CN104522618A - Spicy beef paste and preparation method thereof - Google Patents
Spicy beef paste and preparation method thereof Download PDFInfo
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- CN104522618A CN104522618A CN201510026629.8A CN201510026629A CN104522618A CN 104522618 A CN104522618 A CN 104522618A CN 201510026629 A CN201510026629 A CN 201510026629A CN 104522618 A CN104522618 A CN 104522618A
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Abstract
The invention relates to the field of food and in particular relates to spicy beef paste. The method for preparing the spicy beef paste is characterized by comprising the following steps: thoroughly cooking the beef with multiple block mass structures, crushing and mixing 10 parts of walnut kernels, 8 parts of peanuts, 1 part of white sesame seed, 8 parts of chili powder and 8 parts of maltodextrin, coagulating the powder to be of a granular structure by using 10 weight parts of water, separating the beef mass, and adding the granular structure into the beef mass; and preserving the beef mass in mixed oil, wherein the mixed oil comprise 15 weight parts of plant oil and 1 weight part of sesame oil. The spicy beef paste has the beneficial effects that the beef is full of fragrance in the mouth and has strong taste, the spicy beef paste is not similar to the previous beef paste, and the essence is in the oil. In addition, due to the weight adjustment effect of the beef mass, the beef paste is easy to suspend, can be distributed uniformly and is not layered.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of spiced hot beef sauce.
Background technology
Prior art defect is as follows:
1. the easy layering and precipitating of a lot of materials in beef paste, makes beef not tasty;
2. beef quality not easily suspends.
Summary of the invention
The object of invention: in order to provide a kind of spiced hot beef sauce, tasty good, taste is strong, not stratified.In order to reach as above object, the present invention takes following technical scheme:
Scheme one:
A kind of spiced hot beef sauce, is characterized in that, comprise beef group, and comprise multiple dough in beef group, described dough is the mixing of the weight fraction of following material, walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts; Above beef group is placed in miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part in described miscella.
Scheme two:
A kind of preparation method of spiced hot beef sauce, it is characterized in that, beef is boiled, and be multiple bulk block structures, mixing after walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts are pulverized, be nutty structure with water 10 weight portion by above powder agglomeration, by beef group separately, it is inner that nutty structure is placed in beef group; Beef group is placed in miscella preserve, in described miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part.
The further technical scheme of the present invention is, described nutty structure is injected in beef group by injection structure.
The further technical scheme of the present invention is, described beef group outside is coated with one deck edible film.
Adopt the present invention of as above technical scheme, following beneficial effect is had: beef entrance is disclosed relative to prior art, there is strong mouthfeel taste, unlike beef paste before, elite is all in grease, the present invention and the tune recast use of rolling into a ball due to beef in addition, it easily suspends, and is evenly distributed and not stratified.
Detailed description of the invention
Be described embodiments of the invention below, embodiment is not construed as limiting the invention:
A kind of spiced hot beef sauce, is characterized in that, comprise beef group, and comprise multiple dough in beef group, described dough is the mixing of the weight fraction of following material, walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts; Above beef group is placed in miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part in described miscella.
Adopt the present invention of as above technical scheme, because dough is thrown into beef, therefore taste is directly integrated in beef, instead of is dispersed in grease.
Scheme two:
A kind of preparation method of spiced hot beef sauce, it is characterized in that, beef is boiled, and be multiple bulk block structures, mixing after walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts are pulverized, be nutty structure with water 10 weight portion by above powder agglomeration, by beef group separately, it is inner that nutty structure is placed in beef group; Beef group is placed in miscella preserve, in described miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part.
This place provides a kind of basic implementation.
Namely granular article are directly inserted in beef texture, make overall sense of taste best.Described nutty structure is injected in beef group by injection structure.
As further preferred, described beef group outside is coated with one deck edible film.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.Those skilled in the art should understand the present invention and not be restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in claimed scope.
Claims (4)
1. a spiced hot beef sauce, is characterized in that, comprises beef group, and comprise multiple dough in beef group, described dough is the mixing of the weight fraction of following material, walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts; Above beef group is placed in miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part in described miscella.
2. the preparation method of a spiced hot beef sauce, it is characterized in that, beef is boiled, and be multiple bulk block structures, mixing after walnut kernel 10 parts, 8 parts, shelled peanut, white sesameseed 1 part, paprika 8 parts, maltodextrin 8 parts are pulverized, be nutty structure with water 10 weight portion by above powder agglomeration, by beef group separately, it is inner that nutty structure is placed in beef group; Beef group is placed in miscella preserve, in described miscella, comprises the vegetable oil 15 parts of weight portion, sesame oil 1 part.
3. the preparation method of a kind of spiced hot beef sauce as claimed in claim 2, is characterized in that, described nutty structure is injected in beef group by injection structure.
4. the preparation method of a kind of spiced hot beef sauce as claimed in claim 2, is characterized in that, described beef group outside is coated with one deck edible film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510026629.8A CN104522618A (en) | 2015-01-15 | 2015-01-15 | Spicy beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510026629.8A CN104522618A (en) | 2015-01-15 | 2015-01-15 | Spicy beef paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522618A true CN104522618A (en) | 2015-04-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510026629.8A Pending CN104522618A (en) | 2015-01-15 | 2015-01-15 | Spicy beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522618A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (en) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | Powdery sauce composition |
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
| CN101715837A (en) * | 2008-09-05 | 2010-06-02 | 克雷特农场工商联合公司 | Oil composition for the preparation of oil containing food products |
| CN103054000A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Carrot beef paste and method for making same |
-
2015
- 2015-01-15 CN CN201510026629.8A patent/CN104522618A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (en) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | Powdery sauce composition |
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN101715837A (en) * | 2008-09-05 | 2010-06-02 | 克雷特农场工商联合公司 | Oil composition for the preparation of oil containing food products |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
| CN103054000A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Carrot beef paste and method for making same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |