CN115336739A - Preparation method of stropharia rugoso-annulata beef paste - Google Patents
Preparation method of stropharia rugoso-annulata beef paste Download PDFInfo
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- CN115336739A CN115336739A CN202211013332.4A CN202211013332A CN115336739A CN 115336739 A CN115336739 A CN 115336739A CN 202211013332 A CN202211013332 A CN 202211013332A CN 115336739 A CN115336739 A CN 115336739A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 75
- 241000958510 Stropharia rugosoannulata Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 62
- 239000008157 edible vegetable oil Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000014347 soups Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 235000020238 sunflower seed Nutrition 0.000 claims description 4
- 235000014435 Mentha Nutrition 0.000 claims description 3
- 241001072983 Mentha Species 0.000 claims description 3
- 235000014569 mints Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 229940023462 paste product Drugs 0.000 description 3
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- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
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- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000019914 Mental Fatigue Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000760198 Russula vinosa Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A preparation method of stropharia rugoso-annulata beef paste comprises the following steps: the method comprises the following steps of (1) cleaning, blanching and cooling stropharia rugoso-annulata, (2) separating a cap from a stem, (3) dicing and frying the cap, (4) decocting the stem, (5) frying beef, (6) mixing sauce materials and (7) filling and sterilizing. In order to meet the increasing market demand for functional instant food, the invention develops the nutritional and portable beef paste by researching the product formula and the processing method.
Description
Technical Field
The invention belongs to the technical field of deep processing of foods, and particularly relates to a preparation method of stropharia rugoso-annulata beef paste.
Background
Stropharia rugosoannulata, namely crinkled stropharia rugoso-annulata, crinkled stropharia rugoso-annulata and russula vinosa are one of ten mushrooms in the international mushroom trading market and also one of mushrooms recommended to be cultivated to developing countries by the Food and Agriculture Organization (FAO) of the United nations.
Stropharia rugosoannulata is an edible fungus which has just been raised in recent years in China. The stropharia rugoso-annulata has bright color, thick legs and fat cap, fragrant taste, smooth and tender meat, crisp stem, rich nutrition and good taste. The stropharia rugoso-annulata is rich in bioactive substances such as protein, polysaccharide, mineral elements, vitamins and the like, the content of amino acids reaches 17, and the amino acids necessary for a human body are complete. The content of crude protein in the stropharia rugoso-annulata sporocarp is 25.75 percent, the content of crude fat is 2.19 percent, the content of crude fiber is 7.99 percent, the content of carbohydrate is 68.23 percent, and the total content of amino acid is 16.72 percent; the content of phosphorus and potassium in mineral elements is higher, and is respectively 3.48 percent and 0.82 percent; the bioactive substances contain total flavone, total saponin and phenols more than 0.1%, and taurine and Vc 81.5 and 53.1mg/100g respectively. The stropharia rugoso-annulata also has the effects of preventing coronary heart disease, helping digestion and relieving mental fatigue of human bodies,
beef paste is a seasoning mainly containing beef. The beef paste is fried by adopting the traditional process and skillfully combining the Yuchu formula. The taste is pure, is an indispensable seasoning for table service of common people at home, and can be directly eaten.
