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Spicy hot beef paste and preparation method thereof

A technology of spicy beef sauce and beef, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of complex processing methods of beef sauce, unfavorable human health, loss of raw material nutrition, etc., to achieve bright color, The taste is fresh and spicy, and the aroma has a long-lasting aftertaste

Inactive Publication Date: 2014-08-20
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing methods of beef paste on the market are complicated, and will cause the loss of nutrition of raw materials, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of spicy beef sauce, mainly made of the following raw materials in percentage by weight: sweet noodle sauce 40%, beef 15%, soybean salad oil 18%, sugar 1.5%, pepper 1.5%, Chinese prickly ash 0.8%, five-spice powder 0.3 %, Ginger 3%, Garlic 1%, Cooking Wine 1%, Monosodium Glutamate 0.3%, I+G 0.02%, Sesame 1.5%, Peanut 4%, Yeast Extract 0.4%, Isovitamin C Sodium 0.05%, Salt 2%, the rest is water.

[0020] The preparation method of above-mentioned spicy beef sauce comprises the steps:

[0021] The first step, raw material pretreatment

[0022] 1.1 Beef: buy high-quality beef, wash it, remove fat, tendons, etc., cut it into cubes with a processing machine, and require uniform size, and reserve it; high-quality beef means that the muscle is shiny, the color is bright red or deep red, and the fat is milky white or white. Slightly yellow; the appearance is slightly dry or has an air-dried film, not sticky to the hand; the depression after finger pressure...

Embodiment 2

[0031] Embodiment 2: basically the same as Example 1, the difference is the raw material formula of spicy beef sauce, the formula is as follows: sweet noodle sauce 45%, beef 12.5%, soybean salad oil 15%, sugar 2%, pepper 1.25%, Chinese prickly ash 1% %, allspice powder 0.35%, ginger 2.5%, garlic 1.25%, cooking wine 1.25%, monosodium glutamate 0.35%, I+G 0.025%, sesame 2%, peanut 4.5%, yeast extract 0.5%, sodium isovitamin C 0.075%, salt 1.5%, the balance is water.

Embodiment 3

[0032] Embodiment 3: basically the same as Example 1, the difference is the raw material formula of spicy beef sauce, the formula is as follows: 50% sweet noodle sauce, 10% beef, 12% soybean salad oil, 4% sugar, 1% capsicum, 1.2% Chinese prickly ash %, five-spice powder 0.4%, ginger 2%, garlic 1.5%, cooking wine 1.5%, monosodium glutamate 0.4%, I+G 0.03%, sesame 2.5%, peanut 5%, yeast extract 0.6%, isovitamin C sodium 0.1%, salt 1%, the balance is water.

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PUM

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Abstract

The invention discloses spicy hot beef paste, which is mainly composed of the following raw materials: 40%-50% of sweet soybean paste, 10%-15% of beef, 12%-18% of edible oil, 1.5%-4% of sugar, 1%-1.5% of pepper, 0.8%-1.2% of pepper, 0.3%-0.4% of five spice powder, 2%-3% of fresh ginger, 1%-1.5% of garlic, 1%-1.5% of cooking wine, 0.3%-0.4% of monosodium glutamate, 0.02%-0.03% of I+G (IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5' bird-GMP nucleic acid sodium (DISODIUM GUANOSINE5 '-MONOPHOSPHATE)), 1.5%-2.5% of sesame, 4%-5% of peanut, 0.4%-0.6% of yeast extract, 0.05%-0.1% D-Sodium isoascorbiate, 1%-2% of salt, and the balance of water. The spicy hot beef paste is rich in nutrition and glossy in color, has unique taste of beef composite paste; tastes spicy and fresh, not only has a good taste and long-lasting aroma and aftertaste, and can effectively maintain various nutritional ingredients of the raw materials of the beef paste.

Description

technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a spicy beef sauce and a preparation method thereof. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L13/428A23L27/60A23L33/00A23V2002/00A23V2200/14
Inventor 余永建陈伟赵顺华王佰一孙乐六
Owner JIANGSU HENGSHUN VINEGAR IND
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