Spicy beef paste and preparation method thereof

Abstract

The invention discloses spicy beef paste. The beef paste is prepared from the following raw materials in parts by weight: 10-20 parts of beef, 10-20 parts of vegetable oil, 5-8 parts of oyster sauce,0.6-1 part of salt, 1-3 parts of gourmet powder, 2-6 parts of chili, 2-6 parts of fermented soybeans, 5-10 parts of dark soy sauce, 2-5 parts of Sichuan pepper, 6-12 parts of sesame and 8-16 parts ofpeanut kernels. The invention further discloses a method for preparing the beef paste. The method comprises the following steps: washing beef, and mincing the beef into paste; peeling the peanut kernels, and roasting the peeled peanut kernels in a hot pan; roasting the sesame in the hot pan; washing the chili, and chopping the chili; heating vegetable oil in the pan, performing stir-frying for thebeef after oil is heated, putting the chopped chili into the pan after the beef is well cooked, and performing stir-frying once again; continuously performing stir-frying for the mixture with the fermented soybeans, Sichuan pepper and the roasted peanut kernels and sesame in the step (1); adding the oyster sauce, salt, gourmet powder and dark soy sauce into the mixture, performing uniform stir-frying, and discharging the mixture to obtain the spicy beef paste. The spicy beef paste has a spicy taste, is tender in meat texture and crispy in crust, and has a lasting aftertaste. The spicy beef paste is prepared by adopting purely natural vegetables as flavoring agents and preservatives in all preparing raw materials all the time, and the raw materials are wide in source.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy beef sauce and a preparation method thereof. Background technique [0002] Beef is one of the common meat products and is the third most consumed meat product in the world, accounting for about 25% of the meat product market. Beef is rich in protein and amino acids, and its composition is closer to the needs of the human body than pork, which can improve the body's Disease resistance is especially suitable for people who grow and develop, postoperative patients, and those who are recuperating after illness to supplement blood loss and repair tissues; Chinese medicine believes that beef has the functions of nourishing the middle and nourishing Qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and calming wind, The function of quenching thirst and saliva is suitable for people who have sunken middle Qi, shortness of breath and w...

AI Technical Summary

Problems solved by technology

[0003] Because beef has the above-mentioned advantages, people often make beef into various dishes or condiments. Spicy beef sauce is one of the common condiments. Various chemically synthesized flavoring agents or preservatives are often used in food, causing the various organs of the eater to be easily stimulated by strong stimulation to produce discomfort symptoms such as cough, abdominal pain, and diarrhea.