Delicious sour and spicy beef sauce package and preparation technology thereof

Abstract

The present invention discloses a delicious sour and spicy beef sauce package and a preparation technology thereof. The delicious sour and spicy beef sauce package comprises the following components in parts by weight: 8-20 parts of refined beef tallow, 20-45 parts of refined palm oil, 12-18 parts of grapefruit sauce, 27-43 parts of bovine bone enzymolysis solution, 150-195 parts of fresh beef, 2-6 parts of chicken eggs, 10-17 parts of chilies, 0.5-0.7 part of fresh ginger, 0.3-0.6 part of Chinese prickly ash, 5-9 parts of spices, 1-3 parts of mint, 2-3 parts of herba portulacae, 2-5 parts ofdandelions, 1-4 parts of pteridium aquilinum, 5-8 parts of lemons, 16-22 parts of edible vinegar, 3-6 parts of edible salt, 1-1.5 parts of cooked crushed peanuts, 0.1-0.3 part of potassium sorbate and0.1-0.3 part of capsanthin. In the beef sauce package, the beef is sliced, the sliced beef is beaten with a meat loose hammer to make the beef more tender, the grapefruit sauce is spread flatly between layers of the beef slices, the beef slices are beaten again to enable the grapefruit sauce directly to be immersed in the beef, the obtained beef can keep delicate fragrance of the grapefruits, during a boiling process, the bovine bone enzymolysis solution is added, the bovine bone enzymolysis solution contains a large amount of alcohol and amino acids, the alcohol can make the stir-fried beefmore tender and at the same time the amino acids can enhance flavor and make the beef sauce more delicious.

Description

technical field [0001] The invention belongs to the field of preparation of beef noodle sauce buns, and relates to a Bashi hot and sour beef sauce bun and a preparation process thereof. Background technique [0002] Beef pan noodles are packaged or barreled after processing, which is convenient for people to eat. During the brewing process, the taste of beef ban noodles mainly depends on the beef sauce package and the dry powder package. The dry powder package is used to adjust the saltiness initially. To maintain the beef flavor of beef pan noodles, the role of the beef sauce package is very important. To maintain the original flavor of the beef, the tenderness of the beef in the beef sauce package and the pre-curing treatment are very important. The existing technology directly The beef is enzymatically hydrolyzed to decompose the protein in the beef to obtain amino acids to improve the flavor of the beef, but it is easy to destroy the taste of the beef. [0003] At the s...

AI Technical Summary

Problems solved by technology

[0002] Beef pan noodles are packaged or barreled after processing, which is convenient for people to eat. During the brewing process, the taste of beef ban noodles mainly depends on the beef sauce package and the dry powder package. The dry powder package is used to adjust the saltiness initially. To maintain the beef flavor of beef pan noodles, the role of the beef sauce package is very important. To maintain the original flavor of the beef, the tenderness of the beef in the beef sauce package and the pre-curing treatment are very important. The existing technology will directly Beef is enzymatically hydrolyzed to decompose the protein in the beef to obtain amino acids to improve the flavor of the beef, but it is easy to destroy the taste of the beef

[0003] At the same time, because the hot and sour beef noodles can stimulate people's taste buds, the hot and sour beef sauce buns are more popular, but if you eat more, it is easy to cause the rise of false fire, which will affect your health

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