CN106071700A - Meal and preparation method thereof conveniently mixed by fried bean sauce - Google Patents

Abstract

A kind of fried bean sauce is conveniently mixed meal preparation method and is comprised the following steps: pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain diced beef；Radix Dauci Sativae dices to obtain vegetable stuffing；Herba Alii fistulosi is cut into Herba Alii fistulosi silk, diced shape after Bulbus Allii Cepae is cleaned, Bulbus Allii and Rhizoma Zingiberis Recens are broken into mashed garlic and Rhizoma Zingiberis Recens mud, after Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying are gone out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste and add water to boiling after frying perfume (or spice), to obtain sweet soybean paste juice after taking the dish out of the pot；Rice is cleaned, immersion；Add water, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its type complete；Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing are mixed acquisition semi-finished product fried bean sauce thoroughly and are mixed meal；Semi-finished product fried bean sauce is mixed meal carry out negative pressure and steam, be then charged into high-temperature retort bag, exhaust sealing sterilizing to obtain finished product fried bean sauce and mix meal.The present invention also provides for a kind of fried bean sauce and conveniently mixes meal.

Description

Meal and preparation method thereof conveniently mixed by fried bean sauce

Technical field

The present invention relates to food technology field, be specifically related to a kind of fried bean sauce and conveniently mix meal and preparation method thereof.

Background technology

Along with people's rhythm of life is constantly accelerated, the production of instant food is developed rapidly, and corn convenience food is newly The food industry in century occupies critical role.Corn instant food is the food made for primary raw material with corn, and it includes Bread, cookies, puffed food, instant noodles, instant-rice, convenient rice flour noodles etc..Wherein, instant-rice also referred to as cooks rice quickly, and it is On the basis of modernization science and technology, a kind of novel foodstuff given birth to for adapting to the application of people's living needs.

Such as, applicant the fragrant beyond the Great Wall Muslims ' instant rice produced, the inside is furnished with green vegetable bun, rice bag, heating bag and water, Heating bag generates heat after contacting with water, after utilizing water vapour that the rice in the dish in green vegetable bun, rice bag is heated, and just can be square Just have reeky food.Above-mentioned instant-rice considers viscosity and the water absorption of rice self, in order to ensure rice, dish Taste and mouthfeel unaffected, can only be by the two separately packaging.In prior art, do not see and rice and dish are mixed one Store as instant-rice after Qiing and sell.

Summary of the invention

In view of this, it is necessary to provide a kind of rice is mixed with dish together with fried bean sauce conveniently mix meal.

There is a need to provide a kind of fried bean sauce conveniently to mix meal preparation method.

Meal conveniently mixed by a kind of fried bean sauce, prepares in the following manner: pickle with flavouring agent after being diced by beef, reusable heat Cunning stir-fry is to obtain diced beef；

Dice after carrot cleaning to obtain vegetable stuffing；

It is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, will After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；

Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protecting Holding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5 Minute, temperature is 70～85 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtain Meal conveniently mixed by finished product fried bean sauce.

Meal preparation method conveniently mixed by a kind of fried bean sauce, comprises the steps:

Pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain diced beef；

Dice after carrot cleaning to obtain vegetable stuffing；

It is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, will After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；

Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protecting Holding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5 Minute, temperature is 70～85 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtain Meal conveniently mixed by finished product fried bean sauce.

Above-mentioned fried bean sauce is conveniently mixed in meal and preparation method thereof, adds and is equivalent to raw rice amount 0.60～the pure water of 0.90 times, Carrying out negative pressure to precook, so that the basic ripening of the grain of rice keep its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, temperature is 70～85 DEG C, and the time is 5～10 minutes, the rice after negative pressure is precooked break up after and sweet soybean paste juice, diced beef, Vegetable stuffing is mixed in proportion, mixes thoroughly, rice when so ensure that rice and sweet soybean paste juice, diced beef, vegetable stuffing mix and blend There is not breakage and rice intergranular adhesion in grain；Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa ～0.02MPa, steam 3 minutes～5 minutes, to ensure that decoction can penetrate in cooked rice grains uniformly, ensure rice simultaneously Grain, be fluffy between vegetable stuffing and diced beef, and then raising fried bean sauce conveniently mixes sense organ and the Cooking Quality of meal.

Detailed description of the invention

The fried bean sauce that the present invention provides conveniently is mixed meal and is steamed by twice negative pressure, conveniently mixes sense organ and the food of meal improving fried bean sauce Flavor quality.Introducing fried bean sauce in detail below and conveniently mix the preparation method of meal, this fried bean sauce is conveniently mixed the preparation method of meal and is included walking as follows Rapid:

Step S100, pickles with flavouring agent after being diced by beef, and the cunning stir-fry of reusable heat is to obtain diced beef.Step S100 is concrete For: after chilled beef cleaning, cutting, it is cut into the Fang Ding of size about 0.5cm～1.5cm, adds the seasonings such as Sal, starch, monosodium glutamate Material pickles 15～45 minutes；When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, Prevent adhesion, after the whole variable color of meat cubelets, pull out and drain acquisition diced beef.

Step S101, obtains vegetable stuffing by dicing after carrot cleaning.The size of vegetable stuffing is 0.5cm～1.5cm.

Step S102, is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, and diced shape after being cleaned by Bulbus Allii Cepae breaks into after Bulbus Allii and Jiang Qingxi Mashed garlic and Rhizoma Zingiberis Recens mud, after Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying are gone out fragrance, add Sal, soy sauce, Fructus Capsici powder, Monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice.Step S102 is particularly as follows: by non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Alliis, be cut into Herba Alii fistulosi silk, by Bulbus Allii Cepae after being cleaned by Herba Alii fistulosi Diced shape after cleaning, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Plant is put in pot heating Oil, when oil temperature rises to 130 DEG C～150 DEG C, puts into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste Juice.

Step S103, by cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin.Step Rapid S103 particularly as follows: by cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 40 Minute～90 minutes, until rice pellets is all become opaque from cutin.Water temperature high soak time is short, the low soak time of water temperature Long.

Step S104, adds and is equivalent to raw rice amount 0.60～the pure water of 0.90 times, carries out negative pressure and precooks, so that the grain of rice Basic ripening also keeps its type complete, and wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, the time It it is 5～10 minutes.

Step S105, the rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing are mixed in proportion, mix acquisition half thoroughly Meal conveniently mixed by finished product fried bean sauce.

Step S106, conveniently mixes semi-finished product fried bean sauce meal and carries out negative pressure and steam, and vacuum is 0.01 MPa～0.02MPa, Steaming 3 minutes～5 minutes, temperature is 70～85 DEG C.

Step S107, conveniently mixes the semi-finished product fried bean sauce steamed through negative pressure meal and quantitatively loads high-temperature retort bag, and aerofluxus is sealed Mouth sterilizing conveniently mix meal to obtain finished product fried bean sauce.Step S107 is particularly as follows: the semi-finished product fried bean sauce that will steam through negative pressure facilitates Mix meal and quantitatively load high-temperature retort bag, seal after aerofluxus；Packaged retort pouch is put into retorts and carries out sterilizing to obtain into Savoring fried bean sauce and conveniently mix meal, wherein, sterilization conditions is temperature 105 DEG C～121 DEG C, and time span is 25 minutes～35 minutes.On State fried bean sauce conveniently to mix in meal and preparation method thereof, add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure pre- Boiling, so that the basic ripening of the grain of rice keep its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70 ～85 DEG C, the time is 5～10 minutes, the rice after negative pressure is precooked break up after and sweet soybean paste juice, diced beef, vegetable stuffing in proportion Mixing, mix thoroughly, when so ensure that rice and sweet soybean paste juice, diced beef, vegetable stuffing mix and blend there is not breakage in cooked rice grains And rice intergranular adhesion；Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams Make 3 minutes～5 minutes, to ensure that decoction can penetrate in cooked rice grains uniformly, ensure cooked rice grains, vegetable stuffing and cattle simultaneously It is fluffy between meat cubelets, and then sense organ and the Cooking Quality of meal conveniently mixed by raising fried bean sauce.

Embodiment 1

The preparation method of meal conveniently mixed by a kind of fried bean sauce, comprises the steps:

The raw material of the following amount of preparation: rice 30.0, water 24.9, beef 6.0, vegetable oil 6.0, soya sauce 2.25 , Bulbus Allii Cepae 1.2, Herba Alii fistulosi 1.2, sweet soybean paste 0.9, Rhizoma Zingiberis Recens 0.6, Sal 0.39, Bulbus Allii 0.30, starch 0.18, peppery Green pepper powder 0.06, soy sauce 0.05, spice 0.03, Zanthoxyli Bungeani powder 0.02, monosodium glutamate 0.02；

After chilled beef cleaning, cutting, it is cut into the Fang Ding that size is 0.5cm, adds the flavouring agents such as Sal, starch, monosodium glutamate and pickle 15 minutes；

When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat meat After the whole variable color of fourth, pull out and drain acquisition diced beef；

The Fang Ding of 0.5cm will be cut into obtain vegetable stuffing after carrot cleaning；

By non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Alliis, after being cleaned by Herba Alii fistulosi, it is cut into Herba Alii fistulosi silk, after being cleaned by Bulbus Allii Cepae Diced shape, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature are put in pot heating When rising to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, Monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 40 minutes, directly Opaque is all become to rice pellets from cutin；

Add the pure water being equivalent to raw rice amount 0.60 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grain Type is complete, and wherein, vacuum is 0.02 MPa, and temperature is 85 DEG C, and the time is 5 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa, steams 3 minutes, and temperature is 85 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；

Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product fried bean sauce conveniently mix meal, wherein, sterilization conditions is Temperature 105 DEG C, time span is 35 minutes.

Embodiment 2:

The preparation method of meal conveniently mixed by a kind of fried bean sauce, comprises the steps:

The raw material of the following amount of preparation: rice 30.0, water 24.9, beef 6.0, vegetable oil 6.0, soya sauce 2.25 , Bulbus Allii Cepae 1.2, Herba Alii fistulosi 1.2, sweet soybean paste 0.9, Rhizoma Zingiberis Recens 0.6, Sal 0.39, Bulbus Allii 0.30, starch 0.18, peppery Green pepper powder 0.06, soy sauce 0.05, spice 0.03, Zanthoxyli Bungeani powder 0.02, monosodium glutamate 0.02；

After chilled beef cleaning, cutting, it is cut into the Fang Ding that size is 1.5cm, adds the flavouring agents such as Sal, starch, monosodium glutamate and pickle 15 minutes；

When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat meat After the whole variable color of fourth, pull out and drain acquisition diced beef；

The Fang Ding of 1.5cm will be cut into obtain vegetable stuffing after carrot cleaning；

By non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Alliis, after being cleaned by Herba Alii fistulosi, it is cut into Herba Alii fistulosi silk, after being cleaned by Bulbus Allii Cepae Diced shape, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature are put in pot heating When rising to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, Monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 90 minutes, until Rice pellets is all become opaque from cutin；

Add the pure water being equivalent to raw rice amount 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grain Type is complete, and wherein, vacuum is 0.06 MPa, and temperature is 70 DEG C, and the time is 10 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.02MPa, steams 5 minutes, and temperature is 70 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；

Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product fried bean sauce conveniently mix meal, wherein, sterilization conditions is Temperature 121 DEG C, time span is 25 minutes.

Embodiment 3:

The preparation method of meal conveniently mixed by a kind of fried bean sauce, comprises the steps:

The raw material of the following amount of preparation: rice 30.0, water 24.9, beef 6.0, vegetable oil 6.0, soya sauce 2.25 , Bulbus Allii Cepae 1.2, Herba Alii fistulosi 1.2, sweet soybean paste 0.9, Rhizoma Zingiberis Recens 0.6, Sal 0.39, Bulbus Allii 0.30, starch 0.18, peppery Green pepper powder 0.06, soy sauce 0.05, spice 0.03, Zanthoxyli Bungeani powder 0.02, monosodium glutamate 0.02；

