Production method of fried bean sauce with mushroom and beef

A production method and beef technology are applied in the production field of shiitake mushroom and beef fried sauce, which can solve the problems such as the purity of the taste and the quality of the fried sauce, the difficulty of industrialized production, and the unscientific frying process, so as to avoid the problem of frying and frying. The effect of uniform production and reduction of raw material consumption

Inactive Publication Date: 2005-11-23
杨秀敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are that the yield of fried sauce is relatively low (because it does not retain water during the frying process, and the meat feels dry), causing browning (due to incomplete sterilization, resulting in the deterioration of fried sauce), which affects the purity of taste and the quality of fried sauce.
The traditional fried sauce is fried under an open flame, which is easy to fry, resulting in a certain waste of raw materials, and it cannot guarantee that each pot of fried sauce has a uniform frying standard, resulting in inconsistent taste, unscientific frying process, and quality standards Inconsistent, labor-intensive, unreliable sanitation, does not meet environmental protection requirements, is not easy to realize industrial production, and has certain fire safety hazards

Method used

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Examples

Experimental program
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Embodiment Construction

[0026] Describe in detail the embodiments of the present invention below (in terms of 100 kilograms of finished products):

[0027] 1. Soup preparation:

[0028] Wash the beef bones, put them in a large pot, add water and spice bags (a mixture of aniseed, cloves, and meat) and boil for 4 to 10 hours before use. Wherein the above-mentioned raw materials are proportioned according to the ratio of 1 kg of bone with 10 kg of water, 77 grams of spices in the spice bag (comprising 50 grams of aniseed, 25 grams of meat, and 2 grams of cloves).

[0029] 2. Preparation of minced meat (take beef minced as an example):

[0030] Freeze 10 kg of ground beef for 24 hours (the freezing temperature is -24 to -18°C), and then thaw at room temperature. Add 5 grams of water-retaining agent (sodium pyrophosphate) and 1 gram of antioxidant (tea polyphenols) before adding Generally, it needs to be soaked in edible ethanol for about 0.5 hours, and then evenly stirred in the meat stuffing for later...

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Abstract

The invention provides a production method of fried bean sauce with mushroom and beef, wherein the main ingredients include beef stuffing or shredded beef, minced mushroom, flour paste and fermented soya paste, the beef stuffing or shredded beef are refrigerated and defreezed under atmospheric temperature, water-loss reducer and anti-oxidizing agent are charged into laminated pan to be boiled, at last soup stock and thickening agent are also charged.

Description

[0001] Field [0002] The invention belongs to the field of food, in particular to a production method of shiitake mushroom and beef fried sauce. Background technique [0003] The fried sauce that people eat at present (mainly noodle fried sauce) uses noodle sauce or yellow sauce, main ingredients (shredded pork, mushrooms, beef, etc.) and ingredients (using seasonings such as monosodium glutamate, sugar, spices, etc.) to fry under an open flame original craftsmanship. Its disadvantages are that the yield of fried sauce is relatively low (because it does not retain water during the frying process, and the meat feels dry), causing browning (due to incomplete sterilization, which causes the fried sauce to deteriorate), which affects the purity of taste and the quality of fried sauce. The traditional fried sauce is fried under an open flame, which is easy to fry, resulting in a certain waste of raw materials, and it cannot guarantee that each pot of fried sauce has a uniform fry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 董宝禄杨秀敏张忠树
Owner 杨秀敏
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