CN112137074A - Multi-flavor lily beef paste and preparation method thereof - Google Patents
Multi-flavor lily beef paste and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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Abstract
The invention discloses multi-flavor lily beef paste which is prepared from the following raw materials in parts by weight: 100 parts of beef lean meat, 20-30 parts of bamboo shoots, 5-15 parts of tomatoes, 5-10 parts of yam powder, 1-3 parts of spices, 3-6 parts of white spirit, 35-55 parts of soup stock, 2-4 parts of chicken powder, 1-5 parts of salt, 1-3 parts of white granulated sugar, 2-5 parts of walnut oil, 3-6 parts of sesame oil, 1-4 parts of rice vinegar, 3-6 parts of nut pieces, 1-2 parts of sesame and 0.5-1.5 parts of traditional Chinese medicine powder. The bamboo shoot cake is made of pure natural food materials, is rich in nutrition, delicious in taste, crisp in bamboo shoots and good in taste, has various tastes of spiced, spicy, chopped chili and lemon, and is suitable for various people to eat. According to the invention, the traditional Chinese medicine powder is added into the formula of the beef paste to be matched with the spice with an antibacterial effect, so that the beef paste has good adsorbability and sterilization performance on escherichia coli, staphylococcus aureus, mould and the like.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to a multi-flavor lily beef paste and a preparation method thereof.
Background
Along with social development, living conditions of people are better and better, self health is more and more emphasized, food is taken as a main source of energy which needs to be taken by people every day, how to ensure that the eaten food is healthy and rich in various nutrients required by human bodies is the development direction of the current food industry, the current beef paste is deeply loved by people, the current beef paste manufacturing process can cause the loss of nutrient components in raw materials in the processing process, the health of the human bodies is not facilitated, the current beef paste is single in taste and too greasy, the diversified requirements of the people can not be met, in addition, the quality guarantee period of the beef paste is prolonged by adding a preservative, and health preserving people and children are prosperous.
Disclosure of Invention
The invention aims to provide a multi-flavor lily beef paste and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
the multi-flavor lily beef paste is prepared from the following raw materials in parts by weight:
100 parts of beef lean meat, 20-30 parts of bamboo shoots, 5-15 parts of tomatoes, 5-10 parts of yam powder, 1-3 parts of spices, 3-6 parts of white spirit, 35-55 parts of soup stock, 2-4 parts of chicken powder, 1-5 parts of salt, 1-3 parts of white granulated sugar, 2-5 parts of walnut oil, 3-6 parts of sesame oil, 1-4 parts of rice vinegar, 3-6 parts of nut pieces, 1-2 parts of sesame and 0.5-1.5 parts of traditional Chinese medicine powder.
The spice comprises the following raw materials in parts by weight:
1-5 parts of clove, 3-7 parts of garlic, 3-7 parts of ginger, 1-5 parts of cardamom, 1-5 parts of fennel, 1-5 parts of lysimachia sikokiana, 1-5 parts of star anise, 1-5 parts of pepper, 1-5 parts of tsaoko amomum fruit and 1-5 parts of cassia bark.
Preferably, the multi-flavor lily beef paste also contains 1-3 parts of chili, so that the spicy lily beef paste is prepared.
Preferably, the multi-flavor lily beef paste also contains 1-3 parts of chopped hot pepper, so that the lily beef paste with the chopped hot pepper flavor is prepared.
Preferably, the multi-flavor lily beef paste also contains 0.5-2 parts of lemon to prepare the lemon-flavor lily beef paste.
Preferably, the multi-flavor lily beef paste also contains 10-20 parts of minced shrimps to prepare the fresh shrimp lily beef paste.
The traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to the mass ratio of 3-8:3-5:1-3: 1.
The nut pieces are composed of walnut pieces, peanut pieces and hazelnut pieces according to the mass ratio of 1:1: 1.
The soup stock is a beef bone soup stock, and the preparation method of the soup stock comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bone, cutting into sections, blanching to remove blood foam, taking out, changing with quantum micromolecule water with the weight of 20-30 times of the ox bone, adding 3-5 sheets of bay leaves and 3-5 granules of star anise, boiling with strong fire, and stewing with slow fire for two hours to obtain the ox bone soup stock with white soup color.
A preparation method of multi-flavor lily beef paste comprises the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer;
adding spices, Chinese liquor, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 10-15 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding the bamboo shoots prepared in the step (1), the diced tomatoes prepared in the step (2), other components in the spices and soup stock, decocting with slow fire for 20-40 minutes, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried nut pieces and sesame, and uniformly stirring to obtain the beef paste.
Compared with the prior art, the invention has the beneficial effects that:
(1) the beef paste disclosed by the invention adopts pure natural food materials as raw materials, is rich in nutrition, delicious in taste, crisp in bamboo shoots, good in taste, simple in preparation method, low in cost and free from color change. And the spicy chili sauce has various tastes of spiced, spicy, chopped chili and lemon, and is suitable for all people to eat.
(2) According to the invention, the traditional Chinese medicine powder is added into the formula of the beef paste to be matched with the spice with an antibacterial effect, and the Chinese herbal medicine mixed powder comprises the following raw materials: purslane, dandelion, lily and perilla. According to the invention, through reasonably preparing the Chinese herbal medicine components and the spices, the beef paste has good adsorbability and sterilization performance on escherichia coli, staphylococcus aureus, mould fungi and the like, the chance of bacteria entering a human body is effectively reduced, so that the deterioration probability caused by mildew of the beef paste is reduced, and the quality guarantee period of the beef paste is prolonged.
(3) According to the invention, Chinese herbal medicine components are added into the formula of the beef paste, and the Chinese herbal medicines are plant processing products, so that the beef paste is safer and more reliable than chemical additives and preservatives;
(4) according to the beef paste, the walnut oil and the nut pieces are added into the formula of the beef paste, so that the taste is improved, the beef paste is rich in nutrition, the immunity is improved, and the beef paste is suitable for various crowds, and is particularly suitable for brain children and office workers.
(5) The preparation method of the beef paste applies a quantum technology integration technology, mountain spring water is treated by a quantum water treatment integrator, permanent magnets neodymium iron boron are used at the inlet and outlet of the quantum water treatment integrator, the magnetic field strength can reach 4000-, as the quantum high-frequency energy wave carried by the human body can drive human cells to vibrate hundreds of millions of times per second, forming resonance with cell energy magnetic field, repairing damaged cells, improving microcirculation, enhancing metabolism, thereby improving the immunity of the organism and avoiding and repairing the diseases of aging, hypertension, diabetes, cardiovascular and cerebrovascular diseases and the like caused by microcirculation disturbance.
The efficacies of part of Chinese herbal medicines and spices are as follows:
herba Portulacae has effects of killing parasite, removing toxic substance, clearing away heat, dispelling blood stasis, and inhibiting bacteria, and can inhibit multiple intestinal bacilli, such as dysentery bacillus, typhoid bacillus, etc.
Clove, with pungent and warm nature and flavor, has the functions of warming stomach, relieving cough and asthma, dispelling wind and relieving pain,
garlic has the functions of clearing away heat and toxic materials, warming kidney, invigorating spleen, killing parasite, resisting bacteria, inhibiting and killing gram-positive bacteria and gram-negative bacteria, and is also effective on fungi and protozoa.
The inventive product has effects in expelling pathogenic wind, removing dampness, and relieving sexual disorder, and can be used for treating common cold, cough, rheumatism, and menoxenia, and also has antibacterial and antiseptic effects.
The clove, the cardamom and other natural spices have different degrees of inhibition effects on the growth of common putrefying bacteria and toxigenic bacteria in food, wherein the clove has the best inhibition effect, and the O5 percent can completely inhibit the growth of test bacteria. Extracting oleum Caryophylli from flos Caryophylli by distillation in water, and separating by thin layer chromatography to obtain effective antibacterial component of clove powder. The O35% clove powder is added into soy sauce, so that the soy sauce can be stored for one month without white flower deterioration in summer, and the soy sauce is endowed with special good flavor.
The dandelion can sterilize, and experiments prove that the dandelion decoction has broad-spectrum antibacterial and obvious sterilization effects. It has obvious curative effect on acute tonsillitis, conjunctivitis, urinary tract infection, mastitis, tracheitis, gastritis, etc. and has better eating effect.
Detailed Description
Example 1
The multi-flavor lily beef paste is prepared from the following raw materials in parts by weight:
100 parts of beef lean meat, 20 parts of bamboo shoots, 5 parts of tomatoes, 5 parts of yam powder, 1 part of spices, 3 parts of white spirit, 35 parts of soup stock, 2 parts of chicken powder, 1 part of salt, 1 part of white granulated sugar, 2 parts of walnut oil, 3 parts of sesame oil, 1 part of rice vinegar, 3 parts of nut pieces, 1 part of sesame and 0.5 part of traditional Chinese medicine powder.
The spice comprises the following raw materials in parts by weight:
3 parts of clove, 6 parts of garlic, 6 parts of ginger, 3 parts of round cardamom, 3 parts of fennel, 4 parts of lysimachia sikokiana, 2 parts of star anise, 3 parts of pepper, 2 parts of tsaoko amomum fruit and 4 parts of cassia bark.
The beef paste prepared in this example was spiced beef paste.
The traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to the mass ratio of 8:5:3: 1.
The nut pieces are composed of walnut pieces, peanut pieces and hazelnut pieces according to the mass ratio of 1:1: 1.
The soup stock is a beef bone soup stock, and the preparation method of the soup stock comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bones, cutting into sections, blanching to remove blood foam, taking out, adding quantum micromolecule water with the weight of 25 times of the ox bones, adding 3 sheets of bay leaves and 3 grains of aniseed, boiling with strong fire, and stewing with slow fire for two hours to whiten the soup, namely the ox bone soup-stock.
A preparation method of five-spice lily beef paste comprises the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer;
adding spices, white spirit, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 10 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding the bamboo shoots prepared in the step (1), the tomato dices prepared in the step (2), other components in the spices and soup stock, decocting for 40 minutes with slow fire, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried nut pieces and sesame, uniformly stirring, thus completing the preparation of the beef paste, pouring the beef paste into a filling machine which is cleaned, sterilized and filled, then carrying out vacuum spiral cover, spraying a production batch number, and finally warehousing after a finished product is sampled, inspected and tested to reach the standard.
Example 2
The multi-flavor lily beef paste is prepared from the following raw materials in parts by weight:
100 parts of beef lean meat, 30 parts of bamboo shoots, 15 parts of tomatoes, 10 parts of yam powder, 3 parts of spices, 6 parts of white spirit, 55 parts of soup stock, 4 parts of chicken powder, 5 parts of salt, 3 parts of white granulated sugar, 5 parts of walnut oil, 6 parts of sesame oil, 4 parts of rice vinegar, 6 parts of nut pieces, 2 parts of sesame, 1.5 parts of traditional Chinese medicine powder and 3 parts of hot peppers.
The spice comprises the following raw materials in parts by weight:
3 parts of clove, 6 parts of garlic, 6 parts of ginger, 3 parts of round cardamom, 3 parts of fennel, 4 parts of lysimachia sikokiana, 2 parts of star anise, 3 parts of pepper, 2 parts of tsaoko amomum fruit and 4 parts of cassia bark.
The beef paste prepared in this example was spicy.
The traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to the mass ratio of 8:5:3: 1.
The nut pieces are composed of walnut pieces, peanut pieces and hazelnut pieces according to the mass ratio of 1:1: 1.
The soup stock is a beef bone soup stock, and the preparation method of the soup stock comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bones, cutting into sections, blanching to remove blood foam, taking out, adding quantum micromolecule water with the weight of 25 times of the ox bones, adding 5 sheets of bay leaves and 5 grains of star anises, boiling with strong fire, and stewing with slow fire for two hours to whiten the soup, namely the ox bone soup-stock.