Disclosure of Invention
The invention aims to provide a preparation method of stropharia rugoso-annulata beef paste.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of stropharia rugoso-annulata beef paste comprises the following steps:
step 1: cleaning, blanching and cooling stropharia rugoso-annulata
Selecting fresh stropharia rugoso-annulata and cleaning; immersing stropharia rugoso-annulata in hot water for blanching and enzyme killing treatment; taking out the enzyme-deactivated and blanched stropharia rugoso-annulata, and reducing the temperature to normal temperature by adopting cold water for later use;
and 2, step: separating mushroom cap and mushroom stem
Separating the cap and stem of stropharia rugoso-annulata, and respectively collecting the cap and stem for later use;
and 3, step 3: dicing and frying mushroom head
Uniformly cutting mushroom caps into dices to obtain mushroom cap dices; frying the diced mushroom with the cover in edible oil at the temperature of 200-230 ℃ for 3-5min, and collecting the fried diced mushroom for later use;
and 4, step 4: mixing the mushroom stems with purified water according to a mass ratio of 1 to 2-3, heating to boil, and then decocting for 60-90min until the volume of the soup is 30-50% of the initial volume; filtering the soup material, and collecting the filtrate to obtain mushroom stem thick soup for later use;
and 5: fried beef
Selecting fresh beef, cleaning and cutting into beef cubes; preparing the diced beef and the edible oil according to the mass ratio of 100 to 15, then putting the diced beef and the edible oil into a pot, stir-frying, and taking out the stir-fried diced beef for later use;
step 6: sauce blending material
Preparing materials according to the following formula: 50-150 parts of fried mushroom cap dices, 50-100 parts of mushroom stem pottage, 50 parts of fried beef dices, 25-50 parts of edible oil, 25-50 parts of sweet flour paste, 0-30 parts of soybean paste, 3-5 parts of ginger powder and 0-10 parts of chilli powder;
putting the prepared materials into a blending device, heating the materials to boiling under a stirring state, and stirring for 10-15min under a heat preservation condition to obtain blended materials for later use;
and 7: filling and sterilizing
Filling the prepared materials into a glass bottle or a metal can, wherein the filling amount is 90-95% of the volume of the container, and then sealing the container in a cap screwing or pressing manner to obtain the stropharia rugoso-annulata beef paste packaged by the can.
The preferable technical scheme is as follows: in the step 1, the temperature of hot water is 90-100 ℃, and the soaking time of the hot water is 1.5-2.0min.
The preferable technical scheme is as follows: in the step 3, the particle size of the mushroom nut mints is 1.0-1.5cm.
The preferable technical scheme is as follows: in the step 3, the edible oil is at least one of rapeseed oil, soybean oil, sunflower seed oil and corn oil.
The preferable technical scheme is as follows: the particle diameter of the diced beef is 1.0-1.5cm.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
in order to meet the increasing market demand for functional instant food, the invention develops the nutritional and portable beef paste by researching the product formula and the processing method.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present invention.
Example 1: preparation method of stropharia rugoso-annulata beef paste
(1) Cleaning, blanching and cooling stropharia rugoso-annulata
Selecting fresh stropharia rugoso-annulata bodies, and cleaning to remove impurities such as soil on the surfaces; immersing stropharia rugoso-annulata in hot water at 95 ℃ for 1.5-2.0min, and blanching for enzyme deactivation; taking out the enzyme-deactivated and blanched stropharia rugoso-annulata, and quickly reducing the temperature to normal temperature by adopting cold water for flushing or soaking for later use.
(2) Separating mushroom cap and mushroom stem
Separating the cap and the stem of the stropharia rugoso-annulata body processed in the step (1), and respectively collecting the cap and the stem for later use.
(3) Dicing and frying mushroom cap
Uniformly cutting the stropharia rugoso-annulata in the step (2) into dices, wherein the particle size of each diced mushroom is 1.2cm; putting the diced mushroom into edible oil at the temperature of 210 ℃, and quickly frying for 4min until the surface is yellowish and the edges are golden; collecting the fried diced mushroom caps for later use.
The edible oil is one or more of rapeseed oil, soybean oil, sunflower seed oil and corn oil.
(4) Decocting mushroom stem
Mixing the medium and large stropharia rugoso-annulata mushroom stems in the step (2) with food-grade purified water according to the mass ratio of 1; filtering the soup bases by adopting a stainless steel filter screen with the aperture of 60 meshes, and collecting filtrate to obtain mushroom stem thick soup for later use.
