CN102048121A - Fragrant spicy beef paste and preparation method thereof - Google Patents

Fragrant spicy beef paste and preparation method thereof Download PDF

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Publication number
CN102048121A
CN102048121A CN2009100711144A CN200910071114A CN102048121A CN 102048121 A CN102048121 A CN 102048121A CN 2009100711144 A CN2009100711144 A CN 2009100711144A CN 200910071114 A CN200910071114 A CN 200910071114A CN 102048121 A CN102048121 A CN 102048121A
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China
Prior art keywords
sauce
beef
bright
powder
paste
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Pending
Application number
CN2009100711144A
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Chinese (zh)
Inventor
兰宏杰
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TIANJIN LANSHI SEASONING CO Ltd
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TIANJIN LANSHI SEASONING CO Ltd
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Priority to CN2009100711144A priority Critical patent/CN102048121A/en
Publication of CN102048121A publication Critical patent/CN102048121A/en
Pending legal-status Critical Current

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Abstract

The invention discloses fragrant spicy beef paste. The paste comprises the following components in percentage by weight: 5 to 10 parts of fresh beef granules, 5 to 10 parts of soy protein meat granules, 20 to 40 parts of water-containing fine fermented blank bean paste, 15 to 30 parts of salted chilli paste, 2 to 10 parts of beef extract, 15 to 30 parts of salad oil, 5 to 10 parts of minced fresh spring onion and 3 to 6 parts of fresh ginger paste. The invention has the advantages that: the fresh beef granules, soy protein meat, the fermented blank bean paste and the beef extract are used as main raw materials and various seasonings are compounded with the main raw materials, so that the prepared fragrant spicy beef paste has rich nutrition and good mouthfeel, stimulates appetite, can be easily absorbed by human bodies and is natural, environmentally-friendly and healthy beef paste with high nutritional value.

Description

Spiced hot beef sauce and preparation method thereof
Technical field:
The present invention relates to field of food industry, particularly a kind of spiced hot beef sauce and preparation method thereof.
Background technology:
Beef paste is very popular at present, and sizable consumer group is arranged on market.Existing beef paste does not possess health care, and vitamin and protein content are all lower, often is not suitable for edible.
Summary of the invention:
Purpose of the present invention just is to provide a kind of spiced hot beef sauce, and this beef paste is nutritious, can promote appetite, has certain health care, can often eat.
Technical scheme of the present invention is: a kind of spiced hot beef sauce is characterized in that: its component and parts by weight are: bright beef granules 5-10 part, protein-rich soy meat grain 5-10 part, moisture thin fermented soya bean sauce 20-40 part, salt marsh thick chilli sauce 15-30 part, beef extract 2-10 part, salad oil 15-30 part, the broken 5-10 part of bright green onion, fresh ginger sauce 3-6 part.
Can also add yellow rice wine 1-5 part, salt 1-5 part, granulated sugar 1-5 part, monosodium glutamate 5-30 part, 0.1 part of citric acid, capsicum annum fasciculatum powder 1-5 part, numb green pepper powder 0.2-1 part, 0.2 part in big fennel powder, 0.5 part of spice in the above-mentioned component.
Above-mentioned bright beef granules and protein-rich soy meat grain are φ 6mm.
The granularity of above-mentioned capsicum annum fasciculatum powder, numb green pepper powder and big fennel powder is 40 orders.
The preparation method of above-mentioned spiced hot beef sauce is: protein-rich soy meat was put into the boiling water system of copying 2-3 minute, and it is standby to extract moisture after pulling out; Bright fermented soya bean are added the water purification of weight 1/2, and be broken into thin fermented soya bean sauce greatly with pulverizer, standby; Salt marsh thick chilli sauce is quantitatively weighed up, levigate through pulverizer, add thin fermented soya bean sauce, salt, granulated sugar, monosodium glutamate, citric acid, yellow rice wine simultaneously and stir and make it to melt, make mixing sauce, standby; In jacketed pan, add quantitative salad oil, be warming up to 140 ℃, put into that bright green onion is broken, fresh ginger sauce is fried to becoming little yellow and giving birth to when fragrant, add bright beef granules, chilli powder, numb green pepper powder, big fennel powder and continue heating, bright beef granules is fully fried ripe, and oil becomes redness simultaneously; Add to mix sauce, the protein-rich soy meat grain stirs also and continues to be heated to 100 ℃, stops heating, boils a moment with surplus temperature, adding beef extract and with the potassium sorbate that low amounts of water melts stirs and is manufactured goods; Maintenance material temperature hot filling more than 60 ℃.
Advantage of the present invention is: the present invention is to be primary raw material with bright beef granules, protein-rich soy meat, fermented soya bean sauce and beef extract, and composite with various flavouring, the spiced hot beef sauce of making.It is nutritious, mouthfeel good, can increase appetite, is easily absorbed by the body, and is beef paste natural, green, healthy, that nutritive value is very high.The sense of food of the protein-rich soy meat that adds among the present invention, structure, color and luster, toughness are all approximate with animal flesh, and its protein content is pig, thin cattle meat protein 2-3 a times, and the evaluation through hygiene department is nontoxic, are the health foods of a kind of green, safety.The beef extract that adds has the natural fragrance of beef, contains the water-soluble substances of creatine, kreatinin, polypeptide class, amino acids, ucleotides, organic acid, mineral matter class and vitamins.The fermented soya bean that add contain rich in protein (20%), fat (7%) and carbohydrate (25%), and the several amino acids that contains needed by human body, also contain nutriments such as several mineral materials and vitamin, its distinctive fragrance makes the people increase appetite, promotes to absorb.
The specific embodiment:
Embodiment 1: a kind of spiced hot beef sauce preparation:
One, raw material is handled: commercial bright fermented soya bean are added the water purification of weight 1/2, and be broken into thin fermented soya bean sauce greatly with pulverizer, and standby.
Two, get the raw materials ready: get 5 kilograms of bright beef granules, 5 kilograms of protein-rich soy meat grains, 20 kilograms in moisture thin fermented soya bean sauce, 15 kilograms of salt marsh thick chilli sauces, 2 kilograms of beef extracts, 15 kilograms of salad oils, broken 5 kilograms of bright green onion, 3 kilograms in fresh ginger sauce, 1 kilogram of yellow rice wine, 1 kilogram of salt, 1 kilogram of granulated sugar, 5 kilograms of powerful monosodium glutamates, 0.1 kilogram of citric acid, 1 kilogram in capsicum annum fasciculatum powder, 0.2 kilogram in numb green pepper powder, 0.2 kilogram in big fennel powder, 0.5 kilogram of spice.Above-mentioned bright beef granules and protein-rich soy meat grain are φ 6mm.The granularity of above-mentioned capsicum annum fasciculatum powder, numb green pepper powder and big fennel powder is 40 orders.
Three, make beef paste: protein-rich soy meat was put into the boiling water system of copying 2-3 minute, and it is standby to extract moisture after pulling out, if necessary, uses meat grinder and makes the meat grain; Salt marsh thick chilli sauce is quantitatively weighed up, levigate through pulverizer, add thin fermented soya bean sauce, salt, granulated sugar, powerful monosodium glutamate, citric acid, yellow rice wine simultaneously and stir and make it to melt, make mixing sauce, standby; In jacketed pan, add quantitative salad oil, be warming up to 140 ℃, put into that bright green onion is broken, fresh ginger sauce is fried to becoming little yellow and giving birth to when fragrant, add bright beef granules, chilli powder, numb green pepper powder, big fennel powder and continue heating, bright beef granules is fully fried ripe, and oil becomes redness simultaneously; Add to mix sauce, the protein-rich soy meat grain stirs also and continues to be heated to 100 ℃, stops heating, boils a moment with surplus temperature, adding beef extract and with the potassium sorbate that low amounts of water melts stirs and is manufactured goods; Maintenance material temperature hot filling more than 60 ℃.Because boiling process moisture has a small amount of evaporation, finished product sauce net yield is about 85% of total inventory.
Embodiment 2: a kind of spiced hot beef sauce preparation:
One, raw material is handled: commercial bright fermented soya bean are added the water purification of weight 1/2, and be broken into thin fermented soya bean sauce greatly with pulverizer, and standby.
Two, get the raw materials ready: get 10 kilograms of bright beef granules, 10 kilograms of protein-rich soy meat grains, 40 kilograms in moisture thin fermented soya bean sauce, 30 kilograms of salt marsh thick chilli sauces, 10 kilograms of beef extracts, 30 kilograms of salad oils, broken 8 kilograms of bright green onion, 4 kilograms in fresh ginger sauce, 5 kilograms of yellow rice wine, 5 kilograms of salt, 5 kilograms of granulated sugar, 30 kilograms of powerful monosodium glutamates, 0.1 kilogram of citric acid, 5 kilograms in capsicum annum fasciculatum powder, 1 kilogram in numb green pepper powder, 0.2 kilogram in big fennel powder, 0.5 kilogram of spice.Above-mentioned bright beef granules and protein-rich soy meat grain are φ 6mm.The granularity of above-mentioned capsicum annum fasciculatum powder, numb green pepper powder and big fennel powder is 40 orders.
Three, make beef paste: protein-rich soy meat was put into the boiling water system of copying 2-3 minute, and it is standby to extract moisture after pulling out, if necessary, uses meat grinder and makes the meat grain; Salt marsh thick chilli sauce is quantitatively weighed up, levigate through pulverizer, add thin fermented soya bean sauce, salt, granulated sugar, powerful monosodium glutamate, citric acid, yellow rice wine simultaneously and stir and make it to melt, make mixing sauce, standby; In jacketed pan, add quantitative salad oil, be warming up to 140 ℃, put into that bright green onion is broken, fresh ginger sauce is fried to becoming little yellow and giving birth to when fragrant, add bright beef granules, chilli powder, numb green pepper powder, big fennel powder and continue heating, bright beef granules is fully fried ripe, and oil becomes redness simultaneously; Add to mix sauce, the protein-rich soy meat grain stirs also and continues to be heated to 100 ℃, stops heating, boils a moment with surplus temperature, adding beef extract and with the potassium sorbate that low amounts of water melts stirs and is manufactured goods; Maintenance material temperature hot filling more than 60 ℃.Because boiling process moisture has a small amount of evaporation, finished product sauce net yield is about 85% of total inventory.
Embodiment 3: a kind of spiced hot beef sauce preparation:
One, raw material is handled: commercial bright fermented soya bean are added the water purification of weight 1/2, and be broken into thin fermented soya bean sauce greatly with pulverizer, and standby.
Two, get the raw materials ready: get 5 kilograms of bright beef granules, 5 kilograms of protein-rich soy meat grains, 30 kilograms in moisture thin fermented soya bean sauce, 20 kilograms of salt marsh thick chilli sauces, 5 kilograms of beef extracts, 20 kilograms of salad oils, broken 8 kilograms of bright green onion, 4 kilograms in fresh ginger sauce, 3 kilograms of yellow rice wine, 1.5 kilograms of salt, 3 kilograms of granulated sugar, 10 kilograms of powerful monosodium glutamates, 0.1 kilogram of citric acid, 3 kilograms in capsicum annum fasciculatum powder, 0.5 kilogram in numb green pepper powder, 0.2 kilogram in big fennel powder, 0.5 kilogram of spice.Above-mentioned bright beef granules and protein-rich soy meat grain are φ 6mm.The granularity of above-mentioned capsicum annum fasciculatum powder, numb green pepper powder and big fennel powder is 40 orders.
Three, make beef paste: protein-rich soy meat was put into the boiling water system of copying 2-3 minute, and it is standby to extract moisture after pulling out, if necessary, uses meat grinder and makes the meat grain; Salt marsh thick chilli sauce is quantitatively weighed up, levigate through pulverizer, add thin fermented soya bean sauce, salt, granulated sugar, powerful monosodium glutamate, citric acid, yellow rice wine simultaneously and stir and make it to melt, make mixing sauce, standby; In jacketed pan, add quantitative salad oil, be warming up to 140 ℃, put into that bright green onion is broken, fresh ginger sauce is fried to becoming little yellow and giving birth to when fragrant, add bright beef granules, chilli powder, numb green pepper powder, big fennel powder and continue heating, bright beef granules is fully fried ripe, and oil becomes redness simultaneously; Add to mix sauce, the protein-rich soy meat grain stirs also and continues to be heated to 100 ℃, stops heating, boils a moment with surplus temperature, adding beef extract and with the potassium sorbate that low amounts of water melts stirs and is manufactured goods; Maintenance material temperature hot filling more than 60 ℃.Because boiling process moisture has a small amount of evaporation, finished product sauce net yield is about 85% of total inventory.

Claims (5)

1. spiced hot beef sauce, it is characterized in that: its component and parts by weight are: bright beef granules 5-10 part, protein-rich soy meat grain 5-10 part, moisture thin fermented soya bean sauce 20-40 part, salt marsh thick chilli sauce 15-30 part, beef extract 2-10 part, salad oil 15-30 part, the broken 5-10 part of bright green onion, fresh ginger sauce 3-6 part.
2. spiced hot beef sauce according to claim 1 is characterized in that: can also add yellow rice wine 1-5 part, salt 1-5 part, granulated sugar 1-5 part, monosodium glutamate 5-30 part, 0.1 part of citric acid, capsicum annum fasciculatum powder 1-5 part, numb green pepper powder 0.2-1 part, 0.2 part in big fennel powder, 0.5 part of spice in the above-mentioned component.
3. spiced hot beef sauce according to claim 1 is characterized in that: above-mentioned bright beef granules and protein-rich soy meat grain are 6mm.
4. spiced hot beef sauce according to claim 1 is characterized in that: the granularity of above-mentioned capsicum annum fasciculatum powder, numb green pepper powder and big fennel powder is 40 orders.
5. the preparation method of a spiced hot beef sauce according to claim 1 is characterized in that: be successively: protein-rich soy meat was put into the boiling water system of copying 2-3 minute, and it is standby to extract moisture after pulling out; Bright fermented soya bean are added the water purification of weight 1/2, and be broken into thin fermented soya bean sauce greatly with pulverizer, standby; Salt marsh thick chilli sauce is quantitatively weighed up, levigate through pulverizer, add thin fermented soya bean sauce, salt, granulated sugar, monosodium glutamate, citric acid, yellow rice wine simultaneously and stir and make it to melt, make mixing sauce, standby; In jacketed pan, add quantitative salad oil, be warming up to 140 ℃, put into that bright green onion is broken, fresh ginger sauce is fried to becoming little yellow and giving birth to when fragrant, add bright beef granules, chilli powder, numb green pepper powder, big fennel powder and continue heating, bright beef granules is fully fried ripe, and oil becomes redness simultaneously; Add to mix sauce, the protein-rich soy meat grain stirs also and continues to be heated to 100 ℃, stops heating, boils a moment with surplus temperature, adding beef extract and with the potassium sorbate that low amounts of water melts stirs and is manufactured goods; Maintenance material temperature hot filling more than 60 ℃.
CN2009100711144A 2009-11-03 2009-11-03 Fragrant spicy beef paste and preparation method thereof Pending CN102048121A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972743A (en) * 2012-12-14 2013-03-20 孙德善 Beef paste and manufacturing method thereof
CN103652824A (en) * 2013-12-06 2014-03-26 巴里坤县新地土特产开发有限公司 Spicy beef paste and manufacturing method thereof
CN103689533A (en) * 2013-11-19 2014-04-02 安徽麦德发食品有限公司 Licorice root-red date jam
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104273507A (en) * 2013-07-07 2015-01-14 湖北尝香思食品有限公司 Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof
CN104397667A (en) * 2014-11-06 2015-03-11 陈思 Beef chili paste and preparation method thereof
CN104489623A (en) * 2014-12-14 2015-04-08 天津市利民调料有限公司 Spicy beef paste and preparation method thereof
CN104719837A (en) * 2013-12-18 2015-06-24 王世华 Sour and spicy beef sauce and manufacturing method thereof
CN104855948A (en) * 2015-05-27 2015-08-26 天津春发生物科技集团有限公司 Delicious spicy flavored beef sauce and preparation method thereof
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN106262721A (en) * 2016-08-17 2017-01-04 甘肃兴农辣椒产业开发有限公司 A kind of beef in chili bean sauce Fructus Capsici sauce and production technology thereof
CN106262720A (en) * 2016-08-17 2017-01-04 甘肃兴农辣椒产业开发有限公司 A kind of fried beef with onions Fructus Capsici sauce and production technology thereof

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102972743A (en) * 2012-12-14 2013-03-20 孙德善 Beef paste and manufacturing method thereof
CN104273507A (en) * 2013-07-07 2015-01-14 湖北尝香思食品有限公司 Non-fermented flavor crisp bamboo shoot spicy and fragrant beef paste and making method thereof
CN103689533A (en) * 2013-11-19 2014-04-02 安徽麦德发食品有限公司 Licorice root-red date jam
CN103652824A (en) * 2013-12-06 2014-03-26 巴里坤县新地土特产开发有限公司 Spicy beef paste and manufacturing method thereof
CN104719837A (en) * 2013-12-18 2015-06-24 王世华 Sour and spicy beef sauce and manufacturing method thereof
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104222922B (en) * 2014-08-28 2017-01-18 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN104397667A (en) * 2014-11-06 2015-03-11 陈思 Beef chili paste and preparation method thereof
CN104489623A (en) * 2014-12-14 2015-04-08 天津市利民调料有限公司 Spicy beef paste and preparation method thereof
CN104855948A (en) * 2015-05-27 2015-08-26 天津春发生物科技集团有限公司 Delicious spicy flavored beef sauce and preparation method thereof
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN106262721A (en) * 2016-08-17 2017-01-04 甘肃兴农辣椒产业开发有限公司 A kind of beef in chili bean sauce Fructus Capsici sauce and production technology thereof
CN106262720A (en) * 2016-08-17 2017-01-04 甘肃兴农辣椒产业开发有限公司 A kind of fried beef with onions Fructus Capsici sauce and production technology thereof

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Application publication date: 20110511

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