CN105124536A - Fragrant mushroom and beef paste and preparation method thereof - Google Patents

Fragrant mushroom and beef paste and preparation method thereof Download PDF

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Publication number
CN105124536A
CN105124536A CN201510511806.1A CN201510511806A CN105124536A CN 105124536 A CN105124536 A CN 105124536A CN 201510511806 A CN201510511806 A CN 201510511806A CN 105124536 A CN105124536 A CN 105124536A
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China
Prior art keywords
parts
mushroom
beef
chinese medicine
water
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CN201510511806.1A
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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 CN201510511806.1A priority Critical patent/CN105124536A/en
Publication of CN105124536A publication Critical patent/CN105124536A/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
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines

Abstract

The invention discloses fragrant mushroom and beef paste and a preparation method thereof. The fragrant mushroom and 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, 50-55 parts of fragrant mushrooms, 3-4 parts of white vinegar, 10-12 parts of red yeast rice, 0.8-0.9 part of honeysuckle, 0.5-0.6 part of common cnidium fruits, 0.9-1.2 parts of nelumbo nucifera gaertn, 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 fragrant mushroom and beef paste disclosed by the invention has specific taste of the fragrant mushrooms and the beef and is delicious and rich in nutrition, various Chinese herbal medicines are added in the processing process, and the fragrant mushroom and beef paste has the efficacies of clearing heat, removing toxicity, dispelling wind and heat, removing summer-heat, relieving restlessness, invigorating spleen-stomach and replenishing qi.

Description

A kind of beef paste with mushroom and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of beef paste with mushroom 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 beef paste with mushroom and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of beef paste with mushroom, be made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, mushroom 50-55, light-coloured vinegar 3-4, red yeast rice 10-12, honeysuckle 0.8-0.9, frutus cnidii 0.5-0.6, lotus base of a fruit 0.9-1.2, 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 beef paste with mushroom 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) honeysuckle, frutus cnidii, the lotus base of a fruit 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) mushroom is cut into the thin fourth of soya bean size put into boiling water boil 2-3min pull out drain the water for subsequent use, the last 8-10 of adding times boiling water of being pulverized by red yeast rice brews to obtain red colouring agent for food, also used as a Chinese medicine thin rice gruel, the mushroom fourth drained and light-coloured vinegar are poured in red colouring agent for food, also used as a Chinese medicine thin rice gruel stir a few circle afterwards leave standstill 2h obtain mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel, 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 of the present invention has mushroom and the distinctive flavour of beef, tasty, nutritious, wherein added red yeast rice has reinforcing spleen to promote digestion, effect promoting blood circulation and removing blood stasis, 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 detoxicating, dispelling wind and heat from the body, relieving restlessness of relieving summer heat, tonifying middle-Jiao and Qi.
Detailed description of the invention
A kind of beef paste with mushroom, be made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, mushroom 50, light-coloured vinegar 3, red yeast rice 10, honeysuckle 0.8, frutus cnidii 0.5, the lotus base of a fruit 0.9, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of beef paste with mushroom 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) honeysuckle, frutus cnidii, the lotus base of a fruit 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) mushroom is cut into the thin fourth of soya bean size put into boiling water boil 2min pull out drain the water for subsequent use, red yeast rice is pulverized and lastly adds 8 times of boiling water and brew to obtain red colouring agent for food, also used as a Chinese medicine thin rice gruel, the mushroom fourth drained and light-coloured vinegar are poured in red colouring agent for food, also used as a Chinese medicine thin rice gruel and stirs a few circle and leave standstill 2h afterwards and obtain mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel, 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 beef paste with mushroom, 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, mushroom 50-55, light-coloured vinegar 3-4, red yeast rice 10-12, honeysuckle 0.8-0.9, frutus cnidii 0.5-0.6, lotus base of a fruit 0.9-1.2, 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 beef paste with mushroom 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) honeysuckle, frutus cnidii, the lotus base of a fruit 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) mushroom is cut into the thin fourth of soya bean size put into boiling water boil 2-3min pull out drain the water for subsequent use, the last 8-10 of adding times boiling water of being pulverized by red yeast rice brews to obtain red colouring agent for food, also used as a Chinese medicine thin rice gruel, the mushroom fourth drained and light-coloured vinegar are poured in red colouring agent for food, also used as a Chinese medicine thin rice gruel stir a few circle afterwards leave standstill 2h obtain mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, mushroom red colouring agent for food, also used as a Chinese medicine thin rice gruel, 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.
CN201510511806.1A 2015-08-20 2015-08-20 Fragrant mushroom and beef paste and preparation method thereof Withdrawn CN105124536A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510511806.1A CN105124536A (en) 2015-08-20 2015-08-20 Fragrant mushroom and beef paste and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510511806.1A CN105124536A (en) 2015-08-20 2015-08-20 Fragrant mushroom and beef paste and preparation method thereof

Publications (1)

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CN105124536A true CN105124536A (en) 2015-12-09

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106235273A (en) * 2016-08-02 2016-12-21 桐城市兴新食品有限公司 A kind of celery and beef beans and preparation method thereof
CN106579322A (en) * 2016-12-20 2017-04-26 庆阳敦博科技发展有限公司 Summer heat-relieving and tiredness-relieving spicy beef paste and making method thereof
CN107080212A (en) * 2017-06-22 2017-08-22 德宏师范高等专科学校 A kind of cooked beef spreads slash dip and preparation method thereof

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 (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106235273A (en) * 2016-08-02 2016-12-21 桐城市兴新食品有限公司 A kind of celery and beef beans and preparation method thereof
CN106579322A (en) * 2016-12-20 2017-04-26 庆阳敦博科技发展有限公司 Summer heat-relieving and tiredness-relieving spicy beef paste and making method thereof
CN107080212A (en) * 2017-06-22 2017-08-22 德宏师范高等专科学校 A kind of cooked beef spreads slash dip and preparation method thereof

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Application publication date: 20151209