CN105212185A - The fragrant beef paste of a kind of agate card bacterium and processing method thereof - Google Patents

Abstract

The invention discloses the fragrant beef paste of a kind of agate card bacterium and processing method thereof, it is made up of the raw material of following weight portion: beef 20-30, mushroom 4-6, crab flavour mushroom 3-5, agate card 1-2, Chinese yam 8-10, the former vinegar 5-8 of apple, pomegranate wine 5-10, olive oil 8-16, soy sauce 4-6, ginger powder 2-5, salt 5-10, nutritious flavouring agent 8-12.The fragrant beef paste of agate card bacterium that the present invention obtains, adds the nutritional labelings such as agate card, mushroom, and abundant nutrition simultaneously, increases health care, can invigorating spleen and reinforcing stomach, and promote to digest and assimilate, improve body endurance, aromatic tasty and refreshing, unique flavor, health value is high.

Description

The fragrant beef paste of a kind of agate card bacterium and processing method thereof

Technical field

The present invention relates to the fragrant beef paste of a kind of agate card bacterium and processing method thereof, belong to food processing technology field.

Background technology

Meat pulp is a kind of flavouring based on meat, because mouthfeel is fresh fragrant delicious, instant, very popular, common meat comprises pork, beef, mutton and chicken etc., main nutritive value is to provide protein, also provide fat and some minerals and vitamins, the kind local flavor of meat pulp is all more single in the market, can not meet the demand of people simultaneously, need the meat pulp food that a kind of flavor type, auxotype, health etc. develop jointly badly, cater to the market demand.

Summary of the invention

The object of the present invention is to provide that a kind of nutriment enriches, health value is high, mouthfeel is good, the fragrant beef paste of the agate card bacterium of unique flavor and processing method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

The fragrant beef paste of a kind of agate card bacterium, is made up of the raw material of following weight portion:

Beef 20-30, mushroom 4-6, crab flavour mushroom 3-5, agate card 1-2, Chinese yam 8-10, the former vinegar 5-8 of apple, pomegranate wine 5-10, olive oil 8-16, soy sauce 4-6, ginger powder 2-5, salt 5-10, nutritious flavouring agent 8-12;

Described nutritious flavouring agent is made up of the raw material of following weight portion: black garlic 8-12, Laoshan celery 12-18, gingko benevolence 10-15, emblic 6-8, Testa sojae atricolor 3-6, shepherd's purse late-maturing root 3-5, sharp green pepper 30-50, oyster sauce 2-5, sealwort 1-2, apple flower 2-3, gynostemma pentaphylla 1-3, cortex acanthopanacis 1-2, Caulis mucunae Macrocarpae 1-2, sanchi flower 1-3, folium cortex eucommiae 1-2, steviol glycoside 0.5-1, rice wine 20-40, linseed oil 3-5;

Described nutritious flavouring agent preparation method be: a, sealwort, apple flower, gynostemma pentaphylla, cortex acanthopanacis, Caulis mucunae Macrocarpae, sanchi flower, folium cortex eucommiae are added 8-10 times of soak by water 2-3 hour, filter and remove residue, filtrate ultrafiltration, cooling and rice wine stir evenly, and obtain health liquor;

B, segment is cleaned in Laoshan celery removal of impurities, sharp green pepper is cleaned, and is incorporated to tank and pickles 3-5 days, pull out and steam out perfume (or spice) with health liquor one, is air-dryly ground into particle, and obtain the fragrant peppery powder of celery, pickling liquid is stand-by;

C, by black garlic, gingko benevolence, emblic, Testa sojae atricolor, shepherd's purse late-maturing root respectively removal of impurities clean, be broken into particle, enter the frying of linseed oil slow fire dry fragrant, obtain black garlic mixed powder;

D, black garlic mixed powder, celery fragrant peppery powder, pickling liquid and other surplus stocks are stirred, slow fire simmers to micro-dry, then ultramicro grinding, to obtain final product.

