CN112137073A - Meat paste and preparation method thereof - Google Patents
Meat paste and preparation method thereof Download PDFInfo
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- CN112137073A CN112137073A CN202011027057.2A CN202011027057A CN112137073A CN 112137073 A CN112137073 A CN 112137073A CN 202011027057 A CN202011027057 A CN 202011027057A CN 112137073 A CN112137073 A CN 112137073A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
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- 239000006002 Pepper Substances 0.000 claims abstract description 42
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- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 38
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- 235000015067 sauces Nutrition 0.000 claims abstract description 36
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 22
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- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
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- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 16
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- 239000002994 raw material Substances 0.000 claims abstract description 12
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- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 239000004278 EU approved seasoning Substances 0.000 abstract description 8
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Abstract
The invention relates to the technical field of food processing, in particular to a meat paste and a preparation method thereof, wherein the meat paste comprises the following raw materials in parts by weight: 60-100 parts of edible oil, 300 parts of 200-fold pork, 300 parts of 200-fold dry yellow sauce, 750 parts of 550-fold clear water, 50-90 parts of cooking wine, 25-35 parts of honey and 29-48 parts of seasoning; wherein the seasoning comprises 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 20-30 parts of white sugar and 2-4 parts of hot pepper. The dry salted and fermented soya paste and pork are used as main components of the meat paste, and are matched with seasonings such as honey, ginger, garlic, pepper, anise, white sugar, hot pepper and the like, so that the obtained meat paste is soft in flavor, mellow in taste, free of preservatives, essence and spices, high in nutritional value and capable of being used for mixing noodles, rice and the like. Aiming at the personalized requirements, the ingredients do not need to be prepared and fried one by one, and only other seasonings need to be added on the existing basis, so that the living requirements of people can be effectively met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a meat paste and a preparation method thereof.
Background
With the continuous development of the social and economic level, the demand of families and the catering industry for various seasoning products is increasing. The sauce is a seasoning for food processing, various seasonings can be added at one time in cooking through reasonable proportioning, the process of seasoning matching is omitted, the cooking difficulty is greatly reduced, although the types of the sauce on the market are rich, the sauce is especially used for meat food processing, the salty taste and the sweet taste are too thick and undercondibulate, the delicate flavor of meat can not be really excited, most of the sauce contains preservatives, essences and spices, the nutritive value is low, and the sauce is not suitable for long-term eating.
In addition, meat paste products are also called as "miscellaneous sauce", "fried sauce", "marinade", and the like in different areas, are widely applied to noodles, rice flour, sour and hot flour, and rice fast food, and have very different requirements on meat paste, especially on flavor, of different customers in different areas. Therefore, for food manufacturers, when these individual requirements are gathered together, if the ingredients are mixed one by one according to the traditional formula, stir-fried one by one, and then the finished product is packaged, the production efficiency is low, the quality is unstable, the yield is difficult to control accurately, and the problem that the final product quantity is less than or more than the order quantity is caused.
Therefore, aiming at the problems in the prior art, the invention provides a preparation method of a novel meat paste and a product obtained by the preparation method.
Disclosure of Invention
The first purpose of the invention is to provide a meat paste which has mild taste and high nutritive value, and other seasonings can be added according to personal taste;
the second purpose of the invention is to provide a preparation method of the meat paste, and the meat paste prepared by the method has soft flavor and fresh and tender meat quality and can effectively meet the living requirements of people.
The invention provides a meat paste material which comprises the following raw materials in parts by weight:
60-100 parts of edible oil, 300 parts of 200-fold pork, 300 parts of 200-fold dry yellow sauce, 750 parts of 550-fold clear water, 50-90 parts of cooking wine, 25-35 parts of honey and 29-48 parts of seasoning;
wherein the seasoning comprises 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 20-30 parts of white sugar and 2-4 parts of hot pepper.
The meat sauce disclosed by the invention takes pork and dry salted and fermented soya paste as main raw materials, and cooking wine, honey, ginger, garlic, pepper, anise, white sugar and hot pepper as auxiliary materials, wherein the dry salted and fermented soya paste is preferably Liubiju dry salted and fermented by taking soybean and wheat flour as raw materials through steaming and fermentation, and is strong in sauce flavor, palatable in saltiness and rich in nutrition; the combination of the pepper and the aniseed can remove meat smell and endow the meat paste with rich fragrance; the white sugar and the honey are added, so that the fishy smell can be removed, the freshness can be improved, and the abundant glucose, fructose, vitamins, mineral substances and amino acids can be provided for the sauced meat. Therefore, the meat sauce disclosed by the invention is soft in flavor, mellow in taste, free of preservatives, essence and spices, high in nutritive value, free of ingredients and frying one by one according to personalized requirements, and only needs to add other seasonings on the basis of the existing formula, so that the life requirements of people can be effectively met. The seasoning specifically comprises 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 20-30 parts of white sugar and 2-4 parts of hot pepper, and the seasoning in the ratio and the composition can endow the meat paste with soft fragrance and mellow taste.
Further, the meat paste also comprises 20-40 parts of onion.
In order to improve the taste and the flavor of the meat paste, the meat paste also comprises 20-40 parts of onion powder.
Further, the feed comprises the following raw materials in parts by weight: 70-90 parts of edible oil, 270 parts of pork, 230-270 parts of dried yellow sauce, 700 parts of clear water, 60-80 parts of cooking wine, 27-33 parts of honey, 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 23-27 parts of white sugar, 2-4 parts of pepper and 27-33 parts of onion.
The further preferable raw material mixture ratio of the invention is as follows: 70-90 parts of edible oil, 270 parts of pork, 230-270 parts of dried yellow sauce, 700 parts of clear water, 60-80 parts of cooking wine, 27-33 parts of honey, 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 23-27 parts of white sugar, 2-4 parts of pepper and 27-33 parts of onion.
Further, the feed comprises the following raw materials in parts by weight: 80 parts of edible oil, 250 parts of pork, 250 parts of dry salted and fermented soya paste, 650 parts of clear water, 70 parts of cooking wine, 30 parts of honey, 2 parts of ginger, 2 parts of garlic, 1.5 parts of pepper, 5 parts of anise, 25 parts of white sugar, 3 parts of hot pepper and 30 parts of onion.
The invention also provides an optimal formula of the meat paste: 80 parts of edible oil, 250 parts of pork, 250 parts of dry salted and fermented soya paste, 650 parts of clear water, 70 parts of cooking wine, 30 parts of honey, 2 parts of ginger, 2 parts of garlic, 1.5 parts of pepper, 5 parts of anise, 25 parts of white sugar, 3 parts of hot pepper and 30 parts of onion.
The invention also discloses a preparation method of the meat paste, which comprises the following steps:
s1, placing the peppers and the aniseed into clear water to boil, and filtering the peppers and the aniseed to obtain pepper and aniseed water;
s2, putting the dry soybean paste into pepper and star anise water, and uniformly stirring to obtain dry soybean paste liquid;
s3, parching Carnis Sus Domestica in edible oil, and sequentially adding rhizoma Zingiberis recens, Bulbus Allii, cooking wine, dried yellow sauce, white sugar, Bulbus Allii Cepae, Capsici fructus and Mel to obtain meat sauce.
The preparation process of the meat sauce is simple and easy to operate, and the sauce meat prepared by the method is soft in flavor and fresh and tender in meat quality, and can effectively meet the living demands of people.
Further, in step S1, the boiling time is 0.5 to 2 min.
The boiling time of the zanthoxylum and the aniseed is too long, which causes the zanthoxylum and the aniseed to have strong traditional Chinese medicine flavor, so the boiling time is preferably controlled to be 0.5-2 min.
Further, in step S2, the pricklyash peel and star anise are cooled to room temperature, and then the dry salted and fermented soya paste is added and stirred.
The hot water can be prevented from adversely affecting the taste of the dry salted and fermented soya paste by adding the dry salted and fermented soya paste after the wild pepper and the star anise are dried to room temperature.
Further, step S3 specifically includes: stir-frying pork in edible oil, adding rhizoma Zingiberis recens, Bulbus Allii and cooking wine, stir-frying, adding dried salted and fermented soya paste solution, separating the decocted oil and sauce, adding white sugar, decocting for 2-5min, turning off fire, adding Bulbus Allii Cepae and Capsici fructus, cooling to room temperature, adding Mel, and stirring to obtain meat sauce.
Step S3 of the present invention specifically includes: cutting pork into diced meat with the size of corn kernels, stir-frying the diced meat in edible oil until the diced meat is ripe 5, adding ginger, garlic and cooking wine, continuously stir-frying the diced meat until the diced meat is ripe 7, adding dry salted and fermented soya paste liquid, separating the decocted oil paste, adding white sugar, decocting for 2-5min, preferably 3min, namely, turning off the fire, then adding onion and hot pepper, cooling to room temperature, adding honey, and uniformly stirring to obtain the meat paste material.
Further, in step S3, the oil sauce is separated and boiled for 10-20 min.
The oil sauce separation and decoction time is preferably 20-30min, the short time is not favorable for the sauce flavor to be soaked in the meat, the too long time influences the taste of the meat, and the decoction time is controlled to be 20-30min, so that the prepared meat sauce is fresh and tender in meat quality and aromatic in flavor.
Compared with the prior art, the meat sauce material of the invention has the following advantages:
the invention takes dry salted and fermented soya paste and pork as the main components of the meat sauce, and is matched with seasonings such as honey, ginger, garlic, pepper, anise, white sugar, hot pepper and the like, wherein the dry salted and fermented soya paste is preferably the Liubiju dry salted and fermented soya paste which takes soybean and wheat flour as raw materials, and the sauce is rich in sauce flavor, palatable in salt and taste and rich in nutrition; the combination of the pepper and the aniseed can remove meat smell and endow the meat paste with rich fragrance; the white sugar and the honey are added, so that the fishy smell can be removed, the freshness can be improved, and the abundant glucose, fructose, vitamins, mineral substances and amino acids can be provided for the sauced meat. Therefore, the obtained meat sauce has soft flavor, mellow taste, no antiseptic, essence or spice, and high nutritive value, and can be used for mixing noodles, rice, etc. Aiming at the personalized requirements, the ingredients do not need to be prepared and fried one by one, and only other seasonings need to be added on the existing basis, so that the living requirements of people can be effectively met.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
S11, putting 1g of pepper and 4g of anise into 550g of clear water, boiling for 0.5min, and filtering out the pepper and the anise to obtain pepper and anise water;
s12, airing the pepper and star anise to room temperature, adding 200g of dry soybean paste, and stirring to obtain dry soybean paste liquid;
s13, cutting 200g of pork into diced meat with the size of corn kernels, putting the diced meat into 60g of edible oil, stir-frying until the diced meat is ripe, adding 1g of ginger, 1g of garlic and 50g of cooking wine, continuously stir-frying until the diced meat is ripe, adding dried salted and fermented soya paste, decocting for 10min, separating the oil paste, adding 20g of white sugar, decocting for 2min, turning off the fire, adding 20g of minced onion and 2g of hot pepper, cooling to room temperature, adding 25g of honey, and uniformly stirring to obtain the meat paste.
Example 2
S21, placing 2g of pepper and 6g of anise into 750g of clear water, boiling for 2min, and filtering out the pepper and the anise to obtain pepper and anise water;
s22, airing the pepper and star anise to room temperature, adding 300g of dry soybean paste, and stirring to obtain dry soybean paste liquid;
s23, cutting 300g of pork into diced meat with the size of corn kernels, stir-frying the diced meat in 100g of edible oil until the diced meat is ripe, adding 3g of ginger, 3g of garlic and 90g of cooking wine, continuously stir-frying the diced meat until the diced meat is ripe 7, adding the dry salted and fermented soya paste, decocting the diced meat for 20min, separating the salted and fermented soya paste, adding 30g of white sugar, decocting the mixture for 5min, turning off the fire, adding 40g of minced onion and 4g of hot pepper, cooling the mixture to room temperature, adding 35g of honey, and uniformly stirring the mixture to obtain the salted and fermented soya.
Example 3
S31, putting 1.5g of pepper and 5g of anise into 650g of clear water, boiling for 1min, and filtering the pepper and the anise to obtain pepper and anise water;
s32, airing the pepper and star anise to room temperature, adding 250g of dry salted and fermented soya paste, and stirring to obtain dry salted and fermented soya paste liquid;
s33, cutting 250g of pork into diced meat with the size of corn kernels, putting the diced meat into 80g of edible oil, stir-frying the diced meat until the diced meat is ripe, adding 2g of ginger, 2g of garlic and 70g of cooking wine, continuously stir-frying the diced meat until the diced meat is ripe, adding dried salted and fermented soya paste, decocting the diced meat for 15min, separating the salted and fermented soya paste, adding 25g of white sugar, decocting the mixture for 3min, turning off the fire, adding 30g of minced onion and 3g of hot pepper, cooling the mixture to room temperature, adding 30g of honey, and uniformly stirring the mixture to obtain the meat paste.
Example 4
S41, putting 2g of pepper and 6g of anise into 600g of clear water, boiling for 2min, and filtering the pepper and the anise to obtain pepper and anise water;
s42, airing the pepper and star anise to room temperature, adding 230g of dry salted and fermented soya paste, and stirring to obtain dry salted and fermented soya paste liquid;
s43, cutting 230g of pork into diced meat with the size of corn kernels, stir-frying the diced meat in 70g of edible oil until the diced meat is ripe, adding 3g of ginger, 3g of garlic and 60g of cooking wine, continuously stir-frying the diced meat until the diced meat is ripe 7, adding the dry salted and fermented soya paste, decocting the diced meat for 10min, separating the salted and fermented soya paste, adding 23g of white sugar, decocting the mixture for 5min, turning off the fire, adding 27g of minced onion and 4g of hot pepper, cooling the mixture to room temperature, adding 27g of honey, and uniformly stirring the mixture to obtain the salted and fermented soya.
Example 5
S51, putting 2g of pepper and 6g of anise into 700g of clear water, boiling for 2min, and filtering the pepper and the anise to obtain pepper and anise water;
s52, airing the pepper and star anise to room temperature, adding 270g of dry soybean paste, and stirring to obtain dry soybean paste liquid;
s53, cutting 270g of pork into diced meat with the size of corn kernels, stir-frying the diced meat in 90g of edible oil until the diced meat is ripe, adding 3g of ginger, 3g of garlic and 80g of cooking wine, continuously stir-frying the diced meat until the diced meat is ripe 7, adding dried salted and fermented soya paste, decocting the diced meat for 10min, separating the salted and fermented soya paste, adding 27g of white sugar, decocting the mixture for 5min, turning off the fire, adding 33g of onion powder and 4g of hot pepper, cooling the mixture to room temperature, adding 33g of honey, and uniformly stirring the mixture to obtain the minced meat.
In the present invention, 50 volunteers aged 18 to 60 were collected to perform sensory evaluation of the meat pastes prepared in examples 1 to 5, and the evaluation indexes and results are shown in table 1 and table 2, respectively.
TABLE 1 evaluation results
TABLE 2 evaluation results
As can be seen from tables 1 and 2, the meat pastes prepared in examples 1 to 5 of the present invention were rated at 4.8 or more in color, smell and taste, and rated at B or more in grade, and the meat pastes prepared in example 3 were optimized in color, smell and taste. Therefore, the sauced meat has fresh and tender meat quality, soft fragrance, mellow taste and stable quality, and can meet the living requirements of people by adding other seasonings according to the individual requirements of the masses in different areas.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. The meat paste is characterized by comprising the following raw materials in parts by weight:
60-100 parts of edible oil, 300 parts of 200-fold pork, 300 parts of 200-fold dry yellow sauce, 750 parts of 550-fold clear water, 50-90 parts of cooking wine, 25-35 parts of honey and 29-48 parts of seasoning;
wherein the seasoning comprises 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 20-30 parts of white sugar and 2-4 parts of hot pepper.
2. The meat paste as claimed in claim 1, wherein the raw material of the meat paste further comprises onion 20-40 parts.
3. The meat paste as claimed in claim 1, which comprises the following raw materials in parts by weight: 70-90 parts of edible oil, 270 parts of pork, 230-270 parts of dried yellow sauce, 700 parts of clear water, 60-80 parts of cooking wine, 27-33 parts of honey, 1-3 parts of ginger, 1-3 parts of garlic, 1-2 parts of pepper, 4-6 parts of anise, 23-27 parts of white sugar, 2-4 parts of pepper and 27-33 parts of onion.
4. The meat paste as claimed in claim 1, which comprises the following raw materials in parts by weight: 80 parts of edible oil, 250 parts of pork, 250 parts of dry salted and fermented soya paste, 650 parts of clear water, 70 parts of cooking wine, 30 parts of honey, 2 parts of ginger, 2 parts of garlic, 1.5 parts of pepper, 5 parts of anise, 25 parts of white sugar, 3 parts of hot pepper and 30 parts of onion.
5. A process for the preparation of a meat sauce as claimed in any one of claims 1 to 4, comprising the steps of:
s1, placing the peppers and the aniseed into clear water to boil, and filtering the peppers and the aniseed to obtain pepper and aniseed water;
s2, putting the dry soybean paste into pepper and star anise water, and uniformly stirring to obtain dry soybean paste liquid;
s3, parching Carnis Sus Domestica in edible oil, and sequentially adding rhizoma Zingiberis recens, Bulbus Allii, cooking wine, dried yellow sauce, white sugar, Bulbus Allii Cepae, Capsici fructus and Mel to obtain meat sauce.
6. The method according to claim 5, wherein the boiling time is 0.5 to 2min in step S1.
7. The preparation method according to claim 5, wherein in step S2, the zanthoxylum bungeanum is dried in water to room temperature, and then dried salted and fermented soya paste is added and stirred.
8. The method according to claim 5, wherein step S3 specifically includes: stir-frying pork in edible oil, adding rhizoma Zingiberis recens, Bulbus Allii and cooking wine, stir-frying, adding dried salted and fermented soya paste solution, separating the decocted oil and sauce, adding white sugar, decocting for 2-5min, turning off fire, adding Bulbus Allii Cepae and Capsici fructus, cooling to room temperature, adding Mel, and stirring to obtain meat sauce.
9. The method of claim 8, wherein the time for separating the oil paste after adding the dry salted and fermented soya paste in step S3 is 10-20 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632931A (en) * | 2021-08-17 | 2021-11-12 | 淳安县威酱坊食品有限公司 | Large-particle beef paste and preparation method thereof |
| CN114009732A (en) * | 2021-11-18 | 2022-02-08 | 赵志一 | Instant noodle seasoning and preparation method thereof |
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| KR20130061800A (en) * | 2011-12-02 | 2013-06-12 | 최복이 | Pork bulgogi sauce for improving flavour and preparation method of pork bulgogi using it |
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
| CN107156794A (en) * | 2017-07-20 | 2017-09-15 | 北京资源亚太食品有限公司 | A kind of black pork sauce of mushroom and its processing method |
| CN109198593A (en) * | 2018-10-29 | 2019-01-15 | 西藏农牧学院 | A kind of joss stick produced in Xizang pork sauce formulation and its processing technology |
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| KR20130061800A (en) * | 2011-12-02 | 2013-06-12 | 최복이 | Pork bulgogi sauce for improving flavour and preparation method of pork bulgogi using it |
| CN106616881A (en) * | 2016-12-19 | 2017-05-10 | 阿坝州博文农牧科技有限公司 | Tibetan-flavor pork paste and preparation method thereof |
| CN107156794A (en) * | 2017-07-20 | 2017-09-15 | 北京资源亚太食品有限公司 | A kind of black pork sauce of mushroom and its processing method |
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| CN113632931A (en) * | 2021-08-17 | 2021-11-12 | 淳安县威酱坊食品有限公司 | Large-particle beef paste and preparation method thereof |
| CN114009732A (en) * | 2021-11-18 | 2022-02-08 | 赵志一 | Instant noodle seasoning and preparation method thereof |
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