CN108095004A - One cultivates peanut beef paste and preparation method thereof - Google Patents

One cultivates peanut beef paste and preparation method thereof Download PDF

Info

Publication number
CN108095004A
CN108095004A CN201711383332.2A CN201711383332A CN108095004A CN 108095004 A CN108095004 A CN 108095004A CN 201711383332 A CN201711383332 A CN 201711383332A CN 108095004 A CN108095004 A CN 108095004A
Authority
CN
China
Prior art keywords
parts
peanut
beef
cashew nut
sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711383332.2A
Other languages
Chinese (zh)
Inventor
岳从刚
Original Assignee
岳从刚
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 岳从刚 filed Critical 岳从刚
Priority to CN201711383332.2A priority Critical patent/CN108095004A/en
Publication of CN108095004A publication Critical patent/CN108095004A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10Peanut butter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

It cultivates peanut beef paste and preparation method thereof the invention discloses one, which is made of the component of following parts by weight:50 80 parts of beef, 15 20 parts of shelled peanut, 10 15 parts of cashew nut kernel, 5 10 parts of Semen sesami nigrum, 50 60 parts of vegetable oil, 5 10 parts of soya sauce, 25 parts of salt, 48 parts of white granulated sugar, 12 parts of aromatic vinegar, 24 parts of rice wine, 12 parts of paprika, 12 parts of spice, 12 parts of fresh ginger, 12 parts of fresh green onion, 35 parts of garlic solvent, 13 parts of water;Its preparation method adds in heating stirring sauce in pot, last filling and sterilization to be pre-processed first to beef, shelled peanut, cashew nut kernel, Semen sesami nigrum, soya sauce, paprika, then by each raw material in formula.The peanut beef paste beef-flavouring of the present invention is simple and honest, is with the addition of shelled peanut, cashew nut kernel and Semen sesami nigrum, and the nutrition for making slurry is more rich more comprehensively, and has auxiliary curative effect for cardiovascular and cerebrovascular disease.

