Beef paste and preparation method thereof

Abstract

The invention provides beef paste and a preparation method thereof, and belongs to the technical field of food processing. The beef paste comprises the following raw materials: beef granules, minced beef, soybean paste, chili sauce, water, white granulated sugar, coconut oil, monosodium glutamate, cream, minced chili, salt, white sesame seeds, modified starch, ginger powder, onion powder, garlic powder, sichuanese peppercorn powder, Chinese prickly ash powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder, aniseed powder, potassium sorbate and sodium benzoate. The beef paste is high in beef content, the beef and the paste are perfectly combined, and the beef paste has obvious meat fragrance, strong sauce fragrance, low cholesterol content and long shelf life.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to beef sauce and a preparation method thereof. Background Art

[0002] Beef is rich in protein, iron, calcium, vitamin A, vitamin B1, vitamin B 12 It has the effects of treating deficiency and edema, preventing soreness of the waist and knees, strengthening tendons and bones, and improving the body's immune ability. It is deeply loved by people because of its low fat content and delicious taste, and enjoys the reputation of "the pride of meat".

[0003] Beef sauce is a condiment mainly made of beef. It is carefully blended with high-quality beef and a variety of spices to fully blend the deliciousness of beef and the aroma of spices, forming a unique and attractive taste. Beef sauce can be eaten directly, and can also be used for cooking, noodles, and fried rice, which can make food more delicious. Currently, consumers' demand for beef sauce is increasing. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a beef sauce with the characteristics of low cholesterol content, high beef content, good flavor and taste, and long shelf life.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] A beef sauce comprises the following raw materials by weight: 720-900 parts of beef cubes, 140-210 parts of beef mince, 100-150 parts of soybean paste, 100-150 parts of hot sauce, 80-120 parts of water, 80-100 parts of white sugar, 60-80 parts of coconut oil, 45-60 parts of monosodium glutamate, 40-50 parts of cream, 20-30 parts of chili mince, 5-10 parts of salt, 8-10 parts of white sesame seeds, 8-10 parts of modified starch, 8-10 parts of ginger powder, 8-10 parts of onion powder, 5-10 parts of garlic powder, 5-10 parts of pepper powder, 2-5 parts of Sichuan pepper powder, 2-5 parts of bay leaf powder, 2-5 parts of cinnamon powder, 2-5 parts of white pepper powder, 2-5 parts of cumin powder, 0-1 part of aniseed powder, 0-1 part of potassium sorbate and 0-1 part of sodium benzoate.

[0007] Preferably, the mass ratio of beef granules to beef mince in the beef sauce is 4 to 6:1.

[0008] Preferably, the following raw materials are included by weight: 800 parts of beef cubes, 200 parts of minced beef, 130 parts of soybean paste, 130 parts of chili sauce, 95 parts of water, 90 parts of white sugar, 68 parts of coconut oil, 50 parts of MSG, 45 parts of cream, 25 parts of chili powder, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 8 parts of pepper powder, 3.5 parts of Sichuan pepper powder, 3.5 parts of bay leaf powder, 3.5 parts of cinnamon powder, 3.5 parts of white pepper powder, 3.5 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0009] Preferably, the size of the beef cubes is 0.4cm×0.4cm×0.4cm to 0.6cm×0.6cm×0.6cm.

[0010] Preferably, the cholesterol content of the beef paste is 90-110 mg / 100 g.

[0011] Another object of the present invention is to provide a method for preparing the beef paste, comprising the following steps: weighing each raw material according to a formula ratio, mixing minced beef, soybean paste, hot sauce, part of water, white sugar, monosodium glutamate, cream, minced chili, salt, modified starch, ginger powder, onion powder, garlic powder, pepper powder, pepper powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder and aniseed powder, and blending them into a mixed paste; first taking part of the coconut oil, heating it, adding the beef cubes, stir-frying over high heat for 1 to 2 minutes, then adding the remaining coconut oil, stir-frying over high heat for 1 to 2 minutes, adding the mixed paste, stir-frying over high heat for 5 to 7 minutes, adding potassium sorbate aqueous solution and sodium benzoate aqueous solution, stir-frying over high heat for 4 to 6 minutes, adding white sesame seeds, stir-frying until the temperature reaches 100° C., and stirring over low heat for 9 to 12 minutes to obtain the beef paste.

[0012] Preferably, potassium sorbate and sodium benzoate are dissolved together in the remaining water to obtain potassium sorbate aqueous solution and sodium benzoate aqueous solution.

[0013] Preferably, 40-60% coconut oil is heated and then the beef cubes are added.

[0014] Preferably, the beef paste is sterilized after filling, the sterilization temperature is 88-92° C., and the sterilization time is 20-30 min.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] The present invention provides a beef sauce. The beef added in the present invention is in the form of beef granules and beef mince. The beef granules can make the beef sauce contain large pieces of beef, the meat is tender and elastic, and the taste of the beef sauce can be improved; the beef mince can enhance the aroma of the beef sauce. The beef sauce provided by the present invention has a high beef content, distinct beef granules, tight and elastic meat, and the beef and the sauce are perfectly combined, with obvious meat aroma and rich sauce flavor. At the same time, the beef sauce provided by the present invention is evenly mixed, the beef sauce has a low total cholesterol content, and a long shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The invention provides the steps for preparing beef sauce;

[0018] Figure 2 This is the beef sauce prepared in Example 1. DETAILED DESCRIPTION

[0019] The invention provides a beef sauce, which comprises the following raw materials by weight: 720-900 parts of beef granules, 140-210 parts of beef mince, 100-150 parts of soybean paste, 100-150 parts of hot sauce, 80-120 parts of water, 80-100 parts of white sugar, 60-80 parts of coconut oil, 45-60 parts of monosodium glutamate, 40-50 parts of cream, 20-30 parts of chili mince, 5-10 parts of salt, 8-10 parts of white sesame seeds, 8-10 parts of modified starch, 8-10 parts of ginger powder, 8-10 parts of onion powder, 5-10 parts of garlic powder, 5-10 parts of pepper powder, 2-5 parts of pepper powder, 2-5 parts of bay leaf powder, 2-5 parts of cinnamon powder, and 2-5 parts of white pepper powder. parts, cumin powder 2-5 parts, aniseed powder 0-1 part, potassium sorbate 0-1 part and sodium benzoate 0-1 part; preferably, the following raw materials are included: 800 parts of beef cubes, 200 parts of minced beef, 130 parts of soybean paste, 130 parts of chili sauce, 95 parts of water, 90 parts of white sugar, 68 parts of coconut oil, 50 parts of MSG, 45 parts of cream, 25 parts of chili powder, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 8 parts of pepper powder, 3.5 parts of Sichuan pepper powder, 3.5 parts of bay leaf powder, 3.5 parts of cinnamon powder, 3.5 parts of white pepper powder, 3.5 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0020] The beef added in the present invention is in the form of beef granules and beef mince, the size of the beef granules is 0.4cm×0.4cm×0.4cm~0.6cm×0.6cm×0.6cm, preferably 0.5cm×0.5cm×0.5cm; the mass ratio of beef granules to beef mince is 4~6:1. The beef granules in the present invention can make the beef sauce contain large pieces of beef, the meat is tender and elastic, and the taste of the beef sauce can be improved; the beef mince can enhance the aroma of the beef sauce. The beef sauce provided by the present invention has a high beef content, distinct beef granules, tight and elastic meat, and the beef and the sauce are perfectly combined, with obvious meat aroma and rich sauce flavor.

[0021] The present invention adds coconut oil, which is a vegetable oil obtained by squeezing coconut meat. Common virgin and cold-pressed coconut oil processing generally does not require heating and refining, so that active substances such as vitamins and polyphenols are retained, so that coconut oil has antioxidant and anti-inflammatory effects. Coconut oil has high fatty acid saturation (> 90%) and low cholesterol content. Saturated fatty acids in coconut oil help promote the absorption of fat-soluble vitamins and minerals, such as vitamin B, calcium, magnesium, etc. The high saturated fatty acids of coconut oil make it have higher stability, can reduce the generation of harmful substances in the processing process, and can also have a longer shelf life at room temperature. At the same time, coconut oil has the effects of reducing hunger and appetite, and has a positive effect on improving obesity and its complications. The present invention has found that when the amount of coconut oil added is too little, the solid content in the beef sauce is high, the fluidity is poor, and the taste is rough. When the amount of coconut oil added is too high, the oil content of the beef sauce is high, obvious stratification is easy to occur, and the sauce is mixed unevenly. Coconut oil is added to the beef sauce of the invention, the sauce is mixed evenly, the total cholesterol content of the beef sauce is low (90-110 mg / 100 g), and the shelf life is long.

[0022] The present invention also provides a method for preparing the beef sauce, comprising the following steps (eg Figure 1 As shown): Weigh all the raw materials according to the formula ratio, mix the minced beef, soybean paste, hot sauce, part of the water, white sugar, monosodium glutamate, cream, minced chili, salt, modified starch, ginger powder, onion powder, garlic powder, pepper powder, Sichuan pepper powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder and aniseed powder, and blend them into a mixed paste; first take part of the coconut oil, heat it, put in the diced beef, stir-fry over high heat for 1 to 2 minutes, then add the remaining coconut oil, stir-fry over high heat for 1 to 2 minutes, add the mixed paste, stir-fry over high heat for 5 to 7 minutes, add potassium sorbate aqueous solution and sodium benzoate aqueous solution, stir-fry over high heat for 4 to 6 minutes, add white sesame seeds, stir-fry until the temperature reaches 100°C, stir over low heat for 9 to 12 minutes, and you will get beef paste.

[0023] In the present invention, preferably, 40-60% of coconut oil is first heated and then beef cubes are added, and the remaining coconut oil is added after frying over high heat for 1-2 minutes.

[0024] In the present invention, preferably, 90% of water is first taken to prepare a mixed mud, and potassium sorbate and sodium benzoate are dissolved in the remaining water to obtain a potassium sorbate aqueous solution and a sodium benzoate aqueous solution.

[0025] In the present invention, the mixed mud is obtained by mixing the raw materials and then blending them into a mixed mud using a food processor, and the blending process is performed until the mixed mud has no obvious particles. In the present invention, the beef paste is sterilized after filling, and the sterilization is performed by pasteurization, the sterilization temperature is 88-92°C, preferably the sterilization temperature is 90°C, the sterilization time is 20-30min, and preferably the sterilization time is 25min.

[0026] In the present invention, the high fire is a temperature in the pot of 180-250°C, and the low fire is a temperature in the pot of 100-150°C.

[0027] In the invention, 40-60% of coconut oil is firstly used to stir-fry beef cubes over high heat, and then the remaining coconut oil is added and continued to stir-fry over high heat for 1-2 minutes, so that the temperature rises rapidly, the aroma of beef can be well stimulated, and the moisture in the beef cubes can be locked at the same time, so that the beef cubes are compact and elastic, and have moderate hardness in taste. At this time, other raw materials are added and stir-fried over high heat, and then white sesame seeds are added and stirred over low heat, so that the beef and the sauce are perfectly combined, the sauce has a uniform tissue state, a strong sauce flavor, and is appropriately salty and spicy without burnt or charred smells.

[0028] The sterilized beef paste is packed into boxes and then stored in a warehouse, and can be stably stored for 12 months under normal temperature and cool conditions.

[0029] The raw materials in the present invention can be obtained from conventional commercial sources.

