CN102919816A - Formula and preparation method of beef paste - Google Patents

Formula and preparation method of beef paste Download PDF

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Publication number
CN102919816A
CN102919816A CN2012104569671A CN201210456967A CN102919816A CN 102919816 A CN102919816 A CN 102919816A CN 2012104569671 A CN2012104569671 A CN 2012104569671A CN 201210456967 A CN201210456967 A CN 201210456967A CN 102919816 A CN102919816 A CN 102919816A
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CN
China
Prior art keywords
beef
chilli powder
water
raw
beef paste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012104569671A
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Chinese (zh)
Inventor
韩圣波
郭玉星
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Jiangsu Qiakang Food Co., Ltd.
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JIANGSU XIAOKANG FOOD CO Ltd
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Priority to CN2012104569671A priority Critical patent/CN102919816A/en
Publication of CN102919816A publication Critical patent/CN102919816A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a formula and a preparation method of beef paste, belonging to the food technical field, wherein the formula comprises the following materials by mass: 10%-20% of soybean paste, 10%-15% of soybean oil, 5%-10% of maltodextrin, 20%-25% of beef, 10%-15% of chilli powder, 5%-10% of haw pulp, 5%-10% of white granulated sugar, 2%-5% of salt, 1%-3% of sesame, 0.5%-1% of monosodium glutamate, 0.1%-0.2% of pepper, 0.02%-0.04% of cinnamon, 0.02%-0.04% of clove, 0.02%-0.04% of potassium sorbate and 6%-7% of drinking water. The formula has the beneficial effects that the nutrient components of the materials in the beef paste can be effectively kept so as to enable the human body to intake certain needed nutrient components.

