CN106235275A - A kind of Cordyceps beef paste and preparation method thereof - Google Patents
A kind of Cordyceps beef paste and preparation method thereof Download PDFInfo
- Publication number
- CN106235275A CN106235275A CN201610628338.0A CN201610628338A CN106235275A CN 106235275 A CN106235275 A CN 106235275A CN 201610628338 A CN201610628338 A CN 201610628338A CN 106235275 A CN106235275 A CN 106235275A
- Authority
- CN
- China
- Prior art keywords
- parts
- cordyceps
- beef
- preparation
- pot
- 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
- 241000190633 Cordyceps Species 0.000 title claims abstract description 60
- 235000015278 beef Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 210000000582 semen Anatomy 0.000 claims abstract description 30
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 26
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 15
- 230000003796 beauty Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000013599 spices Nutrition 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229940023462 paste product Drugs 0.000 abstract 1
- 241000283690 Bos taurus Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000004383 yellowing Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000221751 Claviceps purpurea Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000130660 Hepialidae Species 0.000 description 1
- 241000330899 Hepialus Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 229940108924 conjugated linoleic acid Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
One Cordyceps beef paste of the present invention, use Cordyceps, fresh beef, Oleum Brassicae campestris, beauty green pepper, XIAOMIJIAO, Semen sesami Albae, Semen arachidis hypogaeae, paprika etc. for raw material, Cordyceps beef paste of the present invention, select fresh Cordyceps and beef, complementary to reach taste, the purpose of nutrition arrangement, use hot pepper sauce, to ensure the flavor quality of Cordyceps beef paste product, by the preparation method of reasonable science, all raw materials have been processed into that mouthfeel is good, have tasted good, healthy convenient appetizing food.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Cordyceps beef paste and preparation method thereof.
Background technology
Cordyceps be section ergot fungus cordyceps sinensis colonize in the Stroma on Hepialidae insecticide Hepialus armorieanus Oberthur larva and
Larva cadaveric complex, is a kind of traditional famous and precious tonic Chinese medicine material.Cordyceps it be the homobium of bacterium and worm, be by fungus
In a kind of ascomycetes infect phosphorus wing order larva after, brick enters to loosen the soil, and has arrived Second Year spring, has grown a bar in the front end of polypide
" careless " of shape comes, and elevates above the soil.It is longer than on high mountain more, originates in the ground such as Sichuan, Yunnan, Gansu, Qinghai, Tibet.Cordyceps is also
The non-winter be " worm " summer be " careless ", its essence is a kind of fungus--Clavicipitaceae Cordyceps fungus.Modern science is found that the worm summer in winter
The increasing magical effect of grass.In general, the function of Cordyceps not only internal organs various to human body has regulation effect, also
There is some direct disease-resistant function.Beef rich in proteins, vitamin B6, vitamin B12, zinc, magnesium, ferrum, potassium, aminoacid, flesh
Needed by human such as propylhomoserin, alanine, conjugated linoleic acid, carnitine and to compositions such as the useful vitamin of human body, trace element, and
And delicious flavour, very popular.
For old man and Low crowd, the most edible Cordyceps and beef are highly beneficial to health, are tied
Making Cordyceps beef paste altogether will be a kind of not only health care but also delicious eating method.
Summary of the invention
The present invention provides one to provide a kind of unique flavor, nutritious, green health, instant, have guarantor very well
The Cordyceps beef paste of strong effect.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme:
One Cordyceps of the present invention slurry beef paste, in parts by weight, including following raw material: fresh Cordyceps 310-
400 parts, fresh beef 80-150 part, Oleum Brassicae campestris 250-350 part, beauty's green pepper 260-350 part, XIAOMIJIAO 20-40 part, Semen sesami Albae 20-
40 parts, Semen arachidis hypogaeae 50-80 part, paprika 60-70 part, edible salt 20-30 part, monosodium glutamate 20-30 part, white sugar 20-30 part, spice
90-160 part, Herba Alii fistulosi 10-20 part, Bulbus Allii 10-20 part, Rhizoma Zingiberis 10-20 part.
Described spice be Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Anisi Stellati, anise, Pericarpium Zanthoxyli, Fructus Amomi Rotundus, Zanthoxyli Bungeani powder according to 1: 1: 1: 1: 2: 1: 2
Proportions forms.
The present invention provides the preparation method of a kind of Cordyceps beef paste, comprises the steps:
Step 1, raw material makes and pretreatment only:
Parts by weight prepare raw material as described above,
1. Cordyceps rinsing and pretreatment: select fresh Cordyceps and go handle to clean burn 2-3 in 40-50 DEG C of water to divide
Clock, rinses quickly cooling in time with circulating water, and the Cordyceps section being cut into 0.25-0.5cm length is that material a is standby,
2. the preparation of hot pepper sauce: first standby Semen Allii Tuberosi rusting to the highest temperature is waited that oil temperature somewhat cools down, be subsequently poured into
Standby paprika and Semen Sesami, pour into the hot pepper sauce made in pot and stir, standby for material b,
3. the preparation of diced beef: choose fresh beef and clean up under circulating water, puts into refrigerator freezing 2-3 hour quickly
Take out that to cut the diced beef material c of 0.5cm standby,
4. the preparation of beauty green pepper: beauty green pepper cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material d,
5. the preparation of XIAOMIJIAO: XIAOMIJIAO cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material e,
6. the preparation of Semen arachidis hypogaeae fourth: Semen arachidis hypogaeae is put into after frying and pulverized in oodle maker for material f；
Step 2, the parch of beans:
Oleum Brassicae campestris is poured in pot, when oil temperature is burnt to 150 DEG C into, spice is poured oil cauldron, frying Herba Pelargonii Graveolentis, onion parts, Rhizoma Zingiberis Recens
Sheet yellowing picks up and takes the dish out of the pot, and drains oil, then pours in pot by material c, constantly stir-fries, until material c moisture all overflows
Till, add Materialien fried about 3 minutes, after material all seethes with excitement in pot, material d is poured into big fire in pot and explodes to material d
Moisture all overflows, and turns little fire frying 20 minutes, then pours in pot by ready material a, do not stop to stir-fry, frying material a
Absorb an oil point little fire to endure slowly, continue not stop to turn over being fried to material a moisture and all overflow, put into material b and material f, slow fire simultaneously
Slowly enduring until oil content absorbs, addition Sal, white sugar, monosodium glutamate stirring make it uniform for 1-3 minute, i.e. make Cordyceps cattle of the present invention
Meat pulp；
Step 3, fill, aerofluxus, sterilizing:
The Cordyceps beef paste fill aerofluxus that will make, positive reciprocal of duty cycle is 0.04-0.053mpa, through 121 DEG C of high temperature
After steam sterilization back-pressure be cooled to room temperature canned Cordyceps beef paste.
Cordyceps beef paste of the present invention, selects fresh Cordyceps, retains the original quality of Cordyceps, selects new
Fresh beef, complementary to reach taste, the purpose of nutrition arrangement, use hot pepper sauce, to ensure the wind of Cordyceps jam products
Flavor quality, all raw materials have been processed into by the preparation method of reasonable science that mouthfeel is good, taste good, health goes with rice or bread food easily
Product.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, but the invention is not limited in embodiment.
Embodiment 1
A kind of Cordyceps slurry beef paste, in parts by weight, including following raw material: fresh Cordyceps 310 parts, fresh cattle
Meat 80 parts, Oleum Brassicae campestris 250 parts, beauty green pepper 260 parts, XIAOMIJIAO 20 parts, Semen sesami Albae 20 parts, Semen arachidis hypogaeae 50 parts, paprika 60 parts, food
With salt 20 parts, monosodium glutamate 20 parts, white sugar 20 parts, spice 90 parts, 10 parts of Herba Alii fistulosi, 10 parts of Bulbus Allii, Rhizoma Zingiberis 10 parts.
Described spice be Herba Pelargonii Graveolentis 10 parts, Fructus Foeniculi 10 parts, Fructus Anisi Stellati 10 parts, anistree 10 parts, 20 parts of Pericarpium Zanthoxyli, Fructus Amomi Rotundus 10 parts,
Zanthoxyli Bungeani powder 20 parts is formulated.
