CN107712818A - A kind of Chinese toon beef paste and preparation method thereof - Google Patents
A kind of Chinese toon beef paste and preparation method thereof Download PDFInfo
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- CN107712818A CN107712818A CN201710847999.7A CN201710847999A CN107712818A CN 107712818 A CN107712818 A CN 107712818A CN 201710847999 A CN201710847999 A CN 201710847999A CN 107712818 A CN107712818 A CN 107712818A
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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
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
-
- 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 invention discloses a kind of Chinese toon beef paste, includes the component that following weight parts match：50 60 parts of Chinese toon, Bulbus Allii Fistulosi, 10 20 parts, 40 60 parts of salad oil, fried 10 30 parts of cayenne pepper, 28 parts of peanut powder, 28 parts of coix seed powder, 30 40 parts of diced beef, 10 15 parts of Chinese yam, 10 15 parts of garlic, 5 10 parts of ginger, 36 parts of fennel seeds, 35 parts of the bighead atractylodes rhizome, 15 25 parts of thick broad-bean sauce, 15 25 parts of sweet fermented flour sauce, 0.8 1.2 parts of sesame, 28 parts of monosodium glutamate, 24 parts of white sugar；32 38 parts of Chinese prickly ash, 0.5 1 parts of tangerine peel, 10 15 parts of cooking wine, 0.5 1 parts of spiceleaf, 12 parts of tsaoko, 12 parts of zingiber kawagoii, 0.5 1 parts of the banksia rose, 15 parts of fritillary bulb；13 parts of the fruit of Chinese wolfberry；12 parts of malt.Animal protein and Chinese herbal medicine are organically combined and are made, improves a poor appetite, help digest, be nutritious, at the same also to catching cold, arthralgia pain due to rheumatism, stomachache, all certain effects such as dysentery.
Description
Technical field
The present invention relates to field of food, especially a kind of Chinese toon beef paste and preparation method thereof.
Background technology
Chinese toon (Toona sinensis) also known as Chinese toon bud, spring Chinese toon, fragrant pile crown, bright red Ailanthus altissima, Chinese toon day etc., in Anhui province
Also troat seedling.Root has double-layer fur, also known as the bark of the root or stem of the tree of heaven, originates in China, is distributed in the area extensively such as the Changjiang river north and south.Meliaceae, fall
Leaf arbor, dioecism, leaf are in even number winglike compound leaf, panicle, both sexes floral white, and fruit is oval capsule, aliform kind
Son, seed can be bred.Tree body is tall and big, in addition to edible for Chinese toon bud, and the preferred seeds of afforestation.
Ancient times Chinese toon is referred to as Chinese toon, and tree-of-heaven is referred to as the tree of heaven.Compatriots eat Chinese toon Cheng Xi for a long time, just spread all over the big south of the River early in Han dynasty
North；Various regions, which are liked to pinch, takes tender shoots, fries meat, scrambled egg or mixes food with sesame oil, in West Hunan, Hubei south more so.
Chinese toon bud is nutritious (according to analysis, in every 100 grams of Chinese toon buds, containing 9.8 grams of protein, calcic because of its aromatic flavour
143 milligrams, containing 115 milligrams of vitamin C, all first in row vegetables.In addition, also phosphorous 135 milligrams, 1.36 milligrams of carrotene,
And the nutriment such as iron and B family vitamin.) and be referred to as " vegetables on tree ", it is preferably for dinner guest；And it also have it is higher
Medical value, can be used to dietotherapy, to catching cold, arthralgia pain due to rheumatism, stomachache, all certain effects such as dysentery.
Recent years, the living standard of the people improved with China's economic liftoff, increasing people start to focus on health,
Dietotherapy, health diet, it is conceivable that, Chinese toon bud nutritious, aromatic character and agreeable taste all will be people in following a very long time
One of indispensable dish on dining table.
Beef is one of meat product of Chinese, is only second to pork, and beef protein content is high, and fat content is low,
So delicious flavour, is liked by people, the laudatory title of " favourite son in meat " is enjoyed.Beef contains abundant protein, amino acid ratio of components
Pork needs closer to human body, can improve the resistance against diseases of body, to growing and Post operation, the people of aftercare are supplementing
Lose blood, repair tissue etc. it is particularly suitable.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes taste, strengthening the muscles and bones, resolving sputum breath
The effect of wind, saliva of quenching the thirst.
In the market not using Chinese toon, beef as primary raw material, tartar sauce is made, forms unique flavor, is fond of eating and seeks again
Support, open taste again health pollution-free food.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of Chinese toon beef paste and preparation method thereof, by animal protein with
And Chinese herbal medicine organically combine be made, improve a poor appetite, help digest, be nutritious, at the same also to catching cold, arthralgia pain due to rheumatism, stomach
Bitterly, all certain effects such as dysentery.
The purpose of the present invention, is achieved through the following technical solutions：
A kind of Chinese toon beef paste, it includes the component of following weight parts proportioning：
Chinese toon 50-60 parts, Bulbus Allii Fistulosi, 10-20 parts, salad oil 40-60 parts, fried cayenne pepper 10-30 parts, peanut powder 2-8
Part, coix seed powder 2-8 parts, diced beef 30-40 parts, Chinese yam 10-15 parts, garlic 10-15 parts, ginger 5-10 parts, fennel seeds 3-6
Part, bighead atractylodes rhizome 3-5 parts, thick broad-bean sauce 15-25 parts, sweet fermented flour sauce 15-25 parts, sesame 0.8-1.2 parts, monosodium glutamate 2-8 parts, white sugar 2-4 parts；Flower
Green pepper 32-38 parts, tangerine peel 0.5-1 parts, cooking wine 10-15 parts, spiceleaf 0.5-1 parts, tsaoko 1-2 parts, zingiber kawagoii 1-2 parts, banksia rose 0.5-1
Part, fritillary bulb 1-5 parts；Fruit of Chinese wolfberry 1-3 parts；Malt 1-2 parts.
The cooking wine is added a variety of spices brews such as Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger and formed by yellow rice wine；Face
Sauce is sweet fermented flour sauce, is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.The cooking wine
Typically sold by market with sweet fermented flour sauce.
The particle diameter of diced beef is 5~15mm.
A kind of preparation method of above-mentioned Chinese toon beef paste, this method comprise the following steps：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are in pot
In do stir-frying, it is 50-80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into beef
Fourth, it is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 120~130 DEG C, pours into material a and material b, is fried
System 2~3 minutes；Material c is poured into again, frying 8~10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet tea
Flour paste, tsaoko, malt pour into, and are boiled 60~80 minutes with slow fire；Then add Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry,
Zingiber kawagoii, boiled again with slow fire 30~40 minutes；Backmost cooling side is stirred 2~6 minutes, makes to obtain boiling after it is well mixed
Sauce；
5) sterilization packaging：By the sauce that step 4) obtains through bottling, weigh, cover, Chinese toon ox being obtained after high-temperature sterilization, packaging
Meat pulp finished product.
Sterilising temp in step 5) is 118~123 DEG C.
A kind of Chinese toon beef paste provided by the invention and preparation method thereof, has the beneficial effect that：
1st, for the present invention first with Chinese yam, the bighead atractylodes rhizome and the common infusion of diced beef, the beef cloves after infusion is soft agreeable to the taste, and absorbs
The drug effect of Chinese yam and the bighead atractylodes rhizome, the function that gain beef is invigorated the spleen and benefited qi；Chinese yam after infusion enters sauce with Chinese yam mud, can both enrich
The mouthfeel of beef paste, the healthcare function of beef paste tonifying middle-Jiao and Qi is added again.
2nd, the present invention only use the Bulbus Allii Fistulosi part of shallot and one of as main material, be different from shallot all using with only do
The common practices of auxiliary material, and stir-fried under 130 DEG C -135 DEG C of specified temp, the fragrance and mouthfeel of Bulbus Allii Fistulosi are not only improved, also
Its health function is brought into play, such as reduced blood pressure, prevents the cholesterol caused by high fat of blood, food and raises, is reduced fine
Fibrillarin solubility, play a part of prevention of arterial hardening.
3rd, present invention uses special spice, the banksia rose composition in spice, there is invigorating the spleen to disappear stagnant, can adjust stomach and intestine stagnant gas
Effect, in addition with qi-regulating is soothing the liver, effect of promoting qi circulation and relieving pain, the performance of the banksia rose effect is total to by other compositions in spice
Completed with coordinating.
4th, substantial amounts of Chinese toon has been used in the unique formula of the present invention so that this product not only gives off a strong fragrance, delicious flavour,
More there is healthcare function, to catching cold, arthralgia pain due to rheumatism, stomachache, all certain effects such as dysentery.
Embodiment
Embodiment 1：
A kind of Chinese toon beef paste, it includes the component of following weight parts proportioning：
55 parts of Chinese toon, 15 parts of Bulbus Allii Fistulosi, 50 parts of salad oil, fried 20 parts of cayenne pepper, 6 parts of peanut powder, 6 parts of coix seed powder,
40 parts of diced beef, 15 parts of Chinese yam, 10 parts of garlic, 10 parts of ginger, 3 parts of fennel seeds, 3 parts of the bighead atractylodes rhizome, 15 parts of thick broad-bean sauce, sweet fermented flour sauce 15
Part, 0.8 part of sesame, 2 parts of monosodium glutamate, 2 parts of white sugar；32 parts of Chinese prickly ash, 0.5 part of tangerine peel, 10 parts of cooking wine, 0.5 part of spiceleaf, 2 parts of tsaoko, three
How 1 part, 0.5 part of the banksia rose, 1 part of fritillary bulb；1 part of the fruit of Chinese wolfberry；1 part of malt.
The cooking wine is added a variety of spices brews such as Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger and formed by yellow rice wine；Face
Sauce is sweet fermented flour sauce, is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.The cooking wine
Typically sold by market with sweet fermented flour sauce.
The particle diameter of diced beef is 5~15mm.
A kind of preparation method of above-mentioned Chinese toon beef paste, this method comprise the following steps：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are in pot
In do stir-frying, it is 80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into beef
Fourth, it is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 120 DEG C, pours into material a and material b, frying 2~3
Minute；Material c is poured into again, frying 10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet fermented flour sauce, tsaoko,
Malt pours into, and is boiled 80 minutes with slow fire；Then Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry, zingiber kawagoii are added, with slow fire again
Boil 40 minutes；Backmost cooling side is stirred 2~6 minutes, makes to obtain the sauce boiled after it is well mixed；
5) sterilization packaging：By the sauce that step 4) obtains through bottling, weigh, cover, Chinese toon ox being obtained after high-temperature sterilization, packaging
Meat pulp finished product.
Sterilising temp in step 5) is 123 DEG C.
Embodiment 2：
A kind of Chinese toon beef paste, it includes the component of following weight parts proportioning：
51 parts of Chinese toon, 12 parts of Bulbus Allii Fistulosi, 44 parts of salad oil, fried 15 parts of cayenne pepper, 7 parts of peanut powder, 7 parts of coix seed powder,
33 parts of diced beef, 12 parts of Chinese yam, 14 parts of garlic, 9 parts of ginger, 3.9 parts of fennel seeds, 4 parts of the bighead atractylodes rhizome, 20 parts of thick broad-bean sauce, sweet fermented flour sauce 20
Part, 0.9 part of sesame, monosodium glutamate 2-8 parts, 2.8 parts of white sugar；33 parts of Chinese prickly ash, 1 part of tangerine peel, 12 parts of cooking wine, 0.6 part of spiceleaf, tsaoko 1.7
Part, 1.5 parts of zingiber kawagoii, 0.8 part of the banksia rose, 1 part of fritillary bulb；3 parts of the fruit of Chinese wolfberry；2 parts of malt.
The cooking wine is added a variety of spices brews such as Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger and formed by yellow rice wine；Face
Sauce is sweet fermented flour sauce, is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.The cooking wine
Typically sold by market with sweet fermented flour sauce.
The particle diameter of diced beef is 5~15mm.
A kind of preparation method of above-mentioned Chinese toon beef paste, this method comprise the following steps：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are in pot
In do stir-frying, it is 50-80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into beef
Fourth, it is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 120~130 DEG C, pours into material a and material b, is fried
System 2~3 minutes；Material c is poured into again, frying 8~10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet tea
Flour paste, tsaoko, malt pour into, and are boiled 60~80 minutes with slow fire；Then add Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry,
Zingiber kawagoii, boiled again with slow fire 30~40 minutes；Backmost cooling side is stirred 2~6 minutes, makes to obtain boiling after it is well mixed
Sauce；
5) sterilization packaging：By the sauce that step 4) obtains through bottling, weigh, cover, Chinese toon ox being obtained after high-temperature sterilization, packaging
Meat pulp finished product.
Sterilising temp in step 5) is 118~123 DEG C.
Embodiment 3：
A kind of Chinese toon beef paste, it includes the component of following weight parts proportioning：
57 parts of Chinese toon, 18 parts of Bulbus Allii Fistulosi, 43 parts of salad oil, fried 22 parts of cayenne pepper, 8 parts of peanut powder, 2 parts of coix seed powder,
38 parts of diced beef, 11 parts of Chinese yam, 12 parts of garlic, 8 parts of ginger, 6 parts of fennel seeds, 4 parts of the bighead atractylodes rhizome, 19 parts of thick broad-bean sauce, 17 parts of sweet fermented flour sauce,
0.9 part of sesame, 7 parts of monosodium glutamate, 3 parts of white sugar；36 parts of Chinese prickly ash, 0.7 part of tangerine peel, 15 parts of cooking wine, 0.8 part of spiceleaf, 1.5 parts of tsaoko, three
How 1.2 parts, 0.7 part of the banksia rose, 2 parts of fritillary bulb；2 parts of the fruit of Chinese wolfberry；1.5 parts of malt.
The cooking wine is added a variety of spices brews such as Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger and formed by yellow rice wine；Face
Sauce is sweet fermented flour sauce, is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.The cooking wine
Typically sold by market with sweet fermented flour sauce.
The particle diameter of diced beef is 5~15mm.
A kind of preparation method of above-mentioned Chinese toon beef paste, this method comprise the following steps：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are in pot
In do stir-frying, it is 50-80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into beef
Fourth, it is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 120~130 DEG C, pours into material a and material b, is fried
System 2~3 minutes；Material c is poured into again, frying 8~10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet tea
Flour paste, tsaoko, malt pour into, and are boiled 60~80 minutes with slow fire；Then add Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry,
Zingiber kawagoii, boiled again with slow fire 30~40 minutes；Backmost cooling side is stirred 2~6 minutes, makes to obtain boiling after it is well mixed
Sauce；
5) sterilization packaging：By the sauce that step 4) obtains through bottling, weigh, cover, Chinese toon ox being obtained after high-temperature sterilization, packaging
Meat pulp finished product.
Sterilising temp in step 5) is 118~123 DEG C.
Embodiment 4：
A kind of Chinese toon beef paste, it includes the component of following weight parts proportioning：
50 parts of Chinese toon, 15 parts of Bulbus Allii Fistulosi, 60 parts of salad oil, fried 30 parts of cayenne pepper, 7 parts of peanut powder, 8 parts of coix seed powder,
35 parts of diced beef, 15 parts of Chinese yam, 15 parts of garlic, 10 parts of ginger, 4 parts of fennel seeds, 4 parts of the bighead atractylodes rhizome, 25 parts of thick broad-bean sauce, sweet fermented flour sauce 15
Part, 0.8 part of sesame, 8 parts of monosodium glutamate, 3 parts of white sugar；35 parts of Chinese prickly ash, 1 part of tangerine peel, 15 parts of cooking wine, 0.5 part of spiceleaf, 1 part of tsaoko, zingiber kawagoii
1.5 parts, 0.5 part of the banksia rose, 5 parts of fritillary bulb；3 parts of the fruit of Chinese wolfberry；1 part of malt.
The cooking wine is added a variety of spices brews such as Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger and formed by yellow rice wine；Face
Sauce is sweet fermented flour sauce, is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.The cooking wine
Typically sold by market with sweet fermented flour sauce.
The particle diameter of diced beef is 5~15mm.
A kind of preparation method of above-mentioned Chinese toon beef paste, this method comprise the following steps：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are in pot
In do stir-frying, it is 80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into beef
Fourth, it is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 130 DEG C, pours into material a and material b, frying 2~3
Minute；Material c is poured into again, frying 10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet fermented flour sauce, tsaoko,
Malt pours into, and is boiled 60 minutes with slow fire；Then Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry, zingiber kawagoii are added, with slow fire again
Boil 30 minutes；Backmost cooling side is stirred 2 minutes, makes to obtain the sauce boiled after it is well mixed；
5) sterilization packaging：By the sauce that step 4) obtains through bottling, weigh, cover, Chinese toon ox being obtained after high-temperature sterilization, packaging
Meat pulp finished product.
Sterilising temp in step 5) is 118~123 DEG C.
Claims (5)
1. a kind of Chinese toon beef paste, it is characterised in that the Chinese toon beef paste includes the component of following weight parts proportioning：
Chinese toon 50-60 parts, Bulbus Allii Fistulosi, 10-20 parts, salad oil 40-60 parts, fried cayenne pepper 10-30 parts, peanut powder 2-8 parts, the heart of a lotus seed
Seed of jog's tears powder 2-8 parts, diced beef 30-40 parts, Chinese yam 10-15 parts, garlic 10-15 parts, ginger 5-10 parts, fennel seeds 3-6 parts, the bighead atractylodes rhizome
3-5 parts, thick broad-bean sauce 15-25 parts, sweet fermented flour sauce 15-25 parts, sesame 0.8-1.2 parts, monosodium glutamate 2-8 parts, white sugar 2-4 parts；Chinese prickly ash 32-38
Part, tangerine peel 0.5-1 parts, cooking wine 10-15 parts, spiceleaf 0.5-1 parts, tsaoko 1-2 parts, zingiber kawagoii 1-2 parts, banksia rose 0.5-1 parts, fritillary bulb
1-5 parts；Fruit of Chinese wolfberry 1-3 parts；Malt 1-2 parts.
A kind of 2. Chinese toon beef paste according to claim 1, it is characterised in that the cooking wine by yellow rice wine, add Chinese prickly ash,
A variety of spices such as aniseed, cassia bark, cloves, fructus amomi, ginger, which are brewed, to be formed；Flour paste is sweet fermented flour sauce, is the warp using flour as primary raw material
A kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.
3. a kind of Chinese toon beef paste according to claim 1, it is characterised in that the particle diameter of the diced beef is 5~15mm.
4. the preparation method of a kind of Chinese toon beef paste described in claim 1-3, it is characterised in that methods described includes following step
Suddenly：
1) material a preparation：Fried cayenne pepper, peanut powder, fennel seeds, sesame, Chinese prickly ash, tangerine peel, spiceleaf, the banksia rose are done in pot
Stir-frying, it is 50-80 DEG C to be made described in material a and do stir-frying temperature；
2) by ginger, garlic, Bulbus Allii Fistulosi, after selected respectively, cleaning, it is standby to be mixed into material b,
3) beef cleaned, boned, removing muscle, be placed in water and boil, removed watery blood and foam, beef is then cut into diced beef,
It is standby as material c；
4) sauce is endured：Salad oil is put into pot, when oil temperature reaches 120~130 DEG C, pours into material a and material b, frying 2~
3 minutes；Material c is poured into again, frying 8~10 minutes；Again by coix seed powder, Chinese yam, the bighead atractylodes rhizome, cooking wine, thick broad-bean sauce, sweet fermented flour sauce,
Tsaoko, malt pour into, and are boiled 60~80 minutes with slow fire；Then Chinese toon, monosodium glutamate, white sugar, fritillary bulb, the fruit of Chinese wolfberry, zingiber kawagoii are added,
Boiled again with slow fire 30~40 minutes；Backmost cooling side is stirred 2~6 minutes, makes to obtain the sauce boiled after it is well mixed；
5) sterilization packaging：The sauce that step 4) obtains is obtained into a kind of Chinese toon ox through bottling, weigh, cover, after high-temperature sterilization, packaging
Meat pulp finished product.
A kind of 5. preparation method of Chinese toon beef paste according to claim 4, it is characterised in that going out in the step 5)
Bacterium temperature is 118~123 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
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| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN103734672A (en) * | 2013-12-17 | 2014-04-23 | 永济市老冯家食品有限公司 | Scallion oil beef sauce |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN103734672A (en) * | 2013-12-17 | 2014-04-23 | 永济市老冯家食品有限公司 | Scallion oil beef sauce |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
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