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Spicy and hot beef sauce in red chilli oil and processing method thereof

A technology of spicy beef sauce and processing method, which is applied in the direction of acid-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single flavor of meat sauce and cannot satisfy consumers, and achieve the taste Spicy, nutritious and balanced 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 on the market are relatively single, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A red oil spicy beef sauce is made from the following raw materials (catties):

[0018] 20 celery, 15 mulberry leaves, 16 beef, 30 germinated brown rice, 6 Pu'er tea powder, 8 tapioca starch, 0.4 wood ginger seed, 0.3 night fragrant beef, 0.3 spicy Polygonum 0.3, 0.3 Panax notoginseng, 0.2 hollow lotus root, 0.2 pheasant grass , lily seed 0.3, pepper 1, chili powder 15, red oil 12, barley oil, salt 40, soybean paste 40, nutritional additives 10;

[0019] The nutritional additive is composed of the following weight (catties) raw materials: 15 ox blood, 20 passion fruit juice, 10 peach kernel, 15 coix seed, 8 rose petal powder, 10 wattle honey, 40 rice wine, I+G2 , pine pollen 6, arrowroot powder 12, camellia powder 6, lemon vinegar 5, peony seed oil 8;

[0020] The processing method of the nutritional additives is as follows: a. Remove impurities, wash and dry the peach kernels and coix seeds respectively, add peony seeds in oil pan and stir-fry until fragrant, roll and ...

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Abstract

The invention discloses a spicy and hot beef sauce in red chilli oil and a processing method thereof. The spicy and hot beef sauce is prepared from following raw materials including: celery, mulberry leaves, beef, germinated brown rice, pu'er tea powder, cassava starch, litsea, vernonia cinerea, polygonum lapathifolium, flowers of panax notoginseng, Alternanthera philoxeroides, herb of gold stargrass, greenish lily seeds, pepper powder, chilli powder, the red chilli oil, a proper amount of coix seed oil, salt, soybean paste, and nutritional additives. The spicy and hot beef sauce in the red chilli oil is thick and mellow in sauce fragrance, is spicy and hot in taste, is smooth and fine in mouthfeel, can be used for being eaten together with rice or bread and flavoring and color adjusting, is rich in vitamins, microelements, dietary fibers, amino acids and the like, is rich and balanced in nutrition, is added with various traditional Chinese medicine health-caring components, has effects of clearing heat and cooling blood, diminishing inflammation and removing toxin, and bacterial proofing, and is beneficial to human health.

Description

technical field [0001] The invention relates to a red oil spicy 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 red oil spicy beef sauce and its proces...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L1/311A23L27/60A23L13/10A23L33/00
CPCA23L33/10A23L27/60A23L33/105A23V2002/00A23V2250/21A23V2250/204A23V2200/30A23V2200/314A23V2200/31A23V2250/70A23V2250/5116A23V2250/06
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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