CN110367511A - The tasty and refreshing appetizing beef paste of one kind and its manufacture craft - Google Patents

The tasty and refreshing appetizing beef paste of one kind and its manufacture craft Download PDF

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Publication number
CN110367511A
CN110367511A CN201910534045.XA CN201910534045A CN110367511A CN 110367511 A CN110367511 A CN 110367511A CN 201910534045 A CN201910534045 A CN 201910534045A CN 110367511 A CN110367511 A CN 110367511A
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parts
beef
portions
tasty
weight
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陈平
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Qingdao Xibei Catering Management Co Ltd
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Qingdao Xibei Catering Management Co Ltd
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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
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Abstract

The invention discloses a kind of tasty and refreshing appetizing beef paste and its manufacture crafts.Tasty and refreshing appetizing beef paste comprises the following components in parts by weight: 50-100 parts of diced beefs, 20-30 parts of mushrooms, 5-10 portions of garlics, 1-5 portions of green onions, 5-10 portions of gingers, 5-15 portions of salt, 0.5-1 portions of soy sauce, 1-3 portions of white granulated sugars, 100-150 parts of vegetable oil, 40-60 parts of millet starch, 0.6-1.2 parts of fragrance, 30-50 parts of fermented soya bean, 40-60 parts of squeezing juice hydrolyzates, 15-20 parts of hawthorn powders, 0.03-0.05 parts of food preservatives.Beef frying after special pickle in tasty and refreshing appetizing beef paste of the invention, crispy in taste, fresh perfume (or spice) have chewy texture, and sauce body is bright in colour, tender succulence, and tasty and refreshing appetizing is easy to digest.

Description

The tasty and refreshing appetizing beef paste of one kind and its manufacture craft
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of tasty and refreshing appetizing beef paste and its system Make technique.
Background technique
Beef is rich in protein, and fat content is low, and amino acid composition is needed close to human body in beef, can improve body Disease resistance to growth and development and needs the crowd raised particularly suitable, and has tonifying middle-Jiao and Qi, nourishes taste, strong muscle Bone, consumer edema and other effects.Because its delicious flavour, full of nutrition, and more has benifit and is liked by people, enjoys " favourite son in meat " Laudatory title.
Beef paste is a kind of flavouring based on beef, is condiment of going with rice or bread indispensable on common people's Domestic dining table, It can directly eat.
In the prior art, application No. is disclose one kind in the Chinese invention patent application file of CN200410019309.1 The production method of mushroom beef fried bean sauce, technical characteristics be major ingredient be Minced Beef or silk, mushroom residue and flour paste, yellow bean sauce, Normal temperature unfreezing after middle Minced Beef or silk are chilled, and water-retaining agent and antioxidant is added, soup is being added after jacketed pan frying Expect and thickener is added.
Numerous food additive is added in such production method, and equally constitutes not reasonable, the addition limitation of thickener The use of product, such as the use when stewing vegetable, easily cause and are burned.
In the prior art, application No. is the Chinese invention patent files of CN201310361739.0 to disclose a kind of fermented type Beef paste and preparation method thereof, raw material include beef, and dregs of beans, flour, mushroom powder, Yan Heshui, production technology is using low-salt solid Fermentation method, fermenting microbe use aspergillus oryzae A100-8, salt tolerant yeast S3-2 and salt tolerant lactic acid bacteria, and specific steps include aspergillus oryzae The preparation of A100-8 koji, the preparation of beef paste yeast and the fermentation of beef paste.The present invention is according to animal protein and vegetable protein Different nutritional characteristics, beef and dregs of beans are mixed carry out fermentation be prepared into full of nutrition, the sauce products of unique flavor, The beef paste ester perfume (or spice) is prominent, and mouthfeel is also more delicious, more has the nutrition complement effect of animal protein and vegetable protein concurrently.Although the hair The bright beef paste being prepared is full of nutrition, absorption easy to digest, but beef is rubbed again through a long time and is fermented, taste and tradition Food differs greatly, and the fragrance of beef is covered by condiment completely, so that the fragrance of beef is insufficient, simultaneously because primary raw material is Meat gruel or powder lack due chewy texture and mouthfeel.
Therefore, a kind of tender succulence how is prepared, fresh perfume (or spice) has chewy texture, tasty and refreshing appetizing, digestible beef paste are to need to solve Certainly the problem of.
Summary of the invention
In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of tasty and refreshing appetizing beef paste, It has the advantages that chewy texture, appetizing are tasty and refreshing, easy to digest with tender succulence, fresh perfume (or spice).
Second object of the present invention is to provide a kind of manufacture craft of tasty and refreshing appetizing beef paste have this production side The simple advantage of method.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of tasty and refreshing appetizing beef paste, special Sign is, comprises the following components in parts by weight: 50-100 parts of diced beefs, 20-30 parts of mushrooms, 5-10 portions of garlics, 1-5 parts of green onions, 5- 10 portions of gingers, 5-15 portions of salt, 0.5-1 portions of soy sauce, 1-3 portions of white granulated sugars, 100-150 parts of vegetable oil, 40-60 parts of millet starch, 0.6-1.2 parts of fragrance, 30-50 parts of fermented soya bean, 40-60 parts of squeezing juice hydrolyzates, 15-20 parts of hawthorn powders, 0.03-0.05 portions of food are anti- Rotten agent；The diced beef is made of following methods: aperture is uniformly pricked out on beef, then it is 1-2% that beef, which is immersed in concentration, Salt water in, impregnate 1-2h, after taking-up, beat repeatedly, until beef is more soft, beef be cut into the beef granules of 0.5-0.8cm, Pickled material and gelatinized corn starch is added, stirs clockwise, adds peanut oil, stirs clockwise, 2-4h is freezed at -6~-8 DEG C, it is standby With；
The mass ratio of salt water and beef is 1:3-5, pickled material, gelatinized corn starch, peanut oil and beef granules mass ratio be (0.3- 0.5):(0.6-0.8):(0.3-0.6):1；
The gelatinized corn starch is 1:(1.2-1.5 by mass ratio): (2-2.5): starch, egg, water and the Chinese flowering quince juice of (0.5-1) mix It is made.
It by using above-mentioned technical proposal, is constantly beaten due to using to pass through, the meat of beef is made to relax, fibrous fracture, To be easier to absorb pickled material, by beef granules gelatinized corn starch hanging, gelatinized corn starch is wrapped on beef granules, prevents moisture in beef granules It is lost, beef is caused to be hardened, mouthfeel is poor, and Chinese flowering quince juice is added in gelatinized corn starch, and the papain in Chinese flowering quince juice can degrade flesh Fibrinogen and collagen make beef fresh and tender succulence in frying, there is preferable chewiness to improve the tenderness of beef, then Beef granules is wrapped up with peanut oil, moisture is further prevented to flow out, tenderness of beef utilizing is made to mention promotion；Add in preparing raw material Add hawthorn powder, hawthorn powder contains lipid-loweringing enzyme due to containing a variety of organic acids such as hawthorn acid, can enhance the effect of enzyme, promotes meat Food digestion, while increasing the vinegar-pepper mouthfeel of beef paste, make the more tasty and refreshing appetizing of beef paste.
Further, the fermented soya bean are made of following methods: (1) 3-5 parts by weight soya bean is selected, remove impurity, cleaned, 2-3h is impregnated in water, is mixed with 6-10 parts by weight water, and boiling 30-40min is pulled out；
(2) it dries to water content≤30-40%, is uniformly mixed with the potato starch of 3-5 parts by weight flour and 1-3 parts by weight, The soya bean for wrapping up flour is paved, in one layer of mulberries leaf of soya bean upper cover, is fermented 3-5 days；
(3) 0.4-0.8 parts by weight watermelon and 0.3-0.6 portions of wax gourds be cut into the bulk of 4-5cm, then by the component of following parts by weight In soya bean after being added to fermentation: 0.5-0.8 portions of salt, 0.1-0.3 portions of chilli powders, 0.2-0.6 portions of lemon juices, 0.2-0.4 parts Garlic granule, 0.2-0.5 part bruised ginger and 0.6-0.8 portions of onion parts, stir evenly, and sealing is placed 10-15 days, take out, naturally dry.
By using above-mentioned technical proposal, soya bean absorbs certain moisture after impregnating, to be rapidly reached in boiling Appropriateness denaturation, boiling destroy soybean inner molecular structure, and starch reaches gelatinization degree, while playing the role of sterilizing, Flour and potato starch are wrapped on soya bean and fermented, vitamin content increases after fermentation, is conducive to safeguard enterobacteriaceae Group's balance, then by the soya bean flavoring for mixture after fermentation, increase the flavor of fermented soya bean, because being added to watermelon, wax gourd and lemon Juice, can increase the fruit aroma of fermented soya bean, while make fermented soya bean when mixing with beef granules, and beef granules can be made fresher and tenderer.
Further, the soya bean of the package flour is paved with a thickness of 1-1.5cm, and fermentation temperature is 25-30 DEG C, and humidity is 60-70%.
By using above-mentioned technical proposal, the soya bean for wrapping up flour is paved into thickness control in 1-1.5cm, because thickness is too Thickness is unfavorable for soya bean ventilation, and thickness is too thin, and moisture evaporation is too fast, and fermentation temperature and humidity are reasonable, and soya bean will not be made to ferment Occurs rotten phenomenon in the process.
Further, the pickled material comprises the following components in parts by weight: 2-5 portions of beer, 2-4 portions of fruit juice, 0.5-0.7 parts Garlic juice, 0.2-0.4 part Conditions of Onion Juice, 1-5 parts of pulp, 1-3 portions of salt, 1.5-2.5 portions of chickens' extracts, 1-3 parts of pepper powders, 1.5-2.5 Part white granulated sugar.
By using above-mentioned technical proposal, pulp and fruit juice are added, removes flavouring of having a strong smell, natural tartaric acid and protease can promote again Into the degradation of beef fiber, make it is marinated more tasty,
Further, the fruit juice is the composition of one or more of pineapple juice, Ficus carica juice and cider；
The pulp is the composition of one or more of shaddock, mango and pears.
It is natural in pineapple juice, Ficus carica juice and cider and shaddock, mango and pears by using above-mentioned technical proposal Protease can degrade the protein of ox suede, keep beef more soft, while make fresh perfume (or spice) of the beef with fruit, simultaneously Contain a large amount of cellulose in all kinds of fruit, digestion of the stomach to beef paste can be promoted, so that beef paste is easy to digest.
Further, the squeezing juice hydrolyzate is made of following methods: by 1-2 parts by weight tomato and 2-4 parts by weight Kiwi berry peeling is cut into small pieces, and squeezes after stirring, is made squeezing juice, be added 0.003-0.005 parts by weight alpha-amylase and 0.005-0.008 parts by weight pectase, digests 1-2h at 30-40 DEG C, and addition 0.1-0.5 parts by weight of lemon acid for adjusting pH is 5- 6.5, it is warming up to 50-60 DEG C, stands 0.5-1h, squeezing juice hydrolyzate is made.
By using above-mentioned technical proposal, water is carried out to Kiwi berry and tomato squeezing juice using amylase and pectase Solution makes nutritional ingredient in Kiwi berry and tomato be hydrolyzed into the nutritional ingredient of more conducively absorption of human body.
Further, the fragrance comprises the following components in parts by weight component: 0.2-0.5 portions of Chinese prickly ashes, 0.1-0.3 portions of cloves, 0.2-0.4 parts of white peppers, 1.2-1.6 parts of illiciumverums, 0.5-0.8 parts of cassia barks, 0.1-0.3 parts of cardamoms, 0.1-0.4 parts of peppermints, 0.4- 0.6 portion of spiceleaf, 0.1-0.3 parts of tsaokos.
By using above-mentioned technical proposal, different fragrance plays different effects, by cardamom, peppermint and spiceleaf, tsaoko Equal fragrance are used cooperatively together with other fragrance, can mitigate peculiar smell, and flavouring embodies, and can be occurred during frying with beef Complicated chemical reaction, generates unique fragrance and flavour, makes the fresh perfume (or spice) of beef paste mouthfeel.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that a kind of system of tasty and refreshing appetizing beef paste Make technique, comprising the following steps:
S1, pretreatment of raw material: ginger, green onion and garlic are cleaned and are cut into that 0.3-0.5cm size particles are spare, and mushroom is manually chosen Choosing, removes impurity, and the particle that 0.3-0.5cm size is cut into after cleaning is spare；Handle is removed in millet starch hand picking, is cut into 0.3- 0.5cm, it is spare；
S2, diced beef pretreatment: diced beef being put into 1/2 squeezing juice aqueous solution, place 1-2h at 30-40 DEG C, pull out, It drains；
S3, frying: being heated to 120-140 DEG C for vegetable oil, and ginger, garlic, green onion and fragrance is added and stir-fries, millet starch, beans is added Diced beef is added in fermented soya beans, salted or other wise and mushroom, frying 5-6min, and frying 2-3min sequentially adds salt, white granulated sugar and soy sauce, frying 4- 6min；S4, tanning: being added hawthorn powder and remaining squeezing juice aqueous solution, boil 10-20min, and food preservative is added, and stirring is equal It is even；S5, filling: filling temperature is 65-70 DEG C, is sterilized, packaging.
Beef granules and squeezing juice aqueous solution soaking are kept the skin wet and sought for beef granules by using above-mentioned technical proposal Substance is supported, then hawthorn powder and remaining squeezing juice aqueous solution are boiled together, so that sauce body stickiness increases, and the hawthorn powder being added It can reduce the greasy of sauce body, make the more tasty and refreshing appetizing of sauce body.
Further, the food preservative by 0.01-0.03 parts of lysozymes, 0.4-0.9 parts of p-hydroxybenzoates, 0.2-0.5 parts of potassium sorbates and 0.2-0.5 parts of sodium benzoate compositions.
Further, the vegetable oil is one of peanut oil, sesame oil, soybean oil.
In conclusion the invention has the following advantages:
The first, it allows the institutional framework of beef to be destroyed since the present invention uses to beat repeatedly, makes meat relaxation, then use pickled material Beef is pickled, it is fresh that pickled material can go meals to mention, while pulp in pickled material and fruit juice can increase the fruit of beef paste Fragrance taste, the neutral protease in fruit juice and pulp can degrade beef fiber, make the fresher and tenderer softness of beef, gelatinized corn starch can Wrap up beef, egg and Chinese flowering quince juice can make beef mouthfeel more soft in gelatinized corn starch, when frying fresh and tender succulence, viscosity is suitable In, finally beef granules is wrapped up with peanut oil, prevents moisture in beef granules from flowing out and becoming harder.
The second, the fermented soya bean that special preparation is preferably used in the present invention, due to wrapping up flour and Ma Ling on digested soya bean Sweet potato starch makes fermented soya bean after fermentation, more easy to digest, while intestinal flora can be maintained to balance, and protects stomach, adds in fermented soya bean The seasonings such as watermelon, wax gourd and lemon juice can make fermented soya bean have the mouthfeel of fresh perfume, glossy ruddy after frying, rich in gloss.
Third, method of the invention suppress carry out enzyme to Kiwi berry and tomato by using amylase, pectase It solves, after the compacting juice after enzymatic hydrolysis is mixed with beef, can be improved the tenderness of beef, and remove Titian of having a strong smell, improve nutrients in beef The content of matter.
Specific embodiment
Invention is further described in detail with reference to embodiments.
The preparation example 1-3 of fermented soya bean
The potato that potato starch is selected from that the article No. that Rui Zhixiang Science and Technology Ltd. in Zhengzhou sells is 567 in preparation example 1-3 is formed sediment Powder.
Preparation example 1:(1) 3kg soya bean is selected, impurity is removed, is cleaned, is impregnated 2h in water, mixed with 6kg water, boiling 30min is pulled out；
(2) sunning is uniformly mixed with 3kg flour and 1kg potato starch to water content≤30%, makes uniformly to wrap on every soya bean A level powder is wrapped, the soya bean for wrapping up flour is paved, paves with a thickness of 1cm, in one layer of mulberries leaf of soya bean upper cover, is in temperature 25 DEG C, humidity is fermented 3 days in the environment of being 60%；
(3) 0.4kg and 0.3kg wax gourd is cut into the bulk of 4m, then the component of following parts by weight is added to the soya bean after fermentation In: 0.5kg salt, 0.1kg chilli powder, 0.2kg lemon juice, 0.2kg garlic granule, 0.2kg bruised ginger and 0.6kg onion parts stir evenly, Sealing is placed 10 days, is taken out, naturally dry.
Preparation example 2:(1) 4kg soya bean is selected, impurity is removed, is cleaned, 2.5h is impregnated in water and is mixed with 8kg water, boiling 35in is pulled out；
(2) sunning is uniformly mixed with 4kg flour and 2kg potato starch to water content≤35%, makes uniformly to wrap on every soya bean A level powder is wrapped, the soya bean for wrapping up flour is paved, is paved with a thickness of 1.3cm, in one layer of mulberries leaf of soya bean upper cover, in temperature It is 28 DEG C, humidity is fermented 4 days in the environment of being 65%；
(3) 0.6kg and 0.5kg wax gourd is cut into 5 bulk, then the component of following parts by weight is added to the soya bean after fermentation In: 0.6kg salt, 0.2kg chilli powder, 0.4kg lemon juice, 0.3kg garlic granule, 0.4kg bruised ginger and 0.7kg onion parts stir evenly, Sealing is placed 13 days, is taken out, naturally dry.
Preparation example 3:(1) 5kg soya bean is selected, impurity is removed, is cleaned, 3h is impregnated in water and is mixed with 10kg water, boiling 40in is pulled out；
(2) sunning is uniformly mixed with 5kg flour and 3kg potato starch to water content≤40%, makes uniformly to wrap on every soya bean A level powder is wrapped, the soya bean for wrapping up flour is paved, is paved with a thickness of 1.5cm, in one layer of mulberries leaf of soya bean upper cover, in temperature It is 30 DEG C, humidity is fermented 5 days in the environment of being 70%；
(3) 0.6kg and 0.5kg wax gourd is cut into the bulk of 5cm, then the component of following parts by weight is added to the soya bean after fermentation In: 0.6kg salt, 0.2kg chilli powder, 0.4kg lemon juice, 0.3kg garlic granule, 0.4kg bruised ginger and 0.7kg onion parts stir evenly, Sealing is placed 13 days, is taken out, naturally dry.
The preparation example 4-6 of squeezing juice hydrolyzate
Alpha-amylase is selected from the alpha-amylase for the model 001 that Zhengzhou Ming Rui chemical products Co., Ltd sells in preparation example 4-6, Pectase is selected from the pectase for the model PB25 that Pangbo Bioengineering Co Ltd, Nanning sells, and citric acid is contained selected from Zhengzhou three The citric acid that the article No. that chemical products Co., Ltd sells is 20.
Preparation example 4: by 1kg tomato and the peeling of 2kg Kiwi berry, it is cut into small pieces, is squeezed after stirring, squeezing juice is made, added Enter 0.003kg alpha-amylase and 0.005kg pectase, 1h is digested at 30 DEG C, it is 5 that 0.1kg lemon acid for adjusting pH, which is added, heating To 50 DEG C, 0.5h is stood, squeezing juice hydrolyzate is made.
Preparation example 5: by 1.5kg tomato and the peeling of 3kg Kiwi berry, being cut into small pieces, squeeze after stirring, squeezing juice is made, 0.004kg alpha-amylase and 0.007kg pectase is added, 1.5h is digested at 35 DEG C, it is 6 that 0.3kg lemon acid for adjusting pH, which is added, 55 DEG C are warming up to, 0.8h is stood, squeezing juice hydrolyzate is made.
Preparation example 6: 2kg tomato, 4kg Kiwi berry being cut into small pieces, squeezed after stirring, squeezing juice is made, and are added 0.005kg alpha-amylase and 0.008kg pectase digest 2h at 40 DEG C, and it is 6.5 that 0.5kg lemon acid for adjusting pH, which is added, heating To 60 DEG C, 1h is stood, squeezing juice hydrolyzate is made.
Embodiment
Lysozyme is selected from the bacteriolyze that the article No. that one promise food ingredient Co., Ltd of Shenzhen sells is 00096 in embodiment 1-3 Enzyme, p-hydroxybenzoate be selected from Zhengzhou ten thousand fight chemical products Co., Ltd sale article No. be 6620 P-hydroxybenzoic acid Ester, potassium sorbate are selected from the potassium sorbate that the article No. that one promise food ingredient Co., Ltd of Shenzhen sells is 00077, sodium benzoate choosing The sodium benzoate that the article No. sold from Henan Ba Fusi chemical products Co., Ltd is 96898.
Embodiment 1: a kind of tasty and refreshing appetizing beef paste, raw material proportioning is as shown in table 1, wherein the raw material proportioning of fragrance such as table Shown in 2, this it is tasty and refreshing appetizing beef paste manufacture craft the following steps are included:
S1, pretreatment of raw material: ginger, green onion and garlic are cleaned and are cut into that 0.3cm size particles are spare, and mushroom hand picking is gone Except impurity, the particle that 0.3cm size is cut into after cleaning is spare；Handle is removed in millet starch hand picking, is cut into 0.3cm, spare；
S2, diced beef pretreatment: 50kg diced beef is put into 20kg squeezing juice aqueous solution, 1h is placed at 30 DEG C, pulls out, is dripped It is dry；
Diced beef is made of following methods: uniformly pricking out aperture on beef, then beef is immersed in the salt water that concentration is 1% In, impregnate 1h, after taking-up, beat repeatedly, until beef is more soft, beef is cut into the beef granules of 0.5cm, be added pickled material and Gelatinized corn starch stirs clockwise, adds peanut oil, stirs clockwise, 2h is freezed at -6 DEG C, spare；
The mass ratio of salt water and beef is 1:3, pickled material, gelatinized corn starch, peanut oil and beef granules mass ratio be 0.3:0.6: The raw material proportioning of 0.3:1, pickled material are as shown in table 2, and wherein fruit juice is pineapple juice, and pulp is shaddock；
Gelatinized corn starch is mixed by starch, egg, water and the Chinese flowering quince juice that mass ratio is 1:1.2:2:0.5；
S3, frying: being heated to 120 DEG C for vegetable oil, and 5kg ginger, 5kg garlic, 1kg green onion and 0.6kg fragrance is added and stir-fries, is added 40kg millet starch, 30kg fermented soya bean and 20kg mushroom, frying 5min, be added diced beef, frying 2min, sequentially add 5kg salt, 1kg white granulated sugar and 0.5kg soy sauce, frying 4min, vegetable oil are soybean oil；
S4, tanning: being added 15kg hawthorn powder and 20kg squeezing juice aqueous solution, boils 10min, and 0.03kg food preservative is added, It stirs evenly, food preservative is by 0.01kg lysozyme, 0.4kg p-hydroxybenzoate, 0.2kg potassium sorbate and 0.2kg benzene Sodium formate composition；
S5, filling: filling temperature is 65 DEG C, is sterilized, packaging.
The raw material proportioning of tasty and refreshing appetizing beef paste in 1 embodiment 1-3 of table
The raw material proportioning of pickled material and fragrance in 2 embodiment 1-3 of table
Embodiment 2: a kind of tasty and refreshing appetizing beef paste, raw material proportioning is as shown in table 1, wherein the raw material proportioning of fragrance such as 2 institute of table Show, this it is tasty and refreshing appetizing beef paste manufacture craft the following steps are included:
S1, pretreatment of raw material: ginger, green onion and garlic are cleaned and are cut into that 0.4cm size particles are spare, and mushroom hand picking is gone Except impurity, the particle that 0.4cm size is cut into after cleaning is spare；Handle is removed in millet starch hand picking, is cut into 0.4cm, spare；
S2, diced beef pretreatment: 80kg diced beef being put into 25kg squeezing juice aqueous solution, 1.5h is placed at 35 DEG C, pulls out, It drains；
Diced beef is made of following methods: uniformly pricking out aperture on beef, then beef is immersed in the salt water that concentration is 1.5% In, 1.5h is impregnated, after taking-up, is beaten repeatedly, until beef is more soft, beef is cut into the beef granules of 0.6cm, pickled material is added And gelatinized corn starch, it stirs clockwise, adds peanut oil, stir clockwise, 3h is freezed at -7 DEG C, it is spare；
The mass ratio of salt water and beef is 1:4, pickled material, gelatinized corn starch, peanut oil and beef granules mass ratio be 0.4:0.7: The raw material proportioning of 0.5:1, pickled material are as shown in table 2, and wherein fruit juice is Ficus carica juice, and pulp is mango；
Gelatinized corn starch is mixed by starch, egg, water and the Chinese flowering quince juice that mass ratio is 1:1.4:2.3:0.8；
S3, frying: being heated to 130 DEG C for vegetable oil, and 8kg ginger, 8kg garlic, 3kg green onion and 0.9kg fragrance is added and stir-fries, is added 50kg millet starch, 40kg fermented soya bean and 25kg mushroom, frying 6min, be added diced beef, frying 3min, sequentially add 10kg salt, 2kg white granulated sugar and 0.8kg soy sauce, frying 5min, vegetable oil are peanut oil；
S4, tanning: being added 18kg hawthorn powder and 25kg squeezing juice aqueous solution, boils 10min, and 0.04kg food preservative is added, It stirs evenly, food preservative is by 0.02kg lysozyme, 0.7kg p-hydroxybenzoate, 0.4kg potassium sorbate and 0.3kg benzene Sodium formate composition；
S5, filling: filling temperature is 68 DEG C, is sterilized, packaging.
Embodiment 3: a kind of tasty and refreshing appetizing beef paste, raw material proportioning is as shown in table 1, wherein the raw material proportioning of fragrance such as table Shown in 2, this it is tasty and refreshing appetizing beef paste manufacture craft the following steps are included:
S1, pretreatment of raw material: ginger, green onion and garlic are cleaned and are cut into that 0.5cm size particles are spare, and mushroom hand picking is gone Except impurity, the particle that 0.5cm size is cut into after cleaning is spare；Handle is removed in millet starch hand picking, is cut into 0.5cm, spare；
S2, diced beef pretreatment: 100kg diced beef being put into 30kg squeezing juice aqueous solution, 2h is placed at 40 DEG C, pulls out, It drains；
Diced beef is made of following methods: uniformly pricking out aperture on beef, then beef is immersed in the salt water that concentration is 2% In, impregnate 2h, after taking-up, beat repeatedly, until beef is more soft, beef is cut into the beef granules of 0.8cm, be added pickled material and Gelatinized corn starch stirs clockwise, adds peanut oil, stirs clockwise, 4h is freezed at -8 DEG C, spare；
The mass ratio of salt water and beef is 1:5, pickled material, gelatinized corn starch, peanut oil and beef granules mass ratio be 0.5:0.8: The raw material proportioning of 0.6:1, pickled material are as shown in table 2, and wherein fruit juice is cider, and pulp is pears；
Gelatinized corn starch is mixed by starch, egg, water and the Chinese flowering quince juice that mass ratio is 1:1.5:2.5:1；
S3, frying: being heated to 140 DEG C for vegetable oil, and 10kg ginger, 10kg garlic, 5kg green onion and 1.2kg fragrance is added and stir-fries, adds Enter 60kg millet starch, 50kg fermented soya bean and 30kg mushroom, diced beef is added in frying 6min, and frying 3min sequentially adds 15kg food Salt, 3kg white granulated sugar and 1kg soy sauce, frying 5min, vegetable oil are sesame oil；
S4, tanning: being added 20kg hawthorn powder and 30kg squeezing juice aqueous solution, boils 10min, and 0.05kg food preservative is added, It stirs evenly, food preservative is by 0.03kg lysozyme, 0.9kg p-hydroxybenzoate, 0.5kg potassium sorbate and 0.5kg benzene Sodium formate composition；
S5, filling: filling temperature is 70 DEG C, is sterilized, packaging.
Comparative example
Comparative example 1: a kind of tasty and refreshing appetizing beef paste, the difference from embodiment 1 is that, diced beef is directly formed by beef cutting, It is not added with pickled material, gelatinized corn starch and peanut oil.
Comparative example 2: a kind of tasty and refreshing appetizing beef paste, the difference from embodiment 1 is that, Chinese flowering quince juice is not added in gelatinized corn starch.
Comparative example 3: a kind of tasty and refreshing appetizing beef paste, the difference from embodiment 1 is that, it is not added with fermented soya bean.
Comparative example 4: a kind of tasty and refreshing appetizing beef paste, the difference from embodiment 1 is that, it is not added with squeezing juice hydrolyzate.
Comparative example 5: the hair prepared with embodiment 1 in the Chinese invention patent file application No. is CN201310361739.0 Ferment type beef paste is as control, and a kind of preparation method of fermentation type beef sauce, steps are as follows:
(1) pretreatment of raw material: draining after beef is cleaned with clear water, is then rubbed with sterilized meat grinder.
(2) raw material proportioning: beef: dregs of beans: flour: mushroom powder: water weight ratio=9:3:2:1:6, it can will be in addition to beef Other raw materials first mix, and infiltrate them sufficiently, and beef is added after half an hour, is then uniformly mixed；
(3) steaming: the beef of processing is pressed beef: dregs of beans: flour: mushroom powder: water=9:3:2:1:6 is after mixing in 115 DEG C autoclaving 20min is denaturalized the protein in raw material moderately, utilizes conducive to the growth of microorganism；
(4) prepared by koji: wheat bran and water are mixed according to the ratio (mass ratio) of 1:1, and sterilizing accesses the aspergillus oryzae of inclined-plane culture A100-8,32 DEG C of cultures are received and kept again to whole in being dried after green；
(5) yeast processed: after steaming, to material temperature be down to 40 DEG C access again 0.3% koji (by raw material total weight), stirring Uniformly, yeast is broken up, is mixed again when big curved surface has the white point of fragmentary shape as 32 DEG C of 12~15h of constant temperature accumulation culture It closes uniformly to achieve the purpose that secondary inoculation, then 30 DEG C of tiling cultures, forms uniform white bacterium to big curved surface after 6~8h Song is turned over when silk again, song can be received up to uniform pistac is presented in big curved surface by continuing to tile at 30 DEG C to cultivate, and be obtained Yeast；
(6) saline: using edible salt, prepares the salt water that mass fraction is 12%~14%；
(7) it ferments: yeast obtained 1:1 in mass ratio being accessed into salt water, fermentor is put into and stirs evenly, fermentor is placed in training It supports in case, constant temperature incubation 10 days at 42~45 DEG C, digests the macromolecular substances in raw material sufficiently into small-molecule substance, 30~35 It DEG C follow-up cultivation 15~20 days, is added by the saccharomycete S3-2 of salt tolerant and after salt tolerant lactobacillus-fermented ten days, additive amount difference For 106/ml and 104/ml.
Performance detection test
One, sensory evaluation: preparing beef paste according to the method in embodiment 1-3 and comparative example 1-5, and randomly selects 100 will Hope person carries out sensory evaluation to the beef paste by embodiment 1-3 and comparative example 1-5 preparation, and sensory evaluation criteria is as shown in table 3, Analyses Methods for Sensory Evaluation Results is as shown in table 4, each evaluation score takes the average value of 100 volunteers' evaluation scores.
3 sensory evaluation criteria of table
The sensory evaluation score of each embodiment of table 4 and the beef paste of each comparative example preparation
The beef paste prepared it can be seen from Analyses Methods for Sensory Evaluation Results in table 4 according to method in embodiment 1-3, uniform color and oil Bright, aromatic flavour, sauce body is fine and smooth uniformly, and viscosity is moderate, there is apparent meat particle chewiness, more spicy fresh perfume (or spice).
And the beef paste made of comparative example 1, because the beef granules in comparative example 1 is pickled without pickled material, gelatinized corn starch Paste and peanut oil package are hung, although the beef paste of preparation has meat particle chewiness, but fragrance is not strong, and sauce body is not fine and smooth enough, glues Consistency is inadequate.
Comparative example 2 is because being not added with Chinese flowering quince juice in gelatinized corn starch, although beef paste color is equal it can be seen from Analyses Methods for Sensory Evaluation Results It is even, it is glossy, but fragrance is strong not as good as the beef paste of embodiment 1-3 preparation, sauce body is also not fine and smooth enough.
For comparative example 3 because being not added with fermented soya bean in beef paste, the color of beef paste is not vivid uniform enough, and fragrance is not as good as embodiment 1- The beef paste of 3 preparations is strong, and sauce body viscosity is inadequate, without chewiness.
Comparative example 4 is because being not added with squeezing juice hydrolyzate in beef paste, color evaluation score is higher in sensory evaluation, remaining Score is not as good as beef paste score prepared by embodiment 1-3.
Comparative example 5 is the fermentation type beef sauce of prior art preparation, although bright-colored, aromatic flavour, sauce body is only Exquisiteness, viscosity is insufficient, and does not have chewiness.
Two, beef paste measure of merit easy to digest
Beef paste is prepared according to method in embodiment 1-3 and comparative example 1-5, and is poured on the rice fried, rice and beef paste Mass ratio be 1:0.3-0.5, experimental group is denoted as by the rice of beef paste of embodiment 1-5 and comparative example 1-5 preparation by having poured 1-3 and control group 1-5 randomly selects 80 and easily occurs every the indigestions such as food, constipation phenomenon and the age is 50-55 years old aspiration Person is denoted as old group, and the volunteer of 80 old groups is equally divided into 8 groups, is denoted as old 1-8 group；100 are randomly selected easily to go out Now every the indigestions such as food, constipation phenomenon and children that the age is 4-8 year old, it is denoted as children's group, by the volunteer of 80 children group 8 groups are equally divided into, children's 1-8 group is denoted as, old 1-8 group is corresponding with children's 1-8 group to be eaten by experimental group 1-3 and control group 1-5, One day edible breakfast, lunch and dinner in the morning, afternoon and evening, it is edible after 1 hour record occur every food, constipation, the indigestions phenomenon such as passwind number, and will Data record is in table 5.
Table 5, which is eaten in experimental group 1-3 and control group 1-5, there is indigestion number after beef paste
After the edible experimental group 1-3 prepared according to embodiment 1-3 of old 1-3 group it can be seen from data in table 5, in the morning, afternoon and evening three Meal appearance is dyspeptic fewer in number, and after children's 1-3 group eats the experimental group 1-3 of embodiment 1-3 preparation, breakfast, lunch and dinner go out in the morning, afternoon and evening Existing dyspeptic number is also less, the weaker the elderly of digestion power and children it is edible after, it is existing to be also not easy to cause indigestion As illustrating that the beef paste of embodiment 1-5 preparation is easy to digest, indigestion phenomenon will not be caused.
In beef paste prepared by comparative example 1 beef granules without it is marinated, hang paste and packet oil, old 4 groups and 4 groups of children it is edible by After control group 1 made of comparative example 1, dyspeptic number occur be increased significantly, and illustrate the beef after marinated and hang paste Grain is easy to digest, and indigestion occur in the old man and children that digestion power can be prevented weaker.
It is not added with Chinese flowering quince juice in gelatinized corn starch in beef paste prepared by comparative example 2, beef paste made of comparative example 2 is poured in rice On, control group 2 is made, after old 5 groups and 5 groups of children eat control group 2,7 groups of old age, breakfast, lunch and dinner appearance was dyspeptic in the morning, afternoon and evening Number is followed successively by 2 people, 3 people and 3 people, and 7 groups of children dyspeptic number occur after breakfast, lunch and dinner are eaten in the morning, afternoon and evening and are followed successively by 3 people, 4 people With 5 people, compared with the control group 1-3 of embodiment 1-3 preparation, indigestion number increases, and illustrates to use the shallow lake comprising Chinese flowering quince juice Paste mixing hangs paste on beef granules, and beef paste can be made to be easier to digest, and prevents indigestion phenomenon.
Fermented soya bean, beef prepared by old 6 groups and 6 groups of children edible comparative examples 3 are not added in beef paste prepared by comparative example 3 After sauce, it is more dyspeptic number occur, illustrates to add fermented soya bean, beef paste can be made easy to digest, prevent digestion power compared with There is indigestion in weak old man and children.
Squeezing juice hydrolyzate is not added in beef paste prepared by comparative example 4, after old 7 groups and 7 groups of children are edible, old age 7 Breakfast, lunch and dinner indigestion number is followed successively by 2 people, 4 people and 5 people to group in the morning, afternoon and evening, and dyspeptic people occur to 9 groups of children in breakfast, lunch and dinner in the morning, afternoon and evening Number is followed successively by 3 people, 3 people and 6 people, and it is more dyspeptic number occur, illustrates that beef paste can be made by adding squeezing juice hydrolyzate Promote digestion, improves appetite, prevent indigestion.
Control group 5 is the beef paste of prior art preparation, after eating, dyspeptic people occurs with edible experimental group 1-3 Number is compared, and 8 groups of old age and 8 groups of dyspeptic numbers of appearance of children are more, illustrates the beef paste of 1-3 of embodiment of the present invention preparation With easy to digest, dyspeptic effect is prevented.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this All by the protection of Patent Law in the scope of the claims of invention.

Claims (10)

1. a kind of tasty and refreshing appetizing beef paste, which is characterized in that comprise the following components in parts by weight: 50-100 parts of diced beefs, 20-30 Part mushroom, 5-10 portions of garlics, 1-5 portions of green onions, 5-10 portions of gingers, 5-15 portions of salt, 0.5-1 portions of soy sauce, 1-3 parts of white granulated sugars, 100- 150 parts of vegetable oil, 40-60 parts of millet starch, 0.6-1.2 parts of fragrance, 30-50 parts of fermented soya bean, 40-60 parts of squeezing juice hydrolyzates, 15-20 Part hawthorn powder, 0.03-0.05 parts of food preservatives；
The diced beef is made of following methods: aperture is uniformly pricked out on beef, then it is 1-2%'s that beef, which is immersed in concentration, In salt water, 1-2h is impregnated, after taking-up, is beaten repeatedly, until beef is more soft, beef is cut into the beef granules of 0.5-0.8cm, is added Enter pickled material and gelatinized corn starch, stir clockwise, add peanut oil, stirs clockwise, 2-4h is freezed at -6~-8 DEG C, it is standby With；
The mass ratio of salt water and beef is 1:3-5, pickled material, gelatinized corn starch, peanut oil and beef granules mass ratio be (0.3- 0.5): (0.6-0.8): (0.3-0.6): 1；
The gelatinized corn starch is 1:(1.2-1.5 by mass ratio): (2-2.5): starch, egg, water and the Chinese flowering quince juice of (0.5-1) mix It is made.
2. tasty and refreshing appetizing beef paste according to claim 1, which is characterized in that the fermented soya bean are made of following methods: (1) 3-5 parts by weight soya bean is selected, impurity is removed, is cleaned, is impregnated 2-3h in water, mixed with 6-10 parts by weight water, boiling 30- 40min is pulled out；
(2) it dries to water content≤30-40%, is uniformly mixed with the potato starch of 3-5 parts by weight flour and 1-3 parts by weight, it will The soya bean of package flour is paved, and in one layer of mulberries leaf of soya bean upper cover, is fermented 3-5 days；
(3) 0.4-0.8 parts by weight watermelon and 0.3-0.6 portions of wax gourds be cut into the bulk of 4-5cm, then by the component of following parts by weight In soya bean after being added to fermentation: 0.5-0.8 portions of salt, 0.1-0.3 portions of chilli powders, 0.2-0.6 portions of lemon juices, 0.2-0.4 parts Garlic granule, 0.2-0.5 part bruised ginger and 0.6-0.8 portions of onion parts, stir evenly, and sealing is placed 10-15 days, take out, naturally dry.
3. tasty and refreshing appetizing beef paste according to claim 2, which is characterized in that the soya bean of the package flour paves thickness For 1-1.5cm, fermentation temperature is 25-30 DEG C, humidity 60-70%.
4. tasty and refreshing appetizing beef paste according to claim 1, which is characterized in that the pickled material includes following parts by weight Component: 2-5 portions of beer, 2-4 portions of fruit juice, 0.5-0.7 parts of garlic juices, 0.2-0.4 parts of Conditions of Onion Juice, 1-5 parts of pulp, 1-3 portions of salt, 1.5-2.5 portions of chickens' extracts, 1-3 portions of pepper powders, 1.5-2.5 portions of white granulated sugars.
5. tasty and refreshing appetizing beef paste according to claim 4, which is characterized in that the fruit juice is pineapple juice, Ficus carica juice With the composition of one or more of cider；
The pulp is the composition of one or more of shaddock, mango and pears.
6. tasty and refreshing appetizing beef paste according to claim 1, which is characterized in that the squeezing juice hydrolyzate is by following methods It is made: by 1-2 parts by weight tomato and the peeling of 2-4 parts by weight Kiwi berry, being cut into small pieces, squeezed after stirring, squeezing juice is made, added Enter 0.003-0.005 parts by weight alpha-amylase and 0.005-0.008 parts by weight pectase, 1-2h is digested at 30-40 DEG C, is added 0.1-0.5 parts by weight of lemon acid for adjusting pH is 5-6.5, is warming up to 50-60 DEG C, stands 0.5-1h, and squeezing juice hydrolyzate is made.
7. tasty and refreshing appetizing beef paste according to claim 1, which is characterized in that the fragrance includes the group of following parts by weight Point: 0.2-0.5 portions of Chinese prickly ashes, 0.1-0.3 portions of cloves, 0.2-0.4 parts of white peppers, 1.2-1.6 parts of illiciumverums, 0.5-0.8 parts of cassia barks, 0.1-0.3 parts of cardamoms, 0.1-0.4 portions of peppermints, 0.4-0.6 portions of spiceleafs, 0.1-0.3 parts of tsaokos.
8. a kind of manufacture craft of tasty and refreshing appetizing beef paste according to claim 1-7, which is characterized in that including Following steps:
S1, pretreatment of raw material: ginger, green onion and garlic are cleaned and are cut into that 0.3-0.5cm size particles are spare, and mushroom is manually chosen Choosing, removes impurity, and the particle that 0.3-0.5cm size is cut into after cleaning is spare；Handle is removed in millet starch hand picking, is cut into 0.3- 0.5cm, it is spare；
S2, diced beef pretreatment: diced beef being put into 1/2 squeezing juice aqueous solution, place 1-2h at 30-40 DEG C, pull out, It drains；
S3, frying: being heated to 120-140 DEG C for vegetable oil, and ginger, garlic, green onion and fragrance is added and stir-fries, millet starch, beans is added Diced beef is added in fermented soya beans, salted or other wise and mushroom, frying 5-6min, and frying 2-3min sequentially adds salt, white granulated sugar and soy sauce, frying 4- 6min；
S4, tanning: hawthorn powder and remaining squeezing juice water dissolution is added, boils 10-20min, food preservative is added, stirring is equal It is even；
S5, filling: filling temperature is 65-70 DEG C, is sterilized, packaging.
9. it is according to claim 8 it is tasty and refreshing appetizing beef paste manufacture craft, which is characterized in that the food preservative by 0.01-0.03 parts of lysozymes, 0.4-0.9 parts of p-hydroxybenzoates, 0.2-0.5 parts of potassium sorbates and 0.2-0.5 parts of benzoic acid Sodium composition.
10. the manufacture craft of tasty and refreshing appetizing beef paste according to claim 8, which is characterized in that the vegetable oil is flower One of oil generation, sesame oil, soybean oil.
CN201910534045.XA 2019-06-20 2019-06-20 The tasty and refreshing appetizing beef paste of one kind and its manufacture craft Pending CN110367511A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof
CN111387473A (en) * 2020-04-28 2020-07-10 安徽知香斋食品有限公司 Beef shrimp paste and preparation method thereof
CN111387472A (en) * 2020-04-28 2020-07-10 安徽知香斋食品有限公司 Pawpaw beef paste and preparation method thereof
CN111543622A (en) * 2020-05-15 2020-08-18 江苏农林职业技术学院 Black-skin collybia albuminosa spicy beef sauce and preparation method thereof
CN112042871A (en) * 2020-10-14 2020-12-08 广东金祥食品有限公司 Meat-flavored instant oat porridge and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof
CN111387473A (en) * 2020-04-28 2020-07-10 安徽知香斋食品有限公司 Beef shrimp paste and preparation method thereof
CN111387472A (en) * 2020-04-28 2020-07-10 安徽知香斋食品有限公司 Pawpaw beef paste and preparation method thereof
CN111543622A (en) * 2020-05-15 2020-08-18 江苏农林职业技术学院 Black-skin collybia albuminosa spicy beef sauce and preparation method thereof
CN112042871A (en) * 2020-10-14 2020-12-08 广东金祥食品有限公司 Meat-flavored instant oat porridge and preparation method thereof

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