Peanut mushroom yak meat paste and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a peanut-mushroom yak meat sauce and a preparation method thereof. The method comprises the following steps: boiling yak meat, cooking wine and ginger, and chopping to obtain minced beef; adding dark soy sauce, light soy sauce, sesame powder and chili powder into peanut powder and white sesame powder, uniformly mixing, standing and frying to obtain peanut mixed sauce; the preparation method comprises the following steps: frying coriander, myrcia, star anise, fructus amomi, cinnamon and fennel in hot oil until fragrance appears, frying to brown, fishing out, frying onion, bruised ginger and shiitake in the oil until fragrance appears, adding the minced beef and peanut mixed sauce, stir-frying, adding salt and sugar, stir-frying, and reducing juice to obtain the peanut shiitake yak meat sauce. According to the preparation method provided by the invention, innovative improvement is carried out on the basis of keeping the traditional flavor, and the fineness of the shiitake mushrooms, the delicious taste of the yak meat and the crispness of the peanuts are ingeniously integrated, so that the whole taste is rich in level and more mellow in taste.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to peanut, shiitake mushroom and yak meat sauce and a preparation method thereof. Background Art

[0002] Yak beef sauce, as a unique condiment, is made of yak meat. As the main livestock species in the Qinghai-Tibet Plateau and its surrounding areas, yaks stand out in the alpine pastoral environment due to their unique ecological adaptability. For herders in many areas, yaks are not only an important pillar of their economic income, but also a key factor in promoting local social and economic development. Yaks feed on natural pastures and live in an environment far away from pollution. Therefore, yak meat is regarded as a precious natural green food, and its healthy and green characteristics are in line with the dietary pursuits of contemporary people. Yak beef is superior to ordinary beef in nutritional quality and processing characteristics, thanks to its unique growth environment. Yak beef has the characteristics of high protein and low fat, and is rich in nutrients such as various amino acids and unsaturated fatty acids. In addition, yak beef also contains a variety of essential macroelements (such as calcium, magnesium, potassium, sodium, phosphorus) and trace elements (such as copper, iron, zinc, manganese) for the human body, providing comprehensive nutritional protection for human health. Although there are many products such as mushroom beef sauce and spicy beef sauce on the market, the single taste of beef sauce still cannot meet the diverse needs of consumers. Therefore, developing new beef sauce flavors to meet market demand has become a technical problem that needs to be solved urgently. Summary of the invention

[0003] The purpose of the present invention is to solve the deficiencies of the prior art and provide a peanut, mushroom and yak beef sauce and a preparation method thereof, which specifically adopts the following technical solutions: In one aspect of the present invention, a method for preparing peanut, shiitake mushroom and yak beef sauce is provided, comprising the following steps: The pre-treated yak beef, cooking wine and ginger are placed in a pressure cooker for cooking, and then minced to obtain minced beef; Add dark soy sauce, light soy sauce, sesame powder and chili powder to peanut powder and white sesame powder, stir evenly, let stand for 25 min-35 min, and fry until fragrant to obtain peanut mixed sauce; Put coriander, bay leaf, star anise, amomum villosum, cinnamon and fennel in hot oil and stir-fry until fragrant, and then remove them after frying until browned. Then put pre-treated onion, minced ginger and mushrooms in and stir-fry until fragrant. Then add the minced beef and the peanut mixed sauce and stir-fry until fragrant. Add salt and sugar, stir-fry evenly, collect the juice, and package it in bags to obtain the peanut mushroom yak beef sauce.

[0004] The present invention uses peanuts as one of the raw materials of beef sauce. Peanuts are rich in oil and have a unique aroma that adds a rich taste layer to the dish; and shiitake mushrooms are famous for their rich nutrition and delicious taste, which injects a deep flavor into the dish. The present invention cleverly combines yak beef, peanuts and shiitake mushrooms to prepare a sauce that has the mellowness of peanuts, the deliciousness of shiitake mushrooms and the unique taste of yak beef. During the preparation process, the peanut, shiitake and yak beef sauce requires the selection of shiitake mushrooms, peanuts and yak beef, and goes through delicate steps such as dicing, stewing and seasoning to ensure that the original flavor of the ingredients is fully released and integrated. During the cooking process, the control of heat and the appropriate seasoning are both key, which ensures that the yak beef maintains a tender and smooth taste while fully absorbing the mellowness of peanuts and the deliciousness of shiitake mushrooms.

[0005] In the process of preparing the peanut, shiitake mushroom and yak meat sauce, the preparation of peanut powder is particularly critical. The present invention firstly beats the selected peanuts and white sesame seeds into fine powder, which not only retains the original fragrance of peanuts and white sesame seeds, but also makes their taste more integrated. In the above preparation process, the fried peanut butter is stir-fried with shiitake mushrooms and minced beef. The step of returning the peanut butter to the pan and stir-frying is intended to better integrate the peanut powder with the shiitake mushrooms and beef, and enhance the overall taste and flavor. The fried peanut powder is put into the pot together with the previously stir-fried shiitake mushrooms and yak meat, and stir-fried over medium heat. During the stir-frying process, the crisp taste and unique fragrance of the peanut powder blend with the delicate shiitake mushrooms and the deliciousness of the yak meat to form a rich and unique taste. When the stir-frying is strong, a little sugar is added to add a touch of sweetness and balance the taste. After the seasoning is completed, continue to stir-fry evenly to ensure that all ingredients and seasonings are fully integrated. At this time, the peanut, shiitake mushroom and yak meat sauce has an attractive color, a fragrant aroma, and a rich taste.

[0006] As a further preferred embodiment, the pretreated beef is washed and cut into 1 cm 3 -1.5 cm 3 beef cubes; the cooking time in the pressure cooker is 1 hour. In the above preparation process, the yak beef particles cut into 1-1.5 cubic centimeters are cooked in a pressure cooker for 1 hour. This step aims to significantly improve the tenderness of the yak beef, making the final peanut and mushroom yak beef sauce more delicate and smooth. The principle of cooking in a pressure cooker is that it can reach a higher temperature in a short time, thereby accelerating the softening of muscle fibers and the decomposition of connective tissue in the beef, making the beef easier to chew and digest. At the same time, the sealing performance of the pressure cooker can effectively retain the original flavor of the beef, making the cooked yak beef not only tender and smooth, but also mellow.

[0007] As a further preferred embodiment, the usage ratio of dark soy sauce, light soy sauce, sesame powder and chili powder is 5:0.5:2:0.5. In the above preparation process, a unique sauce composed of dark soy sauce, light soy sauce, sesame powder and chili powder is prepared. Among them, dark soy sauce gives peanut powder a deep color and mellow taste, light soy sauce adds a delicious taste to it, sesame powder makes the overall flavor more intense, and the right amount of chili powder adds a hint of spicy stimulation. The quality ratio of these four seasonings has been carefully formulated, with a ratio of 5:0.5:2:0.5, aiming to achieve the best balance of taste and flavor. Let the peanut powder added with the sauce stand for 30 minutes to allow the sauce to fully penetrate into the peanut powder so that it can fully absorb the flavors of various seasonings.

[0008] As a further preferred embodiment, when the pretreated onions, minced ginger and mushrooms are fried to bring out the aroma, the oil temperature is 120°C-130°C.

[0009] As a further preferred embodiment, when the minced beef and the peanut mixed sauce are added and fried until the aroma is strong, the oil temperature is 80°C-120°C. In the above steps, the peanut powder of the sesame powder is fried, which is a key step to improve the taste and flavor of the peanut, mushroom and yak beef sauce. In the frying process, the control of the oil temperature is particularly important, which directly affects the taste and aroma of the peanut powder and sesame powder after frying. Therefore, the present invention controls the oil temperature between 80°C-120°C. At this suitable temperature, the peanut powder and sesame powder can be evenly heated and gradually release a strong aroma while maintaining their original taste and nutrition; the peanut powder after frying not only tastes more crispy, but also overflows with aroma, and can be better integrated with other ingredients, adding rich taste layers and unique flavors to the peanut, mushroom and yak beef sauce.

[0010] As a further preferred embodiment, after the bagging and packaging step, high temperature sterilization and cooling treatment are also included.

[0011] As a further preferred embodiment, the temperature of high temperature sterilization is 90 ℃-100 ℃, and the time of high temperature sterilization is 10 min-20 min. It is very important to package the prepared peanut, shiitake mushroom and yak beef sauce in the above preparation method, which can not only extend the shelf life of the sauce, but also ensure the hygiene and safety of the product during transportation and storage. The packaging process requires the use of packaging materials with good sealing properties to effectively isolate the outside air and bacteria to prevent the oxidation and deterioration of the sauce; after packaging, high temperature sterilization treatment is required to ensure that the bacteria in the sauce are completely eliminated, thereby further extending its shelf life; the sterilization time is controlled at 10-20 minutes. This time range can ensure the sterilization effect while avoiding the influence of excessive heating on the taste and flavor of the sauce.

[0012] As a further preferred embodiment, the temperature of the cooling treatment is 15°C-25°C. In the above preparation process, after the sterilization is completed, the peanut, mushroom and yak beef sauce is cooled to a temperature of 15°C-25°C. The appropriate cooling temperature can maintain the taste and flavor of the sauce and prevent the sauce from deteriorating during storage.

[0013] Another aspect of the present invention also provides a peanut, mushroom and yak meat sauce prepared by the above preparation method.

[0014] The beneficial effects of the present invention are: (1) The present invention creatively introduces a sauce made of peanut powder and sesame powder. This sauce not only blends with the original flavor of the peanut, mushroom and yak meat sauce without destroying its original mellow taste and rich flavor, but also can maintain its unique soft and tough taste after a long period of stewing. This innovation makes the peanut, mushroom and yak meat sauce more rich and diverse in taste, with the delicateness of mushrooms, the deliciousness of yak meat, and the mellowness of peanuts, together creating a delicious food with rich layers and unique taste.

[0015] (2) The method for preparing the peanut, shiitake mushroom and yak beef sauce provided by the present invention has been innovatively improved on the basis of maintaining the traditional flavor. It cleverly combines the delicateness of shiitake mushrooms, the deliciousness of yak beef and the crispness of peanuts, making the overall taste rich and mellow. During the preparation process, each step is strictly controlled, from the selection of raw materials to the heat of frying, and strives to achieve the best state. It is particularly worth mentioning that the addition of white sesame not only adds a unique aroma and taste to the sauce, but also complements other ingredients to jointly construct the unique flavor of this sauce. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments to clearly and completely describe the concept, specific structure and technical effects of the present invention, so as to fully understand the purpose, scheme and effect of the present invention. It should be noted that the embodiments and features in the embodiments of this application can be combined with each other without conflict.

[0017] The invention provides a method for preparing peanut, shiitake mushroom and yak beef sauce, comprising the following steps: The pre-treated yak beef, cooking wine and ginger are placed in a pressure cooker for cooking, and then minced to obtain minced beef; Add dark soy sauce, light soy sauce, sesame powder and chili powder to peanut powder and white sesame powder, stir evenly, let stand for 25 min-35 min, and fry until fragrant to obtain peanut mixed sauce; Put coriander, bay leaf, star anise, amomum villosum, cinnamon and fennel in hot oil and stir-fry until fragrant, and then remove them after frying until browned. Then put pre-treated onion, minced ginger and mushrooms in and stir-fry until fragrant. Then add the minced beef and the peanut mixed sauce and stir-fry until fragrant. Add salt and sugar, stir-fry evenly, collect the juice, and package it in bags to obtain the peanut mushroom yak beef sauce.

[0018] The raw materials in the peanut, shiitake mushroom and yak meat sauce include the following components by weight: 60 parts of yak meat, 80 parts of shiitake mushrooms, 20 parts of ginger, 1 part of bay leaves, 1 part of cinnamon, 1 part of star anise, 60 parts of onions, 2 parts of fennel, 40 parts of amomum, 10 parts of coriander, 60 parts of peanut powder, 2 parts of white sesame powder, 5 parts of dark soy sauce, 0.5 parts of light soy sauce, 0.5 parts of chili powder, 3 parts of salt and 0.5 parts of sugar.

[0019] Among them, 20 parts of ginger, 1 part of bay leaf, 1 part of cinnamon, and 1 part of star anise provide a rich aroma and taste basis for the seasoning sauce; 60 parts of onion, 2 parts of cumin, and 40 parts of amomum villosum add layers and depth to the seasoning sauce; and 60 parts of yak meat provide a rich meaty flavor for the seasoning sauce. In order to increase the taste and nutritional value; 10 parts of coriander, 60 parts of peanut powder, and 2 parts of white sesame powder are also added to the seasoning sauce. These ingredients not only enrich the taste, but also add a nutty aroma to the seasoning sauce. The addition of 80 parts of shiitake mushrooms brings a unique mushroom flavor to the seasoning sauce. In terms of seasoning, we use 5 parts of dark soy sauce, 0.5 parts of light soy sauce, 0.5 parts of chili powder, and a little salt and sugar. These seasonings together provide a balanced taste for the seasoning sauce. The seasoning sauce involved in the present invention shows a significant richness in taste, and its aroma is strong, which can effectively retain and highlight the original flavor of the ingredients. During the frying process, strict control is implemented to ensure that the aroma of various ingredients can be fully released and blended with each other, so as to maximize the retention of the original flavor of the ingredients. Through the refined production process, the taste of the seasoning sauce is richer and more layered.

