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Fresh spicy beef sauce and preparation method

A beef sauce and fresh beef technology, which is applied in the field of condiments, can solve the problems of insufficient aroma and umami, unable to satisfy consumers' taste, and the original umami of beef and peppers cannot be reflected, so as to achieve full umami and short processing time. , delicious effect

Inactive Publication Date: 2014-12-24
汤阴县长城春饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a popular condiment, hot sauce is welcomed by more and more consumers with the improvement of people's living standards. Adding various functional products to hot sauce can be made into various functional hot sauces, such as mushroom sauce, beef Sauce, chicken sauce, etc., in order to cater to and meet the needs of various consumer groups, various manufacturers have produced a variety of chili sauces with different ingredients. As a kind of chili sauce, beef sauce is widely loved by food lovers. The current market The beef and peppers in beef chili sauce are generally fried and fried, and are made with other seasonings such as bean paste and oil. Although this beef chili sauce has the taste of beef and chili, it is fragrant and fresh. Insufficient taste, especially the original umami taste of beef and chili is basically not reflected, which cannot satisfy the taste of consumers

Method used

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Examples

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preparation example Construction

[0012] A fresh spicy beef sauce and a preparation method thereof. The raw materials used include fresh beef, and the weight ratio of the raw materials used is as follows: fresh beef: pepper: fresh spicy sauce: monosodium glutamate: sesame oil: fish sauce: white sugar: noodle sauce: bean paste Very fresh soy sauce: Ginger: Light soy sauce: Raw oil: Steamed fish soy sauce=2-2.2: 5-5.5: 0.5-0.7: 0.4-0.45: 1-1.2: 0.3-0.35: 0.3-0.35: 1 .4- 1.6: 0.6-0.7:0.5-0.6: 1.3-1.6: 0.8-1.2: 0.5-0.6, a preparation method of fresh spicy beef sauce, the raw materials used and their weight ratio are: fresh beef: pepper: fresh spicy dew : MSG: Sesame Oil: Fish Sauce: Sugar: Noodle Sauce: Maggi Fresh Soy Sauce: Ginger: Light Soy Sauce: Raw Oil: Steamed Fish Soy Sauce=2-2.2:5-5.5: 0.5-0.7: 0.4-0.45: 1- 1.2: 0.3-0.35: 0.3-0.35: 1 .4-1.6: 0.6-0.7:0.5-0.6: 1.3-1.6: 0.8-1.2: 0.5-0.6, including the following steps:

[0013] (a) Select fresh beef with delicate meat quality, wash it with water, dry the sur...

Embodiment 1

[0017] Take 5kg of fresh beef, according to the weight ratio of fresh beef: pepper: spicy soup: monosodium glutamate: sesame oil: fish sauce: sugar: noodle sauce: Maggi fresh soy sauce: ginger: light soy sauce: raw oil: steamed fish soy sauce = 2: 5: 0.6: 0.4: 1: 0.3: 0.3: 1 .5: 0.6:0.5: 1.5: 1: 0.5 Prepare materials and make according to the following steps:

[0018] (a) Select fresh beef with delicate meat quality, wash it with water, dry the surface moisture, cut it into diced beef with a size of less than 1mm, and cut the ginger into minced ginger;

[0019] (b) Pour raw oil into a pan and heat to 130°C, then pour in diced beef and fry until golden brown, remove, add minced ginger for 5 minutes, remove and turn off the heat;

[0020] (c) Cool the fried diced beef, minced ginger and the oil used in step (b) to room temperature, then pour in chili, fresh spicy sauce, monosodium glutamate, sesame oil, fish sauce, sugar, noodle sauce, Maggi fresh soy sauce, and ginger , light ...

Embodiment 2

[0022] Take fresh beef: 6kg, according to the weight ratio Fresh beef: Chili: Fresh spicy soup: MSG: Sesame oil: Fish sauce: Sugar: Noodle sauce: Maggi fresh soy sauce: Ginger: Light soy sauce: Raw oil: Steamed fish soy sauce 2.2: 5.5: 0.6: 0.45: 1.1: 0.35: 0.35: 1.6: 0.6:0.5: 1.5: 1: 0.6 Prepare materials and make according to the following steps:

[0023] (a) Select fresh beef with delicate meat quality, wash it with water, dry the surface moisture, cut it into diced beef with a size of less than 1mm, and cut the ginger into minced ginger;

[0024] (b) Pour raw oil into a pot and heat to 150°C, then pour in diced beef and fry until golden brown, remove, add minced ginger for 3 minutes, remove and turn off the heat;

[0025] (c) Cool the fried diced beef, minced ginger and the oil used in step (b) to room temperature, then pour in chili, fresh spicy sauce, monosodium glutamate, sesame oil, fish sauce, sugar, noodle sauce, Maggi fresh soy sauce, and ginger , light soy sauce, ...

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PUM

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Abstract

The invention discloses beef sauce and its preparation method and belongs to the field of seasonings. The ratio of fresh beef to chilli to chilli liquid seasoning to monosodium glutamate to sesame oil to fish sauce to white sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to unboiled oil to seasoned soy sauce for seafood in the fresh spicy beef sauce is 2-2.2: 5-5.5: 0.5-0.7: 0.4-0.45: 1-1.2: 0.3-0.35: 0.3-0.35: 1.4-1.6: 0.6-0.7: 0.5-0.6: 1.3-1.6: 0.8-1.2:0.5-0.6. The preparation method comprises steps of crushing, frying, mixing, fermentation and the like. The prepared fresh spicy beef sauce has a delicious taste. The original tastes of beef and chilli are maintained. The fresh spicy beef sauce is a green and delicious seasoning.

Description

technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a beef sauce and a preparation method thereof, and belongs to the field of condiments. Background technique [0002] As a popular condiment, hot sauce is welcomed by more and more consumers with the improvement of people's living standards. Adding various functional products to hot sauce can be made into various functional hot sauces, such as mushroom sauce, beef Sauce, chicken sauce, etc., in order to cater to and meet the needs of various consumer groups, various manufacturers have produced a variety of chili sauces with different ingredients. As a kind of chili sauce, beef sauce is widely loved by food lovers. The current market The beef and peppers in beef chili sauce are generally fried and fried, and are made with other seasonings such as bean paste and oil. Although this beef chili sauce has the taste of beef and chili, it is fragrant and fresh. Insufficient tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L13/428A23L27/60
Inventor 张玉科张泽坤张丽雯
Owner 汤阴县长城春饭店
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