CN107950996A - 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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- CN107950996A CN107950996A CN201810026757.6A CN201810026757A CN107950996A CN 107950996 A CN107950996 A CN 107950996A CN 201810026757 A CN201810026757 A CN 201810026757A CN 107950996 A CN107950996 A CN 107950996A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000000843 powder Substances 0.000 claims abstract description 108
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 54
- 244000068988 Glycine max Species 0.000 claims abstract description 54
- 235000015067 sauces Nutrition 0.000 claims abstract description 32
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims abstract description 28
- 239000008187 granular material Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 229940029982 garlic powder Drugs 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 229940090949 docosahexaenoic acid Drugs 0.000 claims abstract description 14
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims abstract description 14
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 12
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 12
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 9
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 9
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 9
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000003921 oil Substances 0.000 claims description 36
- 235000019198 oils Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 21
- 241000245665 Taraxacum Species 0.000 claims description 16
- 241000234282 Allium Species 0.000 claims description 14
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 244000226021 Anacardium occidentale Species 0.000 claims description 10
- 241000830535 Ligustrum lucidum Species 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 235000020224 almond Nutrition 0.000 claims description 10
- 235000020226 cashew nut Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000011701 zinc Substances 0.000 claims description 8
- 229910052725 zinc Inorganic materials 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 230000002269 spontaneous effect Effects 0.000 claims description 7
- 235000013547 stew Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004364 calculation method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 230000003760 hair shine Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000035764 nutrition Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 15
- 241000234314 Zingiber Species 0.000 description 11
- 241000207961 Sesamum Species 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 3
- 235000012208 gluconic acid Nutrition 0.000 description 3
- 239000000174 gluconic acid Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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 beef paste, including following raw material and parts by weight of raw materials：36 parts of 40 50 parts of beef granules, 20 30 parts of vegetable oil, 10 15 parts of soya sauce, 35 parts of capsicum annum fasciculatum, 10 20 parts of oyster mushroom fourth, 46 parts of onion powder, 24 parts of dandelion powder, 13 parts of docosahexaenoic acid, 0.3 0.5 parts of ground cinnamon, 35 parts of sesame, 0.2 0.4 parts of star aniseed powder, 0.5 0.8 parts of garlic powder, 0.3 0.5 parts of ginger powder, 0.8 1.2 parts of zinc gluconate, 0.1 0.3 parts of spice, 1.5 2.5 parts of white granulated sugar, 2.2 2.4 parts of edible salt and kernel powder.The beef paste of the present invention, it is not only full of nutrition, and also mouthfeel is fresh refreshing, delicious, and production method is simple.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of beef paste and preparation method thereof.
Background technology
Meat pulp is a kind of flavouring based on beef.Beef is one of main livestock products of China, rich in protein,
Iron, calcium, vitamin A, vitamin B1, vitamin B12, carnitine etc..In order to meet that market is growing to the convenient food of feature
The needs of product, by studying product formula and processing method, develop not only nutrition but also beef paste easy to carry.Beef
Sauce uses traditional handicraft, and kitchen formula is driven in ingenious combination, and the beef paste that frying goes out, good taste, being can not on common people's Domestic dining table
Or scarce condiment of going with rice or bread, can also directly it eat.
But beef is inconvenient to carry, taste is single, in order to meet the growing need to functional convenient food in market
Will, by studying product formula and processing method, develop not only nutrition but also beef paste easy to carry.Existing market
On the most taste of beef paste it is single, subalimentation, is eaten for a long time and easily gets angry, and more greasy.
The content of the invention
It is an object of the invention to overcome above-mentioned the deficiencies in the prior art, the present invention provides a kind of beef paste, not only seek
Support and enrich, and mouthfeel is fresh refreshing, delicious.
It is a further object of the present invention to provide a kind of production method of beef paste.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：
A kind of beef paste, including following raw material and parts by weight of raw materials：40-50 parts of beef granules, 20-30 parts of vegetable oil, soya sauce 10-
15 parts, 3-5 parts of capsicum annum fasciculatum, 10-20 parts of oyster mushroom fourth, 4-6 parts of onion powder, 2-4 parts of dandelion powder, 1-3 parts of docosahexaenoic acid,
0.3-0.5 parts of ground cinnamon, 3-5 parts of sesame, 0.2-0.4 parts of star aniseed powder, 0.5-0.8 parts of garlic powder, 0.3-0.5 parts of ginger powder, grape
3-6 parts of 0.8-1.2 parts of saccharic acid zinc, 0.1-0.3 parts of spice, 1.5-2.5 parts of white granulated sugar, 2.2-2.4 parts of edible salt and kernel powder.
Wherein, 45 parts of the beef granules, 25 parts of vegetable oil, 12 parts of soya sauce, 4 parts of capsicum annum fasciculatum, 15 parts of oyster mushroom fourth, onion powder
5 parts, 3 parts of dandelion powder, 2 parts of docosahexaenoic acid, 0.4 part of ground cinnamon, 4 parts of sesame, 0.3 part of star aniseed powder, 0.6 part of garlic powder,
2.3 parts of 0.4 part of ginger powder, 1 part of zinc gluconate, 0.2 part of spice, 2 parts of white granulated sugar and edible salt and 4.5 parts of kernel powder.
Wherein, the kernel powder is made of the component of following parts by weight：30-34 parts of cashew nut, 14-18 parts of almond, lotus seeds 25-
27 parts, 10-14 parts of the fruit of glossy privet.
Wherein, the kernel powder is made of following methods：By mistake after cashew nut, almond, lotus seeds, fruit of glossy privet co-grinding
100-200 mesh sieves, that is, be made kernel powder.
A kind of preparation method of beef paste, comprises the following steps：
（1）Make beef granules：Fresh beef is divided into neat strip and block, cleaning, immersion, drain after removing surface smut,
Then stew in soy sauce is carried out, is cooled down, cutting granulating；
（2）Make soya sauce：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 evenly, spontaneous fermentation 20-30 days, then shines 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）Make chili oil：Capsicum annum fasciculatum is crushed to obtain capsicum annum fasciculatum powder, vegetable oil is heated to 70-80 DEG C, adds garlic powder, life
Ginger powder, star aniseed powder frying 16-20min, are obtained by filtration fragrant pungent oil, the pungent oil of perfume are heated to 120-140 DEG C, then adds institute
Chilli powder is stated, frying 4-6min, cooling, obtains chili oil；
（4）Frying：The chili oil that step (3) obtains is heated to 130-140 DEG C, mushroom fourth is added and step (1) obtains
The beef granules frying 6-8min, then add onion powder, dandelion powder, docosahexaenoic acid, ground cinnamon, sesame, Portugal
The soya sauce that grape saccharic acid zinc, spice, kernel powder and step (2) obtain continues frying 4-6min, then adds the food
With salt, white sugar stirring frying 3-5min, prepared by beef paste completes, cooling, weight calculation, packaging.
Wherein, the weight ratio of the soya bean mud in the step (2) and flour is 1：0.4-0.6.
Wherein, the weight ratio of soya bean mud, edible salt and water is 1 in the step (2)：0.3-0.5：3-5, first adds 1/4-
1/3 water, places the water for adding 1/4-1/3 for 3-5 days, places the 12-14 days addition residue water.
Wherein, edible oil is heated to 80-90 DEG C in the step (3), adds garlic powder, ginger powder, star aniseed powder frying 4-
6min, is then cooled to 50-60 DEG C, frying 4-6min, obtains fragrant pungent oil.
Compared with prior art, the present invention has following beneficial effect：
（1）Beef paste provided by the invention is using beef, soya sauce, oyster mushroom fourth as primary raw material so that special taste, nutrition are rich
It is rich；The taste of various auxiliary materials is incorporated in beef, various tastes are mutually merged, coordinated, and the beef paste fragrance produced enriches
It is strong；Docosahexaenoic acid and zinc gluconate are added in beef paste, supplements the zinc and two dodecahexaenes of needed by human body
Acid so that the nutritional ingredient of beef paste is more comprehensive；The addition of dandelion powder further neutralizes the greasy feeling of beef paste, increases ox
The nutrition of meat pulp have effects that at the same time it is clearing heat and detoxicating, avoid long-term consumption beef paste caused by get angry；The addition of sweet tea apricot powder makes
Beef paste is soft when edible, crisp mouthfeel is alternate；
（2）The present invention makes beef paste by making beef granules, soya sauce, chili oil and frying, at utmost remains each
The taste that the nutritional ingredient of raw material allows between various raw materials at the same time mutually merges, and permeates each other, reaches the optimal effect of taste；Ox
Meat particle make it that beef granules is fresh and tender tasty by stew in soy sauce, and meat is fresh refreshing, coordinates the soya sauce obtained through spontaneous fermentation, paste flavor and meat flavour
Coordinate, it is continuous suitable, homemade chili oil concentrated spice mouthfeel and capsicum it is spicy, utilize the chili oil frying beef of preparation
Grain, soya sauce, oyster mushroom fourth, dandelion powder and onion powder, then add other flavorings, and the beef paste so obtained is not only
It is full of nutrition, it is fresh refreshing, delicious, soft crisp alternate to obtain mouthfeel.
Embodiment
With reference to specific embodiment, the present invention is further explained.These embodiments are merely to illustrate the present invention and do not have to
In limiting the scope of the invention.
Embodiment 1
A kind of beef paste, including following raw material and parts by weight of raw materials：45 parts of beef granules, 25 parts of vegetable oil, 12 parts of soya sauce, towards day
4 parts of green pepper, 15 parts of oyster mushroom fourth, 5 parts of onion powder, 3 parts of dandelion powder, 2 parts of docosahexaenoic acid, 0.4 part of ground cinnamon, 4 parts of sesame,
0.3 part of star aniseed powder, 0.6 part of garlic powder, 0.4 part of ginger powder, 1 part of zinc gluconate, 0.2 part of spice, 2 parts of white granulated sugar and edible salt
2.3 parts and 4.5 parts of kernel powder.
Wherein, the kernel powder is made of the component of following parts by weight：32 parts of cashew nut, 16 parts of almond, 26 parts of lotus seeds, glossy privet
12 parts of son.
Wherein, the kernel powder is made of following methods：By mistake after cashew nut, almond, lotus seeds, fruit of glossy privet co-grinding
100-200 mesh sieves, that is, be made kernel powder.
A kind of preparation method of beef paste, comprises the following steps：
（1）Make beef granules：Fresh beef is divided into neat strip and block, cleaning, immersion, drain after removing surface smut,
Then stew in soy sauce is carried out, is cooled down, cutting granulating；
（2）Make soya sauce：Soya bean is soaked, 105min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to the Huang
Flour is added in beans mud, is stirred evenly, then spontaneous fermentation 25 days shines system 6 days, then add edible salt and water, place 18 days,
Stirring 1-2 times daily, that is, obtain soya sauce；
（3）Make chili oil：Capsicum annum fasciculatum is crushed to obtain capsicum annum fasciculatum powder, vegetable oil is heated to 75 DEG C, adds garlic powder, ginger
Powder, star aniseed powder frying 18min, are obtained by filtration fragrant pungent oil, the pungent oil of perfume are heated to 130 DEG C, then adds the chilli powder,
Frying 5min, cooling, obtains chili oil；
（4）Frying：The chili oil that step (3) obtains is heated to 135 DEG C, adds the institute that mushroom fourth and step (1) obtain
Beef granules frying 7min is stated, then adds onion powder, dandelion powder, docosahexaenoic acid, ground cinnamon, sesame, gluconic acid
The soya sauce that zinc, spice, kernel powder and step (2) obtain continues frying 5min, then adds the edible salt, white sugar
Frying 4min is stirred, prepared by beef paste completes, cooling, weight calculation, packaging.
Wherein, the weight ratio of the soya bean mud in the step (2) and flour is 1：0.5.
Wherein, the weight ratio of soya bean mud, edible salt and water is 1 in the step (2)：0.4：4, first add 1/4-1/3's
Water, places the 4th day water for adding 1/4-1/3, places and adds within the 12nd day remaining water.
Wherein, edible oil is heated to 85 DEG C in the step (3), adds garlic powder, ginger powder, star aniseed powder frying 4-
6min, is then cooled to 55 DEG C, frying 5min, obtains fragrant pungent oil.
Embodiment 2
A kind of beef paste, including following raw material and parts by weight of raw materials：40 parts of beef granules, 20 parts of vegetable oil, 10 parts of soya sauce, towards day
3 parts of green pepper, 10 parts of oyster mushroom fourth, 4 parts of onion powder, 2 parts of dandelion powder, 1 part of docosahexaenoic acid, 0.3 part of ground cinnamon, 3 parts of sesame,
0.2 part of star aniseed powder, 0.5 part of garlic powder, 0.3 part of ginger powder, 0.8 part of zinc gluconate, 0.1 part of spice, 1.5 parts of white granulated sugar, food
With 3 parts of 2.2 parts of salt and kernel powder.
Wherein, the kernel powder is made of the component of following parts by weight：30 parts of cashew nut, 14 parts of almond, 25 parts of lotus seeds, glossy privet
10 parts of son.
Wherein, the kernel powder is made of following methods：By mistake after cashew nut, almond, lotus seeds, fruit of glossy privet co-grinding
100-200 mesh sieves, that is, be made kernel powder.
A kind of preparation method of beef paste, comprises the following steps：
（1）Make beef granules：Fresh beef is divided into neat strip and block, cleaning, immersion, drain after removing surface smut,
Then stew in soy sauce is carried out, is cooled down, cutting granulating；
（2）Make soya sauce：Soya bean is soaked, 90min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to the soya bean
Flour is added in mud, is stirred evenly, then spontaneous fermentation 20 days shines system 5 days, then addition edible salt and water, placement 1 day, often
Its stirring 1-2 times, that is, obtain soya sauce；
（3）Make chili oil：Capsicum annum fasciculatum is crushed to obtain capsicum annum fasciculatum powder, vegetable oil is heated to 70-80 DEG C, adds garlic powder, life
Ginger powder, star aniseed powder frying 16-20min, are obtained by filtration fragrant pungent oil, the pungent oil of perfume are heated to 120 DEG C, is then added described peppery
Green pepper powder, frying 4-6min, cooling, obtains chili oil；
（4）Frying：The chili oil that step (3) obtains is heated to 130 DEG C, adds the institute that mushroom fourth and step (1) obtain
Beef granules frying 6min is stated, then adds onion powder, dandelion powder, docosahexaenoic acid, ground cinnamon, sesame, gluconic acid
The soya sauce that zinc, spice, kernel powder and step (2) obtain continues frying 4min, then adds the edible salt, white sugar
Frying 3min is stirred, prepared by beef paste completes, cooling, weight calculation, packaging.
Wherein, the weight ratio of the soya bean mud in the step (2) and flour is 1：0.4.
Wherein, the weight ratio of soya bean mud, edible salt and water is 1 in the step (2)：0.3：3, first add 1/4-1/3's
Water, places the 3rd day water for adding 1/4-1/3, places and adds within the 12nd day remaining water.
Wherein, edible oil is heated to 80 DEG C in the step (3), adds garlic powder, ginger powder, star aniseed powder frying 4min,
Then 50 DEG C, frying 4min are cooled to, obtains fragrant pungent oil.
Embodiment 3
A kind of beef paste, including following raw material and parts by weight of raw materials：50 parts of beef granules, 30 parts of vegetable oil, 15 parts of soya sauce, towards day
5 parts of green pepper, 20 parts of oyster mushroom fourth, 6 parts of onion powder, 4 parts of dandelion powder, 3 parts of docosahexaenoic acid, 0.5 part of ground cinnamon, 5 parts of sesame,
0.4 part of star aniseed powder, 0.8 part of garlic powder, 0.5 part of ginger powder, 1.2 parts of zinc gluconate, 0.3 part of spice, 2.5 parts of white granulated sugar, food
With 6 parts of 2.4 parts of salt and kernel powder.
Wherein, the kernel powder is made of the component of following parts by weight：34 parts of cashew nut, 18 parts of almond, 27 parts of lotus seeds, glossy privet
14 parts of son.
Wherein, the kernel powder is made of following methods：By mistake after cashew nut, almond, lotus seeds, fruit of glossy privet co-grinding
100-200 mesh sieves, that is, be made kernel powder.
A kind of preparation method of beef paste, comprises the following steps：
（1）Make beef granules：Fresh beef is divided into neat strip and block, cleaning, immersion, drain after removing surface smut,
Then stew in soy sauce is carried out, is cooled down, cutting granulating；
（2）Make soya sauce：Soya bean is soaked, 120min is boiled in boiling water, cools down, soya bean mud is smashed into pieces, then to the Huang
Flour is added in beans mud, is stirred evenly, then spontaneous fermentation 30 days shines system 7 days, then add edible salt and water, place 20 days,
Stirring 1-2 times daily, that is, obtain soya sauce；
（3）Make chili oil：Capsicum annum fasciculatum is crushed to obtain capsicum annum fasciculatum powder, vegetable oil is heated to 80 DEG C, adds garlic powder, ginger
Powder, star aniseed powder frying 20min, are obtained by filtration fragrant pungent oil, the pungent oil of perfume are heated to 140 DEG C, then adds the chilli powder,
Frying 6min, cooling, obtains chili oil；
（4）Frying：The chili oil that step (3) obtains is heated to 140 DEG C, adds the institute that mushroom fourth and step (1) obtain
Beef granules frying 8min is stated, then adds onion powder, dandelion powder, docosahexaenoic acid, ground cinnamon, sesame, gluconic acid
The soya sauce that zinc, spice, kernel powder and step (2) obtain continues frying 4-6min, then adds the edible salt, white
Sugar stirring frying 5min, prepared by beef paste completes, cooling, weight calculation, packaging.
Wherein, the weight ratio of the soya bean mud in the step (2) and flour is 1：0.6.
Wherein, the weight ratio of soya bean mud, edible salt and water is 1 in the step (2)：0.5：5, first add 1/4-1/3's
Water, places the 5th day water for adding 1/4-1/3, places and adds within the 14th day remaining water.
Wherein, edible oil is heated to 90 DEG C in the step (3), adds garlic powder, ginger powder, star aniseed powder frying 6min,
Then 60 DEG C, frying 6min are cooled to, obtains fragrant pungent oil.
To sum up, beef paste provided by the invention is using beef, soya sauce, oyster mushroom fourth as primary raw material so that special taste,
It is full of nutrition；The taste of various auxiliary materials is incorporated in beef, various tastes are mutually merged, coordinated, the beef paste flavor produced
Taste enriches strong；Docosahexaenoic acid and zinc gluconate are added in beef paste, supplements the zinc and 22 of needed by human body
Carbon acid so that the nutritional ingredient of beef paste is more comprehensive；The addition of dandelion powder further neutralizes the greasy feeling of beef paste,
Increase beef paste nutrition have effects that at the same time it is clearing heat and detoxicating, avoid long-term consumption beef paste caused by get angry；Sweet tea apricot powder
Add so that beef paste is soft when edible, crisp mouthfeel is alternate；
Meanwhile the present invention makes beef paste by making beef granules, soya sauce, chili oil and frying, at utmost remains
The taste that the nutritional ingredient of each raw material allows between various raw materials at the same time mutually merges, and permeates each other, reaches the optimal effect of taste；
Beef granules make it that beef granules is fresh and tender tasty by stew in soy sauce, and meat is fresh refreshing, coordinates the soya sauce obtained through spontaneous fermentation, paste flavor and meat
Taste is coordinated, continuous suitable, homemade chili oil concentrated spice mouthfeel and capsicum it is spicy, utilize the chili oil frying ox of preparation
Meat particle, soya sauce, oyster mushroom fourth, dandelion powder and onion powder, then add other flavorings, and the beef paste so obtained is not
It is only full of nutrition, it is fresh refreshing, delicious, soft crisp alternate to obtain mouthfeel
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (8)
- A kind of 1. beef paste, it is characterised in that：Including following raw material and parts by weight of raw materials：40-50 parts of beef granules, vegetable oil 20- 30 parts, 10-15 parts of soya sauce, 3-5 parts of capsicum annum fasciculatum, 10-20 parts of oyster mushroom fourth, 4-6 parts of onion powder, 2-4 parts of dandelion powder, 22 1-3 parts of carbon acid, 0.3-0.5 parts of ground cinnamon, 3-5 parts of sesame, 0.2-0.4 parts of star aniseed powder, 0.5-0.8 parts of garlic powder, ginger powder 0.3-0.5 parts, 0.8-1.2 parts of zinc gluconate, 0.1-0.3 parts of spice, 1.5-2.5 parts of white granulated sugar, 2.2-2.4 parts of edible salt With 3-6 parts of kernel powder.
- 2. beef paste according to claim 1, it is characterised in that：45 parts of the beef granules, 25 parts of vegetable oil, soya sauce 12 Part, 4 parts of capsicum annum fasciculatum, 15 parts of oyster mushroom fourth, 5 parts of onion powder, 3 parts of dandelion powder, 2 parts of docosahexaenoic acid, 0.4 part of ground cinnamon, 4 parts of sesame, 0.3 part of star aniseed powder, 0.6 part of garlic powder, 0.4 part of ginger powder, 1 part of zinc gluconate, 0.2 part of spice, 2 parts of white granulated sugar With 4.5 parts of 2.3 parts of edible salt and kernel powder.
- 3. beef paste according to claim 1, it is characterised in that：The kernel powder is made of the component of following parts by weight： 30-34 parts of cashew nut, 14-18 parts of almond, 25-27 parts of lotus seeds, 10-14 parts of the fruit of glossy privet.
- 4. beef paste according to claim 3, it is characterised in that：The kernel powder is made of following methods：By cashew nut, 100-200 mesh sieves are crossed after almond, lotus seeds, fruit of glossy privet co-grinding, that is, kernel powder is made.
- 5. a kind of preparation method according to claim 1-4 any one of them beef pastes, it is characterised in that including following step Suddenly：（1）Make beef granules：Fresh beef is divided into neat strip and block, cleaning, immersion, drain after removing surface smut, Then stew in soy sauce is carried out, is cooled down, cutting granulating；（2）Make soya sauce：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 evenly, spontaneous fermentation 20-30 days, then shines 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）Make chili oil：Capsicum annum fasciculatum is crushed to obtain capsicum annum fasciculatum powder, vegetable oil is heated to 70-80 DEG C, adds garlic powder, life Ginger powder, star aniseed powder frying 16-20min, are obtained by filtration fragrant pungent oil, the pungent oil of perfume are heated to 120-140 DEG C, then adds institute Chilli powder is stated, frying 4-6min, cooling, obtains chili oil；（4）Frying：The chili oil that step (3) obtains is heated to 130-140 DEG C, mushroom fourth is added and step (1) obtains The beef granules frying 6-8min, then add onion powder, dandelion powder, docosahexaenoic acid, ground cinnamon, sesame, Portugal The soya sauce that grape saccharic acid zinc, spice, kernel powder and step (2) obtain continues frying 4-6min, then adds the food With salt, white sugar stirring frying 3-5min, prepared by beef paste completes, cooling, weight calculation, packaging.
- 6. the preparation method of beef paste according to claim 5, it is characterised in that：Soya bean mud in the step (2) with The weight ratio of flour is 1：0.4-0.6.
- 7. the preparation method of beef paste according to claim 5, it is characterised in that：It is soya bean mud in the step (2), edible The weight ratio of salt and water is 1：0.3-0.5：3-5, first adds the water of 1/4-1/3, places the water for adding 1/4-1/3 for 3-5 days, Place and add within the 12-14 days remaining water.
- 8. the preparation method of beef paste according to claim 5, it is characterised in that：Edible oil is added in the step (3) Heat adds garlic powder, ginger powder, star aniseed powder frying 4-6min, is then cooled to 50-60 DEG C, frying 4-6min, obtains to 80-90 DEG C Fragrant pungent oil.
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Cited By (3)
| 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 |
| 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 |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942696A (en) * | 2017-03-09 | 2017-07-14 | 山东如康清真食品有限公司 | A kind of beef paste and preparation method thereof |
| CN106954835A (en) * | 2017-03-09 | 2017-07-18 | 山东如康清真食品有限公司 | A kind of flavouring for cooking beef and preparation method thereof |
| CN107279751A (en) * | 2017-07-24 | 2017-10-24 | 北京利民恒华农业科技有限公司 | A kind of beef paste and preparation method thereof |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942696A (en) * | 2017-03-09 | 2017-07-14 | 山东如康清真食品有限公司 | A kind of beef paste and preparation method thereof |
| CN106954835A (en) * | 2017-03-09 | 2017-07-18 | 山东如康清真食品有限公司 | A kind of flavouring for cooking beef and preparation method thereof |
| CN107279751A (en) * | 2017-07-24 | 2017-10-24 | 北京利民恒华农业科技有限公司 | A kind of beef paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste 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 |
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