[0030] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0031] Example 1

[0032] A beef sauce comprises the following raw materials, measured by weight: 800 parts of beef cubes, 200 parts of minced beef, 130 parts of soybean paste, 130 parts of hot sauce, 95 parts of water, 90 parts of white granulated sugar, 68 parts of coconut oil, 50 parts of monosodium glutamate, 45 parts of cream, 25 parts of minced chili peppers, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 8 parts of pepper powder, 3.5 parts of Sichuan pepper powder, 3.5 parts of bay leaf powder, 3.5 parts of cinnamon powder, 3.5 parts of white pepper powder, 3.5 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0033] Potassium sorbate and sodium benzoate are dissolved together in 10% water to obtain potassium sorbate aqueous solution and sodium benzoate aqueous solution.

[0034] The preparation method is as follows: after all raw materials are inspected and qualified, weigh all raw materials according to the formula ratio, mix minced beef, soybean paste, hot sauce, 90% water, white sugar, monosodium glutamate, cream, chili powder, salt, modified starch, ginger powder, onion powder, garlic powder, pepper powder, Sichuan pepper powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder and aniseed powder, and blend them into a mixed paste; take 50% coconut oil, heat it to 100℃, put in beef cubes, and stir-fry over high heat for 2 minutes to bring out the aroma , add the remaining 50% of coconut oil, stir-fry over high heat for 2 minutes, add the mixed mud, stir-fry over high heat for 3 minutes, then add potassium sorbate aqueous solution and sodium benzoate aqueous solution in small amounts several times while stir-frying over high heat for 3 minutes, then stir-fry over high heat for 5 minutes, add white sesame seeds, stir-fry over high heat until the center temperature of the pot is 100°C, then stir over low heat for 10 minutes, turn off the heat, fill, sterilize at 90°C for 25 minutes, and you will get the beef paste. After packing, put it into storage and store it in a cool place at room temperature.

[0035] Example 2

[0036] A beef sauce comprises the following raw materials, measured by weight: 900 parts of beef cubes, 205 parts of minced beef, 150 parts of soybean paste, 150 parts of hot sauce, 117 parts of water, 100 parts of white granulated sugar, 60 parts of coconut oil, 60 parts of monosodium glutamate, 50 parts of cream, 30 parts of minced chili peppers, 10 parts of salt, 10 parts of white sesame seeds, 10 parts of modified starch, 10 parts of ginger powder, 10 parts of onion powder, 10 parts of garlic powder, 10 parts of pepper powder, 5 parts of Sichuan pepper powder, 5 parts of bay leaf powder, 5 parts of cinnamon powder, 5 parts of white pepper powder, 5 parts of cumin powder, 1 part of aniseed powder, 1 part of potassium sorbate and 1 part of sodium benzoate.

[0037] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0038] Example 3

[0039] A beef sauce comprises the following raw materials, measured by weight: 900 parts of beef cubes, 205 parts of minced beef, 150 parts of soybean paste, 150 parts of hot sauce, 97 parts of water, 100 parts of white granulated sugar, 80 parts of coconut oil, 60 parts of monosodium glutamate, 50 parts of cream, 30 parts of minced chili peppers, 10 parts of salt, 10 parts of white sesame seeds, 10 parts of modified starch, 10 parts of ginger powder, 10 parts of onion powder, 10 parts of garlic powder, 10 parts of pepper powder, 5 parts of Sichuan pepper powder, 5 parts of bay leaf powder, 5 parts of cinnamon powder, 5 parts of white pepper powder, 5 parts of cumin powder, 1 part of aniseed powder, 1 part of potassium sorbate and 1 part of sodium benzoate.

[0040] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0041] Example 4

[0042] A beef sauce comprises the following raw materials, measured by weight: 816 parts of beef cubes, 204 parts of beef mince, 120 parts of soybean paste, 120 parts of hot sauce, 93.5 parts of water, 85 parts of white granulated sugar, 68 parts of coconut oil, 50 parts of monosodium glutamate, 45 parts of cream, 25 parts of chili mince, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 7 parts of pepper powder, 3 parts of Sichuan pepper powder, 3 parts of bay leaf powder, 3 parts of cinnamon powder, 3 parts of white pepper powder, 3 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0043] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0044] Example 5

