Preparation method of beef-soybean paste

A technology for soybean paste and beef, applied in the field of food processing, can solve problems such as hidden safety hazards, destruction of nutrients in beef and soybeans, destruction of soybean protein in soybeans, etc., and achieve the effects of improving the shelf life, removing the fishy smell of beef, and prolonging the shelf life.

Inactive Publication Date: 2018-03-23
朱新科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the beef and soybean paste made by combining beef and soybean paste on the market mostly use fermentation to process soybeans, and in order to prolong the shelf life, a large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the beef soybean paste provided by the present embodiment comprises:

[0023] Step S100, after washing the beef, cut it into 5cm cubes; add marinade and stir to marinate evenly for 3 hours; wherein, the above-mentioned marinade is composed of the following raw materials in parts by weight: 2 parts of cooking wine, 2 parts of soy sauce, and 3 parts of white sugar , pepper 0.5 parts;

[0024] Step S101, simmering the oxtail bone for 3 hours, extracting the beef bone soup, concentrating and purifying it, adding bone glue, cooling and congealing to make beef bone soup jelly;

[0025] Step S102, after washing and removing impurities from the soybeans, soak them in water for 5 hours, steam them under high pressure for 15 minutes, and then roll them to obtain rough soybean bases;

[0026] Step S103, adding seasonings to the beef marinated in step S100 and stewing for 60 minutes on high heat, then using a meat grinder to grind the beef into minced bee...

Embodiment 2

[0029] Use the preparation method in embodiment 1, wherein:

[0030] Step S100, after washing the beef, cut it into 5cm cubes; add marinade and stir evenly to marinate for 3 hours; wherein, the above marinade is composed of the following raw materials in parts by weight: 2 parts of cooking wine, 2 parts of soy sauce, and 2 parts of white sugar , 0.6 parts of Chinese prickly ash.

Embodiment 3

[0032] Use the preparation method in embodiment 1, wherein:

[0033] In step S103, the seasoning consists of the following raw materials in parts by weight: 10 parts star anise, 8 parts cinnamon, 30 parts prickly ash, 22 parts turmeric, 35 parts coriander, 18 parts scallion, 15 parts ginger, 8 parts nutmeg and cooking wine 5 servings.

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PUM

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Abstract

The invention provides a preparation method of beef-soybean paste, comprising the following steps: washing beef and cutting 5-6 cm cubes; adding a pickling material, uniformly stirring and pickling for 3 h; stewing cattle coccyx with slow fire for 3-4 h, extracting beef bulalo and concentrating and purifying, adding gelatin, cooling and coagulating to prepare jellied beef bulalo; cleaning soybeansand removing impurities, immersing with clear water for 5-6 h, steaming at high pressure for 15-20 min, and rolling to obtain crude soybean pehtze; adding flavoring into the pickled beef and stewingwith big fire for 40-60 min, and grinding with a meat grinder to obtain minced beef; mixing the jellied beef bulalo, soybean pehtze and minced beef according to the ratio of 0.3-0.5: 1: 1, adding flour paste, salt, monosodium glutamate, pepper and five spices powder, and stir-frying in salad oil of 100-120 DEG C for 20-25 min so as to obtain the beef-soybean paste. According to the beef-soybean paste of the invention, shelf life can be effectively prolonged, and nutrients in beef and soybeans can be reserved to the maximum.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of beef and soybean paste. Background technique [0002] Beef has high nutritional value, high protein content, and low fat content, so it tastes delicious and is loved by people. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. [0003] Soybean is rich in nutritional value, which contains high-quality protein, a large amount of unsaturated fatty acids, trace elements, calcium and B vitamins. It is not only rich in protein, but also contains more complete amino acids, especially rich in lysine, which just makes up for the deficiency of lysine in cereals, so it should be mixed with grains and beans to make t...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/20
CPCA23L5/20A23L27/60
Inventor 朱新科
Owner 朱新科
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