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Spicy beef paste and manufacturing method thereof

A spicy beef sauce, the technology of the production method, applied in the direction of food preparation, the function of food ingredients, food science, etc., can solve the problems of short shelf life and low nutritional value, and achieve the effect of extended shelf life, high nutritional value, and not easy to deteriorate

Inactive Publication Date: 2014-03-26
BALIKUN XINDI NATIVE PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of low nutritional value and short shelf life caused by too many flavors and additives in the production of spicy beef sauce in the prior art, and provide a raw material that is natural, pollution-free, and does not contain any flavors and ingredients. Spicy beef sauce with additive, scientific and reasonable preparation process, high nutritional value and long shelf life and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Assuming that one weight part in the raw material formula is 10g, describe in detail the specific implementation of a kind of spicy beef sauce provided by the present invention and its preparation method.

[0021] A spicy beef sauce is prepared from the following raw materials: 650g beef, 650g bean paste, 500g pepper, 1200g soybean oil, 250g peanuts, 200g Laoganma spicy sauce, 100g sweet noodle sauce, sesame 60 g, garlic 50 g, ginger 50 g, cumin 30 g, white sugar 30 g, pepper 30 g, Wang Shouyi brand thirteen spices 30 g, chicken essence 20 g, monosodium glutamate 10 g.

[0022] A kind of preparation method of spicy beef sauce, its processing steps are as follows:

[0023] Step 1) Take 650g of lean beef from beef thighs, cut them into 0.5cm cubes, put the diced beef in an empty pot and boil it with water. Boil the diced beef for 10 minutes, then remove the diced beef, filter the water, cool it naturally at room temperature, add 100g of soybean oil to the empty pot, then...

Embodiment 2

[0029] The following sets a weight portion in the raw material formula as 50g, and describes in detail the specific implementation of a spicy beef sauce provided by the present invention and its preparation method.

[0030] A spicy beef sauce is prepared from the following raw materials: 3250g beef, 3250g bean paste, 2500g pepper, 6000g soybean oil, 1250g peanut, 1000g Laoganma spicy sauce, 500g sweet noodle sauce, sesame 300g, 250g garlic, 250g ginger, 150g cumin, 150g white sugar, 150g prickly ash, 150g Wang Shouyi brand thirteen spices, 100g chicken essence, 50g monosodium glutamate.

[0031] A kind of preparation method of spicy beef sauce, its processing steps are as follows:

[0032] Step 1) Take 3250g of lean beef from beef thighs, cut them into cubes of 0.5cm square, put the cubes of beef in an empty pot and add water to boil, remove the blood foam in the pot after boiling, continue to simmer Cook the diced beef for 30 minutes, then remove the diced beef, filter the w...

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PUM

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Abstract

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

Description

technical field [0001] The invention relates to a sauce-like food and a preparation method thereof, in particular to a spicy beef sauce with beef, chili and bean paste as main raw materials and a preparation method thereof. Background technique [0002] Beef sauce, because it contains amino acids, vitamins and other nutrients, is rich in nutrition and is a popular food for people to accompany meals. A variety of essences, chili agents and beef fat additives are added in it, although it can satisfy people's requirements for the mouthfeel of beef spicy sauce when eating, its nutritional value is greatly reduced, and the shelf life is short. Contents of the invention [0003] The purpose of the present invention is to solve the problem of low nutritional value and short shelf life caused by too many flavors and additives in the production of spicy beef sauce in the prior art, and provide a raw material that is natural, pollution-free, and does not contain any flavors and ingr...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 张珉
Owner BALIKUN XINDI NATIVE PROD DEV CO LTD
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