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Beef paste and a preparing method thereof

A technology for beef sauce and beef granules, which is applied in the field of food processing, can solve the problems of inconvenience of carrying beef, insufficient nutrition and single taste, and achieve the effects of rich and rich aroma, increased nutrition and unique taste.

Inactive Publication Date: 2017-10-24
北京利民恒华农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, beef is inconvenient to carry and has a single taste. In order to meet the growing market demand for functional convenience foods, a nutritious and portable beef paste has been developed through research on product formula and processing methods.
Most of the beef sauce currently on the market has a single taste and insufficient nutrition. Long-term consumption is easy to get angry and relatively greasy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The beef paste includes the following components by weight: 350g of beef cubes, 50g of diced mushrooms, 100g of soybean paste, 20g of dried shrimps, 20g of dandelion powder, 20g of pears, 200g of cooking oil, 20g of pepper powder, 60g of pepper, 20g of edible salt, 15g of monosodium glutamate, Sweet almond 10g, sugar 15g, green onion 50g, ginger 30g and garlic 20g.

[0025] The preparation method of above-mentioned beef sauce, comprises the following steps:

[0026] (1) Make beef cubes: add cooking wine to the beef cubes and marinate for 5 minutes, put the marinated beef in a pot under cold water, heat the water temperature to 50°C, keep it warm for 5 minutes, soak in cold water for 5 minutes, then marinate, cool, and cut into Beef cubes with a side length of 0.2cm;

[0027] (2) Making soybean paste: soak soybeans, cook in boiling water for 90 minutes, cool, mash into soybean paste, then add flour to the soybean paste, the weight ratio of soybean paste to flour is 1:0....

Embodiment 2

[0031] The beef sauce includes the following components by weight: 450g of beef cubes, 100g of diced mushrooms, 150g of soybean paste, 40g of dried shrimps, 50g of dandelion powder, 40g of pears, 300g of cooking oil, 30g of pepper powder, 100g of pepper, 30g of edible salt, 20g of monosodium glutamate, Sweet almond 20g, sugar 25g, green onion 80g, ginger 60g and garlic 40g.

[0032] The preparation method of above-mentioned beef sauce, comprises the following steps:

[0033] (1) Make beef cubes: add cooking wine to the beef cubes and marinate for 10 minutes, put the marinated beef in a cold water pot, heat the water temperature to 60°C, keep it warm for 3 minutes, soak in cold water for 10 minutes, then marinate, cool, and cut into Beef cubes with a side length of 0.5cm;

[0034] (2) Make soybean paste: Soak soybeans, cook in boiling water for 120min, cool, mash into soybean paste, then add flour to the soybean paste, the weight ratio of soybean paste to flour is 1:1, Stir e...

Embodiment 3

[0038] The beef paste includes the following components by weight: 300g of beef cubes, 60g of diced mushrooms, 120g of soybean paste, 30g of dried shrimps, 30g of dandelion powder, 25g of pears, 250g of cooking oil, 25g of pepper, 70g of pepper, 25g of edible salt, 16g of monosodium glutamate, Sweet almonds 15g, sugar 18g, green onion 60g, ginger 40g, garlic 25g, spices 20g and peanut powder 10 powder.

[0039] The preparation method of above-mentioned beef sauce, comprises the following steps:

[0040] (1) Make beef cubes: add cooking wine to the beef cubes and marinate for 8 minutes, put the marinated beef in a cold water pot, heat the water temperature to 55°C, keep warm for 4 minutes, soak in cold water for 8 minutes, then marinate, cool, and cut into Beef cubes with a side length of 0.4cm;

[0041] (2) Make soybean paste: Soak soybeans, cook in boiling water for 100 minutes, cool, mash into soybean paste, then add flour to the soybean paste, the weight ratio of soybean p...

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PUM

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Abstract

Beef, peeled shrimps, soybean paste, shiitake fungus cubes, pears and sweet apricot seeds are adopted as main raw materials of beef paste provided by the invention. Meat, fungus, fruit and dried fruit are combined so that the beef paste is unique in flavor and rich in nutrition. Tastes of a plurality of auxiliary materials are blended in the beef, and various tastes are blended with each other and are harmonious so that the prepared beef paste has rich and mellow fragrance. The pear added into the beef paste neutralizes greasy sense of the meat so that the beef paste is more refreshing and delicious. Addition of dandelion powder further neutralizes greasy sense of the beef paste, increases nutrition of the beef paste and has effects of clearing away heat and toxins, thus avoiding excessive internal heat caused by long-term eating of the beef paste. The peeled shrimps are added into the beef paste so that tastes of a seafood and meat are blended to increase umami of the beef paste. Through preparing beef granules, the soybean paste and spicy chili oil and stir-frying to prepare the beef paste, nutrients of each raw material are maintained to the utmost, tastes of the raw materials are blended and penetrate each other, and an optimum paste is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beef paste and a preparation method thereof. Background technique [0002] Beef is sweet and flat in nature and taste, and the spleen and stomach meridians can nourish the spleen and stomach, benefit the qi, and strengthen the bones and muscles. Control deficiency and loss to win emaciation, diabetes, weak spleen and bad luck, accumulation of abdominal mass, edema, soreness and weakness of waist and knees. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance; the fat content of beef is about 10% lower than that of pork and mutton; in addition, beef is also rich in minerals (potassium, zinc, magnesium, iron, etc.) and B vitamins. Beef has high protein content, low fat content, delicious taste, and is welcomed by most people. However, beef is inconvenient to carry and has a sin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L13/70A23L17/40A23L19/00A23L25/00A23L27/00A23L27/60A23L31/00A23L33/10A23L11/50
CPCA23L13/70A23L17/40A23L19/00A23L25/00A23L27/00A23L27/60A23L31/00A23L33/10A23L11/50
Inventor 张莉华周明傅成
Owner 北京利民恒华农业科技有限公司
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