CN104256565A - Paste containing shiitake mushroom, soybean and beef and production method thereof - Google Patents

Paste containing shiitake mushroom, soybean and beef and production method thereof Download PDF

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Publication number
CN104256565A
CN104256565A CN201410454784.5A CN201410454784A CN104256565A CN 104256565 A CN104256565 A CN 104256565A CN 201410454784 A CN201410454784 A CN 201410454784A CN 104256565 A CN104256565 A CN 104256565A
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CN
China
Prior art keywords
parts
beef
mushroom
paste
soybean
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Pending
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CN201410454784.5A
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Chinese (zh)
Inventor
董春年
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董春年
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Priority to CN201410454784.5A priority Critical patent/CN104256565A/en
Publication of CN104256565A publication Critical patent/CN104256565A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a production method of a paste containing shiitake mushroom, soybean and beef. The paste containing shiitake mushroom, soybean and beef is produced from the following raw materials in parts by weight: 10-15 parts of beef, 15-25 parts of shiitake mushroom, 20-35 parts of soybean, 12-15 parts of sweet soybean paste, 15-25 parts of vegetable oil, 1-2 parts of fresh onion, 1-2 parts of fresh ginger, 1-2 parts of fresh garlic, 1.7-3.4 parts of dry chilli, 1-3 parts of white sugar, 0.5-1 part of aginomoto, 1-2 parts of spice including anise, pepper, cinnamon and fennel according to the weight ratio of 3:4:2:1, 5-8 parts of pericarpium citri reticulatae, 3-6 parts of soybean sauce, and 3-5 parts of salt. The paste containing shiitake mushroom, soybean and beef, produced by using the method disclosed by the invention, is strong in fragrance, glossy, palatable, pure in taste and unique in fragrance, and is capable of appetizing, tonifying qi, strengthening bones and muscles, adjusting physical agility, balancing nutrition, stopping absorption of cholesterol, increasing body disease resistance and being beneficial to human-body health. The production method of the paste provided by the invention is simple, convenient and easy to operate; and the produced paste is better in quality.

Description

A kind of mushroom soya bean beef paste and preparation method thereof
Technical field
the present invention relates to a kind of sauce, particularly a kind of preparation method of mushroom soya bean beef paste.
Background technology
Mushroom is a kind of important medicine, edible cultivation fungi, and its meat is plump delicate, delicious flavour, and fragrance is unique, nutritious, has very high nutrition, medical and health value.Containing protein 18g in every 100g mushroom dry product, higher than other edible mushroom such as flat mushroom, white fungus, fatty 1.8g, carbohydrate 60.2g, have the feature of high protein and low fat, for the colony suffering from hyperlipidemia obesity, and a kind of ultimate food beyond doubt.In addition calcium 140 ㎎ is contained in every 100g mushroom dry product, phosphorus 410 ㎎, iron 30 ㎎, be rich in vitamin B1, B2 and C, amino acid containing 7 kinds of needed by human and manganese, zinc, copper, magnesium, selenium and other trace elements, so people suitably increase the intake of mushroom in diet structure, can regulate physical efficiency, balanced nutrients, maintains the human normal general level of the health.The protein of beef than pork and mutton high, the protein of beef is made up of 8 seed amino acids of needed by human, and balanced proportion, and almost can all be absorbed by the body utilization after ingesting.The fat content ratio pork of beef, mutton are low, about 10%.In addition, mineral matter (potassium, zinc, magnesium, iron etc.) and B family vitamin is also rich in beef.Beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".Soybean nutritional is comprehensive, and rich content, wherein the content of protein is higher than pork 2 times, is 2.5 times of egg content.The content of protein is not only high, and quality is good.Soy proteinaceous amino acid composition and animal protein are similar to, wherein the ratio of amino acid relatively human body needs, so easy digested absorption.Eat if soybean and meat product, egg food are arranged in pairs or groups, its nutrition can be compared with the nutrition of egg, milk, even also exceed the nutrition of egg and milk.Soybean fat also has very high nutritive value, containing a lot of unrighted acid in this fat, easily digested.And soybean fat can stop the absorption of cholesterol, so soybean is for arteriosclerotic, it is a kind of desirable nutriment.Containing the abundant inorganic salts such as calcium, phosphorus, magnesium, potassium in soybean, also containing trace elements such as copper, iron, zinc, iodine, molybdenums.Calcium in soybean, phosphorus combine with protein, easily digested; Iron and iodine very important to human body, the people of iron deficiency can obtain anemia, and the people of iodine deficiency can obtain Thyroid Gland Swell disease; Trace element molybdenum can suppress the carcinogen producing cancer.With beef, soya bean, mushroom for primary raw material, make tartar sauce, form unique flavor, nice not only nutrition, open taste but also the pollution-free food of health.
Summary of the invention
the object of the present invention is to provide a kind of preparation method of mushroom soya bean beef paste, it is characterized in that, it comprises following composition: beef 10-15 part; Mushroom 15-25 part; Soya bean 20-35 part; Sweet fermented flour sauce 12-15 part; Vegetable oil 10-20 part; Fresh green onion 1-2 part; Fresh ginger 1-2 part; Fresh garlic 1-2 part; Chilli 1.7-3.4 part; White sugar 1-3 part; Monosodium glutamate 0.5-1 part; Spice (anise, Chinese prickly ash, cassia bark, fennel seeds are by weight 3:4:2:1) 1-2 part; Dried orange peel 5-8 part; Soy sauce 3-6 part; Salt 3-5 part preparation process is as follows:
A preparation method for mushroom soya bean beef paste, is characterized in that: comprise the following steps:
(1) soya bean 20-35 part shift to an earlier date an evening with clear water bubble send out, when within second day, doing by beef 10-15 part with clear water steep two little
Time, the wash rice being convenient to watery blood goes out, and is cleaned up by beef, is cut into larger granular.Add oily 10-20 part in pot, poured into by all kinds of condiment in pot to heat at ambient pressure and boil, and keep boiling situation 10-15 minutes, timing is stirred, and makes by thermal balance;
(2) soya bean and anistree salt adding are put into clear water cooked;
(3) beef is put into the oil cauldron endured described in (1), simmer maintenance 30 minutes with little fire;
(4) put into the pot described in green onion, ginger and capsicum to (3) again, sweet fermented flour sauce 12-15 part being poured into, continuation in (3) is slow
Endure and add soy sauce 3-6 part and sugared 1-3 part simultaneously;
(5) mushroom 15-25 part is shredded, surperficial in golden yellow to mushroom by hot pot fried dry, mushroom is taken out stand-by.
(6) in the pot described in (4), putting into the mushroom grain fried turns evenly after 10 minutes, mushroom soya bean beef paste.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1:
A preparation method for mushroom soya bean beef paste, comprises the following steps:
(1) soya bean 250 grams sends out with clear water bubble in advance an evening, when within second day, doing by 150 grams, beef with clear water steep two little
Time, the wash rice being convenient to watery blood goes out, and is cleaned up by beef, is cut into larger granular.Add oil 150 grams in pot, poured into by all kinds of condiment in pot to heat at ambient pressure and boil, and keep boiling situation 10-15 minutes, timing is stirred, and makes by thermal balance;
(2) soya bean and anistree salt adding are put into clear water cooked;
(3) beef is put into the oil cauldron endured described in (1), simmer maintenance 30 minutes with little fire;
(4) put into the pot described in green onion, ginger and capsicum to (3) again, being poured into by sweet fermented flour sauce 150 grams, continuation in (3) is slow
Endure and add 30 grams, soy sauce and sugar 20 grams simultaneously;
(5) by mushroom 150 grams of part choppings, surperficial in golden yellow to mushroom by hot pot fried dry, mushroom is taken out stand-by.
(6) putting into the mushroom grain fried in the pot described in (4) turns evenly after 10 minutes, mushroom soya bean beef paste.
Embodiment 2:
A preparation method for the fragrant and sweet flour paste of black matrimony vine green onion, comprises the following steps:
(1) soya bean 300 grams sends out with clear water bubble in advance an evening, when within second day, doing by 200 grams, beef with clear water steep two little
Time, the wash rice being convenient to watery blood goes out, and is cleaned up by beef, is cut into larger granular.Add oil 170 grams in pot, poured into by all kinds of condiment in pot to heat at ambient pressure and boil, and keep boiling situation 10-15 minutes, timing is stirred, and makes by thermal balance;
(2) soya bean and anistree salt adding are put into clear water cooked;
(3) beef is put into the oil cauldron endured described in (1), simmer maintenance 30 minutes with little fire;
(4) put into the pot described in green onion, ginger and capsicum to (3) again, being poured into by sweet fermented flour sauce 150 grams, continuation in (3) is slow
Endure and add 35 grams, soy sauce and sugar 15 grams simultaneously;
(5) by mushroom 180 grams of part choppings, surperficial in golden yellow to mushroom by hot pot fried dry, mushroom is taken out stand-by.
(6) in the pot described in (4), putting into the mushroom grain fried turns evenly after 10 minutes, mushroom soya bean beef paste.

Claims (3)

1. a mushroom soya bean beef paste, is characterized in that: the beef 10-15 part comprising following weight portion; Mushroom 15-25 part; Soya bean 20-35 part; Sweet fermented flour sauce 12-15 part; Vegetable oil 10-20 part; Fresh green onion 1-2 part; Fresh ginger 1-2 part; Fresh garlic 1-2 part; Chilli 1.7-3.4 part; White sugar 1-3 part; Monosodium glutamate 0.5-1 part; Spice 1-2 part; Dried orange peel 5-8 part; Soy sauce 3-6 part; Salt 3-5 part is made.
2. the preparation method of a kind of mushroom soya bean beef paste according to claim 1, it is characterized in that: described spice comprises anise, Chinese prickly ash, cassia bark, fennel seeds, wherein the weight ratio of each composition is 3:4:2:1.
3. a preparation method for mushroom soya bean beef paste, is characterized in that: comprise following making step:
(1) soya bean shift to an earlier date an evening with clear water bubble send out, within second day, when doing, beef is cleaned up, be cut into larger granular, beef clear water is steeped two hours, and the wash rice being convenient to watery blood goes out, and adds oil in pot, all kinds of condiment is poured in pot to heat at ambient pressure and boil, and keeping boiling situation 10-15 minutes, timing is stirred, and makes by thermal balance;
(2) soya bean and anistree salt adding are put into clear water cooked;
(3) beef is put into the oil cauldron that step (1) is endured, simmer maintenance 30 minutes with little fire;
(4) put into green onion, ginger and the capsicum oil cauldron to step (3) again, endure slowly and add soy sauce and sugar simultaneously sweet fermented flour sauce being poured into the continuation in step (3) oil cauldron;
(5) mushroom is shredded, surperficial in golden yellow to mushroom by hot pot fried dry, mushroom is taken out stand-by;
(6) put into the mushroom grain fried in the step (4) in oil cauldron to turn and evenly can obtain after 10 minutes.
CN201410454784.5A 2014-09-09 2014-09-09 Paste containing shiitake mushroom, soybean and beef and production method thereof Pending CN104256565A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410454784.5A CN104256565A (en) 2014-09-09 2014-09-09 Paste containing shiitake mushroom, soybean and beef and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410454784.5A CN104256565A (en) 2014-09-09 2014-09-09 Paste containing shiitake mushroom, soybean and beef and production method thereof

Publications (1)

Publication Number Publication Date
CN104256565A true CN104256565A (en) 2015-01-07

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077180A (en) * 2015-07-24 2015-11-25 马鞍山市黄池食品(集团)有限公司 Preparation method of beef sauce capable of nourishing kidney and nourishing stomach
CN107319504A (en) * 2017-08-18 2017-11-07 邱阁玄 A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077180A (en) * 2015-07-24 2015-11-25 马鞍山市黄池食品(集团)有限公司 Preparation method of beef sauce capable of nourishing kidney and nourishing stomach
CN107319504A (en) * 2017-08-18 2017-11-07 邱阁玄 A kind of spicy agaric noodles served with soy sauce, sesame butter, etc. sauce and its manufacture craft

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Application publication date: 20150107