After chilled beef cleaning, cutting, it is cut into the Fang Ding that size is 1.0cm, adds the flavouring agents such as Sal, starch, monosodium glutamate and pickle 15 minutes；

When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat meat After the whole variable color of fourth, pull out and drain acquisition diced beef；

The Fang Ding of 1.0cm will be cut into obtain vegetable stuffing after carrot cleaning；

By non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Alliis, after being cleaned by Herba Alii fistulosi, it is cut into Herba Alii fistulosi silk, after being cleaned by Bulbus Allii Cepae Diced shape, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Vegetable oil, oil temperature are put in pot heating When rising to 130 DEG C～150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, Monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, soak after, dewatering, wherein according to the change of water temperature, soak time is 65 minutes, until Rice pellets is all become opaque from cutin；

Add the pure water being equivalent to raw rice amount 0.75 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice keep its grain Type is complete, and wherein, vacuum is 0.04 MPa, and temperature is 80 DEG C, and the time is 7 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.015 MPa, steams 4 minutes, and temperature is 80 ℃；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, seal after aerofluxus；

Packaged retort pouch is put into retorts carry out sterilizing with obtain finished product fried bean sauce conveniently mix meal, wherein, sterilization conditions is Temperature 115 DEG C, time span is 30 minutes.

Claims (10)

1. meal conveniently mixed by a fried bean sauce, it is characterised in that prepare in the following manner:

Pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain diced beef；

Dice after carrot cleaning to obtain vegetable stuffing；

It is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, will After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；

Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protecting Holding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5 Minute, temperature is 70～85 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtain Meal conveniently mixed by finished product fried bean sauce.

2. meal conveniently mixed by fried bean sauce as claimed in claim 1, it is characterised in that:

The size of vegetable stuffing is 0.5cm～1.5cm, and " pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain cattle Meat cubelets " concretely comprise the following steps: chilled beef is cleaned, after cutting, is cut into the Fang Ding of size about 0.5cm～1.5cm, add Sal, The flavouring agent such as starch, monosodium glutamate pickles 15～45 minutes；

When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat meat After the whole variable color of fourth, pull out and drain acquisition diced beef.

3. meal conveniently mixed by fried bean sauce as claimed in claim 1, it is characterised in that:

" it is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying are gone out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, fragrant pungent Material, Zanthoxyli Bungeani powder, sweet soybean paste are fried and are added water to boiling after perfume (or spice), and after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice " step particularly as follows: general The non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Allii, are cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced after being cleaned by Bulbus Allii Cepae Shape, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Pot heating is put into vegetable oil, and oil temperature rises to 130 DEG C～when 150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, perfume (or spice) Pungent material, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice.

4. meal conveniently mixed by fried bean sauce as claimed in claim 1, it is characterised in that:

The step of " by cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin " is particularly as follows: incite somebody to action The rice of scheduled volume is cleaned, soak after, dewatering, wherein according to the change of water temperature, soak time is 40 minutes～90 minutes, Until rice pellets is all become opaque from cutin.

5. meal conveniently mixed by fried bean sauce as claimed in claim 1, it is characterised in that:

The weight of above-mentioned raw materials is particularly as follows: rice 30.0, water 24.9, beef 6.0, vegetable oil 6.0, soya sauce 2.25 , Bulbus Allii Cepae 1.2, Herba Alii fistulosi 1.2, sweet soybean paste 0.9, Rhizoma Zingiberis Recens 0.6, Sal 0.39, Bulbus Allii 0.30, starch 0.18, peppery Green pepper powder 0.06, soy sauce 0.05, spice 0.03, Zanthoxyli Bungeani powder 0.02, monosodium glutamate 0.02.

6. meal preparation method conveniently mixed by a fried bean sauce, it is characterised in that comprise the following steps:

Pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain diced beef；

Dice after carrot cleaning to obtain vegetable stuffing；

It is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, will After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice；

By cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin；

Add and be equivalent to raw rice amount 0.60～the pure water of 0.90 times, carry out negative pressure and precook, so that the basic ripening of the grain of rice protecting Holding its type complete, wherein, vacuum is 0.02 MPa～0.06 MPa, and temperature is 70～85 DEG C, and the time is 5～10 minutes；

Rice after breaing up and sweet soybean paste juice, diced beef, vegetable stuffing be mixed in proportion, mixes acquisition semi-finished product fried bean sauce thoroughly conveniently mixes Meal；

Semi-finished product fried bean sauce conveniently being mixed meal carry out negative pressure and steam, vacuum is 0.01 MPa～0.02MPa, steams 3 minutes～5 Minute, temperature is 70～85 DEG C；

The semi-finished product fried bean sauce steamed through negative pressure is conveniently mixed meal and quantitatively loads high-temperature retort bag, exhaust sealing sterilizing to obtain Meal conveniently mixed by finished product fried bean sauce.

7. meal conveniently mixed by fried bean sauce as claimed in claim 6, it is characterised in that:

The size of vegetable stuffing is 0.5cm～1.5cm, and " pickling with flavouring agent after being diced by beef, the cunning stir-fry of reusable heat is to obtain cattle Meat cubelets " concretely comprise the following steps: chilled beef is cleaned, after cutting, is cut into the Fang Ding of size about 0.5cm～1.5cm, add Sal, The flavouring agent such as starch, monosodium glutamate pickles 15～45 minutes；

When oil temperature rises to 150 DEG C～170 DEG C, put into meat cubelets and carry out sliding stir-fry, and be stirred continuously with chopsticks, prevent adhesion, treat meat After the whole variable color of fourth, pull out and drain acquisition diced beef.

8. meal conveniently mixed by fried bean sauce as claimed in claim 6, it is characterised in that:

" it is cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced shape after Bulbus Allii Cepae is cleaned, mashed garlic and Rhizoma Zingiberis Recens mud will be broken into after Bulbus Allii and Jiang Qingxi, After Herba Alii fistulosi silk, Bulbus Allii Cepae fourth, mashed garlic and Rhizoma Zingiberis Recens mud deep fat stir-frying are gone out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, fragrant pungent Material, Zanthoxyli Bungeani powder, sweet soybean paste are fried and are added water to boiling after perfume (or spice), and after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice " step particularly as follows: general The non-edible parts such as peeling, root such as Herba Alii fistulosi, Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Allii, are cut into Herba Alii fistulosi silk after being cleaned by Herba Alii fistulosi, diced after being cleaned by Bulbus Allii Cepae Shape, by breaking into mashed garlic and Rhizoma Zingiberis Recens mud after Bulbus Allii and Jiang Qingxi, weighs up standby in proportion；Pot heating is put into vegetable oil, and oil temperature rises to 130 DEG C～when 150 DEG C, put into Herba Alii fistulosi silk, after Bulbus Allii Cepae fourth, Rhizoma Zingiberis Recens mashed garlic stir-frying go out fragrance, add Sal, soy sauce, Fructus Capsici powder, monosodium glutamate, Spice, Zanthoxyli Bungeani powder, sweet soybean paste add water to boiling after frying perfume (or spice), after taking the dish out of the pot, natural cooling is to obtain sweet soybean paste juice.

9. meal conveniently mixed by fried bean sauce as claimed in claim 6, it is characterised in that:

The step of " by cleaned for the rice of scheduled volume, immersion, so that rice pellets is all become opaque from cutin " is particularly as follows: incite somebody to action The rice of scheduled volume is cleaned, soak after, dewatering, wherein according to the change of water temperature, soak time is 40 minutes～90 minutes, Until rice pellets is all become opaque from cutin.

10. meal conveniently mixed by fried bean sauce as claimed in claim 6, it is characterised in that:

The weight of above-mentioned raw materials is particularly as follows: rice 30.0, water 24.9, beef 6.0, vegetable oil 6.0, soya sauce 2.25 , Bulbus Allii Cepae 1.2, Herba Alii fistulosi 1.2, sweet soybean paste 0.9, Rhizoma Zingiberis Recens 0.6, Sal 0.39, Bulbus Allii 0.30, starch 0.18, peppery Green pepper powder 0.06, soy sauce 0.05, spice 0.03, Zanthoxyli Bungeani powder 0.02, monosodium glutamate 0.02.