CN108783393A - A kind of beef mushroom paste and preparation method thereof - Google Patents
A kind of beef mushroom paste and preparation method thereof Download PDFInfo
- Publication number
- CN108783393A CN108783393A CN201810466196.1A CN201810466196A CN108783393A CN 108783393 A CN108783393 A CN 108783393A CN 201810466196 A CN201810466196 A CN 201810466196A CN 108783393 A CN108783393 A CN 108783393A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- beef
- added
- fresh
- 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
Links
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of beef mushroom pastes and preparation method thereof, in parts by weight, including following raw material：310-400 parts of fresh mushroom,80-150 parts of lean beef,250-350 parts of vegetable oil,260-350 parts of chilli,20-40 parts of millet starch,20-40 parts of white sesameseed,50-80 parts of Fried peanuts,60-70 parts of paprika,20-30 parts of edible salt,20-30 parts of monosodium glutamate,20-30 parts of white sugar,90-160 parts of spice,Fresh green onion 10-20 parts,10-20 parts of garlic,10-20 parts of ginger splices,Mushroom seasons 50-80 parts of condiments,300-450 parts of boiling water,100-150 parts of cornstarch,Tomato meal 50-100 powder,Wherein spice is spiceleaf,Fennel seeds,It is big fragrant,It is octagonal,Chinese prickly ash is formulated according to 1: 1: 2: 1 ratio,It is white button that mushroom, which seasons condiments,,Zanthoxylum powder is formulated according to 1: 3 ratio.Test result of the present invention has sesame and the unique perfume of peanut, mouthfeel smooth, full of nutrition, positive rating 86%, and more common beef mushroom paste improves 34%, and difference comments rate is only 2%.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of beef mushroom paste and preparation method thereof.
Background technology
Mushroom is a kind of critically important medicine, uses cultivation fungi, fleshy hypertrophy delicacy, delicious flavour, distinctive aroma, battalion
Support abundant, the authoritative data introduction of medical and health value, especially for the group with hyperlipidemia obesity, undoubtedly a kind of reason
The food thought, in addition people suitably increase mushroom intake in the diet structure, physical efficiency can be adjusted, balanced nutrients maintain people
The body general level of the health.Beef is rich in protein, vitamin B6, vitamin B12, zinc, magnesium, iron, potassium, amino acid, sarcosine, propylamine
Acid, conjugated linoleic acid, carnitine etc. are needed by human and to compositions such as the beneficial vitamin of human body, trace elements, and taste is fresh
U.S., very popular, usually saline taste is overweight, mouthfeel is not smooth for existing beef mushroom paste, without the only of sesame and peanut
Special fragrance.
Through retrieval, Chinese patent grant number CN106174429A discloses a kind of beef paste with mushroom, using fresh mushroom, fresh ox
Meat, rapeseed oil, beauty green pepper, millet starch, white sesameseed, shelled peanut, paprika etc. are raw material, which retains mushroom
Original fragrance and taste select fresh beef, to reach taste complementation, the purpose of nutrition arrangement, and using hot pepper sauce, with
Ensure the flavor quality of fragrance mushroom sauce product, all raw materials are process by the preparation method of reasonable science, be a kind of mouthfeel it is good,
It tastes good, the convenient appetizing food of health.
Existing beef mushroom paste and preparation method thereof has the following disadvantages：There are no with fresh perfume (or spice) currently on the market
Mushroom, white sesameseed, Fried peanuts, lean beef are beef mushroom paste made of primary raw material, the method introduced in documents
There is no the bold and vigorous technique of oil is used, the existing usual saline taste of beef mushroom paste is overweight, mouthfeel is not smooth, without the only of sesame and peanut
Special fragrance.
Invention content
The purpose of the present invention is to provide a kind of beef mushroom paste and preparation method thereof, have fragrance is unique, mouthfeel is smooth,
Full of nutrition, green and healthy advantage, solves that saline taste is overweight, mouthfeel is not smooth, without the unique perfume of sesame and peanut
Problem.
