CN103054000B

CN103054000B - Carrot beef paste and method for making same

Info

Publication number: CN103054000B
Application number: CN201210509238.8A
Authority: CN
Inventors: 陆翌森
Original assignee: Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Current assignee: Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority date: 2012-12-04
Filing date: 2012-12-04
Publication date: 2014-03-26
Anticipated expiration: 2032-12-04
Also published as: CN103054000A

Abstract

The invention discloses a carrot beef paste and a method for making the same. The carrot beef paste is made from the following raw materials by weight percentage: 50-73% of rump steak, 8-18% of carrot, 3-12% of celery, 3-7% of edible vegetable oil, 2.5-25% of seasonings, 3-20% of beef broth and 1-5% of condiments. The carrot beef paste is made through the following sequential steps of: (1) cleaning the rump steak, and draining and finely mincing the rump steak; (2) cleaning and finely mincing the carrot and the celery; (3) pouring vegetable oil in a pan and boiling the vegetable oil to the range of 140-160 DEG C, and frying the minced beef until the minced beef becomes golden yellow, and then taking out the fried minced beef; (4) keeping the oil temperature unchanged, frying the condiments until fragrance comes out and then adding the minced beef and frying all the materials; (5) adding the beef broth and then adding the diced carrot and the diced celery and stirring all the materials; and (6) adding the seasonings and removing the moisture, thereby obtaining the carrot beef paste. The carrot beef paste provided by the invention is rich in nutrition, unique in flavor, easy to process, store, carry and eat, and capable of greatly improving the sales volume of the carrot beef paste and increasing the value added of the beef.

Description

Carrot beef paste and preparation method thereof

Technical field

The present invention relates to a kind of typical local food, is specifically a kind of carrot beef paste and preparation method thereof.

Background technology

Carrot is rich in the nutritional labeling of the needed by human body such as carrotene, vitamin, calcium, phosphorus, iron, have the title of " glabrousleaf asiabell root ".Sweet, the tender and crisp succulence of the thin taste of its matter, epidermis are smooth, and widely people like.Beef is Chinese second largest meat product, high protein, low fat, delicious flavour.Carrot roasted beef has the health care dietary function of hypoglycemic, the strong muscle of beneficial gas, becomes already on the dining table that a kind of delicious food often appears at people, and cook at the scene of mostly being.But scene is cooked and had following shortcoming: 1. raw-material preparation is time-consuming bothersome, it is high that little deal is cooked into.2. the food of cooking is inconvenient to preserve and carry, and need immediately eat, and consumption place is narrow and small, is generally in dining room or family.

Summary of the invention

The technical problem that the present invention will solve is, for the above-mentioned shortcoming of existing carrot roasted beef, provides a kind of nutritious, unique flavor, and cost low, be easy to process, preserve, carry and edible carrot beef paste.

Technical solution of the present invention is as follows:

A carrot beef paste, it is made by the raw material of following percentage by weight: rump steak 50% ~ 73%, carrot 8% ~ 18%, celery 3% ~ 12%, edible vegetable oil 3% ~ 7%, flavouring 2.5% ~ 25%, beef soup-stock 3% ~ 20%, seasoning matter 1% ~ 5%.

The preferred weight percent of described raw material is: rump steak 53% ~ 63%, carrot 9% ~ 15%, celery 5% ~ 10%, edible vegetable oil 4% ~ 6%, flavouring 5% ~ 15%, beef soup-stock 4% ~ 12%, seasoning matter 2% ~ 4%.

Described seasoning matter is shredded ginger, mashed garlic; They are respectively by the percentage by weight in total raw material: shredded ginger 1% ~ 2.5%, mashed garlic 1% ~ 2.5%.

Described flavouring is salt, honey or starch, and starch is starch from sweet potato or tapioca or pea starch or Rhizoma Nelumbinis starch or cornstarch; Their percentage by weights in total raw material are respectively: salt 0.5% ~ 3%, honey or starch 2% ~ 22%.

Described edible vegetable oil is rapeseed oil or sunflower oil or peanut oil or soybean oil or olive oil.

Described beef soup-stock is commercially available.

Another technical problem that the present invention will solve is that a kind of preparation method of above-mentioned carrot beef paste is provided.

Above-mentioned carrot beef paste is made and to be obtained by the step of following order:

1. rump steak is cleaned, is drained and be cut into thin fourth shape.

2. carrot, celery are cleaned and are cut into thin fourth shape.

3. vegetable oil is cooked and is burnt to 140 ℃ ~ 160 ℃, diced beef is fried into golden yellow and pull out.

