Beef sauce and preparation method thereof

A technology of beef sauce and yellow beef, which is applied in the food field, can solve the problems of affecting the taste of beef sauce, cumbersome production process, general taste of beef sauce, etc., and achieve the effect of no preservative additives, simplified preparation process, and full umami taste

Inactive Publication Date: 2016-08-24
李文宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the mouthfeel of beef sauce in the prior art is average, and the production process is loaded down with trivial details, needs to add more chemical seasonings, has influenced the taste of beef sauce

Method used

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Examples

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preparation example Construction

[0013] The invention provides a beef paste and a preparation method thereof, which comprises the following components in parts by weight:

[0014] 50-80 parts of yellow beef, 50-100 parts of vegetable oil, 50-80 parts of coriander, 20-50 parts of green pepper, 50-100 parts of winter bamboo shoots, 50-80 parts of onion, 40-80 parts of Thai pepper, 100-150 parts of bean paste, 40-80 parts of chili sauce, 40-60 parts of sugar, 5-20 parts of beef powder and 40- 80 servings of peanuts.

[0015] In another preferred embodiment of the present invention, it comprises the following components according to parts by weight: 60 parts of yellow beef, 70 parts of vegetable oil, 60 parts of coriander, 30 parts of green peppers, 80 parts of winter bamboo shoots, 70 parts of Onion, 50 parts of Thai pepper, 130 parts of bean paste, 55 parts of chili sauce, 50 parts of sugar, 10 parts of beef powder and 60 parts of peanuts. Vegetable oil wherein can be the oil products such as soybean oil, pea...

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PUM

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Abstract

The present invention discloses beef sauce. The beef sauce comprises the following components in parts by weight: 50-80 parts of yellow cattle meat, 50-100 parts of vegetable oil, 50-80 parts of coriander, 20-50 parts of green chilies, 50-100 parts of winter bamboo shoots, 50-80 parts of onions, 40-80 parts of Thai chilies, 100-150 parts of thick broad-bean sauce, 40-80 parts of chili sauce, 40-60 parts of white sugar, 5-20 parts of beef powder and 40-80 parts of peanuts. By a reasonable proportion, the fresh and fragrant flavor of the beef sauce is enhanced and no other bad taste is produced. The beef sauce is prepared from green and environmentally friendly raw materials. Under the premise of ensuring the tastes of the beef sauce, the preparation technology is simplified, the beef sauce is free of anti-corrosion additive, and the prepared beef sauce is delicious in tastes, full of flavor, and green and delicious seasoning.

Description

technical field [0001] The invention relates to a food, in particular to a beef paste and a preparation method thereof. Background technique [0002] Beef is sweet and flat in nature and taste, and the spleen and stomach meridians can nourish the spleen and stomach, benefit the qi, and strengthen the bones and muscles. Control deficiency and loss to win emaciation, diabetes, weak spleen and bad luck, accumulation of abdominal mass, edema, soreness and weakness of waist and knees. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. [0003] Beef sauce is a beef-based condiment. Beef is one of the main livestock products in China. It is rich in protein, iron, calcium, vitamin A, vitamin B1, vitamin B12, carnitine, etc. In o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/221
Inventor 李文宇
Owner 李文宇
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