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Spicy beef sauce and preparation method thereof

A technology for spicy beef sauce and beef, which is applied in food preparation, application, food science and other directions, can solve the problems that the freshness and deodorization of sauces cannot be solved well, and achieve rich nutrition, increase taste, and enhance umami. Effect

Inactive Publication Date: 2015-04-22
PINGDINGSHAN LINGJUN HALAL FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce food seasoning is a favorite seasoning food seasoning for many people. Beef sauce can be eaten immediately or used as a seasoning for cooking. When making beef sauce, most food companies add ingredients during the cooking process in order to make the beef sauce more delicious. Alcohol and other condiments for freshening, odor removal and fishy smell removal, but in the halal food production industry, alcohol is prohibited from being added, so in the halal food industry, the freshness and odor removal of sauces are not a good solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of spicy beef sauce, according to the weight ratio, consists of 39 parts of vegetable oil, 9 parts of beef, 14 parts of bean paste, 19 parts of soybean paste, 2 parts of pepper, 2 parts of yeast powder, 4 parts of peanuts, 1 part of sesame, 2 parts of monosodium glutamate, 3 parts of hydrolyzed vegetable protein, 0.8 part of clove, 0.4 part of star anise, 0.9 part of Chinese prickly ash, 0.7 part of white pepper and 2.8 parts of beef bone broth. The soup stock is obtained by concentrating the broth of beef bone and beef after high-pressure cooking, and then refining it with a colloid mill.

[0020] The preparation method of above-mentioned spicy beef sauce, comprises the following steps:

[0021] 1) Weigh each material according to the above ratio, heat the vegetable oil to 200 degrees Celsius and keep the temperature for 1 minute, and then let it cool down to 155 degrees Celsius naturally;

[0022] 2) Dice the beef and fry it in the vegetable oil in step 1) for...

Embodiment 2

[0028] A kind of spicy beef paste, according to the weight ratio, consists of 41 parts of vegetable oil, 11 parts of beef, 16 parts of bean paste, 21 parts of soybean paste, 4 parts of pepper, 3 parts of yeast powder, 6 parts of peanuts, 3 parts of sesame seeds, 4 parts of monosodium glutamate, 4 parts of hydrolyzed vegetable protein, 1.2 parts of cloves, 0.6 parts of star anise, 1.1 parts of Chinese prickly ash, 0.9 parts of white pepper and 3.2 parts of beef bone broth. The soup stock is obtained by concentrating the broth of beef bone and beef after high-pressure cooking, and then refining it with a colloid mill.

[0029] The preparation method of above-mentioned spicy beef sauce, comprises the following steps:

[0030] 1) Weigh each material according to the above ratio, heat the vegetable oil to 200 degrees Celsius and keep the temperature for 2 minutes, and then let it cool down to 145 degrees Celsius naturally;

[0031] 2) Dice the beef and fry it in the vegetable oil ...

Embodiment 3

[0037] A kind of spicy beef sauce, according to weight ratio, by 40 parts of vegetable oil, 10 parts of beef, 15 parts of bean paste, 20 parts of soybean paste, 3 parts of pepper, 2.5 parts of yeast powder, 5 parts of peanuts, 2 parts of sesame, 3 parts of monosodium glutamate, 3.5 parts of hydrolyzed vegetable protein, 1 part of clove, 0.5 part of star anise, 1 part of Chinese prickly ash, 0.8 part of white pepper and 3 parts of beef bone broth, the beef bone The soup stock is obtained by concentrating the broth of beef bone and beef after high-pressure cooking, and then refining it with a colloid mill.

[0038] The preparation method of above-mentioned spicy beef sauce, comprises the following steps:

[0039] 1) Weigh each material according to the above ratio, heat the vegetable oil to 200 degrees Celsius and keep the temperature for 1.5 minutes, and then let it cool down to 150 degrees Celsius naturally;

[0040] 2) Dice the beef and fry it in the vegetable oil in step 1)...

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Abstract

The invention discloses spicy beef sauce and a preparation method thereof and belongs to the field of processing and preparation of foods. The spicy beef sauce is prepared by vegetable oil, beef, bean sauce, soybean paste, pepper, yeast powder, peanuts, sesame, monosodium glutamate, hydrolyzed vegetable protein, clove, anise, sichuan pepper, white pepper and beef bone soup. The spicy beef sauce and the preparation method disclosed by the invention have the advantages that the beef bone soup is added into the beef sauce and is obtained by steaming and boiling the beef bone and the beef by high pressure, concentrating the soup juice and refining by using a colloid mill, and by high-pressure steaming and boiling, nutritional components difficultly extracted by certain conventional means are fully decocted and blended into the soup juice, so that not only are the taste and the flavor of the beef sauce improved, but also the nutrition of the beef sauce is rich.

Description

technical field [0001] The invention relates to the field of food processing and preparation, in particular to a spicy beef sauce and a preparation method thereof. Background technique [0002] Sauce food seasoning is a favorite seasoning food seasoning for many people. Beef sauce can be eaten immediately or used as a seasoning for cooking. When making beef sauce, most food companies add ingredients during the cooking process in order to make the beef sauce more delicious. Alcohol and other condiments for freshening, odor removal and fishy smell removal, but in the halal food production industry, alcohol is prohibited from being added, so in the halal food industry, the freshness and odor removal of sauces are not a good solution . Contents of the invention [0003] The purpose of the present invention is to provide a kind of beef sauce that is edible by Muslims and conforms to the halal food culture. The beef sauce has the characteristics of simple preparation pr...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/221A23L27/60A23L13/10A23L27/10
Inventor 马领军
Owner PINGDINGSHAN LINGJUN HALAL FLAVORING
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