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Halal beef-mutton braised seasoning and preparation method thereof

A technology of beef and mutton and seasoning, which is applied in the field of seasoning, can solve the problems of unbalanced nutrition, too simple formula, and unreasonableness of hot sauce, and achieve the effect of rigorous and scientific formula, rich taste and bright color

Inactive Publication Date: 2016-12-14
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the formula is too simple and unreasonable, which makes the prepared chili sauce nutritionally unbalanced, or requires seafood or other meat to ensure the nutrition of chili sauce, and at the same time, wine and other alcoholic beverages are needed to enhance the taste, remove the smell and increase the aroma, or use a large amount of monosodium glutamate Wait for the freshener to enhance the freshness

Method used

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  • Halal beef-mutton braised seasoning and preparation method thereof
  • Halal beef-mutton braised seasoning and preparation method thereof
  • Halal beef-mutton braised seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] A halal red braised beef and mutton seasoning made from the following raw materials by weight:

[0073] Vegetable oil 75, bean paste 6.6, tempeh 2.5, garlic 1.6, ginger 3, star anise powder 1.5, sugar 2, fermented chili powder 12, fermented bean curd powder 3, special salt 3, spices 1, edible fungus enzymatic powder 8, pepper powder 1.35, Plant extract 3, compound flavor peptide 3;

[0074] The preparation method of the edible fungus enzymatically hydrolyzed powder includes the following steps: evenly mixing the oyster mushroom fruiting bodies, the crab-flavored mushroom fruiting bodies, and the shiitake mushroom fruiting bodies at a mass ratio of 2:1:2, crushing to particles, and adding the crushed material mass 5 1 times the citric acid aqueous solution, evenly mix, adjust the pH to 5.5, add 0.5% of the mass of the mixture of biological enzymes, enzymolyze at 50°C for 36 minutes; filter the enzymatic hydrolysate, concentrate the filtrate under reduced pressure and freeze-d...

Embodiment 2

[0107] A halal red braised beef and mutton seasoning is made from the following parts by weight:

[0108] Vegetable oil 60, bean paste 4, tempeh 2, garlic 1, ginger 1, star anise powder 2, sugar 3, fermented chili powder 20, fermented bean curd powder 2, special salt 2, spices 1, edible fungus enzyme hydrolysis powder 6, pepper powder 0.5, Plant extract 4, compound flavor peptide 5;

[0109] The preparation method of the edible fungus enzymatically hydrolyzed powder includes the following steps:

[0110] Pleurotus ostreatus fruiting bodies, crab-flavored mushroom fruiting bodies, and shiitake mushroom fruiting bodies are evenly mixed according to a mass ratio of 2:1:2, crushed to particles, and 4 times the mass of the crushed citric acid aqueous solution is added, and the pH is adjusted to 4.5. Add the biological enzyme of 0.4% of the mass of the mixture, enzymolyze it at 45°C for 48min; filter the enzymatic hydrolysate, concentrate the filtrate under reduced pressure, and freeze-dr...

Embodiment 3

[0142] A halal red braised beef and mutton seasoning is made from the following parts by weight:

[0143] Vegetable oil 100, bean paste 10, tempeh 4, garlic 4, ginger 5, star anise powder 1, sugar 3, fermented chili powder 5, fermented bean curd powder 4, special salt 2, spices 2, edible fungus enzymatic powder 10, pepper powder 0.5, Plant extract 4, compound flavor peptide 5;

[0144] The preparation method of the edible fungus enzymatically hydrolyzed powder includes the following steps:

[0145] Pleurotus ostreatus fruiting bodies, crab-flavored mushroom fruiting bodies, and shiitake mushroom fruiting bodies are uniformly mixed according to a mass ratio of 2:1:2, crushed to particles, and 6 times the mass of the crushed citric acid aqueous solution is added, and the pH is adjusted to 6.5. Add the biological enzyme of 0.6% of the mass of the mixture, enzymolyze it at 55°C for 48 min; filter the enzymatic hydrolysate, concentrate the filtrate under reduced pressure, and freeze-dry ...

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Abstract

The invention belongs to the technical field of seasonings, and relates to a halal beef-mutton braised seasoning and a preparation method of the halal beef-mutton braised seasoning. The halal beef-mutton braised seasoning is prepared from the following raw materials in parts by weight: 60 to 100 parts of vegetable oil, 4 to 10 parts of bean paste, 2 to 4 parts of fermented black bean, 1 to 4 parts of garlic, 1 to 5 parts of ginger, 1 to 2 parts of star anise powder, 1 to 3 parts of sugar, 5 to 20 parts of fermented pepper powder, 2 to 4 parts of fermented bean curd powder, 2 to 4 parts of special edible salt, 1 to 2 parts of spice, 6 to 10 parts of edible fungus enzyme powder, 0.5 to 2 parts of pepper powder, 2 to 4 parts of plant extracts and 2 to 5 parts of composite flavor peptides. The halal beef-mutton braised seasoning disclosed by the invention is rigorous and scientific in formula, gives consideration to requirements of various aspects of nutrition, taste, color and luster and the like and operated in strict accordance with islamic rules, and adopts different preparation methods according to different characteristics of the raw materials, so that the raw materials prepared through special methods are not only rich in nutrition, and have own characteristics to better solve the problems of throwing the mutton smell off and increasing the aroma. The halal beef-mutton braised seasoning is harmonious in various aromas and rich and layered in taste.

Description

Technical field [0001] The invention belongs to the technical field of seasonings, relates to a beef and mutton seasoning, in particular to a halal red braised beef and mutton seasoning, and relates to a preparation method of the seasoning. Background technique [0002] The growth rate of my country's condiment industry is more than 10% every year. The overall sales revenue of China's condiment industry has grown from 38 billion yuan in 2003 to 130 billion yuan in 2007. According to the latest analysis report of the Ministry of Commerce of China, domestic hotel and catering sales increased by 23.6% in the first quarter of 2008, reaching RMB 368.73 billion. At the same time, in the first quarter of 2008, 168 overseas hotel and catering projects have been invested and completed in China. According to a statistical report from the China National Tourism Administration, as of 2007, a total of 14,000 star-rated hotels have been built and used, and by 2015, there will be 200,000 new ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/40
Inventor 杨正苍王占河刘登富张瑞华
Owner 宁夏红山河食品股份有限公司
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