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Curry pleurotus eryngii and phaseolus coccineus beef paste and preparation method thereof

A technology for king oyster mushrooms and beef sauce, which is applied in the field of food processing, can solve the problems of improper nutrition matching and health care, and achieves the effects of satisfying edible and nutritional needs, being rich in nutrition and satisfying nutrition.

Pending Publication Date: 2020-09-18
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a curry king oyster mushroom top bean beef sauce and a preparation method thereof, which are used to solve the problems of dispersed sauce types, improper nutrition collocation and health care of beef paste in the prior art. And other issues

Method used

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  • Curry pleurotus eryngii and phaseolus coccineus beef paste and preparation method thereof
  • Curry pleurotus eryngii and phaseolus coccineus beef paste and preparation method thereof
  • Curry pleurotus eryngii and phaseolus coccineus beef paste and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0037] The preparation method of described No. 1 bean paste is:

[0038] a. Make Zhuangyuan bean paste koji: Soak Zhuangyuan beans in warm water for 2-3 hours to separate the bean skin from the bean meat, cook at high temperature for 10-15 minutes, cool to room temperature, add 0.8 times the mass of flour, mix evenly, and seal Ferment for 8-10 days to make Zhuangyuan bean paste koji;

[0039] b. Making Zhuangyuan bean paste: boil 30% salt water, add mixed seasoning, boil for 10-15 minutes, after cooling, add Zhuangyuan bean paste koji, control the weight ratio of 30% salt water, mixed seasoning, and Zhuangyuan bean paste koji to 1 : 0.05: 1, after mixing evenly, ferment in the sun for 4 to 5 weeks to obtain the champion bean paste; : 1 weight ratio mixed.

[0040] A kind of preparation method of curry pleurotus eryngii champion bean beef sauce, comprises the following steps:

[0041] (1) Pretreatment of raw meat: select fresh beef, wash, remove blood, spray compound enzyme ...

Embodiment 1～5

[0053] Examples 1-5 Study the effect of the addition amount of Zhuangyuan soybean paste on the sensory quality of beef paste

Embodiment 1

[0055] Curry Pleurotus eryngii No. 1 bean beef paste: its raw materials are composed of the following components in weight percentage: No. 1 bean paste 25%, beef 20%, pleurotus eryngii 9%, curry 2%, soy sauce 5%, white sugar 2%, ginger 1.5% %, garlic 1.5%, dried red pepper 2.7%, peanut 1%, sesame 1%, pepper 0.3%, vegetable oil to make up the balance;

[0056] The preparation method of described No. 1 bean paste is:

[0057] a. Make Zhuangyuan bean paste koji: Soak Zhuangyuan beans in warm water for 3 hours to separate the bean skin from the bean meat, then cook at high temperature for 10 minutes, cool to room temperature, add 0.8 times the quality of flour, mix well, seal and ferment for 10 days, and prepare Cheng Zhuangyuan soybean paste koji;

[0058] b. Make Zhuangyuan bean paste: boil 30% salt water, add mixed seasoning, cook for 15 minutes, add Zhuangyuan bean paste koji after cooling, control the weight ratio of 30% salt water, mixed seasoning, and Zhuangyuan bean paste...

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Abstract

The invention discloses curry pleurotus eryngii and phaseolus coccineus beef paste. The curry pleurotus eryngii and phaseolus coccineus beef paste is prepared from the following raw materials in percentage by weight: 25-35% of phaseolus coccineus paste, 15-35% of beef, 8-12% of pleurotus eryngii, 1-3% of curry, 4-6% of soy sauce, 1-3% of white sugar, 1-1.5% of ginger, 1-1.5% of garlic, 2-3% of dried red pepper, 0.5-1% of peanut kernels, 0.5-1% of sesame, 0.2-0.3% of Chinese prickly ash and the balance vegetable oil. The curry pleurotus eryngii and phaseolus coccineus beef paste disclosed by the invention is rich in nutrition, unique in flavor and mellow and delicious in taste, has the nutritional functions of the beef and the pleurotus eryngii, the unique flavor of the curry and the effects of promoting diuresis, resolving dampness, tonifying the spleen and the like of phaseolus coccineuss, and meets the eating and nutritional requirements of consumers on the beef paste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a curry pleurotus eryngii champion bean beef paste and a preparation method thereof. Background technique [0002] Zhuangyuan bean, also known as lotus bean, fish bean, etc., is an annual herbaceous plant belonging to the family Fabaceae, and its origin is in the Americas. It spread into China around the 20th century, and is mainly distributed in the tropical regions such as Fujian and Yunnan in my country. Pouch beans have a good effect of removing dampness, and at the same time have the effect of nourishing and strengthening the kidney. For people with dampness or kidney deficiency, regular consumption has a good therapeutic and health care effect. Potato beans are rich in vitamins and various minerals, as well as a large amount of protein and starch. They have a good effect on strengthening the stomach and nourishing blood. They are an ideal healthy food. Disease, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L13/10A23L13/70A23L31/00A23L33/00
CPCA23L27/60A23L13/10A23L13/72A23L13/74A23L31/00A23L33/00
Inventor 杨宁宁邓源喜武杰徐静马龙
Owner BENGBU COLLEGE
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