Preparation method of beef-soybean paste

Abstract

The invention provides a preparation method of beef-soybean paste, comprising the following steps: washing beef and cutting 5-6 cm cubes; adding a pickling material, uniformly stirring and pickling for 3 h; stewing cattle coccyx with slow fire for 3-4 h, extracting beef bulalo and concentrating and purifying, adding gelatin, cooling and coagulating to prepare jellied beef bulalo; cleaning soybeansand removing impurities, immersing with clear water for 5-6 h, steaming at high pressure for 15-20 min, and rolling to obtain crude soybean pehtze; adding flavoring into the pickled beef and stewingwith big fire for 40-60 min, and grinding with a meat grinder to obtain minced beef; mixing the jellied beef bulalo, soybean pehtze and minced beef according to the ratio of 0.3-0.5: 1: 1, adding flour paste, salt, monosodium glutamate, pepper and five spices powder, and stir-frying in salad oil of 100-120 DEG C for 20-25 min so as to obtain the beef-soybean paste. According to the beef-soybean paste of the invention, shelf life can be effectively prolonged, and nutrients in beef and soybeans can be reserved to the maximum.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of beef and soybean paste. Background technique [0002] Beef has high nutritional value, high protein content, and low fat content, so it tastes delicious and is loved by people. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. [0003] Soybean is rich in nutritional value, which contains high-quality protein, a large amount of unsaturated fatty acids, trace elements, calcium and B vitamins. It is not only rich in protein, but also contains more complete amino acids, especially rich in lysine, which just makes up for the deficiency of lysine in cereals, so it should be mixed with grains and beans to make t...

AI Technical Summary

Problems solved by technology

[0004] At present, the beef and soybean paste made by combining beef and soybean paste on the market mostly use fermentation to process soybeans, and in order to prolong the shelf life, a large amount of preservatives are added, which not only poses safety hazards, but also destroys the original nutrients in beef and soybeans , especially the destruction of soybean protein in soybeans