[0045] A beef sauce comprises the following raw materials, measured by weight: 850 parts of beef cubes, 170 parts of minced beef, 120 parts of soybean paste, 120 parts of hot sauce, 93.5 parts of water, 85 parts of white granulated sugar, 68 parts of coconut oil, 50 parts of monosodium glutamate, 45 parts of cream, 25 parts of minced chili peppers, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 7 parts of pepper powder, 3 parts of Sichuan pepper powder, 3 parts of bay leaf powder, 3 parts of cinnamon powder, 3 parts of white pepper powder, 3 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0046] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0047] Example 6

[0048] A beef sauce comprises the following raw materials, measured by weight: 870 parts of beef cubes, 145 parts of minced beef, 120 parts of soybean paste, 120 parts of hot sauce, 93.5 parts of water, 85 parts of white granulated sugar, 68 parts of coconut oil, 50 parts of monosodium glutamate, 45 parts of cream, 25 parts of minced chili peppers, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 7 parts of pepper powder, 3 parts of Sichuan pepper powder, 3 parts of bay leaf powder, 3 parts of cinnamon powder, 3 parts of white pepper powder, 3 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0049] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0050] Example 7

[0051] A beef sauce comprises the following raw materials, measured by weight: 900 parts of beef cubes, 180 parts of minced beef, 130 parts of soybean paste, 120 parts of hot sauce, 101.5 parts of water, 90 parts of white granulated sugar, 72 parts of coconut oil, 50 parts of monosodium glutamate, 45 parts of cream, 25 parts of minced chili peppers, 8 parts of salt, 10 parts of white sesame seeds, 10 parts of modified starch, 10 parts of ginger powder, 10 parts of onion powder, 10 parts of garlic powder, 10 parts of pepper powder, 4 parts of Sichuan pepper powder, 3 parts of bay leaf powder, 3 parts of cinnamon powder, 4 parts of white pepper powder, 3 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

[0052] The potassium sorbate aqueous solution and the sodium benzoate aqueous solution are the same as those in Example 1, and the preparation method is the same as that in Example 1.

[0053] Comparative Example 1

[0054] The difference between this comparative example and Example 2 is that 40 parts by weight of coconut oil are added.

[0055] Comparative Example 2

[0056] The difference between this comparative example and Example 2 is that 100 parts by weight of coconut oil are added.

[0057] Comparative Example 3

[0058] The difference between this comparative example and Example 2 is that 120 parts by weight of coconut oil are added.

[0059] Comparative Example 4

[0060] The difference between this comparative example and Example 4 is that, by weight, 136 parts of beef cubes, 34 parts of minced beef, 545 parts of soybean paste, and 545 parts of chili sauce are added.

[0061] Comparative Example 5

[0062] The difference between this comparative example and Example 4 is that, by weight, 272 parts of diced beef, 68 parts of minced beef, 460 parts of soybean paste, and 460 parts of chili sauce are added.

[0063] Comparative Example 6

[0064] The difference between this comparative example and Example 4 is that, by weight, 408 parts of beef cubes, 102 parts of minced beef, 375 parts of soybean paste, and 375 parts of chili sauce are added.

[0065] Comparative Example 7

[0066] The difference between this comparative example and Example 4 is that, by weight, 544 parts of diced beef, 136 parts of minced beef, 290 parts of soybean paste, and 290 parts of chili sauce are added.

[0067] Comparative Example 8

[0068] The difference between this comparative example and Example 4 is that, by weight, 952 parts of beef cubes, 238 parts of minced beef, 35 parts of soybean paste, and 35 parts of chili sauce are added.

[0069] Comparative Example 9

[0070] The difference between this comparative example and Example 4 is that, by weight, 960 parts of diced beef and 60 parts of minced beef are added.

[0071] Comparative Example 10

[0072] The difference between this comparative example and Example 4 is that, by weight, 907 parts of diced beef and 113 parts of minced beef are added.

[0073] Comparative Example 11

[0074] The difference between this comparative example and Example 4 is that, by weight, 510 parts of diced beef and 510 parts of minced beef are added.

