CN106418218A - Method for producing beef paste with cicer arietinum - Google Patents
Method for producing beef paste with cicer arietinum Download PDFInfo
- Publication number
- CN106418218A CN106418218A CN201610909882.2A CN201610909882A CN106418218A CN 106418218 A CN106418218 A CN 106418218A CN 201610909882 A CN201610909882 A CN 201610909882A CN 106418218 A CN106418218 A CN 106418218A
- Authority
- CN
- China
- Prior art keywords
- beef
- chick
- pea
- soak
- paste
- 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
Abstract
The invention provides a method for producing beef paste with cicer arietinum. The beef paste adopts cicer arietinum so as to have higher nutritive value; special soaking liquid is used for soaking before cooking and fermentation, adopts traditional Chinese medicines as the main components, and needs no treatment with chemical lye, so that the prepared bean paste is safer and more fragrant; mixed strains are used for fermentation, so that the nutritional value is richer; duck oil, which is more healthy than the traditional beef tallow, is added in the process of preparing beef powder, so that the beef is also easier to be cooked; after the beef is cooked, cattail fiber is used for absorbing oil, to reduce oily feel of beef and also give fragrance of the cattail fiber to the beef.
Description
Technical field
The present invention relates to microbial technology field, especially, relate to a kind of method using chick-pea to produce beef paste.
Background technology
Chick-pea（Formal name used at school：Cicer arietinum）, it is Papilionaceae herbaceous plant, another name peach that beans, chicken beans, heart
Beans etc., are one of India and Pakistani important five cereals, eat chick-pea in Europe also very universal, are also Uygur medicine
Medicinal herbs most in use.Because its face shape is peculiar, point such as olecranon, therefore claim this name.Chick-pea is leguminous herbaceous plant, originate from western part of Asia and
Near East area.It is the bigger bean of cultivated area in the world, about 100,015,000 mu, wherein India and Pakistan two
The cultivated area of state accounts for global more than 80%, the only fragmentary distribution of China.The starch of chick-pea has Chinese chestnut fragrance.Hawk
Garbanzo powder makes soy milk powder plus milk powder, it is easy to assimilates, is the nutraceutical of baby and the elderly.Chick-pea can also be done
Become various dessert and fried beans.Seed can do diuretics, galactagogue, can treat insomnia, prevents skin disease and prevents and treats the disorder of gallbladder.Starch
It is widely used in paper industry textile industry.
In every 100 grams of dry chick-pea boiled, moisture accounts for 60%, containing 8.9 grams of protein, fat 2.6 grams and carbohydrate
It 27.4 grams, is provided that the heat of 686.5 kilojoules.
Chick-pea is rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, possibly together with a number of nicotinic acid, vitamin
B6, pantothenic acid, calcium and fiber.Chick-pea is obvious in the aspect effect such as enrich blood, replenish the calcium, and is the optimal food of diabetes, hyperpietic
Product.
Seed also contains adenine, choline, inositol, starch, sucrose, glucose etc. in addition.Wherein true protein content is high
Reaching more than 28%, fat 5%, carbohydrate 61%, fiber 4-6%, chick-pea contains 10 several amino acids, wherein needed by human
8 kinds of amino acid all possess, and content ratio oat taller go out more than 2 times.
According to the data that provided of Chinese Academy of Sciences's Xinjiang physics and chemistry undertaking country's chick-pea scientific research project, contained by chick-pea
Nutritional labeling very abundant, either from species, or in quantity, all substantially exceed other beans.It contains abundant egg
White matter（It is high-quality globulin entirely）, amino acid has 18 kinds at most（Containing human body must but the whole 8 kinds of amino that self can not synthesize
Acid）, various nutrient elements and trace element, as：Calcium, sieve, zinc, magnesium, phosphorus etc..Particularly every calcium contained by hectogram chick-pea is up to
350 milligrams, P 32 0 milligram, higher than major part beans, the content of iron reaches 47 milligrams, exceeds 90% than other beans, vitamin C,
B1, B2 content is up to 12 milligrams, and dietary fiber content is higher than other.Chick-pea or a kind of good plant amino acid are supplementary
Agent, has higher health-care medical to be worth, and improving the health children's intelligence development, bone growth and the elderly, have can not be low
The effect estimated.
Research by contrast shows:Chick-pea is worth and digestion suction at protein efficiency ratio, biological utilisation with other beans
In yield index, chick-pea is the highest, has therefore won the laudatory title of " kings in beans ".
Wherein true protein content is up to more than 28%, fat 5%, carbohydrate 61%, fiber 4 one 6%.Chick-pea contains
Having 10 several amino acids, 8 kinds of amino acid of needed by human all possess, and content ratio oat taller go out more than 2 times
Chickpea isoflavone is very big on the impact of women's health, is active vegetalitas oestrogen-like hormone, and it can postpone female
Sexual cell is old and feeble, makes skin keep elasticity, beauty treatment, breast augmentation, minimizing bone loss, facilitates ostosis, reducing blood lipid, mitigation women more
Term symptom complex etc..
Chickpea isoflavone also has the propagation preventing cancer cell, promotes the effect of cancer cell death.Can well prevent and treat
Hormone class cancer（Such as breast cancer and prostate cancer）, it can balance hormone level, allow eater be little affected by premenstrual not
Accommodate hormone relevant issues（Such as ovarian cyst）Puzzlement.
Chick-pea contains trace element chromium, and chromium plays an important role in the glycometabolism and fat metabolism of body.Glycosuria
Exactly because patient's insulin is relative or absolute deficiency causes glycometabolism, fat metabolism, protein metabolism is disorderly.Chromium is grape
The part of the sugar tolerance factor (GTF), chick-pea has control, reduces blood sugar, prevents and slow down diabetes simultaneously to diabetes
Send out the effect of disease, be all related to the report less than Healthy People for diabetic's chromium content, the tune of blood sugar for human body metabolism all over the world
Joint depends on level and the coordinative role of 3 factors, and this 3 factors are insulin, glucose tolerance acceptor and islet receptor.People
Body chrome content reduces, and may result in insulin active and reduces, and acceptor quantity reduces, impaired glucose tolerance, thus causes diabetes.Food
Control blood sugar can be reached so that internal insulin active and insulin receptor quantity increase, improves glycosuria with chick-pea product
The purpose of disease symptoms.
The chromium element containing in chick-pea and polyunsaturated fatty acid cholesterol metabolic can be promoted to prevent lipid at liver and
Arterial wall deposition, reduction coagulating platelets ability, prevent thrombosis.Prevent the inflammatory reaction in injury of blood vessel face, blood vessel is had
Good protective effect, can effectively prevent and slow down diabetic complication.A lot of blood sugar can be in any more, and fluctuation is relatively big, unstable
Fixed diabetic, be obtained for effective control having eaten blood sugar within chick-pea product 3 months, and its complication is also
Prevent to effective and slow down.
Content of the invention
Present invention aim at providing a kind of method using chick-pea to produce beef paste, to solve technical problem.
A kind of method using chick-pea to produce beef paste, comprises the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 3-5h；
C, will soak after chick-pea at 110-120 DEG C, boiling 20-30min under the conditions of 0.1-0.2MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 24-27 DEG C, ferment 24-36h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 8-12h,
Fermentation 15-20d, obtains beef paste.
Preferably, in described step B, special soak includes the composition of following percentage by weight：Mulberry leaf 3-8%, white
Root of Dahurian angelica 1-3%, golden cypress 2-5%, water surplus.
Preferably, in described step B, when during immersion, the temperature of control soak is 42-45 DEG C, better.
Preferably, described mixed bacteria includes：Bread mold, probio BB12 and saccharomycete.
Preferably, the preparation method of described special powdered beef, comprises the following steps：Beef is rejected from ox bone clean
After, it is boiled into Galbitang with 100 DEG C of boiling 8-12h of ox bone, join beef, duck oil in Galbitang, infusion under the conditions of 100 DEG C
Cattail suede is put in textile tulle pouch by 3-3.5h, and puts into continuation infusion 20-25min in Galbitang, takes out beef, dries
After pulverize.
The invention have the advantages that：The employing chick-pea of the present invention produces the method for beef paste, with traditional ox
The preparation method of meat pulp has following difference, and one is to use chick-pea, possesses higher nutritive value；Two is employing before boiling fermentation
Special soak soaks, and is mainly composed of Chinese medicine, it is not necessary to chemistry base extraction, safer, the beans sauce simultaneously prepared is more fragrant；Three
Being to use fermented by mixed bacterium, nutritive value is more rich；Four is to add duck oil during preparing powdered beef, than traditional ox
Oil is more healthy, and beef is also more easy to ripe；Five is the ripe rear cattail suede oil suction of beef, mitigates the greasy feeling of beef, but also can compose
Give the fragrant with cattail suede for the beef.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Detailed description of the invention
Hereinafter embodiments of the invention are described in detail, but the present invention can limit according to claim and cover
Multitude of different ways implement.
