CN107279751A - A kind of beef paste and preparation method thereof - Google Patents
A kind of beef paste and preparation method thereof Download PDFInfo
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- CN107279751A CN107279751A CN201710610265.7A CN201710610265A CN107279751A CN 107279751 A CN107279751 A CN 107279751A CN 201710610265 A CN201710610265 A CN 201710610265A CN 107279751 A CN107279751 A CN 107279751A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The beef paste that the present invention is provided is using beef, peeled shrimp, soya sauce, mushroom fourth, pears and dessert almond as primary raw material, and meat, bacterium, fruit and dry fruit are combined, and special taste is nutritious；The taste of various auxiliary materials is incorporated in beef, various tastes are mutually merged, coordinated, the beef paste fragrance produced is abundant, strong；The pears added in beef paste, have neutralized the greasy of meat, and beef paste is salubriouser, tasty；The addition of dandelion powder further neutralizes the greasy feeling of beef paste, increases the nutrition of beef paste and has clearing heat and detoxicating effect simultaneously, it is to avoid is got angry caused by long-term consumption beef paste；Peeled shrimp is added in beef paste so that seafood is mutually blended with the taste of meat, lift the delicate flavour of beef paste.The present invention makes beef paste by making beef granules, soya sauce, chili oil and frying, at utmost remains the nutritional ingredient of each raw material while the taste allowed between various raw materials is mutually merged, permeates each other, reach the optimal effect of taste.
Description
Technical field
The present invention relates to food processing field, a kind of beef paste and preparation method thereof is specifically related to.
Background technology
Beef nature and flavor are sweet, flat, people's spleen, stomach, can tonifying spleen and stomach, QI invigorating disk, strengthening the bones and muscles.Governance wasting wins thin, quenches one's thirst, spleen is weak not
Fortune, mass in the abdomen, oedema, soreness and weakness of waist and knees.Beef contains abundant protein, and its amino acid ratio of components pork needs closer to human body,
Body resistance against diseases can be improved；Fat content ratio pork, the mutton of beef are low, 10% or so；In addition, being also rich in ore deposit in beef
Material (potassium, zinc, magnesium, iron etc.) and B family vitamin.Beef protein content is high, and fat content is low, delicious flavour, by many
The welcome of number crowd.But beef is inconvenient to carry, taste is single, growing to functional convenient food in order to meet market
The need for, by studying product formula and processing method, develop not only nutrition but also beef paste easy to carry.Current city
The most taste of beef paste on field is single, subalimentation, and long-term consumption is easily got angry, and relatively more greasy.
The content of the invention
The problem of in order to solve the above, it is an object of the invention to provide a kind of beef paste.
It is a further object of the present invention to provide a kind of preparation method of beef paste.
According to the beef paste of the specific embodiment of the invention, include the component of following parts by weight：35-45 parts of beef granules is fragrant
5-10 parts of mushroom fourth, 10-15 parts of soya sauce, 2-4 parts of peeled shrimp, 2-5 parts of dandelion powder, 2-4 parts of pears, 20-30 parts of edible oil, pepper powder
2-3 parts, 6-10 parts of capsicum, 2-3 parts of edible salt, 1.5-2 parts of monosodium glutamate, 1-2 parts of dessert almond, 1.5-2.5 parts of white sugar, 5-8 parts of green onion, ginger
3-6 parts and 2-4 parts of garlic.
According to the beef paste of the specific embodiment of the invention, it is preferable that include the component of following parts by weight：Beef granules 30-
42 parts, 6-8 parts of mushroom fourth, 12-14 parts of soya sauce, 3-3.5 parts of peeled shrimp, 3-4 parts of dandelion powder, 2.5-3.5 parts of pears, edible oil
25-28 parts, 2.5-2.8 parts of pepper powder, 7-8 parts of capsicum, 2.5-2.8 parts of edible salt, 1.6-1.8 parts of monosodium glutamate, dessert almond 1.5-1.8
2.5-3.5 parts of part, 1.8-2.2 parts of white sugar, 6-7 parts of green onion, 4-5 parts of ginger and garlic.
According to the beef paste of the specific embodiment of the invention, it is preferable that the beef paste also includes 2-5 parts of spice.
According to the beef paste of the specific embodiment of the invention, it is preferable that the beef paste also includes 1-3 parts of peanut powder.
According to the preparation method of the beef paste of the specific embodiment of the invention, comprise the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 5-10min, cold water soak 5- is used in blanching processing
10min, then carries out stew in soy sauce, cooling, cutting granulating；
(2) soya sauce is made：Soya bean is soaked, 90-120min is boiled in boiling water, cools down, smashs into soya bean mud, Ran Houxiang to pieces
Add flour in the soya bean mud, stir, spontaneous fermentation 20-30 days, then shine 5-7 days processed, then addition edible salt with
Water, is placed 15-20 days, and stirring 1-2 times, that is, obtain soya sauce daily；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is heated to 60-100 DEG C, green onion, Jiang He is added
Garlic frying 10-15min, is filtrated to get fragrant pungent oil, and the fragrant pungent oil is heated into 150-165 DEG C, the chilli powder is then added,
Frying 2-3min, cooling, obtains chili oil；
(4) frying：The chili oil that step (3) is obtained is heated to 120-150 DEG C, adds peeled shrimp, mushroom fourth and step
Suddenly the beef granules frying 3-5min that (1) is obtained, the soya sauce that then addition dandelion powder, pears and step (2) are obtained
Continue frying 8-12min, then add the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 1-2min, cool down, add
The dessert almond, that is, obtain the beef paste.
The preparation method of beef paste according to the specific embodiment of the invention, it is preferable that in step (1), the ox
The length of side of meat particle is 0.2-0.5cm.
The preparation method of beef paste according to the specific embodiment of the invention, it is preferable that described to scald in step (1)
The process of water is：The beef cold water pickled is cooked, water temperature heating is incubated 3-5min to 50-60 DEG C.
The preparation method of beef paste according to the specific embodiment of the invention, it is preferable that in step (2), the Huang
The weight ratio of beans mud and flour is 1:0.8-1.
The preparation method of beef paste according to the specific embodiment of the invention, it is preferable that in step (2), the Huang
The weight ratio of beans mud, edible salt and water is 1:0.5-0.8:2-5, first adds 1/4-1/3 water, places the and adds 1/ in 4-6 days
4-1/3 water, places and adds within the 8-10 days remaining water.
The preparation method of beef paste according to the specific embodiment of the invention, it is preferable that in step (3), will be edible
Oil is heated to 80-100 DEG C, adds green onion, ginger and sour frying 2-3min, is then cooled to 60-65 DEG C, heats 8-12min, obtain fragrant pungent
Oil.
Beneficial effects of the present invention are：
1. the beef paste that the present invention is provided is using beef, peeled shrimp, soya sauce, mushroom fourth, pears and dessert almond as primary raw material,
Meat, bacterium, fruit and dry fruit are combined, and special taste is nutritious；The taste of various auxiliary materials, various mouths have been incorporated in beef
Taste is mutually merged, coordinated, and the beef paste fragrance produced enriches strong；The pears added in beef paste, have neutralized the greasy of meat,
Beef paste is salubriouser, tasty；The addition of dandelion powder further neutralizes the greasy feeling of beef paste, and the nutrition for increasing beef paste is same
When there is clearing heat and detoxicating effect, it is to avoid long-term consumption beef paste caused by get angry；Peeled shrimp is added in beef paste so that seafood
Mutually blend with the taste of meat, lift the delicate flavour of beef paste；The addition of dessert almond causes beef paste soft, crisp mouthfeel phase when edible
Between.
2. the present invention makes beef paste by making beef granules, soya sauce, chili oil and frying, at utmost remain
The taste that the nutritional ingredient of each raw material allows between various raw materials simultaneously is mutually merged, and is permeated each other, is reached the optimal effect of taste；
Beef granules process uses cold water soak after fishy smell, blanching are eliminated after pickling, and at utmost ensure that the fresh and tender of meat, then
Stew in soy sauce causes beef granules fresh and tender tasty, and meat is fresh refreshing, coordinates the soya sauce obtained through spontaneous fermentation, paste flavor and meat flavour are coordinated, continuous
It is suitable, homemade chili oil concentrated spice mouthfeel and capsicum it is spicy, utilize the chili oil frying beef granules of preparation, soya bean
Sauce, peeled shrimp, mushroom fourth, dandelion powder and pears, then add other flavorings, and not only nutrition is rich for the beef paste so obtained
Richness, obtains mouthfeel fresh refreshing, delicious, soft crisp alternate.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope that the present invention is protected.
Embodiment 1
Beef paste includes the component of following parts by weight：Beef granules 350g, mushroom fourth 50g, soya sauce 100g, peeled shrimp 20g, Pu
Public English powder 20g, pears 20g, edible oil 200g, pepper powder 20g, capsicum 60g, edible salt 20g, monosodium glutamate 15g, dessert almond 10g, white sugar
15g, green onion 50g, ginger 30g and garlic 20g.
The preparation method of above-mentioned beef paste, comprises the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 5min, the beef cold water pickled is cooked, water temperature
50 DEG C are heated to, 5min is incubated, uses cold water soak 5min, then carry out stew in soy sauce, is cooled down, the beef that the length of side is 0.2cm is cut into
Grain；
(2) soya sauce is made：Soya bean is soaked, 90min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to described
Flour is added in soya bean mud, the soya bean mud is 1 with flour and weight ratio:0.8, stir, then spontaneous fermentation 20 days shine
System 5 days, then adds edible salt and water, the weight ratio of the soya bean mud, edible salt and water is 1:0.5:2, placement 15 days, daily
Stirring 1 time, that is, obtain soya sauce；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is first heated to 80 DEG C, green onion, ginger and acid is added
Frying 3min, is then cooled to 60 DEG C, frying 12min is filtrated to get fragrant pungent oil, the fragrant pungent oil is heated into 150 DEG C, then
The chilli powder is added, frying 3min, cooling obtains chili oil；
(4) frying：The chili oil that step (3) is obtained is heated to 120 DEG C, adds peeled shrimp, mushroom fourth and step (1)
The obtained beef granules frying 3min, then adds dandelion powder, the soya sauce that pears and step (2) are obtained continues frying
12min, then adds the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 2min, and cooling adds the dessert almond, i.e.,
Obtain the beef paste.
Embodiment 2
Beef paste includes the component of following parts by weight：Beef granules 450g, mushroom fourth 100g, soya sauce 150g, peeled shrimp 40g,
Dandelion powder 50g, pears 40g, edible oil 300g, pepper powder 30g, capsicum 100g, edible salt 30g, monosodium glutamate 20g, dessert almond 20g,
White sugar 25g, green onion 80g, ginger 60g and garlic 40g.
The preparation method of above-mentioned beef paste, comprises the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 10min, the beef cold water pickled is cooked, water temperature
60 DEG C are heated to, 3min is incubated, uses cold water soak 10min, then carry out stew in soy sauce, is cooled down, the beef that the length of side is 0.5cm is cut into
Grain；
(2) soya sauce is made：Soya bean is soaked, 120min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to institute
State and flour is added in soya bean mud, the soya bean mud is 1 with flour and weight ratio:1, stir, then spontaneous fermentation 30 days shine
System 7 days, then adds edible salt and water, the weight ratio of the soya bean mud, edible salt and water is 1:0.8:5, placement 20 days, daily
Stirring 2 times, that is, obtain soya sauce；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is first heated to 100 DEG C, green onion, Jiang He is added
Sour frying 2min, is then cooled to 65 DEG C, heats 8min, and edible oil is heated into 100 DEG C, adds green onion, ginger and garlic frying
10min, is filtrated to get fragrant pungent oil, and the fragrant pungent oil is heated into 165 DEG C, then adds the chilli powder, frying 2min, cold
But, chili oil is obtained；
(4) frying：The chili oil that step (3) is obtained is heated to 150 DEG C, adds peeled shrimp, mushroom fourth and step (1)
The obtained beef granules frying 5min, then adds dandelion powder, the soya sauce that pears and step (2) are obtained continues frying
8min, then adds the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 1min, and cooling adds the dessert almond, i.e.,
Obtain the beef paste.
Embodiment 3
Beef paste includes the component of following parts by weight：Beef granules 300g, mushroom fourth 60g, soya sauce 120g, peeled shrimp 30g, Pu
Public English powder 30g, pears 25g, edible oil 250g, pepper powder 25g, capsicum 70g, edible salt 25g, monosodium glutamate 16g, dessert almond 15g, white sugar
18g, green onion 60g, ginger 40g, garlic 25g, spice 20g and the powder of peanut powder 10.
The preparation method of above-mentioned beef paste, comprises the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 8min, the beef cold water pickled is cooked, water temperature
55 DEG C are heated to, 4min is incubated, uses cold water soak 8min, then carry out stew in soy sauce, is cooled down, the beef that the length of side is 0.4cm is cut into
Grain；
(2) soya sauce is made：Soya bean is soaked, 100min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to institute
State and flour is added in soya bean mud, the soya bean mud is 1 with flour and weight ratio:1, stir, then spontaneous fermentation 25 days shine
System 6 days, then first adds edible salt and 1/3 water, and placement adds 1/3 water on the 6th day, places the 10th day and adds remaining 1/
3 water, the weight ratio of the soya bean mud, edible salt and water is 1:0.8:5, place 18 days, stirring 2 times, that is, obtain soya bean daily
Sauce；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is heated to 90 DEG C, add spice, green onion,
Ginger and garlic frying 12min, are filtrated to get fragrant pungent oil, and the fragrant pungent oil is heated into 155 DEG C, the chilli powder is then added, and fry
2.5min processed, cooling, obtains chili oil；
(4) frying：The chili oil that step (3) is obtained is heated to 130 DEG C, adds peeled shrimp, mushroom fourth and step (1)
The obtained beef granules frying 3.5min, then adds dandelion powder, the soya sauce that pears and step (2) are obtained continues to fry
10min processed, then adds the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 1.5min, and cooling adds the sweet tea apricot
Renhe peanut powder, that is, obtain the beef paste.
Embodiment 4
Beef paste includes the component of following parts by weight：Beef granules 420g, mushroom fourth 80g, soya sauce 140g, peeled shrimp 35g, Pu
Public English powder 40g, pears 35g, edible oil 280g, pepper powder 28g, capsicum 80g, edible salt 28g, monosodium glutamate 18g, dessert almond 18g, white sugar
22g, green onion 70g, ginger 50g, garlic 35g, 50 parts of spice and peanut powder 30g.
The preparation method of above-mentioned beef paste, comprises the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 6min, the beef cold water pickled is cooked, water temperature
60 DEG C are heated to, 4min is incubated, uses cold water soak 6min, then carry out stew in soy sauce, is cooled down, the beef that the length of side is 0.5cm is cut into
Grain；
(2) soya sauce is made：Soya bean is soaked, 100min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to institute
State and flour is added in soya bean mud, the soya bean mud is 1 with flour and weight ratio:1, stir, then spontaneous fermentation 28 days shine
System 7 days, then first adds edible salt and 1/4 water, and placement adds 1/4 water on the 4th day, places the 8th day and adds remaining one
Half water, the weight ratio of the soya bean mud, edible salt and water is 1:0.8:5, place 20 days, stirring 2 times, that is, obtain soya bean daily
Sauce；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is heated to 80 DEG C, add spice, green onion,
Ginger and garlic frying 12min, are filtrated to get fragrant pungent oil, and the fragrant pungent oil is heated into 165 DEG C, the chilli powder is then added, and fry
2.5min processed, cooling, obtains chili oil；
(4) frying：The chili oil that step (3) is obtained is heated to 150 DEG C, adds peeled shrimp, mushroom fourth and step (1)
The obtained beef granules frying 5min, then adds dandelion powder, the soya sauce that pears and step (2) are obtained continues frying
10min, then adds the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 2min, cooling, add the dessert almond and
Peanut powder, that is, obtain the beef paste.
Embodiment 5
Beef paste includes the component of following parts by weight：Beef granules 300g, mushroom fourth 60g, soya sauce 120g, peeled shrimp 30g, Pu
Public English powder 30g, pears 25g, edible oil 250g, pepper powder 25g, capsicum 70g, edible salt 25g, monosodium glutamate 16g, dessert almond 15g, white sugar
18g, green onion 60g, ginger 40g and garlic 25g.
Embodiment 6
Beef paste includes the component of following parts by weight：Beef granules 420g, mushroom fourth 80g, soya sauce 140g, peeled shrimp 35g, Pu
Public English powder 40g, pears 35g, edible oil 280g, pepper powder 28g, capsicum 80g, edible salt 28g, monosodium glutamate 18g, dessert almond 18g, white sugar
22g, green onion 70g, ginger 50g and garlic 35g.
Embodiment 7
Beef paste includes the component of following parts by weight：Beef granules 450g, mushroom fourth 100g, soya sauce 150g, peeled shrimp 40g,
Dandelion powder 50g, pears 40g, edible oil 300g, pepper powder 30g, capsicum 100g, edible salt 30g, monosodium glutamate 20g, dessert almond 20g,
White sugar 25g, green onion 80g, ginger 60g, garlic 40g and spice 20g.
Embodiment 8
Beef paste includes the component of following parts by weight：Beef granules 450g, mushroom fourth 100g, soya sauce 150g, peeled shrimp 40g,
Dandelion powder 50g, pears 40g, edible oil 300g, pepper powder 30g, capsicum 100g, edible salt 30g, monosodium glutamate 20g, dessert almond 20g,
White sugar 25g, green onion 80g, ginger 60g, garlic 40g and spice 50g.
Embodiment 9
Beef paste includes the component of following parts by weight：Beef granules 420g, mushroom fourth 80g, soya sauce 140g, peeled shrimp 35g, Pu
Public English powder 40g, pears 35g, edible oil 280g, pepper powder 28g, capsicum 80g, edible salt 28g, monosodium glutamate 18g, dessert almond 18g, white sugar
22g, green onion 70g, ginger 50g, garlic 35g and spice 50g.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of beef paste, it is characterised in that include the component of following parts by weight：35-45 parts of beef granules, 5-10 parts of mushroom fourth,
10-15 parts of soya sauce, 2-4 parts of peeled shrimp, 2-5 parts of dandelion powder, 2-4 parts of pears, 20-30 parts of edible oil, 2-3 parts of pepper powder, capsicum
6-10 parts, 2-3 parts of edible salt, 1.5-2 parts of monosodium glutamate, 1-2 parts of dessert almond, 1.5-2.5 parts of white sugar, 5-8 parts of green onion, 3-6 parts of ginger and garlic
2-4 parts.
2. beef paste according to claim 1, it is characterised in that include the component of following parts by weight：Beef granules 30-42
Part, 6-8 parts of mushroom fourth, 12-14 parts of soya sauce, 3-3.5 parts of peeled shrimp, 3-4 parts of dandelion powder, 2.5-3.5 parts of pears, edible oil 25-
28 parts, 2.5-2.8 parts of pepper powder, 7-8 parts of capsicum, 2.5-2.8 parts of edible salt, 1.6-1.8 parts of monosodium glutamate, 1.5-1.8 parts of dessert almond,
2.5-3.5 parts of 1.8-2.2 parts of white sugar, 6-7 parts of green onion, 4-5 parts of ginger and garlic.
3. beef paste according to claim 1 or 2, it is characterised in that the beef paste also includes 2-5 parts of spice.
4. beef paste according to claim 3, it is characterised in that the beef paste also includes 1-3 parts of peanut powder.
5. make the method for the beef paste described in claim 1, it is characterised in that the described method comprises the following steps：
(1) beef granules is made：Cooking wine is added into beef clod and pickles 5-10min, blanching processing uses cold water soak 5-10min, so
After carry out stew in soy sauce, cool down, cutting granulating；
(2) soya sauce is made：Soya bean is soaked, 90-120min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to described
Flour is added in soya bean mud, is stirred, then spontaneous fermentation 20-30 days shine 5-7 days processed, then add edible salt and water, put
Put 15-20 days, stirring 1-2 times, that is, obtain soya sauce daily；
(3) chili oil is made：Capsicum crushing is obtained into chilli powder, edible oil is heated to 60-100 DEG C, green onion, ginger and garlic is added and fries
10-15min processed, is filtrated to get fragrant pungent oil, and the fragrant pungent oil is heated into 150-165 DEG C, the chilli powder, frying is then added
2-3min, cooling, obtains chili oil；
(4) frying：The chili oil that step (3) is obtained is heated to 120-150 DEG C, adds peeled shrimp, mushroom fourth and step (1)
The obtained beef granules frying 3-5min, then adds dandelion powder, the soya sauce that pears and step (2) are obtained continues to fry
8-12min processed, then adds the pepper powder, edible salt, monosodium glutamate and white sugar stirring frying 1-2min, and cooling adds the sweet tea
Almond, that is, obtain the beef paste.
6. the method according to claim 5 for making beef paste, it is characterised in that in step (1), the side of the beef granules
A length of 0.2-0.5cm.
7. the method according to claim 5 for preparing beef paste, it is characterised in that in step (1), the process of the blanching
For：The beef cold water pickled is cooked, water temperature heating is incubated 3-5min to 50-60 DEG C.
8. the method according to claim 5 for making beef paste, it is characterised in that in step (2), the soya bean mud and face
The weight ratio of powder is 1:0.8-1.
9. the method according to claim 5 for making beef paste, it is characterised in that in step (2), the soya bean mud, food
It is 1 with the weight ratio of salt and water:0.5-0.8:2-5, first adds 1/4-1/3 water, places the and adds 1/4-1/3's in 4-6 days
Water, places and adds within the 8-10 days remaining water.
10. the method according to claim 5 for making beef paste, it is characterised in that in step (3), edible oil is heated
To 80-100 DEG C, green onion, ginger and sour frying 2-3min are added, 60-65 DEG C is then cooled to, frying 8-12min obtains fragrant pungent oil.
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Cited By (11)
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| CN107411041A (en) * | 2017-08-15 | 2017-12-01 | 广西民族大学 | A kind of peeled shrimp beef hot sauce and preparation method thereof |
| CN107950996A (en) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | A kind of beef paste and preparation method thereof |
| CN108576771A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of meat pulp and preparation method thereof |
| CN109090518A (en) * | 2018-07-24 | 2018-12-28 | 宁夏宁杨食品有限公司 | A kind of folder steamed bun meat pulp and preparation method thereof |
| CN109363149A (en) * | 2018-11-15 | 2019-02-22 | 曹正君 | A kind of dandelion health-care sauce and preparation method thereof |
| CN110638029A (en) * | 2019-10-30 | 2020-01-03 | 河南伊赛牛肉股份有限公司 | Processing technology of seasoning sauce |
| CN112220028A (en) * | 2020-09-30 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Fruit and vegetable beef paste and preparation method thereof |
| CN112655939A (en) * | 2021-01-13 | 2021-04-16 | 贵州远鸿生物有限公司 | Beef paste and preparation method thereof |
| CN112869112A (en) * | 2019-11-29 | 2021-06-01 | 洪江市酱香和有限公司 | Spicy beef sauce and preparation method thereof |
| CN115005420A (en) * | 2022-06-09 | 2022-09-06 | 安徽玛西姆食品有限公司 | Preparation equipment and preparation process of bouillon beef paste |
| CN115500500A (en) * | 2022-09-28 | 2022-12-23 | 荆门金玺食品有限公司 | Preparation process of beef paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107411041A (en) * | 2017-08-15 | 2017-12-01 | 广西民族大学 | A kind of peeled shrimp beef hot sauce and preparation method thereof |
| CN107950996A (en) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | A kind of beef paste and preparation method thereof |
| CN108576771A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of meat pulp and preparation method thereof |
| CN109090518A (en) * | 2018-07-24 | 2018-12-28 | 宁夏宁杨食品有限公司 | A kind of folder steamed bun meat pulp and preparation method thereof |
| CN109363149A (en) * | 2018-11-15 | 2019-02-22 | 曹正君 | A kind of dandelion health-care sauce and preparation method thereof |
| CN110638029A (en) * | 2019-10-30 | 2020-01-03 | 河南伊赛牛肉股份有限公司 | Processing technology of seasoning sauce |
| CN112869112A (en) * | 2019-11-29 | 2021-06-01 | 洪江市酱香和有限公司 | Spicy beef sauce and preparation method thereof |
| CN112220028A (en) * | 2020-09-30 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Fruit and vegetable beef paste and preparation method thereof |
| CN112655939A (en) * | 2021-01-13 | 2021-04-16 | 贵州远鸿生物有限公司 | Beef paste and preparation method thereof |
| CN115005420A (en) * | 2022-06-09 | 2022-09-06 | 安徽玛西姆食品有限公司 | Preparation equipment and preparation process of bouillon beef paste |
| CN115005420B (en) * | 2022-06-09 | 2023-08-22 | 安徽玛西姆食品有限公司 | Preparation equipment and preparation process of exquisite beef paste |
| CN115500500A (en) * | 2022-09-28 | 2022-12-23 | 荆门金玺食品有限公司 | Preparation process of beef paste |
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