CN105942465A - Hot and spicy beef sauce and processing technology thereof - Google Patents
Hot and spicy beef sauce and processing technology thereof Download PDFInfo
- Publication number
- CN105942465A CN105942465A CN201610306224.4A CN201610306224A CN105942465A CN 105942465 A CN105942465 A CN 105942465A CN 201610306224 A CN201610306224 A CN 201610306224A CN 105942465 A CN105942465 A CN 105942465A
- Authority
- CN
- China
- Prior art keywords
- beef
- hot
- portions
- spicy beef
- spicy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses hot and spicy beef sauce. The hot and spicy beef sauce is prepared from the following raw materials: beef, hot pepper powder, edible oil, minced garlic, minced ginger, table salt, white sugar, orange juice, potato flour, monosodium glutamate, Chinese prickly ash powder, cooking wine, peanut butter, Qi-county broad bean paste, maltodextrin, xanthan gum, potassium sorbate, soybean polysaccharide and an oil-water stabilizing agent. The hot and spicy beef sauce disclosed by the invention is bright and beautiful in color and luster, mellow in aroma and rich in nutrition; obvious in beef granules are contained in the hot and spicy beef sauce, so that the hot and spicy beef sauce has a certain sense of chewing; moreover, the hot and spicy beef sauce is uniform in material texture, appropriate in thickness, easy to apply and not greasy; and the hot and spicy beef sauce is not liable to precipitate and stratify for a long time. The invention further discloses a processing technology of the hot and spicy beef sauce; and the processing technology is simple in processing steps, strong in operability and suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of flavouring agent, especially relate to a kind of beef spicy sauce and processing technique thereof.
Background technology
Purpose compound flavour enhancer is with basis flavoring agent as raw material, through being processed further forming, having the flavoring agent of flavour, integrates convenience, multi-flavor, trophism, has wide market prospect.Beef paste is the most common in flavoring industry, although numerous in variety, but all takes as the leading factor with prominent beef flavour.
Such as, application publication number CN 105166856 A, the Chinese patent of Shen Qing Publication day 2015.12.23 discloses a kind of XIANGLANIUROU JIANG, including Capsicum frutescens var, vegetable oil, beef, edible salt, Bulbus Allii Cepae and spice, the mass fraction of each composition be respectively as follows: described Capsicum frutescens var be 30-40 part, described vegetable oil be 5-15 part, described beef be 10-18 part, described edible salt be 3-8 part, described Bulbus Allii Cepae be 1-3 part, described spice be 5-10 part.This XIANGLANIUROU JIANG has the disadvantage that (1) this XIANGLANIUROU JIANG eats easy greasy mouth for a long time；(2) after placing a period of time, can produce solid-liquid lamination, oils and fats, moisture can isolate from slurry and be gathered in upper strata, and bottom is then deposited as solid material, poor stability, can affect taste and melting property of mouth when edible.
Summary of the invention
The present invention is to solve the problems referred to above existing for the XIANGLANIUROU JIANG of prior art, provide a kind of bright color, aromatic flavor, nutritious, there is obvious beef granules, there is certain chewiness, and material matter is uniform, thickness is moderate, it is easy to smear, oiliness mouth, is long placed in and is difficult to precipitation and the beef spicy sauce of layering.
Present invention also offers a kind of beef spicy sauce processing technique, step is simple, workable, is suitable for industrialized production.
To achieve these goals, the present invention is by the following technical solutions:
A kind of beef spicy sauce of the present invention, described beef spicy sauce is made up of the raw material of following weight portion: 30 ~ 40 parts of beef, 8 ~ 10 portions of Fructus Capsici powders, 10 ~ 20 parts of edible oil, 1 ~ 2 part of minced Bulbus Allii, 1 ~ 2 part of bruised ginger, 2 ~ 3 portions of Sal, 3 ~ 5 parts of white sugar, 10 ~ 20 portions of orange juices, 5 ~ 10 parts of dehydrated potato powders, 1 ~ 2 portion of monosodium glutamate, 2 ~ 3 parts of Zanthoxyli Bungeani powder, 5 ~ 10 portions of cooking wine, 5 ~ 10 portions of peanut butter, 5 ~ 10 portions of Qi County broad bean paste, 3 ~ 5 portions of maltodextrins, 0.1 ~ 0.5 part of xanthan gum, 0.01 ~ 0.03 part of potassium sorbate, 0.3 ~ 0.5 part of soybean polysaccharide, 0.5 ~ 1 part of profit stabilizer.Beef spicy sauce of the present invention is made with beef for primary raw material, has been especially added with orange juice, and orange juice can soften beef, make beef tissue deliquescing, thus advantageously form the beans body of uniform and smooth, additionally orange juice can also carry fresh, solve greasy, the beef spicy sauce making the present invention is the most tasty and the most refreshing；The viscosity that can improve the present invention mutually assisted by maltodextrin and xanthan gum, avoid producing deposited phenomenon, and make mouthfeel be more uniformly distributed exquisiteness, the simple xanthan gum that adds can make beef spicy sauce more glue mouth, therefore present invention adds maltodextrin, maltodextrin can make this product uniform and smooth, has good mobility, the problem brought after effectively solving to add xanthan gum；Soybean polysaccharide can strengthen the reflecting feel of product so that it is bright color, and can stablize micro-nutrient composition, protects moisture, it is to avoid bleed, analysis oil, thus suppresses lamination；Profit stabilizer is the inventive point of the present invention, profit stabilizer can effectively suppress to be long placed in the solid-liquid lamination that rear product produces, and makes oil phase therein and aqueous phase also can uniformly mix not produce layering, reduce the viscosity of beef spicy sauce, thus be conducive to improving the taste of product, improve melting property of mouth.
As preferably, described profit stabilizer is made up of the component of following weight portion: 0.5 ~ 1 part of hardened soybean oil, 0.5 ~ 1 part of soybean lecithin, 1 ~ 2 part of fatty glyceride, 1 ~ 2 part of sucrose fatty acid ester, 0.5 ~ 1 part of sodium caseinate.In the profit stabilizer of the present invention, hardened soybean oil plays stablizes each component effect, soybean lecithin plays peptizaiton, fatty glyceride, sucrose fatty acid ester plays emulsification, sodium caseinate is to reduce the tension force of an oily water termination, balance is formed in oil-water-emulsifying agent interface, stable emulsion, each component is made to be uniformly dispersed, avoid oil-water separation, thus improve product quality and mouthfeel further, each component synergism in profit stabilizer, can effectively suppress to be long placed in the solid-liquid lamination that rear product produces, and make oil phase therein and aqueous phase also can uniformly mix not produce layering, reduce the viscosity of beef spicy sauce, improve its stability.
A kind of beef spicy sauce processing technique, comprises the following steps:
(1), after being cleaned by beef, precook 5 ~ 10min, pulls out, drains control water.
(2) beef is dehydrated under the conditions of 60 ~ 70 DEG C 10 ~ 20min.Making beef partially dehydrated by dehydration so that pelletizing molding below, dehydration temperaturre is difficult to too high, otherwise can form one layer of duricrust on beef surface and hinder hydrone to cause the situation of outer burnt endogenous dampness to external diffusion.
(3) beef after dehydration is cut into the square beef granules of 3 ~ 5mm, stand-by.Beef should not use the machineries such as meat grinder to rub, because the meat particle through meat grinder extrusion is the least, does not substantially see in beans having meat, can affect outward appearance and mouthfeel after boiling.
(4) edible oil is entered pot heating, after adding minced Bulbus Allii, bruised ginger stir-fry perfume (or spice), add beef granules, Sal, white sugar, dehydrated potato powder, Zanthoxyli Bungeani powder, cooking wine, peanut butter and Qi County broad bean paste, big fire stir-fries and adds orange juice after 3 ~ 5min, change little fire into endure in the pasty state, close fire and add maltodextrin immediately and be stirred continuously.
(5) after material is cooled to 30 ~ 50 DEG C, adding xanthan gum, potassium sorbate, soybean polysaccharide and profit stabilizer, stir laggard luggage bottle, preservation after sterilization, quality inspection, obtains beef spicy sauce product.
As preferably, described profit stabilizer is made up of the component of following weight portion: 0.5 ~ 1 part of hardened soybean oil, 0.5 ~ 1 part of soybean lecithin, 1 ~ 2 part of fatty glyceride, 1 ~ 2 part of sucrose fatty acid ester, 0.5 ~ 1 part of sodium caseinate.
Therefore, there is advantages that
(1) a kind of beef spicy sauce is provided, bright color, aromatic flavor, nutritious, there is obvious beef granules, have certain chewiness, and material matter is uniform, thickness is moderate, it is easy to smear, oiliness mouth, is long placed in and is difficult to precipitation and layering；
(2) providing a kind of beef spicy sauce processing technique, step is simple, workable, is suitable for industrialized production.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refering in particular to, all devices and raw material are all commercially available or the industry is conventional, and the method in following embodiment if no special instructions, is this area conventional method.
Embodiment 1
(1) 0.5kg hardened soybean oil is pressed, 0.5kg soybean lecithin, 1kg fatty glyceride, 1kg sucrose fatty acid ester, after the weight proportion of 0.5kg sodium caseinate weighs each component, mix homogeneously, obtain profit stabilizer；
(2) 30kg beef, 8kg Fructus Capsici powder, 10kg edible oil, 1kg minced Bulbus Allii are pressed, 1kg bruised ginger, 2kg Sal, 3kg white sugar, 10kg orange juice, 5kg dehydrated potato powder, 1kg monosodium glutamate, 2kg Zanthoxyli Bungeani powder, 5kg cooking wine, 10kg peanut butter, 10kg Qi County broad bean paste, 5kg maltodextrin, 0.5kg xanthan gum, 0.03kg potassium sorbate, 0.3kg soybean polysaccharide, after the weight proportion of 0.5kg profit stabilizer weighs each raw material, beef is cleaned, precook 5min, pulls out, drains control water；
(3) beef is dehydrated under the conditions of 60 DEG C 10min；
(4) beef after dehydration is cut into the square beef granules of 3mm, stand-by；
(5) edible oil is entered pot heating, after adding minced Bulbus Allii, bruised ginger stir-fry perfume (or spice), add beef granules, Sal, white sugar, dehydrated potato powder, Zanthoxyli Bungeani powder, cooking wine, peanut butter and Qi County broad bean paste, big fire stir-fries and adds orange juice after 3min, change little fire into endure in the pasty state, close fire and add maltodextrin immediately and be stirred continuously；
(6) after material is cooled to 30 DEG C, adding xanthan gum, potassium sorbate, soybean polysaccharide and profit stabilizer, stir laggard luggage bottle, preservation after sterilization, quality inspection, obtains beef spicy sauce product.
Embodiment 2
(1) 1kg hardened soybean oil is pressed, 1kg soybean lecithin, 2kg fatty glyceride, 2kg sucrose fatty acid ester, after the weight proportion of 1kg sodium caseinate weighs each component, mix homogeneously, obtain profit stabilizer；
(2) 40kg beef, 10kg Fructus Capsici powder, 20kg edible oil, 2kg minced Bulbus Allii are pressed, 2kg bruised ginger, 3kg Sal, 5kg white sugar, 20kg orange juice, 10kg dehydrated potato powder, 2kg monosodium glutamate, 3kg Zanthoxyli Bungeani powder, 10kg cooking wine, 10kg peanut butter, 10kg Qi County broad bean paste, 5kg maltodextrin, 0.5kg xanthan gum, 0.03kg potassium sorbate, 0.5kg soybean polysaccharide, after the weight proportion of 1kg profit stabilizer weighs each raw material, beef is cleaned, precook 10min, pulls out, drains control water；
(3) beef is dehydrated under the conditions of 70 DEG C 20min；
(4) beef after dehydration is cut into the square beef granules of 5mm, stand-by；
(5) edible oil is entered pot heating, after adding minced Bulbus Allii, bruised ginger stir-fry perfume (or spice), add beef granules, Sal, white sugar, dehydrated potato powder, Zanthoxyli Bungeani powder, cooking wine, peanut butter and Qi County broad bean paste, big fire stir-fries and adds orange juice after 5min, change little fire into endure in the pasty state, close fire and add maltodextrin immediately and be stirred continuously；
(6) after material is cooled to 50 DEG C, adding xanthan gum, potassium sorbate, soybean polysaccharide and profit stabilizer, stir laggard luggage bottle, preservation after sterilization, quality inspection, obtains beef spicy sauce product.
Embodiment 3
(1) 0.8kg hardened soybean oil is pressed, 0.7kg soybean lecithin, 1.2kg fatty glyceride, 1.5kg sucrose fatty acid ester, after the weight proportion of 0.7kg sodium caseinate weighs each component, mix homogeneously, obtain profit stabilizer；
(2) 35kg beef, 9kg Fructus Capsici powder, 15kg edible oil, 1.2kg minced Bulbus Allii are pressed, 1.5kg bruised ginger, 2.5kg Sal, 3.5kg white sugar, 15kg orange juice, 8kg dehydrated potato powder, 1.5kg monosodium glutamate, 2.5kg Zanthoxyli Bungeani powder, 8kg cooking wine, 7kg peanut butter, 8kg Qi County broad bean paste, 4kg maltodextrin, 0.4kg xanthan gum, 0.02kg potassium sorbate, 0.4kg soybean polysaccharide, after the weight proportion of 0.7kg profit stabilizer weighs each raw material, beef is cleaned, precook 5 ~ 10min, pulls out, drains control water；
(3) beef is dehydrated under the conditions of 65 DEG C 15min；
(4) beef after dehydration is cut into the square beef granules of 4mm, stand-by；
(5) edible oil is entered pot heating, after adding minced Bulbus Allii, bruised ginger stir-fry perfume (or spice), add beef granules, Sal, white sugar, dehydrated potato powder, Zanthoxyli Bungeani powder, cooking wine, peanut butter and Qi County broad bean paste, big fire stir-fries and adds orange juice after 4min, change little fire into endure in the pasty state, close fire and add maltodextrin immediately and be stirred continuously；
(6) after material is cooled to 40 DEG C, adding xanthan gum, potassium sorbate, soybean polysaccharide and profit stabilizer, stir laggard luggage bottle, preservation after sterilization, quality inspection, obtains beef spicy sauce product.
The beef spicy sauce quality index of the present invention is:
Organoleptic indicator: color and luster is glossy, bright-coloured glossy, in maroon, paste flavor is strong, has the fresh fragrance of beef, and entrance is fine and smooth, has obvious beef granules, has certain chewiness, and beans body is uniform, without layering.
Physical and chemical index: protein content >=14%, fat content is >=1 2%, total sugar content≤2%.
Microbiological indicator: microbial count≤100cfu/g, escherichia coli≤10cfu/g, pathogenic bacterium must not detect.
Embodiment described above is the one preferably scheme of the present invention, and the present invention not makees any pro forma restriction, also has other variant and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (4)
1. a beef spicy sauce, it is characterised in that described beef spicy sauce is made up of the raw material of following weight portion: 30 ~ 40 parts of beef, 8 ~ 10 portions of Fructus Capsici powders, 10 ~ 20 parts of edible oil, 1 ~ 2 part of minced Bulbus Allii, 1 ~ 2 part of bruised ginger, 2 ~ 3 portions of Sal, 3 ~ 5 parts of white sugar, 10 ~ 20 portions of orange juices, 5 ~ 10 parts of dehydrated potato powders, 1 ~ 2 portion of monosodium glutamate, 2 ~ 3 parts of Zanthoxyli Bungeani powder, 5 ~ 10 portions of cooking wine, 5 ~ 10 portions of peanut butter, 5 ~ 10 portions of Qi County broad bean paste, 3 ~ 5 portions of maltodextrins, 0.1 ~ 0.5 part of xanthan gum, 0.01 ~ 0.03 part of potassium sorbate, 0.3 ~ 0.5 part of soybean polysaccharide, 0.5 ~ 1 part of profit stabilizer.
A kind of beef spicy sauce the most according to claim 1, it is characterised in that described profit stabilizer is made up of the component of following weight portion: 0.5 ~ 1 part of hardened soybean oil, 0.5 ~ 1 part of soybean lecithin, 1 ~ 2 part of fatty glyceride, 1 ~ 2 part of sucrose fatty acid ester, 0.5 ~ 1 part of sodium caseinate.
3. a beef spicy sauce processing technique as claimed in claim 1, it is characterised in that comprise the following steps:
(1), after being cleaned by beef, precook 5 ~ 10min, pulls out, drains control water；
(2) beef is dehydrated under the conditions of 60 ~ 70 DEG C 10 ~ 20min；
(3) beef after dehydration is cut into the square beef granules of 3 ~ 5mm, stand-by；
(4) edible oil is entered pot heating, after adding minced Bulbus Allii, bruised ginger stir-fry perfume (or spice), add beef granules, Sal, white sugar, dehydrated potato powder, Zanthoxyli Bungeani powder, cooking wine, peanut butter and Qi County broad bean paste, big fire stir-fries and adds orange juice after 3 ~ 5min, change little fire into endure in the pasty state, close fire and add maltodextrin immediately and be stirred continuously；
(5) after material is cooled to 30 ~ 50 DEG C, adding xanthan gum, potassium sorbate, soybean polysaccharide and profit stabilizer, stir laggard luggage bottle, preservation after sterilization, quality inspection, obtains beef spicy sauce product.
Beef spicy sauce processing technique the most according to claim 3, it is characterised in that described profit stabilizer is made up of the component of following weight portion: 0.5 ~ 1 part of hardened soybean oil, 0.5 ~ 1 part of soybean lecithin, 1 ~ 2 part of fatty glyceride, 1 ~ 2 part of sucrose fatty acid ester, 0.5 ~ 1 part of sodium caseinate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610306224.4A CN105942465A (en) | 2016-05-10 | 2016-05-10 | Hot and spicy beef sauce and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610306224.4A CN105942465A (en) | 2016-05-10 | 2016-05-10 | Hot and spicy beef sauce and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942465A true CN105942465A (en) | 2016-09-21 |
Family
ID=56914246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610306224.4A Pending CN105942465A (en) | 2016-05-10 | 2016-05-10 | Hot and spicy beef sauce and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942465A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450920A (en) * | 2018-04-17 | 2018-08-28 | 苏州美嘉汇食品科技有限公司 | A kind of capsicum paste seasoning and preparation method thereof |
| CN111480682A (en) * | 2020-04-27 | 2020-08-04 | 中国检验检疫科学研究院 | Method for controlling bacteria and guaranteeing quality of cooked meat product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326990A (en) * | 2008-07-17 | 2008-12-24 | 荣成市杰通水产食品有限公司 | Seafood sauce and process for producing the same |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
-
2016
- 2016-05-10 CN CN201610306224.4A patent/CN105942465A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326990A (en) * | 2008-07-17 | 2008-12-24 | 荣成市杰通水产食品有限公司 | Seafood sauce and process for producing the same |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
Non-Patent Citations (5)
| Title |
|---|
| 吕宏宾: "《怎样做好家常菜有问必答2000例》", 31 October 2012, 中国纺织出版社 * |
| 孟岳成等: "多味复合牛肉酱的研制", 《中国调味品》 * |
| 朱洪发: "《精细化工产品配方与制造（第一册）》", 31 July 2001, 金盾出版社 * |
| 都风华等: "《软饮料工艺学》", 31 July 2011, 郑州大学出版社 * |
| 黄富军等: "大豆多糖在酱料品质体系中的应用研究", 《中国调味品》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450920A (en) * | 2018-04-17 | 2018-08-28 | 苏州美嘉汇食品科技有限公司 | A kind of capsicum paste seasoning and preparation method thereof |
| CN111480682A (en) * | 2020-04-27 | 2020-08-04 | 中国检验检疫科学研究院 | Method for controlling bacteria and guaranteeing quality of cooked meat product |
| CN111480682B (en) * | 2020-04-27 | 2022-04-05 | 中国检验检疫科学研究院 | Method for controlling bacteria and guaranteeing quality of cooked meat product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057656B (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN102860492B (en) | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof | |
| CN101176538B (en) | Soyabean protein meat and preparing technique thereof | |
| CN103181537B (en) | Barbecue seasoning and preparation method thereof | |
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN102972773B (en) | Nutrition canned food and production method thereof | |
| CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN104886519A (en) | Spicy sauce for salads as well as preparation technology of spicy sauce | |
| CN107373581A (en) | A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN106360622A (en) | Black pepper beef flavoring essence and preparation method thereof | |
| CN105942466A (en) | Hot and spicy seafood sauce and processing technology thereof | |
| CN105942464A (en) | Pungent and spicy seafood sauce and processing technology thereof | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN105942465A (en) | Hot and spicy beef sauce and processing technology thereof | |
| CN105768011A (en) | Seafood spicy and hot soup and preparation method thereof | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| CN104920926A (en) | Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof | |
| KR102240912B1 (en) | Manufacturing method of meet soup for jjigae | |
| CN106036744A (en) | Preparation method of seasoning for steamed pork with rice flour | |
| CN109805332A (en) | A kind of preparation method of bean cotyledon pork steamed with ground rice flour condiment | |
| CN102342511A (en) | Carrot beef noodles | |
| CN102987352A (en) | Manufacturing method of low-salt wheat sauce | |
| CN106889553A (en) | A kind of bottom stuff of red soup of fire pot and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |