CN102613538A - Mushroom beef paste and preparation method thereof - Google Patents
Mushroom beef paste and preparation method thereof Download PDFInfo
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- CN102613538A CN102613538A CN201210115252XA CN201210115252A CN102613538A CN 102613538 A CN102613538 A CN 102613538A CN 201210115252X A CN201210115252X A CN 201210115252XA CN 201210115252 A CN201210115252 A CN 201210115252A CN 102613538 A CN102613538 A CN 102613538A
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Abstract
The invention discloses unique-flavor mushroom beef paste and a preparation method thereof. The mushroom beef paste is prepared from main raw materials of edible fungus mushroom, soybean paste, vegetable oil and lean beef through a special process. The mushroom beef paste is prepared from the following raw materials: 40 to 50 percent of fresh mushroom, 10 to 30 percent of soybean paste, 15 to 35 percent of vegetable oil, 3 to 8 percent of lean beef, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dried red chilli, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of gourmet powder, 1 to 2 percent of spice (anise, pepper, cinnamon and fennel in a weight ratio of 3:4:2:1), and 0.06 to 0.16 percent of dry onion, ginger and garlic powder (in a weight ratio of 1:1:1). The preparation method comprises the following steps of: cleaning and preprocessing the raw materials, preparing spicy oil, preparing minced lean beef, frying, filling, exhausting and sterilizing. The product ensures the unique flavor of the mushroom, has thick sauce aroma and slightly spicy mouthfeel, can promote appetite, integrates multiple nutrients of the mushroom, the soybean paste and the beef, has good color, aroma and taste, and is a green instant food which is rich in nutrients, delicious in taste, rich in mouthfeel and convenient to eat.
Description
Technical field:
The invention belongs to food deep processing field, relate in particular to a kind of mushroom beef paste and preparation method thereof.
Background technology:
Mushroom is a kind of important medicine, eats and cultivate fungi that its meat is plump delicate, delicious flavour, and fragrance is unique, and is nutritious, has very high nutrition, the medical and value that keeps healthy.The introduction of tool authority data contains protein 18g in every 100g mushroom dry product, is higher than other edible mushrooms such as flat mushroom, white fungus; Fatty 1.8g, carbohydrate 60.2g; Characteristics with high protein and low fat for the colony of suffering from the high fat of blood obesity, are undoubtedly a kind of ultimate food.Contain calcium 140mg in every in addition 100g mushroom dry product, phosphorus 410mg, iron 30mg is rich in Cobastab
1, B
2And C, contain amino acid and manganese, zinc, copper, magnesium, the selenium and other trace elements of 7 kinds of needed by human, so people suitably increase the intake of mushroom in the diet structure, can regulate physical efficiency, balanced nutrients is kept human body normal health level.In addition, mushroom also has antitumor, reducing blood lipid, antithrombotic, raising immunity and protects pharmacological actions such as liver.Soya sauce has the fragrant and fragrant taste of ester of strong sauce, and is fresh and sweet agreeable to the taste, contains the indispensable nutritions of multiple human body such as protein, fat, vitamin, calcium, phosphorus, iron; Be rich in linoleic acid, leukotrienes, human body is replenished essential aliphatic acid and to reduce cholesterol all helpful, the soybean lecithin in the soya sauce is to keeping blood vessel elasticity, preventing that fatty liver from forming positive role is all arranged.
Through looking into new investigation; Be not primary raw material not also in the market, combine that the fragrance that the chili oil of processing with the profit extraction process is allocated, frying forms is unique, the mushroom beef paste of suitable sliding, nutritious, the green health of mouthfeel with new fresh mushroom, good quality soybeans sauce, very lean beef.
Summary of the invention:
The invention provides mushroom beef paste prescription of a kind of unique flavor, nutritious, green health, instant and preparation method thereof, its prescription is: new fresh mushroom 40-50%, soya sauce 10-30%; Vegetable oil 15-35%, very lean beef 3-8%, bright green onion 1-2%; Fresh ginger 1-2%, bright garlic 1-2%, chilli 1.7-3.4%; Edible salt 1-3%, white sugar 1-3%, monosodium glutamate 0.5-1%; (anise, Chinese prickly ash, cassia bark, fennel seeds were by weight 3: 4: 2: 1) 1-2%, dried green onion, ginger, garlic powder (by weight 1: 1: 1) 0.06-0.16% for spice.Its preparation method is following: 1) raw material are made and preliminary treatment only: 1. mushroom rinsing and preliminary treatment: select new fresh mushroom and go handle to clean, and after blanching 2-3 minute, cold fast in water more than 90 ℃ with the timely rinsing of flowing cold water, be cut into 0.25-0.5cm
2The mushroom fourth be that material a is subsequent use; 2. the preparation of chili oil: get vegetable oil, chilli piece, water and put into pot with 8: 1: 1 proportioning and heat and boil; Add spice, ginger, green onion, garlic by the predetermined ratio order again after boiling; Strengthen firepower and treat that water boils dry the little fire in back and continues heating 5-8 minute, cooling after 80 mesh sieves to be filtered into material b subsequent use; 3. the preparation at beef end: choose that fresh very lean beef mixes by 50: 1 with green onion, ginger, garlic powder mixture after the meat grinder rubbing is that material C is subsequent use; 2) frying of sauce: add material C after being heated to material b more than 150 ℃ and stir-fry; Treat that beef sixty percent ripe back adds soya sauce and continued to stir-fry 3-5 minute; Add material a again and treat to change after a pot interior material all seethes with excitement little fire continuation adding 5 minutes, adding salt, white sugar, monosodium glutamate stir and made it even in 1-3 minute; 3) can, exhaust, sterilization.
Good effect of the present invention is: select new fresh mushroom for use, product keeps the fragrance and the taste of mushroom; Select good quality soybeans sauce and very lean beef for use, to reach the taste complementation, the purpose of nutrition arrangement; Adopt the profit extraction process to prepare chili oil, to guarantee the local flavor and the quality of fragrance mushroom sauce product; All raw materials are through reasonably allotment, fryings, have been processed into that mouthfeel is good, taste is bright, the green easily appetizing food of health, have satisfied people to many-sided demands such as food color, nutrition, health, have filled up the gaps in market.
The specific embodiment:
Through the description of following embodiment, will help the public more and it will be apparent to those skilled in the art that the present invention, but can't be regarded as restriction by the specific embodiment that the applicant is given technical scheme of the present invention.
Embodiment 1: the present embodiment composition of raw materials: mushroom 40%, soya sauce 20%, peanut oil 24%, very lean beef 6%; Bright green onion 1%, fresh ginger 1%, bright garlic 1%; Chilli 2.75%, salt 1.4%, white sugar 1%; Monosodium glutamate 0.5%, and spice 1.2% (anise, Chinese prickly ash, cassia bark, fennel seeds were by weight 3: 4: 2: 1), and green onion powder (weight ratio 1: 1: 1) 0.15%.The preparation method is following: 1) raw material are made and preliminary treatment only: 1. mushroom rinsing and preliminary treatment: select new fresh mushroom and go handle to clean, and after blanching 2-3 minute, cold fast in water more than 90 ℃ with the timely rinsing of flowing cold water, be cut into 0.25-0.5cm
2The mushroom fourth be that material a is subsequent use; 2. the preparation of chili oil: get peanut oil, chilli piece, water and put into pot with 8: 1: 1 proportioning and heat and boil; Add spice, ginger, green onion, garlic by the predetermined ratio order again after boiling; Strengthen firepower and treat that water boils dry the little fire in back and continues heating 5-8 minute, cooling after 80 mesh sieves to be filtered into material b subsequent use; 3. beef end preparation: choose that fresh very lean beef mixes by 50: 1 with green onion, ginger, garlic powder mixture after the meat grinder rubbing is that material C is subsequent use; 2) frying of sauce: add material C after being heated to material b more than 150 ℃ and stir-fry; Treat that beef sixty percent ripe back adds soya sauce and continued to stir-fry 3-5 minute; Add material a again and treat to change after a pot interior material all seethes with excitement little fire continuation heating 5 minutes, adding salt, white sugar, monosodium glutamate stir and made it even in 1-3 minute; 3) can is vented to vacuum 0.04-0.053MPa, and 121 ℃ of high-temperature steam sterilization back back-pressures are cooled to room temperature and are finished product.
Embodiment 2: the present embodiment composition of raw materials: mushroom 44%, soya sauce 25%, very lean beef 7.5%, peanut oil 15%, bright green onion 1%, fresh ginger 1%, bright garlic 1%, chilli 1.9%, salt 1%, white sugar 1%, monosodium glutamate 0.5%, spice 1%, green onion powder 0.1%.The preparation method is with embodiment 1.
Certainly; The present invention can also have other various embodiments; Under the situation that does not deviate from spirit of the present invention and essence thereof; Those of ordinary skill in the art can make various corresponding changes and distortion according to the present invention, but these corresponding changes and distortion all should belong to the protection domain of the appended claim of the present invention.
Claims (6)
1. the mushroom beef paste of a unique flavor, its prescription is: new fresh mushroom 40-50%, soya sauce 10-30%, vegetable oil 15-35%; Very lean beef 3-8%, bright green onion 1-2%, fresh ginger 1-2%, bright garlic 1-2%; Chilli 1.7-3.4%, edible salt 1-3%, white sugar 1-3%; Monosodium glutamate 0.5-1%, (anise, Chinese prickly ash, cassia bark, fennel seeds were by weight 3: 4: 2: 1) 1-2%, dried green onion, ginger, garlic powder (by weight 1: 1: 1) 0.06-0.16% for spice.
2. according to the said mushroom beef paste of claim 1; Its preparation method is following: 1) raw material are made and preliminary treatment only: 1. mushroom rinsing and preliminary treatment: select new fresh mushroom and go handle to clean; After blanching 2-3 minute, cold fast in 90 ℃ water with the timely rinsing of flowing cold water, be cut into 0.25-0.5cm
2The mushroom fourth be that material a is subsequent use; 2. the preparation of chili oil: get vegetable oil, chilli piece, water and put into pot with 8: 1: 1 proportioning and heat and boil; Add spice, ginger, green onion, garlic by the predetermined ratio order again after boiling; Strengthen firepower and treat that water boils dry the little fire in back and continues heating 5-8 minute, cooling after 80 mesh sieves to be filtered into material b subsequent use; 3. the preparation at beef end: choose that fresh very lean beef mixes by weight 50: 1 with green onion, ginger, garlic powder mixture after the meat grinder rubbing is that material C is subsequent use; 2) frying of sauce: add material C after being heated to material b more than 150 ℃ and stir-fry; Treat that beef sixty percent ripe back adds soya sauce and continued to stir-fry 3-5 minute; Add material a again; Treat to change after a pot interior material all seethes with excitement little fire and continue heating 5 minutes, adding salt, white sugar, monosodium glutamate stir and made it even in 1-3 minute; 3) can, exhaust, sterilization.
3. according to the said mushroom beef paste of claim 1, it is characterized in that its prescription is: new fresh mushroom 40%, soya sauce 20%, very lean beef 6%; Vegetable oil 24%, bright green onion 1%, fresh ginger 1%, bright garlic 1%; Chilli 2.75%, edible salt 1.4%, white sugar 1%; Monosodium glutamate 0.5%, and spice 1.2% (anise, Chinese prickly ash, cassia bark, fennel seeds were by weight 3: 4: 2: 1), and dried green onion, ginger, garlic powder (by weight 1: 1: 1) 0.15%.
4. according to claim 1,2 said mushroom beef pastes, it is characterized in that new fresh mushroom removes the mushroom handle and cleans after, blanching is handled and is gone out except that enzymatic activity to reach, kills the part attached microbial, improves the purpose of product quality and original fragrance in water more than 90 ℃.
5. the preparation according to the said chili oil of claim 2 is characterized in that: vegetable oil, chilli piece, water are put into the pot heating with 8: 1: 1 proportioning and are boiled; Add spice and fresh ginger, green onion, garlic by the predetermined ratio order again after boiling; Strengthen firepower and treat that water boils dry the little fire in back and continues heating 5-8 minute, filter through 80 mesh sieves after cooling and make chili oil.
6. according to claim 1,2 said mushroom beef pastes, it is characterized in that the good material of frying in carrying out can, exhaust more than 80 ℃, exhaust final vacuum degree reaches behind the 0.04-0.053MPa after 121 ℃ of high-temperature steams sterilizations again, and back-pressure is cooled to room temperature.
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| CN102823846A (en) * | 2012-09-24 | 2012-12-19 | 淮北顺发食品有限公司 | Recipe and production process of red onion stir-fired flavor beef sauce |
| CN102919816A (en) * | 2012-11-14 | 2013-02-13 | 江苏小康食品有限公司 | Formula and preparation method of beef paste |
| CN102972741A (en) * | 2012-12-14 | 2013-03-20 | 深圳市龙茵科技有限公司 | Seasoning source capable of enhancing appetite containing mushroom and being capable of enhancing appetite and manufacturing method of seasoning source |
| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN103054004A (en) * | 2012-12-27 | 2013-04-24 | 朝阳市宏达菌业有限公司 | Wild mushroom beef paste and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
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| CN103393079A (en) * | 2013-07-08 | 2013-11-20 | 安徽金麒麟农业科技有限公司 | Manual health care beef thick chilli sauce |
| CN103445099A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Mushroom sauce soybeans |
| CN103504283A (en) * | 2013-10-22 | 2014-01-15 | 程龙凤 | Processing method for sauce comprising three mushrooms and nostoc sphaeroides |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN103689539A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Beef paste with loquat favor and preparation method thereof |
| CN103689535A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Mushroom beef sauce and preparation method thereof |
| CN103734673A (en) * | 2013-12-17 | 2014-04-23 | 灵璧县九家味食品有限公司 | Preparation method of beef sauce |
| CN104172127A (en) * | 2014-08-05 | 2014-12-03 | 宁夏红山河食品有限公司 | Muslim mushroom beef sauce and preparation method thereof |
| CN104256565A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Paste containing shiitake mushroom, soybean and beef and production method thereof |
| CN104273508A (en) * | 2013-07-07 | 2015-01-14 | 湖北尝香思食品有限公司 | Non-fermented spicy and fragrant beef paste and production process thereof |
| CN105360784A (en) * | 2014-08-29 | 2016-03-02 | 高磊 | Making method of shiitake and donkey meat sauce |
| CN105454812A (en) * | 2014-08-29 | 2016-04-06 | 高磊 | Making method for Agrocybe aegerita beef paste |
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| CN106174429A (en) * | 2016-08-03 | 2016-12-07 | 陕西鑫易源农业科技开发有限公司 | A kind of beef paste with mushroom and preparation method thereof |
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