CN106036776A - Preparation method of highly nutritious beef sauce - Google Patents
Preparation method of highly nutritious beef sauce Download PDFInfo
- Publication number
- CN106036776A CN106036776A CN201610361959.7A CN201610361959A CN106036776A CN 106036776 A CN106036776 A CN 106036776A CN 201610361959 A CN201610361959 A CN 201610361959A CN 106036776 A CN106036776 A CN 106036776A
- Authority
- CN
- China
- Prior art keywords
- beef
- portions
- preparation
- granules
- beans
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a preparation method of highly nutritious beef sauce. The preparation method comprises the following steps: 1) mangos, apples, oranges, pears, bananas and deep seawater are respectively taken to be mixed, and the mixture is beat to obtain fruit flesh mixture; 2) the fruits flesh mixture is fermented to obtain fruit flesh fermentation products; 3) seasoning oil is prepared for standby applications; 4) pickling materials are prepared for standby application; 5) beef is pickled to obtain pickled beef granules; 6) the pickled beef granules and the seasoning oil are fried to obtain fried beef granules; and 7) the fruit flesh fermentation products and the fried beef granules are mixed, and the mixture is sterilized to obtain the beef sauce. The mangoes, apples, oranges, pears, bananas, etc. are used as raw materials, so that the beef sauce is rich in nutrition, the nutritional ingredient contents of the beef sauce are also improved. Besides, all the fruits contain a large amount of crude fibers, pectin and other nutrients, which can greatly improve the taste of the beef sauce, enable the beef sauce to be richer in chewiness, greatly neutralize the greasiness of the beef, and enable the beef sauce to be fresher and more delicious.
Description
Technical field
The present invention relates to the preparation method of a kind of beef paste.It is more particularly related to a kind of high nutritional beef beans
Preparation method.
Background technology
Along with social development, people living condition becomes better and better, and the health of self is increasingly focused on, and food is every as people
How it main source needing to take in energy, can guarantee that the food having is the most healthy but also be rich in the nutrition of various needed by human body,
Being the developing direction of present grocery trade, current beef paste is very popular, and existing beef paste processing technology can cause
Nutritional labeling in raw material runs off in the course of processing, is unfavorable for the health of human body, and present beef paste taste is single, no
The requirement of people's diversification can be met.
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 the preparation method of a kind of high nutritional beef beans, the present invention with rich in saccharide,
The fruit such as the Fructus Mangifera Indicae of proteins,vitamins,minerals, Fructus Mali pumilae, Fructus Citri tangerinae, pear, Fructus Musae are 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, no
Only enrich the nutrition of beef paste, and the mouthfeel improving beef paste that can be high so that it is richer chews strength, greatly in
Botheration with beef 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 side of a kind of high nutritional beef beans
Method, comprises the following steps:
1) 26 portions of Fructus Mangifera Indicae, 27 portions of Fructus Mali pumilaes, 28 portions of Fructus Citri tangerinaes, 24 portions of pears, 24 portions of Fructus Musaes and 24 parts are taken the most by weight
Deep sea water mixes, making beating, is added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtains pulp mixture；
2) by step 1) the described pulp mixture that obtains is equally divided into two parts, and first part of pulp mixture is laid in table
On the panel that face is dried, with clean Durio Zibethinus murr first part of pulp mixture surface scrolls one time, formed after Durio Zibethinus murr rolls
In multiple holes, average sprinkling weight portion is the lactobacillus powder of 4 parts, then is 3 at first part of pulp mixture surface sprinkling weight portion
The dry Nori powder of part, then second part of pulp mixture is laid on its surface, and cover on second part of pulp mixture surface
One layer of preservative film, is placed in the air that humidity is 65%, and 45 DEG C stand 24h, obtain 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 put into
In the vegetable oil of 500 parts of boilings, it is placed in the microwave that frequency is 500MHz process 4min and is placed in the microwave that frequency is 800MHz
Middle process 2min alternately, circulates 2 times, removes Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and Herba Alii fistulosi in mixture, 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 parts of Hus are taken the most respectively
Green pepper powder mixes, and 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 beef granules are placed in 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 fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and is added thereto to weight
Amount part is the sweet chilli sauce mixing of 10 parts, and sterilizing obtains beef paste.
Preferably, the preparation method of described high nutritional beef beans, step 5) in Fructus Citri Limoniae juice be Fresh Lemon juice.
Preferably, the preparation method of described high nutritional beef beans, described beef is Carnis Bovis seu Bubali.
Preferably, the preparation method of described high nutritional beef beans, described vegetable oil is Oleum Brassicae campestris.
Preferably, the preparation method of described high nutritional beef beans, described Rhizoma Zingiberis Recens is the Rhizoma Zingiberis Recens through dried.
