Method for preparing beef-flavor clear-soup hotpot condiment
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A beef flavor and hot pot base material technology is applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers and other directions, which can solve the problems of no special beef aroma, insufficient aroma, and insufficient flavor. , to achieve the effect of good taste, enhanced immunity and rich nutritional value
Inactive Publication Date: 2017-05-10
重庆梅香园实业集团有限公司
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Problems solved by technology
However, the beef flavors currently on the market are insufficient in flavor, full in aroma, do not have the special aroma of beef, and even some flavors also have bitterness and peculiar smell, so there are certain deficiencies and cannot meet the market's demand for beef flavors.
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Embodiment 1
[0022] A method for preparing beef-flavored clear soup hot pot bottom material, comprising the steps of:
[0023] 1) Mix butter and soybean oil at a mass ratio of 1:1, heat to 120°C, add 10 parts by mass of ginger and 8 parts by mass of scallions and stir-fry for 2 minutes;
[0024] 2) Add 5 parts by mass of white pepper and 3 parts by mass of shiitake mushrooms to the stir-fried mixture in step 1) and stir-fry for 4 minutes;
[0025] 3) Continue to add 10 parts by mass of beef and stir-fry for 3 minutes, then add 6 parts by mass of beef flavor essence and stir-fry for 1 minute; the beef flavor essence is prepared by the following method:
[0026] 1) Wash the beef and grind it, mix the ground beef, water, papain and neutral protease according to the mass volume ratio of 40g: 100 mL: 1 g: 0.8 g, and enzymatically hydrolyze reaction 3 at 50°C h, to obtain beef hydrolyzed protein;
[0032] A method for preparing beef-flavored clear soup hot pot bottom material, comprising the steps of:
[0033] 1) Mix butter and soybean oil at a mass ratio of 2:1, heat to 150°C, add 15 parts by mass of ginger and 14 parts by mass of scallions and stir-fry for 3 minutes;
[0034] 2) Add 8 parts by mass of white pepper and 5 parts by mass of shiitake mushrooms to the stir-fried mixture in step 1) and stir-fry for 5 minutes;
[0035] 3) Continue to add 15 parts by mass of beef and stir-fry for 5 minutes, then add 8 parts by mass of beef flavor essence and stir-fry for 2 minutes; the beef flavor essence is prepared by the following method:
[0036] 1) Wash the beef and grind it, mix the ground beef, water, papain and neutral protease according to the mass volume ratio of 50 g: 100 mL: 2 g: 1 g, and perform enzymatic hydrolysis reaction at 65 °C 5 h to obtain beef hydrolyzed protein;
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Abstract
The invention discloses a method for preparing beef-flavor clear-soup hotpot condiment. The method includes mixing beef tallow and soybean oil with each other according to a mass ratio of 1-2:1 to obtain first mixtures, heating the first mixtures until the temperature of the first mixtures reaches 120-150 DEG C, then adding, by weight, 10-15 parts of rhizoma zingiberis recens and 8-14 parts of spring onions into the first mixtures to obtain second mixtures and carrying out stir-frying on the second mixtures for 2-3 min; adding, by weight, 5-8 parts of white pepper and 3-5 parts of lentinula edodes into the second mixtures to obtain third mixtures and carrying out stir-frying on the third mixtures for 4-5 min; adding, by weight, 10-15 parts of beef into the third mixtures to obtain fourth mixtures, carrying out stir-frying on the fourth mixtures for 3-5 min, adding, by weight, 6-8 parts of beef-flavor essence into the fourth mixtures to obtain fifth mixtures and carrying out stir-frying on the fifth mixtures for 1-2 min; adding, by weight, 8-14 parts of beef soup-stock, 6-8 parts of fructus jujubae, 4-5 parts of fructus lycii, 5-7 parts of boletus edulis, 2-3 parts of radix glycyrrhizae, 7-8 parts of table salt, 2-4 parts of monosodium glutamate and 2-3 parts of white granulated sugar into the fifth mixtures to obtain sixth mixtures and cooking the sixth mixtures for 10-20 min to obtain the beef-flavor clear-soup hotpot condiment.
Description
technical field [0001] The invention relates to the technical field of hot pot bottom material, in particular to a preparation method of beef-flavored clear soup hot pot bottom material. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition. It is deeply loved by the masses and is often used as a dinner food for parties. At present, the clear soup-flavored hot pot base tastes relatively light. The ingredients rinsed out of the clear soup-flavored hot pot base do not have too much seasoning flavor, the taste is relatively bland, and the taste is insufficient, and it cannot satisfy consumers who cannot eat chili. The requirement of local flavor can not satisfy the consumer demand of these consumers, thereby there is certain weak point. [0003] Meat flavors are widely used in the seasoning of hot pot bottoms. Meat flavors have a special aroma of meat and are delicious, so they are widely loved by consumers. However, the beef fl...
Claims
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