Embodiment 1
A kind of method using chick-pea to produce beef paste, comprises the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 4.5h；
C, will soak after chick-pea at 115 DEG C, boiling 25min under the conditions of 0.15MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 25 DEG C, ferment 28h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 10h, send out
Ferment 18d, obtains beef paste；
In described step B, special soak includes the composition of following percentage by weight：Mulberry leaf the 7%th, the root of Dahurain angelica the 2%th, golden cypress is the 4%th,
Water surplus；
In described step B, the temperature controlling soak during immersion is 43-44 DEG C；
Described mixed bacteria includes：Bread mold, probio BB12 and saccharomycete；
The preparation method of described special powdered beef, comprises the following steps：After beef being rejected from ox bone totally, use 500g ox
Bone adds 2kg water to be boiled into Galbitang at 100 DEG C of boiling 10h, joins 500g beef, 70g duck oil in Galbitang, at 100 DEG C
Under the conditions of infusion 3.2h, 50g cattail suede is respectively put in 5 textile tulle pouch, and puts into continuation infusion 22min in Galbitang,
Beef is taken out, pulverizes after drying.
Embodiment 2
A kind of method using chick-pea to produce beef paste, comprises the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 3h；
C, will soak after chick-pea at 120 DEG C, boiling 30min under the conditions of 0.1MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 24 DEG C, ferment 36h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 8h, send out
Ferment 20d, obtains beef paste；
In described step B, special soak includes the composition of following percentage by weight：Mulberry leaf the 3%th, the root of Dahurain angelica the 3%th, golden cypress is the 5%th,
Water surplus；
In described step B, the temperature controlling soak during immersion is 44-45 DEG C；
Described mixed bacteria includes：Bread mold, probio BB12 and saccharomycete；
The preparation method of described special powdered beef, comprises the following steps：After beef being rejected from ox bone totally, use 500g ox
Bone adds 2kg water to be boiled into Galbitang at 100 DEG C of boiling 12h, joins 500g beef, 55g duck oil in Galbitang, at 100 DEG C
Under the conditions of infusion 3h, 60g cattail suede is respectively put in 5 textile tulle pouch, and puts into continuation infusion 25min in Galbitang, will
Beef takes out, and pulverizes after drying.
Embodiment 3
A kind of method using chick-pea to produce beef paste, comprises the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 5h；
C, will soak after chick-pea at 110 DEG C, boiling 20min under the conditions of 0.2MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 27 DEG C, ferment 24h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 12h, send out
Ferment 15d, obtains beef paste；
In described step B, special soak includes the composition of following percentage by weight：Mulberry leaf the 8%th, the root of Dahurain angelica the 1%th, golden cypress is the 2%th,
Water surplus；
In described step B, the temperature controlling soak during immersion is 42-43 DEG C；
Described mixed bacteria includes：Bread mold, probio BB12 and saccharomycete；
The preparation method of described special powdered beef, comprises the following steps：After beef being rejected from ox bone totally, use 500g ox
Bone adds 2.5kg water to be boiled into Galbitang at 100 DEG C of boiling 8h, joins 600g beef, 70g duck oil in Galbitang, at 100 DEG C
Under the conditions of infusion 3h, 75g cattail suede is respectively put in 6 textile tulle pouch, and puts into continuation infusion 20min in Galbitang, will
Beef takes out, and pulverizes after drying.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. one kind uses the method that chick-pea produces beef paste, it is characterised in that comprise the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 3-5h；
C, will soak after chick-pea at 110-120 DEG C, boiling 20-30min under the conditions of 0.1-0.2MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 24-27 DEG C, ferment 24-36h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 8-12h,
Fermentation 15-20d, obtains beef paste.
2. the method using chick-pea to produce beef paste as claimed in claim 1, it is characterised in that in described step B, special
Soak processed includes the composition of following percentage by weight：Mulberry leaf 3-8%, root of Dahurain angelica 1-3%, golden cypress 2-5%, water surplus.
3. the method using chick-pea to produce beef paste as claimed in claim 1, it is characterised in that in described step B, leaching
When during bubble, the temperature of control soak is 42-45 DEG C, better.
4. the method using chick-pea to produce beef paste as claimed in claim 1, it is characterised in that described mixed bacteria bag
Include：Bread mold, probio BB12 and saccharomycete.
5. the method using chick-pea to produce beef paste as claimed in claim 1, it is characterised in that described special powdered beef
Preparation method, comprise the following steps：It after beef being rejected from ox bone totally, is boiled into ox bone with 100 DEG C of boiling 8-12h of ox bone
Soup, joins beef, duck oil in Galbitang, infusion 3-3.5h under the conditions of 100 DEG C, puts into cattail suede in textile tulle pouch,
And put into continuation infusion 20-25min in Galbitang, beef is taken out, pulverizes after drying.
