Flavored haw-containing beef paste preparation method

Abstract

The invention relates to a flavored haw-containing beef paste preparation method. The flavored haw-containing beef paste is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 10-12 parts of polished glutinous rice, 5-6 parts of haws, 5-6 parts of tomato paste, 1-1.2 parts of lalang grass rhizomes, 0.8-1 part of serrate rabdosia herb, 0.8-1.2 parts of luffa sponge, 0.6-0.8 part of malaytea scurfpea fruits, 9-10 parts of corn, 10-12 parts of ass bones, 6-8 parts of myrica rubra leaves, a 1-2% calcium chloride solution, 0.2-0.4% composite phosphate, 3-4 parts of glucose, 2-3 parts of zinc-rich yeast, 4-5 parts of table salt and 3-4 parts of soybean peptide. According to the flavored haw-containing beef paste disclosed by the invention, the raw material, namely the beef, is fermented with microorganisms, so that the produced beef products reserve the basic features of traditional beef, besides, the texture, the color, the mouth feel and the flavor of the products are obviously improved, and the quality guarantee period of the products is obviously prolonged; the soybean peptide is added to products obtained by performing ethanol extraction on the myrica rubra leaves, so that the flavored haw-containing beef paste has an obvious bacteriostasis effect, and besides, the health-care function brought by the soybean peptide is provided for human bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to beef processing, in particular to a preparation method of flavored hawthorn beef paste and the preparation method thereof. Background technique [0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is more and more unfavorable for its further development, wherein the most important problem concentrates on the quality color and luster, taste and its nutritional limitations of beef, which is not enough to keep up with the needs of people's lives. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a preparation method of flavored hawthorn beef sauce and...

AI Technical Summary

Problems solved by technology

[0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is becoming more and more unfavorable for its further development. The main problem is that the quality, color, taste and nutritional limitations of beef are not enough to meet the needs of people's lives.