CN105077179A - Preparation method of beef paste capable of reducing blood pressure - Google Patents

Preparation method of beef paste capable of reducing blood pressure Download PDF

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Publication number
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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CN
China
Prior art keywords
parts
beef
sauce
beef paste
paste
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.)
Pending
Application number
CN201510438454.1A
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Chinese (zh)
Inventor
麻志刚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maanshan Huangchi Food Group Co Ltd
Original Assignee
Maanshan Huangchi Food Group Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Maanshan Huangchi Food Group Co Ltd filed Critical Maanshan Huangchi Food Group Co Ltd
Priority to CN201510438454.1A priority Critical patent/CN105077179A/en
Publication of CN105077179A publication Critical patent/CN105077179A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of preparation method of hypotensive beef paste
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.
CN201510438454.1A 2015-07-24 2015-07-24 Preparation method of beef paste capable of reducing blood pressure Pending CN105077179A (en)

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

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Cited By (2)

* Cited by examiner, † Cited by third party
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

Citations (8)

* Cited by examiner, † Cited by third party
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

Patent Citations (8)

* Cited by examiner, † Cited by third party
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
豆海港: "香菇牛肉酱的加工工艺研究", 《中国调味品》 *

Cited By (2)

* Cited by examiner, † Cited by third party
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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