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Braised beef noodle seasoning minced food product and processing method thereof

A beef noodle and seasoning technology, which is applied in the directions of food ingredients, functions of food ingredients, food ingredients containing oil, etc., can solve the problems such as the inability to commercialize braised beef noodles, and achieve strong environmental protection, ensure stability, and reduce pollution. Effect

Inactive Publication Date: 2020-05-08
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a braised beef noodle seasoning saozi product to solve the problem that the braised beef noodle saozi cannot be commercialized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0085] 4 Preparation of bone broth required for braised beef stewing

[0086] 4.1 Fracture of bone

[0087] The frozen raw bones are transported out and then crushed with a bone crusher. And weigh the broken bovine bone: pig bone: fish bone according to the ratio of 6:3:1 for later use. The fish bones are small, and fresh bones can also be used directly to break them.

[0088] 4.2 Bone rinsing

[0089] Cover all the bones with clean water, rinse for 2-4 hours, and stir occasionally to remove blood, which is beneficial to reduce the fishy smell, foam and milky white formation of bone broth.

[0090] 4.3 Precooking and demutting of bones

[0091] Based on the weight of water, add (1-2)% hawthorn, (0.1-0.5)% citronella, (0.1-0.5)% thyme, (0.1-0.5)% white cardamom, (1-1.5)% % crushed ginger, (1-1.5)% green onion, (0.2-0.5)% jasmine, boiled in boiling water for 5 minutes. Each pot of pre-boiled water can be pre-boiled 2-3 times.

[0092] 4.4 Stewing of bone broth

[0093] T...

Embodiment 1

[0103] In this embodiment, in the dividing step, the beef is cut into block structures with a length of 3 cm, a width of 2 cm, and a thickness of 2 cm.

[0104] In the stage of heating and deodorizing the oil, the weight ratio of beef to mixed oil is 1:1.2, and the mixed oil is made by mixing 6 parts of rapeseed oil, 3 parts of butter, and 1 part of chicken oil. The preparation of the mixed oil is as follows: first add butter and rapeseed oil, turn on high heat, wait until the oil temperature rises to 220°C to remove the fishy smell, turn off the heat, and when the temperature drops to 180°C, add chicken oil to increase the aroma.

[0105] In the stage of frying sauce seasoning to increase flavor, when the temperature drops to 160°C, add beef weight 10% bean paste, 4% sweet noodle sauce and 3% black bean soy sauce, turn on the mixer, set the stirring frequency to 15r / min, and stir fry for 4 minutes on high heat. Stir-fry until the watercress is loose and crisp, the sauce is ri...

Embodiment 2

[0110] In this embodiment, in the dividing step, the beef is cut into block structures with a length of 2 cm, a width of 1 cm, and a thickness of 1 cm.

[0111] In the stage of heating and deodorizing the oil, the weight ratio of beef to mixed oil is 1:0.8, and the mixed oil is made by mixing 6 parts of rapeseed oil, 3 parts of butter, and 1 part of chicken oil. The preparation of the mixed oil is as follows: first add butter and rapeseed oil, turn on high heat, wait until the oil temperature rises to 220°C to remove the fishy smell, turn off the heat, and when the temperature drops to 180°C, add chicken oil to increase the aroma.

[0112] In the stage of frying sauce seasoning to increase flavor, when the temperature drops to 150°C, add beef weight 5% bean paste 1% sweet noodle sauce and 1% black bean soy sauce, turn on the mixer, set the stirring frequency to 15r / min, and stir fry for 2 minutes on high heat. Stir-fry until the watercress is loose and crisp, the sauce is rich...

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Abstract

The invention relates to the technical field of foods and in particular discloses a braised beef noodle seasoning minced food product which comprises beef pieces, mixed oil and a bone soup. The beef pieces are fried with a sweet soybean sauce, black bean soy sauce and the like, the beef pieces fried with the mixed oil are stewed with the bone soup, and codonopsis pilosula, radix pseudostellariae,ginseng, radix astragali, phenylalanine, glycine, proline, methionine, alanine and HVP (hydrolyzed vegetable protein) are added in the stewing process. The invention further discloses a processing method of the braised beef noodle seasoning minced food product. The invention solves the problem that a conventional braised beef noodle seasoning minced food cannot be made as a product can be solved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a braised beef noodle seasoning sausage product and a processing method thereof. Background technique [0002] The beef cattle industry in Sichuan has a large scale of breeding, but the current processed beef products are mostly leisure beef jerky and cured products. The cost of dried beef is high, the cycle is long, the benefit is low, and the taste is rough, which is difficult to meet the market demand; and the beef we are familiar with Most of the noodles are distributed on the side of the street. Because of the prohibition of frying and frying in office buildings, beef noodles have not taken root in office buildings with a large consumer group. Many reasons have caused beef to fail to enter the public's three meals a day like pork. Also do not appear on the market specially for the stewed beef noodle saozi product of family and restaurant. The development of braised beef noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/21A23L27/10A23L33/10A23L33/175A23L33/18A23L5/10A23L13/70
CPCA23L27/00A23L27/215A23L27/10A23L33/10A23L33/175A23L33/18A23L5/13A23L5/11A23L13/72A23V2002/00A23V2200/30A23V2200/3262A23V2200/328A23V2200/314A23V2200/324A23V2250/18A23V2250/0638A23V2250/0622A23V2250/064A23V2250/0632A23V2250/0604A23V2250/55
Inventor 刘达玉夏明慧高山王明东肖龙泉易谦武程建
Owner CHENGDU UNIV
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