CN104026559A - Beef pumpkin paste and preparation method thereof - Google Patents
Beef pumpkin paste and preparation method thereof Download PDFInfo
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- CN104026559A CN104026559A CN201410209401.8A CN201410209401A CN104026559A CN 104026559 A CN104026559 A CN 104026559A CN 201410209401 A CN201410209401 A CN 201410209401A CN 104026559 A CN104026559 A CN 104026559A
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- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
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- 240000004244 Cucurbita moschata Species 0.000 abstract 9
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- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000011034 Rubus glaucus Nutrition 0.000 abstract 1
- 244000235659 Rubus idaeus Species 0.000 abstract 1
- 235000009122 Rubus idaeus Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000005473 carotenes Nutrition 0.000 abstract 1
- 150000001746 carotenes Chemical class 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a beef pumpkin paste, and a preparation method thereof. The beef pumpkin paste is characterized by comprising the following raw materials in parts by weight: notoginseng flos 1-2, kudzu root 2-3, jasmine flower 2-3, Roughhaired holly root 3-4, agaric 4-4.5, microsorium hymenodes (Kunze) Ching 1-2, root of Rustyhair Raspberry 1.5-2.3, honey 1-2, hazelnut kernel 4-5, walnut kernel 3-4, lemon juice 20-22, pumpkin 400-450, buckwheat flour 22-25, beef 70-80, rape seed oil 20-25, aniseed 3-4, pepper 4-5, and nutritional additives 9-10. The beef pumpkin paste uses the pumpkin as the main raw material, and the pumpkin is sweet in taste, rich in nutrition, and rich in carotene, vitamin A, vitamin C and minerals, and can invigorate the spleen, protect the liver and prevent and treat nyctalopia and can match with other raw materials such as beef, so that the beef pumpkin paste is nutritionally complete. The beef pumpkin paste also contains various Chinese herbal ingredients, and regular consumption of the beef pumpkin paste can nourish and strengthen the body, fight against senium, lower the blood pressure, the blood glucose and the blood fat, promote blood circulation and activate the channels.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of beef pumpkin paste and preparation method thereof.
Background technology
Tartar sauce has long history in China, is used for cooking dish.At present, the tartar sauce of selling on market of a great variety, but it has single seasoning function, and do not there is health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of beef pumpkin paste and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A beef pumpkin paste, is characterized in that being made by the raw material of following weight portion:
Sanchi flower 1-2, root of kudzu vine 2-3, Jasmine 2-3, scaly holly root 3-4, umbellate pore furgus 4-4.5, the broken benefit of rattan 1-2, Radix Rubi reflexi 1.5-2.3, honey 1-2, hazelnut kernel 4-5, walnut kernel 3-4, lemon juice 20-22, pumpkin 400-450, buckwheat 22-25, beef 70-80, rapeseed oil 20-25, anistree 3-4, Chinese prickly ash 4-5, nourishing additive agent 9-10;
Described nourishing additive agent is made by the raw material of following weight portion: Chinese hawthorn seed 1-2, Radix Astragali 1-2, dried orange peel 2-3, pomegranate leaf 4-5, lotus rhizome 7-8, wax gourd 8-9, brown sugar 3-4, water chestnut starch 50-52, cream 4-5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf, and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, obtains.
The preparation method of described beef pumpkin paste, is characterized in that comprising the following steps:
(1) sanchi flower, the root of kudzu vine, Jasmine, scaly holly root, umbellate pore furgus, the broken benefit of rattan, Radix Rubi reflexi are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by pumpkin peeling, as many again water, liquid making beating, little fire heating, endures to dense thick;
(3) hazelnut kernel, walnut kernel and honey are mixed into pot, little fire is fried fragrant rear discharging, and pulverize, obtains nut powder;
(4) beef is diced, with the pickled 30-40 minute of lemon juice, obtain diced beef; Buckwheat, nut powder are mixed, add water furnishing and stick with paste, be evenly rolled in diced beef surface, enter the little fiery frying 10-12 minute of oil cauldron;
(5) rapeseed oil, anise, Chinese prickly ash are mixed into pot, big fire adds step (2), (4) gained material and leftover materials after frying perfume (or spice), and little fire adds thermal agitation 3-5 minute, obtains.
The broken benefit of rattan in the present invention is the rhizome of Plants of Polypodiaceae Yunnan star fern, and Radix Rubi reflexi is the root of dicotyledon medicine rosaceous plant Radix Rubi reflexi.
Beneficial effect of the present invention is:
The present invention adopts pumpkin as primary raw material, its taste is fragrant and sweet, and nutritious, contain abundant carrotene and vitamin A, vitamin C and mineral matter, can invigorating the spleen protect liver, prevent and treat yctalopia, other raw materials such as collocation beef, make comprehensive nutrition of the present invention balanced, in addition, the present invention also contains multiple medicinal herb components, often edible can reach grow that body is healthy and strong, anti-ageing, step-down, hypoglycemic, lipopenicillinase, effect promoting blood circulation and removing obstruction in channels.
