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Shii-take and beef chili sauce and preparation method thereof

A technology of chili sauce and shiitake mushrooms, applied in the field of chili sauce, can solve the problems of taste and nutritional value that are difficult to satisfy consumers, impact on physical health, development restrictions, etc., and achieve good application prospects, pure taste, and maintain taste and chewiness Effect

Inactive Publication Date: 2018-06-19
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Many food additives are added to chili sauce, and too much edible oil is added, which not only affects its mouthfeel, but also has a certain impact on health. The existing mushroom beef chili sauce is difficult to meet the needs of consumers in terms of taste and nutritional value. development is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of mushroom beef chili sauce of the present embodiment comprises the raw material of following weight portion:

[0034] 46 parts of beef, 34 parts of shiitake mushrooms, 24 parts of dried chilies, 16 parts of rapeseed oil, 6 parts of peppercorns, 4 parts of fragrant leaves, 2 parts of peanuts, 2 parts of bean paste, 1 part of spices, 1 part of salt, 1 part of sugar, sesame seeds 1 part, rice wine 1 part.

[0035] The beef in this embodiment is tendon meat.

[0036] The spices in this example are a mixture of cinnamon bark, star anise, fennel and ginger in a weight ratio of 2:1:1:3.

[0037] A kind of preparation method of mushroom beef chili sauce of the present embodiment, comprises the following steps:

[0038] Step 1, weighing each component raw material as required;

[0039] Step 2: Take the fresh tendon meat and put it in the refrigerator for 1 hour, take it out and soak it in cold water for 30 minutes, chop it and put it in a cooking pot, boil it for 2 m...

Embodiment 2

[0046] A kind of mushroom beef chili sauce of the present embodiment comprises the raw material of following weight portion:

[0047] 50 parts of beef, 38 parts of shiitake mushrooms, 28 parts of dried chilies, 20 parts of rapeseed oil, 8 parts of peppercorns, 6 parts of fragrant leaves, 5 parts of peanuts, 4 parts of bean paste, 3 parts of spices, 3 parts of salt, 3 parts of sugar, sesame seeds 2 parts, 2 parts of rice wine.

[0048] The beef in this embodiment is tendon meat.

[0049] The spices in this example are a mixture of cinnamon bark, star anise, fennel and ginger in a weight ratio of 2:1:1:3.

[0050] A kind of preparation method of mushroom beef chili sauce of the present embodiment, comprises the following steps:

[0051] Step 1, weighing each component raw material as required;

[0052] Step 2, take the fresh tendon meat and put it in the refrigerator for 2 hours, take it out and soak it in cold water for 40 minutes, chop it and put it in a cooking pot, boil i...

Embodiment 3

[0059]A kind of mushroom beef chili sauce of the present embodiment comprises the raw material of following weight portion:

[0060] 48 parts of beef, 36 parts of shiitake mushrooms, 26 parts of pepper, 18 parts of rapeseed oil, 7 parts of peppercorns, 5 parts of fragrant leaves, 3.5 parts of peanuts, 3 parts of bean paste, 2 parts of spices, 2 parts of salt, 2 parts of sugar, 1.5 parts of sesame 1.5 parts of rice wine.

[0061] The beef in this embodiment is tendon meat.

[0062] The spices in this example are a mixture of cinnamon bark, star anise, fennel and ginger in a weight ratio of 2:1:1:3.

[0063] A kind of preparation method of mushroom beef chili sauce of the present embodiment, comprises the following steps:

[0064] Step 1, weighing each component raw material as required;

[0065] Step 2, take the fresh tendon meat and put it in the refrigerator for 1.5 hours, take it out and soak it in cold water for 35 minutes, chop it and put it in a cooking pot, boil it fo...

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PUM

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Abstract

The present invention discloses shii-take and beef chili sauce. The shii-take and beef chili sauce comprises the following raw materials in parts by weight: 46-50 parts of beef, 34-38 parts of shiitake, 24-28 parts of dried chilies, 16-20 parts of rapeseed oil, 6-8 parts of Chinese prickly ash, 4-6 parts of bay leaves, 2-5 parts of peanuts, 2-4 parts of thick broad-bean sauce, 1-3 parts of spices,1-3 parts of edible salt, 1-3 parts of sugar, 1-2 parts of sesame seeds and 1-2 parts of yellow rice wine. The shii-take and beef chili sauce is good in taste, high in nutritional value, relatively high in use value and good in application prospects.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a mushroom beef chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made of chili peppers. It is a common condiment on the table. Each region has different local flavor chili sauce. Consuming chili sauce can increase appetite and improve physical strength, and improve cold, frostbite, and vascular headaches. and other symptoms, chili sauce is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol. Beef is a food that is loved all over the world. Reducing phlegm and breathing wind, shiitake mushrooms have the ability to decompose lignin and cellulose in wood, and can decompose them into glucose, amino acids, etc., as nutrients directly absorbed and utilized by mycelium cells, so shiitake mushroom beef chili sauce can satisfy people delicious taste, but also nutritious. [0003] Ma...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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