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
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[0032] Example 1.
[0033] The mushroom beef chili sauce of this embodiment includes the following raw materials by weight:
[0034] 46 portions of beef, 34 portions of shiitake mushrooms, 24 portions of dried chili, 16 portions of rapeseed oil, 6 portions of Chinese pepper, 4 portions of bay leaves, 2 portions of peanuts, 2 portions of bean paste, 1 portion of spices, 1 portion of salt, 1 portion of sugar, sesame seeds 1 serving, 1 serving of rice wine.
[0035] The beef in this embodiment is tendon meat.
[0036] The spice in this embodiment is a mixture composed of cinnamon, star anise, anise and ginger in a weight ratio of 2:1:1:3.
[0037] The method for preparing mushroom beef chili sauce of this embodiment includes the following steps:
[0038] Step 1: Weigh the raw materials of each component as required;
[0039] Step two, 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 boiling po...
Example Embodiment
[0045] Example 2.
[0046] The mushroom beef chili sauce of this embodiment includes the following raw materials by weight:
[0047] 50 portions of beef, 38 portions of shiitake mushrooms, 28 portions of dried chili, 20 portions of rapeseed oil, 8 portions of Chinese pepper, 6 portions of bay leaves, 5 portions of peanuts, 4 portions of bean paste, 3 portions of spices, 3 portions of salt, 3 portions of sugar, sesame seeds 2 servings, 2 servings of rice wine.
[0048] The beef in this embodiment is tendon meat.
[0049] The spice in this embodiment is a mixture composed of cinnamon, star anise, anise and ginger in a weight ratio of 2:1:1:3.
[0050] The method for preparing mushroom beef chili sauce of this embodiment includes the following steps:
[0051] Step 1: Weigh the raw materials of each component as required;
[0052] Step two, 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 place it in a bo...
Example Embodiment
[0058] Example 3.
[0059] The mushroom beef chili sauce of this embodiment includes the following raw materials by weight:
[0060] 48 portions of beef, 36 portions of mushrooms, 26 portions of chili, 18 portions of rapeseed oil, 7 portions of Chinese pepper, 5 portions of bay leaves, 3.5 portions of peanuts, 3 portions of bean paste, 2 portions of spices, 2 portions of salt, 2 portions of sugar, 1.5 portions of sesame seeds 1.5 servings of rice wine.
[0061] The beef in this embodiment is tendon meat.
[0062] The spice in this embodiment is a mixture composed of cinnamon, star anise, anise and ginger in a weight ratio of 2:1:1:3.
[0063] The method for preparing mushroom beef chili sauce of this embodiment includes the following steps:
[0064] Step 1: Weigh the raw materials of each component 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 boiling pot...
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