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Spicy beef paste for instant potato noodles and preparation method of spicy beef paste

A technology of potato noodles and beef sauce, which is applied in the field of food processing, can solve the problems of poor nutrition and taste, unhealthy health, etc., and achieve the effect of stable sauce flavor, easy cooking and balanced nutrition

Inactive Publication Date: 2015-04-29
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet people's needs, many blended spicy beef sauces have appeared on the market, artificially added coloring, preservatives, etc. Although the output has doubled, the nutrition and taste are not good, and more importantly, it is not good for health.
[0003] In addition, with the development of potato staple food processing technology, foods prepared from potatoes have received more and more attention, especially potato noodles made from potatoes have been widely promoted, but there is currently a lack of special products for potato noodles. Nutrition and flavor, and the sauce that matches it is used as condiment, therefore, how to develop a kind of spicy beef sauce for potato noodles has far-reaching significance

Method used

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  • Spicy beef paste for instant potato noodles and preparation method of spicy beef paste

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preparation example Construction

[0044] As shown in Figure 1, a kind of preparation method of instant potato noodles with spicy beef sauce comprises the following steps:

[0045] Step 1. Preparation of cooked minced beef, minced beef, and cooking at 70-120°C for 15-50 minutes to obtain cooked minced beef;

[0046] Step 2, preparing diced carrots, and grinding the peppercorns and peppers into powder to obtain the peppercorn noodles and pepper noodles;

[0047] Step 3, stir-fry cooked minced beef, diced carrots, prickly ash noodles, chili noodles and other components in the spicy beef sauce to obtain the spicy beef sauce for potato noodles.

[0048] In the preparation method of the instant potato noodles with spicy beef sauce, in step 2, carrots are cut into 1-2mm 3 diced carrots, and boil the diced carrots.

[0049] In the preparation method of the instant potato noodles with spicy beef sauce, in step 2, the Chinese prickly ash and chili are crushed and passed through a 100-150 mesh sieve.

[0050]In the pr...

Embodiment 1

[0052] Step 1. Cut 500g-1500g of beef into pieces, wash and soak for 1-2 hours to remove blood;

[0053] Step 2. Put the minced beef that has been removed from the blood into the extraction tank, pre-cook the minced beef in boiling water at 100°C for 20-40 minutes, vacuum the foam on the liquid surface, and remove the minced beef for later use ;

[0054] Step 3. Wash 83g-250g of carrots, peel them, and cut them into pieces. Cut the carrots into 1×1×1mm 3 Ding Xiaoding, boiled in boiling water and removed for later use;

[0055] Step 4: Grind 52g-158g of Chinese prickly ash into powder, and pass through a 120-mesh sieve;

[0056] Step 5, grind 92g-279g of pepper into powder, and pass through a 120-mesh sieve;

[0057] Step 6. Seasoning preparation: pepper noodles: 52g-158g, chili noodles: 92g-279g, salt: 31g-94g, sugar: 40g-122g, monosodium glutamate: 34g-105g, bean paste: 210g-631g, cooking wine: 72g- 219g, soy sauce: 72g-219g;

[0058] Step 7. Mix the minced beef, diced ...

Embodiment 2

[0060] A spicy beef sauce for instant potato noodles, made of the following components by weight: minced beef: 500g, diced carrot: 83.3g, pepper noodles: 52.52g, chili noodles: 92.92g, salt: 31.11g, sugar: 40.4 g. Monosodium glutamate: 34.74g, bean paste: 210.08g, cooking wine: 72.72g, soy sauce: 72.72g.

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Abstract

The invention discloses spicy beef paste for instant potato noodles and a preparation method of the spicy beef paste. The spicy beef paste comprises the following components in parts by weight: 33-53 parts of beef, 4-11 parts of carrots, 9-18 parts of Chinese prickly ash, 19-22 parts of chili, 6-11 parts of salt, 6-18 parts of white sugar, 6-11 parts of aginomoto, 45-65 parts of broad-bean sauce, 15-25 parts of cooking wine and 14-22 parts of soybean sauce. The preparation method comprises the following steps: cutting up the beef and boiling at 70-120 DEG C for 15-50 minutes; cutting the carrots into slices, grinding the Chinese prickly ash and the chili into powder to obtain the Chinese prickly ash powder and chili powder; and mixing the cooked ground beef, the sliced carrots, the Chinese prickly ash powder, the chili powder and other components in the spicy beef paste, and frying with oil, so as to obtain the spicy beef paste for the potato noodles. The spicy beef paste is spicy, palatable, balanced in nutrient, stable and uniform in sauce flavor, is especially suitable for being matched with the potato noodles, and can play a role in supplement with one another in flavor and nutrient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy beef sauce for instant potato noodles and a preparation method thereof. Background technique [0002] Spicy beef sauce is one of the bibimbap and noodle sauces that people like in daily life. It not only has a spicy taste, is convenient to eat, but also has a balanced nutrition. As a kind of traditional Chinese sauce, spicy beef sauce is widely loved by people at home and abroad, especially those who like spicy food. In order to cater to people's needs, many blended spicy beef sauces have appeared on the market, artificially added pigments, preservatives, etc. Although the output has doubled, the nutrition and taste are not good, and more importantly, they are not good for health. [0003] In addition, with the development of potato staple food processing technology, foods prepared from potatoes have received more and more attention, especially potato noodles ma...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/314A23L27/60A23L13/10A23L13/40
CPCA23L13/42A23L13/428A23L13/67A23L19/19A23L27/60
Inventor 张泓李慧超胡宏海戴小枫张荣刘倩楠黄艳杰徐芬张春江黄峰张雪陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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