CN108719948A - A kind of production method of novel pineapple taste beef seasoning paste - Google Patents
A kind of production method of novel pineapple taste beef seasoning paste Download PDFInfo
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- CN108719948A CN108719948A CN201810492443.5A CN201810492443A CN108719948A CN 108719948 A CN108719948 A CN 108719948A CN 201810492443 A CN201810492443 A CN 201810492443A CN 108719948 A CN108719948 A CN 108719948A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The purpose of the present invention is to provide a kind of production methods of novel pineapple taste beef seasoning paste, belong to food seasoning technical field.The novel pineapple taste beef seasoning paste production method is using common beef and freezing beef fat as primary raw material, soyabean protein powder and emulsifier are added in preparation process, pass through alanine simultaneously, sodium bicarbonate, spice toppings, monosodium glutamate, vitamin E, the rational proportion and order of addition of the flavoring agents such as Gluten are prepared, also it is added to pineapple mud simultaneously, by reaching the control to the final taste of seasoning paste to the control of mixing time and temperature in adding procedure, the taste for the seasoning paste that the novel pineapple taste beef seasoning paste production method prepares is authentic, it is full of nutrition, and manufacture craft is simple, the labor intensity of worker is small, reduce the cost of manufacture of novel pineapple taste beef seasoning paste.
Description
Technical field
The present invention relates to a kind of production methods of novel pineapple taste beef seasoning paste, belong to food technology field.
Background technology
In modern society, people are higher and higher to the pursuit of the sense of taste, and pineapple taste beef seasoning paste is in many cooking process
In be required for using, and the taste of common pineapple taste beef seasoning paste is not authentic enough, and complex manufacturing technology, cost of manufacture
It is higher.
The purpose of the present invention is to provide a kind of production method of novel pineapple taste beef seasoning paste, the novel pineapple taste oxen
Meat seasoning paste production method using common beef and freezing beef fat as primary raw material, in preparation process be added soyabean protein powder and
Emulsifier, while passing through the reasonable of the flavoring agents such as alanine, sodium bicarbonate, spice toppings, monosodium glutamate, vitamin E, Gluten
Ratio and order of addition are prepared, while being also added to pineapple mud, pass through the control to mixing time and temperature in adding procedure
It makes to reach the control to the final taste of seasoning paste, the seasoning paste which prepares
Taste it is authentic, full of nutrition, and manufacture craft is simple, the labor intensity of worker is small, reduces novel pineapple taste beef tune
The cost of manufacture of taste cream.
Invention content
The technical solution adopted by the present invention to solve the technical problems is：A kind of making of novel pineapple taste beef seasoning paste
Method, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare that 34 kilograms of beef using meat grinder is twisted into beef meat stuffing；
（2）, by step（1）The beef meat stuffing prepared is all placed into reaction kettle, and freezing beef fat 6 is added into reaction kettle
Kilogram, 5.4 kilograms of soyabean protein powder, 36.68 kilograms of pure water, 17 kilograms of yeastex, pawpaw egg are then added into reaction kettle
0.08 kilogram of 0.84 kilogram of white enzyme and emulsifier, are increased to 41-46 degrees Celsius, while uniform stirring is anti-by the temperature in reaction kettle
It is 40 rpms to answer the substance in kettle, rotating speed, 2 hours of continued hydrolysis；
（3）, 28 kilograms of butter, 20 kilograms of soy sauce, 17 kilograms of glucose, 11 kilograms of white sugar and refined salt are then put into reaction kettle
22 kilograms, reaction kettle is then warming up to 98-100 degrees Celsius, while the substance in uniform stirring reaction kettle, rotating speed is 40 turns every
Minute, 1.5 hours of sustained response；
（4）, then the cooling in reaction kettle naturally cooled into 65-70 degrees Celsius, while the substance in uniform stirring reaction kettle,
Rotating speed is 20 rpms, 0.5 kilogram of dried scallop powder and oily 0.09 kilogram of cassia lignea flour is then added into reaction kettle, uniform stirring 15 divides
Clock；
（5）, 0.65 kilogram of beef flavor oil, 0.35 kilogram of vitamin E and chicken essence 0.36 thousand are then added into reaction kettle
Gram, while the substance in uniform stirring reaction kettle, rotating speed are 40 rpms, are stirred 10 minutes；
（6）, pineapple peel removed, be then ground into pineapple mud with pulverizer, pineapple mud sterilized by ultra violet lamp, prepare
It is spare at sterile pineapple mud；
（7）, then the temperature in reaction kettle is down to 40-45 degrees Celsius, 40 kilograms of alanine, bicarbonate are added into reaction kettle
1.6 kilograms of sodium, 8.5 kilograms of spice toppings, step（6）23 kilograms of sterile 15-20 kilograms of pineapple mud, monosodium glutamate preparing,
12.5 kilograms of 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, 2.8 kilograms of glucose and Gluten are naturally cold after stirring evenly
But to room temperature, that is, it is prepared into novel pineapple taste beef seasoning paste.
The purpose of the present invention is to provide a kind of production method of novel pineapple taste beef seasoning paste, the novel pineapple taste oxen
Meat seasoning paste production method using common beef and freezing beef fat as primary raw material, in preparation process be added soyabean protein powder and
Emulsifier, while passing through the reasonable of the flavoring agents such as alanine, sodium bicarbonate, spice toppings, monosodium glutamate, vitamin E, Gluten
Ratio and order of addition are prepared, while being also added to pineapple mud, pass through the control to mixing time and temperature in adding procedure
It makes to reach the control to the final taste of seasoning paste, the seasoning paste which prepares
Taste it is authentic, full of nutrition, and manufacture craft is simple, the labor intensity of worker is small, reduces novel pineapple taste beef tune
The cost of manufacture of taste cream.
Specific implementation mode
Specific embodiment one：A kind of production method of novel pineapple taste beef seasoning paste, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare that 34 kilograms of beef using meat grinder is twisted into beef meat stuffing；
（2）, by step（1）The beef meat stuffing prepared is all placed into reaction kettle, and freezing beef fat 6 is added into reaction kettle
Kilogram, 5.4 kilograms of soyabean protein powder, 36.68 kilograms of pure water, 17 kilograms of yeastex, pawpaw egg are then added into reaction kettle
Temperature in reaction kettle is increased to 41 degrees Celsius by 0.08 kilogram of 0.84 kilogram of white enzyme and emulsifier, while uniform stirring reacts
Substance in kettle, rotating speed are 40 rpms, 2 hours of continued hydrolysis；
（3）, 28 kilograms of butter, 20 kilograms of soy sauce, 17 kilograms of glucose, 11 kilograms of white sugar and refined salt are then put into reaction kettle
22 kilograms, reaction kettle is then warming up to 98 degrees Celsius, while the substance in uniform stirring reaction kettle, rotating speed is 40 revolutions per minute
Clock, 1.5 hours of sustained response；
（4）, then the cooling in reaction kettle naturally cooled into 65 degrees Celsius, while the substance in uniform stirring reaction kettle, turn
Speed is 20 rpms, 0.5 kilogram of dried scallop powder and oily 0.09 kilogram of cassia lignea flour is then added into reaction kettle, uniform stirring 15 divides
Clock；
（5）, 0.65 kilogram of beef flavor oil, 0.35 kilogram of vitamin E and chicken essence 0.36 thousand are then added into reaction kettle
Gram, while the substance in uniform stirring reaction kettle, rotating speed are 40 rpms, are stirred 10 minutes；
（6）, pineapple peel removed, be then ground into pineapple mud with pulverizer, pineapple mud sterilized by ultra violet lamp, prepare
It is spare at sterile pineapple mud；
（7）, then the temperature in reaction kettle is down to 40 degrees Celsius, 40 kilograms of alanine, sodium bicarbonate are added into reaction kettle
1.6 kilograms, 8.5 kilograms of spice toppings, step（6）23 kilograms of 15 kilograms of sterile pineapple mud, monosodium glutamate, the soybean egg prepared
12.5 kilograms of 3.8 kilograms of white powder, 65 kilograms of pure water, 2.8 kilograms of glucose and Gluten naturally cool to often after stirring evenly
Temperature is prepared into novel pineapple taste beef seasoning paste.
