CN109170816A - A kind of spicy meat pulp and preparation method thereof - Google Patents
A kind of spicy meat pulp and preparation method thereof Download PDFInfo
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- CN109170816A CN109170816A CN201811144520.4A CN201811144520A CN109170816A CN 109170816 A CN109170816 A CN 109170816A CN 201811144520 A CN201811144520 A CN 201811144520A CN 109170816 A CN109170816 A CN 109170816A
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 19
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spicy meat pulp and preparation method thereof, including following raw material: beef, chicken, thick broad-bean sauce, pickled material, siritch, sesame, soy sauce, Chinese herbal juice, capsicum, numb green pepper, starch, salt, white sugar, garlic.Also disclose a kind of preparation method of spicy meat pulp.The present invention is free of any additive and preservative, edible safety trusts, in addition to the protein containing chicken, beef itself, a variety of amino acid, vitamin and microelement, it is also added into a variety of medicinal herb components, it can nourish the liver to improve visual acuity, enriching yin and nourishing kidney, cold dispelling qi-regulating, tonifying Qi, blood-nourishing, invigorating qi for consolidating superficies, nutritive value is high, frying process is using siritch and adds a variety of spices seasonings, color is glossy, mouthfeel is spicy aromatic dense, not only it nutrition but also had been convenient for carrying, and had been condiment of going with rice or bread indispensable on common people's dining table.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of spicy meat pulp and preparation method thereof.
Background technique
It has enough to eat and wear with the continuous improvement of people's living standards, requirement of the people to food is not only to meet, and it is increasingly heavier
Depending on the color of food, so many condiments are often added in people when cooking food, spicy meat pulp is also that people like adding
The spicy of one of condiment entered, spicy meat pulp is denseer, and the spicy meat pulp that puts a spot in cooking or the frying the bottom of a pan can make
Cooking, the bottom of a pan the more fresh aromatic thickness of spicy, spicy meat pulp diversification also have been to be concerned by more and more people.
Meat pulp taste in the prior art and nutrition are single, the demand for the people being unable to satisfy.Therefore, for above existing
Shape, there is an urgent need to develop a kind of spicy meat pulp, to overcome the shortcomings of in currently practical application.
Summary of the invention
The purpose of the present invention is to provide a kind of spicy meat pulp and preparation method thereof, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 160-240 parts of beef, 140-200 parts of chicken, thick broad-bean sauce
100-280 parts, 55-75 parts of pickled material, 40-68 parts of siritch, 35-45 parts of sesame, 32-56 parts of soy sauce, Chinese herbal juice 33-43
Part, 30-40 parts of capsicum, 25-35 parts of numb green pepper, 20-60 parts of starch, 18-30 parts of salt, 10-20 parts of white sugar, 6-10 parts of garlic.
As a further solution of the present invention: including below according to the raw material of parts by weight: 180-220 parts of beef, chicken
160-180 parts, 150-230 parts of thick broad-bean sauce, 60-70 parts of pickled material, 48-60 parts of siritch, 38-42 parts of sesame, soy sauce 37-51
Part, 35-41 parts of Chinese herbal juice, 33-37 parts of capsicum, 28-32 parts of numb green pepper, 30-50 parts of starch, 22-26 parts of salt, white sugar 13-17
Part, 7-9 parts of garlic.
As a further solution of the present invention: including below according to the raw material of parts by weight: 200 parts of beef, 170 parts of chicken,
190 parts of thick broad-bean sauce, 65 parts of pickled material, 54 parts of siritch, 40 parts of sesame, 44 parts of soy sauce, 38 parts of Chinese herbal juice, 35 parts of capsicum, fiber crops
30 parts of green pepper, 40 parts of starch, 24 parts of salt, 15 parts of white sugar, 8 parts of garlic.
As a further solution of the present invention: the Chinese herbal medicine is made of following raw material according to parts by weight: fructus lycii 10-18
Part, 7-14 parts of Radix Codonopsis, 6-12 parts of Radix Astragali, 5-10 parts of Radix Angelicae Sinensis and 4-8 parts of cloves.
As a further solution of the present invention: the pickled material is made of following raw material according to parts by weight: cooking wine 12-18
Part, 10-18 parts of ginger, 8-16 parts of illiciumverum, 6-12 parts of salt, 5-7 parts of fennel seeds, 4-8 parts of lemon juice and 4-6 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 160-240 parts clean of beef, 140-200 parts of chicken are cut into the fritter of volume 4-6mm3；
2) 55-75 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 24-36h, meat piece is taken out, at -6-0 DEG C
Refrigeration, it is spare；
3) it will be ground into a powder after 30-40 parts of capsicum, 25-35 parts of numb green pepper and 6-10 parts of garlic drying；
4) frying pot is heated, 40-68 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 180-240 DEG C, first pours into
The meat piece of step 2, is then put into the material of quick-fried perfume by stir-frying 6-10 minutes of 100-280 parts of thick broad-bean sauce, adds after frying to chicken discoloration
Enter pure water, places into the powder of step 3) to season, when soup boiling, be added Chinese herbal juice 33-43 parts, and use soy sauce
Soup is adjusted to red sauce by 32-56 parts, and 55-85min is boiled in heating, and being added starch 20-60 parts makes soup concentration add salt to thick
18-30 parts, 10-20 parts of white sugar stir evenly, and are cooled to room temperature sterilizing packing after sesame 35-45 parts of addition.
As a further solution of the present invention: in step 4), specific preparation process is as follows for Chinese herbal juice: by fructus lycii
10-18 parts, 7-14 parts of Radix Codonopsis, 4-8 parts of 6-12 parts of Radix Astragali, 5-10 parts of Radix Angelicae Sinensis and cloves addition suitable quantity of water be cooked by slow fire, decoct 2-3
It is secondary, it decocts 1.5-2.5 hours every time, filters sediment, obtain decoction liquor.
Compared with prior art, the beneficial effects of the present invention are: being free of any additive and preservative, edible safety is put
The heart is also added into a variety of medium-height grass in addition to the protein containing chicken, beef itself, a variety of amino acid, vitamin and microelement
Medicine ingredient can nourish the liver to improve visual acuity, enriching yin and nourishing kidney, cold dispelling qi-regulating, tonifying Qi, blood-nourishing, invigorating qi for consolidating superficies, and nutritive value is high, frying process
It using siritch and adds a variety of spices and seasons, color is glossy, and mouthfeel is spicy aromatic dense, not only nutrition but also has been convenient for carrying, has been
Indispensable condiment of going with rice or bread on common people's dining table.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 160 portions of beef, 100 parts of thick broad-bean sauce, salts down at 140 parts of chicken
System material 55 parts, 40 parts of siritch, 35 parts of sesame, 32 parts of soy sauce, 33 parts of Chinese herbal juice, 30 parts of capsicum, 25 parts of numb green pepper, starch 20
Part, 18 parts of salt, 10 parts of white sugar, 6 parts of garlic, the Chinese herbal medicine is made of following raw material according to parts by weight: 10 parts of fructus lycii, Radix Codonopsis
7 parts, 6 parts of Radix Astragali, 5 parts of Radix Angelicae Sinensis and 5 parts of cloves, the pickled material is made of following raw material according to parts by weight: 12 parts of cooking wine, ginger
10 parts, 8 parts octagonal, 6 parts of salt, 5 parts of fennel seeds, 8 parts of lemon juice and 6 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 160 parts clean of beef, 140 parts of chicken are cut into the fritter of volume 4mm3；
2) 55 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling for 24 hours, taken out meat piece, refrigerated at -6 DEG C, it is standby
With；
3) it will be ground into a powder after 30 parts of capsicum, 25 parts of numb green pepper and 6 parts of garlic drying；
4) frying pot is heated, 40 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 180 DEG C, first pours into thick broad-bean sauce
100 parts stir-fry 6 minutes, are then put into the meat piece of step 2 in the material of quick-fried perfume, pure water are added after frying to chicken discoloration, then put
Enter the powder of step 3) to season, when soup boiling, is added 33 parts of Chinese herbal juice, and soup is adjusted to sauce red with 32 parts of soy sauce
55min is boiled in color, heating, and being added 20 parts of starch makes soup concentration to thick, add 18 parts of salt, 10 parts of white sugar stir evenly, it is cold
But sterilize packing after being added 35 parts of sesame to room temperature.
Wherein, specific preparation process is as follows for Chinese herbal juice: by 10 parts of fructus lycii, 7 parts of Radix Codonopsis, 6 parts of Radix Astragali, 5 parts of Radix Angelicae Sinensis and
5 parts of addition suitable quantity of water of cloves are cooked by slow fire, and are decocted 2 times, are decocted 1.5 hours every time, are filtered sediment, obtain decoction liquor.
Embodiment 2
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 240 portions of beef, 280 parts of thick broad-bean sauce, salts down at 200 parts of chicken
System material 75 parts, 68 parts of siritch, 45 parts of sesame, 56 parts of soy sauce, 43 parts of Chinese herbal juice, 40 parts of capsicum, 35 parts of numb green pepper, starch 60
Part, 30 parts of salt, 20 parts of white sugar, 10 parts of garlic, the Chinese herbal medicine is made of following raw material according to parts by weight: 13 parts of fructus lycii, party
10 parts of ginseng, 9 parts of Radix Astragali, 7 parts of Radix Angelicae Sinensis and 4 parts of cloves, the pickled material is made of following raw material according to parts by weight: 18 parts of cooking wine,
18 parts of ginger, 16 parts octagonal, 10 parts of salt, 5 parts of fennel seeds, 4 parts of lemon juice and 4 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 240 parts clean of beef, 200 parts of chicken are cut into the fritter of volume 6mm3；
2) 75 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 36h, taken out meat piece, refrigerated at 0 DEG C, it is standby
With；
3) it will be ground into a powder after 40 parts of capsicum, 35 parts of numb green pepper and 10 parts of garlic drying；
4) frying pot is heated, 68 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 240 DEG C, first pours into thick broad-bean sauce
280 parts stir-fry 10 minutes, are then put into the meat piece of step 2 in the material of quick-fried perfume, and pure water is added after frying to chicken discoloration, then
The powder of step 3) is put into season, when soup boiling, is added 43 parts of Chinese herbal juice, and soup is adjusted to sauce red with 56 parts of soy sauce
85min is boiled in color, heating, and being added 60 parts of starch makes soup concentration to thick, add 30 parts of salt, 20 parts of white sugar stir evenly, it is cold
But sterilize packing after being added 45 parts of sesame to room temperature.
Wherein, specific preparation process is as follows for Chinese herbal juice: by 13 parts of fructus lycii, 10 parts of Radix Codonopsis, 9 parts of Radix Astragali, 7 parts of Radix Angelicae Sinensis and
4 parts of addition suitable quantity of water of cloves are cooked by slow fire, and are decocted 3 times, are decocted 2.5 hours every time, are filtered sediment, obtain decoction liquor.
Embodiment 3
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 200 portions of beef, 190 parts of thick broad-bean sauce, salts down at 170 parts of chicken
System material 65 parts, 54 parts of siritch, 40 parts of sesame, 44 parts of soy sauce, 38 parts of Chinese herbal juice, 35 parts of capsicum, 30 parts of numb green pepper, starch 40
Part, 24 parts of salt, 15 parts of white sugar, 8 parts of garlic, the Chinese herbal medicine is made of following raw material according to parts by weight: 11 parts of fructus lycii, Radix Codonopsis
8 parts, 8 parts of Radix Astragali, 6 parts of Radix Angelicae Sinensis and 5 parts of cloves, the pickled material is made of following raw material according to parts by weight: 15 parts of cooking wine, ginger
13 parts, 11 parts octagonal, 9 parts of salt, 6 parts of fennel seeds, 6 parts of lemon juice and 5 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 200 parts clean of beef, 170 parts of chicken are cut into the fritter of volume 5mm3；
2) 65 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 30h, taken out meat piece, refrigerated at -3 DEG C, it is standby
With；
3) it will be ground into a powder after 35 parts of capsicum, 30 parts of numb green pepper and 8 parts of garlic drying；
4) frying pot is heated, 44 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 210 DEG C, first pours into thick broad-bean sauce
190 parts stir-fry 8 minutes, are then put into the meat piece of step 2 in the material of quick-fried perfume, pure water are added after frying to chicken discoloration, then put
Enter the powder of step 3) to season, when soup boiling, is added 38 parts of Chinese herbal juice, and soup is adjusted to sauce red with 44 parts of soy sauce
70min is boiled in color, heating, and being added 40 parts of starch makes soup concentration to thick, add 24 parts of salt, 15 parts of white sugar stir evenly, it is cold
But sterilize packing after being added 40 parts of sesame to room temperature.
Wherein, specific preparation process is as follows for Chinese herbal juice: by 11 parts of fructus lycii, 8 parts of Radix Codonopsis, 8 parts of Radix Astragali, 6 parts of Radix Angelicae Sinensis and
5 parts of addition suitable quantity of water of cloves are cooked by slow fire, and are decocted 3 times, are decocted 2 hours every time, are filtered sediment, obtain decoction liquor.
Embodiment 4
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 180 portions of beef, 150 parts of thick broad-bean sauce, salts down at 160 parts of chicken
System material 60 parts, 48 parts of siritch, 38 parts of sesame, 37 parts of soy sauce, 35 parts of Chinese herbal juice, 33 parts of capsicum, 28 parts of numb green pepper, starch 30
Part, 22 parts of salt, 13 parts of white sugar, 7 parts of garlic, the Chinese herbal medicine is made of following raw material according to parts by weight: 11 parts of fructus lycii, Radix Codonopsis
7 parts, 6 parts of Radix Astragali, 6 parts of Radix Angelicae Sinensis and 5 parts of cloves, the pickled material is made of following raw material according to parts by weight: 14 parts of cooking wine, ginger
13 parts, 10 parts octagonal, 8 parts of salt, 6 parts of fennel seeds, 5 parts of lemon juice and 4 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 180 parts clean of beef, 160 parts of chicken are cut into the fritter of volume 5mm3；
2) 60 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 30h, taken out meat piece, refrigerated at -3 DEG C, it is standby
With；
3) it will be ground into a powder after 33 parts of capsicum, 28 parts of numb green pepper and 7 parts of garlic drying；
4) frying pot is heated, 48 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 210 DEG C, first pours into thick broad-bean sauce
150 parts stir-fry 8 minutes, are then put into the meat piece of step 2 in the material of quick-fried perfume, pure water are added after frying to chicken discoloration, then put
Enter the powder of step 3) to season, when soup boiling, is added 35 parts of Chinese herbal juice, and soup is adjusted to sauce red with 48 parts of soy sauce
70min is boiled in color, heating, and being added 30 parts of starch makes soup concentration to thick, add 22 parts of salt, 13 parts of white sugar stir evenly, it is cold
But sterilize packing after being added 38 parts of sesame to room temperature.
Wherein, specific preparation process is as follows for Chinese herbal juice: by 11 parts of fructus lycii, 7 parts of Radix Codonopsis, 6 parts of Radix Astragali, 6 parts of Radix Angelicae Sinensis and
5 parts of addition suitable quantity of water of cloves are cooked by slow fire, and are decocted 3 times, are decocted 2 hours every time, are filtered sediment, obtain decoction liquor.
Embodiment 5
A kind of spicy meat pulp, including below according to the raw material of parts by weight: 220 portions of beef, 230 parts of thick broad-bean sauce, salts down at 180 parts of chicken
System material 70 parts, 60 parts of siritch, 42 parts of sesame, 51 parts of soy sauce, 41 parts of Chinese herbal juice, 37 parts of capsicum, 32 parts of numb green pepper, starch 50
Part, 26 parts of salt, 17 parts of white sugar, 9 parts of garlic, the Chinese herbal medicine is made of following raw material according to parts by weight: 12 parts of fructus lycii, Radix Codonopsis
9 parts, 8 parts of Radix Astragali, 7 parts of Radix Angelicae Sinensis and 5 parts of cloves, the pickled material is made of following raw material according to parts by weight: 16 parts of cooking wine, ginger
15 parts, 13 parts octagonal, 9 parts of salt, 6 parts of fennel seeds, 6 parts of lemon juice and 5 parts of oil consumption.
A kind of preparation method of spicy meat pulp, comprising the following steps:
1) 220 parts clean of beef, 180 parts of chicken are cut into the fritter of volume 5mm3；
2) 70 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 30h, taken out meat piece, refrigerated at -3 DEG C, it is standby
With；
3) it will be ground into a powder after 37 parts of capsicum, 32 parts of numb green pepper and 9 parts of garlic drying；
4) frying pot is heated, 60 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 210 DEG C, first pours into thick broad-bean sauce
230 parts stir-fry 8 minutes, are then put into the meat piece of step 2 in the material of quick-fried perfume, pure water are added after frying to chicken discoloration, then put
Enter the powder of step 3) to season, when soup boiling, is added 41 parts of Chinese herbal juice, and soup is adjusted to sauce red with 51 parts of soy sauce
70min is boiled in color, heating, and being added 50 parts of starch makes soup concentration to thick, add 26 parts of salt, 17 parts of white sugar stir evenly, it is cold
But sterilize packing after being added 42 parts of sesame to room temperature.
Wherein, specific preparation process is as follows for Chinese herbal juice: by 12 parts of fructus lycii, 9 parts of Radix Codonopsis, 8 parts of Radix Astragali, 7 parts of Radix Angelicae Sinensis and
5 parts of addition suitable quantity of water of cloves are cooked by slow fire, and are decocted 3 times, are decocted 2 hours every time, are filtered sediment, obtain decoction liquor.
Physical and chemical index and sanitary index to the obtained product of embodiment 1-5 are detected by national standard detection method,
Physical and chemical index and sanitary index meet national Its Relevant Technology Standards, and meet following (table 1, table 2 and table 3) requirement:
1 organoleptic indicator of table
| Project | It is required that |
| State | Uniform semi-fluid condition, no lamination |
| Impurity | It is visible by naked eyes exogenous impurity |
2 physical and chemical index of table
| Project | Index |
| Hydrauture, % | ≤40 |
| Total acid (in terms of lactic acid)/(g/100g) | ≤2.0 |
3 microbiological indicator of table
| Project | Index |
| Total arsenic (in terms of As)/(mg/kg) | ≤0.5 |
| Lead (Pb)/(mg/kg) | ≤1.0 |
| Aflatoxin B1 (μ g/kg) | ≤5 |
| Coliform/(MPN/100g) | ≤30 |
| Salmonella | 0/20kg |
| Shigella | 0/20kg |
| Staphylococcus aureus | 0/20kg |
The present invention is free of any additive and preservative, and edible safety trusts, except the protein containing chicken, beef itself, more
Outside kind amino acid, vitamin and microelement, a variety of medicinal herb components are also added into, can be nourished the liver to improve visual acuity, enriching yin and nourishing kidney, cold dispelling reason
Gas, tonifying Qi, blood-nourishing, invigorating qi for consolidating superficies, nutritive value is high, and frying process is using siritch and adds a variety of spices seasonings, color
Pool is glossy, and mouthfeel is spicy aromatic dense, not only nutrition but also has been convenient for carrying, has been condiment of going with rice or bread indispensable on common people's dining table.
The above are merely the preferred embodiment of the present invention, it is noted that for those skilled in the art, not
Under the premise of being detached from present inventive concept, several modifications and improvements can also be made, these also should be considered as protection model of the invention
It encloses, these all will not influence the effect and patent practicability that the present invention is implemented.
Claims (7)
1. a kind of spicy meat pulp, which is characterized in that including below according to the raw material of parts by weight: 160-240 parts of beef, chicken 140-
200 parts, 100-280 parts of thick broad-bean sauce, 55-75 parts of pickled material, 40-68 parts of siritch, 35-45 parts of sesame, 32-56 parts of soy sauce, in
It is 33-43 parts of herbal medicine juice, 30-40 parts of capsicum, 25-35 parts of numb green pepper, 20-60 parts of starch, 18-30 parts of salt, 10-20 parts of white sugar, big
6-10 parts of garlic.
2. spicy meat pulp according to claim 1, which is characterized in that including below according to the raw material of parts by weight: beef
180-220 parts, 160-180 parts of chicken, 150-230 parts of thick broad-bean sauce, 60-70 parts of pickled material, 48-60 parts of siritch, sesame 38-42
Part, 37-51 parts of soy sauce, 35-41 parts of Chinese herbal juice, 33-37 parts of capsicum, 28-32 parts of numb green pepper, 30-50 parts of starch, salt 22-26
Part, 13-17 parts of white sugar, 7-9 parts of garlic.
3. spicy meat pulp according to claim 2, which is characterized in that including below according to the raw material of parts by weight: beef 200
Part, 170 parts of chicken, 190 parts of thick broad-bean sauce, 65 parts of pickled material, 54 parts of siritch, 40 parts of sesame, 44 parts of soy sauce, Chinese herbal juice 38
Part, 35 parts of capsicum, 30 parts of numb green pepper, 40 parts of starch, 24 parts of salt, 15 parts of white sugar, 8 parts of garlic.
4. spicy meat pulp according to claim 3, which is characterized in that the Chinese herbal medicine is according to parts by weight by following raw material group
At: 10-18 parts of fructus lycii, 7-14 parts of Radix Codonopsis, 6-12 parts of Radix Astragali, 5-10 parts of Radix Angelicae Sinensis and 4-8 parts of cloves.
5. spicy meat pulp according to claim 4, which is characterized in that the pickled material is according to parts by weight by following raw material group
At: 12-18 parts of cooking wine, 10-18 parts of ginger, 8-16 parts of illiciumverum, 6-12 parts of salt, 5-7 parts of fennel seeds, 4-8 parts of lemon juice and consumption
It is 4-6 parts oily.
6. a kind of preparation method of spicy meat pulp as described in any one in claim 1-5, which is characterized in that including following step
It is rapid:
1) 160-240 parts clean of beef, 140-200 parts of chicken are cut into the fritter of volume 4-6mm3；
2) 55-75 parts of pickled material are added in the meat piece of step 1), are mixed thoroughly, after pickling 24-36h, meat piece is taken out, at -6-0 DEG C
Refrigeration, it is spare；
3) it will be ground into a powder after 30-40 parts of capsicum, 25-35 parts of numb green pepper and 6-10 parts of garlic drying；
4) frying pot is heated, 40-68 parts of siritch are poured into the frying pot of heating, oil temperature is heated to 180-240 DEG C, first pours into
The meat piece of step 2, is then put into the material of quick-fried perfume by stir-frying 6-10 minutes of 100-280 parts of thick broad-bean sauce, adds after frying to chicken discoloration
Enter pure water, places into the powder of step 3) to season, when soup boiling, be added Chinese herbal juice 33-43 parts, and use soy sauce
Soup is adjusted to red sauce by 32-56 parts, and 55-85min is boiled in heating, and being added starch 20-60 parts makes soup concentration add salt to thick
18-30 parts, 10-20 parts of white sugar stir evenly, and are cooled to room temperature sterilizing packing after sesame 35-45 parts of addition.
7. the preparation method of spicy meat pulp according to claim 6, which is characterized in that in step 4), Chinese herbal juice
Specific preparation process is as follows: 10-18 parts of fructus lycii, 7-14 parts of Radix Codonopsis, 6-12 parts of Radix Astragali, 5-10 parts of Radix Angelicae Sinensis and 4-8 parts of cloves are added
Enter suitable quantity of water to be cooked by slow fire, decoct 2-3 times, decocts 1.5-2.5 hours every time, filter sediment, obtain decoction liquor.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN110367471A (en) * | 2019-07-31 | 2019-10-25 | 赵金贵 | Spicy stir-fry chicken of one kind and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489636A (en) * | 2015-01-20 | 2015-04-08 | 古浪伊禧堂伟业生物科技有限公司 | Spicy and hot mushroom chicken paste and manufacture method thereof |
| CN105053975A (en) * | 2015-09-02 | 2015-11-18 | 朱爱群 | Watermelon flavored soybean sauce preparation method |
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2018
- 2018-09-29 CN CN201811144520.4A patent/CN109170816A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489636A (en) * | 2015-01-20 | 2015-04-08 | 古浪伊禧堂伟业生物科技有限公司 | Spicy and hot mushroom chicken paste and manufacture method thereof |
| CN105053975A (en) * | 2015-09-02 | 2015-11-18 | 朱爱群 | Watermelon flavored soybean sauce preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214928A (en) * | 2019-05-21 | 2019-09-10 | 成都大学 | Relieve inflammation or internal heat beef paste and preparation method thereof |
| CN110367471A (en) * | 2019-07-31 | 2019-10-25 | 赵金贵 | Spicy stir-fry chicken of one kind and preparation method thereof |
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