6. the method using chick-pea to produce beef paste as claimed in claim 1, it is characterised in that comprise the following steps：
A, select ripe fully, full grains, free from insect pests, the chick-pea without going mouldy, clean up；
B, chick-pea is put in special soak immersion 4.5h；
C, will soak after chick-pea at 115 DEG C, boiling 25min under the conditions of 0.15MPa；
D, cooling after with mixed bacteria inoculation, under the conditions of 25 DEG C, ferment 28h, obtain beans sauce；
E, beans sauce and special powdered beef, white wine, salt and capsicum are sufficiently mixed after make beef paste raw material, after standing 10h, send out
Ferment 18d, obtains beef paste；
In described step B, special soak includes the composition of following percentage by weight：Mulberry leaf the 7%th, the root of Dahurain angelica the 2%th, golden cypress is the 4%th,
Water surplus；
In described step B, the temperature controlling soak during immersion is 43-44 DEG C；
Described mixed bacteria includes：Bread mold, probio BB12 and saccharomycete；
The preparation method of described special powdered beef, comprises the following steps：After beef being rejected from ox bone totally, use 500g ox
Bone adds 2kg water to be boiled into Galbitang at 100 DEG C of boiling 10h, joins 500g beef, 70g duck oil in Galbitang, at 100 DEG C
Under the conditions of infusion 3.2h, 50g cattail suede is respectively put in 5 textile tulle pouch, and puts into continuation infusion 22min in Galbitang,
Beef is taken out, pulverizes after drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610909882.2A CN106418218A (en) | 2016-10-19 | 2016-10-19 | Method for producing beef paste with cicer arietinum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610909882.2A CN106418218A (en) | 2016-10-19 | 2016-10-19 | Method for producing beef paste with cicer arietinum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418218A true CN106418218A (en) | 2017-02-22 |
Family
ID=58177172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610909882.2A Pending CN106418218A (en) | 2016-10-19 | 2016-10-19 | Method for producing beef paste with cicer arietinum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418218A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410870A (en) * | 2017-05-11 | 2017-12-01 | 闻晓 | A kind of manufacture craft in nutritional beef face |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| CN102934794A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Beef fermented-soybean sauce |
| CN105614702A (en) * | 2015-12-25 | 2016-06-01 | 安徽省芬格欣普蓝生物药业有限公司 | Tonka-bean sauce and processing method thereof |
| CN105995930A (en) * | 2016-05-27 | 2016-10-12 | 彭展忠 | Preparation method of nutrient-rich beef paste |
-
2016
- 2016-10-19 CN CN201610909882.2A patent/CN106418218A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| CN102934794A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Beef fermented-soybean sauce |
| CN105614702A (en) * | 2015-12-25 | 2016-06-01 | 安徽省芬格欣普蓝生物药业有限公司 | Tonka-bean sauce and processing method thereof |
| CN105995930A (en) * | 2016-05-27 | 2016-10-12 | 彭展忠 | Preparation method of nutrient-rich beef paste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410870A (en) * | 2017-05-11 | 2017-12-01 | 闻晓 | A kind of manufacture craft in nutritional beef face |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN104082519B (en) | The healthy ice cream of additive-free pure plant potato grain and production method thereof | |
| CN100563470C (en) | A kind of multi-taste walnut kernel and preparation method thereof | |
| CN101756307A (en) | Chicken soup and preparation method thereof | |
| CN103190574B (en) | Health-care intelligence-benefiting porridge and preparation method thereof | |
| CN104886208A (en) | Natural red health care rice cake containing red yeast rice and Chinese yam and preparation method of natural red health care rice cake | |
| CN109463619A (en) | A kind of richness albumen quinoa coarse cereal healthy porridge and preparation method | |
| CN101878909A (en) | Maize food for effectively regulating and reducing blood fat and processing method thereof | |
| CN108185292A (en) | A kind of selenium-rich is enriched blood jujube foam paste meal replacement powder and preparation method thereof | |
| CN103478289B (en) | Healthcare peony oil with calcium supplementing function | |
| CN101455426A (en) | Gingko composite beverage | |
| CN104719758A (en) | Novel black potato and brassica integrifolia steamed sponge cake and processing method thereof | |
| CN107319294A (en) | A kind of Mulberry-leaf Tea flour and preparation method thereof | |
| CN106418218A (en) | Method for producing beef paste with cicer arietinum | |
| CN109527425A (en) | A kind of Egusi melon chicken and preparation method thereof | |
| CN105104658A (en) | Soybean coffee and production technology | |
| CN104757512A (en) | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium | |
| CN109007583A (en) | A kind of instant fermentation congee of quinoa and preparation method thereof | |
| CN103005308B (en) | Spicy soybeans | |
| CN102511882A (en) | Red jujube thick syrup beneficial for improving growth and development | |
| CN106490482A (en) | A kind of method that employing chickpea produces seafood sauce | |
| CN108968021A (en) | Flaxseed mushroom sauce and preparation method thereof | |
| CN108094469A (en) | A kind of sweet potato cake | |
| CN103082338B (en) | A kind of preparation method of tea perfume dish eel | |
| CN108030022A (en) | A kind of sweet potato cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |