CN105077179A - Preparation method of beef paste capable of reducing blood pressure - Google Patents
Preparation method of beef paste capable of reducing blood pressure Download PDFInfo
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- CN105077179A CN105077179A CN201510438454.1A CN201510438454A CN105077179A CN 105077179 A CN105077179 A CN 105077179A CN 201510438454 A CN201510438454 A CN 201510438454A CN 105077179 A CN105077179 A CN 105077179A
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- beef
- sauce
- beef paste
- preparation
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- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000036772 blood pressure Effects 0.000 title abstract 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 12
- 235000011925 Passiflora alata Nutrition 0.000 claims abstract description 9
- 235000011922 Passiflora incarnata Nutrition 0.000 claims abstract description 9
- 235000013750 Passiflora mixta Nutrition 0.000 claims abstract description 9
- 235000013731 Passiflora van volxemii Nutrition 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 241000195493 Cryptophyta Species 0.000 claims abstract description 7
- 241001412225 Firmiana simplex Species 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 235000015067 sauces Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 244000288157 Passiflora edulis Species 0.000 claims description 10
- 208000001953 Hypotension Diseases 0.000 claims description 9
- 208000021822 hypotensive Diseases 0.000 claims description 9
- 230000001077 hypotensive effect Effects 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 4
- 229960002504 capsaicin Drugs 0.000 claims description 4
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 4
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 9
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000218996 Passiflora Species 0.000 abstract 2
- 241000722948 Apocynum cannabinum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000007246 mechanism Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of beef paste capable of reducing blood pressure. The beef paste is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 200-220 parts of dried red peppers, 200-220 parts of sweet fermented flour paste, 10-12 parts of passionflowers, 8-10 parts of tomatoes, 3-4 parts of dried marine algae powder, 4-5 parts of lotus seed cores, 0.5-0.6 part of dogbane leaves, 0.7-0.9 part of phoenix tree leaves, 0.7-0.8 part of radix puerariae, 0.5-0.6 part of basil seeds, 18-20 parts of table salt, 10-12 parts of white granulated sugar, 3-4 parts of gourmet powder, an appropriate amount of papain and an appropriate amount of xanthan gum. The beef paste prepared by the preparation method disclosed by the invention is rich in nutrition, and delicious; the passionflowers which are added contain more than 135 kinds of aromatic substances, so that the mouth feel and the fragrance of the beef paste are obviously improved, besides, the mechanisms can be deeply cleaned, toxins in human bodies can be discharged, and the beef paste can regulate intestinal tracts, invigorate the stomach and promote metabolism.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of hypotensive beef paste and preparation method thereof.
Background technology
Beef is a kind of high protein, low-fat food, unique flavor, dark liking by consumers in general, direct eating mouth feel is tough and tensile, hardness is large, and when using capsicum and beef is mixed and made into capsicum beef paste, the addition of capsicum crosses that I haven't seen you for ages makes taste dullness in sauce, add to and to a certain degree taster can be allowed to regress because the pungent of capsicum is overweight again, therefore make beef fresh purification by specially treated beef, make that capsicum is low pepperyly makes newly formed beef paste color, smell and taste all good, taste is simply fantastic.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide preparation method of a kind of hypotensive beef paste and preparation method thereof.
The technical solution adopted in the present invention is:
A preparation method for hypotensive beef paste, is made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, passionflower 10-12, tomato 8-10, seawood meal 3-4, embryo nelumbinis 4-5, Folium Apocyni Veneti 0.5-0.6, phoenix tree leaf 0.7-0.9, root of kudzu vine 0.7-0.8, blue fragrant sub-0.5-0.6, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of hypotensive beef paste according to claim 1, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) Folium Apocyni Veneti, phoenix tree leaf, the root of kudzu vine, Lan Xiangzi are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get passionflower to squeeze the juice, grinding after tomato freeze-drying is mixed with seawood meal and mixes to obtain tomato algae powder thoroughly; Clap 30-40min in broken immersion 20-25 DEG C of cold water after being cleaned by embryo nelumbinis, pull out and pour in passion fruit juice pan boiling into boiling, stirring of reducing internal heat, adds tomato algae powder after being cooled to normal temperature, mixes thoroughly fruit mixes sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add herb liquid, expect sauce, suitable quantity of water, fruit mixes sauce and remains each raw material and fully stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Beneficial effect of the present invention is:
Beef paste of the present invention is nutritious, tasty, and wherein added passionflower contains the aromatic substance of more than 135 kinds, improve mouthfeel and the fragrance of sauce significantly, can manage by deep enough descaling machine simultaneously, discharge vivotoxin, whole intestines stomach invigorating, enhances metabolism; The present invention uses papain and xanthans to arrange in pairs or groups to process beef to make, and beef fresh purification, color and luster are good, mouthfeel good, remove capsaicine by supercritical carbon dioxide extraction technology and become extremely low by the pungent of capsicum, again with process after beef to arrange in pairs or groups sauce processed, make beef paste color, smell and taste all good, taste is simply fantastic; In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has the effect eliminating depression, beauty treatment of invigorating blood circulation, relieving alcoholism and protecting liver, strengthening spleen and nourishing stomach.
Detailed description of the invention
A preparation method for hypotensive beef paste, is made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, passionflower 10, tomato 8, seawood meal 3, embryo nelumbinis 4, Folium Apocyni Veneti 0.5, phoenix tree leaf 0.7, the root of kudzu vine 0.7, blue fragrant son 0.5, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of hypotensive beef paste according to claim 1, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) Folium Apocyni Veneti, phoenix tree leaf, the root of kudzu vine, Lan Xiangzi are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get passionflower to squeeze the juice, grinding after tomato freeze-drying is mixed with seawood meal and mixes to obtain tomato algae powder thoroughly; Clap 30min in broken immersion 20-25 DEG C of cold water after being cleaned by embryo nelumbinis, pull out and pour in passion fruit juice pan boiling into boiling, stirring of reducing internal heat, adds tomato algae powder after being cooled to normal temperature, mixes thoroughly fruit mixes sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add herb liquid, expect sauce, suitable quantity of water, fruit mixes sauce and remains each raw material and fully stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Claims (2)
1. a preparation method for hypotensive beef paste, is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, passionflower 10-12, tomato 8-10, seawood meal 3-4, embryo nelumbinis 4-5, Folium Apocyni Veneti 0.5-0.6, phoenix tree leaf 0.7-0.9, root of kudzu vine 0.7-0.8, blue fragrant sub-0.5-0.6, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate.
2. the preparation method of a kind of hypotensive beef paste according to claim 1, is characterized in that comprising the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) Folium Apocyni Veneti, phoenix tree leaf, the root of kudzu vine, Lan Xiangzi are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get passionflower to squeeze the juice, grinding after tomato freeze-drying is mixed with seawood meal and mixes to obtain tomato algae powder thoroughly; Clap 30-40min in broken immersion 20-25 DEG C of cold water after being cleaned by embryo nelumbinis, pull out and pour in passion fruit juice pan boiling into boiling, stirring of reducing internal heat, adds tomato algae powder after being cooled to normal temperature, mixes thoroughly fruit mixes sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add herb liquid, expect sauce, suitable quantity of water, fruit mixes sauce and remains each raw material and fully stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438454.1A CN105077179A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of reducing blood pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438454.1A CN105077179A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of reducing blood pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077179A true CN105077179A (en) | 2015-11-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510438454.1A Pending CN105077179A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of reducing blood pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077179A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208578A (en) * | 1998-07-28 | 1999-02-24 | 韩富斌 | Method for making cooked beef |
| JP2006006314A (en) * | 2004-05-27 | 2006-01-12 | Ezaki Glico Co Ltd | Liquid- or paste-containing roux product and method for producing the same |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN103156153A (en) * | 2013-03-11 | 2013-06-19 | 安徽猛牛食品有限公司 | Spicy seasoning and preparation method thereof |
| CN103689532A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Yogurt-green bean-fish meat sauce |
| CN104172108A (en) * | 2014-06-30 | 2014-12-03 | 李克红 | Fresh pepper beef sauce and preparation method thereof |
| CN104207102A (en) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | Spicy and hot cattle beef sauce and preparation method thereof |
-
2015
- 2015-07-24 CN CN201510438454.1A patent/CN105077179A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
| CN1208578A (en) * | 1998-07-28 | 1999-02-24 | 韩富斌 | Method for making cooked beef |
| JP2006006314A (en) * | 2004-05-27 | 2006-01-12 | Ezaki Glico Co Ltd | Liquid- or paste-containing roux product and method for producing the same |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN103156153A (en) * | 2013-03-11 | 2013-06-19 | 安徽猛牛食品有限公司 | Spicy seasoning and preparation method thereof |
| CN103689532A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Yogurt-green bean-fish meat sauce |
| CN104172108A (en) * | 2014-06-30 | 2014-12-03 | 李克红 | Fresh pepper beef sauce and preparation method thereof |
| CN104207102A (en) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | Spicy and hot cattle beef sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 豆海港: "香菇牛肉酱的加工工艺研究", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815752A (en) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | Passion fruit chili sauce and preparation method |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
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Application publication date: 20151125 |
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