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Preparation method of sweet and spicy beef sauce

A production method and technology of beef sauce, which is applied in the field of food processing, can solve the problems of single flavor of meat sauce, cannot satisfy consumers, and low processing efficiency, and achieve the effects of rich taste, improved viscosity, and reduced production cost

Inactive Publication Date: 2018-10-23
李德鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat sauce is a meat-based condiment. The variety and flavor of meat sauce on the market are relatively single, which cannot meet the needs of consumers.
At present, more and more beef sauce production processes have been made public. The methods are different in emphasis and the taste is uneven, but the existing methods are generally low in processing efficiency. In order to prolong the shelf life of beef sauce, many toxic substances are added in the process of making beef sauce, and many additives, preservatives, flavoring seasonings, etc. are used in the production process of beef sauce, which are harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1: Pour the flour directly into the hot salt water that has been added with amylase, stir evenly, and form a thin sweet sauce after a short high temperature treatment;

[0041] Step 2: cooling and enzymatically fermenting the dilute sweet sauce in step 1 for 3 days to obtain noodle sauce base;

[0042] Step 3: put the noodle sauce base in step 2 into a pot and steam for 30 minutes;

[0043] Step 4: Put the product in step 3 into an incubator to remove excess water, and stir once every 2 hours;

[0044] Step 5: Cool the sweet noodle sauce obtained after removing the water to room temperature, and set aside;

[0045] Step 6: Put water in the steam pot, boil the water, put the marinated beef cubes into the pot, and let the steam pressure of 2kg into the pot, after boiling, switch to a slow fire, and cook for 1 hour to make the meat mature , put the pre-cooked beef into a tray and cool it naturally for 40 minutes at 0 degrees Celsius,

[0046] Step 7: Cut the meat i...

Embodiment 2

[0057] Step 1: Pour the flour directly into the hot salt water that has been added with amylase, stir evenly, and form a thin sweet sauce after a short high temperature treatment;

[0058] Step 2: cooling and enzymatically fermenting the dilute sweet sauce in step 1 for 5 days to obtain noodle sauce base;

[0059] Step 3: Put the noodle sauce base in step 2 into a pot and steam for 40 minutes;

[0060]Step 4: put the product in step 3 into an incubator to remove excess water, and stir once every 3 hours;

[0061] Step 5: Cool the sweet noodle sauce obtained after removing the water to room temperature, and set aside;

[0062] Step 6: Put water in the steam pot, boil the water, put the marinated beef cubes into the pot, let the steam pressure 2kg into the pot, pour it into the pot, switch to a slow fire, and cook for 1.5 hours to make the meat mature , put the pre-cooked beef into a tray and let it cool naturally at 4 degrees Celsius for 50 minutes,

[0063] Step 7: Cut the ...

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Abstract

The invention discloses a preparation method of sweet and spicy beef sauce. The preparation method of the sweet and spicy beef sauce comprises the following steps: preparing sweet sauce made of fermented flour; and then, adding the sweet sauce made of the fermented flour during a preparation process of beef sauce, so that sweetness and spiciness are very well integrated in the beef sauce. The beefsauce prepared by the preparation method has obviously improved palatable taste; moreover, auxiliary materials, including sesame seeds, peanut kernels and the like, are added so that the beef sauce is richer in taste, and has obviously increased palatable flavor of the sweet sauce made of the fermented flour. The preparation method of the sweet and spicy beef sauce provided by the invention is capable of ensuring mellow ester aroma of finished products; moreover, the preparation method is simple, unique and effective in processes, short in production cycle, free of additives which are harmfulto the body, reduced in production cost, rapid in color production and feasible for industrialization. The prepared sweet and spicy beef sauce is capable of meeting taste of consumers fond of sweet and spicy taste in various regions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sweet and spicy beef sauce. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. There are many ways to process beef, among which diced beef sauce is a popular food with a long history. There are many kinds of beef sauce products with different flavors and characteristics in different regions of my country, which have high nutritional value and unique flavor. A traditional food suitable for all ages, it is also a commonly used condiment in dishes. Traditional beef pate is mainly made of flour and beef and basic seasonings. With the improvement of living standards, people not only pay attention to the nutritional content of food...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24
CPCA23L27/24A23L27/60
Inventor 李德鹏
Owner 李德鹏
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