Description

One cultivates peanut beef paste and preparation method thereof
Technical field
It cultivates peanut beef paste the present invention relates to a kind of sauce more particularly to one, belongs to food processing technology field.
Background technology
Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst as Chinese style traditional meat The effect of, protein content is high and fat content is low, delicious flavour, and glossy brown red with its color and luster, mellow is oiliness, pleasant impression The peculiar flavour of full-bodied and long attracts a numerous persons sponging on an aristocrat.As living standard improves, requirement of the people to beef product is also more next Higher, miscellaneous beef product also comes into being.
Beef paste is a kind of flavouring based on beef, and good taste is assistant indispensable on common people's Domestic dining table Meal condiment, can also directly eat.At present, beef paste available on the market only has single seasoning function, without guarantor Health-care function can not meet the growing demands of consumers.
The content of the invention
Cultivate peanut beef paste the object of the present invention is to provide one, full of nutrition, unique flavor, and it is at low cost, be easy to plus Work, preservation, carrying.
It is simple for process it is a further object of the present invention to provide the preparation method of above-mentioned peanut beef paste.
To achieve these goals, peanut beef paste of the invention, is made of the component of following parts by weight:Beef 50-80 Part, 15-20 parts of shelled peanut, 10-15 parts of cashew nut kernel, 5-10 parts of Semen sesami nigrum, 50-60 parts of vegetable oil, 5-10 parts of soya sauce, salt 2- 5 parts, 4-8 parts of white granulated sugar, 1-2 parts of aromatic vinegar, 2-4 parts of rice wine, 1-2 parts of paprika, 1-2 parts of spice, 1-2 parts of fresh ginger, fresh green onion 1-2 Part, 3-5 parts of garlic solvent, 1-3 parts of water.
Preferably, above-mentioned peanut beef paste, is made of the component of following parts by weight:65 parts of beef, 16 parts of shelled peanut, cashew nut It is 12 parts of benevolence, 8 parts of Semen sesami nigrum, 55 parts of vegetable oil, 7 parts of soya sauce, 4 parts of salt, 6 parts of white granulated sugar, 1.5 parts of aromatic vinegar, 3 parts of rice wine, peppery 1.5 parts of green pepper face, 1.5 parts of spice, 1.5 parts of fresh ginger, 1.5 parts of fresh green onion, 4 parts of garlic solvent, 2 parts of water.
The spice is mixed to prepare by illiciumverum, Chinese prickly ash, cassia bark, cloves, weight ratio 3:4:2:1.
The vegetable oil is one or more of sunflower oil, corn oil, soybean oil, rapeseed oil.
The preparation method of above-mentioned peanut beef paste, comprises the steps of:
(1) beef pre-processes:The qualified fresh beef of selection quarantine, is cleaned, and is put into boiling water to quick-boil to scald and is removed watery blood and peculiar smell, then Beef, fresh ginger, fresh green onion and salt are put into steam copper plus water is precooked;Precook to eight points it is ripe when pull out, will be precooked with meat grinder Meat piece afterwards rubs;Frying pot is heated, vegetable oil is poured into the frying pot of heating, after oil temperature is heated to 230-250 DEG C, pours into Ready meat particle is pulled out after frying 8-15min, reject black, the meat particle of caking;
(2) peanut pre-processes:Full grains are selected, the shelled peanut that not damaged, nothing is gone mouldy, in 130-150 after rejecting impurity 10-15min is toasted at DEG C, the shelled peanut baked is cooled to rapidly less than 45 DEG C, sloughs peanut with peanut skinning machine after cooling Clothing makes the retention ratio of scarlet be no more than 5%, chooses and disintegrating slag is made without the shelled peanut for being charred taste, spare;
(3) cashew nut pre-processes:The cashew nut of fresh mature is selected, cashew nut kernel is cleaned in decladding, is put into blanching 5- in boiling water 10min takes out, is placed in vitamin c solution and impregnates 4-6h;Cashew nut kernel after immersion is toasted into 20- at 130-150 DEG C 30min, the cashew nut kernel baked are cooled to rapidly less than 45 DEG C, choose and disintegrating slag is made without the cashew nut kernel for being charred taste, spare;
(4) Semen sesami nigrum pre-processes:The white sesameseed clean, drained toasts 5-10min at 130-150 DEG C, and cooling is spare;
(5) soya sauce pre-processes:It will be ground, reached without whole soya bean in common soya sauce input colloid mill Grain, outlet fineness are 25-40 μm;
(6) paprika pre-processes:Frying pot is heated, pours into vegetable oil into the frying pot of heating, oil temperature is heated to 150- After 180 DEG C, paprika, frying 3-5min, without nigrescence phenomenon of being burned are poured into;
(7) peanut beef paste is prepared:Soya sauce, step (6) made from beef made from step (1), step (5) are made Thick chilli sauce add in automatic stirring jacketed pan, white granulated sugar, aromatic vinegar, rice wine, garlic solvent, water are added in into pot, mixing mixes thoroughly, Under the pressure of 0.12-0.15MPa, slightly boiling is heated to, boils 1-1.5h;Spice is added in into pot, 10-15min is mixed Stop heating afterwards;Continue to be slowly stirred to the temperature of sauce body be down to less than 70 DEG C when, add in peanut disintegrating slag made from step (2), Semen sesami nigrum made from cashew nut disintegrating slag made from step (3) and step (4), mixing are mixed thoroughly;
(8) filling sterilization:The sauce body that step (7) obtains is distributed into tank, after exhaust sealing, 121 DEG C of wet sterilization 20- 30min;By the product after sterilization be rapidly cooled to less than 35 DEG C encapsulation to get.
The peanut beef paste mouthfeel of the present invention, is with the addition of shelled peanut, cashew nut kernel and Semen sesami nigrum, the nutrition for making slurry is more rich More comprehensively, and for cardiovascular and cerebrovascular disease there is auxiliary curative effect, preparation method of the invention is simple, is suitble to industrialization extensive raw Production.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
65 parts of beef, 16 parts of shelled peanut, 12 parts of cashew nut kernel, 8 parts of Semen sesami nigrum, 55 parts of sunflower oil, 7 parts of soya sauce, salt 4 Part, 6 parts of white granulated sugar, 1.5 parts of aromatic vinegar, 3 parts of rice wine, 1.5 parts of paprika, 1.5 parts of spice, 1.5 parts of fresh ginger, 1.5 parts of fresh green onion, garlic 4 parts of Rong, 2 parts of water.
The preparation method of above-mentioned peanut beef paste, comprises the following steps:
(1) beef pre-processes:The qualified fresh beef of selection quarantine, is cleaned, and is put into boiling water to quick-boil to scald and is removed watery blood and peculiar smell, then Beef, fresh ginger, fresh green onion and salt are put into steam copper plus water is precooked;Precook to eight points it is ripe when pull out, will be precooked with meat grinder Meat piece afterwards rubs;Frying pot is heated, sunflower oil is poured into the frying pot of heating, after oil temperature is heated to 230-250 DEG C, is fallen Enter ready meat particle, pulled out after frying 8-15min, reject the meat particle for blacking, luming;
(2) peanut pre-processes:Full grains are selected, the shelled peanut that not damaged, nothing is gone mouldy, in 130-150 after rejecting impurity 10-15min is toasted at DEG C, the shelled peanut baked is cooled to rapidly less than 45 DEG C, sloughs peanut with peanut skinning machine after cooling Clothing makes the retention ratio of scarlet be no more than 5%, chooses and disintegrating slag is made without the shelled peanut for being charred taste, spare;
(3) cashew nut pre-processes:The cashew nut of fresh mature is selected, cashew nut kernel is cleaned in decladding, is put into blanching 5- in boiling water 10min takes out, is placed in vitamin c solution and impregnates 4-6h;Cashew nut kernel after immersion is toasted into 20- at 130-150 DEG C 30min, the cashew nut kernel baked are cooled to rapidly less than 45 DEG C, choose and disintegrating slag is made without the cashew nut kernel for being charred taste, spare;
(4) Semen sesami nigrum pre-processes:The white sesameseed clean, drained toasts 5-10min at 130-150 DEG C, and cooling is spare;
(5) soya sauce pre-processes:It will be ground, reached without whole soya bean in common soya sauce input colloid mill Grain, outlet fineness are 25-40 μm;
(6) paprika pre-processes:Frying pot is heated, pours into vegetable oil into the frying pot of heating, oil temperature is heated to 150- After 180 DEG C, paprika, frying 3-5min, without nigrescence phenomenon of being burned are poured into;
(7) peanut beef paste is prepared:Soya sauce, step (6) made from beef made from step (1), step (5) are made Thick chilli sauce add in automatic stirring jacketed pan, white granulated sugar, aromatic vinegar, rice wine, garlic solvent, water are added in into pot, mixing mixes thoroughly, Under the pressure of 0.12-0.15MPa, slightly boiling is heated to, boils 1-1.5h;Spice is added in into pot, 10-15min is mixed Stop heating afterwards;Continue to be slowly stirred to the temperature of sauce body be down to less than 70 DEG C when, add in peanut disintegrating slag made from step (2), Semen sesami nigrum made from cashew nut disintegrating slag made from step (3) and step (4), mixing are mixed thoroughly;
(8) filling sterilization:The sauce body that step (7) obtains is distributed into tank, after exhaust sealing, 121 DEG C of wet sterilization 20- 30min;By the product after sterilization be rapidly cooled to less than 35 DEG C encapsulation to get.
Embodiment 2
One cultivates peanut beef paste, is made of the component of following parts by weight:50 parts of beef, 15 parts of shelled peanut, 10 parts of cashew nut kernel, 5 parts of Semen sesami nigrum, 50 parts of corn oil, 5 parts of soya sauce, 2 parts of salt, 4 parts of white granulated sugar, 1 part of aromatic vinegar, 2 parts of rice wine, 1 part of paprika, perfume Pungent 1 part of material, 1 part of fresh ginger, 1 part of fresh green onion, 3 parts of garlic solvent, 1 part of water.
The preparation method of above-mentioned peanut beef paste is the same as embodiment 1.
Embodiment 3
One cultivates peanut beef paste, is made of the component of following parts by weight:80 parts of beef, 20 parts of shelled peanut, 15 parts of cashew nut kernel, 10 parts of Semen sesami nigrum, 60 parts of soybean oil, 10 parts of soya sauce, 5 parts of salt, 8 parts of white granulated sugar, 2 parts of aromatic vinegar, 4 parts of rice wine, 2 parts of paprika, 2 parts of spice, 2 parts of fresh ginger, 2 parts of fresh green onion, 5 parts of garlic solvent, 3 parts of water.
The preparation method of above-mentioned peanut beef paste is the same as embodiment 1.

Claims (5)

1. one cultivates peanut beef paste, which is characterized in that is made of the component of following parts by weight:50-80 parts of beef, shelled peanut 15- 20 parts, 10-15 parts of cashew nut kernel, 5-10 parts of Semen sesami nigrum, 50-60 parts of vegetable oil, 5-10 parts of soya sauce, 2-5 parts of salt, white granulated sugar 4- 8 parts, 1-2 parts of aromatic vinegar, 2-4 parts of rice wine, 1-2 parts of paprika, 1-2 parts of spice, 1-2 parts of fresh ginger, green onion 1-2 parts fresh, garlic solvent 3-5 Part, 1-3 parts of water.
2. peanut beef paste as described in claim 1, which is characterized in that be made of the component of following parts by weight:65 parts of beef, 16 parts of shelled peanut, 12 parts of cashew nut kernel, 8 parts of Semen sesami nigrum, 55 parts of vegetable oil, 7 parts of soya sauce, 4 parts of salt, 6 parts of white granulated sugar, aromatic vinegar 1.5 parts, 3 parts of rice wine, 1.5 parts of paprika, 1.5 parts of spice, 1.5 parts of fresh ginger, 1.5 parts of fresh green onion, 4 parts of garlic solvent, 2 parts of water.
3. peanut beef paste as described in claim 1, which is characterized in that the spice is by illiciumverum, Chinese prickly ash, cassia bark, cloves It is mixed to prepare, weight ratio 3:4:2:1.
4. peanut beef paste as described in claim 1, which is characterized in that the vegetable oil is sunflower oil, corn oil, soybean One or more of oil, rapeseed oil.
5. such as the preparation method of Claims 1-4 any one of them peanut beef paste, which is characterized in that comprise the steps of:
(1) beef pre-processes:The qualified fresh beef of selection quarantine, is cleaned, and is put into boiling water to quick-boil to scald and is removed watery blood and peculiar smell, then by ox Meat, fresh ginger, fresh green onion and salt are put into steam copper plus water is precooked;Precook to eight points it is ripe when pull out, after being precooked with meat grinder Meat piece rubs;Frying pot is heated, vegetable oil is poured into the frying pot of heating, after oil temperature is heated to 230-250 DEG C, pours into preparation Good meat particle is pulled out after frying 8-15min, reject black, the meat particle of caking;
(2) peanut pre-processes:Full grains are selected, the shelled peanut that not damaged, nothing is gone mouldy, after rejecting impurity at 130-150 DEG C 10-15min is toasted, the shelled peanut baked is cooled to rapidly less than 45 DEG C, sloughs peanut coat with peanut skinning machine after cooling, make The retention ratio of scarlet is no more than 5%, chooses and disintegrating slag is made without the shelled peanut for being charred taste, spare;
(3) cashew nut pre-processes:The cashew nut of fresh mature is selected, cashew nut kernel is cleaned in decladding, is put into blanching 5-10min in boiling water, It takes out, is placed in vitamin c solution and impregnates 4-6h;Cashew nut kernel after immersion is toasted into 20-30min at 130-150 DEG C, is baked Cashew nut kernel be cooled to less than 45 DEG C rapidly, choose and disintegrating slag be made without the cashew nut kernel for being charred taste, it is spare;
(4) Semen sesami nigrum pre-processes:The white sesameseed clean, drained toasts 5-10min at 130-150 DEG C, and cooling is spare;
(5) soya sauce pre-processes:It will be ground, reached without whole soya bean particle in common soya sauce input colloid mill, It is 25-40 μm to export fineness;
(6) paprika pre-processes:Frying pot is heated, pours into vegetable oil into the frying pot of heating, oil temperature is heated to 150-180 DEG C Afterwards, paprika, frying 3-5min, without nigrescence phenomenon of being burned are poured into;
(7) peanut beef paste is prepared:It will be peppery made from soya sauce made from beef made from step (1), step (5), step (6) Green pepper sauce is added in automatic stirring jacketed pan, white granulated sugar, aromatic vinegar, rice wine, garlic solvent, water is added in into pot, mixing is mixed thoroughly, in 0.12- Under the pressure of 0.15MPa, slightly boiling is heated to, boils 1-1.5h;Spice is added in into pot, is stopped after 10-15min is mixed Heating;Continue to be slowly stirred to the temperature of sauce body be down to less than 70 DEG C when, add in peanut disintegrating slag, step (3) made from step (2) Semen sesami nigrum made from cashew nut disintegrating slag obtained and step (4), mixing are mixed thoroughly;
(8) filling sterilization:The sauce body that step (7) obtains is distributed into tank, after exhaust sealing, 121 DEG C of wet sterilization 20-30min; By the product after sterilization be rapidly cooled to less than 35 DEG C encapsulation to get.
CN201711383332.2A 2017-12-20 2017-12-20 One cultivates peanut beef paste and preparation method thereof Pending CN108095004A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711383332.2A CN108095004A (en) 2017-12-20 2017-12-20 One cultivates peanut beef paste and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711383332.2A CN108095004A (en) 2017-12-20 2017-12-20 One cultivates peanut beef paste and preparation method thereof

Publications (1)

Publication Number Publication Date
CN108095004A true CN108095004A (en) 2018-06-01

Family

ID=62210295

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711383332.2A Pending CN108095004A (en) 2017-12-20 2017-12-20 One cultivates peanut beef paste and preparation method thereof

Country Status (1)

Country Link
CN (1) CN108095004A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835599A (en) * 2018-06-19 2018-11-20 吕林杰 A kind of pork thick chilli sauce and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835599A (en) * 2018-06-19 2018-11-20 吕林杰 A kind of pork thick chilli sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN105433342A (en) Seasoning packet and production method thereof
CN103976226A (en) Tea fragrant rice porridge and preparation method thereof
CN104855950B (en) Numb duck composite seasoning sauce of one kind Soviet Union and preparation method thereof
CN105394747A (en) Natural Chinese herb Malatang bottom material decocting method
CN106912807A (en) A kind of fruity mellowness dried pork and preparation method thereof
CN106235041A (en) A kind of stew in soy sauce pig's head and preparation method thereof
KR101401055B1 (en) Yukgaejang soft tofu jeongol and manufacturing method thereof
CN104996926B (en) Litsea pungens fermented soya bean and preparation method thereof
CN105380234A (en) Oyster mushroom beef paste and preparation method thereof
CN102423058A (en) Sauce for baked shellfish food and processing method thereof
CN104431969A (en) Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste
CN108095004A (en) One cultivates peanut beef paste and preparation method thereof
CN107095277A (en) A kind of strong body thick chilli sauce of stomach invigorating and preparation method
CN106261882A (en) A kind of stew in soy sauce duck meat and preparation method thereof
CN106235057A (en) A kind of stew in soy sauce duck neck and preparation method thereof
CN106261829A (en) A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
KR20190119734A (en) Manufacturing method of spicy chili pepper spice sauce
CN107373579A (en) A kind of fermented soya beans bottom flavorings of chafing dish and preparation method
CN106418251A (en) Braised chicken and preparation method thereof
CN106261826A (en) A kind of stew in soy sauce Cor Sus domestica and preparation method thereof
CN106107575A (en) A kind of marinated bovine is miscellaneous and preparation method thereof
CN106235056A (en) A kind of stew in soy sauce chicken feet and preparation method thereof
CN106360632A (en) Spicy and hot health-caring purple sweet potato sauce
CN106256243A (en) The cooking methods in curried beef steak face
CN106256244A (en) The culinary art manufacture method of black green pepper beef steak meal

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20180601

WD01 Invention patent application deemed withdrawn after publication