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Beef paste and producing method thereof

A production method, the technology of beef sauce, 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 simple production process

Inactive Publication Date: 2015-11-25
徐小芹
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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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Abstract

The present invention discloses beef paste and a producing method thereof. The producing method comprises the following steps: 1, 8% of glucose, 8% of MSG, 0.2% of Vc, 0.4% of L-acid, 1.2% of L-salt, 10% of plant hydrolyzed protein, 6% of soy sauce, 6% of salt, 5% of white sugar, 5% of green onions and water are poured into a reaction kettle, and heated until all the powdered materials are dissolved, then 14% of beef tallow, 5% of lard and 4 % of beef are added, and water is added to 100%; 2, the temperature is raised to 100-105 DEG C, and kept for 1-2 hours; 3, after completion of the reaction, the reaction kettle is rapidly cooled or the beef reactant is discharged from the reaction kettle; 4, the beef reactant is passed through a colloid mill twice; and 5, when the beef reactant temperature is dropped to 50-60 DEG C, the beef reactant, beef flavor, edible ethanol, purified water, a thickener and potassium sorbate are placed into a stirrer for stirring for 10-30 minutes, again passed through the colloid mill twice, and caned.

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 stable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 徐小芹
Owner 徐小芹
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