Dry-fried shredded beef chili oil and preparation method thereof

A technology of shredded beef oil and chili, which is applied in the field of food processing, can solve the problems of low aroma of chili oil and not bright enough color, and achieve the effect of long aftertaste, maintaining nutrients and strong fragrance

Inactive Publication Date: 2017-10-24
宝鸡同盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the oily peppers prepared by this method often have low aroma and not bright enough color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The preparation method of the embodiment of the present invention pepper oil, comprises the following steps:

[0027] 1. Raw material pretreatment

[0028] a. Peel off the stalks, screen and clean the peppers, cook them for 30-40 minutes until the water content reaches 30-40%, then grind them down to less than 6mm, and set them aside; among them, the peppers must be carefully selected before being used for use, and the mildew, deterioration, and yellow The leaves of the peppers are removed, and the peppers are crushed and screened with a 6mm sieve through a grinder.

[0029] b. Cut the beef into 5cm*0.5cm beef shreds and set aside.

[0030] c. After the radish is dried and cleaned, use a dicing machine to cut into small sections of 8cm*8cm, and set aside.

[0031] 2. Frying

[0032] a. Heat the cooking oil in a pot to 270-280°C, add beef first, then add Chinese prickly ash and stir-fry until 40-50% of the moisture in the beef is removed.

[0033] b. After the beef i...

Embodiment 1

[0037] Select raw materials according to the following parts by weight

[0038] 240g edible oil, 100g pepper, 120g beef, 50g dried radish, 10g edible salt, 20g monosodium glutamate, 6g white sugar, 6g spice, 1g cardamom, 1g grass fruit.

[0039] (1) Raw material pretreatment

[0040] a. Remove the stalks of peppers, screen and clean them, and cook them for 35 minutes until the water content reaches 38%, and then grind them down to less than 6mm, and reserve 100g of peppers; among them, peppers must be carefully selected before being used for backup. Reject, and the pepper is crushed and screened with a 6mm sieve hole through a pulverizer.

[0041] b. Cut 120g of beef into 5cm*0.5cm beef shreds and set aside.

[0042] c. After cleaning 50g of dried radish, cut it into small sections of 8mm*8cm with a dicing machine, and set aside.

[0043] (2) Fried

[0044] a. Heat the cooking oil to 275°C in a pot, add beef first, then pepper and stir-fry until 45% of the moisture in the ...

Embodiment 2

[0047] Select raw materials according to the following parts by weight

[0048] Edible oil 250g, chili 105g, beef 125g, radish 45g, edible salt 12g, monosodium glutamate 15g, white sugar 7g, spices 6g, cardamom 1.2g, grass fruit 1.2g.

[0049] (1) Raw material pretreatment

[0050] a. Peel off the stalks, screen and clean the peppers, cook for 37 minutes, and the steamed moisture reaches 38%, and then grind the peppers to less than 6mm, and reserve 105g; among them, the peppers must be carefully selected before being used, and the mildewed, deteriorated, and yellow leaves of the peppers should be carefully selected. Reject, and the pepper is crushed and screened with a 6mm sieve hole through a pulverizer.

[0051] b. Cut 105g of beef into 5cm*0.5cm beef shreds and set aside.

[0052] c. After cleaning 45g of radish, cut it into small sections of 8cm*8cm with a dicing machine, and set aside.

[0053] (2) frying,

[0054] a. Heat the cooking oil in a pot to 273°C, add beef f...

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PUM

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Abstract

The invention discloses dry-fried shredded beef chili oil. The dry-fried shredded beef chili oil is made from the following raw materials in parts by weight: 24.5-25.5 parts of edible oil, 9.5-10.5 parts of chilies, 12-13 parts of beef, 4-5 parts of dried radishes, 1-1.5 parts of edible salt, 1-3.5 parts of monosodium glutamate, 0.5-0.8 part of white granulated sugar, 0.4-0.6 part of spice, 0.1-0.15 part of cardamun and 0.1-0.15 part of fructus tsaoko. The chili oil is bright red in color, fragrant, hot and delicious, pure in mouth feel, elegant, fine and smooth, outstanding in fragrant and hot taste, long in aftertaste and high in nutrient value. The invention further discloses a preparation method of the dry-fried shredded beef chili oil. Bright red chilies, the beef, the dried radishes and the like are used as the raw materials, and the dry-fried shredded beef chili oil is obtained through the working procedures of pretreating the raw materials and performing stir-frying. The chili oil prepared by the technological method disclosed by the invention is bright red in color, does not become black, does not become burnt, can be preserved for a long term, and has the health-preservation effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dry-stir-fried shredded beef chili in oil, and also relates to a preparation method of dry-stir-fried shredded beef in oil chili. Background technique [0002] Capsicum is an annual or perennial vegetable belonging to the family Solanaceae. It is produced all over my country, with the largest output in Sichuan, Hunan and Hubei. Qin peppers in Shaanxi are available in all seasons. After the pepper is mature, it can be dried in the sun. Quality requirements for peppers: fresh peppers should be top grade with uniform size, firm skin, thick, thin, crisp, tender and fresh meat, free from insect bites, black spots and rot. Dried red pepper is a product made from dried peppers. In many areas of our country, chili is a very important condiment, and even without it, it is impossible to cook, which shows that people love it. [0003] Beef is one of the meat product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/10
CPCA23L27/10A23L5/11
Inventor 卢云哲卢斌
Owner 宝鸡同盛食品有限公司
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