Mushroom beef paste and preparation method thereof
A technology for beef sauce and shiitake mushrooms is applied in the field of food deep processing to achieve the effects of good taste, filling market vacancies and fresh taste
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Embodiment 1
[0007] Embodiment 1: The raw material formula of this embodiment: mushroom 40%, soybean paste 20%, peanut oil 24%, lean beef 6%, fresh green onion 1%, fresh ginger 1%, fresh garlic 1%, dried red pepper 2.75%, 1.4% salt, 1% sugar, 0.5% monosodium glutamate, 1.2% spices (star anise, pepper, cinnamon, fennel in weight ratio 3:4:2:1), onion, ginger and garlic powder (weight ratio 1:1:1) 0.15 %. The preparation method is as follows: 1) Purification and pretreatment of raw materials: ① Shiitake mushroom rinsing and pretreatment: select fresh shiitake mushrooms, remove the stalks and wash them, blanching them in water above 90°C for 2-3 minutes, then rinsing them with running cold water for quick cooling , cut into 0.25-0.5cm 2 The diced shiitake mushrooms are used as material a for later use; ②Preparation of spicy oil: Take peanut oil, dried red pepper pieces, and water in a ratio of 8:1:1 and put them into a pot to heat and boil, then add spices, Ginger, green onion, garlic, incr...
Embodiment 2
[0008] Embodiment 2: The raw material formula of this embodiment: mushroom 44%, soybean paste 25%, lean beef 7.5%, peanut oil 15%, fresh green onion 1%, fresh ginger 1%, fresh garlic 1%, dried red pepper 1.9%, Salt 1%, sugar 1%, monosodium glutamate 0.5%, spices 1%, onion ginger garlic powder 0.1%. The preparation method is the same as in Example 1.
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