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Cumin seed barbecue-flavored beef paste and production technology thereof

A beef sauce and cumin technology, which is applied in the field of cumin barbecue beef sauce and its production technology, can solve the problems of air pollution, lack of uniform standards for flavor, unfavorable economic time and the like, and achieves controllable production process and good preservation of sauce. Flavor, formulation stabilization effect

Inactive Publication Date: 2018-11-16
江苏康泰源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cumin grilled beef is a special dish loved by the public. Different restaurants or families use different spices for grilling. There is no uniform standard for heat, temperature and time in the process, so there is no uniform standard for flavor. There is a lack of standardization in the production process, so the appearance and flavor are inconsistent. Therefore, if people want to eat authentic "barbecue beef", they often need to know the place of origin and restaurants, and even taste the taste of different restaurants in the place of origin many times. The operator brings many disadvantages in terms of economy and time, and with the increasing pressure on environmental protection, outdoor barbecues have been explicitly banned by environmental protection due to serious air pollution.
[0003] In order to make the cumin barbecue beef flavor food not only available locally, a process and a standardized formula are needed to produce a similar cumin barbecue flavor beef sauce, but there are no reports of such flavor beef sauce products so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cumin barbecue-flavored beef sauce, comprising the following raw materials in parts by weight: 20 parts of rapeseed oil, 10 parts of butter, 3 parts of ginger, 3 parts of green onions, 5 parts of onions, 5 parts of black fungus, cumin 0.4 parts, 0.5 parts of Sichuan pepper, 0.5 parts of red pepper, 0.3 parts of star anise, 0.3 parts of cardamom, 0.1 parts of cloves, 0.1 parts of amomum, 0.2 parts of tangerine peel, 0.2 parts of grass fruit, 0.2 parts of basil leaves, 3 parts of soybean paste, dark soy sauce 3 parts of soy sauce, 10 parts of fresh beef belly, 5 parts of beef extract, 2 parts of dietary fiber, 2 parts of salt, 2 parts of sugar, 1 part of monosodium glutamate, 0.1 part of 5'-taste nucleotide disodium, the soybean The sauce is made of natural sun-dried non-GMO soybean paste;

[0025] The dietary fiber selected in the present invention is made of wheat bran as raw material, which is decomposed by amylase, protease and lipase, and then superfinely pulverize...

Embodiment 2

[0038] A cumin barbecue-flavored beef sauce, comprising the following raw material components in parts by weight: 30 parts of soybean oil, 20 parts of butter, 5 parts of ginger, 5 parts of green onions, 13 parts of onions, 7 parts of black fungus, 0.6 parts of cumin 1 part of pepper, 1 part of red pepper, 0.5 part of star anise, 0.5 part of cardamom, 0.3 part of clove, 0.3 part of amomum, 0.5 part of tangerine peel, 0.5 part of grass fruit, 0.4 part of basil leaf, 5 parts of soybean paste, dark soy sauce 5 parts, 15 parts of fresh beef belly, 10 parts of beef extract, 5 parts of dietary fiber, 3 parts of salt, 3 parts of sugar, 2 parts of monosodium glutamate, 0.2 part of 5'-taste nucleotide disodium, the soybean paste Use natural sun-dried non-GMO soybean paste;

[0039] The production technology of above-mentioned cumin barbecue flavor beef paste, comprises steps:

[0040] 1) Preparation of auxiliary materials:

[0041] a) Preparation of fresh ingredients: wash the ginger,...

Embodiment 3

[0050] A cumin barbecue-flavored beef sauce, comprising the following raw material components in parts by weight: 25 parts of rapeseed oil, 15 parts of butter, 4 parts of ginger, 4 parts of green onions, 8 parts of onions, 6 parts of black fungus, cumin 0.5 parts, 0.8 parts of Sichuan pepper, 0.8 parts of red pepper, 0.4 parts of star anise, 0.4 parts of cardamom, 0.2 parts of cloves, 0.2 parts of amomum, 0.3 parts of tangerine peel, 0.4 parts of grass fruit, 0.3 parts of basil leaves, 4 parts of soybean paste, dark soy sauce 4 parts of soy sauce, 12 parts of fresh beef belly, 8 parts of beef extract, 3 parts of dietary fiber, 2.5 parts of salt, 2.5 parts of sugar, 1.5 parts of monosodium glutamate, 0.1 part of disodium 5'-flavored nucleotide;

[0051] The production technology of above-mentioned cumin barbecue flavor beef paste, comprises steps:

[0052] 1) Preparation of auxiliary materials:

[0053] a) Preparation of fresh ingredients: wash the ginger, slice it first, and ...

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PUM

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Abstract

The invention discloses cumin seed barbecue-flavored beef paste and a production technology thereof, and belongs to the technical field of food processing. The cumin seed barbecue-flavored beef pastecomprises the following raw material components of vegetable oil, beef tallow, raw seasonings, edible mushrooms, dried spices, a soybean sauce, a dark soy sauce, fresh cattle abdominal meat, beef refined paste, dietary fibers, salt, sugar, monosodium glutamate and a flavor enhancer, wherein the raw seasonings comprise fresh ginger, scallions and onions; the edible mushrooms are black wood ears; the dried spices comprise cumin seeds, Chinese prickly ash, red peppers, star aniseeds, cardamun, cloves, villous amomum fruits, dried orange peel, fructus tsaoko and sweet basil herb leaves; and the flavor enhancer is disodium 5'-ribonucleotide. The cumin seed barbecue-flavored beef paste disclosed by the invention is flavored meat paste which is produced through standardizing the raw materials anda making technology and unified in quality. The making course is controllable, the formula is stable, the situation that the cumin seed barbecue-flavored beef paste is unique in final flavor and goodin mouth feel is guaranteed, and the cumin seed barbecue-flavored beef paste authentic in flavor, which can be eaten at any time, is provided for common people.

Description

technical field [0001] The invention relates to a cumin barbecue-flavored beef paste and a production process thereof, belonging to the technical field of food processing. Background technique [0002] Cumin grilled beef is a special dish loved by the public. Different restaurants or families use different spices for grilling. There is no uniform standard for heat, temperature and time in the process, so there is no uniform standard for flavor. There is a lack of standardization in the production process, so the appearance and flavor are inconsistent. Therefore, if people want to eat authentic "barbecue beef", they often need to know the place of origin and restaurants, and even taste the taste of different restaurants in the place of origin many times. The operator brings many disadvantages in economy and time, and with the continuous increase of environmental protection pressure, outdoor barbecue has been explicitly banned by environmental protection due to serious air pol...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2250/18A23V2250/5116
Inventor 胡向红孙殿洪付雨鑫孙弋涵付浩宇郭一诺郭修贤
Owner 江苏康泰源食品有限公司
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