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Beef and pepper chilli sauce and preparation method thereof

A technology for pepper sauce and beef, which is applied in the field of condiment production to achieve the effects of coordinated taste, reasonable coordination, and rich flavor.

Inactive Publication Date: 2017-04-26
何博瀚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 with reasonable formula, harmonious flavor, fresh and rich flavor, and mellow and long-lasting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of beef pepper chili sauce comprises following raw materials in parts by weight:

[0030] red pepper 10 parts

[0031] 10 parts 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] pepper powder 2 parts

[0038] Miso 2 servings

[0039] 1 part curry paste.

[0040] The beef described in this embodiment is yellow beef.

[0041] The curry paste described in the present embodiment is yellow curry paste.

Embodiment 2

[0043] A kind of beef pepper chili sauce comprises following raw materials in parts by weight:

[0044] 18 red peppers

[0045] 16 peppercorns

[0046] 8 servings of beef

[0047] 9 servings of soybean paste

[0048] 15 parts peanut oil

[0049] 5 parts salt

[0050] 3 parts cane sugar

[0051] pepper powder 9 parts

[0052] Miso 6 servings

[0053] 5 servings of curry paste.

[0054] The beef described in this embodiment is yellow beef.

[0055] The curry paste described in the present embodiment is yellow curry paste.

Embodiment 3

[0057] A kind of beef pepper chili sauce comprises following raw materials in parts by weight:

[0058] 14 red peppers

[0059] 13 peppercorns

[0060] 6.5 servings of beef

[0061] 7 servings of soybean paste

[0062] 11.5 parts of peanut oil

[0063] 3.5 parts of salt

[0064] 1.75 parts of sucrose

[0065] 5.5 parts pepper

[0066] Miso 4 servings

[0067] 3 servings of curry paste.

[0068] The beef described in this embodiment is yellow beef.

[0069] The curry paste described in the present embodiment is yellow curry paste.

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PUM

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Abstract

The invention relates to beef and pepper chilli sauce and a preparation method thereof, and belongs to the technical field of seasoning production. The beef and pepper chilli sauce comprises the following raw materials in parts by weight: 10 to 18 parts of red pepper, 5 to 25 parts of pepper, 5 to 8 parts of beef, 5 to 15 parts of soybean paste, 8 to 15 parts of peanut oil, 2 to 5 parts of salt, 0.5 to 3 parts of cane sugar, 2 to 9 parts of ground pepper, 2 to 6 parts of miso, and 1 to 5 parts of curry paste. The beef pepper chilli sauce adopts the combination of red pepper and pepper which combines other specific amounts of raw materials, without additionally added water, and is reasonable in combination, harmonious in taste, fresh, delicious, intense, mellow and long-lasting in flavor.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to a beef pepper 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 delic...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 何博瀚
Owner 何博瀚
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