Fresh pepper beef sauce and preparation method thereof

A production method and technology of beef paste, which are applied in food preparation, application, food science, etc., can solve the problems of high nitrite content, loss of nutritional value, and poor taste of pickled green peppers, and achieve delicious color, simple processing, and edible convenient effect

Inactive Publication Date: 2014-12-03
李克红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, the sauces on the market use dried or pickled chilies as raw materials, but these raw materials have lost their nutritional value or are rich in carcinogens, and the beef selected for these beef sauces is not the most tender part, and the taste is not good
Invention patent 200910058560.1 discloses a method for making beef sauce with green peppers. Pickled green peppers are used. The content of pickled green peppers is high in nitrite, which will harm consumers when they eat them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The following is a specific description of the production method:

[0011] 1. The raw materials of this fresh pepper beef sauce are: red pepper, beef tenderloin, soybean oil, garlic, ginger, salt, white vinegar, white wine, brown sugar, sweet noodle sauce, monosodium glutamate, spices.

[0012] 2. The composition ratio of raw materials is: 30% fresh red pepper, 22% beef tenderloin, 10% soybean oil, 10% sweet noodle sauce, 6% salt, 6% garlic, 5% ginger, 2% brown sugar, 3% white wine, 3% White vinegar, 2% MSG, 1% spices (anise powder, cinnamon powder, pepper).

[0013] 3. The specific steps of making beef sauce with fresh pepper are:

[0014] a) Cut fresh pepper into sections, mince garlic and ginger, boil the beef in boiling water until it is ripe, cool and dice, and prepare other ingredients.

[0015] b) Turn on the fire, pour soy oil into the pot after heating. Heat the oil until 70% hot, add garlic and ginger and stir fry.

[0016] c) After the garlic and ginger are fragrant, ...

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PUM

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Abstract

The invention discloses a fresh pepper beef sauce and a preparation method thereof. The fresh pepper beef is characterized by being prepared from fresh red peppers with thick flesh and extremely tender tenderloin in combination with a variety of ingredients by using a unique preparation method. The fresh pepper beef sauce tastes fresh, spicy and tender.

Description

Technical field [0001] The invention relates to the field of food and food processing, in particular to a beef sauce and a preparation method thereof. Background technique [0002] Fresh peppers are rich in vitamins and people like to eat them. Beef is also popular with the public as a nutritious, tender and flexible food. Currently on the market, dried chilies or pickled chilies are used as raw materials, and these raw materials have lost their nutritional value or are rich in carcinogens, and the beef selected in these beef sauces is not the tenderest part, and the taste is not good. The invention patent 200910058560.1 discloses a method for making beef sauce with green peppers, which uses pickled green peppers. The nitrite content of pickled green peppers is high and consumers will be harmed by eating them. The invention provides a beef sauce that uses fresh chili and tender beef, which is simple to prepare and delicious. [0003] Summary of the invention [0004] The purpose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/212A23L27/60A23L13/10A23L19/00
CPCA23L27/60A23L33/00
Inventor 李克红
Owner 李克红
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