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Beef and shii-take sauce and preparation method thereof

A technology for mushroom sauce and beef, which is applied in the functions of food ingredients, food science, and protein-containing food ingredients, etc., can solve the problems of difficult industrialized production, single variety of sauce-making raw materials, and inability to store and keep fresh, so as to delay aging and improve convenience. The effect of stability and long storage time

Inactive Publication Date: 2018-12-04
白迎霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in various table sauce products, the ubiquitous deficiencies are: 1) the kind of sauce raw materials is relatively single, 2) single sauce products and meat raw materials are mixed into meat sauce, and it is cooked and eaten now, and cannot be stored It is difficult to carry out industrial production for keeping fresh and carrying food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: the beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: 400 parts of yellow beef, 100 parts of dried shiitake mushrooms, 120 parts of beef marinade, 5 parts of shiitake mushroom seasoning and 0.5 part of flavor enzyme. The beef marinade is prepared from raw materials in the following percentages by weight: 1% salt, 2% sugar, 5% monosodium glutamate, 1% spice, 0.5% vitamin C, 0.5% glucose, 1.5% cornstarch, and 1.2% tomato powder. %, 1.5% of white pepper powder and 2% of chili powder, and the balance is water, wherein the spices are prepared from three Nye, dried ginger, coriander, and meat in equal proportions by weight. The mushroom seasoning seasoning is prepared from the following raw materials by weight percentage: 1.5% cooking wine, 1.2% table salt, 2.5% soybean paste, 3% corn oil, 0.2% star anise...

Embodiment 2

[0023] The beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: the beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: 400 parts of yellow beef, 100 parts of dried shiitake mushrooms, 160 parts of beef marinade, 7 parts of shiitake mushroom seasoning and 0.7 parts of flavor enzyme. The formula ratio of the beef marinade and mushroom seasoning seasoning and the preparation method of the beef mushroom sauce are the same as in Example 1.

Embodiment 3

[0025] The beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: the beef shiitake mushroom sauce of the present invention is prepared from the following raw materials by weight: 400 parts of yellow beef, 100 parts of dried shiitake mushrooms, 200 parts of beef marinade, 10 parts of shiitake mushroom seasoning and 1 part of flavor enzyme. The formula ratio of the beef marinade and mushroom seasoning seasoning and the preparation method of the beef mushroom sauce are the same as in Example 1.

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PUM

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Abstract

The present invention relates to a beef and shii-take sauce and a preparation method thereof. The beef and shii-take sauce is prepared from the following raw materials in parts by weight: 400 parts ofbeef of yellow cattle, 100 parts of dried shii-take, 120-200 parts of beef pickling liquid, 5-10 parts of a shii-take seasoning material and 0.5-1 part of a flavor enzyme. The beef and shii-take sauce uses the high nutrient edible effect of the beef of the yellow cattle and the shii-take, and is manufactured by using the method provided by the invention, unique in flavor, nutrient-rich, soft in meat and delicious, delicious in taste and mellow in aroma, long in storage time and delicious food suitable for consumption of people at all ages.

Description

technical field [0001] The invention relates to the technical field of sauce foods, in particular to a beef mushroom sauce and a preparation method thereof. Background technique [0002] Sauce is a traditional food and one of the indispensable side dishes in human food. With the improvement of people's living standards, people's requirements for diet quality are getting higher and higher. The more popular it is, from Axiangpo to Laoganma, from soybean paste to chili sauce, seasoning sauce products have changed from food accompaniment to side dish, becoming a good product on the family table, and the general population can eat it. At present, in various table sauce products, the ubiquitous deficiencies are: 1) the kind of sauce raw materials is relatively single, 2) single sauce products and meat raw materials are mixed into meat sauce, and it is cooked and eaten now, and cannot be stored It is difficult to carry out industrialized production for keeping fresh and carrying f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L13/10A23L13/70A23L13/40A23L29/00A23L33/10
CPCA23V2002/00A23V2200/332A23V2200/302A23V2200/32A23V2250/1578A23V2250/54
Inventor 白迎霞屈江妮
Owner 白迎霞