Production technology of cattle meat paste

Abstract

The invention discloses a production technology of cattle meat paste. The production technology comprises the steps of firstly, sequentially adding weighed raw materials and auxiliary materials according to the following sequence to a fully automatic electric heating planetary stirring interlayer pot, and performing blending and stirring: pouring rapeseed oil, and performing heating; adding mashedplant raw materials, and performing stirring and stir-frying; adding diced meat and cornus officinalis sieb et zucc, and performing stirring and stir-frying; adding fermented soya beans and a thick broad-bean sauce, and continuing performing stir-frying; and adding seasoning powder and seasoning materials of white granulated sugar, edible salt and the like, performing stir-frying to a cooked state, wherein the stirring speed is as high as 20-45r / min, and the stirring time is 60min, finally, performing filling, performing sealing, performing sterilizing, performing cooling and performing packing in a box. Mashed beef is replaced with beef clods, so that the cattle meat paste is good in mouth feel; and Asiatic cornelian cherry fruits are added, so that the cattle meat paste has the efficacyof supplementing energy and strengthening tendons and bones. The cattle meat paste is the excellent product for people such as old people, and office workers, for strengthening tendons and bones andbenefitting bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production process of sauces, in particular to a production process of yellow beef paste. Background technique [0002] Nanyang Yellow Cattle is one of the top five fine breeds of cattle in the country. In 1998, it was first included in the "National Livestock and Poultry Breeds Protection List" by the Ministry of Agriculture. In 2002, it passed the domain name registration of the State Administration of Quality and Technical Supervision. Nanyang Yellow Beef has well-developed muscles, compact structure, obvious tendons, long-lasting strength, delicate meat, and strong aroma. It is rich in vitamins, proteins, calcium, magnesium and other nutrients, and has the effect of nourishing the middle and Qi and nourishing the spleen and stomach. Sauce originated in China and has a long history. Most sauces are paste condiments processed from beans, wheat flour, fruits, meat or fis...

AI Technical Summary

Problems solved by technology

Therefore, yellow beef and sauce are combined to make yellow beef sauce, which becomes a demand direction of people, although various beef sauces have occurred in the prior art field, but, according to market research and literature reports, Most of the condiments that use beef as the main material to be further processed into beef sauce are minced beef that has been ground by a meat grinder, while the seasoning and tableware products that use beef cubes as the main raw material are still blank in China. At the same time, there are many beef sauces in the market It is a seasoning table product with a single minced beef and seasoning. The color and taste are generally heavy. It is mainly salty, fragrant and spicy, and has no nutritional and healthy functions. At the same time, it has the function of nutrition and health care, and has become a research topic in this field.

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