Fresh capsicum beef sauce and preparation method thereof

A technology of beef paste and fresh pepper, which is applied in the field of food processing, can solve the problems of denaturation of beef protein components, generation of harmful substances, and high equipment requirements, and achieve the effects of low fat content, removal of muttony smell, and high protein content

Inactive Publication Date: 2019-05-07
郑育玺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beef sauce of the existing formula has local characteristics, and the taste is generally heavier; the existing beef sauce is mostly fried, and after high-temperature frying, the protein components in the beef are seriously denatured, losing the original flavor, and the fried The beef sauce is high in fat, so it is not suitable for children, the elderly and people with poor gastrointestinal function.
In order to increase the meat elasticity and edible value of beef, thereby improving the original texture and flavor, fermented beef sauce came into being; however, the existing fermented beef sauce technology has strict condition control, high equipment requirements, and difficult precise control of the fermentation process. The quality of batches of products is uneven, and the fermentation process is easy to be polluted by bacteria and produce harmful substances.

Method used

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  • Fresh capsicum beef sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fresh pepper beef sauce is prepared from the following components in parts by weight:

[0028] 250 parts of beef, 12 parts of bean paste, 16 parts of soybean oil, 15 parts of fresh pepper, 3 parts of mushroom, 3 parts of carrot, 1 part of garlic, 1 part of ginger, 15 parts of onion, 2 parts of white sugar, 1 part of spice, malt paste 0.5 parts of essence, 1 part of monosodium glutamate, 9 parts of soy sauce;

[0029] Described fresh chili is formed by mixing red millet pepper and green millet pepper in a weight ratio of 1:1;

[0030] The spices are prepared by mixing white pepper, star anise, tangerine peel, grass fruit, cinnamon bark, bay leaf, licorice, nutmeg and kaempferia in a weight ratio of 1:1:1.2:0.5:1:0.5:0.5:1:1.

[0031] The preparation method of described fresh pepper beef sauce, the steps are as follows:

[0032] (1) Preparation of stewed beef

[0033] Remove the impurities and wash the fresh beef, put it in hot water, heat to boiling, keep it for 5 m...

Embodiment 2

[0040] A fresh pepper beef sauce is prepared from the following components in parts by weight:

[0041] 270 parts of beef, 13.41 parts of bean paste, 18 parts of soybean oil, 18.46 parts of fresh pepper, 4 parts of mushroom, 4 parts of carrot, 1.5 parts of garlic, 1.5 parts of ginger, 15.4 parts of onion, 2.55 parts of white sugar, 2.6 parts of spices, malt paste 0.6 parts of essence, 1.8 parts of monosodium glutamate, 8 parts of soy sauce;

[0042] Described fresh chili is formed by mixing red millet pepper and green millet pepper in a weight ratio of 1:1;

[0043] The spices are prepared by mixing white pepper, star anise, tangerine peel, grass fruit, cinnamon bark, bay leaf, licorice, nutmeg and kaempferia in a weight ratio of 1:1:1.2:0.5:1:0.5:0.5:1:1.

[0044] The preparation method is the same as in Example 1.

Embodiment 3

[0046] A fresh pepper beef sauce is prepared from the following components in parts by weight:

[0047] 300 parts of beef, 15 parts of bean paste, 18 parts of soybean oil, 20 parts of fresh pepper, 5 parts of mushroom, 5 parts of carrot, 2 parts of garlic, 2 parts of ginger, 18 parts of onion, 3 parts of white sugar, 3 parts of spices, malt paste 0.8 parts of essence, 3 parts of monosodium glutamate, 10 parts of soy sauce;

[0048] Described fresh chili is formed by mixing red millet pepper and green millet pepper in a weight ratio of 1:1;

[0049] The spices are prepared by mixing white pepper, star anise, tangerine peel, grass fruit, cinnamon bark, bay leaf, licorice, nutmeg and kaempferia in a weight ratio of 1:1:1.2:0.5:1:0.5:0.5:1:1.

[0050] The preparation method is the same as in Example 1.

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Abstract

The invention discloses a fresh capsicum beef sauce and a preparation method thereof, and belongs to the technical field of food processing. The beef sauce is prepared from, by weight, 250-300 parts of beef, 12-15 parts of thick broad-bean sauce, 16-18 parts of soybean oil, 15-20 parts of fresh capsicum, 3-5 parts of shiitake mushroom, 3-5 parts of carrots, 1-2 parts of garlic, 1-2 parts of freshginger, 15-18 parts of onions, 2-3 parts of white sugar, 1-3 parts of spices, 0.5-0.8 part of maltdextrin, 1-3 parts of monosodium glutamate, and 8-10 parts of soybean sauce. The prepared beef sauce is high in protein content and low in fat content, and is more in line with the purpose of health; the beef sauce is rich in meat fragrance and chewy in taste, so that the beef sauce is the best food for meals; and fresh millet pepper is rich in vitamins, so that the supplementing of daily requirements can be realized, and capsicum essence, flavor enhancers and preservatives are not added, so thatthe beef sauce can be safe to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to fresh pepper beef paste and a preparation method thereof. Background technique [0002] As a condiment, beef sauce is a widely eaten gourmet food, and it is easy to carry, so it is very popular among people. The beef sauce of the existing formula has local characteristics, and the taste is generally heavier; the existing beef sauce is mostly fried, and after high-temperature frying, the protein components in the beef are seriously denatured, losing the original flavor, and the fried The high fat content of beef paste is not suitable for children, the elderly and people with poor gastrointestinal function. In order to increase the meat elasticity and edible value of beef, thereby improving the original texture and flavor, fermented beef sauce came into being; however, the existing fermented beef sauce technology has strict condition control, high equipment req...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/10A23L13/40A23L13/70
Inventor 郑育玺
Owner 郑育玺
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