Preparation method of special-flavor chopped chili beef sauce

A beef sauce and chopped pepper technology, which is applied in the field of preparation of beef sauce with chopped peppers with special flavors, can solve the problems of lack of specifications, appearance, inconsistent flavor, etc., and achieve the effects of unique flavor and stable flavor.

Inactive Publication Date: 2016-12-14
HUAIBEI SHUNFA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the gradual spread and expansion of "chopped pepper" flavor condiments, the influence is getting wider and wider. However, most of the "chopped pepper" flavor products are handmade and lack of standards. Hundreds of manufacturers produce hundreds of flavors, so the appearance and flavor are inconsistent. Especially for the sauce, it is the key to reflect the flavor of the dish or the flavor of eating alone. Therefore, a production process and formula suitable for industrialization and standardized production are needed, which is extremely important for forming products with stable flavor.
[0003] Beef sauce is more and more popular among the masses, and there are many industrialized products, but there are few reports on beef sauce with chopped pepper that can embody characteristic flavor. There is still a need for industrialized and standardized production of beef sauce with chopped pepper that can reflect characteristic flavor. Sauce is of great significance to the inheritance and development of flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing industrialized and standardized beef sauce with special flavor and chopped pepper. The following raw materials are obtained in parts by weight: fresh beef 200, rice wine 70, vegetable oil 70, ginger 7, onion 3, garlic 2, chopped pepper 20, brewed soy sauce 7 , dried chili 2, dried pepper 2, star anise 2, bean paste 30, beef paste 5, salt 1, sugar 2, monosodium glutamate 2, chili red 0.5, compound flavor agent 0.5.

[0019] The production process of using the above formula to industrially produce beef sauce with characteristic flavor chopped pepper, the steps include: after crushing dried chili, dried Chinese prickly ash and star anise, soaking in water for more than 20 minutes, washing ginger, onion and garlic and then chopping, and washing the chopped pepper Cut into cubes, grind the bean paste finely, add rice wine after fresh beef is chopped, and soak for 25-35 minutes; heat vegetable oil, soak the chopped peppers with oil for no less than 30 mi...

Embodiment 2

[0022] The difference from Example 1 is:

[0023] The mass percentage composition of the raw materials: fresh beef 250, rice wine 75, vegetable oil 75, ginger 8.5, onion 4, garlic 2.5, chopped pepper 25, brewed soy sauce 8.5, dried chili 2.5, dried pepper 2.5, star anise 2.5, bean paste 40, beef Sauce paste 6, salt 1.5, sugar 2.5, monosodium glutamate 2.5, chili red 0.75, compound flavor agent 0.75. By the same production process as in Example 1, the beef sauce with special flavor and chopped pepper can be obtained.

[0024] The dried chili is coarsely crushed, and the formed chili flakes are soaked with an equal amount of water, and the dried peppercorns and star anise are ground into powder, and doubled with water for soaking.

[0025] The fresh beef is cut into beef grains with a uniform particle size of 2*2mm by a dicing machine, and the chopped pepper is crushed by a crusher, and the crushed particle size of the chopped pepper is 1*1mm.

Embodiment 3

[0027] The difference from Example 2 is:

[0028] The mass percentage composition of the raw materials: fresh beef 300, rice wine 80, vegetable oil 80, ginger 10, onion 5, garlic 3, chopped pepper 30, brewed soy sauce 10, dried chili 3, dried pepper 3, star anise 3, bean paste 50, beef Sauce paste 7, salt 2, sugar 3, monosodium glutamate 3, chili red 1, compound flavor agent 1. By the same production process as in Example 1 and Example 2, the characteristic flavor chopped pepper beef sauce can be obtained.

[0029] The vegetable oil is palm oil. Put the palm oil into the pot and heat it. When the temperature of the oil rises to 140-160°C, add the crushed ginger, onion, and garlic in turn, and continue to stir until the oil temperature rises to 130°C. Then add Beef cubes, then control the temperature at 107°C, fry slowly until the burner automatically stops fire;

[0030] Continue to stir, heat until the oil temperature rises to 112°C, add soaked chili flakes, control the tem...

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PUM

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Abstract

The invention discloses a preparation method of special-flavor chopped chili beef sauce. The chopped chili beef sauce is composed of, by weight, 200-300 parts of fresh beef, 70-80 parts of yellow wine, 70-80 parts of vegetable oil, 7-10 parts of raw ginger, 3-5 parts of onion, 2-3 parts of garlic, 20-30 parts of chopped chili, 7-10 parts of brewed soybean sauce, 2-3 parts of dry chili, 2-3 parts of dry Chinese prickly ash, 2-3 parts of star anise, 30-50 parts of broad bean paste, 5-7 parts of beef sauce paste, 1-2 parts of salt, 2-3 parts of sugar, 2-3 parts of monosodium glutamate, 0.5-1 part of capsanthin and 0.5-1 part of a compound flavor enhancer. The invention also discloses the preparation method of the chopped chili beef sauce. In the invention, by means of an industrial control process and the special processing technology, the beef and the chopped chili are finely processed with processing on auxiliary materials controlled, so that the taste of the raw materials is fully dissolved out. By means of design and control on the addition sequence and technical parameters of the raw materials, the chopped chili beef sauce has stable taste and special flavor.

Description

technical field [0001] The invention relates to a preparation method of beef paste, in particular to a preparation method of characteristic flavor chopped pepper beef paste. Background technique [0002] "Chopped pepper" is a commonly used condiment in cooking. It is fresh and salty, with a strong taste. It belongs to Hunan characteristics. It is often used to add flavor to dishes. Special dishes such as chopped pepper fish head, chopped pepper beef, and chopped pepper ribs can also be eaten directly. With the gradual spread and expansion of "chopped pepper" flavor condiments, the influence is getting wider and wider. However, most of the "chopped pepper" flavor products are handmade and lack of standards. Hundreds of manufacturers produce hundreds of flavors, so the appearance and flavor are inconsistent. Especially for the sauce, it is the key to embody the flavor of the dish or the flavor of eating alone. Therefore, a kind of production technology and formula that can be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/10
Inventor 任玲李立新束瑞兰肖建吴启
Owner HUAIBEI SHUNFA FOOD
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