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Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof

A technology of soybean paste and beef, applied in the fields of application, food preparation, food science, etc., can solve the problems of single flavor, few ingredients and simple seasonings, etc.

Inactive Publication Date: 2015-01-28
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned products all have shortcomings such as few ingredients, simple seasonings, and single flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of nutritious beef shiitake mushroom bean wheat sauce, its processing technology is as follows:

[0017] The specific formula is: 1000 grams of soybean paste base material, 500 grams of beef, 200 grams of shiitake mushrooms, 200 grams of fresh red peppers, 100 grams of carrots, and 300 grams of table salt.

[0018] The specific production process is as follows:

[0019] Soybean pretreatment: Soybean is selected to remove impurities, remove sand, dry in the sun, and set aside.

[0020] Wheat pretreatment: select the wheat to remove impurities, dry it in the sun, and set it aside.

[0021] Pepper pretreatment: select and wash the peppers, remove impurities, remove stalks, dry them in the sun, crush them with a grinder, pass through a 10-mesh sieve, and set aside.

[0022] Ginger pretreatment: Wash the ginger, shred it, air-dry it for a while, rub it out with your hands, dry it in the sun, wash it with cold boiled water and drain it, then put it into a sauce jar. ...

Embodiment 2

[0040] A kind of nutritious beef shiitake mushroom bean wheat sauce, its processing technology is as follows:

[0041] The specific formula is: 1000 grams of soybean paste base material, 1000 grams of beef, 300 grams of shiitake mushrooms, 500 grams of fresh red peppers, 200 grams of carrots, and 600 grams of salt.

[0042] The specific production process is as follows:

[0043] Soybean pretreatment: Soybean is selected to remove impurities, remove sand, dry in the sun, and set aside.

[0044] Wheat pretreatment: select the wheat to remove impurities, dry it in the sun, and set it aside.

[0045] Pepper pretreatment: select and wash the peppers, remove impurities, remove stalks, dry them in the sun, crush them with a grinder, pass through a 10-mesh sieve, and set aside.

[0046] Ginger pretreatment: Wash the ginger, shred it, air-dry it for a while, rub it out with your hands, dry it in the sun, wash it with cold boiled water and drain it, then put it into a sauce jar.

[0...

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Abstract

The invention discloses a technology for preparing nutritional beef and lentinula edodes soybean-wheat sauce. The technology is characterized in that a soybean-wheat sauce base material is prepared first, and then beef, lentinula edodes, ginger, chili, carrot and the like are added into the soybean-wheat sauce base material. The technology comprises the following steps of preheating vegetable oil, adding lentinula edodes, adding soybean sauce, stir-frying till sauce fragrance is given out, then adding the boiled beef and spices, stir-frying fragrance is given out, adding ginger, chili, carrot, salt and the like, stirring uniformly, then immediately turning off the fire, canning, and sterilizing to obtain the finished product. The technology has the following characteristics that the required equipment and operation are simple, the production cost is low, the production environment is easy to control, and the prepared nutritional beef and lentinula edodes soybean-wheat sauce has unique flavor, rich nutrition and delicious taste and has the effects of promoting appetite and helping digestion.

Description

technical field [0001] The invention belongs to the field of food deep processing, and the invention relates to a nutrient-rich soybean paste and a processing technology thereof. Background technique [0002] Sauce is a unique condiment in my country and Southeast Asian countries. In addition to many varieties in my country, Japan, North Korea, Southeast Asia, the Philippines, and Indonesia also have it. Sauces and their products are not only delicious, but also nutritious and easy to digest and absorb. It is not just a condiment, but also a non-staple food, which plays an important role in the daily diet and is a popular traditional fermented food. Various flavor sauces have become indispensable convenience foods and good seasoning products in the modern life of our people because of their unique color, aroma and taste. Traditional sauces include soybean paste, broad bean paste, noodle sauce, bean paste, tempeh and processed products. With the diversification of food and...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L1/28A23L1/311A23L31/00A23L33/10
CPCA23V2002/00
Inventor 谢建华刘彩云申明月谢明勇
Owner NANCHANG UNIV
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