CN108813552A - A kind of cumin barbecue taste beef paste and its production technology - Google Patents
A kind of cumin barbecue taste beef paste and its production technology Download PDFInfo
- Publication number
- CN108813552A CN108813552A CN201810701375.9A CN201810701375A CN108813552A CN 108813552 A CN108813552 A CN 108813552A CN 201810701375 A CN201810701375 A CN 201810701375A CN 108813552 A CN108813552 A CN 108813552A
- Authority
- CN
- China
- Prior art keywords
- parts
- cumin
- oil
- fresh
- added
- 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
- 235000015278 beef Nutrition 0.000 title claims abstract description 53
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 45
- 235000019640 taste Nutrition 0.000 title claims abstract description 34
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 241000510672 Cuminum Species 0.000 title claims description 39
- 244000291564 Allium cepa Species 0.000 claims abstract description 50
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 30
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 20
- 241000233866 Fungi Species 0.000 claims abstract description 20
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 20
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 19
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 16
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 240000007232 Illicium verum Species 0.000 claims abstract description 15
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 15
- 210000001015 abdomen Anatomy 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 239000006071 cream Substances 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002773 nucleotide Substances 0.000 claims abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 6
- 239000003921 oil Substances 0.000 claims description 27
- 235000019198 oils Nutrition 0.000 claims description 27
- 240000008574 Capsicum frutescens Species 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 239000001390 capsicum minimum Substances 0.000 claims description 15
- 230000008595 infiltration Effects 0.000 claims description 14
- 238000001764 infiltration Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 235000019504 cigarettes Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 240000007817 Olea europaea Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 244000304337 Cuminum cyminum Species 0.000 abstract description 6
- 238000009472 formulation Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 14
- 238000000034 method Methods 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 3
- 230000009261 transgenic effect Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002296 eclampsia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of cumin barbecue taste beef paste and its production technology, belongs to food processing technology field, including following raw material components：Vegetable oil, butter, Sheng Fresh material, edible mushroom, drying spice, soya sauce, dark soy sauce, Xin Fresh ox abdomen meat, somatose cream, dietary fiber, salt, sugar, monosodium glutamate, tasty agents；The Sheng Fresh material includes ginger, shallot and onion, the edible mushroom is black fungus, the drying spice includes cumin, Chinese prickly ash, pimiento, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf, and the tasty agents is 5'- the sapidity nucleotide disodium.Cumin of the invention roasts taste beef paste, by producing the unified flavor meat pulp of mass for raw material and manufacture craft standardization；Its manufacturing process is controllable, formulation stable, it is ensured that final unique flavor, in good taste, the cumin for providing a kind of authentic flavor that can be had at any time for masses roasts taste beef paste.
Description
Technical field
The present invention relates to a kind of cumin barbecue taste beef paste and its production technologies, belong to food processing technology field.
Background technique
Cumin barbecue beef is deep by popular speciality, different restaurants or family be equipped with different spices into
Row barbecue makes, in the process the ununified standard of the duration and degree of heating, temperature and time, so the standard that flavor is not unified, next dish
Meat and fish dishes lacks specification in sintering procedure, so mode of appearance, flavor are inconsistent, therefore, people are to having authentic flavor
" barbecue beef ", generally requires to know the place of production and restaurant, or even at source repeatedly to taste the taste in different restaurants, gives eater
Economically with many unfavorable, and continuing to increase with environmental protection pressure is brought on the time, outdoor barbecue is due to air dirt
Dye is serious, is prohibited by environmental protection.
Just needing a kind of technique and standardization in order to which cumin barbecue this typical local food of beef can be had in locality incessantly
Formula produce similar cumin barbecue taste beef paste, and have no the report of such local flavor beef jam products at present.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides a kind of cumins to roast taste beef paste, and product special flavour is only
Spy, it is in good taste, it is deep to be liked by masses.
To achieve the goals above, a kind of cumin that the present invention uses roasts taste beef paste, including following raw material components：It plants
Object oil, butter, Sheng Fresh material, edible mushroom, drying spice, soya sauce, dark soy sauce, Xin Fresh ox abdomen meat, somatose cream, diet are fine
Dimension, salt, sugar, monosodium glutamate, tasty agents；
The raw Fresh material includes ginger, shallot and onion, and the edible mushroom is black fungus, and the drying spice includes diligent
So, Chinese prickly ash, pimiento, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf, the tasty agents are 5'- flavour nucleotide
Disodium.
As an improvement, by weight, it includes following raw material components which, which roasts taste beef paste,：20-30 parts of vegetable oil,
10-20 parts of butter, 3-5 parts of ginger, 3-5 parts of shallot, 5-13 parts of onion, 5-7 parts of black fungus, 0.4-0.6 parts of cumin, Chinese prickly ash 0.5-
1 part, it is 0.5-1 parts of pimiento, 0.3-0.5 parts of illiciumverum, 0.3-0.5 parts of cardamom, 0.1-0.3 parts of cloves, 0.1-0.3 parts of fructus amomi, old
3-5 parts of 0.2-0.5 parts of skin, 0.2-0.5 parts of tsaoko, 0.2-0.4 parts of sweet basil leaf, 3-5 parts of soya sauce, dark soy sauce, Xin Fresh ox abdomens
10-15 parts of meat, 5-10 parts of somatose cream, 2-5 parts of dietary fiber, 2-3 parts of salt, 2-3 parts of sugar, 1-2 parts of monosodium glutamate, 5'- flavor nucleosides
0.1-0.2 parts of acid disodium.
As an improvement, the vegetable oil is using any one of rapeseed oil, peanut oil or soybean oil.
As a further improvement, by weight, cumin barbecue taste beef paste includes following raw material components：Rapeseed oil
25 parts, 15 parts of butter, 4 parts of ginger, 4 parts of shallot, 8 parts of onion, 6 parts of black fungus, 0.5 part of cumin, 0.8 part of Chinese prickly ash, pimiento 0.8
Part, 0.4 part octagonal, 0.4 part of cardamom, 0.2 part of cloves, 0.2 part of fructus amomi, 0.3 part of dried orange peel, 0.4 part of tsaoko, 0.3 part of sweet basil leaf, Huang
4 parts of beans sauce, 4 parts of 12 parts of, Xin Fresh ox abdomen meats of dark soy sauce, 8 parts of somatose cream, 3 parts of dietary fiber, 2.5 parts of salt, sugared 2.5 parts, taste
1.5 parts, 0.1 part of 5'- the sapidity nucleotide disodium of essence.
In addition, the present invention also provides a kind of production technology of cumin barbecue taste beef paste, including step：
1) auxiliary material prepares：
A) the preparation of Sheng Fresh material, ginger are cleaned, are first sliced, then shred；Shallot is cut into end；Fresh onion is selected, after cleaning
It is cut into particle, it is respectively spare；
B) it is cleaned after black fungus is impregnated with warm water and is cut into block, it is spare；
C) preparation of drying spice, pimiento coarse crushing, the water infiltration of the capsicum piece capsicum weight 5% of formation, then
The cumin stirred evenly, in addition, Chinese prickly ash, illiciumverum, cardamom, cloves, fructus amomi, old is poured into 120-150 DEG C of 5 parts of hot vegetable oil
Each personal pulverizer of skin, tsaoko, sweet basil leaf difference crushes spare；
2) beef is baked：Fresh ox abdomen meat is cut into fritter, it is then marinated with 0.1 part and 0.1 part of salt of chilli powder, then drench into 1
Part olive oil moistens beef, and the beef mixed is wrapped preservative film, and it is 1 hour marinated to be put into refrigerator cold-storage；
Beef after refrigeration is marinated is put into electric frying pan, the small fire grillING in, sets 200 DEG C, 15-25min is shown in pot
Eclampsia gravidarum white cigarette, spread can take the dish out of the pot after cumin it is spare；
3) it wastes lamp oil by not sleeping at night：Remaining vegetable oil is put into pot and is heated, when oil temperature rises to 140 DEG C, Chinese prickly ash, illiciumverum, beans is added
Cool, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf blast fragrance, and the big green onion end of half is then added and continues frying, blasts green onion fragrance,
When adding butter and being down to 105 DEG C of oil temperature, ginger, the onion of chopping is added, maintains 105 DEG C of temperature, slowly frying；
4) sauce is fried：Soya sauce is added into pot, controlled at 105 DEG C, stir-frying reddens to oil colours, and the capsicum of infiltration is added
Piece and infiltration oil, maintain fluidized state 2 minutes, and block-like black fungus is cut in addition, and dark soy sauce is added after boiling, and addition is baked
Beef clod, keep micro-boiling state 10-15 minutes, add dietary fiber, salt, sugar, stir evenly, maintain 100 DEG C of infusions
10 minutes, it is eventually adding remaining shallot particle, adds monosodium glutamate and tasty agents, stops heating after mixing evenly；
5) when the temperature of stirring to sauce body is down to 80 DEG C or less, somatose cream is added and simultaneously stirs evenly, hot filling is made into
Product.
Cumin of the invention roasts taste beef paste, by producing mass unification for raw material and manufacture craft standardization
Flavor meat pulp；Its manufacturing process is controllable, formulation stable, it is ensured that final unique flavor, providing one kind for masses can eat at any time
The cumin of the authentic flavor arrived roasts taste beef paste.Rich in taste of the present invention, can preferably save sauce taste, beef, barbecue
Taste, barbecue taste food could be eaten by needing not rely on outdoor barbecue, and safety and environmental protection is conducive to public edible and easy to carry.
Specific embodiment
In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention is carried out below further detailed
It describes in detail bright.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, it is not limited to this hair
Bright range.
Unless otherwise defined, all technical terms and scientific terms used herein are led with technology of the invention is belonged to
The normally understood meaning of the technical staff in domain is identical, and term as used herein in the specification of the present invention is intended merely to retouch
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
Embodiment 1
A kind of cumin barbecue taste beef paste, by weight, including following raw material components：20 parts of rapeseed oil, 10 parts of butter,
3 parts of ginger, 3 parts of shallot, 5 parts of onion, 5 parts of black fungus, 0.4 part of cumin, 0.5 part of Chinese prickly ash, 0.5 part of pimiento, it is 0.3 part octagonal,
0.3 part of cardamom, 0.1 part of cloves, 0.1 part of fructus amomi, 0.2 part of dried orange peel, 0.2 part of tsaoko, 0.2 part of sweet basil leaf, 3 parts of soya sauce, dark soy sauce
3 parts of 10 parts of, Xin Fresh ox abdomen meats of soy sauce, 5 parts of somatose cream, 2 parts of dietary fiber, 2 parts of salt, sugared 2 parts, 1 part of monosodium glutamate, 5'- flavor core
0.1 part of thuja acid disodium, the soya sauce selects natural solarization non-transgenic soya sauce processed；
Dietary fiber selected by the present invention is to decompose using wheat bran as raw material by amylase, protease, lipase
Afterwards, it pulverizes and is made again after removing carbohydrate, protein, fat, not only raw material is easy to get, but also technique is unique, performance
It is excellent；
Self-control thick broad-bean sauce process be specifically：Selected high-quality non-transgenic soya bean, through thermophilic digestion, after being mixed into flour cooling
Aspergillus oryzae is accessed, made of koji-making, the natural system of shining are fermented.
The production technology of above-mentioned cumin barbecue taste beef paste, including step：
1) auxiliary material prepares：
A) the preparation of Sheng Fresh material, ginger are cleaned, are first sliced, then shred；Shallot is cut into end；Fresh onion is selected, after cleaning
It is cut into particle, it is respectively spare；
B) it is cleaned after black fungus is impregnated with warm water and is cut into block, it is spare；
C) preparation of drying spice, pimiento coarse crushing, the water infiltration of the capsicum piece capsicum weight 5% of formation, then
The cumin stirred evenly, in addition, Chinese prickly ash, illiciumverum, cardamom, cloves, fructus amomi, old is poured into 120-150 DEG C of 5 parts of hot vegetable oil
Each personal pulverizer of skin, tsaoko, sweet basil leaf difference crushes spare；
2) beef is baked：Fresh ox abdomen meat is cut into fritter, it is then marinated with 0.1 part and 0.1 part of salt of chilli powder, then drench into 1
Part olive oil moistens beef, and the beef mixed is wrapped preservative film, and it is 1 hour marinated to be put into refrigerator cold-storage；
Beef after refrigeration is marinated is put into electric frying pan, the small fire grillING in, sets 200 DEG C, 15min is shown in bowl
Emit white cigarette, spread can take the dish out of the pot after cumin it is spare；
3) it wastes lamp oil by not sleeping at night：Remaining vegetable oil is put into pot and is heated, when oil temperature rises to 140 DEG C, Chinese prickly ash, illiciumverum, beans is added
Cool, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf blast fragrance, and the big green onion end of half is then added and continues frying, blasts green onion fragrance,
When adding butter and being down to 105 DEG C of oil temperature, ginger, the onion of chopping is added, maintains 105 DEG C of temperature, slowly frying；
4) sauce is fried：Soya sauce is added into pot, controlled at 105 DEG C, stir-frying reddens to oil colours, and the capsicum of infiltration is added
Piece and infiltration oil, maintain fluidized state 2 minutes, and block-like black fungus is cut in addition, and dark soy sauce is added after boiling, and addition is baked
Beef clod, keep micro-boiling state 10 minutes, add dietary fiber, salt, sugar, stir evenly, 100 DEG C of infusions 10 is maintained to divide
Clock is eventually adding remaining shallot particle, adds monosodium glutamate and tasty agents, stops heating after mixing evenly；
5) when the temperature of stirring to sauce body is down to 80 DEG C or less, somatose cream is added and simultaneously stirs evenly, hot filling is made into
Product.
Embodiment 2
A kind of cumin barbecue taste beef paste, by weight, including following raw material components：30 parts of soybean oil, 20 parts of butter,
5 parts of ginger, 5 parts of shallot, 13 parts of onion, 7 parts of black fungus, 0.6 part of cumin, 1 part of Chinese prickly ash, 1 part of pimiento, octagonal 0.5 part, cardamom
0.5 part, 0.3 part of cloves, 0.3 part of fructus amomi, 0.5 part of dried orange peel, 0.5 part of tsaoko, 0.4 part of sweet basil leaf, 5 parts of soya sauce, dark soy sauce 5
15 parts of part, Xin Fresh ox abdomen meat, 10 parts of somatose cream, 5 parts of dietary fiber, 3 parts of salt, sugared 3 parts, 2 parts of monosodium glutamate, 5'- flavour nucleotide
0.2 part of disodium, the soya sauce selects natural solarization non-transgenic soya sauce processed；
The production technology of above-mentioned cumin barbecue taste beef paste, including step：
1) auxiliary material prepares：
A) the preparation of Sheng Fresh material, ginger are cleaned, are first sliced, then shred；Shallot is cut into end；Fresh onion is selected, after cleaning
It is cut into particle, it is respectively spare；
B) it is cleaned after black fungus is impregnated with warm water and is cut into block, it is spare；
C) preparation of drying spice, pimiento coarse crushing, the water infiltration of the capsicum piece capsicum weight 5% of formation, then
The cumin stirred evenly, in addition, Chinese prickly ash, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel, grass are poured into 150 DEG C of 5 parts of hot vegetable oil
Each personal pulverizer of fruit, sweet basil leaf difference crushes spare；
2) beef is baked：Fresh ox abdomen meat is cut into fritter, it is then marinated with 0.1 part and 0.1 part of salt of chilli powder, then drench into 1
Part olive oil moistens beef, and the beef mixed is wrapped preservative film, and it is 1 hour marinated to be put into refrigerator cold-storage；
Beef after refrigeration is marinated is put into electric frying pan, the small fire grillING in, sets 200 DEG C, 25min is shown in bowl
Emit white cigarette, spread can take the dish out of the pot after cumin it is spare；
3) it wastes lamp oil by not sleeping at night：Remaining vegetable oil is put into pot and is heated, when oil temperature rises to 140 DEG C, Chinese prickly ash, illiciumverum, beans is added
Cool, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf blast fragrance, and the big green onion end of half is then added and continues frying, blasts green onion fragrance,
When adding butter and being down to 105 DEG C of oil temperature, ginger, the onion of chopping is added, maintains 105 DEG C of temperature, slowly frying；
4) sauce is fried：Soya sauce is added into pot, controlled at 105 DEG C, stir-frying reddens to oil colours, and the capsicum of infiltration is added
Piece and infiltration oil, maintain fluidized state 2 minutes, and block-like black fungus is cut in addition, and dark soy sauce is added after boiling, and addition is baked
Beef clod, keep micro-boiling state 15 minutes, add dietary fiber, salt, sugar, stir evenly, 100 DEG C of infusions 10 is maintained to divide
Clock is eventually adding remaining shallot particle, adds monosodium glutamate and tasty agents, stops heating after mixing evenly；
5) when the temperature of stirring to sauce body is down to 80 DEG C or less, somatose cream is added and simultaneously stirs evenly, hot filling is made into
Product.
Embodiment 3
A kind of cumin barbecue taste beef paste, by weight, including following raw material components：25 parts of rapeseed oil, 15 parts of butter,
4 parts of ginger, 4 parts of shallot, 8 parts of onion, 6 parts of black fungus, 0.5 part of cumin, 0.8 part of Chinese prickly ash, 0.8 part of pimiento, it is 0.4 part octagonal,
0.4 part of cardamom, 0.2 part of cloves, 0.2 part of fructus amomi, 0.3 part of dried orange peel, 0.4 part of tsaoko, 0.3 part of sweet basil leaf, 4 parts of soya sauce, dark soy sauce
4 parts of 12 parts of, Xin Fresh ox abdomen meats of soy sauce, 8 parts of somatose cream, 3 parts of dietary fiber, 2.5 parts of salt, sugared 2.5 parts, 1.5 parts of monosodium glutamate, 5'-
0.1 part of the sapidity nucleotide disodium；
The production technology of above-mentioned cumin barbecue taste beef paste, including step：
1) auxiliary material prepares：
A) the preparation of Sheng Fresh material, ginger are cleaned, are first sliced, then shred；Shallot is cut into end；Fresh onion is selected, after cleaning
It is cut into particle, it is respectively spare；
B) it is cleaned after black fungus is impregnated with warm water and is cut into block, it is spare；
C) preparation of drying spice, pimiento coarse crushing, the water infiltration of the capsicum piece capsicum weight 5% of formation, then
The cumin stirred evenly, in addition, Chinese prickly ash, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel, grass are poured into 130 DEG C of 5 parts of hot vegetable oil
Each personal pulverizer of fruit, sweet basil leaf difference crushes spare；
2) beef is baked：Fresh ox abdomen meat is cut into fritter, it is then marinated with 0.1 part and 0.1 part of salt of chilli powder, then drench into 1
Part olive oil moistens beef, and the beef mixed is wrapped preservative film, and it is 1 hour marinated to be put into refrigerator cold-storage；
Beef after refrigeration is marinated is put into electric frying pan, the small fire grillING in, sets 200 DEG C, 20min is shown in bowl
Emit white cigarette, spread can take the dish out of the pot after cumin it is spare；
3) it wastes lamp oil by not sleeping at night：Remaining vegetable oil is put into pot and is heated, when oil temperature rises to 140 DEG C, Chinese prickly ash, illiciumverum, beans is added
Cool, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf blast fragrance, and the big green onion end of half is then added and continues frying, blasts green onion fragrance,
When adding butter and being down to 105 DEG C of oil temperature, ginger, the onion of chopping is added, maintains 105 DEG C of temperature, slowly frying；
4) sauce is fried：Soya sauce is added into pot, controlled at 105 DEG C, stir-frying reddens to oil colours, and the capsicum of infiltration is added
Piece and oil maintain fluidized state 2 minutes, and block-like black fungus is cut in addition, and dark soy sauce is added after boiling, and the ox being baked is added
Meat piece is kept for micro-boiling state 12 minutes, adds dietary fiber, salt, sugar, stir evenly, maintain 100 DEG C of infusions 10 minutes,
It is eventually adding remaining shallot particle, adds monosodium glutamate and tasty agents, stops heating after mixing evenly；
5) when the temperature of stirring to sauce body is down to 80 DEG C or less, somatose cream is added and simultaneously stirs evenly, hot filling is made into
Product.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement or improvement etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (5)
1. a kind of cumin roasts taste beef paste, which is characterized in that including following raw material components：Vegetable oil, butter, Sheng Fresh material, food
With bacterium, drying spice, soya sauce, dark soy sauce, Xin Fresh ox abdomen meat, somatose cream, dietary fiber, salt, sugar, monosodium glutamate, delicate flavour
Agent；
The raw Fresh material includes ginger, shallot and onion, and the edible mushroom is black fungus, the drying spice include cumin,
Chinese prickly ash, pimiento, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel, tsaoko, sweet basil leaf, the tasty agents are 5'- flavour nucleotide two
Sodium.
2. a kind of cumin according to claim 1 roasts taste beef paste, which is characterized in that by weight, including it is following
Raw material components：20-30 parts of vegetable oil, 10-20 parts of butter, 3-5 parts of ginger, 3-5 parts of shallot, 5-13 parts of onion, black fungus 5-7
Part, 0.4-0.6 parts of cumin, 0.5-1 parts of Chinese prickly ash, 0.5-1 parts of pimiento, 0.3-0.5 parts of illiciumverum, 0.3-0.5 parts of cardamom, cloves
0.1-0.3 parts, 0.1-0.3 parts of fructus amomi, 0.2-0.5 parts of dried orange peel, 0.2-0.5 parts of tsaoko, 0.2-0.4 parts of sweet basil leaf, soya sauce 3-5
Part, dark soy sauce 3-5 parts of 10-15 parts of, Xin Fresh ox abdomen meats, 5-10 parts of somatose cream, 2-5 parts of dietary fiber, 2-3 parts of salt, sugar 2-3
Part, 1-2 parts of monosodium glutamate, 0.1-0.2 parts of 5'- the sapidity nucleotide disodium.
3. a kind of cumin according to claim 2 roasts taste beef paste, which is characterized in that the vegetable oil uses vegetable seed
Any one of oil, peanut oil or soybean oil.
4. a kind of cumin according to claim 2 or 3 roasts taste beef paste, which is characterized in that by weight, including with
Lower component：25 parts of rapeseed oil, 15 parts of butter, 4 parts of ginger, 4 parts of shallot, 8 parts of onion, 6 parts of black fungus, 0.5 part of cumin, Chinese prickly ash
0.8 part, 0.8 part of pimiento, octagonal 0.4 part, 0.4 part of cardamom, 0.2 part of cloves, 0.2 part of fructus amomi, 0.3 part of dried orange peel, tsaoko 0.4
Part, 0.3 part of sweet basil leaf, 4 parts of soya sauce, 4 parts of 12 parts of, Xin Fresh ox abdomen meats of dark soy sauce, 8 parts of somatose cream, 3 parts of dietary fiber,
2.5 parts of salt, sugared 2.5 parts, 1.5 parts of monosodium glutamate, 0.1 part of 5'- the sapidity nucleotide disodium.
5. a kind of production technology of any one of claim 1-4 cumin barbecue taste beef paste, which is characterized in that including step
Suddenly：
1) auxiliary material prepares：
A) the preparation of Sheng Fresh material, ginger are cleaned, are first sliced, then shred；Shallot is cut into end；Fresh onion is selected, is cut into after cleaning
Particle, it is respectively spare；
B) it is cleaned after black fungus is impregnated with warm water and is cut into block, it is spare；
C) preparation of drying spice, pimiento coarse crushing, the water infiltration of the capsicum piece capsicum weight 5% of formation, then use
120-150 DEG C of 5 parts of hot vegetable oil, pour into and stir evenly, other cumin, Chinese prickly ash, illiciumverum, cardamom, cloves, fructus amomi, dried orange peel,
Each personal pulverizer of tsaoko, sweet basil leaf crushes spare；
2) beef is baked：Fresh ox abdomen meat is cut into fritter, it is then marinated with 0.1 part and 0.1 part of salt of chilli powder, then drench into 1 part of olive
Olive oil moistens beef, and the beef mixed is wrapped preservative film, and it is 1 hour marinated to be put into refrigerator cold-storage；
Beef after refrigeration is marinated is put into electric frying pan, the small fire grillING in, sets 200 DEG C, 15-25min is shown in that bowl emits
White cigarette, spread can take the dish out of the pot after cumin it is spare；
3) it wastes lamp oil by not sleeping at night：Remaining vegetable oil is put into pot and is heated, when oil temperature rises to 140 DEG C, Chinese prickly ash, illiciumverum, cardamom, fourth is added
Perfume, fructus amomi, dried orange peel, tsaoko, sweet basil leaf blast fragrance, and the big green onion end of half is then added and continues fried, blasts green onion fragrance, then plus
When entering butter and being down to 105 DEG C of oil temperature, ginger, the onion of chopping is added, maintains 105 DEG C of temperature, slowly frying；
4) sauce is fried：Soya sauce is added into pot, controlled at 105 DEG C, stir-frying redden to oil colours, be added infiltration capsicum piece and
Infiltration oil, maintains fluidized state 2 minutes, and block-like black fungus is cut in addition, and dark soy sauce is added after boiling, and the ox being baked is added
Meat piece is kept for micro-boiling state 10-15 minutes, adds dietary fiber, salt, sugar, stir evenly, 100 DEG C of infusions 10 is maintained to divide
Clock is eventually adding remaining shallot particle, adds monosodium glutamate and tasty agents, stops heating after mixing evenly；
5) when the temperature of stirring to sauce body is down to 80 DEG C or less, somatose cream is added and simultaneously stirs evenly, finished product is made in hot filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701375.9A CN108813552A (en) | 2018-06-29 | 2018-06-29 | A kind of cumin barbecue taste beef paste and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701375.9A CN108813552A (en) | 2018-06-29 | 2018-06-29 | A kind of cumin barbecue taste beef paste and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813552A true CN108813552A (en) | 2018-11-16 |
Family
ID=64134923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810701375.9A Pending CN108813552A (en) | 2018-06-29 | 2018-06-29 | A kind of cumin barbecue taste beef paste and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813552A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463971A (en) * | 2019-10-08 | 2019-11-19 | 刘芳 | One kind ironing pot and dips in water and its manufacturing method |
| CN111296822A (en) * | 2020-04-10 | 2020-06-19 | 枣庄学院 | High-calcium pig bone sauce rich in dietary fibers and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070292593A1 (en) * | 2004-08-20 | 2007-12-20 | Krishnamurthy Ganesan | Ingredient Systems Comprising Trehalose, Food Products Containing Trehalose, and Methods of Making Same |
| CN103181537A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue seasoning and preparation method thereof |
| CN105341873A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Italian beef sauce and making method thereof |
| CN105707848A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Preparation method of beef paste |
| CN106579307A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Barbecue paste material |
| CN107232504A (en) * | 2016-03-29 | 2017-10-10 | 尹连花 | A kind of preparation method of cooked beef |
| CN107495275A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof |
| CN107581458A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
-
2018
- 2018-06-29 CN CN201810701375.9A patent/CN108813552A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070292593A1 (en) * | 2004-08-20 | 2007-12-20 | Krishnamurthy Ganesan | Ingredient Systems Comprising Trehalose, Food Products Containing Trehalose, and Methods of Making Same |
| CN103181537A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue seasoning and preparation method thereof |
| CN105341873A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Italian beef sauce and making method thereof |
| CN105707848A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Preparation method of beef paste |
| CN107232504A (en) * | 2016-03-29 | 2017-10-10 | 尹连花 | A kind of preparation method of cooked beef |
| CN106579307A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Barbecue paste material |
| CN107495275A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof |
| CN107581458A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 魏文平等: "中国、韩国、日本酱牛肉风味的比较与分析", 《肉类研究》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463971A (en) * | 2019-10-08 | 2019-11-19 | 刘芳 | One kind ironing pot and dips in water and its manufacturing method |
| CN111296822A (en) * | 2020-04-10 | 2020-06-19 | 枣庄学院 | High-calcium pig bone sauce rich in dietary fibers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101843326B (en) | Chili chicken seasoner and preparation method thereof | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| CN102885277A (en) | Boiled fish condiment as well as preparation method and application thereof | |
| CN105104910A (en) | Health preserving dumplings conforming to diet pagoda and making method thereof | |
| CN101856108B (en) | StewIngredient and preparation method thereof | |
| KR20150085238A (en) | Sauce paste comprising hot pepper and method thereof | |
| CN108813552A (en) | A kind of cumin barbecue taste beef paste and its production technology | |
| CN107373583A (en) | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application | |
| CN106102483A (en) | Spice mixt, heat flavoring for cooking and Wafer material for fried food | |
| CN107095274A (en) | A kind of butter taste bean paste barbecue and preparation method thereof | |
| KR20120047415A (en) | Rice cake for topokki and manufacturing method thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| KR102004134B1 (en) | Process of broiled eels | |
| KR20170058020A (en) | Cooking method of baked chicken with brown rice | |
| CN103211207B (en) | Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce | |
| CN110178874A (en) | A kind of roasting packet of more filling multiforms | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN108157930A (en) | A kind of thick chilli sauce and preparation method thereof | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| KR20010016647A (en) | A method of preparing fried chicken | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| CN1994139A (en) | A pot-stewed dish and preparation method thereof | |
| KR20150094004A (en) | A method of preparing sweet potato sausage |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |