Animal bone and meat chili sauce and preparation method thereof

Abstract

The invention provides an animal bone and meat chili sauce and a preparation method thereof. Comprising main materials including 30-40 parts of fresh chilies, 10-13 parts of animal bone and meat and 0.006-0.13 part of auxiliary materials, the auxiliary materials comprise edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, gourmet powder and thirteen spices, the animal bone and meat chilli sauce is decocted, edible mushrooms or seasonal vegetables are added on the basis of the chilli sauce, then a certain proportion of edible salt is properly added, and the animal bone and meat chilli sauce is obtained. And the chilli sauce and the sauce-flavored bone meat product are eaten together with fungi or seasonal fruits and vegetables, and are rich in high-quality protein. The fungi are rich in vegetable protein, vitamin D and mineral substances and have the effects of enhancing immunity, regulating metabolism, assisting in controlling blood sugar and the like. Animal bones and meat are combined with fresh chilies, and various seasonings are supplemented, so that the chilli sauce and the sauce-flavor bone meat product which are unique in flavor and rich in nutrition are prepared. Through the key steps of stir-frying and seasoning, long-time boiling, hot oil leaching and the like, the fragrance of the chili sauce is richer, and meanwhile, the addition of hot oil also plays a certain preservative role.

Description

Technical Field

[0001] The present invention relates to the technical field of food flavoring, and particularly to an animal bone and meat chili sauce and a preparation method thereof. This product combines animal bones and meat with fresh chili peppers, and is supplemented with a variety of seasonings to make a chili sauce and a sauce-flavored bone and meat product with a unique flavor and rich nutrition. Background Art

[0002] Traditional chili sauces mostly use chili peppers, oils and seasonings as the main raw materials, with a single taste and lack of animal protein components. Existing bone soup or meat sauce products mainly rely on stewing or marinating, with limited flavor and storage properties. Through innovative processes, the present invention combines animal bones and meat with chili sauce, retaining both the fresh, spicy taste of chili peppers and integrating the mellow flavor of bones and meat. At the same time, the taste and shelf life of the product are improved through frying and vacuum packaging technologies. Summary of the Invention

[0003] In view of this, the present invention proposes an animal bone and meat chili sauce and a preparation method thereof.

[0004] An animal bone and meat chili sauce, according to weight ratio, includes main ingredients: 30 - 40 parts of fresh chili peppers, 10 - 13 parts of animal bones and meat, and 0.006 - 0.13 parts of auxiliary materials. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0005] Further, it is 30 parts of fresh chili peppers, 10 parts of animal bones and meat, and 0.006 - 0.13 parts of auxiliary materials. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0006] Further, it is 40 parts of fresh chili peppers, 13 parts of animal bones and meat, and 0.006 - 0.13 parts of auxiliary materials. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0007] Further, it is 35 parts of fresh chili peppers, 12 parts of animal bones and meat, and 0.006 - 0.13 parts of auxiliary materials. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0008] Further, the animal bones and meat include one of pigs, cows, sheep, chickens, ducks, and geese.

[0009] A preparation method of an animal bone and meat chili sauce includes the following steps:

[0010] Step 1, stir-fry until fragrant for seasoning. Heat the edible oil in the pot bottom to 90% heat, add green onions, ginger, and garlic to stir-fry until fragrant, then add soy sauce, fresh chili peppers, salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly;

[0011] Step 2: Boil the bones and meat. Add animal bone rods or poultry skeletons in proportion and boil for 40 - 60 minutes.

[0012] Step 3: Season and enhance the fragrance. Remove the bone rods or skeletons, add salt and continue boiling.

[0013] Step 4: Pour hot oil to prevent spoilage. After taking out of the pot, pour hot oil into the chili sauce to enhance the fragrance and prevent spoilage.

[0014] Step 5: Package and store. After cooling, vacuum can, sterilize at high temperature, and store in refrigeration or freezing.

[0015] Adopting the above technical solution, the following beneficial effects are achieved:

[0016] In the present invention, by combining animal bones and meat with fresh chili peppers and supplemented with various seasonings, chili sauce and sauce-flavored bone and meat products with unique flavors and rich nutrition are made. This product combines the fresh, spicy taste of chili peppers with the rich flavor of animal bones and meat. The chili sauce has a strong taste, and the sauce-flavored bone and meat is crispy on the outside and tender on the inside, enriching the taste level of traditional chili sauce. The addition of animal bones and meat (pigs, cows, sheep, chickens, ducks, geese) not only increases the protein and mineral content of the product, but also fully releases collagen through the boiling process, enhancing the nutritional value and taste. During the preparation process, through key steps such as stir-frying and seasoning, long-term boiling, and pouring hot oil, the aroma of the chili sauce becomes more intense, and at the same time, the addition of hot oil also plays a certain role in preventing spoilage.

[0017] Boiling animal bones and meat together with fresh chili peppers combines the fat, collagen of animals, and various vitamins such as vitamin C, vitamin A, vitamin B6, and trace elements such as potassium, magnesium, iron in chili peppers with the unique capsaicin in chili peppers, which can more comprehensively provide the nutrients and trace elements required by the human body and promote human metabolism, and its unique aroma is loved by everyone.

[0018] When consumed in combination with fungi or seasonal fruits and vegetables, it is rich in nutrition and high-quality protein. Fungi are rich in plant protein and are suitable for vegetarians to supplement protein. For example, vitamin D: Some fungi contain vitamin D precursors, which help calcium absorption and promote bone health. Minerals: Rich in potassium, selenium, zinc, etc., which regulate blood pressure and enhance immunity (such as selenium has antioxidant effects). Regulate metabolism. Assist in blood sugar control: Some fungi (such as Hericium erinaceus) may improve insulin sensitivity. Specific embodiments

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0020] Example 1, an animal bone and meat chili sauce, according to the weight ratio, includes main ingredients: 30 parts of fresh chili peppers, 10 parts of animal bone and meat, and the auxiliary materials are 0.006 - 0.13 parts, and the auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0021] In this example, the animal bone and meat includes pork bone and meat.

[0022] A preparation method of an animal bone and meat chili sauce includes the following steps:

[0023] Step 1, stir-fry until fragrant for seasoning. Put edible oil in the pot bottom and heat it to 90% heat, add green onions, ginger, and garlic and stir-fry until fragrant, then add soy sauce, fresh chili peppers, salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly;

[0024] Step 2, boil the bone and meat. Add animal bone rods or poultry skeletons in proportion and boil for 40 - 60 minutes;

[0025] Step 3, season and enhance the fragrance. Take out the bone rods or skeletons, add additional salt and continue to boil;

[0026] Step 4, pour oil to prevent spoilage. After taking out of the pot, pour hot oil into the chili sauce to enhance the fragrance and prevent spoilage;

[0027] Step 5, package and store. After cooling, vacuum can, perform high-temperature sterilization, and store in refrigeration or freezing.

[0028] Example 2, an animal bone and meat chili sauce, according to the weight ratio, includes main ingredients: 40 parts of fresh chili peppers, 13 parts of animal bone and meat, and 0.06 parts of auxiliary materials, and the auxiliary materials include edible vegetable oil, soy sauce, edible salt, green onions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0029] In this example, the animal bone and meat uses beef bone and meat.

[0030] A preparation method of an animal bone and meat chili sauce includes the following steps:

[0031] Step 1, stir-fry until fragrant for seasoning. Put edible oil in the pot bottom and heat it to 90% heat, add green onions, ginger, and garlic and stir-fry until fragrant, then add soy sauce, fresh chili peppers, salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly;

[0032] Step 2, boil the bone and meat. Add animal bone rods or poultry skeletons in proportion and boil for 40 - 60 minutes;

[0033] Step 3, season and enhance the fragrance. Take out the bone rods or skeletons, add additional salt and continue to boil;

[0034] Step 4, pour oil to prevent spoilage. After taking out of the pot, pour hot oil into the chili sauce to enhance the fragrance and prevent spoilage;

[0035] Step 5, package and store. After cooling, vacuum can, perform high-temperature sterilization, and store in refrigeration or freezing.

