CN106666665A - Beef paste and processing method thereof - Google Patents
Beef paste and processing method thereof Download PDFInfo
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- CN106666665A CN106666665A CN201611177065.9A CN201611177065A CN106666665A CN 106666665 A CN106666665 A CN 106666665A CN 201611177065 A CN201611177065 A CN 201611177065A CN 106666665 A CN106666665 A CN 106666665A
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- parts
- powder
- beef
- cooked
- paste
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- 235000015278 beef Nutrition 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 63
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 20
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000010749 Vicia faba Nutrition 0.000 claims description 10
- 240000006677 Vicia faba Species 0.000 claims description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 244000273928 Zingiber officinale Species 0.000 abstract 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 3
- 229940029982 garlic powder Drugs 0.000 abstract 3
- 235000008397 ginger Nutrition 0.000 abstract 3
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 240000002045 Guettarda speciosa Species 0.000 abstract 2
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 2
- 241000237502 Ostreidae Species 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 239000008187 granular material Substances 0.000 abstract 2
- 235000008960 ketchup Nutrition 0.000 abstract 2
- 235000020636 oyster Nutrition 0.000 abstract 2
- 235000020232 peanut Nutrition 0.000 abstract 2
- 239000008159 sesame oil Substances 0.000 abstract 2
- 235000011803 sesame oil Nutrition 0.000 abstract 2
- 238000007599 discharging Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 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
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009290 primary effect Effects 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
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 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
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a beef paste which is mainly prepared from the following raw materials in parts by weight: 100-200 parts of beef ham, 50-80 parts of cooked hogskin granule, 10-15 parts of cooked crushed peanut, 10-20 parts of cooked sesame seed, 30-40 parts of cooked pea, 40-50 parts of sesame oil, 50-60 parts of soybean paste, 30-40 parts of tomato ketchup, 10-20 parts of salt, 10-20 parts of white pepper powder, 10-15 parts of angelica, 10-15 parts of oyster sauce, 40-50 parts of ginger powder and 50-60 parts of garlic powder. The invention also discloses a processing method of the beef paste. The processing method comprises the following steps: dicing the beef ham, adding the oyster sauce, white pepper powder, ginger powder and garlic powder, and pickling for 20-30 minutes; adding the sesame oil and soybean paste into a pot, stir-frying with soft fire, adding the pickled diced beef ham, and stir-frying to remove moisture; adding water into the pot, adding the cooked hogskin granule and angelica, and boiling with strong fire; adding the cooked pea, tomato ketchup, ginger powder, garlic powder and salt, and slowly stewing with soft fire for 1-1.2 hours; and boiling with strong fire until the liquid is reduced and absorbed, adding the cooked crushed peanut and cooked sesame seed, and discharging to obtain the finished product. The beef paste can be conveniently combined with the staple food of people, and thus, is convenient to eat. The beef paste has abundant nutrition, is healthy and delicious, and is capable of tonifying the blood and nourishing the face.
Description
Technical field
It is the present invention relates to a kind of prepared food processing technique field, and in particular to a kind of processing method of beef paste and a kind of
The processing method of beef paste.
Background technology
Beef contains rich in protein, and its aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body disease-resistant
Ability, to growth promoter and Post operation, aftercare people supplement lose blood and repair tissue in terms of play the role of it is positive.It is existing
In technology, beef product based on dried beef, can only be used, it is impossible in combination with the staple food of people as snacks mostly.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved is：A kind of beef paste is provided, can
Very easily the instant edible in combination with the staple food of people, nutritious, health delicious, blood-enriching face-nourishing.