(5) Fried beef
Selecting fresh beef, cleaning, and uniformly cutting into beef dices with the particle size of 1.2cm; preparing diced beef and edible oil according to the mass ratio of 100 (15-20), placing the diced beef and the edible oil into a pot, and stir-frying until the beef is shaped, namely the surface is clear and discolored, the diced beef and the edible oil are not adhered to each other, and the beef is fragrant; and 3, taking out the fried diced beef for later use.
The edible oil is one or more of rapeseed oil, soybean oil, sunflower seed oil and corn oil.
(6) Sauce blending material
Preparing materials according to the following formula: 100 parts by weight of (1) fried mushroom cap dices, 75 parts by weight of (4) medium mushroom stem pottage, 50 parts by weight of (5) fried beef dices, 30 parts by weight of edible oil, 35 parts by weight of sweet flour paste, 15 parts by weight of soybean paste, 4 parts by weight of ginger powder and 5 parts by weight of chilli powder (diced chilli).
The sweet fermented flour paste meets the requirement of 'SB/T10296-2009 sweet fermented flour paste'.
The soybean paste meets the requirements of 'GBT 24399-2009 soybean paste'.
And putting the prepared material into a blending device capable of heating and stirring, heating the material to boiling under a stirring state, and stirring for 12min under a heat preservation condition to obtain a blended material for later use.
(7) Filling and sterilizing
And (3) filling the prepared material in the step (6) into a glass bottle or a metal can, wherein the filling amount is 93% of the volume of the container, and then sealing the container in a cap screwing or pressing manner to obtain the stropharia rugoso-annulata beef paste packaged by the can.
In particular, the stropharia rugoso-annulata beef paste product with the preservation period of 0-4 ℃ and the refrigerated storage of 15 days is pasteurized for 20min at the temperature of 80-90 ℃; the shelf life of the stropharia rugoso-annulata beef paste product stored at normal temperature for 9-12 months is realized, and steam sterilization is carried out for 15min at the temperature of 121 ℃.
The stropharia rugoso-annulata beef paste product prepared by the method can be eaten after being opened, and has the following sensory characteristics.
Color and luster: the product is in a sauce state and is rich in luster; the sauce body is embedded with Stropharia rugoso-annulata dices and beef dices.
Taste and smell: has the full-bodied taste and smell of the stropharia rugoso-annulata beef paste can and no peculiar smell.
Tissue morphology: the sauce is uniform, and the size of the stropharia rugoso-annulata dices and the beef dices is consistent and uniform.
Example 2: preparation method of stropharia rugoso-annulata beef paste
A preparation method of stropharia rugoso-annulata beef paste comprises the following steps:
step 1: cleaning, blanching and cooling stropharia rugoso-annulata
Selecting fresh stropharia rugoso-annulata and cleaning; immersing stropharia rugoso-annulata in hot water for blanching and enzyme killing treatment; taking out the enzyme-deactivated and blanched stropharia rugoso-annulata, showering or soaking the stropharia rugoso-annulata by cold water, and reducing the temperature to normal temperature for later use;
step 2: separating mushroom cap and mushroom stem
Separating the cap and stem of Stropharia rugoso-annulata, and respectively collecting the cap and stem for use;
and step 3: dicing and frying mushroom cap
Uniformly cutting mushroom caps into dices to obtain mushroom cap dices; putting the diced mushroom into edible oil at the temperature of 200 ℃, frying for 3min, and collecting the fried diced mushroom for later use;
and 4, step 4: mixing the mushroom stems with purified water according to a mass ratio of 1 to 2, heating to boil, and then decocting for 60min until the volume of the soup is 30% of the initial volume; filtering the soup bases, and collecting filtrate to obtain mushroom stem thick soup for later use;
and 5: fried beef
Selecting fresh beef, cleaning and cutting into beef cubes; preparing diced beef and edible oil according to a mass ratio of 100 to 15, then putting the diced beef and the edible oil into a pot, stir-frying, and taking out the fried diced beef for later use;
step 6: blended sauce
Preparing materials according to the following formula: 50 parts by weight of fried mushroom cap dices, 50 parts by weight of mushroom stem pottage, 50 parts by weight of fried beef dices, 25 parts by weight of edible oil, 25 parts by weight of sweet flour paste and 3 parts by weight of ginger powder;
putting the prepared materials into a blending device, heating the materials to boiling under a stirring state, and stirring for 10min under a heat preservation condition to obtain blended materials for later use;
and 7: filling and sterilizing
And filling the prepared materials into a glass bottle or a metal can, wherein the filling amount is 90% of the volume of the container, and then sealing the container in a cap screwing or pressing manner to obtain the stropharia rugoso-annulata beef paste packaged by the can.
The preferred embodiment is: in the step 1, the temperature of hot water is 90 ℃, and the soaking time of the hot water is 1.5min.
The preferred embodiment is: in the step 3, the particle size of the mushroom nut mints is 1.0cm.
The preferred embodiment is: in the step 3, the edible oil is rapeseed oil.
The preferred embodiment is: the particle size of the diced beef is 1.0cm.
Example 3: preparation method of stropharia rugoso-annulata beef paste
A preparation method of stropharia rugoso-annulata beef paste comprises the following steps:
step 1: cleaning, blanching and cooling stropharia rugoso-annulata
Selecting fresh stropharia rugoso-annulata and cleaning; immersing stropharia rugoso-annulata in hot water for blanching and enzyme killing treatment; taking out the enzyme-deactivated and blanched stropharia rugoso-annulata, showering or soaking the stropharia rugoso-annulata by cold water, and reducing the temperature to normal temperature for later use;
step 2: separating mushroom cap and mushroom stem
Separating the cap and stem of stropharia rugoso-annulata, and respectively collecting the cap and stem for later use;
and 3, step 3: dicing and frying mushroom cap
Uniformly cutting mushroom caps into dices to obtain mushroom cap dices; putting the diced mushroom into edible oil with the temperature of 230 ℃, frying for 5min, and collecting the fried diced mushroom for later use;
and 4, step 4: mixing the mushroom stems with purified water according to a mass ratio of 1; filtering the soup material, and collecting the filtrate to obtain mushroom stem thick soup for later use;
and 5: fried beef
Selecting fresh beef, cleaning and cutting into beef cubes; preparing diced beef and edible oil according to a mass ratio of 100 to 20, then putting the diced beef and the edible oil into a pot, stir-frying, and taking out the fried diced beef for later use;
step 6: sauce blending material
Preparing materials according to the following formula: 150 parts by weight of fried mushroom cap dices, 100 parts by weight of mushroom stem pottage, 50 parts by weight of fried beef dices, 50 parts by weight of edible oil, 50 parts by weight of sweet flour paste, 30 parts by weight of soybean paste, 5 parts by weight of ginger powder and 10 parts by weight of chili powder;
putting the prepared materials into a blending device, heating the materials to boiling under a stirring state, and stirring for 15min under a heat preservation state to obtain blended materials for later use;
and 7: filling and sterilizing
And filling the prepared materials into a glass bottle or a metal can, wherein the filling amount is 95% of the volume of the container, and then sealing the container in a cap screwing or pressing manner to obtain the stropharia rugoso-annulata beef paste packaged by the can.
The preferred embodiment is: in the step 1, the temperature of hot water is 100 ℃, and the soaking time of hot water is 2.0min.
The preferred embodiment is: in the step 3, the particle size of the diced mushroom cap is 1.5cm.
The preferred embodiment is: in step 3, the edible oil is soybean oil.