[0036] Example 3. An animal bone and meat chili sauce, according to the weight ratio, includes main ingredients: 35 parts of fresh chili peppers, 12 parts of animal bones and meat, and 0.006 - 0.13 parts of auxiliary materials. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

[0037] In this example, the animal bones and meat are duck bones and meat.

[0038] A preparation method for an animal bone and meat chili sauce includes the following steps:

[0039] Step 1, stir-fry to release fragrance and season. Heat the edible oil in the pot bottom to 90% heat, add scallions, ginger, and garlic to stir-fry until fragrant, then add soy sauce, fresh chili peppers, salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly.

[0040] Step 2, boil the bones and meat. Add animal bone rods or poultry skeletons in proportion and boil for 40 - 60 minutes.

[0041] Step 3, season and enhance fragrance. Remove the bone rods or skeletons, add additional salt and continue to boil.

[0042] Step 4, pour oil to preserve freshness. After taking out of the pot, pour hot oil into the chili sauce to enhance fragrance and preserve freshness.

[0043] Step 5, package and store. After cooling, vacuum can, perform high-temperature sterilization, and store in refrigeration or freezing.

[0044] Example 4. The production method of the sauce-flavored animal bones and meat is as follows

[0045] Step 1, heat the edible oil in the pot bottom to 90% heat, add appropriate amounts of scallions, ginger, and garlic to stir-fry until fragrant, then add appropriate amounts of soy sauce, fresh chili peppers, edible salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly.

[0046] Step 2, select any one of animal bone rods or poultry skeletons (pigs, cows, sheep, chickens, ducks, geese) according to the ingredient ratio, put them into the pot and boil for about 40 - 60 minutes, then take out the animal bone rods or poultry skeletons and set aside.

[0047] Step 3, heat the edible oil in a new pot again, put the bone rods or skeletons set aside back into the pot and fry until the surface is golden brown, then take them out.

[0048] Step 4, let the finished bone rods or skeletons taken out cool down, and vacuum package them with food-grade plastic bags or aluminum foil bags.

[0049] Step 5, after high-temperature disinfection and sterilization of the packaging bags containing the finished products, store them in a cold storage or freezer for refrigeration or freezing.

[0050] The above examples demonstrate the flexibility of the formula and preparation process of the animal bone and meat chili sauce, with the core being the deep integration of animal raw materials and chili flavor.

[0051] Example 1 uses a basic ratio of pork bones (10 parts) and fresh chili peppers (30 parts). The pork bone collagen is released through boiling to form a mellow base flavor, which is suitable for consumers who prefer traditional meat flavor.

[0052] In Example 2, the ratio of beef bones to meat is increased to 13 parts and 40 parts of chili peppers are added. The inosinic acid produced after the beef bones are boiled for a long time works synergistically with capsaicin to form a strong spicy impact. At the same time, the high oil temperature stir-frying step allows the thirteen-spice flavor substances to be fully dissolved.

[0053] Example 3 uses a combination of duck meat and bones (12 parts) and medium spiciness (35 parts of chili peppers). The unique fat layer of the duck bones is emulsified during the cooking process, giving the sauce a more delicate texture, and the gradual addition of salt in the salt supplementation stage accurately controls the salty and fresh balance.

[0054] All three examples utilize hot oil immersion for physical preservation (the oil layer isolates oxygen) and flavor lock (the oil locks in volatile aromas). However, the differences lie in the following: the pork version emphasizes a lingering sauce aroma, the beef emphasizes a rich and full flavor, and the duck meat offers a layered, fresh, and sweet flavor. This multi-animal-sourced approach preserves the effective calcium and collagen in the bones and meat, while also addressing the rancidity issues of traditional bone pastes through vacuum packaging and sterilization, achieving a shelf life of over six months at room temperature.

[0055] In other embodiments, fungi or seasonal vegetables may be added to make chili sauce. The specific production method is as follows:

[0056] Step 1: Wash and drain the fungi or vegetables (either one), then cut the fungi into small pieces of about 2-2.5cm; if the vegetables are rod-shaped, cut them into segments of about one inch; if they are slices, cut them into diamond-shaped pieces of about 0.7 inches.