A preparation method of multi-flavor lily beef paste comprises the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer;
adding spices, Chinese liquor, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 10-15 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in hot pepper and spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding the bamboo shoots prepared in the step (1), the diced tomatoes prepared in the step (2), other components in the spices and soup stock, decocting with slow fire for 20-40 minutes, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried broken nuts and sesame, uniformly stirring, finishing the preparation of beef paste, pouring the beef paste into a filling machine which is cleaned, sterilized and filled, then screwing a cover in vacuum, labeling, spraying a production batch number, and finally performing sampling inspection on a finished product to reach the standard and warehousing.
Example 3
The multi-flavor lily beef paste is prepared from the following raw materials in parts by weight:
100 parts of beef lean meat, 24 parts of bamboo shoots, 12 parts of tomatoes, 7 parts of yam powder, 2 parts of spices, 4 parts of white spirit, 42 parts of soup stock, 2.4 parts of chicken powder, 3 parts of salt, 2 parts of white granulated sugar, 3 parts of walnut oil, 5 parts of sesame oil, 3 parts of rice vinegar, 4 parts of nut pieces, 1.3 parts of sesame, 1.2 parts of Chinese medicine powder and 2 parts of chopped pepper.
The spice comprises the following raw materials in parts by weight:
3 parts of clove, 6 parts of garlic, 6 parts of ginger, 3 parts of round cardamom, 3 parts of fennel, 4 parts of lysimachia sikokiana, 2 parts of star anise, 3 parts of pepper, 2 parts of tsaoko amomum fruit and 4 parts of cassia bark.
The beef paste prepared in the embodiment is chopped pepper flavor lily beef paste.
The traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to the mass ratio of 8:5:3: 1.
The nut pieces are composed of walnut pieces, peanut pieces and hazelnut pieces according to the mass ratio of 1:1: 1.
The soup stock is a beef bone soup stock, and the preparation method of the soup stock comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bone, cutting into sections, scalding to remove blood foam, taking out, adding quantum micromolecule water with the weight of 20 times of the ox bone, adding 4 sheets of bay leaves and 4 grains of anise, boiling with strong fire, and stewing with slow fire for two hours to whiten the soup, namely the ox bone soup-stock.
A preparation method of chopped chili flavor lily beef paste comprises the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer;
adding spices, Chinese liquor, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 10-15 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding chopped pepper, the bamboo shoots prepared in the step (1), the tomato dices prepared in the step (2), other components in the spices and soup stock, decocting with slow fire for 20-40 minutes, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried nut pieces and sesame, uniformly stirring to complete the preparation of beef paste, pouring the beef paste into a filling machine which is cleaned, sterilized and filled, then screwing a cover in vacuum, labeling, spraying a production number, and finally performing sampling inspection, batch inspection and warehousing after the finished product reaches the standard.
Example 4
The multi-flavor lily beef paste is prepared from the following raw materials in parts by weight:
100 parts of beef lean, 27 parts of bamboo shoots, 9 parts of tomatoes, 8 parts of yam powder, 2.5 parts of spice, 5 parts of white spirit, 50 parts of soup stock, 2.6 parts of chicken powder, 4 parts of salt, 2.2 parts of white granulated sugar, 4 parts of walnut oil, 4 parts of sesame oil, 3 parts of rice vinegar, 5 parts of crushed nut, 1.7 parts of sesame, 0.8 part of Chinese medicine powder and 1 part of lemon.
The spice comprises the following raw materials in parts by weight:
3 parts of clove, 6 parts of garlic, 6 parts of ginger, 3 parts of round cardamom, 3 parts of fennel, 4 parts of lysimachia sikokiana, 2 parts of star anise, 3 parts of pepper, 2 parts of tsaoko amomum fruit and 4 parts of cassia bark.
The beef paste prepared in this example was lemon-flavored lily beef paste.
The traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to the mass ratio of 8:5:3: 1.
The nut pieces are composed of walnut pieces, peanut pieces and hazelnut pieces according to the mass ratio of 1:1: 1.
The soup stock is a beef bone soup stock, and the preparation method of the soup stock comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bones, cutting into sections, blanching to remove blood foam, taking out, adding quantum micromolecule water with the weight 30 times of the ox bones, adding 5 sheets of bay leaves and 3 grains of star anises, boiling with strong fire, and stewing with slow fire for two hours to whiten the soup, namely the ox bone soup-stock.
A preparation method of multi-flavor lily beef paste comprises the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer; squeezing lemon to obtain juice;
adding lemon juice, spices, white spirit, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 15 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding the bamboo shoots prepared in the step (1), the diced tomatoes prepared in the step (2), other components in the spices and soup stock, decocting with slow fire for 20-40 minutes, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried nut pieces and sesame, stirring uniformly, thus completing the preparation of beef paste, pouring the beef paste into a filling machine which is cleaned, sterilized and filled, then screwing a cover in vacuum, spraying a production batch number, and finally performing sampling inspection, testing and labeling to reach the standard.
1. Test example
Test objects: 100 test participants, wherein the proportion of male and female is 1:1, and the proportion of north and south population is as follows: 1:1, age-segment population: 20 people of 20-30 years old, 30-40 years old, 40-50 years old, 50-60 years old and 60-70 years old; spicy beef paste purchased in the market from inner Mongolia grassland food science and technology Limited is used as a control group, beef paste prepared in the embodiments 1-4 of the invention is used as a test group, 100 testers eat the 5 kinds of paste respectively, after the test, questionnaire adjustment is carried out, and the results are divided into 4 kinds: "very good: smooth mouthfeel, unique flavor and good: moderate upward in taste "," general: the taste is not different from the common beef paste, and the taste is poor: dry and astringent taste and poor taste ".
And (3) testing results: see table below.
| Unit (human) | Is very good | Good taste | In general | Difference (D) |
| Example 1 | 47 | 35 | 14 | 4 |
| Example 2 | 58 | 27 | 13 | 2 |
| Example 3 | 62 | 24 | 14 | 2 |
| Example 4 | 45 | 31 | 13 | 3 |
| Comparative example | 30 | 22 | 33 | 15 |
From the above test results, it can be seen that:
the five-flavor beef paste prepared in example 1 has a good evaluation rate of 82%, and people at all stages like the beef paste;
the spicy beef paste prepared in example 2 has a high rating of 85%, wherein the good ratings are high for 20-30 years old, 30-40 years old, 40-50 years old and 50-60 years old;
the diced hot pepper flavor beef paste prepared in example 3 has a high rating of 84%, wherein the high ratings are high for 20-30 years old, 30-40 years old, 40-50 years old, and 50-60 years old;
the lemon-flavored beef paste prepared in example 4 was evaluated at 84%, wherein the evaluation rates were higher between 20 and 30 years and between 30 and 40 years.
And the poor evaluation rate of the beef paste prepared in the embodiments 1-4 is lower than 5%, so that the beef paste prepared by the invention has better taste when eaten, can be popular with most people, and is worthy of popularization.
The beef paste of the comparative example was rated 52% better and was much lower than the beef pastes prepared in examples 1-4.
2. Experiment for inhibiting bacteria
TABLE 1 bacteriostatic Effect of examples 1-4 and comparative examples
The commercially available beef sauces had no bacteriostatic effect, while the beef sauces of examples 1-4 all had some inhibitory effect on escherichia coli, staphylococcus aureus and mold, and had a higher inhibitory effect on gram-negative bacteria than on gram-positive bacteria.
Claims (9)
1. The multi-flavor lily beef paste is characterized by being prepared from the following raw materials in parts by weight:
100 parts of beef lean meat, 20-30 parts of bamboo shoots, 5-15 parts of tomatoes, 5-10 parts of yam powder, 1-3 parts of spices, 3-6 parts of white spirit, 35-55 parts of soup stock, 2-4 parts of chicken powder, 1-5 parts of salt, 1-3 parts of white granulated sugar, 2-5 parts of walnut oil, 3-6 parts of sesame oil, 1-4 parts of rice vinegar, 3-6 parts of nut pieces, 1-2 parts of sesame and 0.5-1.5 parts of traditional Chinese medicine powder.
2. The multi-flavor lily beef paste according to claim 1, wherein the spices consist of the following raw materials in parts by weight:
1-5 parts of clove, 3-7 parts of garlic, 3-7 parts of ginger, 1-5 parts of cardamom, 1-5 parts of fennel, 1-5 parts of lysimachia sikokiana, 1-5 parts of star anise, 1-5 parts of pepper, 1-5 parts of tsaoko amomum fruit and 1-5 parts of cassia bark.
3. The multi-flavor lily beef paste according to claim 1, wherein the multi-flavor lily beef paste further comprises 1-3 parts of chili, so that the spicy lily beef paste is prepared.
4. The multi-flavor lily beef paste according to claim 1, wherein 1-3 parts of chopped hot pepper is further contained in the multi-flavor lily beef paste to prepare the chopped hot pepper-flavor lily beef paste.
5. The multi-flavor lily beef paste according to claim 1, wherein the multi-flavor lily beef paste further comprises 0.5-2 parts of lemon to prepare a lemon-flavor lily beef paste.
6. The multi-flavor lily beef paste according to claim 1, wherein the traditional Chinese medicine powder is prepared by mixing and crushing purslane, dandelion, lily and perilla according to a mass ratio of 3-8:3-5:1-3: 1.
7. The multi-flavor lily beef paste according to claim 1, wherein the nut pieces comprise crushed walnuts, crushed peanuts and crushed hazelnuts according to a mass ratio of 1:1: 1.
8. The multi-flavor lily bulb beef paste according to claim 1, wherein the stock is beef bone stock, and the stock preparation method comprises the following steps:
selecting high-quality pollution-free spring water, and processing the spring water through a quantum water processing integrator to obtain quantum micromolecule water; cleaning fresh high-quality ox bone, cutting into sections, blanching to remove blood foam, taking out, changing with quantum micromolecule water with the weight of 20-30 times of the ox bone, adding 3-5 sheets of bay leaves and 3-5 granules of star anise, boiling with strong fire, and stewing with slow fire for two hours to obtain the ox bone soup stock with white soup color.
9. The preparation method of the multi-flavor lily beef paste is characterized by comprising the following steps:
(1) bamboo shoot treatment: peeling off shells of fresh bamboo shoots, cleaning, and cutting the bamboo shoots into particles of 0.4-0.6 cm; blanching the cut bamboo shoot particles in boiled water for 4-6 seconds;
(2) tomato treatment: cleaning tomato, peeling, and dicing for use;
(3) beef treatment: cleaning and soaking fresh beef lean meat, removing dirt on the surface, draining, and mincing into beef stuffing by a meat mincer;
adding spices, Chinese liquor, salt, white granulated sugar, sesame oil, rice vinegar and Chinese medicinal powder into the beef stuffing, uniformly stirring, and pickling for 10-15 minutes;
(4) heating a pot, adding walnut oil, adding ginger, garlic, pepper and anise in spices, frying to obtain fragrance, adding beef stuffing, frying to obtain fragrance, adding the bamboo shoots prepared in the step (1), the diced tomatoes prepared in the step (2), other components in the spices and soup stock, decocting with slow fire for 20-40 minutes, collecting juice, adding yam powder for thickening and chicken powder, turning off the fire, cooling to room temperature, adding the fried nut pieces and sesame, and uniformly stirring to obtain the beef paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011028017.XA CN112137074A (en) | 2020-09-26 | 2020-09-26 | Multi-flavor lily beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202011028017.XA CN112137074A (en) | 2020-09-26 | 2020-09-26 | Multi-flavor lily beef paste and preparation method thereof |
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