CN106858359A - A kind of preparation method of fresh delicious and crisp beef paste - Google Patents
A kind of preparation method of fresh delicious and crisp beef paste Download PDFInfo
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- CN106858359A CN106858359A CN201510915581.6A CN201510915581A CN106858359A CN 106858359 A CN106858359 A CN 106858359A CN 201510915581 A CN201510915581 A CN 201510915581A CN 106858359 A CN106858359 A CN 106858359A
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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
Abstract
The present invention relates to a kind of preparation method of fresh delicious and crisp beef paste.Major ingredient has shin beef, pork；Auxiliary material is dried fungus, dry pixie stool, dried thin mushroom, dried shrimp, dry crab meat；Garnish food is peanut, dry radish, smoked bean curd, hot pickled mustard tube.With take star aniseed powder, tsaoko powder, spiceleaf powder, nutmeg powder, cinnamomi cortex pulveratus 3-5 parts for different phase is made spices, by stir-frying, simmer, the technique such as refrigerate, be made the fresh delicious and crisp beef paste with unique oral sensations.This product aromatic flavour, salty fragrant still mouth, are a kind of characteristic seasoning good merchantable brands for integrating exquisite culinary art and nutritive effect.Science making is easier to, batch production, storage is lasting, forms industrialization.
Description
Technical field
Make thick gravies the preparation method of food sauce the present invention relates to meat, particularly a kind of system of fresh delicious and crisp beef paste
Make method.
Background technology
Beef, English name beef, containing rich in protein, amino acid ratio of components pork is needed closer to human body
Will, body resistance against diseases can be improved, to grow and Post operation, the people of aftercare lose blood in supplement and
The aspects such as repair tissue are particularly suitable.Severe winter eats beef, there is warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science
Think：Beef has the function of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst.
Suitable for the sinking of qi of middle-jiao, body void of breathing hard, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face eats.Its property
Sweet taste, contains rich in protein, fat, vitamin B complex, nicotinic acid, calcium, phosphorus, iron, cholesterine
Deng composition.With strengthening muscles and bones, qi-restoratives blood-nourishing, the effect of eliminating phlegm and calming wind.
Shin beef refers to the muscle of the thigh of ox, not including the part on ox hip.Tendon is knee joint
Up the meat on thigh, there is what sarcolemma was wrapped up, and built-in muscle, hardness is moderate, and lines rule is best suitable for halogen
Taste.Beef tendon can also be one kind of sirloin, and muscles is more, and oil is few, or even is full lean meat.Shin beef is carried
For high-quality protein, the amino acid containing all categories, the ratio and human body protein of various amino acid
In various amino acid ratio it is basically identical, methyl amimoacetic acid contained therein is all higher than any food.
Such as how good efficient and cooking skill, fully with reference to various spices food materials and quick-fried, simmer, it is cold
On the premise of hiding technique, shin beef nutritive effect, its meat taste and fresh Flavor are lifted, be made uniqueness
Tartar sauce be the purpose to be realized of the invention.
The content of the invention
The present invention provides a kind of nutritious, tasty mouthfeel, the preparation method of the beef paste of unique flavor.
The technical solution used in the present invention：A kind of preparation method of fresh delicious and crisp beef paste, it includes following step
Suddenly：
A, major ingredient are prepared：
A. shin beef, pork are cleaned, meat cubelets is twisted into 2: 1 mass ratio mixing；
B. take peanut clear water to soak -12 hours 10 hours, remove the peel standby；By mass ratio for 2: 1: 1 it is dry
Radish, smoked bean curd, hot pickled mustard tube clean the fourth block for cutting into 0.3-0.5cm, are made garnishes；
C. by 15 parts of dried food and nuts dried fungus, 15 parts of dry pixie stool, 50 parts of dried thin mushroom, 30 parts of dried shrimp,
30 parts of dry crab meat rinses mixing well, pours into heat and is put into container, takes 10 times with 80 DEG C of -100 DEG C of water temperatures
1500 grams are soaked 10 minutes, and the fourth block of 0.3-0.5cm is cut into after leaching；Water after immersion is standby；
D. spices is made：Take star aniseed powder 8-10 parts, 5-8 parts of tsaoko powder, 3-5 parts of spiceleaf powder, nutmeg powder
2-4 parts, Ground Cloves 3-5 parts, cinnamomi cortex pulveratus 3-5 parts, fennel powder 3-5 parts is made spices；
B, raw material stir-frying：
A. 100 parts of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rises to 60 DEG C, pour into a in step A
The major ingredient meat cubelets being made fully stir-fry to exclusion；Pour into 50 parts of garlic solvent, 30 parts of 2min that stir-fry of Jiang Rong, then
100 parts of 5min that stir-fry of cooking wine are poured into, ceases fire standby after meat table fourth face is sallow；
B. 25 parts of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rises to 60 DEG C, pour into b systems in step A
Into garnishes fry to rise surface it is golden yellow, get out standby；
C, simmer：
When 100 parts of oil temperatures of peanut oil on cauldron to moderate heat, a. will be poured into rising to 80 DEG C, first in the A of falling step
The spices that d is made, quick-fried fragrant 10sec；The dried food and nuts that d is made in step A is poured into, thick broad-bean sauce is added, stir-fried
5min to dried food and nuts leach chilli oil；
B. the garnishes that c technologies in step A are made are put into, broken 50 parts of chilli is put into, stir-fries 5min；
Enter the meat cubelets that a technologies in step B are made, place into peanut and uniformly stir-fry 3min；Pour into technology in step A
C soaks the water of dried food and nuts, and lid pot big fire is simmered to boiling；
C. boil and pour into black pepper, sesame oil, oil consumption, light soy sauce, dark soy sauce, rock sugar, beef bone soup-stock powder and match somebody with somebody
Into dip, lid pot turn small fire stew 1 hour.
D, cooling：
Stew good relief and take out meat pulp natural cooling, be put into container and refrigerate 12-14 hours, refrigerated storage temperature is 12
DEG C -17 DEG C finished product.
Further：In the step A b take dried food and nuts dried fungus, dry pixie stool, dried thin mushroom, dried shrimp,
Dry crab meat 1: 1: 4: 2: 2.
Further：It is 1.5: 1 that a technologies take dried food and nuts with the mass ratio of thick broad-bean sauce in the step C.
Further：C technologies take black pepper 10-12 parts, sesame oil 20-25 parts, consumption in the step C
It is oily 60-65 parts, light soy sauce 50-55 parts, dark soy sauce 15-20 parts, rock sugar 60-62 parts, beef bone soup-stock powder 30-
32 parts are configured to dip.
Further：The D steps condense meat pulp using refrigeration technique, promote pigs and cattle meat, radish, do
All kinds of food materials of goods fill part and merge tasty with spices.
The beneficial effects of the invention are as follows：
1. the beef paste that the present invention is obtained, is rich on the basis of protein and amino acid in retaining food materials, is carried
Blood-supplementing blood-nourishing is risen, is strengthened muscles and bones, effect of strengthening spleen and nourishing stomach.Allocate dried fungus, dried thin mushroom, dried shrimp, dry into
Crab meat etc. aids in food materials, while increasing of rendering palatable is fresh, there is tonifying middle-Jiao and Qi, improves the work(of body resistance against diseases
Crowd's supplement that the feed such as special populations such as effect, old man, children is simple, intake is few with the addition of various nutrition
Material.
2. the proportioning of the ten several plant spices chosen in beef paste modulation baste used of the invention, carries
Mellowness full-bodied mouth feel is risen；Shin beef is carried out in various sauces pickle and enter meat Cheng Xiang, to obtain meat
Lubrication, hundred fragrant tasty and refreshing, foods and oiliness mouthfeel.Present invention process is perfect, and being made finished product can for a long time seal food up for safekeeping
With, it is easy to industrialized mass production.
Specific embodiment
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Shin beef, takes the muscle on ox thigh, there is what sarcolemma was wrapped up, and built-in muscle, hardness is moderate, lines
Rule, is best suitable for pot-stewed fowl.
Embodiment 1：
A kind of operating procedure of fresh delicious and crisp beef paste is as follows：
A, major ingredient are prepared：
500 grams of shin beef, 250 grams of pork are cleaned, mixing is twisted into meat cubelets；Take 200 grams of clear water of peanut
Immersion 10 hours, peeling；The fourth for cutting into 0.5 centimetre will be cleaned with dried vegetable radish, smoked bean curd, hot pickled mustard tube
Block；By 15 grams of dried fungus, 15 grams of dry pixie stool, 50 grams of dried thin mushroom, 30 grams of dried shrimp, dry crab meat 30
It is put into big basin after gram rinsing well, pours into 1500 grams of hot boiling water and soak 10 minutes, is cut into after leaching
0.5 centimetre of fourth block；Water after immersion is standby.
B, raw material are pre-cooked：
100 grams of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rise to 60 DEG C, poured into major ingredient meat cubelets and fully turn over
Fry exclusion；50 grams of garlic solvent is poured into, 30 grams of Jiang Rong stir-fries 2 minutes, then pour into 100 grams of cooking wine and stir-fried
5 minutes, cease fire standby after meat table fourth face is sallow；On frying pan to moderate heat, peanut oil 25 gram oil temperatures will be poured into
60 DEG C are risen to, 200 grams of dry radish fourth is poured into and is fried golden yellow to surface is played, got out standby.
C, stir-frying：
When 100 grams of oil temperatures of peanut oil on cauldron to moderate heat, will be poured into rising to 80 degree, first star aniseed powder 8
Gram, 5 grams of tsaoko powder, 3 grams of spiceleaf powder, 2 grams of nutmeg powder, 3 grams of Ground Cloves, 3 grams of cinnamomi cortex pulveratus, fennel
Quick-fried fragrant 10 seconds of 3 grams of powder；The dry pixie stool fourth, dried thin mushroom fourth, dried shrimp fourth, dry cut is poured into again
Crab meat fourth, Pixian bean sauce, stir-fry 5 minutes and go out chilli oil to it；Then 100 grams of hot pickled mustard tube fourth is poured into, it is fragrant
Dry 100 grams of fourth, 100 grams of dried radish fourth, 15 grams of dried fungus fourth, broken 50 grams of chilli stir-fries 5 minutes；
750 grams of the ox pork for stir-frying is poured into, it is soaked to go 200 grams of skin peanuts to stir-fry uniform 3 minutes；Pour into
1500 grams of the water leveling of dried food and nuts is soaked, pot cover is covered and is gone to and be boiled by fire；10 grams of black pepper is poured into, it is fragrant
25 grams of oil, 60 grams of oil consumption, 50 grams of light soy sauce, 15 grams of dark soy sauce, 60 grams of rock sugar, beef bone soup-stock powder 30
Gram, cover pot cover go to small fire stew 1 hour.
D, cooling：
The good all food materials natural coolings of relief are stewed, container is put into and is refrigerated 14 hours, refrigerated storage temperature is 17 DEG C.
When edible take out again with small fire stew 1-1.5 hours finished product.
Embodiment 2：
A kind of operating procedure of fresh delicious and crisp beef paste is as follows：
A, major ingredient are prepared：
600 grams of shin beef, 300 grams of pork are cleaned, mixing is twisted into meat cubelets；Take 220 grams of clear water of peanut
Immersion 10 hours, peeling；The fourth block for cutting into 0.8 centimetre will be cleaned with dried vegetable radish, fiddlehead；Will be dry
20 grams of agaric, 50 grams of dried thin mushroom, 50 grams of dried shrimp is put into big basin after rinsing well, is poured into heat and is opened
1600 grams of water is soaked 15 minutes, and 0.5 centimetre of fourth block is cut into after leaching；Water after immersion is standby.
B, raw material are pre-cooked：
120 grams of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rise to 70 DEG C, poured into major ingredient meat cubelets and fully turn over
Fry exclusion；50 grams of garlic solvent is poured into, 30 grams of Jiang Rong stir-fries 2 minutes, then pour into 120 grams of cooking wine and stir-fried
6 minutes, cease fire standby after meat table fourth face is sallow；On frying pan to moderate heat, peanut oil 30 gram oil temperatures will be poured into
60 DEG C are risen to, 220 grams of dry radish fourth is poured into and is fried golden yellow to surface is played, got out standby.
C, stir-frying：
When 100 grams of oil temperatures of peanut oil on cauldron to moderate heat, will be poured into rising to 80 degree, first star aniseed powder 8
Gram, 5 grams of spiceleaf powder, 5 grams of nutmeg powder, 5 grams of cinnamomi cortex pulveratus, quick-fried fragrant 10 seconds of 5 grams of fennel powder；Fall again
Enter dried mushrooms fourth, dried thin mushroom fourth, dried shrimp fourth, the thick broad-bean sauce cut, stir-frying 8 minutes, it is red to go out to it
Oil；Then pour into and squeeze 150 grams of fiddlehead fourth, 220 grams of dried radish fourth, broken 50 grams of chilli stir-fries 5 points
Clock；900 grams of the ox pork for stir-frying is poured into, it is soaked to go 220 grams of skin peanuts to stir-fry uniform 5 minutes；
1800 grams of the water leveling of immersion dried food and nuts is poured into, pot cover is covered and is gone to and be boiled by fire；Pour into black pepper 15
Gram, 30 grams of sesame oil, 50 grams of oil consumption, 50 grams of light soy sauce, 30 grams of dark soy sauce, 40 grams of rock sugar, beef bone soup-stock
40 grams of powder, cover pot cover go to small fire stew 1.2 hours.
D, cooling：
The good all food materials natural coolings of relief are stewed, container is put into and is refrigerated 15 hours, refrigerated storage temperature is 12 DEG C.
When edible take out again with small fire stew 1-1.5 hours finished product.
Embodiment 3：
A kind of operating procedure of fresh delicious and crisp beef paste is as follows：
A, major ingredient are prepared：
400 grams of shin beef, 200 grams of pork are cleaned, mixing is twisted into meat cubelets；Take 150 grams of clear water of peanut
Immersion 8 hours, peeling；Garnish food smoked bean curd, hot pickled mustard tube are cleaned the fourth block for cutting into 0.5 centimetre；By dried thin mushroom
60 grams, 40 grams of dried shrimp, 40 grams of dry crab meat is put into big basin after rinsing well, pours into hot boiling water 1500
Gram immersion 10 minutes, 0.5 centimetre of fourth block is cut into after leaching；Water after immersion is standby.
B, raw material are pre-cooked：
80 grams of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rise to 60 DEG C, poured into major ingredient meat cubelets and fully turn over
Fry exclusion；40 grams of garlic solvent is poured into, 30 grams of Jiang Rong stir-fries 2 minutes, then pour into 80 grams of cooking wine and stir-fry 5
Minute, cease fire standby after meat table fourth face is sallow.
C, stir-frying：
When 100 grams of oil temperatures of peanut oil on cauldron to moderate heat, will be poured into rising to 70 degree, first star aniseed powder 8
Gram, 5 grams of nutmeg powder, 5 grams of Ground Cloves, 5 grams of cinnamomi cortex pulveratus, quick-fried fragrant 10 seconds of 5 grams of fennel powder；Fall again
Enter cut dried thin mushroom fourth, dried shrimp fourth, dry crab meat fourth, Pixian bean sauce, stir-fry 5 minutes to its
Go out chilli oil；Then 100 grams of hot pickled mustard tube fourth is poured into, 100 grams of smoked bean curd fourth, broken 50 grams of chilli stir-fries 5 points
Clock；600 grams of the ox pork for stir-frying is poured into, it is soaked to go 150 grams of skin peanuts to stir-fry uniform 3 minutes；
1200 grams of the water leveling of immersion dried food and nuts is poured into, pot cover is covered and is gone to and be boiled by fire；30 grams of white sesameseed is poured into,
25 grams of sesame oil, 50 grams of oil consumption, 40 grams of light soy sauce, 20 grams of dark soy sauce, 50 grams of rock sugar, beef bone soup-stock powder 30
Gram, cover pot cover go to small fire stew 1 hour.
D, cooling：
The good all food materials natural coolings of relief are stewed, container is put into and is refrigerated 12 hours, refrigerated storage temperature is 15 DEG C.
When edible take out again with small fire stew 1-1.5 hours finished product.
Mouth feel score experiment is carried out to the fresh delicious and crisp beef paste A of the gained of the present embodiment 1, with using in the market with
Fresh delicious and crisp beef paste B that traditional approach is made, not put the beef that the spices such as anise, nutmeg, fennel are made
Sauce C, the beef paste D being made with not being allowed to dry goods are contrasted, fresh delicious and crisp beef paste A manufactured in the present embodiment
Pleasant aroma, the mellow uniqueness of taste, by 40 people to beef paste A, beef paste B, beef paste C, beef
Sauce D carries out sensory evaluation.There are 35 people to represent and prefer fresh delicious and crisp beef paste A compared with beef paste B, C, D
Taste, there are 2 people to represent the taste for preferring beef paste B compared with fresh delicious and crisp beef paste A, remaining 3 people
The taste for evaluating fresh delicious and crisp beef paste A is not so good as beef paste B, beef paste C, beef paste D, it is seen then that this implementation
The fresh delicious and crisp beef paste A of example 1 is because with unique local flavor.
The present invention is not limited to above-described specific embodiment, the foregoing is only of the invention preferable
Embodiment, is not intended to limit the invention, it is all done within the spirit and principles in the present invention it is any
Modification, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of preparation method of fresh delicious and crisp beef paste, its feature is comprised the following steps：
A, major ingredient are prepared：
A. shin beef, pork are cleaned, meat cubelets is twisted into 2: 1 mass ratio mixing；
B. take peanut clear water to soak -12 hours 10 hours, remove the peel standby；By mass ratio for 2: 1: 1 it is dry
Radish, smoked bean curd, hot pickled mustard tube clean the fourth block for cutting into 0.3-0.5cm, are made garnishes；
C. by 15 parts of dried food and nuts dried fungus, 15 parts of dry pixie stool, 50 parts of dried thin mushroom, 30 parts of dried shrimp,
30 parts of dry crab meat rinses mixing well, pours into heat and is put into container, takes 10 times with 80 DEG C of -100 DEG C of water temperatures
1500 grams are soaked 10 minutes, and the fourth block of 0.3-0.5cm is cut into after leaching；Water after immersion is standby；
D. spices is made：Take star aniseed powder 8-10 parts, 5-8 parts of tsaoko powder, 3-5 parts of spiceleaf powder, nutmeg powder
2-4 parts, Ground Cloves 3-5 parts, cinnamomi cortex pulveratus 3-5 parts, fennel powder 3-5 parts is made spices；
B, raw material stir-frying：
A. 100 parts of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rises to 60 DEG C, pour into a in step A
The major ingredient meat cubelets being made fully stir-fry to exclusion；Pour into 50 parts of garlic solvent, 30 parts of 2min that stir-fry of Jiang Rong, then
100 parts of 5min that stir-fry of cooking wine are poured into, ceases fire standby after meat table fourth face is sallow；
B. 25 parts of oil temperatures of peanut oil on frying pan to moderate heat, will be poured into and rises to 60 DEG C, pour into b systems in step A
Into garnishes fry to rise surface it is golden yellow, get out standby；
C, simmer：
When 100 parts of oil temperatures of peanut oil on cauldron to moderate heat, a. will be poured into rising to 80 DEG C, first in the A of falling step
The spices that d is made, quick-fried fragrant 10sec；The dried food and nuts that d is made in step A is poured into, thick broad-bean sauce is added, stir-fried
5min to dried food and nuts leach chilli oil；
B. the garnishes that c technologies in step A are made are put into, broken 50 parts of chilli is put into, stir-fries 5min；
Enter the meat cubelets that a technologies in step B are made, place into peanut and uniformly stir-fry 3min；Pour into technology in step A
C soaks the water of dried food and nuts, and lid pot big fire is simmered to boiling；
C. boil and pour into black pepper, sesame oil, oil consumption, light soy sauce, dark soy sauce, rock sugar, beef bone soup-stock powder and match somebody with somebody
Into dip, lid pot turn small fire stew 1 hour.
D, cooling：
Stew good relief and take out meat pulp natural cooling, be put into container and refrigerate 12-14 hours, refrigerated storage temperature is 12
DEG C -17 DEG C finished product.
2. the preparation method of a kind of fresh delicious and crisp beef paste according to claim 1, it is characterised in that：
B takes dried food and nuts dried fungus, dry pixie stool, dried thin mushroom, dried shrimp, dry crab meat 1: 1 in the step A:
4∶2∶2。
3. the preparation method of a kind of fresh delicious and crisp beef paste according to claim 1, it is characterised in that：
It is 1.5: 1 that a technologies take dried food and nuts with the mass ratio of thick broad-bean sauce in the step C.
4. the preparation method of a kind of fresh delicious and crisp beef paste according to claim 1, it is characterised in that：
C technologies take black pepper 10-12 parts, sesame oil 20-25 parts, oil consumption 60-65 parts, life in the step C
50-55 parts is taken out, dark soy sauce 15-20 parts, rock sugar 60-62 parts, 30-32 parts of beef bone soup-stock powder is configured to sauce
Juice.
5. the preparation method of a kind of fresh delicious and crisp beef paste according to claim 1, it is characterised in that：
The D steps condense meat pulp using refrigeration technique, promote pigs and cattle meat, radish, all kinds of food materials of dried food and nuts with perfume
It is tasty that material fills part fusion.
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| CN201510915581.6A CN106858359A (en) | 2015-12-11 | 2015-12-11 | A kind of preparation method of fresh delicious and crisp beef paste |
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