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A technology of chili sauce and beef, which is applied in the field of seasoning and its production, beef chili sauce and its production, to achieve the effect of reasonable combination, rich flavor and harmonious taste
Inactive Publication Date: 2016-06-01
CHENGDU YIMENG DIGITAL TECH DEV CO LTD
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Abstract
Description
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Problems solved by technology
[0006] The invention aims to solve the problem of beef chili sauce condiment in the prior art, and provides a beef chili sauce, which has a reasonable formula, harmonious flavor, fresh and rich flavor, and mellow and long-lasting
Method used
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Examples
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Effect test
Embodiment 1
[0029] A kind of beef chili sauce comprises the following raw materials in parts by weight:
[0030] 10 parts red pepper
[0031] 10 parts yellow pepper
[0032] 5 servings of beef
[0033] 5 servings of soybean paste
[0034] 8 parts peanut oil
[0035] 2 parts salt
[0036] 0.5 parts of sucrose
[0037] 2 parts pepper
[0038] 2 servings of miso
[0039] 1 part curry paste.
Embodiment 2
[0041] A kind of beef chili sauce comprises the following raw materials in parts by weight:
[0042] 18 red peppers
[0043] 16 parts yellow pepper
[0044] 8 servings of beef
[0045] 9 servings of soybean paste
[0046] 15 parts peanut oil
[0047] 5 parts salt
[0048] 3 parts sucrose
[0049] 9 parts pepper
[0050] 6 servings of miso
[0051] 5 servings of curry paste.
Embodiment 3
[0053] A kind of beef chili sauce comprises the following raw materials in parts by weight:
[0054] 14 red peppers
[0055] 13 yellow peppers
[0056] 6.5 servings of beef
[0057] 7 servings of soybean paste
[0058] 11.5 parts of peanut oil
[0059] 3.5 parts of salt
[0060] 1.75 parts of sucrose
[0061] 5.5 parts pepper
[0062] miso 4 servings
[0063] 3 servings of curry paste.
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PUM
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Abstract
The invention relates to beef chilli sauce and a production method thereof, and belongs to the technical field of production of seasonings. The beef chilli sauce comprises the following raw materials in part by weight: 10 to 18 parts of red peppers, 10 to 16 parts of banana peppers, 5 to 8 parts of beef, 5 to 9 parts of soybean paste, 8 to 15 parts of peanut oil, 2 to 5 parts of salt, 0.5 to 3 parts of saccharose, 2 to 9 parts of pepper powder, 2 to 6 parts of miso, and 1 to 5 parts of curry paste. According to the beef chilli sauce disclosed by the invention, the red peppers and the banana peppers are matched, then particular quantities of other raw materials are combined, and water is not additionally added; the beef chilli sauce is reasonable in matching, coordinated in taste and delicious, full-bodied in flavor, mellow and lasting.
Description
technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to a beef chili sauce and a preparation method thereof, belonging to the technical field of condiment production. Background technique [0002] Capsicum, Solanaceae, Capsicum, is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round, inedible, and have red and purple colors. [0003] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef is high in protein, low in fat, and delicious. ...
Claims
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Application Information
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