CN104207111A - Day-lily bud-flavored beef paste and preparation method thereof - Google Patents
Day-lily bud-flavored beef paste and preparation method thereof Download PDFInfo
- Publication number
- CN104207111A CN104207111A CN201410451351.4A CN201410451351A CN104207111A CN 104207111 A CN104207111 A CN 104207111A CN 201410451351 A CN201410451351 A CN 201410451351A CN 104207111 A CN104207111 A CN 104207111A
- Authority
- CN
- China
- Prior art keywords
- beef
- day
- frying
- parts
- pepper
- 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.)
- Withdrawn
Links
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a day-lily bud-flavored beef paste which is prepared from the following raw materials in parts by weight: fresh beef, ginger, day-lily buds, garlic, beef tallow, peanut kernels, shelled melon seeds, sesame, salt, monosodium glutamate, chicken powder pepper, yellow rice wine, wild pepper, anise, funnel and white sugar. A preparation method of the day-lily bud-flavored beef paste comprises the following steps: respectively frying the fresh beef, the peanut kernels and the day-lily buds by using the beef tallow, then crushing; stir-frying the shelled melon seeds, the sesame, the pepper, the anise and the funnel; and mixing products in the steps, adding the ginger, the garlic, the salt, the monosodium glutamate, the chicken powder, the pepper, the yellow rice wine and the white sugar, and mix-frying for 10-20 minutes. The day-lily bud-flavored beef paste prepared by adopting the preparation method is delicious in taste, rich in nutrients, special in flavor, smooth in taste, green and healthy, wide in application range, convenient to eat, and easy to transport and store.
Description
Technical field
The present invention is specifically related to tartar sauce, particularly a kind of chrysanthemum beef paste and preparation method thereof.
Background technology
Beef is rich in protein, amino acid, iron, calcium, vitamin A, vitamin B1, vitamin B12, carnitine etc., can improve the resistance against diseases of human body, and have have tonifying middle-Jiao and Qi, nourish taste, the breath wind that reduces phlegm, the effect of quenching the thirst.And day lily has the effects such as anti-inflammatory, heat-clearing, dampness removing, and containing the abundant necessary nutrient of human body such as pollen, sugar, protein, vitamin C, calcium, fat, carrotene, amino acid.In order to meet the growing needs to functional convenient food in market, by studying formula for a product and processing method, develop not only nutrition but also a kind of chrysanthemum beef paste easy to carry.
Summary of the invention
The object of this invention is to provide a kind of chrysanthemum beef paste and preparation method thereof, for achieving the above object, the technical solution adopted in the present invention is:
A kind of chrysanthemum beef paste, raw material, according to weight ratio, selects fresh beef 130-150 part, ginger 1.5-1.8 part, day lily 8-15 part, garlic 0.5-0.7 part, butter 20-30 part, shelled peanut 8-15 part, shelled melon seed 2-3 part, sesame 4-7 part, salt 2-5 part, monosodium glutamate 0.2-0.4 part, chickens' extract 0.2-0.4 part, pepper 0.1-0.2 part, yellow rice wine 0.3-0.5 part, Chinese prickly ash 0.1-0.2 part, anistree 0.1-0.2 part, fennel seeds 0.08-0.1 part, white sugar 0.3-0.4 part.
A preparation method for chrysanthemum beef paste, raw material, according to weight ratio, comprises the following steps: (1) fresh beef 130-150 part, uses butter frying, then pulverizes; (2) shelled peanut 8-15 part uses butter frying, then pulverizes; (3) day lily 8-15 part uses butter frying, then pulverizes; (4) shelled melon seed 2-3 part, sesame 4-7 part, Chinese prickly ash 0.1-0.2 part, anistree 0.1-0.2 part, fennel seeds 0.08-0.1 part, stir-fry; (5) by the product mixing in (1) (2) (3) (4) step, add ginger 1.5-1.8 part, garlic 0.5-0.7 part, salt 2-5 part, monosodium glutamate 0.2-0.4 part, chickens' extract 0.2-0.4 part, pepper 0.1-0.2 part, yellow rice wine 0.3-0.5 part, white sugar 0.3-0.4 part, mixing frying 10-20 minute.
Advantage of the present invention is: the chrysanthemum beef paste delicious flavour that the present invention obtains, nutritious, and fragrance is unique, mouthfeel is smooth, green health, and purposes is wide, instant, be easy to transport storage.
Detailed description of the invention
Reaching object to make technological means of the present invention, creation characteristic, workflow, using method and effect is easy to understand, below in conjunction with tool embodiment, setting forth the present invention further.
Embodiment one
A kind of chrysanthemum beef paste, raw material, according to weight ratio, selects 130 parts, fresh beef, 1.5 parts, ginger, day lily 8 parts, garlic 0.5 part, 20 parts, butter, shelled peanut 8 parts, shelled melon seed 2 parts, sesame 4 parts, salt 2 parts, monosodium glutamate 0.3 part, chickens' extract 0.2 part, 0.1 part, pepper, yellow rice wine 0.3 part, 0.1 part, Chinese prickly ash, anise 0.1 part, fennel seeds 0.08 part, white sugar 0.3 part.
