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Large-particle beef sauce and preparation method thereof

A beef paste and large-grain technology, which is applied in climate change adaptation, food science, etc., can solve the problems of not meeting the requirements of healthy diet, lack of grainy beef, and too spicy

Pending Publication Date: 2021-11-12
淳安县威酱坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing beef sauce tastes salty, spicy, has no beef graininess, has preservatives, and does not meet the existing people's requirements for a healthy diet, the invention provides a large-grain beef sauce and a preparation method thereof

Method used

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  • Large-particle beef sauce and preparation method thereof
  • Large-particle beef sauce and preparation method thereof
  • Large-particle beef sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A large-grain beef sauce, mainly comprising the following raw materials in parts by mass: 5000 parts of beef, 3000 parts of edible oil, 1500 parts of sauce, 2000 parts of pepper, 500 parts of garlic, 250 parts of ginger, 250 parts of onion, and 50 parts of white sugar 50 servings of white wine.

[0027] A kind of large particle beef sauce, its preparation method is as follows:

[0028] 1) Rinse the beef in running water with a pressure of 0.8atm and a water temperature of 42°C for 20 minutes to remove residual blood and other fishy substances in the raw beef;

[0029] 2) Prepare brine: add 50 parts of salt, 50 parts of monosodium glutamate, 100 parts of light soy sauce, 50 parts of dark soy sauce, 50 parts of oil consumption, 10 parts of fragrant leaves, 5 parts of star anise, 5 parts of cinnamon bark, 5 parts of grass fruit, cardamom 5 parts, 5 parts of Radix Paeoniae Alba, 10000 parts of water, heated and boiled for 15 minutes, then turned off the heat and cooled for...

Embodiment 2

[0035] A kind of large-grain beef paste, the specific preparation method is with reference to embodiment 1, difference is:

[0036] Step 1) Pretreatment uses the following pressures and flushing times, as shown in the table below.

[0037]

[0038] Carry out sensory evaluation on the beef pretreated in step 1) in Example 2, use filter paper to blot the grease and water on the surface of the beef block to be tested, and ask 8 evaluators to use the blind test method according to the scoring standard of smell sensory Sensory evaluation was performed on the beef pretreated in step 1) in Example 2 respectively.

[0039] The sensory flavor evaluation invites 10 food major students and teachers with professional theoretical knowledge and rich experience to form a sensory evaluation team to judge and score from four aspects: texture, color, flavor, and taste. Keep the samples at room temperature during the test, randomly number the samples, and place them in disposable paper cups. T...

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Abstract

The invention provides a large-particle beef sauce. The large-particle beef sauce is prepared from the following raw materials in parts by mass: 4500 to 5500 parts of beef, 1700 to 3300 parts of edible oil, 1350 to 1650 parts of sauce, 1800 to 2200 parts of chili, 450 to 550 parts of garlic, 225 to 275 parts of ginger, 225 to 275 parts of onion, 45 to 55 parts of white sugar and 45 to 55 parts of Baijiu. The method comprises the following steps: pretreating beef to remove blood stains; carrying out high and low pressure alternate marinating on the pretreated beef, the marinating temperature is 2-5 DEG C, and the marinating pressure is controlled to be 0.7-1.3 atm; chopping the ginger, the garlic, the onion and the chili; performing dicing treatment on the marinated beef; heating the edible oil to 140-150 DEG C, pouring the ginger, the garlic and the onion, decocting with a medium fire until the mixture is dehydrated into golden yellow, pouring the chili and the white sugar, decocting together, after the edible oil is decocted to be dark red, adjusting with a small fire, pouring the sauce and the Baijiu, decocting with a small fire for 20-30 minutes, then pouring the marinated beef, and continuously decocting for 20-30 minutes until the mixture is cooked; and cooling and drying the prepared beef sauce, filling, sealing and storing. Preservatives, essence and food additives are not added, so that the taste of the large-particle beef sauce is improved, and the quality of the beef sauce is improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a large-grain beef paste and a preparation method thereof. Background technique [0002] With the continuous development of the food industry and the improvement of people's living standards, people have higher requirements for the texture of meat-flavored food. Returning to nature and seeking green food is the main goal of the entire food industry. Beef is rich in protein and amino acids, delicious in taste and low in fat. Its composition is closer to the needs of the human body than pork, and is deeply loved by the people. [0003] Beef sauce is a kind of condiment mainly based on beef, which is deeply loved by consumers, but the existing beef sauce on the market is basically mixed with beef mince and other raw materials, and the taste is salty and spicy. The taste of beef is weak or has no beef taste. In order to improve the shelf life, preservatives are added, which does not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L13/10A23L13/428A23L13/70A23L5/13Y02A40/90
Inventor 宋素华
Owner 淳安县威酱坊食品有限公司
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