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Beef paste and preparation method thereof

A beef sauce and beef technology, applied in food science and other directions, can solve the problems of insufficient taste and nourishment, single nutrition, etc., and achieve the effect of simple method, rich nutrition and delicious taste

Pending Publication Date: 2021-04-16
贵州远鸿生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef sauce can be eaten immediately or as a cooking seasoning. At present, most beef sauces on the market are relatively simple in nutrition, and the taste and nourishment are often not good enough. In addition, chicken essence, monosodium glutamate and other condiments are often added to the current beef sauce to achieve a fragrant smell. , can not meet people's demand for "fresh" taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A beef sauce made from the following raw materials: 10kg of Gallus pilosula, 15kg of black fungus, 20kg of seafood mushrooms, 30kg of shiitake mushrooms, 10kg of pork leg mushrooms, 30kg of Gallinarum black skin, 10kg of antler mushrooms, 110kg of barley sauce, 40kg of raw oysters, Grass shrimp 60kg, beef 280kg, purple skin minced garlic 60kg, chain cinnabar 3kg, sealwort 7kg, mint 10kg and rapeseed oil 310kg.

[0027] The preparation method of the beef paste of the present embodiment, comprises the steps:

[0028] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0029] (2) Heat the rapeseed oil until the impurities and foam are eliminated, turn off the heat, and cool down to the oil temperature of 6-7% heat;

[0030] (3) Add chicken fir mushrooms, black fungus, seafood mushrooms, shiitake mushrooms, pork leg mushrooms, black-skinned chicken fir mushrooms and antler mushrooms to rapeseed oil and stir-fry for 25 minute...

Embodiment 2

[0032] A kind of beef sauce, comprising the following raw materials: 15kg of gallinaceous mushrooms, 12kg of black fungus, 25kg of seafood mushrooms, 15kg of shiitake mushrooms, 25kg of pork leg mushrooms, 15kg of chicken fir mushrooms, 25kg of antler mushrooms, 95kg of barley sauce, 55kg of raw oysters, 45kg of grass shrimp, 305kg of beef, 45kg of minced purple garlic, 6kg of cinnabar, 4kg of sealwort, 17kg of mint and 290kg of rapeseed oil.

[0033] The preparation method of the beef paste of the present embodiment, comprises the steps:

[0034] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0035] (2) Heat the rapeseed oil until the impurities and foam are eliminated, turn off the heat, and cool down to the oil temperature of 6-7% heat;

[0036] (3) Add chicken fir mushrooms, black fungus, seafood mushrooms, shiitake mushrooms, pork leg mushrooms, black-skinned chicken fir mushrooms and antler mushrooms to rapeseed oil ...

Embodiment 3

[0038] A kind of beef sauce, comprising the following raw materials: 20kg of gallinaceous mushrooms, 10kg of black fungus, 30kg of seafood mushrooms, 20kg of shiitake mushrooms, 20kg of pork leg mushrooms, 20kg of chicken fir mushrooms, 20kg of antler mushrooms, 100kg of barley sauce, 50kg of raw oysters, 50kg of grass shrimp, 300kg of beef, 50kg of minced purple garlic, 5kg of cinnabar, 5kg of sealwort, 15kg of mint and 295kg of rapeseed oil.

[0039] The preparation method of the beef paste of the present embodiment, comprises the steps:

[0040] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0041] (2) Heat the rapeseed oil until the impurities and foam are eliminated, turn off the heat, and cool down to the oil temperature of 6-7% heat;

[0042] (3) Add chicken fir mushrooms, black fungus, seafood mushrooms, shiitake mushrooms, pork leg mushrooms, black-skinned chicken fir mushrooms and velvet mushrooms to rapeseed oil...

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Abstract

The invention relates to beef paste and a preparation method thereof. The beef paste is prepared from the following raw materials: collybia albuminosa, black fungus, hypsizygus marmoreus, shiitake mushrooms, coprinus comatus, Oudemansiella raphanipies, Lyophyllum decastes, barley paste, fresh oysters, Shrimp, beef, mashed purple skin garlic, interlinked cinnabar, polygonatum kingianum, mint and rapeseed oil. The prepared beef paste is free of monosodium glutamate, chicken essence and other seasonings and is prepared from pure natural raw materials, various mushrooms adopt wall-broken mushroom powder, the wall-broken mushroom powder breaks cell walls through wall breaking to enable active ingredients to be released, the faint scent of original mushrooms is fully reflected, and the taste of the beef paste is improved. Furthermore, the prepared beef paste still has relatively good fresh scent on the basis of not adding a flavoring agent, and is good in mouth feel and rich in nutrition; the beef paste prepared by the method is delicious in taste, the taste of original raw materials is kept, the method is simple, and large-scale production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a beef paste and a preparation method thereof. Background technique [0002] Condiments are closely related to people's lives and have always been valued by people. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. And though the annual growth rate of my country's compound seasoning is as high as 20%, in terms of the total amount, it is far from meeting the demand. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong development stage in China. [0003] Sauce food is a seasoning food seasoning that m...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L17/50A23L27/10A23L31/00
Inventor 陈振钢周克维
Owner 贵州远鸿生物有限公司
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