Sauce for spiced beef and preparation method thereof
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The technology of sauce beef and sauce is applied in the field of sauce and preparation of sauce beef, can solve the problems of different taste of sauce beef, unsuitable for production, etc., and achieves the effects of good anti-microbial, food safety and more environmental protection
Inactive Publication Date: 2017-06-13
天津市盛斋元食品有限公司
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Problems solved by technology
[0004] At present, most of the sauces used for beef sauce are prepared by themselves, and various amino acids or nutrients are added in the industrial mass preparation. Most of the sauces prepared by themselves are for household use and are not suitable for production; Different flavors of sauced beef
Method used
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Embodiment 1
[0026] A sauce for sauced meat, including seasoning ingredients and seasoning ingredients;
[0027] The flavoring ingredients include:
[0028]
[0029]
[0030] The seasoning ingredients include:
[0031]
Embodiment 2
[0033] A kind of preparation method for the sauce material of sauce beef:
[0034] a:
[0035]
[0036] According to the weight of the above ingredients, grind various seasonings into powder and put them into gauze bags for later use;
[0037] b:
[0038]
[0039]
[0040] Take by weighing the ingredients of various seasoning ingredients according to the above mass ratio, and put (1)-(6) in the seasoning ingredients into a stainless steel small basket for subsequent use;
[0041] c: Take 100kg of sauce-made old soup: add 60kg of water, add 1300g of light soy sauce, 600g of rock sugar, 1000g of sweet noodle sauce, 900g of powder washing salt, stir well and heat to 60°C, add (green onion, ginger, pepper, aniseed, Cinnamon, bay leaf) seasoning stainless steel small bucket and 15 flavoring packets, boil on high heat for 20 minutes to fully dissolve the flavoring and seasoning ingredients in the sauce, and change the time after boiling Use medium heat until the fragranc...
[0048] Take 10kg of sauce-made old soup: add 6kg of water, add 130g of light soy sauce, 60g of rock sugar, 100g of sweet noodle sauce, 90g of powder washing salt, stir well and heat at 60°C, add (scallion, ginger, pepper, aniseed, cinnamon, geranium) condiment stainless steel small bucket and 15 seasoning packs with seasoning, boil on high heat for 20 minutes to fully dissolve the seasoning and seasoning ingredients in the sauce, and change to medium after boiling for the time Fire until the fragrance is fully distributed.
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Abstract
The invention provides a sauce for spiced beef and a preparation method thereof. The sauce contains a flavoring ingredient and a seasoning ingredient; the flavoring ingredient includes pepper, fennel, radix angelicae, dried tangerine or orange peel, nutmeg, syzygium aromaticum, cardamom, illicium, radices sileris, hay, amomum tsao-ko, piper, galangal, black pepper and rhizoma kaempferiae; the seasoning ingredient includes green Chinese onion, ginger, hot pepper, aniseed, cinnamon, myrcia, light soy sauce, rock candy, sweet sauce and clean powder salt. The method comprises the following steps: grinding the flavoring ingredient into powder, filling into a sand bag for later use; filling first six materials in the seasoning ingredient into a small stainless steel basket for later use; adding 3 / 5 water, and then successively adding the later four materials of the seasoning ingredient; fully stirring; heating to 60 DEG C; adding the remaining flavoring ingredient and seasoning ingredient; cooking for 20 minutes with big fire; cooking with medium heat. The sauce provided by the invention is free from pollution of nitrate and nitrite, is capable of developing color, has oxidation resisting stability and has excellent taste, flavor and microorganism resistance.
Description
technical field [0001] The invention belongs to the field of food, and relates to a sauce for beef stew and a preparation method thereof. Background technique [0002] Braised meat products in sauce are precooked raw meat, and then boiled with spices and seasonings. Beef tastes delicious, has high nutritional value, and is rich in high-quality protein, vitamins, amino acids, iron, calcium, and carnitine. [0003] The sauce used to prepare sauced meat products is very important for its flavor and taste. my country is the founding country of sauce. It began to be used as a condiment. The nitrogen-rich protein and peptides in the sauce have nine amino acids necessary for the human body. The sauce has a unique flavor and is well combined with many foods. Beef is a kind of meat food. In China consumption is second only to pork. Beef is high in protein, low in fat, and delicious. Beef is rich in protein and amino acids, and can improve the body's disease resistance. Sauce beef i...
Claims
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