Spicy beef soybean paste and preparation method thereof
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A soybean paste and beef technology, applied in the food field, can solve problems such as monotonous taste
Inactive Publication Date: 2016-05-11
刘秋霞
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[0003] In order to solve the above problems, the present invention provides a spicy beef soybean paste and a preparation method thereof. The soybean paste has a unique flavor, is spicy and palatable, and can be eaten in moderation to whet the appetite. It can effectively make up for the relatively single variety of soybean paste on the market. lack of monotonous taste
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[0004] The invention provides a spicy beef soybean paste and a preparation method thereof, which is characterized in that the composition ratio of raw materials is as follows: 1 part of high-quality lean beef, 2 parts of soybeans, 2 parts of red pepper powder, 1 part of peanuts, and 0.5 part of watermelon seeds , 0.5 parts of refined salt, 0.5 parts of rice wine, and 3 parts of vegetable oil. The spicy beef soybean sauce specifically includes the following steps: first step, cook the fine beef with a slow fire for about one hour until cooked, then cut it into small particles after cooling; second step, add soybeans with 10 times the amount of water and cook for 30 minutes until The third step is to dry the soybeans naturally; the fourth step is to make chili oil: add red pepper powder when the vegetable oil is 70% hot, and stir it with a spoon to make it heat and absorb oil evenly; the fifth step is to mix the beef, Soybeans, vegetable oil cooled to room temperature, watermelo...
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Abstract
The invention relates to a food, in particular to a spicy beef soybean paste and a preparation method thereof. The spicy beef soybean paste and the preparation method thereof, provided by the invention, are characterized in that raw materials are as follows in proportion: 1 part of high-quality beef, 2 parts of soybeans, 2 parts of red pepper powder, 1 part of peanuts, 0.5 part of watermelon seeds, 0.5 part of refined salt, 0.5 part of rice wine, and 3 parts of vegetable oil. The preparation method for the spicy beef soybean paste specifically comprises the following steps: step 1, boiling the high-quality beef for one hour with slow fire until the high-quality beef is well cooked, cooling the cooked high-quality beef in air, and cutting the cooled beef into small grains; step 2, adding 10 times of water into the soybeans, boiling for 30 minutes until the soybeans are well cooked; step 3, allowing the cooked soybeans to be cooled naturally; step 4, preparing pepper oil: heating the vegetable oil to be 70% hot, adding the red pepper powder, stirring with a spoon to enable the red pepper powder to be heated and absorb oil uniformly; step 5, mixing the beef grains, the cooled soybeans, the vegetable oil cooled to the room temperature, the watermelon seeds, the refined salt and the rice wine uniformly, and then storing for 3-5 days under a sealed condition, so as to obtain the sauce which can be eaten.
Description
technical field [0001] The invention relates to a food, in particular to a spicy beef soybean paste and a preparation method thereof. Background technique [0002] Soybean paste is a more common sauce product on the table, but the variety of soybean paste currently on the market is relatively single, and the taste is monotonous. Beef is a low-fat, high-protein, delicious meat, which is very popular among the public; pepper is rich in vitamin C, folic acid, magnesium, potassium and capsaicin, which can effectively enhance appetite and have a certain antioxidant effect; soybean It is rich in nutrition, does not contain cholesterol, and has high edible value. The three kinds of foods with high nutritional value, beef, pepper, and soybeans, are processed into sauce products with a scientific ratio. The process is simple, and it has very ingenious operability and practical value. Contents of the invention [0003] In order to solve the above problems, the present invention pro...
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