CN105105153A - Coconut lung-heat removing beef paste and making method thereof - Google Patents

Coconut lung-heat removing beef paste and making method thereof Download PDF

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Publication number
CN105105153A
CN105105153A CN201510511869.7A CN201510511869A CN105105153A CN 105105153 A CN105105153 A CN 105105153A CN 201510511869 A CN201510511869 A CN 201510511869A CN 105105153 A CN105105153 A CN 105105153A
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Prior art keywords
parts
beef
coconut
heat
sauce
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CN201510511869.7A
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Chinese (zh)
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薛典荣
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薛典荣
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Priority to CN201510511869.7A priority Critical patent/CN105105153A/en
Publication of CN105105153A publication Critical patent/CN105105153A/en
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    • 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 discloses a coconut lung-heat removing beef paste and a making method thereof. The coconut lung-heat removing beef paste comprises, by weight, 200-220 parts of beef, 200-220 parts of dried red pepper, 200-220 parts of a sweet sauce made of fermented flour, 18-20 parts of coconut juice, 15-18 parts of kelp, 8-11 parts of asparagus, 0.8-0.9 part of dragon claw leaves, 0.5-0.6 part of rhodiola rosea, 0.6-0.7 part of sea-buckthorn, 1-1.1 parts of elsholtzia, 18-20 parts of salt, 10-12 parts of white granulated sugar, 3-4 parts of aginomoto, an appropriate amount of papain and an appropriate amount of xanthan gum. The beef paste has the light coconut flavor, and is delicious, the appetite is increased, and various Chinese herbs are added in the making process, so that the coconut lung-heat removing beef paste has the effects of stimulating the circulation of the blood, causing the muscles and joints to relax, prompting the circulation of qi, removing dampness, dispelling cold and wind-evil and removing heat from the lung to relieve cough.

Description

Fragrant clearing lung-heat beef paste of a kind of coconut palm and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, fragrant clearing lung-heat beef paste of especially a kind of coconut palm 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 fragrant clearing lung-heat beef paste of a kind of coconut palm and preparation method thereof.
The technical solution adopted in the present invention is:
The fragrant clearing lung-heat beef paste of a kind of coconut palm, be made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, coconut milk 18-20, sea-tangle 15-18, asparagus 8-11, Ramulus et Folium Tupidanthi celyptrati 0.8-0.9, rhodiola root 0.5-0.6, sea-buckthorn 0.6-0.7, elscholtiza 1-1.1, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate;
The preparation method of the fragrant clearing lung-heat beef paste of a kind of coconut palm 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) Ramulus et Folium Tupidanthi celyptrati, rhodiola root, sea-buckthorn, elscholtiza 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) after being cleaned by sea-tangle, Kelp Powder is ground to obtain in freeze-drying, gets asparagus cleaning and chopping and to squeeze the juice to obtain vegetable juice, refrigerates 7-8h obtain ice and to feel well coconut palm sauce with Kelp Powder, vegetable juice after being mixed by coconut milk at 0-4 DEG C;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, admixes ice after cooling and to feel well coconut palm sauce and get final product.
Beneficial effect of the present invention is:
Beef paste of the present invention is with light coconut aroma, tasty, people's appetite is allowed to increase, containing a large amount of movable material regulating function of human body in wherein added asparagus, long-term eating can prevent the metabolic disease such as obesity, gall stone, enterogastritis, constipation, reduces blood fat, blood sugar, improves the effects such as atheroma, 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, have stimulate the circulation of the blood and cause the muscles and joints to relax, promoting the circulation of qi clearing damp, loose cold to dispel the wind, effect of removing heat from the lung to relieve cough.
Detailed description of the invention
The fragrant clearing lung-heat beef paste of a kind of coconut palm, be made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, coconut milk 18, sea-tangle 15, asparagus 8, Ramulus et Folium Tupidanthi celyptrati 0.8, rhodiola root 0.5, sea-buckthorn 0.6, elscholtiza 1, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of the fragrant clearing lung-heat beef paste of a kind of coconut palm 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) Ramulus et Folium Tupidanthi celyptrati, rhodiola root, sea-buckthorn, elscholtiza 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) after being cleaned by sea-tangle, Kelp Powder is ground to obtain in freeze-drying, gets asparagus cleaning and chopping and to squeeze the juice to obtain vegetable juice, refrigerates 7h obtain ice and to feel well coconut palm sauce with Kelp Powder, vegetable juice after being mixed by coconut milk at 0-4 DEG C;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, admixes ice after cooling and to feel well coconut palm sauce and get final product.

Claims (2)

1. the fragrant clearing lung-heat beef paste of coconut palm, 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, coconut milk 18-20, sea-tangle 15-18, asparagus 8-11, Ramulus et Folium Tupidanthi celyptrati 0.8-0.9, rhodiola root 0.5-0.6, sea-buckthorn 0.6-0.7, elscholtiza 1-1.1, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate.
2. the preparation method of the fragrant clearing lung-heat beef paste of a kind of coconut palm 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) Ramulus et Folium Tupidanthi celyptrati, rhodiola root, sea-buckthorn, elscholtiza 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) after being cleaned by sea-tangle, Kelp Powder is ground to obtain in freeze-drying, gets asparagus cleaning and chopping and to squeeze the juice to obtain vegetable juice, refrigerates 7-8h obtain ice and to feel well coconut palm sauce with Kelp Powder, vegetable juice after being mixed by coconut milk at 0-4 DEG C;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, admixes ice after cooling and to feel well coconut palm sauce and get final product.
CN201510511869.7A 2015-08-20 2015-08-20 Coconut lung-heat removing beef paste and making method thereof Withdrawn CN105105153A (en)

Priority Applications (1)

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CN201510511869.7A CN105105153A (en) 2015-08-20 2015-08-20 Coconut lung-heat removing beef paste and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510511869.7A CN105105153A (en) 2015-08-20 2015-08-20 Coconut lung-heat removing beef paste and making method thereof

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Publication Number Publication Date
CN105105153A true CN105105153A (en) 2015-12-02

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125705A (en) * 2017-04-19 2017-09-05 马鞍山市十月丰食品有限公司 Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof
CN108740945A (en) * 2018-05-22 2018-11-06 苏州信文食品有限公司 A kind of production method of novel coconut taste beef seasoning paste

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1552240A (en) * 2003-05-30 2004-12-08 蒋佃水 Antifatigue hot pepper food
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy 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
KR20150059565A (en) * 2013-11-22 2015-06-01 연건호 Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1552240A (en) * 2003-05-30 2004-12-08 蒋佃水 Antifatigue hot pepper food
KR20150059565A (en) * 2013-11-22 2015-06-01 연건호 Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume
CN103689541A (en) * 2013-12-04 2014-04-02 丁于萍 Spicy 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
方红美: "黄原胶与木瓜蛋白酶对牛肉品质的影响研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑(月刊)》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125705A (en) * 2017-04-19 2017-09-05 马鞍山市十月丰食品有限公司 Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof
CN108740945A (en) * 2018-05-22 2018-11-06 苏州信文食品有限公司 A kind of production method of novel coconut taste beef seasoning paste

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