Above-mentioned Cordyceps beef paste preparation method following steps:
Step 1, raw material makes and pretreatment only:
1. Cordyceps rinsing and pretreatment: select fresh Cordyceps and go handle to clean burn 2 points in 40-50 DEG C of water
Clock, rinses quickly cooling in time with circulating water, and the Cordyceps section being cut into 0.25-0.5cm length is that material a is standby,
2. the preparation of hot pepper sauce: first standby Semen Allii Tuberosi rusting to the highest temperature is waited that oil temperature somewhat cools down, be subsequently poured into
Standby paprika and Semen Sesami, pour into the hot pepper sauce made in pot and stir, standby for material b,
3. the preparation of diced beef: choose fresh beef and clean up under circulating water, puts into refrigerator freezing and quickly takes for 2 hours
The diced beef material c going out to cut 0.5cm is standby,
4. the preparation of beauty green pepper: beauty green pepper cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material d,
5. the preparation of XIAOMIJIAO: XIAOMIJIAO cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material e,
6. the preparation of Semen arachidis hypogaeae fourth: Semen arachidis hypogaeae is put into after frying and pulverized in oodle maker for material f；
Step 2, the parch of beans:
Oleum Brassicae campestris is poured in pot, when oil temperature is burnt to 150 DEG C into, spice is poured oil cauldron, frying Herba Pelargonii Graveolentis, onion parts, Rhizoma Zingiberis Recens
Sheet yellowing picks up and takes the dish out of the pot, and drains oil, then pours in pot by material c, constantly stir-fries, until material c moisture all overflows
Till, add Materialien fried about 3 minutes, after material all seethes with excitement in pot, material d is poured into big fire in pot and explodes to material d
Moisture all overflows, and turns little fire frying 20 minutes, then pours in pot by ready material a, do not stop to stir-fry, frying material a
Absorb an oil point little fire to endure slowly, continue not stop to turn over being fried to material a moisture and all overflow, put into material b and material f, slow fire simultaneously
Slowly enduring until oil content absorbs, addition Sal, white sugar, monosodium glutamate stirring make it uniform for 1-3 minute, i.e. make Cordyceps cattle of the present invention
Meat pulp；
Step 3, fill, aerofluxus, sterilizing:
The Cordyceps beef paste fill aerofluxus that will make, positive reciprocal of duty cycle is 0.04-0.053mpa, through 121 DEG C of high temperature
After steam sterilization back-pressure be cooled to room temperature canned Cordyceps beef paste.
Embodiment 2
A kind of Cordyceps slurry beef paste, in parts by weight, including following raw material: fresh Cordyceps 400 parts, fresh cattle
Meat 150 parts, Oleum Brassicae campestris 50 parts, beauty green pepper 350 parts, XIAOMIJIAO 40 parts, Semen sesami Albae 40 parts, Semen arachidis hypogaeae 80 parts, paprika 70 parts, food
With salt 30 parts, monosodium glutamate 30 parts, white sugar 30 parts, spice 135 parts, 20 parts of Herba Alii fistulosi, 20 parts of Bulbus Allii, Rhizoma Zingiberis 20 parts.
Described spice be Herba Pelargonii Graveolentis 15 parts, Fructus Foeniculi 15 parts, Fructus Anisi Stellati 15 parts, anistree 15 parts, 30 parts of Pericarpium Zanthoxyli, Fructus Amomi Rotundus 15 parts,
Zanthoxyli Bungeani powder 30 parts is formulated.Above-mentioned Cordyceps beef paste preparation method following steps:
Step 1, raw material makes and pretreatment only:
1. Cordyceps rinsing and pretreatment: select fresh Cordyceps and go handle to clean burn 3 points in 40-50 DEG C of water
Clock, rinses quickly cooling in time with circulating water, and the Cordyceps section being cut into 0.25-0.5cm length is that material a is standby,
2. the preparation of hot pepper sauce: first standby Semen Allii Tuberosi rusting to the highest temperature is waited that oil temperature somewhat cools down, be subsequently poured into
Standby paprika and Semen Sesami, pour into the hot pepper sauce made in pot and stir, standby for material b,
3. the preparation of diced beef: choose fresh beef and clean up under circulating water, puts into refrigerator freezing and quickly takes for 2 hours
The diced beef material c going out to cut 0.5cm is standby,
4. the preparation of beauty green pepper: beauty green pepper cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material d,
5. the preparation of XIAOMIJIAO: XIAOMIJIAO cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is thing
Material e,
6. the preparation of Semen arachidis hypogaeae fourth: Semen arachidis hypogaeae is put into after frying and pulverized in oodle maker for material f；
Step 2, the parch of beans:
Oleum Brassicae campestris is poured in pot, when oil temperature is burnt to 150 DEG C into, spice is poured oil cauldron, frying Herba Pelargonii Graveolentis, onion parts, Rhizoma Zingiberis Recens
Sheet yellowing picks up and takes the dish out of the pot, and drains oil, then pours in pot by material c, constantly stir-fries, until material c moisture all overflows
Till, add Materialien fried about 3 minutes, after material all seethes with excitement in pot, material d is poured into big fire in pot and explodes to material d
Moisture all overflows, and turns little fire frying 20 minutes, then pours in pot by ready material a, do not stop to stir-fry, frying material a
Absorb an oil point little fire to endure slowly, continue not stop to turn over being fried to material a moisture and all overflow, put into material b and material f, slow fire simultaneously
Slowly enduring until oil content absorbs, addition Sal, white sugar, monosodium glutamate stirring make it uniform for 1-3 minute, i.e. make Cordyceps cattle of the present invention
Meat pulp；
Step 3, fill, aerofluxus, sterilizing:
The Cordyceps beef paste fill aerofluxus that will make, positive reciprocal of duty cycle is 0.04-0.053mpa, through 121 DEG C of high temperature
After steam sterilization back-pressure be cooled to room temperature canned Cordyceps beef paste.
Above-described embodiment, simply presently preferred embodiments of the present invention, not be used for limiting the scope of the present invention, therefore all with this
The equivalence change that content described in invention claim is done, within all should being included in scope of the invention as claimed.
Claims (4)
1. a Cordyceps beef paste, it is characterised in that in parts by weight, including following raw material: Cordyceps 310-
400 parts, fresh beef 80-150 part, Oleum Brassicae campestris 250-350 part, beauty's green pepper 260-350 part, XIAOMIJIAO 20-40 part, Semen sesami Albae 20-
40 parts, Semen arachidis hypogaeae 50-80 part, paprika 60-70 part, edible salt 20-30 part, monosodium glutamate 20-30 part, white sugar 20-30 part, spice
90-160 part, Herba Alii fistulosi 10-20 part, Bulbus Allii 10-20 part, Rhizoma Zingiberis 10-20 part；
Described spice be Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Anisi Stellati, anise, Pericarpium Zanthoxyli, Fructus Amomi Rotundus, Zanthoxyli Bungeani powder according to 1: 1: 1: the ratio of 1: 2: 1: 2
Formulated.
2. a kind of Cordyceps beef paste as claimed in claim 1, it is characterised in that in parts by weight, including following
Raw material: Cordyceps 310 parts, 80 parts of fresh beef, Oleum Brassicae campestris 250 parts, beauty green pepper 260 parts, XIAOMIJIAO 20 parts, Semen sesami Albae 20 parts,
Semen arachidis hypogaeae 50 parts, paprika 60 parts, edible salt 20 parts, monosodium glutamate 20 parts, white sugar 20 parts, spice 90 parts, 10 parts of Herba Alii fistulosi, Bulbus Allii 10
Part, Rhizoma Zingiberis 10 parts；
Described spice be Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Anisi Stellati, anise, Pericarpium Zanthoxyli, Fructus Amomi Rotundus, Zanthoxyli Bungeani powder according to 1: 1: 1: the ratio of 1: 2: 1: 2
Formulated.
Cordyceps beef paste the most as claimed in claim 11, a kind of, it is characterised in that in parts by weight, including with
Lower raw material: Cordyceps 400 parts, 150 parts of fresh beef, Oleum Brassicae campestris 350 parts, beauty green pepper 350 parts, XIAOMIJIAO 40 parts, Semen sesami Albae 40
Part, Semen arachidis hypogaeae 80 parts, paprika 70 parts, edible salt 30 parts, monosodium glutamate 30 parts, white sugar 30 parts, spice 160 parts, 20 parts of Herba Alii fistulosi, big
Bulbus Allii 20 parts, Rhizoma Zingiberis 20 parts；
Described spice be Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Anisi Stellati, anise, Pericarpium Zanthoxyli, Fructus Amomi Rotundus, Zanthoxyli Bungeani powder according to 1: 1: 1: the ratio of 1: 2: 1: 2
Formulated.
The preparation method of a kind of Cordyceps beef paste the most as claimed in claim 1, comprises the steps:
Step 1, raw material makes and pretreatment only:
1. Cordyceps rinsing and pretreatment: select fresh Cordyceps and go handle to clean burn 2-3 minute in 40-50 DEG C of water,
Rinse quickly cooling in time with circulating water, the Cordyceps section being cut into 0.25-0.5cm length is that material a is standby,
2. the preparation of hot pepper sauce: first standby Semen Allii Tuberosi rusting to the highest temperature is waited that oil temperature somewhat cools down, be subsequently poured into standby
Paprika and Semen Sesami, the hot pepper sauce made is poured in pot and stirs, standby for material b,
3. the preparation of diced beef: choose fresh beef and clean up under circulating water, puts into refrigerator freezing and quickly takes out for 2-3 hour
The diced beef material c cutting 0.5cm is standby,
4. the preparation of beauty green pepper: beauty green pepper cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is material d,
5. the preparation of XIAOMIJIAO: XIAOMIJIAO cleans up under circulating water, drains away the water, the little fourth being cut into 0.5cm is Materialien,
6. the preparation of Semen arachidis hypogaeae fourth: Semen arachidis hypogaeae is put into after frying and pulverized in oodle maker for material f；
Step 2, the parch of beans:
Being poured into by Oleum Brassicae campestris in pot, when oil temperature is burnt to 150 DEG C, spice is poured oil cauldron into, frying Herba Pelargonii Graveolentis, onion parts, Rhizoma Zingiberis become
Yellowly picks up and takes the dish out of the pot, and drains oil, then pours in pot by material c, constantly stir-fries, till material c moisture all overflows,
Add Materialien fried about 3 minutes, after material all seethes with excitement in pot, material d is poured into big fire in pot and explodes to material d moisture
All overflowing, turn little fire frying 20 minutes, then pour in pot by ready material a, do not stop to stir-fry, frying material a absorbs
An oil point little fire is endured slowly, continues not stop to turn over being fried to material a moisture and all overflow, puts into material b and material f simultaneously, and slow fire is endured slowly
Until oil content absorbs, addition Sal, white sugar, monosodium glutamate stirring make it uniform for 1-3 minute, i.e. make Cordyceps beef of the present invention
Beans.
Step 3, fill, aerofluxus, sterilizing:
The Cordyceps beef paste fill aerofluxus that will make, positive reciprocal of duty cycle is 0.04-0.053mpa, through 121 DEG C of high-temperature steams
After sterilizing back-pressure be cooled to room temperature canned Cordyceps beef paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610628338.0A CN106235275A (en) | 2016-08-03 | 2016-08-03 | A kind of Cordyceps beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610628338.0A CN106235275A (en) | 2016-08-03 | 2016-08-03 | A kind of Cordyceps beef paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235275A true CN106235275A (en) | 2016-12-21 |
Family
ID=57606343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610628338.0A Pending CN106235275A (en) | 2016-08-03 | 2016-08-03 | A kind of Cordyceps beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235275A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185396A (en) * | 2018-01-18 | 2018-06-22 | 曾佳 | A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof |
| CN108244602A (en) * | 2018-01-18 | 2018-07-06 | 曾佳 | A kind of nutrition and health care beef sun lotus sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613528A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Orange-flavored essence |
| CN103039953A (en) * | 2013-01-28 | 2013-04-17 | 彭贵书 | Cordyceps militaris bone paste meat sauce and preparation method thereof |
-
2016
- 2016-08-03 CN CN201610628338.0A patent/CN106235275A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613528A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Orange-flavored essence |
| CN103039953A (en) * | 2013-01-28 | 2013-04-17 | 彭贵书 | Cordyceps militaris bone paste meat sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185396A (en) * | 2018-01-18 | 2018-06-22 | 曾佳 | A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof |
| CN108244602A (en) * | 2018-01-18 | 2018-07-06 | 曾佳 | A kind of nutrition and health care beef sun lotus sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106174429A (en) | A kind of beef paste with mushroom and preparation method thereof | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN101965986B (en) | Anchovies cooked with black bean sauce and preparation method thereof | |
| CN101069564A (en) | Tea-fragrant cow-meat pellets and making method | |
| CN106235276A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof | |
| CN103504323A (en) | Manufacturing method of spicy beef jerky | |
| CN104824600A (en) | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce | |
| CN103875878A (en) | Ginger shoot candy and preparation method | |
| CN105077197A (en) | Prawn-oyster hot and spicy sauce and preparation method thereof | |
| CN105146593A (en) | Seasoning for braised crawfish and method for manufacturing braised crawfish | |
| CN106616448A (en) | Preparation method of local chicken braised in brown sauce | |
| CN106071912A (en) | A kind of manufacture the method that fragrant citrus local flavor beef is dry | |
| CN106235275A (en) | A kind of Cordyceps beef paste and preparation method thereof | |
| CN103815416B (en) | A kind ofly fully utilize the method that serial porcupine meat food produced by porcupine informal voucher meat | |
| CN104939047A (en) | Method for making auxiliary vegetables of nail rice noodles | |
| CN105105163A (en) | Fruity dried pork and making method thereof | |
| CN104939117A (en) | Eucommia ulmoides and lily duck meat and preparation method thereof | |
| CN104222735A (en) | Food for eliminating discomfort caused by eating hot pot and preparation method of food | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN103652960A (en) | High-calcium mutton shashlik and preparation method thereof | |
| KR101994701B1 (en) | Method for manufacturing Food using Dried meat/fish with herb medicine extract | |
| CN103284174B (en) | Making method of braised black goat with skin hot pot | |
| KR102372075B1 (en) | Method of making kalguksu for packing delivery | |
| KR102372073B1 (en) | Method of making stock water for shellfish kalguksu | |
| CN112617125A (en) | Preparation method of marinated chicken legs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161221 |
|
| WD01 | Invention patent application deemed withdrawn after publication |