Stewed beef sauce bag and preparation method thereof

A beef sauce and fresh beef technology, applied in the food field, can solve the problems of weak natural kitchen flavor, harm to human health, poor appetite, etc., and achieve the effects of improving flavor quality, increasing osmotic pressure, and good flavor.

Inactive Publication Date: 2012-02-08
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, the demand for fast food, such as instant noodles, etc. is increasing. Because of its convenience, practicability and reliability, instant noodles have become a popular convenience food in people's daily life. The taste of instant noodles is good or bad. Depending on the seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A braised beef sauce bun, its raw materials and the parts by weight of each raw material are:

[0025] Palm oil (melting point 36°C): 32 parts; Refined butter: 8 parts; Fresh beef: 12 parts; Ginger: 9 parts; Raw onion: 16 parts; Raw garlic: 13 parts; Dried yellow sauce (Beijing Liubiju): 4 parts; soy sauce (Haitian light soy sauce): 5 parts; salt: 4 parts; white sugar: 1 part; MSG: 2 parts; chili powder: 1 part; star anise powder: 02 parts; cinnamon powder: 0.3 parts; black pepper powder Yeast essence powder Y504 (Guangdong Yipinxian): 0.6 parts; HVP (Shanghai Aipu): 0.6 parts; Beef paste flavor 8402 (Tianjin Chunfa): 1.8 parts; Heat-reaction beef powder 8707 (Tianjin Chunfa ): 1.3 parts; shallot oily essence 8590 (Tianjin Chunfa): 0.3 parts.

[0026] The preparation method of above-mentioned braised beef sauce bun comprises the steps:

[0027] Weigh each raw material according to the above parts by weight, wash and chop raw garlic, raw onion and ginger, and mince fre...

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PUM

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Abstract

The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a braised beef sauce bun and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, the demand for fast food, such as instant noodles, etc. is increasing. Because of its convenience, practicability and reliability, instant noodles have become a popular convenience food in people's daily life. The taste of instant noodles is good or bad. Depending on the seasoning in it, although people have made great efforts to adjust it, most of the instant noodle sauce packets currently on the market have the following problems, the natural kitchen flavor is not strong, the intuitive sense of appetite is not strong, and Most of them contain food preservatives, and long-term consumption is harmful to human health. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 张月笙
Owner TIANJIN CHUNFA BIO TECH GRP
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