Spicy and hot pot hotchpotch beef paste and processing method thereof

A processing method and technology for Mala Fragrant Pot, which are applied in the field of Mala Fragrant Pot Beef Sauce and its processing, can solve the problems of inability to satisfy consumers, single variety and flavor of the meat sauce, and achieve a healthy, improved health care function and a reasonable formula. Effect

Inactive Publication Date: 2014-12-17
ANHUI SIJIE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat sauce is a meat-based condiment. The variety and flavor of meat sauce o

Method used

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Examples

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Embodiment Construction

[0017] A spicy hot pot beef sauce is made from the following raw materials (jin):

[0018] Beef granules 15, lean meat granules 12, scallops 1, eagle tea 10, red yeast rice 8, moringa leaves 10, walnut style 10, fragrant leaves 0.3, burdock seeds 0.3, papaya core 0.3, mint leaves 0.4, pepper powder 0.8, sesame oil 8, chili oil 20, bean paste 80, black garlic nutrient solution 10;

[0019] The black garlic nutrient solution is composed of the following raw materials by weight (catties): 4 black garlic, 2 sea cucumber peptides, 10 jujube leaf tea, 3 cocoa powder, 4 collagen, 3 guarana powder, 3 militaris, and dry mushroom 4. Black wolfberry 5, Jerusalem artichoke 6, rosehip 8, black rice 6, pomegranate wine in moderation;

[0020] The processing method of the black garlic nutrient solution is as follows: a. Remove impurities, wash, freeze and crush to 20 meshes, add 20 times of pomegranate wine to soak After 15 days, filter to remove the slag, and obtain pomegranate medicinal w...

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Abstract

The invention discloses a spicy and hot pot hotchpotch beef paste and a processing method thereof. The beef paste is prepared from following raw materials including, by weight, 10-15 parts of beef granules, 8-12 parts of lean meat granules, 1-2 parts of dried scallop essence, 6-10 parts of litsea coreana, 4-8 parts of red yeast rice, 8-10 parts of horseradish tree leaves, 8-10 parts of styles of walnuts, 0.2-0.3 parts of barks or leaves of anneslea fragrans, 0.2-0.3 parts of burdocks, 0.2-0.3 parts of pits of pawpaw, 0.2-0.4 parts of mint leaves, 0.4-0.8 parts of spicy pepper powder, 5-8 parts of linseed oil, 10-20 parts of chilli oil, 60-80 parts of thick broad-bean sauce, and 8-10 parts of a black garlic nutritional liquid. The spicy and hot pot hotchpotch beef paste is spicy and hot, is refreshing, is red and uniform in color, is thick, is fine and mellow in texture, can be used for flavoring and increasing flavor and meanwhile for adjusting color of foods, can increase appetite, is reasonable in formula, is prepared with addition of various beneficial traditional Chinese medicine components, is improved in health-caring functions, has effects of fortifying stomach and soothing liver, clearing heat and removing toxin, clearing heart and eliminate vexation, and is beneficial to body health.

Description

technical field [0001] The invention relates to a spicy hot pot beef sauce and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of living standards, people not only pay attention to the nutritional content of food in terms of diet, but also have higher requirements for the sensory taste of food, so the food seasoning industry has developed accordingly. Traditional seasonings are mainly single varieties such as salt, vinegar, soy sauce, sugar, etc. However, with the development of the industry, seasonings show a clear trend towards product diversification, compound naturalization, and nutritional health. Meat sauce is a condiment based on meat. The variety and flavor of meat sauce on the market are relatively single, which cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of spicy hot pot beef sauce and its proces...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L1/311A23L27/00A23L13/10A23L33/00
CPCA23L33/00A23L13/10A23L13/428A23L27/60A23L33/105A23V2002/00
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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