Preparation method for novel apple taste beef seasoning cream
A production method and technology of seasoning paste, applied in food science and other directions, can solve the problems of complex production process, unauthentic taste and high production cost
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specific Embodiment 1
[0013] Specific embodiment one: a kind of preparation method of novel apple-flavored beef seasoning paste, its steps are:
[0014] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0015] (2) Remove the core and skin of the apples, and then use a grinder to crush them into apple puree for later use;
[0016] (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) 15 kg of good apple puree, 36.68 kg of purified water, 17 kg of yeast extract, 0.84 kg of papain and 0.08 kg of emulsifier, raise the temperature in the reactor to 41-46 degrees Celsius, and stir the contents of the reactor evenly, The rotating speed is 40 rpm, and the hydrolysis is continued for 2 hours;
[0017] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white sugar and 22 kg of refined salt...
specific Embodiment 2
[0021] Concrete embodiment two: a kind of preparation method of novel apple-flavored beef seasoning paste, its steps are:
[0022] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0023] (2) Remove the core and skin of the apples, and then use a grinder to crush them into apple puree for later use;
[0024] (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) 15 kg of good apple puree, 36.68 kg of purified water, 17 kg of yeast extract, 0.84 kg of papain and 0.08 kg of emulsifier, raise the temperature in the reactor to 41-46 degrees Celsius, and stir the contents of the reactor evenly, The rotating speed is 40 rpm, and the hydrolysis is continued for 2 hours;
[0025] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 11 kg of white sugar and 22 kg of refined salt...
specific Embodiment 3
[0029] Specific embodiment three: a kind of preparation method of novel apple-flavored beef seasoning paste is characterized in that its steps are:
[0030] (1) Take 34 kg of beef, and use a meat grinder to grind 34 kg of beef into beef mince for later use;
[0031] (2) Remove the core and skin of the apples, and then use a grinder to crush them into apple puree for later use;
[0032] (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) 15 kg of good apple puree, 36.68 kg of purified water, 17 kg of yeast extract, 0.84 kg of papain and 0.08 kg of emulsifier, raise the temperature in the reactor to 41-46 degrees Celsius, and stir the contents of the reactor evenly, The rotating speed is 40 revolutions per minute, and the hydrolysis is continued for 2 hours;
[0033] (4), then put 28 kg of butter, 20 kg of soy sauce, 17 kg of glucose, 1...
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