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Beef chili paste and preparation process thereof

A technology of chili sauce and beef, applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of adding too much flavor enhancer, weak taste, low protein content, etc., achieve long shelf life, maintain natural mellow aroma, taste full-bodied effect

Inactive Publication Date: 2016-11-09
巴州老犟头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef chili sauce perfectly combines beef and chili, which has the aroma of chili and beef, and is rich in various vitamins and proteins. It is convenient and hygienic to use, and is more and more popular among people; Too many flavor enhancers, some preservatives are added to prolong the shelf life, and the protein content is low, which does not meet the modern people's pursuit of health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Recipe: The main ingredients include 14% fresh beef, 7% dried red pepper, 4% edible salt, 36% vegetable oil, 9% garlic, 9% ginger, 4% sesame, 4% peanut, 9% bean paste;

[0018] Excipients include: 2% Zanthoxylum bungeanum, 2‰ Luo Han Guo, 2‰ Cao Kou, 2‰ Star Anise, 2‰ Cao Guo, 3‰ Bai Kou, 3‰ Nutmeg, 1‰ Clove, 1‰ Fragrant Leaf, 2‰ Cinnamon Bark, 2‰ Orange Peel ‰;

[0019] Process flow: fresh beef tendon removal → chopping → cleaning → dicing for later use; dried chili selection → cleaning → crushing for subsequent use; garlic and ginger selection → cleaning → crushing for subsequent use; selection of peanuts and sesame seeds → crushing for subsequent use; selection of auxiliary materials → cleaning → standby;

[0020] Heat the frying pan→pour in vegetable oil and heat to 150℃→add auxiliary materials→simmer out the fragrance and no moisture→take out the auxiliary materials→add diced beef and simmer for 30 minutes on low heat→add crushed chili and simmer until there is no...

Embodiment 2

[0022] 10kg fresh beef with ribs removed→cut into pieces→clean→diced for later use; 8kg of selected dried peppers→cleaned→crushed for later use; 8kg of garlic and 8kg for ginger selected→cleaned→crushed for later use; 8kg of peanuts and 8kg of sesame seeds Select→Crush and set aside; heat the frying pan→pour in 35% vegetable oil and heat to 150℃→add auxiliary materials (2kg of Zanthoxylum bungeanum, 0.2kg of Mangosteen, 0.2kg of grass, 0.2kg of star anise, 0.2kg of Caoguo, 0.3kg of Baikou, nutmeg 0.3 kg, 0.1 kg clove, 0.1 kg bay leaf, 0.2 kg cinnamon bark, 0.2 kg orange peel) → boil out the aroma and no moisture → remove the auxiliary materials → add diced beef and simmer for 30 minutes on low heat → add crushed pepper and simmer until dry Moisture → Add 7 kg of bean paste, ginger, peanuts, sesame, 4 kg of edible salt, garlic in turn, stir until the fragrance is released and there is no water; keep at a high temperature of 100°C for 30 minutes to sterilize → hot filling → steri...

Embodiment 3

[0024] 20kg fresh beef with ribs removed→cut into pieces→clean→diced for later use; 6kg of dried chilli after selection→clean and crushed for later use; 8 kg of garlic and 8 kg of ginger were selected→washed→crushed for later use; 5kg of peanuts and 5 kg of sesame seeds were selected for later use → Stir and set aside; heat the frying pan → pour in 31kg vegetable oil and heat to 150°C → add auxiliary materials (3kg prickly ash, 0.1kg Luo Han Guo, 0.1 kg grass, 0.1 kg star anise, 0.1 kg grass fruit, 0.2 kg white fruit, 0.2 kg nutmeg kg, cloves 0.2kg, fragrant leaves 0.2kg, cinnamon bark 0.1kg, orange peel 0.1kg) → Boil out the aroma and no moisture → Remove the auxiliary materials → Add beef diced and simmer for 30 minutes on low heat → Add crushed chili and simmer until there is no moisture → Add 9.6kg of bean paste, ginger, peanuts, sesame, 3kg of edible salt, and garlic in turn, stir until the fragrance is released and there is no water; keep at a high temperature of 100°C fo...

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PUM

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Abstract

The invention provides beef chili paste and a preparation process thereof, and belongs to the field of condiments. The beef chili paste is prepared from the following components in percentage by weight: main materials comprising 10-20% of fresh beef, 5-10% of dry chili, 3-5% of edible salt, 30-40% of vegetable oil, 8-12% of garlic, 8-12% of fresh gingers, 3-8% of sesames, 3-8% of peanuts and 8-10% of thick broad-bean sauce. The preparation process of the beef chili paste comprises the following steps: preparing materials; preparing: heating a pan, pouring the vegetable oil, heating to 150 DEG C, adding the auxiliary materials, decocting to release sweet smell and remove water, getting out the auxiliary materials, adding diced beef, decocting for 30 minutes with soft fire, adding the crushed chili, decocting until no water exists, sequentially adding the thick broad-bean sauce, the fresh gingers, the peanuts, the sesames, the edible salt and the garlic, stirring until sweet smell is released and water is removed; sterilizing and filling. The prepared beef chili paste is thick in waste, does not contain a flavor enhancer and a preservative, is high in protein content and is high in quality guarantee period.

Description

Technical field: [0001] A beef chili sauce and a preparation process thereof of the present invention belong to the field of condiments, and in particular relate to a beef chili sauce and a preparation process thereof. Background technique: [0002] Beef chili sauce perfectly combines beef and chili, which has the aroma of chili and beef, and is rich in various vitamins and proteins. It is convenient and hygienic to use, and is more and more popular among people; Too many flavoring agents are added, some preservatives are added to prolong the shelf life, and the protein content is low, which does not meet the modern people's pursuit of health. Invention content: [0003] The object of the present invention is to provide a kind of beef chili sauce with strong taste, without adding flavoring agent and preservative, high in protein content and long shelf life and its preparation process. [0004] The present invention is achieved in this way, the component of a kind of beef ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/10A23L25/00
CPCA23V2002/00A23V2200/16
Inventor 殷健源李青林
Owner 巴州老犟头食品有限公司
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