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Fermented beef paste and preparation method thereof

A beef sauce, fermented technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problem of long fermentation time of fermented beef sauce, affecting the taste of beef sauce, single nutritional components, etc. problem, to achieve the effect of improving the taste of the mouth, wide applicability and rich nutrition

Inactive Publication Date: 2018-03-13
安徽滁州多利食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef is rich in protein, low in fat, and delicious in taste. It can be made into beef sauce for daily consumption, which can supplement certain nutrients. Currently, the beef sauce on the market is divided into There are two types of fermented and non-fermented beef sauce. Fermented beef sauce has a better taste than non-fermented beef sauce, but the fermentation time of fermented beef sauce is longer, and the commercially available fermented beef sauce has stiff beef meat, which is not easy Chewing, difficulty swallowing, affecting the taste of beef sauce, the nutritional content is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fermented beef paste proposed by the present invention comprises the following raw materials in parts by weight: 55 parts of beef, 3 parts of papaya, 8 parts of potatoes, 2 parts of onion, 15 parts of vegetable oil, 6 parts of table salt, 2 parts of pepper powder, 1 part of star anise powder 2 parts of ginger powder, 13 parts of soy sauce, 3 parts of oyster sauce, 40 parts of soybean paste, 40 parts of bean paste, 12 parts of tempeh, 2 parts of protease, and 50 parts of water;

[0023] Its preparation method comprises the following steps:

[0024] S1. Beef pretreatment: peel the fresh beef, clean it, and cut it into blocks of 10-20cm×10-20cm, and the thickness of the beef is 2-5cm, that is, complete the pretreatment of the beef;

[0025] S2. Deodorization of beef: Soak the pretreated beef in 2% sodium chloride aqueous solution for 15 minutes, take it out, drain the water until the water does not drip down in strands, then transfer it to the deodorization juice for 30 ...

Embodiment 2

[0031] A fermented beef paste proposed by the present invention comprises the following raw materials in parts by weight: 60 parts of beef, 3 parts of papaya, 8 parts of potatoes, 1 part of onion, 15 parts of vegetable oil, 6 parts of table salt, 2 parts of pepper powder, 0.5 parts of star anise powder 2.5 parts of ginger powder, 14 parts of soy sauce, 3 parts of oyster sauce, 45 parts of soybean paste, 45 parts of bean paste, 15 parts of tempeh, 1.5 parts of protease, 60 parts of water;

[0032] Its preparation method comprises the following steps:

[0033] S1. Beef pretreatment: peel the fresh beef, clean it, and cut it into blocks of 10-20cm×10-20cm, and the thickness of the beef is 2-5cm, that is, complete the pretreatment of the beef;

[0034] S2. Deodorization of beef: Soak the pretreated beef in 3% sodium chloride aqueous solution for 20 minutes, take it out, drain the water until the water does not drip down in strands, then transfer it to the deodorization juice for 2...

Embodiment 3

[0040] A fermented beef paste proposed by the present invention comprises the following raw materials in parts by weight: 55 parts of beef, 4 parts of papaya, 10 parts of potatoes, 1 part of onion, 25 parts of vegetable oil, 6 parts of table salt, 2 parts of pepper powder, 1 part of star anise powder 1.5 parts of ginger powder, 12 parts of soy sauce, 3 parts of oyster sauce, 35 parts of soybean paste, 40 parts of bean paste, 8 parts of tempeh, 2 parts of protease, and 55 parts of water;

[0041] Its preparation method comprises the following steps:

[0042] S1. Beef pretreatment: peel the fresh beef, clean it, and cut it into blocks of 10-20cm×10-20cm, and the thickness of the beef is 2-5cm, that is, complete the pretreatment of the beef;

[0043] S2. Deodorization of beef: Soak the pretreated beef in 2% sodium chloride aqueous solution for 10 minutes, take it out, drain the water until the water does not drip down in strands, then transfer it to the deodorization juice and so...

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Abstract

The invention discloses fermented beef paste. The fermented beef paste comprises the following raw materials: beef, papaws, potatoes, onions, vegetable oil, table salt, Chinese prickly ash powder, star aniseed powder, ginger powder, soy sauce, oyster sauce, soybean paste, thick broad-bean sauce, fermented soybeans, protease and water. A preparation method of the fermented beef paste comprises thefollowing steps: S1, performing pretreatment on the beef; S2, performing deodorization treatment on the beef; S3, performing softening treatment on the beef; S4, cleaning and dicing the papaws and potatoes, steam boiling the papaws and potatoes, then mashing the papaws and potatoes into mud, cleaning and dicing the onions; and S5, adding the vegetable oil, quickly frying the diced onions and auxiliary materials, adding the beef to be quickly fried, then adding the soy sauce, the oyster sauce, the mashed papaws, the mashed potatoes and the water to be boiled, then adding the table salt, the soybean paste, the thick broad-bean sauce, the fermented soybeans and the protease, and performing sealed fermentation to obtain the fermented beef paste. The fermented beef paste provided by the invention is reasonable in formula, rich in nutrients, good in mouthfeel, chewable and suitable for a wide range of people, the preparation method has simplicity, mild conditions and short preparation time,and the original nutritional components in the beef are not likely to lose.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented beef paste and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. When making dishes, people often use meat sauce, fish sauce or shrimp paste as condiments to improve the taste of the dishes. [0003] Beef is sweet and flat in nature and taste, and the spleen and stomach meridians can nourish the spleen and stomach, benefit the qi, and strengthen the bones and muscles. Control deficiency and loss to win emaciation, diabetes, weak spleen and bad luck, accumulation of abdominal mass, edema, soreness and weakness of waist and knees. Beef is rich in protein, low in fat, and delicious in taste. It can be made into beef sauce for daily consumption, which can supplement certain nutrients. Cur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/12A23L19/00A23L11/00A23L29/00A23L5/20A23L13/40A23L33/00A23L11/50
CPCA23L5/27A23L13/42A23L13/424A23L13/432A23L19/00A23L19/09A23L19/13A23L27/60A23L29/06A23L33/00A23V2002/00A23L11/50A23V2200/14A23V2200/16A23V2200/30A23V2250/5118
Inventor 汪卫华陈兵
Owner 安徽滁州多利食品有限公司
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