The processing method of the fragrant beef paste of described agate card bacterium, comprises the following steps:

(1), by mushroom, crab flavour mushroom, the removal of impurities of agate card clean simple stage property, rub with pomegranate wine and mix evenly, enter tank sealed pickling 2-4 days, obtain bacterium perfume (or spice) and pickle thing;

(2), by beef remove fat and manadesma, stripping and slicing is rinsed and is removed watery blood, and pickle thing, the former vinegar of apple, salt tumbling evenly with bacterium perfume (or spice), at 0-5 DEG C, overlay film leaves standstill 1-3 hour, stand-by;

(3), by Chinese yam clean stripping and slicing, add 0.5-1 times of water and make pulping, take off film and standing thing is entered cage and steam to liquid and blot, take out and put into pulverizer and be stranding into end, rub with Chinese yam pulp, nutritious flavouring agent and mix evenly, obtain thick shape sauce;

(4), by olive oil enter pot, slow fire low-grade fever, add ginger powder and stir out perfume (or spice), put into thick shape sauce, stir-fry and stir into paste, evenly spray soy sauce, then water proof simmers to ripe perfume (or spice), cooling tinning, sterilizing sealing, to obtain final product.

Multiple natural flavouring and Chinese medicine beneficiating ingredient are added in above-mentioned nutritious flavouring agent, not only can go raw meat seasoning, abundant nutrition is enriched health care function simultaneously, there is tonifying speen and tonifying kidney, the effect such as blood circulation promoting and enriching, tonifying middle-Jiao and Qi, moistening lung are calmed the nerves, clear liver and improve vision, can strengthening by means of tonics health, strengthen disease-resistant physique.

Beneficial effect of the present invention:

The fragrant beef paste of agate card bacterium that the present invention obtains, adds the nutritional labelings such as agate card, mushroom, and abundant nutrition simultaneously, increases health care, can invigorating spleen and reinforcing stomach, and promote to digest and assimilate, improve body endurance, aromatic tasty and refreshing, unique flavor, health value is high.

Detailed description of the invention

The fragrant beef paste of a kind of agate card bacterium, is made up of the raw material of following weight (jin):

Beef 30, mushroom 6, crab flavour mushroom 5, agate card 2, Chinese yam 10, the former vinegar 8 of apple, pomegranate wine 10, olive oil 16, soy sauce 6, ginger powder 5, salt 10, nutritious flavouring agent 12;

Described nutritious flavouring agent is made up of the raw material of following weight (jin): black garlic 12, Laoshan celery 18, gingko benevolence 15, emblic 8, Testa sojae atricolor 6, shepherd's purse late-maturing root 5, sharp green pepper 50, oyster sauce 5, sealwort 2, apple flower 3, gynostemma pentaphylla 2, cortex acanthopanacis 2, Caulis mucunae Macrocarpae 2, sanchi flower 3, folium cortex eucommiae 2, steviol glycoside 1, rice wine 40, linseed oil 5;

Described nutritious flavouring agent preparation method be: a, sealwort, apple flower, gynostemma pentaphylla, cortex acanthopanacis, Caulis mucunae Macrocarpae, sanchi flower, folium cortex eucommiae are added 10 times of soak by water 3 hours, filter and remove residue, filtrate ultrafiltration, cooling and rice wine stir evenly, and obtain health liquor;

B, segment is cleaned in Laoshan celery removal of impurities, sharp green pepper is cleaned, and is incorporated to tank and pickles 5 days, pull out and steam out perfume (or spice) with health liquor one, is air-dryly ground into particle, and obtain the fragrant peppery powder of celery, pickling liquid is stand-by;

C, by black garlic, gingko benevolence, emblic, Testa sojae atricolor, shepherd's purse late-maturing root respectively removal of impurities clean, be broken into particle, enter the frying of linseed oil slow fire dry fragrant, obtain black garlic mixed powder;

D, black garlic mixed powder, celery fragrant peppery powder, pickling liquid and other surplus stocks are stirred, slow fire simmers to micro-dry, then ultramicro grinding, to obtain final product.

The processing method of the fragrant beef paste of described agate card bacterium, comprises the following steps:

(1), by mushroom, crab flavour mushroom, the removal of impurities of agate card clean simple stage property, rub with pomegranate wine and mix evenly, enter tank sealed pickling 4 days, obtain bacterium perfume (or spice) and pickle thing;

(2), by beef remove fat and manadesma, stripping and slicing is rinsed and is removed watery blood, and pickle thing, the former vinegar of apple, salt tumbling evenly with bacterium perfume (or spice), at 5 DEG C, overlay film leaves standstill 3 hours, stand-by;

(3), by Chinese yam clean stripping and slicing, add 1 times of water and make pulping, take off film and standing thing is entered cage and steam to liquid and blot, take out and put into pulverizer and be stranding into end, rub with Chinese yam pulp, nutritious flavouring agent and mix evenly, obtain thick shape sauce;

(4), by olive oil enter pot, slow fire low-grade fever, add ginger powder and stir out perfume (or spice), put into thick shape sauce, stir-fry and stir into paste, evenly spray soy sauce, then water proof simmers to ripe perfume (or spice), cooling tinning, sterilizing sealing, to obtain final product.

Claims (2)

1. the fragrant beef paste of agate card bacterium, is characterized in that, be made up of the raw material of following weight portion:

Beef 20-30, mushroom 4-6, crab flavour mushroom 3-5, agate card 1-2, Chinese yam 8-10, the former vinegar 5-8 of apple, pomegranate wine 5-10, olive oil 8-16, soy sauce 4-6, ginger powder 2-5, salt 5-10, nutritious flavouring agent 8-12;

Described nutritious flavouring agent is made up of the raw material of following weight portion: black garlic 8-12, Laoshan celery 12-18, gingko benevolence 10-15, emblic 6-8, Testa sojae atricolor 3-6, shepherd's purse late-maturing root 3-5, sharp green pepper 30-50, oyster sauce 2-5, sealwort 1-2, apple flower 2-3, gynostemma pentaphylla 1-3, cortex acanthopanacis 1-2, Caulis mucunae Macrocarpae 1-2, sanchi flower 1-3, folium cortex eucommiae 1-2, steviol glycoside 0.5-1, rice wine 20-40, linseed oil 3-5;

Described nutritious flavouring agent preparation method be: a, sealwort, apple flower, gynostemma pentaphylla, cortex acanthopanacis, Caulis mucunae Macrocarpae, sanchi flower, folium cortex eucommiae are added 8-10 times of soak by water 2-3 hour, filter and remove residue, filtrate ultrafiltration, cooling and rice wine stir evenly, and obtain health liquor;

B, segment is cleaned in Laoshan celery removal of impurities, sharp green pepper is cleaned, and is incorporated to tank and pickles 3-5 days, pull out and steam out perfume (or spice) with health liquor one, is air-dryly ground into particle, and obtain the fragrant peppery powder of celery, pickling liquid is stand-by;

C, by black garlic, gingko benevolence, emblic, Testa sojae atricolor, shepherd's purse late-maturing root respectively removal of impurities clean, be broken into particle, enter the frying of linseed oil slow fire dry fragrant, obtain black garlic mixed powder;

D, black garlic mixed powder, celery fragrant peppery powder, pickling liquid and other surplus stocks are stirred, slow fire simmers to micro-dry, then ultramicro grinding, to obtain final product.

2. a processing method for the fragrant beef paste of agate card bacterium as claimed in claim 1, is characterized in that comprising the following steps:

(1), by mushroom, crab flavour mushroom, the removal of impurities of agate card clean simple stage property, rub with pomegranate wine and mix evenly, enter tank sealed pickling 2-4 days, obtain bacterium perfume (or spice) and pickle thing;

(2), by beef remove fat and manadesma, stripping and slicing is rinsed and is removed watery blood, and pickle thing, the former vinegar of apple, salt tumbling evenly with bacterium perfume (or spice), at 0-5 DEG C, overlay film leaves standstill 1-3 hour, stand-by;

(3), by Chinese yam clean stripping and slicing, add 0.5-1 times of water and make pulping, take off film and standing thing is entered cage and steam to liquid and blot, take out and put into pulverizer and be stranding into end, rub with Chinese yam pulp, nutritious flavouring agent and mix evenly, obtain thick shape sauce;

(4), by olive oil enter pot, slow fire low-grade fever, add ginger powder and stir out perfume (or spice), put into thick shape sauce, stir-fry and stir into paste, evenly spray soy sauce, then water proof simmers to ripe perfume (or spice), cooling tinning, sterilizing sealing, to obtain final product.