Beef soybean sauce and manufacturing method thereof

A technology of soybean paste and beef, which is applied in the field of food processing, can solve the problems of single nutritional components and inability to meet consumer demand, and achieve the effect of high nutritional value, delicate taste and unique flavor

Inactive Publication Date: 2014-09-03
济南科纳信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Soybean paste currently available on the market mostly uses soybeans as the main raw material, and its nutritional components are relatively single. Generally, it only has the function of seasoning, which cannot meet the increasing consumption needs of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of beef soybean paste is made from the following raw materials in parts by weight:

[0023] 45 kg soybeans, 13 kg beef, 13 kg soybean yellow rolls, 7 kg malt, 7 kg flat fritillary, 6 kg Polygonatum, 6 kg turmeric, 6 kg medlar, 6 kg salt, 8 kg soybean salad oil, 0.5 chicken essence 0.7 kg of white vinegar, 2 kg of cooking wine, 3 kg of garlic, 1.5 kg of ginger, and 1.5 kg of pepper powder.

[0024] The preparation method of this beef soybean paste is:

[0025] (1) Raw material pretreatment:

[0026] Remove impurities from the soybeans, soak them in cold water for 12 hours, cook them, let them cool, and crush them to obtain soybean paste, then ferment them at a low temperature at 18°C ​​for 25 days to obtain soybean mother sauce for later use;

[0027] Wash the beef, cook and let cool, cut into 10mm beef cubes, set aside;

[0028] After crushing soybean yellow rolls, malt, flat fritillary, sealwort, turmeric, and medlar, sieve through a 40-mesh sieve to obtain C...

Embodiment 2

[0033] A kind of beef soybean paste is made from the following raw materials in parts by weight:

[0034] 40 kg soybeans, 15 kg beef, 10 kg soybean yellow rolls, 10 kg malt, 5 kg flat fritillary, 10 kg sealwort, 5 kg turmeric, 10 kg medlar, 4 kg salt, 5 kg soybean salad oil, 0.4 chicken essence 1 kg, white vinegar 1.0 kg, cooking wine 1 kg, garlic 2 kg, ginger 1 kg, pepper powder 2 kg.

[0035] The preparation method of this beef soybean paste, comprises the following steps:

[0036] (1) Raw material pretreatment:

[0037] Remove impurities from the soybeans, soak them in cold water for 8 hours, cook them, let them cool, and crush them to obtain soybean paste, then ferment them at a low temperature at 16°C for 30 days to obtain soybean mother sauce for later use;

[0038] Wash the beef, cook and let cool, cut into 5mm beef cubes, set aside;

[0039] After crushing soybean yellow rolls, malt, flat fritillary, sealwort, turmeric, and medlar, sieve through a 40-mesh sieve to...

Embodiment 3

[0044] A kind of beef soybean paste is made from the following raw materials in parts by weight:

[0045] 50 kg soybeans, 10 kg beef, 15 kg soybean yellow rolls, 5 kg malt, 10 kg flat fritillary, 5 kg Polygonatum, 10 kg turmeric, 5 kg medlar, 8 kg salt, 5 kg soybean salad oil, 0.6 chicken essence 0.5 kg of white vinegar, 3 kg of cooking wine, 4 kg of garlic, 2 kg of ginger, and 1 kg of pepper powder.

[0046] The preparation method of this beef soybean paste, comprises the following steps:

[0047] (1) Raw material pretreatment:

[0048] Remove impurities from the soybeans, soak them in cold water for 12 hours, boil them, let them cool, and crush them to obtain soybean paste, then ferment them at a low temperature at 20°C for 20 days to obtain soybean mother sauce, which will be used for later use;

[0049] Wash the beef, cook and let cool, cut into 15mm beef cubes, set aside;

[0050] After crushing soybean yellow rolls, malt, flat fritillary, sealwort, turmeric, and medl...

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PUM

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Abstract

The invention discloses a beef soybean sauce. The beef soybean sauce is prepared from the following raw materials, by weight: 40 to 50 parts of soybean, 10 to 15 parts of beef, 10 to 15 parts of semen sojae germinatum, 5 to 10 parts of malt, 5 to 10 parts of bulbus fritillariae ussuriensis, 5 to 10 parts of polygonatum sibiricum, 5 to 10 parts of curcuma aromatica, 5 to 10 parts of fructus lycii, 4 to 8 parts of common salt, 5 to 10 parts of soybean salad oil, 0.4 to 0.6 part of chicken powder, 0.5 to 1.0 part of white vinegar, 1 to 3 parts of cooking wine, 2 to 4 parts of garlic, 1 to 2 parts of ginger and 1 to 2 parts of Chinese prickly-ash powder. The invention also discloses a preparing method of the beef soybean sauce. The beef soybean sauce disclosed by the invention has the advantages that the nutritional value is high; the original flavor of the soybean sauce is not changed; through the combination, the soybean sauce has the health-care efficacy of relieving exterior to clear summer-heat, clearing heat and promoting diuresis, strengthening spleen to stimulate appetite, activating blood to relieve pain, and moving qi to dispel melancholy; in addition, the beef soybean sauce has a high nutritional value, a unique flavor and a delicate mouthfeel.

Description

[0001] technical field [0002] The invention relates to a beef and soybean paste and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] Soybean paste uses soybeans as the main raw material for production. At the same time, according to the different tastes of consumers, sesame oil, monosodium glutamate, salt, pepper powder, etc. are added during the production of soybean paste, thus enriching the types of soybean paste. Rich, easy to digest and absorb and other advantages and deeply loved by people. [0004] Soya bean sauce currently available in the market mostly uses soybeans as the main raw material, and its nutritional components are relatively single. It generally only has a seasoning function and cannot meet the increasing consumption needs of people. Contents of the invention [0005] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a beef soybean paste, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/30A23L13/10A23L27/60
CPCA23V2002/00A23L13/10A23L33/10A23L11/50A23V2200/30
Inventor 李上
Owner 济南科纳信息科技有限公司
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