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Batch production process of canned stewed beef with hericium erinaceus

A production process and batch technology, applied in the field of batch production technology of monkey mushroom stewed beef

Inactive Publication Date: 2019-08-02
安徽省麦浪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Hericium erinaceus products are mainly sold in the form of Hericium erinaceus biscuits, Hericium erinaceus nutrition powder and Hericium erinaceus dried goods, but there are few canned Hericium erinaceus cooked food in the market

Method used

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  • Batch production process of canned stewed beef with hericium erinaceus
  • Batch production process of canned stewed beef with hericium erinaceus

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A batch production process of canned monkey mushroom stewed beef, comprising the following steps:

[0023] S1: Prepare ingredients: Weigh the following ingredients by weight, 100 parts of Hericium erinaceus, 80 parts of beef, 16 parts of soybean powder, 1 part of locust bean gum, 2 parts of salt, 0.5 parts of chicken essence, 3 parts of soy sauce, 5 parts of vinegar, Huadiao wine 6 parts, 5 parts of white sugar, 4 parts of mixed spices, 6 parts of peanut oil, 0.05 parts of chitosan, 0.05 parts of tea polyphenols, 500 parts of water;

[0024] Among them, the mixed spices include the following components by mass: 8 parts of garlic, 6 parts of ginger, 6 parts of green onion, 3 parts of pepper, 8 parts of pepper, 3 parts of pepper, 2 parts of star anise, 1 part of tangerine peel, 0.6 part of cumin, perilla 1 part of leaf, 0.6 part of mint, 1 part of passion grass, 0.4 part of lemongrass;

[0025] S2: Pretreatment of Hericium erinaceus: Take fresh Hericium erinaceus, remove...

Embodiment 2

[0032] A batch production process of canned monkey mushroom stewed beef, comprising the following steps:

[0033] S1: Prepare ingredients: Weigh the following ingredients by weight, 125 parts of monkey mushroom, 100 parts of beef, 20 parts of soybean flour, 1.3 parts of locust bean gum, 2.5 parts of salt, 0.8 parts of chicken essence, 3.5 parts of soy sauce, 5.5 parts of vinegar, 7 parts of Huadiao wine 5.5 parts of white sugar, 5 parts of mixed spices, 8 parts of peanut oil, 0.08 parts of chitosan, 0.08 parts of tea polyphenols, 600 parts of water;

[0034] Among them, the mixed spices include the following components by mass: 9 parts of garlic, 7 parts of ginger, 7 parts of green onion, 3.5 parts of pepper, 10 parts of pepper, 3.5 parts of pepper, 2.5 parts of star anise, 1.5 parts of tangerine peel, 0.8 part of fennel, perilla 1.5 parts of leaves, 0.8 parts of mint, 1.5 parts of passion grass, 0.5 parts of lemongrass;

[0035] S2: Pretreatment of Hericium erinaceus: Take f...

Embodiment 3

[0042] A batch production process of canned monkey mushroom stewed beef, comprising the following steps:

[0043]S1: Prepare ingredients: Weigh the following ingredients by weight, 150 parts of Hericium erinaceus, 120 parts of beef, 25 parts of soybean flour, 1.5 parts of locust bean gum, 3 parts of salt, 1 part of chicken essence, 4 parts of soy sauce, 6 parts of vinegar, Huadiao wine 8 parts, 6 parts of white sugar, 6 parts of mixed spices, 10 parts of peanut oil, 0.1 part of chitosan, 0.1 part of tea polyphenols, 700 parts of water;

[0044] Among them, the mixed spices include the following components by mass: 10 parts of garlic, 8 parts of ginger, 8 parts of green onion, 4 parts of pepper, 12 parts of pepper, 4 parts of pepper, 3 parts of star anise, 2 parts of tangerine peel, 1 part of cumin, perilla 2 parts of leaves, 1 part of mint, 2 parts of passion grass, 0.6 parts of lemongrass;

[0045] S2: Pretreatment of Hericium erinaceus: Take fresh Hericium erinaceus, remove...

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Abstract

The invention provides a batch production process of canned stewed beef with hericium erinaceus, comprising the following steps of S1, preparation; S2: pretreatment of hericium erinaceus; S3: pretreatment of beef; S4: cooking of beef; S5: pickling and seasoning: adding soybean meal, locust bean gum, soy sauce, vinegar, Huadiao jiu, white granulated sugar, mixed spice, peanut oil and water to a stirring tank, stirring evenly at 250 to 400 r / min, conveying the pre-treated mushroom slices and the cooked beef slices to the stirring tank, mechanically stirring at 450 to 600 r / min for 15 min, and then standing and pickling for 30 min; S6: stew: controlling the relative pressure in a processing tank II to 20 to 80 kPa, and heating up to 105 to 115 DEG C, persevering heat and stewing for 25 to 35min; S7: canning and sealing. According to the batch production process of the invention, the canned stewed beef with hericium erinaceus can be produced in batches, the process is simple, the controlis easy; the products are uniform in specification and flavor, and are suitable for large-scale industrial processing and manufacturing, and the products has the advantages of rich nutrition, unique flavor, stable performance and good health care effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mass production process of canned monkey mushroom stewed beef. Background technique [0002] Hericium erinaceus, also known as Hericium erinaceus, resembles Hericium erinaceus in shape. It is a traditional and precious dish in my country. The meat is tender, fragrant, and delicious. Dried Hericium erinaceus contains 26.3g of protein and 4.2g of fat per 100g. It is a veritable high-protein and low-fat food. It contains 44.9g of carbohydrates, 6.4g of fine fiber, 10.2g of water, and 850mg of phosphorus per 100g. , iron 18mg, calcium 2mg, thiamine (B1) 0.89mg, riboflavin 1.89mg, carotene 0.01mg, heat 323 kcal, etc. Hericium erinaceus, as a kind of fungus with the same source of medicine and food, has the effect of nourishing the stomach and harmonizing the stomach, increasing appetite, enhancing the barrier function of gastric mucosa, and is used for the treat...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L31/00A23L5/10A23L11/00
CPCA23L13/10A23L13/428A23L13/72A23L31/00A23L11/07A23L5/13
Inventor 黄国友
Owner 安徽省麦浪食品有限公司
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