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Beef chili sauce

A technology for chili sauce and beef, applied in the field of beef chili sauce, can solve the problems that beef cannot be integrated, affect physical health, affect taste, etc., and achieve the effects of good antiseptic effect, prolonging shelf life and soft taste.

Inactive Publication Date: 2017-05-31
庄文柱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of existing beef chili sauce is relatively single, and beef cannot be integrated with the taste of capsicum; The dry chili will produce a small amount of hard chili skin, which will seriously affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Select beef 1250g, fresh sea flower red 2000g, edible oil 700g, garlic 300g, soy sauce 150g, vinegar 250g, bean paste 200g, rock sugar 150g, table salt 150g. Cut the beef into small pieces for later use, clean the fresh seaflower red and cut into small pieces for later use, chop the garlic into garlic paste for later use.

[0019] 2. Pour 250g of edible oil into the pot and heat it to 120-130℃, then add beef to the pot, stir fry until the water content is less than 5%, that is, the beef is in a slightly dry state of shrinkage, dry but not charred, and then The beef is ready for use.

[0020] 3. Pour 350g of edible oil into the pot and heat it to 120-130°C, then add fresh chili to the pot and fry first, then continue to boil for 5 minutes.

[0021] 4. Add garlic, soy sauce, vinegar, bean paste, rock sugar and salt to the chili, so that the above seasonings are evenly dispersed in it; finally, pour the beef into it and boil for 1-2 minutes to obtain the beef chili sauce of t...

Embodiment 2

[0024] 1. Choose 1000g beef, 2500g fresh seaflower red, 500g edible oil, 350g garlic, 130g soy sauce, 240g vinegar, 270g bean paste, 120g rock sugar, 160g salt. Cut the beef into small pieces for later use, clean the fresh seaflower red and cut into small pieces for later use, chop the garlic into garlic paste for later use.

[0025] 2. Pour 200g of edible oil into the pot and heat it to 120-130°C, then add beef to the pot, stir fry until the water content is less than 5%, that is, the beef is in a slightly dry state of shrinkage, dry but not charred, and then The beef is ready for use.

[0026] 3. Pour 300g of edible oil into the pot and heat it to 120-130°C, then add fresh chili to the pot and fry first, then continue to boil for 6 minutes.

[0027] 4. Add garlic, soy sauce, vinegar, bean paste, rock sugar and salt to the chili, so that the above seasonings are evenly dispersed in it; finally, pour the beef into it and boil for 1-2 minutes to obtain the beef chili sauce of the pre...

Embodiment 3

[0030] 1. Choose 1500g beef, 2250g fresh seaflower red, 750g edible oil, 400g garlic, 130g soy sauce, 230g vinegar, 280g bean paste, 150g rock sugar, 120g salt. Cut the beef into small pieces for later use, clean the fresh seaflower red and cut into small pieces for later use, chop the garlic into garlic paste for later use.

[0031] 2. Pour 300g of edible oil into the pot and heat it to 120-130°C, then add beef to the pot, stir fry until the water content is less than 5%, that is, the beef is in a slightly dry state of shrinkage, dry but not charred, and then The beef is ready for use.

[0032] 3. Pour 450g of edible oil into the pot and heat it to 120-130°C, then add fresh chili to the pot and fry first, then continue to boil for 6 minutes.

[0033] 4. Add garlic, soy sauce, vinegar, bean paste, rock sugar and salt to the chili, so that the above seasonings are evenly dispersed in it; finally, pour the beef into it and boil for 1-2 minutes to obtain the beef chili sauce of the pre...

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PUM

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Abstract

The invention relates to a beef chili sauce. The beef chili sauce is made from the following components in parts by weight: 20-30 parts of beef, 40-50 parts of fresh chili, 6-8 parts of garlic, 10-15 parts of edible oil and 20-25 parts of seasoning. A preparation method of the beef chili sauce comprises the following steps of firstly cutting the beef into beef dices, crushing the fresh chili, and chopping the garlic into mashed garlic for standby application; then frying the beef dices with oil until the water content is lower than 5%, and then taking out the fried beef dices out of a pot for standby application; frying the crushed fresh chili to obtain cooked chili, continuing boiling the cooked chili for 4-6 minutes, adding the seasoning so that the seasoning is dispersed into the chili, then adding the fried beef dices, and performing boiling for 1-2 minutes; and finally performing cooling, performing canning, performing sealing, and placing the sealed cans into a shady place for storage. According to the beef chili sauce disclosed by the invention, natural foods are used as processing raw materials, and an appropriate amount of the garlic is used as a natural preservative, so that the beef chili sauce is healthy and pollution-free, the taste of the beef is not concealed, good antiseptic effects are achieved, the quality guarantee period of the beef chili sauce is prolonged, the taste of the beef chili sauce is not changed within 90 days, and the beef chili sauce is not deteriorated within 180 days.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a beef chili sauce. Background technique [0002] The shelf life of fresh meat is very short and difficult to maintain. Therefore, processed products such as meat sauce appear on the market. These meat sauces are widely loved because of their long shelf life, unique flavor and high nutritional value. Among them, beef chili sauce has become one of the best-selling products because of its high protein content and low fat. The taste of the existing beef chili sauce is relatively simple, and the beef cannot be integrated with the taste of the chili; and preservatives are added to the sauce to increase the shelf life and seriously affect human health; in addition, the existing beef chili sauce is made The dried peppers will produce a small amount of hard pepper skin, which will seriously affect the taste. Summary of the invention [0003] The purpose of the present invention is to overcome ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/10A23L19/00A23L3/3472
Inventor 庄文柱
Owner 庄文柱