CN104256516A - Spicy pickled marinated beef paste and processing method thereof - Google Patents
Spicy pickled marinated beef paste and processing method thereof Download PDFInfo
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- CN104256516A CN104256516A CN201410346713.3A CN201410346713A CN104256516A CN 104256516 A CN104256516 A CN 104256516A CN 201410346713 A CN201410346713 A CN 201410346713A CN 104256516 A CN104256516 A CN 104256516A
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- beef
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Classifications
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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
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a spicy pickled marinated beef paste and a processing method thereof. The spicy pickled marinated beef paste is prepared from the following raw materials by weight: coriander seed powder, cassia bark powder, star aniseed powder, beef, pickled chillies, pig bone paste, red wine distillers' grains, cyperus esculentus, cornus officinalis, lotus stamen, grosvener siraitia flower, wedelia chinensis, broad bean flower, polygonum cuspidatum, humulus lupulus, shrubalthea flower, mashed garlic, soy sauce powder, salt, a proper amount of palm oil and black garlic nutritional liquid. In the prepared spicy marinated beef paste, traditional Chinese medicinal liquid and distillers' grains are used to pickle the beef so as to increase pure taste and functions, and then the pickled the beef is processed by marinating. The method is simple and practicable; the spicy pickled marinated beef paste is rich in nutrients and has the functions of clearing liver and moistening lung, clearing heat and removing toxicity, tonifying spleen and kidney, alleviates inflammatory symptoms caused by spicy foods, has a delicious and mellow sauce fragrance, can be used as a side dish to be eaten together with rice or bread and mixed with dishes, noodles and steamed buns.
Description
Technical field
The present invention relates to a kind of fragrant peppery poor Spiced beef sauce and processing method thereof, belong to food processing technology field.
Background technology
Along with living standard improves, people not only focus on the nutritional labeling of food in diet, and also require higher to the sense organ taste of food, therefore food dressing industry grows up thereupon simultaneously.Traditional flavoring is mainly based on single varieties such as salt, vinegar, soy sauce, sugar, and along with the development of industry, flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.Meat pulp is a kind of flavouring based on meat, and the kind local flavor of meat pulp is all more single in the market, can not satisfy the demands of consumers.
Summary of the invention
The object of the present invention is to provide a kind of fragrant peppery poor Spiced beef sauce and processing method thereof, meet the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of fragrant peppery poor Spiced beef sauce is made up of the raw material of following weight parts:
Caraway seeds powder 0.8-1.5, cinnamomi cortex pulveratus 0.2-0.4, star aniseed powder 0.4-0.6, beef 8-15, bubble green pepper 6-10, pig bone cream 4-6, red wine grain 8-10, oily Sha's beans 20-30, Fructus Corni 4-7, lotus flower stamen 0.2-0.4, flower of Fructus Momordicae 0.2-0.4, wedelia chinensis 0.1-0.2, broad bean flower 0.1-0.2, giant knotweed 0.1-0.2, hops 0.2-0.3, shrub althea flower 0.2-0.3, mashed garlic 10-15, powdered soy 0.8-1.5, salt 6-10, palm oil appropriate, black garlic nutrient solution 6-10;
Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, Cordceps militaris 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtain pomegranate medicinal liquor; B, jujube leaf tea added suitable quantity of water and extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
The processing method of the peppery poor Spiced beef sauce of described perfume (or spice), comprises the following steps:
(1), lotus flower stamen, flower of Fructus Momordicae, wedelia chinensis, broad bean flower, giant knotweed, hops, shrub althea flower are added 8-15 times of soak by water 2-3 hour, filter and remove residue, filtrate and red wine grain, steep green pepper, removal of impurities shaping cut into slices clean beef rub mix even, overlay film pickles 8-12 hour at 5-10 DEG C, put into steamer and steam ripe perfume (or spice), pull dried beef slices out, bubble green pepper is rinsed well, stand-by;
(2), caraway seeds powder, cinnamomi cortex pulveratus, star aniseed powder are put into appropriate ripe palm oil cauldron to stir-fry out perfume (or spice), add 10-15 times of water boil, add dried beef slices moderate heat stew in soy sauce 40-60 minute, pull dried beef slices out and rinse well, be stranding into gruel in the lump with bubble green pepper, obtain spicy beef gruel;
(3), by oily Sha's beans blanching peeling clean, enter cage respectively with Fructus Corni and cook, add 0.5-1.5 times of water mill and make slurry, stir with other surplus stocks, slow fire boils, and add spicy beef gruel and stir, slow fire is brewed into thick shape, and splitting, packaging, to obtain final product.
