CN109717462A - A kind of fresh green pepper beef paste and preparation method thereof - Google Patents
A kind of fresh green pepper beef paste and preparation method thereof Download PDFInfo
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- CN109717462A CN109717462A CN201910210976.4A CN201910210976A CN109717462A CN 109717462 A CN109717462 A CN 109717462A CN 201910210976 A CN201910210976 A CN 201910210976A CN 109717462 A CN109717462 A CN 109717462A
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Abstract
The invention discloses a kind of fresh green pepper beef pastes and preparation method thereof, belong to food processing technology field, fresh green pepper beef paste of the invention is prepared in parts by weight by following components: 250~300 parts of beef, 12~15 parts of thick broad-bean sauce, 16~18 parts of soybean oil, 15~20 parts of fresh capsicum, 3~5 parts of mushroom, 3~5 parts of carrot, 1~2 part of garlic, 1~2 part of ginger, 15~18 parts of onion, 2~3 parts of white granulated sugar, 1~3 part of spice, 0.5~0.8 part of maltodextrin, 1~3 part of monosodium glutamate, 8~10 parts of soy sauce；The beef paste protein content of the method for the present invention preparation is high, and fat content is low, more meets healthy objective；And the aromatic strongly fragrant, chewy in taste of meat, for good merchantable brand of going with rice or bread；Fresh millet starch is rich in vitamin, needed for supplementing daily, does not add chilli extract, add pastil and preservative, edible to trust.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of fresh green pepper beef paste and preparation method thereof.
Background technique
Beef paste is a kind of edible cuisines of widely going with rice or bread as a kind of flavouring, and easy to carry, deep by people's
Like.The beef paste of existing formula has local characteristic more, and taste is generally heavier；Existing beef paste is mostly based on frying, through height
After warm frying, the protein ingredient denaturation in beef is serious, loses original local flavor, and the beef paste fat content of frying is high, no
Be suitable for children and the elderly and functions of intestines and stomach it is poor crowd it is edible.In order to increase the meat elasticity of beef, eat valence
Value, so as to improve original quality and flavor, fermented beef sauce comes into being；However there are items for existing fermented beef sauce technology
Part control is stringent, and equipment requirement is high, and fermentation process is difficult to be precisely controlled, and different batches of product quality is irregular, fermentation process
Easily by living contaminants and the disadvantages of generate harmful substance.
Summary of the invention
Aiming at the problems existing in the prior art, it is high, in good taste, pure natural that it is an object of the invention to nutritive values, no
Containing the fresh green pepper beef sauce formulation for adding chilli extract, add pastil, preservative, and the method for preparing the beef paste.
In order to achieve the above object, the technical solution adopted by the present invention are as follows:
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
250~300 parts of beef, 12~15 parts of thick broad-bean sauce, 16~18 parts of soybean oil, 15~20 parts of fresh capsicum, mushroom 3~5
Part, 3~5 parts of carrot, 1~2 part of garlic, 1~2 part of ginger, 15~18 parts of onion, 2~3 parts of white granulated sugar, 1~3 part of spice,
0.5~0.8 part of maltodextrin, 1~3 part of monosodium glutamate, 8~10 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
On the basis of above scheme, the fresh green pepper beef paste is prepared in parts by weight by following components:
It is 270 parts of beef, 13.41 parts of thick broad-bean sauce, 18 parts of soybean oil, 18.46 parts of fresh capsicum, 4 parts of mushroom, 4 parts of carrot, big
1.5 parts of garlic, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white granulated sugar, 2.6 parts of spice, 0.6 part of maltodextrin, monosodium glutamate 1.8
Part, 8 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
On the basis of above scheme, the preparation method of the fresh green pepper beef paste, steps are as follows:
(1) preparation of Spiced beef
Fresh beef impurity elimination is cleaned, and is put into hot water, is heated to boiling, and is pulled out after maintaining 5min, and the trace of blood and sundries are cleaned,
It is spare；In pot plus clear water is boiled, and is put into the beef that heat was scalded, is continued to be heated to boiling, go offscum；Spice is added, simmer 2~
Soy sauce is added in 3h, then small fire simmers 30~32h；After even meat band soup cools, 10~15h of refrigerator cold-storage is put into get Spiced beef；
(2) preparation of fresh green pepper beef paste
Pot heats addition soybean oil, and oil heat to sixty percent is added bruised ginger, the quick-fried perfume (or spice) of garlic granule, diced onion is added, fries to onion and become
Soft, fragrance overflows, and white granulated sugar stir-fryization is added, the red hot millet of half is added, keeps stir-frying 10~15min, until frying out red oil；Add
Enter thick broad-bean sauce, fry out paste flavor, mushroom fourth, diced carrot and remaining red hot millet and green hot millet is added, keep stir-frying 10~
Spiced beef fourth is added in 15min, and stir-fry is mixed uniformly, is eventually adding the Spiced beef soup of total material one third volume, be added maltodextrin and
Monosodium glutamate receives juice to obtain the final product.
The advantages of technical solution of the present invention
(1) raw material using the beef of stew in soy sauce as beef paste, overcomes raw beef and is directly used in caused by frying sauce
High temperature nutrition loss problem；
(2) beef of the invention uses the slow halogen 30h or more of small fire, and is put into refrigerator cold-storage 10h, makes the beef Q bullet of stew in soy sauce
Consolidation, lining is fresh and tender, the more chews the more fragrant；
(3) selected 9 kinds of secret spices, can not only effectively remove the sheep offensive smell of beef, also have the beef of preparation
Unique fragrance, appetizing are gone with rice；
(4) when frying, it is eventually adding beef, is conducive to protect the nutritional ingredient in beef, since frying makes food materials de-
Water, mouthfeel become bavin；Spiced beef soup is added at the end of frying, meat soup immerses food materials, not only makes its mouthfeel fresh and tender, moreover it is possible to which flavouring goes out
Taste.
The beef paste protein content of the method for the present invention preparation is high, and fat content is low, more meets healthy objective；And meat is aromatic
Strongly fragrant, chewy in taste, for good merchantable brand of going with rice or bread；Fresh millet starch is rich in vitamin, needed for supplementing daily, does not add chilli extract, add pastil
And preservative, it is edible to trust.
Specific embodiment
Term as used in the present invention generally has those of ordinary skill in the art usual unless otherwise specified
The meaning of understanding.
Combined with specific embodiments below, and referring to the data further detailed description present invention.Following embodiment only be
It illustrates the present invention, rather than limits the scope of the invention in any way.
Embodiment 1
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
250 parts of beef, 12 parts of thick broad-bean sauce, 16 parts of soybean oil, 15 parts of fresh capsicum, 3 parts of mushroom, 3 parts of carrot, 1 part of garlic,
1 part of ginger, 15 parts of onion, 2 parts of white granulated sugar, 1 part of spice, 0.5 part of maltodextrin, 1 part of monosodium glutamate, 9 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
The preparation method of the fresh green pepper beef paste, steps are as follows:
(1) preparation of Spiced beef
Fresh beef impurity elimination is cleaned, and is put into hot water, is heated to boiling, and is pulled out after maintaining 5min, and the trace of blood and sundries are cleaned,
It is spare；In pot plus clear water is boiled, and is put into the beef that heat was scalded, is continued to be heated to boiling, go offscum；Spice is added, simmer 2~
Soy sauce is added in 3h, then small fire simmers 30~32h；After even meat band soup cools, 10~15h of refrigerator cold-storage is put into get Spiced beef；
(2) preparation of fresh green pepper beef paste
1. pot heats addition soybean oil, oil heat to sixty percent is added bruised ginger, the quick-fried perfume (or spice) of garlic granule, diced onion is added, fries to onion and become
Soft, fragrance overflows；
2. white granulated sugar stir-fryization is added, the red hot millet of half is added, keeps stir-frying 10~15min, until frying out red oil；
3. thick broad-bean sauce is added, paste flavor is fried out, mushroom fourth, diced carrot and remaining red hot millet and green hot millet is added,
Keep stir-frying 10~15min；
4. Spiced beef fourth is added, stir-fry is mixed uniformly, is eventually adding the Spiced beef soup of total material one third volume, and malt paste is added
Essence and monosodium glutamate receive juice to obtain the final product.
Embodiment 2
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
It is 270 parts of beef, 13.41 parts of thick broad-bean sauce, 18 parts of soybean oil, 18.46 parts of fresh capsicum, 4 parts of mushroom, 4 parts of carrot, big
1.5 parts of garlic, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white granulated sugar, 2.6 parts of spice, 0.6 part of maltodextrin, monosodium glutamate 1.8
Part, 8 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
The preparation method is the same as that of Example 1.
Embodiment 3
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
300 parts of beef, 15 parts of thick broad-bean sauce, 18 parts of soybean oil, 20 parts of fresh capsicum, 5 parts of mushroom, 5 parts of carrot, 2 parts of garlic,
2 parts of ginger, 18 parts of onion, 3 parts of white granulated sugar, 3 parts of spice, 0.8 part of maltodextrin, 3 parts of monosodium glutamate, 10 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
The preparation method is the same as that of Example 1.
Comparative example 1
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
It is 270 parts of beef, 13.41 parts of thick broad-bean sauce, 18 parts of soybean oil, 18.46 parts of fresh capsicum, 4 parts of mushroom, 4 parts of carrot, big
1.5 parts of garlic, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white granulated sugar, 2.6 parts of spice, 0.6 part of maltodextrin, monosodium glutamate 1.8
Part, 8 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1
: 1.2: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
The preparation method of the fresh green pepper beef paste, steps are as follows:
1. fresh beef impurity elimination is cleaned, it is put into heat in hot water and scalds, it is spare；
2. pot heats addition soybean oil, oil heat to sixty percent is added bruised ginger, the quick-fried perfume (or spice) of garlic granule, diced onion is added, fries to onion and become
Soft, fragrance overflows；
3. white granulated sugar stir-fryization is added, the red hot millet of half is added, keeps stir-frying 10~15min, until frying out red oil；
4. thick broad-bean sauce is added, paste flavor is fried out, mushroom fourth, diced carrot and remaining red hot millet and green hot millet is added,
Keep stir-frying 10~15min；
5. Spiced beef fourth is added, stir-fry is mixed uniformly, is eventually adding the Spiced beef soup of total material one third volume, and malt paste is added
Essence and monosodium glutamate receive juice to obtain the final product.
Comparative example 2
A kind of fresh green pepper beef paste, is prepared in parts by weight by following components:
It is 270 parts of beef, 13.41 parts of thick broad-bean sauce, 18 parts of soybean oil, 18.46 parts of fresh capsicum, 4 parts of mushroom, 4 parts of carrot, big
1.5 parts of garlic, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white granulated sugar, 2.6 parts of spice, 0.6 part of maltodextrin, monosodium glutamate 1.8
Part, 8 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is Chinese prickly ash, illiciumverum, cassia bark, basyleave, Radix Glycyrrhizae, kaempferia galamga according to 1: 1: 1: 0.5: 0.5: 1 weight ratio
It mixes.
The preparation method is the same as that of Example 1.
One, organoleptic indicator's measurement of beef paste
Color, mouthfeel, flavour smell and the tissue of the fresh green pepper beef paste respectively prepared by Examples 1 to 3 and comparative example 1,2
Form is measured, and the results are shown in Table 1:
The organoleptic indicator of 1 beef paste of table evaluates
As shown in Table 1, the fresh green pepper beef paste color of 1~3 method of embodiment of the present invention preparation is uniform, and mouthfeel is fresh and tender, chewy,
Meat is aromatic strongly fragrant, all fragrant harmonious, vinegar-pepper agreeable to the taste, and sauce body tissue morphology is uniform, sticky appropriateness；Simple frying production method (comparative example 1) system
Standby beef paste coarse mouthfeel, meat hair bavin, meat it is fragrant it is insufficient, have a smell of mutton, sauce body not enough it is fine and smooth uniformly, it is sticky general；Comparative example 2
Although preferable using the beef paste color of conventional spice preparation, mouthfeel and tissue morphology, meat perfume (or spice) is not strong, there is smell of mutton, all
Perfume (or spice) is discord.
Two, the analysis of the nutritional ingredient of beef paste
The protein of the fresh green pepper beef paste prepared respectively to Examples 1 to 3 and comparative example 1,2, fat content are measured,
The results are shown in Table 2:
The Analysis of Nutritive Composition of 2 beef paste of table
| Group | Protein (g/100g) | Fatty (g/100g) |
| Embodiment 1 | 9.0 | 3.5 |
| Embodiment 2 | 9.2 | 3.7 |
| Embodiment 3 | 9.3 | 3.9 |
| Comparative example 1 | 8.5 | 18.5 |
| Comparative example 2 | 9.1 | 3.8 |
As shown in Table 1, the fresh green pepper beef paste protein content of 1~3 method of embodiment of the present invention preparation is high, fat content
It is low, and the simple frying of comparative example 1 increases the content of fat, high temperature leads to nutrient loss, and protein is declined.
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But without departing from the technical solutions of the present invention, according to the technical essence of the invention to above embodiments institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection scope of technical solution of the present invention.
Claims (3)
1. a kind of fresh green pepper beef paste, it is characterised in that: be prepared in parts by weight by following components:
250~300 parts of beef, 12~15 parts of thick broad-bean sauce, 16~18 parts of soybean oil, 15~20 parts of fresh capsicum, 3~5 parts of mushroom, Hu
3~5 parts of radish, 1~2 part of garlic, 1~2 part of ginger, 15~18 parts of onion, 2~3 parts of white granulated sugar, 1~3 part of spice, malt
0.5~0.8 part of dextrin, 1~3 part of monosodium glutamate, 8~10 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1: 1.2
: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
2. fresh green pepper beef paste according to claim 1, it is characterised in that: be prepared in parts by weight by following components:
270 parts of beef, 13.41 parts of thick broad-bean sauce, 18 parts of soybean oil, 18.46 parts of fresh capsicum, 4 parts of mushroom, 4 parts of carrot, garlic
1.5 parts, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white granulated sugar, 2.6 parts of spice, 0.6 part of maltodextrin, 1.8 parts of monosodium glutamate,
8 parts of soy sauce；
The fresh capsicum is that red hot millet and green hot millet are mixed by 1: 1 weight ratio；
The spice is white pepper, illiciumverum, dried orange peel, tsaoko, cassia bark, basyleave, Radix Glycyrrhizae, nutmeg, kaempferia galamga according to 1: 1: 1.2
: 0.5: 1: 0.5: 0.5: 1: 1 weight ratio mixes.
3. the preparation method of fresh green pepper beef paste according to claim 1 or claim 2, it is characterised in that: steps are as follows:
(1) preparation of Spiced beef
Fresh beef impurity elimination is cleaned, and is put into heat in hot water and is scalded, and the trace of blood and sundries are cleaned；In pot plus clear water is boiled, and is put into and was scalded
Beef continues to be heated to boiling, goes offscum；Spice is added, simmers 2~3h, soy sauce is added, then small fire simmers 30~32h；Even
After meat band soup cools, 10~15h of refrigerator cold-storage is put into get Spiced beef；
(2) preparation of fresh green pepper beef paste
Pot heats addition soybean oil, and oil heat to sixty percent is added bruised ginger, the quick-fried perfume (or spice) of garlic granule, diced onion is added, fries to onion and soften, fragrant
Taste overflows, and white granulated sugar stir-fryization is added, the red hot millet of half is added, keeps stir-frying 10~15min, until frying out red oil；Beans are added
Valve sauce, fries out paste flavor, and mushroom fourth, diced carrot and remaining red hot millet and green hot millet is added, keep stir-frying 10~
Spiced beef fourth is added in 15min, and stir-fry is mixed uniformly, is eventually adding the Spiced beef soup of total material one third volume, be added maltodextrin and
Monosodium glutamate receives juice to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910210976.4A CN109717462A (en) | 2019-03-13 | 2019-03-13 | A kind of fresh green pepper beef paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910210976.4A CN109717462A (en) | 2019-03-13 | 2019-03-13 | A kind of fresh green pepper beef paste and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109717462A true CN109717462A (en) | 2019-05-07 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040367A (en) * | 2021-03-26 | 2021-06-29 | 舒峰 | Formula and process of beef paste |
| CN113317487A (en) * | 2021-06-18 | 2021-08-31 | 贵州医科大学 | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
| CN114868903A (en) * | 2022-05-11 | 2022-08-09 | 沈阳味来央厨食品有限公司 | Beef fresh pepper sauce and preparation method thereof |
-
2019
- 2019-03-13 CN CN201910210976.4A patent/CN109717462A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040367A (en) * | 2021-03-26 | 2021-06-29 | 舒峰 | Formula and process of beef paste |
| CN113317487A (en) * | 2021-06-18 | 2021-08-31 | 贵州医科大学 | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof |
| CN113317487B (en) * | 2021-06-18 | 2023-03-10 | 贵州医科大学 | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof |
| CN113768132A (en) * | 2021-09-09 | 2021-12-10 | 合肥乐味轩餐饮管理有限公司 | Preparation method of farmer beef paste |
| CN114868903A (en) * | 2022-05-11 | 2022-08-09 | 沈阳味来央厨食品有限公司 | Beef fresh pepper sauce and preparation method thereof |
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