CN103355650A - Beef paste and preparation method thereof - Google Patents

Abstract

The invention provides beef paste and preparation method thereof. The beef paste is characterized by comprising the following raw materials in parts by weight: 90-110 parts of beef, 30-50 parts of red pepper powder, 2-10 parts of salt, 4-12 parts of liquorice powder, 10-20 parts of edible oil, 2-10 parts of fresh ginger powder, 4-10 parts of pepper powder, 0.2-1 part of white granulated sugar, 16-24 parts of water, 1-4 parts of light soy sauce, 2-4 parts of sanhua wine (brewed in Guilin) and 4-10 parts of onion powder. The preparation method comprises the following steps of: 1, washing; 2, stewing and boiling; 3, grinding; 4, drying in the sun and adding auxiliary materials; and 5, fermenting. The beef paste prepared by the method is capable of fully keeping beef nutrients, has a sharp aroma, is pure in color and luster, is an excellent seasoning, and is sanitary and convenient to eat.

Description

A kind of beef paste and preparation method thereof

Technical field

The present invention relates to a kind of beef paste and preparation method thereof.

Background technology

Beef is one of human important meat product source.At present, along with the raising of people's living standard, people more and more pay attention to beef; also more and more come diversified to its demand; not only be satisfied with the beef of direct edible fresh, the demand of beef processed goods is also more and more, but often can face the losing issue of nutrition through beef after the processing.

Summary of the invention

The objective of the invention is to overcome the problems referred to above, provide a kind of and beef nutrition can be remained intact and samples good beef paste and preparation method thereof.

Beef paste of the present invention comprises following component by the raw material weight ratio: beef 90-110 part, Paprika 30-50 part, salt 2-10 part, licorice powder 4-12 part, edible oil 10-20 part, ginger powder 2-10 part, pepper powder 4-10 part, white sugar 0.2-1 part, water 16-24 part, light soy sauce 1-4 part, three-flower wine 2-4 part, green onion smalls 4-10 part.

After preferred, beef paste of the present invention comprises following component by the raw material weight ratio: 90 parts in beef, 40 parts of Paprikas, 5 parts of salt, 9 parts of licorice powders, 16 parts of edible oils, 6 parts at ginger end, 6 parts of pepper powders, 0.8 part of white sugar, 20 parts in water, 3 parts of light soy sauce, 3 parts of three-flower wines, 6 parts of green onion smalls.

The preparation method of beef paste of the present invention comprises following several step:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or square, then paper using is wrapped, and allows its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, then break into fritter off with the fingers and thumb, put sun cured, other raw material blending except beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added subsequently clear water, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.

Beef paste by preparation method of the present invention preparation can fully keep beef nutrition, and the fragrance assailed one's nostrils, and color and luster is pure,, be a kind of, excellent condiments, sanitary edible is convenient.

The specific embodiment

Embodiments of the present invention are:

Beef paste of the present invention comprises following raw material proportioning (kilogram) by the raw material weight ratio: beef 90-110, Paprika 30-50, salt 2-10, licorice powder 4-12, edible oil 10-20, ginger powder 2-10, pepper powder 4-10, white sugar 0.2-1, water 16-24, light soy sauce 1-4, three-flower wine 2-4, green onion smalls 4-10.

The preparation of beef paste comprises following several step:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or square, then paper using is wrapped, and allows its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, then break into fritter off with the fingers and thumb, put sun cured, other raw material blending except beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added subsequently clear water, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.It is edible after January.

Claims (3)

1. beef paste, it is characterized in that, comprise following component by the raw material weight ratio: beef 90-110 part, Paprika 30-50 part, salt 2-10 part, licorice powder 4-12 part, edible oil 10-20 part, ginger powder 2-10 part, pepper powder 4-10 part, white sugar 0.2-1 part, water 16-24 part, light soy sauce 1-4 part, three-flower wine 2-4 part, green onion smalls 4-10 part.

2. beef paste according to claim 1 is characterized in that: comprise following component by the raw material weight ratio: 90 parts in beef, 40 parts of Paprikas, 5 parts of salt, 9 parts of licorice powders, 16 parts of edible oils, 6 parts at ginger end, 6 parts of pepper powders, 0.8 part of white sugar, 20 parts in water, 3 parts of light soy sauce, 3 parts of three-flower wines, 6 parts of green onion smalls.

3. the preparation method of a beef paste is characterized in that, comprises following several step:

1) cleans: beef is cleaned removed impurity;

2) boiling boils: washed beef is placed in the pot boils, place after 24 hours, beef becomes brown;

3) grind: well-done beef is ground with little mill, make steamed bun type or square, then paper using is wrapped, and allows its spontaneous fermentation;

4) dry and add batching: after the several months, the sauce base is scrubbed clean with clear water, then break into fritter off with the fingers and thumb, put sun cured, other raw material blending except beef is dissolved, and the elimination sediment is poured in the cylinder after the cold of drying in the air, then the sauce piece is put into, added subsequently clear water, the sauce piece is floated;

5) fermentation: jar for making or keeping thick soya bean sauce is placed on the daylight bottom fermentation, begins after 3 days to beat and take off, every day early, each was beaten and took off once evening.