Process for producing bottled black garlic beef paste

Abstract

The invention provides a process for producing bottled black garlic beef paste. The bottled black garlic beef paste is prepared by means of cooking, curing, low-temperature slow-fire frying and oil removing, and is integrated with nutrition and health care. The process is characterized by comprising the following steps of 1, selecting fresh beef of cattle in the southwest of Shandong province and oven-fresh black garlic as main raw materials; 2, bedding cattle bones in a pot, adding the beef, water and seasoning into the pot, and conducting cooking until the materials are done; 3, conducting low-temperature beef and black garlic stir-frying; 4, putting the paste body into a roller to remove oil, draining residual grease, and conducting natural cooling to prepare a finished product; 5, conducting bottling; 6, conducting sterilizing; 7, conducting air-drying and cooling; and 8, conducting bin-packaging, inspecting and warehousing. The bottled black garlic beef paste has the advantages that the black garlic and beef have an optimized effect in the aspects of cooking degree, nutrition and health-protection, the black garlic and beef are organically combined and reasonably mixed, and nutrition and health protection are integrated in the paste; and the oil-removed black garlic beef paste is not greasy, has smooth and soft taste, is chewy, has strong texture and pure flavor, and is suitable for people of all ages. The medicinal and edible black garlic becomes a popular consumer product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production process of sauces, in particular to a production process of bottled black garlic beef sauce. Background technique [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with skins fermented in a fermentation box for 60-90 days. Black garlic has a high content of trace elements, sweet and sour taste, no garlic flavor, rich Active antioxidant polyphenols, reducing sugars, amino acids, allicin, alkaloids and fat-soluble volatile oils have anti-oxidation and anti-acidification effects, especially suitable for people with three highs and cancer patients, and belong to health food; Among the beef used, it is one of the best meat breeds. It has high meat production rate, thin skin, fine bones, uniform fat deposition, delicious meat, and obvious marble pattern. This kind of beef is fragrant, fresh and tender. Suitable beef an...

AI Technical Summary

Problems solved by technology

[0003] The existing formula-type beef sauces all highlight local characteristics, and the taste is generally heavy, mainly salty, fragrant, and spicy. They are fried in large oil at high temperature and supplemented with a large number of seasonings. The product is greasy and has a strong taste impact. It loses the original taste and nutritional value of the main ingredients, and is not suitable for children, the elderly, and people with poor gastrointestinal function. It has relatively large limitations, and the export volume is small; Most of the processing, the raw material has not been cooked and matured, and it is directly fried at high temperature. The high temperature will cause great damage to the nutrition of the beef sauce and reduce the quality and taste of the finished product.

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