CN103798747A - Preparation method of beef paste - Google Patents
Preparation method of beef paste Download PDFInfo
- Publication number
- CN103798747A CN103798747A CN201410072669.1A CN201410072669A CN103798747A CN 103798747 A CN103798747 A CN 103798747A CN 201410072669 A CN201410072669 A CN 201410072669A CN 103798747 A CN103798747 A CN 103798747A
- Authority
- CN
- China
- Prior art keywords
- beef
- preparation
- refined salt
- soya bean
- stewed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of beef paste. The preparation method comprises the following steps: S, selecting raw materials which are respectively beef, soybeans, refined salt, cooking wine and fresh ginger; S2, cleaning the beef, and soaking in the cooking wine for 30-40 minutes; S3, putting the soaked beef in a pot, adding water and boiling by a big fire, and stewing by a soft fire for 24 hours; S4, dicing the stewed beef; S5, cleaning the soybeans, adding water to boil, fishing out and draining off, cooling and stirring; and S6, mixing the diced beef and stirred soybeans, refined salt and fresh ginger in a weight proportion of 3:3:1:1, and sterilizing and disinfecting the mixture, and placing in a bottle and sealing. Therefore, the preparation method disclosed by the invention is simple and easy to operate, and the prepared beef paste is high in nutritional value.
Description
Technical field
The present invention relates to a kind of preparation method, relate in particular to a kind of preparation method of beef paste.
Background technology
Beef is rich in protein, and amino acid ratio of components pork more approaches human body needs, can improve body resistance against diseases, to growing and postoperative, the people of aftercare supplement lose blood, the aspect such as repair tissue is suitable especially, eat beef severe winter and can warm up stomach, be the help good merchantable brand in this season.Beef has tonifying middle-Jiao and Qi in addition, nourishes taste, strong muscles and bones, and the breath wind that reduces phlegm, effect of the saliva that quenches the thirst, is suitable for the yellow dizzy people of hidden under middle gas, the body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and face and eats.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of method is simple, the preparation method of easy-operating beef paste.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of beef paste, and this preparation method comprises successively:
Step 1: select raw material one, described raw material is respectively that beef, soya bean, refined salt, material spill, ginger;
Step 2: described beef is cleaned, be placed on material and spill middle immersion 3040 minutes;
Step 3: by the beef after described immersion, put into the pot big fire that adds water and boil, little fire is stewed 24 hours slowly;
Step 4: the beef of stewing well is favored with to fourth;
Step 5: by described soya bean clean, add water boil, pull out drain, cooling, stir rotten;
Step 6: be 3: 3: 1 with the soya bean, refined salt, the ginger that stir after rotten according to weight ratio by described diced beef: together with 1 the mixed platform of ratio, and by described mixture sterilizing, put into bottle, sealing.
Described soak time is 35 minutes.
Described little fire is stewed 3 hours slowly.
Compared with prior art, beneficial effect of the present invention is:
Because beef paste of the present invention is drawn materials simply, step is few, and therefore the inventive method is simple, easy to operate, and the beef paste of producing is of high nutritive value.
The specific embodiment
Below tie the platform specific embodiment and describe the present invention in detail
A preparation method for beef paste, this preparation method comprises successively:
Step 1: select raw material with, described raw material is respectively beef, soya bean, refined salt, cooking wine, ginger;
Step 2: described beef is cleaned, be placed on material and spill middle immersion 3040 minutes;
Step 3: by the beef after described immersion, put into the pot big fire that adds water and boil, little fire is stewed 24 hours slowly;
Step 4: the beef of stewing well is favored with to fourth;
Step 5: by described soya bean clean, add water boil, pull out drain, cooling, stir rotten;
Step 6: be 3: 3: 1 with the soya bean, refined salt, the ginger that stir after rotten according to weight ratio by described diced beef: together with 1 the mixed platform of ratio, and by described mixture sterilizing, put into bottle, sealing.
Described soak time is 35 minutes.
Described little fire is stewed 3 hours slowly.
In sum, the inventive method is simple, easy to operate.
The foregoing is only preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; in every case the equivalence that those of ordinary skills do according to disclosed content is modified or is changed, and all should include in the protection domain of recording in claims.
Claims (3)
1. a preparation method for beef paste, is characterized in that: this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively that beef, soya bean, refined salt, material spill, ginger;
Step 2: described beef is cleaned, be placed in cooking wine and soak 3040 minutes;
Step 3: by the beef after described immersion, put into the pot big fire that adds water and boil, little fire is stewed 24 hours slowly;
Step 4: the beef of stewing well is favored with to fourth;
Step 5: by described soya bean clean, add water boil, pull out drain, cooling, stir rotten;
Step 6: be 3: 3: 1 with the soya bean, refined salt, the ginger that stir after rotten according to weight ratio by described diced beef: together with 1 the mixed platform of ratio, and by happy described mixture bacterium sterilization, put into bottle, sealing.
2. the preparation method of beef paste according to claim 1, is characterized in that: described soak time is 35 minutes.
3. the preparation method of beef paste according to claim 1, is characterized in that: described little fire is stewed 3 hours slowly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072669.1A CN103798747A (en) | 2014-02-28 | 2014-02-28 | Preparation method of beef paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072669.1A CN103798747A (en) | 2014-02-28 | 2014-02-28 | Preparation method of beef paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798747A true CN103798747A (en) | 2014-05-21 |
Family
ID=50696518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410072669.1A Pending CN103798747A (en) | 2014-02-28 | 2014-02-28 | Preparation method of beef paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798747A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366441A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of beef and watermelon paste |
| CN107319000A (en) * | 2017-07-11 | 2017-11-07 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of dried beef paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758872A (en) * | 1980-09-25 | 1982-04-08 | Nozaki Kamaboko Kk | Preparation of corn beef paste |
| KR20080017505A (en) * | 2006-08-21 | 2008-02-27 | 최복이 | Hotpepper paste sauce for boiled rice and method thereof |
| CN102754813A (en) * | 2011-04-24 | 2012-10-31 | 重庆市合川区合双科技有限公司 | Preparation method of beef soybean paste |
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN102934794A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Beef fermented-soybean sauce |
-
2014
- 2014-02-28 CN CN201410072669.1A patent/CN103798747A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758872A (en) * | 1980-09-25 | 1982-04-08 | Nozaki Kamaboko Kk | Preparation of corn beef paste |
| KR20080017505A (en) * | 2006-08-21 | 2008-02-27 | 최복이 | Hotpepper paste sauce for boiled rice and method thereof |
| CN102754813A (en) * | 2011-04-24 | 2012-10-31 | 重庆市合川区合双科技有限公司 | Preparation method of beef soybean paste |
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN102934794A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Beef fermented-soybean sauce |
Non-Patent Citations (1)
| Title |
|---|
| 张莉，等: "《简易四季菜谱》", 31 August 1993, 海洋出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366441A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of beef and watermelon paste |
| CN107319000A (en) * | 2017-07-11 | 2017-11-07 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of dried beef paste |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |