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Beef-flavored chili sauce and preparation method thereof

A technology for chili sauce and beef, which is applied to the field of beef-flavored chili sauce and its preparation, can solve problems such as affecting health and taste, and achieve the effect of avoiding monotonous taste and rich taste.

Inactive Publication Date: 2019-08-30
贵州芙蓉江生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has changed the aroma and spicy taste of chili peppers that chili sauce should have, and a large number of chemical food additives have been added to chili sauce, which not only affects the taste, but also affects people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 of the present invention: a kind of chili sauce of beef flavor, this chili sauce is made of following raw materials: rapeseed oil 120kg, fresh red pepper 80kg, beef 30kg, garlic 3kg, ginger 3kg, edible salt 1kg, cooking wine 0.5kg , soy sauce 3kg, bean paste 2kg, star anise 0.5kg, cinnamon 0.5kg, grass fruit 0.5kg, sesame 0.3kg.

[0016] The fresh red pepper is selected from the pepper produced in Zunyi, Guizhou.

[0017] The preparation method of the chili sauce of beef flavor comprises the following steps:

[0018] A, fresh red pepper is dehydrated, when its weight is 50%-60% of the original mass, reclaim, remove the stalks and wash, cut into minced smaller than 10mm for subsequent use;

[0019] B, the beef is cut into minced beef less than 10mm for subsequent use;

[0020] C. Wash the garlic and ginger and cut them into pieces smaller than 7mm;

[0021] D. Pour rapeseed oil into the pot and heat it to above 70 degrees, then turn to medium heat, pour i...

Embodiment 2

[0022] Embodiment 2 of the present invention: a kind of chili sauce of beef flavor, this chili sauce is made of following raw material: rapeseed oil 240kg, fresh red pepper 120kg, beef 60kg, garlic 8kg, ginger 8kg, edible salt 3kg, cooking wine 2kg, Soy sauce 1kg, bean paste 5kg, star anise 2kg, cinnamon 2kg, grass fruit 2kg, sesame 1kg.

[0023] The fresh red pepper is selected from the pepper produced in Zunyi, Guizhou.

[0024] The preparation method of the chili sauce of beef flavor comprises the following steps:

[0025] A, fresh red pepper is dehydrated, when its weight is 50%-60% of the original mass, reclaim, remove the stalks and wash, cut into minced smaller than 10mm for subsequent use;

[0026] B, the beef is cut into minced beef less than 10mm for subsequent use;

[0027] C. Wash the garlic and ginger and cut them into pieces smaller than 7mm;

[0028] D. Pour the rapeseed oil into the pot and heat it to over 70 degrees, then turn to medium heat, pour in the mi...

Embodiment 3

[0029] Embodiment 3 of the present invention: a kind of chili sauce of beef flavor, this chili sauce is made of following raw material: rapeseed oil 150kg, fresh red pepper 90kg, beef 40kg, garlic 5kg, ginger 5kg, edible salt 1kg, cooking wine 1kg, Soy sauce 1kg, bean paste 2kg, star anise 1kg, cinnamon 1kg, grass fruit 1kg, sesame 0.3kg.

[0030] The fresh red pepper is selected from the pepper produced in Zunyi, Guizhou.

[0031] The preparation method of the chili sauce of beef flavor comprises the following steps:

[0032] A, fresh red pepper is dehydrated, when its weight is 50%-60% of the original mass, reclaim, remove the stalks and wash, cut into minced smaller than 10mm for subsequent use;

[0033] B, the beef is cut into minced beef less than 10mm for subsequent use;

[0034] C. Wash the garlic and ginger and cut them into pieces smaller than 7mm;

[0035] D. Pour the rapeseed oil into the pot and heat it to over 70 degrees, then turn to medium heat, pour in the m...

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Abstract

The invention discloses beef-flavored chili sauce. The chili sauce is prepared from the following raw materials: 120-240 parts of rapeseed oil, 80-120 parts of fresh red pepper, 30-60 parts of beef, 3-8 parts of garlic, 3-8 parts of ginger, 1-3 parts of edible salt, 0.5-2 parts of cooking wine, 1-3 parts of soy sauce, 2-5 parts of bean paste, 0.5-2 parts of anise, 0.5-2 parts of cinnamon, 0.5-2 parts of fructus tsaoko, and 0.3-1 part of sesame. According to the chili sauce disclosed by the invention, only a small amount of spice is added, and due pepper flavor and biting taste of the chili sauce are retained, so that the taste of the chili sauce is rich; meanwhile, no chemical food additive is added in the chili sauce, the taste cannot be affected, and the health of people cannot be affected.

Description

technical field [0001] The invention relates to a chili sauce and a preparation method thereof, in particular to a beef-flavored chili sauce and a preparation method thereof. Background technique [0002] China has become a major producer and consumer of chili peppers. Each person eats an average of more than 20 kilograms of chili peppers every year. People in many areas of China enjoy spicy food every day. Chili can be made into many different products such as oil chili, chili sauce, chopped chili, bad chili, Ciba chili, barbecue chili powder, pickled pepper, etc. Chili sauce is a kind of seasoning, which is mainly used to increase the color, aroma and taste of dishes and promote appetite. There are many chili sauce products on the market, but most chili sauce products add a lot of spices. It has changed the fragrance and hot taste of the chili pepper that the chili sauce should have, and also added a large amount of chemical food additives in the chili sauce, which not o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 冯建琼
Owner 贵州芙蓉江生态食品有限公司
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