In order to solve above-mentioned technical problem, following technical scheme is present invention employs：A kind of beef paste, mainly by following
The raw material of weight portion is made：100 ~ 200 parts of foreshank, 50 ~ 80 parts of ripe Corii Sus domestica grain, ripe Semen arachidis hypogaeae are broken 10 ~ 15 parts, ripe Semen Sesami 10 ~ 20
Part, 30 ~ 40 parts of ripe Semen Pisi sativi, 40 ~ 50 parts of Oleum sesami, 50 ~ 60 parts of broad bean paste, 30 ~ 40 parts of tomato sauce, 10 ~ 20 parts of salt, white pepper powder 10
~ 20 parts, 10 ~ 15 parts of Radix Angelicae Sinensis, 10 ~ 15 parts of oil consumption, 40 ~ 50 parts of Rhizoma Zingiberis powder, 50 ~ 60 parts of Bulbus Allii powder.
In order to be adapted to different taste demands, 20 ~ 30 parts of 30 ~ 50 parts of Fructus Capsici powder or Zanthoxyli Bungeani powder are also included in the formula,
Fructus Capsici powder and Zanthoxyli Bungeani powder can be simultaneously added for eating spicy flavor.
Present invention also offers a kind of processing method for manufacturing above-mentioned beef paste, comprises the following steps：
Step 1：Foreshank is cut into into meat cubelets, adds oil consumption, white pepper powder, Rhizoma Zingiberis powder, Bulbus Allii powder to pickle 20 ~ 30 minutes；
Step 2：Oleum sesami, broad bean paste small fire are put in pot to stir-fry, be then placed in pickled foreshank meat cubelets, stir-frying solid carbon dioxide part；
Step 3：Add water in pot, be put into ripe Corii Sus domestica grain, Radix Angelicae Sinensis, big fire is boiled；
Step 4：Ripe Semen Pisi sativi, tomato sauce, Rhizoma Zingiberis powder, Bulbus Allii powder, salt are put into, small fire is stewed 1 ~ 1.2 hour slowly；
Step 5：Juice is received in big fire, is put into that ripe Semen arachidis hypogaeae is broken, ripe Semen Sesami, off the pot to get product.
The invention has the beneficial effects as follows：Primary effect of Radix Angelicae Sinensis is exactly replenishing and activating blood, Radix Angelicae Sinensis can righting take a tonic or nourishing food to build up one's health, can attack again
Heresy is cured the disease.Beef is middle iron-holder very abundant, and the content of ferrum element is 3.3 milligrams in every 100g beef, is phase homogenous quantities pig
The twice of meat, also above the content in Carnis caprae seu ovis.Tomato sauce is added in the beef paste of the present invention, can more promote the absorption of ferrum, had
There is fabulous effect of enriching blood.Corii Sus domestica improves the nutritive value of beef paste rich in abundant collagen protein, and beef paste is more had
Head is chewed, promotes appetite.Using the beef paste produced by processing method of the invention, give off a strong fragrance, delicious flavour can be very square
Directly admixing in the staple foods such as noodles or rice just eats, and increases appetite, supplements the nutrients.
Specific embodiment
Embodiment 1
A kind of beef paste, is mainly prepared by the raw materials in：100 parts of foreshank, 50 parts of ripe Corii Sus domestica grain, ripe Semen arachidis hypogaeae broken 10
Part, 10 parts of ripe Semen Sesami, 30 parts of ripe Semen Pisi sativi, 40 parts of Oleum sesami, 50 parts of broad bean paste, 30 parts of tomato sauce, 10 parts of salt, 10 parts of white pepper powder,
10 parts of Radix Angelicae Sinensis, 10 parts of oil consumption, 40 parts of Rhizoma Zingiberis powder, 50 parts of Bulbus Allii powder.
The processing method of the beef paste is as follows：Comprise the following steps：
Step 1：Foreshank is cut into into meat cubelets, adds oil consumption, white pepper powder, 20 parts of Rhizoma Zingiberis powder, 25 parts of Bulbus Allii powder to pickle 20 minutes；
Step 2：Oleum sesami, broad bean paste small fire are put in pot to stir-fry, be then placed in pickled foreshank meat cubelets, stir-frying solid carbon dioxide part；
Step 3：Add water in pot, be put into ripe Corii Sus domestica grain, Radix Angelicae Sinensis, big fire is boiled；
Step 4：Ripe Semen Pisi sativi, tomato sauce, 20 portions of Rhizoma Zingiberis powder, 25 portions of Bulbus Allii powder, salt are put into, small fire is stewed 1 hour slowly；
Step 5：Juice is received in big fire, is put into that ripe Semen arachidis hypogaeae is broken, ripe Semen Sesami, off the pot to get product.
Embodiment 2
A kind of beef paste, is mainly prepared by the raw materials in：200 parts of foreshank, 80 parts of ripe Corii Sus domestica grain, ripe Semen arachidis hypogaeae broken 15
Part, 20 parts of ripe Semen Sesami, 40 parts of ripe Semen Pisi sativi, 50 parts of Oleum sesami, 60 parts of broad bean paste, 40 parts of tomato sauce, 20 parts of salt, 20 parts of white pepper powder,
30 parts of 15 parts of Radix Angelicae Sinensis, 15 parts of oil consumption, 50 parts of Rhizoma Zingiberis powder, 60 parts of Bulbus Allii powder, 50 parts of Fructus Capsici powder and Zanthoxyli Bungeani powder.
The processing method of the beef paste is as follows：Comprise the following steps：
Step 1：Foreshank is cut into into meat cubelets, adds oil consumption, white pepper powder, 30 parts of Rhizoma Zingiberis powder, 40 parts of Bulbus Allii powder to pickle 30 minutes；
Step 2：Oleum sesami, broad bean paste small fire are put in pot to stir-fry, be then placed in pickled foreshank meat cubelets, stir-frying solid carbon dioxide part；
Step 3：Add water in pot, be put into ripe Corii Sus domestica grain, Radix Angelicae Sinensis, big fire is boiled；
Step 4：Ripe Semen Pisi sativi, tomato sauce, 20 portions of Rhizoma Zingiberis powder, 20 Bulbus Allii powder, salt are put into, small fire is stewed 1.2 hours slowly；
Step 5：Juice is received in big fire, is put into that Fructus Capsici powder, Zanthoxyli Bungeani powder, ripe Semen arachidis hypogaeae be broken, ripe Semen Sesami, off the pot to get product.
Embodiment 3
A kind of beef paste, is mainly prepared by the raw materials in：150 parts of foreshank, 70 parts of ripe Corii Sus domestica grain, ripe Semen arachidis hypogaeae broken 13
Part, 15 parts of ripe Semen Sesami, 35 parts of ripe Semen Pisi sativi, 45 parts of Oleum sesami, 55 parts of broad bean paste, 35 parts of tomato sauce, 15 parts of salt, 15 parts of white pepper powder,
20 parts of 15 parts of Radix Angelicae Sinensis, 15 parts of oil consumption, 45 parts of Rhizoma Zingiberis powder, 55 parts of Bulbus Allii powder, 30 parts of Fructus Capsici powder and Zanthoxyli Bungeani powder.
The processing method of the beef paste is as follows：Comprise the following steps：
Step 1：Foreshank is cut into into meat cubelets, adds oil consumption, white pepper powder, 25 Rhizoma Zingiberis powder, 30 Bulbus Allii powder to pickle 25 minutes；
Step 2：Oleum sesami, broad bean paste small fire are put in pot to stir-fry, be then placed in pickled foreshank meat cubelets, stir-frying solid carbon dioxide part；
Step 3：Add water in pot, be put into ripe Corii Sus domestica grain, Radix Angelicae Sinensis, big fire is boiled；
Step 4：Ripe Semen Pisi sativi, tomato sauce, 20 portions of Rhizoma Zingiberis powder, 25 portions of Rhizoma Zingiberis powder, salt are put into, small fire is stewed 1 ~ 1.2 hour slowly；
Step 5：Juice is received in big fire, is put into that Fructus Capsici powder, Zanthoxyli Bungeani powder, ripe Semen arachidis hypogaeae be broken, ripe Semen Sesami, off the pot to get product.
In the inventive method, the total amount of Rhizoma Zingiberis powder and Bulbus Allii powder is the total amount in formula, but in process, divide into two
Secondary addition, so makes the beef paste fragrance produced stronger persistently.
Claims (4)
1. a kind of beef paste, it is characterised in that：Mainly it is prepared by the raw materials in：100 ~ 200 parts of foreshank, ripe Corii Sus domestica
50 ~ 80 parts of grain, broken 10 ~ 15 parts ripe Semen arachidis hypogaeae, 10 ~ 20 parts of ripe Semen Sesami, 30 ~ 40 parts of ripe Semen Pisi sativi, 40 ~ 50 parts of Oleum sesami, broad bean paste 50 ~ 60
Part, 30 ~ 40 parts of tomato sauce, 10 ~ 20 parts of salt, 10 ~ 20 parts of white pepper powder, 10 ~ 15 parts of Radix Angelicae Sinensis, 10 ~ 15 parts of oil consumption, Rhizoma Zingiberis powder 40 ~
50 parts, 50 ~ 60 parts of Bulbus Allii powder.
2. beef paste according to claim 1, it is characterised in that：Also include 30 ~ 50 parts of Fructus Capsici powder or Zanthoxyli Bungeani powder 20 ~ 30
Part.
3. the processing method of beef paste as claimed in claim 1, it is characterised in that：Comprise the following steps：
Step 1：Foreshank is cut into into meat cubelets, adds oil consumption, white pepper powder, Rhizoma Zingiberis powder, Bulbus Allii powder to pickle 20 ~ 30 minutes；
Step 2：Oleum sesami, broad bean paste small fire are put in pot to stir-fry, be then placed in pickled foreshank meat cubelets, stir-frying solid carbon dioxide part；
Step 3：Add water in pot, be put into ripe Corii Sus domestica grain, Radix Angelicae Sinensis, big fire is boiled；
Step 4：Ripe Semen Pisi sativi, tomato sauce, Rhizoma Zingiberis powder, Bulbus Allii powder, salt are put into, small fire is stewed 1 ~ 1.2 hour slowly；
Step 5：Juice is received in big fire, is put into that ripe Semen arachidis hypogaeae is broken, ripe Semen Sesami, off the pot to get product.
4. the processing method of beef paste according to claim 3, it is characterised in that：In step 2 addition of Rhizoma Zingiberis powder be 20 ~
30 parts, the addition of Bulbus Allii powder is 25 ~ 40 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611177065.9A CN106666665A (en) | 2016-12-19 | 2016-12-19 | Beef paste and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611177065.9A CN106666665A (en) | 2016-12-19 | 2016-12-19 | Beef paste and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666665A true CN106666665A (en) | 2017-05-17 |
Family
ID=58871013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611177065.9A Withdrawn CN106666665A (en) | 2016-12-19 | 2016-12-19 | Beef paste and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666665A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851014A (en) * | 2018-06-08 | 2018-11-23 | 四川省川南酿造有限公司 | It goes with rice or bread the formula and preparation method of beef paste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987350A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation method of beef chili sauce |
| CN103948005A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Beautifying and health preserving beef sauce and preparation method thereof |
| CN104855941A (en) * | 2015-04-29 | 2015-08-26 | 桐城市佳明农业发展有限公司 | Fragrant mushroom beef sauce and preparation method thereof |
-
2016
- 2016-12-19 CN CN201611177065.9A patent/CN106666665A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987350A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Preparation method of beef chili sauce |
| CN103948005A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Beautifying and health preserving beef sauce and preparation method thereof |
| CN104855941A (en) * | 2015-04-29 | 2015-08-26 | 桐城市佳明农业发展有限公司 | Fragrant mushroom beef sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851014A (en) * | 2018-06-08 | 2018-11-23 | 四川省川南酿造有限公司 | It goes with rice or bread the formula and preparation method of beef paste |
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Application publication date: 20170517 |