A kind of braised beef seasoning paste and preparation method thereof

A technology for braised beef and seasoning paste, which is applied in the field of food processing, can solve the problems that the natural flavor of braised beef cannot be maintained for a long time, the fragrance retention time is short, and the simulation degree is not high, and the color and luster are attractive, the meat is rich and natural, and the taste is good. Effect

Inactive Publication Date: 2011-11-30
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of seasonings with this taste on the market, but these products have the problems of poor mouthfeel, low imitation degree, short fragrance

Method used

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  • A kind of braised beef seasoning paste and preparation method thereof
  • A kind of braised beef seasoning paste and preparation method thereof
  • A kind of braised beef seasoning paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw materials and the addition amount of the braised beef seasoning paste are as follows:

[0019]

[0020]

[0021] Prepare the above-mentioned braised beef seasoning paste through the following steps:

[0022] Ground the fresh beef, added papain whose weight is 1.0% of the weight of the fresh beef, and hydrolyzed it at 60°C for 0.5 hour to obtain a beef hydrolyzate.

[0023] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, butter, soybean oil, beef hydrolyzate, cinnamon powder, anise powder, and peppercorns after stirring Flour, grass fruit powder, soy sauce, glucose, anise oleoresin, cinnamon oleoresin, seal the reaction kettle, stir and heat to 125°C, and keep it warm for 100 minutes; then stop heating, cool to 60°C, add BHA, modified starch, malt Dextrin, after stirring for 20 minutes, passed through a colloid mill, and passed through a 40-mesh sieve to o...

Embodiment 2

[0025] The raw materials and addition amount of braised beef seasoning paste are as follows:

[0026]

[0027]

[0028] Prepare the above-mentioned braised beef seasoning paste through the following steps:

[0029] Ground the fresh beef, added papain whose weight is 0.8% of the weight of the fresh beef, and hydrolyzed it at 65° C. for 0.5 hour to obtain a beef hydrolyzate.

[0030] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, butter, salad oil, beef hydrolyzate, cinnamon powder, anise powder, and peppercorns after stirring Flour, grass fruit powder, soy sauce, glucose, anise oleoresin, cinnamon oleoresin, seal the reaction kettle, stir and heat to 120°C, and keep it warm for 80 minutes; then stop heating, cool to 60°C, add BHA, modified starch, malt Dextrin, stirred for 15 minutes, passed through a colloid mill, and then passed through a 40-mesh sieve to obtain brais...

Embodiment 3

[0032] The raw materials and addition amount of braised beef seasoning paste are as follows:

[0033]

[0034]

[0035] Prepare the above-mentioned braised beef seasoning paste through the following steps:

[0036] Ground the fresh beef, added papain whose weight is 1.2% of the weight of the fresh beef, and hydrolyzed at 65° C. for 1 hour to obtain the beef hydrolyzate.

[0037] Take scallions, garlic, and ginger, remove the dried leaves, wash, chop, grind them through a colloid mill, put them in a reaction kettle, add water, butter, salad oil, beef hydrolyzate, cinnamon powder, anise powder, and peppercorns after stirring Flour, grass fruit powder, soy sauce, glucose, anise oleoresin, cinnamon oleoresin, seal the reaction kettle, stir and heat to 130°C, and keep it warm for 160 minutes; then stop heating, cool to 70°C, add BHA, modified starch, malt Dextrin, stirred for 30 minutes, passed through a colloid mill, and then passed through a 40-mesh sieve to obtain braised...

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PUM

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Abstract

The invention provides seasoning paste for stewed beef with brown sauce and a preparation method thereof. The seasoning paste is prepared from the following raw materials in parts by weight: 20-50 parts of green onions, 10-20 parts of garlic, 5-20 parts of gingers, 5-20 parts of butter, 10-40 parts of beef hydrolysate, 4-20 parts of spices, 5-20 parts of soy sauce, 2-10 part of glucose, 20-50 parts of maltodextrin, 10-30 parts of modified starch, 1-5 parts of aniseed oil resins, 0.5-3 parts of cinnamon oil resins, 0-0.03 part of BHA, 30-100 parts of water and 5-20 parts of edible oil. The preparation method comprises the steps of raw material mixing, grinding with a colloid grinder, heating reaction, cooling and sieving, and the like. The seasoning paste has good taste, strong and naturalmeat flavor and attractive color, can maintain the natural flavor of the stewed beef with brown sauce for a long time at normal temperature and has the advantages of simple preparation method, high finished product quality, convenience in use and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a braised beef seasoning paste and a preparation method thereof. Background technique [0002] Braised beef-flavored products are widely loved by people. With the improvement of people's living standards, people have put forward higher requirements for the mouthfeel, meat fragrance and fragrance retention time of braised beef-flavored products. At present, there are many kinds of seasonings with this taste on the market, but these products have the problems of poor mouthfeel, low imitation degree, short fragrance retention time, and cannot keep the natural flavor of braised beef in brown sauce for a long time at room temperature, which cannot meet people's needs. Further improvements. Contents of the invention [0003] The problem to be solved by the present invention is to provide a stewed beef seasoning paste with good mouthfeel, rich and natural meat aroma and lon...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 郑宝良戴永鑫邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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