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
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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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