Making technology of yak meat thick broad-bean sauce

A production process, the technology of bean paste, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of low nutritional value and single taste, achieve rich esters and improve nutrition Value, the effect of enriching the taste level

Inactive Publication Date: 2018-05-04
赵露曦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is: in order to solve the problem of single taste and low nutritional value in the prior art, the present invention provides a process for making yak meat bean paste, the bean paste produced according to this process has a strong flavor and high nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation process of yak meat bean paste, comprising the following preparation steps:

[0021] 1) Material selection: Weigh the raw materials according to the weight ratio, including 500 parts of broad beans, 300 parts of fresh pepper, 200 parts of yak meat, 300 parts of blended oil, 80 parts of rice wine, 80 parts of diced tofu, 50 parts of salt, and 50 parts of flour. 50 parts of sweet noodle sauce, 45 parts of ginger, 40 parts of garlic, 30 parts of Chinese prickly ash, 20-24 parts of bacteria, 30 parts of grass fruit, 25 parts of cloves, and 15 parts of sugar;

[0022] 2) Douban fermentation

[0023] a. Steaming broad beans: heat all the broad beans weighed in step 1) until they are fully cooked, spread the cooked broad beans in a fermentation tank and cool until the internal temperature of the broad beans is 30°C;

[0024] b. Pre-fermentation: Mix 24 parts of bacteria and 50 parts of flour into the broad beans steamed in the previous step, stir and mix evenly,...

Embodiment 2

[0030] A preparation process of yak meat bean paste, comprising the following preparation steps:

[0031] 1) Material selection: Weigh the raw materials according to the weight ratio, including 500 parts of broad beans, 300 parts of fresh pepper, 200 parts of yak meat, 300 parts of blended oil, 80 parts of rice wine, 80 parts of diced tofu, 50 parts of salt, and 50 parts of flour. 50 parts of sweet noodle sauce, 45 parts of ginger, 40 parts of garlic, 30 parts of Chinese prickly ash, 20-24 parts of bacteria, 30 parts of grass fruit, 25 parts of cloves, and 15 parts of sugar;

[0032] 2) Douban fermentation

[0033] a. Steaming broad beans: heat all the broad beans weighed in step 1) until they are fully cooked, spread the cooked broad beans in a fermentation tank and cool until the internal temperature of the broad beans is 30°C;

[0034] b. Pre-fermentation: Mix 20 parts of strains and 50 parts of flour into the broad beans steamed in the previous step, stir and mix evenly a...

Embodiment 3

[0040] A preparation process of yak meat bean paste, comprising the following preparation steps:

[0041] 1) Material selection: Weigh the raw materials according to the weight ratio, including 500 parts of broad beans, 300 parts of fresh pepper, 200 parts of yak meat, 300 parts of blended oil, 80 parts of rice wine, 80 parts of diced tofu, 50 parts of salt, and 50 parts of flour. 50 parts of sweet noodle sauce, 45 parts of ginger, 40 parts of garlic, 30 parts of Chinese prickly ash, 22 parts of bacteria, 30 parts of grass fruit, 25 parts of clove, and 15 parts of sugar;

[0042] 2) Douban fermentation

[0043] a. Steaming broad beans: heat all the broad beans weighed in step 1) until they are fully cooked, spread the cooked broad beans in a fermentation tank and cool until the internal temperature of the broad beans is 30°C;

[0044] b. Pre-fermentation: Mix 22 parts of strains and 50 parts of flour into the broad beans steamed in the previous step, stir and mix evenly and s...

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PUM

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Abstract

The invention discloses a making technology of a yak meat thick broad-bean sauce, and relates to the technical field of condiments. According to the making technology disclosed by the invention, broadbeans, bright red hot peppers, yak meat and diced bean curds are used as main raw materials. The making technology comprises the steps of selecting materials, fermenting bean segments, and performingstir-frying to obtain the yak meat thick broad-bean sauce, wherein the step of fermenting the bean segments comprises the steps of steaming the broad beans, performing early-stage fermentation, performing middle-stage fermentation and performing later-stage fermentation. The yak meat thick broad-bean sauce made by the making technology disclosed by the invention is unique in flavor and rich in sauce fragrance, and has the characteristics of being rich in mouth feel and high in nutrient value.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a process for preparing yak meat bean paste. Background technique [0002] Doubanjiang is a kind of fermented reddish-brown seasoning brewed by various microorganisms interacting with soy products to produce complex biochemical reactions. According to different eating habits, some regions also add sesame oil, Raw materials such as peppers. After decades of development, Doubanjiang has entered thousands of households and plays an important role on people's tables. But along with the improvement of the quality of life and the change of diet structure, consumers pay more and more attention to the nutritional value and health care efficacy of food. At present, the existing bean paste with single taste and low nutritional value cannot meet the growing demand of consumers. [0003] Yak meat is rich in protein and amino acids, as well as trace elements such as carotene, calcium, ph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L13/00A23L29/00A23L11/50
CPCA23L11/05A23L13/00A23L29/065A23V2002/00A23L11/50A23V2200/14A23V2200/16
Inventor 赵露曦
Owner 赵露曦
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