CN112869112A - Spicy beef sauce and preparation method thereof - Google Patents
Spicy beef sauce and preparation method thereof Download PDFInfo
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- CN112869112A CN112869112A CN201911203875.0A CN201911203875A CN112869112A CN 112869112 A CN112869112 A CN 112869112A CN 201911203875 A CN201911203875 A CN 201911203875A CN 112869112 A CN112869112 A CN 112869112A
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Classifications
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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
- 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
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
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Abstract
The invention discloses spicy beef paste which comprises the following raw materials in parts by weight: 500 portions of beef 400-containing materials, 7-10 portions of white sugar, 10-15 portions of edible salt, 20-30 portions of mushroom granules, 30-50 portions of onion, 1-3 portions of black pepper, 5-7 portions of chicken essence, 15-20 portions of garlic, 20-30 portions of tomato, 1-3 portions of tsaoko cardamon, 1-3 portions of cinnamon, 1-3 portions of star anise, 1-3 portions of bay leaves and 1-3 portions of fennel, 1-3 parts of cumin, 20-40 parts of beef tallow, 50-100 parts of salad oil, 1-4 parts of rice wine, 30-40 parts of soybean paste, 5-15 parts of chilli powder, 1-3 parts of pepper, 1-5 parts of white pepper, 1-3 parts of codonopsis pilosula, 1-3 parts of honeysuckle, 1-3 parts of lotus leaf, 1-3 parts of hawthorn, 1-3 parts of dried orange peel, 10-15 parts of fermented glutinous rice and 1-3 parts of chrysanthemum. Solves the problem that the beef paste in the prior art is easy to get inflamed after eating.
Description
Technical Field
The invention relates to the field of food processing, in particular to spicy beef paste and a preparation method thereof.
Background
The beef has sweet and mild flavor, and can tonify spleen and stomach, supplement qi and strengthen tendons and bones through human spleen and stomach channels. It is indicated for deficiency, emaciation, diabetes, spleen weakness, abdominal mass, edema, soreness and weakness of waist and knees. The beef contains rich protein, the amino acid composition of the beef is closer to the requirements of human bodies than that of the pork, the disease resistance of the human bodies can be improved, and the beef is particularly suitable for supplementing blood loss, repairing tissues and the like for people after growth, operation and disease. The protein content of beef varies slightly according to the variety, production area, feeding mode and the like of the beef, but generally the protein content is more than 20 percent and is higher than that of pork and mutton. The protein of the beef consists of 8 amino acids which are necessary for human bodies, has balanced proportion, and can be almost completely absorbed and utilized by the human bodies after being ingested. The fat content of beef is lower than that of pork and mutton, and is about 10 percent. In addition, the beef is rich in minerals (potassium, zinc, magnesium, iron and the like) and B vitamins. The beef has high protein content and low fat content, so the beef has delicious taste, is favored by people and enjoys the beauty of 'meat jiaozi'. In order to meet the increasing market demand for functional instant food, the formula and the processing method of the product are researched, and the beef paste which is both nutritional and convenient to carry is developed.
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish, shrimp and the like serving as main raw materials, and has a long history since the sauce originates from China. At present, common seasoning pastes for Chinese people are divided into sweet flour pastes taking wheat flour as a main raw material and broad bean pastes taking beans as a main raw material; meat paste, fish paste and jam seasonings have also been developed.
A large amount of pungent spices are added in the existing beef paste in the preparation process to stimulate the taste of people, and people feel more fragrant when eating the beef paste, but the phenomenon that people get inflamed is inevitable.
Disclosure of Invention
The invention aims to provide spicy beef paste and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the spicy beef paste is characterized by comprising the following raw materials in parts by weight: 500 portions of beef 400-containing materials, 7-10 portions of white sugar, 10-15 portions of edible salt, 20-30 portions of mushroom granules, 30-50 portions of onion, 1-3 portions of black pepper, 5-7 portions of chicken essence, 15-20 portions of garlic, 20-30 portions of tomato, 1-3 portions of tsaoko cardamon, 1-3 portions of cinnamon, 1-3 portions of star anise, 1-3 portions of bay leaves and 1-3 portions of fennel, 1-3 parts of cumin, 20-40 parts of beef tallow, 50-100 parts of salad oil, 1-4 parts of rice wine, 30-40 parts of soybean paste, 5-15 parts of chilli powder, 1-3 parts of pepper, 1-5 parts of white pepper, 1-3 parts of codonopsis pilosula, 1-3 parts of honeysuckle, 1-3 parts of lotus leaf, 1-3 parts of hawthorn, 1-3 parts of dried orange peel, 10-15 parts of fermented glutinous rice and 1-3 parts of chrysanthemum.
Preferably, the spicy beef paste also comprises the following raw materials in parts by weight: 400 parts of beef, 7 parts of white sugar, 10 parts of edible salt, 20 parts of mushroom granules, 30 parts of onions, 1 part of black pepper, 5 parts of chicken essence, 15 parts of garlic, 20 parts of tomatoes, 1 part of tsaoko amomum fruits, 1 part of cassia bark, 1 part of star anise, 1 part of bay leaves, 1 part of fennel, 1 part of cumin, 20 parts of beef tallow, 50 parts of salad oil, 1 part of rice wine, 30 parts of soybean paste, 5 parts of chilli powder, 1 part of pepper, 1 part of white pepper, 1 part of codonopsis pilosula, 1 part of honeysuckle, 1 part of lotus leaves, 3 parts of hawthorn, 1 part of dried orange peel, 10 parts of fermented glutinous rice and 1 part of chrysanthemum.
Preferably, the spicy beef paste also comprises the following raw materials in parts by weight: 500 parts of beef, 10 parts of white sugar, 15 parts of edible salt, 30 parts of mushroom granules, 50 parts of onion, 3 parts of black pepper, 7 parts of chicken essence, 20 parts of garlic, 30 parts of tomato, 3 parts of tsaoko amomum fruits, 3 parts of cassia bark, 3 parts of star anise, 3 parts of bay leaves, 3 parts of fennel, 3 parts of cumin, 40 parts of beef tallow, 100 parts of salad oil, 4 parts of rice wine, 40 parts of soybean paste, 15 parts of chilli powder, 3 parts of pepper, 5 parts of white pepper, 3 parts of codonopsis pilosula, 3 parts of honeysuckle, 3 parts of lotus leaves, 3 parts of hawthorn, 3 parts of dried orange peel, 15 parts of fermented glutinous rice and 3 parts of chrysanthemum.
Preferably, the spicy beef paste also comprises the following raw materials in parts by weight: the formula also comprises the following raw materials in parts by weight: 450 parts of beef, 9 parts of white sugar, 12 parts of edible salt, 24 parts of mushroom granules, 40 parts of onion, 2 parts of black pepper, 6 parts of chicken essence, 17 parts of garlic, 25 parts of tomato, 2 parts of tsaoko amomum fruit, 2 parts of cassia bark, 2 parts of star anise, 2 parts of bay leaves, 2 parts of common fennel, 2 parts of cumin, 30 parts of beef tallow, 80 parts of salad oil, 3 parts of rice wine, 33 parts of soybean paste, 7 parts of chilli powder, 2 parts of pepper, 3 parts of white pepper, 2 parts of codonopsis pilosula, 2 parts of honeysuckle, 2 parts of lotus leaves, 2 parts of hawthorn, 2 parts of dried orange peel, 13 parts of fermented glutinous rice and 2 parts of chrysanthemum.
The invention also provides a method for preparing the spicy beef paste, which comprises the following steps:
cleaning beef, mincing into minced meat, adding rice wine for seasoning, putting the seasoned beef into a frying pan, adding beef fat, and frying until the water in the beef is dispersed and becomes minced beef;
filling tsaoko amomum fruits, cassia bark, star anise, bay leaves, fennel, cumin, white pepper, black pepper, codonopsis pilosula, honeysuckle, lotus leaves, hawthorn, dried orange peels and chrysanthemum into a cloth bag to prepare a material bag;
putting the mushroom granules, the onions, the garlic, the tomatoes, the mashed soybeans and the chilli powder into another frying pan, adding salad oil, frying and cutting off the raw materials, adding purified water, a seasoning packet, chicken essence, white sugar, salt and beef powder, decocting until the food materials are soft and rotten, and taking out the seasoning packet;
continuously heating and decocting, continuously turning over the food materials to make the water content to decoct the beef into the beef paste, and canning and sealing the beef paste.
The spicy beef paste has the characteristics of delicious and fresh taste, unique flavor and soft mouthfeel, and meanwhile, the traditional Chinese medicine components are added in the boiling process, so that the spicy beef paste has the effects of clearing away heat, promoting digestion and invigorating stomach, and the problem that the existing beef paste is easy to get inflamed after being eaten is solved.
Detailed Description
Example 1
The spicy beef paste comprises the following raw materials in parts by weight:
400 parts of beef, 7 parts of white sugar, 10 parts of edible salt, 20 parts of mushroom granules, 30 parts of onions, 1 part of black pepper, 5 parts of chicken essence, 15 parts of garlic, 20 parts of tomatoes, 1 part of tsaoko amomum fruits, 1 part of cassia bark, 1 part of star anise, 1 part of bay leaves, 1 part of fennel, 1 part of cumin, 20 parts of beef tallow, 50 parts of salad oil, 1 part of rice wine, 30 parts of soybean paste, 5 parts of chilli powder, 1 part of pepper, 1 part of white pepper, 1 part of codonopsis pilosula, 1 part of honeysuckle, 1 part of lotus leaves, 3 parts of hawthorn, 1 part of dried orange peel, 10 parts of fermented glutinous rice and 1 part of chrysanthemum.
The invention also provides a method for preparing the spicy beef paste, which comprises the following steps:
cleaning 400 parts of beef, mincing the beef into minced meat, adding 1 part of rice wine for seasoning, adding 20 parts of beef tallow into a frying pan, and frying until the moisture in the beef is diffused to become minced beef;
filling 1 part of tsaoko amomum fruits, 1 part of cassia bark, 1 part of star anise, 1 part of bay leaves, 1 part of fennel, 1 part of cumin, 1 part of white pepper, 1 part of black pepper, 1 part of codonopsis pilosula, 1 part of honeysuckle, 1 part of lotus leaves, 1 part of hawthorn, 1 part of dried orange peels and 1 part of chrysanthemum into a cloth bag to prepare a material bag;
putting 20 parts of mushroom granules, 30 parts of onions, 15 parts of garlic, 20 parts of tomatoes, 30 parts of soybean paste and 5 parts of chili powder into another frying pan, adding 50 parts of salad oil, stir-frying and cutting off raw materials, adding 200 parts of purified water, a seasoning bag, 5 parts of chicken essence, 7 parts of white sugar, 7 parts of salt, 10 parts of fermented glutinous rice and beef powder, decocting until the food materials are soft and rotten, and taking out the seasoning bag;
continuously heating and decocting, continuously turning over the food materials to make the water content to decoct the beef into the beef paste, and canning and sealing the beef paste.
The spicy beef paste has the characteristics of delicious and fresh taste, unique flavor and soft mouthfeel, and meanwhile, the traditional Chinese medicine components are added in the boiling process, so that the spicy beef paste has the effects of clearing away heat, promoting digestion and invigorating stomach, and the problem that the existing beef paste is easy to get inflamed after being eaten is solved.
Example 2
The spicy beef paste comprises the following raw materials in parts by weight:
500 parts of beef, 10 parts of white sugar, 15 parts of edible salt, 30 parts of mushroom granules, 50 parts of onion, 3 parts of black pepper, 7 parts of chicken essence, 20 parts of garlic, 30 parts of tomato, 3 parts of tsaoko amomum fruits, 3 parts of cassia bark, 3 parts of star anise, 3 parts of bay leaves, 3 parts of fennel, 3 parts of cumin, 40 parts of beef tallow, 100 parts of salad oil, 4 parts of rice wine, 40 parts of soybean paste, 15 parts of chilli powder, 3 parts of pepper, 5 parts of white pepper, 3 parts of codonopsis pilosula, 3 parts of honeysuckle, 3 parts of lotus leaves, 3 parts of hawthorn, 3 parts of dried orange peel, 15 parts of fermented glutinous rice and 3 parts of chrysanthemum.
The invention also provides a method for preparing the spicy beef paste, which comprises the following steps:
cleaning 500 parts of beef, mincing the beef into minced meat, adding 4 parts of rice wine for seasoning, adding 40 parts of beef tallow into a frying pan for frying until the moisture in the beef is diffused and becomes minced beef;
3 parts of tsaoko amomum fruits, 3 parts of cassia bark, 3 parts of star anise, 3 parts of bay leaves, 3 parts of fennel, 3 parts of cumin, 3 parts of white pepper, 3 parts of black pepper, 3 parts of codonopsis pilosula, 3 parts of honeysuckle, 3 parts of lotus leaves, 3 parts of hawthorn, 3 parts of dried orange peel and 3 parts of chrysanthemum are filled into a cloth bag to prepare a material bag;
putting 30 parts of mushroom granules, 50 parts of onions, 20 parts of garlic, 30 parts of tomatoes, 40 parts of soybean paste and 15 parts of chili powder into another frying pan, adding 100 parts of salad oil, stir-frying and cutting off raw materials, adding 200 parts of purified water, a seasoning bag, 7 parts of chicken essence, 10 parts of white sugar, 15 parts of salt, 15 parts of fermented glutinous rice and beef powder, decocting until the food materials are soft and rotten, and taking out the seasoning bag;
continuously heating and decocting, continuously turning over the food materials to make the water content to decoct the beef into the beef paste, and canning and sealing the beef paste.
The spicy beef paste has the characteristics of delicious and fresh taste, unique flavor and soft mouthfeel, and meanwhile, the traditional Chinese medicine components are added in the boiling process, so that the spicy beef paste has the effects of clearing away heat, promoting digestion and invigorating stomach, and the problem that the existing beef paste is easy to get inflamed after being eaten is solved.
Example 3
The spicy beef paste comprises the following raw materials in parts by weight:
the formula also comprises the following raw materials in parts by weight: 450 parts of beef, 9 parts of white sugar, 12 parts of edible salt, 24 parts of mushroom granules, 40 parts of onion, 2 parts of black pepper, 6 parts of chicken essence, 17 parts of garlic, 25 parts of tomato, 2 parts of tsaoko amomum fruit, 2 parts of cassia bark, 2 parts of star anise, 2 parts of bay leaves, 2 parts of common fennel, 2 parts of cumin, 30 parts of beef tallow, 80 parts of salad oil, 3 parts of rice wine, 33 parts of soybean paste, 7 parts of chilli powder, 2 parts of pepper, 3 parts of white pepper, 2 parts of codonopsis pilosula, 2 parts of honeysuckle, 2 parts of lotus leaves, 2 parts of hawthorn, 2 parts of dried orange peel, 13 parts of fermented glutinous rice and 2 parts of chrysanthemum.
The invention also provides a method for preparing the spicy beef paste, which comprises the following steps:
cleaning 450 parts of beef, mincing the beef into minced meat, adding 3 parts of rice wine for seasoning, adding 30 parts of beef oil into a frying pan for frying until the moisture in the beef is diffused to become minced beef;
2 parts of tsaoko amomum fruits, 2 parts of cassia bark, 2 parts of star anise, 2 parts of bay leaves, 2 parts of fennel, 2 parts of cumin, 2 parts of white pepper, 2 parts of black pepper, 2 parts of codonopsis pilosula, 2 parts of honeysuckle, 2 parts of lotus leaves, 2 parts of hawthorn, 2 parts of dried orange peel and 2 parts of chrysanthemum are filled into a cloth bag to prepare a material bag;
putting 24 parts of mushroom granules, 40 parts of onions, 17 parts of garlic, 25 parts of tomatoes, 33 parts of soybean paste and 7 parts of chili powder into another frying pan, adding 80 parts of salad oil, frying and cutting off raw materials, adding 200 parts of purified water, a seasoning bag, 6 parts of chicken essence, 9 parts of white sugar, 12 parts of salt, 13 parts of fermented glutinous rice and beef powder, decocting until the food materials are soft and rotten, and taking out the seasoning bag;
continuously heating and decocting, continuously turning over the food materials to make the water content to decoct the beef into the beef paste, and canning and sealing the beef paste.
The spicy beef paste has the characteristics of delicious and fresh taste, unique flavor and soft mouthfeel, and meanwhile, the traditional Chinese medicine components are added in the boiling process, so that the spicy beef paste has the effects of clearing away heat, promoting digestion and invigorating stomach, and the problem that the existing beef paste is easy to get inflamed after being eaten is solved.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, however, as long as there is no contradiction between the combinations of the technical features, the scope of the present description should be considered as being described in the present specification. The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (5)
1. The spicy beef paste is characterized by comprising the following raw materials in parts by weight: 500 portions of beef 400-containing materials, 7-10 portions of white sugar, 10-15 portions of edible salt, 20-30 portions of mushroom granules, 30-50 portions of onion, 1-3 portions of black pepper, 5-7 portions of chicken essence, 15-20 portions of garlic, 20-30 portions of tomato, 1-3 portions of tsaoko cardamon, 1-3 portions of cinnamon, 1-3 portions of star anise, 1-3 portions of bay leaves and 1-3 portions of fennel, 1-3 parts of cumin, 20-40 parts of beef tallow, 50-100 parts of salad oil, 1-4 parts of rice wine, 30-40 parts of soybean paste, 5-15 parts of chilli powder, 1-3 parts of pepper, 1-5 parts of white pepper, 1-3 parts of codonopsis pilosula, 1-3 parts of honeysuckle, 1-3 parts of lotus leaf, 1-3 parts of hawthorn, 1-3 parts of dried orange peel, 10-15 parts of fermented glutinous rice and 1-3 parts of chrysanthemum.
