Spicy and hot beef sauce and making process thereof

A beef sauce and spicy technology, which is applied in the field of spicy beef sauce and its manufacturing process, can solve the problems of beef nutrition loss and other problems, and achieve the effects of pure color, hygienic eating and physical fitness enhancement

Inactive Publication Date: 2010-03-24
颜桂珠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, with the improvement of people's living standards, people pay more and more attention to beef, and the demand for it is becoming more and more diversified. They are not only satisfied with eating fresh beef directly, but also have more and more demands for processed beef products. , but processed beef often faces the problem of nutrient loss

Method used

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Embodiment Construction

[0026] The best implementation mode of the present invention is:

[0027] A kind of spicy beef sauce comprises the raw materials (kg) of following proportioning:

[0028] Beef 35, chili powder 25,

[0029] Salt 2, Sesame 10,

[0030] Edible oil 7, peanut powder 3,

[0031] Corn flour 3, sugar 0.8,

[0032] Water 10, soy sauce 1.5,

[0033] Chicken essence 1.5, green onion 2.

[0034] The preparation of spicy beef sauce comprises the following steps:

[0035] 1) Wash: wash the beef to remove impurities;

[0036] 2) Steaming and cooking: put the washed beef in a pot and cook until cooked, and after 24 hours, the beef turns brown;

[0037] 3) Grinding: Grind the cooked beef with a small grinder, make it into a steamed bun or square shape, then wrap it in paper and let it ferment naturally;

[0038] 4) Drying and adding ingredients: After several months, wash the sauce base with clean water, then break it into small pieces, put it in the sun to dry, mix and dissolve other ...

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Abstract

The invention provides spicy and hot beef sauce and a making process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 30-40 parts of beef, 20-30 partsof red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 partsof soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The making process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The beef sauce prepared by the making process can fully maintain the nutritions of the beef, can build the bodies, resist the sources of diseases and aging, preventand treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

technical field [0001] The invention relates to a spicy beef sauce and a manufacturing process thereof. Background technique [0002] Beef is one of the Chinese meat products, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance, and is especially suitable for people who grow and develop, post-operation, and post-illness in supplementing blood loss and repairing tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L27/60A23L13/10
CPCY02A40/90
Inventor 颜桂珠
Owner 颜桂珠
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