CN102754813A

CN102754813A - Preparation method of beef soybean paste

Info

Publication number: CN102754813A
Application number: CN2011101023651A
Authority: CN
Inventors: 宋其祥
Original assignee: CHONGQING CITY HECHUAN DISTRICT HESHUANG TECHNOLOGY Co Ltd
Current assignee: CHONGQING CITY HECHUAN DISTRICT HESHUANG TECHNOLOGY Co Ltd
Priority date: 2011-04-24
Filing date: 2011-04-24
Publication date: 2012-10-31

Abstract

The invention relates to the field of foodstuff processing, and relates to a beef soybean paste preparation method. Common soybean past has defects of non-comprehensive nutrients, lack of beef flavor, and poor taste. With the invention, the defects are effectively solved. According to the invention, beef is chopped into meat sauce by using a knife; rapeseed oil is added into a pot, and is heated until boiled; the chopped beef is fried in the pot, until the beef form golden small particles; the beef particles are placed into a basin and are preserved for later use; soybeans are added into a pot, and are boiled with a proper amount of water; the soybeans are fetched by using a colander, and are placed into a sieve for removing excess water; the soybeans which are air-dried are added into a rice sieve; the soybeans are flatly paved by using a hand; the soybeans are fermented indoor with the rice sieve for 30 days, until a layer of bacteria turf is formed on the surface of the soybeans; the soybeans are added into a basin; the fried beef, edible salt, monosodium glutamate, and water are added into the basin; the mixture is well mixed by stirring by using the colander, and is then added into a jar; the jar is sealed by using a cover, and is preserved indoor for 1 year; and the soybean paste is fetched, and can be eaten. The method is mainly used for producing beef soybean paste.

Description

The preparation method of beef beans sauce

Technical field the present invention relates to a kind of preparation method of beef beans sauce.

Background technology beans sauce is a kind of more common flavouring; Be requisite a kind of condiment in the middle of people's family life, but general beans sauce has such shortcoming, the nutrition that is exactly general beans sauce is comprehensive inadequately; The fragrance that lacks a kind of beef, it is relatively poor that people eat mouthfeel.

Summary of the invention the objective of the invention is to provide a kind of preparation method of beef beans sauce, and it is comprehensive inadequately that it can effectively solve the nutrition of general beans sauce, lacks a kind of fragrance of beef, and people eat the relatively poor shortcoming of mouthfeel.

The objective of the invention is to realize like this: the preparation method of beef beans sauce; With clear water beef is cleaned up; With cutter beef is killed into meat pulp then, then rape oil is poured into and heated boiledly in the pot, pour in the pot and fry killing mashed beef; Beef is fried into flavous granule, subsequent use in the basin of packing into then; 10 kilograms of soya beans are put into clear water clean up, put into adding an amount of poach in back in the pot then, will stir with strainer in the middle of the process of boiling, put into sieve after getting with strainer then and drain redundant moisture; Soya bean after will drying is poured into respectively in the rice huller screen, with hand soya bean is paved, and is placed on indoor fermentation 30 days together with rice huller screen then, waits the surface rise last layer mycelia of soya bean to get final product; Soybean being poured in the basin, add fried good beef, salt, monosodium glutamate, water then, pour in the jar after stirring with strainer, is edible with being put into behind the lid good seal that indoor preservation takes out after 1 year.

The preparation method of beef beans sauce, this product has nutritious, the color and luster nature, fragrance is pleasant, moistization slag, the characteristics that aftertaste is sweet.

Specific embodiment composition of raw materials: 1 kilogram in beef, 10 kilograms of soya beans, 2 kilograms of salt, 0.5 kilogram of monosodium glutamate, 5 kilograms of rape oils, 20 kilograms of pure water.

Preparation method: 1. with clear water beef is cleaned up, with cutter beef is killed into meat pulp then, then rape oil is poured into and heated boiledly in the pot, poured in the pot frying into 10 minutes, beef is fried into flavous granule killing mashed beef, subsequent use in the basin of packing into then.

2.10 a kilogram soya bean is put into clear water and cleans up, and puts into then that the back added an amount of poach 100 minutes in the pot, will stir twice with strainer in the middle of the process of boiling, and prevents sticking pot, puts into sieve after getting with strainer then and drains redundant moisture.

3. the soya bean after will drying is poured into respectively in the rice huller screen, with hand soya bean is paved, and the soya bean in the rice huller screen can only spread one deck and soya bean can not be overlapping, is put into indoor fermentation 30 days together with rice huller screen then, waits the surface rise last layer mycelia of soya bean to get final product.

4. soybean being poured in the basin, add fried good beef, salt, monosodium glutamate, water then, pour in the jar after stirring with strainer, is edible with putting into behind the lid good seal that indoor preservation takes out after 1 year.

Claims

1. the preparation method of beef beans sauce; It is characterized in that: the preparation method of beef beans sauce, with clear water beef is cleaned up, with cutter beef is killed into meat pulp then; Then with rape oil pour into heat in the pot boiled; The beef that the government official is mashed is poured in the pot and fried, and beef is fried into flavous granule, and is subsequent use in the basin of packing into then; 10 kilograms of soya beans are put into clear water clean up, put into adding an amount of poach in back in the pot then, will stir with strainer in the middle of the process of boiling, put into sieve after getting with strainer then and drain redundant moisture; Soya bean after will drying is poured into respectively in the rice huller screen, with hand soya bean is paved, and is placed on indoor fermentation 30 days together with rice huller screen then, waits the surface rise last layer mycelia of soya bean to get final product; Soybean being poured in the basin, add fried good beef, salt, monosodium glutamate, water then, pour in the jar after stirring with strainer, is edible with being put into behind the lid good seal that indoor preservation takes out after 1 year.