The preferred embodiment is: the particle size of the diced beef is 1.5cm.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. A preparation method of stropharia rugoso-annulata beef paste is characterized by comprising the following steps: comprises the following steps:
step 1: cleaning, blanching and cooling stropharia rugoso-annulata
Selecting fresh stropharia rugoso-annulata and cleaning; immersing stropharia rugoso-annulata in hot water for blanching and enzyme killing treatment; taking out the enzyme-deactivated and blanched stropharia rugoso-annulata, showering or soaking the stropharia rugoso-annulata by cold water, and reducing the temperature to normal temperature for later use;
step 2: separating mushroom cap and mushroom stem
Separating the cap and stem of stropharia rugoso-annulata, and respectively collecting the cap and stem for later use;
and step 3: dicing and frying mushroom cap
Uniformly cutting mushroom caps into dices to obtain mushroom cap dices; putting the diced mushrooms into edible oil with the temperature of 200-230 ℃, frying for 3-5min, and collecting the fried diced mushrooms for later use;
and 4, step 4: mixing the mushroom stems with purified water according to a mass ratio of 1 to 2-3, heating to boil, and then decocting for 60-90min until the volume of the soup is 30-50% of the initial volume; filtering the soup bases, and collecting filtrate to obtain mushroom stem thick soup for later use;
and 5: fried beef
Selecting fresh beef, cleaning and cutting into beef cubes; preparing diced beef and edible oil according to a mass ratio of 100-20, then putting the diced beef and the edible oil into a pot, stir-frying, and taking out the fried diced beef for later use;
and 6: blended sauce
Preparing materials according to the following formula: 50-150 parts of fried mushroom cap dices, 50-100 parts of mushroom stem pottage, 50 parts of fried beef dices, 25-50 parts of edible oil, 25-50 parts of sweet flour paste, 0-30 parts of soybean paste, 3-5 parts of ginger powder and 0-10 parts of chilli powder;
putting the prepared materials into a blending device, heating the materials to boiling under a stirring state, and stirring for 10-15min under a heat preservation condition to obtain blended materials for later use;
and 7: filling and sterilizing
Filling the prepared materials into a glass bottle or a metal can, wherein the filling amount is 90-95% of the volume of the container, and then sealing the container in a cap screwing or pressing manner to obtain the stropharia rugoso-annulata beef paste packaged by the can.
2. The method for making stropharia rugoso-annulata beef paste according to claim 1, characterized in that: in the step 1, the temperature of hot water is 90-100 ℃, and the soaking time of the hot water is 1.5-2.0min.
3. The preparation method of stropharia rugoso-annulata beef paste according to claim 1, characterized by comprising the following steps: in the step 3, the particle size of the mushroom nut mints is 1.0-1.5cm.
4. The preparation method of stropharia rugoso-annulata beef paste according to claim 1, characterized by comprising the following steps: in the step 3, the edible oil is at least one of rapeseed oil, soybean oil, sunflower seed oil and corn oil.
5. The preparation method of stropharia rugoso-annulata beef paste according to claim 1, characterized by comprising the following steps: the particle size of the diced beef is 1.0-1.5cm.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
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| CN110463966A (en) * | 2019-09-23 | 2019-11-19 | 合肥工业大学 | A kind of production method of the instant type beef sesame paste of flavor enhancing |
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| CN103549399A (en) * | 2013-10-29 | 2014-02-05 | 周俏 | Preparation method of sauced Stropharia rugosoannulata |
| CN106072495A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of manufacture method of Pleurotus nebrodensis health-care paste |
| CN106174429A (en) * | 2016-08-03 | 2016-12-07 | 陕西鑫易源农业科技开发有限公司 | A kind of beef paste with mushroom and preparation method thereof |
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| CN106262789A (en) * | 2016-08-26 | 2017-01-04 | 内蒙古漠菇生物科技有限公司 | Edible fungi beans and production method thereof |
| CN110463966A (en) * | 2019-09-23 | 2019-11-19 | 合肥工业大学 | A kind of production method of the instant type beef sesame paste of flavor enhancing |
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Application publication date: 20221115 |