CN105105094A - Heat clearing fruity beef paste and preparing method thereof - Google Patents
Heat clearing fruity beef paste and preparing method thereof Download PDFInfo
- Publication number
- CN105105094A CN105105094A CN201510511815.0A CN201510511815A CN105105094A CN 105105094 A CN105105094 A CN 105105094A CN 201510511815 A CN201510511815 A CN 201510511815A CN 105105094 A CN105105094 A CN 105105094A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- fruity
- clearing
- water
- 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title abstract description 6
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 14
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 14
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 14
- 241000220324 Pyrus Species 0.000 claims abstract description 13
- 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
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000021017 pears Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 14
- 241001093152 Mangifera Species 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 7
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 240000004064 Poterium sanguisorba Species 0.000 claims description 6
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 235000008282 Sanguisorba officinalis Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material 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
- 238000001816 cooling Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 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
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 240000008574 Capsicum frutescens Species 0.000 abstract description 11
- 235000002566 Capsicum Nutrition 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 241000249058 Anthracothorax Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 241000268804 Viola diffusa Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 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
- 239000001390 capsicum minimum Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 206010010774 Constipation Diseases 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010926 purge Methods 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to heat clearing fruity beef paste and a preparing method thereof. The heat clearing fruity beef paste is prepared from, by weight, 200-220 parts of beef, 200-220 parts of dry capsicums, 200-220 parts of sweet soybean paste, 14-16 parts of mangos, 10-12 parts of pears, 0.9-1.1 parts of moutan bark, 0.6-0.8 part of viola diffusa ging, 0.7-0.9 part of alpinia officinarum hance rhizome, 18-20 parts of salt, 10-12 parts of white granulated sugar, 3-4 parts of monosodium glutamate, the appropriate amount of papain and the appropriate amount of xanthan gum. The beef paste has pleasant fragrance, is delicious and has the effects of clearing heat to cool blood, invigorating the circulation of blood to dissipate blood stasis, and warming stomach for dispelling cold as various Chinese herbs are added in the processing process.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of heat-clearing fruity 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 a kind of heat-clearing fruity beef paste and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of heat-clearing fruity beef paste, be made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, mango 14-16, pear 10-12, moutan bark 0.9-1.1, garden burnet 0.6-0.8, galangal 0.7-0.9, 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 heat-clearing fruity 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 CO under the condition of entrainer
2fluid extraction technology extraction 90min, gets leftover materials after being separated by the capsaicine obtained for subsequent use;
(3) moutan bark, garden burnet, galangal are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; 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 mango, pear peeling and core enter pressure cooker add 1-2 times of water after boiling to pasty state, stir evenly after admixing material sauce and to obtain the fragrant mango chutney of pears;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, pears fragrant mango chutney, suitable quantity of water and remain 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 good smell of the present invention, tasty, wherein added mango has gut purge stomach, beautifies skin, anti-effect treated constipation, the present invention use papain and xanthans to arrange in pairs or groups to process beef to make beef fresh purification, color and luster are good, mouthfeel good, pass through supercritical CO
2fluid extraction technology removes capsaicine and becomes extremely low by the pungent of capsicum, then to arrange in pairs or groups sauce processed with the beef after process, and 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 effect of clearing heat and cooling blood, promoting blood circulation to remove blood stasis, warming stomach for dispelling cold.
Detailed description of the invention
A kind of heat-clearing fruity beef paste, be made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, mango 14, pear 10, moutan bark 0.9, garden burnet 0.6, galangal 0.7, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of heat-clearing fruity 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 CO under the condition of entrainer
2fluid extraction technology extraction 90min, gets leftover materials after being separated by the capsaicine obtained for subsequent use;
(3) moutan bark, garden burnet, galangal are added 5 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; 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 mango, pear peeling and core enter pressure cooker add 1 times of water after boiling to pasty state, stir evenly after admixing material sauce and to obtain the fragrant mango chutney of pears;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, pears fragrant mango chutney, suitable quantity of water and remain 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 heat-clearing fruity 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, mango 14-16, pear 10-12, moutan bark 0.9-1.1, garden burnet 0.6-0.8, galangal 0.7-0.9, 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 heat-clearing fruity 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 CO under the condition of entrainer
2fluid extraction technology extraction 90min, gets leftover materials after being separated by the capsaicine obtained for subsequent use;
(3) moutan bark, garden burnet, galangal are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; 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 mango, pear peeling and core enter pressure cooker add 1-2 times of water after boiling to pasty state, stir evenly after admixing material sauce and to obtain the fragrant mango chutney of pears;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, pears fragrant mango chutney, suitable quantity of water and remain 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 |
|---|---|---|---|
| CN201510511815.0A CN105105094A (en) | 2015-08-20 | 2015-08-20 | Heat clearing fruity beef paste and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510511815.0A CN105105094A (en) | 2015-08-20 | 2015-08-20 | Heat clearing fruity beef paste and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105094A true CN105105094A (en) | 2015-12-02 |
Family
ID=54653423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510511815.0A Pending CN105105094A (en) | 2015-08-20 | 2015-08-20 | Heat clearing fruity beef paste and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105094A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942467A (en) * | 2016-05-27 | 2016-09-21 | 彭展忠 | Preparation method of pulp beef paste |
| CN105962312A (en) * | 2016-05-27 | 2016-09-28 | 彭展忠 | Method for preparing fresh beef paste |
| CN105962294A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Japanese-style beef sauce |
| CN105995930A (en) * | 2016-05-27 | 2016-10-12 | 彭展忠 | Preparation method of nutrient-rich beef paste |
| CN106036776A (en) * | 2016-05-27 | 2016-10-26 | 彭展忠 | Preparation method of highly nutritious beef sauce |
| CN115500500A (en) * | 2022-09-28 | 2022-12-23 | 荆门金玺食品有限公司 | Preparation process of beef paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871105A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Oceanic kelp sauce and preparation method of oceanic kelp sauce |
| CN103535682A (en) * | 2013-09-26 | 2014-01-29 | 淮南白蓝企业集团有限公司 | Seasoning sauce packet and production process thereof |
| CN103750277A (en) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | Preparation method of beef sauce |
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN103948006A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Rice aroma beef sauce and preparation method thereof |
-
2015
- 2015-08-20 CN CN201510511815.0A patent/CN105105094A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871105A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Oceanic kelp sauce and preparation method of oceanic kelp sauce |
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN103535682A (en) * | 2013-09-26 | 2014-01-29 | 淮南白蓝企业集团有限公司 | Seasoning sauce packet and production process thereof |
| CN103750277A (en) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | Preparation method of beef sauce |
| CN103948006A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Rice aroma beef sauce and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962294A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Japanese-style beef sauce |
| CN105942467A (en) * | 2016-05-27 | 2016-09-21 | 彭展忠 | Preparation method of pulp beef paste |
| CN105962312A (en) * | 2016-05-27 | 2016-09-28 | 彭展忠 | Method for preparing fresh beef paste |
| CN105995930A (en) * | 2016-05-27 | 2016-10-12 | 彭展忠 | Preparation method of nutrient-rich beef paste |
| CN106036776A (en) * | 2016-05-27 | 2016-10-26 | 彭展忠 | Preparation method of highly nutritious beef sauce |
| CN115500500A (en) * | 2022-09-28 | 2022-12-23 | 荆门金玺食品有限公司 | Preparation process of beef paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105105094A (en) | Heat clearing fruity beef paste and preparing method thereof | |
| CN105105095A (en) | Beautifying and skin whitening beef paste and making method thereof | |
| CN103876010B (en) | A kind of zymolysis squash sauce and preparation method thereof | |
| CN107397145B (en) | Preparation method of marinated pork head meat | |
| CN105124536A (en) | Fragrant mushroom and beef paste and preparation method thereof | |
| CN107410929A (en) | A kind of Spiced beef preparation method and injection salting apparatus used | |
| CN106722564A (en) | A kind of method that rice wine pickles preserved radish strip | |
| CN104172084A (en) | Weather exposure production process of broad bean paste | |
| CN103478686A (en) | Nutritional health-care bean paste and preparation method thereof | |
| CN104286961A (en) | Dried lung-heat clearing pig brain silver fish and preparation method thereof | |
| CN105029364A (en) | Making method of roasted nice-smelling beef paste | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105077179A (en) | Preparation method of beef paste capable of reducing blood pressure | |
| CN105029438A (en) | Spiced eyesight-improving beef paste making method | |
| CN105105153A (en) | Coconut lung-heat removing beef paste and making method thereof | |
| CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi | |
| KR101600309B1 (en) | the manufacturing method of gochujang with garlic | |
| CN107173788A (en) | A kind of medlar chilli sauce without any additive and preparation method thereof | |
| CN106509648A (en) | Flavored fermented soybeans and making method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| CN105876645A (en) | Fresh fermented bean manufacturing method | |
| CN105942214A (en) | Preparation method of fermented soya bean-chickens | |
| CN106473007A (en) | A kind of acid soup mutton chaffy dish and preparation method thereof | |
| CN105105089A (en) | Preparation method of milk flavor beef paste capable of activating collaterals | |
| CN104921069A (en) | Beauty-maintaining sweet flour paste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |