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A technology for spicy sauce and beef, applied in the fields of application, food preparation, food science, etc., can solve the problems of easy deterioration, loss of nutrients, and difficult preservation of beef sauce, and achieve the effect of rich taste
Inactive Publication Date: 2015-08-05
QINGDAO TOPLINK INFORMATION TECH
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Problems solved by technology
But the beef paste on the existing market has greatly destroyed the nutritional content of beef, causing the loss of nutrition, and the beef paste on the market is not easy to preserve, and it is prone to deterioration.
Method used
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Embodiment 1
[0010] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0011] 2 parts of wheat Chinese boli powder, 5 parts of white pepper, 6 parts of pepper, 2 parts of horseradish, 5 parts of broad beans, 5 parts of glutinous rice wine, 4 parts of white vinegar, 3 parts of spices, 2 parts of bamboo fungus, 3 parts of Xuanhu, Chuanqiong 2 parts, 3 parts of Codonopsis, 3 parts of tangerine peel, 2 parts of honey, 30 parts of beef, 15 parts of red pepper, 15 parts of soybean oil, and 5 parts of sesame oil.
Embodiment 2
[0013] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0014] 5 parts of wheat Chinese boli powder, 8 parts of white pepper, 9 parts of pepper, 6 parts of horseradish, 7 parts of broad beans, 8 parts of glutinous rice wine, 8 parts of white vinegar, 5 parts of spices, 5 parts of bamboo fungus, 5 parts of Xuanhu, Chuanqiong 4 parts, 6 parts of Codonopsis, 5 parts of tangerine peel, 8 parts of honey, 60 parts of beef, 30 parts of red pepper segments, 20 parts of soybean oil, and 9 parts of sesame oil.
Embodiment 3
[0016] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0017] 3 parts of wheat Chinese boli powder, 6 parts of white pepper, 8 parts of pepper, 4 parts of horseradish, 6 parts of broad beans, 7 parts of glutinous rice wine, 5 parts of white vinegar, 4 parts of spices, 3 parts of bamboo fungus, 4 parts of Xuanhu, Chuanqiong 3 parts, 4 parts of Codonopsis, 4 parts of tangerine peel, 6 parts of honey, 45 parts of beef, 22 parts of red pepper, 17 parts of soybean oil, and 7 parts of sesame oil.
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Abstract
The present invention discloses hot and spicy beef sauce which is made from the following raw materials in parts by weight: cake flour (China) 2-5 parts, white pepper 5-8 parts, Sichuan pricklyash peel 6-9 parts, horseradish 2-6 parts, broad beans 5-7 parts, fermented sticky rice wine 5-8 parts, white vinegar 4-8 parts, spices 3-5 parts, Dictyophora indusiata 2-5 parts, corydalis tuber 3-5 parts, ligusticum chuanxiong hort 2-4 parts, codonopsis pilosula 3-6 parts, dried orange peel 3-5 parts, honey 2-8 parts, beef 30-60 parts, red chili sections 15-30 parts, soybean oil 15-20 parts and sesam-seed oil 5-9 parts. Beneficial effects of the hot and spicy beef sauce are that the hot and spicy beef sauce contains rich vitamin C and rich taste, and has effects in tonifying middle-Jiao and Qi and nourishing the spleen and stomach.
Description
technical field [0001] The invention relates to beef spicy sauce, which belongs to the field of food. Background technique [0002] Beef is a kind of food that people often eat. With the improvement of people's living standards, people's requirements for food are getting higher and higher, and the requirements for the method of beef are also getting higher and higher. Beef can improve the body's ability to resist diseases, and at the same time has the effect of nourishing the middle and Qi, and strengthening the muscles and bones. But the beef paste on the existing market has greatly destroyed the nutritional labeling of beef, causing the loss of nutrition, and the beef paste on the market is not easy to preserve, and the phenomenon of deterioration occurs easily. Therefore, people wish to obtain a kind of not only nutritious mouthfeel but also good beef paste. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the problem to be solved by the...
Claims
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Application Information
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