[0075] Comparative Example 12

[0076] The difference between this comparative example and Example 4 is that, by weight, 204 parts of diced beef and 816 parts of minced beef are added.

[0077] Comparative Example 13

[0078] The difference between this comparative example and Example 4 is that, by weight, 1020 parts of diced beef are added.

[0079] Comparative Example 14

[0080] The difference between this comparative example and Example 4 is that, by weight, 1020 parts of ground beef are added.

[0081] Test Example 1

[0082] 1. Sensory evaluation was performed on the beef pastes provided in Examples 1 to 7 and Comparative Examples 1 to 14.

[0083] The scoring table is shown in Table 1. The sensory evaluation results are shown in Table 2.

[0084] Table 1 Rating criteria for sensory evaluation

[0085]

[0086]

[0087] Table 2 Sensory evaluation results

[0088] Group Sensory Rating Group Sensory Rating Group Sensory Rating Example 1 90 Comparative Example 1 85 Comparative Example 8 89 Example 2 91 Comparative Example 2 81 Comparative Example 9 79 Example 3 93 Comparative Example 3 76 Comparative Example 10 82 Example 4 93 Comparative Example 4 73 Comparative Example 11 85 Example 5 92 Comparative Example 5 78 Comparative Example 12 82 Example 6 92 Comparative Example 6 82 Comparative Example 13 79 Example 7 93 Comparative Example 7 83 Comparative Example 14 75

[0089] According to the results in Table 2, the beef sauce provided by the present invention has a good flavor, with a sensory score of more than 90 points, a strong beef aroma, and obvious beef particles, which increases the chewing taste. Figure 2 The beef paste prepared in Example 1 has the color of meat paste, has a bright red luster and is uniform. In Comparative Example 1, the amount of coconut oil added is small, the solid content of beef paste is high, the fluidity is poor, and the mouthfeel is rough. In Comparative Example 2 and Comparative Example 3, the amount of coconut oil added is high, the oil content of beef paste is high, and obvious stratification is easy to occur, and the sauce is mixed unevenly. In Comparative Examples 4 to Comparative Examples 7, the amount of beef (beef granules + beef mince) added is low, the taste of beef paste is not clear, and the chewiness is slightly poor. In Comparative Example 8, the amount of beef (beef granules + beef mince) added is high, and the granularity is too obvious, which does not meet the properties of beef paste semi-solid seasoning. In Comparative Examples 9, Comparative Examples 10 and Comparative Examples 13, the proportion of beef granules added is high, the beef paste is poor in fineness, and the meat flavor is slightly insufficient; in Comparative Examples 11, Comparative Examples 12 and Comparative Examples 14, the proportion of beef mince added is high, the granularity is not obvious, and the mouthfeel is affected.

[0090] 2. The shelf life of the beef paste provided in Examples 2 to 3 and Comparative Examples 1 to 3 was tested.

[0091] Testing method: The beef paste was stored in a cool environment at 20°C, and the state of the beef paste of each group was observed every 15 days, and the taste of the beef paste was tasted. The control group was the one in which the coconut oil added in Example 2 was omitted. The results are shown in Table 3.

[0092] Table 3 Shelf life

[0093] Group Control group Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Shelf life (month) 8 12 12 10 13 13

[0094] According to the results in Table 3, the beef paste provided by the present invention can be stably stored for 12 months. The beef paste provided by the control group and comparative example 1 had a rancid taste in the 8th and 10th months, respectively, indicating that the beef paste had deteriorated and could not be eaten. Although the beef paste provided by comparative examples 2 and 3 could be stably stored for 13 months, due to the high amount of coconut oil added, the beef paste had obvious stratification, poor sensory evaluation, and could not meet the needs of customers.

[0095] 3. Cholesterol content detection

[0096] Detection method: According to the cholesterol determination method in the corresponding national standard "GB 5009.128-2016 National Food Safety Standard Food".

