CN103202458B - Beef mushroom paste and preparation method thereof - Google Patents
Beef mushroom paste and preparation method thereof Download PDFInfo
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- CN103202458B CN103202458B CN201210008767.XA CN201210008767A CN103202458B CN 103202458 B CN103202458 B CN 103202458B CN 201210008767 A CN201210008767 A CN 201210008767A CN 103202458 B CN103202458 B CN 103202458B
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a beef mushroom paste and a preparation method thereof. The beef mushroom paste is prepared from the following raw materials by weight: 400 parts of yellow cattle meat, 100 parts of dry mushrooms, 120-200 parts of a beef pickling solution, 5-10 parts of mushroom seasonings, and 0.5-1 part of a flavor enzyme. The beef mushroom paste provided in the invention makes use of the high nutrition eating efficacy of beef and mushrooms. By means of the preparation method disclosed in the invention, the prepared beef mushrooms paste has the advantages of unique flavor, rich nutrition, soft and tasty meat, very delicious and fragrant taste, and long storage time, thus being a delicious delicacy suitable for people of all ages.
Description
Technical field
The present invention relates to sauce based food technical field, particularly a kind of beef mushroom sauce and preparation method thereof.
Background technology
Sauce is a kind of traditional food, that in human food, indispensable one one of is gone with rice or bread, along with the raising of people's living standard, people are more and more higher to the requirement of food quality, and the sauce based food of going with rice or bread of all kinds of local flavors is also more and more welcome, from A Xiang mother-in-law to old foster-mother, from soya sauce to thick chilli sauce, tartar sauce goods are gone with rice or bread and are become dish to go with rice, steamed buns etc from food, become the good merchantable brand on Domestic dining table, and the equal edible of population.At present in various in style going with rice or bread in jam product, ubiquitous deficiency is: 1) kind of sauce raw material processed is more single, 2) single jam product and meat raw material are mixed with to meat pulp, and now do now and eat, can not deposit fresh-keeping and carry ediblely, being difficult to carry out suitability for industrialized production.
summary of the invention
The object of the present invention is to provide a kind of to integrate nutrition and health care, and nutritious, unique flavor, give off a strong fragrance, be for portable for eating, and can realize beef mushroom sauce of suitability for industrialized production and preparation method thereof.
Realizing the technical scheme that above-mentioned purpose takes is that beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 120～200 parts of beef pickling liquids, 5～10 parts of mushroom flavourings, 0.5～1 part of food flavor enzyme;
Described beef pickling liquid is formulated by the raw material of pressing row percentage by weight: salt 1%, white sugar 2%, monosodium glutamate 5%, spice 1%, vitamin C 0.5%, glucose 0.5%, cornstarch 1.5%, tomato meal 1.2%, white pepper powder 1.5% and chilli powder 2%, surplus is water, wherein, spice be by equivalent proportioning by weight three how, rhizoma zingiberis, coriander, meat bandit be formulated;
Described mushroom flavouring is formulated by the raw material of pressing row percentage by weight: cooking wine 1.5%, salt 1.2%, soya sauce 2.5%, corn oil 3%, anise 0.2%, dried orange peel 0.3% and pepper 0.5%.
The preparation method of beef mushroom sauce of the present invention carries out according to the following steps:
(1) batching: carry out the preparation of beef preserved materials and mushroom flavouring, wherein:
A) preparation of beef pickling liquid: first by described proportioning get three how, rhizoma zingiberis, coriander, meat bandit wear into powder, evenly be mixed and made into spice, then, take food salt, white sugar, monosodium glutamate, vitamin C, glucose, cornstarch, tomato meal, white pepper powder and chilli powder by described proportioning, insert in container together with the spice of preparing, add water and stir by described proportioning again, make beef pickling liquid for subsequent use;
B) preparation of mushroom flavouring: get corn oil by described proportioning and be heated to 160～180 DEG C in heating container, add anise, dried orange peel and pepper, and be incubated 5～8 minutes, carry out naturally cooling to normal temperature after high-temperature process, make shortening corn oil, add cooking wine, salt, soya sauce, stir by described proportioning again, make mushroom flavouring for subsequent use;
(2) mushroom processing: get dried thin mushroom by described proportioning, after cleaning with 4～25 DEG C of clear water, change water soaking 3～4 hours, put into again pressure cooker and carry out high-temperature sterilization, steam pressure 0.1 MPa～1.5 MPa, sterilising temp is 120 DEG C～130 DEG C, time 20-50 minute, after taking out draining, be cooled to 45 DEG C, being sprinkled into food flavor enzyme according to described proportioning mixes thoroughly, leave standstill 12 hours, then cut into the particle of particle diameter≤0.6cm, add mushroom flavouring by described proportioning, stir, make mushroom sauce for subsequent use;
(3) beef processing: get Carnis Bovis seu Bubali by described proportioning, be cut into the beef clod of 1～2 kilogram, by described proportioning, beef pickling liquid is expelled in beef clod again, and put into tumbler and carry out tumbling, tumbling temperature is 5～8 DEG C, 4～6 hours tumbling time, then insert the interior boiling of digester 3～6 hours, 95～100 DEG C of boiling temperatures, take out and are cooled to normal temperature, cut into particle diameter and are≤particle of 0.5cm, sending into drying oven dries, bake out temperature is controlled at 100～120 DEG C, and drying extremely moisture percentage is 20～30%, makes beef granules preserved materials for subsequent use;
(4) finished product is made: beef granules preserved materials mixing and stirring prepared by mushroom sauce prepared by step (2) and step (3), undertaken packed or bottled by the weight of 250 grams or 500 grams or 1000 grams respectively, then seal sterilization, 100～120 DEG C of sterilising temps, sterilization time is 20～60 minutes, is beef mushroom sauce finished product after cooling.
In the raw material that the present invention selects, beef belongs to high protein, low fat, is rich in several amino acids and mineral matter element, has digestibility high.Beef is rich in protein, mineral matter and vitamin B group, comprises nicotinic acid, vitamin B1 and riboflavin.The traditional Chinese medical science is thought, beef can nourish, strengthening body, has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, the breath wind that reduces phlegm, the effects such as saliva of quenching the thirst.The most applicable sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy crowd is edible for soreness of bones and muscles, anaemia prolonged illness and face.The famous and precious edible good merchantable brand of Lentinus, nutrition is very abundant, is one of traditional " eight large mountains delicacy ".Its protein content is 19%, fat 4%, and soluble N-free material 97%, also has more ergosterol.Nearly 18 kinds, amino acid in protein from lentinus edodes matter, containing 7 kinds in 8 seed amino acids of needed by human.Mushroom also contains a large amount of glutamic acid, multivitamin ' ' and protein etc. ' ' therefore be referred to as " treasure-house of vitamin " by people.Meanwhile, in mushroom fat, contain a large amount of linolenic acids, have the hematopoiesis materials such as a large amount of calcium, iron, copper, the intelligence development of can being healthy and strong of normal very popular mushroom.Mushroom is not only nutritious, and has certain medical value, contains lentinan in mushroom, be distinctive a kind of polysaccharide component in mushroom, adjustable human immune system, stimulates antibody to form active big and small cell, there is antitumor action, can prevent and treat various diseases.Pickle conditioning through beef pickling liquid and mushroom flavouring, can make the soft perfume (or spice) of beef and mushroom tender, thick flavor, delicious flavour, improves a poor appetite, and becomes the good merchantable brand of going with rice or bread, and can prevent corruption, extends the shelf-life of product.
Beef mushroom sauce of making according to the method described above and preparation method thereof, its beneficial effect is:
(1) beef mushroom sauce of the present invention, utilize edible effect of high nutrition of Carnis Bovis seu Bubali and mushroom, make by method of the present invention, can overcome that it is apt to deteriorate, be difficult for the shortcoming of preserving, can intactly keep again its excellent nutrition edibility characteristic, in addition help the preserved materials with multi-condiment seasoning matter science preparation, make it color, plain tool is good, soft tender agreeable to the taste, nutritious, be all-ages edible delicious good merchantable brand.
(2) soft good to eat, the taste of beef mushroom sauce unique flavor of the present invention, nutritious, meat extremely delicious fragrant strongly fragrant, the resting period is long, unpacking is edible, improve edible convenience, be particularly suitable for those and want to eat and can not do and maybe can do but the busy people that do, as student, traveller, young migrants seeking job in cities and children and old man.
(3) purposes of this beef mushroom sauce is very wide, can be used for noodles served with soy sauce, sesame butter, etc., also can be used for mixing meal, and folder steamed bun is eaten also very delicious, is worth attempting.And edible in the lump with staple food, and fragrance is pure, the appetizing of food is good to eat, have improve a poor appetite, Weight-reducing and lipid-lowering, the effect such as delay senility, particularly beef and mushroom, its biology containing is calcareous to be easily absorbed with the nutritional labeling such as protein, therefore, it is edible all the life that this sauce can be used as daily food, is a kind of edible health good merchantable brand that can make the lifelong extra-nutrition of people.
(4) process uniqueness of the present invention, easy and simple to handle, family manufactures, suitability for industrialized production is all very convenient, and small investment, and cost is low, is easy to promote.
Detailed description of the invention
Beef mushroom sauce of the present invention is the practical experience long-term by inventor and a large amount of research and probe gained, and this beef mushroom sauce is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 120～200 parts of beef pickling liquids, 5～10 parts of mushroom flavourings, 0.5～1 part of food flavor enzyme.Described beef pickling liquid is formulated by the raw material of pressing row percentage by weight: salt 1%, white sugar 2%, monosodium glutamate 5%, spice 1%, vitamin C 0.5%, glucose 0.5%, cornstarch 1.5%, tomato meal 1.2%, white pepper powder 1.5% and chilli powder 2%, surplus is water, wherein, spice be by equivalent proportioning by weight three how, rhizoma zingiberis, coriander, meat bandit be formulated.Described mushroom flavouring is formulated by the raw material of pressing row percentage by weight: cooking wine 1.5%, salt 1.2%, soya sauce 2.5%, corn oil 3%, anise 0.2%, dried orange peel 0.3% and pepper 0.5%.In the present invention, beef is selected the Carnis Bovis seu Bubali of Nanyang, henan, the mushroom of the first-selected Funiu Shan Mountain of mushroom, and nan yang yellow cattle is one of the whole nation five large breeding oxes, because its meat is thin, thick flavor, delicious flavour, so liked by people, enjoys the laudatory title of " favourite son in meat ".Funiu Shan Mountain mushroom, the ecological environment that Ta Shi Funiu Shan Mountain district is exclusive, the edible mushroom that natural resources and pure scenery with hills and waters are pregnant with, it is best in quality, the fragrance people that oozes, and nutritious, edible tender perfume (or spice), tasty mouthfeel, green health, there is other areas incomparable good taste, abundant nutrition and Dietotherapy health effect.Thereby the jam product of the making good health-care nutritional food of color, smell and taste element tool especially.
Below in conjunction with embodiment, the preparation method of beef mushroom sauce of the present invention is described further.
Embodiment 1
Beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 120 parts of beef pickling liquids, 5 parts of mushroom flavourings, 0.5 part of food flavor enzyme.Described beef pickling liquid is formulated by the raw material of pressing row percentage by weight: salt 1%, white sugar 2%, monosodium glutamate 5%, spice 1%, vitamin C 0.5%, glucose 0.5%, cornstarch 1.5%, tomato meal 1.2%, white pepper powder 1.5% and chilli powder 2%, surplus is water, wherein, spice be by equivalent proportioning by weight three how, rhizoma zingiberis, coriander, meat bandit be formulated.Described mushroom flavouring is formulated by the raw material of pressing row percentage by weight: cooking wine 1.5%, salt 1.2%, soya sauce 2.5%, corn oil 3%, anise 0.2%, dried orange peel 0.3% and pepper 0.5%.
The preparation method of beef mushroom sauce of the present invention: first carry out the preparation of beef preserved materials and mushroom flavouring, wherein: the compound method of beef pickling liquid is: first by described proportioning get three how, rhizoma zingiberis, coriander, meat bandit wear into powder, insert in container and mix and make spice, then, take food salt, white sugar, monosodium glutamate, vitamin C, glucose, cornstarch, tomato meal, white pepper powder and chilli powder by described proportioning, insert in container together with the spice of preparing, add water and stir by described proportioning again, make beef pickling liquid; The compound method of mushroom flavouring is: first get corn oil by described proportioning and refine, in heating container, be heated to 160～180 DEG C, add anise, dried orange peel and pepper, and be incubated 5～8 minutes, carry out naturally cooling to normal temperature after high-temperature process, make shortening corn oil, then add cooking wine, salt, soya sauce, stir by described proportioning, make mushroom flavouring.After batching preparation, carry out the processing of mushroom and beef, wherein the processing of mushroom is: get dried thin mushroom by described proportioning, after cleaning, change water soaking 3～4 hours with clear water, water temperature is controlled within the scope of 4～25 DEG C.Then soaked mushroom is put into pressure cooker and carry out high-temperature sterilization, steam pressure is controlled within the scope of 0.1 MPa～1.5 MPa, and temperature is controlled at 120 DEG C～130 DEG C, high-temperature sterilization 20～50 minutes, after taking out draining, be cooled to 45 DEG C, be sprinkled into food flavor enzyme according to described proportioning and mix thoroughly, leave standstill and mushroom was carried out to enzymolysis in 12 hours, then, the good mushroom of enzymolysis is cut into the particle of particle diameter≤0.6cm, add mushroom flavouring by described proportioning again, stir, make mushroom sauce for subsequent use; The processing of beef is: get Carnis Bovis seu Bubali by described proportioning, be cut into the beef clod of 1～2 kilogram, beef clod is inserted in injector, by described proportioning, beef pickling liquid is expelled in beef clod, carry out tumbling 4～6 hours putting into tumbler, tumbling temperature is controlled at 5～8 DEG C, then insert the interior boiling of digester 3～6 hours, 95～100 DEG C of boiling temperatures, taking-up is cooled to normal temperature and cuts into particle diameter and be≤particle of 0.5cm, and to send into drying oven and dry, temperature is for being controlled at 100～120 DEG C, drying extremely moisture percentage is 20～30%, makes beef granules preserved materials.Finally by mushroom sauce and the beef granule preserved materials mixing and stirring of preparation, be beef mushroom sauce finished product, undertaken packed or bottled by the weight of 250 grams or 500 grams or 1000 grams respectively again, then seal sterilization, 100～120 DEG C of sterilising temps, sterilization time is 20～60 minutes, is finished product after cooling.
Embodiment 2
Beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 160 parts of beef pickling liquids, 7 parts of mushroom flavourings, 0.7 part of food flavor enzyme.The formulation ratio of described beef pickling liquid and mushroom flavouring and the preparation method of beef mushroom sauce are identical with embodiment 1.
Embodiment 3
Beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: beef mushroom sauce of the present invention is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 200 parts of beef pickling liquids, 10 parts of mushroom flavourings, 1 part of food flavor enzyme.The formulation ratio of described beef pickling liquid and mushroom flavouring and the preparation method of beef mushroom sauce are identical with embodiment 1.
Claims (1)
1. a beef mushroom sauce, it is characterized in that: this beef mushroom sauce is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 120～200 parts of beef pickling liquids, 5～10 parts of mushroom flavourings, 0.5～1 part of food flavor enzyme, wherein, described beef pickling liquid is formulated by the raw material of pressing row percentage by weight: salt 1%, white sugar 2%, monosodium glutamate 5%, spice 1%, vitamin C 0.5%, glucose 0.5%, cornstarch 1.5%, tomato meal 1.2%, white pepper powder 1.5% and chilli powder 2%, surplus is water, spice be wherein by equivalent proportioning by weight three how, rhizoma zingiberis, coriander, meat bandit is formulated, described mushroom flavouring is formulated by the raw material of following percentage by weight: cooking wine 1.5%, salt 1.2%, soya sauce 2.5%, corn oil 3%, anise 0.2%, dried orange peel 0.3% and pepper 0.5%, the preparation method of this beef mushroom sauce carries out according to the following steps:
(1) batching: carry out the preparation of beef pickling liquid and mushroom flavouring, wherein:
A) preparation of beef pickling liquid: first by weight equivalent proportioning get three how, rhizoma zingiberis, coriander, meat bandit wear into powder, evenly be mixed and made into spice, then, take food salt, white sugar, monosodium glutamate, vitamin C, glucose, cornstarch, tomato meal, white pepper powder and chilli powder by described proportioning, insert in container together with the spice of preparing, add water and stir by described proportioning again, make beef pickling liquid for subsequent use;
B) preparation of mushroom flavouring: get corn oil by described proportioning and be heated to 160～180 DEG C in heating container, add anise, dried orange peel and pepper, and be incubated 5～8 minutes, carry out naturally cooling to normal temperature after high-temperature process, make shortening corn oil, add cooking wine, salt, soya sauce by described proportioning again, stir, make mushroom flavouring for subsequent use;
(2) mushroom processing: get dried thin mushroom by described proportioning, after cleaning with 4～25 DEG C of clear water, change water soaking 3～4 hours, put into again pressure cooker and carry out high-temperature sterilization, steam pressure 0.1 MPa～1.5 MPa, sterilising temp is 120 DEG C～130 DEG C, time 20-50 minute, after taking out draining, be cooled to 45 DEG C, being sprinkled into food flavor enzyme according to described proportioning mixes thoroughly, leave standstill 12 hours, then cut into the particle of particle diameter≤0.6cm, add mushroom flavouring by described proportioning, stir, make mushroom sauce for subsequent use;
(3) beef processing: get Carnis Bovis seu Bubali by described proportioning, be cut into the beef clod of 1～2 kilogram, by described proportioning, beef pickling liquid is expelled in beef clod again, and put into tumbler and carry out tumbling, tumbling temperature is 5～8 DEG C, 4～6 hours tumbling time, then insert the interior boiling of digester 3～6 hours, 95～100 DEG C of boiling temperatures, take out and are cooled to normal temperature, cut into particle diameter and are≤particle of 0.5cm, sending into drying oven dries, bake out temperature is controlled at 100～120 DEG C, and drying extremely moisture percentage is 20～30%, makes beef granules preserved materials for subsequent use;
(4) finished product is made: beef granules preserved materials mixing and stirring prepared by mushroom sauce prepared by step (2) and step (3), undertaken packed or bottled by the weight of 250 grams or 500 grams or 1000 grams respectively, then seal sterilization, 100～120 DEG C of sterilising temps, sterilization time is 20～60 minutes, is beef mushroom sauce finished product after cooling.
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| 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 |
| CN105614406A (en) * | 2015-06-30 | 2016-06-01 | 开平市水口镇卡摩商行 | Various-mushroom and spring bamboo shoot sauce for spaghetti |
| CN107183686A (en) * | 2017-05-15 | 2017-09-22 | 河池市金边土鳖虫养殖专业合作社 | A kind of phnom penh eupolyphaga worm leisure food |
| CN108925962A (en) * | 2017-05-26 | 2018-12-04 | 白迎霞 | Beef mushroom paste and preparation method thereof |
| CN108783393A (en) * | 2018-05-15 | 2018-11-13 | 丹凤县商山丹水食品有限公司 | A kind of beef mushroom paste and preparation method thereof |
| CN109757661B (en) * | 2019-03-26 | 2022-03-15 | 廊坊师范学院 | Fermented mushroom beef fermented soya beans and preparation method thereof |
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| CN101091550A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Technique for preparing sauce package for beef noodle of shiitake fungus |
| CN101390603A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural beef flavor essence |
| CN101720945B (en) * | 2009-12-31 | 2013-04-17 | 中国肉类食品综合研究中心 | Instant beef food and method for preparing same |
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