CN105077181A - Preparation method of fragrant and sweet beef paste for liver protection - Google Patents
Preparation method of fragrant and sweet beef paste for liver protection Download PDFInfo
- Publication number
- CN105077181A CN105077181A CN201510438880.5A CN201510438880A CN105077181A CN 105077181 A CN105077181 A CN 105077181A CN 201510438880 A CN201510438880 A CN 201510438880A CN 105077181 A CN105077181 A CN 105077181A
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- Prior art keywords
- beef
- beef paste
- sweet
- sauce
- liver
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- 235000015278 beef Nutrition 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 210000004185 liver Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 241000005787 Cistanche Species 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 20
- 241000233866 Fungi Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 241001668545 Pascopyrum Species 0.000 claims description 7
- 241001113925 Buddleja Species 0.000 claims description 6
- 244000179560 Prunella vulgaris Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010899 nucleation Methods 0.000 claims description 6
- 235000008113 selfheal Nutrition 0.000 claims description 6
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 4
- 229960002504 capsaicin Drugs 0.000 claims description 4
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 240000008866 Ziziphus nummularia Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000123846 Buddleja officinalis Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 208000006069 Corneal Opacity Diseases 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 231100000269 corneal opacity Toxicity 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 150000003278 haem Chemical class 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 238000001727 in vivo Methods 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 2
- 241000475481 Nebula Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a preparation method of fragrant and sweet beef paste for liver protection. The beef paste is made from the following raw materials in parts by weight: beef 200-220, dried chili 200-220, sweet soybean paste 200-220, tremella 15-18, red dates 10-12, wheat seedling powder 10-12, herba cistanches 0.7-0.9, Buddleja Officinalis 0.9-1.1, spica prunellae 0.5-0.7, table salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, a proper amount of papain and a proper amount of xanthan gum. The beef paste is delicious, tasty and refreshing and highly nutritious, and the wheat seedling powder added into the beef paste contributes to the action of heme, and can promote metabolism in vivo and remove cell waste. In addition, a variety of Chinese medicinal herbs are added in the process-cycle of the beef paste so that the beef paste has effects in clearing heat and nourishing liver, improving eyesight and removing slight corneal opacity, relaxing bowel, clearing away liver-fire and dispersing stagnation.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially one protects the liver fragrant and sweet beef paste and preparation method thereof.
Background technology
Beef is a kind of high protein, low-fat food, unique flavor, dark liking by consumers in general, direct eating mouth feel is tough and tensile, hardness is large, and when using capsicum and beef is mixed and made into capsicum beef paste, the addition of capsicum crosses that I haven't seen you for ages makes taste dullness in sauce, add to and to a certain degree taster can be allowed to regress because the pungent of capsicum is overweight again, therefore make beef fresh purification by specially treated beef, make that capsicum is low pepperyly makes newly formed beef paste color, smell and taste all good, taste is simply fantastic.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide and a kind ofly protect the liver preparation method of fragrant and sweet beef paste and preparation method thereof.
The technical solution adopted in the present invention is:
Protect the liver a preparation method for fragrant and sweet beef paste, be made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, white fungus 15-18, red date 10-12, Wheat Grass Powder 10-12, saline cistanche 0.7-0.9, butterflybush flower 0.9-1.1, selfheal 0.5-0.7 salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate;
A kind of preparation method protecting the liver fragrant and sweet beef paste according to claim 1, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) saline cistanche, butterflybush flower, selfheal are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get white fungus, red date reduce internal heat after adding 2-3 times of water infusion 2-3h stoning stir evenly to obtain red date white fungus slurry, add Wheat Grass Powder after cooling to room temperature, fully stir to obtain wheat seeding white fungus jujube sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, adds wheat seeding white fungus jujube sauce and fully stir rear 0-4 DEG C of refrigeration 8-9h and get final product after can opening.
Beneficial effect of the present invention is:
Beef paste delicious food of the present invention is tasty and refreshing, nutrition is high, wherein added Wheat Grass Powder contributes to ferroheme effect, the eliminating of body intracellular metabolic and cellular waste can be promoted, the present invention use papain and xanthans to arrange in pairs or groups to process beef to make beef fresh purification, color and luster are good, mouthfeel good, remove capsaicine by supercritical carbon dioxide extraction technology and become extremely low by the pungent of capsicum, then to arrange in pairs or groups sauce processed with the beef after process, make beef paste color, smell and taste all good, taste is simply fantastic; In addition, the present invention with the addition of multiple Chinese herbal medicine in process, have heat-clearing nourishing the liver, removing nebula, relax bowel, clearing away the liver-fire, Disperse hepatic depression effect.
Detailed description of the invention
Protect the liver a preparation method for fragrant and sweet beef paste, be made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, white fungus 15, red date 10, Wheat Grass Powder 10, saline cistanche 0.7, butterflybush flower 0.9, selfheal 0.5, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
A kind of preparation method protecting the liver fragrant and sweet beef paste according to claim 1, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) saline cistanche, butterflybush flower, selfheal are added 5 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get white fungus, red date reduce internal heat after adding 2 times of water infusion 2h stoning stir evenly to obtain red date white fungus slurry, add Wheat Grass Powder after cooling to room temperature, fully stir to obtain wheat seeding white fungus jujube sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, adds wheat seeding white fungus jujube sauce and fully stir rear 0-4 DEG C of refrigeration 8-9h and get final product after can opening.
Claims (2)
1. protect the liver a preparation method for fragrant and sweet beef paste, it is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, white fungus 15-18, red date 10-12, Wheat Grass Powder 10-12, saline cistanche 0.7-0.9, butterflybush flower 0.9-1.1, selfheal 0.5-0.7, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate.
2. a kind of preparation method protecting the liver fragrant and sweet beef paste according to claim 1, is characterized in that comprising the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) saline cistanche, butterflybush flower, selfheal are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get white fungus, red date reduce internal heat after adding 2-3 times of water infusion 2-3h stoning stir evenly to obtain red date white fungus slurry, add Wheat Grass Powder after cooling to room temperature, fully stir to obtain wheat seeding white fungus jujube sauce;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, suitable quantity of water and remain each raw material and fully stir, after tinning, sealing is placed in sterilization 15min in boiling water, adds wheat seeding white fungus jujube sauce and fully stir rear 0-4 DEG C of refrigeration 8-9h and get final product after can opening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438880.5A CN105077181A (en) | 2015-07-24 | 2015-07-24 | Preparation method of fragrant and sweet beef paste for liver protection |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438880.5A CN105077181A (en) | 2015-07-24 | 2015-07-24 | Preparation method of fragrant and sweet beef paste for liver protection |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077181A true CN105077181A (en) | 2015-11-25 |
Family
ID=54559235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510438880.5A Pending CN105077181A (en) | 2015-07-24 | 2015-07-24 | Preparation method of fragrant and sweet beef paste for liver protection |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077181A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN104207102A (en) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | Spicy and hot cattle beef sauce and preparation method thereof |
-
2015
- 2015-07-24 CN CN201510438880.5A patent/CN105077181A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN104207102A (en) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | Spicy and hot cattle beef sauce and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
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| RJ01 | Rejection of invention patent application after publication |