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Beef paste and production method thereof

A technology of beef paste and beef, which is applied in the field of condiments, can solve the problems of insufficient fullness and natural flavor, insufficient stability of aroma and concentration, etc., and achieve the effects of pure color, reduced salt ratio, and rich nutrition

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processed beef products currently prepared cannot give full play to their original flavor, the flavor is not full and natural, and the aroma and concentration are not stable enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of preparation method of beef paste is completed according to the following steps:

[0017] ① Glucose: 8%, monosodium glutamate: 8%, Vc: 0.2%, L-acid: 0.4%, L-salt: 1.2%, plant hydrolyzed protein: 10%, soy sauce: 6%, salt: 6%, white sugar 5%, green onion 5%, and water are put into the reaction kettle, after heating, after all the powdery materials are melted, add butter: 14%, large oil: 5% and beef: 4%, and add water to 100%;

[0018] ②Raise the temperature to 100-105°C and keep it for 1-2 hours;

[0019] ③Reduce the temperature rapidly after the reaction is over or release the beef reactants into the reaction kettle;

[0020] ④ Pass the beef reactants through the colloid mill twice;

[0021] ⑤ When the temperature of the beef reactant is lowered to 50-60°C, add 80Kg of beef reactant, 0.5Kg of beef essence, 1.3Kg of edible ethanol, 8Kg of purified water, 0.5Kg of thickener (CMC) and 0.1Kg of potassium sorbate in proportion Put it in the blender and stir for 10...

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PUM

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Abstract

The invention discloses a beef paste, comprising the following ingredients: 80-90 weight portions of beef reactant, 0.5-1.5 beef essence, 1-3 weight portions of eatable alcohol, 5-10 weight portions of purified water, 0.5-1 weight portions of thickening agent, and 0.1-0.2 weight portions of potassium sorbate. The whole production process of the beef paste is carried out in a reaction vessel, thus the production process is simple, safe, and healthy. The produced beef past has pure color, sauce flavor, mellow, thick and fresh taste, and abundant nutrition. According to the invention, the proportion of salt is reduced, so that the dietary requirements of modern people for low salt and health are satisfied.

Description

Technical field: [0001] The invention belongs to a condiment, in particular to a beef sauce and a preparation method thereof. Background technique: [0002] Beef is one of the meat products of Chinese people. Beef is rich in protein and amino acids, which can improve the body's disease resistance. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, resolving phlegm and calming wind, and quenching thirst. [0003] At present, with the improvement of people's living standards, people pay more and more attention to beef, and their demand is becoming more and more diversified. They are not only satisfied with eating fresh beef directly, but also have more and more demand for processed chicken and beef products. many. The processed beef products prepared now cannot give full play to their original flavor, the flavor is not full and natural, and the aroma and concentration are not stabl...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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