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Green-pepper beef paste and preparation method thereof

A technology for beef sauce with green peppers and green peppers, applied in the field of food processing, can solve the problems of red pepper products being too spicy, and achieve the effects of delicious color, bright color and convenient eating.

Active Publication Date: 2009-07-29
吉香居食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the seasonings or ready-to-eat dishes on the market are red pepper products, while there are few green pepper-based products. Many people think that red pepper products are too spicy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 25 parts of salad oil, heat it in a pot to 150°C, stir-fry 1 part of ginger and 1 part of garlic, add 8 parts of pickled kohlrabi, 2 parts of pickled wild Sansan pepper, and 40 parts of pickled green pepper, boil without obvious water vapor, and then Add 20 parts of stewed beef and 2 parts of peanuts and continue to cook until the oil is clear, then add 0.8 parts of sweetener and 0.2 parts of beef essence, stir well and bring to a boil, then cool to 105°C and start cooking. After cooling, bottling and sterilization are finished products.

Embodiment 2

[0024] Weigh 40 parts of salad oil, heat it in a pot to 160°C, fry 3 parts of ginger and 3 parts of garlic, add 14 parts of pickled kohlrabi, 6 parts of pickled wild pepper, and 25 parts of pickled green pepper. Add 6 parts of stewed beef and 2 parts of peanuts and continue to boil until the oil color is clear, then add 0.6 parts of sweetener and 0.4 parts of beef essence, stir well and bring to a boil, cool to 115°C and start cooking. After cooling, bottling and sterilization are finished products.

Embodiment 3

[0026] Weigh 50 parts of salad oil, heat it to 160°C in a pot, fry 1 part of ginger and 1 part of garlic, add 10 parts of pickled kohlrabi, 8 parts of pickled wild pepper, and 20 parts of pickled green pepper, boil without obvious water vapor, and then Add 8 parts of stewed beef and 1 part of peanuts and continue to cook until the oil is clear, then add 0.8 parts of sweetener and 0.2 parts of beef essence, stir well and bring to a boil, cool to 115°C and start cooking. After cooling, bottling and sterilization are finished products.

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Abstract

The invention relates to a food, namely a green pepper beef paste using green peppers and beef as raw materials and a method for preparing the same, which belongs to the technical field of food processing. The invention aims to provide the green pepper beef paste which is easier to make and has more comprehensive nutrition and unique flavor, and a method for preparing the same. The green pepper beef paste mainly comprises the following substances in terms of 100 portions: 20 to 40 portions of pickled green pepper, 5 to 20 portions of spiced beef, 25 to 60 portions of salad oil, 2 to 8 portions of pickled rod chilli, 5 to 20 portions of pickled kohlrabi, 1 to 5 portions of peanut, 1 to 5 portions of ginger, 1 to 5 portions of garlic, 0.2 to 1 portion of sweetening agent, and 0.01 to 0.5 portion of beef essence. The green pepper beef paste is easier to make and has more comprehensive nutrition and unique flavor, and the green pepper beef paste prepared by the method has the advantages of abundant nutrition, beautiful color, convenience for eating, suitability for the tastes of various crowds, simple processing method, safety and reliability.

Description

Technical field: [0001] The invention relates to a food, green pepper beef paste with green pepper and beef as main raw materials and a preparation method thereof, belonging to the technical field of food processing. Background technique: [0002] Pepper has high nutritional value, rich in vitamin B, vitamin C, and carotene, and has the functions of promoting digestion and fat metabolism, especially its vitamin C content is 7 to 15 times that of tomato, ranking first among vegetables. Beef is known as the health food with the highest nutritional value in meat. It is rich in nutrients, rich in calcium, phosphorus, iron, thiamine, niacin and other trace elements and vitamins. The protein content is as high as 21%, and the fat content is high. The content is lower. Condiment or ready-to-eat dishes currently on the market are mostly red pepper products, while there are fewer products based on green peppers. Many people think that red pepper products are too spicy. As Chinese p...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
Inventor 丁文军陈功颜正财张其圣王文建王艳丽余文华
Owner 吉香居食品股份有限公司
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