CN108095004A - One cultivates peanut beef paste and preparation method thereof - Google Patents
One cultivates peanut beef paste and preparation method thereof Download PDFInfo
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- 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
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 56
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 56
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 56
- 235000020232 peanut Nutrition 0.000 title claims abstract description 56
- 235000015278 beef Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001553178 Arachis glabrata Species 0.000 title 1
- 240000005781 Arachis hypogaea Species 0.000 claims abstract description 55
- 240000001407 Anacardium occidentale Species 0.000 claims abstract description 32
- 235000001274 Anacardium occidentale Nutrition 0.000 claims abstract description 32
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 240000007842 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 210000000582 Semen Anatomy 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 abstract description 11
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 125000003118 aryl group Chemical group 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000002732 oignon Nutrition 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 230000001954 sterilising Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 239000002600 sunflower oil Substances 0.000 claims description 4
- 210000004369 Blood Anatomy 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000035943 smell Effects 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 240000005147 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000008787 Cardiovascular Disease Diseases 0.000 abstract description 2
- 238000007792 addition Methods 0.000 abstract description 2
- 201000001084 cerebrovascular disease Diseases 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 210000003296 Saliva Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching Effects 0.000 description 1
- 230000035922 thirst Effects 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23V2002/00—Food 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
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.
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 (3)
| 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 |
| CN110367514A (en) * | 2019-08-27 | 2019-10-25 | 康峰 | A kind of nostoc commune beef paste and its processing method |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
-
2017
- 2017-12-20 CN CN201711383332.2A patent/CN108095004A/en active Pending
Cited By (3)
| 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 |
| CN110367514A (en) * | 2019-08-27 | 2019-10-25 | 康峰 | A kind of nostoc commune beef paste and its processing method |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
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