1223 results about "Sesame oil" patented technology

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

The invention discloses mung bean potato chips which is prepared by the following raw materials by weight: 800-1,000 parts of sweet potatoes, 100-150 parts of mung beans, 1-2 parts of sesame oil, 0.5-1 part of chilli sauce, 2-3 parts of herba houttuyniae, 1-2 parts of pomegranate leaves, 1-2 parts of broadleaf holly leaves, 1-2 parts of lily, 1-2 parts of chrysanthemum, 1-2 parts of lotus leaves, 1-2 parts of stellaria yunnanensis, 1-2 parts of lotus, 1-2 parts of wood greenstar roots and a proper amount of water. The sweet potatoes are used as a raw material for the chips provided by the invention. The sweet potatoes contain a plurality of nutritional ingredients and are beneficial to the health of human body especially for intestinal health; at the same time, the mung beans can clear heat and remove toxicity; herba houttuyniae, the broadleaf holly leaves, chrysanthemum, the lotus leaves and the like has the function of clearing heat and removing toxicity, so that the mung bean potato chips are suitable for being taken for relieving summer-heat.

The invention discloses a plant blend oil, which comprises peanut oil, corn germ oil, sunflower seed oil, tea seed oil, walnut oil, safflower oil and sesame oil, wherein the weight percentage of the peanut oil is 20-40 percent, the weight percentage of the corn germ oil is 20-40 percent, the weight percentage of the sunflower seed oil is 10-20 percent, the weight percentage of the tea seed oil is 3-10 percent, the weight percentage of the walnut oil is 3-10 percent, the weight percentage of the safflower oil is 3-10 percent, and the weight percentage of the sesame oil is 2-6 percent. The invention has the characteristics of high nutritional contents, balanced nutrition and no transgenic ingredients, and meets nutritional requirements of people.

This invention provides a method for cold-pressing sesame oil at low temperatures. The cold-pressing method is simple, and the nutritious ingredients and active substances in sesame oil are largely retained. The pressed sesame oil is fragrant, clear and bright. The method comprises: (1) cleaning sesame, and air-drying by a dryer below 50 deg.C to a water content of 6-10 wt.%; (2) loading into an oil press at 5-35 deg.C, pressing, and discharging sesame oil below 50 deg.C; (3) precipitating, and fine-filtering at 20-40 deg.C to obtain natural and edible sesame oil. The method has such advantages as simple and rational process, and no environmental pollution. The proteins in the cold-pressed cakes are not denatured, and can be further developed and utilized.

The present invention relates to a full-nutrients balanced stuffing and dumplings made of said full-nutrients balanced stuffing. Said full-nutrients balanced stuffing is made up by using pork fillet, chicken breast, shrimp meat and egg-white as main raw material and adding water, edible mushroom, algae, nutmeat, fruit, vegetable, salad oil, ginger, salt, sesame oil, granulated chicken bouillon and monosodium glutamate as auxiliary raw material through a certain preparation process.

The invention discloses a method for extracting rose essential oil, and belongs to the technical field of chemical industry. The method for extracting the rose essential oil disclosed by the invention comprises the following steps: feeding rose flowers and water to a distillation kettle to distill; cooling a slipped matter in the distillation kettle, so as to obtain effluent; intruding the cooled effluent to an oil-water separator to carry out oil-water separation, wherein the oil-water separation comprises two stages; finishing the first stage until 1-1.5 hours after the liquid inside the distillation kettle boils, wherein the oil-water separation temperature is 26-30 DEG C, collecting an oil layer separated by the oil-water separator, so as to obtain hair sesame oil, wherein the second stage is from the end of the first stage to the end of the overall distillation process, and the oil-water separation temperature is 30-40 DEG C, collecting the oil layer separated by the oil-water separator, so as to obtain the common rose essential oil. By adopting the method for extracting the rose essential oil disclosed by the invention, the gross of the rose essential oil and the gross of the hair essential oil are high in extraction rate, and the essential oil is good in quality.

