Instant beef fermented soybean paste and making method thereof

A production method and a technology for fermented fermented bean sauce, which are applied in the field of food processing, can solve the problems of the beef sauce losing its aroma and spicy taste, being chewy and not elastic, and being unhealthy, and achieving thermal stability, not easy to age, good thermal stability and flavor. outstanding effect

Inactive Publication Date: 2019-10-22
SICHUAN PROVINCE YUANDA GRP FUSHUN COUNTY MEILEFOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of beef sauces currently on the market. The problem is that, due to the small volume of beef granules or beef mince in beef sauces, a large amount of water will inevitably be lost after high-temperature frying, resulting in dry, hard or loose taste, no chewiness and no taste. Elasticity, in order to improve this problem, a large amount of additives such as meat tenderizer powder, pigments, and flavors are added during the production process, so that the beef sauce loses its own unique aroma and spicy taste, resulting in a decrease in taste and the use of a large number of additives is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of instant beef fermented soy sauce, comprising the following preparation steps:

[0031] (1) Preparation: Prepare 200kg of rapeseed oil, 110kg of beef, 65kg of tempeh, 60kg of dried chili, 40kg of soy sauce, 45kg of vegetables, 1.1kg of water chestnut powder, 30kg of spices, 15kg of white sugar, 15kg of monosodium glutamate, and 5kg of chicken essence;

[0032] (2) Douchi kneaded and processed for later use;

[0033] (3) Spices are crushed for later use: 7kg of green pepper, 1kg of white pepper, 6kg of cumin, 1kg of licorice, 1kg of nutmeg, 1kg of galangal, 1kg of amomum, 1kg of fragrant leaves, 3kg of star anise, 3kg of kaempferia, 1kg of grass fruit, small 1kg of fennel, 1kg of tangerine peel, 1kg of cinnamon, and 1kg of clove are pulverized to 30 mesh by a pulverizer;

[0034] (4) Dried chili is pulverized for later use: put 15kg of dried chili into a pulverizer and use a 12mm sieve to pulverize it once for later use;

[0035] (5) Dice the raw...

Embodiment 2

[0043] A preparation method of instant beef fermented soy sauce, comprising the following preparation steps:

[0044] (1) Ingredients: 225kg of rapeseed oil, 125kg of beef, 75kg of tempeh, 75kg of dried chili, 45kg of soy sauce, 55kg of vegetables, 1.25kg of water chestnut powder, 50kg of spices, 20kg of white sugar, 20kg of monosodium glutamate, 10kg of chicken essence;

[0045] (2) fermented soya bean is kneaded and scattered;

[0046] (3) Spices are crushed for later use: 12.5kg of green pepper, 2.5kg of white pepper, 10kg of cumin, 1.5kg of licorice, 1.5kg of nutmeg, 1.5kg of galangal, 1.5kg of amomum, 1.5kg of fragrant leaves, 5kg of star anise, kaempferia 5kg, Tsaoguo 1.5kg, Cumin 1.5kg, Tangerine Peel 1.5kg, Cinnamon 1.5kg, Clove 1.5kg are pulverized to 40 mesh with a pulverizer, and set aside;

[0047] (4) Dried chili is pulverized for later use: put 20kg of dried chili into a pulverizer and use a 12mm sieve to pulverize it once for later use;

[0048] (5) Dice the r...

Embodiment 3

[0056] A preparation method of instant beef fermented soy sauce, comprising the following preparation steps:

[0057] (1) Preparation: Prepare 210kg of rapeseed oil, 112.5kg of beef, 75kg of tempeh, 65kg of dried chili, 42.5kg of soy sauce, 50kg of vegetables, 1.1kg of water chestnut powder, 40kg of spices, 17.5kg of white sugar, 17.5kg of monosodium glutamate, and 7.5kg of chicken essence;

[0058] (2) Douchi kneaded and processed for later use;

[0059] (3) Spices are crushed for later use: 8kg of green pepper, 2kg of white pepper, 7kg of cumin, 2kg of licorice, 2kg of nutmeg, 1kg of galangal, 1kg of amomum, 1kg of fragrant leaves, 4kg of star anise, 4kg of kaempferia, 1kg of grass fruit, small 2kg of fennel, 2kg of tangerine peel, 2kg of cinnamon, and 1kg of clove are pulverized to 40 mesh by a pulverizer;

[0060] (4) Dried chili is pulverized for later use: put 17kg of dried chili into a pulverizer and use a 12mm sieve to pulverize once for later use;

[0061] (5) Raw b...

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PUM

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Abstract

The invention discloses instant beef fermented soybean paste and a making method thereof. The beef fermented soybean paste is prepared from, by weight, 40-45 parts of rapeseed oil, 22-25 parts of beef, 13-15 parts of fermented soybeans, 12-15 parts of dried peppers, 8-9 parts of soy sauce, 9-11 parts of vegetables, 0.2-0.25 part of water chestnut powder, 6-10 parts of spices, 3-4 parts of white granulated sugar, 3-4 parts of monosodium glutamate and 1-2 parts of chicken essence. The prepared beef fermented soybean paste is bright in color and luster, rich in flavor and pure, fresh and tender in taste, no natural nutrients are added, and the instant beef fermented soybean paste can serve as a meal cooking seasoning and can also be directly eaten.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant beef fermented soybean sauce and a preparation method thereof. Background technique [0002] Beef sauce is a condiment mainly made of beef. It is fried using traditional frying techniques combined with a special recipe. It tastes spicy and is easy to eat. It is a very popular side dish, bibimbap and noodles on the family table. One of the condiments. [0003] There are many kinds of beef sauces currently on the market. The problem is that due to the small volume of beef granules or beef mince in the beef sauce, a large amount of water will inevitably be lost after high-temperature frying, resulting in dry, hard or loose taste, no chewiness and no taste. Elasticity, in order to improve this problem, a large amount of additives such as meat tenderizer powder, pigments, and flavors will be added during the production process, so that the beef sauce will lose its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L13/70
CPCA23L27/60A23L13/72A23L11/50
Inventor 张远平
Owner SICHUAN PROVINCE YUANDA GRP FUSHUN COUNTY MEILEFOOD CO LTD
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