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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

Inactive Publication Date: 2013-05-08
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Braised beef-flavored products are widely loved by people. There are many kinds of seasoning sauces with this flavor on the market, but most of them are products made of artificial additives, which only play a seasoning role. Not only the taste and taste of the product are not good, Moreover, it has no nutritional value or low nutritional value, and preservatives and artificial colors are often added. Long-term consumption is harmful to human health.

Method used

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  • Tartar sauce for beef with brown sauce and preparation method thereof
  • Tartar sauce for beef with brown sauce and preparation method thereof
  • Tartar sauce for beef with brown sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a braised beef seasoning sauce, and simultaneously the invention also relates to a preparation method of the seasoning sauce. Background technique [0002] Products with the taste of braised beef are widely loved by people. At present, there are many kinds of seasoning sauces with this taste on the market, but most of them are products made of artificial additives, which only play the role of seasoning. Not only the taste and taste of the product are not good, Moreover, it has no nutritional value or low nutritional value, and preservatives and artificial colors are often added. Long-term consumption has certain harm to human health. Contents of the invention [0003] The problem to be solved by the present invention is to provide a braised beef seasoning sauce with rich nutrition, good taste, no preservatives, and no artificial coloring, which is especially suitable as a side dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 张月笙刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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