CN106722819A - A kind of vinegar-pepper beef paste and preparation method thereof that helps digestion - Google Patents
A kind of vinegar-pepper beef paste and preparation method thereof that helps digestion Download PDFInfo
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- CN106722819A CN106722819A CN201611180890.4A CN201611180890A CN106722819A CN 106722819 A CN106722819 A CN 106722819A CN 201611180890 A CN201611180890 A CN 201611180890A CN 106722819 A CN106722819 A CN 106722819A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the spicy beef paste and preparation method thereof of overcoming difficulties of relieving summer heat of one kind, the beef paste is made up of the following raw material：Beef, pepper, Chinese prickly ash, tsaoko, ginger powder, white sugar, garlic powder, chickens' extract, soy sauce, mature vinegar, cooking wine, rapeseed oil, 1+G, sweet fermented flour sauce, chilli powder, monosodium glutamate, malt, salt, Radix Glycyrrhizae, onion powder, butter, flavouring, the leaf of bamboo heart, honeysuckle, flower of hyacinth dolichos.The leaf of bamboo heart, honeysuckle and flower of hyacinth dolichos are added in beef paste of the present invention, the leaf of bamboo motive is sweet, hardship, have functions that clear head heat, control giddy；Honeysuckle smell delicate fragrance, there is clearing heat and detoxicating, saturating evil outgoing, anti-vomiting；Flower of hyacinth dolichos gas slightly sweet flavor, there is expelling summer-heat and damp, invigorating spleen；Three's compatibility add beef paste in, play relieve summer heat, overcome difficulties, health care taste the effects such as.And three's smell is boring without bitterness sense, does not interfere with the mouthfeel of product.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of vinegar-pepper beef paste and preparation method thereof that helps digestion.
Background technology
Beef paste is the purpose compound flavour enhancer being made as primary raw material with beef.Beef is rich in protein, iron, calcium, vitamin
A, vitamin B1, vitamin B12, carnitine etc., be adapted to physical decline, weakness due to chronic disease, malnutrition, shortness of breath, anaemia, sallow complexion,
The sinking of qi of middle-jiao, Light-headedness person eat, and also be adapted for the postpartum women of youth or the Anemic patients for causing that lose blood eat.In recent years
Come, with the fast development of purpose compound flavour enhancer industry, the advantages of beef paste is with its nutritious, tasty mouthfeel, unique flavor,
Occupation rate of market rises year by year.Traditional beef paste product formula and processing method are different, cause product quality uneven, but
It is leading, monotonous taste to protrude beef flavour, long food flavor is greasy.Therefore, multi-flavor beef jam products turn into people's focus, and it is
It is made with beef, salt, sugar, vinegar, Chinese prickly ash, curry, fermented soya bean, peanut butter, thick chilli sauce and a small amount of green onion, ginger, garlic etc., is dashed forward
Broken the limitation of traditional sauce and flavoring for mixture sauce, mixed with sauce body after flavoring is made into baste, be obtained have fiber crops,
The basic flavor such as peppery, fresh, sour, fragrant, beans are fragrant, the fragrant balance of peanut, are no lack of the unique products of the peculiar flavour of beef again, deep to receive consumer
Like.
At present, commercially available multi-flavor beef paste is numerous in variety, rich in taste, and part beef paste also has specific health care work(
Energy.Such as 104,719,837 103932162 A of A, CN of A, CN of patent CN 104223142, disclose the ox of vinegar-pepper taste
Meat pulp, wherein, the A of CN 103932162 disclose a kind of vinegar-pepper hawthorn beef paste, and it is made up of following raw material：Beef
300~330 parts of sauce, 50~60 parts of catsup, 20~25 parts of lotus root starch, 50~60 parts of hawthorn, 20~30 parts of lemon, light-coloured vinegar 20~30
Part, 30~40 parts of sauerkraut, 30~40 parts of celery, 10~15 parts of chilli powder, 20~30 parts of chilli oil, 10~15 parts of yellow rice wine, wild marjoram
5~7 parts of leaf, 5~7 parts of dahurian angelica leaf, 5~7 parts of Radix Glycyrrhizae, 4~6 parts of the red sage root, 4~6 parts of malt, 3~5 parts of the banksia rose, 3~5 parts of myrobalan,
2~3 parts of kaempferia pundurata, 2~3 parts of bamboo shoot, 8~10 parts of food additives, appropriate amount of water；The food additives, by following weight portion
Raw material is made：20~25 parts of red bean powder, 30~35 parts of garlic granule, 30~40 parts of fish soup, 40~50 parts of Succus Rhizoma Dioscoreae, 5~7 parts of snow chrysanthemum,
4~6 parts of pawpaw seeds, 5~6 parts of pepper, 5~6 parts of fermented soya bean, 0.1~0.2 part of coix seed oil, appropriate amount of water.Beef paste preparation technology letter
The addition of the food materials such as monocyclic guarantor, vinegar-pepper good to eat, appetite-stimulating indigestion-relieving, and hawthorn, lemon, celery, with good appetite-stimulating indigestion-relieving
Effect, and the extract of Chinese medicine such as Radix Glycyrrhizae, the red sage root, malt, the banksia rose addition, the effect with certain nourishing the stomach, especially
The people for being adapted to suffer from indiestion eats.But it is not difficult to find out from product formula, it adds a large amount of Chinese herbal medicines and part flavour of a drug are strong, sternly
Ghost image rings products taste, meanwhile, " carrier " of dilution medicine is lacked in the beef paste, it is easy to herbal medicine clustering phenomena occur, its
Have a strong impact on product taste and exterior quality, it is difficult to meet the market demand.
The content of the invention
It is an object of the invention to：A kind of vinegar-pepper beef paste and preparation method thereof that helps digestion is provided, without or micro addition
Medicinal herb componentses, are compounded and are combined the effect for reaching the warm stomach that helps digestion by food, products taste and exterior quality are not influenceed, and add
Enter rice meal and make " carrier ", not only ensure that flavoring distribution is balanced, nutrition can be lifted again and accesary foods work.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of vinegar-pepper beef paste that helps digestion, it is characterised in that：It is made up of the raw material of following weight portion：80~120 parts of beef, Hu
2~3 parts of green pepper, 5~10 parts of Chinese prickly ash, 2~3 parts of tsaoko, 3~8 parts of ginger powder, 8~15 parts of white sugar, 2~7 parts of garlic powder, chickens' extract 10~
20 parts, 15~25 parts of soy sauce, 25~35 parts of mature vinegar, 8~15 parts of light-coloured vinegar, l+G0.1 parts, 8~15 parts of onion powder, cooking wine 8~15
Part, 180~250 parts of rapeseed oil, 80~120 parts of bubble green pepper, 40~55 parts of pimiento, 10~20 parts of monosodium glutamate, 0.1 part of malt, salt
24~39 parts, it is 0.8~1.5 part of Radix Glycyrrhizae, 20~30 parts of butter, 15~25 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, big
18~25 parts of ground rice, 2~8 parts of galangal powder, 10~20 parts of grass carp powder.
Preferably, the described a kind of vinegar-pepper beef paste that helps digestion, it is characterised in that：It is made up of the raw material of following weight portion：
90~105 parts of beef, 2.2~2.8 parts of pepper, 6.5~8.5 parts of Chinese prickly ash, 2.2~2.7 parts of tsaoko, 4~7 parts of ginger powder, white sugar 9
~12 parts, 3~6 parts of garlic powder, 12~18 parts of chickens' extract, 18~23 parts of soy sauce, 28~32 parts of mature vinegar, 9~12 parts of light-coloured vinegar, l+G 0.1
Part, 9~12 parts of onion powder, 9~12 parts of cooking wine, 190~220 parts of rapeseed oil, 90~110 parts of bubble green pepper, 45~52 parts of pimiento, taste
Essence 12~17 parts, 0.1 part of malt, 26~35 parts of salt, 0.9~1.2 part of Radix Glycyrrhizae, 22~27 parts of butter, 18~24 parts of thick broad-bean sauce,
0.1 part of flavouring, 0.1 part of citric acid, 19~24 parts of rice meal, 3~6 parts of galangal powder, 12~18 parts of grass carp powder.
Further preferably, the described a kind of vinegar-pepper beef paste that helps digestion, it is characterised in that：By the raw material system of following weight portion
Into：100 parts of beef, 2.5 parts of pepper, 7.5 parts of Chinese prickly ash, 2.5 parts of tsaoko, 5 parts of ginger powder, 10 parts of white sugar, 5 parts of garlic powder, chickens' extract 15
Part, 20 parts of soy sauce, 30 parts of mature vinegar, 10 parts of light-coloured vinegar, 0.1 part of l+G, 10 parts of onion powder, 10 parts of cooking wine, 200 parts of rapeseed oil, bubble green pepper
100 parts, 50 parts of pimiento, 15 parts of monosodium glutamate, 0.1 part of malt, 30 parts of salt, 1 part of Radix Glycyrrhizae, 25 parts of butter, 20 parts of thick broad-bean sauce, flavouring
0.1 part, 0.1 part of citric acid, 20 parts of rice meal, 5 parts of galangal powder, 15 parts of grass carp powder.
Further, described rice meal is to dry to water content to be under the conditions of 40~50 DEG C after rice is cleaned, cook
8~12%, then through pulverizing, after flour milling, cross 70~90 mesh sieves gained.
The preparation method of the above-mentioned a kind of vinegar-pepper beef paste that helps digestion, comprises the following steps：
1) meat cubelets are cut into after beef is cleaned up, a small amount of salt or saline solution is spread, mixing of stirring is put in Wooden container
In, 1~2 hour is stood at shady and cool drying, salt consumption is the 0.03~0.05% of meat cubelets gross weight；
2) rapeseed oil is heated to boiling, naturally cools to 42~45 DEG C, is put into garlic powder, galangal powder, ginger powder, salt, ocean
Green onion powder, pimiento, thick broad-bean sauce, tsaoko, grass carp powder and rice meal, quick-fried fragrant 4~5 minutes of low temperature；
3) by diced beef add step 2) quick-fried spices in, add Chinese prickly ash, pepper, white sugar, cooking wine, mature vinegar, light-coloured vinegar, bubble
Green pepper, Radix Glycyrrhizae, butter, rice meal, l+G, malt, flavouring, then heat quick-fried to meat cubelets and fry；
4) temperature is reduced to 60~70 DEG C, citric acid and monosodium glutamate is added, and after constant temperature stir-fries 2~3 minutes, reduces temperature to 50
~60 DEG C, soy sauce and chickens' extract are added, constant temperature stir-fries 2~3 minutes, sterilize encapsulation after cooling.
Compared with prior art, the beneficial effects of the present invention are：
1) beef paste preparation method of the present invention is simple and environmentally-friendly, and Chinese medicine addition is few and reasonable, maintains products taste
It is unique；With the abundant taste such as bubble green pepper, capsicum, citric acid, make its vinegar-pepper good to eat and do not lose beef texture after chewing, additionally, lemon
Lemon acid extends the shelf-life of product but also as preservative.
2) present invention helped digestion with ginger powder, galangal powder, grass carp powder and rice meal, the functional component of invigorating the spleen warm stomach, phase
Than the beef paste for adding Chinese herbal medicine, its influence very little to products taste meets requirement of the consumer to color；Additionally,
Grass carp powder and rice meal can enrich product nutrition again, moreover it is possible to used as " carrier " of flavoring, be prevented effectively from flavoring aggregation or heavy
Product, makes products taste balanced and non-pigment accumulation, it is ensured that the outward appearance and taste quality of beef jam products.
3) beef paste of the present invention is nutritious, and mouthfeel is fresh and tender, eats oiliness long, and exterior quality is good, also with helping digestion and open spleen
Effect of stomach invigorating, meets modern people's dietary requirements；Additionally, the product formula herbal medicine addition is few, production cost is also reduced.
Specific embodiment
Technical scheme is described further with reference to specific embodiment, in order to same domain technical staff
Understanding.
Embodiment 1
A kind of vinegar-pepper beef paste that helps digestion, is made by following steps：
1) made by the proportioning of following weight portion：100 parts of beef, 2.5 parts of pepper, 7.5 parts of Chinese prickly ash, 2.5 parts of tsaoko, rhizoma zingiberis
5 parts of powder, 10 parts of white sugar, 5 parts of garlic powder, 15 parts of chickens' extract, 20 parts of soy sauce, 30 parts of mature vinegar, 10 parts of light-coloured vinegar, 0.1 part of l+G, onion powder 10
Part, 10 parts of cooking wine, 200 parts of rapeseed oil, 100 parts of bubble green pepper, 50 parts of pimiento, 15 parts of monosodium glutamate, 0.1 part of malt, 30 parts of salt, Radix Glycyrrhizae
1 part, 25 parts of butter, 20 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, 20 parts of rice meal, 5 parts of galangal powder, grass carp powder 15
Part, wherein, described rice meal be after rice is cleaned, cook dried under the conditions of 40~50 DEG C to water content be 8~
12%, then through pulverizing, after flour milling, cross 70~90 mesh sieves gained；
2) meat cubelets are cut into after the beef of the weight portion is cleaned up, a small amount of salt is spread, mixing of stirring is put in wooden appearance
In device, 1~2 hour is stood at shady and cool drying, salt consumption is the 0.03~0.05% of meat cubelets gross weight；
3) by the weight portion rapeseed oil be heated to boiling, naturally cool to 42~45 DEG C, be put into the weight portion garlic powder,
Galangal powder, ginger powder, onion powder, pimiento, thick broad-bean sauce, tsaoko, grass carp powder, rice meal, and remaining salt, low temperature is quick-fried
It is fragrant 4~5 minutes；
4) diced beef is added into step 2) quick-fried spices in, add the Chinese prickly ash of the weight portion, pepper, white sugar, cooking wine,
Mature vinegar, light-coloured vinegar, bubble green pepper, Radix Glycyrrhizae, butter, rice meal, l+G, malt, flavouring, then heat quick-fried to meat cubelets and fry；
5) temperature is reduced to 60~70 DEG C, adds the citric acid and monosodium glutamate of the weight portion, after constant temperature stir-fries 2~3 minutes,
Temperature is reduced to 50~60 DEG C, soy sauce and chickens' extract is added, constant temperature stir-fries 2~3 minutes, sterilize encapsulation after cooling.
The preparation method below implemented is same as Example 1, and difference is：Raw material proportioning is poor during making
It is different but simply several in many proportionings, it is not intended to limit interest field.
Embodiment 2
A kind of vinegar-pepper beef paste that helps digestion, is made up of the raw material of following weight portion：90 parts of beef, 2.2 parts of pepper, Chinese prickly ash 6.5
Part, 2.2 parts of tsaoko, 4 parts of ginger powder, 9 parts of white sugar, 3 parts of garlic powder, 12 parts of chickens' extract, 18 parts of soy sauce, 28 parts of mature vinegar, 9 parts of light-coloured vinegar, l+G
0.1 part, 9 parts of onion powder, 9 parts of cooking wine, 190 parts of rapeseed oil, 90 parts of bubble green pepper, 45 parts of pimiento, 12 parts of monosodium glutamate, 0.1 part of malt, food
26 parts of salt, 0.9 part of Radix Glycyrrhizae, 22 parts of butter, 18 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, 19 parts of rice meal, galangal
3 parts of powder, 12 parts of grass carp powder.
Embodiment 3
A kind of vinegar-pepper beef paste that helps digestion, is made up of the raw material of following weight portion：105 parts of beef, 2.8 parts of pepper, Chinese prickly ash 8.5
Part, 2.7 parts of tsaoko, 7 parts of ginger powder, 12 parts of white sugar, 6 parts of garlic powder, 18 parts of chickens' extract, 23 parts of soy sauce, 32 parts of mature vinegar, 12 parts of light-coloured vinegar, l
0.1 part of+G, 12 parts of onion powder, 12 parts of cooking wine, 220 parts of rapeseed oil, 110 parts of bubble green pepper, 52 parts of pimiento, 17 parts of monosodium glutamate, malt
0.1 part, 35 parts of salt, 1.2 parts of Radix Glycyrrhizae, 27 parts of butter, 24 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, rice meal 24
Part, 6 parts of galangal powder, 18 parts of grass carp powder.
Embodiment 4
A kind of vinegar-pepper beef paste that helps digestion, is made up of the raw material of following weight portion：80 parts of beef, 2 parts of pepper, 5 parts of Chinese prickly ash, grass
Really 2 parts, 3 parts of ginger powder, 8 parts of white sugar, 2 parts of garlic powder, 10 parts of chickens' extract, 15 parts of soy sauce, 25 parts of mature vinegar, 8 parts of light-coloured vinegar, 0.1 part of l+G,
8 parts of onion powder, 8 parts of cooking wine, 180 parts of rapeseed oil, 80 parts of bubble green pepper, 40 parts of pimiento, 10 parts of monosodium glutamate, 0.1 part of malt, salt 24
Part, 0.8 part of Radix Glycyrrhizae, 20 parts of butter, 15 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, 18 parts of rice meal, galangal powder 2
Part, 10 parts of grass carp powder.
Embodiment 5
A kind of vinegar-pepper beef paste that helps digestion, is made up of the raw material of following weight portion：120 parts of beef, 3 parts of pepper, 10 parts of Chinese prickly ash,
3 parts of tsaoko, 8 parts of ginger powder, 15 parts of white sugar, 7 parts of garlic powder, 20 parts of chickens' extract, 25 parts of soy sauce, 35 parts of mature vinegar, 15 parts of light-coloured vinegar, l+G
0.1 part, 15 parts of onion powder, 15 parts of cooking wine, 250 parts of rapeseed oil, 120 parts of bubble green pepper, 55 parts of pimiento, 20 parts of monosodium glutamate, malt 0.1
Part, 39 parts of salt, 1.5 parts of Radix Glycyrrhizae, 30 parts of butter, 25 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, 25 parts of rice meal, height
8 parts of galingal powder, 10~20 parts of grass carp powder.
The present invention is vinegar-pepper, and the beef paste that helps digestion meets corresponding food security standard and pertinent regulations：
Beef：Meet the relevant regulations of GB 2707.
1st, organoleptic feature：Testing result such as table 1 below.
Table 1- organoleptic features
| Project | Feature |
| Color and luster | Red sauce is glossy glossy |
| Smell | Paste flavor is strong, free from extraneous odour |
| Mouthfeel | Delicious mellow, the degree of saltiness is agreeable to the taste |
| Mode of appearance | Sticky appropriate semifluid, without mould flower, free from admixture |
2nd, physical and chemical index：Testing result see the table below 2.
Table 2- physical and chemical indexs
3rd, microbiological indicator：Testing result see the table below 3.
Table 3- microbiological indicators
By above-mentioned detection, beef paste of the present invention meets state food safety standard.
Additionally, beef paste of the present invention is also aid digestion, invigorating the spleen warm stomach effect, the poor old man of digestive system and child are equal
Can be edible, be not in the phenomenons such as having indigestion, gasteremphraxis after eating.
Claims (5)
1. a kind of vinegar-pepper beef paste that helps digestion, it is characterised in that：It is made up of the raw material of following weight portion：80~120 parts of beef, pepper
2~3 parts, 5~10 parts of Chinese prickly ash, 2~3 parts of tsaoko, 3~8 parts of ginger powder, 8~15 parts of white sugar, 2~7 parts of garlic powder, chickens' extract 10~20
Part, 15~25 parts of soy sauce, 25~35 parts of mature vinegar, 8~15 parts of light-coloured vinegar, l+G0.1 parts, 8~15 parts of onion powder, 8~15 parts of cooking wine,
180~250 parts of rapeseed oil, 80~120 parts of bubble green pepper, 40~55 parts of pimiento, 10~20 parts of monosodium glutamate, 0.1 part of malt, salt 24~
39 parts, 0.8~1.5 part of Radix Glycyrrhizae, 20~30 parts of butter, 15~25 parts of thick broad-bean sauce, 0.1 part of flavouring, 0.1 part of citric acid, rice meal
18~25 parts, 2~8 parts of galangal powder, 10~20 parts of grass carp powder.
2. the vinegar-pepper beef paste that helps digestion as claimed in claim 1 a kind of, it is characterised in that：It is made up of the raw material of following weight portion：
90~105 parts of beef, 2.2~2.8 parts of pepper, 6.5~8.5 parts of Chinese prickly ash, 2.2~2.7 parts of tsaoko, 4~7 parts of ginger powder, white sugar 9
~12 parts, 3~6 parts of garlic powder, 12~18 parts of chickens' extract, 18~23 parts of soy sauce, 28~32 parts of mature vinegar, 9~12 parts of light-coloured vinegar, l+G 0.1
Part, 9~12 parts of onion powder, 9~12 parts of cooking wine, 190~220 parts of rapeseed oil, 90~110 parts of bubble green pepper, 45~52 parts of pimiento, taste
Essence 12~17 parts, 0.1 part of malt, 26~35 parts of salt, 0.9~1.2 part of Radix Glycyrrhizae, 22~27 parts of butter, 18~24 parts of thick broad-bean sauce,
0.1 part of flavouring, 0.1 part of citric acid, 19~24 parts of rice meal, 3~6 parts of galangal powder, 12~18 parts of grass carp powder.
3. the vinegar-pepper beef paste that helps digestion as claimed in claim 1 or 2 a kind of, it is characterised in that：By the raw material system of following weight portion
Into：100 parts of beef, 2.5 parts of pepper, 7.5 parts of Chinese prickly ash, 2.5 parts of tsaoko, 5 parts of ginger powder, 10 parts of white sugar, 5 parts of garlic powder, chickens' extract 15
Part, 20 parts of soy sauce, 30 parts of mature vinegar, 10 parts of light-coloured vinegar, 0.1 part of l+G, 10 parts of onion powder, 10 parts of cooking wine, 200 parts of rapeseed oil, bubble green pepper
100 parts, 50 parts of pimiento, 15 parts of monosodium glutamate, 0.1 part of malt, 30 parts of salt, 1 part of Radix Glycyrrhizae, 25 parts of butter, 20 parts of thick broad-bean sauce, flavouring
0.1 part, 0.1 part of citric acid, 20 parts of rice meal, 5 parts of galangal powder, 15 parts of grass carp powder.
4. a kind of vinegar-pepper beef paste that helps digestion as described in claim 1,2 or 3, it is characterised in that：Described rice meal is will be big
After rice is cleaned, cooked, it is 8~12% to be dried under the conditions of 40~50 DEG C to water content, then through pulverizing, after flour milling, crosses 70~90
Mesh sieve gained.
5. the preparation method of a kind of vinegar-pepper beef paste that helps digestion according to claim 1,2 or 3, it is characterised in that：Including with
Lower step：
1) meat cubelets are cut into after beef is cleaned up, a small amount of salt or saline solution is spread, mixing of stirring is put in Wooden container,
The cool place place of drying stands 1~2 hour, and salt consumption is the 0.03~0.05% of meat cubelets gross weight；
2) rapeseed oil be heated to boiling, naturally cool to 42~45 DEG C, be put into garlic powder, galangal powder, ginger powder, salt, onion powder,
Pimiento, thick broad-bean sauce, tsaoko, grass carp powder and rice meal, quick-fried fragrant 4~5 minutes of low temperature；
3) by diced beef add step 2) quick-fried spices in, add Chinese prickly ash, pepper, white sugar, cooking wine, mature vinegar, light-coloured vinegar, bubble green pepper,
Radix Glycyrrhizae, butter, rice meal, l+G, malt, flavouring, then heat quick-fried to meat cubelets and fry；
4) temperature is reduced to 60~70 DEG C, citric acid and monosodium glutamate is added, and after constant temperature stir-fries 2~3 minutes, reduces temperature to 50~60
DEG C, soy sauce and chickens' extract are added, constant temperature stir-fries 2~3 minutes, and sterilize encapsulation after cooling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108514100A (en) * | 2018-02-26 | 2018-09-11 | 重庆富葛实业有限公司 | A kind of pueraria lobata particle yak meat bubble green pepper sauce and its production method |
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| CN104222938A (en) * | 2014-08-08 | 2014-12-24 | 魏淑敏 | Nutrient peanut sauce for instant noodles |
| CN104366432A (en) * | 2014-10-24 | 2015-02-25 | 古浪伊禧堂伟业生物科技有限公司 | Eutrophic spicy yak meat paste and processing method thereof |
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