Description

Prescription of a kind of beef paste and preparation method thereof
Technical field
The present invention relates to prescription of a kind of beef paste and preparation method thereof, belong to food technology field.
Background technology
Development along with society, people more and more pay attention to for the health of self, food need to be taken in the main source of energy every day as people, how to guarantee that the food had is not only healthy but also be rich in the nutrition of various needed by human body, it is the developing direction of present grocery trade, existing beef paste technique can cause the nutritional labeling in the raw material to run off in process, is unfavorable for the health of human body.
Summary of the invention
Problem for above-mentioned prior art exists the invention provides prescription of a kind of beef paste and preparation method thereof, can effectively reduce the nutrition leak of raw material in process, thereby be conducive to health.
To achieve these goals, the technical solution used in the present invention is: a kind of prescription of beef paste, the mass percent of concrete batching is: soya sauce 10% ~ 20%, soybean oil 10% ~ 15%, maltodextrin 5% ~ 10%, beef 20% ~ 25%, chilli powder 10% ~ 15%, haw pulp 5% ~ 10%, white granulated sugar 5% ~ 10%, salt 2% ~ 5%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.02% ~ 0.04%, cloves 0.02% ~ 0.04%, potassium sorbate 0.02% ~ 0.04% and drinking water 6% ~ 7%.
A kind of preparation method of above-mentioned beef paste, its concrete steps are:
(1) raw materials beef: a. puts into pot with bright beef and salt and adds water and precook, and stirs once every 10 minutes, and maturity is consistent up and down to make it;
B. after precooking, treat that cube meat cuts section and gently squeezes and ooze out without watery blood, the cube meat after will precooking with meat grinder is diced, and makes the diameter of the meat cubelets that cut out at 0.5-0.8cm;
C. the meat cubelets that cut are carried out friedly, the meat cubelets after the frying are peony, without blackout, caking;
(2) raw materials soya sauce: common soya sauce is twisted carefully, it is reached without whole soya bean particle, then add maltodextrin and water mixes, under the pressure that is lower than 0.2MPa, endure to boiling, left standstill 2 minutes, contaminant filter in the mixed liquor is fallen;
(3) raw materials chilli powder: in the automatic stirring jacketed pan, add soybean oil, heating is 10-15 minute under the pressure of 0.18-0.25MPa, then the water that adds chilli powder and chilli powder weight 5%, under 0.22-0.25Mpa, frying 10-15 minute, make the chilli powder after the frying be peony, without being burned the blackout phenomenon;
(4) preparation beef paste: a. mixes raw material chilli powder, raw material beef, haw pulp, white granulated sugar, water, salt and raw material soya sauce in the automatic stirring jacketed pan, under the pressure of 0.12-0.15MPa, is heated to slight boiling, boils 60 minutes;
B. in pot, add sesame, monosodium glutamate, Chinese prickly ash, cassia bark, cloves and potassium sorbate, stir;
C. the sauce after will stirring is poured out, and leaves standstill to make its temperature get back to normal temperature, makes beef paste.
Compared with prior art, adopt prescription of the present invention, the beef paste mouthfeel of production is good, adopts in addition preparation method of the present invention, can effectively keep the nutritional labeling of various raw materials in the beef paste, thereby the assurance human body can be taken in some required nutritional labelings.
The specific embodiment
Below the invention will be further described.
A kind of prescription of beef paste, the mass percent of concrete batching is: soya sauce 10% ~ 20%, soybean oil 10% ~ 15%, maltodextrin 5% ~ 10%, beef 20% ~ 25%, chilli powder 10% ~ 15%, haw pulp 5% ~ 10%, white granulated sugar 5% ~ 10%, salt 2% ~ 5%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.02% ~ 0.04%, cloves 0.02% ~ 0.04%, potassium sorbate 0.02% ~ 0.04% and drinking water 6% ~ 7%.
A kind of preparation method of above-mentioned beef paste, its concrete steps are:
(1) raw materials beef: a. puts into pot with bright beef and salt and adds water and precook, and stirs once every 10 minutes, and maturity is consistent up and down to make it;
B. after precooking, treat that cube meat cuts section and gently squeezes and ooze out without watery blood, the cube meat after will precooking with meat grinder is diced, and makes the diameter of the meat cubelets that cut out at 0.5-0.8cm;
C. the meat cubelets that cut are carried out friedly, the meat cubelets after the frying are peony, without blackout, caking;
(2) raw materials soya sauce: common soya sauce is twisted carefully, it is reached without whole soya bean particle, then add maltodextrin and water mixes, under the pressure that is lower than 0.2MPa, endure to boiling, left standstill 2 minutes, contaminant filter in the mixed liquor is fallen;
(3) raw materials chilli powder: in the automatic stirring jacketed pan, add soybean oil, heating is 10-15 minute under the pressure of 0.18-0.25MPa, then the water that adds chilli powder and chilli powder weight 5%, under 0.22-0.25Mpa, frying 10-15 minute, make the chilli powder after the frying be peony, without being burned the blackout phenomenon;
(4) preparation beef paste: a. mixes raw material chilli powder, raw material beef, haw pulp, white granulated sugar, water, salt and raw material soya sauce in the automatic stirring jacketed pan, under the pressure of 0.12-0.15MPa, is heated to slight boiling, boils 60 minutes;
B. in pot, add sesame, monosodium glutamate, Chinese prickly ash, cassia bark, cloves and potassium sorbate, stir;
C. the sauce after will stirring is poured out, and leaves standstill to make its temperature get back to normal temperature, makes beef paste.

Claims (2)

1. the prescription of a beef paste, it is characterized in that the mass percent of concrete batching is: soya sauce 10% ~ 20%, soybean oil 10% ~ 15%, maltodextrin 5% ~ 10%, beef 20% ~ 25%, chilli powder 10% ~ 15%, haw pulp 5% ~ 10%, white granulated sugar 5% ~ 10%, salt 2% ~ 5%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.02% ~ 0.04%, cloves 0.02% ~ 0.04%, potassium sorbate 0.02% ~ 0.04% and drinking water 6% ~ 7%.
2. the preparation method of an above-mentioned beef paste is characterized in that, its concrete steps are:
(1) raw materials beef: a. puts into pot with bright beef and salt and adds water and precook, and stirs once every 10 minutes, and maturity is consistent up and down to make it;
B. after precooking, treat that cube meat cuts section and gently squeezes and ooze out without watery blood, the cube meat after will precooking with meat grinder is diced, and makes the diameter of the meat cubelets that cut out at 0.5-0.8cm;
C. the meat cubelets that cut are carried out friedly, the meat cubelets after the frying are peony, without blackout, caking;
(2) raw materials soya sauce: common soya sauce is twisted carefully, it is reached without whole soya bean particle, then add maltodextrin and water mixes, under the pressure that is lower than 0.2MPa, endure to boiling, left standstill 2 minutes, contaminant filter in the mixed liquor is fallen;
(3) raw materials chilli powder: in the automatic stirring jacketed pan, add soybean oil, heating is 10-15 minute under the pressure of 0.18-0.25MPa, then the water that adds chilli powder and chilli powder weight 5%, under 0.22-0.25Mpa, frying 10-15 minute, make the chilli powder after the frying be peony, without being burned the blackout phenomenon;
(4) preparation beef paste: a. mixes raw material chilli powder, raw material beef, haw pulp, white granulated sugar, water, salt and raw material soya sauce in the automatic stirring jacketed pan, under the pressure of 0.12-0.15MPa, is heated to little boiling, boils 60 minutes;
B. in pot, add sesame, monosodium glutamate, Chinese prickly ash, cassia bark, cloves and potassium sorbate, stir;
C. the sauce after will stirring is poured out, and leaves standstill to make its temperature get back to normal temperature, makes beef paste.
CN2012104569671A 2012-11-14 2012-11-14 Formula and preparation method of beef paste Pending CN102919816A (en)

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Application Number Priority Date Filing Date Title
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284127A (en) * 2013-06-06 2013-09-11 徐州德政缘调味品厂 Formula of fried pepper beef paste and preparing process thereof
CN103689539A (en) * 2013-12-04 2014-04-02 田世伟 Beef paste with loquat favor and preparation method thereof
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce
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
CN104223018A (en) * 2014-08-26 2014-12-24 蚌埠市楠慧川味食品厂 Squid flavor beef paste dices and preparation method thereof
CN105077176A (en) * 2014-12-19 2015-11-25 赵雅珺 Potato-green soy bean-beef chilli sauce
CN106722830A (en) * 2017-01-05 2017-05-31 江苏洽康食品有限公司 A kind of formula of beef composite seasoning sauce and preparation method thereof
CN108991465A (en) * 2018-06-25 2018-12-14 北京月盛斋清真食品有限公司 A kind of preparation process of beef seasoning concentrated soup base

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317367A (en) * 1988-06-17 1989-12-22 Q P Corp Liquid seasoning of separating type
CN101411508A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Spicy beef sauce and method of processing the same
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317367A (en) * 1988-06-17 1989-12-22 Q P Corp Liquid seasoning of separating type
CN101411508A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Spicy beef sauce and method of processing the same
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284127A (en) * 2013-06-06 2013-09-11 徐州德政缘调味品厂 Formula of fried pepper beef paste and preparing process thereof
CN103689539A (en) * 2013-12-04 2014-04-02 田世伟 Beef paste with loquat favor and preparation method thereof
CN103689539B (en) * 2013-12-04 2016-04-06 田世伟 A kind of beef paste with loquat favor and preparation method thereof
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce
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
CN104223018A (en) * 2014-08-26 2014-12-24 蚌埠市楠慧川味食品厂 Squid flavor beef paste dices and preparation method thereof
CN105077176A (en) * 2014-12-19 2015-11-25 赵雅珺 Potato-green soy bean-beef chilli sauce
CN106722830A (en) * 2017-01-05 2017-05-31 江苏洽康食品有限公司 A kind of formula of beef composite seasoning sauce and preparation method thereof
CN108991465A (en) * 2018-06-25 2018-12-14 北京月盛斋清真食品有限公司 A kind of preparation process of beef seasoning concentrated soup base

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Application publication date: 20130213