The specific embodiment
A beef pumpkin paste, it is characterized in that by following weight portion (kilogram) raw material make:
Sanchi flower 1, the root of kudzu vine 3, Jasmine 2, scaly holly root 4, umbellate pore furgus 4.5, the broken benefit 1 of rattan, Radix Rubi reflexi 2.3, honey 2, hazelnut kernel 5, walnut kernel 4, lemon juice 22, pumpkin 450, buckwheat 25, beef 80, rapeseed oil 20, anise 3, Chinese prickly ash 4, nourishing additive agent 10;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Chinese hawthorn seed 2, the Radix Astragali 1, dried orange peel 2, pomegranate leaf 5, lotus rhizome 8, wax gourd 8, brown sugar 4, water chestnut starch 52, cream 5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf, and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, obtains.
The preparation method of described beef pumpkin paste, comprises the following steps:
(1) sanchi flower, the root of kudzu vine, Jasmine, scaly holly root, umbellate pore furgus, the broken benefit of rattan, Radix Rubi reflexi are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by pumpkin peeling, as many again water, liquid making beating, little fire heating, endures to dense thick;
(3) hazelnut kernel, walnut kernel and honey are mixed into pot, little fire is fried fragrant rear discharging, and pulverize, obtains nut powder;
(4) beef is diced, with the pickled 30-40 minute of lemon juice, obtain diced beef; Buckwheat, nut powder are mixed, add water furnishing and stick with paste, be evenly rolled in diced beef surface, enter the little fiery frying 10-12 minute of oil cauldron;
(5) rapeseed oil, anise, Chinese prickly ash are mixed into pot, big fire adds step (2), (4) gained material and leftover materials after frying perfume (or spice), and little fire adds thermal agitation 3-5 minute, obtains.
Claims (2)
1. a beef pumpkin paste, is characterized in that being made by the raw material of following weight portion:
Sanchi flower 1-2, root of kudzu vine 2-3, Jasmine 2-3, scaly holly root 3-4, umbellate pore furgus 4-4.5, the broken benefit of rattan 1-2, Radix Rubi reflexi 1.5-2.3, honey 1-2, hazelnut kernel 4-5, walnut kernel 3-4, lemon juice 20-22, pumpkin 400-450, buckwheat 22-25, beef 70-80, rapeseed oil 20-25, anistree 3-4, Chinese prickly ash 4-5, nourishing additive agent 9-10;
Described nourishing additive agent is made by the raw material of following weight portion: Chinese hawthorn seed 1-2, Radix Astragali 1-2, dried orange peel 2-3, pomegranate leaf 4-5, lotus rhizome 7-8, wax gourd 8-9, brown sugar 3-4, water chestnut starch 50-52, cream 4-5;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf, and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, obtains.
2. the preparation method of beef pumpkin paste according to claim 1, is characterized in that comprising the following steps:
Sanchi flower, the root of kudzu vine, Jasmine, scaly holly root, umbellate pore furgus, the broken benefit of rattan, Radix Rubi reflexi are added to 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains liquid;
By pumpkin peeling, as many again water, liquid making beating, little fire heating, endures to dense thick;
Hazelnut kernel, walnut kernel and honey are mixed into pot, and little fire is fried fragrant rear discharging, and pulverize, obtains nut powder;
Beef is diced, with the pickled 30-40 minute of lemon juice, obtain diced beef; Buckwheat, nut powder are mixed, add water furnishing and stick with paste, be evenly rolled in diced beef surface, enter the little fiery frying 10-12 minute of oil cauldron;
Rapeseed oil, anise, Chinese prickly ash are mixed into pot, and big fire adds step (2), (4) gained material and leftover materials after frying perfume (or spice), and little fire adds thermal agitation 3-5 minute, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209401.8A CN104026559B (en) | 2014-05-19 | 2014-05-19 | A kind of beef pumpkin paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209401.8A CN104026559B (en) | 2014-05-19 | 2014-05-19 | A kind of beef pumpkin paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026559A true CN104026559A (en) | 2014-09-10 |
| CN104026559B CN104026559B (en) | 2015-09-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410209401.8A Expired - Fee Related CN104026559B (en) | 2014-05-19 | 2014-05-19 | A kind of beef pumpkin paste and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451306A (en) * | 2002-04-15 | 2003-10-29 | 丁胜 | Spiced hot beef sauce |
| 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 |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
| CN102835645A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Beef paste and preparation method of beef paste |
| CN103349267A (en) * | 2012-04-09 | 2013-10-16 | 启东市艺杰工艺品有限公司 | Pumpkin sauce and preparation method thereof |
| CN103734677A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Tendon-relaxing antibiosis beef paste and preparation method thereof |
-
2014
- 2014-05-19 CN CN201410209401.8A patent/CN104026559B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451306A (en) * | 2002-04-15 | 2003-10-29 | 丁胜 | Spiced hot beef sauce |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
| 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 |
| CN103349267A (en) * | 2012-04-09 | 2013-10-16 | 启东市艺杰工艺品有限公司 | Pumpkin sauce and preparation method thereof |
| CN102835645A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Beef paste and preparation method of beef paste |
| CN103734677A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Tendon-relaxing antibiosis beef paste and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孟岳成 等: "多味复合牛肉酱的研制", 《中国调味品》 * |
| 牛国平 等: "《风味食品制作大揭秘》", 30 June 2011, 农村读物出版社 * |
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| Publication number | Publication date |
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| CN104026559B (en) | 2015-09-23 |
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