The invention relates to soup stuffed fish balls and a making method thereof. The soup stuffed fish balls comprise pulp skin and stuffing, wherein the fish pulp skin comprises the following raw materials in part by weight: 55 parts of minced fillet, 10 parts of potato powder, 2 parts of egg white, 14 parts of fat meat, 15 parts of ice water, 1.2 parts of white sugar, 1.4 parts of salt, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper, 0.03 part of disodium nucleotide and 0.8 part of sesame oil; and the stuffing comprises the following raw materials in part by weight: 35 parts of lean meat, 34 parts of fat meat, 3.5 parts of fried minced shallot, 8 parts of scallion, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamate, 5 parts of soy sauce, 0.2 part of pepper, 0.02 part of disodium nucleotide, 0.5 part of sesame oil, 0.1 part of meaty fragile phosphate, 0.5 part of pork balm, 0.1 part of meat extract powder, 0.1 part of uniting agent, 0.8 part of yellow wine and 11 parts of ice water. The soup stuffed fish balls have the advantages of good ball formation, centered stuffing, more stuffed soup and moderate viscosity and elasticity of the fish pulp skin and the stuffing; and compared with the traditional pulping method, the making method has a higher level.

The present invention provides an osmanthus flower paste. Its raw material composition includes 400-600 portions of sweet sauce made of fermented flour, 200-250 portions of sugared osmanthus flower, 110-170 portions of water, 65-95 portions of white sugar and 8-12 portions of sesame oil. At the same time said invention also provides its preparation method.

The invention relates to the field of processing of foods and particularly relates to a seasoning for a barbecue salted product and a preparation method of the barbecue salted product. The seasoning for the barbecue salted product is prepared from the following raw materials according to a mixture ratio: 50-70g of monosodium glutamate, 80-100g of cooking wine, 20-25g of pricklyash peel powder, 20-25g of black pepper powder, 30g of chili powder, 40-45g of refined salt, 40-50g of shredded ginger, 40-50g of shredded chive, 7-10g of white sugar, 150g of vegetable oil, 250g of starch, 10g of refined truffle powder, 15g of refined elsholtzia rugulosa powder and 5-10g of sesame oil. The healthy seasoning for the barbecue salted product provided by the invention can fundamentally solve fishy and mutton smell of meats or meat products and eliminate the fishy and mutton smell after back-cooling of the meats or meat products. Furthermore, the healthy vegetable oil used in the seasoning is beneficial to human health and causes no pollution to the environment and foods.

The invention relates to a method for making a seasoned fried fish skin food, which comprises the following steps: removing fish scales, mucus, blood stains and other impurities on the surface of fish skin, cleaning, draining, soaking in tea water for removing fishy smell, shaping, starching, seasoning, frying, packaging and obtaining a finished product; and starchy seasoning liquid adopted for starching and seasoning comprises the following components by weight percent: 8-12% of sugar, 2-3% of aromatic vinegar, 2-4% of salt, 0.5-1% of ginger juice, 1.8-4% of sesame oil, 2-3% of monosodium glutamate, 1-3% of pepper powder, 3-5% of chili oil, 1.5-3% of yellow rice wine, 20-30% of mixed flour (flour: starch powder is equal to 2:1), 3-5% of yeast powder and the balance of water. The made seasoned fried fish skin food has the advantages of abundant nutrition, beautiful color and luster, crisp, delicious and special taste, and convenient eating, and the preparation method has the advantages of reasonable process, simple operation and stable product quality, thereby having good commercial value.