Specific embodiment two：A kind of production method of novel pineapple taste beef seasoning paste, step are：
（1）, take 34 kilograms of beef, it is spare that 34 kilograms of beef using meat grinder is twisted into beef meat stuffing；
（2）, by step（1）The beef meat stuffing prepared is all placed into reaction kettle, and freezing beef fat 6 is added into reaction kettle
Kilogram, 5.4 kilograms of soyabean protein powder, 36.68 kilograms of pure water, 17 kilograms of yeastex, pawpaw egg are then added into reaction kettle
Temperature in reaction kettle is increased to 44 degrees Celsius by 0.08 kilogram of 0.84 kilogram of white enzyme and emulsifier, while uniform stirring reacts
Substance in kettle, rotating speed are 40 rpms, 2 hours of continued hydrolysis；
（3）, 28 kilograms of butter, 20 kilograms of soy sauce, 17 kilograms of glucose, 11 kilograms of white sugar and refined salt are then put into reaction kettle
22 kilograms, reaction kettle is then warming up to 99 degrees Celsius, while the substance in uniform stirring reaction kettle, rotating speed is 40 revolutions per minute
Clock, 1.5 hours of sustained response；
（4）, then the cooling in reaction kettle naturally cooled into 68 degrees Celsius, while the substance in uniform stirring reaction kettle, turn
Speed is 20 rpms, 0.5 kilogram of dried scallop powder and oily 0.09 kilogram of cassia lignea flour is then added into reaction kettle, uniform stirring 15 divides
Clock；
（5）, 0.65 kilogram of beef flavor oil, 0.35 kilogram of vitamin E and chicken essence 0.36 thousand are then added into reaction kettle
Gram, while the substance in uniform stirring reaction kettle, rotating speed are 40 rpms, are stirred 10 minutes；
（6）, pineapple peel removed, be then ground into pineapple mud with pulverizer, pineapple mud sterilized by ultra violet lamp, prepare
It is spare at sterile pineapple mud；
（7）, then the temperature in reaction kettle is down to 42 degrees Celsius, 40 kilograms of alanine, sodium bicarbonate are added into reaction kettle
1.6 kilograms, 8.5 kilograms of spice toppings, step（6）23 kilograms of 18 kilograms of sterile pineapple mud, monosodium glutamate, the soybean egg prepared
12.5 kilograms of 3.8 kilograms of white powder, 65 kilograms of pure water, 2.8 kilograms of glucose and Gluten naturally cool to often after stirring evenly
Temperature is prepared into novel pineapple taste beef seasoning paste.
Specific embodiment three：A kind of production method of novel pineapple taste beef seasoning paste, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare that 34 kilograms of beef using meat grinder is twisted into beef meat stuffing；
（2）, by step（1）The beef meat stuffing prepared is all placed into reaction kettle, and freezing beef fat 6 is added into reaction kettle
Kilogram, 5.4 kilograms of soyabean protein powder, 36.68 kilograms of pure water, 17 kilograms of yeastex, pawpaw egg are then added into reaction kettle
0.08 kilogram of 0.84 kilogram of white enzyme and emulsifier, are increased to 41-46 degrees Celsius, while uniform stirring is anti-by the temperature in reaction kettle
It is 40 rpms to answer the substance in kettle, rotating speed, 2 hours of continued hydrolysis；
（3）, 28 kilograms of butter, 20 kilograms of soy sauce, 17 kilograms of glucose, 11 kilograms of white sugar and refined salt are then put into reaction kettle
22 kilograms, reaction kettle is then warming up to 100 degrees Celsius, while the substance in uniform stirring reaction kettle, rotating speed is 40 revolutions per minute
Clock, 1.5 hours of sustained response；
（4）, then the cooling in reaction kettle naturally cooled into 70 degrees Celsius, while the substance in uniform stirring reaction kettle, turn
Speed is 20 rpms, 0.5 kilogram of dried scallop powder and oily 0.09 kilogram of cassia lignea flour is then added into reaction kettle, uniform stirring 15 divides
Clock；
（5）, 0.65 kilogram of beef flavor oil, 0.35 kilogram of vitamin E and chicken essence 0.36 thousand are then added into reaction kettle
Gram, while the substance in uniform stirring reaction kettle, rotating speed are 40 rpms, are stirred 10 minutes；
（6）, pineapple peel removed, be then ground into pineapple mud with pulverizer, pineapple mud sterilized by ultra violet lamp, prepare
It is spare at sterile pineapple mud；
（7）, then the temperature in reaction kettle is down to 45 degrees Celsius, 40 kilograms of alanine, sodium bicarbonate are added into reaction kettle
1.6 kilograms, 8.5 kilograms of spice toppings, step（6）23 kilograms of 20 kilograms of sterile pineapple mud, monosodium glutamate, the soybean egg prepared
12.5 kilograms of 3.8 kilograms of white powder, 65 kilograms of pure water, 2.8 kilograms of glucose and Gluten naturally cool to often after stirring evenly
Temperature is prepared into novel pineapple taste beef seasoning paste.
The purpose of the present invention is to provide a kind of production method of novel pineapple taste beef seasoning paste, the novel pineapple taste oxen
Meat seasoning paste production method using common beef and freezing beef fat as primary raw material, in preparation process be added soyabean protein powder and
Emulsifier, while passing through the reasonable of the flavoring agents such as alanine, sodium bicarbonate, spice toppings, monosodium glutamate, vitamin E, Gluten
Ratio and order of addition are prepared, while being also added to pineapple mud, pass through the control to mixing time and temperature in adding procedure
It makes to reach the control to the final taste of seasoning paste, the seasoning paste which prepares
Taste it is authentic, full of nutrition, and manufacture craft is simple, the labor intensity of worker is small, reduces novel pineapple taste beef tune
The cost of manufacture of taste cream.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (1)
1. a kind of production method of novel pineapple taste beef seasoning paste, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare that 34 kilograms of beef using meat grinder is twisted into beef meat stuffing；
（2）, by step（1）The beef meat stuffing prepared is all placed into reaction kettle, and freezing beef fat 6 is added into reaction kettle
Kilogram, 5.4 kilograms of soyabean protein powder, 36.68 kilograms of pure water, 17 kilograms of yeastex, pawpaw egg are then added into reaction kettle
0.08 kilogram of 0.84 kilogram of white enzyme and emulsifier, are increased to 41-46 degrees Celsius, while uniform stirring is anti-by the temperature in reaction kettle
It is 40 rpms to answer the substance in kettle, rotating speed, 2 hours of continued hydrolysis；
（3）, 28 kilograms of butter, 20 kilograms of soy sauce, 17 kilograms of glucose, 11 kilograms of white sugar and refined salt are then put into reaction kettle
22 kilograms, reaction kettle is then warming up to 98-100 degrees Celsius, while the substance in uniform stirring reaction kettle, rotating speed is 40 turns every
Minute, 1.5 hours of sustained response；
（4）, then the cooling in reaction kettle naturally cooled into 65-70 degrees Celsius, while the substance in uniform stirring reaction kettle,
Rotating speed is 20 rpms, 0.5 kilogram of dried scallop powder and oily 0.09 kilogram of cassia lignea flour is then added into reaction kettle, uniform stirring 15 divides
Clock；
（5）, 0.65 kilogram of beef flavor oil, 0.35 kilogram of vitamin E and chicken essence 0.36 thousand are then added into reaction kettle
Gram, while the substance in uniform stirring reaction kettle, rotating speed are 40 rpms, are stirred 10 minutes；
（6）, pineapple peel removed, be then ground into pineapple mud with pulverizer, pineapple mud sterilized by ultra violet lamp, prepare
It is spare at sterile pineapple mud；
（7）, then the temperature in reaction kettle is down to 40-45 degrees Celsius, 40 kilograms of alanine, bicarbonate are added into reaction kettle
1.6 kilograms of sodium, 8.5 kilograms of spice toppings, step（6）23 kilograms of sterile 15-20 kilograms of pineapple mud, monosodium glutamate preparing,
12.5 kilograms of 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, 2.8 kilograms of glucose and Gluten are naturally cold after stirring evenly
But to room temperature, that is, it is prepared into novel pineapple taste beef seasoning paste.
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| CN201810492443.5A CN108719948A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of novel pineapple taste beef seasoning paste |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396687A (en) * | 2010-09-10 | 2012-04-04 | 雀巢公司 | Granular base product and its preparation method |
| CN103932153A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Cabbage beef strawberry sauce |
| CN104323292A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Pineapple-flavor beef skewer for promoting blood circulation and invigorating pulse-beat and preparation method thereof |
| CN105011197A (en) * | 2015-06-12 | 2015-11-04 | 滁州市百年食品有限公司 | Preparation method of beef sauce capable of clearing heat and relieving fidgetness |
| CN105962295A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Sea salt-cream beef sauce |
| CN107173702A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of new beef seasoning paste |
-
2018
- 2018-05-22 CN CN201810492443.5A patent/CN108719948A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396687A (en) * | 2010-09-10 | 2012-04-04 | 雀巢公司 | Granular base product and its preparation method |
| CN103932153A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Cabbage beef strawberry sauce |
| CN104323292A (en) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | Pineapple-flavor beef skewer for promoting blood circulation and invigorating pulse-beat and preparation method thereof |
| CN105011197A (en) * | 2015-06-12 | 2015-11-04 | 滁州市百年食品有限公司 | Preparation method of beef sauce capable of clearing heat and relieving fidgetness |
| CN105962295A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Sea salt-cream beef sauce |
| CN107173702A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of new beef seasoning paste |
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Application publication date: 20181102 |
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