CN105124536A - Fragrant mushroom and beef paste and preparation method thereof - Google Patents
Fragrant mushroom and beef paste and preparation method thereof Download PDFInfo
- 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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- parts
- beef
- mushroom
- chinese medicine
- paste
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- 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.)
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- 235000015278 beef Nutrition 0.000 title claims abstract description 38
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 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
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits 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
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000003814 drug Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000004040 coloring Methods 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 7
- 235000006510 Nelumbo pentapetala 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
- 239000012530 fluid Substances 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 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
- 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
- 240000007594 Oryza sativa Species 0.000 claims 4
- 238000000034 method Methods 0.000 abstract description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241000212948 Cnidium Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 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
- 241000209094 Oryza Species 0.000 description 8
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 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
- 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
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal 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
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.
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)
| Publication Number | Publication Date |
|---|---|
| CN105124536A true CN105124536A (en) | 2015-12-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510511806.1A Withdrawn CN105124536A (en) | 2015-08-20 | 2015-08-20 | Fragrant mushroom and beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124536A (en) |
Cited By (5)
| 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 |
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN111387472A (en) * | 2020-04-28 | 2020-07-10 | 安徽知香斋食品有限公司 | Pawpaw beef paste and preparation method thereof |
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| 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 |
-
2015
- 2015-08-20 CN CN201510511806.1A patent/CN105124536A/en not_active Withdrawn
Patent Citations (4)
| 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)
| 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 (5)
| 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 |
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN111387472A (en) * | 2020-04-28 | 2020-07-10 | 安徽知香斋食品有限公司 | Pawpaw beef paste and preparation method thereof |
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Application publication date: 20151209 |