Mushroom beef paste and preparation method thereof
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A technology for beef sauce and shiitake mushrooms is applied in the field of food deep processing to achieve the effects of good taste, filling market vacancies and fresh taste
Inactive Publication Date: 2012-08-01
迁安市龙泉农产品开发有限公司 +1
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Problems solved by technology
[0003] According to a new survey, there is no fresh mushroom, high-quality soybean paste, and lean beef as the main raw materials in the market, combined with spicy oil made by oil-water extraction process, and fried. It has a unique aroma, smooth taste, Nutritious, green and healthy shiitake mushroom beef sauce
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Embodiment 1
[0007] Embodiment 1: The raw material formula of this embodiment: mushroom 40%, soybean paste 20%, peanut oil 24%, lean beef 6%, fresh green onion 1%, fresh ginger 1%, fresh garlic 1%, dried red pepper 2.75%, 1.4% salt, 1% sugar, 0.5% monosodium glutamate, 1.2% spices (star anise, pepper, cinnamon, fennel in weight ratio 3:4:2:1), onion, ginger and garlic powder (weight ratio 1:1:1) 0.15 %. The preparation method is as follows: 1) Purification and pretreatment of raw materials: ① Shiitake mushroom rinsing and pretreatment: select fresh shiitake mushrooms, remove the stalks and wash them, blanching them in water above 90°C for 2-3 minutes, then rinsing them with running cold water for quick cooling , cut into 0.25-0.5cm 2 The diced shiitake mushrooms are used as material a for later use; ②Preparation of spicy oil: Take peanut oil, dried red pepper pieces, and water in a ratio of 8:1:1 and put them into a pot to heat and boil, then add spices, Ginger, green onion, garlic, incr...
Embodiment 2
[0008] Embodiment 2: The raw material formula of this embodiment: mushroom 44%, soybean paste 25%, lean beef 7.5%, peanut oil 15%, fresh green onion 1%, fresh ginger 1%, fresh garlic 1%, dried red pepper 1.9%, Salt 1%, sugar 1%, monosodium glutamate 0.5%, spices 1%, onion ginger garlic powder 0.1%. The preparation method is the same as in Example 1.
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Abstract
The invention discloses unique-flavor mushroom beef paste and a preparation method thereof. The mushroom beef paste is prepared from main raw materials of edible fungus mushroom, soybean paste, vegetable oil and lean beef through a special process. The mushroom beef paste is prepared from the following raw materials: 40 to 50 percent of fresh mushroom, 10 to 30 percent of soybean paste, 15 to 35 percent of vegetable oil, 3 to 8 percent of lean beef, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dried red chilli, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of gourmet powder, 1 to 2 percent of spice (anise, pepper, cinnamon and fennel in a weight ratio of 3:4:2:1), and 0.06 to 0.16 percent of dry onion, ginger and garlic powder (in a weight ratio of 1:1:1). The preparation method comprises the following steps of: cleaning and preprocessing the raw materials, preparing spicy oil, preparing minced lean beef, frying, filling, exhausting and sterilizing. The product ensures the unique flavor of the mushroom, has thick sauce aroma and slightly spicy mouthfeel, can promote appetite, integrates multiple nutrients of the mushroom, the soybean paste and the beef, has good color, aroma and taste, and is a green instant food which is rich in nutrients, delicious in taste, rich in mouthfeel and convenient to eat.
Description
Technical field: [0001] The invention belongs to the field of food deep processing, and in particular relates to a mushroom beef sauce and a preparation method thereof. Background technique: [0002] Lentinus edodes is an important medicine and edible cultivated fungus. Its meat is thick and tender, delicious, unique aroma, rich in nutrition, and has high nutritional, medical and health value. According to authoritative information, every 100g of dried shiitake mushrooms contains 18g of protein, which is higher than other edible fungi such as oyster mushrooms and white fungus. It contains 1.8g of fat and 60.2g of carbohydrates. It has the characteristics of high protein and low fat. Groups are undoubtedly an ideal food. In addition, every 100g dried shiitake mushrooms contains 140mg of calcium, 410mg of phosphorus, 30mg of iron, rich in vitamin B 1 , B 2 and C, containing 7 kinds of essential amino acids and trace elements such as manganese, zinc, copper, magnesium, selen...
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