CN105962312A - Method for preparing fresh beef paste - Google Patents
Method for preparing fresh beef paste Download PDFInfo
- Publication number
- CN105962312A CN105962312A CN201610367944.1A CN201610367944A CN105962312A CN 105962312 A CN105962312 A CN 105962312A CN 201610367944 A CN201610367944 A CN 201610367944A CN 105962312 A CN105962312 A CN 105962312A
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- Prior art keywords
- beef
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- paste
- salubrious
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- 235000015278 beef Nutrition 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 5
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 28
- 230000001835 salubrious effect Effects 0.000 claims description 27
- 240000004160 Capsicum annuum Species 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 241000249058 Anthracothorax Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 241001417516 Haemulidae Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 239000013535 sea water Substances 0.000 abstract description 3
- 240000007228 Mangifera indica Species 0.000 abstract 2
- 240000008790 Musa x paradisiaca Species 0.000 abstract 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 241001093152 Mangifera Species 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000004243 sweat 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
Abstract
The invention discloses a method for preparing fresh beef paste. The method comprises the steps of 1, mixing mango, apple, orange, pear, banana and deep sea water, and conducting pulping to obtain a pulp mixture; 2, fermenting the pulp mixture to obtain a pulp fermentation product; 3, preparing seasoning oil for use; 4, preparing a curing material for use; 5, curing beef to obtain cured beef granules; 6, frying the cured beef granules and the seasoning oil to obtain fried beef granules; 7, mixing the pulp fermentation product with the fried beef granules, and conducting sterilization to obtain the beef paste. By taking mango, apple, orange, pear and banana as raw materials, nutrients are rich, the content of nutrients in the beef paste is increased, the fruit can well provide nutrient substances such as crude fiber and pectin, so that the taste of the beef taste is improved greatly, the beef paste is chewier, the greasy taste of beef is well neutralized, and the beef paste is fresher and more delicious.
Description
Technical field
The present invention relates to the preparation method of a kind of salubrious beef paste.It is more particularly related to the preparation method of a kind of salubrious beef paste.
Background technology
Along with social development, people living condition becomes better and better, the health of self is increasingly focused on, food needs to take in the main source of energy every day as people, how can guarantee that the food having is the most healthy but also be rich in the nutrition of various needed by human body, it it is the developing direction of present grocery trade, beef paste is very popular at present, existing beef paste processing technology can cause the nutritional labeling in raw material to run off in the course of processing, it is unfavorable for the health of human body, and present beef paste taste is single, the most greasy, it is impossible to meet the requirement of people's diversification.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of beef paste, the present invention with rich in fruit such as saccharide, the Fructus Mangifera Indicae of proteins,vitamins,minerals, Fructus Mali pumilae, Fructus Citri tangerinae, pear, Fructus Musaes as raw material, the most nutritious, improve the nutrient composition content of beef paste, and owing to these fruit all containing the nutrient substance such as substantial amounts of crude fibre and pectin, not only enrich the nutrition of beef paste, and the mouthfeel improving beef paste that can be high, it is made richer to chew strength, neutralize the botheration of beef greatly so that beef paste is the most pure and fresh good to eat.
In order to realize according to object of the present invention and further advantage, it is provided that the preparation method of a kind of salubrious beef paste, comprise the following steps:
1) take 26 parts of mangos, 27 portions of apple grunts, 28 parts of orange peels, 24 parts of pear skins, 24 parts of Pericarpium Musae mixing and 24 parts of deep sea waters, making beating the most by weight, be added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtain pulp mixture；
2) to step 1) the described pulp mixture that obtains adds the flour that weight portion is 40 parts and the dry Nori powder mixing that weight portion is 3 parts, stabbing multiple apertures on mixture surface is 4mm, the degree of depth is the hole of 7mm, the lactic acid bacteria mycopowder that weight portion is 3 parts is averagely sprayed in multiple hole, then in hole, throw in Rhizoma amorphophalli powder, until hole is filled and led up, gauze and one layer of preservative film that one layer of water content is 40% is covered again successively on pulp mixture surface, it is placed in the air that humidity is 65%, 45 DEG C stand 24h, obtain fruit pulp fermentation thing, in-15 DEG C of pre-freeze 4h, the most freeze-dried 13h, obtain lyophilizing fruit pulp fermentation thing；
3) take 38 portions of Pericarpium Zanthoxylies, 28 portions of Bulbus Alliis, 16 portions of Rhizoma Zingiberis Recens, 10 portions of chilli and 16 portions of Herba Alii fistulosis the most by weight and put in 500 parts of vegetable oil seethed with excitement, it is placed in the microwave that frequency is 500MHz process 4min and is placed in the microwave that frequency is 800MHz process 2min alternately, circulate 2 times, remove Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and the Herba Alii fistulosi in mixture, obtain flavoring oil, standby；
4) take 19 portions of soy sauce, 18 portions of vinegar, 12 portions of cooking wine, 6 portions of chicken essences, 20 portions of Fructus Lycopersici esculenti juices and 17 parts of Fructus Piperis powder mixing the most respectively, obtain preserved materials, standby；
5) 300 parts of beef are taken by weight, beef is cut into the square beef granules that the length of side is 0.5cm, multiple holes are stabbed on beef granules surface, and at beef granules surface coating step 4) in preserved materials, 30 DEG C stand 2h, beef granules is placed in Fructus Citri Limoniae juice immersion 10min, the beef granules that must pickle again；
6) by the beef granules pickled and step 3) flavoring oil prepared puts in the deep-frying device sealed, and is passed through nitrogen wherein so that in deep-frying device, pressure reaches 0.13MPa, 200 DEG C of frying 6min, obtains frying beef granules；
7) by step 2) the lyophilizing fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and is added thereto to the sweet chilli sauce mixing that weight portion is 10 parts, sterilizing, obtains beef paste.
