CN103859358B - A kind of beef paste and preparation method thereof - Google Patents
A kind of beef paste and preparation method thereof Download PDFInfo
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- CN103859358B CN103859358B CN201410128832.1A CN201410128832A CN103859358B CN 103859358 B CN103859358 B CN 103859358B CN 201410128832 A CN201410128832 A CN 201410128832A CN 103859358 B CN103859358 B CN 103859358B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of beef paste, comprise the steps: fermentation step: cooked by the soya bean that bubble is sent out, then fermented 2-3 days; Pickle step: the soya bean after fermentation and spicy face, ginger, monosodium glutamate, white wine and salt are fully mixed and made into beans sauce raw material, after beans sauce raw material is left standstill 3-5 days, pickle at least 1 month; Seasoning step: the beans sauce raw material after pickling described in getting, adds following flavoring wherein: fresh beef, small tomatoe, kohlrabi dish root, large caraway, chili sauce, salty noodle sauce, monosodium glutamate, chickens' extract, capsicum joint, garlic, edible oil, tsaoko, white sugar; Frying step: stir-fry described beans sauce raw material and flavoring in cauldron 2-4 hour, obtains beef paste.Preparation method's technique of beef paste of the present invention is simple, and the beef paste Beef flavor prepared is strong, has the delicate fragrance of soya bean simultaneously, not only non-greasy and have local nationality characteristic, is not only applicable to cooking, and can directly eats.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of processing technology of beef paste.
Background technology
The kind of beef paste is more, is a kind ofly to use commonplace flavouring, but general beef paste is all with the addition of much common condiment, beef paste is lacked unique fragrance and pungent, and mouthfeel is bad.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of processing technology of beef paste, make the beef paste prepared have strong fragrance, promote quality and the mouthfeel of beef paste.
The invention provides a kind of preparation method of beef paste, comprise the steps:
Fermentation step: cooked by the soya bean that bubble is sent out, then fermented 2-3 days;
Pickle step: the salt of the ginger of the soya bean after being fermented by 9000-11000 weight portion and the spicy face of 700-900 weight portion, 200-350 weight portion, the monosodium glutamate of 40-60 weight portion, the white wine of 100-150 weight portion and 1000-1200 weight portion is fully mixed and made into beans sauce raw material, pickles at least 1 month after beans sauce raw material is left standstill 3-5 days;
Seasoning step: the beans sauce raw material 11000-13000 weight portion after pickling described in getting, adds the flavoring of following weight proportion wherein: the monosodium glutamate of 3000-5000 part fresh beef, 9000-11000 part small tomatoe, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint, 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar;
Frying step: stir-fry the beans sauce raw material of described weight proportion and flavoring in cauldron 2-4 hour, obtains beef paste.
Alternatively, preparation in accordance with the present invention, describedly pickle in step, the salt of the ginger of the spicy face of the soya bean after 10000 weight portions fermentations and 750 weight portions, 250 weight portions, the monosodium glutamate of 50 weight portions, the white wine of 125 weight portions and 1100 weight portions is fully mixed and made into beans sauce raw material.
Alternatively, preparation in accordance with the present invention, in described seasoning step, described in pickle after beans sauce raw material and the weight proportion of flavoring be: 12000 parts of beans sauce raw materials, 4000 parts of fresh beef, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 portions of capsicums save, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.
Alternatively, preparation in accordance with the present invention, in described frying step, described beans sauce raw material and flavoring stir-fry 3.5 hours in cauldron.
Alternatively, preparation method of the present invention, in described frying step, frying temperature is 70-100 DEG C.
Alternatively, preparation in accordance with the present invention, described white wine is the maize wine of 50-60 °.
Present invention also offers a kind of beef paste prepared according to above-mentioned preparation method.
Preparation method's technique of beef paste of the present invention is simple, and the beef paste Beef flavor prepared is strong, has the delicate fragrance of soya bean simultaneously, not only non-greasy and have local nationality characteristic, is not only applicable to cooking, and can directly eats.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the schematic flow sheet of beef paste preparation method of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The preparation method that the invention provides a kind of beef paste and the beef paste obtained according to the method.
Fig. 1 illustrates the schematic flow sheet of beef paste preparation method of the present invention.As shown in Figure 1, the preparation method of beef paste of the present invention, comprises the steps: first to enter fermentation step S1100, is sent out by soya bean bubble, then the soya bean that bubble is sent out is boiled with big fire well-done, generally soya bean can be boiled completely according to 1 kilogram of soya bean digestion time of 1 hour consuming time.Be contained in pocket by the soya bean of boiling, fermentation 2-3 days, now soya bean has a kind of stink, and fermentation completes.
Soya bean after fermentation is taken out, add spicy face wherein (namely, powdered spicy), ginger, monosodium glutamate, white wine and salt, above-mentioned substance is stirred and makes beans sauce raw material, wherein, the weight proportion of above-mentioned each material is: the soya bean 9000-11000 weight portion after fermentation, spicy face 700-900 weight portion, ginger 200-350 weight portion, monosodium glutamate 40-60 weight portion, white wine 100-150 weight portion, salt 1000-1200 weight portion.Preferably, soya bean 10000 weight portion after fermentation, spicy face 750 weight portion, ginger 250 weight portion, monosodium glutamate 50 weight portion, white wine 125 weight portion, salt 1100 weight portion.Can beat to make it fully mix to above-mentioned raw materials.Load altar tank after the beans sauce raw material mixed is left standstill 3-5 days and pickle at least 1 month, complete and pickle step S1200.Wherein, described white wine can adopt commercially available any white wine or the grain wine of oneself brew, in one embodiment of the present of invention, and to be the number of degrees the be maize wine of 50-60 ° of employing.The maximum duration that beans sauce raw material is pickled can according to sauce technique adjustment processed, such as 6-12 month, the even longer time.
After beans sauce raw material is pickled, also need to carry out seasoning to it, namely seasoning step S1300 is entered, concrete operations are beans sauce raw material 11000-13000 weight portion after pickling described in getting, add the flavoring of following weight proportion wherein: 3000-5000 part fresh beef, 9000-11000 part small tomatoe, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, the monosodium glutamate of 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint (capsicum of namely cutting into chunks, the length of capsicum section is generally 1-1.5cm), 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar.Preferably, the beans sauce raw material after pickling described in and the weight proportion of flavoring are: 12000 parts of beans sauce raw materials, 4000 parts of fresh beef, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 portions of capsicums save, 1000 portions of garlics, 18000 parts of edible oils, 5-10 part tsaoko, 100 parts of white sugar.
In above-mentioned flavoring, described chili sauce and salty noodle sauce adopt commercially available product, use the product that buying is produced from Guangxin, Yuxi Hongta District pickles factory in the present invention.The large caraway of another taste flavouring, i.e. large coriander (Eryngium foetidum L), be again thorn coriander, wild coriander, Ah Was's coriander, belong to Carrot family, 1 year or herbaceos perennial, be mainly distributed in the tropical and subtropical region such as Dehong, Lincang, Xishuangbanna of Guangdong, Guangxi and south of Yunnan.Large caraway is a kind of wild vegetable, under being often grown on the lawn of fertile cloudy tide, Gou Geng limit, bamboo grove.Large caraway plant height about 20cm, tender leaf has strong coriander fragrance, root taper shape filbert, has thin vertical rib.According to the every 100g edible part of analysis containing carrotene 1.44mg, vitamin B2 0.22mg, vitamin C 33mg.Large caraway has special fragrance, and be the condiment dish of the Dai nationality, Jingpo Nationality, Wa masses eating, medicinal have expelling wind and cold pathogens, and bleed disappears stagnant effect, also can control anemofrigid cold, stomach cold hiccup, falls and beats swollen pain, the diseases such as acute infectious hepatitis.Large caraway is added in beans sauce raw material as flavouring, makes the beef paste prepared not only have distinctive fragrance, and with health-care efficacy.
After seasoning completes, can enter last frying step S1400, that is, stir-fry the beans sauce raw material of above-mentioned weight proportion and flavoring in cauldron 2-4 hour, then closes fire, stop heating, and is allowed to condition in pot and naturally cools, can obtain beef paste.Preferably, the frying time is 3.5 hours.And frying temperature is generally 70-100 DEG C can meet frying requirement.
More according to the optional element of the beef paste preparation method of the present invention's proposition, can design various embodiments, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Embodiment 1
The soya bean of getting 9000 weight portions sends out with bubble, and the soya bean after then being sent out by bubble is boiled.The soya bean of boiling is placed in pocket fermentation 2 days, to it, there is stink.Soya bean after fermentation is taken out, adds the spicy face of 900 weight portions, the ginger of 200 weight portions, the monosodium glutamate of 40 weight portions, the salt of the maize wine of 150 weight portions and 1000 weight portions fully mixing wherein, become beans sauce raw material.Beans sauce raw material is loaded in altar tank for standing 3 days afterwards and pickles 1 month.
Get beans sauce raw material 11000 weight portion after pickling, the flavoring adding following weight proportion wherein carries out seasoning: 5000 parts of fresh beef, 11000 parts of small tomatoes, 1100 parts of kohlrabi dish roots, 900 parts of large caraways, 9000 parts of chili sauces, 21000 parts of salty noodle sauces, the monosodium glutamate of 1100 parts, 900 portions of chickens' extracts, 600 parts of capsicum joints, 900 portions of garlics, 16000 portions of edible oils, 5 parts of tsaokos, 120 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in cauldron stir-fry at 80 DEG C 2 hours, then closes fire, stop heating, be allowed to condition in pot and naturally cool, namely obtain beef paste.
Embodiment 2
The soya bean of getting 10000 weight portions sends out with bubble, and the soya bean after then being sent out by bubble is boiled.The soya bean of boiling is placed in pocket fermentation 3 days, to it, there is stink.Soya bean after fermentation is taken out, adds the spicy face of 750 weight portions, the ginger of 250 weight portions, the monosodium glutamate of 50 weight portions, the salt of the maize wine of 125 weight portions and 1100 weight portions fully mixing wherein, become beans sauce raw material.Beans sauce raw material is loaded in altar tank for standing 5 days afterwards and pickles 3 months.
Get beans sauce raw material 12000 weight portion after pickling, the flavoring adding following weight proportion wherein carries out seasoning: 4000 parts of fresh beef, 10000 parts of small tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, the monosodium glutamate of 1000 parts, 1000 portions of chickens' extracts, 500 parts of capsicum joints, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in cauldron stir-fry at 70 DEG C 3.5 hours, then closes fire, stop heating, be allowed to condition in pot and naturally cool, namely obtain beef paste.
Embodiment 3
The soya bean of getting 11000 weight portions sends out with bubble, and the soya bean after then being sent out by bubble is boiled.The soya bean of boiling is placed in pocket fermentation 3 days, to it, there is stink.Soya bean after fermentation is taken out, adds the spicy face of 700 weight portions, the ginger of 350 weight portions, the monosodium glutamate of 60 weight portions, the salt of the maize wine of 100 weight portions and 1200 weight portions fully mixing wherein, become beans sauce raw material.Beans sauce raw material is loaded in altar tank for standing 4 days afterwards and pickles 5 months.
Get beans sauce raw material 11000 weight portion after pickling, the flavoring adding following weight proportion wherein carries out seasoning: 3000 parts of fresh beef, 9000 parts of small tomatoes, 900 parts of kohlrabi dish roots, 1100 parts of large caraways, 11000 parts of chili sauces, 19000 parts of salty noodle sauces, the monosodium glutamate of 900 parts, 1100 portions of chickens' extracts, 400 parts of capsicum joints, 1100 portions of garlics, 20000 portions of edible oils, 10 parts of tsaokos, 80 parts of white sugar.The mixture of above-mentioned beans sauce raw material and flavoring is placed in cauldron stir-fry at 100 DEG C 4 hours, then closes fire, stop heating, be allowed to condition in pot and naturally cool, namely obtain beef paste.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (6)
1. a preparation method for beef paste, comprises the steps:
Fermentation step (S1100): cooked by the soya bean that bubble is sent out, then fermented 2-3 days;
Pickle step (S1200): the salt of the ginger of the soya bean after being fermented by 9000-11000 weight portion and the spicy face of 700-900 weight portion, 200-350 weight portion, the monosodium glutamate of 40-60 weight portion, the white wine of 100-150 weight portion and 1000-1200 weight portion is fully mixed and made into beans sauce raw material, pickles at least 1 month after beans sauce raw material is left standstill 3-5 days;
Seasoning step (S1300): the beans sauce raw material 11000-13000 weight portion after pickling described in getting, adds the flavoring of following weight proportion wherein: the monosodium glutamate of 3000-5000 part fresh beef, the little tomato of 9000-11000 part, 900-1100 part kohlrabi dish root, the large caraway of 900-1100 part, 9000-11000 part chili sauce, 19000-21000 part salty noodle sauce, 900-1100 part, 900-1100 part chickens' extract, 400-600 part capsicum joint, 900-1100 part garlic, 16000-20000 part edible oil, 5-10 part tsaoko, 80-120 part white sugar;
Frying step (S1400): stir-fry the beans sauce raw material of described weight proportion and flavoring in cauldron 2-4 hour, obtains beef paste; Wherein, frying temperature be 70-100 DEG C.
2. preparation method according to claim 1, wherein, describedly pickle in step (S1200), the salt of the ginger of the spicy face of the soya bean after 10000 weight portions fermentations and 750 weight portions, 250 weight portions, the monosodium glutamate of 50 weight portions, the white wine of 125 weight portions and 1100 weight portions is fully mixed and made into beans sauce raw material.
3. preparation method according to claim 1, wherein, in described seasoning step (S1300), described in pickle after beans sauce raw material and the weight proportion of flavoring be: 12000 parts of beans sauce raw materials, 4000 parts of fresh beef, 10000 parts of little tomatoes, 1000 parts of kohlrabi dish roots, 1000 parts of large caraways, 10000 parts of chili sauces, 20000 parts of salty noodle sauces, 1000 portions of monosodium glutamates, 1000 portions of chickens' extracts, 500 portions of capsicums save, 1000 portions of garlics, 18000 portions of edible oils, 8 parts of tsaokos, 100 parts of white sugar.
4. preparation method according to claim 1, wherein, in described frying step (S1400), described beans sauce raw material and flavoring stir-fry 3.5 hours in cauldron.
5. preparation method according to claim 1, wherein, described white wine is the maize wine of 50-60 °.
6. the beef paste that method prepares according to any one of claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410128832.1A CN103859358B (en) | 2014-04-01 | 2014-04-01 | A kind of beef paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410128832.1A CN103859358B (en) | 2014-04-01 | 2014-04-01 | A kind of beef paste and preparation method thereof |
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| CN103859358A CN103859358A (en) | 2014-06-18 |
| CN103859358B true CN103859358B (en) | 2015-09-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104770755A (en) * | 2015-04-30 | 2015-07-15 | 覃淑兰 | Sauced beef and making method thereof |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN103519198A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Kidney-tonifying black bean spiced beef |
| CN103478692A (en) * | 2013-09-16 | 2014-01-01 | 杨晓虹 | Method for manufacturing soybean and tomato sauce |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
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Granted publication date: 20150923 Termination date: 20190401 |