Making method of novel coconut taste beef seasoning paste
A production method and seasoning paste technology, which is applied in the field of production of new coconut-flavored beef seasoning paste, can solve the problems of unauthentic taste, complicated production process, and high production cost
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specific Embodiment 1
[0014] Specific embodiment one: a kind of preparation method of novel coconut flavor beef seasoning paste, its steps are:
[0015] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0016] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;
[0017] (3) 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 into the reactor, and prepare in step (2) 18 kilograms of good coconut mud, 36.68 kilograms of purified water, 17 kilograms of yeast essence, 0.84 kilograms of papain and 0.08 kilograms of emulsifiers, the temperature in the reactor is raised to 41 degrees Celsius, and the material in the reactor is evenly stirred at the same time, and the rotating speed is 40 rpm, continuous hydrolysis for 2 hours;
[0018] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white su...
specific Embodiment 2
[0023] Specific embodiment two: a kind of preparation method of novel coconut flavor beef seasoning paste, its steps are:
[0024] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0025] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;
[0026] (3) 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 into the reactor, and prepare in step (2) 18 kilograms of good coconut mud, 36.68 kilograms of purified water, 17 kilograms of yeast essence, 0.84 kilograms of papain and 0.08 kilograms of emulsifiers, the temperature in the reactor is raised to 44 degrees Celsius, and the material in the reactor is stirred evenly at the same time, and the rotating speed is 40 rpm, continuous hydrolysis for 2 hours;
[0027] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white su...
specific Embodiment 3
[0032] Specific embodiment three: a kind of preparation method of novel coconut flavor beef seasoning paste, its steps are:
[0033] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0034] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;
[0035] (3) Put all the beef mince prepared in step (1) into the reactor, add 6 kg of frozen beef suet into the reactor, then add 5.4 kg of soybean protein powder into the reactor, and prepare in step (2) 18 kilograms of good coconut mud, 36.68 kilograms of purified water, 17 kilograms of yeast essence, 0.84 kilograms of papain and 0.08 kilograms of emulsifiers, the temperature in the reactor is raised to 46 degrees Celsius, and the material in the reactor is evenly stirred at the same time, and the rotating speed is 40 rpm, continuous hydrolysis for 2 hours;
[0036] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of whit...
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