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Chili sauce with addition of beef and preparation method of chili sauce

A technology of chili sauce and beef, applied in the direction of food science, to achieve the effect of unified and harmonious taste, fresh and fragrant flavor, and reasonable coordination

Inactive Publication Date: 2017-12-29
杨岑
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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 chili sauce added with beef. The beef chili sauce has a reasonable formula, uniform taste, 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 chili sauce added to beef comprises the following raw materials in parts by weight:

[0030] 11 red peppers

[0031] Spicy millet 6 servings

[0032] 5 servings of beef

[0033] 5 servings of soybean paste

[0034] 8 parts rapeseed oil

[0035] 2 parts salt

[0036] 1 part cane sugar

[0037] pepper powder 2 parts

[0038] minced garlic 3 parts

[0039] 1 part curry paste.

Embodiment 2

[0041] A chili sauce added to beef comprises the following raw materials in parts by weight:

[0042] 28 red peppers

[0043] Spicy millet 16 servings

[0044] 11 servings of beef

[0045] 9 servings of soybean paste

[0046] 15 parts rapeseed oil

[0047] 5 parts salt

[0048] 3 parts cane sugar

[0049] pepper powder 9 parts

[0050] minced garlic 6 parts

[0051] 5 servings of curry paste.

Embodiment 3

[0053] A chili sauce added to beef comprises the following raw materials in parts by weight:

[0054] Red pepper 19.5 parts

[0055] Spicy millet 11 servings

[0056] 8 servings of beef

[0057] 7 servings of soybean paste

[0058] 11.5 parts rapeseed oil

[0059] 3.5 parts of salt

[0060] 2 parts cane sugar

[0061] 5.5 parts pepper

[0062] minced garlic 4.5 parts

[0063] 3 servings of curry paste.

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PUM

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Abstract

The invention relates to a chili sauce added with beef and a preparation method thereof, belonging to the technical field of chili sauce production. The chili paste with beef includes 11‑28 parts of red pepper, 6‑16 parts of millet pepper, 5‑11 parts of beef, 5‑9 parts of soybean paste, 8‑15 parts of rapeseed oil, 2‑5 parts of salt, and 1‑ of sucrose 3 parts, 2‑9 parts pepper, 3‑6 parts minced garlic, 1‑5 parts curry paste. The present invention adopts red chili pepper and millet spicy compound, combined with other specific amount of raw materials, no additional water is added, the compound is reasonable, the taste is unified and harmonious, the flavor is delicious and strong, and the flavor is mellow and long.

Description

technical field [0001] The invention relates to a chili sauce and a preparation method thereof. More specifically, the invention relates to a chili sauce added with beef and a preparation method thereof, belonging to the technical field of chili sauce 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, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/10
CPCA23L27/60A23L13/10
Inventor 杨岑
Owner 杨岑
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