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Preparation method of beef chili paste

A technology for chili sauce and beef, applied in the food field, can solve the problems of long eating time, poor taste of beef chili sauce, greasy eating, etc., and achieve the effects of long taste, simple and easy preparation method, and reasonable process design.

Inactive Publication Date: 2010-01-13
辛保山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef chili sauce is one of the table foods, which can be used as a condiment for cooking, cooking noodles, and soup. However, the beef chili sauce produced by different manufacturers on the market often results in the production of beef chili sauce due to unreasonable factors in the preparation process. The taste is poor, and it takes a long time to eat, and I feel tired of eating

Method used

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  • Preparation method of beef chili paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of beef chili sauce, comprising the following steps:

[0023] (1) Weigh the following ingredients for later use: 200g beef, 50g red pepper, 100g peanut, 50g white sesame, 100g bean paste, 50g green onion, 50g ginger, 50g garlic, 1000g peanut oil, 1000g sesame oil, 20g salt, monosodium glutamate 10g, white granulated sugar 10g, white wine 50g, spice 10g; said spice is made up of each component of following weight ratio: star anise 15g, Chinese prickly ash 15g, pepper 6g, fennel 6g, ginger 6g, galangal 6g, cinnamon 3g , hawthorn 3g, red pepper 6g.

[0024] (2) Dice the beef, put 30g of peanut oil in the first oil pan and heat to 120°C, put in the diced beef, stir fry the water, add 5g of spices and mix well; put red pepper, ginger, green onion, garlic Chop and mix, put 10g of peanut oil in the second oil pan and heat to 100°C, add the mixed red pepper, ginger, green onion, garlic, and fry out the water; put 50g of peanut oil in the third oil pan Hea...

Embodiment 2

[0028] A preparation method of beef chili sauce, comprising the following steps:

[0029] (1) Weigh the following ingredients for later use: 300g beef, 75g red pepper, 150g peanut, 150g white sesame, 175g bean paste, 75g green onion, 75g ginger, 75g garlic, 1750g peanut oil, 1700g sesame oil, 35g salt, monosodium glutamate 20g, white sugar 20g, white wine 75g, spices 20g; the spices are composed of the following weight ratio components: star anise 15g, Chinese prickly ash 15g, pepper 6g, cumin 6g, ginger 6g, galangal 6g, cinnamon 3g , hawthorn 3g, red pepper 6g.

[0030] (2) Dice the beef, put 40g of peanut oil in the first oil pan and heat to 130°C, put in the diced beef, stir fry the water, add 7.5g of spices and mix well; mix red pepper, ginger, green onion, Mince and mix the garlic, put 15g of peanut oil in the second oil pan and heat to 110°C, add the mixed red pepper, ginger, green onion, garlic, and stir-fry the water; put 75g of peanut oil in the third oil pan Heat t...

Embodiment 3

[0034] A preparation method of beef chili sauce, comprising the following steps:

[0035] (1) Weigh the following ingredients for later use: 500g beef, 100g red pepper, 200g peanut, 100g white sesame, 250g bean paste, 100g green onion, 100g ginger, 100g garlic, 2500g peanut oil, 2500g sesame oil, 50g salt, monosodium glutamate 30g, 30g of white sugar, 100g of cooking wine, 30g of spices; the spices are composed of the following components by weight ratio: 15g of star anise, 15g of Chinese prickly ash, 6g of pepper, 6g of cumin, 6g of ginger, 6g of galangal, 3g of cinnamon , hawthorn 3g, red pepper 6g.

[0036] (2) Dice the beef, put 50g of peanut oil in the first oil pan and heat to 140°C, put in the diced beef, stir fry the water, add 10g of spices and mix well; put red pepper, ginger, onion, garlic Chop and mix, put 30g of peanut oil in the second oil pan and heat to 120℃, add the mixed red pepper, ginger, green onion, garlic, fry out the water; put 100g of peanut oil in th...

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Abstract

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.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of beef chili sauce. Background technique [0002] Beef chili sauce is one of the table foods, which can be used as a condiment for cooking, cooking noodles, and soup. However, the beef chili sauce produced by different manufacturers on the market often results in the production of beef chili sauce due to unreasonable factors in the preparation process. The taste is poor, and it has been eaten for a long time, and there is a feeling of being tired of eating. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of beef chili sauce. [0004] In order to achieve the above object, the technical scheme that the present invention takes is as follows: [0005] A preparation method of beef chili sauce, comprising the following steps: [0006] (1), weigh the following ingredients in parts by we...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 辛保山
Owner 辛保山
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