Tartar sauce for beef with brown sauce and preparation method thereof
A technology of braised beef and seasoning sauce, which is applied in the food field, can solve the problems of product taste, poor taste, no nutritional value, and human health hazards, and achieve the effects of good health, low cost, and strong meaty taste
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Embodiment 1
[0031] Components and mass percentages of braised beef seasoning sauce are respectively:
[0032]
[0033] Each component among the present invention can be purchased on the market, can be the Haitian soybean paste of Haitian Flavor Industry as soybean paste.
[0034] Braised beef sauce of the present invention is prepared by the following method:
[0035] (1) Wash and chop raw garlic and raw onion, and chop fresh beef for later use;
[0036] (2) Pour salad oil, butter, and fresh beef cubes into the pot and stir. The purpose is to make the beef cubes sticky to the oil and not easy to agglomerate when heated. After stirring, start heating, heat and stir-fry until the fresh beef pellets are slightly red , add raw garlic and raw shallots and continue to stir-fry until the shallots and garlic are golden yellow, and the oil temperature is 112°C;
[0037] (3) Reduce the heat to low, control the temperature in the pot to 110°C, add five-spice powder and chili powder and stir-fry...
Embodiment 2
[0040] Components and mass percentages of braised beef seasoning sauce are respectively:
[0041]
[0042] Other conditions are with embodiment 1.
[0043] Braised beef sauce of the present invention is prepared by the following method:
[0044] (1) Wash and chop raw garlic and raw onion, and chop fresh beef for later use;
[0045] (2) Pour salad oil, butter, and fresh beef cubes into the pot and stir. The purpose is to make the beef cubes sticky to the oil and not easy to agglomerate when heated. After stirring, start heating, heat and stir-fry until the fresh beef pellets are slightly red , add raw garlic and raw shallots and continue to stir-fry until the shallots and garlic are golden yellow, and the oil temperature is 112°C;
[0046] (3) Reduce the heat to low, control the temperature in the pot to 100°C, add five-spice powder and chili powder and stir-fry for about 12 seconds, until the cooked and spicy taste comes out, quickly add soybean paste, light soy sauce, sa...
Embodiment 3
[0049] Components and mass percentages of braised beef seasoning sauce are respectively:
[0050]
[0051]
[0052] Other conditions are with embodiment 1.
[0053] Braised beef sauce of the present invention is prepared by the following method:
[0054] (1) Wash and chop raw garlic and raw onion, and chop fresh beef for later use;
[0055] (2) Pour salad oil, butter, and fresh beef cubes into the pot and stir. The purpose is to make the beef cubes sticky to the oil and not easy to agglomerate when heated. After stirring, start heating, heat and stir-fry until the fresh beef pellets are slightly red , add raw garlic and raw shallots and continue to stir-fry until the shallots and garlic are golden yellow, and the oil temperature is 112°C;
[0056] (3) Reduce the heat to low, control the temperature in the pot to 115°C, add five-spice powder and chili powder and stir-fry for about 12 seconds, until the cooked and spicy taste comes out, quickly add soybean paste, light s...
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