A preparation method for chrysanthemum beef paste, raw material, according to weight ratio, comprises the following steps: 130 parts, (1) fresh beef, uses butter frying, then pulverizes; (2) butter frying used by shelled peanut 8 parts, then pulverizes; (3) day lily 8 parts uses butter frying, then pulverizes; (4) shelled melon seed 2 parts, sesame 4 parts, 0.1 part, Chinese prickly ash, anistree 0.1 part, fennel seeds 0.08 part, to stir-fry; (5) by the product mixing in (1) (2) (3) (4) step, 1.5 parts, ginger, garlic 0.5 part, salt 2 parts, monosodium glutamate 0.3 part, chickens' extract 0.2 part, 0.1 part, pepper, yellow rice wine 0.3 part, white sugar 0.3 part is added, mixing frying 15 minutes.
Embodiment two
A kind of chrysanthemum beef paste, raw material, according to weight ratio, selects 140 parts, fresh beef, 1.6 parts, ginger, day lily 12 parts, garlic 0.6 part, 25 parts, butter, shelled peanut 10 parts, shelled melon seed 2 parts, sesame 6 parts, salt 3 parts, monosodium glutamate 0.3 part, chickens' extract 0.3 part, 0.1 part, pepper, yellow rice wine 0.4 part, 0.2 part, Chinese prickly ash, anise 0.2 part, fennel seeds 0.1 part, white sugar 0.4 part.
A preparation method for chrysanthemum beef paste, raw material, according to weight ratio, comprises the following steps: 140 parts, (1) fresh beef, uses butter frying, then pulverizes; (2) butter frying used by shelled peanut 10 parts, then pulverizes; (3) day lily 12 parts uses butter frying, then pulverizes; (4) shelled melon seed 2 parts, sesame 6 parts, 0.2 part, Chinese prickly ash, anistree 0.2 part, fennel seeds 0.1 part, to stir-fry; (5) by the product mixing in (1) (2) (3) (4) step, 1.6 parts, ginger, garlic 0.6 part, salt 3 parts, monosodium glutamate 0.3 part, chickens' extract 0.3 part, 0.1 part, pepper, yellow rice wine 0.4 part, white sugar 0.4 part is added, mixing frying 18 minutes.
Embodiment three
A kind of chrysanthemum beef paste, raw material, according to weight ratio, selects 150 parts, fresh beef, 1.8 parts, ginger, day lily 15 parts, garlic 0.7 part, 30 parts, butter, shelled peanut 15 parts, shelled melon seed 3 parts, sesame 7 parts, salt 5 parts, monosodium glutamate 0.4 part, chickens' extract 0.4 part, 0.2 part, pepper, yellow rice wine 0.5 part, 0.2 part, Chinese prickly ash, anise 0.2 part, fennel seeds 0.1 part, white sugar 0.4 part.
A preparation method for chrysanthemum beef paste, raw material, according to weight ratio, comprises the following steps: 150 parts, (1) fresh beef, uses butter frying, then pulverizes; (2) butter frying used by shelled peanut 15 parts, then pulverizes; (3) day lily 15 parts uses butter frying, then pulverizes; (4) shelled melon seed 3 parts, sesame 7 parts, 0.2 part, Chinese prickly ash, anistree 0.2 part, fennel seeds 0.1 part, to stir-fry; (5) by the product mixing in (1) (2) (3) (4) step, 1.8 parts, ginger, garlic 0.7 part, salt 5 parts, monosodium glutamate 0.4 part, chickens' extract 0.4 part, 0.2 part, pepper, yellow rice wine 0.5 part, white sugar 0.4 part is added, mixing frying 20 minutes.
Through the chrysanthemum beef paste delicious flavour that the present invention obtains, nutritious, mouthfeel is smooth, green health, and purposes is wide, instant, be easy to transport storage.
Embodiment recited above is only be described the preferred embodiment of the present invention; not design of the present invention and protection domain are limited; under the prerequisite not departing from design concept of the present invention; the various modification that in this area, common engineers and technicians make technical scheme of the present invention and improvement, all should fall into protection scope of the present invention.
Claims (2)
1. a chrysanthemum beef paste, it is characterized in that: raw material, according to weight ratio, selects fresh beef 130-150 part, ginger 1.5-1.8 part, day lily 8-15 part, garlic 0.5-0.7 part, butter 20-30 part, shelled peanut 8-15 part, shelled melon seed 2-3 part, sesame 4-7 part, salt 2-5 part, monosodium glutamate 0.2-0.4 part, chickens' extract 0.2-0.4 part, pepper 0.1-0.2 part, yellow rice wine 0.3-0.5 part, Chinese prickly ash 0.1-0.2 part, anistree 0.1-0.2 part, fennel seeds 0.08-0.1 part, white sugar 0.3-0.4 part.
2. a preparation method for chrysanthemum beef paste, is characterized in that: raw material, according to weight ratio, comprises the following steps: (1) fresh beef 130-150 part, uses butter frying, then pulverizes; (2) shelled peanut 8-15 part uses butter frying, then pulverizes; (3) day lily 8-15 part uses butter frying, then pulverizes; (4) shelled melon seed 2-3 part, sesame 4-7 part, Chinese prickly ash 0.1-0.2 part, anistree 0.1-0.2 part, fennel seeds 0.08-0.1 part, stir-fry; (5) by the product mixing in (1) (2) (3) (4) step, add ginger 1.5-1.8 part, garlic 0.5-0.7 part, salt 2-5 part, monosodium glutamate 0.2-0.4 part, chickens' extract 0.2-0.4 part, pepper 0.1-0.2 part, yellow rice wine 0.3-0.5 part, white sugar 0.3-0.4 part, mixing frying 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410451351.4A CN104207111A (en) | 2014-09-07 | 2014-09-07 | Day-lily bud-flavored beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410451351.4A CN104207111A (en) | 2014-09-07 | 2014-09-07 | Day-lily bud-flavored beef paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207111A true CN104207111A (en) | 2014-12-17 |
Family
ID=52089323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410451351.4A Withdrawn CN104207111A (en) | 2014-09-07 | 2014-09-07 | Day-lily bud-flavored beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207111A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN112006268A (en) * | 2020-09-10 | 2020-12-01 | 大同花倾城田间农业发展有限公司 | Beef paste with daylily flowers and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451306A (en) * | 2002-04-15 | 2003-10-29 | 丁胜 | Spiced hot beef sauce |
| CN103054000A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Carrot beef paste and method for making same |
| CN103284124A (en) * | 2013-05-25 | 2013-09-11 | 陈夫光 | Fish meat paste and preparation method thereof |
| CN103932154A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Ophiopogon japonicas tomato mutton sauce |
-
2014
- 2014-09-07 CN CN201410451351.4A patent/CN104207111A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451306A (en) * | 2002-04-15 | 2003-10-29 | 丁胜 | Spiced hot beef sauce |
| CN103054000A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Carrot beef paste and method for making same |
| CN103284124A (en) * | 2013-05-25 | 2013-09-11 | 陈夫光 | Fish meat paste and preparation method thereof |
| CN103932154A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Ophiopogon japonicas tomato mutton sauce |
Non-Patent Citations (2)
| Title |
|---|
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011, article "牛肉风味酱", pages: 324 - 330 * |
| 邓放明等: "黄花菜应用研究现状与产业化开发对策", 《湖南农业大学学报 (自然科学版 )》, vol. 29, no. 6, 31 December 2003 (2003-12-31), pages 529 - 532 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN112006268A (en) * | 2020-09-10 | 2020-12-01 | 大同花倾城田间农业发展有限公司 | Beef paste with daylily flowers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432283A (en) | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| MX2019010670A (en) | Dietary supplements, food ingredients and foods comprising high-protein algal biomass. | |
| CN101524137B (en) | Ham sauce and preparation method thereof | |
| CN104068372A (en) | Spiced mushroom sauce and preparation method thereof | |
| CN106036742A (en) | Fried chili sauce | |
| CN104172113A (en) | Mushroom and beef sauce and preparation method thereof | |
| CN104172111A (en) | Spicy mushroom sauce and preparation method thereof | |
| CN104207111A (en) | Day-lily bud-flavored beef paste and preparation method thereof | |
| CN104757455A (en) | Wild vegetable tin can | |
| CN104172088A (en) | Natural beef essence and preparation method thereof | |
| CN107509881A (en) | A kind of dog food and preparation method thereof | |
| CN105029471A (en) | Bath chap product manufacturing method | |
| CN106852452A (en) | A kind of beef Zongzi and preparation method thereof | |
| CN103892322A (en) | Nut-containing ham sausage | |
| CN103704670B (en) | A kind of wild mushroom donkey meat sauce and preparation method thereof | |
| CN102771756B (en) | Shrimp roe chilli sauce and making method thereof | |
| Choo et al. | Brief review on local chicken breeds in korea with respect to growth performance and meat quality | |
| CN104172110A (en) | Cumin mushroom sauce and preparation method thereof | |
| CN105309824A (en) | Feed for free range chickens | |
| CN104397666A (en) | Mushroom sauce | |
| CN104489315A (en) | Feed for juvenile macrobrachium rosenbergii | |
| CN104664327A (en) | Canned mushroom | |
| CN104489314A (en) | Feed for medium-size macrobrachium rosenbergii | |
| CN103461937A (en) | Processing method for delicious seasoning powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20141217 |