Making method of novel beef seasoning paste
A production method and technology of seasoning paste, applied in food science and other directions, can solve the problems of unauthentic taste of beef seasoning paste, high production cost, complicated production process, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
specific Embodiment 1
[0012] Specific embodiment one: a kind of preparation method of novel beef flavor paste is characterized in that its steps are:
[0013] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0014] (2) Put all the beef mince prepared in step (1) into the reactor, add 6 kg of frozen beef suet to the reactor, then add 5.4 kg of soybean protein powder, 36.68 kg of purified water, 17 kg of yeast essence, 0.84 kg of papain and 0.08 kg of emulsifier, the temperature in the reactor is raised to 41 degrees Celsius, and the material in the reactor is stirred evenly at the same time, the speed is 40 rpm, and the hydrolysis is continued for 2 hours;
[0015] (3), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white sugar and 22 kg of refined salt into the reactor, then raise the temperature of the reactor to 98 degrees Celsius, and at the same time stir the contents of the reactor evenly, The rotation speed is 40...
specific Embodiment 2
[0019] Specific embodiment two: a kind of preparation method of novel beef seasoning paste is characterized in that its steps are:
[0020] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0021] (2) Put all the beef mince prepared in step (1) into the reactor, add 6 kg of frozen beef suet to the reactor, then add 5.4 kg of soybean protein powder, 36.68 kg of purified water, 17 kg of yeast essence, 0.84 kg of papain and 0.08 kg of emulsifier, the temperature in the reactor is raised to 45 degrees Celsius, and the material in the reactor is evenly stirred at the speed of 40 rpm, and the hydrolysis is continued for 2 hours;
[0022] (3), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white sugar and 22 kg of refined salt into the reactor, then raise the temperature of the reactor to 99 degrees Celsius, and stir the contents of the reactor evenly at the same time, The rotation speed is 40 rpm, and th...
specific Embodiment 3
[0026] Specific embodiment three: a kind of preparation method of novel beef seasoning paste is characterized in that its steps are:
[0027] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0028] (2) Put all the beef mince prepared in step (1) into the reactor, add 6 kg of frozen beef suet to the reactor, then add 5.4 kg of soybean protein powder, 36.68 kg of purified water, 17 kg of yeast essence, 0.84 kg of papain and 0.08 kg of emulsifier, the temperature in the reactor is raised to 46 degrees Celsius, and at the same time, the material in the reactor is evenly stirred at a speed of 40 rpm, and the hydrolysis is continued for 2 hours;
[0029] (3), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white sugar and 22 kg of refined salt into the reactor, then raise the temperature of the reactor to 100 degrees Celsius, and at the same time stir the contents of the reactor evenly, The rotation spee...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com