CN1451306A - Spiced hot beef sauce - Google Patents
Spiced hot beef sauce Download PDFInfo
- Publication number
- CN1451306A CN1451306A CN02109490A CN02109490A CN1451306A CN 1451306 A CN1451306 A CN 1451306A CN 02109490 A CN02109490 A CN 02109490A CN 02109490 A CN02109490 A CN 02109490A CN 1451306 A CN1451306 A CN 1451306A
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- CN
- China
- Prior art keywords
- beef
- spiced hot
- sauce
- peanut
- dust
- 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.)
- Pending
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A hot and fragrant beef paste is prepared from cooked minced beef, beef fat, soybean oil, chili dust, peanut dust, ginger dust, shallot, table salt, gourmet powder, etc through mixing. Its advantages are delicious taste, rich nutrients and long storage period.
Description
Technical field: the present invention relates to food.
Background technology: condiment that present people use when utility beef or title beef paste, beef breast exist taste delicious inadequately, the shortcoming that nutrition is single and storage life is short.
Summary of the invention: the purpose of this invention is to provide a kind of delicious flavour, fragrant peppery good to eat, the short long spiced hot beef sauce of nutritious and storage life.Technical solution of the present invention is that it is by weight percentage cooked beef mud 30-40%, beef fat oil 15-25%, soya-bean oil 10-20%, chilli end 8-12%, peanut end 5-10%, bruised ginger 3-5%, little first green onion 2-4%, salt 2-4%, monosodium glutamate 1-2%, caraway seeds end 0.5-1.5%, the dried wild last 0.5-0.7% of Soviet Union, Chinese prickly ash end 0.1-0.3%, aniseed end 0.1-0.3% evenly to be mixed.Technique effect of the present invention is that it has delicious flavour, and is fragrant peppery good to eat, the short long advantage of nutritious and storage life.
Embodiment: it is by weight percentage cooked beef mud 35%, beef fat oil 20%, soya-bean oil 15%, chilli end 10%, ripe peanut end 7%, bruised ginger 4%, little first green onion 3%, salt 3%, monosodium glutamate 1%, caraway seeds end 1%, dried wild Soviet Union end 0.6%, Chinese prickly ash end 0.2%, aniseed end 0.2% evenly to be mixed.
Claims (2)
1, spiced hot beef sauce, it is characterized in that it is by weight percentage cooked beef mud 30-40%, beef fat oil 15-25%, soya-bean oil 10-20%, chilli end 8-12%, peanut end 5-10%, bruised ginger 3-5%, little first green onion 2-4%, salt 2-4%, monosodium glutamate 1-2%, caraway seeds end 0.5-1.5%, the dried wild last 0.5-0.7% of Soviet Union, Chinese prickly ash end 0.1-0.3%, aniseed end 0.1-0.3% evenly to be mixed.
2, spiced hot beef sauce as claimed in claim 1, it is characterized in that it is by weight percentage cooked beef mud 35%, beef fat oil 20%, soya-bean oil 15%, chilli end 10%, ripe peanut end 7%, bruised ginger 4%, little first green onion 3%, salt 3%, monosodium glutamate 1%, caraway seeds end 1%, dried wild Soviet Union end 0.6%, Chinese prickly ash end 0.2%, aniseed end 0.2% evenly to be mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109490A CN1451306A (en) | 2002-04-15 | 2002-04-15 | Spiced hot beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02109490A CN1451306A (en) | 2002-04-15 | 2002-04-15 | Spiced hot beef sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1451306A true CN1451306A (en) | 2003-10-29 |
Family
ID=29220820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02109490A Pending CN1451306A (en) | 2002-04-15 | 2002-04-15 | Spiced hot beef sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1451306A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315408C (en) * | 2005-01-02 | 2007-05-16 | 王金台 | Pungent food and its making method |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
| CN103689539A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef paste with loquat favor and preparation method thereof |
| CN104026559A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Beef pumpkin paste and preparation method thereof |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN104207111A (en) * | 2014-09-07 | 2014-12-17 | 周峰 | Day-lily bud-flavored beef paste and preparation method thereof |
| CN105876401A (en) * | 2014-12-30 | 2016-08-24 | 李文宇 | Beef sauce and preparation method thereof |
| CN110200259A (en) * | 2018-02-28 | 2019-09-06 | 戴荣武 | A kind of ox thick chilli sauce |
| CN114304595A (en) * | 2021-12-30 | 2022-04-12 | 中国农业科学院特产研究所 | Soy sauce with wild perilla seeds and deer meat and preparation method thereof |
-
2002
- 2002-04-15 CN CN02109490A patent/CN1451306A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315408C (en) * | 2005-01-02 | 2007-05-16 | 王金台 | Pungent food and its making method |
| CN103689539A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef paste with loquat favor and preparation method thereof |
| CN103689539B (en) * | 2013-12-04 | 2016-04-06 | 田世伟 | A kind of beef paste with loquat favor and preparation method thereof |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
| CN104026559A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Beef pumpkin paste and preparation method thereof |
| CN104026559B (en) * | 2014-05-19 | 2015-09-23 | 何群 | A kind of beef pumpkin paste and preparation method thereof |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN104207111A (en) * | 2014-09-07 | 2014-12-17 | 周峰 | Day-lily bud-flavored beef paste and preparation method thereof |
| CN105876401A (en) * | 2014-12-30 | 2016-08-24 | 李文宇 | Beef sauce and preparation method thereof |
| CN110200259A (en) * | 2018-02-28 | 2019-09-06 | 戴荣武 | A kind of ox thick chilli sauce |
| CN114304595A (en) * | 2021-12-30 | 2022-04-12 | 中国农业科学院特产研究所 | Soy sauce with wild perilla seeds and deer meat and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |