Spicy beef sauce and method of processing the same

A technology for spicy beef sauce and beef, applied in application, food preparation, food science and other directions, can solve the problems of short shelf life, low nutritional value, no health care effect, etc., and achieve the effect of improving memory
CN101411508AInactive Publication Date: 2009-04-22GANSU ZHONGHUI AGRI DEV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
GANSU ZHONGHUI AGRI DEV
Publication Date
2009-04-22
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

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.
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Description

[0001] Field

[0002] The invention relates to the technical field of food and processing methods, in particular to a spicy beef sauce and a processing method thereof. Background technique

[0003] The beef sauce that people generally eat at present has added essence and substitutes, and contains taste substances; it has no health care effect; and it has low nutritional value and short shelf life. Contents of the invention

[0004] The technical problem to be solved by the present invention is to provide a spicy beef sauce with a long shelf life without adding any essence and substitutes, using "green, pollution-free" beef and natural auxiliary materials after processing.

[0005] The present invention adopts following technical scheme to solve its technical problem:

[0006] A spicy beef sauce is characterized in that it is prepared according to the following raw materials in parts by weight: 50 parts of boiled beef, 15 parts of refined sesame oil, 10 parts of walnut kerne...

Claims

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