Preparation process for beef paste

A production process and beef sauce technology, applied in the field of food processing, can solve the problems of not enough delicious taste, single nutrition, and not stable aroma, and achieve the effects of long shelf life, rich nutrition and rich sauce flavor.

Inactive Publication Date: 2014-05-14
徐州市子房商业公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, beef is one of the meats commonly eaten by Chinese people. Its processing methods are various. For example, beef sauce on the market is very popular, but it has problems such as not delicious enough, single nutrition, and not stable aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: The raw materials of beef sauce include: 250 grams of beef, 60 grams of pepper, 40 grams of tempeh, 10 grams of Chinese prickly ash, 10 grams of aniseed, 40 grams of peanuts, 200 grams of sweet bean sauce, 5 grams of chicken essence, cumin powder 5 grams, 5 grams of thirteen incense, 2 grams of sugar, 10 grams of cooked sesame, 200 grams of salad oil; the production process specifically includes:

[0013] A. Put salad oil into the pot, fry the peeled peanuts, remove and let cool;

[0014] B. Put peppercorns into the salad oil, fry and change color, then turn to low heat, add peppers chopped with scissors, stir-fry quickly, add fried peanuts after the peppers are fried, and stir-fry evenly;

[0015] C. Pick out the big ingredients, cool the fried peppers, put them in a sealed bag, crush them with a rolling pin, and make them into crushed peppers;

[0016] D. Put salad oil in the pot, stir-fry the diced beef, add chopped fermented soybeans and stir-fry evenly,...

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PUM

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Abstract

The invention discloses a preparation process for beef paste and belongs to the technical field of food processing. The beef paste comprises the following raw materials by weight parts: 250 parts of beef, 60 parts of chili, 40 parts of fermented soya beans, 10 parts of Chinese prickly ash, 10 parts of aniseed, 40 parts of peanuts, 200 parts of sweet flour paste, 5 parts of chicken extract, 5 parts of cumin powder, 5 parts of thirteen-spices, 2 parts of white sugar, 10 parts of processed sesames and 200 parts of salad oil. The beef paste is prepared by adopting specific technical processes. The beef paste has the beneficial effects of being salty, delicious, pungent, spicy, and thick in paste fragrance, and the preparation process is simple and safe.

Description

technical field [0001] The invention relates to a process for making beef paste, which belongs to the technical field of food processing. Background technique [0002] At present, beef is one of the meats commonly eaten by Chinese people. Its processing methods are various. For example, beef sauce on the market is very popular, but it has problems such as not delicious enough, single nutrition, and not stable enough aroma. Contents of the invention [0003] Aiming at the above-mentioned existing technical problems, the present invention provides a process for making beef paste, so as to improve the color, flavor and taste of beef paste. [0004] In order to achieve the above object, the present invention is achieved through the following technical scheme: a production process of beef paste, the raw materials include: 250 parts of beef, 60 parts of pepper, 40 parts of tempeh, 10 parts of Chinese prickly ash, 10 parts of aniseed, peanut 40 parts, 200 parts of sweet noodle ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L33/10A23L27/60
Inventor 丁明
Owner 徐州市子房商业公司
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