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
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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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