adopted by different manufacturers are greatly different, different material selection and proportion can directly cause certain difference in the flavor of the finished chili oil, and further cause great fluctuation in the quality of the toothpick beef, and the final finished product is dark in color and reduced in taste due to unreasonable blending of a plurality of chili oils, and most chili oils only consider the taste and are lack of nutrition.
Disclosure of Invention
The invention aims to provide chili oil for processing toothpick beef with spicy flavor and a processing method thereof, which have the advantages of bright color, spicy taste and rich nutritive value and solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the chili oil for processing the spicy toothpick beef is prepared from the following raw materials in parts by weight:
main materials: 100-120 parts of pepper, 300-350 parts of rapeseed oil and 40-50 parts of beef tallow;
auxiliary materials: 20 parts of white sesame seeds, 20 parts of cumin powder, 5 parts of pepper and 5 parts of spicy pepper;
flavoring agent addition: 4 parts of cassia bark, 2 parts of star anise, 1 part of angelica dahurica, 1 part of cardamom and 1 part of myrcia;
and (3) extracting the seasoning materials: 30 parts of onion, 25 parts of ginger, 20 parts of scallion, 20 parts of garlic and 20 parts of caraway;
and (3) nutrition materials: 20 parts of carrot, 20 parts of celery leaf, 20 parts of galangal, 10 parts of honey, 1 part of nutmeg and 1 part of amomum tsao-ko.
A processing method of chili oil for processing spicy toothpick beef comprises the following steps:
A. preparing materials: putting cassia bark, star anise, angelica dahurica, cardamom and myrcia into a container, adding a proper amount of clear water, soaking for 10 minutes, cleaning onion, ginger, scallion, garlic, caraway, carrot, celery leaf, galangal and the like, and cutting into small sections or slices;
B. boiling: heating in a pot, adding 1/2 rapeseed oil and beef tallow, adding hot peppers when the oil temperature rises to 150 ℃, adding a small amount of clear water when the hot peppers emit fragrance, changing to a small fire, boiling the clear water to be dry to obtain a primary chili oil, heating in the pot again, adding the rest rapeseed oil and beef tallow, adding cut onions, gingers, shallots, garlic and caraway when the oil temperature rises to 150 ℃, slightly frying, adding soaked aniseed, cassia bark, angelica dahurica, cardamom and bay leaves, frying to brown, and fishing out residues to obtain hot sesame oil;
C. mixing materials: firstly, adding white sesame, cumin powder, pepper and pimento into the primary chili oil, adding carrots, celery leaves, galangal, honey, netmeg and tsaoko, mixing and stirring uniformly to obtain a middle-quality chili oil, and secondly, adding hot sesame oil into the middle-quality chili oil for three times, mixing and stirring uniformly to obtain a finished chili oil;
D. frying: adding the finished chili oil into the pot, adding the pickled beef granules when the oil temperature is increased to 160 ℃, frying until the beef granules just turn red, taking out the beef granules from the pot, cooling and packaging.
Preferably, the specific process for pickling the beef granules in the step D is as follows:
weighing a proper amount of beef granules, adding clear water until the beef granules are submerged, adding a proper amount of salt and monosodium glutamate, pickling for 30 minutes, taking out, and draining for later use.
Compared with the prior art, the invention has the following beneficial effects:
1. part of rapeseed oil, beef tallow, hot pepper and clear water are mixed, heated and boiled to be dry, beef tallow fragrance is added to the conventional spicy flavor, a group of flavoring agents and a group of taste-raising agents are added to the rest rapeseed oil and beef tallow according to a specific proportion for enhancing the fragrance and raising the taste, and the two are mixed and stirred uniformly in a grading manner, so that the hot pepper oil which is spicy, tasty and refreshing and has better flavor is prepared, and the quality of the toothpick beef is effectively improved;
2. white sesame, cumin powder, pepper and pimento are added into the primary chili oil to improve the appearance color of the chili oil;
3. the carrot, celery leaf, galangal, honey, nutmeg and amomum tsao-ko are added to add various nutrient substances, so that the nutritional value of the chili oil is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b): (taking 500g of finished product as an example)
The chili oil for processing the spicy toothpick beef is prepared from the following raw materials in parts by weight:
main materials: 120g of hot pepper, 320g of rapeseed oil and 40g of beef tallow;
auxiliary materials: 20g of white sesame, 20g of cumin powder, 5g of pepper and 5g of spicy pepper;
flavoring agent addition: 4g of cassia bark, 2g of star anise, 1g of angelica dahurica, 1g of cardamom and 1 piece of bay leaf;
and (3) extracting the seasoning materials: 30g of onion, 25g of ginger, 20g of scallion, 20g of garlic and 20g of caraway;
and (3) nutrition materials: 20g of carrot, 20g of celery leaf, 20g of galangal, 10g of honey, 1g of nutmeg and 1 piece of amomum tsao-ko.
A processing method of chili oil for processing spicy toothpick beef comprises the following steps:
A. preparing materials: putting cassia bark, star anise, angelica dahurica, cardamom and myrcia into a container, adding a proper amount of clear water, soaking for 10 minutes, cleaning onion, ginger, scallion, garlic, caraway, carrot, celery leaf, galangal and the like, and cutting into small sections or slices;
B. boiling: heating in a pot, adding 1/2 rapeseed oil and beef tallow, adding hot peppers when the oil temperature rises to 150 ℃, adding a small amount of clear water when the hot peppers emit fragrance, changing to a small fire, boiling the clear water to be dry to obtain a primary chili oil, heating in the pot again, adding the rest rapeseed oil and beef tallow, adding cut onions, gingers, shallots, garlic and caraway when the oil temperature rises to 150 ℃, slightly frying, adding soaked aniseed, cassia bark, angelica dahurica, cardamom and bay leaves, frying to brown, and fishing out residues to obtain hot sesame oil;
C. mixing materials: firstly, adding white sesame, cumin powder, pepper and pimento into the primary chili oil, adding carrots, celery leaves, galangal, honey, netmeg and tsaoko, mixing and stirring uniformly to obtain a middle-quality chili oil, and secondly, adding hot sesame oil into the middle-quality chili oil for three times, mixing and stirring uniformly to obtain a finished chili oil;
D. frying: adding the finished chili oil into the pot, adding the pickled beef granules when the oil temperature is increased to 160 ℃, frying until the beef granules just turn red, taking out the beef granules from the pot, cooling and packaging.
The specific process for pickling the beef granules comprises the following steps:
weighing 500g of beef granules each time, adding clear water until the beef granules are submerged, adding 10g of salt and 5g of monosodium glutamate, pickling for 30 minutes, taking out, and draining for later use.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The chili oil for processing the spicy toothpick beef is characterized by being prepared from the following raw materials in parts by weight:
main materials: 100-120 parts of pepper, 300-350 parts of rapeseed oil and 40-50 parts of beef tallow;
auxiliary materials: 20 parts of white sesame seeds, 20 parts of cumin powder, 5 parts of pepper and 5 parts of spicy pepper;
flavoring agent addition: 4 parts of cassia bark, 2 parts of star anise, 1 part of angelica dahurica, 1 part of cardamom and 1 part of myrcia;
and (3) extracting the seasoning materials: 30 parts of onion, 25 parts of ginger, 20 parts of scallion, 20 parts of garlic and 20 parts of caraway;
and (3) nutrition materials: 20 parts of carrot, 20 parts of celery leaf, 20 parts of galangal, 10 parts of honey, 1 part of nutmeg and 1 part of amomum tsao-ko.
2. The method for processing the chili oil for processing the spicy toothpick beef as claimed in claim 1, which comprises the following steps:
A. preparing materials: putting cassia bark, star anise, angelica dahurica, cardamom and myrcia into a container, adding a proper amount of clear water, soaking for 10 minutes, cleaning onion, ginger, scallion, garlic, caraway, carrot, celery leaf, galangal and the like, and cutting into small sections or slices;
B. boiling: heating in a pot, adding 1/2 rapeseed oil and beef tallow, adding hot peppers when the oil temperature rises to 150 ℃, adding a small amount of clear water when the hot peppers emit fragrance, changing to a small fire, boiling the clear water to be dry to obtain a primary chili oil, heating in the pot again, adding the rest rapeseed oil and beef tallow, adding cut onions, gingers, shallots, garlic and caraway when the oil temperature rises to 150 ℃, slightly frying, adding soaked aniseed, cassia bark, angelica dahurica, cardamom and bay leaves, frying to brown, and fishing out residues to obtain hot sesame oil;
C. mixing materials: firstly, adding white sesame, cumin powder, pepper and pimento into the primary chili oil, adding carrots, celery leaves, galangal, honey, netmeg and tsaoko, mixing and stirring uniformly to obtain a middle-quality chili oil, and secondly, adding hot sesame oil into the middle-quality chili oil for three times, mixing and stirring uniformly to obtain a finished chili oil;
D. frying: adding the finished chili oil into the pot, adding the pickled beef granules when the oil temperature is increased to 160 ℃, frying until the beef granules just turn red, taking out the beef granules from the pot, cooling and packaging.
3. The processing method of the chili oil for processing the spicy toothpick beef as claimed in claim 2, wherein the processing method comprises the following steps: the specific process for pickling the beef granules in the step D is as follows:
weighing a proper amount of beef granules, adding clear water until the beef granules are submerged, adding a proper amount of salt and monosodium glutamate, pickling for 30 minutes, taking out, and draining for later use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011123035.6A CN112205601A (en) | 2020-10-20 | 2020-10-20 | Chili oil for processing spicy toothpick beef and processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011123035.6A CN112205601A (en) | 2020-10-20 | 2020-10-20 | Chili oil for processing spicy toothpick beef and processing method |
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| CN112205601A true CN112205601A (en) | 2021-01-12 |
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| CN202011123035.6A Pending CN112205601A (en) | 2020-10-20 | 2020-10-20 | Chili oil for processing spicy toothpick beef and processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907313A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Chongqing small-face chili oil preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329456A (en) * | 2018-12-10 | 2019-02-15 | 深圳市喜欢上面餐饮管理有限公司 | Chilli oil and preparation method thereof |
| CN109938117A (en) * | 2019-04-29 | 2019-06-28 | 罗远孺 | A kind of drifting fragrance chilli oil and preparation method thereof |
| CN110477134A (en) * | 2019-09-10 | 2019-11-22 | 远东食品配料(邢台)有限公司 | A kind of river monosodium glutamate oil and preparation method thereof |
-
2020
- 2020-10-20 CN CN202011123035.6A patent/CN112205601A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329456A (en) * | 2018-12-10 | 2019-02-15 | 深圳市喜欢上面餐饮管理有限公司 | Chilli oil and preparation method thereof |
| CN109938117A (en) * | 2019-04-29 | 2019-06-28 | 罗远孺 | A kind of drifting fragrance chilli oil and preparation method thereof |
| CN110477134A (en) * | 2019-09-10 | 2019-11-22 | 远东食品配料(邢台)有限公司 | A kind of river monosodium glutamate oil and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907313A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Chongqing small-face chili oil preparation method |
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