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A technology for braised and beef paste, which is applied in food preparation, application, food science and other directions, can solve the problems of inability to directly penetrate food, small application range, inability to achieve fragrant but not greasy, etc., and achieve excellent taste, rich fragrance, and softness aftertaste effect
Inactive Publication Date: 2016-11-23
武汉慧康利兹食品有限公司
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[0003] Most of the lo-mei seasonings in the prior art are in the form of powder or solid granules, not in the form of paste, and are only suitable for making lo-mei meat. Loose without losing its texture, the bone is crispy and soft with a long aftertaste, the numbness is highlighted in the slightly spicy, and the five flavors are hidden in the fragrance, the fragrance is rich, pure and thick, natural, the aftertaste is long, and the taste is excellent
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[0010] The preparation method of a kind of stewed paste described in the configuration comprises the following steps: 1) raw material pretreatment: mix star anise 4.73%, cassia bark 1.90%, cumin 1.58%, pepper 2.89%, bay leaf 0.95%, monosodium glutamate 3.15% according to the following ratio %, salt 3.15%, and white sugar 3.15% are mixed evenly and passed through the pulverizer twice until they all reach a 40-mesh sieve to make spice mixed powder. %, spice mixed powder, salad oil 15.28% are put into the reaction kettle, heat up while feeding, until the material is stirred evenly, start timing after the temperature reaches 80°C, keep at 80°C for 50 minutes, 3) throw in chicken paste 8.12%, pork 8.12% bone marrow extract and 8.12% sauce-flavored beef extract, stirred while feeding, kept at 80°C for 30 minutes, 4) cooled to 70°C with cooling water, 5) emulsified, and filled.
[0011] The stewed meat paste can be used not only for stewed meat, but also for making various foods that...
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Abstract
The present invention relates to a saucing paste and preparation method thereof, wherein the meat saucing paste comprises illicium verum hook.f, cinnamomum tamala, fennel, zanthoxylum bungeanum, laurus nobilis leaf, monosodium glutamate, edible salt, white sugar, salad oil, water, soy sauce, chicken paste, pig bone marrow extract and mellow sauce fragrance beef extract, a grinding, heat reaction, cooling and emulsifying process is performed to prepare the saucing paste, and with the prepared saucing paste, the saucing taste can be directly penetrated into food, the saucing fragrance is not greasy, the meat is loose without the tendon loss, the bone is soft and crisp, the aftertaste is lasting, the taste is slightly spicy while the spicy hot fragrance is significantly presented, the five-flavor saucing fragrance is hidden in the fragrance, the fragrance is mellow, rich and nature, the aftertaste is lasting, and the taste is excellent.
Description
technical field [0001] The invention relates to the field of food and processing, and specifically provides a stewed meat paste and a preparation method. Background technique [0002] Stewed food is a famous traditional craft product in China and an important part of Chinese cuisine. It is very popular with people for its unique color, aroma and taste. Braised food seasoning is the key to stewed food, and the composition and proportion of spices are different, and the taste of prepared stewed food is very different. [0003] Most of the lo-mei seasonings in the prior art are in the form of powder or solid granules, not in the form of paste, and are only suitable for making lo-mei meat. Loose without losing its tendons, soft bones and long aftertaste, numbness is highlighted in the slightly spicy, and five flavors of stew are hidden in the fragrance. The fragrance is rich, pure and thick, natural, with a long aftertaste and excellent taste. Contents of the invention [00...
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