Special barbecue sauce for pan-fried beef steak with black peppers and preparation method of special barbecue sauce

A technology of barbecue sauce and black pepper beef is applied in the field of barbecue sauce to achieve the effects of improving food safety, highlighting the main flavor and improving the taste.

Active Publication Date: 2018-01-16
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] The technical problem solved by the invention is to overcome the defects of the existing barbecue sauce and provide a special barbecue sauce for black pepper steak with smoked flavor

Method used

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  • Special barbecue sauce for pan-fried beef steak with black peppers and preparation method of special barbecue sauce
  • Special barbecue sauce for pan-fried beef steak with black peppers and preparation method of special barbecue sauce
  • Special barbecue sauce for pan-fried beef steak with black peppers and preparation method of special barbecue sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0071] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 34 parts of purified water, 26 parts of basic sauce, 24 parts of white sugar, 11 parts of tomato sauce, 8 parts of smoked barbecue sauce, 6 parts of table salt, black 6 parts of pepper, 4 parts of tenderizer, 2 parts of monosodium glutamate, 0.09 parts of disodium nucleotide;

[0072] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 55% honey solution for 4min, take it out, drain it, put it into butter at a temperature of 170°C and fry it 4min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 3% honey, 2% seasoning, 0.2% 55% liquor, 150% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 5 months, filtered, adjusted the pH value of the filtrate to 5, added 2.5% of its mass choleste...

Embodiment 2

[0095] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 32 parts of purified water, 22 parts of basic sauce, 22 parts of white sugar, 9 parts of tomato sauce, 6 parts of smoked barbecue sauce, 4 parts of table salt, black 4 parts of pepper, 2 parts of tenderizer, 1 part of monosodium glutamate, 0.07 parts of disodium nucleotide;

[0096] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 45% honey solution for 3 minutes, take it out, drain it, put it into butter at a temperature of 160°C and fry it 3min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 2% honey, 1% seasoning, 0.1% 50% liquor, 100% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 4 months, filtered, adjusted the pH value of the filtrate to 4, added 1.5% of its mass chole...

Embodiment 3

[0119] A special barbecue sauce for black pepper steak, which is mainly prepared from the following raw materials in parts by weight: 36 parts of purified water, 30 parts of basic sauce, 26 parts of white sugar, 13 parts of tomato sauce, 10 parts of smoked barbecue sauce, 8 parts of table salt, black 8 parts of pepper, 6 parts of tenderizer, 3 parts of monosodium glutamate, 0.11 part of disodium nucleotide;

[0120] The preparation method of the basic sauce comprises the following steps: take a beef block of 8cm×8cm×2cm, wash it, marinate it in 65% honey solution for 5 minutes, take it out, drain it, put it into the butter at a temperature of 180°C and fry it 5min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add 2-4% honey, 3% seasoning, 0.3% 60% liquor, 200% fried beef sterilized water, mixed evenly, sealed and stored for 6 months, filtered, and the pH value of the filtrate was adjusted to 6, and the cholesterol-degrading bacteria powder wi...

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Abstract

The invention discloses a special barbecue sauce for pan-fried beef steak with black peppers. The special barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor (beef flavor), and high in tenderization effect. The mouth feel, the flavor and the functional properties (antibacterial properties, inoxidizability and pharmacology properties)of barbecue foods are improved. Comprehensive flavor substances of food materials (beef) under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecueflavor. The barbecue time is shortened, the generation of carcinogen is reduced, the cholesterol level of food materials (beef) and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented from the source, and the safety of the barbecue foods is further improved. The beef steak which is made through the barbecue sauce is fresh and tender in meat quality, fresh and delicious in flavor, rich in baking flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the pan-fried beef steak with black peppers with special barbecue flavor is developed.

Description

technical field [0001] The invention relates to barbecue sauce, in particular to a special barbecue sauce for black pepper steak and a preparation method thereof. Background technique [0002] Barbecue has become more and more popular from the initial roadside stalls to the star-rated hotels. The current barbecue evolved from Xinjiang kebabs. The original kebabs were only seasoned with chili powder and cumin powder. With the development of society and the increasing variety of dishes used for grilling, a single taste can no longer Meet the needs of modern tastes. Western cooking tends to be scientific and develops into nutritional considerations; Chinese cooking tends to be artistic, which is expressed as an emphasis on taste. In Chinese cooking, not only eating food but more importantly "taste". Although many natural animal and plant materials have certain fragrance and taste when they are processed separately, they still cannot satisfy people's desire for good taste. N...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L27/60A23L33/00
CPCA23V2002/00A23L5/28A23L27/60A23L33/00A23V2200/24A23V2200/16A23V2200/3262
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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