[0020] Example 1 A method for preparing peanut, shiitake mushroom and yak beef sauce comprises the following steps: Step 1: Prepare minced meat: Wash the purchased yak meat with clean water to remove the blood, and cut into 1 cm 3 -1.5cm 3 Then put the beef, 1 part cooking wine and 4 parts ginger into a pressure cooker and cook for 1 hour. After cooking, cut into minced meat. Step 2, prepare the ingredients: select the shiitake mushrooms with stems removed, onions, and ginger and chop them for later use; Step 3, processing and frying of peanut powder: grind peanuts and white sesame seeds into powder, add dark soy sauce, light soy sauce, sesame powder and chili powder, stir evenly and let stand for 30 minutes, then fry the processed peanut and white sesame powder mixture (the oil temperature is controlled at 120°C) to obtain peanut butter, which is set aside; Step 4, frying spices: After the pan is heated, pour in an appropriate amount of cooking oil, add coriander, bay leaves, star anise, amomum villosum, cinnamon, and cumin, and fry over low heat to fully release the flavor of the spices. When the spices are fried until slightly charred, remove them with a colander and discard; Step 5: Stir-fry the chopped onion, minced ginger and mushrooms in the hot oil of the spices prepared in step 4 (the oil temperature is controlled at 130°C), then add the minced meat prepared in step 1 and the peanut butter prepared in step 4 and stir-fry until the aroma is strong, then add salt and sugar for seasoning, stir-fry evenly, and continue to stir-fry until the sauce is thickened to make it taste richer, thus obtaining the peanut mushroom yak beef sauce; Step 6: The peanut, mushroom and yak beef sauce is packed into a well-sealed packaging bag. After packaging, it is sterilized at 100°C for 20 minutes. After sterilization, the peanut, mushroom and yak beef sauce is cooled to 15 degrees Celsius.

[0021] The amounts of raw materials used in the above preparation process are as follows: 60 parts of yak meat, 80 parts of shiitake mushrooms, 20 parts of ginger, 1 part of bay leaves, 1 part of cinnamon, 1 part of star anise, 60 parts of onions, 2 parts of fennel, 40 parts of amomum, 10 parts of coriander, 60 parts of peanut powder, 2 parts of white sesame powder, 5 parts of dark soy sauce, 0.5 parts of light soy sauce, 0.5 parts of chili powder, 3 parts of salt and 0.5 parts of sugar.

[0022] Although the description of the present invention has been quite detailed and specifically describes several described embodiments, it is not intended to be limited to any of these details or embodiments or any particular embodiment, but should be regarded as providing a broad possible interpretation of these claims in view of the prior art by reference to the appended claims, thereby effectively covering the intended scope of the present invention. In addition, the above description of the present invention is based on the embodiments foreseeable by the inventor, and its purpose is to provide a useful description, and those non-substantial changes to the present invention that have not yet been foreseen may still represent equivalent changes to the present invention.

Claims

1. A method for preparing peanut, shiitake mushroom and yak beef sauce, characterized in that: The following steps are involved: The pre-treated yak beef, cooking wine and ginger are placed in a pressure cooker for cooking, and then minced to obtain minced beef; Add dark soy sauce, light soy sauce, sesame powder and chili powder to peanut powder and white sesame powder, stir evenly, let stand for 25 min-35 min, and fry until fragrant to obtain peanut mixed sauce; Put coriander, bay leaf, star anise, amomum villosum, cinnamon and fennel in hot oil and stir-fry until fragrant, and then remove them after frying until browned. Then put pre-treated onion, minced ginger and mushrooms in and stir-fry until fragrant. Then add the minced beef and the peanut mixed sauce and stir-fry until fragrant. Add salt and sugar, stir-fry evenly, collect the juice, and package it in bags to obtain the peanut mushroom yak beef sauce.

2. The preparation method according to claim 1, characterized in that: The pretreated beef is washed and cut into 1 cm 3 -1.5 cm 3 of beef cubes.

3. The preparation method according to claim 1, characterized in that: The cooking time in the pressure cooker is 1 hour.

4. The preparation method according to claim 1, characterized in that: The ratio of dark soy sauce, light soy sauce, sesame powder and chili powder is 5:0.5:2:0.

5.

5. The preparation method according to claim 1, characterized in that: When the pre-treated onions, minced ginger and mushrooms are put into the oil and fried to bring out the aroma, the oil temperature is 120°C-130°C.

6. The preparation method according to claim 1, characterized in that: When the minced beef and the peanut mixed sauce are added and fried until the aroma is strong, the oil temperature is 80°C-120°C.

7. The preparation method according to claim 1, characterized in that: After the bagging and packaging step, high temperature sterilization and cooling treatment are also included.

8. The preparation method according to claim 7, characterized in that: The temperature of high temperature sterilization is 90 ℃ -100 ℃, and the time of high temperature sterilization is 10 min-20 min.

9. The preparation method according to claim 7, characterized in that: The cooling treatment temperature is 15°C-25°C.

10. A peanut mushroom yak meat sauce, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.