Preparation method of convenience beef soup

Abstract

The invention relates to a preparation method for transforming a conventional well-known snack in the Huainan region to a convenience food which can be circulated in the market. The preparation method is adopted to prepare the convenience food which can be stored for a long time, is convenient to transport and can be eaten at any time and any place while the advantages of the traditional snack, Huainan beef soup, are developed, and the nutritional ingredients and flavor materials in beef are fully extracted, so that a market of fast-moving consumer goods is greatly enriched, and the requirements of people on various types of foods are met. Simultaneously, the product quality is stable, the product is convenient and safe, the large-scale industrial production can be realized, and economic and social benefits are remarkable.

Description

technical field [0001] The invention relates to a preparation method of instant food. Background technique [0002] Huainan Beef Soup is made from selected beef and beef bones, adding dozens of nourishing medicinal materials and stewed ingredients according to a certain proportion through traditional techniques. Served with vermicelli and dried shredded rice, it makes people never get tired of eating it. It is a well-known snack in Jiangyuwan area. The commonly used production methods are: [0003] ①. Preparation of chili oil: Take an appropriate amount of refined butter, put it into a pot and heat until the butter is completely liquid, add dry red chili powder equivalent to 25% of the amount of butter, and then heat slowly until the aroma of chili is obvious When it escapes, turn off the heat and cool to room temperature, filter out the chili residue to obtain chili oil. [0004] ②. Production of beef and offal: Cook fresh beef and offal, freeze at -1°C to -2°C for 2 to ...

AI Technical Summary

Problems solved by technology

[0009] ①. Existing technology can only be applied to handmade at home or at a fixed point, and the place and time of eating have great limitations

[0010] ②. The existing technology has high processing cost, low efficiency, serious waste and pollution, which is not conducive to circulation and promotion

[0011] ③. The quality of raw and auxiliary materials, processing technology, processing process and other elements of the existing technology, especially the sanitary conditions on site, cannot be uniformly controlled, and product quality and safety cannot be effectively guaranteed