A kind of beef mushroom paste according to the ... of the embodiment of the present invention, including following raw material：310-400 parts of fresh mushroom, very lean ox
80-150 parts of meat, 250-350 parts of vegetable oil, 260-350 parts of chilli, 20-40 parts of millet starch, 20-40 parts of white sesameseed, frying
50-80 parts of shelled peanut, 60-70 parts of paprika, 20-30 parts of edible salt, 20-30 parts of monosodium glutamate, 20-30 parts of white sugar, spice 90-
160 parts, green onion 10-20 parts fresh, 10-20 parts of garlic, 10-20 parts of ginger splices, mushroom season 50-80 parts of condiments, 300-450 parts of boiling water.
On the basis of said program, the beef mushroom paste further includes the raw material of following parts by weight：Cornstarch 100-150
Part.
On the basis of said program, the beef mushroom paste further includes the raw material of following parts by weight：Tomato meal 50-100 powder.
On the basis of said program, the spice is spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash according to 1: 1: 2: 1
Ratio is formulated.
On the basis of said program, the mushroom seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
On the basis of said program, including step in detail below：
S1：Dispensing processing：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：It selects fresh mushroom stem removing to clean, in 80-90 DEG C of water after blanching 2-3min, with flowing
Cold water to rinse fast quickly cooling in time saturating, be cut into 0.25-0.5cm3Mushroom fourth, the stirring of 90-160 part of champignon seasoning is added
It is even, it is spare that material a is made；
S3：The preparation of chili oil：Take vegetable oil, chilli, boiling water with 250-350: 260-350: 300-450 proportioning
It is put into heating tanning in pot, sequentially adds 90-160 parts of spice, 10-20 parts of ginger splices, fresh green onion 10-20 after boiling in order again
Part, 10-20 parts of garlic increase firepower small fire after water boils dry and continue to heat 5-8min, 20-40 parts of millet starch is added after cooling,
60-70 parts of paprika stirs evenly, and it is spare that material b is made；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight 100-150 parts of cornstarch of addition, tomato meal 50-100 powder after 150-180: 10-20: 10-20: 10-20 mixing
It mixes uniformly, it is spare that material c is made；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 80-120 DEG C, are added after beef sixty percent is ripe white
20-40 parts of sesame continues the 5-10min that stir-fries, and adds material a, and turning small fire after material in pot all boiling continues to heat
20-30 parts of salt, 20-30 parts of white sugar, 20-30 parts of monosodium glutamate is added in 5min, and 50-80 parts of Fried peanuts stirs evenly, final to make
At beef mushroom paste；
On the basis of said program, in the S2 steps, champignon seasoning is added and is stirred with the rotating speed of 80-100r/min
5-10min。
On the basis of said program, in the S3 steps, millet starch, paprika is added with the rotating speed of 80-100r/min
Stir 10-15min.
On the basis of said program, in the S4 steps, fresh green onion, ginger splices, garlic powder, cornstarch, tomato meal is added
10-15min is stirred with the rotating speed of 100-110r/min.
On the basis of said program, in the S5 steps, salt, white sugar, monosodium glutamate is added, Fried peanuts is with 120-
The rotating speed of 150r/min stirs 20-25min.
On the basis of said program, in the S5 steps, boiling time 15-20min.The mechanism of action is as follows：
Mushroom pre-processes：It selects fresh mushroom stem removing to clean, heating makes the protein denaturation inside mushroom so that plant
Cytoclasis, intracellular amino acid, vitamin, polysaccharide enter environment in plant, and fast quickly cooling is rinsed in time with the cold water of flowing
Thoroughly so that mushroom is drastically shunk, and increases the brittleness of plant fiber；
The preparation of chili oil：It takes vegetable oil, chilli, boiling water to be put into pot with certain proportioning and heats tanning so that
Vitamin, Dihydrocapsaicin and carrotene in capsicum enter solution, and the amino in Dihydrocapsaicin and height by dialysis
Sudden reaction occurs for the carboxyl in grade aliphatic acid, and the double bond on main chain and ether addition generate a kind of mixed ester, have a kind of spy
Different fragrance；
The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, be pressed with fresh green onion, ginger splices, garlic powder mixture
Cornstarch, tomato meal are added after certain proportion mixing, heating is boiled, and beef protein is denaturalized in heating process, cell
It is destroyed, intracellular osmotic pressure disappears, and propyl thioether, the vitamin C in ginger splices, the iron in garlic, the phosphonium ion of fresh green onion are logical
It crosses free diffusing to enter in beef, is allowed to tasty；
The frying of sauce：During heating, the methyl in the niacin in sesame, in lysine and peanut in sesamin
Polycondensation reaction and hydrolysis occur for arachidic acid so that and methyl is attached on the main chain of lysine, generates a kind of mixing aromatic ether,
It is volatile.
The present invention has an advantageous effect in that compared with prior art：
1, the bold and vigorous technique of oil as primary raw material and is combined using new fresh mushroom, white sesameseed, Fried peanuts, lean beef, it is spicy
Oil temperature is moderate so that the fragrance of food materials dispensing is gradually dispersed into chili oil so that manufactured beef mushroom paste has sesame
It is smooth, full of nutrition with the unique perfume of peanut, mouthfeel；
2, using mushroom as primary raw material, increase intake of the people to mushroom, physical efficiency can be adjusted, balanced nutrients maintain people
Body normal healthy level, mushroom also have antitumor, reducing blood lipid, antithrombotic, improve the pharmacological actions such as immunity and protect liver, peanut
Meter Fu Han linoleic acid, sesame are rich in leukotrienes, supplement required aliphatic acid to human body and reduction cholesterol is helpful, test knot
The positive rating of fruit is 86%, and more common beef mushroom paste improves 34%, and difference comments rate is only 2%.
Specific implementation mode
For that can further appreciate that feature, technological means and the concrete function reached of the present invention, below with specific implementation
Mode is described in further detail the present invention.
Embodiment 1
A kind of beef mushroom paste is present embodiments provided, in parts by weight, including following raw material：310 parts of fresh mushroom,
80 parts of lean beef, 250 parts of vegetable oil, 260 parts of chilli, 20 parts of millet starch, 20 parts of white sesameseed, 50 parts of Fried peanuts,
60 parts of paprika, 20 parts of edible salt, 20 parts of monosodium glutamate, 20 parts of white sugar, 90 parts of spice, 10 parts of fresh green onion, 10 parts of garlic, ginger splices 10
Part, mushroom seasons 50 parts of condiments, 300 parts of boiling water, 100 parts of cornstarch, 50 powder of tomato meal.
Wherein, spice is that spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash are formulated according to 1: 1: 2: 1 ratio, mushroom
Seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
The preparation method of the beef mushroom paste, including step in detail below：
S1：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：It selects fresh mushroom stem removing to clean, in the water of 80C after blanching 2min, with the cold water of flowing
It is saturating that fast quickly cooling is rinsed in time, is cut into 0.25cm3Mushroom fourth, 90 parts of champignon seasoning is added and is stirred with the rotating speed of 80r/min
It is spare that material a is made to stirring evenly in 5min；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into heating in pot with 250: 260: 300 proportioning
Tanning sequentially adds 90 parts of spice, 10 parts of ginger splices, 10 parts of fresh green onion, 10 parts of garlic in order again after boiling, increase firepower and wait for water
It boils dry rear small fire to continue to heat 5min, 20 parts of millet starch is added after cooling, rotating speed of 60 parts of the paprika with 80r/min stirs
It is spare that material b is made to stirring evenly in 10min；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight the rotating speed of 100 parts of cornstarch, 50 parts of tomato meal with 100r/min is added after 180: 10: 10: 10 mixing
It is spare that material c is made to stirring evenly in 10min；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 80 DEG C, white sesameseed is added after beef sixty percent is ripe
20 parts are continued the 5min that stir-fries, and add material a, wait in pot that material all boils, boiling time 15min, turn later small fire after
Continuous heating 5min, is added 20 parts of salt, 20 parts of white sugar, 20 parts of monosodium glutamate, and rotating speed of 50 parts of the Fried peanuts with 120r/min stirs
20min is finally made beef mushroom paste to stirring evenly.
Embodiment 2
A kind of beef mushroom paste is present embodiments provided, in parts by weight, including following raw material：330 parts of fresh mushroom,
100 parts of lean beef, 280 parts of vegetable oil, 300 parts of chilli, 22 parts of millet starch, 22 parts of white sesameseed, 60 parts of Fried peanuts,
62 parts of paprika, 22 parts of edible salt, 22 parts of monosodium glutamate, 22 parts of white sugar, 100 parts of spice, 12 parts of fresh green onion, 12 parts of garlic, ginger splices 12
Part, mushroom seasons 60 parts of condiments, 330 parts of boiling water, 120 parts of cornstarch, 60 powder of tomato meal.
Wherein, spice is that spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash are formulated according to 1: 1: 2: 1 ratio, mushroom
Seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
The preparation method of the beef mushroom paste, including step in detail below：
S1：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：Fresh mushroom stem removing is selected to clean, it is cold with flowing in 82 DEG C of water after blanching 2min
It is saturating that water rinses fast quickly cooling in time, is cut into 0.25cm3Mushroom fourth, 100 parts of champignon seasoning is added and is stirred with the rotating speed of 85r/min
It is spare that material a is made to stirring evenly in 6min；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into heating in pot with 270: 280: 370 proportioning
Tanning sequentially adds 110 parts of spice, 12 parts of ginger splices, 12 parts of fresh green onion, 12 parts of garlic in order again after boiling, increase firepower and wait for
The rear small fire that water boils dry continues to heat 6min, and 25 parts of millet starch is added after cooling, and rotating speed of 62 parts of the paprika with 85r/min stirs
It is spare that material b is made to stirring evenly in 12min；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight the rotating speed of 120 parts of cornstarch, 70 parts of tomato meal with 102r/min is added after 160: 12: 12: 12 mixing
It is spare that material c is made to stirring evenly in 12min；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 90 DEG C, white sesameseed is added after beef sixty percent is ripe
25 parts are continued the 6min that stir-fries, and add material a, wait in pot that material all boils, boiling time 16min, turn later small fire after
Continuous heating 5min, is added 22 parts of salt, 22 parts of white sugar, 22 parts of monosodium glutamate, and rotating speed of 60 parts of the Fried peanuts with 130r/min stirs
22min is finally made beef mushroom paste to stirring evenly.
Embodiment 3
A kind of beef mushroom paste is present embodiments provided, in parts by weight, including following raw material：355 parts of fresh mushroom,
110 parts of lean beef, 300 parts of vegetable oil, 300 parts of chilli, 30 parts of millet starch, 30 parts of white sesameseed, 55 parts of Fried peanuts,
65 parts of paprika, 25 parts of edible salt, 25 parts of monosodium glutamate, 25 parts of white sugar, 125 parts of spice, 15 parts of fresh green onion, 15 parts of garlic, ginger splices 15
Part, mushroom seasons 65 parts of condiments, 375 parts of boiling water, 125 parts of cornstarch, 80 powder of tomato meal.
Wherein, spice is that spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash are formulated according to 1: 1: 2: 1 ratio, mushroom
Seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
The preparation method of the beef mushroom paste, including step in detail below：
S1：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：It selects fresh mushroom stem removing to clean, in 85 DEG C of water after blanching 2.5min, with flowing
It is saturating that cold water rinses fast quickly cooling in time, is cut into 0.5cm3Mushroom fourth, be added 125 parts of champignon seasoning stirred with the rotating speed of 90r/min
7min is mixed to stirring evenly, it is spare that material a is made；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into heating in pot with 300: 300: 375 proportioning
Tanning sequentially adds 125 parts of spice, 15 parts of ginger splices, 15 parts of fresh green onion, 15 parts of garlic in order again after boiling, increase firepower and wait for
The rear small fire that water boils dry continues to heat 7min, and 30 parts of millet starch is added after cooling, and rotating speed of 65 parts of the paprika with 90r/min stirs
It is spare that material b is made to stirring evenly in 13min；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight the rotating speed of 125 parts of cornstarch, 70 parts of tomato meal with 105r/min is added after 170: 15: 15: 15 mixing
It is spare that material c is made to stirring evenly in 13min；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 90 DEG C, white sesameseed is added after beef sixty percent is ripe
30 parts are continued the 8min that stir-fries, and add material a, wait in pot that material all boils, boiling time 18min, turn later small fire after
Continuous heating 5min, is added 25 parts of salt, 25 parts of white sugar, 25 parts of monosodium glutamate, and rotating speed of 70 parts of the Fried peanuts with 135r/min stirs
23min is finally made beef mushroom paste to stirring evenly.
Embodiment 4
A kind of beef mushroom paste is present embodiments provided, in parts by weight, including following raw material：390 parts of fresh mushroom,
140 parts of lean beef, 320 parts of vegetable oil, 320 parts of chilli, 35 parts of millet starch, 35 parts of white sesameseed, 70 parts of Fried peanuts,
67 parts of paprika, 27 parts of edible salt, 27 parts of monosodium glutamate, 27 parts of white sugar, 150 parts of spice, 18 parts of fresh green onion, 18 parts of garlic, ginger splices 18
Part, mushroom seasons 70 parts of condiments, 420 parts of boiling water, 140 parts of cornstarch, 90 powder of tomato meal.
Wherein, spice is that spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash are formulated according to 1: 1: 2: 1 ratio, mushroom
Seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
The preparation method of the beef mushroom paste, including step in detail below：
S1：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：Fresh mushroom stem removing is selected to clean, it is cold with flowing in 88 DEG C of water after blanching 3min
It is saturating that water rinses fast quickly cooling in time, is cut into 0.5cm3Mushroom fourth, 150 parts of champignon seasoning is added and is stirred with the rotating speed of 90r/min
It is spare that material a is made to stirring evenly in 8min；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into heating in pot with 320: 320: 420 proportioning
Tanning sequentially adds 150 parts of spice, 18 parts of ginger splices, 18 parts of fresh green onion, 18 parts of garlic in order again after boiling, increase firepower and wait for
The rear small fire that water boils dry continues to heat 7min, and 38 parts of millet starch is added after cooling, and rotating speed of 68 parts of the paprika with 95r/min stirs
It is spare that material b is made to stirring evenly in 14min；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight the rotating speed of 140 parts of cornstarch, 90 parts of tomato meal with 108r/min is added after 170: 18: 18: 18 mixing
It is spare that material c is made to stirring evenly in 14min；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 110 DEG C, white sesame is added after beef sixty percent is ripe
35 parts of fiber crops continue the 8min that stir-fries, and add material a, wait for that material all boils in pot, boiling time 18min turns small fire later
Continue to heat 5min, 28 parts of salt, 28 parts of white sugar, 28 parts of monosodium glutamate is added, 70 parts of Fried peanuts is stirred with the rotating speed of 140r/min
24min is mixed to stirring evenly, is finally made beef mushroom paste.
Embodiment 5
A kind of beef mushroom paste is present embodiments provided, in parts by weight, including following raw material：400 parts of fresh mushroom,
150 parts of lean beef, 350 parts of vegetable oil, 350 parts of chilli, 40 parts of millet starch, 40 parts of white sesameseed, 80 parts of Fried peanuts,
70 parts of paprika, 30 parts of edible salt, 30 parts of monosodium glutamate, 30 parts of white sugar, 160 parts of spice, 20 parts of fresh green onion, 20 parts of garlic, ginger splices 20
Part, mushroom seasons 80 parts of condiments, 450 parts of boiling water, 150 parts of cornstarch, 100 powder of tomato meal.
Wherein, spice is that spiceleaf, fennel seeds, big fragrant, octagonal, Chinese prickly ash are formulated according to 1: 1: 2: 1 ratio, mushroom
Seasoning condiments is that button, zanthoxylum powder are formulated according to 1: 3 ratio in vain.
The preparation method of the beef mushroom paste, including step in detail below：
S1：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：Fresh mushroom stem removing is selected to clean, it is cold with flowing in 90 DEG C of water after blanching 3min
It is saturating that water rinses fast quickly cooling in time, is cut into 0.5cm3Mushroom fourth, 160 parts of champignon seasoning is added and is stirred with the rotating speed of 100r/min
It is spare that material a is made to stirring evenly in 10min；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into heating in pot with 350: 350: 450 proportioning
Tanning sequentially adds 160 parts of spice, 20 parts of ginger splices, 20 parts of fresh green onion, 20 parts of garlic in order again after boiling, increase firepower and wait for
The rear small fire that water boils dry continues to heat 8min, and 40 parts of millet starch is added after cooling, and rotating speed of 70 parts of the paprika with 100r/min stirs
It is spare that material b is made to stirring evenly in 15min；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture
It is stirred by weight the rotating speed of 150 parts of cornstarch, 100 parts of tomato meal with 110r/min is added after 150: 20: 20: 20 mixing
It is spare that material c is made to stirring evenly in 15min；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 120 DEG C, white sesame is added after beef sixty percent is ripe
40 parts of fiber crops continue the 10min that stir-fries, and add material a, wait for that material all boils in pot, boiling time 20min turns small fire later
Continue to heat 5min, 30 parts of salt, 30 parts of white sugar, 30 parts of monosodium glutamate is added, 80 parts of Fried peanuts is stirred with the rotating speed of 150r/min
25min is mixed to stirring evenly, is finally made beef mushroom paste.
Test case
Test object：200 participation testers, wherein male to female ratio 1: 1, north and south population ratio：1: 1, age segmentations
Number：20-30 Sui, 30-40 Sui, 40-50 Sui, 50-60 Sui, 60-70 Sui equal 40 people；
According to using different beef mushroom pastes to be grouped, it is divided into two groups, every group of 100 people, in each group of people, male to female ratio
1: 1, north and south population ratio：1: 1, age segmentations number：20-30 Sui, 30-40 Sui, 40-50 Sui, 50-60 Sui, 60-70 Sui equal 20
People, use in the market common beef mushroom paste group be control group, use the group of beef mushroom paste made of the present invention
For test group, test completion progress questionnaire tune is poor, is as a result divided into 4 kinds：It is " very good：Mouthfeel is smooth, there is unique perfume ", it is " good：Taste
Road is medium on the upper side ", it is " general：Taste and general common beef mushroom paste have no difference ", it is " poor：Mouthfeel is dry and astringent, taste compared with
Difference ".
Test result：It see the table below.
| Unit (people) | It is very good | It is good | Generally | Difference |
| Contrast groups | 32 | 20 | 37 | 11 |
| Test group | 54 | 32 | 12 | 2 |
From above-mentioned test result：A kind of use of beef mushroom paste of the proposition of the present invention is in good taste, and positive rating is
86%, more common beef mushroom paste improve 34%, difference comments rate is only 2%, it is seen then that beef produced by the present invention is fragrant
Mouthfeel more preferably, can obtain liking for most people, be worthy to be popularized mushroom sauce when in use.
Place is not described in detail by the present invention, is the known technology of those skilled in the art.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of beef mushroom paste, it is characterised in that：In parts by weight, including following raw material：310-400 parts of fresh mushroom,
80-150 parts of lean beef, 250-350 parts of vegetable oil, 260-350 parts of chilli, 20-40 parts of millet starch, white sesameseed 20-40
Part, 50-80 parts of Fried peanuts, 60-70 parts of paprika, 20-30 parts of edible salt, 20-30 parts of monosodium glutamate, 20-30 parts of white sugar, perfume are pungent
90-160 parts of material, green onion 10-20 parts fresh, 10-20 parts of garlic, 10-20 parts of ginger splices, mushroom season 50-80 parts of condiments, boiling water 300-
450 parts.
2. a kind of beef mushroom paste according to claim 1, it is characterised in that：The beef mushroom paste further includes following heavy
Measure the raw material of part：100-150 parts of cornstarch.
3. a kind of beef mushroom paste according to claim 1, it is characterised in that：The beef mushroom paste further includes following heavy
Measure the raw material of part：Tomato meal 50-100 powder.
4. a kind of beef mushroom paste according to claim 1, it is characterised in that：The spice is spiceleaf, fennel seeds, big
Fragrant, octagonal, Chinese prickly ash is formulated according to 1: 1: 2: 1 ratio.
5. a kind of beef mushroom paste according to claim 1, it is characterised in that：The mushroom seasoning condiments is white button, flower
Green pepper powder is formulated according to 1: 3 ratio.
6. according to a kind of preparation method of beef mushroom paste of claim 1-5 any one of them, it is characterised in that：Including following
Specific steps：
S1：Dispensing processing：Outfit raw material is carried out according to parts by weight；
S2：Mushroom pre-processes：Fresh mushroom stem removing is selected to clean, it is cold with flowing in 80-90 DEG C of water after blanching 2-3min
It is saturating that water rinses fast quickly cooling in time, is cut into 0.25-0.5cm3Mushroom fourth, be added 90-160 parts of champignon seasoning with 80-100r/
The rotating speed of min stirs 5-10min, and it is spare that material a is made；
S3：The preparation of chili oil：Vegetable oil, chilli, boiling water is taken to be put into 250-350: 260-350: 300-450 proportioning
Pot in heating tanning, sequentially added in order again after boiling 90-160 part of spice, 10-20 parts of ginger splices, it is green onion 10-20 parts fresh, greatly
10-20 parts of garlic increases firepower small fire after water boils dry and continues to heat 5-8min, 20-40 parts of millet starch, paprika is added after cooling
60-70 parts stir evenly, and it is spare that material b is made；
S4：The preparation at beef end：It chooses fresh lean beef to rub through meat grinder, with fresh green onion, ginger splices, garlic powder mixture by weight
Amount is than being added 100-150 parts of cornstarch, the stirring of tomato meal 50-100 powder after 150-180: 10-20: 10-20: 10-20 mixing
It is even, it is spare that material c is made；
S5：The frying of sauce：Material c stir-fryings are added after material b is heated to 80-120 DEG C, white sesameseed is added after beef sixty percent is ripe
20-40 parts are continued the 5-10min that stir-fries, and add material a, are turned small fire after material in pot all boiling and are continued to heat 5min, add
Enter 20-30 parts of salt, 20-30 parts of white sugar, 20-30 parts of monosodium glutamate, 50-80 parts of Fried peanuts stirs evenly, and is finally made beef
Mushroom sauce.
7. a kind of preparation method of beef mushroom paste according to claim 6, it is characterised in that：In the S3 steps,
Millet starch, paprika is added, 10-15min is stirred with the rotating speed of 80-100r/min.
8. a kind of preparation method of beef mushroom paste according to claim 6, it is characterised in that：In the S4 steps,
Fresh green onion, ginger splices, garlic powder, cornstarch part, tomato meal is added with the rotating speed stirring 10-15min of 100-110r/min.
9. a kind of preparation method of beef mushroom paste according to claim 6, it is characterised in that：In the S5 steps,
Salt, white sugar, monosodium glutamate is added, Fried peanuts stirs 20-25min with the rotating speed of 120-150r/min.
10. a kind of preparation method of beef mushroom paste according to claim 6, it is characterised in that：In the S5 steps,
Boiling time is 15-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466196.1A CN108783393A (en) | 2018-05-15 | 2018-05-15 | A kind of beef mushroom paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466196.1A CN108783393A (en) | 2018-05-15 | 2018-05-15 | A kind of beef mushroom paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783393A true CN108783393A (en) | 2018-11-13 |
Family
ID=64092421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810466196.1A Pending CN108783393A (en) | 2018-05-15 | 2018-05-15 | A kind of beef mushroom paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783393A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430813A (en) * | 2018-11-23 | 2019-03-08 | 莫冰冰 | A kind of meat pulp and preparation method containing lemongrass and Pleurotus eryngii and mushroom root |
| CN110810820A (en) * | 2019-12-13 | 2020-02-21 | 内蒙古健元鹿业有限责任公司 | Production method of venison mushroom sauce |
| CN112914085A (en) * | 2021-02-26 | 2021-06-08 | 金极河北调味食品有限公司 | Sauce for mixing and preparation process thereof |
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN103202458A (en) * | 2012-01-12 | 2013-07-17 | 张英君 | Beef mushroom paste and preparation method thereof |
| CN106235276A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof |
-
2018
- 2018-05-15 CN CN201810466196.1A patent/CN108783393A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202458A (en) * | 2012-01-12 | 2013-07-17 | 张英君 | Beef mushroom paste and preparation method thereof |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN106235276A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430813A (en) * | 2018-11-23 | 2019-03-08 | 莫冰冰 | A kind of meat pulp and preparation method containing lemongrass and Pleurotus eryngii and mushroom root |
| CN110810820A (en) * | 2019-12-13 | 2020-02-21 | 内蒙古健元鹿业有限责任公司 | Production method of venison mushroom sauce |
| CN112914085A (en) * | 2021-02-26 | 2021-06-08 | 金极河北调味食品有限公司 | Sauce for mixing and preparation process thereof |
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816408B (en) | High-nutrition oil chilli sauce | |
| CN108783393A (en) | A kind of beef mushroom paste and preparation method thereof | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN103549384B (en) | Hot and spicy mushroom sauce and preparation method thereof | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN101816409B (en) | Method for preparing high-nutrition oil chilli sauce | |
| CN106942669B (en) | Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof | |
| CN107094905A (en) | The preparation method of dried bean curd | |
| CN106036557A (en) | Gulfweed-cuttlefish sausages and making method thereof | |
| CN104207100A (en) | Tomato noodle sauce and preparation method thereof | |
| CN102845705B (en) | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN109430746A (en) | A kind of processing method of Ba Lang fish snack food | |
| CN106722674A (en) | A kind of delicious peanuts and its preparation technology | |
| KR20190134553A (en) | Jeju pork noodle manufacturing method | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| KR20200031367A (en) | Manufacturing method of meet soup for jjigae | |
| CN108782687A (en) | A kind of the meat clip Mo and preparation method thereof | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| CN114304577A (en) | Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles | |
| KR20180058146A (en) | Method for manufacturing boogak compring edible insects and boogak by the method | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN111493307A (en) | Spicy beef sauce and preparation method thereof | |
| CN110338394A (en) | A kind of preparation method of coot sauce | |
| CN103734615A (en) | Red bean and duck rice crust and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181113 |