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Preparation method of beef paste

A technology of beef paste and beef, which is applied to the functions of food ingredients, the preservation of food ingredients as antimicrobial, and food ingredients containing natural extracts, etc. It can solve the problems of high loss of nutrition and flavor, damage to sensory quality, and complicated sterilization technology To achieve the effect of promoting children's intelligence and physical development, rich taste and nutrition, and simple sterilization technology

Inactive Publication Date: 2018-02-06
莫艳清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing cans of beef sauce use chemical sterilization, which not only has very complicated sterilization technology, consumes manpower and material resources, but also causes a lot of loss of nutrition and flavor; a large amount of crushed spices are added in the production process to enhance the fragrance, resulting in residues of spices remaining in the product, destroying In addition, chemical nitrite, sodium erythorbate and other preservatives are added, which is not suitable for children to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Dry and pulverize 20 parts of licorice and 10 parts of Zanthoxylum bungeanum, extract with 30% ethanol solution at 50°C for 48 hours, centrifuge the extract, concentrate, dilute to volume with ethanol, store at 3°C, and reserve; 5 parts, 5 parts of angelica, 5 parts of cumin, and 5 parts of cloves are mashed and mixed in proportion, put in a hot pan and stir-fried for 35 seconds, then add palm oil and fry for 3 minutes, filter out the residue of traditional Chinese medicine, obtain spicy seasoning oil, and set aside;

[0025] The preparation method is as follows:

[0026] Step 1: Wash 20 parts of fresh beef off the surface and cut it into several pieces;

[0027] Step 2: Soak the processed chunk beef in 1.9% vitamin C solution for 2 hours, take it out, and set aside;

[0028] Step 3: Mince the beef obtained in step 2 for 2 minutes, chop and emulsify it with 7 parts of palm oil for 4 minutes, then mix the chopped and emulsified beef with salt and spicy seasoning oil, ch...

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PUM

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Abstract

The invention provides a preparation method of beef paste. The beef paste comprises the following raw materials: 15-25 parts of fresh beef, 5-8 parts of edible salt, 17-30 parts of spicing oil, 22-38parts of extract of Chinese traditional medicine as well as a vitamin C solution. The beef paste is prepared from the Chinese traditional medicine with a simple and efficient sterilization technology,the vitamin C solution and the spicing oil are added in the preparation process, so that not only can the beef paste be rich in taste and nutrition and good in quality and appearance, but also the beef paste is suitable for children to eat and has a greater promotion effect on mental and physical development of the children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of beef paste. Background technique [0002] Existing cans of beef sauce use chemical sterilization, which not only has very complicated sterilization technology, consumes manpower and material resources, but also causes a lot of loss of nutrition and flavor; a large amount of crushed spices are added in the production process to enhance the fragrance, resulting in residues of spices remaining in the product, destroying In addition, preservatives such as chemical nitrite and sodium erythorbate are added, which is not suitable for children. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a beef paste that is safe, non-toxic, convenient to make and has a good taste. [0004] The technical scheme adopted in the present invention is: [0005] A method for preparing beef paste, chara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L27/60A23L13/40A23L33/105
CPCA23V2002/00A23V2250/21A23V2250/708A23V2200/10A23V2200/30
Inventor 不公告发明人
Owner 莫艳清
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