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Black termitomyces albuminosus spicy beef paste and preparation method thereof

A technology for spicy beef sauce and chicken fir fungus, which is applied in the field of spicy sauce, can solve the problems of short shelf life, complex production process, and preservatives, and achieve long shelf life, no chemical preservatives added, and strong fragrance. Effect

Pending Publication Date: 2020-08-18
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The Chinese invention patent with the application number of CN 201910190368.1 discloses a kind of spicy sauce of Gallus firjiri. In this method, the spicy sauce is made by using the fungus, but the sauce in the prior art has the following problems: one is that it contains antiseptic The second is that the production process is complicated, and the third is that the added components contain easily oxidizable substances, resulting in a short shelf life of the product

Method used

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  • Black termitomyces albuminosus spicy beef paste and preparation method thereof
  • Black termitomyces albuminosus spicy beef paste and preparation method thereof
  • Black termitomyces albuminosus spicy beef paste and preparation method thereof

Examples

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Effect test

Embodiment 1

[0050] Embodiment 1: Raw material preparation: fragrance oil: get 5 parts of spices (composed of Chinese prickly ash, star anise, cassia bark and fragrant leaves with a mass ratio of 1:0.5:1:0.8) and pour into 6 parts of vegetable oil after preheating, heat And keep stirring, when there is a strong fragrance, take it out, and make aroma oil after cooling.

[0051] Chili oil: Heat 4 parts of aroma oil for preparation, add 1.2 parts of chili powder and stir evenly. After the color of chili powder turns reddish brown, filter to obtain chili oil.

[0052] Gallium black skin fungus: get 25 parts of fresh and insect-free chicken fir fungus, and the black skin fungus is cut into 0.3-0.4cm long segments.

[0053] Beef cubes: choose fresh beef shank after cleaning, remove the tendon connective tissue in the meat, put it in hot water to blanch, remove blood foam and sundries, and cut the blanched beef into 0.3-0.5cm×0.5cm granules beef cubes.

[0054] Step 1: Put 150 parts of cut beef...

Embodiment 2

[0059] Embodiment 2: Raw material preparation: fragrance oil: get 4 parts of spices (composed of Chinese prickly ash, star anise, cassia bark and fragrant leaves with a mass ratio of 1:0.5:1:0.8) and pour into 5 parts of vegetable oil after preheating, heat And keep stirring, when there is a strong fragrance, take it out, and make aroma oil after cooling.

[0060] Chili oil: Prepare 3 parts of aroma oil and heat it, add 1 part of chili powder and stir evenly, wait until the color of chili powder turns reddish brown, filter to get chili oil.

[0061] Gallium fruticosa: take 20 portions of fresh and pest-free gallium fruticosa, and cut the fungus into 0.3-0.4cm long sections.

[0062] Beef cubes: choose fresh beef shank after cleaning, remove the tendon connective tissue in the meat, put it in hot water to blanch, remove blood foam and sundries, and cut the blanched beef into 0.3-0.5cm×0.5cm granules .

[0063] Step 1: Put 120 parts of cut beef cubes into a stainless steel bas...

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Abstract

The invention discloses black termitomyces albuminosus spicy beef paste and a preparation method thereof. The black termitomyces albuminosus spicy beef paste is prepared from the following componentsin parts by weight: 100-150 parts of beef, 50-60 parts of soybean vegetable oil, 20-30 parts of termitomyces albuminosus, 6-7 parts of scented oil, 5-6 parts of dry yellow soybean paste, 5-6 parts ofcooking wine, 2-3 parts of corn starch, 3-4 parts of chili oil, 0.5-0.7 part of thick broad-bean sauce, 0.5-1 part of oyster sauce, 0.5-0.7 part of white granulated sugar, 0.3-0.4 part of bruised ginger and garlic and 0.2-0.3 part of edible salt. The preparation method comprises the following steps of preparing raw materials, performing pickling, performing flavoring, performing canning, performing exhausting, performing sealing, performing cooling, performing inspection and the like. The preparation method of the black termitomyces albuminosus spicy paste provided by the invention is simple and easy to operate, enriches the processing types of sauce products, and provides a processing basis for the extension of the industrial chain of black termitomyces albuminosus.

Description

technical field [0001] The invention relates to a spicy sauce, in particular to a spicy beef sauce of Gallia pilosulae and a preparation method thereof. Background technique [0002] With the accelerated pace of people's life and work, convenient and fast processed canned food is popular among consumers. Currently, there are abundant ready-to-eat canned products on the market, but only a handful of canned food processed by combining edible fungi and meat number. [0003] Termitomyces albuminosus belongs to Basidiomycetes, Phytomycetes, Agaricaceae, Trichomonaceae. Its meat is fresh and tender, and it has a unique taste. It can be used as food and medicine, and is favored by people. Gallium fir is not only rich in amino acids, vitamins, alcohols and a variety of biological enzymes, but also contains polyphenols, polysaccharides, flavonoids and other biologically active ingredients. These active ingredients are often used to relieve pain and inflammation, improve immunity, ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/70A23L27/00A23L31/00A23L33/10
CPCA23L27/60A23L13/72A23L27/00A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2250/18A23V2250/5118A23V2250/1614
Inventor 许俊齐刘峰池谢春芹洪文龙曹淼
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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