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Formula and processing technology of black pepper beef flavoring bag

A processing technology, black pepper beef tenderloin technology, which is applied in the formula of black pepper beef tenderloin conditioning package and its processing technology, can solve the problems of not removing the smell of beef and the shape of the product, so as to achieve rich table, strong pepper flavor, The effect is soft, fresh and mellow

Active Publication Date: 2012-08-15
SHANDONG NEW HOPE LIUHE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are deficiencies in the black pepper beef tenderloin conditioning packs that appear on the market through traditional recipes and production processes. First, the fishy smell in the beef is not removed; The shape is out of shape due to external forces such as extrusion, which leads to problems in flavor, quality, packaging, and "post-production" of microwave food in household use.

Method used

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  • Formula and processing technology of black pepper beef flavoring bag
  • Formula and processing technology of black pepper beef flavoring bag
  • Formula and processing technology of black pepper beef flavoring bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 98 parts of beef, 85 parts of water, 3.1 parts of egg liquid, 0.4 parts of baking soda, 0.45 parts of compound phosphate, 1.6 parts of black pepper powder 5 parts of sugar, 0.8 parts of salt, 2 parts of cornstarch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 parts of yeast extract, 2 parts of vegetable butter, 2 parts of oyster sauce, 2 parts of modified starch, 0.5 parts of ginger powder, 0.5 parts of cumin powder, 0.5 parts of nutmeg powder, and 0.2 parts of chili powder.

[0046] According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology comprises the following steps:

[0047] (1) Beef Tenderloin Processing Technology:

[0048...

Embodiment 2

[0074] A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 102 parts of beef, 90 parts of water, 3.3 parts of egg liquid, 0.45 parts of baking soda, 0.48 parts of compound phosphate, 2 parts of black pepper powder 4 parts of sugar, 0.9 parts of salt, 2.5 parts of cornstarch, 23 parts of salad oil, 58 parts of shredded onion, 3.5 parts of diced onion, 3.5 parts of crushed black pepper, 6.5 parts of dark soy sauce, 3.5 parts of light soy sauce, 1.5 parts of monosodium glutamate, 0.8 parts of yeast extract, 2.5 parts of vegetable butter, 2.5 parts of oyster sauce, 2.5 parts of modified starch, 0.6 parts of ginger powder, 0.6 parts of cumin powder, 0.6 parts of nutmeg powder, and 0.25 parts of chili powder.

[0075] According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:

[0076] (1) Beef Tenderloin Processing ...

Embodiment 3

[0103] A recipe for black pepper beef tenderloin conditioning package, the raw materials and parts by weight in the recipe are: 100 parts of beef, 85 parts of water, 3.1 parts of egg liquid, 0.45 parts of baking soda, 0.45 parts of compound phosphate, 2 parts of black pepper powder 5 parts of sugar, 0.8 parts of salt, 2 parts of cornstarch, 20 parts of salad oil, 53 parts of shredded onion, 3 parts of diced onion, 3 parts of crushed black pepper, 6 parts of dark soy sauce, 3 parts of light soy sauce, 1 part of monosodium glutamate, 0.5 parts of yeast extract, 2 parts of vegetable butter, 2 parts of oyster sauce, 2 parts of modified starch, 0.5 parts of ginger powder, 0.5 parts of cumin powder, 0.5 parts of nutmeg powder, and 0.2 parts of chili powder.

[0104] According to the above formula, the black pepper beef tenderloin conditioning package is processed, and the processing technology includes the following steps:

[0105] (1) Beef Tenderloin Processing Technology:

[0106...

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PUM

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Abstract

The invention discloses a formula and a processing technology of a black pepper beef flavoring bag. The formula comprises the following raw materials: beef, water, egg liquid, baking soda, composite phosphate, black ground pepper, sugar, salt, corn starch, salad oil, onion pieces, onion silks, cracked black pepper, dark soy sauce, light soy sauce, monosodium glutamate, yeast extract, plant buffer, oyster, modified starch, ginger powder, fennel powder, netmeg powder and chili powder. The processing technology disclosed by the invention has the advantages that the black pepper sauce and the beef fillet are separately processed, fully cooked and then packaged and salinity control is simultaneously added so as to achieve the purposes of industrialization and the industrialization of kitchen cuisines.

Description

technical field [0001] The invention relates to a recipe of black pepper and beef combined with Chinese and Western microwave quick-frozen dishes and a production method thereof, in particular to a recipe of black pepper beef tenderloin conditioning pack and a processing technology thereof. Background technique [0002] Since the 1980s, a new type of microwave dish food has developed rapidly in developed countries. The so-called microwave dish food refers to the application of modern quick-freezing processing technology (below -30 ℃, within 15~30min, quickly pass through the ice crystal living area, and the product is in the form of The form of small package is stored and circulated under the condition of -18 ℃), the ingredients of the dishes are scientifically proportioned and combined, and they are pre-processed into foods suitable for microwave ovens or modulation, which are easy to use. [0003] There are many kinds of microwave food in the food market of the United Stat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 戚军黄河李鑫
Owner SHANDONG NEW HOPE LIUHE GROUP
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