Preferably, the preparation method of described high nutritional beef beans, described sweet chilli sauce is the sweet chilli sauce of Korean style.
Preferably, the preparation method of described high nutritional beef beans, described Bulbus Allii is the Bulbus Allii through dried.
Preferably, the preparation method of described high nutritional beef beans, described soy sauce is dark soy sauce.
The present invention at least includes following beneficial effect:
(1) present invention is with rich in saccharide, the Fructus Mangifera Indicae of proteins,vitamins,minerals, Fructus Mali pumilae, Fructus Citri tangerinae, pear, Fructus Musae etc.
Fruit is raw material, the most nutritious, improves the nutrient composition content of beef paste, and a large amount of owing to all containing in these fruit
Crude fibre and the nutrient substance such as pectin, not only enrich the nutrition of beef paste, and the mouth improving beef paste that can be high
Sense so that it is richer chews strength, has neutralized 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, can subtract
Pollution in few beef paste preparation process of the present invention, improves the quality of beef paste further, and deep sea water is containing rich in a large number
Mineral and trace element, can be that beef paste provides abundant nutrient substance；
(3) step 2 of the present invention) in, pulp mixture is divided into two parts, between two parts of pulp mixture, then sprays breast
Acid mycopowder, improves pulp mixture and lactobacillus powder and the contact area of dry ground seaweed, improves 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 with clean Durio Zibethinus murr first part of pulp mixture surface scrolls one time, simple and convenient, be conducive to promoting；
(4) step 3 of the present invention) in, Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and Herba Alii fistulosi are put in the vegetable oil of boiling, then
Carry out microwave treatment, fried with traditional direct naked light compared with, heating is more uniformly distributed and rapidly, and under microwave action, greatly
Fierceness collision is there is so that its interior nutrition and taste can preferably excite and discharge between the interior molecules of Bulbus Allii, Herba Alii fistulosi etc.
Out, and be placed in the microwave that frequency is 500MHz process 4min and be placed in the microwave that frequency is 800MHz process 2min hand over
For carrying out, it is to avoid the long-time microwave using 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,
Under high pressure, the effective ingredient molecule in flavoring oil can the most quickly enter beef granules intramolecular, more tasty, more joyous by people
Meet；
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
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 with reference to description
Word can be implemented according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
The present invention provides the preparation method of a kind of high nutritional beef beans, comprises the following steps:
1) 26 portions of Fructus Mangifera Indicae, 27 portions of Fructus Mali pumilaes, 28 portions of Fructus Citri tangerinaes, 24 portions of pears, 24 portions of Fructus Musaes and 24 parts are taken the most by weight
Deep sea water mixes, making beating, is added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtains pulp mixture；
2) by step 1) the described pulp mixture that obtains is equally divided into two parts, and first part of pulp mixture is laid in table
On the panel that face is dried, with clean Durio Zibethinus murr first part of pulp mixture surface scrolls one time, formed after Durio Zibethinus murr rolls
In multiple holes, average sprinkling weight portion is the lactobacillus powder of 4 parts, then is 3 at first part of pulp mixture surface sprinkling weight portion
The dry Nori powder of part, then second part of pulp mixture is laid on its surface, and cover on second part of pulp mixture surface
One layer of preservative film, is placed in the air that humidity is 65%, and 45 DEG C stand 24h, obtain 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 put into
In the vegetable oil of 500 parts of boilings, it is placed in the microwave that frequency is 500MHz process 4min and is placed in the microwave that frequency is 800MHz
Middle process 2min alternately, circulates 2 times, removes Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and Herba Alii fistulosi in mixture, 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 parts of Hus are taken the most respectively
Green pepper powder mixes, and 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 beef granules are placed in 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 fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and is added thereto to weight
Amount part is the sweet chilli sauce mixing of 10 parts, and sterilizing obtains beef paste.
The preparation method of described high nutritional beef beans, step 5) in Fructus Citri Limoniae juice be Fresh Lemon juice.
The preparation method of described high nutritional beef beans, described beef is Carnis Bovis seu Bubali.
The preparation method of described high nutritional beef beans, described vegetable oil is Oleum Brassicae campestris.
The preparation method of described high nutritional beef beans, described Rhizoma Zingiberis Recens is the Rhizoma Zingiberis Recens through dried.
The preparation method of described high nutritional beef beans, described sweet chilli sauce is the sweet chilli sauce of Korean style.
The preparation method of described high nutritional beef beans, described Bulbus Allii is the Bulbus Allii through dried.
The preparation method of described high nutritional beef beans, 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
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (8)
1. the preparation method of one kind high nutritional beef beans, it is characterised in that comprise the following steps:
1) 26 portions of Fructus Mangifera Indicae, 27 portions of Fructus Mali pumilaes, 28 portions of Fructus Citri tangerinaes, 24 portions of pears, 24 portions of Fructus Musaes and 24 parts of deep layers are taken the most by weight
Sea water mixing, making beating, it is added thereto to the Semen Maydis powder that weight portion is 30 parts, mix homogeneously, obtains pulp mixture；
2) by step 1) the described pulp mixture that obtains is equally divided into two parts, and first part of pulp mixture is laid in surface and does
On dry panel, with clean Durio Zibethinus murr first part of pulp mixture surface scrolls one time, formed after Durio Zibethinus murr rolls is multiple
In hole, average sprinkling weight portion is the lactobacillus powder of 4 parts, then is 3 parts at first part of pulp mixture surface sprinkling weight portion
It is dried Nori powder, then lays second part of pulp mixture on its surface, and cover one layer on second part of pulp mixture surface
Preservative film, is placed in the air that humidity is 65%, and 45 DEG C stand 24h, obtain 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 into 500 parts
In the vegetable oil of boiling, 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, circulates 2 times, removes Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recens, chilli and Herba Alii fistulosi in mixture, 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 portions of Fructus Piperis powders are taken the most respectively
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, stab on beef granules surface
Multiple holes, and at beef granules surface coating step 4) in preserved materials, 30 DEG C stand 2h, then are placed in Fructus Citri Limoniae juice by beef granules
Soak 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, and is passed through nitrogen wherein
Gas 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 fruit pulp fermentation thing and the step 6 that obtain) the frying beef granules that obtains mixes, and is added thereto to weight portion
It is the sweet chilli sauce mixing of 10 parts, sterilizing, obtain beef paste.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that step 5) in Fructus Citri Limoniae juice be new
Lemon juice.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described beef is Carnis Bovis seu Bubali.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described vegetable oil is Oleum Brassicae campestris.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described Rhizoma Zingiberis Recens is through dried
Rhizoma Zingiberis Recens.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described sweet chilli sauce is that Korean style is sweet peppery
Beans.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described Bulbus Allii is for through being dried place
The Bulbus Allii of reason.
The preparation method of high nutritional beef beans the most as claimed in claim 1, it is characterised in that described soy sauce is dark soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361959.7A CN106036776A (en) | 2016-05-27 | 2016-05-27 | Preparation method of highly nutritious beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361959.7A CN106036776A (en) | 2016-05-27 | 2016-05-27 | Preparation method of highly nutritious beef sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036776A true CN106036776A (en) | 2016-10-26 |
Family
ID=57174858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610361959.7A Pending CN106036776A (en) | 2016-05-27 | 2016-05-27 | Preparation method of highly nutritious beef sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036776A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
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 |
| 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 CN201610361959.7A patent/CN106036776A/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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907871A (en) | Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles | |
| CN103719932B (en) | The processing method of instant expanded anchovy | |
| CN105029269A (en) | Making method for nutritional type vegetable paper | |
| CN110122812B (en) | Composite lactic acid bacteria agent for rapidly fermenting food and application thereof | |
| CN103750231A (en) | Fermented flavorbamboo shoot and preparation method thereof | |
| CN106942669B (en) | Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof | |
| CN107048334A (en) | A kind of processing method of olive fish meat paste | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| KR101270014B1 (en) | Composition of Spice-chicken Sauce and Method thereof | |
| CN105942467A (en) | Preparation method of pulp beef paste | |
| CN103689496A (en) | Spicy cucumber pickles and pickling method thereof | |
| CN104286749A (en) | Dried hawthorn processing production line | |
| KR101275328B1 (en) | Soy sauce cooking method of crab marinated in soy sauce | |
| CN105962312A (en) | Method for preparing fresh beef paste | |
| CN106036776A (en) | Preparation method of highly nutritious beef sauce | |
| CN105558836A (en) | Processing method of instant BU kidney beans | |
| CN105053893A (en) | Making method of rehydrated seasoned dried leaf mustard | |
| CN104905199A (en) | Pickled vegetable soup, preparation method and applications thereof | |
| CN105995930A (en) | Preparation method of nutrient-rich beef paste | |
| CN109418851A (en) | A kind of instant pickled vegetable and its manufacture craft | |
| CN105495519B (en) | A kind of instant food flavouring packet of health and preparation method thereof | |
| CN108606263A (en) | A kind of production technology of selenium-rich dried meat | |
| CN109170611A (en) | A kind of pomegranate flavor dried pork and preparation method thereof using the preparation of ultrasonic wave added pickling technology | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN104186698B (en) | A kind of instant flavour fermented bean curd is done |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |