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Multi-flavor potato beef sauce and preparation method thereof

A technology of beef sauce and potatoes, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of long fermentation time of fermented beef sauce, low beef fat content, and affecting the taste of beef sauce, so as to increase farmers' income, Convenience to eat and great potential for market demand

Inactive Publication Date: 2019-02-19
曹正君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Beef is rich in protein, low in fat, and delicious in taste. It can be made into beef sauce for daily consumption, which can supplement certain nutrients. Currently, the beef sauce on the market is divided into There are two types of fermented and non-fermented beef sauce. Fermented beef sauce has a better taste than non-fermented beef sauce, but the fermentation time of fermented beef sauce is longer, and the commercially available fermented beef sauce has stiff beef meat, which is not easy Chewing, difficulty swallowing, affecting the taste of beef sauce, the nutritional content is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of the multi-taste potato beef sauce of the present embodiment is carried out in the following steps:

[0032] 1. Preparation:

[0033] 1) Potato pretreatment: wash and peel the potatoes, crush them into a paste, and fry them with oil to obtain the pretreated potatoes; the oil temperature for frying the paste potatoes is 85-95°C.

[0034] 2) Beef pretreatment: fresh beef is washed, crushed into granules, and fried with oil to obtain pretreated beef; the oil temperature for frying granulated beef is 115-120°C.

[0035] 3) Nepeta pretreatment: wash the Nepeta, control the moisture, crush it, and fry it with oil to obtain the pretreated Nepeta; the oil temperature for frying and pulverizing the Nepeta is 60-70°C.

[0036] 4) Peppermint pretreatment: wash the mint, control the moisture, crush it, and fry it with oil to obtain the pretreated mint; the oil temperature for frying the crushed mint is 80-82°C.

[0037] 5) Pulverization of spices: respect...

Embodiment 2

[0044] The preparation method of the multi-taste potato beef sauce of the present embodiment is carried out in the following steps:

[0045] 1. Preparation:

[0046] 1) Potato pretreatment: wash and peel the potatoes, crush them into a paste, and fry them with oil to obtain the pretreated potatoes; the oil temperature for frying the paste potatoes is 80-90°C.

[0047] 2) Beef pretreatment: fresh beef is washed, crushed into granules, and fried with oil to obtain pretreated beef; the oil temperature for frying granulated beef is 100-120°C.

[0048] 3) Schizonepeta pretreatment: wash the Schizonepeta, control the moisture, crush it, and fry it with oil to obtain the pretreated Schizonepeta; the oil temperature for frying and crushing the Schizonepeta is 60-80°C.

[0049] 4) Peppermint pretreatment: wash the mint, control the moisture, crush it, and fry it with oil to obtain the pretreated mint; the oil temperature for frying the crushed mint is 88-90°C.

[0050] 5) Pulverizati...

Embodiment 3

[0057] The preparation method of the multi-taste potato beef sauce of the present embodiment is carried out in the following steps:

[0058] 1. Preparation:

[0059] 1) Potato pretreatment: wash and peel the potatoes, crush them into a paste, and fry them with oil to obtain the pretreated potatoes; the oil temperature for frying the paste potatoes is 80-88°C.

[0060]2) Beef pretreatment: fresh beef is washed, crushed into granules, and fried with oil to obtain pretreated beef; the oil temperature for frying granulated beef is 110-120°C.

[0061] 3) Schizonepeta pretreatment: wash the Schizonepeta, control the moisture, crush it, and fry it with oil to obtain the pretreated Schizonepeta; the oil temperature for frying and crushing the Schizonepeta is 70-80°C.

[0062] 4) Peppermint pretreatment: after the mint is washed, the moisture is controlled, crushed, and fried with oil to obtain the pretreated mint; the oil temperature for frying the crushed mint is 85-90°C.

[0063] ...

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Abstract

The embodiment of the invention discloses a multi-flavor potato beef sauce and a preparation method thereof, belongs to the technical field of food preparation, and aims at achieving the purpose of providing a multi-flavor potato beef sauce and the preparation method thereof. According to the method, potatoes, beef, tenuifolia and mint are taken as raw materials, the series processing of pulverizing, oil dipping and proportioning is conducted, and the multi-flavor beef sauce which can maintain multiple nutritious ingredients of the potato and beef can be produced. The sauce has the advantagesthat the taste is fresh and tender, the flavor is unique, the sauce is tasty and refreshing, the functions of appetizing and saliva secretion promoting are achieved, the color of the multi-flavor potato beef sauce body prepared by means of the method is maroon, the color, fragrance and taste are concentrated, and the flavor is unique.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a multi-flavored potato and beef sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. When making dishes, people often use meat sauce, fish sauce or shrimp paste as condiments to improve the taste of the dishes. [0003] Beef is flat in nature and sweet in taste, enters the spleen and stomach meridian, can nourish the spleen and stomach, nourish the qi, and strengthen the bones and muscles. Control deficiency and loss to win emaciation, diabetes, weak spleen and bad luck, accumulation of abdominal mass, edema, soreness and weakness of waist and knees. With the improvement of living standards, people's demand for beef is not only satisfied with eating fresh beef, but the diversification of...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23L27/60A23L33/00A23V2200/32A23V2200/30
Inventor 曹正君
Owner 曹正君
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