CN106213456A - A kind of preparation method of special flavor chopped chilli beef paste - Google Patents
A kind of preparation method of special flavor chopped chilli beef paste Download PDFInfo
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- CN106213456A CN106213456A CN201610582101.3A CN201610582101A CN106213456A CN 106213456 A CN106213456 A CN 106213456A CN 201610582101 A CN201610582101 A CN 201610582101A CN 106213456 A CN106213456 A CN 106213456A
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Abstract
The invention discloses the preparation method of a kind of special flavor chopped chilli beef paste, be made up of the raw material of following weight portion: fresh beef 200～300, yellow wine 70～80, vegetable oil 70～80, Rhizoma Zingiberis Recens 7～10, Bulbus Allii Cepae 3～5, Bulbus Allii 2～3, chopped chilli 20～30, make soy sauce 7～10, chilli 2～3, dry Pericarpium Zanthoxyli 2～3, anistree 2～3, broad bean paste 30～50, beef paste cream 5～7, salt 1～2, sugar 2～3, monosodium glutamate 2～3, capsanthin 0.5～1, compound tasty agents 0.5～1；And disclose its production technology.The present invention uses control of industrialization flow process, and special processing technique, to beef, chopped chilli fine processing, and controlling the processing of adjuvant so that it is taste can be fully dissolved out, owing to designing and controlling order of addition and the technological parameter of raw material, final production goes out flavor-stable, the chopped chilli beef paste that fragrance is unique.
Description
Technical field
The present invention relates to the preparation method of a kind of beef paste, particularly relate to the preparation side of a kind of special flavor chopped chilli beef paste
Method.
Background technology
" chopped chilli " is the flavoring agent that culinary art is conventional, and delicious salty, taste is laid particular stress on, and belongs to Hunan characteristic, is usually used in the tasty of vegetable,
Specialties such as Steamed Fish Head with Diced Hot Red Peppers, chopped chilli beef, chopped chilli Os Sus domestica, it is also possible to directly eat.Along with " chopped chilli " local flavor flavoring agent gradually
Spreading extension, impact is increasingly wider, but most " chopped chilli " flavored product genus is made by hand, lacks specification, and various schools of thinkers produces, hundred kinds of mouths
Taste, so mode of appearance, local flavor are the most inconsistent, especially for sauce, is to embody vegetable local flavor or the most edible local flavor
Key, accordingly, it would be desirable to a kind of can be applicable to industrialization, standardization make production technology and formula, to formed local flavor steady
Fixed product is of crucial importance.
Beef paste is increasingly welcomed by the general public, and industrialized product is also a lot, but can embody and have special flavor
Chopped chilli beef paste but rarely have report, it is still desirable to a kind of can embody special flavor, industrialization, the chopped chilli cattle of standardized production
Meat pulp, passes on local flavor and develops significant.
Summary of the invention
In order to solve the deficiencies in the prior art, it is an object of the invention to provide a kind of industrialization, standard metaplasia
The preparation method of the special flavor chopped chilli beef paste produced.
For reaching above-mentioned purpose, the technology used in the present invention means are: the preparation of a kind of special flavor chopped chilli beef paste
Method, is made up of the raw material of following weight portion: fresh beef 200～300, yellow wine 70～80, vegetable oil 70～80, Rhizoma Zingiberis Recens 7～10,
Bulbus Allii Cepae 3～5, Bulbus Allii 2～3, chopped chilli 20～30, make soy sauce 7～10, chilli 2～3, dry Pericarpium Zanthoxyli 2～3, anistree 2～3, Semen Sojae Preparatum
Beans 30～50, beef paste cream 5～7, salt 1～2, sugar 2～3, monosodium glutamate 2～3, capsanthin 0.5～1, compound tasty agents 0.5～1；
After chilli, dry Pericarpium Zanthoxyli, anistree pulverizing, being soaked in water more than 20 minutes, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii blend after cleaning, chopped chilli
Dicing after cleaning, broad bean paste is levigate, adds yellow wine, soak 25～35min after the chopping of fresh beef；
Vegetable oil heats, and sprinkles infiltration chopped chilli with oil and is no less than 30min, and the chopped chilli after filtering to infiltrate is standby, and vegetable oil reheats,
When oil temperature reaches 140～160 DEG C, add blend Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii, wait exploding to time golden yellow, add after chopping is soaked is fresh
Beef, adds the chilli after infiltration, explodes to not having obvious steam, add levigate broad bean paste and boil, and adds chopped chilli, and temperature control delays
The most fried, add capsanthin, add the dry Pericarpium Zanthoxyli after being soaked in water, anise, after boiling, maintain 2min；Addition makes soy sauce, and turns over
Stir-fry boils does not has obvious steam, adds salt, sugar, monosodium glutamate, compound tasty agents, stir-fries uniformly, when being cooled to less than 70 DEG C, adds cattle
Meat pulp cream continues to be stirred until homogeneous, natural cooling.
Further, described compound tasty agents is the mixture of disodium succinate, 5 '-disodium 5'-ribonucleotide.
Further, described chilli coarse pulverization, the water infiltration of the Fructus Capsici sheet equivalent of formation, dry Pericarpium Zanthoxyli, anise are worn into
Powdery, adds double water infiltration.
Further, described fresh beef dicer is cut into the uniform beef granules of granularity 2*2mm, and chopped chilli disintegrating machine is carried out
Broken, the particle size after cracking of chopped chilli is 1*1mm.
Further, described vegetable oil is Petiolus Trachycarpi oil, Petiolus Trachycarpi oil is put into pot heating, treats that oil temperature rises to 140～160 DEG C
Time, be sequentially added into blend Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii, continue stirring to oil temperature go up to 130 DEG C time, add beef granules, then control
Temperature 107 DEG C, the most fried until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add the Fructus Capsici sheet of infiltration, controlling temperature is 105 DEG C, until steam
Significantly reduce, the most fried until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add levigate broad bean paste, controlling temperature is 102 DEG C, the most fried
Until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 114 DEG C, add broken chopped chilli, controlling temperature is 103 DEG C, slow fried directly
Automatically cease fire to burner；Add capsanthin, maintain fluidized state about 2 minutes；The spices such as the Zanthoxyli Bungeani powder that addition is soaked in water,
Maintain 2 minutes after boiling；Add dark soy sauce soy sauce, rapidly beans body is warming up to 102 DEG C, keep fluidized state 10-13 minute；Add
Salt, sugar, monosodium glutamate and compound tasty agents, stir, and maintains 102 DEG C of infusions 10 minutes, stops heating, is slowly stirred the temperature of beans body
Degree is reduced to 70 DEG C, adds Carnis Bovis seu Bubali cream.
The invention has the beneficial effects as follows: use control of industrialization flow process, and special processing technique, to beef, chopped chilli
Fine processing, and control the processing of adjuvant so that it is taste can be fully dissolved out, owing to designing and controlling order of addition and the work of raw material
Skill parameter, final production goes out flavor-stable, the chopped chilli beef paste that fragrance is unique.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further elaborated.
Embodiment 1
A kind of industrialization, the preparation method of special flavor chopped chilli beef paste of standardized production, take the raw material of following weight portion: fresh
Beef 200, yellow wine 70, vegetable oil 70, Rhizoma Zingiberis Recens 7, Bulbus Allii Cepae 3, Bulbus Allii 2, chopped chilli 20, make soy sauce 7, chilli 2, dry Pericarpium Zanthoxyli 2, anistree
2, broad bean paste 30, beef paste cream 5, salt 1, sugar 2, monosodium glutamate 2, capsanthin 0.5, compound tasty agents 0.5.
Utilizing the production technology of above-mentioned formula industrialized production special flavor chopped chilli beef paste, its step includes: will be dry peppery
After green pepper, dry Pericarpium Zanthoxyli, anistree pulverizing, being soaked in water more than 20 minutes, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii blend after cleaning, and chopped chilli cleans rear cutout
Fourth, broad bean paste is levigate, adds yellow wine, soak 25～35min after the chopping of fresh beef；Vegetable oil heats, and sprinkles infiltration chopped chilli not with oil
Less than 30min, the chopped chilli after filtering to infiltrate is standby, and vegetable oil reheats, and when oil temperature reaches 140～160 DEG C, addition blends
Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii, wait exploding to time golden yellow, add the fresh beef after chopping is soaked, add the chilli after infiltration, explode to not having
Having obvious steam, add levigate broad bean paste and boil, add chopped chilli, temperature control is the most fried, adds capsanthin, and addition is soaked in water
After dry Pericarpium Zanthoxyli, anise, after boiling maintain 2min；Addition makes soy sauce, and stir-frying to boil does not has obvious steam, adds salt, sugar, taste
Essence, compound tasty agents, stir-fry uniformly, when being cooled to less than 70 DEG C, adds beef paste cream and continues to be stirred until homogeneous, and natural cooling is i.e.
Can.
Described compound tasty agents is the mixture of disodium succinate, 5 '-disodium 5'-ribonucleotide.
Embodiment 2
Difference from Example 1 is:
Described raw materials quality percentage ratio is constituted: fresh beef 250, yellow wine 75, vegetable oil 75, Rhizoma Zingiberis Recens 8.5, Bulbus Allii Cepae 4, Bulbus Allii 2.5, chopped chilli
25, make soy sauce 8.5, chilli 2.5, dry Pericarpium Zanthoxyli 2.5, anistree 2.5, broad bean paste 40, beef paste cream 6, salt 1.5, sugar 2.5, taste
Essence 2.5, capsanthin 0.75, compound tasty agents 0.75.I.e. can get special flavor by production technology same as in Example 1 to chop
Green pepper beef paste.
Described chilli coarse pulverization, the water infiltration of the Fructus Capsici sheet equivalent of formation, dry Pericarpium Zanthoxyli, anise are worn into powdery, are added double
Water infiltration again.
Described fresh beef dicer is cut into the uniform beef granules of granularity 2*2mm, and chopped chilli disintegrating machine crushes, chopped chilli
Particle size after cracking be 1*1mm.
Embodiment 3
Difference from Example 2 is:
Described raw materials quality percentage ratio constitute: fresh beef 300, yellow wine 80, vegetable oil 80, Rhizoma Zingiberis Recens 10, Bulbus Allii Cepae 5, Bulbus Allii 3, chopped chilli 30,
Make soy sauce 10, chilli 3, dry Pericarpium Zanthoxyli 3, anistree 3, broad bean paste 50, beef paste cream 7, salt 2, sugar 3, monosodium glutamate 3, capsanthin 1, multiple
Close tasty agents 1.By i.e. can get special flavor chopped chilli beef paste with embodiment 1, production technology that embodiment 2 is identical.
Described vegetable oil is Petiolus Trachycarpi oil, Petiolus Trachycarpi oil is put into pot heating, when oil temperature rises to 140～160 DEG C, adds successively
Enter blend Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii, continue stirring to oil temperature go up to 130 DEG C time, add beef granules, then control temperature 107
DEG C, the most fried until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add the Fructus Capsici sheet of infiltration, controlling temperature is 105 DEG C, until steam
Significantly reduce, the most fried until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add levigate broad bean paste, controlling temperature is 102 DEG C, the most fried
Until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 114 DEG C, add broken chopped chilli, controlling temperature is 103 DEG C, slow fried directly
Automatically cease fire to burner；Add capsanthin, maintain fluidized state about 2 minutes；The spices such as the Zanthoxyli Bungeani powder that addition is soaked in water,
Maintain 2 minutes after boiling；Add dark soy sauce soy sauce, rapidly beans body is warming up to 102 DEG C, keep fluidized state 10-13 minute；Add
Salt, sugar, monosodium glutamate and compound tasty agents, stir, and maintains 102 DEG C of infusions 10 minutes, stops heating, is slowly stirred the temperature of beans body
Degree is reduced to 70 DEG C, adds Carnis Bovis seu Bubali cream.
The present invention uses control of industrialization flow process, and special processing technique, to beef, chopped chilli fine processing, and controls
The processing of adjuvant processed so that it is taste can be fully dissolved out, owing to designing and controlling order of addition and the technological parameter of raw material, the most throughout one's life
Output flavor-stable, the chopped chilli beef paste that fragrance is unique.Can be used as gravying with meat or vegetables poured over rice or noodles of unique flavor, for portioned rice bowl, noodles served with soy sauce, sesame butter, etc. etc..Also may be used
It is used for cooking as unique tartar sauce.
Disclosed embodiment of this invention is the explanation to technical scheme, it is impossible to as to present invention
Restriction, those skilled in the art's simple change on the basis of the present invention, the most within the scope of the present invention.
Claims (5)
1. a preparation method for special flavor chopped chilli beef paste, is made up of the raw material of following weight portion: fresh beef 200～300,
Yellow wine 70～80, vegetable oil 70～80, Rhizoma Zingiberis Recens 7～10, Bulbus Allii Cepae 3～5, Bulbus Allii 2～3, chopped chilli 20～30, make soy sauce 7～10, dry
Fructus Capsici 2～3, dry Pericarpium Zanthoxyli 2～3, anistree 2～3, broad bean paste 30～50, beef paste cream 5～7, salt 1～2, sugar 2～3, monosodium glutamate 2～
3, capsanthin 0.5～1, compound tasty agents 0.5～1；
After chilli, dry Pericarpium Zanthoxyli, anistree pulverizing, being soaked in water more than 20 minutes, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii blend after cleaning, chopped chilli
Dicing after cleaning, broad bean paste is levigate, adds yellow wine, soak 25～35min after the chopping of fresh beef；
Vegetable oil heats, and sprinkles infiltration chopped chilli with oil and is no less than 30min, and the chopped chilli after filtering to infiltrate is standby, and vegetable oil reheats,
When oil temperature reaches 140～160 DEG C, add blend Rhizoma Zingiberis Recens, Bulbus Allii Cepae, Bulbus Allii, wait exploding to time golden yellow, add after chopping is soaked is fresh
Beef, adds the chilli after infiltration, explodes to not having obvious steam, add levigate broad bean paste and boil, and adds chopped chilli, and temperature control delays
The most fried, add capsanthin, add the dry Pericarpium Zanthoxyli after being soaked in water, anise, after boiling, maintain 2min；Addition makes soy sauce, and turns over
Stir-fry boils does not has obvious steam, adds salt, sugar, monosodium glutamate, compound tasty agents, stir-fries uniformly, when being cooled to less than 70 DEG C, adds cattle
Meat pulp cream continues to be stirred until homogeneous, natural cooling.
The preparation method of special flavor chopped chilli beef paste the most according to claim 1, it is characterised in that: described compound delicate flavour
Agent is the mixture of disodium succinate, 5 '-disodium 5'-ribonucleotide.
The preparation method of special flavor chopped chilli beef paste the most according to claim 1, it is characterised in that: described chilli is thick
Pulverizing, the water infiltration of the Fructus Capsici sheet equivalent of formation, dry Pericarpium Zanthoxyli, anise are worn into powdery, are added double water infiltration.
The preparation method of special flavor chopped chilli beef paste the most according to claim 1, it is characterised in that: described fresh beef is used
Dicer is cut into the uniform beef granules of granularity 2*2mm, and chopped chilli disintegrating machine crushes, and the particle size after cracking of chopped chilli is 1*1mm.