Beneficial effect of the present invention:
The peppery poor Spiced beef sauce of the perfume (or spice) that the present invention obtains, adopts herb liquid and vinasse cured beef, improves the positive mouthfeel of alcohol and function, stew in soy sauce processing again, method is simple, nutritious, there is effect of clearing liver moistening lung, clearing heat and detoxicating, tonifying speen and tonifying kidney, reduce kind relish peppery taste food and to get angry symptom; Sauce is fragrant delicious mellow, can be used for pickles and goes with rice or bread, botargo, noodles served with soy sauce, sesame butter, etc. bar, folder steamed bun etc.
Detailed description of the invention
A kind of fragrant peppery poor Spiced beef sauce is made up of the raw material of following weight (jin):
Caraway seeds powder 1.5, cinnamomi cortex pulveratus 0.4, star aniseed powder 0.6, beef 15, bubble green pepper 10, pig bone cream 6, red wine grain 10, oily Sha's beans 30, Fructus Corni 7, lotus flower stamen 0.4, flower of Fructus Momordicae 0.4, wedelia chinensis 0.2, broad bean flower 0.2, giant knotweed 0.2, hops 0.3, shrub althea flower 0.3, mashed garlic 15, powdered soy 1.5, salt 10, appropriate, the black garlic nutrient solution 10 of palm oil;
Described black garlic nutrient solution is made up of the raw material of following weight (jin): black garlic 40, sea cucumber peptide 2, jujube leaf tea 10, cocoa power 4, collagen 5, Guarana powder 4, Cordceps militaris 3, wizened bacterium 3, black matrimony vine 3, jerusalem artichoke 4, fructus rosae 6, fragile blueberry fruit 5, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, freezing crushing to 20 order is cleaned in Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities, add in 20 times of pomegranate wines and soak 15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, jujube leaf tea is added suitable quantity of water extract 3 times, merge extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
The processing method of the peppery poor Spiced beef sauce of described perfume (or spice), comprises the following steps:
(1), lotus flower stamen, flower of Fructus Momordicae, wedelia chinensis, broad bean flower, giant knotweed, hops, shrub althea flower are added 15 times of soak by water 3 hours, filter and remove residue, filtrate and red wine grain, steep green pepper, removal of impurities shaping cut into slices clean beef rub mix even, overlay film pickles 12 hours at 10 DEG C, put into steamer and steam ripe perfume (or spice), pull dried beef slices out, bubble green pepper is rinsed well, stand-by;
(2), by caraway seeds powder, cinnamomi cortex pulveratus, star aniseed powder put into appropriate ripe palm oil cauldron to stir-fry out perfume (or spice), add 15 times of water boils, add dried beef slices moderate heat stew in soy sauce 60 minutes, pull dried beef slices out and rinse well, be stranding into gruel in the lump with bubble green pepper, obtain spicy beef gruel;
(3), by oily Sha's beans blanching peeling clean, enter cage respectively with Fructus Corni and cook, add 1 times of water mill and make slurry, stir with other surplus stocks, slow fire boils, and add spicy beef gruel and stir, slow fire is brewed into thick shape, and splitting, packaging, to obtain final product.
Claims (2)
1. the peppery poor Spiced beef sauce of perfume (or spice), is characterized in that, is be made up of the raw material of following weight parts:
Caraway seeds powder 0.8-1.5, cinnamomi cortex pulveratus 0.2-0.4, star aniseed powder 0.4-0.6, beef 8-15, bubble green pepper 6-10, pig bone cream 4-6, red wine grain 8-10, oily Sha's beans 20-30, Fructus Corni 4-7, lotus flower stamen 0.2-0.4, flower of Fructus Momordicae 0.2-0.4, wedelia chinensis 0.1-0.2, broad bean flower 0.1-0.2, giant knotweed 0.1-0.2, hops 0.2-0.3, shrub althea flower 0.2-0.3, mashed garlic 10-15, powdered soy 0.8-1.5, salt 6-10, palm oil appropriate, black garlic nutrient solution 6-10;
Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, Cordceps militaris 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtain pomegranate medicinal liquor; B, jujube leaf tea added suitable quantity of water and extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
2. a processing method for fragrant peppery poor Spiced beef sauce as claimed in claim 1, is characterized in that comprising the following steps:
(1), lotus flower stamen, flower of Fructus Momordicae, wedelia chinensis, broad bean flower, giant knotweed, hops, shrub althea flower are added 8-15 times of soak by water 2-3 hour, filter and remove residue, filtrate and red wine grain, steep green pepper, removal of impurities shaping cut into slices clean beef rub mix even, overlay film pickles 8-12 hour at 5-10 DEG C, put into steamer and steam ripe perfume (or spice), pull dried beef slices out, bubble green pepper is rinsed well, stand-by;
(2), caraway seeds powder, cinnamomi cortex pulveratus, star aniseed powder are put into appropriate ripe palm oil cauldron to stir-fry out perfume (or spice), add 10-15 times of water boil, add dried beef slices moderate heat stew in soy sauce 40-60 minute, pull dried beef slices out and rinse well, be stranding into gruel in the lump with bubble green pepper, obtain spicy beef gruel;
(3), by oily Sha's beans blanching peeling clean, enter cage respectively with Fructus Corni and cook, add 0.5-1.5 times of water mill and make slurry, stir with other surplus stocks, slow fire boils, and add spicy beef gruel and stir, slow fire is brewed into thick shape, and splitting, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346713.3A CN104256516A (en) | 2014-07-21 | 2014-07-21 | Spicy pickled marinated beef paste and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346713.3A CN104256516A (en) | 2014-07-21 | 2014-07-21 | Spicy pickled marinated beef paste and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104256516A true CN104256516A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410346713.3A Pending CN104256516A (en) | 2014-07-21 | 2014-07-21 | Spicy pickled marinated beef paste and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616893A (en) * | 2017-01-09 | 2017-05-10 | 北京花旗食用油加工厂 | Cyperus esculentus seasoning sauce and making method thereof |
| CN110892979A (en) * | 2019-10-24 | 2020-03-20 | 南阳易佰福食品有限公司 | Production process of beef paste |
| CN112869112A (en) * | 2019-11-29 | 2021-06-01 | 洪江市酱香和有限公司 | Spicy beef sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62257362A (en) * | 1986-04-30 | 1987-11-09 | Nakano Vinegar Co Ltd | Production of separation type liquid seasoning |
| CN103719808A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Spiced beef paste and preparation method thereof |
| CN103719812A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Heat clearing health-care beef sauce and preparing method thereof |
| CN103734681A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Intestine-lubricating health-care beef paste and preparation method thereof |
-
2014
- 2014-07-21 CN CN201410346713.3A patent/CN104256516A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62257362A (en) * | 1986-04-30 | 1987-11-09 | Nakano Vinegar Co Ltd | Production of separation type liquid seasoning |
| CN103719808A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Spiced beef paste and preparation method thereof |
| CN103719812A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Heat clearing health-care beef sauce and preparing method thereof |
| CN103734681A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Intestine-lubricating health-care beef paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616893A (en) * | 2017-01-09 | 2017-05-10 | 北京花旗食用油加工厂 | Cyperus esculentus seasoning sauce and making method thereof |
| CN110892979A (en) * | 2019-10-24 | 2020-03-20 | 南阳易佰福食品有限公司 | Production process of beef paste |
| CN112869112A (en) * | 2019-11-29 | 2021-06-01 | 洪江市酱香和有限公司 | Spicy beef sauce and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
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| RJ01 | Rejection of invention patent application after publication |