The invention discloses blend oil rich in alpha-linolenic acid and capable of protecting the cardiovascular system. The blend oil is blended by at least five of linseed oil, eucommia seed oil, peony seed oil, purple perilla seed oil, walnut oil, tomato seed oil, safflower seed oil, acer truncatum seed oil and black sesame oil. The blend oil has the advantages that the content of the alpha-linolenic acid reaches 20-48%, the alpha-linolenic acid can convert into EPA and DHA needed by human bodies, the total content of saturated fatty acid is lower than 10%, and various fatty acids are coordinated in proportion and conform to the recommended amount of dietary nutrition guidelines; the raw material oil is obtained through cold pressing and physical refining, no chemically-synthesized antioxidant is added, and accordingly the blend oil is rich in active components capable of protecting the cardiovascular system and has an evident cardiovascular system protecting function.

The invention discloses a cooked chicken local flavor which includes chicken meat and batching material, the batching material comprises pickled material and sauce material, the pickled material comprises fresh ginger, dahurian angelica root, common fennel fruit, licorice root, anise leaf, sand ginger, white pepper, genkwa ginger, toasted garlic, onion, spiced powder, curry, gourmet powder, white sugar, salt, oyster sauce, bee honey, sesame oil, water, chicken pickling agent.

A pickled hot pepper is prepared from fresh hot pepper as main raw material, ginger, wine, Chinese prickly ash, peanut, table salt, gourmet powder, salad oil and sesame oil through picking and natural fermentation. Its advantages are rich nutrients, smell and hot taste and low cost.

The invention relates to a hydrogenated oil and fat, which is an animal and plant wax. The invention adopts two or more raw materials of palm oil, soybean oil, cottonseed oil, peanut oil, rapeseed oil, sesame oil, olive oil, corn oil, rice bran oil, coconut oil, cacao oil, sunflower seed oil, etc. plant oil and fat and beef tallow, sheep fat, pig fat, fish oil, etc. animal oil and fat. The raw materials are added with a copper-nickel binary catalyst and thoroughly mixed and then the hydrogenated oil and fat is prepared by a hydrogenation reaction when the mixture ratio reaches 100 per cent. The technique procedure of the preparation method is that: raw material mixture to adding catalyst to hydrogenation system vacuum pumping to hydrogenation system temperature rising to hydrogenation system hydrogen filling. The hydrogenated oil and fat of the invention has the good integrity performance of the high melting point, high hardness and high tenacity and strong adhesion; the invention has wide application, not only acts as a paraffin additive, but also as an animal and plant wax; the invention features the simpler operation, low manufacture cost and stronger market competition.

The invention discloses a sesame oil extraction method. The method comprises the following steps that 1, sesame seeds are cleaned, husked, smashed, subjected to water regulation and then subjected to freezing treatment; 2, microwave defrosting is conducted on the sesame powder subjected to freezing treatment; 3, the defrosted sesame powder is subjected to step-by-step enzymolysis, centrifugal separation is conducted after enzymolysis is completed, and sesame oil, emulsion, hydrolysate and residues are obtained; 4, the emulsion is subjected to ultrasonic treatment, ethyl alcohol is added, centrifugation is conducted, and the sesame oil is obtained. According to the sesame oil extraction method, the high-quality green sesame oil can be obtained, needed equipment is simple, operation is safe, the obtained sesame oil is free of residual solvent, and the final total oil extraction rate can reach 97.91%.

Belonging to the technical field of nano-material preparation, the invention relates to a method for preparing a TiO2@SiO2 coaxial nanotube. The method comprises three steps: (1) spinning solution preparation: mixing polyvinylpyrrolidone, ethyl orthosilicate, absolute ethanol and chloroform so as to form a shell layer spinning solution, and mixing sesame oil, sorbitan oleate and butyl titanate soas to form an intermediate layer spinning solution; (2) preparation of a [sesame oil+Span-80+Ti(OC4H9)4]@[PVP+TEOS] coaxial hollow composite fiber: employing a coaxial electrospinning technology and using a three-layer coaxial spinning head, placing the shell layer spinning solution in an outer tube of the apparatus, putting the intermediate layer spinning solution in an intermediate tube of the apparatus, and leaving the inner tube empty and communicated with the atmosphere; (3) preparation of a TiO2@SiO2 coaxial nanotube: subjecting the coaxial hollow composite fiber to heat treatment so asto obtain the TiO2@SiO2 coaxial nanotube with an average diameter of 650nm. For the obtained TiO2@SiO2 coaxial nanotube, the hollow part has a diameter of 530nm, the inner wall is crystalline TiO2 and has thickness of 30nm, while the shell layer is non-crystalline SiO2 and has thickness of 30nm and length of over 20 micrometers. The method provided in the invention is simple and practicable, thusboasting wide application prospects.

The present invention provides nutritional blend oil with balanced fatty acid proportion, wherein the perilla herb oil and flaxseed oil respectively accounts for 5-30% according to the weight percentage in the oil. The perilla herb oil and flaxseed oil are mixed with a random ratio, and the balance is sunflower seed oil, sesame oil and walnut oil. The sunflower seed oil, sesame oil and walnut oil are deployed according to the confirmed content of omega-6 and omega-3 polyunsaturated fatty acids (PUFA) in the perilla herb oil and flaxseed oil to cause that the weight ratio between the final omega-6 and omega-3 polyunsaturated fatty acids in the nutritional blend oil obtains 4-6: 1. The sesame oil is preferably the unrefined sesame oil. The weight percentage content of sesame oil is preferably larger than 10 The nutritional blend oil of the invention has an appropriate omega-6 / omega-3 ratio, namely the omega-6 / omega-3 = 4-6: 1. The ratio accords with the commend value of ''concept of reference intake dose of nutrients from diets''. The nutritional blend oil of the invention can effectively prolong the shelf life or reduce the using dosage of added antioxidant.

A seasoning for chafing dish contains the basic raw material prepared from 7 raw materials including salad oil, crystal sugar, Chinese prickly ash, chili, ginger etc. and other 18 raw materials including ginger, garlic cloves, gourmet powder, salad oil, sesame oil, etc. Its preparing process and application are also disclosed.

The invention discloses hot and spicy sauced beef. The hot and spicy sauced beef is prepared from the following raw materials: 900 to 1,200g of beef tendon, 15 to 25ml of vinegar, 10 to 20ml of soy sauce, 8 to 12ml of sesame oil, 4 to 6ml of chili oil, 45 to 55ml of cooking wine, 70 to 90g of bean sauce, 5g of wild pepper, 5g of pepper, 5g of hot pepper, 5g of cinnamon, 8 to 12g of table salt, 12 to 18g of white granulated sugar, 8 to 12g of ginger, 5g of star anise, 15 to 25g of onion stalk, 5g of cumin, and 4 to 6g of monosodium glutamate. The hot and spicy sauced beef has a strong and unique flavor, and is delicious, hot and spicy and attractive. A preparation process of the hot and spicy sauced beef is simple, the raw materials are low in cost and easily obtained, and the hot and spicy sauced beef is very suitable for common households.

The invention discloses a preparation method for sesame oil, and especially relates to a preparation method for ground sesame seed oil. The preparation method for ground sesame seed oil comprises the following steps: screening, rinsing, frying seeds, winching to remove smoke, grinding into a paste, blending the slurry and stirring, oscillating to separate oil and skimming oil, and processing crude oil. Compared with the prior art, the preparation method comprises the beneficial effects that the produced ground sesame seed oil has the characteristics of ground sesame seed oil produced by using a conventional technology, that is, the disclosed ground sesame seed oil is mild, mellow, fragrant, refreshing but not greasy, also the output is improved compared with the conventional technology.

The invention discloses edible oil for infants, comprising the following components in percentage by weight: 49-50% of sunflower seed oil, 9-11% of flaxseed oil, 9-11% of perilla oil, 9-11% of sesame oil and 19-21% of walnut oil. In the finished product of the edible oil for infants, total fatty acid comprises the following fatty acids forming fat by weight percent: 7-15% of saturated fatty acid, 15-25% of monounsaturated fatty acid, 53-63% of n-6 polyunsaturated fatty acid and 10-18% of n-3 polyunsaturated fatty acid, wherein, the total polyunsaturated fatty acid accounts for 68-80% of the total fatty acid. The invention is designed on the basis of intake and ratio of fat and fatty acid recommended by Chinese Nutrition Society to Chinese residents, fatty acid proportion is reasonable, so the oil is very suitable for infants to eat. The ratio of linolenic acid to linoleic acid is approximate to 1:4; and the content of linolenic acid can promote the growth of infant brains, thereby enhancing brain power and memory.

The invention discloses a preparation method of sesame oil. The preparation method comprises the implementation steps of sieving: to removing impurities in sesames by utilizing a sieve; raising dust and rinsing; and drying for further use; frying: placing the washed and dried sesames into a shaking pot to be cooked by frying; filtering: further carrying out impurity removing treatment on the fried and cooked sesames; grinding: rolling and grinding the filtered sesames through a stone mill which is provided with an electric device for automatically controlling a grinding rotary speed; shaking the shaking pot: placing pasty objects into the shaking pot to be shaken and adding hot water of 80-100 DEG C to carry out regular shaking and enable oil to be floated on water; and preparing the oil: separating the floated oil, filtering, removing impurity and precipitating to obtain finished-product crude oil. With the adoption of the process of the technical scheme, the traditional process flow is kept, labor force is reduced and the requirements of the existing market are met.

The invention provides a method for processing polygonum multiflorum black sesame oil, which is characterized by comprising the following steps: cleaning, slicing, steaming, drying, dust scrubbing and sterilizing polygonum multiflorum, then adding the polygonum multiflorum into skimmed hot sesame oil by adding pulp, controlling the temperature and extracting, and finally filtering the mixture, thus obtaining a finished product. In the method, ingredients of lecithin, glucoside and the like in the polygonum multiflorum, which have health care function on a human body, are extracted in sesame oil, thus greatly improving the health care value of the sesame oil when being eaten singly. The method has simple process; and the produced polygonum multiflorum black sesame oil can moisture skin, nourish liver and kidney, benefit essence and blood, has subastringent and flavoring taste, and can be taken as daily appetizer or edible oil, is convenient for eating and has special health care function.

The invention discloses a beef flavour powder and a preparation method thereof. The beef flavour powder comprises: dust salt, white granulated sugar powder, glucose powder, gourmet powder, D- xylose, L-cysteine, enzymolysis solution, soy sauce, yeast extract, sesame oil, phosphoric acid, ethyl maltol, IMP, corn starch and beef flavor. The invention adopts the method combining microwave drying technology and compound enzyme enzymolysis technology to produce the beef flavour powder which has good taste, little environmental pollution, stable quality and high safety.

The invention discloses a processing method for preparing purely natural health-caring black sesame oil by using black sesame as the raw material. The method of the invention comprises the steps as follows: colour selecting of the black sesame, washing by clean water, centrifugal dewatering, drying, smoking and dedusting, grinding, stirring with water, separating, depositing, sterilizing and bottle filling; as the stone grinding process is adopted, no high temperature is generated during the grinding process of the invention, thus completely preserving the nutrition composition of the black sesame, generating no glutin or little glutin and generating more oil correspondingly; during the deposition process, diatomite is not added, the black sesame is statically put hermetically under normal temperature; the temperature preservation disposal is not required and the energy resource is not wasted; in the whole processing, no matters are added, thus preserving the unique fragrance and the nutrition composition of the black sesame oil. Compared with the prior art, the processing method of the invention has high yield, the produced black sesame oil can preserve the nutrition composition and the unique fragrance of the black sesame to the utmost extent and has no poor impurities and wastes no energy resource.

The invention relates to a unique taste fresh shrimp spicy sauce and a preparation method thereof. The raw materials of the fresh shrimp spicy sauce comprise, by weight, 30-40 parts of bean sauce, 20-30 parts of fresh shrimp, 10-15 parts of red pepper, 3-5 parts of white granulated sugar, 0.3-0.4 part of ginger powder, 0.3-0.4 part of five spice powder, 3-5 parts of welsh onion, 3-4 parts of chicken essence, 1-2 parts of sesame oil, 5-8 parts of vegetable oil, and 5-8 parts of gravy salt. The preparation method comprises: removing heads and chests of fresh shrimps, carrying out air drying, crushing into shrimp powder, cutting shelled shrimp into shrimp sections with a size of 0.4-0.8 cm, placing into vegetable oil with a temperature of 140-160 DEG C, frying until the appearance color is golden and the fragrance is rich, draining for later use, grinding red pepper into powder, cutting welsh onion into welsh onion pieces, placing into vegetable oil with a temperature of 90-100 DEG C, frying until the fragrance is rich, pouring the fried shelled shrimp, the shrimp powder, the red pepper powder, ginger powder, five spice powder, chicken essence, gravy salt, white granulated sugar and bean sauce into a pot, and carrying out stir-frying for 12-18 min to prepare the fresh shrimp spicy sauce.

The invention provides a method for preparing oil and protein by cold pressing and enzymolysis of sesame, and belongs to the technologies for extracting and processing of vegetable oil and protein. The method comprises the following steps of: (1) treating sesame by cleaning and peeling, adjusting the moisture, tempering at low temperature, carrying out cold pressing on the tempered material to obtain a cold-pressed sesame cake, and recovering the cold-pressed sesame oil; and (2) crushing the cold-pressed sesame cake obtained in step (1), adding water to be mixed to obtain a mixed solution, thermally processing the mixed solution, adding protease for performing enzymolysis, carrying out alkaline extraction after the enzymolysis, centrifugally separating to obtain the sesame oil, emulsion, an extracting solution and residue, demulsifying the emulsion to obtain the sesame oil and an aqueous phase, combining the aqueous phase with the extracting solution, performing ultrafiltration to obtain a concentrated solution, and freezing and drying the concentrated solution to obtain the sesame protein. According to the method, the way in combination of physical cold pressing and biological enzyme is adopted and carried out for preparing the sesame oil and the sesame protein; the obtained sesame oil is high in quality and also has high extraction rate; the sesame protein nearly has no denaturation and has high purity.

The invention provides a Chinese medicinal plaster for treating alcohol-induced osteonecrosis. The Chinese medicinal plaster comprises Chinese medicinal composition powder, sesame oil and a matrix, wherein the Chinese medicinal composition comprises discorea nipponica makino, tortoise shell, wild ginger, crude rehmannia root, Chinese angelica rootlet, safflower, ligusticum wallichii, red paeony root, white paeony root, peach kernel, earthworm, clematis root, Chinese taxillus twig, hypoglaucous collett yam rhizome, cassia twig, diverse wormwood herb, common clubmoss herb, obscured homalomena rhizome, combined spicebush root, ovientvine, suberect spatholobus stem, pawpaw, cortex eucommiae, malaytea scurfpea fruit, south dodder seed, medlar, prepared rehmannia root, twotooth achyranthes root, east Asian tree fern rhizome, songaria cynomorium herb, epimedium herb, prepared common monkshood mother root, prepared monkshood, nutgrass galingale rhizome, turmeric root tuber, red-rooted salvia root, fortune's drynaria rhizome, astragalus, deerhorn glue, turtle shell and medicinal indianmulberry root. The invention also discloses a preparation method for the Chinese medicinal plaster and application of the Chinese medicinal plaster. The plaster has the advantages of convenience for use, high curative effect, short treatment course and quick response.

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.