[0097] Test samples:

[0098] Sample 1: The beef paste prepared in Example 1 has a cholesterol content of 98.56 mg / 100 g.

[0099] Sample 2: Beef paste prepared by replacing the coconut oil in Example 1 with soybean oil, with a cholesterol content of 126.88 mg / 100 g.

[0100] The invention reduces the cholesterol content in the beef paste.

[0101] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A beef sauce, characterized in that: The invention comprises the following raw materials by weight: 720-900 parts of beef cubes, 140-210 parts of minced beef, 100-150 parts of soybean paste, 100-150 parts of chili sauce, 80-120 parts of water, 80-100 parts of white granulated sugar, 60-80 parts of coconut oil, 45-60 parts of monosodium glutamate, 40-50 parts of cream, 20-30 parts of minced chili, 5-10 parts of salt, 8-10 parts of white sesame seeds, 8-10 parts of modified starch, 8-10 parts of ginger powder, 8-10 parts of onion powder, 5-10 parts of garlic powder, 5-10 parts of pepper powder, 2-5 parts of Sichuan pepper powder, 2-5 parts of bay leaf powder, 2-5 parts of cinnamon powder, 2-5 parts of white pepper powder, 2-5 parts of cumin powder, 0-1 part of aniseed powder, 0-1 part of potassium sorbate and 0-1 part of sodium benzoate.

2. The beef sauce according to claim 1, characterized in that The mass ratio of beef granules to beef mince in the beef sauce is 4-6:

1.

3. The beef paste according to claim 1, characterized in that The ingredients are as follows, by weight: 800 parts of beef cubes, 200 parts of minced beef, 130 parts of soybean paste, 130 parts of chili sauce, 95 parts of water, 90 parts of white sugar, 68 parts of coconut oil, 50 parts of MSG, 45 parts of cream, 25 parts of chili powder, 7 parts of salt, 9 parts of white sesame seeds, 9 parts of modified starch, 9 parts of ginger powder, 9 parts of onion powder, 7 parts of garlic powder, 8 parts of pepper powder, 3.5 parts of Sichuan pepper powder, 3.5 parts of bay leaf powder, 3.5 parts of cinnamon powder, 3.5 parts of white pepper powder, 3.5 parts of cumin powder, 0.5 parts of aniseed powder, 0.5 parts of potassium sorbate and 0.5 parts of sodium benzoate.

4. The beef paste according to any one of claims 1 to 3, characterized in that The size of the beef cubes is 0.4cm×0.4cm×0.4cm to 0.6cm×0.6cm×0.6cm.

5. The beef paste according to claim 1, characterized in that The cholesterol content of the beef paste is 90-110 mg / 100 g.

6. The method for preparing beef paste according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: weighing various raw materials according to a formula ratio, mixing minced beef, soybean paste, hot sauce, part of water, white sugar, monosodium glutamate, cream, minced chili, salt, modified starch, ginger powder, onion powder, garlic powder, sesame pepper powder, Sichuan pepper powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder and aniseed powder, and blending the mixture into a mixed paste; first taking part of coconut oil, heating it, adding beef cubes, frying over high heat for 1-2 minutes, adding the remaining coconut oil, frying over high heat for 1-2 minutes, adding the mixed paste, frying over high heat for 5-7 minutes, adding potassium sorbate aqueous solution and sodium benzoate aqueous solution, frying over high heat for 4-6 minutes, adding white sesame seeds, frying until the temperature reaches 100 DEG C, and stirring over low heat for 9-12 minutes to obtain beef paste.

7. The preparation method according to claim 6, characterized in that: Potassium sorbate and sodium benzoate are dissolved together in the remaining water to obtain potassium sorbate aqueous solution and sodium benzoate aqueous solution.

8. The preparation method according to claim 6, characterized in that: First heat 40-60% coconut oil and add the beef cubes.

9. The preparation method according to claim 6, characterized in that: The beef paste is sterilized after filling, the sterilization temperature is 88-92° C., and the sterilization time is 20-30 minutes.

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