2. The spicy beef paste of claim 1, further comprising the following raw materials in parts by weight: 400 parts of beef, 7 parts of white sugar, 10 parts of edible salt, 20 parts of mushroom granules, 30 parts of onions, 1 part of black pepper, 5 parts of chicken essence, 15 parts of garlic, 20 parts of tomatoes, 1 part of tsaoko amomum fruits, 1 part of cassia bark, 1 part of star anise, 1 part of bay leaves, 1 part of fennel, 1 part of cumin, 20 parts of beef tallow, 50 parts of salad oil, 1 part of rice wine, 30 parts of soybean paste, 5 parts of chilli powder, 1 part of pepper, 1 part of white pepper, 1 part of codonopsis pilosula, 1 part of honeysuckle, 1 part of lotus leaves, 3 parts of hawthorn, 1 part of dried orange peel, 10 parts of fermented glutinous rice and 1 part of chrysanthemum.
3. The spicy beef paste of claim 1, further comprising the following raw materials in parts by weight: 500 parts of beef, 10 parts of white sugar, 15 parts of edible salt, 30 parts of mushroom granules, 50 parts of onion, 3 parts of black pepper, 7 parts of chicken essence, 20 parts of garlic, 30 parts of tomato, 3 parts of tsaoko amomum fruits, 3 parts of cassia bark, 3 parts of star anise, 3 parts of bay leaves, 3 parts of fennel, 3 parts of cumin, 40 parts of beef tallow, 100 parts of salad oil, 4 parts of rice wine, 40 parts of soybean paste, 15 parts of chilli powder, 3 parts of pepper, 5 parts of white pepper, 3 parts of codonopsis pilosula, 3 parts of honeysuckle, 3 parts of lotus leaves, 3 parts of hawthorn, 3 parts of dried orange peel, 15 parts of fermented glutinous rice and 3 parts of chrysanthemum.
4. The spicy beef paste of claim 1, further comprising the following raw materials in parts by weight: 450 parts of beef, 9 parts of white sugar, 12 parts of edible salt, 24 parts of mushroom granules, 40 parts of onion, 2 parts of black pepper, 6 parts of chicken essence, 17 parts of garlic, 25 parts of tomato, 2 parts of tsaoko amomum fruit, 2 parts of cassia bark, 2 parts of star anise, 2 parts of bay leaves, 2 parts of common fennel, 2 parts of cumin, 30 parts of beef tallow, 80 parts of salad oil, 3 parts of rice wine, 33 parts of soybean paste, 7 parts of chilli powder, 2 parts of pepper, 3 parts of white pepper, 2 parts of codonopsis pilosula, 2 parts of honeysuckle, 2 parts of lotus leaves, 2 parts of hawthorn, 2 parts of dried orange peel, 13 parts of fermented glutinous rice and 2 parts of chrysanthemum.
5. A method of making the spicy beef paste of any of claims 1 to 4, comprising the steps of:
cleaning beef, mincing into minced meat, adding rice wine for seasoning, putting the seasoned beef into a frying pan, adding beef fat, and frying until the water in the beef is dispersed and becomes minced beef;
filling tsaoko amomum fruits, cassia bark, star anise, bay leaves, fennel, cumin, white pepper, black pepper, codonopsis pilosula, honeysuckle, lotus leaves, hawthorn, dried orange peels and chrysanthemum into a cloth bag to prepare a material bag;
putting the mushroom granules, the onions, the garlic, the tomatoes, the mashed soybeans and the chili powder into another frying pan, adding salad oil, frying and cutting off, adding purified water, a seasoning packet, chicken essence, white sugar, salt, fermented glutinous rice and beef powder, decocting until the food materials are soft and rotten, and taking out the seasoning packet;
continuously heating and decocting, continuously turning over the food materials to make the water content to decoct the beef into the beef paste, and canning and sealing the beef paste.
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