The preparation method of special flavor chopped chilli beef paste the most according to claim 4, it is characterised in that: described vegetable oil is
Petiolus Trachycarpi oil, Petiolus Trachycarpi oil is put into pot heating, when oil temperature rises to 140～160 DEG C, be sequentially added into blend Rhizoma Zingiberis Recens, Bulbus Allii Cepae,
Bulbus Allii, when continuing to stir to oil temperature rise to 130 DEG C, adds beef granules, then controls temperature 107 DEG C, the most fried until burning
Device is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add the Fructus Capsici sheet of infiltration, controlling temperature is 105 DEG C, until steam
Significantly reduce, the most fried until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 112 DEG C, add levigate broad bean paste, controlling temperature is 102 DEG C, the most fried
Until burner is ceased fire automatically；
Continuing stirring, be heated to oil temperature and go up to 114 DEG C, add broken chopped chilli, controlling temperature is 103 DEG C, slow fried directly
Automatically cease fire to burner；Add capsanthin, maintain fluidized state about 2 minutes；The spices such as the Zanthoxyli Bungeani powder that addition is soaked in water,
Maintain 2 minutes after boiling；Add dark soy sauce soy sauce, rapidly beans body is warming up to 102 DEG C, keep fluidized state 10-13 minute；Add
Salt, sugar, monosodium glutamate and compound tasty agents, stir, and maintains 102 DEG C of infusions 10 minutes, stops heating, is slowly stirred the temperature of beans body
Degree is reduced to 70 DEG C, adds Carnis Bovis seu Bubali cream.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616889A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and beef mixed rice paste and preparation method thereof |
| CN107048216A (en) * | 2017-04-20 | 2017-08-18 | 湖南恒惠食品有限公司 | A kind of preparation method of chopped chilli meat cubelets |
| CN107149138A (en) * | 2017-06-30 | 2017-09-12 | 李巧波 | A kind of formula of beef chili paste and preparation method thereof |
| CN108378348A (en) * | 2018-02-26 | 2018-08-10 | 重庆富葛实业有限公司 | A kind of pueraria lobata particle yak meat chopped chilli sauce and its production method |
| CN110800989A (en) * | 2019-12-13 | 2020-02-18 | 剧矿科技(北京)有限责任公司 | Red oil chopped chili sauce and preparation method thereof |
| CN110892974A (en) * | 2019-11-17 | 2020-03-20 | 湖南裕湘食品有限公司 | Double-pepper beef seasoning and preparation method thereof |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
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| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN104855948A (en) * | 2015-05-27 | 2015-08-26 | 天津春发生物科技集团有限公司 | Delicious spicy flavored beef sauce and preparation method thereof |
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| CN102823846A (en) * | 2012-09-24 | 2012-12-19 | 淮北顺发食品有限公司 | Recipe and production process of red onion stir-fired flavor beef sauce |
| CN102972743A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | Beef paste and manufacturing method thereof |
| CN104855948A (en) * | 2015-05-27 | 2015-08-26 | 天津春发生物科技集团有限公司 | Delicious spicy flavored beef sauce and preparation method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616889A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and beef mixed rice paste and preparation method thereof |
| CN106616889B (en) * | 2016-12-29 | 2021-04-27 | 北京工商大学 | Potato and beef mixed rice sauce and preparation method thereof |
| CN107048216A (en) * | 2017-04-20 | 2017-08-18 | 湖南恒惠食品有限公司 | A kind of preparation method of chopped chilli meat cubelets |
| CN107149138A (en) * | 2017-06-30 | 2017-09-12 | 李巧波 | A kind of formula of beef chili paste and preparation method thereof |
| CN108378348A (en) * | 2018-02-26 | 2018-08-10 | 重庆富葛实业有限公司 | A kind of pueraria lobata particle yak meat chopped chilli sauce and its production method |
| CN110892974A (en) * | 2019-11-17 | 2020-03-20 | 湖南裕湘食品有限公司 | Double-pepper beef seasoning and preparation method thereof |
| CN110800989A (en) * | 2019-12-13 | 2020-02-18 | 剧矿科技(北京)有限责任公司 | Red oil chopped chili sauce and preparation method thereof |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
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