CN105558519A - Spicy beef paste production process - Google Patents

Abstract

The invention discloses a spicy beef paste production process which comprises the following steps: pouring flavoring oil into an oil pot, heating to enable an oil temperature to rapidly rises to 220 to 230 DEG C, adding ginger slices and shredded scallions, frying till the ginger slices and the shredded scallions release fragrance, draining oil, pouring the drained oil into the oil pot, adding a compound seasoning to fry to a charred and savoury degree by residual heat of the oil, then fishing out the compound seasoning, filtering the flavoring oil and containing the filtered flavoring oil into a stainless steel oil tank for later use; pouring the flavoring oil into a frying pan, opening fire to heat to 180 DEG C, pouring minced tallow into the frying pan, adding minced green onions and onions to fry to generate savour, and then pouring soybean paste to carry out sliding frying; pouring cut lean beef into a preserving kettle, adding water and a compound seasoning packet, pre-cooking the beef, keeping for 15 to 20min after boiling, adding carrot cubes, minced onions, minced garlic, frying paste, salt and syrup, heating with stirring for 10 to 12min, adding a flavor enhancer, red kojic rice powder slurry and starch slurry, and heating with stirring for 40min; carrying out filling and sealing. The process is scientific and reasonable; the product is palatable in saltness and delicacy, has mixed fragrances of sauce, tallow, meat and the like, and is moderate in viscosity.

Description

Spiced hot beef sauce production technology

Technical field

The invention belongs to tartar sauce production technology, be specifically related to a kind of spiced hot beef sauce production technology.

Background technology

Spiced hot beef sauce is with soya sauce, beef for primary raw material, with addition of carrot, round onions, vegetable oil and natural flavouring, colouring agent etc., through fried, fry sauce and a kind of instant seasoning sauce that operation makes such as to boil.Can directly mix food noodles, folder food bread, steamed bun, cake, volume food thin pancake, dipping in food shallot etc., is a kind of novel Chinese fast food food.

Summary of the invention

The object of the invention is to, provide a kind of spiced hot beef sauce production technology, product special flavour is unique.

Spiced hot beef sauce production technology provided by the invention, technological process comprises:

A, preparation flavored oils: pour flavored oils into oil cauldron, igniting heating, is adjusted to maximum by flame, make oil temperature rise to 220-230 DEG C rapidly, add ginger splices, flame is adjusted to medium to ginger splices flavescence, add green onion silk gradually, green onion silk is exploded dry deep-frying perfume (or spice), turns off fire, pull green onion silk, ginger splices squeezing out, oil return pot poured into by the oil that drop goes out, and pours composite flavouring into oil cauldron, pulls out after borrowing the remaining temperature of oil that its burned is exploded perfume (or spice), flavored oils contains into stainless steel oil drum after filtration, stand-by;

B, stir-fry sauce: pour flavored oils into frying pan, open fire and be heated to 180 DEG C, pour tallow gruel into, add green onion end, round onions fries perfume, then pour the sliding stir-fry of soya sauce into;

C, prepare spiced hot beef sauce: pour the ox lean meat cut into preserving kettle, add water, composite flavouring bag, stir fully, pre-Boiled beef, boil rear maintenance 15-20min, add diced carrot, round onions is last, garlic is last, fry sauce, salt, malt sugar, stir and heat 10-12min, add tasty agents, red kojic rice powder slurry and starch slurry, continue heating and stir 40min;

D, filling and sealing: filling temperature 85 DEG C, filling rear timely sealing also keeps 15min, cooling.

Spiced hot beef sauce production technology provided by the invention, its beneficial effect is, craft science is reasonable, and product is bronzing or brownish red, bright-coloured, glossy, salty fresh agreeable to the taste, there are the mixing fragrance such as sauce is fragrant, ester is fragrant, meat is fragrant, viscosity is moderate, has the particle such as meat, carrot, without macroscopic impurity.

Detailed description of the invention

Below in conjunction with an embodiment, spiced hot beef sauce production technology provided by the invention is described in detail.

Embodiment

A, preparation flavored oils: pour flavored oils into oil cauldron, igniting heating, is adjusted to maximum by flame, make oil temperature rise to 220-230 DEG C rapidly, add ginger splices, flame is adjusted to medium to ginger splices flavescence, add green onion silk gradually, green onion silk is exploded dry deep-frying perfume (or spice), turns off fire, pull green onion silk, ginger splices squeezing out, oil return pot poured into by the oil that drop goes out, and pours composite flavouring into oil cauldron, pulls out after borrowing the remaining temperature of oil that its burned is exploded perfume (or spice), flavored oils contains into stainless steel oil drum after filtration, stand-by;

B, stir-fry sauce: pour flavored oils into frying pan, open fire and be heated to 180 DEG C, pour tallow gruel into, add green onion end, round onions fries perfume, then pour the sliding stir-fry of soya sauce into;

C, prepare spiced hot beef sauce: pour the ox lean meat cut into preserving kettle, add water, composite flavouring bag, stir fully, pre-Boiled beef, boil rear maintenance 15-20min, add diced carrot, round onions is last, garlic is last, fry sauce, salt, malt sugar, stir and heat 10-12min, add tasty agents, red kojic rice powder slurry and starch slurry, continue heating and stir 40min;

D, filling and sealing: filling temperature 85 DEG C, filling rear timely sealing also keeps 15min, cooling.

Claims (1)

1. a spiced hot beef sauce production technology, is characterized in that, technological process comprises:

A, preparation flavored oils: pour flavored oils into oil cauldron, igniting heating, is adjusted to maximum by flame, make oil temperature rise to 220-230 DEG C rapidly, add ginger splices, flame is adjusted to medium to ginger splices flavescence, add green onion silk gradually, green onion silk is exploded dry deep-frying perfume (or spice), turns off fire, pull green onion silk, ginger splices squeezing out, oil return pot poured into by the oil that drop goes out, and pours composite flavouring into oil cauldron, pulls out after borrowing the remaining temperature of oil that its burned is exploded perfume (or spice), flavored oils contains into stainless steel oil drum after filtration, stand-by;

B, stir-fry sauce: pour flavored oils into frying pan, open fire and be heated to 180 DEG C, pour tallow gruel into, add green onion end, round onions fries perfume, then pour the sliding stir-fry of soya sauce into;

C, prepare spiced hot beef sauce: pour the ox lean meat cut into preserving kettle, add water, composite flavouring bag, stir fully, pre-Boiled beef, boil rear maintenance 15-20min, add diced carrot, round onions is last, garlic is last, fry sauce, salt, malt sugar, stir and heat 10-12min, add tasty agents, red kojic rice powder slurry and starch slurry, continue heating and stir 40min;

D, filling and sealing: filling temperature 85 DEG C, filling rear timely sealing also keeps 15min, cooling.