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A production process, chili technology, applied in application, food preparation, food science, etc., can solve the problems of difficult food shelf life and nutritional value, low protein content and fat content, limit the taste of beef food, etc., to achieve unique taste and flavor , long shelf life, pure and delicious taste
Inactive Publication Date: 2012-07-18
贵州布依姑娘食品有限公司
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[0002] Beef is one of the meat products consumed by the Chinese, second only to pork. It is loved by everyone because of its high protein content and low fat content. Fresh beef itself has a certain shelf life and is not easy to store, so beef products appear in large quantities , and the general process currently used is difficult to achieve both food shelf life and nutritional value. The beef products currently on the market have relatively single ingredients, which limits the taste of beef food to a certain extent, and does not adapt to local conditions. Production has Local Beef Products
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[0012] Prepare the required raw materials: 35,000 grams of rapeseed oil, 10,000 grams of pepper (5,000 grams of strip pepper, 5,000 grams of group pepper), 1,600 grams of ginger, 1,200 grams of garlic, 10,000 grams of beef, 1,500 grams of monosodium glutamate, 1,000 grams of chicken essence, and 1,000 grams of sugar , 1040 grams of salt, 200 grams of spices, 120 grams of peppercorns, 500 grams of tempeh, 400 grams of bean paste, 100 grams of cooking wine, 10,000 grams of shredded beef; It is crushed for later use; select 10,000 grams of beef, clean it, cut it into shreds, and then mix the ingredients (the ingredients are mixed with 400 grams of bean paste, 60 grams of peppercorns, 60 grams of spices, 100 grams of monosodium glutamate, and 100 grams of cooking wine. ), and then stir-fry for later use; put the vegetable oil in a pot and cook (the oil temperature is controlled at 210°C-230°C); then add ginger and garlic and stir-fry for 1-2 minutes; then add chili and stir-fry for...
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Abstract
The invention relates to a production process for beef hot pepper, particularly belonging to the technology of food production. The process steps comprise selecting intact and full dried peppers, gingers and garlic, cleaning the dried hot peppers, the gingers and the garlic, and crushing the dried hot peppers, the gingers and the garlic for standby; selecting 10000g of beef, cleaning and cutting the beef into shreds, then blending materials, and frying for standby; cooking colza oil in a pot (controlling the oil temperature to be 210 DEG C-230 DEG C); adding gingers and the garlic, and frying for 1-2 minutes; adding the hot peppers, and frying for 15 minutes, adding the fried beef shreds, adding fermented soya beans, monosodium glutamate, essence of chicken, spices, peppers, table salt and white sugar, frying uniformly, taking the mixture out of the pot, conducting sterile filling, covering, labeling, spraying codes, binning and finally obtaining the finished product. According to the production process, the materials are easy to obtain and special, the operation is simple and convenient, the original nutritive values in the beef are reserved, and the nutritive values of the beef hot pepper are increased, so that the beef hot pepper is one food with unique flavor.
Description
technical field [0001] The invention relates to a production process of beef chili, and in particular belongs to the technical field of food production. Background technique [0002] Beef is one of the meat products consumed by the Chinese, second only to pork. It is loved by everyone because of its high protein content and low fat content. Fresh beef itself has a certain shelf life and is not easy to store, so beef products appear in large quantities , and the general process currently used is difficult to achieve both food shelf life and nutritional value. The beef products currently on the market have relatively single ingredients, which limits the taste of beef food to a certain extent, and does not adapt to local conditions. Production has Local beef products. Contents of the invention [0003] The object of the present invention is to provide a production process of beef chili. The beef chili produced by the process of the present invention has a longer storage time...
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