CN102613538A - Mushroom beef paste and preparation method thereof - Google Patents

Mushroom beef paste and preparation method thereof Download PDF

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Publication number
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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CN
China
Prior art keywords
mushroom
percent
beef
fresh
ginger
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CN201210115252XA
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Chinese (zh)
Inventor
赵小刚
秦玉合
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迁安市龙泉农产品开发有限公司
赵小刚
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Application filed by 迁安市龙泉农产品开发有限公司, 赵小刚 filed Critical 迁安市龙泉农产品开发有限公司
Priority to CN201210115252XA priority Critical patent/CN102613538A/en
Publication of CN102613538A publication Critical patent/CN102613538A/en

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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

A kind of mushroom beef paste and preparation method thereof

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.
CN201210115252XA 2012-04-19 2012-04-19 Mushroom beef paste and preparation method thereof CN102613538A (en)

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Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102972743A (en) * 2012-12-14 2013-03-20 孙德善 Beef paste and manufacturing method thereof
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
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
CN103355637A (en) * 2013-07-20 2013-10-23 余芳 Preparation method of mushroom donkey meat paste
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
CN103689535A (en) * 2013-12-04 2014-04-02 丁于萍 Mushroom beef sauce and preparation method thereof
CN103689539A (en) * 2013-12-04 2014-04-02 田世伟 Beef paste with loquat favor 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
CN105767973A (en) * 2016-04-18 2016-07-20 天津市鸿禄食品有限公司 Flavored chilli product and making method thereof
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
CN106235276A (en) * 2016-08-03 2016-12-21 陕西鑫易源农业科技开发有限公司 A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof
CN106539064A (en) * 2016-10-25 2017-03-29 蚌埠学院 A kind of Radix Puerariae beef paste and preparation method thereof
CN106616864A (en) * 2016-11-15 2017-05-10 安徽味仙食品有限公司 Preparation method for shiitake mushroom beef paste
CN106616862A (en) * 2016-09-19 2017-05-10 江苏江南生物科技有限公司 Low-salt low-sugar volvaria volvacea sauce and preparation method thereof
CN106722879A (en) * 2016-12-12 2017-05-31 昭平县科学技术指导站 A kind of healthcare mushroom sauce and preparation method thereof
CN107183663A (en) * 2017-05-23 2017-09-22 马鞍山市十月丰食品有限公司 A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof
CN107279751A (en) * 2017-07-24 2017-10-24 北京利民恒华农业科技有限公司 A kind of beef paste and preparation method thereof
CN107319489A (en) * 2017-06-15 2017-11-07 驻马店市难得香食品调料有限公司 Tartar sauce and preparation method thereof
CN107549774A (en) * 2017-09-26 2018-01-09 贵州湄潭黔味旅游管理服务有限公司 A kind of preparation method of mushroom shredded meat capsicum
CN108175077A (en) * 2018-01-11 2018-06-19 马鞍山市十月丰食品有限公司 A kind of mushroom beef chili paste and preparation method thereof
CN108450915A (en) * 2018-04-11 2018-08-28 蚌埠学院 A kind of production method of mushroom pueraria lobata beef paste

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CN101095502A (en) * 2007-06-23 2008-01-02 董福伟 Beef sauce and the method of preparing the same
CN101933607A (en) * 2010-09-19 2011-01-05 大连友兰企业集团有限公司 Spicy hot fresh mushroom sauce and processing method thereof
CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste

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Publication number Priority date Publication date Assignee Title
CN101091550A (en) * 2006-06-23 2007-12-26 顾友恒 Technique for preparing sauce package for beef noodle of shiitake fungus
CN101095502A (en) * 2007-06-23 2008-01-02 董福伟 Beef sauce and the method of preparing the same
CN101933607A (en) * 2010-09-19 2011-01-05 大连友兰企业集团有限公司 Spicy hot fresh mushroom sauce and processing method thereof
CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste

Cited By (39)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102823846B (en) * 2012-09-24 2014-01-01 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
CN102972743A (en) * 2012-12-14 2013-03-20 孙德善 Beef paste and manufacturing method thereof
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
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
CN103099189B (en) * 2013-01-29 2015-08-19 承德曼曼食品有限公司 A kind of mushroom flavor sauce and manufacture craft 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
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
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
CN103393079B (en) * 2013-07-08 2015-05-13 安徽金麒麟农业科技有限公司 Manual health care beef thick chilli sauce
CN103445099B (en) * 2013-07-17 2015-04-15 当涂县黄池蔬菜产销专业合作社 Mushroom sauce soybeans
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
CN103355637A (en) * 2013-07-20 2013-10-23 余芳 Preparation method of mushroom donkey meat paste
CN103504274A (en) * 2013-09-08 2014-01-15 夏华 Manufacturing method of shiitake-ass meat paste
CN103504283A (en) * 2013-10-22 2014-01-15 程龙凤 Processing method for sauce comprising three mushrooms and nostoc sphaeroides
CN103689539B (en) * 2013-12-04 2016-04-06 田世伟 A kind of beef paste with loquat favor and preparation method thereof
CN103689535B (en) * 2013-12-04 2016-04-06 丁于萍 A kind of beef paste with mushroom and preparation method thereof
CN103689535A (en) * 2013-12-04 2014-04-02 丁于萍 Mushroom beef sauce and preparation method thereof
CN103689539A (en) * 2013-12-04 2014-04-02 田世伟 Beef paste with loquat favor 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
CN104172127B (en) * 2014-08-05 2016-05-25 宁夏红山河食品股份有限公司 A kind of Islamic mushroom-contained beef paste and preparation method 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
CN104256565A (en) * 2014-09-09 2015-01-07 董春年 Paste containing shiitake mushroom, soybean and beef and production method thereof
CN105767973A (en) * 2016-04-18 2016-07-20 天津市鸿禄食品有限公司 Flavored chilli product and making method thereof
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
CN106235276A (en) * 2016-08-03 2016-12-21 陕西鑫易源农业科技开发有限公司 A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof
CN106616862A (en) * 2016-09-19 2017-05-10 江苏江南生物科技有限公司 Low-salt low-sugar volvaria volvacea sauce and preparation method thereof
CN106539064A (en) * 2016-10-25 2017-03-29 蚌埠学院 A kind of Radix Puerariae beef paste and preparation method thereof
CN106616864A (en) * 2016-11-15 2017-05-10 安徽味仙食品有限公司 Preparation method for shiitake mushroom beef paste
CN106722879A (en) * 2016-12-12 2017-05-31 昭平县科学技术指导站 A kind of healthcare mushroom sauce and preparation method thereof
CN107183663A (en) * 2017-05-23 2017-09-22 马鞍山市十月丰食品有限公司 A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof
CN107319489A (en) * 2017-06-15 2017-11-07 驻马店市难得香食品调料有限公司 Tartar sauce and preparation method thereof
CN107279751A (en) * 2017-07-24 2017-10-24 北京利民恒华农业科技有限公司 A kind of beef paste and preparation method thereof
CN107549774A (en) * 2017-09-26 2018-01-09 贵州湄潭黔味旅游管理服务有限公司 A kind of preparation method of mushroom shredded meat capsicum
CN108175077A (en) * 2018-01-11 2018-06-19 马鞍山市十月丰食品有限公司 A kind of mushroom beef chili paste and preparation method thereof
CN108450915A (en) * 2018-04-11 2018-08-28 蚌埠学院 A kind of production method of mushroom pueraria lobata beef paste

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