[0057] Step 2: Put the chopped mushrooms or vegetables (one of them) into a pot of boiling water and cook for 3-5 minutes until they are 80% to 90% cooked. Then take them out and put them on a screen with holes to drain the water.

[0058] Step three, put the drained mushrooms or vegetables into the big bone stick chili sauce according to the ratio of chili, 20 minutes in advance. At the same time, add 0.06 parts of salt, and then mix it with the chili sauce in the pot. After the scheduled time is up, take them out of the pot together, let them cool, and then put them into a bottle.

[0059] Step 4: sterilize the fungus or vegetable chili sauce in the bottle at high temperature, and then store it in a cold storage or freezer for sale.

[0060] It should be noted that when adding salt, the amount of salt can be appropriately adjusted according to the taste preferences of people in different regions, ranging from 0.03 to 0.06.

[0061] The present invention combines animal bones and meat with fresh chili peppers and supplements with various seasonings to make chili sauce and sauce-flavored bone and meat products with unique flavors and rich nutrition. The product combines the fresh, spicy and fragrant taste of chili peppers with the mellow flavor of animal bones and meat. The chili sauce has a rich taste, and the sauce-flavored bone and meat is crispy on the outside and tender on the inside, enriching the taste level of traditional chili sauce. The addition of animal bones and meat (pigs, cows, sheep, chickens, ducks, geese) not only increases the protein and mineral content of the product, but also fully releases collagen through the boiling process, enhancing the nutritional value and taste. During the preparation process, through key steps such as stir-frying seasonings until fragrant, long-term boiling, and pouring hot oil, the aroma of the chili sauce becomes more intense. At the same time, the addition of hot oil also plays a certain role in anti-corrosion.

[0062] The above describes the basic principles and main features of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of the invention claimed is defined by the appended claims and their equivalents.

Claims

1. An animal bone and meat chili sauce, characterized in that, By weight ratio, it includes main ingredients: 30 - 40 parts of fresh chili peppers, 10 - 13 parts of animal bones and meat, and varying amounts of auxiliary materials from 0.006 - 0.13 parts. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

2. The animal bone and meat chili sauce according to claim 1, wherein It includes 30 parts of fresh chili peppers, 10 parts of animal bones and meat, and varying amounts of auxiliary materials from 0.006 - 0.13 parts. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

3. The animal bone and meat chili sauce according to claim 1, wherein It includes 40 parts of fresh chili peppers, 13 parts of animal bones and meat, and varying amounts of auxiliary materials from 0.006 - 0.13 parts. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

4. The animal bone and meat chili sauce according to claim 1, wherein It includes 35 parts of fresh chili peppers, 12 parts of animal bones and meat, and varying amounts of auxiliary materials from 0.006 - 0.13 parts. The auxiliary materials include edible vegetable oil, soy sauce, edible salt, scallions, ginger, garlic, monosodium glutamate, and thirteen-spice powder.

5. The animal bone and meat chili sauce according to claim 1, wherein By combining animal bones and meat with fresh chili peppers and supplementing with various seasonings, an animal bone and meat chili sauce is boiled. Additionally, on the basis of this chili sauce, edible fungi or seasonal vegetables are added, and an appropriate proportion of edible salt is added to make a chili sauce and sauce-flavored bone and meat products with unique flavors and rich nutrition.

6. A preparation method of an animal bone and meat chili sauce, characterized in that, It includes the following steps: Step 1, stir-fry to fragrance for seasoning. Put edible oil in the bottom of the pot and heat it to 90% hot. Add scallions, ginger, and garlic to stir-fry until fragrant, then add soy sauce, fresh chili peppers, salt, monosodium glutamate, and thirteen-spice powder and stir-fry evenly. Step 2, boil the bones and meat. Add animal bone rods or poultry skeletons in proportion and boil for 40 - 60 minutes. Step 3, season and enhance fragrance. Take out the bone rods or skeletons, add additional salt and continue to boil. Step 4, pour oil for anti-corrosion. After taking out of the pot, pour hot oil into the chili sauce to enhance fragrance and prevent corrosion. Step 5, package and store. After cooling, vacuum can it, sterilize at high temperature, and store in refrigeration or freezing.