CN103783485A - Preparation process for beef paste - Google Patents

Abstract

The invention discloses a preparation process for beef paste and belongs to the technical field of food processing. The beef paste comprises the following raw materials by weight parts: 250 parts of beef, 60 parts of chili, 40 parts of fermented soya beans, 10 parts of Chinese prickly ash, 10 parts of aniseed, 40 parts of peanuts, 200 parts of sweet flour paste, 5 parts of chicken extract, 5 parts of cumin powder, 5 parts of thirteen-spices, 2 parts of white sugar, 10 parts of processed sesames and 200 parts of salad oil. The beef paste is prepared by adopting specific technical processes. The beef paste has the beneficial effects of being salty, delicious, pungent, spicy, and thick in paste fragrance, and the preparation process is simple and safe.

Description

A kind of manufacture craft of beef paste

Technical field

The manufacture craft that the present invention relates to a kind of beef paste, belongs to food processing technology field.

Background technology

At present, beef is one of meat of generally eating of Chinese, and its processing method is varied, and for example beef paste is on the market just extensively popular to people, but the problem such as it exists taste delicious not, and nutrition is single, and fragrance is stable not.

Summary of the invention

For above-mentioned existing technical problem, the invention provides a kind of manufacture craft of beef paste, to improve the color, smell and taste of beef paste.

The present invention for achieving the above object, be achieved through the following technical solutions: a kind of manufacture craft of beef paste, raw material comprises by quality proportioning: 250 parts, beef, 60 parts, capsicum, 40 parts, fermented soya bean, 10 parts, Chinese prickly ash, 10 parts of aniseed, 40 parts of peanuts, 200 parts of sweet fermented flour sauces, 5 parts of chickens' extracts, 5 parts of cumin powders, 13 5 parts of perfume, 2 parts of white sugar, 10 parts of ripe sesames, 200 parts of salad oils; Manufacturing process steps specifically comprises:

A, in pot, put into salad oil, the peanut of fried peeling, pulls out and cools;

B, in salad oil, put into Chinese prickly ash, after fried variable color, make little fire into, put into the capsicum, the aniseed that shred with scissors and stir-fry fast, capsicum is put into the peanut explode after frying shortcake, stir-fries even;

C, sort out aniseed, the capsicum of having fried is cooled, pack in sealing bag, roll brokenly with rolling pin, make capsicum broken;

In D, pot, put into salad oil, the beef of broken fourth is cut in stir-fry, add the fermented soya bean of chopping to stir-fry evenly, pour that the sweet fermented flour sauce, the capsicum that are diluted with water by 1:1 are broken into, chickens' extract, cumin powder, 13 perfume (or spice), white sugar, constantly stir, and fry thick chilli sauce thickness, moisten with moderate heat, color and luster glow, is finally sprinkled into ripe sesame and stir-fries evenly;

E, drying in the air after cool packs in freshness-retaining tank, and puts into Refrigerator store.

The invention has the beneficial effects as follows: the beef paste that makes salty fresh, spicy, sauce is aromatic strongly fragrant, nutritious, long shelf-life, technique is simple.

The specific embodiment

Below in conjunction with embodiment, the invention will be further described.

Embodiment 1: the raw material of beef paste comprises by quality proportioning: 250 grams, beef, 60 grams, capsicum, 40 grams, fermented soya bean, 10 grams, Chinese prickly ash, 10 grams of aniseed, 40 grams of peanuts, 200 grams of sweet fermented flour sauces, 5 grams of chickens' extracts, 5 grams of cumin powders, 13 5 grams of perfume, 2 grams of white sugar, 10 grams of ripe sesames, 200 grams of salad oils; Manufacturing process steps specifically comprises:

A, in pot, put into salad oil, the peanut of fried peeling, pulls out and cools;

B, in salad oil, put into Chinese prickly ash, after fried variable color, make little fire into, put into the capsicum, the aniseed that shred with scissors and stir-fry fast, capsicum is put into the peanut explode after frying shortcake, stir-fries even;

C, sort out aniseed, the capsicum of having fried is cooled, pack in sealing bag, roll brokenly with rolling pin, make capsicum broken;

In D, pot, put into salad oil, the beef of broken fourth is cut in stir-fry, add the fermented soya bean of chopping to stir-fry evenly, pour that the sweet fermented flour sauce, the capsicum that are diluted with water by 1:1 are broken into, chickens' extract, cumin powder, 13 perfume (or spice), white sugar, constantly stir, and fry thick chilli sauce thickness, moisten with moderate heat, color and luster glow, is finally sprinkled into ripe sesame and stir-fries evenly;

E, drying in the air after cool packs in freshness-retaining tank, and puts into Refrigerator store.

Claims (1)

1. the manufacture craft of a beef paste, it is characterized in that, raw material comprises by quality proportioning: 250 parts, beef, 60 parts, capsicum, 40 parts, fermented soya bean, 10 parts, Chinese prickly ash, 10 parts of aniseed, 40 parts of peanuts, 200 parts of sweet fermented flour sauces, 5 parts of chickens' extracts, 5 parts of cumin powders, 13 5 parts of perfume, 2 parts of white sugar, 10 parts of ripe sesames, 200 parts of salad oils; Manufacturing process steps specifically comprises:

A, in pot, put into salad oil, the peanut of fried peeling, pulls out and cools;

B, in salad oil, put into Chinese prickly ash, after fried variable color, make little fire into, put into the capsicum, the aniseed that shred with scissors and stir-fry fast, capsicum is put into the peanut explode after frying shortcake, stir-fries even;

C, sort out aniseed, the capsicum of having fried is cooled, pack in sealing bag, roll brokenly with rolling pin, make capsicum broken;

In D, pot, put into salad oil, the beef of broken fourth is cut in stir-fry, add the fermented soya bean of chopping to stir-fry evenly, pour that the sweet fermented flour sauce, the capsicum that are diluted with water by 1:1 are broken into, chickens' extract, cumin powder, 13 perfume (or spice), white sugar, constantly stir, and fry thick chilli sauce thickness, moisten with moderate heat, color and luster glow, is finally sprinkled into ripe sesame and stir-fries evenly;

E, drying in the air after cool packs in freshness-retaining tank, and puts into Refrigerator store.