CN105231409A - Preparation method of beef paste capable of soothing nerves and benefitting qi - Google Patents
Preparation method of beef paste capable of soothing nerves and benefitting qi Download PDFInfo
- Publication number
- CN105231409A CN105231409A CN201510438453.7A CN201510438453A CN105231409A CN 105231409 A CN105231409 A CN 105231409A CN 201510438453 A CN201510438453 A CN 201510438453A CN 105231409 A CN105231409 A CN 105231409A
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- parts
- beef
- beef paste
- lichee
- nerves
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- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 210000005036 nerve Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 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
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 17
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 17
- 235000015067 sauces Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000234295 Musa Species 0.000 claims description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 10
- 230000009286 beneficial effect Effects 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 6
- 235000002168 Tilia europaea Nutrition 0.000 claims description 6
- 240000006909 Tilia x europaea Species 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000001914 calming effect Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 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
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 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
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000292211 Canna coccinea Species 0.000 abstract 3
- 235000005273 Canna coccinea Nutrition 0.000 abstract 3
- 244000183278 Nephelium litchi Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000010955 Hovenia acerba Nutrition 0.000 abstract 1
- 241001533134 Hovenia acerba Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 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
- 238000000034 method Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 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 invention relates to a preparation method of beef paste capable of soothing the nerves and benefiting qi. The beef paste is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 200-220 parts of dried red peppers, 200-220 parts of sweet fermented flour paste, 18-20 parts of canna edulis ker tubers, 10-12 parts of litchis, 2-3 parts of white vinegar, 1-1.2 parts of chrysanthemum morifolium ramat, 0.5-0.6 part of bodhi leaves, 0.9-1.1 parts of hovenia acerba, 18-20 parts of table salt, 10-12 parts of white granulated sugar, 3-4 parts of gourmet powder, an appropriate amount of papain and an appropriate amount of xanthan gum. The canna edulis ker tubers are added to the beef paste disclosed by the invention, so that the beef paste has the fragrance of canna edulis ker, besides, the beef paste has the effects of clearing heat, promoting diuresis, soothing the nerves and reducing blood pressure, and the litchis can improve the immunity of organisms, moisten skins and beautify the features.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially one is calmed the nerves beneficial gas 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 preparation method of a kind of beneficial gas beef paste of calming the nerves and preparation method thereof.
The technical solution adopted in the present invention is:
Calm the nerves the preparation method of beneficial gas beef paste, is made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, banana dasheen stem tuber 18-20, lichee 10-12, light-coloured vinegar 2-3, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-1.2, tilia europaea 0.5-0.6, honey raisin tree 0.9-1.1, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of beneficial gas beef paste of calming the nerves 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) FLOS CHRYSANTHEMI ALBA from Haizhou of China, tilia europaea, honey raisin tree 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) getting banana dasheen stem tuber, to enter to be pounded after food steamer cooks pureed for subsequent use, immerses 20-30min in light-coloured vinegar after lichee being removed the peel stoning, takes out to mash to pour in banana dasheen stem tuber mud to stir evenly to obtain vinegar fragrant lichee taro mud;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, vinegar fragrant lichee taro mud, suitable quantity of water and remain each raw material fully to stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Beneficial effect of the present invention is:
Beef paste of the present invention in addition banana dasheen stem tuber makes sauce with the fragrance of taro, there is clearing heat and promoting diuresis simultaneously, to calm the nerves the effect of step-down, lichee can improve immunity of organisms, moistening skin beautifying, the present invention uses papain and xanthans to arrange in pairs or groups to process beef to make, and 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, again with process after beef to arrange in pairs or groups sauce processed, 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, has effect of dispelling wind and heat from the body, flat liver improving eyesight, clearing heat and detoxicating, dispelling wind and removing obstruction in the meridians.
Detailed description of the invention
Calm the nerves the preparation method of beneficial gas beef paste, is made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, banana dasheen stem tuber 18, lichee 10, light-coloured vinegar 2, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1, tilia europaea 0.5, honey raisin tree 0.9, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
The preparation method of a kind of beneficial gas beef paste of calming the nerves 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) FLOS CHRYSANTHEMI ALBA from Haizhou of China, tilia europaea, honey raisin tree are added 5-6 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) getting banana dasheen stem tuber, to enter to be pounded after food steamer cooks pureed for subsequent use, immerses 20min in light-coloured vinegar after lichee being removed the peel stoning, takes out to mash to pour in banana dasheen stem tuber mud to stir evenly to obtain vinegar fragrant lichee taro mud;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, vinegar fragrant lichee taro mud, suitable quantity of water and remain each raw material fully to stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Claims (2)
1. calm the nerves the preparation method of beneficial gas 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, banana dasheen stem tuber 18-20, lichee 10-12, light-coloured vinegar 2-3, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-1.2, tilia europaea 0.5-0.6, honey raisin tree 0.9-1.1, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate.
2. the preparation method of a kind of beneficial gas beef paste of calming the nerves 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) FLOS CHRYSANTHEMI ALBA from Haizhou of China, tilia europaea, honey raisin tree 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) getting banana dasheen stem tuber, to enter to be pounded after food steamer cooks pureed for subsequent use, immerses 20-30min in light-coloured vinegar after lichee being removed the peel stoning, takes out to mash to pour in banana dasheen stem tuber mud to stir evenly to obtain vinegar fragrant lichee taro mud;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect sauce, vinegar fragrant lichee taro mud, suitable quantity of water and remain each raw material fully to stir, after tinning, sealing to be placed in boiling water sterilization 15min and to get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438453.7A CN105231409A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438453.7A CN105231409A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231409A true CN105231409A (en) | 2016-01-13 |
Family
ID=55029471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510438453.7A Pending CN105231409A (en) | 2015-07-24 | 2015-07-24 | Preparation method of beef paste capable of soothing nerves and benefitting qi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231409A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552240A (en) * | 2003-05-30 | 2004-12-08 | 蒋佃水 | Antifatigue hot pepper food |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| 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 |
| KR20150059565A (en) * | 2013-11-22 | 2015-06-01 | 연건호 | Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume |
-
2015
- 2015-07-24 CN CN201510438453.7A patent/CN105231409A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552240A (en) * | 2003-05-30 | 2004-12-08 | 蒋佃水 | Antifatigue hot pepper food |
| KR20150059565A (en) * | 2013-11-22 | 2015-06-01 | 연건호 | Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 方红美: "黄原胶与木瓜蛋白酶对牛肉品质的影响研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑（月刊）》 * |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |