CN102342489B - Stewed beef sauce bag and preparation method thereof - Google Patents
Stewed beef sauce bag and preparation method thereof Download PDFInfo
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- CN102342489B CN102342489B CN2011102781204A CN201110278120A CN102342489B CN 102342489 B CN102342489 B CN 102342489B CN 2011102781204 A CN2011102781204 A CN 2011102781204A CN 201110278120 A CN201110278120 A CN 201110278120A CN 102342489 B CN102342489 B CN 102342489B
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Abstract
The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.
Description
Technical field
The present invention relates to food technology field, particularly a kind of stewed beef sauce bag and preparation method thereof.
Background technology
Quickening along with people's rhythm of life, fast food, as increasing as the demand of instant noodles etc., instant noodles are because of its convenience, practicality, reliability, become more welcome instant food in people's daily life, the quality of instant noodles taste relies on condiment in the inner, although having carried out very large effort, people adjusted, but mostly there is following problem in the instant noodle sauce of selling in the market, nature kitchen wind transmission sense of taste is not strong, appetite sense in kind is not strong intuitively, and mostly contain food preservative, long-term eating has certain harm to health.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of kitchen wind transmission flavor that both produced is provided, nature, delicious, nice meets a kind of stewed beef sauce bag and preparation method thereof of the requirement of effective period of food quality simultaneously under the prerequisite of not adding any anticorrisive agent.
The technical solution used in the present invention is as follows:
A kind of stewed beef sauce bag is prepared from by the raw material that comprises following parts by weight:
Palm oil: 30-35 part; Refining butter: 5-10 part; Bright beef: 10-15 part; Ginger: 8-10 part; Living green onion: 15-20 part; Living garlic: 10-15 part; Dry yellow bean sauce: 3-5 part; Soy sauce: 5-7 part; Salt: 4-5 part; White granulated sugar: 1-1.5 part; Monosodium glutamate: 2-2.5 part; Chilli powder: 1-1.5 part; Star aniseed powder: 0.2-0.3 part; Ground cinnamon: 0.2-0.3 part; Pepper powder: 0.3-0.4 part; Yeast extract: 0.5-0.6 part; HVP (hydrolyzed vegetable protein): 0.5-0.6 part; Beef paste essence: 1.5-2 part; Thermal response powdered beef: 1-1.5 part; Chive oily essence: 0.2-0.3 part.
Preferably, this stewed beef sauce bag is prepared from by the raw material that comprises following parts by weight:
Palm oil: 32 parts; Refining butter: 8 parts; Bright beef: 12 parts; Ginger: 9 parts; Living green onion: 16 parts; Living garlic: 13 parts; Dry yellow bean sauce: 4 parts; Soy sauce: 5 parts; Salt: 4 parts; White granulated sugar: 1 part; Monosodium glutamate: 2 parts; Chilli powder: 1 part; Star aniseed powder: 0.2 part; Ground cinnamon: 0.3 part; Pepper powder: 0.3 part; Yeast extract: 0.6 part; HVP (hydrolyzed vegetable protein): 0.6 part; Beef paste essence: 1.8 parts; Thermal response powdered beef: 1.3 parts; Chive oily essence: 0.3 part.
Described raw material all can directly be bought and obtain from the market.
Described thermal response powdered beef can be any thermal response powdered beef of selling on market, the thermal response powdered beef 8707 that the spring of preferably selecting Tianjin Chunfa Bio-technology Group Co., Ltd. (original name Tianjin Chunfa Food Additives Co., Ltd) to produce deals out the cards, it can be also the thermal response powdered beef be prepared by a conventional method to obtain, as take beef as raw material, by conventional thermal reaction method, make.
Described beef paste essence and chive oily essence can be any beef paste essence, the chive oily essence of selling on market, beef paste essence 8402, chive oily essence 8590 that the spring of preferably selecting Tianjin Chunfa Bio-technology Group Co., Ltd. (original name Tianjin Chunfa Food Additives Co., Ltd) to produce deals out the cards.
Described yeast extract can be any yeast extract of selling on market, the yeast fine powder Y504 that preferably selects Guangdong Yipinxian Biotechnology Co., Ltd to produce, can be also the yeast extract be prepared by a conventional method to obtain, for example hydrolysis by yeast, separation, refining, the concentrated yeast extract formed of vacuum and low temperature can both be applied in the present invention.
Described hydrolyzed vegetable protein (HVP) is can be any hydrolyzed vegetable protein of selling on market, as liked the hydrolytic plant protein powder that general food industry Co., Ltd produces in Shanghai, so long as the hydrolyzed vegetable protein of applying in food is applied to can both obtain effect of the present invention in the present invention, the soy bean protein hydrolysate of for example selling in the market, corn protein hydrolysate etc. can be also the hydrolyzed vegetable proteins be prepared by a conventional method to obtain.
Described refining butter also can be replaced by general butter.
The present invention also provides the preparation method of above-mentioned stewed beef sauce bag, comprises the steps:
Take each raw material by above-mentioned parts by weight, living garlic, living green onion, ginger are cleaned to chopping, bright beef rubs stand-by;
Add palm oil in steam-jacked kettle, the refining butter, after palm oil and refining butter macro are opened, add the bright beef (beef granules) of rubbing, dry yellow bean sauce, soy sauce stirs, while scattering fully Deng beef granules, strengthen the heat supply of steam-jacked kettle, control 4.5 kilograms of steam pressures, constantly stir, stir after 20 minutes, meat grain red sauce and obviously dehydration, now add the living green onion of chopping in advance, ginger, living garlic, constantly stir, 4.5 kilograms of air pressure, and 25 minutes laggard enters the local flavor optimum state, now adds chilli powder, star aniseed powder, ground cinnamon, pepper powder, stir 1.5 minutes, adds salt, white granulated sugar, monosodium glutamate, after stirring, close the vapour source, stops heating, adds yeast extract at once, HVP, after stirring, begin to cool down, and cooling procedure is to head into jacketed pan with cold water, continuous circulating cooling, and when cooling, agitator will start, and adds the beef paste essence when sauce temperature to 80 ℃, the thermal response powdered beef, chive oily essence constantly stirs, and when sauce temperature to 45 ℃, stops coolingly, sauce is squeezed into to stock chest, in order to canned.
Join face cake 100 grams, soaked 500～550ml by every bag sauce 20～25 grams when canned.
The beneficial effect that the present invention has:
The present invention carries out water, oily two-phase thermal response in the thermal response pot, produce kitchen wind transmission flavor and remove again unnecessary moisture content reduction moisture content activity, improve flavor quality by adding soy sauce, salt, white granulated sugar, monosodium glutamate, chilli powder, star aniseed powder, ground cinnamon, pepper powder, meat flavour reactant etc. simultaneously, reach good local flavor, also improved osmotic pressure simultaneously, make the sauce body can be under the prerequisite of sealed package, reach at normal temperatures the shelf-life of 1 year, do not add again any food preservative, and quality meets the requirements.
Stewed beef sauce of the present invention is due to the flavor characteristic that has strengthened beef adding of butter, green onion, ginger, garlic add the fragrance that has set off beef by contrast, expel pathogenetic factors and reinforce antipathogenetic qi.Sauce spices and sweet sense spice have been given prominence to style and features braised in soy sauce.Yeast extract, HVP have increased the mellow of meat flavour and have oozed and prolonged sense, and the beef paste essence makes overall beef with brown sauce style more plentiful and simple and honest.Increase texture and the flavour continuity sense of beef flavour simultaneously, amplified overall special favor, improved the dynamics of playing up.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of stewed beef sauce bag, the parts by weight of its raw material and each raw material are:
Palm oil (36 ℃ of fusing points): 32 parts; Refining butter: 8 parts; Bright beef: 12 parts; Ginger: 9 parts; Living green onion: 16 parts; Living garlic: 13 parts; Dry yellow bean sauce (Beijing six must occupy): 4 parts; Soy sauce (sea day light soy sauce): 5 parts; Salt: 4 parts; White granulated sugar: 1 part; Monosodium glutamate: 2 parts; Chilli powder: 1 part; Star aniseed powder: 02 part; Ground cinnamon: 0.3 part; Black pepper: 0.3 part; Yeast fine powder Y504 (aquatic foods are savored in Guangdong one): 0.6 part; HVP (Shanghai is liked general): 0.6 part; Beef paste essence 8402 (the Tianjin spring is sent out): 1.8 parts; Thermal response powdered beef 8707 (the Tianjin spring is sent out): 1.3 parts; Chive oily essence 8590 (the Tianjin spring is sent out): 0.3 part.
The preparation method of above-mentioned stewed beef sauce bag, comprise the steps:
Take each raw material by above-mentioned parts by weight, living garlic, living green onion, ginger are cleaned to chopping, bright beef rubs stand-by;
Add palm oil in steam-jacked kettle, the refining butter, after palm oil and refining butter macro are opened, the bright beef (beef granules) that adds rubbing, dry yellow bean sauce, soy sauce stirs, while scattering fully Deng beef granules, strengthen the heat supply of steam-jacked kettle, control 4.5 kilograms of steam pressures, constantly stir, stir after 20 minutes, the meat grain presents red sauce and obviously dehydration, now add the living green onion of chopping in advance, ginger, living garlic, constantly stir, 4.5 kilograms of air pressure, 25 minutes laggard enters the local flavor optimum state, now add chilli powder, star aniseed powder, ground cinnamon, black pepper, stir 1.5 minutes, add salt, white granulated sugar, monosodium glutamate, after stirring, now the sauce temperature is 112 ℃, close the vapour source, stop heating, add yeastex Y504 at once, HVP, after stirring, begin to cool down, cooling procedure is to head into jacketed pan with cold water, continuous circulating cooling, when cooling, agitator will start, add beef paste essence 8402 when sauce temperature to 80 ℃, thermal response powdered beef 8707, chive oily essence 8590 constantly stirs, when sauce temperature to 45 ℃, stop cooling, sauce is squeezed into to stock chest, in order to canned.
Join face cake 100 grams, soaked 500～550ml by every bag sauce 20～25 grams when canned.
The built-in agitator of described steam-jacked kettle, stock chest, notice during stirring that paddle will contact with the pot wall, is burned preventing.
The above is preferred embodiment of the present invention, can not be considered to for limiting protection scope of the present invention.Those skilled in the art can use for reference the links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, within all similar replacements and change will become apparent to those skilled in the art that and all be deemed to be included in scope of the present invention.
Claims (2)
1. a stewed beef sauce bag is characterized in that: this stewed beef sauce bag is prepared from by the raw material of following parts by weight: palm oil: 30-35 part; Refining butter: 5-10 part; Bright beef: 10-15 part; Ginger: 8-10 part; Living green onion: 15-20 part; Living garlic: 10-15 part; Dry yellow bean sauce: 3-5 part; Soy sauce: 5-7 part; Salt: 4-5 part; White granulated sugar: 1-1.5 part; Monosodium glutamate: 2-2.5 part; Chilli powder: 1-1.5 part; Star aniseed powder: 0.2-0.3 part; Ground cinnamon: 0.2-0.3 part; Pepper powder: 0.3-0.4 part; Yeast extract: 0.5-0.6 part; HVP:0.5-0.6 part; Beef paste essence: 1.5-2 part; Thermal response powdered beef: 1-1.5 part; Chive oily essence: 0.2-0.3 part;
The preparation method of this stewed beef sauce bag, comprise the steps:
Take each raw material by described parts by weight, living garlic, living green onion, ginger are cleaned to chopping, bright beef rubs stand-by;
Add palm oil in steam-jacked kettle, the refining butter, after palm oil and refining butter macro are opened, the bright beef that adds rubbing, it is beef granules, dry yellow bean sauce, soy sauce stirs, while scattering fully Deng beef granules, strengthen the heat supply of steam-jacked kettle, control 4.5 kilograms of steam pressures, constantly stir, stir after 20 minutes, meat grain red sauce and obviously dehydration, now add the living green onion of chopping in advance, ginger, living garlic, constantly stir, 4.5 kilograms of air pressure, 25 minutes laggard enters the local flavor optimum state, now add chilli powder, star aniseed powder, ground cinnamon, black pepper, stir 1.5 minutes, add salt, white granulated sugar, monosodium glutamate, after stirring, close the vapour source, stop heating, add yeast extract at once, HVP, after stirring, begin to cool down, cooling procedure is to head into jacketed pan with cold water, continuous circulating cooling, when cooling, agitator will start, add the beef paste essence when sauce temperature to 80 ℃
,the thermal response powdered beef
,chive oily essence constantly stirs, and when sauce temperature to 45 ℃, stops coolingly, sauce is squeezed into to stock chest, in order to canned.
2. a kind of stewed beef sauce bag according to claim 1 is characterized in that: this stewed beef sauce bag is prepared from by the raw material of following parts by weight: palm oil: 32 parts; Refining butter: 8 parts; Bright beef: 12 parts; Ginger: 9 parts; Living green onion: 16 parts; Living garlic: 13 parts; Dry yellow bean sauce: 4 parts; Soy sauce: 5 parts; Salt: 4 parts; White granulated sugar: 1 part; Monosodium glutamate: 2 parts; Chilli powder: 1 part; Star aniseed powder: 0.2 part; Ground cinnamon: 0.3 part; Pepper powder: 0.3 part; Yeast extract: 0.6 part; HVP:0.6 part; Beef paste essence: 1.8 parts; Thermal response powdered beef: 1.3 parts; Chive oily essence: 0.3 part.
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| CN2011102781204A CN102342489B (en) | 2011-09-19 | 2011-09-19 | Stewed beef sauce bag and preparation method thereof |
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| CN2011102781204A CN102342489B (en) | 2011-09-19 | 2011-09-19 | Stewed beef sauce bag and preparation method thereof |
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| CN102342489B true CN102342489B (en) | 2013-05-08 |
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| CN102630958B (en) * | 2012-05-14 | 2014-04-09 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
| CN102845727B (en) * | 2012-09-11 | 2014-01-29 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN102860492B (en) * | 2012-09-11 | 2014-04-16 | 四川玖玖爱食品有限公司 | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof |
| CN102835645B (en) * | 2012-09-19 | 2014-02-05 | 宁夏宁杨清真食品有限公司 | Beef paste and preparation method of beef paste |
| CN103380897A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Processing method for beef paste braised in soy sauce |
| CN104161256B (en) * | 2014-04-29 | 2016-01-13 | 统一企业(中国)投资有限公司昆山研究开发中心 | Beef with brown sauce instant noodles sauce packet and can contiguous segmentation formula stir-frying-technology |
| CN104012929B (en) * | 2014-06-25 | 2015-10-07 | 河南京华食品科技开发有限公司 | Vacuum frying combines with microcapsule embedded technology and prepares the method for beef with brown sauce taste compound seasoner |
| CN104012926B (en) * | 2014-06-25 | 2015-10-14 | 河南京华食品科技开发有限公司 | Vacuum frying combines with microcapsule embedded technology and prepares the method for spicy beef taste compound seasoner |
| CN104172050A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Beef noodle in stone pot |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN108936523A (en) * | 2018-07-17 | 2018-12-07 | 重庆飞亚实业有限公司 | A kind of paste flavor halogen material and preparation method thereof |
| CN110522006A (en) * | 2019-09-21 | 2019-12-03 | 曾国超 | A kind of dedicated sauce of foodstuff flavouring and preparation method thereof |
| CN110710666A (en) * | 2019-11-29 | 2020-01-21 | 上海海洋大学 | Seasoning packet of allium mongolicum regel instant noodles and preparation method thereof |
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