CN109349598A - A kind of multi-flavor potato beef paste and preparation method thereof - Google Patents
A kind of multi-flavor potato beef paste and preparation method thereof Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 110
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 101
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 101
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 42
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 39
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 39
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 39
- 241000951473 Schizonepeta Species 0.000 claims abstract description 39
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 39
- 239000003921 oil Substances 0.000 claims description 57
- 235000019198 oils Nutrition 0.000 claims description 57
- 239000000843 powder Substances 0.000 claims description 55
- 238000003756 stirring Methods 0.000 claims description 29
- 244000223014 Syzygium aromaticum Species 0.000 claims description 28
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 28
- 241000213006 Angelica dahurica Species 0.000 claims description 21
- 239000008989 cinnamomi cortex Substances 0.000 claims description 21
- 240000004760 Pimpinella anisum Species 0.000 claims description 20
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000008159 sesame oil Substances 0.000 claims description 14
- 235000011803 sesame oil Nutrition 0.000 claims description 14
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 7
- 235000008227 Illicium verum Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 244000299452 Gouania lupuloides Species 0.000 claims 1
- 235000000292 Gouania lupuloides Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000015067 sauces Nutrition 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- -1 after crushing Substances 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 8
- 241000125175 Angelica Species 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000002689 soil Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables 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
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The embodiment of the invention discloses a kind of multi-flavor potato beef pastes and preparation method thereof, belong to technical field of food preparation.Its purpose is to provide a kind of multi-flavor potato beef paste and preparation method thereof.Method of the invention be using potato, beef, schizonepeta, peppermint as raw material, after crushing, grease stain, proportion series methods processing, be constructed to retain potato, in beef multiple nutritional components multi-flavor beef paste.Its mouthfeel is fresh and tender, unique flavor, tasty and refreshing pleasant, has the effect of appetizing, promote the production of body fluid.Multi-flavor potato beef paste made of preparation method using multi-flavor potato beef paste of the present invention, sauce body maroon, color, smell and taste are dense, unique flavor.
Description
Technical field
The present invention relates to technical field of food preparation, and in particular to a kind of multi-flavor potato beef paste and preparation method thereof.
Background technique
Sauce is the paste flavouring being process using objects such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material,
It has long history originating from China.When making dish, people often will use meat pulp, alec or shrimp paste as flavouring
To improve the mouthfeel of dish.
Beef is mild-natured, sweet in flavor, enters spleen, stomach meridian, can tonifying spleen and stomach, QI invigorating disk, strengthening the bones and muscles.Governance wasting win is thin, quenches one's thirst, spleen is weak not
Fortune, mass in the abdomen, oedema, soreness and weakness of waist and knees.With the improvement of living standards, demand of the people to beef be not only satisfied with eat it is fresh
Beef, the diversification of the processing of beef product increasingly obtain the concern of people.
Protein abundant is rich in beef, and the fat content in beef is low, delicious flavour is made into beef paste
For eating in daily life, certain nutritional ingredient can be supplemented, presently commercially available beef paste is divided into hair from preparation method
Ferment type and two kinds of non-fermented type, fermentation type beef sauce is in good taste compared with non-fermented beef paste, but when the fermentation of fermentation type beef sauce
Between longer, and commercially available fermentation type beef sauce, beef meat is stiff in sauce, is not easy to chew, swallows difficult, influence beef paste
Mouthfeel, nutritional ingredient are more single.
Summary of the invention
The embodiment of the present invention is designed to provide a kind of multi-flavor potato beef paste and preparation method thereof, method of the invention
A kind of new method is increased for potato deep processing, fining-off, a new technology is provided for the development and utilization of beef, also enriches
Vegetable basket in people's life.
To achieve the above object, the embodiment of the present invention provides a kind of preparation method of multi-flavor potato beef paste, the method
The following steps are included:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
Be uniformly mixed, obtain mixture 1, into mixture 1 be added star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate,
Salt to get arrive multi-flavor potato beef paste.
Multi-flavor potato beef paste made of the present invention, sauce body maroon, color, smell and taste are dense, unique flavor.
Preferably, the oil temperature of fried shape potato is 80~100 DEG C in the step 1.
Preferably, the oil temperature that graininess beef is fried in the step 1 is 100~120 DEG C.
Preferably, the oil temperature that the peppermint of crushing is fried in the step 1 is 80~90 DEG C.
Preferably, the oil temperature that the schizonepeta of crushing is fried in the step 1 is 60~80 DEG C.
Preferably, pretreated potato, pretreated beef, pretreated schizonepeta, pre- place in the step 2
The mass ratio of peppermint after reason is 5:2.5:1:1.
Preferably, in the step 2 star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt addition
Amount is respectively 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, the 1% of multi-flavor potato beef paste quality.Above-mentioned additional amount
It is adjusted with taste.
Preferably, the operation of step 3 is also carried out after the step 2, the step 3 is as follows: by multi-flavor potato beef
Sauce carries out disinfection, sterilizes.
The embodiment of the present invention also provides a kind of multi-flavor potato beef paste, and the multi-flavor potato beef paste is according to the method described above
It is prepared.
The embodiment of the present invention has the advantages that
1, multi-flavor potato beef paste made of the preparation method using multi-flavor potato beef paste of the present invention, sauce body maroon,
Color, smell and taste are dense, unique flavor.
2, using multi-flavor potato beef paste made of method of the invention, people is changed and made the old of potato beef in the past
Method, convenient, suitable population is extensive, and the market demand potential is big.
3, method of the invention is using potato, beef, schizonepeta, peppermint as raw material, by crushing, stirring fry in oil, match Serial Prescription
After method processing, be constructed to retain potato, in beef multiple nutritional components multi-flavor beef paste.Its mouthfeel is fresh and tender, unique flavor, feels well
Mouth is pleasant, has the effect of appetizing, promote the production of body fluid.
4, the preparation method of multi-flavor potato beef paste of the present invention, abundant raw material are easy to get, and technology is easy to grasp, and market prospects are wide
It is wealthy, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped, and is
The good behave increased farmers' income.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
Embodiment 1
The preparation method of the multi-flavor potato beef paste of the present embodiment sequentially includes the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
The oil temperature of fried shape potato is 85~95 DEG C.
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；The oil temperature for frying graininess beef is 115~120 DEG C.
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
The oil temperature for frying the schizonepeta crushed is 60~70 DEG C.
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
The oil temperature for frying the peppermint crushed is 80~82 DEG C.
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
It is uniformly mixed according to mass ratio for 5:2.5:1:1, obtains mixture 1, star aniseed powder, cinnamomi cortex pulveratus, cloves are added into mixture 1
Powder, angelica dahurica powder, sesame oil, monosodium glutamate, the salt (addition of star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt
Amount be respectively multi-flavor potato beef paste quality 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%) to get to multi-flavor soil
Beans beef paste；
Three, it sterilizes:
Multi-flavor potato beef paste is carried out disinfection, is sterilized.
The preparation method of the multi-flavor potato beef paste of the present embodiment, abundant raw material are easy to get, and technology is easy to grasp, market prospects
It is wide, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped,
It is the good behave increased farmers' income.
Embodiment 2
The preparation method of the multi-flavor potato beef paste of the present embodiment sequentially includes the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
The oil temperature of fried shape potato is 80~90 DEG C.
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；The oil temperature for frying graininess beef is 100~120 DEG C.
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
The oil temperature for frying the schizonepeta crushed is 60~80 DEG C.
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
The oil temperature for frying the peppermint crushed is 88~90 DEG C.
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
It is uniformly mixed according to mass ratio for 5:2.5:1:1, obtains mixture 1, star aniseed powder, cinnamomi cortex pulveratus, cloves are added into mixture 1
Powder, angelica dahurica powder, sesame oil, monosodium glutamate, the salt (addition of star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt
Amount be respectively multi-flavor potato beef paste quality 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%) to get to multi-flavor soil
Beans beef paste；
Three, it sterilizes:
Multi-flavor potato beef paste is carried out disinfection, is sterilized.
The preparation method of the multi-flavor potato beef paste of the present embodiment, abundant raw material are easy to get, and technology is easy to grasp, market prospects
It is wide, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped,
It is the good behave increased farmers' income.
Embodiment 3
The preparation method of the multi-flavor potato beef paste of the present embodiment sequentially includes the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
The oil temperature of fried shape potato is 80~88 DEG C.
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；The oil temperature for frying graininess beef is 110~120 DEG C.
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
The oil temperature for frying the schizonepeta crushed is 70~80 DEG C.
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
The oil temperature for frying the peppermint crushed is 85~90 DEG C.
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
It is uniformly mixed according to mass ratio for 5:2.5:1:1, obtains mixture 1, star aniseed powder, cinnamomi cortex pulveratus, cloves are added into mixture 1
Powder, angelica dahurica powder, sesame oil, monosodium glutamate, the salt (addition of star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt
Amount be respectively multi-flavor potato beef paste quality 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%) to get to multi-flavor soil
Beans beef paste；
Three, it sterilizes:
Multi-flavor potato beef paste is carried out disinfection, is sterilized.
The preparation method of the multi-flavor potato beef paste of the present embodiment, abundant raw material are easy to get, and technology is easy to grasp, market prospects
It is wide, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped,
It is the good behave increased farmers' income.
Embodiment 4
The preparation method of the multi-flavor potato beef paste of the present embodiment sequentially includes the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
The oil temperature of fried shape potato is 90~100 DEG C.
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；The oil temperature for frying graininess beef is 105~115 DEG C.
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
The oil temperature for frying the schizonepeta crushed is 75~80 DEG C.
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
The oil temperature for frying the peppermint crushed is 80~85 DEG C.
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
It is uniformly mixed according to mass ratio for 5:2.5:1:1, obtains mixture 1, star aniseed powder, cinnamomi cortex pulveratus, cloves are added into mixture 1
Powder, angelica dahurica powder, sesame oil, monosodium glutamate, the salt (addition of star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt
Amount be respectively multi-flavor potato beef paste quality 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%) to get to multi-flavor soil
Beans beef paste；
Three, it sterilizes:
Multi-flavor potato beef paste is carried out disinfection, is sterilized.
The preparation method of the multi-flavor potato beef paste of the present embodiment, abundant raw material are easy to get, and technology is easy to grasp, market prospects
It is wide, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped,
It is the good behave increased farmers' income.
Embodiment 5
The preparation method of the multi-flavor potato beef paste of the present embodiment sequentially includes the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
The oil temperature of fried shape potato is 80~100 DEG C.
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated ox with stirring fry in oil
Meat；The oil temperature for frying graininess beef is 100~105 DEG C.
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
The oil temperature for frying the schizonepeta crushed is 65~75 DEG C.
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
The oil temperature for frying the peppermint crushed is 80~90 DEG C.
5) crushing of spice: illiciumverum, cassia bark, cloves, the root of Dahurain angelica are crushed respectively, obtain star aniseed powder, cinnamomi cortex pulveratus, cloves
Powder, angelica dahurica powder；
Two, prepared by finished product:
By potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint
It is uniformly mixed according to mass ratio for 5:2.5:1:1, obtains mixture 1, star aniseed powder, cinnamomi cortex pulveratus, cloves are added into mixture 1
Powder, angelica dahurica powder, sesame oil, monosodium glutamate, the salt (addition of star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt
Amount be respectively multi-flavor potato beef paste quality 0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%) to get to multi-flavor soil
Beans beef paste；
Three, it sterilizes:
Multi-flavor potato beef paste is carried out disinfection, is sterilized.
The preparation method of the multi-flavor potato beef paste of the present embodiment, abundant raw material are easy to get, and technology is easy to grasp, market prospects
It is wide, potato can be made to rise in value 3 times or more, development prospect is wide, and profit is considerable, and products material is easy to get, and manufacturing technology is easily grasped,
It is the good behave increased farmers' income.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (9)
1. a kind of preparation method of multi-flavor potato beef paste, it is characterised in that: the described method comprises the following steps:
One, it stocks up:
1) potato pre-processes: after potato is cleaned peeling, being ground into paste, ripe obtains pretreated potato with stirring fry in oil；
2) beef pre-processes: fresh beef being cleaned, graininess is ground into, ripe obtains pretreated beef with stirring fry in oil；
3) schizonepeta pre-processes: it is drained after schizonepeta is cleaned, after crushing, ripe pretreated schizonepeta is obtained with stirring fry in oil；
4) peppermint pre-processes: it is drained after peppermint is cleaned, after crushing, ripe pretreated peppermint is obtained with stirring fry in oil；
5) crushing of spice: respectively crushing illiciumverum, cassia bark, cloves, the root of Dahurain angelica, obtains star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, white
Root of Dahurian angelica powder；
Two, prepared by finished product:
Potato pretreated in step 1, pretreated beef, pretreated schizonepeta, pretreated peppermint are mixed
Uniformly, mixture 1 is obtained, star aniseed powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt are added into mixture 1,
Obtain multi-flavor potato beef paste.
2. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: fried in the step 1
The oil temperature of shape potato is 80~100 DEG C.
3. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: stir-fry in the step 1
The oil temperature of granular beef is 100~120 DEG C.
4. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: fry powder in the step 1
The oil temperature of broken peppermint is 80~90 DEG C.
5. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: fry powder in the step 1
The oil temperature of broken schizonepeta is 60~80 DEG C.
6. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: locate in advance in the step 2
The mass ratio of potato, pretreated beef, pretreated schizonepeta, pretreated peppermint after reason is 5:2.5:1:1.
7. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: octagonal in the step 2
Powder, cinnamomi cortex pulveratus, Ground Cloves, angelica dahurica powder, sesame oil, monosodium glutamate, salt additional amount be respectively multi-flavor potato beef paste quality
0.5%, 0.2%, 0.1%, 0.2%, 2%, 1%, 1%.
8. the preparation method of multi-flavor potato beef paste according to claim 1, it is characterised in that: after the step 2 also
The operation of step 3 is carried out, the step 3 is as follows: multi-flavor potato beef paste being carried out disinfection, is sterilized.
9. a kind of multi-flavor potato beef paste, it is characterised in that: the multi-flavor potato beef paste is according to the method in claim 1
It is prepared.
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