CN105124539A - Chocolate-flavored beef paste and preparation method thereof - Google Patents

Chocolate-flavored beef paste and preparation method thereof Download PDF

Info

Publication number
CN105124539A
CN105124539A CN201510511926.1A CN201510511926A CN105124539A CN 105124539 A CN105124539 A CN 105124539A CN 201510511926 A CN201510511926 A CN 201510511926A CN 105124539 A CN105124539 A CN 105124539A
Authority
CN
China
Prior art keywords
chocolate
parts
beef
beef paste
sesame
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.)
Withdrawn
Application number
CN201510511926.1A
Other languages
Chinese (zh)
Inventor
薛典荣
Original Assignee
薛典荣
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 薛典荣 filed Critical 薛典荣
Priority to CN201510511926.1A priority Critical patent/CN105124539A/en
Publication of CN105124539A publication Critical patent/CN105124539A/en
Withdrawn legal-status Critical Current

Links

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 discloses chocolate-flavored beef paste and a preparation method thereof. The chocolate-flavored beef paste is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 200-220 parts of dry red peppers, 200-220 parts of sweet soybean paste, 15-18 parts of black chocolate, 10-13 parts of soybeans, 0.7-0.9 part of peach leaves, 1-1.2 parts of wild chrysanthemums, 0.7-0.9 part of feather cockscomb seeds, 0.5-0.6 part of leonurus, 10-12 parts of sesame seeds, 18-20 parts of table 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. In the processing course of the chocolate-flavored beef paste disclosed by the invention, various Chinese herbal medicines are added, so that the chocolate-flavored beef paste has the efficacies of clearing away heat and toxic materials, expelling wind and calming the liver, promoting blood flow for regulating menstruation, and inducing diuresis to reduce edema.

Description

A kind of chocolate flavouring beef paste 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 chocolate flavouring 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 chocolate flavouring beef paste and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of chocolate flavouring 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, dark chocolate bar 15-18, soybean 10-13, peach leaf 0.7-0.9, mother chrysanthemum 1-1.2, seed of feather cockscomb 0.7-0.9, motherwort 0.5-0.6, sesame 10-12, 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 chocolate flavouring 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) peach leaf, mother chrysanthemum, the seed of feather cockscomb, motherwort 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 dark chocolate bar and dry to obtain chocolate powder, soybean and sesame are mixed into pot big fire and fry perfume, after taking out, cooling grinding is admixed chocolate powder and is stirred and to obtain the fragrant chocolate powder of sesame beans;
(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, sprinkle the fragrant chocolate powder of sesame beans at surface uniform after tinning, then sealing to be placed in boiling water sterilization 15min and to get final product.
Beneficial effect of the present invention is:
Beef paste food flavor of the present invention is delicious, crisp-fried is good to eat, wherein added dark chocolate bar can antidepression, human body is allowed to produce certain satisfaction, and can reduce blood pressure, 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, the flat liver of dispelling wind, promoting blood circulation for regulating menstruation, inducing diuresis to reduce edema.
Detailed description of the invention
A kind of chocolate flavouring beef paste, be made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, dark chocolate bar 15, soybean 10, peach leaf 0.7, mother chrysanthemum 1, the seed of feather cockscomb 0.7, motherwort 0.5, sesame 10, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of chocolate flavouring 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) peach leaf, mother chrysanthemum, the seed of feather cockscomb, motherwort 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 dark chocolate bar and dry to obtain chocolate powder, soybean and sesame are mixed into pot big fire and fry perfume, after taking out, cooling grinding is admixed chocolate powder and is stirred and to obtain the fragrant chocolate powder of sesame beans;
(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, sprinkle the fragrant chocolate powder of sesame beans at surface uniform after tinning, then sealing to be placed in boiling water sterilization 15min and to get final product.

Claims (2)

1. a chocolate flavouring 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, dark chocolate bar 15-18, soybean 10-13, peach leaf 0.7-0.9, mother chrysanthemum 1-1.2, seed of feather cockscomb 0.7-0.9, motherwort 0.5-0.6, sesame 10-12, 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 chocolate flavouring 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) peach leaf, mother chrysanthemum, the seed of feather cockscomb, motherwort 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 dark chocolate bar and dry to obtain chocolate powder, soybean and sesame are mixed into pot big fire and fry perfume, after taking out, cooling grinding is admixed chocolate powder and is stirred and to obtain the fragrant chocolate powder of sesame beans;
(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, sprinkle the fragrant chocolate powder of sesame beans at surface uniform after tinning, then sealing to be placed in boiling water sterilization 15min and to get final product.
CN201510511926.1A 2015-08-20 2015-08-20 Chocolate-flavored beef paste and preparation method thereof Withdrawn CN105124539A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510511926.1A CN105124539A (en) 2015-08-20 2015-08-20 Chocolate-flavored beef paste and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510511926.1A CN105124539A (en) 2015-08-20 2015-08-20 Chocolate-flavored beef paste and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105124539A true CN105124539A (en) 2015-12-09

Family

ID=54710417

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510511926.1A Withdrawn CN105124539A (en) 2015-08-20 2015-08-20 Chocolate-flavored beef paste and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105124539A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108208753A (en) * 2018-01-22 2018-06-29 河南二婶食品发展有限公司 A kind of fresh green pepper beef paste and preparation method

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 (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108208753A (en) * 2018-01-22 2018-06-29 河南二婶食品发展有限公司 A kind of fresh green pepper beef paste and preparation method

Similar Documents

Publication Publication Date Title
CN104026394B (en) A kind of mandarin fish soy formulations feed and preparation method thereof
CN104000170B (en) A kind of Randia cochinchinensis sauce and preparation method thereof promoting to digest
CN104187574B (en) A kind of ginger juice sword bean less salt sauce and preparation method thereof
CN102132860B (en) Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce
CN104621323A (en) Cherry sweet taste high-calcium jelly drops and preparation method thereof
CN103549470A (en) Chicken feet with pickled peppers
CN104757436A (en) Coconut-fragrance flavor broad bean and preparing method thereof
CN102894406B (en) Dried clam capable of maintaining beauty and processing method thereof
CN103349260A (en) Dreg-free edible vegetable oil hotpot condiment and preparation method of the same
CN102805370B (en) Method for preparing hangover-alleviating and liver-protecting dried pork slices
CN103330191A (en) Processing method of nostoc commune and mushroom nutrition powder
CN104172353B (en) Giant salamander polypeptide beverage and preparation method thereof
CN103750276B (en) Chilli sauce condiment, chilli sauce and manufacturing method thereof
CN103689515B (en) The application and ginseng sauce class flavouring and preparation method thereof of ginseng
KR101561169B1 (en) Manufacturing method of sweet persimmon pickle using loess water
CN103355646A (en) Beef potato paste containing traditional Chinese medicine components
CN104026395B (en) A kind of preparation mandarin fish feed and preparation method thereof
CN101946828A (en) Bamboo leaf bean curd and processing method thereof
JP2009013146A (en) Diabetes treating composition
CN103876010A (en) Fermented pumpkin sauce and preparation method thereof
CN103340247A (en) Preparing method of selenium-rich nutritive beancurd sticks
CN105831680A (en) Flavored sesame source containing rich nutrients and preparation method thereof
CN105285537A (en) Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce
CN103652252B (en) Flower plum and preparation method thereof
CN104256721A (en) Fruit-vinegar dried silver fish 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
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20151209