Preferably, the preparation method of described salubrious beef paste, step 5) in Fructus Citri Limoniae juice be Fresh Lemon juice.
Preferably, the preparation method of described salubrious beef paste, described beef is Carnis Bovis seu Bubali.
Preferably, the preparation method of described salubrious beef paste, described vegetable oil is Oleum Brassicae campestris.
Preferably, the preparation method of described salubrious beef paste, described Rhizoma Zingiberis Recens is the Rhizoma Zingiberis Recens through dried.
Preferably, the preparation method of described salubrious beef paste, described sweet chilli sauce is the sweet chilli sauce of Korean style.
Preferably, the preparation method of described salubrious beef paste, described Bulbus Allii is the Bulbus Allii through dried.
Preferably, the preparation method of described salubrious beef paste, described soy sauce is dark soy sauce.
The present invention at least includes following beneficial effect:
(1) present invention with rich in fruit such as saccharide, the Fructus Mangifera Indicae of proteins,vitamins,minerals, Fructus Mali pumilae, Fructus Citri tangerinae, pear, Fructus Musaes as raw material, the most nutritious, improve the nutrient composition content of beef paste, and owing to these fruit all containing the nutrient substance such as substantial amounts of crude fibre and pectin, not only enrich the nutrition of beef paste, and the mouthfeel improving beef paste that can be high so that it is richer chews strength, neutralize the botheration of beef greatly so that beef paste is the most pure and fresh good to eat；
(2) raw material of the present invention uses the deep sea water of nutritious and the most contaminated cleaning, the pollution in beef paste preparation process of the present invention can be reduced, improve the quality of beef paste further, and deep sea water is containing rich in substantial amounts of mineral and trace element, can be that beef paste provides abundant nutrient substance；
(3) step 2 of the present invention) in, mixture surface stab multiple apertures be 4mm, the degree of depth be the hole of 7mm, the lactic acid bacteria mycopowder that weight portion is 3 parts is averagely sprayed in multiple hole, improve the contact area of pulp mixture and lactobacillus powder, improve fermentation efficiency further so that ferment the most complete, and with the addition of dry ground seaweed, provide abundant trace element for beef paste, improve nutritional labeling；And in hole, throw in Rhizoma amorphophalli powder, owing to Rhizoma amorphophalli powder has good water absorption, the most interim in fermentation, it progressively absorbs the water in gauze, prevent excess moisture from fermentation being impacted, ferment the later stage, along with the minimizing of moisture, Rhizoma amorphophalli powder can progressively discharge moisture, thus ensures efficiently carrying out of whole sweat；
(4) step 3 of the present invention) in, by Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and Herba Alii fistulosi put in the vegetable oil of boiling, carry out microwave treatment again, compared with fried with traditional direct naked light, heating is more uniformly distributed and rapidly, and under microwave action, Bulbus Allii, fierceness collision is there is between the interior molecules of Herba Alii fistulosi etc., its interior nutrition and taste is made can preferably to excite and discharge, and it is placed in the microwave that frequency is 500MHz process 4min and is placed in the microwave that frequency is 800MHz process 2min alternately, avoid using for a long time the microwave of same frequency, the infringement that material molecule is caused；
(5) step 6 of the present invention) in the beef granules pickled and flavoring oil are placed in environment under high pressure, it is fried to carry out high pressure, and under high pressure, the effective ingredient molecule in flavoring oil can the most quickly enter beef granules intramolecular, more tasty, more welcome；
Part is embodied by the further advantage of the present invention, target and feature by description below, and part is also by by being understood by the person skilled in the art the research of the present invention and practice.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
Should be appreciated that used herein such as " have ", other element one or more or the existence of a combination thereof or interpolation do not allotted in " comprising " and " including " term.
The present invention provides the preparation method of a kind of salubrious beef paste, comprises the following steps:
1) take 26 parts of mangos, 27 portions of apple grunts, 28 parts of orange peels, 24 parts of pear skins, 24 parts of Pericarpium Musae mixing and 24 parts of deep sea waters, making beating the most by weight, be added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtain pulp mixture；
2) to step 1) the described pulp mixture that obtains adds the flour that weight portion is 40 parts and the dry Nori powder mixing that weight portion is 3 parts, stabbing multiple apertures on mixture surface is 4mm, the degree of depth is the hole of 7mm, the lactic acid bacteria mycopowder that weight portion is 3 parts is averagely sprayed in multiple hole, then in hole, throw in Rhizoma amorphophalli powder, until hole is filled and led up, gauze and one layer of preservative film that one layer of water content is 40% is covered again successively on pulp mixture surface, it is placed in the air that humidity is 65%, 45 DEG C stand 24h, obtain fruit pulp fermentation thing, in-15 DEG C of pre-freeze 4h, the most freeze-dried 13h, obtain lyophilizing fruit pulp fermentation thing；
3) take 38 portions of Pericarpium Zanthoxylies, 28 portions of Bulbus Alliis, 16 portions of Rhizoma Zingiberis Recens, 10 portions of chilli and 16 portions of Herba Alii fistulosis the most by weight and put in 500 parts of vegetable oil seethed with excitement, it is placed in the microwave that frequency is 500MHz process 4min and is placed in the microwave that frequency is 800MHz process 2min alternately, circulate 2 times, remove Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and the Herba Alii fistulosi in mixture, obtain flavoring oil, standby；
4) take 19 portions of soy sauce, 18 portions of vinegar, 12 portions of cooking wine, 6 portions of chicken essences, 20 portions of Fructus Lycopersici esculenti juices and 17 parts of Fructus Piperis powder mixing the most respectively, obtain preserved materials, standby；
5) 300 parts of beef are taken by weight, beef is cut into the square beef granules that the length of side is 0.5cm, multiple holes are stabbed on beef granules surface, and at beef granules surface coating step 4) in preserved materials, 30 DEG C stand 2h, beef granules is placed in Fructus Citri Limoniae juice immersion 10min, the beef granules that must pickle again；
6) by the beef granules pickled and step 3) flavoring oil prepared puts in the deep-frying device sealed, and is passed through nitrogen wherein so that in deep-frying device, pressure reaches 0.13MPa, 200 DEG C of frying 6min, obtains frying beef granules；
7) by step 2) the lyophilizing fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and is added thereto to the sweet chilli sauce mixing that weight portion is 10 parts, sterilizing, obtains beef paste.
The preparation method of described salubrious beef paste, step 5) in Fructus Citri Limoniae juice be Fresh Lemon juice.
The preparation method of described salubrious beef paste, described beef is Carnis Bovis seu Bubali.
The preparation method of described salubrious beef paste, described vegetable oil is Oleum Brassicae campestris.
The preparation method of described salubrious beef paste, described Rhizoma Zingiberis Recens is the Rhizoma Zingiberis Recens through dried.
The preparation method of described salubrious beef paste, described sweet chilli sauce is the sweet chilli sauce of Korean style.
The preparation method of described salubrious beef paste, described Bulbus Allii is the Bulbus Allii through dried.
The preparation method of described salubrious beef paste, described soy sauce is dark soy sauce.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, it is easily achieved other amendment, therefore, under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to specific details and shown here as the embodiment with description.
Claims (8)
1. the preparation method of a salubrious beef paste, it is characterised in that comprise the following steps:
1) 26 parts of mangos, 27 parts of apple grunts, 28 parts of orange peels, 24 parts of pear skins, 24 parts of perfume (or spice) are taken the most by weight
The mixing of any of several broadleaf plants skin and 24 parts of deep sea waters, making beating, it is added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtains
Pulp mixture；
2) to step 1) the described pulp mixture that obtains adds flour that weight portion is 40 parts and weight portion is 3 parts dry
Dry Nori powder mix, mixture surface stab multiple apertures be 4mm, the degree of depth be the hole of 7mm, be 3 by weight portion
The lactic acid bacteria mycopowder of part is averagely sprayed in multiple hole, then throws in Rhizoma amorphophalli powder in hole, until hole is filled and led up, then
Cover gauze and one layer of preservative film that one layer of water content is 40% successively on pulp mixture surface, being placed in humidity is 65%
Air in, 45 DEG C stand 24h, obtain fruit pulp fermentation thing, in-15 DEG C of pre-freeze 4h, more freeze-dried 13h, obtain lyophilizing
Fruit pulp fermentation thing；
3) take 38 portions of Pericarpium Zanthoxylies, 28 portions of Bulbus Alliis, 16 portions of Rhizoma Zingiberis Recens, 10 portions of chilli and 16 portions of Herba Alii fistulosis the most by weight to throw
Entering in the vegetable oil of 500 parts of boilings, being placed in the microwave that frequency is 500MHz process 4min and being placed in frequency is 800MHz
Microwave in process 2min alternately, circulate 2 times, removes the Pericarpium Zanthoxyli in mixture, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and greatly
Herba Alii fistulosi, obtains flavoring oil, standby；
4) 19 portions of soy sauce, 18 portions of vinegar, 12 portions of cooking wine, 6 portions of chicken essences, 20 portions of Fructus Lycopersici esculenti juices and 17 are taken the most respectively
Part Fructus Piperis powder mixing, obtains preserved materials, standby；
5) take 300 parts of beef by weight, beef is cut into the square beef granules that the length of side is 0.5cm, at beef granules table
Multiple holes are stabbed in face, and at beef granules surface coating step 4) in preserved materials, 30 DEG C stand 2h, then are placed in by beef granules
Fructus Citri Limoniae juice soaks 10min, the beef granules that must pickle；
6) by the beef granules pickled and step 3) flavoring oil prepared puts in the deep-frying device sealed, is passed through wherein
Nitrogen so that in deep-frying device, pressure reaches 0.13MPa, 200 DEG C of frying 6min, obtain frying beef granules；
7) by step 2) the lyophilizing fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and adds wherein
Enter the sweet chilli sauce mixing that weight portion is 10 parts, sterilizing, obtain beef paste.
2. the preparation method of beef paste as claimed in claim 1 salubrious, it is characterised in that step 5) in Fructus Citri Limoniae juice
For Fresh Lemon juice.
3. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described beef is Carnis Bovis seu Bubali.
4. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described vegetable oil is Semen Allii Tuberosi
Oil.
5. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described Rhizoma Zingiberis Recens is for through being dried
The Rhizoma Zingiberis Recens processed.
6. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described sweet chilli sauce is Korean style
Sweet chilli sauce.
7. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described Bulbus Allii is through overdrying
The Bulbus Allii of dry process.
8. the preparation method of salubrious beef paste as claimed in claim 1, it is characterised in that described soy sauce is dark soy sauce beans
Oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367944.1A CN105962312A (en) | 2016-05-27 | 2016-05-27 | Method for preparing fresh beef paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367944.1A CN105962312A (en) | 2016-05-27 | 2016-05-27 | Method for preparing fresh beef paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962312A true CN105962312A (en) | 2016-09-28 |
Family
ID=57009863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610367944.1A Pending CN105962312A (en) | 2016-05-27 | 2016-05-27 | Method for preparing fresh beef paste |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466552A (en) * | 2020-04-15 | 2020-07-31 | 蛤老大（福建）食品有限公司 | Clam meat sauce and production method thereof |
| IT202000005101A1 (en) * | 2020-03-10 | 2021-09-10 | Modesto Giberti | FOOD PREPARATION BASED ON GINGER |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN103637258A (en) * | 2013-12-20 | 2014-03-19 | 福建宏绿食品有限公司 | Shredded bamboo shoot silver anchovy and processing method thereof |
| CN105105094A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Heat clearing fruity beef paste and preparing method thereof |
| CN105212188A (en) * | 2014-06-25 | 2016-01-06 | 谈许婷 | Beef paste and preparation method thereof |
-
2016
- 2016-05-27 CN CN201610367944.1A patent/CN105962312A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN103637258A (en) * | 2013-12-20 | 2014-03-19 | 福建宏绿食品有限公司 | Shredded bamboo shoot silver anchovy and processing method thereof |
| CN105212188A (en) * | 2014-06-25 | 2016-01-06 | 谈许婷 | Beef paste and preparation method thereof |
| CN105105094A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Heat clearing fruity beef paste and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000005101A1 (en) * | 2020-03-10 | 2021-09-10 | Modesto Giberti | FOOD PREPARATION BASED ON GINGER |
| CN111466552A (en) * | 2020-04-15 | 2020-07-31 | 蛤老大（福建）食品有限公司 | Clam meat sauce and production method thereof |
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Application publication date: 20160928 |