4. keep oil temperature constant, seasoning matter is cooked and fried perfume, then add diced beef to stir-fry.

5. add beef soup-stock, add immediately diced carrot, celery fourth to stir.

6. adding flavouring to receive solid carbon dioxide divides.

7. cooling bottling, sterilization.

In sum, the carrot beef paste of producing by formula of the present invention and preparation method has kept peculiar taste and the nutritional labeling of beef and carrot, and cost low, conveniently process, preserve, carry and edible.Because it is not subject to the restriction in consumption time, place, can significantly increase the sales volume of carrot beef paste by long-distance transport in supermarket, various places, store sales, improve the added value of beef.

The specific embodiment

Below by embodiment, the present invention is described in further details, but the present invention is not only confined to following specific embodiment.

Embodiment mono-

Take the raw material of following weight: rump steak 720g, carrot 180g, celery 100g, rapeseed oil 70g, beef soup-stock 200g, shredded ginger 10g, mashed garlic 25g, salt 30g, honey 220g.

Preparation in the steps below:

1. rump steak is cleaned, is drained and be cut into thin fourth shape;

2. carrot, celery are cleaned and are cut into thin fourth shape;

3. vegetable oil is cooked and is burnt to 140 ℃ ~ 160 ℃, diced beef is fried into golden yellow and pull out;

4. keep oil temperature constant, seasoning matter is cooked and fried perfume, then add diced beef to stir-fry;

5. add beef soup-stock, add immediately diced carrot, celery fourth to stir;

6. adding flavouring to receive solid carbon dioxide divides;

7. cooling bottling, sterilization.

Embodiment bis-

Take the raw material of following weight: rump steak 700g, carrot 150g, celery 120g, sunflower oil 50g, beef soup-stock 150g, shredded ginger 25g, mashed garlic 10g, salt 25g, pea starch 100g.

Preparation method is with embodiment mono-.

Embodiment tri-

Take the raw material of following weight: rump steak 500g, carrot 80g, celery 30g, olive oil 30g, beef soup-stock 30g, shredded ginger 15g, mashed garlic 18g, salt 5g, starch from sweet potato 20g.

Preparation method is with embodiment mono-.

Embodiment tetra-

Take the raw material of following weight: rump steak 600g, carrot 120g, celery 80g, soybean oil 40g, beef soup-stock 80g, shredded ginger 18g, mashed garlic 12g, salt 10g, Rhizoma Nelumbinis starch 50g.

Preparation method is with embodiment mono-.

Claims

1. a carrot beef paste, is characterized in that: it is made by the raw material of following percentage by weight: rump steak 50%～73%, carrot 8%～18%, celery 3%～12%, edible vegetable oil 3%～7%, flavouring 2.5%～25%, beef soup-stock 3%～20%, seasoning matter 1%～5%;

It is obtained by the step of following order:

1 cleans rump steak, drain and is cut into thin fourth shape;

2 clean and are cut into thin fourth shape by carrot, celery;

3 vegetable oil are cooked and are burnt to 140 ℃～160 ℃, diced beef is fried into golden yellow and pull out;

4 keep oil temperature constant, and seasoning matter is cooked and fried perfume, then add diced beef to stir-fry;

5 add beef soup-stock, add immediately diced carrot, celery fourth to stir;

6 add flavouring to receive solid carbon dioxide divides;

Described seasoning matter is shredded ginger, mashed garlic; They are respectively by the percentage by weight in total raw material: shredded ginger 1%～2.5%, mashed garlic 1%～2.5%;

Described flavouring is salt, honey or starch; They are respectively by the percentage by weight in total raw material: salt 0.5%～3%, honey or starch 2%～22%.

2. carrot beef paste according to claim 1, is characterized in that: described making step also comprises bottling, the sterilization of carrot beef paste.

3. carrot beef paste according to claim 1, is characterized in that: the percentage by weight of described raw material is preferably: rump steak 53%～63%, carrot 9%～15%, celery 5%～10%, edible vegetable oil 4%～6%, flavouring 5%～15%, beef soup-stock 4%～12%, seasoning matter 2%～4%.

4. carrot beef paste according to claim 1, is characterized in that: described edible vegetable oil is rapeseed oil or sunflower oil or peanut oil or soybean oil or olive oil.

5. carrot beef paste according to claim 1, is characterized in that: described starch is starch from sweet potato or tapioca or pea starch or Rhizoma Nelumbinis starch or cornstarch.