A kind of mushroom beef sauce and preparation method thereof

A technology of beef paste and shiitake mushrooms, which is applied in the field of food processing, can solve the problems of product spoilage, sensory quality decline, and loss of nutritional value, etc., and achieve the effect of good chewiness, high dietary fiber content, and strong sense of taste in the mouth

Active Publication Date: 2021-07-13
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that under the high moisture content of sauce products, it is easy to be polluted by microorganisms in the process of production, transportation, storage and sales, resulting in product spoilage, deterioration of sensory quality of taste and flavor, loss of nutritional value, and even inedibility

Method used

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  • A kind of mushroom beef sauce and preparation method thereof
  • A kind of mushroom beef sauce and preparation method thereof
  • A kind of mushroom beef sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A Mushroom Beef Sauce

[0039] (1) Pretreatment of shiitake mushrooms: 400kg of dried shiitake mushroom stalks are picked and cleaned, then soaked in 40 times the amount of warm water at 53°C, soaked and rehydrated for 135 minutes, drained, and cut into diced shiitake mushrooms with a diameter of 8mm;

[0040] (2) Beef pretreatment: select 165kg of fresh beef hind legs, remove tendons and fat, wash with water, add 4 times the amount of water to soak for 1.2 hours, remove and drain, cut into diced beef with a diameter of 6mm, add 1 Mix and marinate 10 beef bacon buns for 12 minutes. The bacon buns are made by mixing cooking wine 5kg, salt 1 kg, white pepper powder 3 kg, ginger powder 3 kg, and garlic powder 3 kg;

[0041](3) Douchi pretreatment: mince Douchi for later use;

[0042] (4) Preparation of red oil and oil chili crushed: take 10kg of Henan new generation dried chili and 10kg of Guizhou Erjingtiao dried chili and bake at 100°C for 7.5 minutes, pass through a 5 ...

Embodiment 2

[0047] A Mushroom Beef Sauce

[0048] (1) Pretreatment of shiitake mushrooms: pick 350 kg of dried shiitake mushroom stalks, remove impurities, wash them, add 50°C, 30 times the amount of warm water to soak and rehydrate for 130 minutes, remove and drain the water, and cut into diced shiitake mushrooms with a diameter of 7 mm;

[0049] (2) Beef pretreatment: select 160kg of fresh beef hind legs, remove tendons and fat, wash with water, add 3 times the amount of water to soak for 1 hour, remove and drain, cut into diced beef with a diameter of 5mm, add 1 / 10 beef bacon buns are mixed and marinated for 10 minutes. The bacon buns are made by mixing 5kg of cooking wine, 1kg of salt, 3kg of white pepper powder, 3kg of ginger powder, and 3kg of garlic powder;

[0050] (3) Douchi pretreatment: mince Douchi for later use;

[0051] (4) Preparation of red oil and oil chili crushed: take 10kg of Henan new generation dried chili and 10kg of Guizhou Erjingtiao dried chili and bake at 100°...

Embodiment 3

[0056] A Mushroom Beef Sauce

[0057] (1) Pretreatment of shiitake mushrooms: 400kg of dried shiitake mushroom stalks are picked and cleaned, then soaked in 40 times the amount of warm water at 55°C and rehydrated for 140 minutes, drained and cut into diced shiitake mushrooms with a diameter of 10mm;

[0058] (2) Beef pretreatment: select 170kg of fresh beef hind legs, remove tendons and fat, wash with water, add 5 times the amount of water to soak for 1.5 hours, remove and drain, cut into diced beef with a diameter of 8mm, add 1 Mix and marinate 10 beef bacon buns for 15 minutes. The bacon buns are made by mixing 5kg of cooking wine, 1kg of salt, 3kg of white pepper powder, 3kg of ginger powder, and 3kg of garlic powder;

[0059] (3) Douchi pretreatment: mince Douchi for later use;

[0060] (4) Preparation of red oil and oil chili crushed: take 10kg of Henan new generation dried chili and 10kg of Guizhou Erjingtiao dried chili and bake at 100°C for 10 minutes, pass through a...

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Abstract

The invention discloses a shiitake mushroom beef sauce and a preparation method thereof. The beef sauce is prepared from raw materials such as hind leg beef, dried shiitake mushroom stalks, salad oil, red oil, chopped chili peppers in oil, fermented soya beans, etc., and the shiitake mushrooms, beef, After the tempeh is pretreated, it is added to an automatic frying pan for frying, then filled, sterilized, sampled, inspected, and after cooling, the bottle is selected and cleaned to obtain a mushroom beef sauce. The shiitake mushroom beef sauce prepared by the present invention can effectively utilize the value of the shiitake mushroom stalks, and at the same time, it has been proved by experiments that adding water with an amount 30 to 40 times the volume of the mushroom stalks and soaking for 130 to 140 minutes at 50 to 55°C can obtain the best shiitake stalks At the same time, it releases the natural ingredients in the mushroom stalk, with rich taste, crimson red color, strong chewing, high added value and long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mushroom beef sauce and a preparation method thereof. Background technique [0002] With the rapid development of the food industry, compound sauces have also shown a rapid growth trend in recent years. The so-called compound sauce refers to different condiments, together with vegetables and their products or animal meat, aquatic products, vegetable oil, spices, and seasoning accessories, to make various sauces with different flavors, shapes and functions. [0003] Mushroom beef sauce is a rising star in the compound seasoning sauce. Shiitake mushrooms are known as "the king of mountain delicacies". They are delicious and are a high-protein, low-fat medicinal and edible ingredient. Among them, the nutrient content contained in the stalks of shiitake mushrooms is not lower than that of mushroom umbrellas, but at present, the stalks of shiitake mushrooms are only used a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00A23L31/00
CPCA23L27/60A23L31/00A23L33/00
Inventor 杨国华岳鹏杨帆陈文涓叶玉矫夏光寅
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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